Baking

DH has done a lot less baking since gaining employment, but the kids have done some.  The kids have done less since school started, but there are some summer treats in there.  And DC1 now knows the difference between baking soda and baking powder!  Because sometimes you have to learn by making mistakes.

These are from our new cookbook, Time to Eat by Nadiya Hussain. We didn’t make the croissants– those are actually grocery store croissants, but the filling is homemade ricotta berry cheesecake and extremely good.

He’s been doing a lot of banana sourdoughs… when we don’t eat all the weekly bananas before they go bad he throws them in with some sourdough starter and makes a bread. The end result is only very mildly banana, unlike banana quick breads. This one has chocolate chips. It was very good.

Chocolate chocolate chip waffles.

Deep fried day old pizza dough balls.

Another recipe from Time to Eat by Nadiya Hussain. These are (store-bought) puff pastry with chocolate inside and cocoa powder on top. Extremely simple to make but they seem decadent.

DH felt like making drop biscuits. I assume these are from the Old Fashioned Cookbook since that’s our go-to drop biscuit recipe.

Chocolate chip cookies from his own recipe and an interesting citrus pudding from Time to Eat. It separates into cake on top and a citrus pudding sauce on the bottom.

Eggplant pizza from Williams Sonoma Pizza. We’ve been going through the recipes that we skipped the first time through. They have all been surprisingly good.

Focaccia. I think DH has been doing a lot more cooking without a recipe since unemployment hit. I think also he’s been mostly making things he’s made before rather than trying out new recipes (other than things I force on him from Time to Eat and My First Cookbook).

Marinated zucchini pizza from Williams Sonoma pizza. This was amazing. Even the kids were willing to eat it. Even DC1 who hates zucchini and is the reason we skipped this the first time through the book.

These were cheese cookies, I think from an online recipe. I liked them, but nobody else liked them enough to keep the recipe.

This was a pizza from Williams Sonoma Pizza. It was achingly sweet. DC1 isn’t a huge fan of oranges so didn’t eat much. DH and I found it too sweet. DC2, who liked it quite a bit, gradually got through it in a week of lunches.

I think this is a chocolate chip cookie cake from My First Cookbook by ATK. DC2 made it with help.

Chocolate cupcakes (Barefoot Contessa) with leftover lemon frosting (Cake Bible) from DC2’s birthday cake.

DC2 asked for a lemon cake from The Cake Bible for hir birthday.

A slice of DC2’s birthday cake.

We had extra pie dough that we needed to get rid of so these are some kind of empanada even though they aren’t really shaped like empanadas.

Random sour dough.

A pupusa from My First Cookbook by ATK.

I think this hunk is actually the few biscuits remaining from between when the biscuits came out of the oven and when I got the camera. I believe DC1 made these from hir baking book before school started.

Some kind of random bread.

This pizza from Williams Sonoma Pizza was AMAZING.

What is bread?

DC2 made these chocolate peanut butter rice crispy treats from My First Cookbook by ATK.

These are apple cinnamon donut-hole muffins from My first cookbook. DC2 made them.

Some kind of calzone from Williams Sonoma Pizza.

Must be bread.

DC1 made this streusel coffee cake.

Some kind of chocolate chocolate cookie.

DC1 made this raspberry Clafouti.

Cranberry nut bread.

DC2 made these ooey gooey butter cookies from one of MIL’s recipes. They use cake mix!

A fruit pizza from Williams Sonoma Pizza.

This bread got a little burned.

I don’t know…. some kind of cake.

This is a cabbage streudel from the Victory Garden cookbook. It is is one of my favorites.

One of the kids made these blueberry muffins. Probably DC1.

Bread?

DC1 made these berry scones.

Unemployment baking

DH has slowed down and moved onto other hobbies, possibly because it’s gotten a lot hotter.  But here’s baking from the last quarter.   There’s also some non-unemployment baking represented as DC1 (who is not in the labor force) got a baking book from the Easter bunny and has been going through it for hir weekly required cooking.  Also I (employed) made a birthday cake for DH.

Coco cabana from Chocolat.  I don’t think there’s any chocolate or cocoa inside.

Some kind of muffin? I didn’t take notes, so I’m betting banana. We’ve been eating a lot of different kinds of banana bread because the grocery people are bad at picking out bananas for us.

This was some kind of savory bean pie from Home Baking.

DC1 made this: Fudge Pie from Help! My apartment has a (either kitchen or dining room, I’m not sure which) by Kevin and Nancy Mills. Although their meals are great, their desserts only tend to be ok and this one was agonizingly sweet.

Pain de Campagne

Gingered Pear Pizza from Williams Sonoma Pizza. Tasted better than it looks!

DC1 made English Walnut Pie from Help! While sweet, this wasn’t as over-sweet as the fudge pie.

Chocolate Banana Bread from Cook’s Country

I made this pineapple upside down cake! (I think it’s American Classics– definitely one of the Americas Test Kitchen recipes. I use pineapple juice in place of milk for a little extra pineapple flavor.)

DC1 made this Roman Style Foccacia from hir The Complete Baking Book for Young Chefs by America’s Test Kitchens. Zie put maybe too much salt on top in some places, but it was easily brushed off. It did not last long.

Some kind of bread. I wonder if this is one of the breads that had malt in it from The Bread Book. Malt makes yeast breads super fluffy– it’s pretty amazing.

Almond Milk Bread from Home Baking. These were good, but not very almondy.

Some kind of chocolate cake from Chocolot. There’s a couple of layers of marzipan in there. It was good.

DC1 made these spiced apple muffins from ATK The Complete Baking Book for Young Chefs

Some kind of bread… DH has been making a lot of random sour doughs without a recipe, so maybe this is one?

DC1 made these banana and chocolate chip mini muffins from The Complete Baking Book for Young Chefs

Bolos Levedos from Cooks Country. They were good, but I don’t think we’ll make them again.

Pane Casalingo from The Bread Book. Isn’t it beautiful?

Some kind of fruit pizza from the Williams Sonoma Pizza book

DH added malt powder to his grandma’s rolls. This picture does not even begin to express how enormous the usually big but now gargantuan rolls are. Very fluffy!

DC1 made these whole wheat raspberry muffins from The Complete Baking Book for Young Chefs. They have a *lot* of crusty sugar on top.

We had a bunch of egg whites left from something else, so DH made this White spice pound cake. It was very good.

… I don’t remember

These beautiful scones from The Complete Baking Book for Young Chefs were inedible because DC1 used baking soda in place of baking powder. Lesson learned.

These beautiful scones from The Complete Baking Book for Young Chefs were amazing– DC1 used baking powder correctly. I’m more than a little proud that DC1 decided to try these again after the previous week’s disaster. They were so good that they didn’t even need jam, though of course we all put jam on our second.

This is a random enormous sourdough that DH made without a recipe. Regular size honeydew melon provided for comparison purposes.

Unemployment baking

Haven’t done one of these since November– that means you get some holiday baking too.

Greek biscotti with wine and spices from Home Baking. IIRC these were very sophisticated and good by themselves or dipped into a hot beverage.

Partybrot from The Bread Book.  It was fun but dried out quickly.

Jamaican coconut pie. This was sweet and gooey.

Torta di testa di proscuitto e formaggio from The bread book. It was fine. Lightly flavored and the fillings kind of disappeared into the bread.

Peanut butter chocolate reindeer from an online recipe. They did not last long.

My Ginger Cookies from Alice Medrich’s Chewy Gooey Crispy Crunchy cookie book.

This one is smiling. (Pizza from Williams Sonoma Pizza book in the background)

Olive Panini from Home Baking

Muffins? These are Dec 12, so who knows.

Chocolate Decadence cake from Alice Medrich’s Cocolat: Extraordinary Chocolate Desserts

Chocolate Prune Bread… I think this is from the bread book?

Melting Snowman cookies from the internet

Ekmek from The Bread Book

Lavender cake from the internet

Probably from the Williams Sonoma pizza book. I don’t always get pictures of them, but we’ve been making a different one each week (give or take) for a few months now. We’re down to fruit pizza and calzones at this point (and a few we skipped because I don’t like tuna on pizza or we have trouble sourcing ingredients)

Buttermilk fruitcake from Home Baking

Burekas from Home Baking. So good.

Piadina from The Bread Book

Pide from The Bread Book

Probably banana bread. Who knows.

Torta al testo from The bread book. “Not at all worth the effort, could make a better pizza in a fraction of the time” is what it says in our book. It sure looks nice though.

Mystery December bread!

Pain d’Epice from The Bread Book. “Christmassy w/o being too sweet (but it is sweet)”

Nutty Yogurt Bread from The Bread Book  This was a really nice quick bread that doesn’t seem like a quick bread, you know?  Less soda-y than a soda bread, even though it kind of is one.

I’m guessing this is avocado toast using the nutty yogurt bread.

Shrimp Pizza with Sweet Paprika. From Williams Sonoma Pizza. I think we all liked it. Or at least, I sure did.

Ciambella mandorlata from The Bread Book. This looks nothing like the picture which is a flat ring. It was enormous and a bit dry, but overall did not last very long.

OMG these were AMAZING. They’re called Beirut Tahini Swirls and they’re from Home Baking (Dugood and Alfors) and… I can’t even describe how wonderful they are. They’re chewy but flaky, not too sweet, filling. I loved them so much. Kids… didn’t like them. More for me! We tried them again with chocolate peanut butter as a filling and it just didn’t work, partly because the chocolate peanut butter was pretty poor quality, and partly I think because it wasn’t oily enough to make the bread flaky. The peanut butter version was more bready and not anywhere near as magical (though the kids liked them better).

Fougasse from The Bread Book

Yet another excellent pizza.

Pan de Meurto.

I think this pie was from Cook’s Country. Not entirely sure. January, man, so long ago.

Uzbek layered walnut confection from Home Baking. Not quite as good as it looks (the bread part itself is a bit cardboardy), but still pretty good.

Parker house rolls from cook’s country. I think we didn’t like these as much as the Old Fashioned Cookbook version, but they went fast and were good with jam.

Danish log from Home Baking. It’s got a nice marzipanny thing going. The first one lasted almost no time at all since the kids devoured it. The second one stuck around a bit longer.

British tea bread from an online recipe again.

Chocolate Bread Batons from Home Baking. I LOVED these. The kids were less enthusiastic. Maybe not sweet enough? I thought they were substantial and not too sweet.

Cherry strudel from Home Baking. Excellent.

A small portion of the Large batch whole wheat pan loaves from Home Baking. These were fine, but not special. Very similar to other decent whole wheat loaves, but made a huge amount. The kids went through a lot of jam with these and their loafy breathren.

Curried Fruit and Cream Pizza from Williams Sonoma Pizza. Very popular!

Peanut butter chocolate ganache brownies from cooks country. DC2 made these with a little help from DH.

Tender potato bread from Home Baking. Not our best potato bread recipe (I think Old fashioned is better) and boy was it way bigger than the loaf pan.

This is a foccacia version of the potato bread dough overflowing its pan. It was better, though not the most amazing foccacia we’ve made (probably the Bread Book’s is the best so far).

Carrot cake! From the internet. Using America’s Test Kitchen’s American Classics cream cheese frosting which is the best.

La Brioche Cake from the Cake Bible. It didn’t turn out as advertised, but was still a good brioche. And it was good soaked in rum. And it was good slathered with gianduja. Still not as good as the brioche from Pure Dessert, but all around a good solid brioche. Not the worst we’ve made either.

DH is back to making granola.

Challah. Not sure which recipe though.

Mystery bread loaf

Mystery pie

I think this was from the Laurel’s bread book, but I can’t say for sure.

I have no idea.

You would think I would know what this is, but I don’t!

We are missing some pictures.  One is of Double Chocolate banana bread from Cook’s Country which was AMAZING.  Definitely recommend.

Another was of Quark stollen, which we didn’t like as much as regular stollen.

There’s other banana breads and daily loafs and pizzas that are also missing.  It’s weird, I’ve been trying to take a picture of the recipe after taking a picture of the bread, but for some of the breads, only the picture of the recipe saved in my pictures (I tend to text both pictures).