Why didn’t I read the recipe with more care? The fiancé has to be out of the house at 7, and here I am at 6:20am trying to proof the buns in what, 20 minutes? I didn’t realize they needed a whole hour on top of all the time the dough took to rise yesterday.
Because of this I just took a few out of the batch to make this morning, I’ll get the rest right tomorrow/this week. I figure if I let them proof til 6:25am, it’s not ideal but it’s something. Continue reading
The ‘baking bug’ really first hit me back in October. It just took me a few months to realize I was really developing a passion for this, enough of one to motivate this blog 🙂
These Devils Food Cupcakes with Fudge frosting were out of the box…But I’m still proud of them because it was genuinely difficult to make sure the batter was even. There are special scoops for that stuff right? I used the ladle that always makes the best pancakes… Continue reading
This last month I must have made at least 3 different kinds of brownie desserts. Most recently I made cream cheese brownies, which were incredibly easy to make and probably my favorite so far. I threw a few chocolate chips on top just, because.
I’ve never used active yeast before, so I had to put my reservations aside. The myths behind it are enough to deter even the most enthusiastic amateur baker, or so I’m told. “Don’t let the warm liquids get too hot! You’ll kill the yeast!” “If the liquids are too cold, you’ll kill it!” “Knead it before you let it rise!” “Don’t knead it too much, it’ll get tough!” Oh, the warnings are endless.
I’ll add this recipe shortly.
Somehow, I managed to keep the yeast alive and I watched it rise successfully over the course of 2 hours. Though the recipe called for 1.5 hours, I felt as though the first half hour or so the bowl was too cold. A little extra time by the wood stove and bam, twice the size I started with. Continue reading
Last week I tried, for the first time, making Chocolate Mousse and Chocolate Ganache as the filling/frosting for my first four layer cake. This required me to cut two 9′ round cakes in half, which I’d never done before. Surprisingly, it went very well.
You may or may not find it entertaining to know that until recently I was afraid of melting chocolate. Continue reading
Welcome to my silly little baking blog. Figured my hobby should have a home.
Like most beginner bakers, I’ve been baking out of boxes (and Easy Bake Ovens) since I was a child. Now that I’m engaged I think it’s time to widen my horizons, and start getting good at making things from scratch.
Today I start my baking with yeast adventures. Pictures and gory details to follow.