#backinthedaybakery

[myrnasword17]

Lovely Lemon Loaf Had lemons and made this super yummy recipe! #selaphotographyclub #selafood #selaphotography #sela #backinthedaybakery #instafoodblogger #instafoodphoto #foodiesofinstagram (at South Gate) https://www.instagram.com/p/CW2N66WLPCd/?utm_medium=tumblr

[mountrx]

#garyssundayselfies #classof2022gonnamissya #33yearanniversary #savannageorgia #backinthedaybakery (at Savannah, Georgia) https://www.instagram.com/p/B9woH2Kn_Fe7b1qI5LTMEyrsjUC0xintedqNbk0/?igshid=pd5zn94bv0pk

[cookbookaholic]

A little Sunday afternoon drive to get these two gems! #BackintheDayBakery #SavannahGA #cookbookaholic #cookbooks #readyforanap https://www.instagram.com/p/BtJvXr6Bke9/?utm_source=ig_tumblr_share&igshid=12z95joj6ts68

[painsthee]

Biscuits at Back in the Day Bakery. #backinthedaybakery #savannah #biscuits (at Back in the Day Bakery)

[cookinginterrupted]

Brownies two ways

As a person who loves to bake sweet things, one of my biggest challenges is finding people to give all of the cakes, cookies, and other sweet treats to so my family doesn’t eat them all. Thankfully I have co-workers who are more than willing to try out my baked goods whenever I bring them into work. Recent I tried two new recipes for brownies two different ways that my co-workers thoroughly enjoyed.

The first recipe was for S'mores Bars with Marshmallow Meringue from the Food and Wine web site. This recipe is from the same people who wrote the Back in the Day cookbook that I wrote about in a previous post. This recipe brings the flavors of s’mores into an easy to take bar style cookie.

Making the bars is a simple 3 step process that can be cooked over two days. A few tips for making the bars:

You can use boxed graham cracker crumbs or crush up your own crackers for the crust but make sure you crush them thoroughly so you don’t have any large pieces in your crust.

Don’t skip lining the pan with foil or parchment paper with the paper overhanging the edges of the pan before pressing in the graham cracker mixture. You need the overhang to be able to lift the brownies out of the pan so you can cut them up in to perfect squares.

You need to let the crust and brownies cool completely before putting the meringue on top so you might want to do the first two steps at night and then whip up the marshmallow meringue the next morning.

Make sure you watch the meringue when it is under the broiler to ensure it just gets a nice bit of browning on the tips without burning.

Cut up the brownies with a long, sharp knife and wipe it off between cuts to get perfect looking squares. Using a long knife allows you to make a cut in one long straight line.  

The final brownies are really impressive and so delicious that your friends, co-workers or family will eat them all.

The second recipe I made was also for brownies but these ones were filled with salted caramel. This recipe was also from Food and Wine in an article about food trends in London.

These brownies are also pretty easy to make with a few things to keep in mind

Making the caramel can be a little tricky and requires constant watching to make sure the sugar doesn’t burn which would give the caramel a bitter taste. You also need to make sure you use a 3-4 quart pot to accommodate the expansion that happens when you add in the cream.

The resulting brownies from the recipe are very dense and mine stuck to the pan the first time I made them. I would recommend lining the pan with parchment paper instead of just buttering it.

Make sure your caramel is very cold before spreading it on the brownies. I would even go as far as putting it in the freezer for 5-10 minutes it is seems that it is not thick enough.

I would also recommend that once the brownies are filled with the caramel, they are stored in the refrigerator until you want to serve them.

Again cut these up with a long, sharp knife and wipe it off between cuts to get perfect looking squares.

If you make either of these brownies, let me know how they work out for you. And of course make sure you share them with your coworkers!

[cookinginterrupted]

Cookbook Review: Back in the Day Bakery Cookbook

About two months ago I got an unexpected package in the mail with this cookbook in it. My college roommate and best friend had been to the bakery and liked it so much that she sent me the cookbook as a surprise. The cookbook is full of amazing baked good that your grandma would make but each recipe has an ingredient like buttermilk, sour cream, and even coffee to give the cakes and cookies more flavor. I've made a few recipes from the book and they've all been very popular.

The first recipe I made was for a Hummingbird Cake. I'd never heard of this type of cake before but the recipe called for two ingredients I was trying to use up: pecans and ripe bananas. I skipped the mace in the recipe since I did not have it and felt that 1/2 a teaspoon would not make a material difference in the final cake. The recipe is very easy to make as it just requires a lot of mixing and results in a cake that is kind of like a moister, more flavorful banana cake thanks to the addition of the pineapple. I also made the cream cheese frosting from scratch which was very simple and much better that canned cream cheese frosting. I took the final cake to my office to share with my coworkers who loved it.

The second recipe I made was a Chocolate Heaven Cake with Chocolate Buttercream frosting. I also made this cake for a coworker who had helped me out a lot and who loves chocolate. Again the recipe is fairly simple to mix up. It has 2 cups of freshly brewed coffee in it to give it another dimension of flavor. Again I decided to make the chocolate frosting from scratch instead of cheating and using pre-made frosting and decorated the cake with a ring of sprinkles around the edge of it. The final cake had an amazing flavor and was finished off by the end of the day.

The final two recipes I made were the Pecan Chocolate Espresso Coffee Cake and the Cinnamon Sour Cream Coffee Cake. I took both of these into my children’s school for the teachers during the last few days of classes. The Pecan Chocolate Espresso Coffee Cake was the clear favorite and lasted less than 4 hours in the office. I think the combination of the pecans, chocolate, and espresso powder make the topping so good and the buttermilk makes the cake texture better than the Cinnamon Sour Cream Coffee Cake. The other nice thing about the Pecan Chocolate Espresso Coffee Cake is that it is baked in a standard 9-inch square pan instead of a tube pan. I’ll definitely be making the Pecan Chocolate Espresso Coffee Cake again.

[calliebealephotography]

Cupcakes & Handwritten Letters http://www.calliebeale.com/2015/03/23/cupcakes-handwritten-letters/

Cupcakes & Handwritten Letters

Since I will be shooting ten weekends in a row after this one I purposefully kept this weekend completely open to do whatever my heart desired. I didn't know what to do with myself so …

[backinthedaybakery]

Buy Cup to Cup coffee, get a BITDB cup for free - June special. Stop in and enjoy a great cup of coffee. @coffeefella #backinthedaybakery (at Back in the Day Bakery)