Baked And Churned

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  • Salmon Dog Treats

    Salmon Dog Treats

    That’s right, I baked Salmon Dog Treats. It was my birthday last month, and my pup* got me a dog biscuit set from Le Dogue. Two cute trays, one with paw print shapes and one with a bone shape, and a dog cook book.

    *I suspect mom helped her with the present.

    Luna

    I got around to trying it out this week. The book has a few sample recipes, and a basic formula to follow to experiment with other flavors.

    The Trays

    Salmon Dog Treats

    • 2/3 cup Canned Salmon
    • 2/3 cup Oat Flour
    • 3 tbsp Olive Oil
    • "some" Dill

    1. The instructions are as easy as you'd expect.. mix it all up. The recipe didn't actually call for dill but I figured it goes well with salmon and new it was dog safe, so I added some by eye. I mixed everything up to a tuna salad kind of consistency and used a spatula to smear it into the molds. The instructions say to fill 3/4 of the way, but they are so small, and the consistency of the mix so thick and chunky, that I found this unworkable and just filled to the top then scraped off the excess.

    2. Cooking was equally simple.. 30 minutes a 375.

    The ingredients mixed up to a tuna fish like consistency
    Spread, sloppily, into the molds
    Ta-da!
    A closeup of a paw
  • Whole Wheat Sandwich Loaf

    Whole Wheat Sandwich Loaf

    Nothing special this post, but I made nice whole wheat sandwich loaf that came out pretty nice. An egg wash and some rolled oats to top it off really gave it a nice look. My wife has been loving it for breakfast toast this week.

    Money Shot
  • Lemon Chai Bundt Cake

    Lemon Chai Bundt Cake

    This week was my brother in law’s college graduation, and I chose a lemon chai bundt cake to celebrate. Having had good luck with bundt cakes recently, I figured I might as well make another. I started with a base of the King Arthur Flour Chai-Spiced Pound Cake recipe. With that baked I then borrowed the lemon simple syrup and lemon glaze from my Easter cake and added that. To finish it off, I diced up some candied orange peel I had and sprinkled that on top. I was afraid that chai+lemon+orange might be too much, but it all worked. I could do without the candied orange peel myself, but everyone else liked it.

    Chai-Lemon Bundt Cake

    • 16 tbsp Unalted Butter
    • 1 cup Light Brown Sugar
    • 1/4 cup Honey
    • 2 large Eggs
    • 1 tsp Baking Powder
    • 1/4 tsp Baking Soda
    • 1 tsp Salt
    • 2 cup All-Purpose Flour
    • 1/2 cup Sour Cream
    • 1/2 cup Cottage Cheese (Wish a splash of lemon juice in it)

    Home Made Chai

    • 1 tbsp Cinnamon
    • 2 tsp Ginger
    • 2 tsp Cardamom
    • 1 1/2 tsp Allspice
    • 1/2 tsp Black Pepper

    Cake

    1. Preheat oven to 350F and grease (I use PAM) a bundt pan

    2. In the bowl of a stand mixer cream the butter, brown sugar, and honey until smooth.

    3. Add the eggs one at a time, allowing to mix well.

    4. Stir in the baking powder and soda, the salt, and the chai mix.

    5. Add half the flour, then add the sour cream and cottage cheese.

    6. Add the rest of the flour.

    7. Fill the bundt pan and bake for 50-55 minutes.

    8. Allow to cool for ~15 minutes before flipping the bundt can to remove the cake. Allow to finish cooling completely.

  • Fergazza

    Fergazza

    This might not actually be called fergazza. It might not even exist. I can’t really find any reference to it besides the recipe I found and use to make it. We subscribe to a CSA, so every summer we get a bunch of random and sometimes unusual vegetables delivered to us every week. Last summer we got garlic scapes one week. I didn’t even really know what they were, let alone what to do with them. I did some googling and found this recipe. It was an instant hit with my wife. This week I didn’t have any garlic scapes, but I did have ramps, so I decided to give it a go with those instead.

    I think the garlic scape version has a better texture. The heavier bodied scapes give a nice little bite whereas the ramps got more soft, but the taste was still great. I also had a problem with this version with it collapsing a bit (ok, a lot) in the middle, as you’ll see in the next picture..

    I suspect the higher water content of the ramps had a part to play in this, as well as possibly using a bit too much filling. I might try a bit less water next time to make up, and maybe try to roll it tighter so it has a better chance of staying together. Ideally I would just actually use garlic scapes next time, but they aren’t real easy to come by. I think the general recipe could probably be used for any sort of vegetable you want, especially something stemy. Rhubarb might make a nice dessert version. I’ll have to experiment more.

    Fergazza

    Stuffed bread with cheese, hot sauce, and garlic scapes or ramps.

    • 1 1/4 cup Lukewarm Water
    • 1 tbsp Sugar
    • 1 tsp Yeast
    • 3 cups All Purpose Flour
    • 4 tbsp Extra Virgin Olive Oil
    • 1 1/2 tsp Coarse Salt
    • 1 tsp Dried Oregano
    • 1/2 tsp Ground Black Pepper
    • 1/2 lb Shredded Sharp Cheddar
    • 1/2 cup Garlic Scapes or Ramps
    • 1 tbsp Sriracha or Hot Sauce of Choice
    • 1 clove Minced Garlic

    1. Combine the water, sugar, and yeast in the bowl of a mixer. Let sit a few minutes until foamy.

    2. Add flour, 1 tbsp olive oil, the salt, pepper, and oregano. Mix until it forms a shaggy dough.

    3. Form into a ball and place in an oiled bowl. Cover and let rise for two hours or until doubled.

    4. Mix 2 tablespoons of olive oil with the hotsauce and garlic.

    5. Flour your work surface and roll out the dough until it is about 10″x14″. Brush the hotsauce mixture over the brad. Sprinkle the cheese and vegetables evenly over the dough.

    6. Roll the dough up and fold the ends under forming a loaf. Please the loaf in a greased loaf pan and let rise another 90 minutes.

    7. Cut some slashes in the top and sprinkle with coarse salt. Cook at 350F for 45-50 minutes.

  • Easter Surprise Lemon Bundt Cake

    Easter Surprise Lemon Bundt Cake

    For Easter I baked a lemon bundt cake with a rainbow surprise. I used a recipe I found on the blog The Pudge Factor. They in turn adapted it from the King Arthur Flour Lemon Bliss Cake recipe. It took me some time to decide on something good to make for Easter. My research included Mary Berry’s Easter special. I strongly considered making her Simnel Cake, but I wasn’t really convinced everyone would like it. Marzipan is one of divisive those things like licorice that people love or hate.

    My wife suggested a bundt cake so that I could show off the fancy new bundt pan I had gotten for Christmas. So I searched a bit and settled on this lemon cake. I thought the color swirl effect would make it a showstopper, and it did.

    Easter Surprise Lemon Bundt Cake

    A lemon bundt cake with a rainbow surprise inside.

    Cake

    • 8 oz Unsalted Butter (room temperature)
    • 2 cups Granulated Sugar
    • 4 Large Eggs
    • 1 tsp Baking Powder
    • 1 tsp Salt
    • 3 cups All Purpose Flour
    • 1 cup Whole Milk
    • Zest of 2 Lemons
    • Assorted Gel Food Colorings

    Lemon Simple Syrup

    • 1/3 cup Lemon Juice
    • 3/4 cup Granulated Sugar

    Lemon Glaze

    • 1 1/2 Cups Confectioners' Sugar
    • 3 Tbsp Lemon Juice

    Cake

    1. Preheat oven to 350F

    2. Beat together butter and sugar until fluffy.

    3. Add eggs one at a time, beating well after each.

    4. Add salt and baking powder and beat until combined.

    5. Add the flour and the milk in 3 batches. Alternate 1 cup flour, 1/3 cup milk, 3 times.

    6. Add The lemon zest and mix until all combined.

    7. Split the batter into 3 or 4 equal parts, depending how many colors you plan to use. Mix a different color into each portion until you get the color you want.

    8. Grease the bundt pan. Add about half of each color of cake batter to make the first layer of batter. Use a spatula or some other tool to swirl the colors around a bit.

    9. Add the rest of the batter(s) to make a second layer. Swill this one as well. Tap the pan a few times to even it out and remove any bubbles.

    10. Bake the cake for 50-60 minutes (until a toothpick comes out cleanly).

    11. While the cake bakes, make the simple syrup. Stir together the sugar and lemon juice in a small saucepan over low heat, until the syrup has dissolved.

    12. Remove the cake when done and let it rest/cool for 5 minutes. After 5 minutes brush the lemon simple syrup all over the cake. Use all of it, this gives the cake most of it’s flavor.

    13. Let the cake cool completely.

    Glaze

    1. Mix the confectioners’ sugar and lemon juice together. You want the mixture so thick that it will just pour. Add more sugar if needed to get the consistency you want.

    2. Drizzle the glaze over the cake. Decorate with anything else you want. I added some small sugar flowers that added a nice touch.

    The swirl came out pretty good. It was uneven of course and looked better in some slices than others.

    It came out really nice, but was kind of tale of two cakes. The top, where the simple had soaked in, with the addition of the glaze, was really tasty and really lemony. As you got further down/in to the cake, it definitely lacked some punch. If I were to make it again, I’d probably add more lemon zest to the cake batter. I’d also use a skewer to make holes in the cake, to allow the syrup to penetrate the cake better. Nonetheless , I got a lot of compliments on the cake, so it was a success.