#Baketogether Take Two: Rose-Scented Panna Cotta with Lychee Bits and Raspberry Sauce

Given the unbelievable ease and convenience of making Abby Dodge's Panna Cotta recipe for this August's #Baketogether, I couldn't resist trying out another flavor combination that tastes just as summery and exotic as my previous version.  This time, I wanted to put my recently purchased rose water to use so I thought of adding a few teaspoons of it to the creamy base of the Panna Cotta along with bits of canned lychees and a topping of tart raspberry sauce.  The combination of rose, lychees, and raspberries is one of the most interesting dessert combinations I've tried and the flavors somehow meld together into an unsual (but oh-so-good) guava-like flavor.  You'll keep on eating and eating this trying to distinguish the notes of flavor that present themselves in each spoonful you put in your mouth!

#Baketogether: Coconut Milk Panna Cotta with Warm Mango-Rum Coulis

It's been a while since I last joined Abby's monthly Baketogethers and this Panna Cotta recipe that she posted for this August's Baketogether was impossible to miss out on because of how easy it is to make--just as easy as making Jell-o in a cup!  One of the things I like about making Panna Cotta is the zero oven time required to whip this up thus avoiding the unpleasantness of being trapped in a very warm kitchen.  Another thing I like about this dessert is that despite its simple ingredients and utterly uncomplicated method, with the right sauce and flavorings, it could be just as rich and satisfying as any of its yolky and custardy, oven-baked counterparts.  The creamy base of the Panna Cotta is really the perfect vessel for holding whatever flavors your heart desires and it pairs really well with almost any sweet liquid addition--my favorite being fruit sauces-- which really makes it the ideal dessert to make for a #Baketogether where everyone joining in is welcome to create their own twist to a particular recipe.    

#Baketogether Peasant Boule ~ Take Two: Soft Pretzels with Italian Sea Salt and Caramel Dipping Sauce

This is my second take on Abby Dodge's Peasant Boule recipe for January's #Baketogether (recipe can be found in her website as well as in her book, The Weekend Baker). I know I said that I would stick to the original recipe the next time I make this, but once again, I couldn't resist utilizing this recipe as a base for one of my favorite things to snack on -- soft pretzels! I can say that the results were amazing! They were so soft and really, really delicious especially when sprinkled with sea salt and dunked in homemade caramel sauce. They're quick to bake as well -- only took about 10-12 minutes at 450 F.

#Baketogether Peasant Boule ~ Polenta-Crusted Honey and Molasses Bread

Abby Dodge, author of The Weekend Baker, has been holding a monthly #Baketogether over at her website where anyone can join in and bake the recipe posted for that specific month. What's especially nice about it is that she encourages participants to create their own versions of that recipe, which certainly makes for an interesting and exciting monthly affair. She decided to start off 2012's #Baketogether with the Peasant Boule, a circular, soft-crusted loaf of bread which is one of several yeasted delights you can find in her aforementioned book. I find the inclusion of a teaspoon and a half of baking powder to its flour mixture particularly intriguing.