Even More Coming Soon!

As anyone who has been following Screw Your Diet is surely well aware, the updates here have slowed to a crawl. If only I had the time to earn straight As in culinary school, work my day job, do my usual boatload of homework, AND keep this site more up to date. But alas, there are only so many hours in a day. Even so, I’ve still got a load of content planned – I haven’t even come close to posting all of the meat dishes from my previous class!

The next wave of content is all about baking, since that’s the class I just completed. Everything from French bread (not pictured here, but still coming), éclairs, custards, plated desserts, and everything in between. Most of it is sweet, with a bit of savory baking here and there. There’s sure to be something for everyone, so check out the previews below to see what you have to look forward to. And, as always, I’ll do my best to start posting them as soon as I can.

Brioche Dough Cinnamon Rolls

Alright, so, I know I said I’d be posting a bunch of savory, meat-related dishes that I learned in class – and I still intend to post the rest of them. But first, let’s take a break – a sweet, delicious break. Since I’m in the baking and pastry class now, I figured why not have a sugary interlude before diving back into the entrees? It doesn’t get much better than a fresh batch of cinnamon rolls.

One of the best kinds of dough I learned to make recently was brioche. The richness of it makes for the perfect cinnamon roll, and it’s relatively simple to make. Another thing to keep in mind is that for baking recipes, I’ll often be measuring out a lot of things in ounces now instead of teaspoons, tablespoons, and cups. Baking is like a precise science, especially when it comes to leavening agents like yeast, baking powder, and baking soda, so it is ultimately beneficial to measure things out this way instead. You can find a perfectly good scale for less then $30 at Target if you don’t have one – this is the one I’ve got, and it works like a charm.