Tag Archives: shortbread

Brioche Knit Love: Syncopated Brioche

The photo tour of my upcoming book, Brioche Knit Love, continues. It’s a short chapter, but the next section of the book teaches you to syncopate your brioche. Syncopation means switching your brioche knits to brioche purls, and your brioche purls to brioche knits. Why do we want to do this? Brioche knit stitches pop up, and brioche purl stitches recede into the background.

You can syncopate entire rounds, as in the Crema Cowl. See how the colors and the white take turns being the star of the show? The colors that show are the brioche knit stitches.

And in the Shortbread Scarf the knits and purls trade places within the rows, to create the checkerboard pattern you see here. Both of these patterns are knit with Knit Picks Chroma Worsted. I love the subtle shading of this gradient yarn. The Shortbread Scarf is named because the squares make me think of shortbread squares.

I baked some chocolate chip shortbread to share with you, and you can bake your own. The recipe is in the book.

Once syncopation is in your toolkit, we’ll move on to brioche increases and decreases. This is where brioche really shines. No more straight lines! I’ll show you in a future post.

Don’t forget, I’m giving away a copy of Brioche Knit Love to a lucky blog reader! Leave a comment on the introductory blog post here, if you’d like a chance to win. I’m picking a winner Sunday night (October 10). Good luck!

(Photos in this post are by Angela Watts, Tekoa Rose Photography)

Desserts, tried and true

I hosted a going away party for our outgoing pastor last Monday. Who knew you could get 40 people in my house? There were six of us on the committee; we were each charged to supply a dessert and two bottles of wine. Being an overachiever, I made two desserts. The recipes have been here on the blog before, but I’m posting them again as things that are simple and that can go on a picnic or sit out on a buffet for a while and still look good! (This is not the time for homemade ice cream.) I like to experiment and try new things, but sometimes you need to go for the reliable old standards.

I baked a blueberry cobbler, which actually works well for a picnic dessert, too. Although I like it best with vanilla ice cream, a can of aerosol whipped cream will do in a pinch.

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These are not blueberries from my garden. Mine are close, but they’ll be ripe in the next week or two. Store bought was the next best thing.

This is my favorite cobbler recipe. It’s fabulous with fresh berries, but I also make it with frozen berries from my garden throughout the year. If you use frozen berries, it will take an extra 10 minutes or so to bake. (Shout out to my friend Vickie, who sent me this recipe in 1986, when we still wrote letters via snail mail. I had just moved away to New York. I showed her the letter last month, and it really startled her that I still have it. It’s on my fridge.):

Berry Cobbler

For the batter:
1 1/4 cups flour
1 1/4 tsp baking powder
1/2 tsp salt
4 TBSP butter (I admit that I misread her 4 as a 9, and have been using 8 TBSP, or 1/2 cup, of butter. Yum. 6 is a good compromise.)
3/4 cup sugar (I reduce to 2/3 cup)
1 tsp vanilla
1 large egg
1/2 cup milk
3 cups berries

Stir together flour, baking powder, salt. Cream butter, sugar, vanilla; beat in egg until blended. Add flour mixure and milk–beat only until smooth. Spread in buttered 8 inch square baking dish; scatter berries on top.

TOPPING:
1/4 cup soft butter
1/4 cup sugar
1/4 cup flour

Combine topping ingredients and beat until smooth. Drop teaspoonsful of topping over berries. Bake @ 350 degrees for one hour–toothpick should come out without batter, and top is golden. Serve warm with whipped cream or ice cream, or both. Yields 9 servings, because I cut things in grid patterns. I can’t help myself.

I also made chocolate chip shortbread and cut it into 36 bite sized pieces. This is an old picture, so these are not the 36 squares!

shortbread

Chocolate Chip Shortbread

Ingredients
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 and 1/4 cup flour
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips or butterscotch chips (I used mini chocolate, but I’ve also used butterscotch)

Directions
Preheat oven to 375 degrees.

Beat butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt, and then beat these with the butter/sugar mixture. Stir in chips. Press into an ungreased 9 inch square pan.

Bake 18-20 minutes or until edges are golden. Cool 20-30 minutes in pan on wire rack.

Score shortbread with sharp knife into desired size servings, but do not cut all the way through. Invert onto rack and cool completely. Break into pieces.

What are your go-to dessert recipes?

Obligatory knit content: Still knitting away on my Garland shawl. Repeat 12!

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