After  months of really complicated, pretty desserts, it was nice to have a simple recipe. I really cooked and baked myself out over the holidays, and I was dreading the thought of making more sweet things.

So, scones.  I’m sure that’s the proper word for them, but I just call them biscuits.  And I have to admit that I already had a biscuit recipe that I love, so this was going to be a hard sell – but you can never have too many biscuits, so I gave it a shot.

I made them to go with a roasted chicken for dinner.  They took about 20 minutes, and half of that was getting my oven preheated.

The fat in them is grated butter, so I put two tablespoons of butter into the freezer early in the day. When it was time to start, I sifted the flour, baking powder, and salt together, then rubbed in the grated butter.  The texture I was going for was "Coarse beach sand", and it was easy to get there without melting the grated butter.   Then I added half a cup of milk to finish the dough.

After they were mixed, I patted them out on a cutting board, folded them over  a few times for layers, then cut them out.  The first few I patted too flat, and they didn’t rise much, but the later ones I did better on.

Then bake for 10 minutes.  I brushed the tops with more melted butter to brown them:

They were good – they’re certainly more biscuit-looking then my recipe.  I’d probably make them if I wanted to impress a dinner guest or something – but if I just want a quick biscuit to cover in butter and jelly for breakfast, I’ll stick with my old recipe.

( see the recipe )

This month was a dessert I’d never heard of before – San Rival.  It’s Filipino – layers of meringue with nuts, separated with layers of buttercream.  I did both the meringues and buttercream in chocolate. 

The base started with 10 egg whites. They got beaten with a cup of sugar and a bit of cocoa.  Once they get to stiff peaks, a cup of finely chopped nuts gets folded in.  The recipe calls for cashews, but I had walnuts, so I used those.

The layers get baked in cake pans.  The recipe was written for one large "cake", but I thought they’d be cute as mini desserts. So I baked them in layers:

Then took a biscuit cutter and cut out small circles of each layer.  Other people said their layers came out too crunchy for cutting, but mine were only very crunchy around the edges.  I could have baked them longer, but I liked the texture as they were.

On to the buttercream.  I’ve made buttercream a lot, and so I knew what to expect.  I beat the eggs, cooked the sugar, poured it in slowly, let it cool, and added the butter.  I don’t even get nervous anymore when it looks just about to break – I just let it settle.

I had fresh eggs, which had very yellow yolks, so my buttercream came out pretty cream-colored.  At the very end, I added 2 ounces of melted and cooled chocolate.

Then the assembly. I stacked the meringues, piped the buttercream on them, and sprinkled walnuts on top:

A whole plate:

They came out really good. I like this buttercream recipe better then my current one – it’s much lighter.  Vanilla meringues with the chocolate filling would look impressive, too.  This one is going into my rotation for guest nights!

( see the recipe )

I’ve made a lot of peanut brittle myself over the years, but none of it was as good as that was. 

Then I picked up a copy of Sweet Confections.  I’ve been a huge fan of BonBonBar for years, so when I heard she was closing shop, I got in one last order of candy bars – and a copy of her cookbook.

It’s been taunting me on the counter for a couple of weeks, and finally I managed to get all the ingredients together for her peanut brittle recipe. 

It starts with sugar, corn syrup, and water in a pan, cooked to 250F.  Then, you add the peanuts and some butter, and stir, until  it gets to 320F. I’d never tried that before – all the other recipes I’d tried cooked the syrup, then just poured it over the peanuts.

Add a bit of kosher salt, some vanilla for flavor, and baking soda for texture, then pour it out onto parchment paper.

The recipe said to spread it with an offset spatula, but I don’t have one, and my marble rolling pin was already out on the counter, so I sprayed a silpat with pam, laid it on top, and ran the rolling pin over it a few times.  I ended up with perfectly flat brittle.

After half an hour of cooling, I broke it into pieces.  It shattered perfectly.

And it was really good.  It’s very peanut-y, the candy is caramelized enough to give it depth, and the kosher salt gives it tiny pockets of saltiness.  You could add cinnamon or cayenne pepper (I like ancho chili pepper, too, for smokiness), but I didn’t.  It was good just the way it was.

I’ve made 4 batches over the last week.  They’re all gone now.  And the best measure of a brittle is how fast it disappears!

( see the recipe )

I was wary of another yeast bread challenge.  The last one didn’t turn out particularly well, but I figured I’d give this a shot. 

Povitica is a yeast bread with a nut filling.  It gets rolled out very thin, the topping goes on top, then it’s rolled up like a jelly roll and folder into a pan for baking.  This recipe makes 4 loves – that’s a lot of nut bread.

The dough gets mixed up and kneaded:

Then split into 4 portions to rise. 

After an hour and a half of rising, it gets rolled out.  The instructions said "thin enough to read through".  I got pretty close to that.  Having the marble rolling pin really helps – without it, my back would have been killing me by the second loaf.

The filling goes on top:

Then it gets rolled up and goes into pans.  I don’t own four bread pans, so I made do with my clay cooker and some CorningWare:

Then 45 minutes of baking.  I should have been a bit more gentle – in some of the pans, the bread split open.

After half an hour of cooling, I had bread:

It was really good.  I did three loaves with walnuts, and one with pecans and chocolate.  I haven’t cut into that one yet, but the walnut loaves were great.  We took two loaves to work, and they pretty much disappeared. I’d make it again – only next time, not 4 loaves at a time!

( see the recipe )

Croissants have been on my list of things to try for a long time, ever since I saw Willow Bird Baking’s tutorial.  But I never found the time, until I saw this month’s Daring Baker Challenge. 

Then I found the time.

There’s not a whole lot to say about the process, and I didn’t take a whole lot of pictures.  It can be best summed up as: 

• Roll
• Fold
• Rest
• Repeat

There’s some mixing at the beginning.  There’s some smashing of butter, too, but mostly, it was rolling and resting.  The whole recipe should have taken 12 hours, but I spread it over three days.  Most of the resting steps could be done either one or two hours at room temperature, or overnight in the fridge. 

After three days of rolling and resting, I had croissants!  They were all supposed to come out as neat triangles, but each half ended up with one oddly-shaped leftover piece.  So I grabbed a few chocolate-chips from the pantry, and stuffed the odd ones with chocolate.

Then, 15 minutes of baking and they were done!

They came out really quite good.  They were more dense then they should have been – the first few risings went fine, but I noticed by the end they really weren’t rising much. I  blame the yeast – mine is getting a bit old. I had plenty of layers, and they were nice and buttery – just not very fluffy. 

A few other notes – the marble rolling pin was a great help, and it made the rolling go a lot faster then my old wooden one.  The silicone rolling mat kept the flour mostly-contained for 3 days, and really made the cleanup faster.

I’ll probably give them another shot with fresher yeast.  They really weren’t a whole lot of trouble, and they were quite good.  Now, I just have to find a bread pudding recipe to use up the stale ones…

Until I got a dinner invitation, and I offered to bring dessert, and nothing in my recipes looked good.  I did have all day to work on them, so I pulled up the Definitive Macaron Guide and got started.

This will all make sense if you follow along in the guide. 

I started by marking circles on parchment to pipe them into.  I didn’t have a 1.5 inch cookie cutter, and the closest round thing I did have was a give-away champagne glass that lurks in the pack of my cupboard.  So I used it.  The important note here is that you must remember to flip the paper over before you start piping onto and, and also that blue sharpie is a pain to get off your good cookie sheets.  A pen would have been a better choice.

Next, the measuring:  4 ounces of almond flour and 8 ounces of powdered sugar.  I actually had almond flour in the fridge from an almond cake recipe I made earlier this year, so that made this part simple. 

Then the eggs.  I really did weigh the eggs.  It came out to about 5 eggs for me, but I get farm-type eggs which cannot be restricted by labels like "large" or "extra-large".  I followed her instructions exactly – 3 minutes on medium, 3 minutes on medium-high, and 3 minutes on high.  And they looked perfectly meringue-y to me:

Then the folding.  All the dry ingredients get folded into the egg whites.  This is where I deviated, and I should not have.  She said about 40 strokes was right – I stopped at 30, because I was afraid they were getting too runny.  The result was that I had an awful lot of big bubbles in my shells, instead of many more little bubbles.  I won’t make that mistake again!

Next, piping.  I should have knocked down those little points on top before I baked them, because with the points, they don’t lay flat on the table so you can fill them.

  Then, off to the oven for 18 minutes.  Mine took closer to 20 minutes, but I suspect my oven thermostat is drifting.  Perhaps the next time I buy an oven thermometer, I’ll actually remember to remove it before I run the self-cleaning cycle?  No, probably not.

I was genuinely impressed.  They weren’t perfect, but they were very close, especially for a first try.  While they cooled, I whipped up a batch of vanilla buttercream to fill them with.  I piped in the buttercream…

…and then we went out to dinner.  Everyone loved them, even if they could have been a bit flatter and less airy.  My impression was that they weren’t nearly as hard as everyone says they are, and they were well worth the trouble.  I can see myself making a huge batch, with different colors and fillings, for a party.  I’m thinking cherry shells with a chocolate ganache, to start with…

( see the recipe )

This month was candy.  I make a lot of candy, but I don’t usually try it in August in Houston.

I made three different types this month – the first one was a batch of sponge candy.  Well, actually, it was two batches, but the first batch flopped so badly I had to toss it.  The idea is to cook the sugar to 285F or so, then take it off the heat, and add baking soda.  The baking soda reacts with the sugar mixture, and creates lots of little bubbles in the candy as it cools. 

The first batch I burned badly, and it had to be tossed.  The second batch came out much better:

I didn’t really want to dip it in chocolate – I was afraid the holes would fill up and it would be a mess.  So I just drizzled some dark chocolate on top.  It turned out very good – next time I’ll mix it a bit more and hopefully the bubbles will be a bit smaller.

Then I did a batch of Nutella balls.  I have a recipe for peanut butter cups that takes one cup of good peanut butter and half a cup of confectioner’s sugar.  I substituted Nutella for the peanut butter, and got these:

I put them in the fridge to set up a bit while I made peppermint patties.  I’ve made these before, and they’re also very simple – a little confectioner’s sugar, some peppermint extract, some butter for richness, and a bit of cream to bring it all together.  Everything gets mixed and shaped:

And then those went in the fridge.  They’re sitting on powdered sugar so they don’t stick to the plate. 

An hour later, I tempered some chocolate to dip them in.  There are no intermediate pictures, because if there’s one thing I’ve learned, it’s that melted chocolate and a good camera should never be on the kitchen counter at the same time. 

But I gently melted 3/4 of the chocolate in the microwave, then added the other 1/4 as seed chocolate to temper it.  Then the peppermint patties and nutella truffles got dipped.  Unfortunately, I was an idiot and sat them down on a cold plate, where they stuck.  A few of the chocolate shells broke when I tried to get them off the plate.  Usually, when I do a big batch of chocolates, I put them on parchment paper, which can be peeled off easily.

This was the final result:

It was a fun challenge!  Looking forward to next month!

( see the recipes )

But it doesn’t seem to grow in Texas – the internet says it can be done, but I’ve never seen it.  Every once in a while, I see some in the grocery store, but it’s always expensive and sort of sad looking.

But this weekend I was at Randall’s, and they had a whole pile that didn’t look too bad, and wasn’t terribly expensive.  I picked out a generous handful, thinking I’d make a pie.

When I got it home and started chopping, I realized I’d sadly miscalculated.  I had about twice as much as I needed for a pie. So I started by cutting up the first half.

I cheated and used a refrigerated pie crust.  I’m terrible at them – sometimes I try one just to see if I’ve gotten any better, but I rarely have, and I didn’t have the patience to mess with one. 

The whole thing is very easy – put a pie crust in the pan, put some sugar and flour on top, then add three cups of rhubarb.  Bake for about an hour, or until done.

It was a very good pie.  But it left me with half the rhubarb still in my fridge.

So, the next day, I made a strudel.  I actually had enough for two, but I just doubled the recipe and put it in a 13×9 instead of an 8-inch square.

Another simple recipe – a basic crust, 3 more cups of rhubarb, and a package of cherry jello sprinkled on top.  Then a streusel made from flour, sugar, and some melted butter.

The pie was perfect – exactly like I remembered it.  My mother’s was always redder, but that’s because her rhubarb was better.  The strudel came out a bit less-sweet then I remembered it, but it was still good.

It felt like spring, even if it is August!

( see the pie recipe )

( see the strudel recipe )

Another fun month!  Every time I do one of these pretty desserts, I wish I entertained more. This would have made a perfect dinner party dessert.

I didn’t take a million assembly pictures this time – none of the sub-recipes was particularly hard or particularly photogenic, so I didn’t drag out the lights for them.  Someday, I’ll have a kitchen with beautiful, natural light, but not this month.

The top and bottom are a basic chiffon cake. I was worried about mine – I get eggs from my CSA, but they’re not very consistent.  They’re always fresh, but they’re never quite large enough to be large or small enough to justify adding an extra one to a recipe, so I worry about baking with them.  The chiffon cake involved beating 5 egg whites to firm peaks, while mixing the rest of the batter (oil, egg yolks, flour, a bit of lemon zest), then carefully folding everything together. 

I’m getting better at folding, so mine came together without a hitch, and baked up beautifully. 

While the cake was baking, I made the pastry cream.  It was also a reasonably standard recipe – heat the milk, temper in an egg, cook until thick, then cool.  One it’s cool, fold into whipped cream to lighten it.  Did I mention how good I’m getting at folding things into other things?

I should have added some sugar to the whipped cream – I like mine pastry cream a little sweeter then this turned out to be, but it was still good.  I saved a bit of whipped cream and colored it pink, to decorate with later.

Assembly was straightforward.  There’s a Good Eats episode where Alton Brown shows you how to precisely split a cake with a hacksaw blade, but I never remember to get an extra one when I go to Home Depot, so mine came out a bit crooked. 

The bottom gets soaked with a simple syrup, then the fruit goes on top.  I put some around the edges and the rest in the middle.  The pastry cream goes on top, then the top layer of cake.  I left it in the fridge overnight at this point to make sure it was entirely set up before trying to cut it.

When I took it out the next day, I dusted it with powdered sugar, added some accents of pink whipped cream, and served.

It turned out great!  There weren’t a lot of strong flavors besides the strawberries, so they really stood out.  I’d have liked the pastry cream to be a bit sweeter, but next time I’ll just use a different recipe or add a bit more sugar.  I’m thinking next time I’ll try a chocolate chiffon cake, with fresh cherries in the middle.  Or maybe a banana pastry cream with bananas.  Or…

( see the recipe )

I wandered around Amazon, and found one that was reasonably priced and got good reviews – Chef’s Choice Waffle Cone Maker.  While I waited for it to show up, I went looking for a recipe.  I found a wonderful tutorial and recipe on Cupcake Project.  She had a smaller waffle maker then the one I got, but I figured it would work just fine.

The recipe was easy enough – whisk some cream and sugar, then sift in flour, cinnamon, and some cornstarch.  I was expecting something more like waffle batter, but it pretty much matched her pictures, so I figured I must have done it right.

It looked like cookie batter, so I used my cookie scoop to drop it on the waffle iron.

Centering it didn’t work very well – because of the hinge, it squished out the front.

So for the rest of them, I put the dough near the back, and that worked much better.

Once it’s at the doneness, you want, the waffle gets lifted off the iron and onto a clean towel.  At this point you have to work fast, because it will harden quickly.

It’s really hot, so use the towel to form it around the cone mold.  I found it was easiest to wrap it, then flip it seam down and hold pressure on the seam for 15 seconds or so to make sure it joins properly.  The instruction manual just says to pinch off the bottom to get the point to seal, but I had mixed results with that.  I’ll probably just cheat and do what the Drumstick people do and drizzle a "plug" of chocolate in to seal it.

Besides cones, I also tried bowls.  I put the waffle in the bowl, then pushed a second bowl on top to form it.  This bowl came out a little shallow.

I had better luck with a more straight-sided bowl (this one was Pyrex). You can’t use the two-bowl trick here, though, since a second bowl won’t fit inside.

Overall, it was fun, and a great excuse to polish off some ice cream later in the evening.  I’m looking forward to making a few batches for the party – I think I’ll dip a few in chocolate, maybe roll them in sprinkles….

( see the recipe )