101
52 Weeks of Baking
288 readers
1 users here now
Welcome to 52 weeks of theme-based baking! A new challenge each week of the year. This is a great way for beginners to learn, and for experienced bakers to expand their skill set and explore their creativity.
founded 1 year ago
MODERATORS
102
Sorry i am way late on this one. I asked my uncle in Japan (he's American, just a 65 weeb currently backpacking through Japan with my aunt for their retirement) for advice on something to make. He was currently in Hiroshima and told me to try making this local street food. Unfortunately i didn't realize how hard it would be to get some of these ingredients in rural Ohio, but i finally got everything for this recipe. luckily there is an amazing little Asian grocery store in Findlay that hooked me up with everything i needed and i am incredibly happy with how they turned out!
103
Hello all,
I'm pretty late, but wanted to share my baking experience. On Sunday I made this giant Kasutera Cake. I tried the recipe by emojoie (https://www.youtube.com/watch?v=840D3AcTmcM), which I found through Ruby Bhogal's Instagram Post.
As I don't have a square cake pan I just estimated the baking time. turned out 1 hour was not enough, the cake was still veeery soft in the middle. Well, I cut the middle and ate it all by myself, liked the batter really much. The guests got to eat the rest and enjoyed. This cake is just as cloudy, soft, melt in your mouth as advertised. I really liked it. Will bake again, maybe for 1:15 hrs then.
104
Not a tower, but technically vertical.
I made this pretzel/potato chip moon pie recipe for Christmas a few years ago and it was a big hit. I decided to experiment with making some of them smaller and turning them into cookie pops. It sort of worked. I remember them coming out so much better looking last time, even my larger ones. This is why I hate making the same recipe twice. Still taste great, though.
105
106
These rich truffles have a little bit of brandy as well as sour cream to create a luxurious and rich chocolate treat!
107
108
109
While i was born and raised in the American Midwest, my mom is from North Shields so i grew up eating loads of English foods, amd Yorkshire pudding was always my favorite.
110
My bagels turned out not so great for cream cheese, as you really need to make the hole in the middle massive, but they were excellent for homemade pizza bagels! Made a great lunch for my and my neighbors's kids!
111
I had the weirdest experience with the ginger. My scale just would not record the weight when I grated it, so I had to guess. It came out very gingery but was still good.
112
113
Recipe for whole grain bagels. I used a mix of spelt and whole wheat. They were easy to make and came out great.
According to King Arthur's site, 1988 was the year the everything bagel was first described in print:
"Arkady Goshchinsky came here from the Soviet Union 11 years ago. Thanks to friends in the bakery-supply business, three years ago [he] wound up with a bagel store in Forest Hills Queens... Now, the Bagel Baron, as his company is called, has a Manhattan location... The 'everything bagel' is dusted with salt, poppy seeds, sesame seeds, garlic and onion." – foodtimeline.org
114
115
These came as a special request from a friend. I even topped them off eith caramalized bananas. I have no clue how they taste because i hate banana, but i have gotten positive reviews so far!
116
I left the levain out in my 63 degree kitchen overnight and of course it didn't rise. I kept it in a 95 degree oven the following day and it took 10 hours to double (was supposed to triple). Apart from that, my only deviation from the recipe was to not add the optional vital wheat gluten.
Accidentally overproofed on the final day, which I think resulted in a flatter top. It's been a few years since the one time I made regular milk bread, so I can't compare to what the texture and flavor should be. But this turned out to be great sandwich bread. Not worth all the time and effort though.
117
118
Originally i tried doing lemon-blackberry muffins but they were awful and not fit to share. These mini loafs are lovely, although they probably should have come out of the oven 5 minutes sooner. The lemon glazing on top really seals the deal on these tasty snacks
119
So I'm gonna let yall know right now that nothing but potholes has come out of the ground alonng the shores of Lake Erie since November. Seasonal ingredients here means whatever you're great-grandpatents could keep in their cellar through the winter. This rhutabega gratin has gruyere cheese, dried thyme, garlic, whipping cream, and vegetable stock with a bit of turmeric powder to really let the unique flavor of the rhutabega shine. It was absolutely delicious, the rhutabegas were perfectly crisp and moist, and it makes for a perfect side dish one a miserable winters day like we are having.
120
Recipe. Made in a 6" cake pan. My first time making and eating Basque cheesecake. Quite good with strawberry syrup.
121
122
Recipe. If you want a low-sugar dessert, this is a good one. Served with a bit of cream poured over.
123
124
Recipe. This was very tasty served with brown rice.
I don't usually do casseroles for these challenges but all the other options I found were either sugary or fried.
125
Recipe. My family is trying to eat less sugar and refined carbs. While I don't mind splurging on sugar for a good dessert, quick bread just isn't worth it for me, so I was glad to find this recipe.
I ground the seeds, reduced the flax to 1 tb, and added a tb each of chia seeds, hemp hearts, and psyllium fiber. Also doubled the honey. It came out very dry, but not too crumbly. The flavor is good, and a little butter and sugar-free jam was enough to cut the dryness.
