Thursday, August 29, 2013

DOUGH: A District Bakery

So, let's cut right to the chase, shall we? We all know I've been slacking around here a little bit and, as I mentioned in my last post, it's for a very good reason because I'd have some exciting news to announce. Am I publishing a cookbook? No. Am I pregnant? No. Am I getting married? Well, yes, but that's not it. I'M LAUNCHING A BAKERY!

As you may have heard in the the news lately, lots of us in Washington, DC and elsewhere were affected by sequestration cuts requiring us to take several days of unpaid furlough leave. And while you might think that the time period while you're losing 20 percent of your income might not be the best time to open a business, I couldn't just sit around one day per week without making the best use of my time. I'll still be working my full time gig for now, but this bakery will allow me to explore my passion for baking and the joy I receive from baking for others, as well as filling the gluten free niche in the DC market.

Salted Caramel Brownie Creme Sandwiches

That's right--DOUGH is an exclusively gluten free bakery!! Although there are lots of bakeries in town catering to those with gluten free diets, many offer just a single option often mixed in amongst regular, glutinous baked goods (a dangerous risk for those with serious allergies). DOUGH will offer an entire bakery's worth of my favorite recipes like Brown Sugar Bourbon Peach Pie, Chai Latte Cupcakes, Chocolate Fudge Poptarts, and even a gluten free version of one of my favorites--French Madeleines!

Cardamom Cranberry Pear Scones

So, where can you get your hands on the goods? You can already order online from anywhere in the US through our website and for locals we're also going to be selling at two pop-up shops hosted at Tabula Rasa on Saturday, September 21st and Sunday, October 6th from 11am-3pm.

I'm so thrilled about this endeavor as a way to express my creativity and give back to our local community, and I hope you'll join us for the journey!

If you go
Tabula Rasa
731 8th St SE
Washington, DC
9/21, 10/06 11am-3pm
Metro: Eastern Market

Check us out

Sunday, August 11, 2013

Smoky Almond Peach Tart

I know, I know. It's been over a month since my last post and, it's true, the Cupcake Avenger has been a
little neglected lately but I can tell you that it's for a very good, exciting reason that I'll be sharing with you all soon--so stay tuned! In the meantime, I bring you this beyond amazing summer tart.

I can't believe it took me so long to make this tart, as it is such a complex combo of flavors and--AND!--it's made entirely in the food processor. 30 minutes from start to finish and you have this elegant tart to use up some of your bountiful summer peaches and (if you're like me) one of the 3 canisters of smoked almonds in your pantry that you keep forgetting you already bought before buying yet another canister of smoked almonds.

I adapted this recipe to use reduced fat vanilla wafers, cream cheese and sour cream (boring, I know) so feel free to do the same knowing that you won't be sacrifing any flavor, or go right ahead and go all out on this tart, it will be delicious either way.

Creamy Peach Tart with Smoky Almond Crust
     from Food & Wine

2 cups vanilla wafer cookies (5 oz.)
1/2 cup smoked almonds
1/4 cup plus 2 Tablespoons sugar
4 Tablespoons unsalted butter, melted
8 oz. cream cheese, softened
1/4 cup sour cream
2 firm, ripe peaches, peeled and cut into thin wedges 

1. Preheat the oven to 350°. In a food processor, combine the vanilla wafers with the almonds and 2 tablespoons of the sugar and process until fine. Add the melted butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and 1/2 inch up the side of a 9-inch springform pan. Bake for 10 minutes, until the crust is set.   

2. Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and 2 tablespoons of the sugar and process until smooth. Pour the custard into the crust and bake for 15 minutes, until set. Let the tart cool slightly and transfer to the freezer to chill, about 15 minutes. 

3. In a bowl, toss the peaches with the remaining 2 tablespoons of sugar. Arrange the peaches in 2 concentric circles over the custard. Remove the ring, cut the tart into wedges and serve