Monday, May 16, 2011

TWD: Maple-Cornmeal Drop Biscuits


Thank goodness I picked something that takes only 1 bowl, has only 8 ingredients, can be put together in 10 minutes and eaten 10 minutes after that. My choice rocks!

I am so happy to be part of a baking group that challenges me to bake things I might never otherwise make on my own. I love reading everyone's variations every week. Some stick to the recipe as written and more often than not...go way off the recipe and come up with modifications I would never think of. I read them and then of course, have to try them for myself. :)

So anyway, I chose these super easy Maple-Cornmeal Drop Biscuits. I'm thinking chopped crisp bacon might be nice stirred into the dough. Ok, not really thinking...because I KNOW it would be great stirred into the dough. Or cheese...mmm, cheese.

These were served for breakfast this morning. I think I'll seve them tomorrow and Thursday as well...if they last that long. :)

Don't forget to check out what the other bakers' came up with here.

Go out and buy this awesome the meantime, here's the recipe:

Dorie says:

This is not the most well-behaved biscuit you'll ever come across-all that sticky maple syrup and slip-through-your-fingers cornmeal produce a dough that's too moist to roll out and cut into neat little rounds. Here you scoop the sweet mixture onto a baking sheet, count the minutes in the oven and enjoy the surprise: a biscuit that's a cross between a featherlight cornbread and a flaky scone, a breakfast or tea sweet that's outrageously good with butter and jam or honey and just as good eaten plain. In fact, if you ust tasty, gritty, stone-ground cornmeal, the odds are good you'll want nothing to come between you and its sweet, full flavor.

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground (I used regular ground cornmeal)
1 TBSP. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

6 TBSP. cold, unsalted butter, cut into 12 pieces
1/2 cup cold whole milk (I used 1%)

1/4 cup pure maple syrup

Getting ready: Center a rack in the oven and preheat the oven to 425 degrees. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, cornmeal, baking powder, salt and baking soda together in a bowl. Drop in the butter and, using your finger, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between-and that's just right.

Stir the milk and maple syrup together and pour over the dry ingredients. Grab a fork and toss and gently turn until the ingredients are mostly combined and you've got a very soft dough. Don't worry if the dough doesn't look evenly mixed.

Use a tablespoon to scoop 12 mounds of dough onto the baking sheet.
Bake the biscuits for about 15 minutes, or until they are puffed and golden brown (these won't be straight or tall like traditional biscuite). Transfer them to a serving basket.

EAT!! (I added that part)

Tuesday, May 10, 2011

TWD: Brown Sugar Bundt Cake

Subtle...that's what this cake is. Not in your face like a chocolate and espresso filled bundt cake...or unobtrusive like a plain-jane vanilla bundt cake...just subtle. :) Kinda sneaky, like you don't know what you're going to get with your first bite, but once you've had've just got to have more.

I like this cake. Perfect when you just want cake. Not frosting or filling, just cake.

I did use ground almonds for some of the regular flour and then of course, added some almond extract. No dried or fresh fruit. Like I said, just cake.

Thank you to Peggy at Pantry Revisited for choosing this cake for this week's cake. I'll be making it again.

Don't forget to check out the many variations here.

Thanks for stopping by.

Thursday, May 5, 2011

TWD: Basic Marbled Loaf Cake this working full time thing is seriously cutting into my baking time. I can't seem to fit it in anymore and I think I'm going through withdrawals!

Many thanks to Carol at The Bake More for picking this week's TWD. This is a simple to put together loaf cake. I think I could bake a few of these in lots of different flavor combinations and just have them in the freezer for you know, whenever I might need one.

I chose to make the chocolate/orange combination. The zest of one orange and 1/2 tsp. of orange extract went into half of the batter and some melted dark chocolate into the other half. I just kind of layered the two into a loaf pan and didn't get all swirly.

If you look real can see the orange zest... :)

I love how each slice you cut looks different. And yes, I had this for breakfast too.

Don't forget to stop by here to see the many variations the other came up with. I can't wait to try one with different colors.

Thanks for stopping by.