Archive for the ‘Desserts’ Category

Fall Baking Day

October 18, 2010

I spent Saturday in West Bolton, VT (WeBo?) baking with a few of my friends – that, to me, is the best way to spend a chilly Saturday laced with rain. I’ll just let the spread speak for itself (“If we’re going to eat, let’s really eat!”):

[SP’s pumpkin scones with cinnamon chips and crystallized ginger: not pictured, unfortunately]


Corn chowder (SP)




Rolls made from Peter Reinhart's sandwich bread recipe (from Artisan Breads Every Day) (SP) shaped as knots and fans




Closeup of the fan-shaped roll



Buttery, soft crumb - love it when the rolls pull apart like that!



KAF poolish baguette (NH) steamed using the magic bowl, v.2 (i.e., giant disposable roasting pan)! No crumb shot, sorry.




Hamelman's miche, Pointe-à-Callière using local flours, scaled to 2.5lb (JL)



Another shot of the miche



Miche crumb shot - much tighter than what I expected (hydration hovers around 82%) but I think this is because my starter wasn't vigorous enough when I assembled the final dough, and I didn't let the second rise go for long enough. I should have refreshed my starter instead of using it straight from the fridge... next time. Slightly sour, very wheaty aroma and taste. I'm curious to see how this tastes the next day when the flavours have had a chance to "mellow."



Six-stranded honey vanilla challah (JL)



and of course, apple pie! (NH) Crust made with local flours and filling made with local Northern Spy apples.



* * *

I did not get a chance to write this post until today, and so was too late to submit it for World Bread Day, hosted by Zorra. (!!!) I’m looking forward to seeing the roundup though! In the meantime, I will send these baked goods to Susan at Wild Yeast for YeastSpotting.

Spicy Oatmeal Raisin Cookies

May 21, 2009


CLICK! May 2009: Cookies – hosted by Jugalbandi


Not perfectly formed, but absolutely delicious.


shortbread newbie

May 10, 2009




Tarte Noire

March 15, 2009


Yesterday was Pi Day: March 14, or 3.14 – get it? Hehe! I didn’t make a pie to celebrate, but how about posting the story of a tarte noire that I had made?


A birthday sour cream coffeecake

March 10, 2009
Sour cream coffeecake

Sour cream coffeecake


Blueberry Cream Cheese Braid

January 2, 2009

Blueberry cream cheese braid

Blueberry cream cheese braid

“Wait. Are you serious, you’re planning to bake bread for dessert?”

Why yes, I am.


Individually sized tiramisu

December 31, 2008




Tiramisu is my mom’s favourite dessert. It also happens to be a dessert that I am very afraid of making (or used to be, anyway). This is because one of the first things I’ve ever made was tiramisu, but back then I substituted cottage cheese [unstrained, genius that I am] for mascarpone (!), left out a couple of eggs here and there (!!), did not know how to properly dip ladyfingers in coffee (!!!), and substituted hot chocolate powder for cocoa powder (!!!!). That tiramisu was a gooey disaster that refused to set.


Welcome to Vermont

November 23, 2008

I sat near the front of the bus on my way back from grocery shopping this afternoon, and happened to hear this conversation:

Bus driver: Hello, there. How are you?
Passenger boarding the bus: Cold!
Bus driver: Well, sir, welcome to Vermont!

…and they grin at each other.

It’s been getting more and more chilly these days. Even though I “come from the North” <insert joke about my being Canadian here>, I have to say that “green mountain” winds are quite nippy. If it’s winter where you are living, remember to dress warmly and take good care of yourself in this cold weather. 🙂


Pane al Cioccolato (Italian Chocolate Bread)

November 17, 2008

Pane al cioccolato (Italian chocolate bread)

A most impressive and addictive semisweet chocolate bread.

I first read about pane al cioccolato on Jude’s blog, Apple Pie, Patis, and Pâté and immediately wanted to make it. To the horror of some of my friends, I don’t like chocolate in my cake or in ice cream (vanilla, please!) but in bread? Bookmarked, oh yeah.

Pane al cioccolato would be a perfect way to celebrate the birthday of one of my friends who loves fancy things with chocolate. The problem was, the recipe called for a starter at 50% hydration but I don’t have a starter. Now that I’ve been trying to get my experiments to work in the lab, I barely have time to take care of my plants, much less think about capturing and tending to a starter. (I also bake in sporadic bursts – probably not regularly enough to plan ahead and use a starter, and would feel bad if I confined it to a corner in the refrigerator for extended periods of time.) So what do I do?


Chinese sticky rice dumplings (and flowers)

September 6, 2008

I mentioned in my fresh strawberry tart post that I went over to a friend’s house to make Chinese sticky rice dumplings. These rice dumplings, or 粽子 (zongzi), are traditionally eaten during the Dragon Boat Festival on the fifth day of the fifth month of the lunar calendar. They can be likened to tamales or even humitas, but zongzi are typically a steamed package of bamboo leaves that impart a special fragrance to the glutinous (sticky) rice inside, which in turn reveals a filling that can be either savoury or sweet.

Wrapping zongzi was once a family affair, but they are quite common in Asian grocery stores now and not just available around Dragon Boat Festival time. I’m not good enough to be able to teach you how to wrap and make zongzi so the following will be text-light and photo-heavy.