nice with a cup of hot jasmine tea
This is the easiest no bake dessert to make. They are good to snack on with a cup of hot tea or to eat as candy/dessert.
October 28, 2011
October 27, 2011
Povitica
Labels: dessert bread, Povitica, The Daring Bakers
with walnut filling
The Daring Bakers October 2011 challenge was Povitica hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is lovely to look at as to eat!
October 20, 2011
Toffee Apples and Pears
Labels: Fall treats, FoodFriday, fragrant pears, malted crisps, toffee apples
These crunchy Fall treats are a bit different from their American caramel apple cousins. The coating on these apples is hard caramel instead of the sticky chewy kind. I used mini apples that are a tad sour, they are really tiny at just a third the size of a medium apple...easier to sink my teeth into. I also coated with hard caramel and dipped the bottom in malted crisps one tiny pear called Fragrant Pear; it's almost like the Asian variety in texture and flavor. I love it more than the apples for the triple crunch and the pear is very sweet and juicy. ♥ ♥ ♥
October 16, 2011
Dark Rye Bread and Corned Beef Tongue
Labels: corn chowder, corned beef tongue, dark rye bread, sandwich
delicious with slices of warm corned beef tongue topped
with barbecue sauce, Dijon mustard, and creamy horseradish
Rye bread is not one of my favorites specially the sour dense variety but I was willing to give it a chance to wow me. I baked a small batch and surprisingly this time, it did. I used a 3 to 1 ratio of rye/bread flour with a rye sponge in place of sourdough starter. The dense dark bread has no flavorings nor seeds like caraway that in my opinion mask the earthy somewhat smokey flavor of rye flour. I love that it has a bit of chew and is sweetish too. I prefer the bread untoasted with just a little butter or duck liver paté and with corn chowder, but I love it even more with thick slices of corned beef tongue.