Grandma's Kitchen Table

Bake! Thin-Crusted Pizza

 

      The twenty-third recipe that I made from Bake!  by Nick Malgieri was the one for Thin-Crusted Pizza , found on page 96. 

      This was Abby's pick for the group and I think we were all really happy to see this one appear on the list.  Homemade pizza crusts are always appreciated around here and I never tire of trying new ones as truth be told, I haven't made one yet that we didn't like.  Surprisingly, they all take about the same ingredients and they all taste just a little different, how does that happen?

      The ingredient list for the pizza crust:  flour, salt, yeast, water, and oil.  The book gives various suggestions for toppings, i.e. ingredients, amounts, and combinations.  I had mushrooms, onions, and a few pepperoni all lurking about, so that all with mozzarella seemed like a fine combination for toppings. 
      The crust is easy to make in a bowl, takes less than five minutes, it rises until doubled, then it can be parked in the frig or frozen if you aren't going to use it right away.  I was going to use it right away so I will try all that another day.  I made half of a recipe which was enough for one large pizza.  The crust was not ultra-thin, but definitely on the thinner side, it was perfect.
      This is a great crust recipe, it's so easy that I will no doubt keep it pinned to the inside cabinet for future use as it makes no sense to me to pay a lot for a mix or dairy case crusts which don't have near the great flavor of this one when this one is so easy and delicious.  Definitely a repeat. 

      Here's what the others thought:  Abby here, Margaret here.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Lattice-topped Apple Tart

 

      The twenty-second recipe that I made from Bake!  by Nick Malgieri was the one for Lattice-topped Apple Tart, found on page 31 . 

      This was my pick for the group as I always look forward to apple season, getting apples fresh from the orchards, and being able to make things that reflect the season with seasonal ingredients.  We can eat a lot of apple things around here and never tire of them.

      The ingredient list for the tart crust:  flour, salt, baking powder, butter, and eggs.  The ingredient list for the apple filling:  apples, sugar, brown sugar, flour, cinnamon, and unsalted butter.  I made a 6" size tart, it took 1/3 of the pastry recipe and a little less than 1/3 of the filling recipe.

      The crust is easy to make in the food processor.  The filling comes together quickly, like most apple pie fillings.  The only time-consuming portion, and even that is not exactly time-consuming, is making the lattice crust.  I have made lattice crusts before...it involves weaving strips of dough to form a woven lattice pattern, but NM has directions for just sort of laying the strips across the pie...it gives a lattice-like look, but it is not exactly what I think of when I see a lattice-topped tart/pie.  This technique is a bit quicker, I will say that.  That said, I like the look of the other style of woven lattice work better, so will probably not do this lattice style again, but I will make this tart again as it is absolutely delicious!

 

      Here's what the others thought:  Phyl here, Abby here.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

   

Bake! Truffle Brownies

 

      The twenty-first recipe that I made from Bake!  by Nick Malgieri was the one for Truffle Brownies, found on page 199. 

      This was Glennis' pick for the group and a very popular one it was, those who made them just raved about them.

      The ingredient list:  butter, chocolate, light brown sugar, flour, salt, eggs, and vanilla extract. 

      Brownies are always so easy to make, always popular with the guys here, and disappear in record time.

      The author declares these "almost as rich as chocolate truffles."  The majority of them went down with the swimmer to college, need to make these again soon apparently as Mark didn't really get his fair share.
      Here's what the others thought:  Phyl here, Margaret here, Abby here.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Cream Cheese Scones

 

      The twentieth recipe that I made from Bake!  by Nick Malgieri was the one for Cream Cheese Scones, found on page 182. 

      This was Glennis' pick for the group a little while ago but we are sort of so-so on scones around here, sort of need to be in the mood for them...today was the day that we were in the mood for them.  Lucky us as they were a tasty and delicious way to start a holiday morning.

      The ingredient list:  flour, sugar, baking powder, salt, cream cheese, butter, eggs, and milk (and in my case, I also drizzled a little raspberry sauce over them as I had some extra from the Peach Melba I made recently).   I made a half batch which was easy to do as the ingredients easily divided in half, so I ended up with one circle disk of dough, and six little wedges of scones.

      Scones are always so easy to make, it's too bad we don't like serving them more often.  The recipe mixes everything in a food processor, it gets turned out (I just turn it out onto the silpat covered baking sheet), gathered together, turned a couple of times, patted into a circle, scored into wedges, and baked for 15 minutes.  Voila...nice hot scones ready in no time. 

      The author declares these great without butter or cream but Mark, of course, went the butter route.  The recommended way to serve was with jam or marmalade but with that lovely red raspberry sauce staring at me each time I opened the refrigerator, I knew what direction I was headed.  And, believe me, it was absolutely the right choice, however you need to eat them with a fork because of the drippy sauce...that's not a problem, right?  I didn't think so. The scones are nice and moist with great flavor from the cream cheese.  These could be a happening thing around here more often actually, they were that good.
      Here's what the others thought:  Glennis here, Phyl here, Margaret here, Abby here.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

 

Bake! Citrus-Scented Chocolate Tart

 

      The nineteenth recipe that I made from Bake!  by Nick Malgieri was Citrus-Scented Chocolate Tart, found on page 22, with a Cocoa Sweet Pastry Dough, found on page 14. 

      This was Marthe's pick for the group as her week fell on her birthday and this was her birthday choice.  I just love getting to make a birthday choice on someone's birthday!  Marthe lives in the Netherlands so it's not like we could all visit on her special day or anything like that, right? Baking her dessert choice with her was the next best thing.

      The ingredient list for the Cocoa Sweet Pastry Dough (page 14):  flour, sugar, salt, baking powder, eggs, butter, and cocoa powder. 

      The ingredient list for the Citrus-Scented Chocolate Tart (page 22):  cream, sugar, butter, semisweet chocolate, eggs, salt, grated lemon zest, grated orange zest, lemon juice, orange juice, orange liqueur, and vanilla. 

      The crust was easy to mix (used the food processor), chill, roll, and fit into a 6" tart pan (1/4 of the dough recipe works great).  I made 1/3 of the recipe for the filling and that fit perfectly into the 6" tart crust.
      Matt is off at college now, so it is just Mark eating the chocolate desserts here (and packing them into his lunches).  He enjoyed this very much, said it had a nice citrus flavor with the chocolate that was unusual and delicious. (I also sprinkled, heavily actually, orange zest on the whipped cream as well.)  A repeat for him...and it is something that can sit at room temperature (without the whipped cream topping), so I will bake one and take it down to Matt the next time I visit so he can do a little entertaining in his dorm room with a homemade dessert.  Best part:  it's very easy and quick to make.

      Abby's post here and Margaret's post here.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Golden Sour Cream Layers and Perfect Meringue Buttercream (Chocolate)

 

      The seventeenth and eighteenth recipes that I made from Bake!  by Nick Malgieri were Golden Sour Cream Layers, found on page 125, and Perfect Meringue Buttercream (Chocolate), found on page 156. 

      This was Phyl's pick for the group as his week fell on his birthday and a nice birthday cake seemed like a good choice for the week.  Mark also had a birthday at this time so we were very happy to have a birthday cake for him as well with this recipe. 

      The ingredient list for the Golden Sour Cream Layers cake (page 125):  flour, sugar, salt, baking soda, egg yolks, sour cream, and vanilla. 

      The ingredient list for the Perfect Meringue Buttercream (Chocolate) icing (page156):  egg whites, salt, sugar, butter, chocolate, milk, and vanilla. 

      The cake was easy to bake, goes together quickly, and bakes up moist and lovely nicely.  I made a quarter of the recipe as birthday or not, cake is not a real favorite with the guys.  A quarter of the recipe baked in one 6" cake pan.  After it cooled, I sliced it so that I would have two layers and this worked just great to give it that birthday cake look.
 
      I think I must have done something wrong with the buttercream icing as I could not get it to thicken up properly.  I went over it in my mind trying to figure/reason it out but I just could not come up with what I had done wrong, so the mystery remains.  Abby also had problems with the consistency of the buttercream, but Margaret made the vanilla version and it turned out perfectly.  I have a feeling it might have been that melted chocolate and milk which made it too thin and impossible to spread.  I parked it in the refrigerator for several hours and still it did not tighten up so that I could spread it to frost the cake.  Not wanting to waste the ingredients, I started adding powdered sugar to it until it got firm enough to spread like frosting.  (Still, it was rather loose as you can see in the photos.)  The cake piece had to be on its side so that the top layer would not slide off the bottom layer.  Need to try this again, to be sure, but first I will make the vanilla version without the added chocolate to see how that works and what the icing should feel/look like.  
      Despite the minor icing glitch, the guys enjoyed the cake, thought it tasted good, and that it was a fine choice for a birthday cake, and then let me hand out the extra pieces to visitors as cake is just not a repeat thing around here...good for one slice and then they like to wait another month or two before having the next slice.  If this were a pie, it would be gone within 24 hours, that's just how things roll. 
      Thanks for the birthday pick, Phyl, heard your birthday was wonderful with lots of family to help celebrate!  I leave you with a rather goofy photo of the guys getting ready to enjoy the cake...oh, well, goofy is often endearing, right?  No candles as it would have left far too many holes in the cake when we pulled them out...lol!
  

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

 

Bake! Devil's Food Bombe

      The sixteenth recipe that I made from Bake!  by Nick Malgieri was Devil's Food Bombe, found on pages 166-167. 

      This was Margaret's pick for the group as her week fell on her birthday and Father's Day, and what a celebratory dessert this turned out to be...fun to make and from all accounts here, fun to eat as well. 

      The ingredient list for the Devil's Food Cake (page 128):  flour, chocolate, sugar, salt, baking soda, brown sugar, vegetable oil, sour cream, eggs, and vanilla. 

      The ingredient list for the Whipped Cream Icing and Filling (page159):  heavy whipping cream, sugar, and vanilla. 

      The ingredient list for finishing assembly:  rum and fresh raspberries (both optional) and chocolate shavings. 

      The cake was easy to bake, the cream easy to whip, and each layer goes together easily and quickly.  I made a half recipe.  The rounded bowl I used to form the cake measured 5.25" across and was 3.25" deep.  The amount of cake made in two 6" layer pans was the perfect amount for this size.  I used 2 cups of the whipped cream in the assembly and I used a pint of raspberries.  Mark is not that thrilled with raspberries so I left them off of half of the outside part of the cake as he was okay eating them inside the cake, but not on the outside.  (Go figure, this is why I can't figure out the men in this household on a regular basis...things like this.)
      I think I know the reason they call it a bombe...because when you slice it, it looks like a bomb went off on the inside!  Okay, maybe not, but it does look like that.  As I said, fun to make this one, and the results were such that the guys would love to have it again.  Thanks, Margaret, great choice for your birthday, Father's Day, and just plain old every day dessert over here...we will make it again. 

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

 

Bake! Strawberry Cream Cheese Crumble Tart

      The fifteenth recipe that I made from Bake!  by Nick Malgieri was Strawberry Cream Cheese Crumble Tart, found on pages 44-45. This recipe is also on Nick's site so you can get it here.

      This was my pick for the group.  It's strawberry season, I needed an anniversary dessert, and my pick was falling that week, so who really didn't think I wasn't going to pick something fruity and crumbly and cheesy?  Just saying...all those seemed like a win, win, win combination to me, and the tart was absolutely delightful.  Dividing that last piece three ways was quite the undertaking.   

      The ingredient list for the Cookie Dough Tart Crust Layer (page 40):  almonds, flour, confectioner's sugar, salt, egg yolks, butter, and vanilla. 

      The ingredient list for the Strawberry Cream Cheese Filling:  cream cheese, confectioner's sugar, lemon zest, strawberries, and vanilla. 

      The ingredient list for the Almond Crumb Topping:  flour, sugar, baking powder, cinnamon, salt, almonds, and butter.

      Each layer goes together easily and quickly.  This was such a hit that we are already looking for a reason to make it again.  Did I do a mini version of this one?  No, absolutely not...we made and ate the whole thing (but not in one day).   

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

 

Bake! Strawberry Chantilly Cake

      The fourteenth recipe that I made from Bake!  by Nick Malgieri was Strawberry Chantilly Cake, found on page 163. 

      This was my pick for the group this week.  I knew that my pick was going to fall in my birthday week, so I searched the book looking for a recipe with strawberries and whipped cream and cake...those are my favorite ingredients for my birthday cake each year.  Most of the time my first choice in birthday cakes is day old angel food cake with whipped cream and strawberries to top it off.  Yum!  This recipe seemed very close to that and I was looking forward to trying the cake that the recipe recommended. 

      You make the cake layers (in my case I made a six inch cake, half of the recipe in the book makes two six inch layers), let them cool, and frost the cake with whipped cream (I used 2/3 of the frosting recipe just to be safe and it took every bit of that).  There are strawberries and whipped cream between the layers and a few strawberries to decorate the outside, so you need about a pint of fresh strawberries.
      All of it fairly simple and not too fussy.  I'm not that great at cake decorating, but this was fairly easy and who is going to find fault when they get to eat strawberries and whipped cream? 

      Ingredient list for the Moist Yellow Cake Layers (page 124):  flour, baking powder, salt, eggs, milk, butter, sugar, and vanilla.  The ingredient list for the Sweetened Whipped Cream (page 159):  heavy whipping cream, sugar, and vanilla. 

      I made the cake the day of my birthday and we cut it and ate it in the evening.  I didn't care for it.  Seriously, the cake was a bit stiff and had too much "yellow" flavor (don't ask me what that means because I am not really sure other than I wished that I had made a white cake instead).  I took a couple of bites and Matt happily finished my piece as the guys just loved it. 

      I tried it again the next day.  So good on the second day...I think the berries/juice and whipped cream sort of settled in and called the cake home with that extra time because I really liked it all the second day...it was absolutely delicious.  I recommend making it one day and letting it sit in the refrigerator overnight and serving it the next day...really, there was such a difference in taste, it was just wonderful!  Definitely a repeat.   

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Chicken Empanadas

       The thirteenth recipe that I made from Bake!  by Nick Malgieri was Chicken Empanadas, found on pages 54-55.  The Quick Puff Pastry recipe is found on page 50.  These were fun (although I am the first to admit my puff pastry dough skills need a lot of fine tuning) and they were a big hit with the guys. 

      I used left over chicken from a rotisserie chicken so that was why I chose to make the chicken ones over the ground beef ones that I originally intended to make (the recipes in the book are identical except for the choice of meat).  I made the filling and parked it in the refrigerator, the dough was already in progress, and then later in the day I formed the Empanadas to bake in the oven for dinner. 

      It was all rather easy (and would be even easier if you used purchased puff pastry which I am inclined to do for the time factor alone in something like this where the fine art of puff pastry is sort of lost on guys who just see these as meat pies to be eaten in a manly manner, i.e. without pausing to admire or appreciate the fine art of puff pastry and the work/time involved).   

      Ingredient list for the Empanadas:  chicken (or you can use ground beef), potatoes, onion, bell pepper, garlic, olive oil, cumin, tomato puree, water, salt, white vinegar, capers, pimiento-stuffed green olives, and hot chili powder.  The ingredient list for the puff pastry:  butter, flour, salt, and water. 

      I baked them for the time specified and that seemed to be a correct as everything was nice and hot and nicely browned, but my edges got a little too brown...I think the camera shows them a little more brown than they actually were, but they were browner than I would have liked.  Not sure how to correct that, but it didn't really matter in the long run as Matt and Mark really enjoyed them and would like to have them again soon.  Definitely a repeat. 

      Abby and Andrea also baked these, so click on their names and see lovely Empandas with no dark edges.  And Phyl made three different kinds!

      Get the book and Bake!  with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Best & Easiest Carrot Cake

      The twelfth recipe that I made from Bake!  by Nick Malgieri was Best & Easiest Carrot Cake, found on pages 130-131. 

      My guys are not big cake eaters for some reason.  Cake just isn't really their thing at all.  I can bake a cake and they will have a slice and then that's pretty much it.  I have been known to give cake away to anyone who hits the front door when one is in residence.  There are two exceptions:  Pineapple Upside Down Cake and Carrot Cake.  Those two cakes are always popular and always get eaten in total. 

      Phyl picked the Best & Easiest Carrot Cake recipe for us and I have to say, it was easy and it was very very good, maybe the best I have made in fact. 

      Ingredient list for the cake:  flour, sugar, baking powder, baking soda, salt, cinnamon, dark brown sugar, eggs, vegetable oil, carrots, and walnuts.  The ingredient list for the cream cheese frosting:  cream cheese, butter, confectioner's sugar, and vanilla.
      Could not be easier, absolutely delicious.  I used my 6" cake pans and a half recipe of the cake batter worked perfectly to make the two layers.  I used two-thirds of the recipe for the cream cheese frosting and it was also a nice amount...the guys like plenty of this kind of frosting!   Definitely a repeat.   

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Golden Almond Bars

      The eleventh recipe that I made from Bake!  by Nick Malgieri was Golden Almond Bars, found on pages 194-195.  When I first sat down and looked through this book, this was one of the recipes that caught my eye as nut bars are always a favorite around here.  (I know, don't ask, they don't like nuts IN things but they do like nuts ON things, and btw, I am getting them to eat nuts IN things little by little.)  The Golden Almond Bars just looked so pretty in the photo. 

      I was really happy when Abby chose them for one of our bake alongs and then it took me weeks to find slivered almonds to use in the recipe.  Finally, ingredients, recipe, time, and desire all came together and the bars were made and baked! 

      Ingredient list:  flour, sugar, baking powder, salt, butter, and eggs for the Sweet Pastry Dough crust base (page 14); butter, sugar, brown sugar, vanilla, corn syrup, salt, cream, and slivered almonds for the topping. 

      The crust comes together easily in the food processor, the other ingredients take only a couple of minutes on the stovetop, it's all assembled in less than five minutes (plus the time it takes to make the pastry dough crust which is very easy and not long at all) and popped into the oven for 25 minutes, cooled, and cut into bars.   Could not be easier.

      They were a big hit here.  Definitely a repeat.  It was Abby's turn to pick the recipe, so here's her link and a couple of others who posted:  Phyl's link and Andrea's link.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! The Original Chocolate Chip Cookie

      The tenth recipe that I made from Bake!  by Nick Malgieri was The Original Chocolate Chip Cookie, found on page 207.  Based on the original Ruth Wakefield chocolate chip cookie recipe, with some additions for changing it up as you like and instructions how to make your cookies crisp or chewy, thick or thin, this recipe was a big hit. 

      I made them just as originally written (even included the nuts) and they were exactly what the guys love, a big chocolatey, wrinkly, crisp cookie that is ooey gooey in the middle.  They were absolutely delighted with them. And, yes, I know they don't look like beauties, but trust me, this is exactly what the guys love in looks and taste in their chocolate chip cookies.

      Ingredient list:  flour, baking soda, salt, butter, sugar, brown sugar, vanilla, eggs, walnuts, and chocolate chips.
      While these are indeed the Tollhouse Cookies, it is rather convenient and nice to have the recipe included for a quick grab as I am loving this book and finding that I can easily find something in it to make time and again. They were a big hit here.  Definitely a repeat. 

      It was Andrea's turn to pick the recipe, so here's her link and a couple of others who posted:   Phyl's link and Abby's link.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Florida Brownies

      The ninth recipe that I made from Bake!  by Nick Malgieri was Florida Brownies, found on pages 198-199. 

      It wasn't really my turn to pick a Twitter recipe as we are supposed to be doing Margaret's pick, but Margaret has a lot on her plate this week, so we postponed her choice of Danish Cheese Pockets (p.113) until next weekend.  In the meantime, my guys wanted something chocolate, and these looked like a fine way to provide that for them.  Leslie joined in this week as well because there has never been a brownie recipe that Leslie is not fully onboard with joining in...she is just that fond of brownie type things. 

      Ingredient list:  sugar, flour, butter, eggs, salt, vanilla, and unsweetened chocolate. 

      It all comes together quickly and easily and bakes for 35 minutes.  After it cools, the brownies go into the refrigerator overnight before they are cut and eaten. 

      Mark and Matt thought these were very tasty and would happily eat them anytime I care to make them, which means anytime.  They were a big hit here.  Definitely a repeat.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Individual Coconut Cakes

      The eighth recipe that I made from Bake!  by Nick Malgieri was for the Individual Coconut Cakes, found on pages 134-135. 

      It was my turn to choose a recipe and I was looking for something to put into the guys lunches that would also be portable and available for snacking for them.  I found just the thing as the little cakes are made in mini-muffin tins.  Phyl and Margaret agreed that it was a recipe they found appealing, so we scheduled a Twitterbake for this afternoon. 

      Ingredient list:  sugar, flour, unsweetened coconut, sweetened coconut, egg whites, salt, lemon zest and butter.  It all comes together quickly and easily and bakes for 15 minutes.
      One little cake is very rich and satisfying if you are looking for just a little something.  Light, moist, coconutty, and delicious!  Definitely a repeat.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Buttermilk Biscuits

      The seventh recipe that I made from Bake!  by Nick Malgieri were the Buttermilk Biscuits, found on pages 180-181.  It was Margaret's turn to choose a recipe since she just got the book and started joining us in Bake!-ing along. 

      As always, I am rather nervous undertaking any sort of biscuit recipe as I have not been terribly (read "at all") successful in making biscuits that resemble the light feathery things people tend to wax on and on about.  I did want, however, to be a good team player, so I procrastinated about as long as I dared and then I dove in figuring I had nothing to lose.  Good thing I did because I finally did it...I made biscuits that were light and fluffy and oh-so-delicious!  I just needed the right recipe, and this one is definitely it.  The search is over.
      Ingredient list:  flour, baking powder, salt, baking soda, butter, and buttermilk.  It all comes together quickly and easily and bakes for 15 minutes. 

      The guys were thrilled with the result, which is the whole reason I bake/cook in the first place.  If you think you can't make good biscuits, this is definitely your recipe.  Definitely a repeat.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! New Orleans Praline Pound Cake

      The sixth recipe that I made from Bake!  by Nick Malgieri was the New Orleans Praline Pound Cake, found on pages 138-139.  It was Phyl's turn to choose a recipe and since he is a big fan of pound cakes, and they were going to be using them for a fondue party, he selected this one for us all to make. 

      The batter went together easily and was light and fluffy (click here to see Phyl's post which shows the batter).  Ingredient list:  flour, sugar, brown sugar, baking powder, salt, butter, eggs, vanilla, lemon zest, cinnamon, rum, and pecans.  Everything in it to taste very praline-ish New Orleans-ish!
      I thought the pound cake was delicious and Mark particularly enjoyed having it to take in his lunches this week.  I'm sure we would enjoy having it again. 

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Spinach & Bacon Tart

      The fifth recipe that I made from Bake!  by Nick Malgieri was the Spinach & Bacon Tart, found on page 34. 

       Phyl had the chance to taste this tart when he attended the classes he took with Nick Malgieri in October as this was one of the recipes NM made in the class.  When I saw the photo in the book, I knew the guys would really enjoy eating a slice or two of this, so it was going to be one of the first things I would make. 

      The savory tart dough for this is the best I've made, it went together like a dream, it rolled out like a dream, and it was absolutely gorgeous in the finished tart, tasting wonderful as well.  My new go-to savory tart dough recipe, hands down. 

      Ingredient list for the tart filling:  spinach, bacon, onion, Gruyere cheese, half and half, eggs, salt, pepper, and a tiny bit of nutmeg.
       The combination was delicious, definitely a repeat.  It could not have been easier to make this, definitely recommend giving this one a try.  

       Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!

Bake! Tiger Rolls

      The fourth recipe that I made from Bake!  by Nick Malgieri was the Tiger Rolls (also called Dutch Crunch Rolls), found on page 64 (One-Step Bread Dough) and page 69 (Tiger Roll variation).  This was another Twitterbake that Phyl and I had a chance to do this weekend, his recipe choice this time, but seconded by me immediately as the photo of these in the book looked so interesting and unique...not to mention delicious. 

      The One-Step Bread Dough (flour choice is either bread or all-purpose, salt, yeast, water and oil) was easy to mix and made a beautiful dough in no time.  There were several short rests and folds, but all very easy to do.  It had a final rest before forming into rolls. 

      The topping for the rolls (the part that makes them tiger-ish looking) was rather unique and different (yeast, water, sugar, salt, oil, and rice flour).  It was mixed and then spread over the top of the rolls before they rose for an hour.  After doubling, they were baked and cooled on a baking rack.         How did they taste?  Wonderful!  They were soft and lovely inside, just right for supporting some melting butter.  The flavor was delicious, and the tops were fun and crackly with their own distinctive flavor, sort of yeasty with just a tiny bit sweet from the sugar, but not overly much.  We loved them and I will definitely make them again, with or without Phyl.   Aren't they cute??  Phyl thinks the roll looks more like a giraffe than a tiger, and I have to agree.  Whichever way you think, they are such just such fun.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!  

Bake! Lemon Crumb Bars

      The third recipe that I made from Bake!  by Nick Malgieri was the Lemon Crumb Bars, found on pages 14-15 (Sweet Tart Dough) and page 196 (bars).  This was another Twitterbake that Phyl and I had a chance to do this weekend, my recipe choice this time, but then you probably all figured that out already as it is lemon and all. 

      The Sweet Tart Dough recipe went together for me even better this week, I had more of an idea how to handle it. 

      The crumb topping (flour, sugar, baking powder, salt, and butter) was easy to make and it baked separately from the lemon filling, which was fun, the only downside being that it tastes so good that I kept sampling a wee bit here and there while the lemon filling and crust were baking. 

      The lemon filling itself (eggs, lemon zest, fresh lemon juice, and sugar) was incredibly easy to make. 

      It all baked and then the crumb topping was sprinkled on the top, baked another five minutes, and left to cool before cutting into bars. 

      How did it taste?  Wonderful!  I will keep this recipe close at hand for future need...sometimes one just needs several lemon bar recipes when the urge strikes.  This is a really good one, not one of those gooey ones that get you all sticky when you try to eat it, not puckery lemon, but just nice solid lovely lemon flavor.  This recipe would be easy enough to do a half as well. 

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!  

Bake! Old-Fashioned Sweet Potato Tart

      The second recipe that I made from Bake!  by Nick Malgieri was the Old-Fashioned Sweet Potato Tart, found on pages 14-15 (Sweet Tart Dough) and page 19 (filling). 

      This was Phyl's choice as I got to choose the first recipe, so it only seemed fair that he got to select the second one.  I have never had Sweet Potato Tart or Pie before, let alone make one from scratch, so I was happy with the choice because I knew I would be learning something new.  We set a time for a Twitterbake and Margaret joined in as well. 

      It all went together easily and was such a pretty color with the sweet potatoes.  Ingredient list for dough:  Flour, Sugar, Baking Powder, Salt, Butter, and Eggs.  Ingredient list for filling:  Sweet Potatoes, Sugar, Cinnamon, Nutmeg, Salt, Eggs, Cream, and Vanilla. 

      It baked for about an hour, cooled, and was enjoyed plain and with whipped cream, because, well, you know...guys here are all about the whipped cream. 

      The tart crust was wonderful and the filling was milder than say a pumpkin pie, which I liked, Mark said he thought I should spice it up a little more next time, but he did enjoy it.  I think he was comparing it to pumpkin pie spice because he dearly loves pumpkin pie.  Maybe I can just make cinnamon whipped cream for him next time.  Matt liked it very much. 

      Now I can say I have had, and made, Sweet Potato Pie/Tart!  Delicious!  Definitely a repeat.  Get the book and Bake! with us.

Bake! Orange Almond Scones

Nick Malgieri has a new baking book out this year entitled, Bake!  I happen to have been gifted the book from Nick Malgieri himself, it's true.  I figure you are all surprised that I would be so lucky to have a new book sent to me personally in the mail with a nice little note and his autograph in the front.  I was surprised myself.  Very surprised.

Nick is the author of the Modern Baker book that we are using in the blog-along Modern Baker Challenge, started up by fellow BBA blog-along baker, Phyl.  We started baking from Modern Baker in April, the book itself being a birthday gift from my guys, who are always very eager to be the recipient of the food that follows said sort of gifts.  So far we have finished the first two sections, Quick Breads and Yeast Breads, and are working on the third section now through December.  I have managed to make 29 of the 30 recipes in the first two sections, and count myself a definite fan of Mr. Malgieri's recipes.  Great stuff. 

Recently NM was holding a baking class in Ohio, just but one state away.  Phyl signed up immediately and encouraged all of us to do so as well.  I was very tempted to toss everything in the car and head east for the class but knew that commitments here wouldn't support me going at that time. 

Phyl had the luck to get to go out for cocktails with NM the night before the classes and mentioned to him that I had wanted to come but family commitments had kept me away.  NM asked for my address saying that he would send me something and Phyl gave it to him, with my permission, of course, Phyl being the legal guy that he is and all.  I figured it would be a copy of NM's tour schedule or a recipe or an autographed photo or something.  I had no idea, nor did Phyl, that it would be his new book!  Wow. 

Mark came in with the mail and said, "You have a package. It feels like a book. From Nick Malgieri."  I said, "Oh, yeah, sure I do.  Nick and I are old friends and he sends me things all the time, it must be his new book," joking around.  Sure enough, it was his new book and it really was from Nick Malgieri.  I emailed Phyl asking him what he knew about this, figuring Phyl would know all about it and had a hand in it, might even have sent the book himself, but Phyl didn't know anything about it and was as surprised and delighted as I was.  Thanks, Phyl, it helps to have well-placed friends! 

The book is wonderful, I have looked through it countless times and today Phyl and I baked together on Twitter the first recipe I wanted to make from the book, Orange and Almond Scones, on page 184.
I don't want to publish his recipes here, so I'll just give you the ingredient list so that you can run out and buy the ingredients when you pick up a copy of the book at the bookstore. 

Ingredients are:  flour, sugar, baking powder, salt, almond paste, unsalted butter, egg, milk, orange zest, and almonds.  Easy, simple, absolutely delicious, a definite repeat.  I'm thinking these are appearing both Thanksgiving weekend and Christmas weekend.

Thanks, Nick, and thanks, Phyl!  What a treat.