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Wednesday, May 6, 2009

Baking Group

I've been thinking. I have lots of friends and family who love to bake. What I'd like to know is this: would anyone be interested in creating a baking group. Sort of like this one I found a long time ago. Maybe I'm bitter that I can't join that one. I do love Dorie Greenspan's baking book. It would be fun to bake our way through a baking book.
Here's my thoughts on how it could work:
  1. I'll set up a seperate blog.
  2. We choose a baking book. I have a bajillion suggestions!
  3. Tuesdays with Dorie does a recipe every week. We don't have to do every week - we could do every other week.
  4. We take turns choosing the recipe from the book. We bake it and post our thoughts, pictures, etc. on the day we choose.

Thoughts? This just appeals to me. We have a dessert group at church, but it's not very interesting to me. They just get together and eat desserts.

Here are some of the baking books that would be fun:

Pastry Queen by Rebecca Rather - a Texas girl!

The Sweet Melissa Baking Book by Melissa Murphy

The Greyston Bakery Cookbook

Tartine by Elisabeth Pruiett

Martha Stewart's Baking Handbook

Martha Stewart's Cookies - if we wanted to just do cookies for now!

Baking: from my Home to Yours by Dorie Greenspan

Tell me what you think! I'm always looking for a reason to bake and I'd love to discuss recipes with people.

4 comments:

Jen said...

Why can't you join the TWD group? I'd like to do something like this in theory, but I'm not sure how great I'd be at actually following through with making things...

Jennie said...

I like the TWD group, but they sometimes choose recipes that I wouldn't make - like ones with coffee, alcohol, etc.

Rebecca said...

I'll do it with you! Sounds fun! How would it work? I've thumbed through some of the recipe books you mentioned ---I just might have to take myself to the book store to look at the others. Let me know!

Jen said...

I see...there are some UT bloggers that do TWD and they just make substitutions for those things or plain leave them out. Just another thought. I thought the idea was to use the base recipe, but tweak it to your taste anyway.

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