Sally’s Baking Addiction: January, 2019 Challenge: Homemade Bagels 😋

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Sally’s first challenge of 2019 finds us back into yeasted breads. Homemade bagels, yum 😋 Now, you probably have figured out that I do love to bake bread. However, I am not a huge consumer of bagels. Not sure why. It may have to do with the fact that they are too large and bready for my taste. But if I get to make them, well, then they can be any size I want! And, any flavor 😉

I kept it simple for this go around. I made her basic recipe, but if you want to change it up, Sally did provide a list of her other tasty varieties!

One item that is truly unique to bagel, or pretzel making for that matter, is barley malt syrup. This is what gives bagels their malt like flavor. You don’t have to use this of course, honey and/or brown sugar can be used instead. But, I decided to order it online, just to be authentic.

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I also opted to do this overnight, as I was kinda busy during this time. Actually, allowing the dough to rise slowly, overnight, allows for a delicious flavor development 😄. So, I mixed up the warm water and yeast.

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Once I saw it was activated, I added the barley syrup, bread flour and salt. And that’s it!

The mixer pulled the ingredients together, and then I kneaded it for another few minutes until the dough was firm.

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This went into an oiled bowl, covered and left overnight in the fridge, to slowly rise.

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The next morning, I allowed the dough to come to room temp, about 2 hours in my house that morning.

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Sally’s recipe called for the dough to be divided into 8 “equalish” pieces. But, you know I can’t just do that! 😂 I did weigh the dough so that the bagels would be similar.

I weighed the bowl with the dough, removed the dough, and weighed the empty bowl to find the total weight of the mixture. 838g of dough, divided by 8 came to, a little over, 104g per bagel.

I divided the dough into 8 pieces and checked them on the scale. A little extra dough here, a little less there…. And, each was ready to be shaped.

The first step was to roll it into a tight ball.

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Then flattened, and a 1-2 inch hole punched into the middle

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Seven more later….

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These were covered and allowed to rest while I prepared the water bath.

Yes, water bath! Bagels (and pretzels) need to be boiled prior to baking. This gives them the crusty exterior and helps them color properly.

The boiling water has more barley malt syrup, but you can use honey. Check out the color of the boiling solution with the syrup!

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Once the mixture had boiled, I added the bagles and cooked them 1 minute per side.

It took a little time, but this step is quite important. Once all were boiled, an egg wash was applied. I decided to add some course salt to the top. We had been given a special sea salt from our yoga trip to Mexico last year, so I used that.

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Now they were ready for the oven!

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The bagles were baked at 425F for 20 minutes, until dark brown

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After they cooled, we dug in! I know that most people associate bagels with cream cheese, and that is delicious. But I like mine with goat cheese and honey 🍯

 

A great start to this year of baking challenges 🤩 And this was not hard! It really is simple to make bagels at home, and they freeze well if you have extra😊💕

Give it a try, and let me know what you think! Or better yet, join me in the next challenge😁👩🏻‍🍳

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Sally’s Baking Addiction: December, 2018 Challenge: Gingerbread House🎄🎅🏼🌟

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So, once again, I am getting this post in just under the deadline 😂. Honestly, I should be packing for our trip south, but I really want to keep my Sally streak alive! This past month has been very busy with holiday merriment, visiting with people I won’t see for several months and climbing with the kids. All great stuff, but I need to get back to blogging now💕

 

This month’s Challenge was to make a gingerbread house from scratch. Sally provided a wonderful video and great recipes for the gingerbread, frosting and royal icing. 

My daughter and I have been making gingerbread houses for years. My son was there too, eating all the candy and pointing out all our flaws😉. So this time around, I really wanted to challenge myself to construct something that truly reflected our family. So, what could be better than an outdoor climbing gym at the North Pole 🌟

My daughter and I headed off to the Candy and Cake store with a rough plan. We knew this would take several days and that we would most likely have to try somethings that would not end up working, but that was ok. We purchased gum paste, fondant, templates, molds and edible paints, we set to work on the figures first. 

my daughter made the top row, I made the Santa and last elf. 

I love these penguins, but flippers do not make for good climbers😂 We decided that they would be working the front desk!

That was pretty much the first day! We stopped here to allow the gum paste creatures a chance to dry out.

The next day my daughter was called into work, and I was on my own. I began painting these little guys. 

I added some elf ears and harness, safety first!
Two of the elves are on top rope and needed harness, while the middle one is bouldering, so he didn’t need one😊
 
 
I also starting baking the gingerbread. I made one batch of Sally’s recipe and got lucky! I was able to get all the pieces I wanted, with a little leftover for some tree shapes.

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The ginger bread is delicious! The little extra trees and bears were quite tasty! The walls need to be transformed into climbing structures. This is where the fondant came into plays. I dyed some white fondant and made marbled colors and one dark “wall”. The fondant was rolled thin and “glued” to the gingerbread with the buttercream recipe.

 

You can see the structured wall on the right, (below) the fondant was pressed onto a brick template. The wall on the left is using the marbling effect only.

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The wall on the right (below) has the marveling effect and pressed with the template. Since this is the bouldering wall, we also wanted to make extra features which was done using Rice Krispies! 

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Once the fondant had time to dry, it was time to affix the elves. They also needed ropes and holds wich we made from gum paste and fondant, and painted.

Then I had to turn my attention to the front of the gym! We needed a desk, a sign and the penguin workers! 

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I struggled, so hard with the penguin eyes!!! Oh my God! I tried paint, made them out of fondant, nothing looked even half way decent! I ended up buying sugar eyes, and they look stoned😳 

I do like the name of the gym, “Slay It”, get it?? Sleigh=slay=crush it! I am so clever😉

The desk is made out of Rice Krispies too and covered with pink fondant that was pressed onto a brick template sheet. The smaller trees have frosting decorations and the larger trees….

IMG_9758These are made from melted white chocolate wafers. 

So, after 5 days, a ton of trial and error, and the messiest kitchen you could imagine..

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I had to take a panoramic shot to fit it all in one frame! It is more of a diorama than a house, but I am pretty happy with it 😅

 

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I had to add some mats, safety first!!

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It is outdoors, so need some snow❄️

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Another awesome Sally Challenge in the books! I think I will just do the normal challenge next month!! No extra work for me😄 

I hope you all had a wonderful holiday 🌟

Sally’s Baking Addiction: November, 2018 Challenge: Savory Vegetable Cheese Tart🍠🍅🧀

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Once again, I am getting this done just under the wire! 😬 It’s the last day of November and Sally will be revealing the December challenge tomorrow. Perhaps I will challenge myself to get that done BEFORE December 31st😁!

Sally loves pies!! Like, really loves them. And, every year in November, she dedicates her blog to all things pie related. This time, she went with a savory tart, which is just a flat pie😂

Sally’s savory vegetable cheese tart recipe begins with a choice of crust. I went with her All butter pie crust, so glad I did! I don’t make a lot of pies, and have never had the best of luck with these types of crusts. Usually I make them too dry, because I am worried about it turning out too wet. But I went for it anyway!

The concept is pretty straightforward. Mix the flour, salt and a little sugar together. Cut in the cold butter.

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Until it is the size of peas

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Why does every recipe say that? the size of peas…? How big is that really?🧐 my “pea size” is actually quite a bit larger 😉

Then add the ice water until it is not dry, but not too wet either 😳 Whatever.

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This recipe will make two crusts, one is needed for this tart. I let it rest in the fridge overnight. The next day I rolled it out.

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This was the best roll out I have ever made, hopefully I can replicate it again!

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The dough went into the tart pan

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Then I blind baked it for 15 minutes at 350F. I don’t have pie weights, so I went with the dried beans!

While the tart was blind baking, I mixed the second element of this dish, the ricotta filling. The cheese filling went into the warm tart shell.

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Now came the creative part! We could use whatever vegetables we liked to top the tart. Sally provided lots of great ideas, and I went back and forth as to what to choose. Finally, I settled on sweet potatoes, tomatoes and zucchini. I was worried that the tomatoes might be too wet, but I cut them thin and blotted with a paper towel, just to be safe.

I tried to do something creative 😂

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This was brushed with olive oil, sprinkled with sea salt and thyme.

And, baked until the veggies were tender, for about 40 minutes in my oven.

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And then we feasted!!😋

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My hubby really liked it. And what about the other crust that was left over?

I have always wanted to try a sweet potato pie recipe. I chose one from Alton Brown, and yeah, it was great!

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November was a good month at our house 👩🏻‍🍳❤️!

Learning From a Pro: Food Photography & Food Styling Workshop 📸

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I was blessed to have such an amazing summer! So many wonderful trips and fantastic experiences 😊. Here we are in November, about a week from Thanksgiving, and I am still playing catchup with my blog!!😳

This food photography workshop, which I attended in early October,  is just one of those amazing experiences. I first learned of Clare Barboza from a friend in Seattle.  Leslie, my friend of many years, knew about my passion for baking and had seen many of my photos on Instagram. Probably why she recommended Clare’s workshop to me 🤣😂🤣! I’m kidding! Leslie has always been very supportive of my crazy Insta adventures.

When I first began researching this opportunity, Clare was splitting her time between her two studios, one in downtown Seattle and the other in Vermont. She has since chosen to focus her business at the Vermont location, which better supports her family. I instantly fell in love with her photography style and decided, rather quickly, that I wanted to attend her weekend workshop where she would educate us on lighting, composition, and use of props in food styling. I had never been to Vermont, and it would be in the fall when everyone says it is gorgeous, so I signed up!

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Brattelboro is a cute, little town that I really did not explore 😔 I did not leave myself enough time to poke around! I flew in late Friday and out early Monday, leaving two full days to absorb as much photography knowledge as possible (and hit a local climbing gym 😉, priorities you know).

Clare’s studio is beautiful, bright and full of fantastic props for her photography.

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The left side of the studio is all windows, allowing the natural light to stream in during a large portion of the day.

Clare prefers natural light and the large set of windows allows her to alter the directionality as the day progresses.

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It helps to have a fully functional kitchen when specializing in food photography

Clare’s husband helped her remodel the kitchen area, which is airy and bright. Pretty handy guy to have around!! And, check out the view from the kitchen window.🌳

She wanted to divide this large space, and used these vintage window frames. I loved the look of these, and had to snap a pic.

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The other half of the studio was full of props! I was so jealous😂. I had a ball picking out surfaces of various colors and textures.

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Clare’s husband made these boards, again, a handy dude!

She also had vinyl surfaces of various colors and textures to choose from for backgrounds.

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Her collection of place settings!! Anything you could think of was available to enhance our scenes. Dishes, cups, silverware, bowls ….. I was in heaven💕

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This is only a portion of the full collection

We would begin each day with a short lecture/discussion about a certain topic. If you have ever attended a photography class, you will have heard of many of these same themes.

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The class getting ready to learn

Clare mixes concepts with actual hands on practice. I loved this! We had many opportunities to hone our skills. We began with a discussion on light and how to redirect it when needed. We also talked about composition, leading lines and depth of field. Many of these are topics covered in any photography class, but Clare gave us tips and ideas specific to food. And, she shared many of her gorgeous pictures and how she set them up.

Throughout the two days, we would be given five assignments. We could take as many pictures as we wanted, but had to choose one or two, from each task, for a critique on the last day. This was harder than it sounded! Sometimes I had many pictures I liked and others I couldn’t find one😲!

Our first assignment was to shoot a drink with backlighting. She provided us with different colored drink mixes, garnishes and sent us to work! At first I was not very comfortable just grabbing her supplies, and I was overwhelmed by so many options to choose from! I took over a hundred pictures and kept only 10! A theme that I would repeat many times over the course of the weekend.

I tried to challenge myself to create two different looks with this assignment.

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This was a backlit, fresh and airy feel

 

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Here I used the same drink but went for a more holiday, evening look.

Our next assignment was to photograph a charcuterie display. Clare set out a huge array of meats, cheeses, crackers and assorted goodies. This is my heaven!🥖🧀🍎

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She demonstrated her thought process, how she would approach this shoot.

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She told us the mood, or feel she was trying to create

She arranged, and then rearranged the components until she liked the composition.

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She added props to tell the story.

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And took test shots at various angles.

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Now it was our turn, yikes!

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This is just one of my many attempts

 

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I decided to add some height by rolling the salami and placing it upright.

I don’t know if I succeeded in this assignment, but I was full, as we were encouraged to eat the cheeses 😋

Lunch was included in the price of the workshop, and I thought it was the charcuterie ingredients, but Clare made us a delicious, and much healthier option. Her soup was wonderful, and really topped me off! She also offered us a tasty dessert, chocolate!🍫

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Our afternoon assignment was pasta! Clare provided us with the makings of an excellent pasta bar: several different shapes of noodles, two different sauces (red, and white), several garnishes, even bread for the pictures.

Our task was to put together an attractive dish and shoot it from above and at a 3/4 angle. Again, I took so many shots, and chose these three for the critique.

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It was so fun to see what the class came up with! We were all very different from one another.

Day 1 had come to a close, and I know I was kinda beat. Being creative on demand is mentally taxing for this science based person 😊. We had also been rather passive all day and I was in desperate need of some physical activity!

I had researched climbing gyms nearby and found one in Hadley Massachusetts, only and hour away😳 Central Rock Climbing Gym was just what I needed that night!

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Unfortunately they did not have auto belays, so I only bouldered. But I did send an inverted V4 😁 Very happy about that!

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I will definitely spend more time here, if I get the chance!

The next day was to be the “tough” day. I didn’t really know what Clare meant by that, but found out fast! She meant that we would be photographing food that is notoriously hard to make pretty.

This second day highlighted the food styling portion of the class. We discussed choosing a mood or vibe, and how to select props that enhance, but not overshadow the food.

And, we went over the dreaded color wheel 😫 I say dreaded because I just struggle with that thing!

Our first assignment was salad photography and I decided to face my color wheel issue head on! That meant trying to figure out the complementary color thing. I have seen many green salads paired with blue backgrounds, and everyone else loves it.

So…

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And I hate it! A number of other students liked this. I did like the choice I made with the linen, as it has the red stripe that I liked with the strawberries, but the rest…. oh well, I will keep working with the wheel.

The last assignment for the workshop, Clare called “the canned soup challenge”. And this was tough! We were to take a can of soup and make it look appealing, somehow.  If you have not opened a can of soup lately, give it a go, it may shock you how horrible it looks! All the “green” vegetables (like peas and beans) are a mucky shade of brown/green 🤢 One of the students chose a lentil soup and, I am not joking, it looked like dog food!

One advantage here is that I do make a lot of soups and stews and have photographed them for this blog. So I have practiced a bit already. Still, this was a tough one!

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We were allowed to use some fresh garnishes like herbs or sour cream. I tied a bundle of peppers together to add some color too and chose a monochromatic palette in the hopes that the colors would appear more vibrant. At least I liked it more than my salad🤣

The last portion of the class was a group critique of the photos we selected. This is always helpful! It is also tough because it is so subjective, one person will like what another finds distasteful. My goal is to take it all in and improve as best I can💕

With that, the workshop came to an end! I loved it and would happily join another of Clare’s classes!! I learned so much and had fun. Her teaching style is so approachable, there was nothing you couldn’t ask her😊

I finally had some time to look at that legendary Vermont Fall Foliage that everyone raves about! I went for a quick walk in the town.

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And another shot in downtown

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I met up with two of the ladies from the class for one final dinner together.

 

We drank, we ate and we talked about how ugly canned soup looks!!😂😂😂

A big thank you to Clare Barboza for all the great lessons learned! 📸🥗😉

Sally’s Baking Addiction: October, 2018 Challenge: Pumpkin Spice Toffee🍬🎃

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I know, I know, EVERYTHING is pumpkin spice right now. And, people often fall into the “hate” or “love” group when it comes to pumpkin spice. I happen to love it❤️ If you do too, then this is a great, easy recipe.

Sally’s Baking Addiction Challenge this month does involve candy making. Many people are a little intimidated by this process, but as usual, Sally has some great tips to make it simple.

The essential tools will be a candy thermometer, a heavy bottom sauce pan and a wooden spoon. Sally also recommends a silicon mat to pour the candy mixture onto. I am sure that this would be helpful, but I just used parchment paper coated with non-stick cooking spray.

There are only 5 ingredients  needed to make the toffee: butter, warm water, light corn syrup, salt and sugar. All these go into the heavy bottom and pan and stirred with the wooden spoon. This does take some patience as you wait for the color to develop.

Initially, the mixture is pale and thin

 

While the sugar mixture is boiling, you will need to periodically brush down the hardened sugar crystals that collect on the sides of the pan with cool water and a pastry brush. Sally has a video showing what this looks like.

In the video below you can see the color and consistency changing as it nears the recommended 290F degrees.

This is removed from the heat and the pecans are stirred in, and you need to immediately pour the hot mix onto the prepared pan.

IMG_7388 It will be thick and requires about 5 minutes to set before adding the melted white chocolate.

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This is topped with the rest of the chopped pecans and sugar/pumpkin spice mix

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And that is it!!😊 give it some time in the fridge to set and then break into pieces. 😋

 

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This is the easiest toffee I have ever made, and the flavors can be changed to whatever YOU like💕 Give this one a try👻🎃🍬

Sally’s Baking Addiction: September, 2018 Challenge: Choux Pastry

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I wasn’t sure I was going to be able to complete the September challenge this month! The last two months of the summer have been a whirlwind! In a good way!

I have not made pate a choux since culinary school, and am not a big fan of cream puffs, or eclairs (and neither are my family members) so my first thought was, “should I try to fit this in?” But, I have not missed one of Sally’s challenges yet, so I had to try. It turns out, my hubby’s coworkers did like them, so it was worth it.

Sally provided us with the basic recipe and then presented us with our many, many options. I had a tough time deciding between cream puffs and eclairs, so I opted to make some of each.

Then the flavor combinations: Oh my! So many to choose from. I kept it simple and went with the classic chocolate and peanut butter duo. So….

First I made her peanut butter cream cheese mousse, to fill both the eclairs and puffs.

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Then the choux dough. Sally has a great video to help with this if you are intimidated by the process. Honestly, it takes very few ingredients, and is not that hard.

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Both of these went into the fridge for later, I had to go for a run! When I got back I piped the shapes onto parchment lined baking sheets. A word of caution here!! If you refridgerate the choux dough, let it come to room temp before piping, your life will be easier, I promise.  Also, I did not have the tips that Sally recommended, so my final products were “mini” eclairs and cream puffs!

 

Into the oven they went…

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Even though they were small, they puffed up nicely. While they were cooling, I decided to pipe some chocolate decorations from a little melting chocolate, that I always have around for just such an occasion!

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I made a few pans of different designs, just for fun

Once the pasteries had cooled, I set about filling them with the peanut butter mousse mixture. For the cream puffs, I just sliced the top 1/3 off and piped in the filling. The eclairs were “injected” using a number 2 Wilton piping tip.

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The eclairs were filled and dipped into some chocolate ganache.

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The eclairs were so bright and shiny that I decided to not decorate them further.

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They were small, but tasty! The perfect two bites with a cup of coffee!!

I am glad that I took the time to fit this one in, I kept my Sally streak going and some people really enjoyed them, what more can I ask!!

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Sally’s Baking Addiction: August, 2018 Challenge: Chocolate Chip Cookie Layer Cake 🍪 🍰

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Oh My! It is August 31st and the last day for me to get this challenge completed 😬. Nothing like waiting to the last minute😉

I got incredibly lucky this month, because Sally chose an easy challenge for our August installment. If you have ever baked a cookie, and made frosting, then this is a fun and simple project! In fact, the hardest part of this challenge was choosing which of Sally’s flavor combinations to make. 😊

My hubby’s birthday is also in August, so I chose flavors that I knew he would like. I made Sally’s Chocolate Chip Cookie recipe, as written in the link above. The only difference was that I included white chocolate chips, along with the semi sweet ones, and made mine a 9 inch, 3 layer cake.

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I also made her Chocolate Peanut Butter frosting, yum 😋

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After that, which was very little work, all I had to do was assembled and decorate!

I kept the decorations simple, as this was for my husband (who does not like sprinkles😳)

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This flavor combo was a hit with the whole family, and it was a fun alternative to the standard ice cream cake he usually requests for his birthday.

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Next month’s challenge involves choux pastry! So I will have to be on top of my game in  September! 👩🏻‍🍳

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