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Daring Bakers Challenge: Sourdough Bread and Welsh Rarebit

By Jeanne, on December 27th, 2011

Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!
French Country Sourdough Bread, sliced

I’ve been on a roll (pun intended) with sourdough lately, having been inspired by the daring bakers to dig my sourdough starter out of the fridge and restore it to its usual happy, bubbling state. This French country loaf is full of nutty whole wheat flavor with a definitive tang, and it just may contain enough bread to feed an entire country! It was close to 14 inches in diameter and just barely fit on my baking stone. This is a loaf that’s just perfect for sharing, and it gets even better when covered with cheese.

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Meyer Lemon Mothership Cupcakes

By Jeanne, on May 17th, 2011

Meyer Lemon Mothership Cupcakes

How to develop a recipe featuring New Belgium beer:

1. Buy two six-packs of beer to inspire recipe creation (I decided on Mighty Arrow and organic Mothership Wit).

2. Drink most of the beers, making sure to save a few for the recipe.

3. Spend all morning in the kitchen, creating a recipe that ultimately fails. Drink the remaining beers.

4. Buy another six-pack of organic Mothership Wit, because it will pair perfectly with the organic Meyer lemons from the CSA.

5. Bake cupcakes (make sure to add some beer!), and enjoy the remaining beers.

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BBQ Chicken Pizza

By Jeanne, on September 1st, 2010

BBQ Chicken Pizza

This pizza was inspired by our favorite local pizza place. They put all kinds of crazy toppings on pizza – mashed potatoes, peanut butter, pasta, cream cheese, scrambled eggs, and many more! My favorite pizza is topped with mashed potatoes, BBQ sauce, chicken, and mozzarella. Since I stopped eating industrially processed meat, I have missed eating this pizza.

Opportunities to purchase meat that satisfies my current standards (local, small scale, pasture raised, respectfully slaughtered) are few and far between. When I went on a farm tour at Quail Springs permaculture farm, I got the chance to order a couple of chickens from livestock manager Brenton Kelly.

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If Guinness Cupcakes Could Talk...

By Jeanne, on March 14th, 2010

Guinness Cupcakes spell out "Drink Guinness"

I think they’d partake in a little bit of self-promotion, don’t you? These cupcakes are delicious, and they know it! It wasn’t much of a challenge to figure out what they were saying to me. Rich chocolate and dark brown sugar offset the flavors of Guinness perfectly. Topped with Bailey’s Irish Cream frosting, these cupcakes definitely make a statement!

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Beer Cheese Bread

By Jeanne, on January 30th, 2010

I am continually amazed by how many variations and adaptations of bread exist. You can add pretty much anything to bread and it will taste amazing. Pick your favorite fruit, vegetable, or beverage. I guarantee there’s a bread recipe out there for it.

Everything tastes better with cheese, and bread is no exception. Cheddar combines with chives and beer to create a wonderfully flavorful bread. The chives add a subtle onion flavor, and the beer complements the cheese.

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