So I figured it out!

I thought to myself today I have had a lot of dessserts lately. I better try something different. So I am going all out different. The recipe is called Kugelhopf with Walnuts, Bacon and Herbs. Kugelhopf is a type of bundt pan. But as I don't own one of those I will make the bread in my regular bundt pan. Picture in my book looks really good. So I shall keep you posted as to how it turns out. The cook book you see is the one I will be using. Great looking book. It gives you step by step pictures of everything. They have a whole series of cookbooks.

Challenge?

So I think what I am doing is pretty challenging. But then when I told my sister today what I was doing she set out another challenge for me. She said I think you need to create something. Make up your own recipe. What is she thinking. Why do you think cookbooks were invented. So I don't have to invent things. Hmm? now she has got me thinking. I am a person who likes recipes. Recipes are my friends. Ben told me one time that he heard some one say (don't remember who), that the reason there are more male chefs is that they tend to more be able to experiement when it comes to cooking. When there are more women bakers because baking is something that is more exacting. What do you think about that? In our house that is very true. I love cookbooks and recipes and baking. I don't enjoy cooking other foods as much. Where Ben does not like baking much at all. He has done it but does not like it as much. He wants to create things. Experiment with foods. You can create in baking too but with in certain perameters. So to create something of my own or not? That is the question. I have never aspired to write a cookbook. I just love buying them or receiving them as gifts. If I were to create something what would it be? Compelling it is. Will take more diliberation. I need to figure out what is my challenge for this week? Any thoughts for me?

Blueberry Streusel Cake

 

So this is the cake I made today. Not much to look at. But tasted great! Easy to make too. I like the pie I made the other day better.Ben thought this was better then the pie. He is not that found of pie. I did not know this. But I guess I would have not know this as I like never make pie. Well should clarify Ben is not a fan of fruit pie. But likes other kinds. So that's it for another day. Well we will see what creation I come up with for this week.

Blueberry Cake with Streusel Topping

Hello again.

So today I am going to make a blueberry cake. I was flipping through one of my cookbooks the other day and stumbled upon this recipe. I had never seen it before. I don't know how that is possible. It sounds so good that I am going to make it. Does not look hard to make but I thought I would include it anyways. You may want to give the recipe a try. Kyla you are in luck I shall have leftovers for you. I thought I would always have way to much that we could not eat it all. So I told Ben that he would take leftovers to work. But that has not happened yet. Maybe this coming week I will make something for him to take. But the guys at work don't know I promised dessserts. So its all good. Here is the recipe. Enjoy!

Blueberry Cake with Streusel Topping

Streusel:
1/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 cup butter (1/2 stick), cold

6 tablespoons Butter (3/4 stick), softened
3/4 cup granulated sugar
1 large egg
2 cups all purpose flour
3 tablespoons cornstarch 2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh blueberries or free flowing frozen ones.

Place the dry streusel ingredients in a food processor bowl. Drop in the butter and pulse until small crumbs frorm. (this can also be done in a medum mixer bowl with a pastry blender.) Set Aside.
Prheat oven to 375oF. In a large miser bowl, cream the softened butter. Add the sugar a little at a time and beat until mixture is light and fluffy. Add the egg, and beat well. Sift together the flour, cornstarch, baking powder and salt. add to the butter mixture, alternating with the combined milk and vanilla, with the mixer on low speed.Stir in the blueberries by hand. Spread the batter evenly in an oiled 8 inch square cake pan. Spoon the struesel topping evely over the batter, and bake for 40 to 45 minutes, or until a tooth pick comes out clean from the center of the cake. Let cake cool for 15 minutes, then cut into squares and serve warm. 

Arr!

So as you can see from my previous blog the link did not post. So I will just right it out and you will have to go find it your self if you are interested in reading it. I don't know why it did not work. Oh well.
http://www.finecooking.com/articles/pie-pans-tart-pans.aspx

Pan what's in a pan

So I was rereading a recipe I found on line, in Food Network by Emeril Lagasse. I made my crumb crust from this one. Its called Strawberry Crumb Pie. This is the one with the cream cheese crust. Sounds so good! But my problem with it is I need a tart pan. Tart pan? Why not a pie pan? I don't own a tart pan. According to Julia Child's Cookbook I got from the library Baking with Julia. She said every begining baker needs a 9inch and a 10 inch tart pan. Oh bother. LOL Check out the article I found on the issue. I will also post a pic of the cookbook.  I have fallen in love with it. Not hard for me as I LOVE cookbooks. Ben can attest to that. He says we have to many. I say you can never have to many.

 

Oh and as I was looking up this cookbook I found another one that looks fabulous too. The same author as Baking with julia. Check it out. I will be sad to have to return the Baking with Julia to the library. Oh hey I should check if they have Paris Sweets. Then my return won't be so sad. LOL

Blueberry Pie Yum!

 

So here is my blueberry pie. It is too die for. Oh it is sooooo good. Sorry Ben if you are reading this and have not had any yet. I will bring you a piece as soon as I entered my blog. I had my party here tonight and all the ladies said it was great. So that was encouraging. I am very pleased with how it turned out. I will definately make pie again. This pie dough turned out really good and was so easy to make. Why would you ever roll out pie dough? I guess if you like the pie crust on top. I much prefer a crumb topping. I will though attmept the rolled out pie dough.  I found a recipe today for blueberry nectarine pie. That sounds so good. Also I found a pie dough that calls for cream cheese. Yum that sounds good too. So it can only be onward and upward from here. Right? Really if you have never made pie before give my recipes a try and let me know how it goes for you. I know you will have success. Oh here is the recipe I used for my crumb topping. I got it from Emril Lagasse. I often go to foodnetwork.com and look up recipes. I have found some good ones on there. 

Crumb Topping

1/3 cup sugar

1/2 cup all purpose flour

3/4 cup oatmeal

4 tablespoons butter, melted and cooled slightly

Combine  the 1/3 sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled. Then spread evenly over whole pie.

I altered Emerils recipe. I did not have the time to wait. All this chilling is that really necessary? No its not. So what I did was mixed the dry ingredients together and cut in 4 tablespoons cold butter. Then I immediately put the crumb topping on top. Voila great pie!