Thursday, June 30, 2011

My first try at Cake Pops! :)

I am WAY behind on the 'thing' that has been hot for a few years, which is cake balls and pops.
If you want to know everything there is to know about them, go here:

 The cake I made was Red Velvet with Cream Cheese Frosting added to it. I found it very moist BEFORE I added the Frosting.

 Here is a close up! 
I used Candy Melts from Wilton but I think I would like REAL chocolate much better.

 They are VERY sweet. One is all I could handle. LOL. I actually think the texture is a little too mushy and next time I think I will use the cake dry without the added frosting and cut out my shapes. :)

New adventure for sure. 
HAPPY 4th Of July everyone,

Thursday, June 23, 2011

WGB challenge #5 Challah

This is recipe #5 Challah of the Whole Grain Bread book by Peter Reinhart challenge that Jenni started. Here is Jenni's blog:

 This recipe uses 4 whole eggs and 1 egg yolk so it is no wonder that it rose wickedly high. 

 My braiding technique isn't great BUT I'm learning.

 Very tasty loaf. I'm loving it.

I ended up adding about 1/2 cup more whole wheat flour and it was still a tad sticky.
Loving it,

Saturday, June 18, 2011

ELMO cake for my grandson Mason's 2nd birthday!

I haven't decorated a cake since Mason's last birthday. It went pretty good. 
He knew it was Elmo so that's a good thing.

Thursday, June 16, 2011

WGB challenge #4 Transitional Cinnamon Raisin Bread

I decided to give the #4 recipe a try today a head of schedule because I had to bake a birthday cake and seeing the oven would be going why not? :)

 This is the Transitional Cinnamon Raisin Bread

  It took a LONG time to bake and the rising time was a little longer too.

It is a very tasty loaf. I would make this again for sure.

Saturday, June 11, 2011

WGB challenge #3 Transitional Rye Sandwich Bread

I know I'm a day a head but I have a lot to do this coming week. 
Here is my try at the #3 recipe from the Whole Grain Breads Book by Peter Reinhart's called Transitional Rye Sandwich Bread. 
 I am a rye bread lover and this is very tasty for sure. :)

 I thought I had a lame for slashing but I couldn't find it and used
a silly utility cutter. LOL. I've got to practice more. :)

A wonderful tasting bread and I will certainly make it again. 

Friday, June 10, 2011

WGB challenge #2 Transitional Multigrain Sandwich Bread

Here is my try at the WGB challenge #2 Transitional Multigrain Sandwich Bread.
 What ta heck happened??????? LOL!
I added 3/4 cup of whole wheat to the final dough and apparently it still wasn't enough. It was a tad sticky and not quite the firm dough ball that I'm use to but I thought it would be ok. It rose pretty good but as it was baking it collapsed. 
 UGLY but one of the best tasting breads ever. :)

 Nice color though eh? LOL!

Looks like DEVIL bread. :) See the horns?
What fun,

Friday, June 3, 2011

WGB challenge #1 Transitional Whole Wheat Sandwich Bread

I'm playing with a new bread baking challenge.
I was a part of a challenge offered by Pinch My salt to bake my way through Peter Reinhart's Bread Baker's Apprentice book. I've only made it through 25 of the 43 but I will get back to it I'm sure.
The new challenge is to go through Peter Reinhart's Whole Grain Breads book, New Techniques, Extraordinary Flavor with Jenni and a few others. Her post is here:
The first bread that Jenni has planned is 5/29- 6/4 Transitional Whole Wheat Sandwich Bread p.99
The soaker did not form into a ball. It was sort of soupy. I had to add about 1/3 cup of whole wheat flour to get it to form a ball. I used my large bread tin and baked at 350° for 35 minutes and it was a temperature of 202° I normally do better at keeping it around 190° to 195° but it has been quite a while since I have baked bread.
I had a sandwich with it for lunch and I loved it. It was very tasty. I will make this again for sure.