TWD: Sweet Cream Biscuits

I bring FABULOUS news! As of yesterday afternoon, my oven has been fixed. Since only the glass shattered, they were able to just replace the glass (and my landlords don't have to buy me a new stove). Putting the door back on proved to be quite a challenge for both our handyman and my husband who was helping. Apparently we have an older stove and the door is heavy and the hinges are old so the heavy door on the old hinges was a bad combination. But after a few adjustments, I am back in business!

Since, my oven wasn't finally repaired until yesterday afternoon and last week was so successful, I decided to go back to my trusty toaster oven this past weekend. We had a house guest on Saturday morning so I decided to whip up a batch of biscuits for our brunch. And when I say whip up, I mean it! A few dry ingredients, pour in some cream and roll out the biscuits. These were so much easier than using a pastry cutter to cut cold butter into flour.

First Batch, 1/2" thickness

I followed Dorie's instructions and roll them to 1/2" thickness. I used a square cookie cutter and got about 10 biscuits. They didn't rise as much as I wanted them to but they weren't flat hockey pucks either. While the first batch was cooking (I could only fit 4 on my toaster oven stoneware pan) I went to the P&Q for this week and found many people mentioning Alton Brown's instructions to be very helpful. I hadn't seen the episode and couldn't find it online so I read the instructions of his recipe hoping for a couple hints. He mentions placing the biscuits close together on the baking sheet. Of course, I thought this way odd. When I make cookies, I always space them out for spreading. I decided to give it a try. When the second batch of biscuits went into the toaster oven, I placed them close together, expecting them not to rise very much since these were also the biscuits I rolled out second so they were worked a little more. And to my surprise, they rose! They didn't rise a ton but again I didn't have flat hockey pucks.

Second Batch, 1" thickness

I sent the extra biscuits from brunch home with our friend. And later that night I remembered I had bought strawberries that were on sale and had wanted to have strawberry shortcakes. Since the biscuits whip so fast and I still had 1 cup left of heavy cream. I decided to make another batch.

I had also noticed in Alton Brown's instructions that he said to only roll out to 1" thickness to prevent from overworking the dough. Since we were having strawberry shortcakes I thought thicker biscuits would be better. I only got a total of 7 out of the second recipe but the rose very nicely.

I know the key to making biscuits is not the overwork the dough and I definitely saw a difference. These were delicious and easy and will most likely be my go to recipe for biscuits.

Our hostess this week was Melissa of Love At First Bite. You will find the recipe on her blog.

TWD: Mocha-Walnut Marbled Bundt Cake

As you can see this is not a bundt cake. I don't have a full size bundt cake pan and didn't feel like dealing with the tiny ones I have that never come clean. My solution was to make half the recipe and I put it in my loaf pan!

The other big change I made was substituting the walnuts. I already had ground up almonds in my cupboard so I took the easy route. I have been having a bit of a hard time getting my Dorie recipes made every week because if it says in the house, I eat it and well...that hasn't really been a good problem to have. I am also really good at making new new things and not sitting down and blogging them. I'll never make it as a professional blogger that's for sure!

Never the less, I made this week easy on myself. I used my loaf pan and almonds. I thought it came out great. The two pieces you see cut in the picture are all the were consumed in this house; one for me and one for my husband. (I have to at least taste test it right?!) I then wrapped it right up and put in the freezer. I'm planning to mail it to my brother in college.

This week's host was Erin of When In Doubt...Leave It At 350. You can find the recipe on her blog.

PS. If you came look for a Coconut Tea Cake, come back next week. We had the option of choosing either with the Easter holiday coming up.

TWD: Fresh Mango Bread

I had a hard time motivating myself to make this week's recipe. It just didn't seem to appeal to me and I really don't know why.

The hardest part was peeling and coring the mangos. I am very thankful for my mango corer! My mangos had great color and weren't green and yet were still a bit green underneath. I wish I had double peeled them and got rid of some of the tougher skin. I bought 2 mangos for fear I wouldn't have 2 cups with just one. I ended up with about 3 1/2 cups. I added the extra mango just for the fun of it. I skipped the raisins and the lime zest.

I made the full recipe and actually ended up with a loaf of bread and 12 muffins! My husband loved it and took the bread to his rehearsal (as usual!).

The bread reminded me of a spice cake. The texture and flavor of the bread actually reminded me of a rhubarb cake that my mom made when I was little and I loved it. I'm glad I made the bread but I think I will stick with my mom's rhubarb cake (the rhubarb is easier to cut!)


This week's hostess was Kelly of Baking with the Boys. You can find the recipe on her blog.

PS. Come back next week for Chipster-Topped Brownies and I'm next week's hostess!!!!