Croissants are a culinary item that have been around for well…a really long time. Crescent-shaped rolls are a part of several cuisines–one example would be the kifli from Eastern Europe, versus the well-known Western European version, like 17-1: Croissants. ?
Wikipedia mentions that frozen pre-formed croissants are pretty readily available these days (and have been since the 1970s), so making this recipe’s truly a labor of love–it takes a good amount of effort, as noted above.
17-35: Healthy Bread with Vegetables was yet another attempt to make bread that went somewhat awry. This recipe was quite an experiment with quite unusual results. ?
This bread was definitely moist and colorful. I’ve had carrot cake, but I’ve never had shredded carrot in my bread. I substituted the beet with zucchini because the only Beets I enjoy are the band from Doug.
I made 17-24: Crispy Oatmeal Cookies for a family get together and they went over very well. I didn’t serve mine in such an elaborate manner as shown on the card below, but they got a good reception because I dipped them in dark chocolate that I melted on a double boiler. ?
We didn’t have an ice cream on hand, but these cookies make a great dessert all on their own. ?
17-27: Nut Cookies are tremendous. My mother certainly never baked cookies like this. She is into the traditional chocolate chip variety only. ?
This was my first time baking with rye flour, which we had left over from when Jamie made 17-37: Holiday Cookies. ?
Here’s some easy breakfast or snack rolls to make that can get super addictive. 17-33: Coconut Coffee Rolls don’t necessarily need to be consumed with coffee if that’s not your bag, but they do pair nicely for a morning pick-me-up. ?☕️
I’ve made coconut rolls before, but they were somewhat different (17-67: Coconut Crescents) and I used those as part of my 2015 holiday gifts. Most of these rolls didn’t even make it out of the house–usually I try to distribute the majority of the baked good products of this project to my friends and family to avoid eating all of it ourselves.
I realize it’s now June, but here’s a recipe I made for Mother’s Day this year, at the request of my very own mother. What can I say…it takes a while to actually sit down and write these things sometimes. We were doing brunch at their house this year, and she wanted us to bring cinnamon rolls, so I solved two problems at once by making 17-4: Cinnamon Rolls.
This particular recipe doesn’t include an icing/glaze with it, but if you want one (as I knew my mom would), I used this recipe from food.com and it works just fine. Let’s be honest–the ones in their picture are probably NOT what you pictured when you thought of cinnamon rolls. Whether you’re thinking of their picture or mine, this recipe (with a few tweaks) will probably suit your needs.
Here’s another good cookie press recipe. It’s a long way away from the holiday season, and cookie cutters/presses tend to get a bit dusty during the spring & summer months. I had a bunch of shapes for the press that weren’t holiday-related, so I decided to get creative with some colors & flavor extracts and use 17-55: Scottish Shortbread to play with the press.
Theirs look really thick–mine came out thinner since I used the press. These would probably work well with differently-shaped cookie cutters too, not just rounds. As I learned, they also work well with food coloring and flavor extracts.
I ended up using these for Mother’s Day gifts, and made a mix of three colors/shapes to bag up and mail/hand out. ?
Here’s one I’ve made a couple of times before. 17-38: Olive Bread is a nice, easy bread to make, especially if you don’t have a ton of experience with the process. I think sometimes yeast doughs can be intimidating to beginners, but this one hasn’t failed me yet–even when I was still just beginning to make bread. If you’re looking for a more “plain” type easy bread, check out 17-6: Best Ever White Bread. However, if you like those olive batard breads from the bakery section of the market, you’ll love this one.
I’ve made this twice before, once in its intended form (but with more olives because I LOVE olives) and again soon after, but in a smaller bun-size with chipotle peppers & garlic instead of olives. I used them for slider buns for burgers intended for a New Years’ party, judging from the date on the card. What will I change about this recipe this time?
Here’s a really simple and easy white bread recipe if you find yourself in need or want of fresh white bread. 17-6: Best Ever White Bread doesn’t have a lot to it, but if you want to use it for something like 1-13: Crusty Toast with Mushrooms, it works really well.
I made this particular recipe once before, a little under a year ago according to the red Sharpie notes on the card. I was working on this project then, but had taken a bit of a break at that point. I had been making a lot of bread at the restaurant at this point and was doing a bit of practice at home using what I had learned.
