Saturday, June 4, 2011


People, please help. As you can see, I have like, no followers on this blog. I wish you would help me by linking my blog to blogging-friends of yours so they can read it. Thanks!

Bad Girl

Oh my God, I haven't blogged in a long time. I'm sorry, I just didn't have time. That said, I am now here with a delicious recipe for you to try. I found this while surfing on the Internet, and I'm happy to say that it more than exceeded my expectations. It does have yeast, and it will need to rise for about three hours, but it's actually really easy, especially if you have a KitchenAid stand mixer. However, the first time I made it, I didn't have one and it was still delicious. It's also no-knead, but a few turns under your hands improves it immensely. On to the recipe!

For The Dough

  • 1 Tb. of active dry yeast

  • 1 1/2 cups of warm milk - 110 to 115 degrees

  • 4 cups of all-purpose unbleached flour

  • 1/2 cup of white sugar

  • 1 1/2 teaspoons of salt

  • 1 cup of melted butter cooled - no substitute

  • 4 egg yolks gently mixed

  • 2 egg whites - optional

  • Jam of your choice or cream cheese filling recipe

  • Glaze

    For The Glaze

  • 1 1/2 cups of powdered sugar

  • 1 teaspoon of vanilla extract

  • 2 to 3 tablespoons of milk In a bowl, place the warm milk, sugar and yeast. Let the mixture sit until the surface becomes foamy - about 5 minutes.
    Add the flour, salt, melted butter (cooled a tad. If too hot, it will kill the yeast), and the egg yolks. Mix well until your dough is elastic.
    Your dough will still be sticky and that is okay.
    Now, there are two methods which work equally well:
    1. Put a plastic film over the top of the bowl and place the whole thing overnight in the fridge.
    2. Cover the bowl with some plastic wrap and let the dough stand at room temperature for about one hour - up to one hour and a half. Then place the whole bowl in the fridge for an additional hour.

    Remove the dough from the fridge and roll out on a floured surface to about 1/4 inch thick.
    With a biscuit cutter - about 3 inches in diameter - I cut some circles in the dough and I place them on a greased cookie sheet.
    Let the Danishes rise for 30 minutes to one hour.
    Then with the back of a soup spoon - or your fingers - make some wells in the middle of the pastries. Fill them with either jam or the cream cheese filling.
    Wait about 10 minutes and place the Danishes in an oven heated to 350 degree for 14 to 16 minutes.
    Note: Before placing in the oven, you can brush the Danishes with the egg white to make them more golden in color as they bake.

    While the Danish pasties are baking make the glaze by blending all the ingredients together.
    Pour over the hot Danishes.
    This recipe will yield about 2 dozen Danishes.

    Cream Cheese Filing Recipe

  • 12 oz of cream cheese

  • 1/3 cup of white sugar

  • 1 egg
    Cream the cream cheese and sugar. Add the egg and blend some more.
    Place in the "well" of the Danishes and bake as usual.

  • Please do make this, if you have heard of my blog. I've started a few months ago and practically no-one's read it at all. You can make it with instant yeast. On a related note, I did take a photo of it, but it just wouldn't upload. I do have a picture that came from the website I got it from, however. Mine actually
    Danish Pastry Recipe
    looked nicer than that, though I do say it myself.

    Sunday, February 13, 2011


    I'm blogging about a giveaway on "The Red Deer" so I can get extra entries. Good Luck, Me!

    Tuesday, February 8, 2011

    Onion, Olive Oil, Sea salt, and Oregano Focaccia.

    I really must learn how to add pictures to this blog. I can understand why no one even so much as looks at it. With that said, I can share with you (who?) this easy, no-rising time, yeast recipe.

    Onion, Olive oil, Sea salt, and Oregano Focaccia
    4 cups water, lukewarm
    4 tsp yeast, slightly heaped
    4 tsp sugar
    4 tsp salt, rounded slightly
    1/2 cup olive oil
    9 cups flour

    Combine water, yeast, sugar, and salt to proof for 10 minutes together in your stand mixer bowl.
    Add flour. Mix at speed 2 until a soft, sticky dough forms. Pat onto a large cookie sheet drizzled heavily with olive oil.  Cover with one onion chopped into half moon shapes, sea salt, and oregano. Again, drizzle heavily with olive oil. Place into a preheated 400 degree oven. Bake until golden brown all over. Remove. Eat.

    Monday, February 7, 2011

    Beet Ice Cream

    This is a bizarre recipe. I have yet to taste more than a bite...

    Here ya go.

    Roast three medium beets in the oven for an hour, or until soft.
    Add the juice of two oranges and the zest of three oranges.
    Add 1 cup sugar, 1/2 cup cream or evaporated milk, and 1 1/2 cups sour cream.

    Crispy Waffles

    I adapted these waffles from Rose Levy Beranbaum's book, "The Cake Bible". They have to be the best waffles I've ever tasted! I'm sorry for the lack of pictures on this blog, but I really have only just started and I have still to get the hang of using Blogger. Incidentally, my new favorite blog is called "crispywaffle".

    1 cup warm water
    4 1/2 tsp active dry yeast
    2 tsp sugar

    Let stand until bubbly. Whisk until combined.

    1 cup melted butter
    4 cups warm milk
    4 cups flour
    1 1/2 tsp salt

    Whisk until combined.
    Let stand over night, covered with plastic wrap.

    In the morning:

    Add 4 large eggs.

    Whisk until combined.

    Add 1/2 tsp baking soda.

    Whisk until combined.

    Use as directed in Belgian waffle maker. Eat right away to maintain crispness (soooo not hard) or leave to become softer.


    Thursday, February 3, 2011

    More Ice Cream

    3 c. fresh blueberries (or frozen works too)
    1/4 c. powdered sugar
    1/4 c. water
    2 c. sugar
    6 oz. light cream cheese, softened
    4 egg yolks
    3 cups milk

    1 cup cream

    Combine blueberries, sugar, and water in a small saucepan. Cook over medium heat till thickened into a sauce. Combine sugar, cream cheese, and egg yolks. Heat milk and half and half till hot. While whisking, slowly pour milk mixture into cream cheese mixture. Heat over medium heat until it reaches 160 degrees Fahrenheit. Cool to room temperature and stir in blueberry sauce. Chill and then freeze as directed in ice cream maker.

    Okay, I am getting really obsessed with my new ice cream maker. This is the third ice cream I've made (the last was vanilla ice cream from Rose Levy Beranbaum's Cake Bible. Good too, but with a texture too close to just frozen pudding) and my favorite was this. I like ice cream. Isn't it supposed to be just for kids or something? It may seem like the only things I'm making is ice cream but that's not so. It's just been a blur of judo, (I'm a yellow belt only) ice cream, and homework, cleaning up, and...and.. I just didn't have time to bake anything. I did make a really nice focaccia but in my opinion it doesn't count as BAKING if it isn't sweet. Much more ice cream ahead!!! I adapted this recipe from a blog but I don't know what it's called soooo my apologies if that was copyright, blogger. Too good to miss! I remember you said it didn't taste very cream-cheesey but i could taste it quite distinctly. Gotta go get me some more...Must not...Figure to think about...