Archive of posts from February 2008

    Sweet Potato Cornbread Pudding with Maple Custard

    2008-02-29

    I made a half recipe of the cornbread (one 9×5” loaf) earlier in the evening, letting it cool for a bit, then slicing it in large pieces to cool even further. I also made a half recipe of the custard, which is sweetened mostly with maple syrup and flavoured with vanilla and or...

    Olive-Rosemary Bread

    2008-02-24

    Like every good CI recipe, this one had plenty of explanation for each of the steps so it’s easy to follow. I used a mix of pimento-stuffed Manzanilla and oil-cured black olives. The only part I was uncertain about was after dividing, and rounding up the dough, whether to pat ...

    Pumpkin Millet Muffins

    2008-02-24

    I made a few changes to the flours, using regular whole wheat instead of soft, and replacing a bit of the AP with kamut flour. One and a half cups of puree is less than one whole can; I was tempted to use all of it, but figured it might make the muffins too dense or gummy. The...

    Cornmeal Waffles

    2008-02-17

    I was hungry for waffles and had a whole carton of buttermilk so this recipe fit the bill. It’s got toasted wheat germ in it, but the other ingredients are typical for a waffle. I used my gluten-free flour mix in place of the all-purpose, but I think the wheat germ might preve...

    Chinese Almond Cookies

    2008-02-14

    I haven’t had a good almond cookie in a really long time, and I thought it would be fitting to make some for Chinese New Year (week). In place of almond flour, I used ground almonds; the dough was refrigerated for the minimum time. With a small scoop, I was able to get 6 dozen...

    Ginger Oatmeal Raisin Cookies

    2008-02-13

    I’m incorporating more raisins into my baking while Dr. S is away so here’s the first experiment. I followed the recipe as written, using candied ginger puree from The Ginger People. Being short on time, I only chilled the dough for about 30 minutes. When the first tray of coo...

    Tangerine Pie (Caramelized Pineapple Turnovers)

    2008-02-09

    The recipe on Epicurious is copied verbatim from the book, but the recipe on marthastewart.com is slightly altered to fix typos in the yield, plus there’s a video of her and Pichet making this recipe. Tangerines are traditional fruit given out during Chinese New Year (hey, why...

    Sugar-Crusted Buns with Fresh Pineapple Filling

    2008-02-08

    First of all, these turned out nothing like the pineapple buns you buy from any Chinese bakery in the GTA. I had my doubts about the recipe to begin with as there was so little proofing time for the buns, no glaze was mentioned for the topping, etc. The crust uses a bit of amm...

    Whole Grain Cranberry-Apple Scones

    2008-02-06

    We made a batch of these on the weekend which were pretty tasty, but I wanted to try again with some modifications (also, I didn’t get a picture). Many substitutes: ground quick-cooking oats instead of oat flour, gluten-free flour instead of all-purpose (incorporating even mor...

    Chocolate Shotts Cookies

    2008-02-03

    I wanted to make some kind of chocolate cookie for Dr. S but didn’t have time to make one of her favourites, the chocolate sparkle ones, and decided to try this one. There’s a full pound of melted chocolate in here; I used all 72% rather than half-64% and half-84%. My scoop wa...