Daring Bakers November 2009 Challenge

    I am officially a Daring Daunted Baker. This month’s challenge will be difficult, but I’m looking forward to giving it a try.


    We’ll see how it goes. Check back for updates!!

Simple Roasted Butternut Squash Soup

    One night I told The Boyfriend that I was going to make butternut squash soup. He was excited. I was excited. The next day I ran out and bought two squashes. I continued to talk about it. Two weeks later, I finally made the soup.

    Based on recipes from here and here, I created a basic recipe that has a lot of possibility and room for experimenting. Suggestions include creating a bisque, adding cheese, adding some additional spice to it (who doesn’t like hot food?!), adding roasted corn, or substituting pumpkin or another form of squash. The possibilities are endless…

The Bread Baker’s Apprentice Challenge 1: Anadama Bread

    Ahh, my first “real” post. I’ve been contemplating which recipe I should write about first. The Daring Kitchen Mallows or Danish Braid recipes from last Monday? The vegan cinnamon rolls I continue to make and re-make?

    Then it hit me: That’s cheating!

    I cannot post something I’ve already made. I cannot test drive something for kinks before presenting it. I have to try, and possibly fail, publicly. (Eek, how daunting!!) So, I’ve decided to start with the first Bread Baker’s Apprentice Challenge: Anadama Bread.

    The Bread Baker’s Apprentice Challenge is an attempt to bake every bread featured in Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. Participants do not share a schedule, but rather bake at their own pace. I’m new; I’m starting at the beginning.

    I have to admit that this first recipe doesn’t really appeal to me. I’m not a big sandwich eater, nor do I usually like foods in which cornmeal plays such a predominant role. I have no clue what I will do with this bread once it is made. Still, I’ll push on…

Onion-Free Roasted Tomato Basil Soup

    I have a secret.

    I never had tomato soup until I was 22 years old.

    Wow, I was missing a lot! Thank goodness I tried it! Or more accurately, thank goodness The Nurse made me try it at The French Restaurant. One slurp and I was hooked.

    I’ve enjoyed making soup since that fateful day. For the past month or so I’ve been obsessing with making it…almost every weekend. The weather has suddenly cooled, plus The Boyfriend and I have each been sick lately. It’s been the perfect item to keep on hand in the fridge.

    The Nurse, who hates onion (?!), asked for the recipe.

The Peanut Gallery

    I should introduce my guinea pigs (ahem, I mean, taste-testers).


    The Boyfriend: He’ll try anything. Anything. He also loves bacon. It was The Boyfriend who started calling me kosher bacon, and I liked it, hence the username.


    The Nurse: My vegetarian roommate, who is always helpfully willing to offer some constructive criticism. “The cookies are a bit too salty,” or “It needs more spice.” If I wrote recipes according to her tastes, red pepper flakes would appear in large quantities in everything.


    The Costume Designer: My other roommate. She’s an omnivore, although she prefers chicken to red meat. In addition to designing, she is also a fire dancer. Awesome, I know.

What am I supposed to write?!

    Where to start?!


    I’m a 23 year old elementary school teacher who dreams of owning a bakery or cafe one day.  Ironically, I’m the pickiest eater you’ll ever meet. I’ve been an omnivore, vegetarian, vegan, and vegetarian again.

    As this is my first blog (I hate that word), I’ll do my best to write updates on my latest cooking adventures and misadventures.


    We’ll see how it goes…