Learning CurveBu

Definitely one of the perks of coming in for the 5am shift. The first perfect late. Just a little bit bigger than a 12oz, thick crema, the sun coming up over the mountains. Mmmmm. 

So I'm just playing with my camera and learning how to use this site and a few things are becoming very obvious.

Baking and photography are not a natural combination. I made blackberry rhubarb scones this morning (I just picked two huge bushels of rhubarb from my yard the other day) and for those of you who have never made scones, you pour an eggy milky mixture into a floury buttery mixture and form a disk with your hands...try holding your camera with those hands!

I also discovered that the florescent lighting in our kitchen isn't great for taking pictures, but I think I got some decent shots.

I was going to document a making a yummy banana caramel mascarpone cake today, but I couln't get the cheese for the icing on time so I wrapped up the warm cakes in plastic wrap and put them in the freezer. If freezing baked cakes for use at a later time, freezing them warm keeps them moist. Brad taught me this when we baked a girlfriend's wedding cake over the course of a weekend. I'll try to do the banana cake on Monday.

Instead, in honour of an amazing friend of mine who is getting hooded in front of Oprah next week, my Trail Mix Cookie recipe. This recipe makes a huge batch, so feel free to half it. Otherwise you can roll it into three logs, stick two of them, well wrapped, in the freezer and bake off the third for immediate consumption.

Have a wonderful time Lis!

Grind Trail Mix Cookies

I've adapted this recipe over the years, but I got it originally from Bo Friberg's text book, The Professional Pastry Chef. I have relied heavily on this book as have all of the pastry chefs and bakers I've worked for with over the years (I stole Brad's copy). From beautiful breads and muffins to complex decorated cakes and plated deserts, Bo Friberg's recipes are not only easy to follow and reliable, but also full of wonderful stories and helpful techniques. All of his recipes use weight measure, (eg. 12 oz sugar instead of two cups) however if you don't have a scale, most conversions can be found on the internet.

1 pound butter (room temp)

12oz brown sugar

12oz white flower

1/2 cup honey

4 eggs

1 Tbls vanilla

6oz cashew nuts

6oz walnuts

12oz pumpkin seeds

6 oz sunflower seeds

1 lb 8 oz white flower

1 Tbls baking soda

1 tsp baking powder

1 tsp cinnamon

2 tsp salt

8 oz rolled oats

1 pound 8 oz raising (or any dried fruit I also really like apricots in there)

Toast your seeds and put all the nuts and seeds in one bowl. Put all of your dry ingredients in a second bowl. In third bowl put your oats and fruit.

Now put the butter, sugars and honey into the bowl of standing mixer with paddle attachment and blend on low being careful not to overmix. Add eggs one at a time. Add vanilla. 

Mix in the flower mixture in three parts alternating with the seeds and nuts. Incorporate oats and dried fruit. 

I make 1-1.5 inch balls (3oz) and bake at 325 till golden on top (20-25 mins)

Enjoy!