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Sunday, March 22, 2015

Alpha Bakers: Luxury Oatmeal Cookies

May I present:

my leaning tower of cookies.


These cookies are very sturdy. Yes they are. Why do I say that? Sturdy is not really a word you would associate with cookies. And it's not a very good word. I would think that if someone refers to cookies as sturdy maybe it means they are hard like rock and therefore unedible.

These cookies are amazing. They are chewy and yummy and I would totally make them again and again.

They are sturdy because while I was trying to take photos of my leaning tower of cookies, they fell 8 times. 8 times! The bottom 2 cookies stayed put, the other 6 fell over and over again.

Monday, March 16, 2015

Alpha Bakers: Sour Cherry Pie


I am making 1/4 recipe of Cherries and Raspberries Pie instead of Sour Cherry Pie, made from frozen fruits. There are no fresh cherries this time of year. I know there is a variation in the book to use canned sour cherries but I dislike canned stuff and prefer to avoid using it, if possible. Somehow frozen feels better. There are fresh raspberries from California but it has the california price, ha! I have frozen raspberries in the freezer so I thought I add it to the pie to give it a more sour taste.

I wish we are making this pie in the summer instead of now. We have a cherry tree in our backyard that produced sour cherries. But it is only the middle of March now and the cherry tree is still hibernating, so we have to settle with frozen sweet cherries from the grocery store.

I love making these. Kinda funny to say that since I'm not a pie fan. Perhaps, like Marie have said, Rose will make a convert out of me. But I do have a strong bias towards any pretty dessert. Sometimes I feel I don't care much if I like the taste as long as it looks pretty for the pictures. I know this puts me in an odd category but I really don't care.

Doesn't the below picture makes you want to eat it!? :)


Tuesday, March 10, 2015

Alpha Bakers: Caramel Buns, round 2


This is a redo of the caramel buns. I made another 1/2 recipe of the brioche and the caramel. The purpose is to try to redo the caramel. This time I paid attention and not suffering from ADD or KDD (knitting deficit disorder) or distracted with other things while the caramel is cooking. I had the heavy cream in the microwave ready to go. Even punched in 20 seconds on the microwave keypad thingy for the the cream, all I gotta do is press start. I have the butter soft, kitchen thermometer, pyrex cup sprayed with cooking spray, all next to me. Once the sugar mixture started turning a bit brown I stood watch, then heat up the cream, measure the temperature on the sugar mixture, it's 340'F - I took it off the heat (not just turn off the heat but actually moved the pot to the side - thought I'd clarify, having read earlier Michelle hilarious rendition of conversation with her husband). I poured the heavy cream onto the pot, it is bubbling super furiously (sorry no photo, tried to concentrate to much), put it back on the heat and mix until all is blended. Then poured into the pyrex cup and it's still liquid, no toffee in sight. The butter must be too soft because as soon as I add it to the caramel, it melts quick and won't blend (arrghh!) I then nuked the whole thing, probably too long because it then bubbled. When I add the vanilla it went nuts (first time seeing vanilla boiling....). And then onto cooling, well they still look liquid. I was still dancing hurrah, and then 15 seconds after adding them to onto all the buns, they are TOFFEE!!!!!!!!! what the hell?!?

I think next time (yes there's next time) I should just make the toffee caramel. At least I'm getting practice for Christmas cookie baking!

I am going to serve this with warning, please nuke it and eat at own risk. I am not gonna be held responsible for any damage to dentures.

Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at Rose's Alpha Bakers.

Click here for a full listing of all the recipes we are baking.