This is another of those creative weeks. The sky's the limit on what you can bake, and extra points if it looks like the sky!
You can try focaccia art of flowers. Or cupcakes decorated with piped roses. Use dried flowers or herbs to decorate a cake. Make a chocolate mud pie with gummy worms. A galaxy cake to celebrate the night sky or the Northern lights.
It's spring in the northern hemisphere, a walk on a nature trail or a trip to the beach may bring unexpected inspiration. Good luck with whatever you choose to bring to life!
The pudding was really good. My family enjoyed the whole thing, but I didn't care for the sponge or the marzipan.
Made for eurovision, and it was a fail in every way. The cake was top flat to cut in 3 layers, the custard never set, and, as you can see, the marzipan cracked apart.
This week, pull out all the stops and dress (your bake) to impress! A showstopper is a dish that is delicious, elaborate and over-the-top gorgeous. So this is the week to stretch yourself : clear your calendar, get out your premium ingredients, put on your creative thinking caps and go at it.
If you're looking for inspiration, check out some memorable showstoppers from the Great British Bake-Off : https://www.lovefood.com/gallerylist/207527/ranked-great-british-bake-offs-most-spectacular-showstoppers-ever
I was not using iodized salt at all. I think since "elevated" cooking has become so popular, I can't be the only one who was eschewing it (Salt, Fat, Acid, Heat straight up recommends avoiding it). I also don't eat much seafood. When I was diagnosed hypothyroid 25 years ago, I was told I had a goiter. And not told much else.
I'm having thyroid problems, and in trying to research iodine, I have found that fluoride can have a negative impact on thyroid function. This link is the best I can do on the subject, given that I'm not sure how to find much trustworthy information. It says that as long as iodine intake is sufficient, the fluoride shouldn't be a problem. But I'm finding conflicting info on what constitutes sufficient iodine intake.
All the most interesting cheeses
Anyone has the right to be a Pawnee Godess
Good girl in a straw hat With her arms out in a corn field That is a scarecrow Thought that was a human woman, sorry
I just want to say I get where you're coming from. It sounds similar to the way people say "fairy folk" which I assume is why you mention mythical creatures. I guess a lot of people in this thread are less familiar with that usage.
This weekend is Cinco De Mayo - so perfect timing to celebrate the cuisine of Mexico. (At least that's what us Americans believe. This may well be one of those immigrant holidays that are more celebrated in the US than in the country of origin).
There is the iconic Tres Leches cake.
Or chocoflan.
And of course churros.
For something a little lighter try Conchas or Bolillo. Or Gorditas.
Whatever you make, consider pairing it with a good tequila for best effect :)
Consequences and revenge are not the same thing. If he doesn't receive the direct consequences of his actions, he will not learn that he shouldn't do that. Clearly he is incapable of learning via polite means. You are not the only person he's doing this to, and it is not acceptable.
My brother has a business supplier who keeps sending beanie babies with his order and like . . . what are we supposed to do with this trash?
This cake is delicious. If you're not big on overly sweet desserts, I recommend it. And if it's not sweet enough, a dusting of crumbled maple candy helps.
Hi bakers! This week, we’re going tropical, by incorporating flavors and/or ingredients native to the tropics. There’s a wide range of produce that grows in tropical climates, including, but not limited to coconut, durian, guava, jackfruit, lychee, mango, papaya, passionfruit, persimmon, pineapple, rambutan, and tamarind.
Here are some recipes that utilize tropical flavors and ingredients:
Peach mango pies
Guava and cheese pastelitos
Pandan coconut cake
Tamarind millionaire’s shortbread
Vegan jackfruit casserole
Scalloped pineapple
Happy baking!
This is the discontinued It's a Wrap from Red Heart and I had a hell of a time tracking down this colorway on ebay. None of the big box craft stores near me carry fingering weight.
When I die, I want my ashes to be scattered over the people I didn't like.
Hello everyone! For week 17, we’re working with candied sugar and caramel creations. For this week, you could opt to make any sort of sugar-based decoration for a bake, like homemade marshmallows for these s’mores cupcakes, homemade honeycomb toffee for this salted caramel cake, or an elegant spun sugar decoration for a variety of different recipes. Or, you could choose to make a recipe incorporating homemade caramel or sugar confections, like this caramel-syrup-topped flan, these peanut brittle cookies, or these salted caramel brownies.
If you’re looking for some handy references, here’s a guide to each of the stages of cooked sugar: https://www.theflavorbender.com/cooked-sugar-stages-candy-temperature-chart/, and if you’re interested in using isomalt instead, here’s a reference on what it is, and how to work with it: https://www.webstaurantstore.com/blog/3588/what-is-isomalt.html
Happy baking!
First thing I've crocheted in at least 3 years. Carpal tunnel is a bitch. My brother wanted some beanies he could wear in summer and picked this one out. You can't really see the pattern in the brim, but you can't see all the mistakes either, so it's a wash. :)
Near death? Pssh. Come talk to us when you've actually died, ladies.
Made with the spinach topping and optional eggs. I used regular mozzarella and feta cheese. It was very good.
I added a splash of vanilla. Served with cream or ice cream it's really good. My mom didn't care for it. Jovial has a lot of good looking recipes.
Hello bakers, welcome to week 16 – ancient grains week! So, what exactly are ancient grains? The Whole Grains Council states that, while there is no official definition of ‘ancient grains’, they define an ancient grain as one that has remained “largely unchanged over the last several hundred years”. Grains that fit this classification include quinoa, teff, farro, spelt, buckwheat, chia, millet, barley, amaranth, oats, and sorghum. King Arthur has a fantastic guide to baking with ancient grains, including common uses and textural effects of each ingredient, however if you’re looking for more suggestions, here are a few below:
Spelt bread
Oat and millet flour ricotta biscuits
Strawberry cream and coconut quinoa tart
Farro and ricotta tart
Amaranth, ricotta, and greens pancakes
Happy baking!
Due to a medical enigma that is awaiting treatment, I am currently experiencing brain fog that is preventing me from focusing well. I've had to DNF multiple books now. I need something that is compelling and moves quickly. No slow-burn for me right now. Any suggestions?
Hi all! This week is another regional week, this time focusing on traditional and modern Turkish recipes! Turkey is a nation nestled in between the continents of Europe and Asia, meaning it has a wide variety of culinary influences, namely Mediterranean, Balkan, Middle Eastern, Central Asian, and Eastern European. Popular baked goods include simit (Turkish bagels), börek (pastry made of layers of flaky dough such as filo), pide (flatbread that can be stuffed based on the region), baklava (layered filo, nuts, and sugar-syrup), knafeh (sweet cheese and sugar-syrup soaked spun pastry), and lökum (Turkish delight). Example recipes for these can be found below, and as always, if you’re from Turkey or are familiar with Turkish baking and would like to share more information or resources down below, we’d love to hear from you!
Mutlu pişirme! (Happy baking!)
Simit
Börek
Pide
Baklava
Knafeh
Lökum
Welcome to week 14!
This week's challenge is inspired by the International Edible Book Festival, a delightful celebration where literature and baking collide in the most delicious way possible.
Edible Book Day, celebrated on April 1st each year, encourages book lovers and bakers alike to combine their passions for literature and culinary arts, so let your favorite literary titles, characters, or authors inspire your baking creations.
Although the festival is mostly looking for book-shaped treats, feel free to use the books as inspiration in whichever way you’d like, book-shaped or not.
Here are some ideas to get you started:
How to make a book cake
Zucchini Brownie Spell Book
Decorated Book Cookies
Fruit leather books
Misc decoration ideas
Happy baking, and may your creations be as delicious as they are inspired!
Yeah they look more like mice or bears. I cobbled together 3 different recipes to make them with heavy vanilla flavor and tangzhong. Didn't occur to me that would affect their ability to hold a shape. Oh well, they taste good.
Welcome to week 13, bakers! This week's challenge is all about animals. Whether you're making something animal-shaped, drawing inspiration from the animal kingdom, or whipping up treats for your furry friends, it's time to get creative.
Looking for some inspiration? Here are a few ideas to get you started:
Animal decorated anything (here are a few ideas jammed together)
Dog Shaped Cookies (I almost died of cuteness overload when looking for ideas when I saw this)
Bear Claw Pastry
Zebra Cheesecake
The possibilities are endless, so whether you are going for decoration, flavor or name (think elephant ear cookies or pigs in a blanket), let us know what you come up with!
Happy baking!
Sponge Cake : Make a Genoise or Victoria or Angel Food or another type of sponge cake
Welcome bakers to week 12! This week, we're diving into the world of... Sponge Cakes!
Many cakes— Genoise, angel, chiffon, joconde —fall into the realm of sponge cake, which is basically a cake made with egg whites, flour and sugar that classically relies on air for leavening. The most basic version doesn’t contain fat, but variations will add it for moisture. Favored for its versatility, sponge cake is tender and bouncy and will soak up the flavors of anything it’s paired with.
Not sure where to start? No worries! Here are some ideas:
Angel Food Cake
Victoria Sponge Cake
Boston Cream Pie
Mamón
From Swiss Rolls, to cupcakes, Trifles, Batterberg, Pandan Cake, Cotton Cake, Tres Leches and foods from all over the world, there are endless alternatives for what to make.
Happy baking!
