tag:blogger.com,1999:blog-28784736330005795942024-03-26T23:37:59.306-07:00Nads' Bakery<a href="http://www.nadsbakery.com" title="Nads' Bakery"><img src="http://farm3.static.flickr.com/2730/4119322036_5787ae1c1b_o.jpg" width="800" height="250" alt="Logo Banner II"></a>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-2878473633000579594.post-33325936507482850632010-11-09T23:49:00.000-08:002010-11-09T23:49:46.263-08:00The Bruxie Wafflette<div style="font-family: Verdana,sans-serif;">Wow... I can't believe it's been over two weeks since my last official post. I'm so sorry for being MIA this long. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">In my last post I mentioned Kelly, whom I work with. Well he and his partner, Dean Simon, have been working on a small project that has come to fruition with me as one of their... helpers. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvif38TFdPiQWmDE7eg0GMjhpdoGl1EIa51xxWuwbieTFxWu12_NpJPiLJljfkl2H0bIquntLhj7s-railcVRe9EHCyBKO_drujj0OEGIW1b_axgeGOHKncan73sCYjJ6DCqR0DBUfvRy/s1600/Kelly+and+Dean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvif38TFdPiQWmDE7eg0GMjhpdoGl1EIa51xxWuwbieTFxWu12_NpJPiLJljfkl2H0bIquntLhj7s-railcVRe9EHCyBKO_drujj0OEGIW1b_axgeGOHKncan73sCYjJ6DCqR0DBUfvRy/s320/Kelly+and+Dean.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="color: #666666; font-size: x-small;">(Kelly on Left, Dean on Right) </span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">It's a gourmet waffle sandwich concept in Old Towne Orange called <a href="http://bruxie.com/">Bruxie</a>.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliVPMnJcH9BjviNfrq8Es0Mg6by2PM4z2uLgQKENNB86N7QlaYGjDmqPh48BP2L6OvHq-xxdjn-0JeWiqKV7I7x3nN4a2bBnNcpl-wtHvxxxTWq61hAIqI0vhHZenbYS6Mh-dGAsYdDCO/s1600/bruxie+logo+lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliVPMnJcH9BjviNfrq8Es0Mg6by2PM4z2uLgQKENNB86N7QlaYGjDmqPh48BP2L6OvHq-xxdjn-0JeWiqKV7I7x3nN4a2bBnNcpl-wtHvxxxTWq61hAIqI0vhHZenbYS6Mh-dGAsYdDCO/s320/bruxie+logo+lg.jpg" width="320" /></a></div><br style="font-family: Verdana,sans-serif;" /><div style="font-family: Verdana,sans-serif;">Yesterday was our first day of being open and it was very different than what we were all expecting. One of the first things to happen.. channel 2 (CBS) showed up at the window to do an interview! Holy moly.. the story ran at 2PM then again at around 4:50PM. We were <i><b>slammed </b></i>all day long... LITERALLY. We went NON-STOP from 11am to 8pm when we completely ran out of everything. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">YUP. EVERYTHING. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">We've been getting some amazing comments on our <a href="http://www.facebook.com/BruxieWaffles">Facebook </a>and already an average of a 4 star rating on <a href="http://www.yelp.com/biz/bruxie-orange-3">Yelp</a>! Thanks to all the staff and crew.. we're settling into a rhythm and it's looking awesome.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49sfJ4yK0_FlxKSZNBWeQKyXYuGxY1eiWji79m69zVsV7rbmQ67Z6uxdw0vgTY1-DfKcy8Havs8fO9xDpyXCeiEVQjZiphz6fqoR40HtWCuFZ3SvSdlu5l-Z1nX91NoJhlAAoO_YnPltN/s1600/Crew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49sfJ4yK0_FlxKSZNBWeQKyXYuGxY1eiWji79m69zVsV7rbmQ67Z6uxdw0vgTY1-DfKcy8Havs8fO9xDpyXCeiEVQjZiphz6fqoR40HtWCuFZ3SvSdlu5l-Z1nX91NoJhlAAoO_YnPltN/s320/Crew.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I've been putting in a lot of hours into trying to aid in Bruxie's success so unfortunately for this blog, you readers, and ever so sadly... the Project Food Blog... this will have to take a backseat. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">The next challenge is a video and they've been more than gracious with the time frame. But... unfortunately, I just don't have time to make a video! C'est la vie. Just bad timing is all..</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">If you're in Orange County, especially in the Orange area, please come see us! We're located on 292 North Glassell Street. Check the website for the full menu. Oh and, I did all the food photography. =D</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVhfRsxtUqRqhLDCzG2gQug9C12dtdFjZbE6tL0rjx4xitbl5ruu-hbJwmYta9Mi2JPduQVN6Xie-O75QxrMRWuqhpvLUNQyPQHIOD49Kx4YrTDXy5d6WvUlFt-mIt5AamWWdcT5Fo_hZ/s1600/Bacon+and+Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVhfRsxtUqRqhLDCzG2gQug9C12dtdFjZbE6tL0rjx4xitbl5ruu-hbJwmYta9Mi2JPduQVN6Xie-O75QxrMRWuqhpvLUNQyPQHIOD49Kx4YrTDXy5d6WvUlFt-mIt5AamWWdcT5Fo_hZ/s320/Bacon+and+Cheese.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"> Cheesy Bruxie with Bacon</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXPqF-tKl0UhFaj5A2HMPJQmXhBSWv9X5faHAHDMLc6piUDYChfFz6KfaWZuHHBU1EEm42uwZwXYYcY7g1nCkUqF4w7xS8Ku6Z9SXtbDFM35_0kDg9kgUSq5oy4U1W83sxaCr6HE4xYnLC/s1600/Lemon+and+Berries+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXPqF-tKl0UhFaj5A2HMPJQmXhBSWv9X5faHAHDMLc6piUDYChfFz6KfaWZuHHBU1EEm42uwZwXYYcY7g1nCkUqF4w7xS8Ku6Z9SXtbDFM35_0kDg9kgUSq5oy4U1W83sxaCr6HE4xYnLC/s320/Lemon+and+Berries+2.jpg" width="317" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;">Lemon Cream and Berries </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBW-gowPWVnzLUQs4_mlwYVk9v0lkuWt8SXcO5WGS-C3BdaV9ZzU1WZJtErzpFbmnewYk8jN24ZjAdLc7SkhQ-dLS9d9BgO68daCqjneN7ML7Bu_POO0dI_qh5TVX3cJzA-cntrqLzNcLw/s1600/Mushroom+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBW-gowPWVnzLUQs4_mlwYVk9v0lkuWt8SXcO5WGS-C3BdaV9ZzU1WZJtErzpFbmnewYk8jN24ZjAdLc7SkhQ-dLS9d9BgO68daCqjneN7ML7Bu_POO0dI_qh5TVX3cJzA-cntrqLzNcLw/s320/Mushroom+2.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;">Mushroom, Arugula, and Goat Cheese </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCykMs7Fax6GgW0AL-5F6KLbX1b6b9MQ9uQLXUI6ep5NgfehclQLhGTcTbo9MMnKgWMTECfSAP5BDGkeW45SFpVkKLO-97GLMqTqjqbyx2UtJRmz3eukx8NYJv_ilq2K8dihqRpmT7kBPh/s1600/PB%2526J+Waffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCykMs7Fax6GgW0AL-5F6KLbX1b6b9MQ9uQLXUI6ep5NgfehclQLhGTcTbo9MMnKgWMTECfSAP5BDGkeW45SFpVkKLO-97GLMqTqjqbyx2UtJRmz3eukx8NYJv_ilq2K8dihqRpmT7kBPh/s320/PB%2526J+Waffle.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;">PB&J</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaP-204K_0AUoGs_3fEnxNgazyStpO63QgDXyQ8oWsTd5MjI-3jETjhwALaizopkN1HWpGrCupZK-IFLuCUipDGDUrCAxj-PbqL9FEGw1sT7uTbBncUV8-Vu_CK89gjW2nucBT6i5kPGIh/s1600/Prosciutto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaP-204K_0AUoGs_3fEnxNgazyStpO63QgDXyQ8oWsTd5MjI-3jETjhwALaizopkN1HWpGrCupZK-IFLuCUipDGDUrCAxj-PbqL9FEGw1sT7uTbBncUV8-Vu_CK89gjW2nucBT6i5kPGIh/s320/Prosciutto.jpg" width="260" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"> Prosciutto and Gruyere</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLnb8559BynZFHqIj5YlL9brMCvWXzukhsDKVx9FWwBGHc2PrxsLMXvbfY8ScMnQCTOrb96amLDzrK1-erj6RMj3ZDr03RzZui8XxPPEIO-naFELvYmhh_HI6_sQo3mJlelv76vqT4_Sb/s1600/Smoked+Salmon+Waffle_Folded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLnb8559BynZFHqIj5YlL9brMCvWXzukhsDKVx9FWwBGHc2PrxsLMXvbfY8ScMnQCTOrb96amLDzrK1-erj6RMj3ZDr03RzZui8XxPPEIO-naFELvYmhh_HI6_sQo3mJlelv76vqT4_Sb/s320/Smoked+Salmon+Waffle_Folded.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;">Smoked Salmon and Dill Cream Cheese with Sliced Persian Cumbers </div><div style="font-family: Verdana,sans-serif; text-align: center;">(One of my favorites!)</div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com30tag:blogger.com,1999:blog-2878473633000579594.post-50426413737716786672010-10-31T10:40:00.000-07:002010-10-31T10:41:27.108-07:00Happy Halloween!!!<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwDGkWCp6rYmXrb800FcXy7cj53K0nE9iMHe0tuAu-onZQH_HdRiUOZZiAiZbXIUUabcZUf7Jhh8ZZyMT0jSgj0uIslc6XcXSn7SiSqWDJbx148lP5oNSLfLF-CeWMyhcyAIe14WRQk53/s1600/=%3Futf-8%3FB%3FSU1HMDAzMjItMjAxMDEwMzEtMTAzOS5qcGc=%3F=-787109"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwDGkWCp6rYmXrb800FcXy7cj53K0nE9iMHe0tuAu-onZQH_HdRiUOZZiAiZbXIUUabcZUf7Jhh8ZZyMT0jSgj0uIslc6XcXSn7SiSqWDJbx148lP5oNSLfLF-CeWMyhcyAIe14WRQk53/s320/=%3Futf-8%3FB%3FSU1HMDAzMjItMjAxMDEwMzEtMTAzOS5qcGc=%3F=-787109" border="0" alt="" id="BLOGGER_PHOTO_ID_5534266746090345202" /></a></p>Be safe and have fun!!!!<br>Sent from my Verizon Wireless BlackBerryNads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com9tag:blogger.com,1999:blog-2878473633000579594.post-30828107960064097752010-10-24T08:39:00.000-07:002010-10-24T16:50:06.457-07:00This Just Ain't a Sweet Face, I Can Cook, Too!! ....(Kind of)<div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109088627/" title="Roasted Pepper Sandwich 2 by Nads' Bakery, on Flickr"><img alt="Roasted Pepper Sandwich 2" height="500" src="http://farm2.static.flickr.com/1072/5109088627_3133b86e73.jpg" width="409" /></a></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">I knew it. I just KNEW this was going to happen.</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">Continuing to advance in this competition I knew there would be some point I would have to cook or do something non-baking related. Lo and behold, I made it to the next round </span><span style="color: #999999; font-size: small;"><i>(thank you... seriously, from the bottom of my heart)</i></span><span style="font-size: small;">.</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">As I read carefully through the prompt, there was a sinking feeling that came over the pit of my stomach...</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><i><b>Challenge #6: Road Trip! </b></i></span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><i>For this challenge, you're tasked with creating a delicious meal that will travel well and still look great. From picnics and school lunches to bento boxes, or any other meal on the go, you need to whip up a entree, side, drink, and dessert to enjoy after hitting the road.</i></span></div><div style="color: red; font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="color: red; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><b>*Cue the horrifying screams of terror*</b></span><br />
<br />
<span style="font-size: small;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5110721113/" title="Horror by Nads' Bakery, on Flickr"><img alt="Horror" height="332" src="http://farm2.static.flickr.com/1097/5110721113_8f69a82b56.jpg" width="500" /></a></span><b> </b></span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">An entree, side, drink, and dessert??? Dessert was a piece of cake (hehe) but an entree? A side?? A DRINK?!? This being primarily a dessert blog you can imagine the whirlwind that was going on in my mind.</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109691888/" title="Meal to Go 4 by Nads' Bakery, on Flickr"><img alt="Meal to Go 4" height="500" src="http://farm5.static.flickr.com/4084/5109691888_8f92242936.jpg" width="414" /></a></span> </div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Thankfully, I have a great resource to turn to when it comes to food. I've mentioned before that I work with an extremely talented chef, named <a href="http://chefinnovations.com/">Kelly</a>, who is a restaurant consultant. When I told him my dilemma, his genius brought me a simple and easy yet delicious solution that even a cooking-phobic like me could execute.</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">The entree would be a sandwich.</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109693510/" title="Cookbook by Nads' Bakery, on Flickr"><img alt="Cookbook" height="332" src="http://farm2.static.flickr.com/1151/5109693510_35d803ca15.jpg" width="500" /></a></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">The side would be some quick pickles.</span><br />
<div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109096095/" title="Cookbook 2 by Nads' Bakery, on Flickr"><img alt="Cookbook 2" height="364" src="http://farm5.static.flickr.com/4106/5109096095_705dd4a2d0.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;"><b><br />
</b></span></div><div style="text-align: center;"><span style="font-size: small;"><b>Goat Cheese and Roasted Pepper Panini</b></span></div><div style="text-align: center;"><span style="font-size: small;">Makes 4 Panini.</span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">5 1/2 Ounces Goat Cheese (Softened at Room Temp)</span></div><div style="text-align: center;"><span style="font-size: small;">3 Green Onions (Trimmed, Half of the Green Tops, Finely Chopped)</span></div><div style="text-align: center;"><span style="font-size: small;">1 Tablespoon Italian Parsley (Chopped)</span></div><div style="text-align: center;"><span style="font-size: small;">1 Tablespoon Basil (Chopped)</span></div><div style="text-align: center;"><span style="font-size: small;">1 Garlic Clove (Small, Peeled and Finely Chopped)</span></div><div style="text-align: center;"><span style="font-size: small;">Salt and Freshly Ground Black Pepper</span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">2 Red Bell Peppers (Ripe)</span></div><div style="text-align: center;"><span style="font-size: small;">2 Tablespoons Extra-Virgin Olive Oil</span></div><div style="text-align: center;"><span style="font-size: small;">2 Tablespoons Lemon Juice</span></div><div style="text-align: center;"><span style="font-size: small;">2 Tablespoons Capers</span></div><div style="text-align: center;"><span style="font-size: small;">Small Pinch Hot Red Pepper Flakes</span></div><div style="text-align: center;"><span style="font-size: small;">4 Michette or Round rolls</span></div><div style="text-align: center;"></div><span style="font-size: small;"><br />
</span><br />
<div style="text-align: center;"><span style="font-size: small;"> <a href="http://www.flickr.com/photos/nadsbakery/5109677404/" title="Ingredients 2 by Nads' Bakery, on Flickr"><img alt="Ingredients 2" height="394" src="http://farm2.static.flickr.com/1234/5109677404_05ea357eec.jpg" width="500" /></a></span></div></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">Up above is the original recipe. Having forgotten to purchase some of the ingredients like basil and red pepper flakes I figured maybe I could wing some of the parts.</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">As much as I don't frequent cooking, one thing I really do appreciate about the art of cooking is the ability to wing it. With baking, you can't really do that. If you run out of sugar in the middle of making Swiss Meringue Buttercream it's not as simple as leaving it out and substituting with Honey or Brown Sugar. There's a chemistry behind all of the ingredients and you REALLY gotta know what you're doing.</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><b><br />
</b></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><b>Goat Cheese Mixture:</b></span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;">Put softened Goat Cheese, Green Onion, Garlic, Italian Parsley, Salt, and Pepper into a bowl and mix together well.</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">A quick trick on peeling Garlic:</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">Smash the unpeeled garlic with the side of a knife. Super easy!</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109698298/" title="Peeling Garlic by Nads' Bakery, on Flickr"><img alt="Peeling Garlic" height="500" src="http://farm5.static.flickr.com/4144/5109698298_f6107ee59b.jpg" width="277" /></a></span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109698468/" title="Goat Cheese Mixture 3 by Nads' Bakery, on Flickr"><img alt="Goat Cheese Mixture 3" height="500" src="http://farm2.static.flickr.com/1102/5109698468_3c3c879f79.jpg" width="256" /></a></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;">Refrigerate for several hours and bring to room temp before serving.</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><b>Roasted Bell Peppers:</b></span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">I decided to get one Red, one Yellow, and one Orange Peppers.</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
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<div style="text-align: center;"><span style="font-size: small;">Take the Bell Peppers and roast until the skins are blackened. If you don't have an open flame you can use the broiler. </span></div></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109679170/" title="Roasting Peppers by Nads' Bakery, on Flickr"><img alt="Roasting Peppers" height="353" src="http://farm5.static.flickr.com/4113/5109679170_cd74461a3b.jpg" width="500" /></a></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109082509/" title="Roasting Peppers 3 by Nads' Bakery, on Flickr"><img alt="Roasting Peppers 3" height="500" src="http://farm2.static.flickr.com/1234/5109082509_f4567f8d01.jpg" width="388" /></a></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;">Put into a bowl and cover so that it steams the Pepper.</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109081397/" title="Steaming by Nads' Bakery, on Flickr"><img alt="Steaming" height="332" src="http://farm2.static.flickr.com/1206/5109081397_4a82deec63.jpg" width="500" /></a></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">After 15 minutes peel the skins off as best as you can.</span><br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">Cut the tops off and take out the seeds then cut the Pepper into strips.</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5110780796/" title="Roasting Peppers 8 by Nads' Bakery, on Flickr"><img alt="Roasting Peppers 8" height="294" src="http://farm2.static.flickr.com/1351/5110780796_b514c0dcb9.jpg" width="500" /></a></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: small;">Add the Extra-Virgin Olive Oil, Lemon Juice, Capers, Red Pepper Flakes, and Capers and gently toss together.</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109084427/" title="Roasting Peppers 7 by Nads' Bakery, on Flickr"><img alt="Roasting Peppers 7" height="500" src="http://farm2.static.flickr.com/1171/5109084427_2102639af0.jpg" width="401" /></a></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><br />
</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><b>Building the Sandwich:</b></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><br />
</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;">I added Wild Arugula.</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5110795712/" title="Arugula by Nads' Bakery, on Flickr"><img alt="Arugula" height="332" src="http://farm2.static.flickr.com/1381/5110795712_ee8a4c67f1.jpg" width="500" /></a></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><br />
</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;">For the bread I used Ciabatta.</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109685756/" title="Sandwich Building by Nads' Bakery, on Flickr"><img alt="Sandwich Building" height="389" src="http://farm2.static.flickr.com/1225/5109685756_048e85ded9.jpg" width="500" /></a></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><br />
</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109699664/" title="Sandwich Building 5 by Nads' Bakery, on Flickr"><img alt="Sandwich Building
5" height="500" src="http://farm5.static.flickr.com/4110/5109699664_5179dd83cf.jpg" width="265" /></a></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><br />
</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109088213/" title="Roasted Pepper Sandwich by Nads' Bakery, on Flickr"><img alt="Roasted Pepper Sandwich" height="332" src="http://farm5.static.flickr.com/4145/5109088213_ddbbc552ff.jpg" width="500" /></a> </span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;">For the wrapping I used parchment paper. </span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109101401/" title="Sandwich Bag 7 by Nads' Bakery, on Flickr"><img alt="Sandwich Bag 7" height="500" src="http://farm2.static.flickr.com/1175/5109101401_ee43d45a9c.jpg" width="492" /></a></span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;">Tape together with masking tape. Regular scotch tape won't really work.</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><br />
</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;">Repeat to create a cover.</span></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5110814694/" title="Sandwich Bag 6 by Nads' Bakery, on Flickr"><img alt="Sandwich Bag 6" height="336" src="http://farm2.static.flickr.com/1074/5110814694_c177aa42f0.jpg" width="500" /></a></span></div><span style="font-size: small;"><br />
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<div style="text-align: center;"><span style="font-size: small;"><b>Italian-Style Garden Pickles</b></span></div><div style="text-align: center;"><span style="font-size: small;">Makes about 8 Cups</span></div><div style="text-align: center;"><span style="font-size: x-small;"><i style="color: #999999;">(I did about half this recipe) </i></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109694524/" title="Cookbook 3 by Nads' Bakery, on Flickr"><img alt="Cookbook 3" height="500" src="http://farm2.static.flickr.com/1095/5109694524_3704213583.jpg" width="496" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div></div><div style="font-family: Verdana,sans-serif; text-align: left;"><div style="text-align: center;"><span style="font-size: small;">I used Green Beans, Yellow Chiles, and Jalapenos.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109100207/" title="Cutting Green Beans by Nads' Bakery, on Flickr"><img alt="Cutting Green Beans" height="500" src="http://farm2.static.flickr.com/1057/5109100207_8bbf03ae4b.jpg" width="415" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109698600/" title="Chiles by Nads' Bakery, on Flickr"><img alt="Chiles" height="500" src="http://farm2.static.flickr.com/1170/5109698600_3f9792fa5c.jpg" width="414" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109678814/" title="Vegetables by Nads' Bakery, on Flickr"><img alt="Vegetables" height="332" src="http://farm2.static.flickr.com/1389/5109678814_ec9816d52c.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">Rosemary & Oregano.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109101675/" title="Herbs by Nads' Bakery, on Flickr"><img alt="Herbs" height="155" src="http://farm2.static.flickr.com/1177/5109101675_fb7596f5e1.jpg" width="500" /></a></span></div><span style="font-size: small;"> </span><br />
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</span></div><div style="text-align: center;"><span style="font-size: small;">Mix together in a bowl.</span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">In a pot add White Wine Vinegar, Water, Sugar, Salt, Black Peppercorns, Fennel Seeds, and Bay Leaves (I think it was supposed to be dried ones, oh well).</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109700056/" title="Pickle Mixture 2 by Nads' Bakery, on Flickr"><img alt="Pickle Mixture 2" height="500" src="http://farm2.static.flickr.com/1250/5109700056_2c31a02c4d.jpg" width="459" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5110336635/" title="Fennel Seeds by Nads' Bakery, on Flickr"><img alt="Fennel Seeds" height="158" src="http://farm5.static.flickr.com/4084/5110336635_c0a3e5d40f_m.jpg" width="240" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">Bring to a boil then down to a simmer for 3 minutes.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5110854162/" title="Pickle Mix by Nads' Bakery, on Flickr"><img alt="Pickle Mix" height="383" src="http://farm2.static.flickr.com/1130/5110854162_25036f36b0.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">Pour over the vegetables and herbs.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109700196/" title="Pickled Green Beans 6 by Nads' Bakery, on Flickr"><img alt="Pickled Green Beans 6" height="500" src="http://farm2.static.flickr.com/1110/5109700196_e722e85cc3.jpg" width="368" /></a></span></div><div style="text-align: center;"><span style="font-size: small;">Bring to room temp and store in the fridge up to a month. </span></div><div style="text-align: center;"><span style="font-size: small;">This is edible within the first few hours of chilling, but flavor improves over time.</span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">We had these awesome Le Parfait jars at our office so I used them.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109085333/" title="Pickled Green Beans by Nads' Bakery, on Flickr"><img alt="Pickled Green Beans" height="500" src="http://farm2.static.flickr.com/1353/5109085333_cf6f212882.jpg" width="413" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
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</span></div><div style="text-align: center;"><span style="font-size: small;"><b>Drinks </b></span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">I had some amazing Ginger Ale. Kelly had an idea to spice up the drink by adding some sort of fruit juice to it. It ended up being pears.</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">Since I didn't have a juicer I decided to puree it.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109699078/" title="Pear Puree by Nads' Bakery, on Flickr"><img alt="Pear Puree" height="229" src="http://farm5.static.flickr.com/4104/5109699078_66c6cf4b78.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;">Push through a fine sieve.</span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">It turned out fine but as soon as it was pureed it started turning brown! Next time, add lemon juice before pureeing!</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
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</span></div><div style="text-align: center;"><span style="font-size: small;"><b>Dessert</b></span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">I had some chocolate puff pastry left over from the <a href="http://www.nadsbakery.com/2010/10/joey-special-two-dessert-pizzas.html">last pizza challenge</a> so I decided to make Chocolate Palmiers. </span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5110897232/" title="Puff Pastry by Nads' Bakery, on Flickr"><img alt="Puff Pastry" height="323" src="http://farm2.static.flickr.com/1057/5110897232_71f50ec2f4.jpg" width="500" /></a></span> </div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">No need to reinvent the wheel when you don't have to.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109100967/" title="Palmier 5 by Nads' Bakery, on Flickr"><img alt="Palmier 5" height="500" src="http://farm2.static.flickr.com/1381/5109100967_fcde130fe2.jpg" width="200" /></a></span></div><div style="color: #999999; text-align: center;"><span style="font-size: small;"><i>(Try to make the folds as wide as possible. </i></span></div><div style="text-align: center;"><span style="font-size: small;"><i style="color: #999999;">This was too short so they came undone in the oven.) </i></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">Chill it in the freezer for about 20 minutes so it's easier to cut.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109682928/" title="Palmier by Nads' Bakery, on Flickr"><img alt="Palmier" height="307" src="http://farm2.static.flickr.com/1261/5109682928_3c2668b42c.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">Sprinkle with sugar.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109683196/" title="Palmier 2 by Nads' Bakery, on Flickr"><img alt="Palmier 2" height="344" src="http://farm2.static.flickr.com/1435/5109683196_31f0fe204a.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;">Bake at 425 degrees for 6 minutes then flip them over.</span></div><div style="text-align: center;"><span style="font-size: small;">Bake for another 6 minutes or until the center is baked.</span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;">To add something extra I dipped them in chocolate.</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109090405/" title="Palmier 3 by Nads' Bakery, on Flickr"><img alt="Palmier 3" height="332" src="http://farm2.static.flickr.com/1209/5109090405_99f73476e9.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
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<div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109689946/" title="Meal to Go by Nads' Bakery, on Flickr"><img alt="Meal to Go" height="303" src="http://farm2.static.flickr.com/1183/5109689946_6f7642837c.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">I had to work on Saturday so I packed everything up and took it to work.</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109092993/" title="Meal to Go 3 by Nads' Bakery, on Flickr"><img alt="Meal to Go 3" height="500" src="http://farm2.static.flickr.com/1183/5109092993_f40fbae5e9.jpg" width="332" /></a></span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">Our office is small and filled with lots of different kitchen supplies. The conference table is a kitchen table with a wooden block as the top. My desk is a stainless steel counter top, too. It's fun working with a chef.</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109097517/" title="Lunch 2 by Nads' Bakery, on Flickr"><img alt="Lunch 2" height="298" src="http://farm2.static.flickr.com/1163/5109097517_f9c1b789fd.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109696510/" title="Kelly by Nads' Bakery, on Flickr"><img alt="Kelly" height="500" src="http://farm2.static.flickr.com/1438/5109696510_84a6ab49ea.jpg" width="314" /></a></span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5110336385/" title="Pear Ginger Ale by Nads' Bakery, on Flickr"><img alt="Pear Ginger Ale" height="348" src="http://farm2.static.flickr.com/1334/5110336385_ae4cc211e6.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;">The Pear puree turned really brown but it tasted really good with the Ginger Ale. It mellowed out the intense Ginger. </span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5109698044/" title="Lunch 3 by Nads' Bakery, on Flickr"><img alt="Lunch 3" height="332" src="http://farm2.static.flickr.com/1218/5109698044_0194934d66.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">I must say... it wasn't as horrifying as I had imagined. A special thanks to Kelly: Thanks for your help in planning... and eating!</span></div></div><div style="font-family: Verdana,sans-serif; text-align: left;"></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com39tag:blogger.com,1999:blog-2878473633000579594.post-91767250082939737722010-10-17T07:31:00.000-07:002010-10-24T16:50:34.627-07:00The Joey Special: Two (Dessert) Pizzas!<div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5088802648/" title="Nutella and Peach Pizza 3 by Nads' Bakery, on Flickr"><img alt="Nutella and Peach Pizza 3" height="366" src="http://farm5.static.flickr.com/4085/5088802648_02974e0f75.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">In the end, it was more like two versions of the same dessert pizza and one experiment gone painfully, PAINFULLY wrong.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5088800704/" title="Nutella and Cherry Pizza 3 by Nads' Bakery, on Flickr"><img alt="Nutella and Cherry Pizza 3" height="365" src="http://farm5.static.flickr.com/4090/5088800704_aa83db3ce3.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">After getting over my utter shock and amazement of advancing to the next round <b><i><span style="font-size: x-small;"><span style="color: #999999;">(thank you guys again for your votes and support! I'm so honored to have made it to the top 72!)</span></span></i></b> I cemented my ideas for the next challenge:</div><div style="font-family: Verdana,sans-serif;"><b><br />
</b></div><div style="font-family: Verdana,sans-serif;"><i><b><span style="font-size: x-small;">Challenge #5: The Recipe Remix</span></b></i></div><div style="font-family: Verdana,sans-serif;"><i><span style="font-size: x-small;">...We're challenging each of you to put your own spin on the same recipe... <b><span style="background-color: yellow;">You'll be asked to put your own spin on </span><span style="background-color: yellow; color: #ff6600;">Pizza</span></b>. For the purpose of this contest and challenge, we are defining pizza as having a solid base, a sauce and at least one topping. </span></i></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">The first image that popped in my head was a <a href="http://www.nadsbakery.com/2010/07/fathers-day-fruit-tart.html">fruit tart</a> I've done in the past:</span></span></div><div style="font-family: Verdana,sans-serif;"><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4756376467/" title="Fruit Tart by Nads' Bakery, on Flickr"><img alt="Fruit Tart" height="318" src="http://farm5.static.flickr.com/4136/4756376467_493a486674.jpg" width="500" /></a></div></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/4756376467/" title="Fruit Tart by Nads' Bakery, on Flickr"></a> </span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">But a fruit tart? No, I needed something a bit more... non-conventional. The first place I turned to was my good friend <a href="http://www.pierreherme.com/index.cgi?&cwsid=2785ph0A000108ph8248554">Pierre </a>Herm</span>é<span style="font-size: small;">.</span><span style="font-size: small;"> </span><br />
<br />
<span style="font-size: small;">By friend I clearly mean book.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5089365360/" title="Book 2 by Nads' Bakery, on Flickr"><img alt="Book 2" height="500" src="http://farm5.static.flickr.com/4111/5089365360_2af99a1c2b.jpg" width="476" /></a></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I came across two "crusts" that I thought would make good bases for my dessert pizzas<span style="font-size: small;">: <b>1) Dacquoise</b> (p.39) and <b>2) Chocolate Puff Pastry</b> (p.245).</span></span><br />
<br />
<a name='more'></a><br />
<span style="font-size: small;"><span style="font-size: small;">The book says this about a dacquoise:</span></span><br />
<span style="font-size: small;"><span style="font-size: small;"> </span></span><i><span style="font-size: x-small;"><br />
</span></i><br />
<i><span style="font-size: small;"><span style="font-size: small;">"The name refers to both the dessert and the disks that sandwich the dessert's filling - is a delicacy that can be found in pastry shops all over France. Traditionally, it is made with almond flavored disks - the disks are a cross between a nut-speckled meringue and a cake - and filled with hazelnut flavored buttercream."</span></span></i><br />
<span style="font-size: small;"><span style="font-size: small;"> </span></span><br />
<div style="text-align: center;"><b><span style="font-size: small;"><span style="font-size: small;">Dacquoise</span></span></b></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">By Pierre Herme</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">1/3 cup (40g) Almond Meal/Flour</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">1/2 cup (50g) Hazelnut Meal/Flour</span></span></div><div style="color: #999999; text-align: center;"><span style="font-size: x-small;"><i>(try to get the ones without the skin)</i></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">3/4 cup (150g) Granulated Sugar</span></span></div><div style="color: #999999; text-align: center;"><span style="font-size: x-small;"><i>(Split into two: 1/4 cup [50g] and 1/2 cup [100g])</i></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">5 Large Egg Whites, At Room Temp</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">2/3 cup (80g) Hazelnuts, Toasted and Skinned <i><span style="color: #999999; font-size: x-small;">(I left this out)</span></i></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">1. Take parchment paper and draw a 6" circle using the bottom of a cake pan. FLIP IT OVER TO THE OTHER SIDE. Prepare a pastry bag (or heavy duty zip top bag) with a round tip.</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">2. In a bowl, combine the Almonds, Hazelnut, and 1/4 cup of the sugar.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"> <a href="http://www.flickr.com/photos/nadsbakery/5088197333/" title="Almond, Sugar, Hazelnuts by Nads' Bakery, on Flickr"><img alt="Almond, Sugar, Hazelnuts" height="316" src="http://farm5.static.flickr.com/4090/5088197333_284c0ec6fa.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">3. In a CLEAN bowl of a standing mixer whip whites until <a href="http://dictionary.reference.com/browse/opaque">opaque</a>. Rain in 1/2 cup sugar and whip until firm glossy peaks. </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088795778/" title="Stiff Peaks by Nads' Bakery, on Flickr"><img alt="Stiff Peaks" height="500" src="http://farm5.static.flickr.com/4152/5088795778_31f2093e3c.jpg" width="408" /></a> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">4. In another bowl gently mix the meringue with the almond/hazelnut/sugar mixture.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088796270/" title="Meringue Mix by Nads' Bakery, on Flickr"><img alt="Meringue Mix" height="400" src="http://farm5.static.flickr.com/4084/5088796270_5bf468be47.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">5. Pipe disks starting from the center out.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088198733/" title="Batter Piping by Nads' Bakery, on Flickr"><img alt="Batter Piping" height="436" src="http://farm5.static.flickr.com/4131/5088198733_2ba91bfa7f.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">6. Preheat the oven to 325 degrees. Dust with powdered sugar, wait 10 minutes, dust again, then wait 10 more minutes.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">7. Bake for 25-30 minutes until golden brown and firm to the touch.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">The original recipe called for bittersweet chocolate ganache but what better chocolate to go with hazelnut than Hazelnut Chocolate??? </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5089434448/" title="Nutella by Nads' Bakery, on Flickr"><img alt="Nutella" height="500" src="http://farm5.static.flickr.com/4145/5089434448_4eb1b9b942.jpg" width="377" /></a></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088798958/" title="Nutella Pizza by Nads' Bakery, on Flickr"><img alt="Nutella Pizza" height="284" src="http://farm5.static.flickr.com/4104/5088798958_072a3d9d2d.jpg" width="500" /></a></span></span></div><br />
<div style="text-align: left;"><br />
<span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">Topping: Cherries and peaches.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088201567/" title="Cherry Compote by Nads' Bakery, on Flickr"><img alt="Cherry Compote" height="500" src="http://farm5.static.flickr.com/4113/5088201567_3e96e7f07a.jpg" width="332" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">For the cherries I threw a pound of frozen cherries in a pot with about 1/4 cup of sugar, 1/4 cup water, 1/4 cup lemon juice and brought to a boil. Then I mixed 1 tablespoon of cornstarch with 1 tablespoon of orange liqueur and added it to the mix. Simmer for a minute or so. Cool and fish out the cherries.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088800408/" title="Nutella and Cherry Pizza 2 by Nads' Bakery, on Flickr"><img alt="Nutella and Cherry Pizza 2" height="329" src="http://farm5.static.flickr.com/4145/5088800408_4fd3f21708.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">I toasted some coconuts and tried using that as an extra topping.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088203051/" title="Nutella and Cherry Pizza 4 by Nads' Bakery, on Flickr"><img alt="Nutella and Cherry Pizza 4" height="332" src="http://farm5.static.flickr.com/4128/5088203051_4654fb223c.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">Kinda looks like cheese doesn't it?? It tasted better without.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">For the peach I sliced the peaches really thin and fanned it out. I did two layers of peaches then some toasted almond flour.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088802132/" title="Nutella and Peach Pizza 2 by Nads' Bakery, on Flickr"><img alt="Nutella and Peach Pizza 2" height="304" src="http://farm5.static.flickr.com/4104/5088802132_975e9a78f1.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">Onto the failed brilliant idea.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">I loved stuffed crust pizza when I was growing up so I thought it would be absolutely BRILLIANT to try to incorporate that into this challenge. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">The pizza would be S'Mores and the stuff oozing out the crust... MARSHMALLOWS!!! </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">The crust was chocolate puff pastry and I'll just say... this one I'll leave to Pierre.</span></span></div><div style="text-align: left;"><b><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></b></div><div style="text-align: center;"><b><span style="font-size: small;"><span style="font-size: small;">Chocolate Puff Pastry</span></span></b></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">By Pierre Herme</span></span></div><div style="text-align: center;"><i><b><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></b></i></div><div style="text-align: center;"><i><b><span style="font-size: small;"><span style="font-size: small;">The Dough</span></span></b></i></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">3 cups (420g) All Purpose Flour</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">3/4 cup Cold Water (plus a few more tablespoons)</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">2 teaspoons Salt</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">5 tablespoons (70g) Unsalted Butter, Melted and Cooled</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><i><b><span style="font-size: small;"><span style="font-size: small;">The Butter Packet</span></span></b></i></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">3 3/4 sticks (425g) Unsalted Butter, at room temp</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">1/2 cup (50g) Dutch-Processed Cocoa Powder, Sifted</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088194597/" title="Book by Nads' Bakery, on Flickr"><img alt="Book" height="298" src="http://farm5.static.flickr.com/4153/5088194597_ac4093e5f1.jpg" width="500" /></a></span></span><b><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></b></div><div style="text-align: center;"><b><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></b></div><div style="text-align: left;"><b><span style="font-size: small;"><span style="font-size: small;">The Dough</span></span></b></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">1. Put flour in a bowl and create a well. Mix the salt in the water until it dissolves then pour in well. Mix and when most of water is absorbed, add melted butter. Continue to mix.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088810670/" title="Chocolate Puff Pastry Dough by Nads' Bakery, on Flickr"><img alt="Chocolate Puff Pastry Dough" height="250" src="http://farm5.static.flickr.com/4153/5088810670_b7366069a2.jpg" width="500" /></a></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">Add little more water at a time if it's too dry and mix.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088902899/" title="Dough 2 by Nads' Bakery, on Flickr"><img alt="Dough 2" height="378" src="http://farm5.static.flickr.com/4152/5088902899_2814825f65.jpg" width="500" /></a></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">2. Knead into ball.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088790038/" title="Dough 3 by Nads' Bakery, on Flickr"><img alt="Dough 3" height="332" src="http://farm5.static.flickr.com/4106/5088790038_1527dd8e47.jpg" width="500" /></a></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">3. Form ball into 7"x7"-ish square </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088193361/" title="Dough 4 by Nads' Bakery, on Flickr"><img alt="Dough 4" height="418" src="http://farm5.static.flickr.com/4083/5088193361_ef577da074.jpg" width="500" /></a></span></span></div><div style="text-align: left;"><br />
<div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Wrap in plastic wrap and chill in fridge for <b style="background-color: yellow;">2 HOURS</b>.</span></span></div></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><br />
<b><span style="font-size: small;"><span style="font-size: small;">The Butter Packet</span></span></b></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">1. Take butter and beat in a standing mixer with a paddle attachment until smooth but not making it airy.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5089524650/" title="Cocoa Powder and Butter by Nads' Bakery, on Flickr"><img alt="Cocoa Powder and Butter" height="271" src="http://farm5.static.flickr.com/4108/5089524650_d04ca6b30e.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088792030/" title="Buttercream by Nads' Bakery, on Flickr"><img alt="Buttercream" height="500" src="http://farm5.static.flickr.com/4084/5088792030_afe6acbd21.jpg" width="332" /></a></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">2. Form into a square an inch smaller on both sides than the dough. </span></span><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088194985/" title="Butter and Dough by Nads' Bakery, on Flickr"><img alt="Butter and Dough" height="457" src="http://farm5.static.flickr.com/4085/5088194985_7e26a11165.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088793920/" title="Butter and Dough 3 by Nads' Bakery, on Flickr"><img alt="Butter and Dough 3" height="271" src="http://farm5.static.flickr.com/4145/5088793920_48808274fa.jpg" width="500" /></a></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Wrap in plastic wrap and chill in fridge for <b style="background-color: yellow;">2 HOURS</b>.<b> </b></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><b>The Turning </b>(%#@&!)</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">1. Roll out the dough roughly 7"x12" </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088195663/" title="Butter and Dough 2 by Nads' Bakery, on Flickr"><img alt="Butter and Dough 2" height="293" src="http://farm5.static.flickr.com/4125/5088195663_131ed674c4.jpg" width="500" /></a> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">Soften the butter with hands or rolling pin and make it about half the size of the dough.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">2. Fold over the half of the dough and seal in the butter.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088196381/" title="Dough Packet by Nads' Bakery, on Flickr"><img alt="Dough Packet" height="399" src="http://farm5.static.flickr.com/4129/5088196381_ca08d9598b.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">3. If butter and dough are still cold enough, do the first turn. If not, chill for <b style="background-color: yellow;">1 HOUR</b> then do the first turn.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><b><span style="font-size: small;"><span style="font-size: small;">TURN 1</span></span></b></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088211521/" title="Chocolate Puff Pastry - Turn 1 by Nads' Bakery, on Flickr"><img alt="Chocolate Puff Pastry - Turn 1" height="500" src="http://farm5.static.flickr.com/4152/5088211521_ae9eb36169.jpg" width="397" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Wrap in plastic wrap and chill in fridge for <b style="background-color: yellow;">2 HOURS.</b></span></span><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"> </span></span><b><span style="font-size: small;"><span style="font-size: small;">TURN 2</span></span></b></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088809976/" title="Chocolate Puff Pastry - Turn 2 by Nads' Bakery, on Flickr"><img alt="Chocolate Puff Pastry - Turn 2" height="500" src="http://farm5.static.flickr.com/4129/5088809976_aeeab55a8e.jpg" width="298" /></a></span></span></div></div><div style="font-family: Verdana,sans-serif;"><div style="text-align: center;"><span style="font-size: small;">Chill</span><span style="font-size: small;"><span style="font-size: small;"> for <b style="background-color: yellow;">2 HOURS.</b></span></span><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><br />
<b><span style="font-size: small;"><span style="font-size: small;">TURN 3</span></span></b></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088810104/" title="Chocolate Puff Pastry - Turn 3 by Nads' Bakery, on Flickr"><img alt="Chocolate Puff Pastry - Turn 3" height="421" src="http://farm5.static.flickr.com/4110/5088810104_67a8e46903.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Same as before. You can see the dough turning a little brown...</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><i><b>If the dough is cold enough you can do TURN 3 and 4 without chilling.</b></i> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;">Chill</span><span style="font-size: small;"><span style="font-size: small;"> for <b style="background-color: yellow;">2 HOURS.</b></span></span><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><b><span style="font-size: small;"><span style="font-size: small;">TURN 4</span></span></b></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088212061/" title="Chocolate Puff Pastry - Turn 4 by Nads' Bakery, on Flickr"><img alt="Chocolate Puff Pastry - Turn 4" height="500" src="http://farm5.static.flickr.com/4088/5088212061_1dbcd88aa6.jpg" width="297" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">A little more brown...</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;">Chill</span><span style="font-size: small;"><span style="font-size: small;"> for <b style="background-color: yellow;">2 HOURS.</b></span></span><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><b><span style="font-size: small;"><span style="font-size: small;">TURN 5</span></span></b></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088212261/" title="Chocolate Puff Pastry - Turn 5 by Nads' Bakery, on Flickr"><img alt="Chocolate Puff Pastry - Turn 5" height="500" src="http://farm5.static.flickr.com/4084/5088212261_2f364b4438.jpg" width="397" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Now, it's a lot brown.</span></span></div><div style="text-align: center;"></div><div style="text-align: center;"><span style="font-size: small;"><i><b>You can combine</b></i></span><span style="font-size: small;"><span style="font-size: small;"><i><b> TURN 5 & TURN 6 without chilling.</b></i></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;">Chill</span><span style="font-size: small;"><span style="font-size: small;"> for <b style="background-color: yellow;">2 HOURS.</b></span></span><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><b><span style="font-size: small;"><span style="font-size: small;">TURN 6</span></span></b></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5089567614/" title="Turn 6 by Nads' Bakery, on Flickr"><img alt="Turn 6" height="208" src="http://farm5.static.flickr.com/4113/5089567614_1ef56a788a.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Repeat.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;">Chill</span><span style="font-size: small;"><span style="font-size: small;"> for <b style="background-color: yellow;">6 HOURS.</b></span></span><span style="font-size: small;"><span style="font-size: small;"> Then use as desired.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><br />
<a href="http://www.flickr.com/photos/nadsbakery/5088798614/" title="Chocolate Puff Pastry 2 by Nads' Bakery, on Flickr"><img alt="Chocolate Puff Pastry 2" height="289" src="http://farm5.static.flickr.com/4153/5088798614_ec9edb1cf4.jpg" width="500" /></a></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088204737/" title="Brilliant Idea by Nads' Bakery, on Flickr"><img alt="Brilliant Idea" height="296" src="http://farm5.static.flickr.com/4145/5088204737_05f2a7700e.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088803796/" title="Brilliant Idea 2 by Nads' Bakery, on Flickr"><img alt="Brilliant Idea 2" height="333" src="http://farm5.static.flickr.com/4145/5088803796_efd9544e24.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Fingers crossed...</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088206225/" title="Brilliant Idea 3 by Nads' Bakery, on Flickr"><img alt="Brilliant Idea 3" height="267" src="http://farm5.static.flickr.com/4129/5088206225_a93cb1c939.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Nope. Oh well. Ganache!</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088206833/" title="Ganache by Nads' Bakery, on Flickr"><img alt="Ganache" height="339" src="http://farm5.static.flickr.com/4149/5088206833_9048de520a.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088207533/" title="Smores Pizza by Nads' Bakery, on Flickr"><img alt="Smores Pizza" height="452" src="http://farm5.static.flickr.com/4131/5088207533_5943e35d85.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088207929/" title="Marshmallow Fluff by Nads' Bakery, on Flickr"><img alt="Marshmallow Fluff" height="462" src="http://farm5.static.flickr.com/4149/5088207929_b9964dec6a.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">MmmmMmmm.. preservatives!</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088208367/" title="Smores Pizza 2 by Nads' Bakery, on Flickr"><img alt="Smores Pizza 2" height="483" src="http://farm5.static.flickr.com/4149/5088208367_2fe5a18425.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Looks like eggs.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088807056/" title="Smores Pizza 3 by Nads' Bakery, on Flickr"><img alt="Smores Pizza 3" height="323" src="http://farm5.static.flickr.com/4088/5088807056_f7a826a34a.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Torch, add Graham Cracker Crumbs and Voila! A hot mess.</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088808748/" title="Smores Pizza 6 by Nads' Bakery, on Flickr"><img alt="Smores Pizza 6" height="322" src="http://farm5.static.flickr.com/4124/5088808748_8c5223144d.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088809214/" title="Smores Pizza 7 by Nads' Bakery, on Flickr"><img alt="Smores Pizza 7" height="300" src="http://farm5.static.flickr.com/4108/5088809214_deacd8d5ce.jpg" width="500" /></a> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;">Taste? Not bad!</span></span><br />
<div style="text-align: left;"><br />
<div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088203511/" title="Nutella and Peach Pizza by Nads' Bakery, on Flickr"><img alt="Nutella and Peach Pizza" height="311" src="http://farm5.static.flickr.com/4085/5088203511_6affec9ba1.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088202071/" title="Nutella and Cherry Pizza by Nads' Bakery, on Flickr"><img alt="Nutella and Cherry Pizza" height="379" src="http://farm5.static.flickr.com/4087/5088202071_5d07e974b1.jpg" width="500" /></a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5088809624/" title="Smores Pizza 8 by Nads' Bakery, on Flickr"><img alt="Smores Pizza 8" height="275" src="http://farm5.static.flickr.com/4085/5088809624_1ff0342580.jpg" width="500" /></a></span></span></div></div></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"><br />
</span></span><br />
<div style="text-align: left;"><span style="font-size: small;"><span style="font-size: small;">It was extremely frustrating... but fun to explore my creativity. Hopefully, my efforts pay off! </span></span></div></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-size: small;"> </span></span><span style="font-size: small;"><span style="font-size: small;"><b style="background-color: yellow;"> </b></span></span></div></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com23tag:blogger.com,1999:blog-2878473633000579594.post-37156148761164549302010-10-12T07:41:00.000-07:002010-10-12T07:41:06.075-07:00VOTING IS OPEN!!!!<div style="font-family: Verdana,sans-serif;">VOTING IS OPEN FOR THE FOOD BLOG CHALLENGE #4!! PLEASE CLICK ON MY FACE TO THE RIGHT AND VOTE!!!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><span style="font-family: Verdana,sans-serif;">Did I mention it's my birthday today?? ;)</span>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com6tag:blogger.com,1999:blog-2878473633000579594.post-84432478919312819942010-10-10T07:49:00.000-07:002010-10-17T08:53:49.245-07:00Holy Pillows of Air, Batman!<div style="font-family: Verdana,sans-serif;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5067778358/" title="Macarons by Nads' Bakery, on Flickr"><img alt="Macarons" height="500" src="http://farm5.static.flickr.com/4083/5067778358_df40fe5b20.jpg" width="333" /></a> </div><br />
Parisian Macarons. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Oh, how I loathe... and love these airy, pillowy, and sugary delights.</div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">I've attempted to make these sweet sensations in the past and was met with more than frustrating results. For those of you who are familiar with my blog will recall not <a href="http://www.nadsbakery.com/2010/06/remember-what-i-said-about-conquering.html">one</a>, but <a href="http://www.nadsbakery.com/2010/06/disaster-period.html">two </a>failed attempts.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5067777940/" title="Vanilla Macaron 2 by Nads' Bakery, on Flickr"><img alt="Vanilla Macaron 2" height="376" src="http://farm5.static.flickr.com/4129/5067777940_caeb47d792.jpg" width="500" /></a> </div></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">For this week's challenge...<span style="color: black;"><br />
</span><br />
<span style="font-size: x-small;"><i><b>Challenge #4: Picture Perfect </b></i></span><br />
<span style="font-size: x-small;"><i><b>Sure, you can take a pretty picture. But your task here is to go above and beyond and use photography to create a step-by-step, instructional photo tutorial."</b></i></span><span style="color: black;"> </span><br />
<span style="color: black;"></span><br />
<div style="color: #999999;"><span style="font-size: x-small;"><i>(thank you all so much for voting!!! I'm truly shocked and honored to have made it this far!)</i> </span><span style="font-size: x-small;"> </span></div><br />
<span style="color: black;">...I thought I'd challenge myself a bit considering I often show a "step-by-step" & "how-to" through photography on a semi-regular basis.</span><br />
<br />
<span style="color: black;">First, a bit of clarification on the primary ingredient: Almond Flour/Meal. </span><br />
<br />
<div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067766490/" title="Blanched Almond Meal by Nads' Bakery, on Flickr"><img alt="Blanched Almond Meal" height="292" src="http://farm5.static.flickr.com/4124/5067766490_f003d62ae4.jpg" width="500" /></a> </span></div><span style="color: black;"><a name='more'></a> </span><br />
<span style="color: black;">After the first few trips to the grocery store and every other grocery-selling store out there I quickly found out who carried and didn't carry Almond Meal/Flour.</span><br />
<span style="color: black;"><br />
</span><br />
<div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067766912/" title="Blanched Almond Flour by Nads' Bakery, on Flickr"><img alt="Blanched Almond Flour" height="292" src="http://farm5.static.flickr.com/4088/5067766912_6a0cd5581a.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: black;"><i style="color: #999999;">(Yes, they're the same thing)</i></span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">One of those places I went to was Trader Joe's. I had called them to see if they had almond flour before I hassled myself in a pointless trip. </span></div><div style="text-align: left;"><b><span style="color: black;"><br />
</span></b></div><div style="text-align: left;"><i><span style="color: black;"><b>Me:</b> "Hi, do you guys carry almond flour?"</span></i></div><div style="text-align: left;"><i><span style="color: black;"><b>TJ Employee:</b> "Let me check... We have almond meal."</span></i></div><div style="text-align: left;"><i><span style="color: black;"><b>Me:</b> "They're the same thing!" <b style="color: #999999;">(Or so I thought)</b></span></i></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">I went across the street to discover that their "almond meal" looks like this:</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"></span><br />
<span style="color: black;"></span><br />
<span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067155759/" title="Almond Meal 2 by Nads' Bakery, on Flickr"><img alt="Almond Meal 2" height="292" src="http://farm5.static.flickr.com/4103/5067155759_05839288fa.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: black;"> </span></div><div style="text-align: left;"><br />
<br />
<span style="color: black;">The difference is clear right? One word was missing from the label on the bag and that magical word is <i><b>BLANCHED</b></i>.</span><br />
<br />
<div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067768012/" title="Almonds 2 by Nads' Bakery, on Flickr"><img alt="Almonds 2" height="292" src="http://farm5.static.flickr.com/4109/5067768012_9f1f7fa483.jpg" width="500" /></a></span><span style="color: black;"> </span></div><br />
<div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067156747/" title="Almonds 3 by Nads' Bakery, on Flickr"><img alt="Almonds 3" height="292" src="http://farm5.static.flickr.com/4140/5067156747_68f1d338d6.jpg" width="500" /></a></span><span style="color: black;"> </span></div></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">Almond Meal/Flour that is typically used in producing French Macarons are made with Blanched Almonds or Slivered Almonds.</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067154467/" title="Blanched Almonds by Nads' Bakery, on Flickr"><img alt="Blanched Almonds" height="292" src="http://farm5.static.flickr.com/4127/5067154467_de1fde4019.jpg" width="500" /></a></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: black;"> <a href="http://www.flickr.com/photos/nadsbakery/5067157277/" title="Blanched Almonds 2 by Nads' Bakery, on Flickr"><img alt="Blanched Almonds 2" height="292" src="http://farm5.static.flickr.com/4144/5067157277_e534569048.jpg" width="500" /></a></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067157607/" title="Blanched Almonds 3 by Nads' Bakery, on Flickr"><img alt="Blanched Almonds 3" height="292" src="http://farm5.static.flickr.com/4131/5067157607_507518c84c.jpg" width="500" /></a> </span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">Blanching is a process in which they remove the outer skin. This process will cost you somewhere around $6 or $7 more than the almond meal with the skin on.</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067158171/" title="Almonds 4 by Nads' Bakery, on Flickr"><img alt="Almonds 4" height="443" src="http://farm5.static.flickr.com/4153/5067158171_104a9f884d.jpg" width="500" /></a></span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">I've actually made them before with the skin-on almond meal and it does make a difference. Stick with the blanched stuff. That's what the pros use and my goal is try to stick with the most authentic method as much as monetarily possible.</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">On to the recipe.</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">In the other attempts at the macaron I used the same <a href="http://www.latimes.com/features/food/la-fo-macaronreca-20100401,0,5733855.story">recipe </a>which I got from an <a href="http://www.latimes.com/features/food/la-fo-macaron-20100401,0,6611000.story">LA Times article</a> in this past Easter. It was written by my favorite bakebook author, <a href="http://doriegreenspan.com/">Dorie Greenspan</a>. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067246595/" title="Dorie Greenspan by Nads' Bakery, on Flickr"><img 0);="" 0,="" alt="Dorie <span style=" color:="" height="500" rgb(0,="" src="http://farm5.static.flickr.com/4132/5067246595_242b42a090.jpg" width="333" /> </a></span></div><div style="text-align: center;"><span style="color: black;"><span style="color: #999999; font-size: x-small;"><i>(Taken from Dorie's Facebook Page)</i></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: black;">Her books are fabulous. She lives between two of her homes, one in New York and one in Paris. And... she's good friends with </span><a href="http://www.pierreherme.com/"><span style="color: black;">Pierre Herm</span>é</a><span style="color: black;">. If you don't know who he is, let's just say that he's a pastry god whose flour-coated shoes I am unfit to wipe. Actually, he's so good, I bet he doesn't even <i><b>get </b></i>flour on his shoes! Either way, I am unworthy.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067165769/" title="Raspberry Macaron 2 by Nads' Bakery, on Flickr"><img alt="Raspberry Macaron 2" height="278" src="http://farm5.static.flickr.com/4153/5067165769_b1edf0867e.jpg" width="500" /></a> </span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">In the recipe she states that the recipe is based from his book, "<a href="http://www.amazon.com/Macaron-French-Pierre-Herme/dp/B003XNE0ZC/ref=sr_1_1?ie=UTF8&s=books&qid=1286717288&sr=8-1">Macaron</a>." The link is correct... <i><b>IT'S IN FRENCH PEOPLE</b></i>. That's why this article is such a gem! Through Dorie we are able to take a sneak peak into the secrets of the macaron as done by the French.</span><br />
<br />
<span style="color: black;">Before I break everything down, I'd like to state that this was INCREDIBLY hard to make. It took me <b>SIX </b>attempts. <b>YES. SIX. </b></span></div><div style="text-align: left;"><span style="color: black;"><br />
</span><br />
<div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067780856/" title="Disasters 2 by Nads' Bakery, on Flickr"><img alt="Disasters 2" height="308" src="http://farm5.static.flickr.com/4091/5067780856_b2bf4a2222.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067780612/" title="Disasters 1 by Nads' Bakery, on Flickr"><img alt="Disasters 1" height="308" src="http://farm5.static.flickr.com/4108/5067780612_779d149478.jpg" width="500" /></a></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: black;">Each batch yielded 3-half sheet trays. That's a lot of friggin macarons. </span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">I could go on and on about what I did and what probably caused the cracks and blah blah blah but I'll spare you the extra text.</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;">I'll just say that there were a lot of scraps.</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067167919/" title="Mess Ups by Nads' Bakery, on Flickr"><img alt="Mess Ups" height="500" src="http://farm5.static.flickr.com/4085/5067167919_7e55fcb162.jpg" width="475" /></a><br />
<span style="font-size: x-small;"><i><span style="color: #999999;">(This is about </span><b style="color: #999999;">HALF</b><span style="color: #999999;">)</span></i></span><br />
</span></div><span style="color: black;"><br />
</span></div><div style="text-align: center;"><a href="http://www.latimes.com/features/food/la-fo-macaronreca-20100401,0,5733855.story"><b><span style="color: black;">BASIC PARISIAN MACARONS</span></b></a></div><div style="text-align: center;"><span style="color: black;">by Dorie Greenspan/<span id="goog_916520287"></span>Pierre Herm</span>é<span id="goog_916520288"></span></div><div style="text-align: center;"><span style="color: black;"><br />
</span><br />
<span style="color: black;">1/2 Cup (3-4 large) Egg Whites (Room Temp, Divided in Half)</span><br />
<span style="color: black;">Food Coloring (Optional)</span><br />
<span style="color: black;">1/2 Teaspoon Pure Vanilla Extract</span><br />
<br />
<span style="color: black;">1 1/2 Cups Blanched Almond Meal/Flour (5.3 oz)</span><br />
<span style="color: black;">1 1/3 Cups Powdered Sugar (5.3 oz)</span><br />
<br />
<span style="color: black;">3/4 Cup Granulated Sugar</span><br />
<span style="color: black;">3 Tablespoons Water<br />
</span></div><div style="text-align: right;"><span style="color: black;"><br />
</span><br />
<div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067315323/" title="Ingredients by Nads' Bakery, on Flickr"><img alt="Ingredients" height="442" src="http://farm5.static.flickr.com/4129/5067315323_43658fa329.jpg" width="500" /></a><br />
</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div></div><div style="text-align: left;"><span style="color: black;">After about 3 attempts this recipe wasn't quite working so I turned to the net for further guidance. I came upon <a href="http://www.davidlebovitz.com/">David Lebovitz's site</a> (an extremely talented baker as well as a good friend of Dorie's! I wonder if gifted pastry geniuses all hang out together...). He listed some resources and this <a href="http://www.myfoodgeek.com/2007/06/08/almost-foolproof-macarons/">"Almost Foolproof Macarons</a>" was one of them.</span><br />
<span style="color: black;"><br />
</span><br />
<span style="color: black;">The recipe looked almost exactly the same as Dorie's but with a slight exception: </span><br />
<br />
<div style="text-align: center;"><span style="color: black;"><b style="background-color: yellow;">4 more tablespoons of granulated sugar.<span style="background-color: white;"> </span></b></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: black;"><span style="background-color: yellow;"><span style="background-color: white;">Here's the breakdown <span style="font-size: x-small;"><i><span style="color: #999999;">(the method was slightly adapted to make it work for me and diverges somewhat from Dorie's)</span></i></span>: </span></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b><span style="color: black;"><span style="background-color: yellow;"><span style="background-color: white;">0.</span></span></span></b></div><div style="text-align: center;"><span style="color: black;"><span style="background-color: yellow;"><span style="background-color: white;"><a href="http://www.flickr.com/photos/nadsbakery/5067173405/" title="Stencil 2 by Nads' Bakery, on Flickr"><img alt="Stencil 2" height="255" src="http://farm5.static.flickr.com/4085/5067173405_ab712e4f28.jpg" width="500" /></a></span></span></span></div><div style="text-align: center;"><span style="color: black;"><span style="background-color: yellow;"><span style="background-color: white;">Stencil out 1 1/2" circles on parchment paper (3).</span></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>1.</b></div><div style="text-align: center;"><span style="color: black;"><span style="background-color: yellow;"><span style="background-color: white;"><a href="http://www.flickr.com/photos/nadsbakery/5067152453/" title="Egg Whites Divided by Nads' Bakery, on Flickr"><img alt="Egg Whites Divided" height="292" src="http://farm5.static.flickr.com/4085/5067152453_9140d77304.jpg" width="500" /></a></span></span></span></div><div style="text-align: center;"><span style="color: black;"><span style="background-color: yellow;"><span style="background-color: white;">Divide the Egg Whites. Add Vanilla (to the cup on the side).</span></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: black;"><span style="background-color: yellow;"><span style="background-color: white;"><a href="http://www.flickr.com/photos/nadsbakery/5067159917/" title="Almond Meal and Powdered Sugar 2 by Nads' Bakery, on Flickr"><img alt="Almond Meal and Powdered Sugar 2" height="356" src="http://farm5.static.flickr.com/4126/5067159917_d77655432e.jpg" width="500" /></a> </span></span><b style="background-color: yellow;"><span style="background-color: white;"> </span></b></span></div><div style="text-align: center;"><span style="color: black;"><span style="background-color: yellow;"><span style="background-color: white;"></span></span><b style="background-color: yellow;"><span style="background-color: white;"></span> </b>Sift the Almond Meal and Powdered Sugar together. Set aside.</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><b>2.</b><span style="color: black;"> </span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067168769/" title="Egg
Whites and Sugar by Nads' Bakery, on Flickr"><img alt="Egg Whites and Sugar" height="196" src="http://farm5.static.flickr.com/4113/5067168769_9e3ddf8c29.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: black;">In a standing mixer whip half the Egg Whites until foamy </span></div><div style="text-align: center;"><span style="color: black;">then rain in the Sugar.</span></div><div style="text-align: center;"><span style="color: black;">Whip until it holds soft peaks.</span></div><div style="text-align: center;"><span style="color: black;">Put the mixer on low while you wait for the Sugar to boil.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>AT THE SAME TIME...</b><span style="color: black;"> </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067780442/" title="Boiling Sugar 2 by Nads' Bakery, on Flickr"><img alt="Boiling Sugar 2" height="197" src="http://farm5.static.flickr.com/4126/5067780442_42c415816e.jpg" width="500" /></a> </span></div><div style="text-align: center;"><span style="color: black;">Bring Water and Sugar to a boil. </span></div><div style="text-align: center;"><span style="color: black;">Brush the sides with a brush and water.</span></div><div style="text-align: center;"><span style="color: black;">Once the Sugar mixture comes to 230 degrees, </span></div><div style="text-align: center;"><span style="color: black;">slowly pour into the beating Egg Whites. </span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067764372/" title="Stiff Peaks by Nads' Bakery, on Flickr"><img alt="Stiff Peaks" height="500" src="http://farm5.static.flickr.com/4133/5067764372_373cf40b16.jpg" width="327" /></a><br />
</span></div><div style="text-align: center;"><span style="color: black;">Beat until stiff peaks.</span><b><span style="color: black;"><br />
</span></b><br />
<b><span style="color: black;"><br />
</span></b></div><div style="text-align: center;"><b><span style="color: black;">3. </span></b></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067779812/" title="Mixing by Nads' Bakery, on Flickr"><img alt="Mixing" height="213" src="http://farm5.static.flickr.com/4113/5067779812_32b387a9a5.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: black;">Mix the Almonds, Powdered Sugar, Egg Whites, Vanilla, and Meringue.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067364155/" title="Dry, Egg Whites, and Meringue 4 by Nads' Bakery, on Flickr"><img alt="Dry, Egg Whites, and Meringue 4" height="334" src="http://farm5.static.flickr.com/4132/5067364155_e14844af63.jpg" width="500" /></a> </span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><b>4.</b></span></div><div style="text-align: center;"><span style="color: black;"><b> </b><a href="http://www.flickr.com/photos/nadsbakery/5067780054/" title="Pastry Bag 4 by Nads' Bakery, on Flickr"><img alt="Pastry Bag 4" height="204" src="http://farm5.static.flickr.com/4108/5067780054_f239ba6824.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: black;">Prepare a pastry bag with a round tip.</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><b><span style="color: black;">5.</span></b></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067168623/" title="Piping Batter by Nads' Bakery, on Flickr"><img alt="Piping Batter" height="500" src="http://farm5.static.flickr.com/4109/5067168623_bd773e242f.jpg" width="370" /></a></span></div><div style="text-align: center;"><span style="color: black;">Fill bag and pipe.</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"> </span></div><div style="text-align: center;"><b><span style="color: black;">6.</span></b></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067162113/" title="Batter
23 by Nads' Bakery, on Flickr"><img alt="Batter 23" height="500" src="http://farm5.static.flickr.com/4133/5067162113_91da5cf092.jpg" width="433" /></a></span><span style="color: black;"> </span></div><div style="text-align: center;"><span style="color: black;">Let dry until you can touch the batter with it not sticking to your hands.</span></div><div style="text-align: center;"><span style="color: black;">Put a fan on it to make it dry faster.</span></div><div style="text-align: center;"><span style="color: black;"><b>Preheat oven to 320 degrees, NOW.</b><br />
</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><b><span style="color: black;">7.</span></b></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067164803/" title="Ok Batch 3 by Nads' Bakery, on Flickr"><img alt="Ok Batch 3" height="326" src="http://farm5.static.flickr.com/4111/5067164803_c153c0c145.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: black;">Bake for about 15-18 minutes or until the bottoms are golden brown.</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><b>8. </b></span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067163849/" title="Filling by Nads' Bakery, on Flickr"><img alt="Filling" height="400" src="http://farm5.static.flickr.com/4149/5067163849_748bd63f7a.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: black;">Completely cool. Match similar sizes and fill with desired filling. </span></div><div style="text-align: center;"><span style="color: black;">I used a <a href="http://www.nadsbakery.com/2010/07/swiss-meringue-buttercream.html">Swiss Meringue Buttercream</a>.</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5068005562/" title="Raspberry Preserves by Nads' Bakery, on Flickr"><img alt="Raspberry Preserves" height="376" src="http://farm5.static.flickr.com/4110/5068005562_0dbc075670.jpg" width="500" /></a><br />
</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067775764/" title="Raspberry Filling by Nads' Bakery, on Flickr"><img alt="Raspberry Filling" height="500" src="http://farm5.static.flickr.com/4091/5067775764_2482791e67.jpg" width="493" /></a></span></div><div style="text-align: center;"><span style="color: black;">And added raspberry preserves to some of the buttercream.</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: center;"><b><span style="color: black;">9.</span></b></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067167567/" title="Macarons 3 by Nads' Bakery, on Flickr"><img alt="Macarons 3" height="227" src="http://farm5.static.flickr.com/4153/5067167567_032a2dbb05.jpg" width="500" /></a></span></div><div style="text-align: center;"><span style="color: black;">Sandwich together, place in an airtight container, </span></div><div style="text-align: center;"><span style="color: black;">and refrigerate for 24 hours before serving.</span></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black;"><br />
Depending on where you live, weather, oven, and a host of other variables my method might not work for you. That's why this simple recipe of only 6 ingredients will cost you an arm and a leg at places like Bouchon.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/4560052414/" title="Bouchon_Macarons by Nads' Bakery, on Flickr"><img alt="Bouchon_Macarons" height="500" src="http://farm4.static.flickr.com/3304/4560052414_2bd435a436.jpg" width="390" /></a> </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: black;"><b><br />
But when it works, it's beautiful!<br />
</b></span></div><div style="text-align: center;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5067167181/" title="Macarons 2 by Nads' Bakery, on Flickr"><img alt="Macarons 2" height="500" src="http://farm5.static.flickr.com/4144/5067167181_cdbd0414fd.jpg" width="455" /></a> </span><br />
<br />
<span style="color: black;">Good Luck!!!</span></div></div></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com37tag:blogger.com,1999:blog-2878473633000579594.post-71872692434654856782010-10-03T01:32:00.000-07:002010-10-10T21:28:04.543-07:00A Summer Night's Sugar Coma<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"> <a href="http://www.flickr.com/photos/nadsbakery/5046611682/" title="Good Luck by Nads' Bakery, on Flickr"><img alt="Good Luck" height="312" src="http://farm5.static.flickr.com/4089/5046611682_18eea2cf2e.jpg" width="500" /></a></span></div><br />
<span style="font-family: Verdana, sans-serif;">First, I'd like to thank everyone who voted for me for my <a href="http://www.nadsbakery.com/2010/09/bakla-who.html">Bakla-who?</a> entry. Please continue to vote for me in the <a href="http://www.foodbuzz.com/">Foodbuzz's</a> <a href="http://www.foodbuzz.com/project_food_blog">Project Food Blog</a> competition!!! </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">So, about the third challenge. Here's the prompt:</span><br />
<br />
<div style="font-family: Verdana,sans-serif;"><i><span style="font-size: x-small;">...the next challenge is to hold a party for your friends and family. Whether you're an experienced host or an entertaining newbie, get creative and <b style="background-color: yellow;">host a luxurious dinner party where your guests will discover new tastes and exotic flavors</b>. Share your hosting secrets with readers, like how to cook for a crowd, plan a menu, or involve guests in the prep.</span></i></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Wow... where to even begin.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5045977683/" title="Dinner Guests 2 by Nads' Bakery, on Flickr"><img alt="Dinner Guests 2" height="289" src="http://farm5.static.flickr.com/4151/5045977683_68849f6f87.jpg" width="500" /></a> </span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Well, let me start off by saying that this is the first "luxury" <b><i>anything </i></b>I've ever done or attempted to do let alone a dinner party. I learned a heck of lot about hosting a party. </span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The main thing? <i>It's hard, man.</i></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5045977009/" title="Flowers by Nads' Bakery, on Flickr"><img alt="Flowers" height="500" src="http://farm5.static.flickr.com/4131/5045977009_0f11116e1b.jpg" width="332" /></a> </span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In reading the challenge the first thing that came to my mind was, <i><b> </b></i></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><i><b>"I don't cook. How on earth am I going to throw a dinner party???"</b> </i> </span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Since my blog is primarily a dessert blog I asked permission to do a dessert menu and was granted. Heaven's to Betsy thank goodness! If I had to cook... I would have dropped out of the competition faster than you could say, "OH, heeeeeeell no!"</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5046601900/" title="Dinner Guests 3 by Nads' Bakery, on Flickr"><img alt="Dinner Guests 3" height="500" src="http://farm5.static.flickr.com/4145/5046601900_ef09685fbf.jpg" width="323" /></a> </span></div><div style="font-family: Verdana,sans-serif;"><br />
<a name='more'></a></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">After several days of agonizing over what to put on the menu I knew I had to keep some sort of a theme to help narrow down my options. It's been insanely hot here in Orange County this past week with 108 degree days to sudden down pours of rain where the sun was shining before, during, and after. Even though it's officially autumn it sure felt like the dead of summer... in Asia... with slightly less of the humidity. </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5046017841/" title="Dessert Menu 4 by Nads' Bakery, on Flickr"><img alt="Dessert Menu 4" height="336" src="http://farm5.static.flickr.com/4084/5046017841_9c35f90444.jpg" width="500" /></a></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In keeping with the running Summer theme this week I decided to do desserts with fruit. Feeling ambitious and excited for the challenge, I went with four courses with a small appetizer to start.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5046603692/" title="Dinner Guests 5 by Nads' Bakery, on Flickr"><img alt="Dinner Guests 5" height="318" src="http://farm5.static.flickr.com/4133/5046603692_7304b30057.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"><b style="color: orange;"><span style="color: black;">Here's my first tip:</span> PLAN</b><br />
<br />
Plan, PLAN YOUR BUTT OFF. The more preparation and planning that you can do, the less likely you'll forget a garnish or small details like plates and table cloth (Yes, I really did forget those. In my initial planning, anyway.). </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"></div><div style="font-family: Verdana,sans-serif; text-align: left;">Since my menu had 5 different items/dishes with several different components in each one I created myself an Excel spreadsheet of the different recipes and ingredients I would need.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5046252809/" title="Prep List by Nads' Bakery, on Flickr"><img alt="Prep List" height="368" src="http://farm5.static.flickr.com/4124/5046252809_6389fc5ae4.jpg" width="500" /></a></div></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">You (and the rest of mankind) are probably thinking, </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b><i>"Really?! A SPREADSHEET??? Is that really necessary??"</i></b></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">No, of course not. But it sure does help when you're trying to remember what goes with what and what's already been made and "wait.. do I have enough sugar at home??"</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;">I work with a really talented chef who is a <a href="http://chefinnovations.com/">restaurant consultant</a> and whenever he prepares dishes for his clients there is always a list of ingredients needed, a binder of recipes, plating specifications, and a production schedule to keep him as organized as possible. Believe me, it works.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5046606126/" title="Dinner Guests 8 by Nads' Bakery, on Flickr"><img alt="Dinner Guests 8" height="314" src="http://farm5.static.flickr.com/4087/5046606126_69d05e259f.jpg" width="500" /></a> </div></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Whether you're cooking for a small party of 4 or an entire restaurant, you have to know what you have, need to buy, what to prep days before, what to do on the day of, and get your timing down. And by timing I just mean to get everything done before your guests arrive. </span><br />
<br />
<span style="font-size: small;">It's easier said than done, my friends. </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Speaking of timing, here's my second tip:</b> <b style="color: orange;">ASK FOR HELP</b></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;">I did not plan well enough (shocking, I know after looking at my cool and fancy spreadsheet) because on the day of the party... I was scrambling. </span></span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;">The day of the party I got out of work later than I had anticipated and still had a crazy amount of things to finish up. As I was running around trying to finish everything I got a series of texts asking if I needed anything.</span></span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5046772088/" title="Texts by Nads' Bakery, on Flickr"><img alt="Texts" height="243" src="http://farm5.static.flickr.com/4133/5046772088_bbb6da5761.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;"> </span></span></span></div><div style="font-family: Verdana,sans-serif;"><br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;">I didn't want my guests to do anything. My goal was for them to have some good food and have a great time. But I was running on just a few hours of sleep and I needed help. The friends at the party are some of my favorite people and they came because they wanted to not only eat some free food but also because they care for me. Chances are, the private, "luxurious", and intimate parties you have at your home will be the same. So if you forgot ice... or you need an extra hand carrying groceries, your friends will help you. Don't feel like you have to do everything yourself... Like I did.</span></span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;"> </span></span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;"> </span></span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;">Everyone came on time and we started our dessert party. </span></span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><b>Which leads to my last tip: <span style="color: orange;">ENJOY THE PARTY WITH YOUR GUESTS</span></b></span></span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5046707060/" title="Dinner Guest Collage by Nads' Bakery, on Flickr"><img alt="Dinner Guest Collage" height="286" src="http://farm5.static.flickr.com/4124/5046707060_59cffee9d8.jpg" width="500" /></a> </span></span></span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><br />
</span></span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;">This is self explanatory. I couldn't do much of this myself because I went a bit overboard with the complexity of my desserts. In the end, the people are there to see you and the other people there. Sit down, relax and have great conversations.</span></span></span><br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><br />
</span></span></span><br />
<div style="text-align: center;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><b style="color: orange;">A Sweet Start</b><i> </i></span></span></span><br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><i>Coconut Macaroons with Bittersweet Chocolate Drizzle</i></span></span></span><br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><i></i></span></span></span></div></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="color: black;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/5047652748/" title="Coconut Macaroons by Nads' Bakery, on Flickr"><img alt="Coconut Macaroons" height="346" src="http://farm5.static.flickr.com/4090/5047652748_e302585144.jpg" width="500" /></a></span></span><br />
<br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><i><b><span style="color: orange;">ACT I</span></b> </i></span></span></span><br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><i>Meyer Lemon Mousse Made with Freshly Squeezed Meyer Lemons<br />
With a Tart Cherry Compote Garnished with Candied Meyer Lemon Zest</i></span></span></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5047027427/" title="Meyer Lemon Shooter by Nads' Bakery, on Flickr"><img alt="Meyer Lemon Shooter" height="346" src="http://farm5.static.flickr.com/4131/5047027427_9298a78d5a.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><b><span style="color: orange;">ACT II</span></b><br />
<i>Fresh Peach Tart Baked in a Buttery Tart Crust</i></span></span></span><br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><i>Topped with Homemade Streusel</i></span></span></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5047650174/" title="Peach Tart by Nads' Bakery, on Flickr"><img alt="Peach Tart" height="346" src="http://farm5.static.flickr.com/4126/5047650174_daf41d1a04.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><i><b><span style="color: orange;">ACT III</span></b></i></span></span></span><br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><i>Light & Fluffy Orange Chiffon Cake Layered with Vanilla Mousseline<br />
Glazed with a Zesty Orange & Grand Marnier Icing</i><br />
<a href="http://www.flickr.com/photos/nadsbakery/5046604090/" title="Orange Cake by Nads' Bakery, on Flickr"></a></span></span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><span style="color: orange;"><span style="color: black;"><a href="http://www.flickr.com/photos/nadsbakery/5047028793/" title="Orange Cake by Nads' Bakery, on Flickr"><img alt="Orange Cake" height="346" src="http://farm5.static.flickr.com/4084/5047028793_b85fcae04b.jpg" width="500" /></a> </span></span><b><span style="color: orange;"><br />
</span></b></span></span></span><br />
<br />
<span style="font-size: small;"><span style="color: orange;"><span style="color: black;"><b><span style="color: orange;">GRAND FINALE</span></b><br />
</span></span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><i>Heavenly Raspberry Frozen </i></span><span style="font-family: Verdana, sans-serif;"><i>Soufflé</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>With a Raspberry Puree & Whipped Cream</i></span></div><div class="MsoNormal" style="text-align: center;"><div style="color: black;"><span style="font-family: Verdana, sans-serif;"> <a href="http://www.flickr.com/photos/nadsbakery/5047029407/" title="Raspberry Souffle by Nads' Bakery, on Flickr"><img alt="Raspberry Souffle" height="346" src="http://farm5.static.flickr.com/4105/5047029407_7307c48db4.jpg" width="500" /></a></span></div><br />
<span style="font-family: Verdana, sans-serif;"><b><span style="color: orange;">A Bittersweet Ending</span></b><br />
</span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><i>Toasted Graham Cracker Crust with Bittersweet Ganache</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>And Toasted Marshmallow Fluff</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><a href="http://www.flickr.com/photos/nadsbakery/5047030011/" title="S'Mores by Nads' Bakery, on Flickr"><img alt="S'Mores" height="346" src="http://farm5.static.flickr.com/4109/5047030011_7c67fa12e1.jpg" width="500" /></a> </i></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><i><a href="http://www.flickr.com/photos/nadsbakery/5045984419/" title="S'Mores by Nads' Bakery, on Flickr"></a></i></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><i>(This one was a impromptu bonus for the chocolate lovers)</i></span></div><div class="MsoNormal" style="text-align: center;"><br />
<br />
</div><div class="MsoNormal" style="text-align: center;"></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Everyone had wonderful things to say and even though it was a lot of desserts in one sitting.. I have a pretty good feeling they left feeling satisfied from all of the sugar. </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><a href="http://www.flickr.com/photos/nadsbakery/5045983975/" title="Dinner Guests 9 by Nads' Bakery, on Flickr"><img alt="Dinner Guests 9" height="280" src="http://farm5.static.flickr.com/4149/5045983975_9d4729ef4c.jpg" width="500" /></a></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Their faces say it all.</span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana, sans-serif;"> </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="color: orange;"><span style="color: black;"></span></span></span></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com42tag:blogger.com,1999:blog-2878473633000579594.post-9025242945258646872010-09-27T21:11:00.000-07:002010-09-27T21:11:50.098-07:00Voting is Open for Project Food Blog #2!!!<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Voting is officially open for the second challenge! Please click on my face to the right and vote for me!!!</span>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com3tag:blogger.com,1999:blog-2878473633000579594.post-39490922313077444832010-09-26T09:59:00.000-07:002010-10-05T22:54:58.519-07:00Bakla-who?<div style="font-family: Verdana,sans-serif; text-align: center;"> <a href="http://www.flickr.com/photos/nadsbakery/5025972771/" title="Baklava 2 by Nads' Bakery, on Flickr"><img alt="Baklava 2" height="500" src="http://farm5.static.flickr.com/4083/5025972771_f92bdb0b2e.jpg" width="468" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Last week I entered myself in Foodbuzz.com's Project Food Blog at a chance to win $10,000 and a year long feature on their website. About 650 entries were submitted and... I'm advancing to the next round!! Thank you so much to all those that voted! I'm gonna need your help again starting tomorrow with this week's challenge.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">This week's challenge is tackling a classic dish from another culture. Something that is unfamiliar and out of your comfort zone. Because the French and Italian cuisine's are taken out of the options I was left with little.. but I guess that's where "going out of your comfort zone" comes in. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I thought about cooking food and not dessert. But let's face it, touching raw meat and sauteing of any kind is something that still freaks the bejesus out of me so that was just out of the question. For now, anyway. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Thinking about this challenge, for some reason I kept thinking about Baklava. Baklava is a Middle Eastern dessert made of nuts, phyllo dough, and a sweet syrup. Phyllo is Greek for "leaf" which the flaky layers of the crust resembles. In doing some research it appears to have its origin in the Ottoman Empire (this information I got from <a href="http://en.wikipedia.org/wiki/Baklava">Wikipedia</a>, which we all know can be inaccurate sometimes so take it as you will). </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025967607/" title="Rolled Baklava 3 by Nads' Bakery, on Flickr"><img alt="Rolled Baklava 3" height="428" src="http://farm5.static.flickr.com/4153/5025967607_0651c24913.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I don't know much about baklava. What I did know before doing a little bit of research was from two movies:</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025976623/" title="Aladdin 2 by Nads' Bakery, on Flickr"><img alt="Aladdin 2" height="296" src="http://farm5.static.flickr.com/4107/5025976623_b2fcd03b4e.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;">Aladdin</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">and</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025977669/" title="My Big Fat Greek Wedding 2 by Nads' Bakery, on Flickr"><img alt="My Big Fat Greek Wedding 2" height="285" src="http://farm5.static.flickr.com/4109/5025977669_deec1dc872.jpg" width="500" /></a> </div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5026593630/" title="My Big Fat Greek Wedding by Nads' Bakery, on Flickr"><img alt="My Big Fat Greek Wedding" height="273" src="http://farm5.static.flickr.com/4144/5026593630_f582affa04.jpg" width="500" /></a><br />
My Big Fat Greek Wedding</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
<a name='more'></a><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">A brief mention about baklava in both movies but for whatever reason the images from the movies appear in my brain whenever I hear "baklava".</div><div style="font-family: Verdana,sans-serif; text-align: left;"></div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5026583156/" title="Rolled Baklava 2 by Nads' Bakery, on Flickr"><img alt="Rolled Baklava 2" height="498" src="http://farm5.static.flickr.com/4084/5026583156_c18e8c3556.jpg" width="500" /></a> </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">What I did know about baklava is that it uses phyllo dough. You can buy a box of phyllo dough at the super market and this is a snap. But, to challenge myself I decided to make my own phyllo dough. I remember making it once in culinary school and let me tell ya, all I could remember was that it required about 5 people to make it.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">After some research online I found a <a href="http://www.grouprecipes.com/70242/homemade-phyllo-dough.html">phyllo dough recipe</a>. Seemed simple enough. Flour, salt, warm water, and oil.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">In a bowl I added the 2 2/3 cups of all purpose flour and 1 teaspoon of salt. I mixed that together then made a well in the center and added the 1/2 cup of warm water.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025972923/" title="Flour & Water Mix by Nads' Bakery, on Flickr"><img alt="Flour & Water Mix" height="300" src="http://farm5.static.flickr.com/4150/5025972923_ab393fe523.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I could already tell that it wasn't enough water. There were still a lot of dry flour left so I ended up adding about another 1/2 cup of water and kept kneading it in the bowl until it became a stiff dough. Then I kneaded in the 2 tablespoons of oil then formed it into a ball.<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025973235/" title="Dough Balls by Nads' Bakery, on Flickr"><img alt="Dough Balls" height="280" src="http://farm5.static.flickr.com/4108/5025973235_7c77061e11.jpg" width="500" /></a></div></div><div style="font-family: Verdana,sans-serif; text-align: left;"></div><div style="font-family: Verdana,sans-serif; text-align: left;">The I left it covered in a warm area for about 2 hours. The gluten in the flour makes the dough elastic and rubbery and resting it allows the dough to relax and become easier to handle.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">After resting, the dough was really soft to the touch. Then I divided the dough into fourths.<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025973507/" title="Dough Balls 2 by Nads' Bakery, on Flickr"><img alt="Dough Balls 2" height="257" src="http://farm5.static.flickr.com/4109/5025973507_484021184c.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I took out a piece of dough at a time and rolled it out with a little cornstarch as flat as I could get it.<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025958021/" title="Roll Out by Nads' Bakery, on Flickr"><img alt="Roll Out" height="263" src="http://farm5.static.flickr.com/4148/5025958021_bd9ef79d51.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Then that had to rest another 10 minutes or so, covered.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Now, here came the tricky part. Stretching out the dough.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The recipe said to use the back of your hands to stretch out the dough, much like how pizza dough is handled... but without tossing it up in the air. I tried doing that with the first one but it just didn't work. So what I ended up doing was pulling on the edges of each dough very gently until it became as thin as I could get it. But the only problem was...</div><div style="text-align: left;"><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025959967/" title="Stretched Out by Nads' Bakery, on Flickr"><img alt="Stretched Out" height="265" src="http://farm5.static.flickr.com/4108/5025959967_87a5b0d5ab.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">These huge blotches all throughout the dough. I think it was when I was initially adding the water in the beginning. It was too dry. If I had added all the water in at once and kneaded it I don't think this would have happened. Oh well, c'est la vie. The second one turned out much better.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025960833/" title="Stretched Out 2 by Nads' Bakery, on Flickr"><img alt="Stretched Out 2" height="258" src="http://farm5.static.flickr.com/4129/5025960833_59c2f444a3.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Still a little blotchy yes, but it got much thinner like "tissue paper" like the recipe described.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So from there I followed <a href="http://www.foodnetwork.com/recipes/alton-brown/baklava-recipe/index.html">Alton Brown's recipe for baklava</a>. Now, I know what you must be thinking, "Alton Brown?? He's not Turkish and DEFINITELY not Greek. How authentic is this so-called 'baklava'????" Surprisingly, a lot of the recipes I looked up for traditional baklava had very similar ingredients. The only thing I couldn't find was rose water. I think it would have elevated it to another level.. but alas, I had to use what I had.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The recipe called for pistachios, almonds, and walnuts but instead of walnuts, I used pecans. I roasted them and ground them in a food processor. Oh man, the smell was AMAZING!! Combined with the cinnamon and all spice... the kitchen smelled heavenly.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5026592606/" title="Nuts by Nads' Bakery, on Flickr"><img alt="Nuts" height="223" src="http://farm5.static.flickr.com/4129/5026592606_3db99496f6.jpg" width="500" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I used my homemade dough..<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5026578294/" title="Rolling by Nads' Bakery, on Flickr"><img alt="Rolling" height="500" src="http://farm5.static.flickr.com/4104/5026578294_16d2a9a928.jpg" width="375" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">.. and I used store bought phyllo dough.</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5025963449/" title="Phyllo Dough by Nads' Bakery, on Flickr"><img alt="Phyllo Dough" height="247" src="http://farm5.static.flickr.com/4105/5025963449_6853928976.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5026580774/" title="Alton's Baklava by Nads' Bakery, on Flickr"><img alt="Alton's Baklava" height="303" src="http://farm5.static.flickr.com/4145/5026580774_8a25921887.jpg" width="500" /></a></div></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Don't judge me!!! I needed some insurance that <b><i>something </i></b>was going to turn out edible!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">And these are the results:</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5026581436/" title="Rolled Baklava by Nads' Bakery, on Flickr"><img alt="Rolled Baklava" height="334" src="http://farm5.static.flickr.com/4124/5026581436_f8bcf5c12e.jpg" width="500" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5026585176/" title="Alton's Baklava 2 by Nads' Bakery, on Flickr"><img alt="Alton's Baklava 2" height="332" src="http://farm5.static.flickr.com/4092/5026585176_1d54641d0f.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">It was an EXTREMELY long process. Even after baking there's a syrup that must be made and soaked into the baklava. The homemade phyllo dough came out a bit thick and a little too crunchy but all in all it was a good attempt.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5026588386/" title="Baklava by Nads' Bakery, on Flickr"><img alt="Baklava" height="334" src="http://farm5.static.flickr.com/4113/5026588386_70523b4fb0.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">But next time, I'll have to try the rose water... and just buy the phyllo dough. This is one of those recipes where homemade doesn't necessarily equate to a better dish.</div></div></div></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com18tag:blogger.com,1999:blog-2878473633000579594.post-53962242750410789222010-09-23T22:22:00.000-07:002010-09-23T22:22:03.374-07:00Fun With Green Velvet Cupcakes<div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5019766362/" title="Green Velvet Cupcakes by Nads' Bakery, on Flickr"><img alt="Green Velvet Cupcakes" height="500" src="http://farm5.static.flickr.com/4149/5019766362_ea896411a9.jpg" width="423" /></a> </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Someone commissioned me to make about 80 Red Velvet Cupcakes where the colors of the party were green and brown. I tried using green food coloring instead of red and it worked pretty well. A small yet elegant decorative piece was added on top of each cupcake. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5019766670/" title="Green Velvet Cupcakes 2 by Nads' Bakery, on Flickr"><img alt="Green Velvet Cupcakes 2" height="500" src="http://farm5.static.flickr.com/4146/5019766670_5b8cfe6361.jpg" width="384" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I used fondant for the decoration but it wasn't a good idea. I had kept some left overs at home and even in the fridge the decorations absorbed all of the moisture from the cream cheese and melted all over the tops of the cupcakes. Maybe I'll try gum paste next time.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/5019162521/" title="Green Velvet Cupcakes 3 by Nads' Bakery, on Flickr"><img alt="Green Velvet Cupcakes 3" height="500" src="http://farm5.static.flickr.com/4129/5019162521_708e4fb7da.jpg" width="463" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I took these photos in an awful rush in the morning and I have to say.. they turned out very well! Natural lighting is always indeed the best when it comes to food photography. It was taken with my brand new Nikon 35mm f/1.8 lens. I still have to get used to it but it's definitely a change from my nifty fifty that I've had for over a year now. </div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com4tag:blogger.com,1999:blog-2878473633000579594.post-91244017460973828852010-09-20T20:29:00.000-07:002010-09-20T20:29:51.912-07:00VOTING IS OPEN!!!!<div style="font-family: Verdana,sans-serif;">Voting for the first challenge in the Project Food Blog is officially open.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">PLEASE click on the picture of me to the right and vote!! Or click <a href="http://www.foodbuzz.com/project_food_blog/challenges/1/view/450">here</a>.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span class="action-tips">The only way I can advance to the next challenge is with votes so please help!!!!!!</span></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com4tag:blogger.com,1999:blog-2878473633000579594.post-36443482961248291762010-09-18T21:22:00.000-07:002010-09-18T21:35:43.837-07:00So... What's This "Nads' Bakery" All About Anyway??<div style="font-family: Verdana,sans-serif;"><span style="color: #cccccc;"><span style="background-color: black;"></span> <span style="color: black;">Me. Plain and simple. </span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="color: #cccccc;"><span style="color: black;">That's the conclusion I came to after weeks of thinking, pondering, reflecting, and rethinking what the "hook" of my blog is.</span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="color: #cccccc;"><span style="color: black;">Before I continue I should probably explain why I've all of a sudden decided to unleash this sudden need to declare myself to you.</span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="color: #cccccc;"><span style="color: black;">Foodbuzz.com is having a contest called <a href="http://www.foodbuzz.com/project_food_blog">Project Food Blog</a> where over 1,800 food bloggers that are featured publishers on the website compete to see who has what it takes to be a food blogging star with a series of challenges to stretch our blogging skills.</span></span><br />
<br />
<div style="text-align: center;"><span style="color: #cccccc;"><span style="color: black;"><script src="http://www.foodbuzz.com/widgets/contestant/495.js" type="text/javascript">
</script> </span></span></div></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="color: #cccccc;"><span style="color: black;">The first challenge is to explain what defines me as a food blogger. Part of the prompt reads:</span></span></div><div style="font-family: Verdana,sans-serif;"><span style="color: #cccccc;"><span style="color: black;"><br />
</span></span></div><div style="font-family: Verdana,sans-serif;"><i><span style="color: #cccccc;"><span style="color: black;">"</span></span>Consider what makes your blog unique and sets you apart from other food blog brands: </i></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><i>is it your foolproof recipes, </i><span style="color: #e69138;"><b>NOPE</b></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><i>your mouthwatering photos,<b style="background-color: white; color: #e69138;"> </b></i><b style="background-color: white; color: #e69138;">Uhh Maybe</b><i><br />
</i></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><i>or your perspective on family meals? </i><span style="color: #e69138;"><b>DEFINITELY NOT</b></span><i><br />
</i></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><i>Write a post that comes from the heart and is true to you and your blog."</i></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Anyone who knows me well will tell you that sometimes I can be a little blunt. Often times I say things I probably shouldn't be saying. So maybe I shouldn't be saying this but... I <i><b>don't</b></i> have a hook. **GASP!!!!**</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">My blog doesn't have foolproof recipes that I've brilliantly come up with. It doesn't show hilarious photos of cakes with improper spelling. It doesn't show gorgeous photos of a beautifully decorated and well thought out table setting for a chocolate souffle.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I enjoy food. I enjoy taking photos of food. I enjoy sharing things I love with others... and food lets me do that. Whether it be a delicious meal I had or a wonderful recipe I discovered or me failing at a new recipe. Anything worth while in life is best enjoyed when sharing with other people. Haven't you ever watched something side-splittingly hilarious that you instinctively looked around hoping someone saw it too? </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">So this is me. Sharing with you my successes...</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4546001281/" title="Gianduja Ice Cream by Nads' Bakery, on Flickr"><img alt="Gianduja Ice Cream" height="500" src="http://farm5.static.flickr.com/4046/4546001281_8b9970dc6a.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4640636175/" title="Chocolate Macarons 3 by Nads' Bakery, on Flickr"><img alt="Chocolate Macarons 3" height="500" src="http://farm4.static.flickr.com/3361/4640636175_7fe09f07fd.jpg" width="379" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4631230730/" title="Jae 2 by Nads' Bakery, on Flickr"><img alt="Jae 2" height="417" src="http://farm5.static.flickr.com/4066/4631230730_203ae3f303.jpg" width="500" /></a> </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">...my utter failures...</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4690195664/" title="Cracked Out 2 by Nads' Bakery, on Flickr"><img alt="Cracked Out 2" height="343" src="http://farm5.static.flickr.com/4008/4690195664_c88e13101c.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4981566590/" title="Biscotti by Nads' Bakery, on Flickr"><img alt="Biscotti" height="500" src="http://farm5.static.flickr.com/4132/4981566590_fe886a8326.jpg" width="332" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">...and everything in between.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I'm a baker... photographer... and food blogger. And that's it.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="color: #cccccc;">(Entry #1 Ready, Set, Blog!)</span><br />
<div style="text-align: center;"><span style="color: #cccccc;"><br />
</span></div></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com7tag:blogger.com,1999:blog-2878473633000579594.post-55386561674274402292010-09-13T17:49:00.000-07:002010-10-05T22:55:52.836-07:00Disasters In Baking: Gluten-Free Baking<div style="font-family: Verdana,sans-serif;">Gluten-Free baking is something that's as foreign to me as attempting to backpack through Europe with only a napsack of clothes, one pair of shoes, a small sum of money, and the ability to say goodbye to any kind of good hygiene. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Alright, so maybe that's exaggerating just a little bit but I was just as clueless with all this gluten-free business.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">My friend, Hanna, has recently been on a gluten free kick. Not because she's allergic but due to health reasons. She loves carbs of all kinds, as do I. Seeing her in a pickle I decided to offer her a free baking session this past Saturday afternoon so that she could satisfy her longing for the delectable glutenous baked goods.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4980963905/" title="Hanna by Nads' Bakery, on Flickr"><img alt="Hanna" height="359" src="http://farm5.static.flickr.com/4153/4980963905_aef5d53a40.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">After tossing back and forth some gluten-free recipes we decided on a <a href="http://www.foodnetwork.com/recipes/cinnamon-sugar-teacake-recipe2/index.html">Gluten-Free Tea Cake</a> she found on Foodnetwork.com and a cornbread recipe that I found on a <a href="http://glutenfreegirl.blogspot.com/">gluten-free blog </a>that another friend had told me about. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4981569762/" title="Red Mill Products by Nads' Bakery, on Flickr"><img alt="Red Mill Products" height="500" src="http://farm5.static.flickr.com/4084/4981569762_8a1b6c1ac3.jpg" width="346" /></a> </div><div style="font-family: Verdana,sans-serif;"><br />
<a name='more'></a><br />
</div><div style="font-family: Verdana,sans-serif;">When Hanna and I went shopping at a nearby Henry's we discovered a whole world of gluten free mixes and products. As I scanned all of the different flours we would need for these two recipes like garbanzo bean flour, white rice flour, tapicoa flour, and sorghum flour I did the math in my head. It would cost about $50 just for the ingredients! The Xanthan gum alone cost about $13. If Hanna had to stay gluten free forever then I would have recommended she buy all of it. But, considering that she's not an avid baker like myself and she can once again join the rest of us carb-enthusiasts in another month, I recommended she just get the gluten-free flour. And instead of making the cornbread from scratch I thought we should try the mix that <a href="http://www.bobsredmill.com/">Bob's Red Mill</a> so ingeniously thought of already.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4980961395/" title="AP Flour by Nads' Bakery, on Flickr"><img alt="AP Flour" height="500" src="http://farm5.static.flickr.com/4153/4980961395_d39ab1e19b.jpg" width="303" /></a> </div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4981567522/" title="Cornbread Mix by Nads' Bakery, on Flickr"><img alt="Cornbread Mix" height="500" src="http://farm5.static.flickr.com/4090/4981567522_ea7d02fb34.jpg" width="313" /></a></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">We came back to her place and started on the tea cake.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4980965061/" title="Hanna 2 by Nads' Bakery, on Flickr"><img alt="Hanna 2" height="500" src="http://farm5.static.flickr.com/4103/4980965061_c52abb40b5.jpg" width="332" /></a> </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">The original recipe called for garbanzo bean flour. It was my idea to use the all purpose gluten-free flour so that she could use the rest of it in other baking. We also used corn oil instead of coconut oil and regular sugar instead of the evaporated cane juice. We followed the instructions.. almost to the T. We mixed and baked.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4981573560/" title="Tea Cake by Nads' Bakery, on Flickr"><img alt="Tea Cake" height="300" src="http://farm5.static.flickr.com/4150/4981573560_157202b61d.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">When it came out, it looked great! Or so we thought. We cut into it and...</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4981575372/" title="Tea Cake 2 by Nads' Bakery, on Flickr"><img alt="Tea Cake 2" height="300" src="http://farm5.static.flickr.com/4132/4981575372_c908bbc59d.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">... the center was a gelatinous block. It tasted fine but it looked more like what Koreans call dduk. A sweet rice snack/dessert that's made by smashing rice together.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">The second attempt was the cornbread. Just add milk, eggs, and butter to the mix and that was it! It said to mix with an electric mixer for about 30 seconds but we didn't have one handy and the mixture was already super thick. Hanna had a great idea to add some corn and thank goodness we did.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4980967605/" title="Cornbread by Nads' Bakery, on Flickr"><img alt="Cornbread" height="500" src="http://farm5.static.flickr.com/4109/4980967605_b620d333d4.jpg" width="332" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">You know it's a bad sign when you look inside the oven and even after about half way through the baking and the batter has not moved at all.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">It was as dry as a rock. This was a complete mystery to me. There were no substitutions. Straight forward. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I felt so bad! My friends look to me to be the "expert" in all things baking and when something turns out really bad like this.. I feel like a failure. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Maybe I'll do some more research next time. But for now... gluten-free baking and all of its different flours and strange ingredients will remain a mystery to me. Who knows when I'll be brave enough to venture out into that rocky terrain again.</div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com7tag:blogger.com,1999:blog-2878473633000579594.post-5526531445689730032010-09-11T20:40:00.000-07:002010-09-11T20:48:52.503-07:00Disasters In Baking: Almond and Chocolate Chunk Biscotti<span style="font-family: Verdana,sans-serif; font-size: small;"></span><br />
<div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/4981000101/" title="Biscotti 2 by Nads' Bakery, on Flickr"><img alt="Biscotti 2" height="358" src="http://farm5.static.flickr.com/4133/4981000101_8c56b61513.jpg" width="500" /></a></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Every once in a while I get complacent in my baking and decide to venture out into the unknown to tackle something unfamiliar. It can't be <i>that </i>hard... right??</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">There are great benefits to brave the uncharted territories of the vast world of pastries: a great sense of pride and accomplishment. But the downside.. is when it goes horribly awry. It just plain stinks.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I attempted at 3 different recipes today that failed.. pretty miserably. Did you catch that? THREE. </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Oi.. the bruised ego. Thankfully, I'm surrounded by encouraging friends who don't expose me for the fraud that I am, but who say, "It's ok! It's not... <i>that </i>bad!"</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The first attempt... an Almond and Chocolate Chunk Biscotti recipe in the book <a href="http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1284262484&sr=8-1">Ready for Dessert by David Lebovitz</a>.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The recipe is simple enough. Whip the eggs, vanilla, and sugar until it gets pale. Add flour (I substituted half of the AP Flour for Whole Wheat Flour) and baking powder to the egg mixture and mix well by hand then add toasted almonds and chocolate last. In the original recipe it calls for huge 1/2" pieces of chocolate. I didn't have huge pieces of chocolate so I decided to use chocolate chips. Lucky for me, in the side notes on variations it said I can substitute chips for the chunks. So I did. I divided the logs into two and baked it for about 20 minutes.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">When I went to cut the logs to bake it a second time the logs of biscotti were bleeding chocolate out the yin yang. It had so much chocolate in it, I couldn't see the whites of the cookie that's so clearly shown in the photo in the book. </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/nadsbakery/4981566590/" title="Biscotti by Nads' Bakery, on Flickr"><img alt="Biscotti" height="500" src="http://farm5.static.flickr.com/4132/4981566590_fe886a8326.jpg" width="332" /></a></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Maybe I'm missing something. I just don't know what it is. </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><span style="font-family: Verdana,sans-serif; font-size: small;">The other two recipes... well, they require a bit more explanation and details of the recipe/execution gone wrong so I will elaborate in the next post. Until then, dear friends, stare at the photos above in amazement, like I do, wondering... </span><br />
<br />
<span style="font-family: Verdana,sans-serif; font-size: small;">"What the hell is that?!"</span>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com9tag:blogger.com,1999:blog-2878473633000579594.post-55919675005678788802010-09-06T22:21:00.000-07:002010-09-11T20:43:24.205-07:00Tartine's Almond Rochers<div style="font-family: Verdana,sans-serif;">The moving/settling in is nearly complete. My room is finally neat and tidy and my mind is finally starting to feel more at ease. This is good news because now I can return my focus back to what's really important... baking!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4966817990/" title="Almond Rochers 3 by Nads' Bakery, on Flickr"><img alt="Almond Rochers 3" height="354" src="http://farm5.static.flickr.com/4107/4966817990_2e27c415d4.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I was at a bookstore looking for a gluten-free baking book in preparation for a baking session I'll be having this weekend with a friend of mine that can't eat flour at the moment. Unfortunately, I couldn't find one in the store. I was browsing around the cookbooks section and stumbled on a bakebook I've been eying for a really long time but never got around to getting. It's called <a href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508/ref=sr_1_1?ie=UTF8&s=books&qid=1283835015&sr=8-1">Tartine</a>. From the moment I picked up the book I knew it was something special. It's a bakery up in San Fransisco that I've never heard of but there was just something about it that grabbed my attention.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">So, with the 40% coupon I was ready to use for the gluten-free baking book... was used on Tartine. I also got <a href="http://www.amazon.com/Modern-Baker-Time-Saving-Techniques-Cookies/dp/B003R4ZIAI/ref=sr_1_1?s=books&ie=UTF8&qid=1283835212&sr=1-1">The Modern Baker</a> which was in the bargain books section for... get this... $5.99. That was another book I was eying for a while too. I walked out of there with 2 books for $30. Needless to say I was ecstatic.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4966807482/" title="Tartine Cookbook by Nads' Bakery, on Flickr"><img alt="Tartine Cookbook" height="351" src="http://farm5.static.flickr.com/4129/4966807482_8940577e40.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Today, I thought I'd attempt at something in one of the books I bought and I was looking through Tartine, I found a recipe that was pretty dang easy: the Almond Rochers recipe. With only 5 ingredients and an approximate time of about 30 minutes.. I was sold.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b>Almond Rochers</b></div><div style="font-family: Verdana,sans-serif; text-align: center;">Yields about 30</div><div style="font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif; text-align: center;">4 oz (1 cup + 2 TBSP) Sliced Almonds, toasted and cooled, then broken into small pieces</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">2 Large Egg Whites (room temperature)</div><div style="font-family: Verdana,sans-serif; text-align: center;">4 oz (1 cup) Powdered Sugar</div><div style="font-family: Verdana,sans-serif; text-align: center;">Pinch Salt</div><div style="font-family: Verdana,sans-serif; text-align: center;">1/2 tsp Vanilla Extract</div><div style="font-family: Verdana,sans-serif; text-align: center;">2-3 tsp Coffee Extract (Trablit), Optional </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">First, toast the almonds in a 350 degree oven for about 10 minutes or until it gets golden brown.<br />
<a href="http://www.flickr.com/photos/nadsbakery/4966208145/" title="Almonds by Nads' Bakery, on Flickr"><img alt="Almonds" height="500" src="http://farm5.static.flickr.com/4083/4966208145_3552266923.jpg" width="332" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
<a name='more'></a></div><div style="font-family: Verdana,sans-serif; text-align: center;">Prepare a double boiler by simmering water in a pot large enough to fit a stainless steel bowl or the bowl of your standing mixer. </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Pour the egg whites, powdered sugar, and salt into the stainless steel bowl and mix well with the whip attachment.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4966808526/" title="Egg Whites with Sugar by Nads' Bakery, on Flickr"><img alt="Egg Whites with Sugar" height="500" src="http://farm5.static.flickr.com/4111/4966808526_bcba6c34f6.jpg" width="404" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif; text-align: center;">Place the bowl in the boiler and heat the mixture until it's warm/slightly hot to the touch. </div><div style="font-family: Verdana,sans-serif; text-align: center;"><b style="color: red;">NOTE</b>: In the book it says to make sure NOT to let the bowl touch the water... but I immerse it and I've never had a problem. Just make sure to watch it.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Whip the mixture until stiff peaks form.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4966812762/" title="Stiff Peaks by Nads' Bakery, on Flickr"><img alt="Stiff Peaks" height="500" src="http://farm5.static.flickr.com/4132/4966812762_6271496163.jpg" width="378" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Add in the sliced almonds and vanilla. DO NOT add it before it's whipped!</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">I wanted it to add a bit more flavor so I added about 1 tsp of Trablit, a coffee extract.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4966210287/" title="Trablit by Nads' Bakery, on Flickr"><img alt="Trablit" height="500" src="http://farm5.static.flickr.com/4106/4966210287_dda9f1235f.jpg" width="362" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">It turns out it wasn't enough so I suggest either 2 tsp or even 1 tablespoon. But this isn't in the original recipe. I added that in there to give it a hint of coffee flavor.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Mix thoroughly and spoon or pipe them out about 1 inch in diameter.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4966814466/" title="Batter by Nads' Bakery, on Flickr"><img alt="Batter" height="337" src="http://farm5.static.flickr.com/4148/4966814466_79f01319de.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">In the book they piped it which made it look a lot more impressive but it's not necessary. To save time and more dish washing I just used 2 spoons to scoop. One to scoop and the other to scrape off. </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Prop the door to the oven with a wooden spoon and bake at 350 degrees for about 15-20 minutes.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4966212201/" title="Wooden Spoon by Nads' Bakery, on Flickr"><img alt="Wooden Spoon" height="500" src="http://farm5.static.flickr.com/4152/4966212201_6da7a3ca31.jpg" width="332" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif; text-align: center;">The outside will be hard but the inside will feel a bit soft. Let cool for about 5 minutes then transfer onto a cooling rack. Otherwise, it might get soggy.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Unlike Parisian Macarons, these meringue-type cookies are supposed to crack so don't freak out if it starts to look something like an aftermath of a devastating earthquake. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4966816758/" title="Almond Rochers by Nads' Bakery, on Flickr"><img alt="Almond Rochers" height="332" src="http://farm5.static.flickr.com/4092/4966816758_cba593636c.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">It wasn't as yummy as I was expecting it to be. But I think it's partly because I didn't put enough coffee extract in (I was really looking for a strong coffee taste) as well as the almond slices being too big. That might just be my own preference but next time I think I'll either chop them smaller (I just used my hands to break it up) or try ground almonds. And... maybe drizzle on some chocolate. Chocolate makes everything better. =D<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4966213835/" title="Almond Rochers 2 by Nads' Bakery, on Flickr"><img alt="Almond Rochers 2" height="306" src="http://farm5.static.flickr.com/4113/4966213835_50117c891b.jpg" width="500" /></a> </div></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">All in all, a great simple recipe that I will most likely do again.. with my own adjustments mentioned earlier. I've never made meringue with powdered sugar before. It's good to know!<br />
<br />
Oh yeah.. hope you all had a wonderful Labor Day! I know I did. </div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com9tag:blogger.com,1999:blog-2878473633000579594.post-5138883657881922382010-09-02T16:53:00.000-07:002010-09-11T20:51:14.310-07:00Saguaro Syrup Cupcakes<div style="font-family: Verdana,sans-serif; text-align: center;"> <a href="http://www.flickr.com/photos/nadsbakery/4952182505/" title="Saguaro Syrup by Nads' Bakery, on Flickr"><img alt="Saguaro Syrup" height="322" src="http://farm5.static.flickr.com/4125/4952182505_cbd6e0a55f.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">The saguaro (pronounced sa-wir-ral, like you're trying to say swirl but with a sa in the front) syrup is similar to maple syrup except not so insanely sweet. It's like caramelized sugar that's almost too caramelized. There's a slight bitter aftertaste to it but also very delicious. It's also loaded with fiber!<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4952182927/" title="Saguaro Syrup 3 by Nads' Bakery, on Flickr"><img alt="Saguaro Syrup 3" height="500" src="http://farm5.static.flickr.com/4112/4952182927_fef85cf678.jpg" width="387" /></a> </div> </div><div style="font-family: Verdana,sans-serif; text-align: left;"></div><div style="font-family: Verdana,sans-serif; text-align: left;">As I mentioned in the previous post, this syrup is expensive. I was doing some research and came upon a site called <a href="http://www.acaciart.com/about.html">Acacia Artisans</a> that sold it. For a 1.5oz bottle it's $18.55 and for a 8 oz bottle it's $75.55. On the website there is a description of the syrup:</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.acaciart.com/galleries/rose/r701l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="http://www.acaciart.com/galleries/rose/r701l.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="color: #666666; font-size: xx-small;">Taken from http://www.acaciart.com</span></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
<a name='more'></a></div><div style="font-family: Verdana,sans-serif; text-align: left;"><i>"Saguaro Syrup - Bahidaj Sitol. For the Tohono O’odham – the People of the Desert – the saguaro cactus is an honored relative. The towering cactus provides for the physical and spiritual sustenance of the people. The saguaro fruit ripens during the hot months of June and July and is hand harvested just before the torrential monsoon rains using a traditional picking stick up to fifteen feet high made of saguaro ribs. Traditionally, the fruit is made into syrup and the tiny black seeds and saffron like pulp are sun dried. <br />
<br />
Thick and mahogany colored, this is the most rare of the world's fruit syrups. It is made from hand harvested saguaro fruit and cooked slowly over mesquite fires. The unusual, deep flavor is both sweet and smoky. Saguaro syrup can be used in a similar manner as the finest aged balsamic vinegars. It is excellent as a glaze, garnish or drizzled over fresh fruit or ice cream."</i></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I found a cake recipe that used maple syrup. Since the consistency of it was similar, I figured I could just switch out the maple for the saguaro. <a href="http://www.grouprecipes.com/18417/maple-syrup-cake.html">The original recipe </a>called for 3/4 cup of syrup so I decided to cut the recipe in half considering I only had about 1 cup.<i> </i></div><div style="font-family: Verdana,sans-serif; text-align: left;"><i><br />
</i></div><div style="font-family: Verdana,sans-serif; text-align: left;">Sounds easy enough right? Not really. If you look at the original recipe it says to blend the butter, eggs, syrup, sugar, and vanilla together. This was strange to me because I've only seen one other cake recipe that didn't cream the butter and sugar together first before adding the eggs. I went with my gut and just creamed the butter and sugar together.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4952776094/" title="Sugar and Butter by Nads' Bakery, on Flickr"><img alt="Sugar and Butter" height="362" src="http://farm5.static.flickr.com/4103/4952776094_56123e4fc0.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Then I added the egg.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4952776804/" title="Egg by Nads' Bakery, on Flickr"><img alt="Egg" height="500" src="http://farm5.static.flickr.com/4108/4952776804_592bb7442a.jpg" width="332" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Then the syrup and vanilla. I mixed those together as well as it would mix. It ended up being kinda chunky but I figured it would ok once I added the flour.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I added the flour (I used whole wheat all purpose flour), baking powder, salt, and instead of walnuts I used almond meal (I sifted it all before hand).</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Batter looked pretty... but just a little wet still. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4952778256/" title="Cupcakes by Nads' Bakery, on Flickr"><img alt="Cupcakes" height="332" src="http://farm5.static.flickr.com/4137/4952778256_f211d5ccb2.jpg" width="500" /></a> </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">It made me a bit nervous and thought about adding a bit more flour, but decided against it. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I waited anxiously by the oven door. One mistake was I kept opening and closing the oven door to check if it was done. Much like a sensitive souffle, it sunk because of the drop in temperature! Once they were done... pretty much all of them had sunken in.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4952186717/" title="Cupcakes 2 by Nads' Bakery, on Flickr"><img alt="Cupcakes 2" height="326" src="http://farm5.static.flickr.com/4100/4952186717_21c9dae15b.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">After letting it cool, I took one and took a huge whiff of it in my nostrils. Oh my word.. it smelled good. I tried some... and it tasted really good too! All I could taste was the syrup which was exactly what I wanted. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I had enough syrup to make one more batch and since the first batch only yielded about 6 I decided to use up the last of the syrup. But when I went to go measure out the ingredients early the next day, I realized that I accidentally ended up using HALF of the flour it had called for! That's what happens when you try to adjust a recipe in your head!<br />
<br />
<span style="color: red;">NOTE: </span>Always write down what you're doing and read CAREFULLY! I've messed up so many recipes because I don't read it carefully first... and I try doing the math in my head.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">So if you're wondering why I don't have a recipe for the cupcake it's because I don't know what I really ended up using. Because I wasn't sure what I had done, I tried adding a bit more almond meal to make it more firm since the first batch had so little structure to it. But the second batch...</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4952766770/" title="Cupcake by Nads' Bakery, on Flickr"><img alt="Cupcake" height="315" src="http://farm5.static.flickr.com/4110/4952766770_2187885e13.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Looks pretty but it was really, I mean, <i>really </i>dense. So much so it was more like a bran muffin than a fluffy cupcake. Even for that recipe I'm not sure what I did because after adding the flour the batter was so thick I used the rest of the syrup (there was only about 2 tablespoons left of it anyway) to try to loosen it up. So I didn't even get a chance to make an icing for it too. I didn't want to put something too overwhelming like cream cheese on it or something too sweet like buttercream so I just left it plain.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4952175051/" title="Cupcakes 3 by Nads' Bakery, on Flickr"><img alt="Cupcakes 3" height="263" src="http://farm5.static.flickr.com/4103/4952175051_e39b16c619.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">With only a cup of the most expensive ingredient I've ever bought (that is, most expensive per ounce) I managed to mess up in both attempts! Talk about frustrating!! <br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4952767608/" title="Cupcakes 4 by Nads' Bakery, on Flickr"><img alt="Cupcakes 4" height="198" src="http://farm5.static.flickr.com/4107/4952767608_de529bc84d.jpg" width="500" /></a> </div></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Thankfully, a couple of my friends bought some too and one of them is willing to sell me the remainder of what she has. Hopefully, I'll be able to have one more shot and making this first ever (at least to my knowledge) saguaro syrup cupcake!</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com7tag:blogger.com,1999:blog-2878473633000579594.post-77514820443059417072010-08-31T19:06:00.000-07:002010-08-31T19:06:58.247-07:00Arizona Mission Trip - Part III<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="http://arizona-cactus.com/wp-content/uploads/fruit%20cactus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="font-family: Verdana,sans-serif;">Some of you know that I recently came back from a mission trip from Arizona. We stayed on the Tohono O'odham reservation in Sells partnering with a missionary couple who live right on the reservation.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Among many of the blessings I've received one thing I was able to take away this year was something unique to the Tohono O'odham Native Americans. It's called Saguaro Syrup made from the flower that blossoms on the Saguaro cacti. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4946434865/" title="tucson-saguaro-cactus by Nads' Bakery, on Flickr"><img alt="tucson-saguaro-cactus" height="240" src="http://farm5.static.flickr.com/4108/4946434865_d8e90cd62f_m.jpg" width="160" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="color: #666666; font-size: xx-small;">Taken from http://ablogtoread.com</span></div><div style="font-family: Verdana,sans-serif;"><br />
Making the syrup is not only a crazy long process but it's not done by a lot of people anymore. The lovely lady who made it, Liz, told us very briefly about the process which starts with her waking up at around 3 or 4 in the morning to drive out to Tucson (which is about an hour away from Sells) to harvest the fruit. <a href="http://www.saguaro-juniper.com/i_and_i/cacti/saguaros/harvest/saguaro_fruit.html">Here </a>is a bit more detailed description of the fruit and the processing of it.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="http://arizona-cactus.com/wp-content/uploads/fruit%20cactus.jpg" imageanchor="1"><img border="0" src="http://arizona-cactus.com/wp-content/uploads/fruit%20cactus.jpg" /></a></div><div class="separator" style="clear: both; color: #666666; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: xx-small;">Taken from http://arizona-cactus.com/</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">The fruit is harvest using this really long wooden tool. The Saguaro cacti are pretty tall so it's not a matter of simply picking the fruit off.</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"> </div><div style="text-align: center;"><a href="http://amazingarizona.com/wp-content/uploads/attractions/environment/images/SaguaroFruit.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://amazingarizona.com/wp-content/uploads/attractions/environment/images/SaguaroFruit.gif" /></a></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="color: #666666; font-size: xx-small;">Taken from http://amazingarizona.com</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"> </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">If I remember correctly, after the fruit is harvested, Liz takes the fruit mashes it and boils it with water for about a few hours. Then she strains it and boils the remaining liquid for a few more hours until it becomes a syrup. </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Because this old tradition is becoming more and more sparse Liz charges about $40 for a pint. That's right... A PINT. And that's a cheaper price. A local gift shop sells it for $10 an ounce.... AN OUNCE. But because of the recession, they've lowered it down to $8. Yeah.. pretty insane. Liz was kind enough to let some of us have it for $25. My first thought when a friend talked about buying it to help support Liz (who was going through some financial difficulty) was, "OooOoOooooH!!! Maybe I can make cupcakes or cookies out of it!!"</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4946429725/" title="Seguaro Syrup 2 by Nads' Bakery, on Flickr"><img alt="Seguaro Syrup 2" height="500" src="http://farm5.static.flickr.com/4154/4946429725_2a8a5c0550.jpg" width="412" /></a></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">One pint is not nearly enough to be experimenting with, let me just tell you right now. It's over if you mess up even once. So you can imagine the stress I was under to not only create something absolutely delicious but also not screw up in the process.</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4946434753/" title="Me and Liz by Nads' Bakery, on Flickr"><img alt="Me and Liz" height="500" src="http://farm5.static.flickr.com/4115/4946434753_9c30e4bace.jpg" width="405" /></a> </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Let me spare you the suspense.. I messed up... TWICE!!! And now I don't have any more of the syrup to try again. </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">More on my attempts at making the first ever Saguaro Cupcakes next time. Sorry to break up the flow but my room is still a huge mess and the house is under constant fixing. Thanks for understanding!!!</div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com0tag:blogger.com,1999:blog-2878473633000579594.post-22156522836909343252010-08-24T09:50:00.000-07:002010-08-24T09:50:01.071-07:00In Transition<span style="font-family: Verdana,sans-serif; font-size: small;"></span><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">It feels like it's been forever since I last posted. </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Our family in transition right now. This is what my room looked like last night:</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20L7CUyF21Bl5qAE4VzLvOUZyIujC-SC2lMJSg0zpnokwtxbynpPvQ1SevJHEBa2lybyI3UZrsSDvSdFtNv4IggvsrLtmmPMnmr8PXRaik9G_WVsvnch1yf21nET1nnoLjgsR1a9BP-pW/s1600/IMG00195-20100823-1809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20L7CUyF21Bl5qAE4VzLvOUZyIujC-SC2lMJSg0zpnokwtxbynpPvQ1SevJHEBa2lybyI3UZrsSDvSdFtNv4IggvsrLtmmPMnmr8PXRaik9G_WVsvnch1yf21nET1nnoLjgsR1a9BP-pW/s320/IMG00195-20100823-1809.jpg" /></a></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">So you can imagine why I haven't been blogging let a lone having time to bake. I forgot how hard it is to move. The good news is that the kitchen is much, much bigger in our new home so I will be back pumping out more desserts than you can handle! But in the meantime, please be patient with me! </span></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com4tag:blogger.com,1999:blog-2878473633000579594.post-38893511455411019052010-08-18T21:15:00.000-07:002010-08-18T21:17:10.133-07:00Arizona Mission Trip - Part II<div style="font-family: Verdana,sans-serif;"> A big chunk of the activities we did in Arizona during the VBS (Vacation Bible School) is to put on fun skits that will not only grab the attention of the kiddies but also teach them a fundamental element of the Bible and God.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Each of us were in charge of a skit. One guess to what the subject was for mine...</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">That's right... dessert!!!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">The skit was actually about a Master Pastry Chef (played by me) and her two apprentices.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4896355035/" title="Pastry Chef Skit by Nads' Bakery, on Flickr"><img alt="Pastry Chef Skit" height="500" src="http://farm5.static.flickr.com/4121/4896355035_2232078a10.jpg" width="430" /></a></div></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-small;"><span style="font-size: xx-small;">(I'm handing them big chunks of chocolate. We were pretending during this practice but made some out of butcher paper.)</span></span><br />
<span style="font-size: x-small;"><span style="font-size: xx-small;"> </span></span></div><div style="font-family: Verdana,sans-serif;">The Master Pastry Chef was the chef of a world famous chocolate bakery and she hand selected two apprentices to take under her wing. I even brought my chefs coats and the hats I used to wear when I was in culinary school. Oh man, wearing that jacket in the 104 degree weather was NOT fun. But I think the kids got a kick out of it.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">The apprentices get three tasks: </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">1. Chop a HUGE bar of chocolate into little itty bitty pieces.</div><div style="font-family: Verdana,sans-serif;">2. Melt all the chocolate chopped the previous day.</div><div style="font-family: Verdana,sans-serif;">3. Make a beautiful chocolate cake.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">After each task, the Master says that if they have any questions or need help that she's available. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Each step of the way both apprentices mess up but one always goes back to the Master to ask questions and the other tries to figure it out herself. In the end the apprentice who always goes to the Master to ask questions makes the most gorgeous chocolate cake! </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4896952170/" title="Fake Chocolate Cake 2 by Nads' Bakery, on Flickr"><img alt="Fake Chocolate Cake 2" height="500" src="http://farm5.static.flickr.com/4137/4896952170_a91a169b7f.jpg" width="339" /></a> </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">While the other...</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4906091481/" title="April's Cake by Nads' Bakery, on Flickr"><img alt="April's Cake" height="500" src="http://farm5.static.flickr.com/4134/4906091481_3de386b4c1.jpg" width="460" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">The moral of the story? God is like the Master Pastry Chef, He gives us certain tasks to do but He never tells us we have to do it alone. In fact, when we go to Him for help or with questions He often equips us to do more than we ever thought possible.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">It was a fun skit. We had some great actors!</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">But those roses/flowers.. man it took forever!!!</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4896355533/" title="Paper Flowers by Nads' Bakery, on Flickr"><img alt="Paper Flowers" height="371" src="http://farm5.static.flickr.com/4101/4896355533_bccd1db4e4.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">We had to paint butcher paper, cut the paper, then make them one by one. It's almost as labor intensive as sugar roses! But it looked so beautiful! Another team mate and I worked really hard on it and we were very proud of it.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4906694784/" title="Master Pastry Chef and her Apprentices by Nads' Bakery, on Flickr"><img alt="Master Pastry Chef and her Apprentices" height="500" src="http://farm5.static.flickr.com/4137/4906694784_30e9a044d2.jpg" width="317" /></a></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com3tag:blogger.com,1999:blog-2878473633000579594.post-53957204943885272762010-08-15T23:13:00.000-07:002010-08-15T23:16:55.826-07:00Arizona Mission Trip - Part I<div style="font-family: Verdana,sans-serif;">Ahh.. lovely Southern California. It's definitely home sweet home to me.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">We flew in last night from the crazy hot state of Arizona. As much as I was excited to leave the weather behind, it was just the opposite feeling of leaving the people there. There's one particular teen that I will miss dearly.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">A small group of us (all women and all who are my very close friends) went to a small city called Sells that's about 1 hour outside of Tucson. The Native Americans that live there are of the Tohono O'odham nation. For the past 10 years or so our church has been sending a team out each summer to do what's called a VBS, Vacation Bible School, where we sing songs, do skits with messages from the Bible at it's core, and crafts.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Arizona had some of the most beautiful sunsets and skies I've ever seen. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4896948898/" title="Four Clouds by Nads' Bakery, on Flickr"><img alt="Four Clouds" height="341" src="http://farm5.static.flickr.com/4101/4896948898_5fee665381.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I'm sure California has beautiful clouds but there's too many things off in the horizon that get in the way. The sunset was absolutely gorgeous. Right as it sets all of the orange and reds get reflected onto the clouds and it seriously looks like something out of a painting. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">One of the ladies, Annette, from the church where we held our VBS took us out to lunch at the town's only shopping center. There was a new cafe called the <a href="http://www.desertraincafe.com/www.desertraincafe.com/Welcome.html">Desert Rain Cafe</a> that opened up that was serving the traditional Tohono O'odham meal.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4896950418/" title="Menu by Nads' Bakery, on Flickr"><img alt="Menu" height="297" src="http://farm5.static.flickr.com/4078/4896950418_ae69df3469.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4896949534/" title="Traditional Native American Dish by Nads' Bakery, on Flickr"><img alt="Traditional Native American Dish" height="500" src="http://farm5.static.flickr.com/4073/4896949534_ff59bc5fa9.jpg" width="436" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">The soup dish reminded me a lot of what Korean's call bori cha, which is barely tea. Sometimes it's made with roasted corn and this soup had pretty much exactly the same flavor. One of the side dishes was cholla buds.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4896354117/" title="Cholla Buds by Nads' Bakery, on Flickr"><img alt="Cholla Buds" height="500" src="http://farm5.static.flickr.com/4073/4896354117_4aa1032447.jpg" width="438" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"><a href="http://www.tocaonline.org/www.tocaonline.org/Oodham_Foods/Entries/2010/4/1_Learn_about_Oodham_Foods__Ciolim_%28Cholla_Buds%29.html">Here's</a> a bit more information on the buds and also a some recipes from the <a href="http://www.tocaonline.org/www.tocaonline.org/Home.html">Tohono O'odham Community Action website</a>.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I had never had anything like it. The taste of it is hard to describe but all in all it was a meal I was really glad to have tried. A lot of one's culture can be found in the food and it's always fun to partake in it.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">For the most part we had to do our own cooking which was actually kind of fun. None of us are gifted cooks but we ate very well. =D</div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com4tag:blogger.com,1999:blog-2878473633000579594.post-65216960857712253092010-08-06T22:59:00.000-07:002010-08-06T22:59:09.198-07:00See Ya Later CA... Hello AZ!!<div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4778651943/" title="Cutters by Nads' Bakery, on Flickr"><img alt="Cutters" height="500" src="http://farm5.static.flickr.com/4140/4778651943_60c128ff1b.jpg" width="369" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">In less than 6 hours I will be waking up to catch an early flight to the extremely HOT state of Arizona. I'm very fortunate to be going with four of my dearest friends. It's going to be extremely hard.. I know by experience.. but I know it'll be a great time of sharing God's abundant love with those of the Tohono O'odham Nation.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4778652859/" title="Cutters 3 by Nads' Bakery, on Flickr"><img alt="Cutters 3" height="500" src="http://farm5.static.flickr.com/4081/4778652859_b94d700e95.jpg" width="375" /></a> </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I'll be gone for a week so, sadly, no posts while I'm gone. But don't stay away too long.. I'll be back in a jiffy posting in no time at all. ;)</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4778653517/" title="AZ by Nads' Bakery, on Flickr"><img alt="AZ" height="500" src="http://farm5.static.flickr.com/4094/4778653517_f61bb7c9f5.jpg" width="374" /></a></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com4tag:blogger.com,1999:blog-2878473633000579594.post-89389528888187154932010-08-04T23:43:00.000-07:002010-08-04T23:43:21.445-07:00Techniques: Sugar Roses<div style="font-family: Verdana,sans-serif; text-align: center;"> <a href="http://www.flickr.com/photos/nadsbakery/4861922897/" title="Roses 2 by Nads' Bakery, on Flickr"><img alt="Roses 2" height="271" src="http://farm5.static.flickr.com/4141/4861922897_95f7dfdf94.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">This past Sunday I had made about 70 cupcakes for the Cupcake Camp OC. As a decoration for the Red Velvet I decided to make some roses.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Let me start off by saying that roses... are extremely time consuming and at times, a real pain in the ass to make. BUT, once you've finished and you look at them all together... it makes you VERY proud. You know you've done a great job when people keep saying that they can't believe they're made of sugar and just how real they really look.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Unfortunately, all of the process to this as well as making of the cupcake liners was done in a hurry, if at all. So, I apologize for the messy hands, stuff in the background, or anything else that may be a distraction from this "this is how I do roses" segment.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">First, gum paste. I was in a hurry so I bought Wilton's Gum Paste from Michael's. The VERY first thing you have to do is make the buds. Ideally, you'd have all the same color for the bud as well as the petals but I used white.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">I took about 3 grams of gum paste and rolled it into a ball.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4861923523/" title="Bud 2 by Nads' Bakery, on Flickr"><img alt="Bud 2" height="231" src="http://farm5.static.flickr.com/4134/4861923523_423e20752f_m.jpg" width="240" /></a> </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Then I formed it into a cone using my fingertips.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4861923949/" title="Bud 3 by Nads' Bakery, on Flickr"><img alt="Bud 3" height="159" src="http://farm5.static.flickr.com/4120/4861923949_23c0baae73_m.jpg" width="240" /></a> </div><div style="font-family: Verdana,sans-serif; text-align: center;"></div><a name='more'></a><br />
<div style="font-family: Verdana,sans-serif; text-align: center;">Then stick one end of a stick (I used wooden picks often used for hamburgers but you can also use a toothpick with ONE end that's not pointy) </div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862543918/" title="Bud 4 by Nads' Bakery, on Flickr"><img alt="Bud 4" height="240" src="http://farm5.static.flickr.com/4095/4862543918_17957a26a5_m.jpg" width="207" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"> </div><div style="font-family: Verdana,sans-serif; text-align: center;">Now these must dry for at lease 2 FULL DAYS before you start making your rose.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4861923229/" title="Buds by Nads' Bakery, on Flickr"><img alt="Buds" height="500" src="http://farm5.static.flickr.com/4101/4861923229_ed278ac8c5.jpg" width="364" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Yes... you HAVE TO.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">After the buds completely dried, I colored my gum paste with a lovely shade of yellow.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862544196/" title="Gum Paste by Nads' Bakery, on Flickr"><img alt="Gum Paste" height="343" src="http://farm5.static.flickr.com/4100/4862544196_1cd0f06d5b.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Then I rolled out small sections at a time cutting out circles roughly 1 1/2" in diameter. It's important to keep these covered all the time or else it will dry out before you can use it.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862544496/" title="Wrapped by Nads' Bakery, on Flickr"><img alt="Wrapped" height="276" src="http://farm5.static.flickr.com/4143/4862544496_ccb4c2a914.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Then I started to thin out the circle with a petal making tool on top of a foam (they sell these kits at Michael's or online).</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862544782/" title="Making 1 by Nads' Bakery, on Flickr"><img alt="Making 1" height="500" src="http://farm5.static.flickr.com/4080/4862544782_dc68e232b1.jpg" width="389" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">It's important to make the top half of the circle as thin as you can while keeping the bottom half pretty thick. You want the top edges to be thin like a real rose but the bottom will need some support to hang onto the bud.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862544886/" title="Making 2 by Nads' Bakery, on Flickr"><img alt="Making 2" height="435" src="http://farm5.static.flickr.com/4097/4862544886_f7b3071670.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">MAKE ONE PETAL AT A TIME.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">The backside is what will go on the bud.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862546050/" title="Petal by Nads' Bakery, on Flickr"><img alt="Petal" height="417" src="http://farm5.static.flickr.com/4139/4862546050_394f580f8c.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Dip the bud in some water then put the first petal on. </div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862545178/" title="Making 3 by Nads' Bakery, on Flickr"><img alt="Making 3" height="500" src="http://farm5.static.flickr.com/4073/4862545178_d1c6b33074.jpg" width="404" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Curve in one of the sides.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862545398/" title="Making 4 by Nads' Bakery, on Flickr"><img alt="Making 4" height="500" src="http://farm5.static.flickr.com/4116/4862545398_e6c5fa34b9.jpg" width="352" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Then bring the other one completely around closing the petal.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862545580/" title="Bud by Nads' Bakery, on Flickr"><img alt="Bud" height="500" src="http://farm5.static.flickr.com/4136/4862545580_89c28a431e.jpg" width="414" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">For the second petal wrap it around like a coat attaching it with more water.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862545944/" title="Bud 5 by Nads' Bakery, on Flickr"><img alt="Bud 5" height="500" src="http://farm5.static.flickr.com/4094/4862545944_e320b1b0ae.jpg" width="354" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Then from here on out what you're going to do is to layer the petals within each other. So take the third petal and lightly attach it with some water but leave the other half of the petal hanging out. Take a fourth petal and stick it right in the crevice of the third like the photo.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4861926435/" title="Making 5 by Nads' Bakery, on Flickr"><img alt="Making 5" height="493" src="http://farm5.static.flickr.com/4142/4861926435_957de0f490.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Close in the third petal and continue with the fifth and so on and so forth.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4862546208/" title="Making 6 by Nads' Bakery, on Flickr"><img alt="Making 6" height="440" src="http://farm5.static.flickr.com/4099/4862546208_68a6e1ca67.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">As you go, you might notice the bottom looking something like this:</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4861926075/" title="Bottom by Nads' Bakery, on Flickr"><img alt="Bottom" height="500" src="http://farm5.static.flickr.com/4100/4861926075_cec9d5760e.jpg" width="489" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">What I did was I just pinched the bottom of the petals together to close in the gap. If there is a lot that's showing you can just take some extra gum paste and fill in the gaps. Had I used yellow gum paste to do the initial bud, this would be less of a problem.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">You pretty much keep going until you have about 8-10 petals. The more you can get on it the better but just be weary of how heavy it's getting.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">These will need to dry for at least 2 FULL DAYS. Otherwise something like this might happen.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4861926869/" title="Oops by Nads' Bakery, on Flickr"><img alt="Oops" height="427" src="http://farm5.static.flickr.com/4074/4861926869_60ac3c0829.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">This actually happened because the bud didn't adhere to the stick but something very similar can happen if you don't let everything completely dry, ESPECIALLY the initial bud.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Once it has completely dried you can use luster dust and/or pixie dust to decorate. I used both. It gives flowers an extra pop, I think. I brushed on the luster dust then made a sort of a paint using the pixie dust and lemon extract to paint the edges of the rose. I got the idea from a bouquet my friend got from her husband. They flower shop glued glitter on the roses and it made them so beautiful! </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851344575/" title="Yellow Rose by Nads' Bakery, on Flickr"><img alt="Yellow Rose" height="500" src="http://farm5.static.flickr.com/4076/4851344575_90748362ca.jpg" width="384" /></a></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com26tag:blogger.com,1999:blog-2878473633000579594.post-46448215685914034232010-08-01T20:17:00.000-07:002010-08-01T20:29:49.556-07:00Cupcake Camp OC - Cupcakes for the Masses<div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851963350/" title="Cupcakes by Nads' Bakery, on Flickr"><img alt="Cupcakes" height="500" src="http://farm5.static.flickr.com/4136/4851963350_32b8dd4ef7.jpg" width="372" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Today was Orange County's CupcakeCamp.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">With 4 hours of sleep I managed to make 35 Red Velvet Cupcakes, 30 Coconut Cupcakes, 3 lbs of cream cheese icing, 70 hand made cupcake liners with logos, and 30 sugar roses in less than 24 hours.<br />
<br />
Ok.. some of that is a fib.<br />
<br />
I prepped the roses a week ago and made 15 the day before then finished off the last 15 yesterday. But the rest of it's true.<br />
<br />
It's becoming painfully aware to me just how much of a procrastinator I really am. Grant it, I started making the roses a couple of days ago as opposed to just yesterday but I always end up killing myself by putting things off till the last minute. I guess I can cut myself some slack considering my plate has been unusually full for the past couple of months or so.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851962468/" title="Yellow Rose 2 by Nads' Bakery, on Flickr"><img alt="Yellow Rose 2" height="500" src="http://farm5.static.flickr.com/4136/4851962468_5255048173.jpg" width="391" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I wasn't really sure what to expect when I got there today. Trying to find my way around and finding a place to set up was a bit challenging but eventually I settled into a table where I laid all my cupcakes out in neat rows.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851428273/" title="Yellow Rose 3 by Nads' Bakery, on Flickr"><img alt="Yellow Rose 3" height="500" src="http://farm5.static.flickr.com/4137/4851428273_5310650c70.jpg" width="304" /></a> </div><br />
I felt really good about what I made. It was actually really cool to see people come up to them and take photos.<br />
<br />
<a name='more'></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851347971/" title="Cupcakes 3 by Nads' Bakery, on Flickr"><img alt="Cupcakes 3" height="325" src="http://farm5.static.flickr.com/4134/4851347971_31dbfa9547.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
<div style="text-align: left;"> </div><div style="text-align: left;">After taking some photos of my own I walked around to the surrounding tables. I don't remember which table belongs to which company. Sorry! A lot of people kept walking in front of me as I was trying to take photos so I just didn't have the patience to sit there and wait to get a clear shot of everyone's signs. But you can see a list of professionals who donated <a href="http://cupcakecampoc.wordpress.com/donors/">here</a>.</div></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851349053/" title="World of Color by Nads' Bakery, on Flickr"><img alt="World of Color" height="500" src="http://farm5.static.flickr.com/4093/4851349053_e48390fd4e.jpg" width="332" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851967008/" title="Milk and Cookies by Nads' Bakery, on Flickr"><img alt="Milk and Cookies" height="280" src="http://farm5.static.flickr.com/4100/4851967008_cc1f883ce8.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"></div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851351599/" title="Bacon by Nads' Bakery, on Flickr"><img alt="Bacon" height="500" src="http://farm5.static.flickr.com/4094/4851351599_93cdc22deb.jpg" width="318" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851350809/" title="Cherry by Nads' Bakery, on Flickr"><img alt="Cherry" height="500" src="http://farm5.static.flickr.com/4080/4851350809_99fccbe8f0.jpg" width="375" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851969614/" title="Caramel by Nads' Bakery, on Flickr"><img alt="Caramel" height="323" src="http://farm5.static.flickr.com/4114/4851969614_75689fcc8e.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851353543/" title="Flowers by Nads' Bakery, on Flickr"><img alt="Flowers" height="340" src="http://farm5.static.flickr.com/4079/4851353543_2b1592fdea.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851971662/" title="Pink and Black by Nads' Bakery, on Flickr"><img alt="Pink and Black" height="500" src="http://farm5.static.flickr.com/4076/4851971662_a2e5c0c76e.jpg" width="332" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851972558/" title="Pink and Black 2 by Nads' Bakery, on Flickr"><img alt="Pink and Black 2" height="500" src="http://farm5.static.flickr.com/4081/4851972558_23f5764a51.jpg" width="332" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851973660/" title="Roses by Nads' Bakery, on Flickr"><img alt="Roses" height="500" src="http://farm5.static.flickr.com/4116/4851973660_4b1deb8103.jpg" width="286" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;">This stand was cute.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851974564/" title="Red by Nads' Bakery, on Flickr"><img alt="Red" height="500" src="http://farm5.static.flickr.com/4142/4851974564_2a5df4040d.jpg" width="394" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4851359575/" title="Childhood by Nads' Bakery, on Flickr"><img alt="Childhood" height="500" src="http://farm5.static.flickr.com/4093/4851359575_8f52e14374.jpg" width="332" /></a><br />
Childhood Inspired Cupcake Competition</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I actually ended up leaving very soon after snapping all these photos. A lot of people were in a limited space and I have a hard time being around so many at once. So, sadly I left without tasting any cupcakes. I think I misunderstood how things worked, too. You had to have a raffle ticket in order to sample a cupcake and each ticket was $1. For some reason I thought we were able to eat as much as we wanted... hhmm don't know where I got that. oh well, maybe next year.</div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com3tag:blogger.com,1999:blog-2878473633000579594.post-68679655182937467632010-07-28T22:05:00.000-07:002010-07-28T22:08:03.797-07:00Cupcake Camp OC<div style="font-family: Verdana,sans-serif;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="http://i2.photobucket.com/albums/y6/Eunmi429/cupcakeposter_sunset3_rev4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://i2.photobucket.com/albums/y6/Eunmi429/cupcakeposter_sunset3_rev4.jpg" width="412" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">This coming Sunday I will be donating about 50 cupcakes to the <a href="http://cupcakecampoc.wordpress.com/">Cupcake Camp OC</a>. I wish I had more time so I could compete but with <a href="http://www.nadsbakery.com/2010/07/az-missions-fundraiser.html">my missions trip</a> coming up next Saturday, the move to our new home, work, and the cupcakes I'm gonna be donating my brain doesn't have any extra creative juices to spare.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Taking a look at the <a href="http://cupcakecampoc.wordpress.com/donors/">sponsors/donors </a>it looks like it's going to be an amazing array of creative and beautiful cupcakes. I'm really excited but really scared. I wonder how my cupcakes will hold up...</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Human trafficking is something I'm not too aware of. It doesn't come up in my day to day life here in Orange County. The selling of young girls into prostitution is something I can't wrap my head around. With the donation of 5201 cupcakes total (not all me!), hopefully human trafficking is something that we can plant in the minds of those who live in this comfortable bubble.<br />
<br />
If you live in the Orange County area, PLEASE come out! The event is free with a suggested donation of $10 per person. If you think about how many cupcakes you can sample.. this is a bargain man. Come out and see what pros and amateurs will bring! </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Come back on Sunday for photos. I'm gonna be taking a TON.</div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com1tag:blogger.com,1999:blog-2878473633000579594.post-20181994750839939892010-07-26T22:13:00.000-07:002010-07-26T22:19:02.415-07:00AZ Missions Fundraiser<div style="font-family: Verdana,sans-serif; text-align: center;"> <a href="http://www.flickr.com/photos/nadsbakery/4833128352/" title="Support Team AZ by Nads' Bakery, on Flickr"><img alt="Support Team AZ" height="451" src="http://farm5.static.flickr.com/4110/4833128352_097ce84678.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">These past few weeks have been (and will continue to be) the busiest I've been in a very long time. It just seems like all the different areas of my life are colliding all at once. I used to be really good at remembering things but now... it's not even funny how many things I forget on any given day. Sometimes it's hard to stop and really enjoy the gifts right in front of me.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4832513789/" title="Cacti by Nads' Bakery, on Flickr"><img alt="Cacti" height="332" src="http://farm5.static.flickr.com/4127/4832513789_ec800f1b0f.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">In a couple of weeks myself and four other beautiful ladies at our church will be going to Sells, Arizona on a mission trip. Our church has been sending a team almost every summer for the past 10+ years to share the love of Christ to the Tohono O'odham people who live on the reservation in Sells. Last year was my first time in Arizona and... it was HARD. I HATE the heat and it was over 100 degrees every day. But it's amazing what God can do.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4833122792/" title="Macarons by Nads' Bakery, on Flickr"><img alt="Macarons" height="500" src="http://farm5.static.flickr.com/4152/4833122792_67d9b3d0eb.jpg" width="380" /></a> </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><a name='more'></a><br />
<div style="font-family: Verdana,sans-serif; text-align: left;">Each year we go to put on a <a href="http://www.google.com/search?hl=en&defl=en&q=define:Vacation+Bible+School&sa=X&ei=vGtOTKHeNoKgsQOfw6DFDw&ved=0CB0QkAE">Vacation Bible School</a> for the children of the Tohono O'odham Native American community at the Church of the Nazarene. Our contacts, Mr. and Mrs. C, are missionaries who have given their lives to live on the reservation to share the love of God. Mr. C pastors the church on the reservation and Mrs. C has done wonders for the schooling in the community. It's with their help that we are able to do this.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4832515481/" title="Strawberries by Nads' Bakery, on Flickr"><img alt="Strawberries" height="500" src="http://farm5.static.flickr.com/4153/4832515481_ccaa8ebc36.jpg" width="385" /></a></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Each person has to raise $600 and we're at the halfway mark! A large part of the funds were raised just yesterday at a fundraiser we had at our church. Our team provided lunch of tacos and a HUGE array of desserts. Everyone made something and it was a beautiful sight to see so many desserts!</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4832516827/" title="Desserts by Nads' Bakery, on Flickr"><img alt="Desserts" height="375" src="http://farm5.static.flickr.com/4146/4832516827_1d2c8e10e0.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">There's just something about food that brings people together and I love that what I make can help to do that. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4833120584/" title="Cupcakes by Nads' Bakery, on Flickr"><img alt="Cupcakes" height="500" src="http://farm5.static.flickr.com/4127/4833120584_854c188459.jpg" width="284" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I know that the vast majority of you reading this are my dear friends. But I also know that there are a handful of you that I don't know. I don't know if this is even appropriate but I'd like to extend an invitation for you to be a part of this... to help us who are able to physically go. We are still about $1,500 short of our goal so we need financial support! </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">If you're heart is willing please send checks payable to <br />
<a href="http://crossirvine.org/"><b>Cross Community Church</b></a> at this address: <br />
18021 Sky Park Circle, Unit H2, Irvine, CA, 92614</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4778653517/" title="AZ by Nads' Bakery, on Flickr"><img alt="AZ" height="500" src="http://farm5.static.flickr.com/4094/4778653517_f61bb7c9f5.jpg" width="374" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;">I will send these as a thank you along with some photos of the trip when we get back.</div><div style="font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif; text-align: left;">I'll end with some photos from last year's trip.</div><div style="font-family: Verdana,sans-serif; text-align: left;"></div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4832913563/" title="Songs by Nads' Bakery, on Flickr"><img alt="Songs" height="375" src="http://farm5.static.flickr.com/4127/4832913563_97409089d1.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4832913471/" title="Mrs. C by Nads' Bakery, on Flickr"><img alt="Mrs. C" height="375" src="http://farm5.static.flickr.com/4152/4832913471_8dd39f3e8a.jpg" width="500" /></a><br />
<a href="http://www.nadsbakery.com/2009/08/az.html">Some cookies</a> I made for Mr. and Mrs. C.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4833522546/" title="Skits by Nads' Bakery, on Flickr"><img alt="Skits" height="375" src="http://farm5.static.flickr.com/4130/4833522546_a94027e93a.jpg" width="500" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4832913599/" title="AZ Missions 2010 by Nads' Bakery, on Flickr"><img alt="AZ Missions 2010" height="375" src="http://farm5.static.flickr.com/4106/4832913599_94408a3d25.jpg" width="500" /></a><br />
Last year's team with Mr. and Mrs. C.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4833116864/" title="Team AZ by Nads' Bakery, on Flickr"><img alt="Team AZ" height="332" src="http://farm5.static.flickr.com/4088/4833116864_da8a5edc94.jpg" width="500" /></a><br />
This year's team:<br />
Kayla, Sun, Grace, April, and Nads<br />
<br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif; text-align: center;"><a href="http://www.flickr.com/photos/nadsbakery/4779288216/" title="Thank you by Nads' Bakery, on Flickr"><img alt="Thank you" height="500" src="http://farm5.static.flickr.com/4074/4779288216_25b9648858.jpg" width="384" /></a></div>Nads' Bakeryhttp://www.blogger.com/profile/00513897670828119441noreply@blogger.com4