Archives for posts with tag: TWD

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There is one bonus about being 9 months preggo for the New Year – I can totally ignore all of the Resolutions around weight loss, although I suppose my efforts will start soon enough. But I did tell myself that I was going to be better about posting my TWD efforts, as I actually kept up with the baking pace this fall, but obviously never posted anything!

And yet, here I am on Wednesday. I guess I could have made a resolution to be on time more. But something tells me that my ability to be on time with an upcoming newborn is not going to be high.

Anyhoo, I was glad to try a new pizza dough recipe, as I really overused my typical recipe this summer in an effort to use all of the CSA veggies in a manner that was palatable in my morning-sickness induced state. I also tried something new with this recipe – the proof feature on my oven!

I’ve had this oven for a year, but it didn’t strike me to try the proofing feature until this week. This is after several attempts at keeping my kitchen warm for dough-proofing purposes by using steam from a boiling pot of water or by keeping my oven door propped. Yeah. I am happy to report that proofing worked well.

While proofing, I cooked down the onions for the confit as directed, with one change. There’s no wine in the house right now (I get pretty sad about avoiding wine these days), so the onions were cooked down with a coffee stout. I think the onions turned out beautifully in any event.

We topped our pizza dough with the confit and goat cheese. And I loved how the dough baked up – it stood up to the heavy confit and yet was light and poufy. We ate our extra crusts with a little bit of sorghum. 🙂

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Check out our host for the week for the recipe and a great example – Paul from The Boy Can Bake

I suppose I should get myself to work, eh? Hope everyone is doing well this New Year!

Beth

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I’m totally excited to be a newbie starting the next Tuesdays with Dorie. I was especially excited when my copy of Baking With Julia came in the mail last week.

While I missed the first week, I totally joined at the right time to get to make this chocolate tort. I had a little trouble working the dough; while the directions said it should be crumbly, I did add a little more ice water to get the dough to come together (and make it easier to roll out since I used my 10 inch tart pan).

20120220-220647.jpg (still crumbly!)

The filling for this tart is delightful. Rich chocolate, with more chunks of chocolate and crushed amaretti cookies mixed in. (DH and I enjoyed the leftover cookies as well). Dee-lightful.

20120220-221109.jpg Chocolate and butter!

20120220-221137.jpg Chocolate and cookies

How’d it turn out? I had to bake both the crust and filling a little longer since I made a 10 inch tart instead of the smaller tartlettes. But all in all – this was delicious.

20120220-221448.jpg. Still some white chocolate pieces, which helps make the tort creamy.

Want to see the recipe? Visit the sites of this week’s hosts who all have lovely blogs (and whose photos will do this amazing desert justice!), Jessica, Jaime, Spike, and Steph

Very happy to be doing this project! Here’s to learning some lifelong baking skills!

Beth