I have Gateau and Baking Bible. Anxious
to see what you bake.
Merry Christmas
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And I have Savory Baking and am dying to own the Rye Baker, so please report back on all of them! Merry Christmas!
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If you’re ever on the search for more rye flour, this one is amazing to me:
When I made bread with this rye flour it was like tasting rye bread for the first time.
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BETTER-THAN-CLASSIC POUND CAKE from the new Smitten Kitchen book.
My sister made this and didn’t take a picture, but it was super easy and quick and the taste is excellent. We waited a day to eat it as we always do with pound cakes. There is a very high return on investment on this one. (My mom says she prefers her Grandmother’s version, but we are waiting to compare before seeing if the butter creaming is actual worth it. This one is like falling off a log.) Sorry for no pic, though it looks just like a pound cake.
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Last night, the annual croquembouche. Family effort = I make puffs, kids whip cream and fill them, son engineers and glues them together. Miniature one for a friend who always hopes for a leftover bite.
Seven of us managed to kill of 3/4 of the big one.
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Thank you! Lot’s of good garden veggie baking in the McDowell book.
Yes - excited to bake!
Yes - super excited about Gateau. I’m probably behind the times on Baking Bible, but I’ve wanted to bake from this classic for some time.
Merry Christmas to you (and all) as well! Will do on the reporting - should be a busy year in the baking department!
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What a very nice stack of baking goodies! You’re going to love the rye baker and really enjoy using that kruskavel. That Savory Baking book intrigues me. Will have to have a look through at the local bookstore.
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I love cooking presents. In a way, I get to share them with everyone. I’ve been dropping hints for the soba knife for a while. It was accompanied by a hinoki wood cutting board. I’m also a fan of all things Weck. Looking forward enthusiastically to cooking from some new, excellent books.
Someone at Kakushin has a good sense of humour. The band-aid came with the knife.
Joy to all!
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I was reading up on the crispbread recipes last night. It’s going to take some study and some hands-on practice, certainly. I’m quite familiar with sourdough, but minimally so with rye. I might turn to you for some advice at some point, if that’s all right. In any case, looking forward to mastering knackebrod in 2023!
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Gorgeous!
I want your cake stand; where can I find one?
A christmas afternoon splurge. Pink macaron is filled with chocolate raspberry ganache, green - Italian meringue buttercream with pistachio cream center.
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A work of art
Thanks, for some reason i get a great thrill in seeing the macarons develop little feet in the oven. They also freeze well.
These apricot-coconut icebox cookies from Great Cookies were SO GOOD! I’m really glad I picked them.
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Band-aid included…
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“Cake stand” is just a marble base with glass dome, both scrounged at flea market or garage sale. Some suggest I’m kind of obsessed with glass domes. I just think I have a few in different sizes.
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