Sparkling

baking

This tag is associated with 2 posts

Kitchen Adventures! (or Mishaps…)

Along with Thanksgiving comes Sparkalicious Kitchen Madness over here.
Like Kitchen Stadium in Iron Chef except A LOT more chaotic and totally homey.
So far here’s what went down in Sparkalicious Kitchen Madness:

  • I eyed the pie dough recipe suspiciously like a boyfriend who’s entered the door reeking of alcohol with lipstick marks on his neck.
    I asked the recipe calmly “Are you SURE? At FIVE tablespoons of water? That sounds like a lot of water to me…”
  • In another great moment, I lost count of the number of tablespoons of water I’d thrown into the mix… Brilliant.
    I was like “Hmmm was that the fourth or fifth tablespoon?” Pretty ironic considering I was all concerned about the recipe calling for too much water.
  • You know what dough? (HA HA! I can’t resist!) The recipe was right. The dough was too dry and cracky with only 3-4 tablespoons of water.
  • While leaving the dough to chill out in the fridge with the wine and fruits, I happily went to preheat my oven.
    The recipe calls for 425F preheat. GUESS what I discovered? My oven only goes to 250F. cue sound effect. Great. (I recently moved so this is the first time I’m baking)
    update 830am EST:
  • You think that’s bad? (I think that’s bad. I shocked myself!)  10 mins later, I discovered the dial I *think* gives me 250F max is really the timer… Wait for it.
    There is NO temperature dial. It only goes from 1-10.
    Now you can applause for me.
  • So, what do I choose? I chose 10 (the highest setting) to bake the pie base. (Thought Process: clearly this oven isn’t meant for baking, clearly it’s not very strong and a 10 will probably only heat a sandwich…) It was suppose to bake for 15 mins. I came here to write this blog… 10 mins later, I smelled something strange…. The crust edges are slightly burnt.
  • Moral of the story : (because there always is one).
    1. Trust the recipe. Which i’m sure really means trust life, trust the guy, trust the driver , trust (fill in the blanks as relevant to you).
    2. Check the temperature settings before you proceed. Check someone’s mood and emotional range before you try anything like telling your girlfriend you have 3 kids by 3 different women.
    update 830am EST:
    3. Do not write your blog while you are baking something in an oven you are using for the first time.
    *runs off to check on pie*

Revelation: I may have found my blogging niche … unintended disasters and tragedies in the kitchen…. What do you think?

(To be continued….)
Continued… Pics & Proof

Sticky Toffee Cupcake

It took me 5 attempted visits to a local cupcake shop to find them because they are in a tiny lane that isn’t easy to find.I made that many attempts because they supposedly use pure buttercream and are fashioned after NYC style cupcakes, which i miss terribly!

I love my cupcake frosting buttery and creamy, full of flavor so I had high hopes on these.

I finally found them and took back 2 cuties: a carrot cake with cream cheese cupcake and a sticky toffee cupcake.

The Sticky Toffee Cupcake was much better than the carrot cake cupcake. However, the frosting was both too sugary and not buttery enough for me.

I quite like Sticky Toffee Pudding and the rich, sweet caramelish sauce. All the better with vanilla ice cream! It’s a typical UK dessert and I’ve had it a few times but never made it myself.

Which got me to thinking, Hmmmm maybe I can make sticky toffee pudding in addition to pie for Thanksgiving dinner!!

I googled the recipe. Problem one: it requires dates. I do not have easy access to dates. and it requires me to blend the dates. Not happening. I do not have a full force blender. So too bad, I’m nixing it.

My biggest problem with baking? Read on ….

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