TWD: Vanilla Pound Cake
Thought I should get back on the TWD schedule. Weekend schedules have been crazy and I have not been able to join in for a while. Today was a public holiday and I had just flown back from Siem Reap, and since I had a free afternoon, I decided to make this fairly simple recipe.
The vanilla pound cake was good - tender and easy to make - a good way to ease back into TWD.
Do have a look at the other attempts at this cake here.
TWD: Mocha Brownie Cake
A reasonably quick bake but not my favourite.
Not exactly sure where this went wrong - the cake was not very moist (as a brownie would be). Also, it did not seem to rise very much and I could not cut it into 3 layers so it ended up as 2.
Do have a look at the other TWD bakers attempts here.
TWD: Buttermilk Scones
These were easy to make. Whipped them up in the morning and ate them straight out of the oven. Nice!
Do have a look through the other TWD bakers attempts.
TWD: Chocolate Mascarpone Cheesecake
This turned out kinda good. The cake was huge! but I liked the taste and the creaminess. To cut through the fussiness with the crust I prebaked it in the tin and then just poured the cream cheese mix over it and baked it again.
Do check out the other bakers here.
TWD: Onion Biayls
These were easier to make compared to the bagels we made the last time - owing to the fact that there was no boiling of the dough required.
I loved the sweetness of the onions with the bread.
I should have worked a little harder flattening and pricking the dough - perhaps then, the bialys would have looked a little more like the one in the picture.
Do visit the rest of the twd baker’s blogs listed here.
TWD: Vanilla Chiffon Roll
I have always wanted to make a “Swiss roll” - you see them in the cake shop windows, these creations of rolled up cake - all nice and symmetrical and so inviting. So even though I have just come back from a couple of trips abroad and have just started a new job, I cleared out part of my weekend and got to work.
How did this turn out for me? The mousse turned out great and I really liked the addition of nuts in it - it gave it another dimension. The cake? Well, I baked a full sized one on my first attempt and it broke up on me when I tried maneuvering it around (Note: this is what happens when you don’t read the instructions properly). So the next day I attempted half the recipe for the cake portion. I followed the instructions to a “t” and got it all rolled up. “Yay!” for perseverance.
The end result? I found the cake a little too moist. I pulled the cake out from the oven when the sides started to shrink away from the jelly pan so am not sure whether I should have baked it longer…. With some time in the fridge when everything had hardened up, the cake was passable but not what I have seen in the cake shop windows.
For more successful attempts, check out the rest of the TWD bakers sites.
These turned out pretty spectacularly - the bread smell wafting through the house was heavenly. There were a couple more steps compared to the Peter Reinhart recipe that I usually use but the result was delicious and there were rave reviews about this one.
Usually my braided breads turn out a little wonky so I also took extra care with the braids - maybe it was the instruction that stated that one should braid from the middle that helped.
The recipe yielded 2 substantial loaves so one is being frozen to be eaten at a later date.
For other bakers’ attempts, do visit this link: TWD LYL - Challah
TWD: Double Chocolate Cookies
These are sinful - (but delicious) - double chocolate cookies. The way you taste all that chocolate and sugar that went into the cookies on your first bite into them definitely made them cookies you can only eat once-a-day (though I did cheat and eat 2-a-day!)
Easy-ish to put together but with a chilling time so they do take a weekend to make. I like how they puffed up in the oven and then deflated when they came out to give those cute crinkles. I baked them for 12 minutes a tray as I found that they were that little bit harder - which I preferred.
These were a hit at the office when I took them in.
For more twd baker endeavours, please click on this link.
TWD: Danish Braid
This dough was thankfully less hard to handle than the croissant one though I did sprinkle a generous amount of flour liberally at each turn to prevent sticking - the flour shaker thingy that they use in the PBS video is cool - need to get myself one of those!
I decided to go with an apple and raisin filling - not very interesting I know… :) but I felt that a pastry cream / cream cheese base would not be appreciated by the family.
All in all, this was an interesting (and delicious) adventure and I am glad I did it. I still have half a block of dough left in the freezer so may take that out and try out another filling (will be looking through the other bakers’ blogs to gain inspiration!)
Do check out the other twd bakers attempts here.
I like figs - especially after my trip to Turkey this summer. The dried figs there were bigger and juicier than I have seen before.
These cookies reminded me of something that would have been great for Christmas. The filling was interesting - with a combination of figs, chocolate, raisins, toasted almonds and a little bit of rum. I accidentally substituted the apricot preserves with marmalade but I don’t think that they were the worse for it.The filling could possibly have been used as a filling for a little cutie pie.
The construction of the cookie was fiddly… but you did end up with a nice looking “x” shape.
They received rave reviews from all around the table.
Do have a look through the other baker’s adventures: here.
TWD: Espresso Profiteroles
I was interested in making these as profiteroles seem like an easy dessert to put together for a dinner party - prepare all components before hand and assemble when needed.
TWD: Blueberry Muffins
A little late this week as there were water cuts last weekend when I had planned to make these - I had bought the blueberries and all!
Overall, I think the texture of the muffins were great - just like it said in the recipe - they were really light and melt in your mouth. But somehow, the flavours did not pop. I think they needed a little something extra. They were overflowing with blueberries though which was great.
Do check out the other TWD-ers creations here.
TWD: (Apple & Raisin) Crostata
There were no fresh figs available and raspberries are crazy expensive where I am, so they got substituted with apple and raisins. The pastry seemed to work out initially though there seemed to be a whole lot of butter pieces in it (maybe I didn’t pulse it enough in the food processor).
So how did the pie turn out? Well, the pastry was interesting though quite heavy - I liked the interesting flavour combination of almond and sesame though it did feel “heavy”. The crispy parts got good reviews. Also, I am wondering why it was not baked blind before filling it up?
I must have gone wrong somewhere with the filling. As there seemed to be too much liquid in the pie after it was baked. I had left it to cool for 5 hours but as I cut into it there seemed a whole torrent of liquid flowing out!
But all in all, the taste was a-ok if a little on the heavy side (but maybe that is what a crostata is supposed to taste like? :) )
Do visit the other bakers who baked along here.