So I finally got that oven.

And I baked the house down!
I didn't try anything new yet. I needed to get used to the oven and the Kitchenaid, so I stuck with cupcakes and breads.
I did make some alterations to the ganache recipe so I will give you that. Everything else is just pics of the cakes. Just happy my little kitchen handled that much baking. It was chaos when I was done but at least it's functioning... :D







Kitchenaid Bread recipe:

1/2 cup of low fat milk
3 TBS of sugar
2 TSP of salt
3 TBS of butter
2 pkgs of active dry yeast ( I used instant rise)
1 1/2 cup of warm water (follow instructions and temperature on the back of the yeast)
5 to 5 cups of all-purpose flour

How to:

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 ½ cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly stick to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.


Punch dough down and divide in half. Shape each half into a loaf, and place in greased 8 ½ x 4 ½ x 2 ½-inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400 F for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

Then Enjoy!!!
Ps. I will be right back with the rest of this post. Making a separate post this one is too big!

Asparagus Quiche

This is the first of many savory of my baking favs!
The base is simple and variations are unlimited!













Ingredients:
Dough:

• 1 1/2 cup of flour
• 1/4 cup of Parmesan cheese
• 7 TBS (100g) of salted chilled  butter
• 3 or more TBS of  iced water

Filling:

• 1/2 cup of lightly cooked asparagus
• 1/3 cup of bacon bits ***I use soy bacon so if using regular bacon follow instructions on the package on how to cook it***
• 3 eggs
• 1/2 cup of cream
• 1 cup of grated Gruyere or any sharp white cheese (I used Gruyere, Jarlsberg and Romano)
• Nutmeg to taste
• Black pepper to taste

How to:


Press together the butter, flour and cheese until forms crumbs Pic2






Make a well in the center and add 3 TBS of iced water


Mix with a spoon or dough blade **I have one but I was already using the spoon. Next time I'll feature my gadgets*** Using a cutting action until the mixture comes together in beads


****If dough is too dry add more water***
Turn out onto a lightly floured surface and knead together **lightly** to form a ball


Cover the dough with plastic wrap and refrigerate it for 20 min


Preheat the oven @375
Then roll out the dough between two sheets of baking paper to fit a 10'' tart tin


Bring the pastry into the tin


Press all the edges firmly into the sides


Trim off the excess by rolling a rolling pin over the top of the tin
***the coolest part of the process***
Then refrigerate for another 20 min



cover the pastry with baking paper.
and if you are like me and don't have baking beads **really? Who has that?** use uncooked rice or just use the leftover dough rolled into beads  to fill the tin evenly ***not quiet as shown**
and bake for 20 min


Meanwhile, trim and blanch the asparagus, cut the bacon and
grate the cheeses


Beat together with a fork, the cream and eggs
Add 3/4 of the cheeses, black pepper and nutmeg


Spread evenly the asparagus and the bacon on the cooled shell


Pour on top the egg mixture and sprinkle with cheese


Bake for 25 min or until the pastry is set and golden
remove from oven and let stand on a rack for 10 min
Then just enjoy all the hard work. :)



***Next Sunday creme brulee??***