😮 I never showed you my bake!
Good grief.
Bake Off week 5(?): Pastry.
Bakewell tart. I don’t normally say I’ve made a perfect bake, but hot damn I made a perfect cake, I took it to work and it went down a storm. So much so I had a few people very surprised that it was gluten free. There’s a new guy in the lab and he’s now my best friend because he was the only person who requested a large slice, made a refreshing change to ‘ooh just a little bit’. He did offer me fruit and nut mix today so he’s lost a bit of my respect but he’s a foodie so it’s all good.
Either way I pride myself on the fact that I have never had a soggy bottom, I thank my mother for that, she taught me good.
This week I am combining elements from the first and last challenge and I’m making a three layer, layer, not tier, I canny do tiers man, coconut and lemon cake. Sunday is going to be a full day of baking.
PAY DAY ON FRIDAY!!! I HAVE £2.50!!!!! I CAN DO IT!?!?!?!
28th September 2016
Today I made a half batch of the Garlic Dough Balls from Crumb. These are a fun and easy snack that are slightly addictive.
The recipe doesn’t call for oil or anything to coat the dough, so they end up a little pale. I think a spritz with oil and maybe cranking up the heat for the last few minutes might help these color a little better.
The courrone is pretty easy to make, plan on baking a little past where you think it’s done.
The cake is TO DIE FOR. I used blood orange zest and juice, and added a simple sugar glaze on top. Since I used 3 ½ cup mini-bundts rather than a big 10 cup pan I only cooked these for about 18 minutes.
The pizza skulls are fun and tasty but it’s difficult to get the dough stretched out evenly in strips.
A couple years ago @dreamweaverscollective and I built this cob oven for my dad and I’m pretty sure he uses his oven more than anyone else we’ve built one for. Most ovens we’ve built or used are in rural areas on homesteads so it makes me really happy to see this little oven in the middle of suburban Ohio get so much love (and so many interesting stares from neighbours) Yesterday we cranked out 20 personal size pizzas and 3 loaves of bread 💪🏻 also, my dads wisteria is out of this world 🌿 (at Akron, Ohio)
I’m going to a Recency Society event tomorrow, so I decided to bake a batch of Bath Buns. These were apparently a favorite of Jane Austen – who knew? I decided on a classic, rather than vintage, recipe from Mary Berry’s Baking Bible. I figured if it’s good enough for England’s Mum it’s good enough for me.
Having never so much as eaten a Bath Bun before, I have no idea if these are at all representative, but they are tasty. They’re kind of a cross between a dinner roll and a hot cross bun. There’s a bit of sugar in the dough and some candied mixed peel in there for flavor and aroma. There’s also a little bit of sugar sprinkled on the egg wash before baking. The end result isn’t anything like “American” sweet, but I would classify it as “sweetened.” I think I’ll serve these with a bit of clotted cream or soft salted butter.
Spitfire Alice A Gra 
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