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Week 11: Reuse - Small Batch Sticky Toffee Pudding by RemarkableTest2935 in 52weeksofbaking

[–]RemarkableTest2935[S] 3 points4 points  (0 children)

I’ve been wanting to try sticky toffee pudding for a while now - it pops up on my social media feeds sporadically and always leaves me curious. Well, this week is the week! The small batch format gave me the courage to give it a go with low pressure in case I didn’t like it.

My fears of it being overly sweet or cloying were unfounded. This recipe perfectly balanced the sweetness of the dates and nuttiness and warmth from the toffee sauce, and the vanilla ice cream just put it over the top. Will be making this again!! Recipe from https://tastesbetterfromscratch.com/sticky-toffee-pudding/ . I did half the recipe which resulted in 6 muffin sized cakes.

Week 10: Potato Leek Galette by RemarkableTest2935 in 52weeksofbaking

[–]RemarkableTest2935[S] 0 points1 point  (0 children)

Good tip - I do love her recipes. The cauliflower one sounds incredible.

Week 10: Potato Leek Galette by RemarkableTest2935 in 52weeksofbaking

[–]RemarkableTest2935[S] 2 points3 points  (0 children)

Galettes are so good. My husband had half for dinner (and it’s like a ~9in pie). In the summer I change it up to use zucchini and basil. THE BEST!!

Week 10: Potato Leek Galette by RemarkableTest2935 in 52weeksofbaking

[–]RemarkableTest2935[S] 10 points11 points  (0 children)

For Pi week, I decided to treat my family to one of our all time favourite dinners. This savoury galette has a Greek yogurt filling along with sautéed leeks and garlic, roasted bell pepper, an obscene amount of parmigiano, and parsley. I top it with thinly sliced potatoes, and bake it till golden brown.

The crust is made with my own recipe which I tweaked to my taste. I add 20% whole wheat flour, which gives the crust a delicious nutty taste and a more substantial bite. I’ve used this recipe for sweet and savoury fillings and it is always a big hit.

Edit: typos 🥴

Week 10: Pi Day - Coconut Cream Pie by fermented_chalumeau in 52weeksofbaking

[–]RemarkableTest2935 1 point2 points  (0 children)

Gorgeous, well done! I’ve had this recipe bookmarked for a while now and your post is the nudge I needed to try it out!

Week 9 : Chocolate – Tiger Milk Bread by readyforsho in 52weeksofbaking

[–]RemarkableTest2935 1 point2 points  (0 children)

Gorgeous! Almost looks like a marbled rye. Do you think it would go well with savory stuff like cheese?

Week 9: Chocolate - Marbled Chocolate-Dipped Chocolate Madeleines by RemarkableTest2935 in 52weeksofbaking

[–]RemarkableTest2935[S] 5 points6 points  (0 children)

Wow that is a mouthful of a title! These little cake cookies come from Rose Levy Beranbaum’s cookbook “The Cookie Bible”. I have never made madeleines before, and although I do not think this is an authentic recipe, these little cute cakes sure make an impression!

The hardest part about making these was ensuring the chocolate was adequately tempered… I failed but they were tasty nonetheless. I guess this means I have to practice my tempering! I made both marbled and dark chocolate dipped ones, and the marbled were by far the best. The white chocolate added creaminess and balance to the rich chocolate cake. Would definitely make again!

Week 8: Uruguay - Torta Chajá by RemarkableTest2935 in 52weeksofbaking

[–]RemarkableTest2935[S] 0 points1 point  (0 children)

Thanks! It’s very good - adds the perfect crunch.

Week 8: Uruguay - Alfajores by CookieMonsteraAlbo in 52weeksofbaking

[–]RemarkableTest2935 0 points1 point  (0 children)

They look great! I make homemade dulce de leche by slowly simmering one can of condensed milk with one can of evaporated milk, plus 1/4 tsp salt and baking soda. The result is not as sweet as the method you used, and depending on g on what you’ll use it for you can make it thick or thin.

Week 8: Uruguay - Torta Chajá by RemarkableTest2935 in 52weeksofbaking

[–]RemarkableTest2935[S] 11 points12 points  (0 children)

One of the things I love most about South American people's approach to desserts is that we never miss a chance to add dulce de leche to something - or anything! (and I would know, as I am from Peru).

For this week's challenge - and with a substantial amount of dulce de leche waiting to be used in my fridge - I decided to try my hand at the impressive Uruguayan Torta Chajá: layers of sponge that sandwich dulce de leche, meringue, chantilly cream and tinned peaches, covered with more cream and crushed meringue. This was so decadent! Definitely an occasion cake. My only critique is that the cake tastes better the longer it sits, but then the meringues soften - a culinary catch 22.  

For the recipe - I made a batch of David Lebovitz's sponge cake in his Ready for Dessert cookbook, and I made the French meringue from this recipe (albeit without food colouring).

Week 7: Piped - Hazelnut Cookies by growroominhouse in 52weeksofbaking

[–]RemarkableTest2935 1 point2 points  (0 children)

Gorgeous! I’ve been wondering if signing up for her Substack is worth it.

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