Baker's Corner

Here's the deal. I'm going to start sharing more of the recipes of things I make. It's not necessarily a recipe I created, but a recipe I tried (and enjoyed). Sometimes I make tweaks to the recipe, somtimes I'll give a tip, or just tell you how delicious it was. Just like a cookie exchange but I get nothing in return ... hmm, maybe I need to re-think this whole idea ;).  

1. Muffin: These were a Joy the Baker recipe. The original recipe is a Lemon Blueberry Poppyseed muffin. However, I made these for 1 sole reason: I had extra cherries and raspberries from the galette. Honestly, these were the best muffins I've made, ever. The key thing to this recipe was browning the butter. I'd never done that before. The other key to this recipe, was the topping. I was doubtful of it being sweet enough for my tastebuds given it only had 2 Tbsp sugar, but I was wrong...perfectly sweet. My recommendation is to use this recipe as a base to whatever fruit is in season or that you have on hand. Add coffee and this is the best snack or breakfast.

2. Galette: Or should I say Crostata? What's the difference? Let me tell you...nothing! Surprise! It's just French vs. Italian. Let's just say Galette. I used a combination of recipes for my galette. The crust was Two Peas & their Pod and was delicious with the addition of cornmeal. The filling I based off Tyler Florence's crostata. Basically, I stemmed and pitted cherries and mixed with raspberries, the juice of half a lemon, 1 tea vanilla, 2 Tbsp sugar, and 2 Tbsp flour. Mix it and plop onto the crust. Wrap the crust up, blush on egg, and sprinkle sugar. I didn't have turbinado sugar, so I used regular sugar. No biggie. Josh's review: "I think this might be the best thing you've ever made!" 

3. S'mores: I'm getting a reputation at work. A reputation as the girl that bakes and brings in goodies. There could be worse reputations. I think the fact that I entered the Whoopie Pie contest at the restaurant below our office nailed that reputation home. Anway, it was a co-worker that came up with this recipe. and the idea that I should make these. And I'm glad did, they were a hit! A good alternative to making a campfire (or making them on the stove). Here's the recipe I used (although this is the identical recipe here). My tips: use a 9x13 pan first. I just used a jar of marshmellow fluff, then when scooping out the marshmellow fluff, spray a spatula with cooking spray, then scoop. (note: I microwave the jar for like 15 seconds, and then read afterwards on the side you're not supposed to do this. Oh well, we survived. Make it easy though!). And here's the big tip: lay the base dough on plastic wrap. Then put another piece on top. Roll it out to be about the size of your 9x13 pan. Take off one piece of the wrap, and then carefully and quickly flip it so it lands on top. Then make any little nudges where needed. Whoola! It's marshmellow, it'll be messy but always good. I mean, it's SUGAR! Can't go wrong.