Sunday, April 19, 2009

Vanilla Chiffon Roll

Tina wasn't kidding when she said people would be scared off by this recipe. It sounded soooooooo complicated. How many times can you invert a pan? I mean, really? But I likely won't have time to participate the next two weeks, and I don't want to be the first person ever kicked out of the Baking Beauties! To help me in what seemed like an impossible task I borrowed my mom's Kitchen Aid Mixer. And thank Julia I did, because I don't think I could have completed this cake without it. The directions were rather intimidating. Craig had to go out at 9:00PM on a Wednesday night to get me another baking sheet that was as big as the one I was using. So as to properly invert the cake. I'm a little short on pictures this time, because I was concentrating too hard on what the hell Julia was telling me to do. I actually had to ask Craig to read part of it to me, which he did while miming it, in order for me to understand.

The rolling of the cake was the most stressful part. And in the end, I don't think I did it right, because I don't this is what Julia had in mind:

It may be the ugliest cake ever made. But damn, it tasted good!

Also, on an unrelated note, I'd like to congratulate myself for completing this challenge the same week as my rehearsal dinner and birth of my new niece.

Oh, Hi... I'm Molly Sharon McPhedran and I have big feet. I like long walks on the beach and crying.

Sunday, April 12, 2009

Buttermilk Scones

This week's Baking Beauty assignment was Buttermilk Scones. You better have read that as rhyming with John, because if you read it as rhyming with stone my mother will find you and beat you.

First, I would like to point out that I made these whilst wearing my super cool new apron courtesy of Mrs. Jackie Laird:

It says "Chasing Craigy" on it, amongst other things, and Craig did offer to take a picture of it for me, but I'm stubborn and wanted to take all pictures myself. Ah, love and team work and my inherent stubbornness.

Julia is normally so detailed, but this time she steered me wrong. What exactly do you consider small pieces of butter lady? These are things I need to know. Also, telling me I need to mix it until it looks like coarse corn meal doesn't help me, I don't really know what that is.

I added gouda from Culinarium this time. Specifically "Thunder Oak Red & Black Pepper Gouda" from Thunder Bay. I have a lot of cheese right now and I didn't want this to go to waste buried in the fridge.

While googling about gouda scones, I realized we had a bunch of apples that I could use. But according to the interwebs I needed about 4 hours to dry them out, which I did not have. I did however remember that I had these from an old Culinarium package:

Of course I remembered this after I had made the dough so chopping it up and adding it in seemed like a bad idea. No problem, I thought I'll just stick on on each of the scones:

Speaking of bad ideas:

S'okay though, they were salvagable. Though Craig did try eating one of the dried apples to see if they tasted as bad as they looked. Yes, yes they did. So off they came.

And I made a few giant triangle scones as well. Which feel more breakfast-sized to me.

By which I mean I'll eat just one of those instead of three of the little ones. Did I mention that these are awesome and when they're baking it makes everything smell like butter? Mmmmm, delicious butter. Other than adding the gouda, I followed this recipe as written. My only issue is they taste really lemony. But I like lemons, so I think I'll eat the whole pan.

Monday, April 6, 2009

I don't like meringue cookies

This week's Baking Beauties assignment was meringue cookies.

I decided to get drunk instead.

YAY Bachlorette party! Tina's meringues were a hit however. Especially with Craig. I think meringue may be oozing out of his pores as we speak.

Thanks for a great time Tina!