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BWJ – Best Ever Brownies

brownie 

Are these the best ever brownie? Well they’re really good brownies, a bit fussy but not difficult to make. Are they the best well maybe for some but not for me.  Though according to the boys these are in the top 5 best brownies so there is a chance they’ll be made again. These brownies are nice and fudgy and chocolaty but I like brownies with a bit more tooth, more dense than these are. The technique of whipping the eggs gave it away so I’m not disappointed with the results they simple won’t become my go to brownie recipe. There was nothing to the technique that was surprising so no tip to give.

As for cooking time only a couple of minutes extra were needed but that was probably due to the oven not being at temp when I put the pan in. I ‘ve been thinking about all the people who had to bake them for twice as long, I am thinking either they are not daring in how “wet” they are comfortable leaving their brownies or that they might have used an 8 inch pan instead of a 9 inch. I actually have to measure every time I pull out the 9 to make sure it s the correct one. Anyway I guess it can be a lot of reasons but I did keep an eye on the cooking time. Last thing, you might wonder about cutting on an angle in a square pan. Well the truth is that we all like the middle piece. We discretely try to get it and “argue” over who got it last tines. Triangles allow all of us to get a piece of the middle and we are all happy.

fudgy middle for all

I hope you all enjoyed the best ever brownies if you want to make then to see our host at Monica of A Beautiful Mess

fresh hot of the oven

This makes a large batch of muffins and for some reason no one at home has been eating any baked goods unless it’s chocolate cake or apple crumble. I was therefore really glad for the excuse to bake the entire batch of these and also do a nice thing for someone at work.

During the month of November we have a charity event in Montreal called Movember, a fundraising for Prostate Cancer. The basic idea is that men shave at the beginning of the month and then shave their mustache only once the month is over. Of course, they have to take pictures at both ends of the entire event. One of my employee’s announced last week that he was going to participate.

So what better encouragement for him than a mini bake sale. I’ll bake the muffins, bring them to the office, sell them for a 1$ all proceeds going to the fund. It’s a small thing but I’ve always thought that every little thing you do for people counts.

Fortunately, the mustache is still short so no crumbs will get caught in it. I’ll let you know if people enjoyed these muffins.

Alisa of Easier Than Pie is our host for the Buttermilk Crumb Muffins

BWJ – Bagels

Pre bake

waiting for their turn in the oven

Squishy, slightly mishapen but bagels all the same. I wasn’t really sure about this bagel recipe since I really like Peter Reinharts version but with a few modifications they came out really good. What modifications you say? Well I changed the sugar to Malt Syrup in both the dough and the water bath. I also added baking soda to the water bath as this helps form the crust. The flavor was not exactly the same and the texture slightly different but they were bagels and they were good.

first batch baked

Another modification I made was to make then smaller than the proposed 10 units. The first batch came out huge, much like New York bagels.  I guess I’m just used to Montreal bagels (which is my reference size) but eating a whole gigantic bagel is just too much for be. For the second batch in case you wonder the weight of dough was about 90g per bagel. This is for me the perfect sized bagel.

close up bagel

You can see all the sesame on this bagel? We’ll this is the last modification I made. I found out baking other bagels, that if you dip your bagels in the sesame as soon as the bagel comes out of the water bath, the sesame will stick and stay stuck. I can’t really see the egg white adding anything to the bagels so this works for me. This trick will work to get poppy seed and other seasonning to stick.

Cross section naked bagel

 

fully dressed bagel salmon and onion on one side and cream cheese on the other

Bagels on page 87 is being hosted by Heather at Heather’s Bytes

AKA the brick

Let me get this out-of-the-way now, I’m disappointed with this one. I haven’t loved every recipe from the book but generally have been successful technically at making the recipes. Not so for this loaf. I’m not sure where I went wrong exactly, maybe I shouldn’t have used the proofing feature of my oven to warm up the dough after its overnight stay in the Fridge? Or maybe I put too much flour in the dough trying to get it to form a ball.

All I know is that I now have three albeit good tasting bricks sitting on my counter and I’m not sure what to do with them. I’ll try toasting some throughout the week but still alone to eat of three it’ll be a chore. I’ll try freezing them but usually that just means that I’ll forget them there and still end up throwing them out. Though by then the disappointment is not so fresh.

If I was to try this again, I would skip the over night and do a second proof directly after the first one. I also might try putting a lot less flour in as well. But I said if, a quickbread version of this would be less trouble and just as tasty I’m sure.

Cranberry Walnut Pumpkin Loaf on page 108 is being hosted by Rebecca at This Bountiful Backyard

BWJ – Whole wheat bread

close up slice yum

Hot whole wheat loaf

So yummy, this was one of the best whole wheat loaves I’ve made. It was good and easy to make as long as you followed the instructions. Only one note, somehow it looked like there was too much flour. I had to add a bit of water to get the correct consistency. OK maybe another, I think the malt gave it a nice flavor but you probably wouldn’t miss. Don’t go finding this ingredient just to make this bread it’ll be fine without it.

Have fun with this recipe it’s good.

See our hosts, Michele of Veggie Num Nums and Teresa of The Family That Bakes Together

Nectarine upside-down chiffon cake

 

Best cake in a while, this was so good I am sure to repeat it if only just for the cake itself. I think I’d like to try banane next time with some coconut instead of almonds.

Only oddity was the fact that the cake took quite a bit of time longer to cook than expected. Maybe because I added a bit more whites (i had some waiting in the fridge and didn’t want to waste).

No matter easy to make as long as you follow the recipe and so so good you won’t regreet it.

Nectarine Upside-Down Chiffon Cake – Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery

BWJ – Popovers

so as you can see I got nice pouffy popovers, I have to immediately say I probably won’t make this again not the recipe itself which I am sure is really good just popovers in general. They taste good and all but, I am not excited by them.

I’ll admit that when I tasted this the first thing that came to mind is “Dutch Babies” which to me are very similar except the “pouf” disappears rather quickly. I love Dutch babies, I just don’t love the Popover cousin.

If you’ve never tried Popovers and want to make up your own idea about them, you can visit our hosts here: Paula of Vintage Kitchen Notes and Amy of Bake With Amy

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