tag:blogger.com,1999:blog-47261819480850481132024-02-18T18:52:34.888-08:00Backhouse BakerKatrinahttp://www.blogger.com/profile/14434360464714403986noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4726181948085048113.post-48409315377585030942012-04-17T09:23:00.001-07:002012-10-03T09:32:17.283-07:00TWD: Lemon Loaf Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: -webkit-auto;">This week's Tuesdays with Dorie recipe was a seemingly simple lemon pound cake. You see, the batter for this cake comes together in a flash. No fancy kitchen tools required. Just a bowl and a whisk. </span> </div>
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Start by whisking together some eggs and sugar. </div>
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Add in some flour. Don't overmix!</div>
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Lemon zest and cream give this cake it's flavor and (eventual) yummy texture.*</div>
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Fold in some melted butter. (I think this step should be in every single recipe. Just sayin')</div>
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Fill up a loaf pan, pop it in the oven and viola! Delicious cake...</div>
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*Uh, not so fast. This is where (for me) this cake turned from simple lemon loaf, to Diva Cake.</div>
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First this cake wanted to take it's sweet, sweet time in the oven. After the longest suggested baking time, I pierced the cake with a clean knife and came out with a LOT of ooey-gooey batter on it (which I may or may not have licked clean, shhh). After an additional ten minutes (for a total of 70 minutes! Impatient me was not happy) I pulled this cake out of the oven and figured if it's not done at least it will be moist, right? Oh, silly me. </div>
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After a cool down, I sliced into the cake expecting creamy lemony goodness and...blech! Dry, dry, dry. Seriously, I could not believe how dry/almost crumbly this cake was, and where had all that flavorful lemon zest gone to?<br />
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Well, I had heard before, and the book does mention, some pound cakes need a day to ripen to their best texture. I begrudgingly wrapped up my cake, possibly cursed it a few times, and let it be.<br />
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After returning from a weekend trip to Vegas, I decided it was time to see if the lemon loaf and I might be able to amend our relationship (you all are this personal with your food too, I assume?) and it worked!<br />
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The lemon flavor had developed and the texture was much more moist and creamy. Ahhh, lemon cake and I had finally made up. :)<br />
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So, the lessons I learned from this recipe: Lemon loaf cakes are total divas. But! Let them take their time in the oven, then wrap them up, stick them in the corner, and try not to think about how you will not be outdone by a little ol' pound cake (the book suggests a day, my cake sat in the corner for about 48 hours) and you will be justly <strike>avenged</strike> rewarded with a deliciously moist, lemony cake.<br />
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This week's recipe can be found at <a href="http://www.treats-sf.com/2012/04/twd-lemon-loaf-cake.html">Treats</a> and <a href="http://www.ladystiles.blogspot.com/2012/04/lemon-loaf-cake-for-tuesdays-with-dorie.html">The Beauty of Life</a>.Katrinahttp://www.blogger.com/profile/14434360464714403986noreply@blogger.com5tag:blogger.com,1999:blog-4726181948085048113.post-80224664786954901752012-03-20T07:48:00.001-07:002012-04-17T10:16:43.174-07:00TWD: Irish Soda BreadMan oh man, am I a procrastinator. After nearly a month I still haven't quite figured out the best schedule for me to keep up with the TWD baking. But! I made it this time, although just barely. Luckily, this bread is a total cinch to put together.<br />
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I was a little dubious about a recipe with so few ingredients, but was surprised at the rise on this bread as it went from a flat disk of lumpy dough, to a puffed up golden loaf of yumminess.<br />
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The bread was surprisingly moist and had a nice chewy texture, which was pretty surprising as buttermilk is the only fat in this recipe. I expected it to be more scone like, maybe even a little dry, but it was delicious.<br />
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The original recipe is pretty basic, I've seen other add mix-ins like cheese, or dried fruit. I think there are a lot of varieties you could have with this bread. Next time, I think I'll add some Parmesan, garlic and green onions.<br />
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This week's recipe is hosted by Carla at <a href="http://chocolatemoosey.blogspot.com/">Chocolate Moosey</a> and Cathleen of <a href="http://myculinarymission.blogspot.com/">My Culinary Mission</a>.Katrinahttp://www.blogger.com/profile/14434360464714403986noreply@blogger.com3tag:blogger.com,1999:blog-4726181948085048113.post-71431337679344949852012-02-07T00:00:00.000-08:002012-10-03T09:35:13.535-07:00TWD : White Loaves<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">When my sisters and I were younger and a family dinner night was planned, we used to run to the dinner table. Not exactly out of hunger, or excitement, but out of pure competition for the coveted <i>diamond fork. </i>What's a diamond fork? Are you picturing a glittering, sparkly gold and diamond encrusted fork, worthy of only royal princesses and daughters of presidents? Yeah. It's not that exciting. A diamond fork is just a regular ol' fork with a diamond shape in between the two middle prongs, and in our house, we had only one. One! Didn't my parents realize they had <b>three</b> daughters? </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Oh, the fights that could have been spared if only there were two more diamond forks in our house. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Of course with three girls in the house, we would find lots of things to fight over. Sometimes it would be over who would get something....and sometimes it would be a fight over who was left with something they didn't really want. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In our house, it was always a disappointment to have to eat the ends of the bread. The thin, dry, mostly crusty end of the bread. Gross. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">We called them colitas (or "little tails") in our house, and nothing was worse than coming home from school, with a mad PB&J craving only to discover a nearly empty bread bag with crumbs and colitas at the bottom.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="text-align: left;">Fortunately we grew up, and now I can eat all the squishy middle bread I want, and feel no remorse about throwing away those sad little colitas at the bottom of the bread bag. Sometimes I can even convince my boyfriend to eat them (he claims to like them, I think he's crazy).</span> </span></div>
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<span style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">This week's Tuesdays with Dorie recipe is white loaves. And people, this bread is special. Do you see those colitas up there? Oh man, so not the thin, dry, crusty sad excuses for a bread slice I'm used to. They were oh so delicious. Moist, light and full of buttery flavor. If this whole loaf was composed of colitas, that would just fine by me. Of course, the squishy middle was delicious as well. I've made yeasted loaf breads before, only to have them come out dense and heavy, but this bread came out light with a nice chewy texture. Perfect PB&J bread. I also think it would make absolutely wonderful french toast, to be eaten with a diamond fork, of course. </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The recipe for this wonderful bread can be found <a href="http://slush.wordpress.com/?p=1538">here</a> or <a href="http://someonekitchen.blogspot.com/">here</a></span> <span style="font-family: Georgia, 'Times New Roman', serif;">This recipe is part of the Tuesdays with Dorie baking group. My first (woo hoo!) completed recipe from the book <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1328574157&sr=8-1">Baking with Julia</a>. </span></div>
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Katrinahttp://www.blogger.com/profile/14434360464714403986noreply@blogger.com15Calimesa, CA, USA34.0039039 -117.0619755000000233.977740399999995 -117.13304100000002 34.0300674 -116.99091000000001tag:blogger.com,1999:blog-4726181948085048113.post-33633471748054172582012-01-10T13:52:00.000-08:002012-01-30T15:56:22.530-08:00And so it begins...Well, here we are at the beginning of another year. A time for reflection, new beginnings, and resolutions.<br />
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And yep, I jumped on the gung-ho work-out bandwagon.. I've seen the giant influx of infomercials selling the latest and greatest work-out tool (shakey dumbbell thing? Seriously?). I purchased a pink yoga mat, and convinced myself that THIS will be the year I start to practice yoga regularly.<br />
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Let's see, we're about 10 days in. I unrolled the mat once, to make sure it works. Did you know yoga mats are super thin? Maybe I just bought a defective one. But, it pretty much just feels like I am sitting directly on the floor, which really doesn't make me feel very relaxed or bendy.<br />
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While I think it's great that some people are able to use the new year as motivation for getting fit. I just ain't one of them. You know what sounds a lot more fun, Adding a baking routine to my weekly schedule.<br />
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So, I've decided instead of resolving to “get more fit” which only to 3 weeks of over-zealous workouts followed by 4 weeks of utter-pain and soreness I am going to save myself the trouble, and just bake some cookies.<br />
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</div><div class="MsoNormal">But this will be no frivolous willy-nilly schedule of baking, oh no. There will be discipline, and structure, and lots and lots of butter. Yum. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So today I ordered <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570/ref=sr_1_1?ie=UTF8&qid=1326232303&sr=8-1">Baking with Julia</a>, and I signed up for the <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> group of fantastic bakers. I am hoping to get my baking butt in gear, learn some new techniques, and maybe even make a few new friends along the way. Which, coincidentally enough is another resolution of mine, <i>seriously Katrina, stop being so agoraphobic. </i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So now, I just wait for my cookbook to arrive, work on properly feng-shuing my kitchen, and maybe figure out a good use for my new yoga mat.</div>Katrinahttp://www.blogger.com/profile/14434360464714403986noreply@blogger.com0