Latest Recipe Testing
I loved your response to my last recipe testing post and you asked for more behind-the-scenes like this, so let’s do it!
Today I’m sharing a couple new recipes that I’ve been testing this month. What’s been working for me is dedicating one week (or a little over one week, it’s a lot of work!) to recipe testing and kitchen work. It’s a very intense and exhausting week, but it allows me to spend the rest of the month on photography, writing, and other random work. And gives me more time with Noelle, the main reason I’m beginning to do things this way! 🙂
The recipe test week from earlier this month spilled into the weekend. I simply could not get babka to cooperate all week, so I spent the following Sunday working on it again. I didn’t want to give up because my goal this year is to bake new and exciting recipes. And babka has been on my baking bucket list. And it’s babka. And it’s awesome.
Have you ever had babka? I’ll tell you all about it when I share the (successful!) recipe on Monday. In a nutshell, it’s a rich brioche dough filled and twisted up. Lots of delicious layers. My main babka problems were filling and shaping it. First, I used way too much filling (I went with Nutella!) and it was oozing out everywhere. Could hardly twist it up. What a mess. When I finally got the right amount of filling on there, I used way too much dough. It overflowed into an epic disaster. I wish I took a picture for you to see it. As it baked, it kept growing and growing… and growing. From what I could salvage and taste, the dough wasn’t rich, flaky, and soft as I wanted. In the next batch, I removed an egg white and reduced the flour. Long story short, I ended up with 7 loaves. My kitchen has never smelled better. Most of what you see above is in my freezer. On the menu when we have visitors: babka.
Anyway, twisting babka can be a little tricky so Kevin helped me take a video of me shaping it for you to see. I’ll share it all on Monday, so check back!
Another recipe my assistant and I worked on is the February’s baking challenge. I spent some time looking at your recipe requests for challenge recipes and I’ll share some of them as regular (non challenge!) recipes throughout the year. I already tackled madeleines, a popular request. I was originally going to do some sort of chocolate tart to teach you all about making traditional ganache, but ended up with something else that’s just as chocolate-y. I photographed the February challenge recipe this past week. Excited for it!
You’ll hear more about the recipe on February 1st!
- Tiramisu was a popular request and I’d love to work on that in February. Do you have any preferences on it? A traditional tiramisu? A variation?
- Thoughts on bread pudding? Do you like it?
And one more thing… I did a podcast with Food Blogger Pro a couple years ago and the episode was featured as a rewind episode this past week. In case you want to give it a listen– it’s all about working hard to create success!
PS: Are engagement anniversaries a thing? Because today’s date will always be special for me. It was 5 years ago!!
With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.