Posts by Friday Baking Project
Blueberry Buttermilk Muffins
PRINT Blueberry Buttermilk Muffins Yield: 12 muffins # of Servings: 12 Method: Muffin Difficulty: Easy Topping: ¼ cup (1.2 oz / 34 g) all-purpose flour 2 tbl (.5 oz / 14 g) granulated sugar 2 tbl (.5 oz / 14 g) light brown sugar ¼ tsp cinnamon 2 tbl (1 oz / 28 g) unsalted…
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Muffins are a wonderful summer breakfast food. Easy to bake fresh in the morning, especially when the dry ingredients are measured the day before, they pair beautifully with fresh fruit and yogurt, or overnight oats, and good coffee for a delicious morning repast. To me, blueberry muffins are the quintessential summer muffin. These Blueberry Buttermilk…
Read MoreStrawberry Shortcake
PRINT Strawberry Shortcake Yield: 6 to 9 shortcakes # of Servings: 6 to 9 Method: Biscuit Difficulty: Easy Ingredients Shortcake Biscuits:2 cup (9.3 oz / 263 g) pastry, or all-purpose flour1 tbl (.5 oz / 14 g) baking powder¾ tsp salt3 tbl (1.35 oz / 38 g) sugar 8 tbl (4 oz / 113 g)…
Read MoreStrawberry Shortcake
Strawberry shortcake is one of the first desserts that comes to mind when thinking about how to end a meal with this wonderful berry. It’s a timeless classic—simple, yet elegant—and a celebration of early summer when strawberries are at their most fragrant and flavorful. Strawberry shortcake dates back to at least the mid-1800s in America,…
Read MoreStrawberry Lemon Napoleons
PRINT Strawberry Lemon Napoleons Yield: 12 # of Servings: 12 Difficulty: Advanced Ingredients 18 oz Puff Pastry or 1 box store bought frozen puff pastry 1 recipe Lemon Curd, or good quality store bought 1 ¼ cup (10 fl oz) heavy cream3 ea (.25 oz / 7 g) sheets gold leaf gelatin1 Cold water, as…
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Strawberry Lemon Napoleons are a bright, elegant twist on the classic French Napoleon (Mille-feuille). Crisp layers of puff pastry are filled with tangy lemon cream and sweet, juicy strawberries—ideally fresh from a local farm. The lemon cream gets its luscious texture from gently whipped cream folded into lemon curd, stabilized with just a touch of…
Read MoreBullseye Cheesecake
PRINT Bullseye Cheesecake Yield: 1 9” cake roll # of Servings: 8 Method: Creaming Difficulty: Easy Ingredients 2 lb cream cheese (907g) (Philadelphia brand preferred), soft room temperature1¼ cup sour cream¼ tsp salt4 large eggs, lightly beaten1 tsp vanilla extract¼ tsp almond extract ⅔ cup (4.7 oz / 133 g) granulated sugar⅔ cup (4.7 oz…
Read MoreBullseye Cheesecake
I finally worked up the courage to try the Bullseye Cheesecake, from Maida Heatter’s Great American Desserts, and I’m so glad I did. How she figured out that pouring two different batters in succession into the center of a cheesecake pan would naturally spread out to form perfect concentric rings is a mystery. But thank…
Read MorePecan Ginger Cake Roulade
PRINT Pecan Ginger Cake Roulade Yield: 1 9” cake roll # of Servings: 8 Method: Separated Egg Sponge Difficulty: Moderate Ingredients Cake:6 large egg yolks4 ½ tsp (.7 oz / 20 g) sugar ½ cup + 4 tsp (2.3 oz / 65 g) pecan flour 6 large egg whites¼ tsp salt3 tbl (1.5 oz /…
Read MorePecan Ginger Roulade
The cake roll, or roulade, has European roots dating back to the 19th century. It’s most closely associated with Central European baking traditions particularly in Austria, Hungary, and Switzerland where sponge cakes filled with jam or cream were popular in home kitchens and coffeehouses. One of the most famous roulades is the Bûche De Noël…
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