November 10th, 2012

Buttermilk Muffins (or coffee cake)

Technically, I completed this recipe on time for Tuesdays with Dorie. However, I have been super lazy about actually taking pictures and posting it. Maybe that’s because this one wasn’t the most photogenic. Maybe it was because while the recipe was good, it wasn’t anything to write home about. It is a super easy recipe, made even easier when you halve it and bake it in an 8 inch square pan instead of a muffin tin. 

This isn’t a recipe that will make it in to my regular baking rotation, the way that blueberry muffins or coffee break muffins have. If my review hasn’t stopped you from wanting to try this recipe, you can find it Alisa’s blog: easier than pie.


Hey! Speaking of poor photos, I have a friend who has developed a new tool to help us food bloggers! You submit your unedited photos to people hoping to learn how to perfect their Photoshop skills. They edit your photo and send it back to use for use on your blog. I need all the help I can get. If you want to try it too, let me know and I’ll give you the details. 
xx
Spike
October 16th, 2012

Bagels

Please excuse the excessive text for this post; bagels are kind of a big part of my life.

I worked at a bagel bakery through out college. Lots of early mornings opening the store, prepping cream cheese and baked goods, waiting on customers, pulling bagels off the bagel shaper, and, very rarely, getting to mix up some actual bagels. I ate plenty of bagels in this time, about two a day and yes I did put on quite a bit of weight. Now I still eat bagels, but usually after a long run. My favorite are always salt bagels which seem to be a dying breed. But there’s nothing tastier than a salt bagel with cream cheese. 

Well, maybe a grey salt bagel with herbs de province hot out of the oven with cream cheese. I just ate a bite and cried a little. So good. I’d never attempted bagels at home before. It is an involved process, but when every bagel shop stops making salt bagels, you must take matters into your own hands. I made a few simplifications to the recipe. I skipped the egg glaze on the bagels (they were nicely browned without it), used a rack on a sheet pan in the oven to let the air circulate underneath the bagels a little better, and I pulled them out of the oven at 25 minutes to cool. I also boiled the second batch right away which was a mistake because they got a little too fat. I miss that bagel shaping machine. Perfect bagels every time. 

After a (super windy but fun) marathon on Sunday and a spin class tonight, I was in need of some carbs. These bagels did the trick. Heather has the recipe on her blog if you’re up for the homemade bagel challenge. 

xx

Spike

October 2nd, 2012

Pumpkin Cranberry Bread

This one is far from the pumpkin quick bread that you have in your mind. There is nothing quick about the recipe. A first rise, then overnight in the fridge, then up to room temp again, then baked, then cooled, then eat. This really is a bread though, complete with nice yeast flavor. The description as similar to a brioche is right on. 

I just added some fresh cranberries, held off on the walnuts and raisins. The cranberries were nice and tart. This will be a really great toast for breakfast this morning, I’m willing to bet. 

Find the recipe with our host, Rebecca at This Bountiful Backyard

xx

Spike

September 18th, 2012

Whole Wheat Bread

Out of the oven just minutes ago. I sliced the end off for sampling as soon as it was cool enough to handle. So, so good. I only made one loaf but I have a feeling I’ll be making another batch next week. 

Michele of Veggie Num Nums and Teresa of The Family That Bakes Together have the recipe posted. If you love fresh bread, make this. If you don’t love fresh bread, then I’m pretty sure you’re lying. 

xx

Spike

PS- anyone else get big air bubbles like mine? See the lumps at the top of the bread in the photo. Good things looks aren’t everything. 

September 4th, 2012

Nectarine Chiffon Upside Down Cake

Well, after an 18 mile run yesterday I decided to take on a mini version of this recipe. I also decided to do this in the evening, after half a cocktail. As you might imagine, my ability to improv a recipe under these conditions yield less than perfect results. The nectarine layer was good. The cake was very eggy tasting. Both Ed and I agreed that it was too ugly to photograph. I ate chocolate chip cookies instead.

I believe others, who wisely followed the recipe, had better results.  Marlise and Susan have the original recipe posted. 

I promise to do better next time.

xx

Spike

August 21st, 2012

Popovers

Growing up, we used to always have Yorkshire pudding instead of popovers. As far as I can tell, the recipe is very similar. One difference? Yorkshire pudding falls in the middle, where popovers stay puffed- or at least mine did. I used a little hot oil in the muffin tin and didn’t need to cook the popovers quite as long- which was good because dinner was ready. We had these with a little (maybe a lot) of butter for dinner last night. 

Leftovers this morning with more butter and perhaps some cinnamon sugar or some maple syrup I picked up in Vermont this weekend. Cute little maple stand by the side of the road while running a 100 mile relay. Turns out, maple syrup is good running fuel. 

Find the recipe with Paula of Vintage Kitchen Notes and Amy of Bake With Amy.

xx

Spike

August 7th, 2012

Strawberry Chocolate Galette

Totally thought I had another week to post this recipe. Whoops! Ah well, made it just in time. Tuesday nights are already crazy for me- running from the day job to teach spinning at night. Today I also had to make a dessert to bring to a work picnic tomorrow. I’ve got two desserts in the oven as I type and I’m covered in flour.

For the galette, I used just buttermilk, no ice water, to make the dough. Filled it with strawberries, the only berry in the house, and a handful of chocolate chips. Folded up the edges and sprinkled with sugar and ta da. Not too shabby for a Tuesday night dessert. 

I’d love to try the dough again with sour cream and change up the fillings. Can’t wait to see the combinations everyone else came up with this week. You can find the recipe with Lisa of Tomato Thymes in the Kitchen and Andrea of The Kitchen Lioness

xx

Spike

July 31st, 2012

Blueberry Nectarine Pie with Lime Ice Cream

This week’s Tuesday recipe was pretty perfect for this time of year in New England. I’m really not a big blueberry fan, but I tolerate them slightly more if they are baked (in sugar). The recipe calls for baking the pie in a cake pan, so you end up with a fairly deep pie with lots and lots of crust. 

All of the blueberry lovers seemed to really enjoy the pie which was mostly blue with a few delightful bites of nectarine. The lime ice cream was kind of a last minute decision. I was going to make brown sugar vanilla ice cream but decided to use the limes up from the fridge. Ended up quite nicely. 

You can find the pie recipe on the blogs of Hilary of Manchego’s Kitchen and Liz of That Skinny Chick Can Bake

The ice cream recipe is below. Back later in the week with more blueberry recipes (from a the lady who doesn’t like blueberries…)

xx

Spike

Lime Brown Sugar Ice Cream 

zest and juice from two limes
1/4 cup sugar
1/2 cup of lightly packed brown sugar
3 egg yolks
pinch fine sea salt
1 cup light cream or half and half 
1 cup heavy whipping cream

In a medium saucepan, combine the zest, lime juice, sugars, egg yolks, salt and the light cream. Cook over medium heat, whisking constantly, until the mixture reaches 170f. Remove from the heat and strain with a fine sieve into a heat proof bowl. Let cool for 10 minutes. Whisk in the heavy cream and let cool another 10 minutes. Refrigerate overnight, with a piece of plastic wrap pressed against the surface to prevent a skin from forming on the top. Freeze according to your ice cream maker’s instructions and enjoy. 

July 17th, 2012

Semolina Bread

Ugh, where do I start? Semolina was $5.99 for a small package at the store and I was having none of that. The dough was so sticky in the food processor that it sounded like it was dying, so I took it out, added even more flour and kneaded by hand. Then the last rise was pathetic despite the humidity. It baked up flat. Tasted okay. Cutting it straight up into cubes and putting in the freezer for croutons later. 

Picture of Toby hanging by the pool instead of flat bread. 

xx

Spike

June 19th, 2012

French Strawberry Cake

Made this one way back during memorial day weekend. Memorial Day weekend also happens to be my birthday weekend and a college day cookout with my friends (where we pretend to still be in college and hang out drinking beers in the backyard all day). Obviously, this is one of my favorite weekends of the year. 

Despite getting yelled at for wanting to make myself a birthday cake (later rectified when Ed made me a perfect bday cake, from scratch no less), I knew this strawberry cake would be perfect for a cookout. 

What’s really nice about the cake is that it is not over the top sweet. I can’t remember how much the recipe called for in the strawberries, but I only added enough to get the juice going. The extra sugar was not missed! The photo was a quick one as the cake was being devoured. If you want to try this cake while strawberries are in season, check these two blogs for the recipe: Sophia of Sophia’s Sweets and Allison of Sleep Love Think Dine

xx

Spike