Cooking
Pecan Sticky Buns, the Original Version Revised
On the advice of a friend who also happens to be a trained pastry chef (hi, Katherine!), I picked up the original Amy's Bread cookbook last year. Having overcome my yeastaphobia seven or so years ago, I'm drawn to just about any yeast-based recipe I can find.
When I was given the opportunity to review this new book from Amy's, I was understandably excited. Or rather, you'd understand if you knew what my life is like.
As always, I grabbed a pad of sticky tabs. When I say there are fourteen or so recipes tabbed, I feel I need to add that this is a book filled with words. Solid introductions to each recipe, large amounts of space devoted to ingredient lists sorted by grams, ounces and volume, clear & detailed instructions and of course, full-page, full-color photos. So, each recipe can take up four or five or more pages.
I also only picked out the most-try-now recipes on my go-round, pastries or cakes I wanted to test out; doubtless another peruse will find me adding a few more tabs.
At Matt's request, I started with these practically-pornographic sticky buns, a favorite of his family.
These rolls were easy to make, and glorious to behold in their finished state. The smell overtook the house, and I gave in and ate one. Or two. I think. Delicious. Rich but not cloyingly sweet. I don't think they lasted more than 2 1/2 days; as Matt says, they're best eaten fresh!
Amy's Mom's Whole Lemon Pie
Under seasonal desserts I found this recipe for a lemon pie. Making it somewhat unique, the entire lemon is mixed up in a blender along with sugar, eggs, butter & vanilla for the filling. Such a lovely aroma.
The crust...probably my only true foodie road bump these days...was a gift: it's made in the food processor! It was one of the nicest crusts I've made yet.
It's not a great photo, it just refused to shine for me. But I gave this to my in-laws, and they loved it. This pie came together so quickly, with such amazing results, I honestly see it becoming a staple. I'm thinking of trying it with Key limes.
This is a lovely book. I like the lay-out, the content, the photos. There's information, recipes, exactly what you need to make some beautiful, sweet, baked goods.
Time to unpack your grass skirt, and gather your coconuts, because for our 42nd get-tether, it's Tiki, Two here at Blog Party!
Hope to see you there.
- 14 & .5
I rarely get cravings, and there's very little in the way of baked goods that even come close to tempting me. But I do love crossiants. Oh, my, do I ever. Unfortunately, not since we left California have I come across a truly good one. I keep looking,...
- Souper Sundays: Chipotle Chicken Tortilla Soup
Another Sunday, another soup. Another chance to join up with Deb & Souper Sundays. This soup was all for Matt. I think the name explains all. I used this recipe, with a few changes. First, for the broth, I roasted the chicken beforehand, giving it a...
- What I Did On My Christmas Vacation
For Christmas eve day, we drove to North Carolina to spend time with my mom, step-dad & 'baby' sister. We had a lovely brunch, watched Alex get spoiled with Lego's, played with Jack & new puppy Max, and finished up with a guided tour...
- Cookbook Review: The Sweet Melissa Baking Book: Recipes From The Beloved Bakery For Everyone's Favorite Treats
Butterscotch Cashew Bars I'm not sure of the 'what' or 'why' behind it, but I love to bake. No, I need to bake. I find I'm often happiest perched on my chair in front of the oven, mixing up batters and doughs, shaping and forming,...
- Cinnamon-bon-buns
Well, that's not what they're really called, it just came to me now. Again, the recipe is from Baking by Flavor (just let me know when I'm pushing this book a little to much at you, m'kay?;-)) and I'm pretty sure the results will...
Cooking
Cookbook Review: The Sweeter Side of Amy's Bread
Pecan Sticky Buns, the Original Version Revised
On the advice of a friend who also happens to be a trained pastry chef (hi, Katherine!), I picked up the original Amy's Bread cookbook last year. Having overcome my yeastaphobia seven or so years ago, I'm drawn to just about any yeast-based recipe I can find.
When I was given the opportunity to review this new book from Amy's, I was understandably excited. Or rather, you'd understand if you knew what my life is like.
As always, I grabbed a pad of sticky tabs. When I say there are fourteen or so recipes tabbed, I feel I need to add that this is a book filled with words. Solid introductions to each recipe, large amounts of space devoted to ingredient lists sorted by grams, ounces and volume, clear & detailed instructions and of course, full-page, full-color photos. So, each recipe can take up four or five or more pages.
I also only picked out the most-try-now recipes on my go-round, pastries or cakes I wanted to test out; doubtless another peruse will find me adding a few more tabs.
At Matt's request, I started with these practically-pornographic sticky buns, a favorite of his family.
These rolls were easy to make, and glorious to behold in their finished state. The smell overtook the house, and I gave in and ate one. Or two. I think. Delicious. Rich but not cloyingly sweet. I don't think they lasted more than 2 1/2 days; as Matt says, they're best eaten fresh!
Amy's Mom's Whole Lemon Pie
Under seasonal desserts I found this recipe for a lemon pie. Making it somewhat unique, the entire lemon is mixed up in a blender along with sugar, eggs, butter & vanilla for the filling. Such a lovely aroma.
The crust...probably my only true foodie road bump these days...was a gift: it's made in the food processor! It was one of the nicest crusts I've made yet.
It's not a great photo, it just refused to shine for me. But I gave this to my in-laws, and they loved it. This pie came together so quickly, with such amazing results, I honestly see it becoming a staple. I'm thinking of trying it with Key limes.
This is a lovely book. I like the lay-out, the content, the photos. There's information, recipes, exactly what you need to make some beautiful, sweet, baked goods.
Time to unpack your grass skirt, and gather your coconuts, because for our 42nd get-tether, it's Tiki, Two here at Blog Party!
Hope to see you there.
- 14 & .5
I rarely get cravings, and there's very little in the way of baked goods that even come close to tempting me. But I do love crossiants. Oh, my, do I ever. Unfortunately, not since we left California have I come across a truly good one. I keep looking,...
- Souper Sundays: Chipotle Chicken Tortilla Soup
Another Sunday, another soup. Another chance to join up with Deb & Souper Sundays. This soup was all for Matt. I think the name explains all. I used this recipe, with a few changes. First, for the broth, I roasted the chicken beforehand, giving it a...
- What I Did On My Christmas Vacation
For Christmas eve day, we drove to North Carolina to spend time with my mom, step-dad & 'baby' sister. We had a lovely brunch, watched Alex get spoiled with Lego's, played with Jack & new puppy Max, and finished up with a guided tour...
- Cookbook Review: The Sweet Melissa Baking Book: Recipes From The Beloved Bakery For Everyone's Favorite Treats
Butterscotch Cashew Bars I'm not sure of the 'what' or 'why' behind it, but I love to bake. No, I need to bake. I find I'm often happiest perched on my chair in front of the oven, mixing up batters and doughs, shaping and forming,...
- Cinnamon-bon-buns
Well, that's not what they're really called, it just came to me now. Again, the recipe is from Baking by Flavor (just let me know when I'm pushing this book a little to much at you, m'kay?;-)) and I'm pretty sure the results will...