Operation Bonbon
I love Star Trek, baking, and I dream of owning my own bakery one day. I do some other stuff too. May this archive of my life bring you mild amusement.
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I haven’t given up on this one, I’m just really lazy about taking pictures of the stuff I bake so it’s slow going. This other blog is just about things I learn and think about so it’s probably going to be more active. Feel free to follow if you’re into that sort of thing.
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Blood orange (gluten & dairy free) cake. I got this recipe from Cake Basics: 70 Recipes Illustrated Step by Step by Abi Fawcett. I love this book’s recipes and it has the most fantastic photographs.
This particular recipe was super tasty and used almond and corn meal instead of flour so it had a nice gritty texture. A bit dense, but I’m not complaining. (Side note: I would probably make more of an effort to cut the orange slices thinner, the peel was kind of hard to deal with).
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3/3 Thanksgiving pies. This is the filling for the lemon,thyme, ginger, apple pie I made. It just looked so pretty with the thyme leaves mixed up in it. This pie is amazing. Really light and refreshing. The apples are pink ladies and were nice and soft without losing their apple identity and turning to mush. The crust was Martha Stewarts so naturally that was fantastic.
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2/3 Thanksgiving pies. Pumpkin and lime. This is the first time I’ve made a pumpkin pie with a real pumpkin, but let me just say it makes a HUGE difference. This may be one of the best pies I’ve ever made. The lime was also pretty good, but I did not really like the crust so I’m going to have to find a better recipe for that.
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Butternut squash ravioli. So fresh and flavorful. So much yummier than the packaged stuff. However, I do recommend a pasta machine. I tried doing it by hand the first time and it was horrible.
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Photoset reblogged from .aliceinpsycholand.
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My brother and I made these “Theater Floor Cupcakes” last night. They’re a cherry soda cupcake (recipe adapted from SmittenKitchen) with a redvine goo center (from Kitchen Tested) and an anise flavored Swiss buttercream frosting (adapted from Sprinkle Bakes). They are probably the strangest cupcakes I’ve ever eaten, but overall not bad.
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The Sweet and Salty Cake from ‘Baked.’ This is seriously one of my favorite baking books - every recipe is pretty much guaranteed to rock your socks off. I didn’t get a very good inside shot of this cake, but inside is a delectable caramel sauce and chocolate caramel ganache, sandwiched between thick layer of dark chocolate cake. My co-workers gobbled it up before lunch. (Click here for Martha Stewart’s recipe of this cake).
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French tea cookies I made for my friend. The recipes are from ‘The Art of French Baking.” The leftovers were eaten in a matter of hours by the rest of my family. Yum. :)
