Lavender Lemon Scones

Roopa I saw these scones on Sally’s Baking Addiction, and they looked delicious, and like ingredients I already had! I was a little reluctant to leave my home post-earthquake (although my home is not particularly earthquake friendly) so that was an important factor in this decision. I was only missing the lemon, but I was … More Lavender Lemon Scones

Croissants

Team Shambles For our annual trip – twice makes it annual right? – we decided to hit up NYC and go on a full pastry tour. This included eating an obscene number of pastries, but also taking a Croissant and Brioche course at the Institute of Culinary Education (ICE). We made plain croissants, almond croissants, … More Croissants

Brioche

Team Shambles As mentioned in the previous post on croissants, the other thing we made in our pastry course was Brioche. Brioche is a viennoiserie, or a “baked good from a yeast-leavened dough in a manner similar to bread, but with added ingredients …and approaching pastry” (Wikipedia, 2018). In case it wasn’t obvious, that is code … More Brioche

Fougasse

FOUGASSE Roopa Some extra baguette dough was chopped off, and slit up, and this lovely fougasse was formed, complete with pumpkin seeds, rosemary, and paprika.

Carrot Loaf

Roopa The last loaf we made in the Breads course was a carrot loaf with herbs and caramelized onions. It was definitely more challenging to work with after the addition of all of the wet ingredients! I don’t love onions and can’t be counted on to judge accurately, but my coworkers loved this one! INGREDIENTS … More Carrot Loaf

French Baguette

Roopa Who doesn’t love a French baguette?! I was most excited to make a baguette and bagels when I started this class. One thing to note about this recipe is that it’s a great go-to white dough recipe. I definitely need to work on my slashing technique, but regardless of appearance, it was delicious! Technically … More French Baguette