No Baking

I was thinking of doing scones (peach and blueberry) today but I’m beat. I went to Blackpool and walked around in the ridiculous heat. I did have fresh donuts:

Zoe, being the competitive type, also had a donut in Asheville at Hole Doughnuts. It was also made before her but from a yeast dough instead of a batter. And hers had a glaze then rolled in almonds, sesame, and a bit of cinnamon. It looked like this:

I finally got my spring form pan cleaned from the angel food cake. One handed cleaning isn’t easy!


Sunday (One Handed) Baking: Scones and Angel Food Cake

Baking not the toughest one handed activity but it’s up there. (Watering the garden was hard. Rain, please! I moved to England for the rain. And the EU. And you’re giving me drought and Brexit. Grr.)

I made Mom’s scones which are an oatmeal based scone which, frankly, are way better than all other scones. Other scones are trash. Instead of the traditional currents or raisins I put in blueberries which worked great!

But I forgot the (small amount of) sugar. D’oh! A lemon glaze fixed that:

I made another cherry angel food cake. This time, I mixed in powdered dried cherries. It’s subtle until the aftertaste. Quite good! For some reason it didn’t rise like the other one.

Sunday (One Handed) Baking: Cherry Angel Food Cake

In my quest to overdo it during my post surgical recovery, it is clearly time to bake. So I did! There is trickinesses:

I really only have my thumb on my right hand to work with as well as the splint. So I can kinda sorta pincher grip stuff (though other parts of the splint get in the way. It’s not too far off my pre surgery situation (hence the surgery!).

I made a angel food cake with maraschino cherries. My mom recounted it to me, but I don’t remember actually having it as a kid.

I have a mixed relationship to maraschino cherries. I like them even though they are clearly gross. I think their scarcity helps them (one cherry on top!) and the fact that they have a cherry like texture and juiciness (well, compared to their typical surroundings). But a jar? Yick. I think these British cocktail cherries are more almondy which is a big ole meh for me.

In any case, here’s the preoven view:

You have to invert to cool the cake or it collapses. Some pans have little legs. Mine done so I use the bottle trick:

It was…tricky with only one hand. I didn’t burn myself but the bottle and I agreed never to speak of it again.

I put a glaze on it using some of the juice but I also added some sour cherry powder I got in the Borough market. This stuff clumps quickly!

It’s very almondy! I don’t know why they wanted almond extract.

So, success. It is what it is but I doubt I’ll make it again. I might try incorporating the dried cherry powder more, though.

Sunday Baking: Failed Clafoutis, Open Blueberry Pie, and Soon to be Gooseberry and Strawberry Pie

I didn’t think clafoutis could fail, but it did:

You can’t really see it in these photos but the butter separated out. I was blotting it off with paper towels. It was edible in the end but still rather sad.

I made my first blueberry pie of the season:

The filling is precooked but mildly so the blueberries stay whole. It’s amazing.

Zoe picked some early gooseberries so I’m making a galette like thing. It’s getting late so here’s the berries macerating:

Here it is ready for the oven:

And I think in needed a bit more pinching:

There’s some oven cleaning in my future.

We had a pretty good blueberry Chelsea bun from the borough market:

Not as amazing as the miso blueberry one though!

I don’t usually like cream donuts, but this cherry-mascarpone donut from SIOP shop was fabulous. The cheese was tart and it had giant juicy cherries:

Sunday Baking: Clafoutis, Miso Blueberry Buns, Pizza, an Bread

Let’s go in reverse order!

Today, I made these awesome looking miso blueberry buns.

They were fun to roll out:

I clearly need to make them a bit more even but the rise is always a gamble:

I also baked off the rest of some bread dough that I made earlier in the week for pizza:

It’s cherry season! So we must have clafoutis!

I don’t usually put on the sugar topping because 1) it’s not necessary and 2) it melts:

I always leave the pits in. Not for the slight almond flavour but because it makes it trivial to make! I added a bit of mace as well which worked really well.

Sunday Baking: Blueberry Buckle

Over a week ago, I bought 4 punnets of blueberries (300g each). They were £2/punnet so why not. I had visions of pie, muffins, buckle, etc.

Welp, they were not getting baked or frozen. So I started eating them and they went down easy. But I had one punnet left after this weekend away, so I said “Buckle!”

My mixer is nice and I like it but it has a quirk. Instead of always going slow start as it’s supposed to, it often does fast start. I put it on min and get max. This isn’t good. I have no idea why or how to work around it.

This miffed me so I poured the batter without mixing in the blueberries.

I felt sad. Fortunately, they were easy to add. Here it is with the topping ready to hit the oven:

It came out fine:

Sunday Baking: A Panoply of Failure

Sometimes, things don’t work out.

I tried Chris’ chocolate angel food cake twice and ended up with fat free brownies. Delish and cool texture but not angel food cake. I’ve no idea why. I need to diff it with a working angel food recipe.

Here’s version one:

And the second:

Oh well.

I had some rhubarb and strawberries and a recipe for rhubarb bars (a la lemon bars). Oh what a disappointment. Ugly and low flavor:

The leftover compote was a thousand times yummier.

I find curd hard to make flavorful. I really need a generally new approach.

My bread was fine: