Helloooo friends I’m back!!! I can’t believe it’s been 2 weeks since my last post. For some reason I did not have the energy to get in the kitchen and cook anything! The week before last I was busy getting ready to go camping as I mentioned on my last post. It was such fun trip full of adventures. It rained on all 3 days and we even had a hail storm! Despite the rain we all had a blast.
I think last week I was in recovery mode from said trip. No wonder I didn’t feel like cooking one single dish 😀
This week’s priority was getting my cooking groove back in place. I even asked on my Facebook page suggestions on what to cook next and someone suggested Tostadas. That sounded great! I love a good Tostada but I did not have all of the ingredients that I needed to get cooking. I still want to give you a good Tostada recipe so hang on, that will be coming soon to a blog near you 😉
Looking thru my pantry I suddenly got inspired to bake! These beautiful cherries inspired me to bake a Galette.
Have I told you how much I love baking these days? This comes from a person that two years ago
hated disliked baking since nothing turned out good. I’m glad I didn’t give up since now I love it so much that all I want to post is baked goods! However, since I’m trying to limit my sugar intake, I have to balance it with other healthy yummy recipes. No worries, I’m not trying to make you unhealthy… moderation is the key when it comes to eating baked goods and staying healthy.
So how did I improve my baking sills? Here are a few of my tips that I’m sure it will help you if you think you’re not a good baker:
- Trust your source. Buy a good foolproof baking book and try their recipes. Make sure their ingredients are ones that you can easily find in your regular grocery store. I really dislike recipes that have very expensive or hard to find ingredients that you’ll only use once or twice then they sit on your cupboard until you decide to throw them out.
- Read the recipe from top to bottom before you even begin. Make sure you understand what needs to be done and when.
- Prepare all of your ingredients before hand. Measure, chop, and mix things before you begin the major prep.
- Do not try to be cooking/baking several dishes at once. At least not until you feel confident about your baking skills 😉
- Use quality fresh ingredients.
- Understand why is better to bake your own goods. I prefer to make my own desserts now since I’m trying to avoid chemicals and preservatives from the items you buy at the store. I rather eat something I know it’s made fresh with quality ingredients (and with clean hands ;)).
Recipe adapted from Cuisine at Home magazinePrint
- For the dough:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. table salt
- 1 stick (8 Tbsp) cold unsalted butter, sliced
- zest of 1 orange
- 1 egg
- 1 egg yolk
- 1 Tbsp. fresh orange juice
- For the filling:
- 1/4 cup brown sugar
- 1/4 tsp. each ground ginger & cinnamon
- 2 cups sliced, pitted fresh cherries
- 1 cup fresh blueberries
- 1 Tbsp. ground instant tapioca
- 1 egg
- 1 Tbsp. water
- Powdered sugar
- Making the dough:
- In a food processor, pulse the flour, granulated sugar, baking powder, and salt.
- Add the butter slices and orange zest to the food processor; pulse until mixture is sandy.
- In a small bowl, whisk egg, egg yolk, and orange juice until lightly beaten.
- Add egg mixture into food processor. Process until dough starts to form.
- Turn the dough onto a lightly floured surface and knead until it’s smooth, about 2 minutes.
- Wrap the dough in plastic, flatten into a disk, and chill for at least 1 hour (or up to 3 days).
- Bring dough to room temperature before rolling.
- Making the Galette:
- Preheat oven to 375 F. degrees. Line a baking sheet with parchment paper.
- In a large bowl, stir together brown sugar, ginger, cinnamon and tapioca.
- Add the cherries & blueberries; toss to coat with sugar-spice mixture and set aside.
- Roll room temperature dough on a lightly floured surface into a 13-inch circle. Drape dough over rolling pin to transfer to prepared baking sheet.
- Spoon filling onto the center of the dough leaving a 2-inch border around the filling.
- Fold dough edges up over filling, leaving middle of filling exposed.
- Combine egg and water in a small bowl for egg wash; brush onto dough.
- Bake until filling is bubbly and crust is golden brown, about 40-45 minutes.
- Let Galette cool until filling is room temperature.
- Sprinkle with powdered sugar before serving. Cut Galette into 8 wedges.