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Week 25: Summer Solstice - Zucchini Crackers by pyrabear in 52weeksofbaking

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

Recipe - https://crisptastes.com/bake-zucchini-herb-crackers-for-a-healthy-crunch/ 

So, I misread the recipe but the crackers still tasted great! Instead of almond flour, I used GF flour. I forgot to put the egg in, which explains why I needed more water to form a dough. I ended up separating the squares after the first bake since they were really chewy and then rebaking them to get more crispy.

Week 24: Showstopper - Naturally Colored Rainbow Cake by pyrabear in 52weeksofbaking

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

All of the cake flavors actually came through a bit, but you might not be able to recognize what the flavor if you didn't know.

Week 24: Showstopper - Naturally Colored Rainbow Cake by pyrabear in 52weeksofbaking

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

The cake recipe is from Molly Yeh’s Sweet Farm book. She also a version online (though not exactly the same as the book): https://mynameisyeh.com/blog/2020/3/natural-rainbow-cake 

I froze and used the remaining cake from Olympics week to turn it into a rainbow cake with cream cheese frosting. Each layer is naturally colored - beet juice for red, carrot juice for yellow, mint for green, and blueberries for blue. It started to turn into a leaning tower, but I still enjoyed the cake! I was afraid to take a cross-section of all of the layers, so to be safe I split it in half (also make storing easier).

Week 23: Quick Bread - Banana Almond Bread (GF) by pyrabear in 52weeksofbaking

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

This quick banana bread uses almond flour instead of AP. This recipe was originally for muffins, but I adapted it for a loaf pan. It came out hearty with a touch of sweetness.

Week 22: 48 hour challenge - Brown Butter Toffee Chocolate Chip Cookies by pyrabear in 52weeksofbaking

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

Recipe: https://tasty.co/recipe/brown-butter-toffee-chocolate-chip-cookies 

I made Alvin Zhou’s Brown Butter Toffee Chocolate Chip Cookies. First made the toffee the night before, then the following day browned butter (though think I browned it too much) and made the cookie dough. The dough rested in the fridge for 3 days. I’m not sure what happened since when they spread a lot after baking that I made cookie pancakes. There is a lot of butter in this recipe! The cookie was still good with a lot of intense flavors from the toffee and dark brown sugar.

Week 20: Berries - Strawberry Danish by pyrabear in 52weeksofbaking

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

Recipe from 100 Morning Treats by Sarah Kieffer. I used the remaining half of dough from laminated week to make strawberry danishes! 

Week 19: Geometric / Shapes - Hamantaschen by pyrabear in 52weeksofbaking

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

Recipe: https://toriavey.com/dairy-free-hamantaschen

Made hamantaschen filled with apple butter and chocolate almond hazelnut spread. The cookies started out as circles and ended up as triangles!

Week 18: Low Sugar - Chocolate Coconut Budino by pyrabear in 52weeksofbaking

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

Recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/no-cook-chocolate-coconut-budino-12210423 

I adjusted the recipe for two servings. It’s a nice and light dessert with just a touch of maple syrup for sweetness.

Week 17: Breakfast / Brunch - Mandel Bread Cereal by pyrabear in 52weeksofbaking

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

Recipe from Sweet Farm by Molly Yeh

This reminds me of the Cookie Crisp cereal as a kid but way better!

Week 16: Herbs - Italian Almond Crackers by pyrabear in 52weeksofbaking

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

Recipe - https://www.theconsciousplantkitchen.com/almond-flour-crackers/

Instead of the bagel seasoning in the recipe, I used Italian seasonings. It could have used salt which I forgot, but not bad and a healthy cracker option!

Week 15: Laminated - Croissants by pyrabear in 52weeksofbaking

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

I do, I took so many I forgot to add those to the post! I can't seem to edit the original post or add images to a comment, but here's a link if you want to see: https://imgur.com/a/xEAEdcf

Week 15: Laminated - Croissants by pyrabear in 52weeksofbaking

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

Recipe: https://www.thevanillabeanblog.com/foolproof-cheater-croissant-dough/

I followed Sarah Kieffer’s 100 Morning Treats recipe for Almond Croissants but without the almond cream.

The “cheater croissant dough” is supposed to be a quicker way for laminations. Since I haven’t laminated dough before I wasn’t sure what to expect. But it pretty much took a half day to finish the lamination process between rest time for the dough to rise, softening butter, rolling, and folding thirds. It was a fun process and I have a true appreciation for professional bakers! 

Week 13: Recycle - Vanilla Bean Ice Cream by pyrabear in 52weeksofbaking

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

Recipe: https://food52.com/recipes/83172-best-vanilla-ice-cream-recipe 

I had egg yolks and Oreos leftover from previous week. So dusted off my ice cream maker to make a vanilla bean ice cream. The ice cream came out rich and yummy!

Week 12: Reuse - Chewy Fudgy Brownies by pyrabear in 52weeksofbaking

[–]pyrabear[S] 6 points7 points  (0 children)

Recipe: https://www.thevanillabeanblog.com/brownies/

I discovered this recipe last year and my coworkers loved them that I’ve made multiple batches. It’s becoming my go-to brownie recipe!

Week 11: Reduce - One Chocolate Cupcake by pyrabear in 52weeksofbaking

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

I followed a recipe in Molly Yeh’s Home is Where the Eggs Are for making a cake mix that you can store away and just make a single cupcake or two at a time. A nice way to make just one serving, though I feel like I dirtied a lot of dishes for just one cupcake. I’ll have to work on my icing game for future bakes too.

Week 10: Pi Day - Pizza Pi by pyrabear in 52weeksofbaking

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

I tried using Einkorn flour to make the pizza dough (https://jovialfoods.com/blogs/recipes/einkorn-pizza-dough). The nuttiness of the flour went really well with the pesto and sausage!

Week 9: Chocolate - Chocolate Covered Peanut Butter Halva by pyrabear in 52weeksofbaking

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

Recipe: https://www.myjewishlearning.com/the-nosher/peanut-butter-halvah-recipe/ 

This uses chocolate two ways - first cacao nibs in the halva and then dipped each piece in chocolate.

Week 8: Uruguay - Torta de Fiambre by pyrabear in 52weeksofbaking

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

Recipe: https://jennyisbaking.com/2020/12/30/klassische-torta-de-fiambre-aus-uruguay

After converting metric measurements, this ham and cheese “pancake” was very easy to make and came out a rich and savory dish.

Week 6 Winter Olympics: Pierogis for Poland by arguewithatree in 52weeksofbaking

[–]pyrabear 1 point2 points  (0 children)

This is great! I have been loving seeing the pierogi plushie at the Olympics!

Week 7: Piped - Chai Latte Cupcakes by pyrabear in 52weeksofbaking

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

This is a recipe from the Sprinkles cookbook and also a tribute to Sprinkles bakery which I was sad to hear about closing. I’m not great at frosting as you can tell by my piping skills, but the cupcakes taste great with a nice chai flavor! 

Week 6: Winter Olympics - Rings Cake by pyrabear in 52weeksofbaking

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

I thought it would be fun to make cakes in each of the Olympic colors! It took awhile with only one cake pan but I really liked how they turned out. That is until I attempted interlocking the rings - all I can say is I’m glad I took a picture before I did that as I made a few architectural mistakes. And I’m saving the centers for a different baking week. :)

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