Oh hey, it’s May! One of the perks of being a blog subscriber is that subscribers receive a bonus recipe every month. This month we are making it available for everyone to view so people can get an idea of what a bonus recipe might entail. We’ve featured homemade potato chips, crackers, a variety of muffins and breakfast bars or griddle cakes, hot and cold dips for those summer get togethers or fall tailgating parties. We’ve even done cauliflower rice with the grater/slicer attachment. But since Mother’s Day is right around the corner, we are going to do a Mimosa Bar this month. Because moms deserve a cocktail, and a foot rub!
Happy St. Patrick’s Day! Since this post falls on a holiday, I decided to figure something out that could be made with leftovers of traditional foods people might be cooking today. Last year our bonus post for March was a basic Irish Soda Bread. I delved a bit into the history of the bread and my version stuck to the more historic recipes, just flour, baking soda, salt and buttermilk. One of my favorite things to do with leftover bread is make bread pudding. Perfect for a simple dessert or even breakfast (along with some corned beef hash!)
Like so many, I have become absolutely obsessed with The Great British Bake Off. My husband and I began binge watching it over the Christmas holiday and have now completed five seasons. We are completely hooked and it has awoken in me a deep desire to bake every possible French pastry or classic British dessert. A quick text was sent to Carmi and the questions were posed, first, “are you watching British Bakeoff?” second, “What do you think about trying out a few of these classic recipes and show how easy they are with the right tools (Ankarsrum Mixer)?” Lucky for everyone Carmi was completely on board so be on the lookout this year for some classic desserts.
With that said, our first offering is one I was excitedly nervous to try. Pate a Choux (pronounced Shoo) is the pastry dough used for several different creations. Cream Puffs, Profiteroles and today’s recipe, Eclairs. I really struggled in deciding if this needed to be a recipe that went live before Valentine’s or should we stay on our predetermined timeline. Clearly I chose to stay on our regular schedule and that was because I was excited to let you know our plans for the year. With that said, lets dive right in!