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Cherry Biscoff Blondies {Guest Post on The Baker Chick}

August 30, 2012 By 4 Comments
Biscoff Blondies

You know my friend Audra from The Baker Chick? (She is also the creator of my favorite group, Milk Bar Mondays)

Guess what…she got married this weekend! Hooray! So a few of us got together to do some guest post recipes for her.

I made these delicious blondies using one of my new favorite things, Biscoff spread. And because it’s the end of summer I threw in a few handfuls of chopped cherries.  While you’re there, you should definitely check out Krissy’s Chocolate Chip Cookie Dough Shortbread Bars. They look amazing!

So stop by The Baker Chick today and get the recipe for this delicious end of summer dessert!

blondies1 Cherry Biscoff Blondies {Guest Post on The Baker Chick}

 

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The Sagamore Review {Guest Post on Purdue Eats}

March 1, 2012 By 2 Comments
Beef Tenderloin Tornadoes

I recently had the pleasure of attending lunch at the Sagamore with some ladies from the Union’s marketing department here at Purdue.

The Sagamore recently underwent a renovation. The result is a beautiful, bright room featuring enticing pictures of the upscale menu items.

To check out my review of the recent Sagamore reopening hop on over to Purdue Eats!

orange marmalade biscuits The Sagamore Review {Guest Post on Purdue Eats}

The Sagamore at a glance:

Located on the second floor of the Purdue Memorial Union. Click here to see a map.

A la carte breakfast is served Monday through Friday, 6:30 – 10 AM. And on Saturday or Sunday  you can enjoy the a la carte breakfast from 6:30 – 11 AM.

A la carte, action station and table service lunch hours are Monday through Friday, 11 AM to 1:30 PM.

Are you going to be in the West Lafayette area soon? Click here to make your reservation today!

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Guest Post with Manuela from Manu’s Menu: Krapfen

August 5, 2011 By 13 Comments
front of krapfen

I am so happy to share another guest poster on BigFatBaker. Today I have the lovely Manuela from Manu’s Menu. I have had the pleasure of talking to Manu through Twitter and other social networking sites over the past couple of months. She is very talented in the kitchen and a terrific photographer. Today she is sharing a lovely italian dessert, krapfen.

When Erin asked me to write a guest post for her, I looked into my archive and saw that I had the perfect recipe for her! I had made these a little while ago for a tea party at my daughter’s pre-school and have not had a chance to blog about them yet.

When I write a post for someone else, I always try to offer something that represents me and my site… you know, like a “business card” kind of thing. So I usually write about an Italian dish and/or something I grew up with.

This dish falls under both categories: it is an Italian sweet that I grew up eating it! I know what you are thinking: krapfen… Italian? With that name? So, I think I owe you a little explanation…

krapfen with others Guest Post with Manuela from Manus Menu: Krapfen

Krapfen is a sweet doughnut originally from Austria and Germany where is often referred to as “Berliner”, thus the name. It is common throughout central Europe, especially in the countries that were part of the Austro-Hungarian Empire and some parts of North-Eastern Italy are among these areas. South Tyrol/Alto Adige is a region of Italy that borders with Austria where the majority of people speak a language that is very close to Austrian German. This is the area from which krapfen have spread to the rest of Italy.

I love these doughnuts and I used to often buy them from our local bakery as a child. They can be filled with a variety of sweet fillings (including a thick custard), but the most classic filling of all for Italian krapfen is apricot jam. I hope you enjoy them! And thanks Erin for giving me the opportunity to be a guest over at your beautiful site!


Krapfen

Ingredients:

  • 500+150 gms flour
  • 1 pinch salt
  • 7 gms dry yeast
  • 100 gms melted butter
  • 2 tbsp extra virgin olive oil
  • 2 egg yolks + 1 full egg
  • 5 tbsp (75 gms) sugar + 1 tbsp (15 gms)
  • 1/2 tsp vanilla extract
  • 1 tbsp rum
  • Zest of 1 lemon, grated
  • 1 glass of lukewarm milk (250 ml)

ingredients line up Guest Post with Manuela from Manus Menu: Krapfen

Put the 500 gms of flour and salt in a mixer with a dough hook. Make a well and add 1 tbsp of sugar and the yeast. Mix together and add ½ glass of lukewarm milk (125 ml) diluted with 2 tbsp of water. Mix and let the foam form.

making the dough Guest Post with Manuela from Manus Menu: Krapfen

Now add the 2 tbsp of extra virgin olive oil, egg yolks and egg, lemon zest, rum, vanilla extract, sugar, melted butter and lukewarm milk to the frothy mixture. Put the mixer on and mix with the hook attachment until you get a smooth dough (you may require to add up to 150 gms extra flour while kneading, the final dough has to be soft, but not sticky). Let the dough rise for 2 hours in a warm place.

the dough process Guest Post with Manuela from Manus Menu: Krapfen

After the dough has risen, roll it into a ½ cm thick sheet. Cut out circles of 8 cm in diameter (you can also make smaller ones of 6 cm each, if you want to make smaller krapfen). Put 1 tsp of apricot jam on half of the circles and cover them with the remaining circles. Close by using a little water and pressing well with your fingers. Let them rest for about one hour (this step is optional, I usually prepare all the krapfen and them start frying them from the first one I made working backwards. That is enough time for the dough to rest).

making the krapfen Guest Post with Manuela from Manus Menu: Krapfen

Deep fry the krapfen in warm vegetable oil (I use sunflower oil). Make sure the oil is not too hot or the krapfen will get burnt and remain raw on the inside. When golden brown, remove them with a slotted spoon and put them on a plate covered with kitchen paper to drain the excess oil.

When cooled down sprinkle with icing sugar and enjoy!

front of krapfen Guest Post with Manuela from Manus Menu: Krapfen


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Also you can follow Manu’s Menu on…

Twitter @manusmenucom
Facebook
Foodbuzz

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Guest Post with That Skinny Chick Can Bake: Raspberry Souffles

July 3, 2011 By 17 Comments
sunny souffle

I am so happy to share Liz with my readers today. I first met Liz a few months ago. She is a fellow Hoosier, and wonderful baker. Check out her blog That Skinny Chick Can Bake for more amazing recipes filled with chocolate and love!

Thanks so much, Erin, for inviting me to guest post.  I connected with Erin when I discovered that she was a college student at Purdue University…only an hour north of where I live. My oldest son graduated from Purdue just a couple years ago…and if he ever made anything more complex than an unseasoned chicken breast on his George Foreman grill, I’d be shocked. And here was Erin baking up a storm…impressing those of us who have been baking for, um, decades. These beautiful berry souffles are really quite simple…if you have 8 ounce ramekins and a hand mixer, you’re set.

dark souffle 1024x682 Guest Post with That Skinny Chick Can Bake: Raspberry Souffles

I attended a lovely spring luncheon for a new volunteer organization I joined. We were all quite full when dishes of creme brulee and raspberry souffle were brought to the table. I was lucky enough to be served a dish of a most delicious raspberry fluff. I couldn’t wait to get home and search for a recipe that was as intensely flavorful as the few bites *I* sampled.

These did not disappoint. Unfortunately, since these need to be eaten soon after baking, it was dusk when I took the photos, but trust me, these are impressive. The puree gave the perfect raspberry intensity as did the bonus fresh berries at the bottom. The sugar used to dust the ramekins helped the souffles rise evenly, but also give a nice crunchy crust….mmmmm.

another bite Guest Post with That Skinny Chick Can Bake: Raspberry Souffles

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My Second Guest Post at MadAboutMacarons.com & Chocolate Buttercream

April 29, 2011 By 7 Comments
plate of macs

As many of you know there is a huge royal event that has captured the attention of people world wide. To celebrate that event Jill at MadAboutMacarons.com has created some amazing macarons, and allowed me to do a second guest post for her.

This post includes my recipe for organic blueberry curd to fill your delicious blueberry macarons with. Please stop by and check them out, they are so beautiful and elegant.

You will love the blueberry twist on a classic curd. As Jill mentions in the post, blueberries are very healthy! Packed with antioxidants and tons of flavor, this blueberry curd is bound to become a favorite.

It’s also great in place of jelly on pb&j’s!

And now for the recipe….

I thought I would join in on the macaron fun and make my second batch ever. I recently bought Jill’s book, Mad About Macarons, and I have been dying to make some.

In honor of love, I went with the chocolate shells and filled them with a chocolate buttercream.

on their side My Second Guest Post at MadAboutMacarons.com & Chocolate Buttercream

I’m sorry to say I will not be sharing Jill’s macaron recipe with you, but I will give you the recipe I used to make the delicious chocolate macaron filling.

Chocolate Buttercream

Ingredients:

  • 6 tbsp butter, softened to room temperature
  • 1 cup cocoa powder
  • 2 – 2 1/2 cups powdered sugar
  • 1/3 cup milk
  • 1/2 tbsp vanilla

Directions:

  1. Cream the butter.
  2. In to the bowl, add 1 cup of powdered sugar and 1/2 cup cocoa powder – mix well.
  3. Add in 1/2 of the milk, and continue to mix.
  4. Add in the remaining cocoa powder, and 1 more cup of the powdered sugar. Again, mix well.
  5. Now add in the remaining milk, and vanilla. Mix until light and fluffy.

If you want thinner frosting, add more milk. If you want thicker frosting, add a little bit more powdered sugar.

This frosting is very rich and chocolaty, which I thought was perfect for the macarons. But if you prefer less chocolate, just reduce the amount of cocoa powder used.

a line of 3 My Second Guest Post at MadAboutMacarons.com & Chocolate Buttercream stack of 3 My Second Guest Post at MadAboutMacarons.com & Chocolate Buttercream

the lone mac My Second Guest Post at MadAboutMacarons.com & Chocolate Buttercream

Don’t forget to stop by MadAboutMacarons.com and leave Jill a comment! Also, if you are interested in joining in on the royal wedding fun, make your own royal inspired macarons and e-mail them to Jill by May 1st!

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