Recent breads, cakes, tarts and confections (picture heavy)
It has been on my mind for a while to put a post together - my last one is from nearly two years ago! I better get this up before the winter semester starts on Monday.
I always get so inspired from all the wonderful things you are putting up on this site and cheer you on from the sidelines.
These are a few things I have been making in the last months.
My son has been home from university over the Christmas break, and it has been so much fun feeding him. He lost about 6 pounds during the end-of-semester stress and I was more than happy to put those back on his ribs! :)
Below: Four Galettes des rois for this afternoon. We had friends over for this typical Epiphany celebration (January 6th), but since everyone was working then, we got together today for champagne, coffee, tea and galettes. The 3 in the back are the typical French ones, the Brioche in the front is a F/Swiss crossover. All of them have the frangipane filling. Picture top right: this is the 'fève' that you bake into the cakes - whoever gets the piece with the 'fève' will be king/queen for the day! Lots of fun for everyone, not just the kids.
I often make David's baguettes; for me it's the best recipe out there. I have tried so many and always keep coming back to this one.
For one of the holiday parties I brought this spinach-ricotta filled sun.
On the right: Walnut focaccia with Gorgonzola.
Before the semester was over in December, I brought the following stuffed breads into one of my French classes.
A yeasted 'rose' brioche.
I LOVE these crisps! An upscale deli in our area sells this type of artisan crackers (like the Raincoast crisps) for the price of gold, or nearly. So I studied the list of ingredients and with a Google search found an excellent recipe. I have been making them at least once a month. I use mostly WW and some AP flour, and add prunes, cranberries, raisins, pecans, walnuts, almonds, pumpkin, sesame and flax seeds.
A cake for my kids, it's one of their favorites: Bienenstich (bee sting).
Bottom: fruit bread and vegetable tart.
Bread experimentation with some herb and veggie decorations.
I need to make macarons at least once every two months so that I don't forget how to be successful with them, since they are so finicky.
Chocolate pretzels for my kids.
Cinnamon-sugar pull-apart breads for when our neighbors came over for coffee.
A pumpkin torte for Thanksgiving.
I made several Nutella brioches during the Christmas season as gifts. Each of my neighbors got one as well as several friends.
An army of teddybears, from a Japanese blog. Cute but also really delicious. Very crisp.
Four Swiss Zöpfe for the office assistants of my college department.
Bottom left: This is the cookie plate I gave to each of our neighbors for Christmas, together with the Nutella brioche shown above.
Two more gifts: A chocolate-chip Zopf and a chocolate Fougasse with an epi baguette for good décor.
Happy baking in 2015!