Apparently, it’s going to be a week of revelations. I baked my go-to Chocolate and Fruit Oatmeal Cookies yesterday, using cranberries, split the batch, added white chocolate (Zephyr 34% Cacao Barry) to one half for Michael and dark chocolate (Tanzanie 75% Cacao Barry) to the other half for me, then posted a photo on my Instagram. Prepared to be asked for the recipe, I popped over to my blog (i.e. here) for a link only to realize I never posted it. I only sent it out in a newsletter (May 2017!!).
So here it is, if only just so I can link back to it myself.
In lieu of the 2nd Baking with the Director episode (which we decided to not shoot so we could launch episode 2 of SiftingRealities) here is the recipe for the cookies that are featured in episode one: MAN IN MY BED (more details in previous post). Of ALL the cookies I bake these are my absolute favourite. This is my go to recipe, for every occasion (except maybe Christmas):
At the beginning of March, we treated ourselves to a trip to the Wick Inn in Tofino for Michael’s birthday and, there, Sunday morning, I indulged in a fresh baked croissant with house made strawberry jam. SO GOOD! Now, I can’t actually digest white flour, so this was a huge, but tasty, risk for me and, though it sat in my stomach like a heavy blob of play dough afterwards, I very much enjoyed the eating of it!
So, of course, I decide I should attempt to make some whole wheat croissants of my own. To that end, yesterday, late afternoon, and not at all daunted with what looks to add up to about 5 hours of work, I set the yeast to proof, sift three cups of whole wheat pastry flour, and pull the butter out of the fridge… hmm, there seems to only be about ¾ of a cup of butter in the fridge… no matter I always have backup in the freezer… except I don’t this time.
I fuss around for a bit, and call Michael to complain about my lack of butter. He offers to pick up as much butter as I would like, but I don’t want to wait the hour or so it will take for him to finish work and get home. (Yes, he IS lovely and supportive while I am crazy impatient and almost always impossible to help). Then, done complaining, I try to figure out what I can actually make, seeing as I don’t want to waste the yeast which has now proofed so nicely. I settle on butter horns, but only have enough butter for half a recipe, so I halve the recipe… except I use the full amount of yeast and declare it an experiment, knowing full well I am NEVER happy when I experiment bake.
In the spirit of this (doomed?) experimentation, I decide I actually want a Danish of sorts, so, while the pastry is rising, I start hunting down possible fillings… I settle on a vanilla cream filling… the kind you would use if you were making a boston cream pie.
Here is the result… the pastry is actually lovely, a feat I have never obtained, to my personal liking, with whole wheat pastry flour (I guess doubling the yeast is the trick!!).
Seems sometimes an experiment does actually have tasty results!