A New Kind of Weekend Warrior

Weekend Adventures with my KitchenAid Mixer!

Homemade Bagels May 31, 2009

Filed under: Uncategorized — Diana @ 4:05 pm

A long time ago, my friend Robin issued me a baking challenge – Bagels.

Now, I love bagels, and have been intrigued for a while about the process of making bagels.  There’s something about the texture (which is always even better when the outside is crispy from being toasted. I was a little worried about the actual process of making bagels, since it requires both boiling and baking. When I made soft pretzels (which has a similar process), they turned out OK but fell apart. Part of what makes bagels so great is the shape, so I kept my fingers crossed. At the end of the day, these were PERFECT, and I look forward to making bagels again.

This recipe is from the Williams-Sonoma Essentials of Baking cookbook, and was really easy to follow. The recipe makes a dozen large (4 to 4 1/2 in. diameter) bagels, but if you like a smaller bagel, it could make 16-20 depending on the size of the bagels.

A couple of quick notes on this recipe:

1. I didn’t have any russet potatoes, so I used three medium sized red-skin potatoes, peeled and cubed. You’re trying to get as much starch out of the potatoes as possible and in to the water.

2. It’s really important that you bring the eggs to room temperature. It enables them to whip up fluffier and helps the texture of the bagel. You can either let them sit out for 30 minutes OR put uncracked eggs in a bowl of warm water for exactly two minutes. I went with the slow method.

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Italian Herb Bread & Roasted Red Pepper Dip May 16, 2009

Filed under: Breads — Diana @ 11:36 pm

This post is just a place holder until I get the recipes up for this awesome bread and dip!

Recipes to come soon:

 

Requests? May 10, 2009

Filed under: Uncategorized — Diana @ 11:31 pm

Hey folks! I’m looking for some suggestions of things to bake!

Anyone have any things they’d like to see?

 

Ultimate Oatmeal Cookies

Filed under: Uncategorized — Diana @ 5:55 pm

Since it’s Mother’s Day, my brothers and I are all going to our Mom’s house to grill for dinner tonight. We split up who was bringing what, and I was in charge of bringing the meat (burgers and chicken) and something sweet for desert. I decided to bake some old fashioned oatmeal cookies. Since my mom isn’t fond of raisins, I decided to switch up the traditional recipe. These are a great cookie to make and share with your friends and loved ones. This recipe made about three dozen cookies.

Happy Mother’s Day to all of you moms and future moms!

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Hamentaschen May 6, 2009

Filed under: Other — Diana @ 3:16 pm
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Tasty!

As I mentioned below, I was going to make challah. I took out my mixer and found that I was out of yeast! Since the urge to bake was very strong, I had to come up with something else to put in the oven. It only took me a moment before I remembered that while out to dinner last night, my friend Stephanie told me I should make some hamentaschen for her.  Not one to shy away from a challenge, I looked up a few recipes for the dough, and added a few things to make the recipe below.

These imperfect little triangle pastries are a traditional food for the Jewish holiday of Purim (and apparently one of Stephanie’s favorite Jewish treats).

Wikipedia defines it very well:

The name hamantash (המן־טאַש), is commonly known as a reference to Haman, the villain of Purim, as described in the Book of Esther. A more likely source of the name is a corruption of the Yiddish word מאן־טאשן (montashn) or the German word mohntaschen, both meaning poppyseed-filled pouches. Over time, this name was transformed to Hamantaschen, likely by association with Haman. In Israel, they are called Oznei Haman (Hebrew: אוזני המן‎), Hebrew for “Haman’s ears” where children are jokingly told these tasty pastries are the ears of Haman.

I remember being in Hebrew school (with Stephanie) and singing this purim song while munching on our Hamentaschen:

My hat it has three corners.
Three corners has my hat.
And had it not three corners,
It wouldn’t be my hat.

The traditional filling for Hamentaschen is mohn or poppy seed (my mom’s favorite), while I’m partial to fruit-filled ones like lemon and apple. I didn’t have any of the necessary pie fillings to make some of the traditional flavors, but I improvised and used some sugar free red raspberry preserves that I had in my fridge.

Even though Purim was just a month or so ago, I’m already looking forward to making LOTS of flavors next year.

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Oh wow

Filed under: Uncategorized — Diana @ 12:21 pm

Well I have been slacking on the blogging, haven’t I.

Since my last post I’ve been quite busy. Work got crazy, I moved, and now I have what some might consider a sub-par kitchen for baking.

Last Friday I was let go from my job, but instead of dwelling, I’m taking some time for myself and doing things I hadn’t been able to do due to my busy schedule.

Today marks my official return to the world of baking (and blogging about it). To kick off, I’m going to make my Challah (it always gets me ready to bake up a storm) and then look up some new recipes.

I may even tackle croissants!

 

Eek! January 31, 2009

Filed under: Uncategorized — Diana @ 11:16 pm

Oh, my dear dear adoring fans.

I’m so sorry I’ve been negligent.

More posts to come soon!

 

 
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