16-10: Strawberry Shortcake

16-10: Strawberry Shortcake

Just to show you how far behind I’m running with entries these days: I’m finally cracking into what I made for Mothers’ Day this year with 16-10: Strawberry Shortcake. You know…back in May. We were growing a ton of strawberries in the yard this year, and a few of them even made it into this dish. 

Last year I attempted a Simply Delicious-inspired Mothers’ Day brunch (MD 2017), complete with fancy pastries and attempts at complicated sauces. This year, I kept it somewhat more simple in the interest of time spent and calories consumed. 🍓

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17-62: Scandinavian Coffee Cake

17-62: Scandinavian Coffee Cake

I had mentioned in a recent entry (16-11: Meringue-Topped Chocolate Pie) that when I make baked goods for sharing with my work colleagues, I try to make them gluten-free if possible. Not only do I have a good friend at work that eats gluten-free, it offers one more option for the other people there who may want to make a gluten-free choice as well. 17-62: Scandinavian Coffee Cake was the first Simply Delicious recipe that I adapted for this particular purpose, and it turned out really well.

17-62 Scandinavian Coffee CakeIn the other recipe I cited above (16-11: Meringue-Topped Chocolate Pie), I mentioned that I didn’t have the pictures for this recipe, even though I did cook it. Well, turns out I found the pictures…so here it is, over a year after I made it in reality. ⏳

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16-11: Meringue-Topped Chocolate Pie

16-11: Meringue-Topped Chocolate Pie

A few months ago, we celebrated Pi Day in my office. Most of the pies were store-bought, but I decided to flip through Simply Delicious and see if there was anything worth contributing. I decided on 16-11: Meringue-Topped Chocolate Pie–everyone likes chocolate, and we had had a mishap with the lemon meringue pie on the way back from the store while preparing the day before.

If you’re not familiar with Pi Day, it takes place on March 14th, which when written as a numeric date is 3-14 (at least in the U.S. it is–some countries reverse the order). Pi (the mathematical constant represented by the Greek letter π) is usually rounded up to 3.14, so March 14th is celebrated with actual pies (and a bit of math) as a play-on-words. 😂

No one really needs an excuse to eat pie, but “It’s a math joke” is certainly an acceptable one.

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14-14: Sliced Pineapple with Nut Meringue

14-14: Sliced Pineapple with Nut Meringue

14-14: Sliced Pineapple with Nut Meringue is a unique desert. It was actually fairly tasty, just not something I would have thought to put together. This interesting dish has multiple textures, flavors, and temperatures which all interact nicely. I love raspberry, pineapple, and meringue, but I never thought to combine them, especially this way. 🍍

Meringue is probably one of my favorite applications of eggs in cooking. Egg whites only, but still a great use of eggs.

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17-30: Stollen

17-30: Stollen

Still catching up on a few old ones–but maybe you can file this one away for later on this year. 17-30: Stollen is a traditional German sweet fruit bread that is typically eaten around Christmas time. After two back-to-back years of holiday treat bundles comprised of multiple Simply Delicious creations (good way to burn them off quickly), I’ve pretty much finished off that type of recipe…at least when it comes to baked goods.

17-30 Stollen
Stollen isn’t a Simply Delicious creation–Wikipedia has a pretty extensive entry on it. There’s some other pretty solid recipes out there as well, if you’d like to compare them to this one. I find comparing multiple versions (from trustworthy/reputable sources) of a well-known dish helps me understand what’s essential about it (what I find common amongst all the recipes) and what’s up for interpretation (where they differ). 🇩🇪🎄

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15-25: Coconut Custard with Mango

15-25: Coconut Custard with Mango

There are a few great songs about coconuts. Zazu in Disney’s The Lion King sings a cheeky, British song about the coconut. If the fruit pairing in this recipe were different, I’d also share this Harry Nilsson song that you may recognize if you’ve ever been to a chorus concert at an elementary school. Is coconut a fruit? a nut? a seed? Let’s find out together with 15-25: Coconut Custard with Mango.

The cracked coconut in the background is what you may think of when hearing the word “coconut”, however, the brown and white fleshy part is the seed of the fruit. Every part of the fruit of the coconut is used in many different applications all around the planet.

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16-8: French Apple Pie

16-8: French Apple Pie

It’s the first days of spring, but I’m still catching up on old posts. Consider it “spring cleaning.” Here’s one from Thanksgiving 2017, 16-8: French Apple Pie. In 2016, I went all out for Thanksgiving and made most of the entire meal from Simply Delicious recipes. We had alternate plans for 2017, so only an easy-to-prepare ahead of time dessert was needed.

16-8 French Apple Pie
I’ve already covered a similar recipe to this one: 16-15: Tarte Tatin. Consider these a smaller, more rustic version. In regards to authenticity, as long as it’s apples on top and crust on bottom, it counts as a French apple pie according to Wikipedia. 🍏🇫🇷

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17-2: English Rusks

17-2: English Rusks

This project is coming up on 4 years old, and I’m a handful of recipes away from finishing the Baked Goods chapter–at least, according to the collection that I have. There’s definitely some out there that I don’t have the card for, but here’s one of the last uncovered few (#50!) that I do have: 17-2: English Rusks. 🇬🇧☕

17-2 English Rusks
According to Wikipedia, English rusks are hard, dry biscuits given to babies for teething or crumbled up and used as filler for ground meat. It’s actually the US version of rusks that are more familiar–they list Melba toast and biscotti as examples.

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17-10: Poppy Seed Bread

17-10: Poppy Seed Bread

One of the last entries from the Baked Goods chapter, 17-10: Poppy Seed Bread is essentially white bread with a sprinkling of poppy seeds on top. Simply Delicious shows it as a loaf, but I chose to make it into rolls/buns–since you’re already topping the bread with seeds, it makes it very reminiscent of sesame seed hamburger buns. 🍔

17-10 Poppy Seed Bread
Even 20+ years later, most mentions of poppy seeds inevitably end up referencing this Seinfeld gag, where Elaine’s love for poppy seed muffins keep causing her to test positive for opium on a work-administered drug test.

This often leads to the question: Can poppy seeds really affect a drug test? And the answer, according to the New York Times, is actually “Yes!” 🤔 You’d have to eat a LOT of them (much more than what the recipe for this bread contains) to have it show up at levels that would cause alarm–but the claim does actually have merit.

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18-2: Basic Yeast Dough II

18-2: Basic Yeast Dough II

Happy New Year! 🍾 We’ll start off this year (as I have other years) by finishing up a bit of old business from last year. I had started a Bread Series at the end of 2017, covering the first part of this Cooking School set (18-1: Basic Yeast Dough I) as well as including 20-12: Basic Rolls as a good base recipe to practice with.

Here, we’ll cover 18-2: Basic Yeast Dough II, which includes the fundamentals of the process of bread-making, as well as some tips on how to tell where your bread may have gone wrong. I’ve been making bread for a while, and I still run into trouble–it’s nice to know what I might have messed up so that I can try to fix it for the future.

18-2 Basic Yeast Dough II
Bread making is not a quick process–sometimes you can be working on a bread for 24-48 hours between the blooming, kneading, rising, and proofing. When I was being trained to make bread in the restaurant I worked in a few years ago, we would start making bread at 8 AM, and barely be finished by dinner time around 5-6 PM.

That’s not including our starter which had to be fed every day, as well as making all of the other baked goods that our pastry chef made daily. It can be a LOT of work!

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