Want to pump up the volume in your next baking adventure? With a little planning ahead, you can add that POW! that no one will expect!
Tip of the Monday: Infuse cream before whipping it for a burst of flavor! It’s easy! And a great way to add flavor naturally.
Here’s how to do it: The night before pour the amount of whipped cream (+a little extra, just in case) into a bowl or jar. Roughly chop the herb you want to infuse the cream with and stir it in. Let chill over night. The next day strain the cream pressing the herbs into the strainer to further release flavor. Then whip as normal!
What can you use to infuse? Fresh mint or basil from the garden, thyme, oo lemon thyme! I’m sure you could do rose or lavender, large pieces of citrus rind, or even coffee beans! Don’t worry about the color changing. Even with coffee beans, the color will stay white- which just means it’s another great way to surprise your guests with another amazing dessert!
What about something simple in the summer like cut strawberries with mint infused whipped cream and maybe a little cinnamon and raw sugar?
This is part of the Baking Tips series! Every Monday I’m telling you a new tip! I’m looking for bakers with tips! Have one? Let me know!
Today’s Tip: Clean hands are a chefs best friend! Worried about germs? Don’t be!! Give those puppies a good scrub and use them to mix and feel the texture of the dough or batter you’re working with. A lot of the time, even when I’m using a mixer, I’ll touch the dough to see if the texture is right or if a little more of this or that (usually flour) should be added. Everything we did in school was by hand (or whisk, or spatula) but it was exactly for that reason- so you get to know exactly what a certain product should look and feel like.
This Fourth of July I woke up, threw on a blue polka dot dress, red lipstick, and baked the entire day (I am taking full advantage of the very large kitchen at my disposal!)! I should have thrown in a couple beers too and some pool time! It’s crazy hot here!!
For breakfast: Strawberry Blueberry Muffins
I spy dog paws!!!!!!!!!!!! Watson!
I used my favorite blueberry muffin recipe and added strawberries to make them oh so patriotic and very berry delicious. I’ll post the recipe next week!
Then I started on flag cookies! I used a sable cookie recipe from the Cordon Bleu which is made with just 5 ingredients and is so tender like shortbread, but better or should I say.. butter. bahaha Baking jokes.
I divided the dough in thirds and dyed one part red and another part blue. Then I rolled out the white and red parts, put them on top of each other, cut it in two long rectangles and placed one on top of the other. Stripes=done! I cut a part out of the stripes and added in some blue to finish up the flag! Then I made random cookies with the scrapes, swirling them together, or edging the stripes part I’d cut out with some blue to make it look almost like bunting. These were all frozen and then cut!
I couldn’t decide on the sprinkles so I did half and half and ended up liking the white balls best.
They’re ready for another picnic! Watcha think Peanut?
Happy Fourth of July!!!! ^He looks so happy. hahaha
Guess what? This is a music themed post! ok before we begin, you have to press play on the below video. Ready! Go! Introducing…. drumroll…. the Stars and Stripes Forever by John Philip Sousa!
Now that you’re in the mood…..
HAPPY FOURTH OF JULY!!!!!!!!!!!!!!!!!
This year me and the fam’ went to the Dallas Arboretum for the Fourth of July concert!
It started with a grand debate on salads- which salads to bring!! By the end of it I was thinking there was going to be some sort of dessert salad involved. Cooking the night before and a trip to Central Market and we had not 1 not 3 but probably 8 salads, ready, no you’re not, ready now! yes! Chicken Salad, Three Bean Salad, Pasta Salad, Broccoli Salad, Potato Salad, Fruit Salad… ok maybe there was just 6, but still 6! It was a salad party! Unfortunately the tomato, peach, almond salad from the previous night didn’t make it.
Once we made it past the long line to get our tickets scanned, everyone dashed for the concert stand. And when I say dashed, I mean raced! Everyone had one goal in mind: Shade. I really think they should have put the Rocky theme music on the path speakers. It would have made things even more entertaining. With the race over, the math calculations began…. where would the sun be in t-minus 30 minutes? Would the shade extend this far? Is the hill incline too great?
We picked the perfect spot. Picnic basket out, shoes off, and a satisfying pop of a cork and we were off…the salads awaited!
And the people watching began! After pointing out several cool wine glass holder contraptions that would have made my second glass of Rose much easier to hold, I spied the most incredible, patriotic, picnic set up…
Vintage cooler, patriotic wine glass charms, the most beautiful red white and blue quilt, center piece, and stacked plates just waiting for multiple courses! It was amazing! And they do this every year!
Next up, this awesome hat, super sweet vintage glasses, and a stars and stripes forever scarf!
Third glass of Rose and the program started with a best dressed president competition. Jackie O’ and JFK took the win! Then the National Anthem, lots of cheering and a mix of Americana tunes: Liberty Bell March, America the Beautiful, Sweet Child of Mine, the Hawaii Five O theme song, each military branch’s song, and then ending with, but of course- the Stars and Stripes Forever!
While the music was playing, I made my way over to the food truck serving shaved ice gave up after 25 minutes of waiting and decided finishing the bottle of Rose would be much more fun, especially after seeing the size of the small!
Behind the stage is White Rock Lake where several sailboats were floating about listening to the music. The sunset was spectacular. So beautiful!
On the drive home, everyone’s eyes were peeled for fireworks. Something you learn at a young age is that around the Fourth of July, you always look out the car window and scan the horizon for fireworks when driving at night. You’ll easily spot 3-4 celebrations happening at the same time in all the suburbs around Dallas. We saw two! and there’s more fireworks tonight!
Happy Fourth!!!!!!!!!!!!!!!!!!!! I’ve had this song on repeat for the past hour. hahaha! I can whistle the piccolo part, perfectly.
The Baking Tip series is off and running with a tip from our Bread Expert Ian Chin! I’m no where near a bread maker- never claimed to be, I maybe will be in the future, but I always go to Ian with my bread questions. His bread making is incredibly, incredibly impressive. He knows the weight of ingredients in his head! I’ve told Ian many a time that he should just move down to Texas and become my resident bread maker. He would say- This is your life! and then giggle. Check out his vlog series called the Baking Chin.
Today’s Bread tip@!
Most of the time All-Purpose will do! Ian actually never uses bread flour when making bread! The extra protein in the flour will actually make for a tougher loaf. To get very specific, he says that 11% protein is plenty. You could use it for a weaker dough like brioche or ciabatta, but even then it’s unnecessary because our flours in the US are actually already pretty strong. The equivalent to All Purpose in France, for my French buddies, is Type 55.
So, don’t let flour hold you back from making bread!
Extra flour tip! When using different flours such as rye or buckwheat you will most of the time add a wheat flour as well to add strength because these flours do not have gluten. If you make a buckwheat loaf, the percentage of wheat flour has to be 80-90%. Rye can be 50/50 rye/wheat.
Ka-Bam! Have a bread question for the bread expert? I know I always have about 20! Post it below in the comments!