Baking, Esq.

14th September 2014

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French Toast Bagels

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Some weeks seem to me more an enthusiastic suggestion than a recipe.  This is one of those weeks.

My husband, last week’s aforementioned New York Pizza snob, also has strong opinions on bagels.  I, alas, agree with him on this one.  Bagels, I have previously thought, were ok.  A little dry, but, you know I like my carbs and carbs which can withstand large quantities of jam… well that was really…

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Tagged: bagelscarbsfrench toast

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7th September 2014

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Fresh Tomato Pizza Sauce

Fresh Tomato Pizza Sauce

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I planted tomatoes this spring and, even with a slight case of the blight, I have tomatoes: beautiful red tomatoes grown by my own two hands! And the CSA my husband and I joined is also sending me beautiful tomatoes.

I have a lot of tomatoes right now.

Thus I am so glad that I found this recipe.  It is a truly delicious pizza sauce.  My husband, a die hard New York pizza snob, even said it tastes…

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Tagged: Pizzasaucetomato pizza saucetomatoes

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31st August 2014

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Chocolate Chip Cupcakes

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So I have an announcement.  Oooo exciting!  Yesterday I was sworn in as an AmeriCorps Vista.  I am going to be spending the next year working with an inaugural Vista program helping build services and training for Holocaust survivors. This coming Tuesday is my first day on the job.  As I am sure you can guess, I’m excited, nervous, and trying out a bunch of different outfits to figure out what is…

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Tagged: butterChocolatechocolate chipscupcakesstress baking is the best baking

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24th August 2014

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Baked Beans

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Can I call these Boston Baked Beans if I baked them in the Washington DC area? The end of summer seems to be rushing towards us, so my husband and I decided to have a big cookout with burgers and watermelon and baked beans.

About 7 years ago I started to notice symptoms which eventually resolved themselves into a food allergy for which I carry an Epi-pen and the whole nine yards.  I can’t consume…

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Tagged: baked beansbeanscomfort fooddutch oven recipesketchup

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16th August 2014

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Shrimp Pasta

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Ok, so the Pioneer Woman calls this recipe “Penne Alla Betsy” but it has become simply Shrimp Pasta in my house.  And this is a very popular dish in the rotation at my house.

And why not?  It has tomatoes, cream, shrimp, and fresh basil.  It is delicious summer on a plate.

Well… delicious if not quite super healthy summer on a plate.

And the best part?  You can go from nothing to dinner in just…

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Tagged: creampastashrimp

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9th August 2014

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Fridge Dill Pickles

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So I really really like the CSA we have joined!  It is a lot of fun and I do think we are eating healthier, or at least more veggies. But something happened about two weeks ago. I looked around my kitchen and realized that I had eight cucumbers.  Eight!

Now don’t get me wrong, I like cucumbers.  I enjoy them a lot but I had no idea what to do with eight cucumbers.

Luckily the Smitten Kitchen blog…

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Tagged: cucumbersdilleasypicklessummer

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2nd August 2014

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Sour Cream Chocolate Icing

Sour Cream Chocolate Icing

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Guys, something amazing has happened!

No I’ve not won the lottery or a new car or anything like that.

And no, Kelsey, there are no babies in my futures.  You are never gonna get to be an Aunt, stop asking!

It is better!  I have finally found an icing that is homemade by me and works! Really!  As I have mentioned before, I have never had success with a homemade icing.  And there is something…

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Tagged: ChocolateFrosting

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27th July 2014

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Cherry Lime Curd

I love fresh cherry season.

Pitting fresh cherries is another issue entirely.  My mother has an amazing cherry pitter  which I kinda wish I had… hmmm… liberated… when I moved out but alas I didn’t. (Oh hi Mom!) I think the tedium of pitting cherries is why, for all I love them, I rarely make cherry pies, or cherry filled cookies, or other delicious cherry baked goods.  However I made an exception this time.

And it was so worth it.

This is a delicious tart, but not too tart, cherry spread that is begging to be put on fresh baked biscuits or bread.

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Tagged: Cherry Lime CurdCherriesSummerJellies Jams and SpreadsLIme

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20th July 2014

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PANCETTA, WHITE BEAN, AND SWISS CHARD POT PIES

I had no idea how to cook Swiss chard or what flavors it brings.  Luckily I have the amazing Smitten Kitchen cookbook to help (And… she is writing another one!  It will be out October 2016 – so anyone thinking about buying me a present for the 2016 holiday season… I got an idea for you!). These pot pies are delicious.  I was so happy with the crust and the amazing salty – but not too salty – comforting filling. 

I was pretty sick last week (sorry about missing a week here on Creamed Butter) and there were a few days when the idea of this comforting delicious pot pie was about the only thing which sounded good to me.  Unfortunately, I was way too sick to get up and make myself some.  But we did get some more swiss chard in this week’s box… and I am feeling all better…

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Tagged: Pancetta White Bean and Swiss Chard pot piesdeliciousfirst post after the new movesniff moving is sad

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6th July 2014

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Grilled Pizza

Grilled pizza was all the rage last summer.  All the trendy, dare I even say hipstery, food blogs were raving about it.  I was a little afraid.  Grilling dough seemed scary and the recipes which just put a pizza stone on the grill seemed not worth the work of firing up the coals.
Last summer I did not eat any grilled pizza.  And that is a sad fact.  Because it is so so good.  And the dough totally doesn’t fall through the grate of the grill and become a burned sooty mess!  

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Table for Two posted a video of grilling pizza which I highly recommend checking out.  It convinced me to try the grilled pizza craze, and if my blog here doesn’t convince you, then maybe their video will do it for you.
Grilled Pizza
Dough recipe from Table for Two 
Make the dough at least one day before you want to grill.
Makes 2 individual pizzas
(Pretend I remembered to take pictures of the dough making.)
For the dough
3 cups bread flour  (Honestly, all purpose flour is fine too)
2 tsp sugar
1/2 tsp instant yeast
1 1/3 cup ice water (yeah, kneading is a cold experience)
1 tbsp olive oil
1 1/2 tsp salt
Combine the flour, sugar, and yeast in a bowl.  
Add in the ice water and stir until it is incorporated.  Then let the dough rest for a good 10 minutes.  This lets the gluten in the flour relax and fully absorb the water, they say.  I say it lets the ice water warm up a little bit so the next step is not so painful. 
Knead in the salt and olive oil.  It’s squishy, messy, and fun! You want to end up with a tacky ball, still work-with-able, but definitely on the sticky side.
Transfer the dough into an oiled bowl (or oiled gallon sized plastic bag) and refrigerate for at least 24 hours (or up to three days).
When ready to cook, take your dough out and bring it to room temperature—about 30 minutes on the counter should do nicely.  Meanwhile fire up your grill.

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We used a charcoal grill, I really like the flavor, but if you have a gas grill, that will work just as well.
Roll and stretch your dough into two roughly 9-inch circles.

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Gently place the dough on the grill, close the lid and grill for 3-5 minutes.  We found that grilling it less on the side which will become the bottom of your pizza keeps it from getting too well done after you add toppings.

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Flip your pizza, marvel at the wonder of grilled carbs, and grill for another 3-5 minutes of the other side.

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Then rush that beauty back into the house to top with whatever sauce and pizza toppings you desire. Make sure that that least-cooked side is down and not the side you top.
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Mmmmm
Take the pizza back out and, carefully, place it back on the grill.  If you are using a coal grill try to place it on a place where the coal are low enough not to scorch the crust.  
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Cover and cook for another 5 minutes or until the cheese is melted.
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I really do love pizza!
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Grilled Pizza

Make the dough at least one day before you want to grill.

Makes 2 individual pizzas

For the dough

3 cups bread flour  

2 tsp sugar

1/2 tsp instant yeast

1 1/3 cup ice water 

1 tbsp olive oil

1 1/2 tsp salt

Combine the flour, sugar, and yeast in a bowl.  

Add in the ice water and stir until it is incorporated.  Let the dough rest for 10 minutes before kneading in the salt and olive oil. 

Transfer the dough into an oiled bowl and refrigerate for at least 24 hours (or up to three days).

When ready to cook, bring the dough up to room temperature.  Roll and stretch your dough into two roughly 9-inch circles.

Gently place the dough on the grill, close the lid and grill for 3-5 minutes on each side. 

Top the pizza how you like. 

Cover and cook for another 5 minutes or until the cheese is melted.

Tagged: PizzaGrilled pizzadeliciousand so summeryfire

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