Dutch Crunched Vienna Bread Rolls

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I bake our sandwich loaf bread regularly every week but lately I've been on a roll, bread roll, that is. The last two weeks I made 2 kinds of Filipino pandesal rolls and today I baked Vienna Bread rolls topped with Dutch crunch. Vienna bread is one of my favorite breads from Peter Reinhart's cookbook, The Bread Baker's Apprentice. The bread has thin crispy crust which I really love and has moist soft sweetish crumb. Because the dough uses a large amount of preferment the bread always comes out very flavorful.

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Tiramisu Sandwich

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It was love at first sight bite when I had tiramisu over 22 years ago. Soft lady fingers soaked in strong coffee nestled in rich zabaglione and mascarpone cheese cream flavored with marsala (or rum) then lightly dusted with dark cocoa; what's not to love? 

Unfortunately, I have also tasted some truly awful ones using chocolate cake as the base. Chocolate cake!!! Yuck!! Sorry for my excessive use of exclamation points but it's one of the reasons I make my own tiramisu. And thanks to our lovely hosts for February, Abigail and Marni for giving me another excuse to make them again, this time with a touch of Filipino flavors.

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Baliwag Pandesal

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I've had these bite size sweet rich soft yellowish pandesal back in the Philippines. A few Filipino bloggers claim these are the Baliwag-style rolls. The recipe they follow is the same as the pan de leche, with the addition of milk of course.  

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The Daring Cooks: Patties

green and yellow zucchini, prosciutto, and cheese fritters

The Daring Cooks’ February 2012 challenge was hosted by Audax and Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness!  We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

The downloadable file of all the delicious recipes, useful info, and tips that Audax and Lis tirelessly prepared for us is here.

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