green forever shawl

I finished my most current "forever" shawl.  I started this on the trip to Pennsylvania in May/June.  I am surprised that it is actually already done.  But I think that may tell you how the summer colds have been around here.

It is a lovely weight to throw around your shoulders while reading or watching picture shawls.

On that trip I actually bought more lace weight yarn.  I love the name of the color:  frog's back.  It is a silk and merino blend.  I have already started the next forever shawl.  It does make me smile!

the tall short person picked these colors

I finished the nine squares for another quilt today.  My Tall Short Person actually picked these colors a few years back.  It was a stack of fat quarters from Joann's.  She was wanting to make a quilt.  But the person who she was with at the time (and was there for the fabric chosing) is no longer in her life and the fabrics, the way she was putting them together, made it harder.

I accept fabric from anyone.  I do this because that way I get things that are different then what I would chose and makes a different looking quilt.  Which is very nice!

I would never had picked them and I would never had a quilt that looked like this come through my life.  I have to admit it was a bit hard putting laying this out this morning.  I fell hard during my skating lesson last night and still hurt.  It was a fall from almost a stand still and those really hurt the worse.  I knocked myself silly a bit.  I found the getting up and down was making my stomach upset.

 

And my helper was no help!  Small Mister slept through the whole thing.

This quilt is for Miss K's babe.  I do not know if it is a boy or girl.  Unless the Tall Short Person wants it.  She did pick the fabrics!

brioche au chocolat

When I made the brioche dough the other day, I put half in the freezer.  We had recently gone out to a cafe and my Tall Short Person had a chocolate eclair.  Flour by Joanne Chang had a recipe for  broiche au chocolat that is basically the chocolate eclair filling ina brioche.  Something the Tall Short Person would love.  Well, actually everyone really has enjoyed these.   

I actually had to rearrange the steps a bit because I had just put half the dough in the freezer, not thinking about what I was going to make a head of time.  It worked very well but I was also very glad my yeastie beasties were sourdough.  I find they are a bit more resilant then active dry yeast.

brioche au chocolat

Note:  adapated from Joanne Chang's Flour.

1/2 batch brioche dough

1 1/4 cups milk

1/2 cup sugar

1/4 cup flour

1/2 teaspoon salt

4 egg yolks

2 teaspoons vanilla (made with rum if you have it - I had made some)

1 cup semi-sweet chocolate chips (or use you discretion)

If you are using frozen dough, defrost.  

In a saucepan, scald the milk over medium low heat.  You will want bubbles around the edges but not boiling.  While the milk is heating, mix the sugar, flour, salt, and egg yolks together.  When the milk is scalded, sloooowwwwllllyyyy mix it in to the egg mixture.  You do not wish to cook the eggs.  

Pour the mixture back into the sauce pan over medium heat.  Whisking constantly, bring to a boil.  It will take about three minutes to get very frothy and then start to thicken.  When it starts to thicken, pause and check to see if it is boiling.  Once it comes to a boil, whisk another the seconds.  Remove from the heat.

Pour the mixture through a fine mesh seive into a heat proof bowl.  Mix in the vanilla.  Refrigerate at least four hours or up to three days.

When the dough has defrosted, roll it to about 20 inches by 5 inches. (I rolled the dough too big).

Spread the whole dough with the pastry cream.  Cover half the dough with the chocolate chips.  Fold in half.  Seal the edges.  Cut into two inch strips.

Place the brioche on a silpat or parchment paper covered baking sheet.  Cover and let rise 2 hours or until the dough is puffy and soft.

Bake at 350 degrees for 35 to 45 minutes or until golden brown.  If you wish a shinier crust, you can beat an egg yolk and brush the tops of each pastry.

They may spread in the oven and touch.  Just pull them apart.  

They are best eaten warm, just cooled enough to not burn your mouth.  But I find they are lovely for breakfast reheated at 250 degrees for about 7 to 10 minutes in my little convection oven.  With a cup of tea.  A nice way to head into work.

receiving blankets for a small babe

After finishing the quilt, I put some receiving blankets together for one of the gentlemen at work.  He and his wife are having a small boy in September.  Most of the blankets for sale are just so pastel.  I like brighter colors.  So do babes.  And these are soft.  Small Mister would hold on to them tight.

Actually, Small Mister would have stolen the orange polka dot blanket if I had it shown to him.  I do not know many of this babe's Momma's interests but I did know a few of his Poppa's.  I kept that in mind when picking fabric.  They turned out very nicely.

sugar brioche for the tall short person

My Tall Short Person made the request for sugar brioche.  It is something she grew up with in New Orleans.  I enjoyed them too so I do understand.  The galette bressane that I make is considered a sugar brioche for Nothern France but it is not quite what she was thinking.  

I did some research on brioche.  Compared all the recipes in the house.  And came up with one I used.  The research is how I found out that galette bressane is considered a sugar brioche.  I decided to try the recipe in Flour by Joanne Chang.  I adapted the recipe a bit, both on purpose and not on purpose!  The Tall Short Person was pleased.

I will tell you every recipe I read called for a stand mixer.  I did everything by hand so know it is possible.  I also used sourdough as my yeast.  The brioche were quite lovely.  The second day they were a little bit dryer but that was to be expected.

sugar brioche

sourdough starter

3/4 cup water

1 cup flour

9 tablespoons sugar

1 tablespoon salt

6 eggs

1 cup plus 6 tablespoons butter at room temperature

5 1/2 to 6 cups flour (I used all purpose)

1 beaten egg

sugar for topping

The night before (or at least eight hours), put the sourdough, 3/4 cup water, and 1 cup flour in a large bowl.  Mix well, cover, and leave over night or until bubbly.  Pull out a couple of tablespoons of starter and put in the refrigerator for next time.

To the sponge, add the sugar, salt, and eggs.  Mix in the butter.  Stir in the flour a cup at a time.  

Stop at five cups and stir well.  At this point, turn out on a floured surface and knead until smooth, incorprating more flour as needed.  You really want to not over add flour.  The brioche will be lighter with the less flour you add.

At this point, I put half the dough into the freezer (it makes that much).  The remaining half, put in a gallon ziploc bag, and put in the refrigerator for at least 6 hours or overnight.

Butter 12 large muffin cups.  My pans half six each.  Divide the dough into four pieces.  Three of the pieces, divide into four, roll into balls, and put in the muffin cups.  You will have twelve.  The last piece, divide into 12 small balls and place on top of each larger ball.  Let rise 4 to 6 hours in a warm place, or until they have nearly doubled in size.

Brush the top of each brioche with the egg and sprinkle with sugar.

Bake at 350 degrees Fahrenheit for 35 to 45 minutes.  You may wish to check at 30 minutes.  You want a golden brown bun.

These made a wonderful breakfast with a pot of tea.