The recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia, is Nectarine Upside-Down Chiffon Cake, on pages 241-243.
Host bakers: (recipes can be found on their blogs)
Marlise of The Double Trouble Kitchen
Susan of The Little French Bakery
This cake on its own is delicious. Since it uses egg whites in the batter, it’s a light cake…simply beautiful.
I changed a few steps in my cake. First, I used a bundt pan instead of a springform pan.
For the brown sugar process, I melted the butter in a large measuring cup in the microwave. Cooled it slightly. Mixed the brown sugar with the butter in the cup.
The cake was delicious, soft and spongy…the topping, sweet and tasty. The pecans help cut the sweetness from the brown sugar. The cake is so good it could stand on its own without the topping or fruit.
What I learned about ALLOCATED SPACE on my blog this past week…
On a blog, you are allocated a certain amount of space. Once you reach it, you can’t post anymore. (My allocated WordPress blog space is 3.0 GB.)
One way to make sure you don’t use your space unneccesarily, is to post a photo once. Namely, if you post a photo, and then change your mind, and decide to upload another in a different size, you will end up with two photos in your media library. So, remember to remove the photo that didn’t end up on your blog. This way, your media library space will only house photos that are in your blog.
On the Media Library screen, you can see how much space is allotted and how much is used.
Currently, this is how it appears on my Media Library Screen:
You are currently using 157.5 MB out of 3.0 GB upload limit (5%).
To clean up Media Library: In WordPress, select: Media, select: Library. At this screen, you can delete photos that are not in your blog. Unattached photos should be deleted also.
Note: You can keep unattached photos in your media library. But, that should be out of design, not default.
~ ~ ~ ~ ~
~ LEMON ZEST…always at the ready ~
When a recipe calls for lemon juice, and the whole lemon will be used,
First, zest the lemon. Once a lemon is cut, zesting is sort of, well, ‘out of the question’…
Wrap the lemon zest in plastic wrap.
Place zest in a plastic zip lock freezer bag.
Label it: with date AND item (lemon zest)
Store lemon zest in the freezer for future use.
Proceed to juice the lemon for your recipe.
Last week was fun!
Shot photos of Bobby Flay at the opening of his restaurant,
Bobby’s Burger Palace, in the Market Square Mall, in Princeton, New Jersey.
I like Flay’s style of cooking…he’s all about lots of flavor in his cuisine…which I like.
Bobby Flay (on left) is sitting, woman with gray top is standing next to him.
I ordered the “Bobby Blue Burger,” with Sweet Potato Fries. Soooo good!
Story and more photos on my WordPress blog post, Baking is my Zen, dated August 28, 2012.
~ ~ ~ ~ ~
THE NEXT RECIPE to bake with the group will be, Whole Wheat Bread, (pages 83-84), a recipe by Craig Kominiak.
~ ~ ~ ~ ~
Meanwhile, while I enjoy a slice of Nectarine Upside-Down Chiffon Cake…, I’ll be relaxing and listening to Latin Jazz…delicious cake AND delicious music.
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission. 2012