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!
Happy New Year! I hope 2017 is off to a good start. I know everyone has probably made resolutions that might not fit with today’s bakeventure (which is basically three layers of calorie overload), but sometimes you just need a little comfort food. Enter: chili cheese dip!
Hello strangers! Sorry for dropping off the face of the earth with no warning. Some things have come up in my life that have left me with little time and energy, so I haven’t been able to make I Wanna Bake! as much of a priority as I might like. Bakeventures have been happening, though! There are lots of recipes and tutorials coming your way, starting right now with this (for once, timely) eggnog pie.
Happy Thanksgiving, readers! This year, I am grateful for all of you. 🙂 Thank you for reading and baking along with me. What are you baking this year?
Happy Thanksgiving in advance! Time sort of got away from me last week, so this post is extra late (sorry about that). If you need a last-minute addition to your dessert spread, here’s a fun cookie with an unexpected burst of apple cider flavor.