Hello there bloggies! Welcome to a mouth-watering edition of Wishful Wednesday!

A few weeks ago on Wishful Wednesday I discussed my desire to get back into baking (check out that post here!). I wanted to take this chance to give a quick update on my baking escapades.

Now, I have been working my way through the 3 cookbooks of Joanne Chang. Joanne Chang is the owner/baker of the Flour Bakeries in Boston. Flour is without a doubt my favorite bakery. Not only that, they have fantastic beverages (the raspberry seltzer is the best!) and sandwiches. It is always fun trying new treats and seeing what new things are going on there.

Now, Joanne Chang has 3 cookbooks: Flour, Flour Too, and Baking with Less Sugar. Here are some of the recipes I’ve given a try recently.

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Lemon Poppy Seed Pound Cake

This recipe is from the first Flour cookbook. Lemon and poppy seed are the perfect combination. Not only that, anything lemon is perfect for the summer. Unlike other pound cakes I’ve made, you need to whisk together the eggs and granulated sugar for almost 10 minutes. This helps give the cake a bit of a lift and lightens it up. You then drizzle the cake with a tart lemon glaze, which brings everything together nicely. I’m still getting used to this oven (so I may have overbaked a tad), but I think it turned out nicely.

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Focaccia

If you have ever had a sandwich at Flour, you know how fantastic their bread is. I decided to give the Rosemary & Olive Oil Foccacia from the first Flour cookbook and the Basic Foccacia from Flour Too a try. I had never really made hearty breads like this before. The first thing I learn is that focaccia dough is quite wet. The second is that the smell of baking and just baked bread will make you ridiculously hungry. The Rosemary & Olive Oil Foccacia was heavenly and turned out fantastically. The loaf of focaccia tasted great too, but it didn’t get the rise I really wanted (the consequence of some old yeast I think). But, it was the perfect bread for a wicked egg sandwich!

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Puff Pastry

Now, this past weekend I was feeling adventurous. I have never made legitimate puff pastry before, so I decided to press my luck. The list of ingredients is small, but the patience and skill needed is large. Working with the dough can be difficult, especially once it gets a bit warm. Not only that, there are multiple hour waiting periods. So you need to make sure you have time to devote to your pastry. I stuck with it though, and I think I got an awesome result. The pastry is now sitting in the freezer, waiting for me to think of something to use it for. I’m thinking a Tarte Tatin!

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Thanks for stopping by this edition of Wishful Wednesday! What have you been baking recently? Any ideas for what I should use my puff pastry for? Comment below or on twitter @DrFsThoughts.

See you on Friday to work off this baked goods!

-Dr. F

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