My Life In The Kitchen

September 2, 2010

Black and Blue Turnover….Not

Filed under: 52 Weeks of Baking, Baking, Swap, Swap-Bot — trinichiqn @ 9:04 pm

The moment I saw this recipe, I knew how I wanted to make it. Blue and black berries. Did stores that I frequent co-operate. No. I found fresh and frozen blueberries but no blackberries. I put it off for two weeks I couldn’t anymore so instead I am make blue and straw berry turnovers. Huh.

I bought the heavy cream first with the expectation of making scones and then I saw this recipe and I just had to make it.

Black and Blue Turnover don’t you just love the name, I know I did and was truly disappointed when I couldn’t find blackberries.

On a good note, LOVED the dough. It was easy to make up and although it was a three day process I thought it was way to simple. It was 3 days because the dough needs to chill in the refrigerator for at least 2 hours and up to 3 days before being used. I only left it overnight.

Day 1
Put the dough together, wrap and put in the fridge.

Day 2
Put the turnovers together and put back in the fridge.

Day 3
Get up, turn on oven to pre-heat, sneak back to bed for 5…15…I think it was actually 30 but who’s counting. Pop turnovers into a timer controlled oven and sneak back to bed. Miraculously get up on time to serve this healthy but sweet breakfast and mid morning snack.

This dough actually freezes really well. I froze some in individual serving sizes and came back just a day later to make another one.

My contribution to 52 weeks of baking week 22.

By the way the original recipe I used was actually Blackberry-Apple Turnovers.

August 25, 2010

Cheese Bread

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 10:43 pm

Yes, that is a bread mix you see in the picture.

Don’t even know why I bought it, just saw it on the supermarket shelf one day and picked it up. I had never seen bread mix before, picked it up to look at and next thing I knew it was in my basket.

It has sat in my “pantry” for a few months because I had no either what to do with it so it just sat until now.

Just had to add egg, butter, water and well cheese cause it is cheese bread. A little flour for kneading and rolling out.

A little cheese to the dough and very little cause I didn’t have much cheese to begin with but once I got the idea into my head, I couldn’t get it out.

Quick, simple and delicious.

There is no recipe because I used a box mix but any bread recipe dough can be used.

My contribution to 52 weeks of baking week 21.

August 19, 2010

Cranberry Almond Crumb Muffin

Filed under: 52 Weeks of Baking, Baking, Swap, Swap-Bot — trinichiqn @ 6:40 am

It’s been a while since I completely followed a recipe except for bread.

But I was afraid to make this recipe. I have made cupcakes before but they ain’t muffins. Not even close.

I made the batter the night before although the recipe did not call for it. I saw The Barefoot Contessa do it on an episode where she said it made up a better muffins (this is not her recipe). I wanted a better muffin.

I loved the streussel top. It added a nice crunch to the soft and chewy muffin. My fear were unrealized, i.e the muffins did not stick to the tins. The muffins were not heavy and hard.

These beautiful creations were my contribution to the 52 weeks of baking week 20.

August 11, 2010

Olive Bread

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 10:30 pm

Finally the bread from the novel.

I had originally done Olive Oil Bread and then I did a different Olive Oil Bread.

This is a French Bread and was surprisingly easy to do. I guess I was expecting it to be more involved or something. The only thing was not punching down and not kneading the dough to shape. I had to be gently formed.

The bread was not salty despite calling for 2 teaspoons of salt and olives.

I would highly recommend this bread. I had it with chicken salad but it would be great for bushcetta. I will definitely be making this bread again, in fact I have the olives already on standby. Although I am also on the look out for another Olive Bread recipe.

My submission for 52 weeks of baking week 19.

August 4, 2010

Baked Maple Custard

Filed under: 52 Weeks of Baking, Baking, Food, Swap, Swap-Bot — trinichiqn @ 6:38 pm

Easy and simple. I didn’t even have to go out and buy anything.

Another great plus, it cooks and eats in the same dish.

A nice hot water bath.

I added a little maple syrup to the custard itself for just a little added maple taste.

So simple a caveman could do it.

Served hot, warm or chilled.

Make sure to get plastic wrap right on the custard to chill.

I had mine chilled. Tasted great. Licked my bowl.

Baked Maple Custard my submission for 52 weeks of baking, week 18.

July 28, 2010

Olive Oil Bread II

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 5:58 am

No I did not remake the recipe for the third time. This is a different recipe. Now I am not a big fan of making batter breads and I have never had a savoury batter breads. I however had given myself a mission and was not about to fall short because something was out of my comfort zone.

One of my reservations about batter breads are a lot of them come with the warning not to over-beat. How do you know that you have over-beaten?

Besides it being a batter bread this is not one of my favs, it had a great taste and would great to have a slice on its own or as a compliment to an italian meal but not my cup of tea.

I used apple juice instead of wine and pecans instead of walnuts.

All in all it was a good bread. Not overly sweet and no overpowering olive oil taste.

My submission for week 17 of 52 weeks of baking, Rosemary-Olive Oil Bread.

July 21, 2010

Baked Stuffed French Toast

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 9:37 pm

I wanted something simple. Baked french toast. This was the first time I have used croisants and I think I will be doing this again.

I made the batter and put it into the refrigerator for a couple hours. I mixed the berries with sugar and a little cinnamon and put that in the fridge for a couple hours too.

I pre-heated the oven, stuffed the croissants with the prepared berries and dipped in the batter rolling it around a little.

Served with maple syrup. Totally delish.

I seriously adjusted the recipe below, I used more the spirit of the recipe than the body.

My submission for week 16 of 52 weeks of baking.

Strawberry-Stuffed French Toast

Prep: 20 min.
Bake: 15 min.


* Nonstick cooking spray
* 4 purchased croissants, split
* 1 8-ounce tub light cream cheese spread with strawberries
* 2 eggs, lightly beaten
* 1/2 cup milk
* 1/2 teaspoon ground cinnamon
* Powdered sugar
* Fresh strawberries
* Maple syrup, warmed


1. Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Lightly coat the foil with nonstick cooking spray; set pan aside.

2. Spread cut sides of croissants with cream cheese. Place cut sides back together. In a shallow dish beat together the eggs, milk, and cinnamon with a fork. Dip each filled croissant in the egg mixture for 30 seconds, turning once. Place in prepared baking pan.

3. Bake about 15 minutes or until browned and heated through. Sprinkle with powdered sugar. Serve warm with fresh strawberries and warm maple syrup.

4. Makes: 4 servings

July 15, 2010

Olive Oil Bread

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 6:29 am

I was reading a novel and Olive Bread was mentioned, so I had to do a search to find this recipe. Between reading the novel and doing a search I got confused somewhere so I ending up finding Olive Oil Bread and Olive Bread which I didn’t study at the time but they are two different things so I had to try both so I started with Olive oil Bread.

This is a doughy bread, I wasn’t too keen on it to begin, the name is Olive Oil. Will it be greasy, how much of an olive oil taste will it have? I had already talked myself into and out of making this bread so many times before I even started I’m surprised I didn’t get a complex.

This was great the first time I made it although I didn’t think so at the time, so I made it again. There were things that I liked and didn’t about both versions. It was not the prettiest of breads but it was pretty tasty.

I preferred the texture of the first one but the second kneaded up better.

The dough is supposed to be a little stiff but I love how it rises a little fluffy.

This bread was great both versions. I had the first with chicken salad since it was planned. The second I had with cheese since at last minute I decided to make it over and that was all I had. I tasted great with both.

My submission for week 15 of 52 weeks of baking.

July 6, 2010

Maple Oat Nut Scones Like Starbucks

Filed under: 52 Weeks of Baking, Baking, Food, Swap, Swap-Bot — trinichiqn @ 10:58 pm

I have never had the original so I can only speak to the imitation. The say that imitation is the sincerest form of flattery, so Starbucks be flattered.

As I mentioned with the last scones that I made, coldness of ingredients is one of the keys to a great scone. So I kept my cold ingredients in the refrigerator for as long as possible, this is where a good kitchen triangle comes in very handy.

The recipe called for pecans but all I had were walnuts and sliced almonds so I went with walnuts.

I ground my oatmeal (please don’t laugh at my processor, it has seen better times). I loved the flavour that the oatmeal gave the scone. I had thought that maybe it would be heavy but it was very light. I don’t know if it was the grounded oats or ingredient combo.

I prepped my dough the night before kept it in the refrigerator overnight and the straight into a pre-heated oven the following morning.

This is definitely on my to make again list. Next time I may add dried fruit. I t was a super duper delicious scone.

Wonderful for breakfast, brunch or lunch.

My submission for 52 weeks of baking, week 14.

June 29, 2010

Braided Egg Bread

Filed under: 52 Weeks of Baking, Baking, Bread, Food, Swap, Swap-Bot — trinichiqn @ 5:13 pm

I had to redeem myself.

And I succeeded.

I made a perfectly (to me) braided bread. I knew I could do it, I just needed to step back and remember the basics. When I made the Challah, I didn’t have patience and rushed the process.

This time I was out to prove that I could still do it so I took my time and followed the steps.
Getting the strands of similar size and length.

I should talk about what went into making this bread but really and truly I picked this because it was a braided bread. Although it is called an egg bread it only has one egg and 4+ cups of flour, yet it was still a great texture, not as rich as a brioche or a challah but great in it’s own right. I got a very nice rise on the dough which I believe contributed to the wonderful braid.

I used regular canola oil to grease my bowl and baking sheet because I ran out of cooking spray but other than that I didn’t alter the recipe. It is a great simple recipe and will make a great loaf bread if you don’t want to braid it.

My next goal is to do a 6 braid and a circular braid, also some mini braids.

This is my submission for week 13 of 52 weeks of baking.

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