Impress-Your-Friends Baking Blog at Allrecipes.com

Impress-Your-Friends Baking

 
Dec. 2, 2009 5:26 pm 
Updated: Nov. 25, 2010 9:51 am
Like I wrote in my review for this Quince Paste recipe, I love quince. I love them so much—and they’re so hard to find most of the time in the U.S.—that we planted a quince tree in our yard. This was the first year that our tree produced a bumper crop, so I was thrilled to be… MORE
Closeup of quince paste with manchego on slices of baguette.
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Fresh quince, shining in the sun!
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Cooking quince puree and sugar: it starts out the color of applesauce.
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Food mill, for pureeing the cooked quince.
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Sep. 17, 2009 6:21 pm 
Updated: Oct. 31, 2009 3:29 pm
Seattle has such great bakeries that I almost never bake my own bread. Last week, though, during a spate of cool weather, I got the bread-baking bug. I wanted a nice crusty European-style loaf with a long, slow fermentation to develop the best flavor. I chose the French Country Bread recipe. As… MORE
Pain de Campagne (French Country Bread)
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Loaf in the brotform: I dusted it well with light rye flour before putting in the dough seam-side up
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Risen loaves.
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Scoring the loaf with a baker's lamé, a razor blade with a slight curve in it.
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Images (8)
Comments (20)
Tags:  Baking, How-To
 
 
Sep. 1, 2009 4:46 pm 
Updated: Sep. 17, 2009 2:35 pm
I'm not ready for summer to be over, yet—but now that interesting apples are showing up at the farmers' market, I’m excited for fall baking. I was intrigued by this description of making a caramel apple sauce for a pie in this Sugar Cooking article. I used a combination of Gravenstein apples,… MORE
Gravenstein & golden delicious apples
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Butter & cider for caramel sauce
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Adding butter to the apple cider caramel
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Filled pie, waiting for the top crust
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Jul. 13, 2009 5:58 pm 
Updated: Jul. 16, 2009 9:34 am
My husband P. and a close friend F. share a birthday. This year, it was their fortieth—and our friend, who is a caterer, was planning a blow-out bash. Since F. was making incredible food, it was up to me to make an incredible cake—and a big one, for up to 70 people. The flavor request? A… MORE
Chocolate Cake with Peanut Butter Filling
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Chef Budd's Peanut Butter Cup Filling: peanut butter, milk chocolate, and cocoa butter
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Peanut Butter Bavarian Cream Layer in makeshift cake mold
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Semisweet chocolate ganache
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Jun. 9, 2009 6:33 pm 
Updated: Sep. 16, 2009 8:21 pm
A friend of mine recently bought a copy of Michael Ruhlman's new book, "Ratio." The premise is that, while technique is a huge part of cooking, everybody should have a dozen ratios up their sleeves—then they're halfway to knowing recipes for hundreds of dishes. Bread dough can become biscuit… MORE
One-Two-Three-Four Cake II: baked in two 8-inch pans
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Easiest, Most Delicious Meringue Buttercream - half batch, with chocolate & cocoa added
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Cake slice close-up
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Piece o' cake
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Mar. 25, 2009 5:12 pm 
Updated: Mar. 27, 2009 6:26 pm
I had the best intentions to blog about assembling a wedding cake for a friend of mine—the one for whom I baked the test cake about a month ago (Better Buttercream). But since I only started building the layers around 11 o'clock at night, and didn't finish until 3 am, well…I was not in much of… MORE
Boxing up cake for transport: cut one side of the box so that you can easily slide the cake in.
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Boxed cake: three sides are already taped up.
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Pink wedding cake! On a stand & garnished with roses at the reception site.
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Almond cake with raspberry curd and raspberry cream fillings, finished with raspberry buttercream.
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Mar. 16, 2009 12:48 pm 
Updated: Mar. 25, 2009 1:16 pm
      I love baking special breads for the holidays. I've had my eye on this Choereg recipe for years, and I finally made it on my day off. Instead of making five small braided loaves, I divided the dough in half and made two six-strand braids. It's a beautiful braid… MORE
Mahleb, whole and ground
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6 strands ready to braid; dust them with flour if they're sticky
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Beginning braid: pinch the ends of the strands together
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Step 1: 6 over 1, once
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Feb. 24, 2009 1:28 pm 
Updated: Mar. 27, 2009 6:41 pm
      I love a good coconut cake. As a Northerner, I'm not a part of any coconut cake-baking tradition, so I've just made it a minor goal in life to try coconut cakes whenever I see them. Through my tasting travels, I've established a few ground rules: I don't like… MORE
Coconut trio: powdered coconut cream, unsweetened shredded coconut, and coconut puree.
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Scooping batter
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Piping custard filling (Next time I'll use fewer egg yolks so it'll be lighter both in color and tex
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Baked cupcakes
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Feb. 20, 2009 4:08 pm 
Updated: Mar. 27, 2009 6:33 pm
      I made a cake for a friend this weekend: an almond cake layered with raspberry curd and raspberry buttercream. I think fruit curds make a much nicer filling than jams, which I find to be too sticky and sweet.       My favorite cake… MORE
Vanilla buttercream
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Adding raspberry curd
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Raspberry Buttercream
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Spreading raspberry curd layer
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Feb. 20, 2009 3:39 pm 
Updated: Feb. 20, 2009 10:07 pm
To make the individual Danish, I cut the dough into 3-inch squares. These make fairly petite pastries even after they rise (that way, you don't have to feel guilty for eating one of each flavor). The dough should be rolled out to about a ¼-inch thickness and refrigerated until… MORE
Shaping Danish pinwheels: fold in every other corner (4 total), pressing to seal.
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Shaping diamonds: fold the borders to the opposite sides, lining up the edges of the pastry.
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Individual Danish pastries: mixed berry & pastry cream, and apricot & cheese filling.
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Doughgirl8

Home Town
Northfield, Minnesota, USA
Living In
Seattle, Washington, USA

Member Since
Feb. 2006

Cooking Level
Professional

Cooking Interests
Baking, Dessert

Hobbies
Reading Books, Wine Tasting

Links
 
 
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About Me
I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater. My favorite foodie character in literature? Ben Gunn, the marooned pirate in "Treasure Island": "You mightn't happen to have a piece of cheese about you, now? No? Well, many's the long night I've dreamed of cheese—toasted, mostly—and woke up again, and here I were."
My favorite things to cook
Laminated doughs. Elaborate dishes that require a day of prep work. Comfort foods, spicy foods, all kinds of food. (Although I am also happy eating a bowl of cereal.)
 
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