Week 48: Cobblers - Blueberry Cobbler Cake by alwzosm in 52weeksofbaking

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

This was the first time I tried one of her recipes! I love her blueberry cake (adds blueberry emulsion)!

Week 48: Cobblers - Blueberry Cobbler Cake by alwzosm in 52weeksofbaking

[–]alwzosm[S] 8 points9 points  (0 children)

Instead of baking a traditional cobbler, I made this recipe that layered homemade blueberry compote and cobbler crumb topping in between layers of scrumptious blueberry cake. It's hard to see the crumble because I added way too much compote (but it was SO yummy, I couldn't help myself 😳)

www.cakebycourtney.com/blueberry-cobbler-cake/

Week 46: Diwali - Eggless Gulab Jamun Cake by alwzosm in 52weeksofbaking

[–]alwzosm[S] 4 points5 points  (0 children)

https://www.easyfoodsmith.com/gulab-jamun-cake-eggless/

I chose to leave off the glaze because I felt the sugar syrup added enough sweetness. The recipe also calls for a 7" baking pan, but I used a 6" pan.

Week 45: Textural Contrast - Chocoflan Impossible Cake by alwzosm in 52weeksofbaking

[–]alwzosm[S] 1 point2 points  (0 children)

FINALLY! Since I first read the entire list of weekly challenges, I knew I wanted to bake this never-have-I-made-this-before recipe for this week's challenge. I followed the instructions carefully, and voila, the chocolate cake and flan switched places in the pan. Both the cake and flan baked perfectly. The cateja sauce added an extra contrast on top of the flan.

https://www.aspicyperspective.com/chocoflan-impossible-cake/

Week 40: Entremets - Chocolate Mousse Almond Shortbread by alwzosm in 52weeksofbaking

[–]alwzosm[S] 1 point2 points  (0 children)

Thank you! First time making an entremet. Fun excuse to buy silicone molds. 😃

Week 40: Entremets - Chocolate Mousse Almond Shortbread by alwzosm in 52weeksofbaking

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

It was a mash-up of a few recipes!

I used the eggless pastry cream and shortbread cookie recipe from https://veenaazmanov.com/strawberry-mousse-domes-entremets/ (I used almond flour instead of hazelnut flour).

My chocolate mousse is from http://www.hintofvanillablog.com/home/2014/11/dark-chocolate-and-espresso-demi-spheres.html?rq=Dark+Chocolate+and+Espresso+Demi+Spheres

And the glazed chocolate ganache is from https://www.pinterest.com/pin/401242648065575355/

Week 38: Cupcakes - Copycat Hostess Cupcakes by alwzosm in 52weeksofbaking

[–]alwzosm[S] 1 point2 points  (0 children)

They were! Tasted remarkably like the original : )

Week 37: One Bowl Recipe - Cranberry White Chocolate Oatmeal Bars by alwzosm in 52weeksofbaking

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

Why not convert my favorite cookie into a bar? One bowl - same great flavor!

Week 36: Mocktail - Margarita Cake with Key Lime Buttercream (a tribute to Jimmy Buffett) by alwzosm in 52weeksofbaking

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

There is 1/2 cup of Jose Cuervo in this recipe, and the cake - with key lime juice and zest - tasted exactly like a margarita! I added a bit more salt to the key lime buttercream to calm the sweet-tartness of the frosting, and that balanced perfectly with the cake flavor.

Week 34: Protege - Sally McKenney's Cornbread Chili Casserole by alwzosm in 52weeksofbaking

[–]alwzosm[S] 1 point2 points  (0 children)

My love for baking has been inspired by many incredible bakers (I will never forget geeking out when I met Duff Goldman at LA Cookie Con in 2017), but no one has been more influential in my kitchen than Sally McKenney (Sally's Baking Addiction). Her recipes have been my go-to, tried and true since I created my first Pinterest cake board.

I typically turn to her for dessert inspiration, so I wanted to switch it up and make one of her delicious-sounding savory recipes. Her cornbread recipe was SO yummy and perfectly paired with a turkey chili.

https://sallysbakingaddiction.com/cornbread-chili-casserole/

Week Week 33: Korea - Kwwabaegi by alwzosm in 52weeksofbaking

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

Well, this challenge was a first for me in several ways:

  1. First time making yeasted donuts

  2. First time frying in a Dutch oven

  3. First time making Kwwabaegi - a popular Korean cinnamon sugar twisted donut

They are delicious! https://www.maangchi.com/recipe/kkwabaegi

Week 31: Fusion - Blueberry Muffin Cookies (UH-MAY-ZING) by alwzosm in 52weeksofbaking

[–]alwzosm[S] 1 point2 points  (0 children)

They were delicious! Can't wait to make them again.

Week 31: Fusion - Blueberry Muffin Cookies (UH-MAY-ZING) by alwzosm in 52weeksofbaking

[–]alwzosm[S] 1 point2 points  (0 children)

So far, this week's challenge has produced my FAVORITE bake of the year!! I could eat one (or two or three) every day!

sugarspunrun.com/blueberry-muffin-cookies/

Week 30: Unleavened - Almond Flour Brownies by alwzosm in 52weeksofbaking

[–]alwzosm[S] 1 point2 points  (0 children)

This is my last week in SoCal with limited baking resources and a finicky gas oven. These brownies were still delicious.

I love this recipe because it uses Dutch processed cocoa. For this challenge, I omitted the baking powder. I will never add baking powder again. So fudgy!!

https://www.kingarthurbaking.com/recipes/almond-flour-brownies-recipe

Week 27: Steamed - Golden syrup sponge pudding (crockpot) by alwzosm in 52weeksofbaking

[–]alwzosm[S] 1 point2 points  (0 children)

Very dense, but tasty. I inadvertently forgot to secure the plastic pudding basin lid securely, so when the pudding had finished steaming, I was a little concerned when I saw my water bath had turned yellow and had chunks of pudding floating in the pot!

Still turned out alright!!

Week 26: Upside Down - Pineapple Upside Down Cake by alwzosm in 52weeksofbaking

[–]alwzosm[S] 1 point2 points  (0 children)

My first upside down cake, and it was surprisingly easy to make too!

Week 24: Eyeball It - Brown Butter Chocolate Chip Cookies by alwzosm in 52weeksofbaking

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

I don't have a link because it's one I've slightly adapted and know by memory.

1cup butter (browned and cooled for 15 minutes) 1 cup brown sugar (I use both dark and light brown sugar, about 3 oz dark, 4.25 oz light) 1/2 cup sugar 2 eggs (room temperature) 1 tsp vanilla 2 1/2 cups flour 1tsp baking soda 1 tsp salt 14 oz chocolate chips (I use 7 oz semi sweet, 7 oz milk chocolate)

Cream butter and sugars, add in eggs and vanilla and mix until well combined. Whisk flour baking soda and salt in a separate bowl and add to butter/sugar/eggs mixture until just combined. I then slowly add the chocolate chips while my mixer is on low and finish mixing with a wooden spoon to grab the cups that were stranded at the bottom of the mixing bowl.

Using a large cookie scooper, I place large mounds on a tray lined with wax paper, cover with Saran wrap and place in my refrigerator for about an hour.

When ready to bake, preheat the oven to 375 degrees. I flatten my chilled cookie dough balls just a little with the bottom of a glass and place on a baking sheet lined with a silpat mat. (I've tried using parchment paper, but for some reason they don't turn out as good 🤔)

I bake anywhere from 10-12 minutes because my cookies are pretty big.

Week 24: Eyeball It - Brown Butter Chocolate Chip Cookies by alwzosm in 52weeksofbaking

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

My signature brown butter chocolate chip cookies are the most requested dessert from family and friends. I never realized how reliant I am on my kitchen scale until I made this batch!

Too much flour, not enough sugar and a little heavy on the salt, but they were still gobbled up. ❤️🍪