Wednesday, July 22

Raspberry Cobbler

Hey.


I could say that baking is just a hobby of mine, but I'd be lying to you.

It's a passion, but I suppose that's a bit of a lie, too. It doesn't quite cover it...

In truth, the passion borders on obsession from time to time, considering the fact that I spend, oh, just about all of my free time thinking about baking, reading about baking, looking at photos of what other people are baking and... Oh yeah, baking. There's something intoxicating about the combination of butter, flour and sugar plus a myriad of other fine ingredients that makes my head spin.


But I wouldn't have it any other way.

My name's Kaitlin, I'm 18, and I don't have a gimmick.

I'm just a kid with a whisk, some ideas, a love of baking and a budding passion for photography.

Maybe you'd like to stick around?



Recipes

Raspberry Cobbler
based very loosely on this recipe. One thing that's important to know about me is that I don't always follow recipes. I know baking is a science, but... I think there's a little room for playing.

Vanilla Ice Cream

It may seem a bit daunting at first, but I assure you that ice cream is very easy to make at home! It's so easy to customize. There's really no limit to the flavors you can create. It's so much better than the store bought stuff, and so worth the small amount of time it takes to make.

1 c (237 ml) milk
1 c (237 ml) heavy whipping cream
4 egg yolks
2 tsp vanilla
1/2 c (99 g) sugar

Put the milk and cream into a saucepan over medium heat.

Meanwhile, in a separate bowl, whisk together the yolks, sugar and vanilla until light. After the milk/cream in the saucepan is steaming and very hot (but not boiling!), temper the yolks by pouring a small amount of the milk into them and whisking simultaneously.

Repeat until all the milk is incorporated.

Pour back into the saucepan and, whisking constantly, continue cooking (but don't let it boil!). To test if it's done, dip a spoon into the mix, hold it up, and trace your finger straight through the middle. When it leaves a trail and the remaining liquid does not fill in the space, remove from the heat and place it in the fridge for a few hours, until it's very cold. Then freeze according to your ice cream maker's directions.

16 comments:

  1. So cool you are starting up a blog!
    Wow, you are only 18!? Such talent already, you are going to take over the dessert cooking world one day I am sure!
    I love raspberries and I love cobbler, this looks so good to me :)

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  2. you said your cobbler was based very loosely on the linked recipe--so may i ask, what did you do differently?

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  3. @ ApparentlyJessy: Thanks so much :) I really appreciate that!

    @ B.: I just kinda... Looked at it. The filling had the same ingredients, plus some almonds and a sprinkling of salt. For the biscuits I omitted the baking soda and egg yolk, then used cream in place of the buttermilk for a liquid. Oh, and I added some vanilla. I used the recipe as more of a guide. I didn't think it was necessary to measure.

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  4. Kaitlin - I just found you via Tastespotting, and am very impressed by what I see! Welcome to the blog world...you and I share the same passions!

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  5. Thank you so much, Bella! Your blog is so pretty.

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  6. You, my new found favourite food blogging friend, are a genius! Pro baking skills and your photography is fantastic! I will definitely be returning here!

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  7. I'm very pleased to meet you, "Kid with a whisk". I understand how you feel... we bakers are a bit obsessive ;). I'm very, very pleased to have found your blog... you are quite talented!

    Looking very forward to following you :)
    ButterYum

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  8. Wow, you are only 18.....you have tremendous talent. I am so happy to have found your blog!!

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  9. Hi, I just stumbled upon your blog. The photography of your food makes it look even more amazing that it probably already is! :)

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  10. Just found your blog and am instantly in love with your treats. I will definitely be sticking around.

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  11. I found your blog from the picture of the rainbow cake (which I'm sooo making for my daughters 2nd birthday AND my wedding cake :) on a lolz web site and fell in love.
    I'm only 24 but like you I'm indebted to food for the rest of my life. A "some people eat to live, I live to eat" sort of thing. I hope you keep making these wonderful dishes for years and years to come and keep us updated.

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  12. I know this is off-topic, but, I love you. Will you marry me? I mean, I know it'll be tough, but it's legal here in Canada. Gay marriage I mean. But I'm more than happy to marry a girl. Because you're my hero.

    lol I hope this joke wasn't too creepy. But really, you are awesome. I love your blog. I just discovered it today in a post by Epicute. Your rainbow cake was the most memorable post from that blog, and it's honestly the reason I went back. To find the link to your gallery! lol

    You are fantastic!

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  13. Wow! I just followed a link here from Gala Darling. I'm 18 too, and although maybe not quite on the same level, am pretty darn crazy about baking. My chocolate brownies have gained quite a level of notoriety now, as has my devil's food cake. Your cakes look so beautiful, and I am now hell-bent on trying to make your rainbow cake (though I'll have to think of a way to use natural red colouring).
    :D

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  14. you 18?!!!

    I took a look at your blog, i thought you might be a pastry chef or something... then i went back and saw your first post... 18!

    You are AMAZING! Why don't you pursue a career in cooking?! For such a young girl you have a passion, and a gift... the photography is also something else entirely!!!

    I declare my self a fan of your blog! and im showing this to my 20 years old sister who still thinks she is a baby!

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  15. I just discovered your blog and I must say it's excellent! I'm 18 and in college as well so it's very inspiring to see someone my age so pro at baking. The photography is incredible as well. I look forward to your next posts!

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Thanks so much for reading! I would love to hear your thoughts!

If you have any questions, please feel free to email them to me at kaitlin@whisk-kid.com.

Have a great day!