31 Aug
25 Excuses to Bake in September
Posted by Michelle as How-To | 30 Comments
Can you believe that we’re a day away from September? I have no idea where the summer went, but ready or not, here comes fall! Apple picking, football parties, hearty stews, spicy chili – all signs that fall has arrived. In case you are short on ideas for what to bake in the coming month, or just want a good excuse to cover the kitchen in flour, here are 25 reasons you should dust off your apron and get baking!
30 Aug
Lemon-Limoncello Cupcakes
Posted by Michelle as Cupcakes | 56 Comments
These cupcakes have almost rendered me speechless. Trying to come up with the words to describe the incredible flavor experience that these provide is no small task. These lemon beauties topped off an Italian-themed meal (one that had begun with the Fontina-Stuffed Bacon-Wrapped Dates as an appetizer) and was the perfect clean-flavored dessert that I was looking for. There are three levels of lemon flavor in the cupcakes that combine to deliver the perfect balance of tart and sweet, and had people fighting over the last cupcake (seriously). The batter is flavored with lemon zest, lemon juice and a punch of limoncello; a tart lemon curd fills the inside of the cupcakes, and on top sits a sweet cream cheese frosting with the subtle tang of limoncello. These are simple and classy, a perfect dessert for a summer meal.
28 Aug
How to Build a Baking Pantry, Part II: Ingredients (Advanced)
Posted by Michelle as How-To | 22 Comments
[This is Part Two in a four-part series on stocking a baking pantry. You can catch up on basic ingredients by checking out How to Build a Baking Pantry, Part I: Ingredients (Beginner).]
So, you’ve mastered chocolate chip cookies and quick breads and feel like you’re ready to move on to more advanced baking, but you aren’t sure exactly what you may need to add to your pantry. This list is for you! In this second installment of Building a Baking Pantry, we’ll be building on the list from Part I: Ingredients (Beginner) and running through all of the ingredients you may want to keep on hand if you’re planning on taking your baking up a notch.
28 Aug
Polenta Pizza: Guest Post on In Jennie’s Kitchen
Posted by Michelle as Pizza, Flatbreads and Crackers | 3 Comments
I am honored to be guest posting at Jennifer Perillo’s In Jennie’s Kitchen today, where you will find my Polenta Pizza featured. Jennifer has had an amazing journey in the food industry – from being a personal chef, to the kitchens of some of NYC’s greatest restaurants, and now as an accomplished food writer and recipe developer, with her work featured in numerous national publications. She runs a great site, so head on over and check it out, and take a peek at my Polenta Pizza.
Since making this pizza and writing for Jennifer, I made it again and the second time adapted it into an appetizer. You’ll be seeing that version here on Brown Eyed Baker soon, so stay tuned!
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26 Aug
How to Build a Baking Pantry, Part I: Ingredients (Beginner)
Posted by Michelle as How-To | 33 Comments
Welcome to my pantry! The above shelving unit is essentially my baking “pantry”. As you can see, I keep a lot of supplies, ingredients, cookbooks, and tools here. This is actually one of two areas where I keep baking supplies – the other houses all of my baking pans and other tools/utensils (you’ll get to see that area shortly).
I receive a good number of emails from readers asking what some of the best ingredients, equipment and tools are to keep on hand in order to have a well-stocked baking pantry. Since there seems to be widespread interest in this subject, I decided to do a four-part series on it, focusing on the basic ingredients and equipment that will get you started baking, as well as some of the more “nice to have” and advanced ingredients and equipment that more “serious” bakers keep on hand.
25 Aug
Fontina-Stuffed, Bacon-Wrapped Dates
Posted by Michelle as Appetizers | 37 Comments
This is quite possibly the most amazing appetizer I have ever made; I have never seen anything gobbled up by a crowd so quickly. Although it’s certainly not surprising as to why – combining moist, sweet dates with creamy cheese and salty, crisp bacon creates a flavor combination that is nothing short of fabulous. In addition to being one of the most delicious things I’ve ever tasted, this appetizer is a snap to throw together and takes mere minutes in the oven. You can easily prep the dates – stuffing and wrapping them – and as soon as guests show up, pop them in the oven. Unique and classy, this appetizer will impress guests and have them raving!
25 Aug
Blueberry-Buttermilk Scones
Posted by Michelle as Scones | 27 Comments
Ahh scones. Tender and flaky, part biscuit and part muffin, sweet or savory. Perfect for breakfast or dessert. Is there a more perfect concoction? I should think not. I fell in love with them the very first time I made Dark Chocolate Chip Scones, which was years before Brown Eyed Baker was given life. Admittedly, I haven’t made nearly enough different varieties of scones, but the ones I have made have been spectacular. In addition to being delicious, scones are also extremely versatile and unbelievably quick to pull together. One (or two, at the most) bowl, a little mixing, a knead or two, patting into place, cutting, and then into the oven they go. They are perfect for last-minute company when you only have a few moments to throw something together.
24 Aug
Potato-Bacon Torte
Posted by Michelle as Savory Pies and Tarts | 24 Comments
It is unlikely that I will ever utter a bad word about a dish that combines potatoes, bacon, cream, and buttery pie crust, and this torte is no exception. The only bad thing, really, is that it’s so fabulous you’ll be in danger of eating the entire thing by yourself. Multiple layers of thinly sliced potatoes and crispy bacon are given a healthy drink of thick cream, and encased in one of the flakiest pie crusts I have ever eaten. You tell me if you can think of anything not fantastic about that combination. I love the rustic nature of this dish – it’s simple yet hearty and satisfying; a meal that not only fills your stomach but also warms your soul. Some dishes just have that indescribable element, and this is one of them.
19 Aug
How to Make Pate a Choux & Fill Eclairs and Cream Puffs
Posted by Michelle as How-To, Pastries, Puddings and Custard Desserts | 23 Comments
[This is Part 2 in a two-part tutorial series that I put together to illustrate how to make pastry cream and how to make pâte à choux dough for cream puffs and éclairs. If you missed the first part, feel free to go back and read Part 1: Pastry Cream.]
Éclairs and cream puffs are one of my favorite desserts. My mom used to go to a bakery and pick some up for me each time I would visit as a special treat. I am ashamed to say that I *may* have once thrown an adult temper tantrum when I realized that the number of éclairs I was planning to take back with me had diminished by a noticeable number and I was not the one who had eaten them. I’m serious about my desserts, folks! Since I had previously conquered pastry cream and made it a number of times since, I felt that it was finally the perfect time to master pâte à choux and whip up those delicious pastries that I love so much.
I had been intimidated by pâte à choux for quite a while, and had always shied away from trying it. It seemed so… delicate. So… fussy. Imagine my shock when I made it for the first time and found it to be… simple. Gorgeous puffs of dough emerged from the oven. No drama. Beginners luck, perhaps? I’m still not sure, but I’ve never encountered problems with the dough and have found the recipe and method I’m going to share with you to be virtually foolproof. Okay, you made the pastry cream – now it’s time to create the pastries!
18 Aug
How to Make Pastry Cream
Posted by Michelle as How-To, Pastries, Puddings and Custard Desserts | 40 Comments
I recently received an order for eclairs and cream puffs and since the How to Decorate Cookies with Royal Icing tutorial was so well-received, I thought that this order would provide a good opportunity to share with you a step-by-step tutorial on how pastry cream is made, as well as how the pâte à choux dough for eclairs and cream puffs is made, and how they are all assembled together. Prior to making Bostini Cream Pies, I was deathly afraid of pastry cream. I had heard horror stories about scrambled eggs, and to be honest I wanted nothing to do with it. However, after successfully making it, I have to say that I felt like an accomplished baker. Or maybe pastry chef? Either way, I felt like I had crossed that imaginary line in the kitchen that divides the big kids from the toddlers. I was finally a big kid. I could hang in the kitchen. My delicious pastry cream was proof. Since that first success I have made it again many times for many different recipes. There is nothing finer than a spoonful of freshly made pastry cream. Warm, smooth, creamy and utterly fantastic.
Alright, we’re going to make pastry cream, and then eclairs and cream puffs. Are you excited?!
No more fear. Grab your eggs, a whisk and strap on an apron. Whether you want to fill the eclairs and cream puffs I’ll show you how to make, or maybe a Boston cream pie or banana cream pie, you will feel like the grand poobah of the kitchen for mastering pastry cream. Ready, set, whisk!
