Posts by Friday Baking Project
Vanilla-Roasted Peaches
After seeing beautiful peaches in the farmers market last week, I wanted to find a simple recipe for a peach dessert that took little preparation time and didn’t hide these summer jewels under a crust or streusel. A quick search through my old summer dessert files revealed this wonderful 2007 recipe from the Martha Stewart…
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The Friday Baking Project
Flourless Chocolate Cake
PRINT Yield: 1 8-inch cake # of Servings: 12 Ingredients:8.25 oz (234 g) heavy cream, whipped to soft peaks 7 ½ oz (213 g) chocolate, 55% to 61%, wafers or chopped 6 oz (170 g / 3 ½ large) eggs (see note below)2 ¼ oz (64 g / 4 large) egg yolks2 ¾ oz (78…
Read MoreThe Friday Baking Project Chocolate Cream Pie
PRINT Yield: 1 9″ pie # of Servings: 8 Ingredients: Crust: 1 â…“ cup (5.45 oz / 154 g) chocolate wafer crumbs, from approximately 26 Nabisco Famous Chocolate Wafers (see note) ¼ cup (1.8 oz / 51 g) sugar 5 tbl (2.5 oz / 71 g) unsalted butter, melted Chocolate Filling: â…” cup (4.7 oz…
Read MoreFlourless Chocolate Cake
I saw this recipe while looking though a Culinary Institute of America baking textbook and both the ingredients and procedure caught my eye. I noticed, for the first time in my chocolate cake baking experience, whipped heavy cream as an ingredient. The procedure is also quite unique: the eggs are combined with melted chocolate and…
Read MoreBanana Coconut Muffins
Like last week’s Blueberry Muffins, these are a lovely addition to the summer breakfast table. The combination of yogurt, banana and shredded coconut produces a unique and delicious muffin which goes extremely well with a cup of strong morning coffee.The recipe is from a lovely little book entitled Wild About Muffins, published in 1982. The…
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The Friday Baking Project
Banana Coconut Muffins
PRINT Yield: 8 muffins # of Servings: 8 Method: Muffin Ingredients: 1 ½ cup (7 oz / 200 g) pastry or all-purpose flour 1 ½ tsp (.3 oz / 9 g) baking powder 1 tsp (.2 oz / 6 g) baking soda ¼ tsp salt ½ tsp ground nutmeg 1 large egg ½ cup (3.5…
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The Friday Baking Project
Challah
PRINT Yield: 2 loaves # of Servings: 20 Method: Straight dough Ingredients: 1 packet (.25 oz / 7 g) active dry yeast ¼ cups warm water, approx. 104 °F 4 cups (1.2 lb / 545 g) bread flour 1 ¼ tsp (0.25 oz / 7 g) kosher salt ¼ cup (1.85 oz / 53 g)…
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The Friday Baking Project
Blueberry Crumb Cake
PRINT Yield: 1 10†cake # of Servings: 10 Ingredients Cake: Yogurt Cream 1 ½ cup heavy cream, chilled 3 tbl (1.4 oz / 40 g) sugar ½ cup (4.2 oz / 119 g) plain low-fat yogurt Tools and equipment needed: Pre-recipe preparations: Directions:Cake: Yogurt cream: Notes: Baking tips: a) The cake can be kept…
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The Friday Baking Project
Wild Blueberry Streusel Pie
PRINT Yield: 1 9-inch pie # of Servings: 8 Method: Basic fruit pie Ingredients: P¢te Bris©e 2 Streusel 1 cup (4.65 oz / 132 g) all-purpose flour â…” cup (4.75 oz / 135 g) sugar ¼ tsp cinnamon 1 pinch kosher salt 8 tbl (4 oz / 113 g) unsalted butter, cold, cut into small…
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The Friday Baking Project
Plum Torte
PRINT Yield: 1 9†cake # of Servings: 10 Method: Creaming Ingredients: 1 cup (4.65 oz / 131 g) all-purpose flour 1 tsp (.15 oz / 4 g) baking powder â…› tsp salt ½ cup (4 oz / 113 g) unsalted butter, room temp ¾ cup (5.4 oz / 52 g) sugar 2 large eggs, room…
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