Flavor Weapon

DSC06902 (via homicidaldrifter) I made these again (on account...

Thu, 01 Oct 2009 05:46:00 -0400

I made these again (on account of delicious) but with white chocolate chips because that’s the only kind Fey likes (yes honey these will be all up in that care package).

http://flavorweapon.tumblr.com/post/104853497/dsc06246-via-homicidaldrifter-i-made-a-half

DSC06880 (via homicidaldrifter) This time I made a full batch....

Thu, 01 Oct 2009 05:43:00 -0400

DSC06880 (via homicidaldrifter)

This time I made a full batch. This is less than half of my dough. Now I know why I hadn’t done… well this.

DSC06888 (via homicidaldrifter) Buttermilk Raspberry Cake Use...

Thu, 01 Oct 2009 05:40:00 -0400

DSC06888 (via homicidaldrifter)

Buttermilk Raspberry Cake

Use this recipe but with delicious raspberries (also feel free to cut back the sugar by another tbsp): http://flavorweapon.tumblr.com/post/132867752/dsc06376-via-homicidaldrifter-blackberry

I made a pretty design with my raspberries… and then the silly cake rose over most of them. So if you make a design, don’t press the berries into the batter, just lay them on top.

I also had extra berries, which I pressed through a sieve sopped up with cake. Crazy delicious.

DSC06896 (via homicidaldrifter) Wounded cake. Much easier to...

Thu, 01 Oct 2009 05:33:00 -0400

DSC06896 (via homicidaldrifter)

Wounded cake. Much easier to kill with my fork! Mwahaha.

DSC06855 (via homicidaldrifter) Mmm… ominous bread. So...

Thu, 01 Oct 2009 05:31:00 -0400

DSC06855 (via homicidaldrifter)

Mmm… ominous bread.

So ya’ll are gonna get a lot of pictures of this french bread and some kaiser rolls, but I’m not going to give you the recipes. Why? A big part of the reason is that it’s past 2 in the morning and I’m both lazy and tired. The even bigger (see? You don’t want me to be writing right now) reason is that Peter Reinhart can tell you how to make these breads so much better than I can. He’s obviously a good teacher and a bit of a bread genius. Pick up one of his books. Really. They’re pretty magnificent. I have The Bread Baker’s Apprentice and am looking for a whole in my budget that needs filling… with more of his cookbooks. That could happen, right? It’s not like I haven’t already spent, like, a third of my pay on them already this week. Have you figured out yet that my impulse control doesn’t really exist?

Anyhoo, give his books a look. They’re worth your time if not your money.

DSC06864 (via homicidaldrifter)

Thu, 01 Oct 2009 05:21:00 -0400

DSC06864 (via homicidaldrifter)

DSC06858 (via homicidaldrifter)

Thu, 01 Oct 2009 05:21:00 -0400

DSC06858 (via homicidaldrifter)

DSC06848 (via homicidaldrifter)

Thu, 01 Oct 2009 05:20:00 -0400

DSC06848 (via homicidaldrifter)

DSC06854 (via homicidaldrifter)

Thu, 01 Oct 2009 05:20:00 -0400

DSC06854 (via homicidaldrifter)

DSC06811 (via homicidaldrifter)

Thu, 01 Oct 2009 05:19:00 -0400

DSC06811 (via homicidaldrifter)

DSC06815 (via homicidaldrifter)

Thu, 01 Oct 2009 05:19:00 -0400

DSC06815 (via homicidaldrifter)

DSC06828 (via homicidaldrifter) See the thing between the...

Thu, 01 Oct 2009 05:18:00 -0400

DSC06828 (via homicidaldrifter)

See the thing between the cutting board and the magnificent book? That’s my friend Frank/bench scraper extraordinaire. He keeps dough out of my sink (which sadly does not have a garbage disposal) and helps me clean (can you tell I need the help?) and I shower him with love. He’s one of my favorite and most affordable kitchen tool (hehe) and if you bake you really out to have one. Heck if you chop things you should go get one. Frank was cheap. Like $4.50 cheap. Go shop now.

DSC06827 (via homicidaldrifter)

Thu, 01 Oct 2009 05:17:00 -0400

DSC06827 (via homicidaldrifter)

DSC06821 (via homicidaldrifter)

Thu, 01 Oct 2009 05:17:00 -0400

DSC06821 (via homicidaldrifter)

DSC06878 (via homicidaldrifter) French bread and a kaiser roll.

Thu, 01 Oct 2009 05:04:00 -0400

DSC06878 (via homicidaldrifter)

French bread and a kaiser roll.

DSC06807 (via homicidaldrifter) Adapted from...

Thu, 01 Oct 2009 04:06:00 -0400

DSC06807 (via homicidaldrifter)

Adapted from http://thepioneerwoman.com/cooking/2009/09/apple-cake-in-an-iron-skillet/, adapted from Sara Moulton (these women are both food goddesses as far as I’m concerned, I adore them).

I had two sticks of butter and a couple of tablespoons of sour cream mixed with salsa to my name when I decided I couldn’t wait another day for this cake. I also just forgot to add the vanilla. I was in a rush on account of my desperate need for cake. And oh my lord was this cake good. Hook your computer up in the kitchen darling, ‘cause you need to make this now!

Preheat oven to 375.

Melt 1 stick of butter in a 9-10 inch cast iron skillet (you can also use any oven safe skillet or start in a pan and move it all to a cake or pie pan once your done carameling. Ooh you could even put it in little ramekins for adorable tiny cakes. Right. Focus. Sorry). Add 1 tbsp less than 1/2 cup of sugar and 4 not giant apples, peeled and cut into about half inch thick wedges. Cook this for about 15 minutes on low heat until it gets caramely.

In the meantime cream together 1 softened stick of butter ( I used salted butter as usual but if you’re using unsalted butter just go ahead and add 1 tsp of salt) with 1/2 cup granulated sugar and 2 tbsp dark brown sugar. Add 2 large eggs, 1 egg yolk, 2 tbsp non fat yogurt and 1 1/2 tbsp half and half. Barely mix in 1 to 1 1/4 cups all purpose flour, 1 1/2 tsp baking powder, 3/4 tsp cinnamon and 1 smallish diced apple.

Gently spread the batter over your caramelized apples and bake for 20-25 minutes or until it looks and smells ridiculously delicious. Turn it out onto a plate and for the love of god eat it warm with some meltylicious ice cream.

DSC06705 (via homicidaldrifter) So this was dissapointing. And...

Tue, 11 Aug 2009 10:13:00 -0400

DSC06705 (via homicidaldrifter)

So this was dissapointing. And it’s peach ice cream, one of the most delightful things in the world. I wouldn’t normally spread my heartache over what should’ve been delicious ice cream but I learned some things with this massive failure. See I was pretty much winging it, which is fun, but doesn’t always work out great. So next time you want to wing it with ice cream, don’t make my mistakes.

1. Heat your milk. No really. 170 F, please. I barely heated mine and I ended up with a grainy mess.

2. Churn in small batches if you can. I seriously over filled my bucket and things got… well not very ice creamy.

3. If you have the time, give this a look: http://www.davidlebovitz.com/archives/2008/07/how_to_make_ice_cream.html.

He’s a bit of a genius when it comes to ice cream.

4. Don’t make peach ice cream with me. I’ll run away at least three times from the memories alone.

DSC06726 (via homicidaldrifter) That’s right, I’ve...

Tue, 11 Aug 2009 10:01:00 -0400

DSC06726 (via homicidaldrifter)

That’s right, I’ve got three balls. What’ve you got? Huh? Never mind, I really don’t want to know. So I’ll just awkwardly babble about- hey what’s that over there! It’s blueberry ice cream! How convenient.

Adapted from http://thepioneerwoman.com/cooking/2009/07/blackberry-ice-cream-part-deux/

Custard:

Bring 3/4 cups of half and half and a scant 1/2 cup of sugar to a simmer (don’t forget to stir). Temper your hot cream into two beaten egg yolks, whisk, whisk, whisk, transfer the entire mixture back to the pot and cook, stiring constantly until your custard has thickened enough so that when you draw a line through it on the back of a spoon the custard stays separated. Cool. Add 3/4 cups of heavy cream. Chill. Freeze in ice cream machine according to the manufacturer’s instructions as is for a sweet cream ice cream or make tasty tasty blueberry compote for crazy good blueberry ice cream.

DSC06708 (via homicidaldrifter) This is the gorgeous drink...

Tue, 11 Aug 2009 09:49:00 -0400

DSC06708 (via homicidaldrifter)

This is the gorgeous drink of… dark, chunky fluid? Anyways, it’s about a pint of blueberries, 1 tbsp of sugar and the juice of 1 lime. Cook it like crazy then pour it into the mostly churned ice cream.

It’s freaking delicious. Screw the ice cream part. Go buy some ice cream. But make this so that you have something hot and frankly magnificent to pour over it.

DSC06719 (via homicidaldrifter) Say hi to Betsy! She’s my...

Tue, 11 Aug 2009 09:40:00 -0400

DSC06719 (via homicidaldrifter)

Say hi to Betsy! She’s my brand new ice cream maker and she marvelous. She churns like nobody’s business and will get ice cream on your nose if given the slightest opportunity… I’m slowly learning to keep my head out of her bowl.