I have a new list of upcoming delicacies in the bakery.
Sally’s Challenge for August 2026 is Homemade Graham Crackers. This will be later this month .
July’s Sally Baking Challenge is complete.
I had a marvelous blackberry tart with whipped cream while on vacation this month. I thought the tart crust was a bit too hard so I will try my hand.
Here is my version of the Blackberry (and Fig) tarts.
Peach season is here and I saw a peach cobbler As I write this, GBBO mentioned pairing peaches with blueberries (also in season) so watch for a peach/blueberry cobbler soon.
Sally also posted an Ultimate Muffin Recipe, so… with peaches so good this year, a Peach Muffin is in the works.
Can you image Chocolate Pan de Cristal? It’s real, still on my list and while I can’t wait, I must.
I had a blackberry tart similar to this one at KAB in Vermont and wanted to try my hand, It was a great time making the tart shells (four times) until they were acceptable. (I used the rejects for my QC Cadre as they tasted great although not perfectly formed.
I followed the tart process from Hanbit Cho on YouTube. He explains everything very well (like Sally.) The cream cheese whipped cream is from Sally and the blackberry gel base is my own concoction.
Sift in powdered sugar, almond powder and corn starch. Beat lightly.
Add the RT eggs gradually and mix.
Finally, add in the cake flour and mix well.
Using a bench knife, “Fraiser” the dough by repeated smearing portions of it on the table.
Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
Rest in the fridge for 1~2hrs.
Cut it out into strips/discs. Disks equal to tart ring diameter, strips ~ ¾” wide and 2” longer than tart ring circumference, ~14.5” for a 4” tart ring. (4” x π + 2”)
Coat the inside of the ring with butter
Position tart ring over a disk, press down to cut the dough disk and place on a perforated mat.
If the strips are too stiff to bend, warm slightly with your hands. Line the side of the tart ring with the disk. Glue any seams by warming with your finger.
Trim top of strip with a knife
Refrigerate for 20 minutes.
Bake crust at 350⁰F for 15mins. (320⁰F
If you are to bake the tart crust again after adding any filling, then bake 2-3mins less. (~12-13mins.)
Add ¼ cup of filling to par baked tart and bake for 12 minutes.
Blackberry Jelly Recipe For Baked Tarts
INGREDIENTS
• 725g mashed blackberries
• 130g granulated sugar
• 1 – 1 ½ tsp corn starch
• 2 Tbl lemon juice
METHOD
Place clean blackberries, 2 Tbl water and 30g of sugar in a large, deep pot.
Heat to break down the berries, about 10 minutes
Use an immersion blender to process the berries until they are completely broken down and juicy. Let sit 10 min.
Pour the pureed mixture through a fine-mesh sieve or a dampened cheesecloth into a large measuring cup. Press gently and scrape the bottom of the sieve with a spatula. Let the puréed berries drain for an hour, stirring occasionally, to extract as much of dark, clear juice as possible; discard the seeds. (600g whole berries yielded 337g juice.) If necessary, add water to make 1 cup.
Transfer the juice to a clean jar. Set aside to complete later, or return to a clean sauce pan and continue with step 6.
Stir in the lemon juice and butter.
Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat.
Stir in the rest of the sugar all at once. (Depending on how much juice was collected the amount of sugar may need to be adjusted.) Return the mixture to a full rolling boil.
Thicken with cornstarch (best for baked tarts) If you want to bake the filling directly inside the raw or partially baked tart shell, cornstarch will give you a glossy, stable set that does not break down under high heat.
Use 1 to 1½ tablespoons of cornstarch for every 1 cup of blackberry jelly.
Whisk the cornstarch into 1 tablespoon of cold water or lemon juice until smooth.
Stir the slurry into your jelly in a saucepan over medium heat, bring it to a boil, and cook for 1 to 2 minutes until thick and clear.
Let the mixture cool slightly before pouring it into your tart shell and baking
Cream Cheese Whipped Cream
INGREDIENTS • 85g (3 oz) full-fat block RT cream cheese • 240g (1 c ) heavy cream, cold • 23g (3 Tbl) confectioners’ sugar • ½ teaspoon vanilla bean paste or pure vanilla extract METHOD
Using a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar and vanilla, and beat until completely smooth (absolutely no lumps!).
Add a few Tablespoons of the cold heavy cream, and beat until the mixture loosens and smooths out.
With the mixer running on low speed, slowly stream in the remaining heavy cream. Increase to mediumhigh speed and whip until medium peaks form, about 3 minutes. Spread or pipe as desired.
My previous sandwich breads,using recipes from bread experts, were good. However, Sally’s recipe, followed exactly as written, beats them all.
I made the bread this morning timing it to be ready for lunch. It was, but was still a little warm. Undaunted, I carefully cut four slices (it was very tender) and proceeded to make two sandwiches. The bread was so tender we each needed two hands to eat our lunches. Although the crumb was tender there was a nice crust, not a strong crust as is my typical artisan bread, but better than most other sandwich loaves.
The QC sampled end slice plus 4 slices for sandwiches used almost half the loaf. No worries about it going stale.
Sandwich Bread – Sally
INGREDIENTS • 240g (1 c) water, warmed to about 110°F • 60g ( ¼ c) whole milk, warmed to about 110°F • 7g (2 ¼ tsp) yeast • 25g (2 Tbl) granulated sugar • 56g ( ¼ c) unsalted butter, softened to room temperature • 9g (1 ½ tsp) salt • 420–430g (3 ⅓ c) all-purpose flour or bread flour (spooned & leveled), plus more as needed
METHOD
Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
Knead the dough: Keep the dough in the mixer and beat for an additional 5–8 full minutes, or knead by hand on a lightly floured surface for 5–8 full minutes.
1st Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter.
Grease a 9×5-inch loaf pan.
Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. Roll into an 8 inch log and place in the greased loaf pan.
2nd Rise: Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour.
Adjust oven rack to a lower position and preheat oven to 350°F.
Bake the bread: Bake for 32-36 minutes or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F.
Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too.
Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.
Notes
Freezing Instructions: Prepare recipe through step 6. Place shaped loaf in a greased 9×5-inch loaf pan or disposable loaf pan, cover tightly, and freeze for up to 3 months. On the day you serve it, let the loaf thaw and rise for about 4-5 hours at room temperature. Bake as directed. You can also freeze the baked bread loaf. Allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
Overnight Instructions: Prepare the recipe through step 6. Cover the shaped bread tightly and refrigerate for up to about 15 hours. At least 3 hours before you need the bread the next day, remove from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5
This months challenge was a Chiffon Cake (which I never made previously.) This is a tender crumb, tasty, moist cake. Fairly easy to make and the results were perfect
Chiffon Cake
INGREDIENTS Cake • 200g (1 ⅔ c) cake flour • 200g (1 c) granulated sugar, divided • 2 teaspoons baking powder • ½ teaspoon salt • 6 large eggs, separated, RT • ½ teaspoon cream of tartar • 160g ( ⅔ c) RT whole milk • 113g ( ½ c) canola oil or vegetable oil • 2 teaspoons vanilla
Cream Cheese Whipped Cream • 85g (3 oz) full-fat block RT cream cheese • 240g (1 c ) heavy cream, cold • 23g (3 Tbl) confectioners’ sugar • ½ teaspoon vanilla bean paste or pure vanilla extract • fresh berries, for garnish
METHOD
Preheat the oven to 325°F (163°C).
In a medium bowl, sift together the flour, 100g ( ½ c) of the sugar, the baking powder, and salt. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until light and foamy, about 2 minutes. With the mixer still running, slowly pour in the remaining 100g ( ½ c) of sugar. Increase to high speed and whip until stiff, glossy peaks form, about 5 minutes. Transfer the meringue to another bowl and set aside.
Using a stand mixer fitted with the whisk, beat the egg yolks, milk, oil, and vanilla on medium-high speed until pale and frothy, about 2 minutes.
Sift the flour mixture into the egg yolk mixture, and whisk to combine. Add half of the meringue to the batter and use a spatula to gently fold it all together to incorporate. Then fold in the remaining meringue. Work slowly and gently so you don’t deflate the egg whites. The batter should be light and fluffy. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
Bake for 45–55 minutes or until the top of the cake springs back when lightly pressed. Insert a toothpick near the center; if it comes out clean, the cake is done. (Our test cakes always took exactly 50 minutes.)
Immediately invert the cake pan onto a cooling rack and leave the cake upside down until completely cool. Run a thin knife around the edges to help loosen the sides. Gently tap the pan, upside down, on a serving stand or plate to release the cake.
Using a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar and vanilla, and beat until completely smooth (absolutely no lumps!). Add a few Tablespoons of the cold heavy cream, and beat until the mixture loosens and smooths out. With the mixer running on low speed, slowly stream in the remaining heavy cream. Increase to medium-high speed and whip until medium peaks form, about 3 minutes. Spread or pipe on the cake. In the pictured cake, I used Ateco 808 large round piping tip. Garnish with fresh berries, if desired. Slice and serve.
Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If topped with the Cream Cheese Whipped Cream, store the cake covered in the refrigerator.
NOTES
Make-Ahead & Freezing Instructions: The baked and cooled cake can be covered tightly and stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. If serving with whipped cream and fresh berries, garnish the cake on the day you plan to serve it. The cake freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. If using the Cream Cheese Whipped Cream topping, you can prepare it up to 1 day in advance and refrigerate it until ready to use.
Eggs: Eggs separate more easily when cold, but egg whites whip to greater volume when at room temperature. I recommend separating the eggs while they’re cold, then covering and letting them sit at room temperature for about 30–60 minutes before beginning the recipe.
Best Oil to Use: Use an oil that’s neutral in flavor, so the vanilla can shine, such as canola oil or vegetable oil. I also love using avocado oil in this cake. I have not tested it with other oils. Do not substitute with butter.
Milk: Whole milk is ideal because its fat content contributes richness and a soft, tender crumb. In a pinch, 2% or 1% milk will work, though the cake won’t be quite as rich. I do not recommend nonfat milk. I have not tested this cake with nondairy milk. Some chiffon cake recipes use water instead of milk, but I prefer milk for its flavor and texture benefits.
Layer Cake Instructions: Line three 8-inch round pans with parchment paper rounds; do not grease the pans. Bake time is around 20–23 minutes. The cakes are done when the top springs back when lightly pressed and a toothpick inserted near the center comes out clean. Invert the cake pans onto cooling racks and cool the cakes in the pans upside down for 45 minutes, or until completely cool. Run a knife around the edges to help loosen the sides, remove the cakes from the pans and peel off the parchment rounds, and place right side up on the cooling racks. If using the Cream Cheese Whipped Cream Topping to fill and frost the cake, double the topping recipe. This yields enough for a filling between the layers and a light coating on the top. Refrigerate the assembled cake until ready to serve.
I know, I know… I need to be baking a chiffon cake for Sally’s July Baking Challenge, but these pastries were on my list for so long, and I have a surplus of blackberries and figs, so how could I not make these pastries.
The pastry is straight from Sally’s website but the fruit fillings are mine. A base of whipped cream cheese and sugar was applied to each pastry, then they were topped with a layer of berry or fig preserves. Vanilla Icing was drizzled on the cooled berry pastry and shards of smoked Gouda were added to the fig pastry.
QC and the QC Cadre seemed to like them all,
Danish Pastry – Sally
INGREDIENTS Pastry Dough • 60 g ( ¼ c) warm water (between 100-110°F, 38-43°C) • 2 and ¼ TSP • 50 g ( ¼ C) sugar • 120 g ( ½ c) RT whole milk • 1 large RT egg • 1 tsp salt • 196 g (14 Tbl) unsalted butter, cold • 313 g (2 ½ c) AP flour Filling • 2/3 cup filling (see recipe notes for options & cheese filling) Egg Wash • 1 large egg • 30g (2 Tbl) milk Vanilla Icing (Optional) • 120 g (1 c) confectioners’ sugar • 30 g (2 Tbl) milk or heavy cream • 1 tsp vanilla extract
METHOD Make the Pastry Dough:
Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.
Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.
Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold just until the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap and form into a rough rectangle.
Wrap the dough/cover up tightly and refrigerate for at least 4 hours and up to 48 hours.
Roll & Fold:
Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough sat for more than 4 hours, it may have slightly puffed up and that’s ok. (It will deflate as you shape it, which is also ok.) Very generously flour a work surface. The dough is very sticky, so make sure you have more flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square. Flour the top of the dough and roll into a 15×8” rectangle. As needed, flour the work surface and dough as you are rolling. Fold the dough into thirds as if it were a business letter. Turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. You’ll repeat rolling and folding 1 more time for a total of 3 times.
Wrap up/seal tightly and refrigerate for at least 1 hour and up to 24 hours. You can also freeze the dough at this point. See freezing instructions.
Line two large baking sheets with parchment paper or silicone baking mats. Rimmed baking sheets are best because butter may leak from the dough as it bakes. If you don’t have rimmed baking sheets, when it’s time to preheat the oven, place another baking sheet on the oven rack below to catch any butter that may drip.
Take the dough out of the refrigerator and cut it in half. Wrap 1 half up and keep refrigerated as you work with the first half. (You can freeze half of the dough at this point, use the freezing instructions below.)
Cut the first half of dough into 8 even pieces. This will be about 1/4 cup of dough per pastry. Roll each into balls. Flatten each into a 2.5 inch circle. Use your fingers to create a lip around the edges. See photos and video tutorial if needed. Press the center down to flatten the center as much as you can so you can fit the filling inside. (Center puffs up as it bakes.) Arrange pastries 3 inches apart on a lined baking sheet. Repeat with second half of dough.
Spoon 2 teaspoons of fruity filling or 1 Tablespoon of cheese filling inside each.
Whisk the egg wash ingredients together. Brush on the edges of each shaped pastry.
Chill the shaped pastries in the refrigerator, covered or uncovered, for up to 1 hour. You can preheat the oven as they finish up chilling.
Preheat oven to 400°F (204°C).
Bake for 19-22 minutes or until golden brown around the edges. Some butter may leak from the dough, that’s completely normal and expected. Feel free to remove the baking sheets from the oven halfway through baking and brush the dough with any of the leaking butter, then place back in the oven to finish baking.
Remove baked pastries from the oven. Cool for at least 5 minutes before icing/serving.
Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle over warm pastries and serve.
Cover leftover iced or un-iced pastries and store at room temperature for 1 day or in the refrigerator for up to 5 days. Or you can freeze them for up to 3 months. Thaw before serving. Before enjoying, feel free to reheat leftover iced or un-iced pastries in the microwave for a few seconds until warmed. Notes
Make Ahead & Freezing Instructions: Prepare the dough as instructed in steps 2-4. At this point the dough can be refrigerated up to 48 hours. You can also prepare the dough through step 6. At this point the dough can be refrigerated up to 24 hours. During or after this second chilling time, you could also freeze the dough for up to 1 month. (I don’t recommend freezing the dough before the rolling and folding step.) Thaw overnight in the refrigerator, then continue with step 8. You can also freeze the unfilled pastries after shaping them in step 10. Thaw in the refrigerator, then continue with step 11.
Fruity Fillings: You need around 2/3 cup (about 200g) of filling for the entire recipe (16 pastries). Use jam or fruit preserves, pumpkin butter, apple butter, lemon curd, cherry pie filling, etc. Or even Nutella! You need 2 heaping teaspoons per pastry. Feel free to mix and match, making different flavors in your batch.
Cheese Filling: Using a handheld or stand mixer fitted with a paddle attachment on medium speed, beat one 8 ounce block (224g) of full-fat cream cheese that is softened at room temperature in a medium bowl until smooth. Beat in 1 large egg yolk, 1/3 cup (67g) granulated sugar, 1/2 teaspoon fresh lemon juice, and 1/2 teaspoon pure vanilla extract until smooth. Use 1 scant Tablespoon per pastry. Feel free to dot the cream cheese filling with fresh berries before baking or mix fruit preserves in with the cream cheese filling (still using 2-3 teaspoons of filling per pastry).
Optional Step (step 13): Chilling the shaped pastries in the refrigerator helps them maintain their shape in the oven. Remember, cold pastry dough is best. I usually refrigerate them for 15 minutes as the oven preheats. If you’re nervous to chill the baking sheets in the refrigerator then bake them (which can cause warping), you have two other options. You can simply assemble the pastries on parchment paper or silicone baking mats, lift the parchment/baking mat as a whole and place on another baking sheet or directly onto a shelf in the refrigerator. After chilling, carefully lift up and place the entire parchment/baking mat onto the baking sheets for baking. Or you can use a thin spatula and very carefully transfer the assembled unbaked pastries to a large plate to chill.
Raspberry Jam
INGREDIENTS • 356g raspberries (fresh or frozen) rinsed and dried if fresh • 312g cups granulated sugar • 65g lemon juice
METHOD
Put the raspberries, sugar and lemon juice into a sauce pan or similar.
Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved.
Bring the pan to a rolling boil until the temperature reaches 118-220℉.
If there is foam on the surface of the jam mix it vigorously with a wooden spoon to mix it in to the jam.
Use a ladle funnel transfer the jam to sterilized jars and seal with lids immediately – makes 2 half pint canning jars
Once cool store in a cool, dry, dark place and refrigerate on opening.
Blueberry Jam – Preppy Kitchen
INGREDIENTS • 280g (2 c) blueberries, washed and picked over, divided • 100g ( ½ c) sugar • ½ Tbl lemon juice
METHOD
In a large pot over medium heat, add about 210g (1 ½c) of the berries and mash.
Add in the remaining berries, sugar, and lemon juice. Stirring constantly, bring to a rolling boil. If necessary, skim off excess foam.
Heat the jam to 218-220o F
Carefully ladle the hot berry mixture into the prepared jars, or use a funnel, leaving enough headroom—1/4 inch is recommended. Be mindful that the jars and jam are very hot.
With a clean dampened cloth, wipe the rims of the jars, and gently tap the jars to release any air bubbles.
Place the flat lids on the jars. Firmly close the caps with screw-on rings.
Fig Jam – The Food Network
INGREDIENTS • 6 lbs fresh figs. • 7 cups sugar • 1/3 cup lemon juice • ½+ tsp vanilla
METHOD
Chop the figs coarsely, and add them to a large stainless steel saucepan
Add 7 cups of granulated white sugar, then toss to combine.
Cover and let stand, refrigerated, for at least a few hours or overnight. The figs will naturally release some of their juices.
Place the pot on the stove and place on medium-low heat. Bring the figs to a boil slowly, stirring frequently to dissolve the sugar and prevent scorching on the bottom.
Raise the heat and cook briskly until the jam thickens and cascades from a spatula in sheets.
Add 1/3 cup bottled lemon juice.
½+ teaspoon vanilla extract. Stir to combine, and cook another minute longer.
Ladle the jam into hot sterilized jars. At this point the jam can be left to cool, then covered and stored in the refrigerator for up to one month. It can also be canned using the standard water bath canning method.
I need a variety of summery cookies for QC’s Mah Jongg group who will meet at our house. Some people do not like chocolate (philistines), some do not like tart and unbelievably, some do not like sweet. I dredged cookies in tempered 54% chocolate, hard setting key lime and raspberry icing to try to satisfy most of them.
Shortbread Cookies
INGREDIENTS (Half Recipe) • 336 g = 3 sticks, 36 Tbl (170g = 1½ sticks) unsalted butter, at RT • 200 g = 1 c (100g = ½ c) sugar, plus extra for sprinkling • 1 tsp (½ tsp) pure vanilla extract • 420 g = 3 ½ c (210g = 1¾ c) all-purpose flour • ¼ tsp (⅛ tsp) salt • 175-200 g semisweet chocolate, finely chopped • Optional: 3 Tbl fresh orange zest
METHOD
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla, (and zest if using.)
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into two flat rectangles ~ ¾ inch thick each. Do not overwork it and the flour will hydrate some in the freezer. Wrap in plastic and chill for 30 minutes.
Roll the dough ~1/2-inch thick and cut into desired shapes. Place the cookies on an ungreased baking sheet dock with a fork (and optionally sprinkle with sugar.)
Preheat the oven to 350⁰F. Refrigerate cut cookies while the oven heats. (~ 15 minutes)
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
If chocolate coating, when the cookies are cool, place them on a baking sheet lined with parchment paper. a. Temper the chocolate as described below b. Drag ½ of each cookie with just enough chocolate to coat it. c. Optional: dust still warm chocolate lightly with zest
Melt chocolate to 122-126°F (microwave or bain-marie). Leave the chocolate to cool to 93-95° F (or 91-93° F for milk, white or colored chocolate) at ambient temperature.
When cooled, sprinkle the 1% Mycryo® cocoa butter as per table above and wait a few seconds as it melts then stir in to combine.
Use a rubber spatula to scrape the chocolate off the sides and fold into the middle.
Stir well and continue to stir well frequently
Use immediately. To keep the chocolate in temper, maintain it within working temperatures: 88°F–91°F for dark chocolate, and 82°F–84°F for milk/white/colored chocolate.
If the chocolate starts hardening, then heat it up and stir well until it warms back up to working temperature and the chocolate is smooth again. (Do this carefully, putting it in the microwave in 5 second bursts, stir vigorously and repeat until desired temperature is achieved.)
Key Lime Icing – Hardening Sets Firm/Shiny This creates a classic, hardened sugar glaze, which is perfect for bundt cakes and cookies. INGREDIENTS • 113 g (1 c) powdered sugar, • 1 -2 Tbl fresh key lime juice • ½ – 1 tsp meringue powder (optional, but helps it dry faster and harder). • Zest from 1 small lime METHOD
Add ingredients to a small bowl
Beat until completely smooth. The icing should be thick enough to slowly drip in a ribbon.
Let it sit at room temperature for 12 to 24 hours to set completely dry and crisp.
Raspberry Icing – Hardening
INGREDIENTS • 113 g (1 c) Powdered Sugar • 40 g (⅛ c) Seedless Raspberry Jam • 2 – 3 ½ Tbl Milk or Heavy Cream • ¼ tsp Vanilla Extract • Pinch of salt • ½ – 1 tsp freeze dried raspberry powder
METHOD
In a medium bowl, beat the ingredients, and 1 tablespoon of milk.
Beat until completely smooth. If the icing is too thick and difficult to pour or drizzle, add the remaining milk ½ teaspoon at a time until you reach a pourable yet thick consistency.
If you want a perfectly leveled, mirror-like “melted” glaze that hardens quickly, gently warm the mixture in a double boiler or microwave for 10–15 seconds before pouring.
Pour, dip or drizzle over your cookies, cakes, or pastries. Let it sit at room temperature for 1–2 hours to harden into a firm crust
You can do this easy, or hard. It’s your choice. I decided to do it somewhere in the middle, the “Easier Way.”
Making pugliese can be a long, involved process. It can also be as easy as any artisan bread. I chose to use mostly traditional ingredients, but shorten the method. I didn’t have any fine semolina flour on hand so used only bread flour. Some pugliese recipes use mash potatoes, I did not.
I followed the method pretty closely but I used a stand mixer and like to do the second rise in a parchment paper lined banneton. This makes it easier to transfer from the banneton to the dutch oven. Remember to put the dough in the banneton seam side down so you can score the smooth side..
The final result is a tasty loaf with good crumb and very chewy crust, very much like a traditional pugliese.
Pugliese – Easier
INGREDIENTS For the Biga: • 260 g (2 cups) Bread flour • 155 ml (2/3 cup) Water (room temperature)\ • ¼ tsp Instant yeast For the Final Dough: • All of the fermented Biga • 260 g (1 ¾ c) Fine semolina flour (or additional bread flour if semolina isn’t available) • 235 ml (1 c) Water (lukewarm) • 15 g (1 Tbl) Fine sea salt • 1 tsp Instant yeast
METHOD
In a bowl, mix the flour, water, and yeast for the biga until a shaggy dough forms. Cover tightly and let rest at room temperature for 12 to 18 hours (or in the fridge for up to 2 days).
In a stand mixer bowl, dissolve the biga and the yeast in the lukewarm water and beat on low for 5 minutes.. Add the semolina flour and salt. Mix thoroughly until you have a very wet, sticky dough.
Cover the bowl with plastic wrap and let it proof at room temperature for 90 minutes (or until tripled in size).
Generously dust your work surface with semolina flour. Gently turn out the dough and shape it into a loose oval (batard) or round boule. Place it seam-side down into a parchment paper lined banneton.
Cover and let it proof for another 90 minutes until it has grown significantly.
Preheat your oven and a Dutch oven to 450°F for 30 minutes.
Score the top with a sharp blade, and bake covered with the lid on for 25 minutes.
Remove the lid and bake for another 20 minutes until the crust is deep golden brown and sounds hollow when tapped.
Cool: Let it cool on a wire rack for at least 45 minutes before slicing.
My neighbors went to Hawaii as the peaches on their tree were ripening, so they gave me a dozen peaches. It’s a shame they are missing some of their peach season but they are in Hawaii after all. I can’t feel too bad for them.
I studied several recipes to pick and choose the parts I wanted to create this pastry which would taste of fresh peach but not be soggy from all the peach juice.
I succeeded.
I made one with simple peach filling and a second one with a cream cheese/sugar paste and fresh blueberries along with the peach filling.
They were both delicious, crisp, and not soggy. The lemon/sugar drizzle added a touch of tartness to the sweet peaches.
Double Click to see full template
I created a template to remember how to cut and fold the pastry. After filling the ends fold up and over the filling.
I am sorry I didn’t include weights in the measurements but I didn’t take notes as I was creating/inventing. The weights of everything are well known except the peaches. I also hope I didn’t miss anything. I don’t think so.
Fresh Peach Braided Puff Pastry
INGREDIENTS Pastry & Filling: • 1 sheet Sally’s puff pastry, thawed • 3–4 (1 c) fresh peaches, peeled and sliced • 1/3 c granulated sugar • 1/3 c brown sugar • 1 Tbl cornstarch • 1/8 tsp nutmeg • 1/2 tsp cinnamon Egg Wash & Glaze: • 1 whole egg + 1 tbsp water (whisked for egg wash) • 2 tsp coarse sugar (or turbinado/granulated) • 1/3 c powdered sugar + 3-4 tsp lemon juice (whisked for drizzle)
METHOD
Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. (It’s important to use a rimmed baking sheet or you will have to clean the oven as I did.)
In a small bowl mix the granulated sugar and cornstarch
In a medium saucepan , mix the sliced fresh peaches, brown sugar, nutmeg, and cinnamon, heat on low.
Add sugar and cornstarch mixture stirring to thoroughly combine, and continue heating until syrup thickens,
Remove from heat and drain in a fine mesh sieve to remove excess juice.
Unfold the thawed puff pastry sheet onto a lightly floured counter. Roll to 12″ x 14″.
(If including the cream cheese/sugar and blueberries spread the cream cheese mixture down the center of the pastry and place blueberries sparsely on top of it.)
Spoon the peach mixture down the center third of the pastry. Using a pizza cutter, make 1-inch diagonal cuts along both long sides of the dough (up to the edge of the peach filling).
Fold the strips over the filling, alternating left and right to create a crisscross braid effect. Pinch the top and bottom ends tightly to seal.
Transfer to a parchment paper lined, rimmed baking sheet
Brush the entire braid with your egg wash and sprinkle generously with coarse sugar. Bake for 25–30 minutes until golden brown.
Mix 1/3 cup of powdered sugar and 4 teaspoons of lemon juice. Adjust the amount of lemon juice
Let the braid cool for 15 minutes, then drizzle with the powdered sugar and lemon juice glaze.
The artisan bread was still a bit warm at lunch time. I decided to make a PB&J sandwich with it. I know artisan bread should sandwich piles of lettuce, tomato, cucumbers and either meat or other veggies of your choice, but c’mon, I am talking FRESH bread with PEANUT BUTTER AND JELLY. It doesn’t get any better for me!
It’s only a “sandwich” after you add the two slices together.
In the background is Mr Arnold Palmer made with freshly squeezed lemons and sun tea and in the middle is one of the few surviving mini key lime pies. A lunch fit for… me!
This bread hadn’t made an appearance in a while and to find out why, I made a loaf this morning. Unfortunately (?) it was very good which didn’t help me remember why I hadn’t made it in a year or so.
It has a nice crust and tight crumb, perfect for sandwiches. It’s similar to my go-to artisan bread with the exceptions of using AP flour plus a little brown sugar and olive oil. It can be mixed and kneaded in a stand mixer and has minimal fermentation and rise times.
The resulting bread is tasty, firm and worth making more often,
Crusty Italian Bread
INGREDIENTS • 314 g (1⅓ cups) warm water • 7 g (2¼ tsp) yeast • 16 g (1 Tbl) brown sugar • 18 g (1 Tbl) salt • 21 g (1½ tsp) olive oil • 500 g (~4 c) AP flour • 1 egg yolk for wash • 1 Tbl sesame seeds
METHOD
Combine warm water, yeast, and brown sugar in a stand mixer bowl, stir and let stand ~8-10 minutes until it begins activate
Add olive oil and salt, mix well. (Mixing and kneading can also be done in a stand mixer.)
Gradually add the flour and mix with a danish dough whisk until the sides and bottom of the bowl come clean.
Knead knead by hand for ~8 minutes until the dough is soft, smooth and not sticky. The dough should weigh ~865g
Cover the dough and let rise until doubled, ~30 minutes.
Punch it down, shape into an oval and book-fold into a boule
Tension by rolling back and forth with a cupped hand. Pinch seams and roll to smooth out.
Cover the loaf with a damp cloth and let it rise until doubled. ~20 min. Over-proofing will cause the loaves to flatten.
Preheat oven to 375ᵒF degrees.
Brush top of loaf with an egg wash (1 egg yolk and 1 Tbl water)
Sprinkle top of loaf with sesame seeds (if desired)
Score with a few, quick, cuts diagonally across the loaf.
Pour 1 cup of hot water in a shallow pan on the rack underneath the bread in the oven.
After 20 minutes put an oven-safe digital thermometer into the loaf.
Continue baking for an additional 5-10 minutes (internal temp reaches 190ᵒF) or until the loaf turn golden brown and produces a hollow sound when tapped.
It was a busy weekend. I made Mini Key LIme Pies for a party/luncheon today and with made some Chocolate Frosting filled Graham Cracker Cookies with the leftover graham cracker. Did I mention we also went to a wine tasting south of Sacramento?
The pies took two attempts as the first was a disaster. I over whipped the batter and cooled the pies to quickly causing them to collapse. I made them a second time and swapped the whisk for a paddle attachment after the eggs and cream cheese were well blended. I also left them in the oven when they were at the “jiggle” stage, turned the oven off and opened the door. This allowed them to cool slower. Once I could move the pan with bare hands I let them cool on the counter until they were room temperature, then moved them to the fridge.
The Graham cracker cookies can use and chocolate frosting you like.
The left picture shows the finished mini pie in the foreground and a disaster one in the back and a “recovered” bad one in the center
Mini Key Lime Pies – Sally
INGREDIENTS Crust • 180 g (1 ½ c) graham cracker crumbs (about 12 full sheet graham crackers) • 85g (6 Tbl) unsalted butter, melted • 50 g ( ¼ c) granulated sugar Filling • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature • 4 large egg yolks • 396 g (one 14-ounce can) full-fat sweetened condensed milk • 120 ml ( ½ c) key lime juice* optional: lime slices and whipped cream for garnish
METHOD
Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (since this recipe makes only around 16). Set pans aside.
Use a food processor or blender to grind graham crackers. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a silicone spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven.
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined. DO NOT OVER MIX.
Pour the filling evenly into each crust. Bake for 15–16 minutes or until the centers of the pies only slightly jiggle. Turn off the oven and open the door. Allow the pies to cool until the pans can be moved with bare hands, then let them cool to room temperature. Once completely cool, place the pan in the refrigerator for at least 2 hours and up to 1 day.
Once chilled, serve the key lime pies cold with whipped cream or Italian meringue and a lime slice if desired. I also drizzled some blueberry sauce over the pie.
Store leftover pies in the refrigerator (covered) for up to 1 week. If they last that long!
aBatteredOldSuitcase 