Saturday, June 12, 2010

Craft of Baking Sour Cherry Scones

Posted by BAKE-EN at 9:19 AM 2 comments Links to this post

The Craft of Baking by Karen Demasco is a lovely new baking book. I highly suggest these little sour cherry scones.  They take seconds to make and are truly delicious.  Cherries aren't in season YET, so I used frozen cherries which worked wonderfully.


Saturday, December 12, 2009

Maple Walnut Creme Fraiche Candies

Posted by BAKE-EN at 2:30 PM 1 comments Links to this post

I made Maple Walnut Creme fraiche candies with my mom in mind. She loves maple walnut ice cream more than anything. I wanted to make something for her to eat during the winter when ice cream can be a bit too cold to swallow in Vermont. This recipe is excellent. Smaller sized candies are better as these are very flavorful.

Maple Walnut Candies

2 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons maple syrup
1/2 teaspoon salt
1/4 cup plus 2 tablespoons creme fraiche
1 1/2 teaspoons pure vanilla extract
5 ounces toasted walnut halves


1. Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated sugar, maple syrup, salt, and creme fraiche. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240), 10 to 15 minutes.
2. Remove from heat. Carefully stir in the vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add walnuts, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.
3. Drop small spoonfuls onto baking sheet. Let stand until set, about 30 minutes.

Tuesday, September 15, 2009

TWD Apple Turnovers

Posted by BAKE-EN at 6:36 AM 12 comments Links to this post

I had high hopes for these turnovers, but I never fell in love with them. The dough was too sweet and the apple filling not nearly enough. I hoped the sour cream would make the dough tangy, but the cloying sweetness overpowered it.

The upside is that this is a dessert I didn't go back for seconds on. There's something nice about that.

Julie of Someone’s in the Kitchen picked this recipe as this week's TWD pick of the week. You can find the recipe at her website.

Tuesday, September 8, 2009

TWD Chocolate Souffle

Posted by BAKE-EN at 12:03 PM 12 comments Links to this post

There's dessert and then there's DESSERT, souffle falls into the latter category. The magic of eggs and sugar whipped and folded together to create a puffy dessert that must be served immediately. Fun to make, serve and especially to eat. Thanks to Susan of She’s Becoming DoughMessTic for choosing this recipe. You can find the recipe for the chocolate souffle on her website.

Souffle's are amazingly easy to make. Some people find them nerve-wrecking, but as long as your ingredients are room temp, and you can whip your whites properly; it's a piece of cake (or souffle in this case). The only change I made to the recipe was I halved it because I was making it for two. I also added a pinch of salt to the egg whites and reduced the overall sugar by 1 tablespoon to bring out the chocolate flavor.

(Souffles as soon as they came out of the oven)

The souffles were just lovely. Airy and very chocolaty. Joe liked them so much he ate two! We pair the souffle with Schweiger Port VII which was perfect with the souffles.

For dinner that night we made a simple risotto with just a bit of finely chopped asparagus topped with an asparagus bacon garnish and buttery seared scallops. We paired our risotto with Patrick Bouland Chiroubles 2006, which was a perfect wine for this dish. Though most people wouldn't pair a red wine with a scallop dish we chose it because it was a nice light Beaujolais. We prefer reds to whites in general, so we frequently drink Beaujolais with meals that are more white friendly. As far as meals go, our scallop risotto and chocolate souffle night will go down as one of the top 10 meals of 2009.

Friday, September 4, 2009


Posted by BAKE-EN at 4:09 PM 6 comments Links to this post

(ratatouille with Bulgar)

Joe and I are the type of people who go to a grocery store and buy veggies that look good. Well, lately lots of veggies have been looking good, and I found myself alone with WAY too many veggies. Luckily, Audrey from Food from Books blogged about Ratatouille last week. Her post was the inspiration for what to do with my cornucopia of produce.

You can find Audrey's post here.

The recipe for this delicious ratatouille can be found here. The only change I made was I tripled the recipe and increased the mint. I love mint in savory dishes. Tomorrow I'll be making a tart with some of the ratatouille and I'll probably try the gratin recipe from Fine cooking too because I made so much. One note about this recipe. It takes a very long time to make. Next time I make this I'll roast some of my veggies in the oven to save time.


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