Multigrain Bread Extraordinaire
Disappointed by the loaf from last week, I looked for another multigrain bread and found one I’ve never blogged about from Peter Reinhart’s classic book.
Archive of posts from October 2014
Chocolate Sour Cream Layer Cake
For a friend celebrating her birthday this past week, we offered to make a dessert. Her parameters to me were that it be a chocolate cake. To keep things simple, we decided on a frosted layer cake from one of Alice Medrich’s books.
Pear Mousse Cake: Step by Step
I’ve always wanted to make a dessert using a technique that allows you to “print” designs onto cake. My first anniversary with my current employer, Shopify, provided the perfect reason to explore this idea and the result was a Pear Mousse Cake.
Multigrain Boule
On Sunday evening, before heading off for a few days in Ottawa, I made a loaf of bread so my family would have some breakfast toast. The way that Michael Ruhlman describes this bread, I thought it would make a delicious whole-grain loaf. Alas, it did not meet my expectations.
French Apple Tart (Cook’s Illustrated)
At the Friday potluck, we invited friends over for dinner the next night, and I half-jokingly said that I would make another dessert for them. Of course, I take dessert very seriously and decided to make the apple tart from the Nov/Dec 2014 issue of Cook’s Illustrated.
Poached Pear and Almond Tart
As a dessert fruit, I like pears even better than apples. And so when my parents gifted us with a huge bag of Bosc pears from the Waterdown Farmers’ Market, I started looking for ways to use them. This pear and almond tart from Cook’s Illustrated is quite possibly, the perfect...
Dutch Apple Pie
Our hand-picked haul of McIntosh apples from last week didn’t inspire much baking. For one, this variety is best for applesauce, as it turns to mush when cooked, so cake and pie recipes usually call for other kinds. A Cook’s Illustrated recipe for Dutch apple pie sounded good,...
Carrot, Apple and Pecan Muffins
Muffins that feature an abundance of fruit, nuts and seeds are sometimes called “morning glory” muffins. It turns out that a recipe bearing this name was first published in Gourmet more than 30 years ago. Despite its popularity, I tend to avoid muffins overloaded with a lot o...
Pear, Riesling, and Ginger Sorbet
Making a dairy- and wheat-free dessert is a bit of a challenge, and I often look to fruit sorbet for a solution. Being in the middle of fall, ripe pears were easy to find and I used them to make an alternative dessert for a big, weeknight dinner.
Easy Apple Strudel
On our drive back from Montreal last week, we stopped at an orchard outside of Cornwall. The only variety they had available for U-Pick was McIntosh, so that limited the baking applications somewhat. However, I found a recipe for strudel that called for this variety, and ma...