Stress Baking R Us

With DH’s company going under and all their work mostly being done, DH has had a lot of time for stress baking. Also he’s gotten a couple of dessert books (including one on cookies that MIL got him for Christmas!) (All Amazon links are affiliate)

Fruit and nut powerpack from Home Baking by Alford and Duguid.  This was a hearty dried fruit and hazelnut bread.

Nigella-date hearth bread from Home Baking by Alford and Duguid. I have decided I love nigella seeds–they taste like everything bagels all by themselves. This bread was soft and sweet and oniony and I loved it SO much. It doesn’t really need the dates, but it definitely needs the nigella seeds. (Also called charnushka if you’re getting them from Penzey’s, I think.)

These are chocolate tuilles from DH’s new cookie book that he got for Christmas: Chewy Gooey Crispy Crunchy by Alice Medrich. I found them a bit overly sweet. They were super crispy day one and still crispy day 2, but kind of got sad day 3. They’re really the kind of cookie I expect with something like ice cream or pudding at a fancy restaurant, but not on its own, you know?  They were also a bit of a pain to make so halfway through DH gave up and just made two giant sheets.

This is Pane con Pomodori e cipolle rosse from bread by Treuille and Ferrigno. OMG I loved this one so much. It’s a tomato onion bread, which meant DC1 refused to even try it, so it lasted a couple days. It was still good at the end! It’s I dunno, it seems more like a meal than bread. It’s savory and wonderful and very good with melty butter.

These are coconut sticks from Chewy Gooey Crispy Crunchy by Medrich. My notes: Wonderful, amazing, coconutty but not too much. What the coconut cookie in the Danish tin wishes it could be.

I think this is just a plain white loaf from Treuille and Ferrigno, which may be the first recipe in the book. DH was looking for something not ostentatious that would be a good vehicle for jam after doing a bunch of fancy breads. He’s made this one a few times, but not as twisty. I could be wrong though. This could be some other bread. Who knows!

Gorgonzola and Walnut Pizza from Pizza by Williams Sonoma. It’s advertised as a savory dessert pizza and I think it would do very well. It’s super easy to make too and quite impressive. Like, just pizza dough, blue cheese, walnuts, and some kind of citrus zest on top. Super easy and very fancy.

DH woke up one morning and said, what if I made snickerdoodles but with cardamom instead of cinnamon? So he made snickerdoodles from the Old Fashioned Cookbook by Jan MacBride Carleton and half of them had cardamom sugar and the other half cinnamon sugar. It was a brilliant idea. Cardamom sugar works really well with a snickerdoodle dough. Try it sometime!

Zopf, which is a swiss braided loaf from bread by Treuille and Ferrigno. DH notes, “Great, but it’s really just challah.”

Doesn’t that hot gooey mozarella/gorgonzola mixture look amazing? It was. This is Foccia Farcita from bread by Treuille and Ferrigno. It was spectacular. This is how much was left after I got out of class. Luckily they saved both pieces for me (I had one for lunch and then one the next day.)

I think this is a modified bean bread that DH made from the Laurel’s Kitchen Bread book. One of my work colleagues knows I really like red bean paste so sometimes she drops some off with me, and this time DH made bread with it.

Hot cross buns from The Old Fashioned Cookbook by Jan MacBride Carleton. These are so good. Like, if I got them at a super expensive bakery in the city I would not be disappointed at all. They’re rich with nutmeg and the dough is just perfect. There are little presents (but not too many) of candied fruit and dried fruit (thank you nuts.com) inside. They’re just wonderful. These are the unfrosted version.  (You can see the red bean container in the back there with the green lid.)

Hot cross buns with frosting. The frosting itself is a wonderful complement but I can’t have too much. Generally what I did was take an unfrosted bun and scrape off a little frosting from the pan where it dripped. These are so so good. Unbelievably good.

… some kind of bread. Probably from Treuille and Ferrigno, but some of them look alike after a while.

What a lovely looking bread that DH made on October 28th. Do I remember what it was? Nope!  Maybe Pain de campagne from Treuille and Ferrigno?

Focaccia con olive from Treuille and Ferrigno. This was super yummy. Very soft and fluffy. Did not last long.

Well, what a nice looking loaf this is. Do I recognize what kind? Nope. Is this from back in October, yep. I would eat a slice now. I bet it is good with butter.  AHA!  It is South African Seed Bread from Treuille and Ferrigno.  It was good with butter.

DH made one of the fruitcakes in the Old Fashioned Cookbook. This was the only one we hadn’t made yet because it was pounds and pounds of candied and dried fruits and nuts and it just seemed like a lot. Boy was it a lot. But DC1 took a liking to it and it disappeared in a few days. I prefer a fruitcake with a bit higher bread to stuff ratio. I found this one a bit overwhelming. (Don’t get me wrong, I love fruitcake, but this one wasn’t my favorite.)

This is probably irish soda bread. DH often gets a hankering for it and just bakes it. We have three different recipes he rotates between, but I’m not sure which one this is, other than I don’t think it’s the one from the old fashioned cookbook which looks lighter.

Pumpkin cookies from the recipe DH’s mom uses (probably from the back of a pumpkin can several decades ago) in their unfrosted state and some kind of onion flatbread I’m not immediately finding in Treuille and Ferrigno.  But maybe it’s a pizza from Williams Sonoma?

Barefoot Contessa brownies.

Pretty sure this is a pizza from Pizza by Williams Sonoma.

Pumpkin Pie. We used the old fashioned cookbook recipe because that’s my go-to. I think I actually made this one, though DH did the pie crust.

Pain aux Noix, from Treuille and Ferrigno. This is Walnut bread.

DH bought himself a cake book. This does not have any chocolate in it, but it is from a book called Chocolat by Alice Medrich. It was pretty amazing. This is an apricot souffle. It was a multiple step process.

This is what a slice of the apricot souffle looked like.

French Apple tart from Home Baking. Yum.

An olive hearth bread from Treuille and Ferrigno. This did not last very long.

Pumpkin bread from Treuille and Ferrigno.

Italian Cherry Torte from Chocolat by Medrich. This is the unfrosted version.

This the frosted version.  We loved it and said it was even better day two.

Chocolate hazlenut torte from Chocolat by Medrich. Divine.

Some kind of fruit crumble but we can’t remember where it was from. Maybe Cook’s Country? September is a long time ago.

Cornbread?

This is tea sandwich bread from made in a pullman loaf pan from an online recipe. (Which we got one year when I wanted English tea really badly but could not get it.)

 

What looks good?  Do you have anything exciting planned for Thanksgiving eating?

More of DH’s stress baking

I can’t believe I haven’t done one of these posts since June! My uploading says there have been 64 items, though a few of those tell the story of DC2’s birthday cake or are different angles of the same item (I have deleted some of these). Still, there’s a lot of fry breads and other daily things I didn’t get pictures of.  When we’re eating these things I think I can’t possibly forget what they are, but then months pass and… I kind of do?

Buckwheat strawberry shortcakes from Pure Dessert. It was good, but no better than most strawberry shortcake recipes. We actually liked the buckwheat shortbreads better without the cream and strawberries. (They were good together, but better separately.)

Bagels from Bread by Treuille and Ferrigno. DH says, “nice standard bagels” and DC2 notes that zie “loves them.” These are genuine bagels complete with boiling water.

Some kind of meringue, but I’m not sure if it’s one from Pure Dessert or just one we made using the standard overnight kisses recipe to use up leftover egg-whites. I love meringues but they’re really too sweet for my metabolism to handle, so I either have to drink apple cider vinegar after or just not partake (or feel icky).

Some kind of bread… don’t remember what…

More bread!

More breads!

Yet another mystery bread.

This is a fry bread! Using leftover starter.

Scones from Pure Dessert.

I’m guessing bread?

A half recipe of Brownies from the Barefoot Countess. They are dense, rich, chocolatey brownies with a deep flavor enhanced by powdered espresso. Usually we only make them for company, but DH had a hankering and its been a long time since we have had company.

Strouds cinnamon rolls from Cooks Country magazine. These are incredibly sugary and buttery. You roll them in cinnamon sugar butter before baking and then you pour cinnamon sugar sludge over the top after they come out. I preferred without the sludge, but the kids love it. DH notes that these were more of a pain to make than expected.

Banana bran bread from an internet recipe. We had leftover bran from DHs bran muffin cravings. I liked it! It was not too branny and made the banana bread seem heartier than standard.

Pane de ramerino, aka rosemary raisin bread from Bread. I liked this a lot. DH says nice and the rosemary is interesting but to try the variation with figs and almonds.

DH had a day off and made this amazing brunch item from Simple by Ottonleigh. The bottom is brioche from Pure Dessert which we have decided is our favorite brioche by far, then it is baked with a seasoned butter. Then topped with seasoned roasted portobella slices, fresh basil, and a poached egg. These were to die for. I love him so much. DH, not Ottonleigh, though Ottonleigh does have a special place in my heart these days.

Brioche from Pure Simple. Our favorite of our … 5? brioche recipes. Probably because it has the most butter of all of them and is thus difficult to over bake.

Chickpea Spice Bread from Home Baking. This was really good with a complex flavor that includes bay and cinnamon. It was non-trivial to make, and took about 3 days with rough timing between rests.

A full picture of the Chickpea Spice Bread from home baking during its final rest– after all that work we had to wait to eat it!

Marie! The baguette! Actually: Pain Ordinaire from Bread. It was inoffensive and very good with jam.

I wanted to cry this one was so good. Those dark olive-like things are black grapes. This is schiacciata con l’uva from Bread. It tastes like a combination of Christmas and summer. Sweet but not too sweet, all around wonderful with raisins and grapes and fennel and brown sugar. So amazing.

DH had two grant proposal deadlines in short order. I think this is the only shot of those muffins to the left that are actually biscuits. He says it was just an online drop biscuit recipe.  (Usually we do drop biscuits from the old fashioned cookbook.)

Double chocolate chip cookies, but I’m not sure where the recipe came from.  He says it’s his standard recipe from when he was perfecting chocolate chip cookies back in grad school (but with some of the flour swapped out with cocoa powder).  Those were good times.

Overnight kisses with chocolate added. DH does not recommend putting chocolate powder in a meringue recipe, instead look for a meringue recipe that has cocoa powder in it.

Anise “bagel” from Home Baking (I think), but they’re really more like a cookie than a bagel. They’re a lot like the anise ring cookies you can get from some European bakeries, but with a bit more chew and a tiny bit less crunch.

This is a slice of cardamon cake from an online recipe. It is very one-note cardamon, but I really like cardamom, so…

I think this is a bran muffin.

Cornbread with cheddar and feta from Simple

Another shot of the Cornbread from Simple.

An irish soda muffin. (Not sure which irish soda bread he used– we have several that we like)

Herb fritters from simple

Some kind of misshapen bread that was still delicious.

DH accidentally made 10lb of rye bread. This is one five lb boule.

We made these in August… we think they were savory empanadas using pie dough and some kind of leftover stew.

smores cookies from cook’s country magazine

schiacciata con le cipolle rosse e formaggio: schiacciata with roasted red onions and cheese. This made two enormous schiacciatas. They were yummy and had great flavor and texture. Also I think they were beautiful.

DC2 requested a chocolate mint cheesecake for hir birthday. DH got this far with an online recipe and then I took over. (Really, he did all the hard work. But… this did not at all look like the picture online even without the green food coloring.)

Flattened out the “rosettes” then sprinkled andes mint bits and placed strategic andes mints and a single mint oreo (leftover from the crust) in the center.  Sometimes simpler is better. DC2 was very happy.

Another plum tart, but this variation has sour cream and sugar on it, so it’s a bit cheesecakey.

vanilla cupcakes with chocolate frosting (for DC2’s minecraft party– we dropped them off at houses)

Fig and thyme clafoutis from Simple

Cordon rose banana cake from The Cake Bible.  I really enjoyed the flavor contrasts– sweet and tangy.

Another version of the Cordon rose banana cake from The Cake Bible with a citrus glaze.  We liked the chocolate frosting better.

I’m guessing… bread?

More challah.  My notes say, “DH’s grant wasn’t even discussed so he made challah”

Because sometimes you just want challah. You know?

Mixed berry pie. (Made at the same time as the next bread.)

All my notes say for this bread is, “DH has been very stressed out.”

Pound cake from pure dessert, but I’m not sure which one.

I’m not sure what this is. Carrot cake? But surely I would remember carrot cake…

Grand marnier cake, I think from The Cake Bible.

Panforte nero from Pure Dessert, which is really more like a candy. It’s super chewy chocolate fig with nuts. Not actually that sweet. It lasts a long time and is very Christmassy.

Plum tart from Home Baking.

I’m pretty sure this is a raspberry rhubarb crumble from an online recipe.  The grocery store had rhubarb which I LOVE and is rarely available.

We’re blanking on this one, but we’re going to guess that it’s bread. DH’s guess is that this is a stromboli, possibly from Bread, but with WW or rye flour instead of all purpose.

I mean, this is an apple cake, but which apple cake? Some kind of apple upside down cake. Oh, June, you are so far away. Our memories are far away.

We’re thinking this is some kind of cinnamon bread. What kind? Who knows! Summer is but a fleeting memory.

This is beet bread from Simple. I LOVED it.

Have you been continuing quarantine baking?