Archive for the ‘Baking’ Category

I received a copy of Christina Tosi’s Milk Bar cookbook in December. So far I’ve made three of the cookie recipes and a scattering of the other recipes throughout the book. This is the fourth time in as many months that I have made the Confetti Cookies. They are perfect.

One of my favourite things about the book is a section at the beginning that explains some of the ingredients and methods and why they are used.

The first time through this recipe I accidentally grabbed cake flour the opposite of the bread flour that the book recommends. This produced a very large flat cookie. Subsequently I made a batch with the bread flour called for and also all purpose as  a test. I found I actually preferred the thinner, flatter version of this cookie.

I would not risk this on the Cornflake marshmallow cookies. I think they would just spread out to much and be ruined but it really seems to work for the confetti cookies.

You can find a copy of the recipe pretty much all over online but better yet I recommend picking up a copy of the book. The recipes are a challenge, definitely but oh so worthwhile!



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cupcakes! delicious!

Easter can be for athiests too, at least if you are looking for an excuse to bake cupcakes!

Blue Cupcake

A bird laid some eggs on this one.

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Birthday Baking

Lemon Blueberry Muffins

Muffins! I made them. Yup.

My dad ripped the recipe out of of a magazine at the doctor’s office because he’s that classy!

Birthday Muffins

There used to be different text here. About the gorgeousness Ontario peaches. Sometimes I shame my present self with the dumb stuff my past self felt compelled to publicize. I gave them to the wonderful Kerry Clare and family who ate them, I think.

Muffin and Buddies

Muffin and Buddies

Muffin Recipe

Position a rack in the centre of the oven and heat the oven to 350 degrees. Lightly oil (or spray with cooking spray) the top of a standard 12 cup muffin tin and line with paper baking cups.

1 pound (3.5 cups) unbleached all-purpose flour
4 teaspoons backing powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk at room temperature
1 cup creme fraiche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk at room temperature

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl whisk together the sugar, butter, eggs, milk, sour cream and eggs until combined.

Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened, the batter will be lumpy – there should still be quite a few streaks of dry flour.

Choose add ins from the following, sprinkle them on the batter and fold them in until just combined. Do not over mix!
FLAVOURINGS – almond extract, 1/2 tsp; ground cinnamon – 3/4 tsp; lemon zest – 2 tsp, finely grated, orange zest, 2 tsp finely grated, vanilla extract, 1 tsp.
FRUIT AND CHOCOLATE (1 1/2 cups) apricots, bananas, blueberries fresh or frozen, cranberries, fresh or frozen, coarsely chopped, granny smith apples, peeled and coarsely chopped, peaches, coarsely chopped, pears, no need to peel, pineapple, raspberries, chocolate chips. Nuts – up to 3/4 cup.

Use an ice cream scoop if you have one with a sweeper in it. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 – 35 minutes – the muffin tops will probably meld together – let the tin cool on a rack for 15 to 20 minutes.

12 1/2 ounces (3 cups) confectioners sugar
one of the glaze flavourings below.
Plain – 6 tbsp water
Maple – 1 cup pure maple syrup
Lemon – 6 tbsp lemon juice
Orange – 6 tbsp orange juice
Cinnamon – 6 tbsp water, 1/4 tsp ground cinnamon
Ginger – 6 tbsp water, 1/4 tsp ground ginger

When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. DAB the glaze on the muffins with a pastry brush or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. The glaze won’t dry completely.

*Notes: The room temperature bit is important, it prevents the liquid butter from turning back into a solid and ruining the batter.

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