As I mentioned back in January, I’ve recently come into a new wealth of cookbooks written by the hosts of the Great British Bake Off thanks to my thoughtful in-laws. I’m planning on trying and posting at least one recipe from each new book, and so far I’ve written about Mary Berry’s date and walnut sheet cake (there will probably end up being several recipes from each book, but one each is a good starting point, right?). This week, I bring you Paul Hollywood’s cheddar and chive scones from Paul Hollywood’s British Baking.
It’s the final week of Comfort Food Month! To end the month in a manner fitting with the spirit, I decided to bring you a treat that hits a few different comforts: soft beer pretzels and beer cheese dip. We’ve got chewy bread, gooey cheese, salt and spices, and a hint of beer. What more could you need?
Now that we’ve weathered the deluge of chocolate-laden desserts that precedes Valentine’s Day, it’s time to get back to everyone’s other favorite comfort: cheese.
For the next installment of Comfort Food February, we’re switching gears to dessert. One of my husband’s (and my own) favorite things about winter is a warm mug of hot chocolate topped with mini marshmallows and served with a rolled wafer cookie. How do you preserve the warming comfort of a mug of hot chocolate outside of the (maybe) half hour it takes to get cold? Turn it into a cupcake!
February is notoriously cold and dreary in Cleveland, so I am making the executive decision to declare it comfort food month at I Wanna Bake! I’ve already got a handful of recipes for comfort food on here, but I decided to go all in this month and focus on satisfying calorie bombs. To kick things off, I’ve made for you a snack my husband and in-laws introduced me to: bagel dogs.
By now, you may have noticed that I’m a bit of a fan of the Great British Bake Off (and all the American spin-offs it has spawned). It seems my family has caught on too, because several of my birthday presents this year were GBBO-themed (thanks, guys!). In light of all this new baking loot, as well as a serendipitous appearance of dried Medjool dates on a recent trip to Aldi, it only made sense to bake something from one of my new cookbooks. This date and walnut “traybake” comes from Mary Berry’s 100 Cakes and Bakes.
We’re wrapping up the pie crust embellishment series today with an impressive-looking (but still super easy) poinsettia. Admittedly, this is a bit of a seasonal decoration, but with a little finessing, you can change the shapes of the leaves and petals and call it a dahlia or a pile of leaves to make it more appropriate to your current season. Whatever you call it, you’re bound to get murmurs of admiration when you bust this baby out.
Goodbye fork-pricked edges, hello leaf borders! In today’s tutorial, I’m going to walk you through the super easy process of adding a leaf border to the top of your double-crust pies. You can do this on top of a solid crust or on its own (I tend to do the latter). Adding a leaf border is a great way to dress up your pie while also expending minimal effort.
I decided to go a different route with my holiday baking this time around and make pies of all sizes, rather than the traditional Christmas cookies. Since these would be gifts, I knew that I wanted to dress them up a bit. Lattices and fluted edges are all well and good, but I wanted to really step it up a notch.
Inspired by some pictures I saw on Pinterest awhile ago, I ventured into decorative top crusts, and I’m glad to say there’s no turning back. My next three posts will walk you through making a leaf border, adding a vine of roses, and making a poinsettia out of pie crust. Check them out next week!