All posts tagged: baking

pretzels.

Guess what, guess what! I’m super happy to report that I know how to make pretzels now (at least under professional supervision!). They are a lot of work, but so worth the effort. I took a pretzel class at Firebrand Artisan Breads in Oakland. Our instructor Colleen shared pretzel making secrets and tips, including preferred equipment and ingredients. We learned the science behind the ingredients, and how to appropriately use and efficiently throw flour to prep the work surface. We learned how to make, weigh out / portion, roll, and shape the dough. We made three basic shapes: knots, the Firebrand signature twists, and balls (stuffed with cheese!). A lye bath gives the pretzel a shine and some added orangey-brown color. This was my first time using lye, and I got some extra practice time because a few classmates didn’t want to try it. After the lye bath we added the toppings – sea salt, everything bagel spice, cheese, more cheese, paprika…. Then into the oven, a little cooling on the table, and taste test! We …

mississippi mud pie.

My 2018 goal: bake a new-to-me recipe at least once a month. January’s bake wasn’t good enough to share (I made pomelo bars, and though they looked nice and had good textures, they turned out super bitter. :P), but February’s bake was soooo good. My friend and I made Mississippi Mud Pie! Look. At. This. Our favorite pie is chocolate mousse and I’m all about a chocolate cookie crust. So my friend found a Cook’s Country recipe for Mississippi Mud Pie for us to try. The recipe came annotated with technique tips and recommendations for specific products to use. So good. This recipe was a recipe of firsts. It called for Nabisco’s Famous Chocolate Wafers which are like thinner, wider, and less sweet Oreos without the filling. I had never heard of them and now I am a fan. We used them to make the crust (left) and the cookie crumble (right). While the crust baked, we prepped the next layer – a fudgy brownie. I had never made brownies form scratch before (Ghirardelli double …

cooking with daddy, episode 002.

My Dad and I were long overdue for a photo documented kitchen collaboration. This Christmas he taught me his method of making peanut brittle: using the microwave! I was surprised, too. This was just like the time I found out you could use the microwave to make cake (mugs cakes for the win!). Materials & tools: Baking sheet Brush Metal spatula + butter knife / another spatula Measuring cups and spoons Microwave safe mixing bowl Small bowl Ingredient list: 4 tspn vanilla 4 tbsn butter, melted, plus extra to grease the pan 2 tspn baking soda 2 c sugar 1/4 tpsn salt 1 c corn syrup 2 c peanuts, raw How to: Grease the pan with melted butter. Heat your pan in the oven at 200F. This will prevent the brittle from solidifying too quickly when you pour the mixture onto the pan. Mix together the vanilla, butter, and baking soda in one bowl. Set aside. In a large, microwave safe bowl, combine the sugar, salt and corn syrup. Mix ingredients together so that the sugar gets …