Posts Tagged ‘baking’

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What am I bakery blogging?

September 7, 2017

 

Something devious was a foot at the Geauga County Fair in Burton, Ohio earlier this week. In addition to rides, funnel cakes, and animal exhibits, the fair featured close to 1,500 exhibits in the baked goods category.

Footprints in the frosting led investigators to conclude that a raccoon had helped him or herself to samples from the Best in Show exhibit indicating that the critter has good taste.

“Critter or critters unknown, favored yeast bread, miscellaneous bread (actual categories), muffins, scones, strawberry-surprise pie, chocolate cake, and in the men’s category: peach pie.”

From a story by James Ewinger, The Plain Dealer

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What am I baking?

April 13, 2017

Who am I kidding?  These amazing creations are by Iven Kawi . . .

“Jakarta-based pastry chef Iven Kawi says she made her first honest attempt at baking in December of 2013 when she made a batch of Christmas cookies for her daughter’s school. As you can see, things have progressed quite a bit. Kawi now runs a bakery shop out of her home in Lippo Karawaci called Iven Oven where she creates elaborately decorated baked goods. Among her specialties are cakes adorned with terrarium environments where buttercream frosting is sculpted into an abundance of cacti and flower petals atop beds of crumbly sand or dirt. You can follow more of her work on Instagram. “

via Colossal

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What am I baking?

February 23, 2017

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Homemade croissants – plain and filled with chocolate, or strawberry and cream cheese, or chestnut butter, or nutella.

I would share then recipe with you, but then I’d have to . . . you know.

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What am I decorating?

March 10, 2016

One day when I was in first grade, I think it was for Valentine’s Day, we spent the afternoon decorating graham crackers. I thought they were the most delicious thing I had ever tasted.  In my memory, they looked just like this.

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Here is Mezesmanna on Instagram also on Facebook, via This is Colossal

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What am I baking?

December 21, 2015

Did you miss it?  Yesterday was Fruitcake  Day.

Now I know what you are thinking, but not all fruitcakes are the same.  There are some that should never see the inside of an oven.

But if you like fruit and you like cake, you can make a good one.  Just don’t put in any yucky stuff (citron).

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This is a recipe for Stained Glass Fruitcake that I like very much that I  found in Sunset magazine many years ago.  I use dried apricots, pears, peaches, cherries and a mixture of different types of raisins, but use what you like.  The orange juice adds brightness to the cake. I bake it in mini loaf pans, and it is so good, the cakes don’t stay around for long. Make them early and cover with brandy soaked cheesecloth, if you like.  I like them just the way they come out of the oven.

If you don’t have an oven, check out the delicious fruitcake made by the nuns at the Transfiguration Hermitage in Windsor, Maine.

Here’s the recipe:

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Cream the butter and sugar; add the eggs; mix the baking powder and salt with the flour; add dry ingredients alternating with the orange juice.  Then add the nuts and fruit.  Grease and flour the pan or pans.  Bake at 300 degrees (low and slow) for 2 1/2 to 3 hours.  If you are using small pans, check the cakes sooner because they will bake faster than a large loaf.  When a wooden skewer or toothpick inserted into the cake comes out clean, it is done.  Cool on a rack, but turn out of the pans when the cake is still warm, but not hot.

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What am I recommending?

November 10, 2015

This is a place we liked – huge red enameled oven imported from Italy; so screaming hot that your pizza cooks in 90 seconds.  Tasty, too. If you are in the area, they deserve a look – reblogged from HMS Defiant . . .

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PIZZA AND AMMO

We got an announcement today from a pizza place we ate at on our drive back home from San Diego. It was the first I received from them in almost a year. They’re not exactly beating the drum. It was though, excellent wood fired pizza and the atmosphere was friendly and inviting so we recommend it.

The place is also across the street from a Walmart that seemed to contain all the guns and ammo in Christendom. That may be no big draw for some, but living here in MetroParkCentralis and coming from San Diego, guns were scarce and ammo was even more conspicuously not available at either end. If I hadn’t loaded up with ammo at the Post Exchange at Fort Riley that morning, I’d have squeezed in some more .45 ammo.

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Where was I last weekend?

April 7, 2015

loganberry logotorte-MThe wonderful Loganberry Book Store held their annual Edible Books Festival on Saturday, April 4, where edible portrayals of real books were displayed, voted on, and consumed.

Here are some of the entries:

DSC01776Call of the Wild – or perhaps Cauliflower of the Wild

DSC01777Harry Butter and the Sorcerer’s Scone

DSC01779Annika’s Secret Wish portrayed with a delicious rice pudding as told in the story.

DSC01785The Tell-Tale Heart

(That is a matzoh Haggadah in the background – how appropriate for the season)

DSC01781Owl Moon by Jane Yolen

With strawberry owls sitting on chocolate rice krispie nests.

Entry consumption began at 2 pm and was completed by about 2:15!