Stress Baking: Green Onion Cakes

There is a food here in Edmonton that locals go wild for. We stand in line at every festival waiting for a hot green onion cake to be served to use with a side of chile sauce and black vinegar. Edmontonians have a rabid obsession with these flakey hot disks of deliciousness. I don’t know if you have heard, but summer was cancelled by our Chief Medical Officer. I will miss the green onion cake truck so I decided to make my own.

I am learning that most people call these scallion pancakes… what?? Not in Edmonton. There is even a shop by the dude who brought them to Edmonton called The Green Onion Cake Man, so that is the proper name when you visit here. I was flipping through Instagram and saw a sponsored post by Robin Hood Flour to make these. I looked through the recipe and those that was easy enough. I had all the ingredients so why not? The recipe wasn’t as easy to follow because a online content specialist developed the format and not someone who follows recipes. I had to flip back and forth for measurements so I am sure there is an easier recipe out there, but this one is very delicious.

I made the shaggy dough. The number one most important step is to add boiling water. This will hydrate the flour to make it easy for rolling paper thin.

Then I chopped the green onions (scallions for you non-Edmontonians) and tossed it with the sesame oil and flour – this was different from the recipe but I have watched Green Onion Man make it this way. The recipe says to just combine flour and oil, I combined all three. Let the dough rest for 30 minutes. It needs time for the gluten to develop and rest. Divide the dough into four parts. I weighed them to make it even and fair.

I rolled the dough into a 8″ circle, and spread 1/4 of the onion paste onto the disk. Then I rolled it tightly into a tube – cinnamon bun style.

There were zero pictures in this recipe so I watched a video to get the hang of it. (Not all online marketing content writers are good at explaining things- I’m judgey because this is my industry).

Then you are supposed to spiral it – thusly:

How cute is that little snail-like bundle?

Now roll the living daylights out of it – the first one was terrible – let it rest about 5 minutes before rolling.

Then I popped it into a hot pan and fried them about 2 minutes a side with a lid – the lid helps these beauties rise and show off their flaky innards.

My pan was too hot so I suggest 3-4 minutes on medium, not medium high.

These did not last longer than 30 seconds. I recomend not using too much of the whit becuase they cut through the dough. Just use the greens. I saved a couple onions to regrow because I jumped on that bandwagon too. I plan to grow a few more because so many things taste nice with fresh sprigs of the green tops.

It takes about 8 days of changing the water everyday until you have enough to harvest. These little guys are four days old and grew one inch yesterday.

What projects are you working on this week? Let me know! I am looking for more inspiration. I am making butter tarts this week for the daughter’s birthday and planning out my garden. I am beginning to feel a lot like Laura Ingalls or Anne Shirley.

Stay healthy friends!

Basically: Sticky-Buns

Basically’s last week of baking projects ends with a multi-step complicated recipe that rivals Cinnabon. I kid you not. Just don’t over bake it and you can recreate Cinnabon’s huge confectionary. This week was Cinnamon-Date Sticky Buns and I learned a couple of things that I will recreate next time, because the more you know…

The final recipe landed in my inbox on Saturday morning, because it is a two-day time investment. However, I think it could be done in a day, but more on that later. 

The first task was to soften the yeast at a temperature 98F. This was the first time I ever used a thermometer and actually test the liquid temperature. I microwaved the buttermilk to take the chill off, and it took about a minute in my microwave. I added the egg and yeast, let it sit for a bit, and I was ready to roll.

Problem number 1, I don’t have a food processor, but I do have a stand mixer and have made bread dough endlessly in it over the past few months. So into the mixer went the ingredients. I used the dough hook, but I didn’t knead the dough with the ook this time. Reading the recipe, it seemed important to get a feel for the dough, and after I went through this process, I 100% agree. 

There were strict instructions not to add flour as you knead it on the counter. This was counter-intuitive, but I followed the rules. I invested in a bench scraper finally, and all I can say is WHY DID I WAIT SO LONG?? I was too cheap to spend $20, and I find a use for things every damn day. It is my new favourite kitchen tool. Anyway… I pushed and pulled the dough back and forth until it was soft and silky and a little bit tacky – not sticky. It was a beautiful feeling dough. 


Into the fridge, it went to sit overnight. Here is problem number 2, I assumed it would double in volume, it didn’t apparently it doesn’t or isn’t supposed to. I put it into my biggest bowl and popped a plate over the top. There was a bit of a skin on it the next morning. I watched the Instagram story about this and Sohlea puts it into a ziplock bag overnight. So I recommend a smaller bowl or container with a tight-fitting lid. 

Rolling out the dough and shaping it with the bench scraper made this task infinitely easier (WHY DID I WAIT SO LONG?) It also has a hand ruler on it so I could measure and mark out the 8” I needed. It was so pretty it brought a tear to my eye. 

Problem number 3:

  1. I don’t have a food processor. 
  2. I also don’t have dates in my pantry. 
  3. I don’t have a cast iron pan

I know I promised to follow the recipe exactly but winging it has become second nature to me. Be flexible and resourceful. 

I melted butter and spread it on the dough, and then I spread(?) sprinkled(?) brown sugar over the top. I shook liberal amounts of cinnamon over the sugar.

Rolling these into a tight spiral was so easy with the bench scraper, I know you are tired of hearing me talk about it but seriously, THIS IS IS THE BEST THING EVER!

I divided the log into three and the three again so I ended up with nine equal-ish roles. 

I solved the pan part by using one of my saucepans with a tight-fitting lid. This was excellent for proving and baking but terrible for storage. 

I let it rise for one and a half hours until the poke test didn’t bounce back and everyone was snuggly fit together. 

Into the oven it went for 20 minutes, then I removed the lid and baked another 15 because I like a softer texture like Cinnabon and a light brown colour.

I made a glaze using buttermilk – as directed. This was the perfect balance of cream cheese tang without the heaviness.  I normally don’t glaze, but I was glad I did. I only used half – I wish I used all of it.

The texture was light and airy, soft and spongy all at the same time. We stored them in the pan, and the seal wasn’t very tight, so they began to dry out by day three. Happily, the glaze kept them moist. 

Next time I would transfer them to an airtight container or my cake dome. 

Would I make these again? Heck yeah! But I would do it in one day and let rise until double in size or put into a ziplock bag overnight. I would also use this dough for dinner rolls or add different fillings like pumpkin and cinnamon, or lemon poppy seed. The possibilities are endless with this dough. 

This series taught me so much about baking that I thought I already knew. 

  1. Tools are important.
  2. Room temperature eggs are a game-changer
  3. Following directions exactly makes things taste better
  4. Not all recipes are created equal (I have tried different websites and not everyone tests or explains things well, so experiment!)

So…. How did I do? This is theirs:

This is mine:

I nailed it. Thanks Basically, I will miss your weekly challenges and feel a little lost about what to try next. I have a green onion cake I will share because that was insanely reminiscent of the Fringe Festival Green Onion Cake Man and Disney has dropped some of their theme park favs so maybe you will see Dole Whips and Churros in my future. Meanwhile, drop me a note and tell me what you’d like to see me try. 

Stay healthy friends!

Basically: Galette Fail but Pizza Wins

This week’s recipe was the Triple Treat Onion Galette. A onion and garlic pie if you will. I know promised to follow the recipe exactly as shown but I didn’t. I didn’t have onions or garlic or scallions. Flour has become a precious commodity and making something my garlic allergy daughter can’t eat and son won’t eat seemed like a waste of flour. So I made pizza dough. It is galette shaped. And that is all I have to say about that. When I had high tea at the Grand Floridian eons ago, I had an onion tart that was delicious. It was a savoury jamy tart and I quite liked it. I imagine this gallet would be similar but on a larger scale. So maybe one day I will make it when I have an abundance of supplies, but for now, I am not risking it.

Instead we decided we wanted pizza and by we I mean my adult children, more specifically, my son. This was where I would spend my precious flour.

I normally make pizza by pouring in a bottle of beer instead of yeast. It is an easy way to get a rise and is quick. We don’t have any beer left and the liquor stores are closed so I made pizza crust the old fashion way, with yeast. I searched the Bon Appétit website searching for BA’s best pizza dough but found this one instead. I had all the ingredients, I read through the instructions and it said I could make the night before and keep it in the fridge. Perfect! That way we could have pizza for family movie night, a long ago tradition we had when the kids were younger. We would make homemade pizza watch a movie, have half-time (a tradition that dates back to family night movies with my dad. At the half-way mark, he would pause the movie, we would get snacks, do any business we needed to and then settle back into the movie, something I continued with my kids. They got to pick their treat, usually root beer and cream soda, popcorn or chips, smarties and reese peanut butter cups.)

The pizza dough was easy especially since I have been watching copious amounts of bread dough videos. Shout Out to Everyday Food, Oh Yum, Preppy Kitchen and my beloved Bon Appétit! I learned that my Kitchen Aid will knead the dough….wait…I have been kneading my bread by hand forever. I rarely used my dough hook before and now I know how to use it properly.

The dough was so lovely it brought a tear to my eye.

This is the recipe from Bon Appétit.

After the dough is mixed and is a shaggy ball, begin kneading. Normally I did this by hand to feel the dough, but the dough hook gives me a better result. It takes about 10 minutes of kneading with the dough hook and gradually adding flour about a tablespoon at a time until the dough climbs up the hook and is tacky, not sticky. This was the loveliest kneaded bread I have ever produced.

I stuck it in the fridge over night and it doubled in size. Normally I would prove it for an hour in the warming oven or a warm spot.

I split the dough in half and formed a circle with my hands, just like they do at Panago Pizza. I made the circle too big, next time I will measure. I preheated my pizza stones and placed the dough on the hot stone. I moved quickly to add the sauce toppings and cheese. Baked it for about 10 minute snad then rotated top for bottom to get even browning.

My kids said, and one is a pizza tasting expert, “this was the best crust they ever had”.

Now I just need to perfect the sauce.

What are you guys stress baking this week?

Basically: Carrot Cake

Everyone loves carrot cake but me. To me it is oily and I hate cream cheese frosting. Some how people think I love it and it ends up being my birthday cake more often than not. Thinking about it, I don’t really like cake. It tends not to be flavourful and fake frosting is the worst. Then this challenge happened and I found a cake that it delicious.

This week’s Basically recipe is Cardamom Pistachio Carrot Cake. I could eat this every day and it would STILL be my favourite. The recipe was not complicated but it was specific, so no winging it. When I saw the ingredients I was a little bit worried because things are not always easy to get during this time of isolation. I have all the ingredients except cardamom, pistachios, and carrot juice. I watched Sohla El_Waylly‘s instagram story and she didn’t have all the ingredients either because working from home is tricky. I knew I could make my own carrot juice if I couldn’t find any. But you know what? Sobey’s had it. Who knew you could buy carrot juice?? I bought cardamom and raw pistachios at Bulk Barn, $13!!!!! My first thought was, one cup of pistachios better be worth it. (Spoilers* it was!)

I weigh everything now. The results have made everything better. Not just a little bit better but next level “I should get my own show” better.

This is what $13 looks like. It wasn’t even a full cup!!! But… and I mean BUT… Tasting these beauties in brown butter was next level. It infused the butter and made the flavour next level.

I am a pro at brown butter now, just as the foam goes golden, remove it. The milk solids will toast up off the heat.

Pistachio browned butter has a green hue to it.

I whisked the dry ingredients together, forgot to add the spices. Why? I don’t know. I added them at then end and it turned out fine. In went the eggs, then the butter. This was the important part. Slowly drizzle the butter into the sugar mixture. It made it fluffy like marshmallow fluff. This is the key to a non-greasy carrot cake. Who knew? (Apparently Sohla and Basically did).

This took a few long minutes but it was a lovely result!

Then I folded in the carrots and nuts and put it into a 8” pan. I didn’t have a 9” so I needed to adjust the time. More on that later.

I was skeptical. Then I tasted that batter. I would have been fine just eating it like pudding or ice cream… omg turn this into ICE CREAM!!!!

I baked it for 55 minutes and looked at it. The centre was not rising. Sohla said that means it isn’t done, so I baked it for another 10 minutes. Still not done, so I baked it for another 5 and athoner 5. Then I was worried it would burn so I took it out even with the centre indented, but the tester came out clean so at least it was cooked.

I needed a cooled cake to put the glaze on so I left it overnight and made the glaze the next day. The glaze was an ordeal but now that I know what I am doing, the next time will be a snap.

First off, my pot was too big. So I dumped it into a smaller pot. This was my first mistake. She said to use a small pot and dump your ingredients in, don’t stir and watch it boil. She promised it wouldn’t boil over. Sohla was a liar pants. It boiled over in a small-ish pan.

It was a mess and the smell of burnt sugar on my stove was terrible. I then waited – as instructed- for the bubbles to subside. I was skeptical but it did happen.

I reduced it for a few minutes, tested it on a cold plate and then set aside to cool. Here was disaster number two. When I stuck my finger in it I burned myself because this is molten candy. I let it cool too long then it became solid candy. I now know 5 minutes is the sweet spot. You are welcome.

I poured it over the cake. it is kind of like those mirror glazes. It sorts itself out when you have the temperature right.

The end result? The best fricken cake I have ever eaten. I am making this for my birthday because I am worth it. I am making it for desserts when I go to a dinner party and I am going to make it just to snack on.

So, how did I do? This is theirs.

Mine – I need better food lighting.

I’d say close but not perfect. I have 48 birthdays to practice so I will have nailed by then.

Are you stress baking too? Let me know what you are making and drop a few pictures! Stay healthy friends!

Basically: Bars

I made it through another recipe with almost all the ingredients! I am enjoying this project so much, I can’t even!! Every Sunday morning another recipe pops up in my inbox and I read the entire recipe first. Then I read it again thinking about the ingredients. This week was Tahini Billionaire Bars. First off, Tahini is a weird ingredient for me. I have used it in hummus but that is about it. It isn’t sweet so using it would tone down the sweetness in the butterscotch. Apparently, you can use any nut butter as long as it is unsweetened. Fair enough. After tasting this, I would substitute peanut butter but this is really good as is, just super sweet. Cut the bars smaller than they call for because it was just too much sugar. It tastes like you can eat the whole piece but then it gets to be too much and you lose interest about halfway. Maybe that’s just me, maybe not. I will let you decide.

The first step was making the shortbread. I didn’t have sesame seeds so I made it without. I have to confess, this layer was an ORDEAL. The dough kept sticking to my hands as I pressed it into the sides, it became too soft. I suppose I could have stuck it into the freezer to chill it but it was a Tuesday night and I didn’t want to be at this for hours. So I swore and smooshed. The recommendation was for a 9 x 9 pan but spreading was thin, the corner was overdone. You can’t tell with the other layers tho and my family eats anything.

The second layer was problematic too. I started it WAY BEFORE the bottom layer was cool and out of the oven. HA, so much for reading the instructions twice. I have made butterscotch before so I dived in with a lot of arrogance. (The difference between butterscotch and caramel is brown versus white sugar – the more you know!)

The butterscotch was perfect, I could have added all the cream from the one cup container, it could have taken it. Now I have a 1/4 cup of cream in my fridge and keep forgetting to use it in my coffee. I let the caramel cool slightly while I waited for the shortbread to come out of the over, reversed I know but too bad, so sad.

I added the butterscotch and put the two layers in the fridge for an hour. Too hot, I know but whatEVER, stop judging.

After an hour, everything was firm and cool to the touch. I kept it in the fridge while I melted the chocolate. I didn’t have the fancy bittersweet 60% blablabla… WE ARE IN ISOLATION PEOPLE! So I used my standard chocolate chip use in cookies chocolate. It was fine. Good enough for snacks, good enough for this. Back into the fridge for 30 minutes and then I cut into them. That was the hard part (Other than the crust layer) These suckers need a firm hand and a sharp knife. Use a serrated knife and saw. I didn’t. I cut, I didn’t crush it like they said it would happen, but I didn’t use boujee chocolate so maybe that was the difference. I cut this into 16 squares, then after tasting, I cut into 32 rectangles. Trust me. I also didn’t sprinkle sesame seeds all over the top because WE ARE IN ISOLATION PEOPLE! And I didn’t want to go to the bulk barn for just that. Hopefully, I have the stuff for the next recipe, I heard a rumour it has carrots and carrot juice. Where the heck will I find carrot juice??? Wish me luck. Meanwhile, I nailed it this week in spite of the problems. Judge for yourself and imagine tiny little sesame seeds all over the top.

Theirs vs Mine

They taste as good as they look. What are you making this week?

Basically: Biscuits

I think this may be my last week to bake something new from a recipe for a while. I couldn’t get all the ingredients for this week’s Sour Cream and Onion Biscuits. I had a 3/4 of a cup of greek yogurt. I needed 1 and 1/4 cups of sour cream. There wasn’t any at the store, nor was there plain yogurt. I did have milk and vinegar, so my plan was to supplement fake buttermilk. Molly Baz, the recipe creator did a few instagram stories talking about substitutions. Past experience told me I could use milk or yogurt, but there was a tang to sour cream that seemed important to this recipe, so I added a tablespoon of vinegar to 3/4 cup of milk. I ended up with slightly more dairy than the recipe called for but I did that because milk is obviously looser than yogurt.

I followed the rest of the recipe except I didn’t have 8 scallions, only 5. Life in the time of rations. This was fine, and maybe the next time I make this I will still use 5 scallions because it was more than enough. The batter came together very nicely. Using a light hand to not over beat makes a massive difference.

Everything came together quickly and I turned it out onto a cutting board for easy clean up. The next step was to fold or laminate into thirds using a bench scraper. I don’t have one. I thought about buy one because I have want one for a very long time. All things considering, it didn’t seem to be the time to spend needlessly on tools that could be substituted. So I used the back of my chefs knife. It works fine. The dough is sticky so flour up your hands and work quickly.

I also don’t have a kitchen ruler, but back in my quilting days, I measured different parts of my hand so I could do quick measurements in a store when buying fabric. I know from my thumb knuckle to the tip is one inch. The span of my hand from pinky to thumb when fully stretched is 8 inches. This recipe needed the dough to be 8″ x 4″ I was all over that. I folded three times. Then I cut it into eight pieces.

By leaving them squarish and not round, there are no scraps to rework and the less you work the dough, the less gluten you create therefore leaving everything tender. I used the knife to cut them away from the board, I should have lightly floured the surface but didn’t and it was still fine. You were supposed to use parchment because it prevents spreading but in the instagram story, Molly Baz used a silpat liner, so I used mine. I don’t like using single use things very often.

I basted them with melted butter and sprinkle a bit of sea salt over the top. I would skip the salt. It isn’t a secret that Molly Baz likes salt. These don’t need the extra. Plus Who can get flaky salt in Edmonton? Seriously – if you can, tell me where.

I put them in the oven for 22 minutes, I could smell them at 20 minutes and took them out. It was on the cusp of over browning. They were perfect at 20 minutes. Watch your closely. The recipe said between 18 – 22 minutes.

You can tell where I dripped butter. These things are the flakiest most tender biscuits I have ever had. The flavour reminds me of sour cream and onion chips. Happily I love those. The flavour is strong and fantastic. I will always make these agin once the stores get back to normal stock levels.

This is what Basically’s look like versus mine. In spite of the substitutions, I think I nailed it.

Basically: Brownies

Brownies are, without a doubt, my dad’s favourite chocolate treat. I didn’t share these with him. I will likely make him his own pan for Father’s Day or his birthday because these didn’t last long in my house.

The half-way recipe for Basically is Camouflage Chocolate Fudge Brownies. These are rich and fudgy and cheese cakey and easy. They are rated as a level two Basically recipe but that is because of the number of steps. More doesn’t mean hard.

I needed a win this week because the shortbread from last week was a fail. It tasted good, but the method and ugliness made it a flop.

I have entered into a habit of opening my email Sunday morning in bed to read Basically. I read through the recipe twice because squinty sleepy eyes miss stuff. I had everything but the cream cheese. I miss those carefree days of having everything I need in the pantry. I went to the store early and bought cream cheese, some bread, things for lunches…because as soon as you say “I am going to Sobeys”, the entire house wakes up as yells, “CAN YOU PICK UP SOME….” So much for a quick trip.

I got home, made lunch, cleaned the kitchen THEN I began at about 3:00 p.m. Sheesh…

I prepped the pan, then added cream cheese to the double boiler to soften. It didn’t soften well. I have better luck in the microwave, but the rule was to follow the instructions EXACTLY to see what new insights I learn. I learned that cream cheese softens better in the microwave about 25 seconds at a time.

I whisked together all the ingredients and divided it into two bowls, one plain and one with cocoa powder. This tasted just like cheesecake. That is a win! I love cheesecake but never have it.

The next part was weird. 10 Tablespoons of butter. Why can’t we just do grams or one half cup + (whatever the measurement is?). The other tricky part is butter comes in 454 gram bricks here, not sticks. WTF(udge) is a stick? Glad you asked, I asked Google.

Butter Measurements When looking at a standard stick of butter1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams.

Basically (see what I did there?) one pound of butter is 454 grams. How do you measure out 10 tablespoons? I also asked Google.

5/8 cup butter141.8 gram10 tbsp
Crimeny crickets. That is not easy so I pulled out my scale and weighed out 141.8 grams of butter. Into the double boiler that went.

The strange part was all the ingredients went in. I didn’t melt the butter first. I think it would have been easier to do it that way. But I followed the instructions and poured the sugar, cocoa, coffee and salt into the double boiler, stirred it up and it became awful then glossy, just like it said it would. Then I stuck my (CLEAN) finger in it to see if it would scaled it – still part of the directions. (Honestly, I learned this step from my mom. Stick you pinky in there to see if it’s hot enough, especially for tomato soup – weird tangent but here we are) Second time the charm and it was too hot, just like the recipe called for.

I added the chilled eggs and flour – this was stiff but came together lovely. I scooped out 1/2 of batter, forgot to leave it in a warm spot by the stove… Poured the rest into the prepared pan.

It was thick. I smoothed it out into the corners with my offset spatula. Then I dollopped the other two cream cheese mixtures on top in a random pattern. Finally adding the reserve brownie mixture which was stiff and cold by this time making the process laborious. But it worked out.

I baked it or 25 minutes in a preheated 325F oven. It was floppy but set. Do not expect it to be like cake, its not. It is more like fudge. The chocolate filled the house and it smelled so good! I let it set and cut it into 16 pieces. After tasting one later when it cooled I realised my error and should have cut it into one piece. One is all you need. But I shared it out and it lasted until Wednesday. Damn….it was really good.

This is Basically’s and the other is mine. I think it was a complete success!

Next week is Sour cream and onion biscuits. Oh…yeah….

Basically: Shortbread

I have started to enjoy waking up early on Sunday mornings to find the new basically recipe in my inbox. The email has the ingredient list and an equipment list. I scroll through to see what I need and what I already have. Then I link to the directions and read through the entire page to see what I need to be aware of and how much time I need. The recipe for the week was Roasty Toast Pecan-Caramel Shortbread Cookies and you can find it here. Mmmmm caramel. As I scanned through the list I noted I didn’t have dulce de leche but I did have a tin of sweetened condensed milk. I had never seen dulce de leche in the grocery story here, but that didn’t mean it wasn’t there. A quick google search showed a recipe for Compliments (Sobeys) brand squares with Compliments dulche de leche. I could buy some if I needed it. But making my own is easy enough.

ET Note: This entire recipe was a fail at various steps along the way. But the end result was tasty.

To begin the procedure for dulce de leche, I filled my dutch oven with water and set it to simmer. I then transfered my sweetened condensed milk into a mason jar. I do this for two reasons.

  1. cooking in tins can created explosions and is not the best choice for health reasons.
  2. I can see when the caramel it the right colour and done to my liking.

I kept a watchful eye on the pot over a three hour period. I added water every hour to keep the milk submerged.

Would it have been easier to purchase dulce de leche? Absolutely. Should I have? Meh… I didn’t want to go to two different shops and Molly from Basically said “even better if you make your own”. I needed to go to Bulk Barn to buy pecans and nonpareils (Who among you knew what nonpareils are? I only know them as their common name, sprinkles so that took some research). While this was simmering away, I left the hubs in charge of it and left for the Bulk Barn. I learned from the Bulk Barn gurus, I can bring my clean containers, have them weigh it and mark my jars, then I can fill them with all my bulky items! This makes me happy because of my quest to reduce single use plastics! I filled a jar a quarter way with pecans and another jar with turbinado sugar, white nonpareils were empty and I am not enamoured with food dye, so I chose the sugar which is an option in the recipe, so far not cheating.

I came home to this.

And submerged the jar into cold water to cool it down. While that was happening I toasted the pecans for the 3 minutes as directed and promptly burnt the pecans. I had bought the perfect amount so I needed to go back to the store. Was I happy about this? Not a chance. Plus we were doing taxes and that also made me angry.

I toasted the new bunch and chopped them finely because I do not have a food processor. This was apparently not a problem for the recipe other than I needed to assemble everything is a different order. I will get to that in a minute.

This was about 10 minutes of chopping.

I went to the BA forum and looked up the order of the recipe when not using a food processor. I needed to cream the butter, sugar and the dulce de leche.

Then add the flour, salt and add the nuts.

Getting this into a log and into the fridge was fussy.

Wrapping up in the parchment and leaving it in the fridge for 90 minutes was oddly specific.

When it was time to pull it out, I basted more dulce de leche on it and rolled it in the sugar.

Somehow I didn’t read the part where I needed to chill it again. So I sliced it up and baked it.

These looked NOTHING like the Basically version so I went to the forum to see what I did wrong.

  1. Chilling a second time reduces spreading.
  2. Using parchment instead of silpat also reduces spreading.
  3. Silpat helped to melt the dulce de leche and everything ran off the sides of the cookies.
  4. The recipe didn’t say what to bake it at. I make a guess at 325F because the pecans were toasted at that and that is also the temp I bake my shortbread at. Turns out I was right. I was slightly annoyed they made an error this huge in the instructions – this is a test kitchen after all. But I work in communications so I completely understand how this happened. Always send copy to fresh eyes people, always.

All in all, the cookie tasted good. Would I make this again? Not on your life, however, I would add dulce de leche to a different recipe because it is so darn tastey.

Here is their version vs mine. the result? FAIL.

Next week is fudgy brownies. I am in.

Basically: Focaccia

I cheated. I know I swore to uphold the recipe and follow the instructions EXACTLY but I didn’t. I added a touch more flour than it called for because I am a bread baker and learned from a grandma (not mine) who knew by the feel when the dough was ready. I will explain in a minute.

The Basically recipe arrived a day early because this bread takes hours to rise and proof and rise again. You can find this recipe here.

I read the recipe through and was happy I had everything I needed in my pantry, including the yeast (bonus, it hadn’t expired yet!). It began with proofing the yeast and feeding it honey. All the things I do to start my bread. I waited patiently for it to bloom. It begins to get foamy and bubbles up to the surface.

img_5025

I love the smell of bread yeast. It’s sweet and fragrant just like homemade bread. I weighed out the flour and added it to the yeast liquid. I mixed and it did not form a shaggy dough. It was still gelatinous like gak. I knew something was wrong. I reread the measurements, I got those right. I KNEW this was wrong. It didn’t look like their photo nor did it feel like bread dough. It was GAK.

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ALL WRONG! I wondered what the heck was happening and I think there may be a difference in measures – Canadian vrs American. Plus I am at a high altitude and their recipes are for sea level…well, I am a touch higher by 2500 feet, so I made the executive decision to add more flour. I incorporated about a 1/8 of a cup. Still not shaggy but workable and it looked more like their images. I added it to the oil, just like it said too. THIS LOOKED LIKE TOO MUCH OIL! Oh well, too late.  The dough looked right just swimming in oil. It could be because of the shape of my bowl, but fingers crossed and I hoped it would turn out okay. I had doubts about its ability to rise.

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It told me to put it into the fridge for about 24 hours. I took a sneak peek at 11:00 p.m. before bed.

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I had hope! it was rising! Now we wait…

The next morning I pulled it out and it had risen more and was sticking to the top of the plastic (serious guilt at this point for using single-use plasitc. I am going to purchase a silicone lid for my bowls.). Seriously, use a large bowl for the rise.

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I prepared the pan and dumped a tbsp of oil in the bottom – weird but I think this will give it the fried bread texture.

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I used the fork method as directed but it is fooling no one. This is kneading with forks. I prefer the hand method but this is a no-knead bread.

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I turned it out into the pan and poured the leftover oil over the top. I popped it into the warm oven with the heat off so it could prove.

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The wait began. I left it in for about four hours, maybe slightly less. It spread and filled the pan. This surprised me because I haven’t had bread dough spread like this before.

It sprung back too quickly so I knew it hadn’t finished proving. But. FOUR HOURS!!! So I preheated the oven to 450F and baked it for 30 minutes. I expected the texture to be smooth because nothing seemed correct.

I finished it off with melted garlic butter but four cloves is excessive for a family with garlic allergies. I used a half clove and it was perfect for us. The crumb was light and airy. I was gobsmacked. It was perfect. This was a very easy bread recipe, it just needed a lot of wait time. Definitely a keeper. In spite of the stress and doubts, it turned out perfectly. This is theirs. I think I nailed it.

Let me know how it worked out for you!