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Apartment Therapy's cooking blog, TheKitchn, posted a recipe about 2-3 days before Mother's day (as a brunch suggestion for said day) which looked absolutely delicious, and which I made on Sunday. link

I used challah bread, as that's a lot easier to find around here than brioche, and it was one of several eggy breads recommended to make it. I didn't make the minted raspberry part of the dish, I think raspberries are still about $8 per berry at this point in time in the store, so I don't think so.

The end result was very tasty, and I enjoyed it. However, I don't actually think I'd make this again. The Lemon Soufflé pudding I make kind of comes close in texture to this, as that bakes into a cake-y sponge pudding on top and has sauce underneath, versus bread soaked in a custard, and it has a bit more lemon bang for its buck. They take about the same amount of time to prepare and cook too, so I'll go with my first love, even though I wouldn't ever consider making it for breakfast (I have eaten leftovers of it for breakfast though, mmm!)

You could probably adapt the recipe to be a cinnamon based version too, rather than lemon. Replace the zest that tops the bread layers with cinnamon, and the lemon juice only gets used as a glaze in conjunction with confectioner's sugar, so there you could replace it with water and maybe add more cinnamon or something else in there, or nothing at all. But at that point, I suppose I'd just make regular French toast, which would be faster.

So, overall, it was good and everyone did enjoy it, but it's so close to something else that I make and love more, that I personally will be unlikely to make it again. But, it was another new thing I tried.
annuin: (P&P Made Of Awesome)
So, I highly recommend the Irish Car Bomb cupcakes I mentioned in my last post. They are fantastically delicious, and so moist!
annuin: (Default)
As I was browsing The Kitchn's site the other day, I came across this recipe, and the pictures were so appealing that I decided to try these this weekend. So, tonight I baked Cheddar and Leek Muffins.

I liked the idea of savory muffins versus sweet. So many baked goods are sweet, so having a savory option was nice. These will be nice for meal accompaniment or lunches, or if you don't want a sweet start to your morning.

Also, for breakfast this morning I made Blarney scones, from one of those Katie Reilly packages. I made it per the directions, but next time will portion the wet stuff, rather than tipping it all in at once, as it was so ridiculously wet and sticky that I ended up adding in probably about a cup of all purpose flour to be able to get it off my hands and to anything resembling kneading consistency, as required. I'm also used to Devonshire scones, which I make from scratch, and which aren't sweet, as these are.

So, the former, highly recommended. The latter, not so much.
annuin: (Ally Sheedy You Got It!)
A recipe from Apartment Therapy's The Kitchn blog.

Originally I'd had grandiose plans of making this on Christmas Day, but it ended up being either New Year's Day or the day after that. It's pretty time-consuming, due mostly to the various periods in which the dough needs to rise. It IS however spectacularly delicious.

It keeps well, and when the recipe says that it can be made a day or two in advance, that's definitely the way to go if you have any plans on serving it in the morning without getting up at Oh-God-Thirty-Ayem to have it freshly done by the time people trot in for food.

I didn't use brandy to soak the cranberries in, but Grand Marnier, which was the only thing at hand at the time. It was delicious. Next time it'll likely be Cointreau, as I still have some of that left that has otherwise been employed to make things like Nigella Lawson's Chocolate Cloud Cake.


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May 2011

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