txfarmer's blog

The recipe is from right here on this site: http://weightloss-slim.fit/recipes/blueberrycreamcheesebraid%3C/a%3E , thanks, Floyd! I kept the dough a tad too wet at first, but easily corrected by adding a bit of flour.

I have seen Schiacciata recipes from several books, as a big fan of savory focaccia, I've always wanted to try it. Recently we bought a lot of fresh blueberries on sale, so I combined several recipes, used blueberries instead of the usual concord grapes, added some rosemary flavor, and here's a beautiful schiacciata (i.e. sweet focaccia) that's delicious too. 

- The night before, make sponge:

2/14 is Chinese New Year this year, to celebrate the year of tiger, I baked the "tiger cake" above. Inside, it's a "tiger print cake", which is really a zebra cake in disguise. The Recipe is from: http://www.azcookbook.com/zebra-cake/

Another formula from Dan Lepard's " The Art of Handmade Bread" (recipe can be found here:　http://beginningwithbread.wordpress.com/2008/05/06/barley-and-rye-bread/ , but as always I encourage you to buy the book, well worth it.)

Apparently I was in the mood of trying new things, with this bread I used: new recipe (Almond Milk Loaf from Dan Lepard's "A handmade loaf"), new yeast (a natural yeast from Japanese Shirakami-Sanchi region), as well as new bread pans from China, good thing everything turned out well!

It all started with that chestnut pie I made, amazing pie really, how can it not be? It had chestnut cream, chestnut puree, candied chestnut, creme fraiche, mascarpone, heavy cream all loaded in one flaky all butter crust!

Made miche for the first time for the BBA challenge, here's the "cover shot" ;)