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What are you baking these days? Part V [old]

(Note: There's a newer "What are you baking these days?" thread started. If you have a question or comment about something below, please go ahead and post it. But if you want to add a new thing you're baking to the list, please find the newest thread from this list: http://www.chow.com/search?query=&amp... -- The Chowhound Team )

Hello again all you intrepid bakers, the last thread has hit the magic mark and here we go with another. I'd like to open this up to another aspect as well if I could, a discussion of baking cookbooks. If you're anything like me you own at least forty-'leven dozen of them and of those have a few big favorites. What are they? What recipes do you make over and over again?
Two of mine are: "The Fannie Farmer Baking Book" by Marion Cunningham, an encyclopedia of baking with clear instructions and recipes that work for just about any conceivable American baked good (the cookie chapter is a special favorite), and "Paris Sweets" by Dorie Greenspan, which has recipes for French baked goods from simple to challenging - from Korova aka World Peace Cookies and simple cakes to the multistep (and delicious) Gateau l'Opéra.
Sooo...over to you, my dear baking lads and lasses!

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  1. Dare I say it? The Cake Bible. The two recipes I make over and over again are the Golden Grand Marnier Cake and Chocolate Oblivion Truffle Torte. But I also use it for stuff like buttercream and as a reference when other recipes give quantities in meaningless units such as tablespoons of butter, cups of nuts, cups of flour, etc. I weigh everything.

    The other book is Cocolat. Two recipes again: Queen of Sheba Cake and the Apricot and Armagnac Loaf.

    I also use a bunch of issues of the magazine "Chocolatier", now defunct I think. I have made some great stuff from them.

    1. I *love* Dorie Greenspan's "Baking: From My Home to Yours" and "Baking With Julia." There are SO many good recipes from the these two books: world peace cookies, pb criss-crosses (seriously good), ice cream sandwiches, challah, sconesI also use the original Barefoot Contessa cookbook -- just made the raspberry tart (simple, beautiful and tasty) and the chocolate buttercream is delicious. And then there's King Arthur, whose Web site I use more than the two cookbooks I have from KAF--but only because I can search the site at work, lol. I use both the site and the cookbooks a lot, and I'm totally excited to go see them in VT next week. Other cookbooks that I use for components in a lot of recipes: Marcel Desaulnier's "Death by Chocolate" (and his other Death by books), "Big Fat Cookies," "Great Cookies," "Treasury of Jewish Holiday Baking" ... and probably others I can't think of right now.

      1. My baking has been less lately with travel and busy work. But I did post on the strawberry lemonade cupcakes (http://www.breakingbreadblog.com/2010...) - still looking for the perfect strawberry cupcake though.

        Also been playing with ice cream - made a chocolate covered potato chip and coconut ginger swirl ice cream which I really liked. http://www.breakingbreadblog.com/2010...

        With leftover mascarpone mousse and creme anglaise from my smoked cherry and chocolate anise scented pavlova (http://www.breakingbreadblog.com/2010...) I made a chocolate mascarpone ice cream that was creamy and rich.

        Also played with gluten-free soft pretzels http://www.breakingbreadblog.com/2010...

        Anyway, as far as books, I think Alice Medrich's Pure Dessert is one that I go to continuously. I also have been enjoying the new Fundamentals of the Pastry Arts (French Culinary Institute) - although I don't like their chocolate mousse recipe. I am convinced there is a misprint in the amount of cream one is to add to it.

        4 Replies
        1. re: jsaimd

          If that's less, I'd like to see more!

          1. re: jsaimd

            Love that Medrich book - you did get it, right, souschef?

            1. We're also open to a wider dessert discussion, ice creams, stovetop desserts, puddings and mousses, whatever. The sweets kitchen in general...

              1. Much as I did not want to turn on the oven yesterday (extreme heat, but great to have air conditioning), I made some pistachio, almond, and chocolate biscotti to take to a friend's place tomorrow. This recipe has almond paste in it, and makes very nice biscotti.

                The instructions tell you to use an insulated baking sheet. I do have one, but it is on the small side, so I use a standard 1/2 sheet pan. Anyone know why the insulated sheet? I imagine it's so that the bottom does not get too dark, but why not just turn down the heat? Or is it because of the chocolate component?

                13 Replies
                1. re: souschef

                  I imagine just because they expect people might have the flimsy old type of cookie sheets. How about that recipe, mister? You say almond paste, and don't post the recipe???

                  1. re: buttertart

                    So sorry! Here's the recipe, from Chocolatier, October 1993, modified a bit.

                    Almond Pistachio Biscotti

                    3 oz semisweet chocolate
                    7.5 oz all-purpose flour
                    4 oz sugar
                    1-1/4 tsp baking powder
                    1/4 tsp salt
                    5 oz almond paste
                    1.5 oz cold unsalted butter, in small cubes
                    2 large eggs
                    1 large egg yolk
                    1 tbsp "good vanilla" (for Ina enthusiasts)
                    5 oz slivered almonds
                    5 oz shelled pistachios

                    Roast the almonds for 10 to 15 minutes in a 325 degree oven till they begin to colour. Transfer to another pan to stop the cooking; cool completely.

                    Preheat the oven to 350 degrees.

                    Finely chop the chocolate, using a knife, not a food processor.

                    Throw the flour, sugar, baking powder,and salt into a food processor. Using the metal blade pulse it till blended. Add the almond paste and butter, and pulse till you get coarse crumbs.

                    Transfer the mixture to a large bowl, add the chocolate and nuts, and stir to combine.

                    Beat the eggs with a fork till blended. Set aside 2 tsp to use as a wash. Add the vanilla to the egg and stir.

                    Make a well in the centre of the flour/nut mixture and pour in the egg. Stir with a rubber spatula till the mixture clumps together. Form into a ball.

                    Transfer the dough to a lightly-floured surface and shape into a disk; cut into 4 wedges.

                    Gently roll each quarter into a 12-inch log. Transfer the logs to a parchment-covered sheet pan, separating them by at least 2 inches (they spread). Flatten to 1-1/4 inches. Note: I find that this makes biscotti that are too small, so I make three logs instead. Lightly brush with the egg wash.

                    Bake in the centre of the oven for 25 to 35 minutes, till they begin to brown and bounce back when lightly pressed with a fingie (you need chef's fingers for this). Cool the sheet on a rack for 20 minutes.

                    Reduce the oven temperature to 325.

                    With a finely-serrated knife cut the logs into 1/2 inch diagonal slices. Place standing up on a cookie sheet, 1/2 inch apart. Bake 15 to 25 minutes till they are dry and the sides begin to colour slightly. Remove and cool.

                    A lady I used to work with insisted that the only way to eat biscotti was dipped in whisky. And she was Italian !

                    1. re: souschef

                      1 tbsp "good vanilla" (for Ina enthusiasts)

                      I snicker every time I hear her say that!

                      1. re: Chocolatechipkt

                        ...........and why does she say that? is there such a thing as bad vanilla?
                        maybe only imitation stuff, but still if that's all I had, and I NEVER would only have that, then I'd use it realizing the recipe would be better with "good" vanilla.
                        I'm chuckling.

                        my MIL used to ask me, "hey, do you want some coffee? < it's fresh..." as opposed to what, "it's awful, it's stale, it's bad, say no?" I always thought that was funny

                      2. re: souschef

                        These sound fantastic. I almost never see a biscotti recipe that appeals to me but this one does. (I can see the whisky, maybe a nice Wiser's 18-yr-old?)
                        I need to get to NY Cake and Baking tomorrow and get my 880 tip...and some almond paste...

                        1. re: buttertart

                          For a variation you may want to try the almond and pistachio paste that Dean and Deluca sells (green biscotti anyone?). I bought some in Napa but expect you can get it in NYC as well. It's tasty but expensive.

                          1. re: souschef

                            Without chocolate of course. Suppose you could up the almond paste in your recipe by a couple of tb and not use choc.

                            1. re: buttertart

                              Don't know. I don't measure almond paste in tb :)

                              Why leave out the chocolate? I think it balances the sweetness of the almond paste. In any case, probably not a good idea to splurge on the D&D almond paste till you know you like the biscotti. I have not tried it.

                                1. re: souschef

                                  could someone please direct me to the almond paste recipe, either my eyes are failing me or my eyes are failing me ;\

                      3. re: souschef

                        Insulated sheets will be different than just turning the oven down. You have competing factors when baking cookies, browning the bottom, the spread due to melting fats (not such a big deal in biscotti), the crusting of the outer cookie which reduces spread and also height, activation of chemical leavening and the overall browning of the outer crust compared to cooking the middle section. I suspect in biscotti you want the outer crust to form more quickly than the inside, so it doesn't dry out too much before slicing for the second baking? Just a thought.

                        1. re: jsaimd

                          Your last point is a good one - you do have to be very careful when slicing so they do not break up. I suspect that my knife does not have fine enough serrations. In any case, the biscotti did feel moist after slicing, and dried nicely during the second baking. They almost got baked a third time while being transported in this heat!

                      4. Part V? Wow. I'm really enjoying these baking threads.
                        I don't have a favorite cookbook to share. In the past I've been seduced by photos or recipes and rarely use them. Probably bought them when hungry! I'm a recipe following newbie baker and like the internet sites with ratings and suggestions like Epicurious, and since reading these threads I've discovered many great blog sites recommended by you guys so that's where I am these days...and of course I'll looking forward to hearing about your favorite baking cookbooks.

                        While you East Coasters are roasting, here in San Diego it's like winter instead of July. Haven't seen the sun at the coast in weeks. Sucks, but no excuse for not baking except I'm lazy so keeping it simple and home spun with summer fruits. I love blackberries and will be making this on Sunday for work. Got to get the treats out of the house or we'll eat them all ourselves.

                        1. not-a-dessert: baked this morning for a party tonight
                          Excellent Savory Prosciutto and Gruyere Palmiers -makes about 70

                          1 sheet of puff pastry, defrosted according to package directions
                          Whole grain Dijon mustard
                          2 ounces prosciutto
                          2 ounces grated Gruyere
                          Preheat the oven to 375°F.
                          On a lightly floured surface, roll the puff pastry out in a rectangle about 12 inches wide and about 1/8-inch thick. Brush with a light coating of the mustard. Cover with a single layer of prosciutto. Top with a generous sprinkling of grated cheese. Cut pastry sheet in half lengthwise, making 2 long strips each 6 inches wide. Mark the middle of each strip, then starting with one of the long edges, tightly roll toward the middle. Repeat with the opposite edge, rolling back toward the middle. Gently press to firm up the scroll-shaped pastry. Repeat with the second piece.
                          Use a very sharp knife to cut slices about 1/8- to 3/8-inch thick. Place slices on a parchment-lined baking sheet, leaving at least 1 inch between palmiers. Bake until cooked through and golden brown, about 12-15 minutes.
                          - also delicious with olive tapenade; pesto and chopped nuts; or grated Parmesan and sun-dried tomatoes.

                          10 Replies
                          1. re: Cynsa

                            These look great, i never know what to make to serve with drinks.
                            PS to all: I misspoke - or wrote - when I said "the sweets kitchen", discussions of all types of baking sweet or savory are of course welcome.

                            1. re: buttertart

                              Buttertart, since you said you never know what to make to serve with drinks, you should try this:

                              Puff pastry rolled to 1/8 inch, pricked all over with a fork, then cut into 2 inch squares, Brush all squares with beaten egg and put 4 dollops of goat cheese as shown in the picture and top with a piece of diced tomato. Bake in a 400 degree oven till puffed and brown. Remove from oven and cut into 4. Top each one with a bit of tapenade made with Kalamata olives, per the picture. Sorry I was a bit sloppy with the tapenade; they do not look pretty but they taste great. The combination of the cold tapenade, the tomato and goat cheese is amazing. I have had people who watch what they eat ask me to make more when the batch I baked was gone.

                              1. re: souschef

                                Sounds fantastic - I love hot and cold together. Must try!

                                1. re: buttertart

                                  You may want to try this as well. Make sure you read the comments too.


                                  1. re: souschef

                                    We splashed out on a lunch at Taillevent for our 25th anniversary. Not only did they send out a plate of hot gougeres with the drinks, they came by periodically and picked the plate up from the table to pass them to you. You feel like a cossetted baby(This came to mind because Willan mentions top restaurants doing it in her choux chapter). Now I've got the choux paste bug, will make those too.

                                    1. re: souschef

                                      dumb question from me.
                                      I have an abundance of Brie cheese wheels.
                                      could I do this {hiding behind a couch while asking} with the Brie?

                                      1. re: iL Divo

                                        Sure, you could, but get rid of the rind. You may want to use a bit less cheese than in the recipe because Brie is so much softer.

                                        You can come out now from behind the couch.

                              2. re: Cynsa

                                When I make these, they are delicious when they are warm and quite tough once they've cooled. I wonder if you are experiencing the same thing, or if not, if you might have an idea what happened to mine.

                                1. re: runwestierun

                                  hmmm- no, not "tough" when served at room temperature... they're still crisp and delectable - I wonder if it's your puff pastry? I've always used Dufour - but I'll try the Trader Joe's puff pastry next. http://www.thecitycook.com/cooking/ad...
                                  or... we could make our own puff pastry?

                                  1. re: Cynsa

                                    I did not like the TJ's puff pastry I bought at all - the box may have been mishandled at some point but it barely puffed and was not tasty.

                              3. I made Nanny's Summer Fruit Crisp a few days ago. It's based on my grandmother's (handwritten) recipe card for apple crisp, with sugar variation based on the fruit you choose. Since mine is a rhubarb (50%)-blueberry-peach combo, I generously sugared the fruit.

                                I must say, I really enjoyed this fruit combination. Have never had it previously, but will make it again for sure. Thanks, Nanny!

                                4 Replies
                                1. re: kattyeyes

                                  Sounds super as always, dearie! A pie that my mom used to make which originated in the 80s in our part of Canada (...), the bumbleberry (rather cutesy and annoying name in my opinion, but she liked it) is another mixed fruit thing, usually apples plus whatever berries and maybe some sweet cherries or even cranberries you had kicking around. Rhubarb would be good in that. If you (or I) liked to bake pies!

                                  1. re: buttertart

                                    Jumbleberry would be a better name. Just read about Sascatoon berry pie in the Canadian recipe thread. Thought it might be another bumbleberry type concoction, but no, real berry. Service berries which I never heard of, but would love to try. Love berries!

                                    1. re: Island

                                      I think it's on the "bumblebee" is cute therefore "bumbleberry" is too line of thinking. Haven't had Saskatoons and service berries either, they grow way up noth fom where I come from.

                                  2. re: kattyeyes

                                    how good does that look? yum. I love rhubarb but we can't grow it here, too hot, dang. oh well the markets carry it on occasion so I can try them. with a slightly spiced whipped cream, that would be so good on a freezing night.

                                    I decided to go ape sh!p a few years ago and do a pie for a party that "I" wanted to do instead of taking requests for this or that kinda pie. Peach, pear, apple, mango, papaya, in my grandfathers 18" cast iron skillet. Took it there to the party, our good friend said, "oh dang, that's a cobbler." I said, "Check again numbnut, let me cut you the first piece." so I did, oh my gawd....................the flavors together along with grandma's best crust ever, a sure fire winner, and poof all gone.

                                  3. Made bread dough last night, force-rose enough of it in the mic to make a pizza (which came out not bad but something IS up with my oven, it heats but doesn't hold temp???), and forgot the rest of it on the kitchen counter overnight. Come 7 am, oh my god, I forgot it!!! Downstairs zip zip - I had only used a couple of tsp of yeast to 3+ lb of dough so it hadn't quite erupted all over the kitchen a la the pudding in Sleeper but was getting there. Strongarmed it back into the bowl and into the fridge...will bake it tonight. (Basic recipe is P. Reinhart's in Crust and Crumb for French bread with old dough - the recipe is worth the price of that book, which I still like better than his others.)

                                    1. And madeleines from FF Baking Book by M. Cunningham yesterday am when it was still cool enough not to dread putting on the wonky oven.

                                      1. just out of the oven - Strawberry Rhubarb Cobbler

                                        6 Replies
                                        1. re: Cynsa

                                          Mmmmm...same to the pie below. I'll take mine without the weight gain, though. ;) Just gotta give more of it away!

                                          1. re: kattyeyes

                                            lol - without weight gain - I was just thinking I could spoon the cobbler into give-away containers - and lick the spoon at the end before it hits the dishwater - but, there's not much left to give away... so, then my thoughts drifted to my friend's 4th of July dessert and I am roiling with laughter over its deliciousness - clouds of whipped cream on tender baked shortcake biscuits with fresh cherries in syrup; a heavenly delight. Food to make you happy.

                                          2. re: Cynsa

                                            Cynsa yum, did you save any for me? No, then would you be so kind to share your recipe? I'm still not completely over my rhubarb fetish from a couple of weeks ago. Thanks.

                                            1. re: Island

                                              Island, there's one spoonful left for breakfast - with yogurt. Can you be here by 6 am?
                                              no? My DH has a sweet tooth - so I followed Elise's suggestion to increase the sugar by 1/4 cup and he liked it just fine. This recipe is a keeper... hope you'll enjoy it. http://simplyrecipes.com/recipes/stra...

                                              1. re: Cynsa

                                                Oh how rude of me to not have RSVP'd in tiime. :>) thanks for posting the recipe and adjustments for us sweet tooths.

                                            2. re: Cynsa

                                              it's that rhubarb again, dang, we need to move to where it can be grown. or have our family mail me some from upstate Minnesota.

                                              just out of our oven banana almond bread with no bananas but plantains instead, who knew it could or would work, and sliced toasted almonds with almond extract and vanilla almond 'milk.. not too sweet and very light, really nice.

                                            3. Last week it was rhubarb strawberry pie, made with fresh Ontario rhubarb and strawberries.

                                              Right now I've got a blueberry pie in the oven.

                                              Soon I'm going to be on the hunt for fresh Montmorency cherries - my absolute, hands down, most favourite pie. If I have to get the frozen pails I will, but not before I've scoured the markets for fresh ones.

                                              Nothing beats a fresh fruit pie - no wonder I gain weight in the summer!

                                              2 Replies
                                              1. re: casey30

                                                They at least used to be available in London (ON) Covent Garden market in season - a bit out of the way for you of course - and you could get them at fruit stands on the way up to the lake from there...if it's anything like here, they may be just about done for the year - my hisband is a sour cherry maniac and asked at the Greenmarket (NYC) how much longer they'd be in - they said they were almost finished because the heat had brought them all on at once. Usually we get them through July and into August. Have pie dough chilling to make a pie for my dear maniac tonight.

                                                1. re: buttertart

                                                  Made the pie and it was super - even the crust was good, which is a once in a long time thing for me. Used Nick Malgieri's flaky dough recipe in Perfect Pastry. It calls for 4-6 tb water, I put in 6 tb combined water and vodka half and half, then at least 4 more to vodka, and it was still crumbly after an hour in the fridge. Needed at least 2 more tb. One disc rolled out OK but the other I had to remoisten and then roll out (used it for the bottom crust). Came out just fine, though.

                                              2. Haven't been baking for the past couple of weeks because I can't really bear heating up the oven in this weather. It's supposed to break soon, but the humidity is still oppressive at the moment.

                                                I love King Arthur Baker's Companion and the Cookie Book. My son and I like to pick recipes out of the cookie book and try them just for fun.

                                                For yeasted things, I go to Bread Baker's Apprentice for anything I haven't attempted before -- the stollen recipe and the bagel recipe (which I had to tweak for our preferences and climate) are now in regular rotation.

                                                I have really nice cast iron cookbook stand and somehow haven't gotten into the habit of printing out individual recipes (except from NYT for some reason). It's not as satisfying to me to work from a grubby printout as it is from a batter and cocoa stained book.

                                                1. I made lime bars this afternoon ... like the lemon bars I made a few weeks ago, but with limes. Haven't had one yet, but I'm counting on them being good. :)

                                                  1. I baked a killer batch of Coconut Apricot Oatmeal Cookies a few days ago, and they've met rave reviews from everyone who's tried them! Mmm.


                                                    1. Lots of blueberries in the house after picking this weekend. Made a batch of jam using Christine Ferber's method, this fruit worked much better then then the strawberries I attempted last month.

                                                      I've also been wanting to try this recipie which I finally did. It was very easy and a nice coffeecake, and I can't believe i'm saying this but I would like the cake to have been a bit sweeter. It baked up beautifully, and I think would look really nice in a spring form.


                                                      The next one I want to try out is here:

                                                      oh, and blueberry pancakes for breakfast yesterday, using the Breakfast Book by Marian Cunningham - it was her basic recipie and it was perfect!

                                                      1 Reply
                                                      1. re: geminigirl

                                                        All of Ms. Cunningham's recipes are perfect, I love her books.

                                                      2. It's funny but for some reason I have an aversion to square desserts. I look at pictures of bars and squares that other people swoon over, and they do nothing for me. I very rarely bake anything with straight sides. Round stuff - no problem at all!

                                                        3 Replies
                                                        1. re: souschef

                                                          That is odd - I hadn't thought about it either way. Maybe a bad Nanaimo bar experience in your past? (PS I don't remember Nanaimos in London before the 1980s, and to this day think of them as a BC thing.)

                                                          1. re: buttertart

                                                            Thinking about it more, I think it may be that squares and bars tend to be firm and on the heavy side, whereas I like a light, cakey texture, and dislike brownies and fudge.

                                                            1. re: souschef

                                                              That could very well be. One of my specialties is brownies, and my husband is not at all fond of them (or fudge) either. I have to palm them off at work.

                                                        2. Zucchini quick breads given that the single plant in my garden is putting out zucchini faster than I can use them.

                                                          I've done this one from 101 Cookbooks with half all-purpose and half white whole wheat flour and added blueberries. http://www.101cookbooks.com/archives/... Yum!
                                                          And this lemon zucchini one from AllRecipes. http://allrecipes.com//Recipe/lemon-z... I added limoncello and poppy seeds to this one. It has excellent lightness that really lets the color and flavor of the fruit/veggie emerge. I will add blueberries when I do it again.

                                                          I also made marmalade from white grapefruit, lemon and Blood and Valencia oranges when a local ranch had a pick-your-own weekend. I modified this recipe. http://www.pickyourown.org/marmalade.php I did it sweet without the peels and pith. The color is just gorgeous. Not so sure yet about how it set up.

                                                          1. for my across-the-street neighbor today: Vegan Gingerbread - it has an interesting chewiness; good spicy flavors from the cinnamon, cloves, nutmeg, allspice, ginger... I added a 1/4 tsp. of garam masala to kick it up.

                                                            6 Replies
                                                            1. re: Cynsa

                                                              Cynsa, can you share the recipe please? Thanks!

                                                              1. re: funniduck

                                                                Vegan Gingerbread: preheat oven 350°F, prepare bundt pan with baking spray
                                                                2-1/2 cups soy milk, rice milk or almond milk
                                                                3/4 cup maple syrup
                                                                3/4 cup molasses
                                                                1/3 cup vegetable oil
                                                                1 Tablespoon vanilla extract
                                                                4-1/2 cups all-purpose flour
                                                                2 teaspoons ground ginger
                                                                1 teaspoon ground cinnamon
                                                                1 teaspoon freshly grated nutmeg
                                                                1/4 teaspoon ground cloves
                                                                1/4 teaspoon allspice
                                                                1/4 teaspoon salt
                                                                1-1/2 Tablespoons baking powder

                                                                Stir maple syrup and molasses together, then add to the vegetable oil in large mixing bowl. Stir in one Tablespoon of vanilla extract.

                                                                In a separate bowl: combine 4-1/2 cups all-purpose flour with 2 teaspoons of ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cloves and 1/4 teaspoon allspice with 1/4 teaspoon salt and 1-1/2 Tablespoons of baking powder. Set aside.

                                                                Add dry ingredients to the maple-molasses-oil mixture alternately with soy milk; stirring well after each addition. Pour batter into prepared pans. I baked it in a bundt pan and a loaf pan - or a 9x11-inch pan - with baking spray/parchment paper. Bake for 30 to 45 minutes or until a toothpick inserted in center comes out clean.

                                                                1. re: Cynsa

                                                                  Cynsa thanks for posting that. How was it? My friend's daughter is a vegan and she's always looking for sweet treats to satisfy her during holiday gatherings.

                                                                  1. re: Island

                                                                    the DH has a notorious sweet tooth - he likes this recipe, so it's a keeper. good bold flavor and moist dense texture. I made this one with a vanilla almond milk.
                                                                    optional: add raisins or chopped dates and toasted nuts for a holiday treat

                                                                    1. re: Island

                                                                      Island, Food and Wine has a great recipe for vegan and gluten-free brownie bites that my vegan friends love. I'm not concerned about the gluten, so I use regular AP flour and skip the xanthan gum.


                                                                      1. re: Island

                                                                        Cynsa, thanks! Looks great.

                                                                        GMM, thanks for the brownie recipe too. I'm excited. I'm a little wary of using xanthan gum, so I'm glad you dropped it. (Which means I can drop it too.)

                                                                        Now if it will only get cool enough in the Northeast so I can bake....

                                                                2. Here's something I just remembered - will be of special interest to my friend souschef (pardon the reference to the Chinese articles) - rather more a fall/wintery thing but I would welcome it on my table any time...http://chowhound.chow.com/topics/520620
                                                                  It comes out looking exactly like the photos on FXcuisine, a swell (seemingly now abandoned) website btw.

                                                                  7 Replies
                                                                  1. re: buttertart

                                                                    Thanks buttertart; sounds really yummy. Before I clicked on the link I KNEW it would be about chestnuts. I think it's really unusual that the recipe uses both chestnut purée and chestnut spread, as the spread is just sweetened purée. Why not just use purée and add some sugar?

                                                                    1. re: souschef

                                                                      I wouldn't think it would matter too much - but the spread is looser than purée isn't it, maybe a tb or 2 of corn syrup to adjust texture? It is one of the very best things I've ever made.

                                                                      1. re: buttertart

                                                                        You're right that the spread is looser. I had someone object to the taste of corn syrup in icing I made for Medrich's QoS cake, so I think I would use honey instead, and maybe some good vanilla (there is vanilla in the spread).

                                                                        1. re: souschef

                                                                          Honey would be nice, the flavours would go well together. And the vanilla of course, you're right.

                                                                          1. re: souschef

                                                                            Canadian regular corn syrup (is it still Crown brand?) is golden, somewhere between the US light i.e. clear and dark ones, with a certain very slightly bitter undertone, correct? I'd think it would be the rare person who could discern the light US one in chocolate icing as a distinct taste.

                                                                            1. re: buttertart

                                                                              It is still Crown brand, but the one I use is clear (I use it to make rolled fondant). I have never actually tasted it. The person who objected to the taste was the wife of a baker. You can also get a golden version.

                                                                              1. re: souschef

                                                                                Hmm, quite the palate on that gal. I don't think they had the clear when I was baking at home - or maybe my mom just bought the golden.

                                                                    2. I've not been baking and I like the number on the scale better...dammit. ;) It's also been crazy hot. This kat might be on a gelato kick real soon.

                                                                      1. Gluten free St. Honore cake - my son picked it out of the Fundamentals of the Pastry Arts cookbooke

                                                                        1. Last baking endeavors included a gluten-free St. Honore cake from the Fundamentals of the Pastry Arts (French Culinary Institute). My son picked it out from the book. The only thing that went wrong is that my toddler started screaming right when I was in the point of no return of the Creme Chioboust - so it deflated some before I could pipe it. I really like the pate choux recipe from the book.

                                                                          Also created a pepita fig lime energy bar. Not too sweet, but my kids devoured them.

                                                                          Also made fresh apricot ice cream with squishy blenheims from the market, with graham cracker ginger mix in.

                                                                          72 Replies
                                                                          1. re: jsaimd

                                                                            Very nice-looking St. Honoré. The pressure is now on buttertart to deliver the same by Saturday.

                                                                            1. re: souschef

                                                                              On Saturday, not by Saturday. And that Chiboust has gelatin in it, so there. (Sweating...)

                                                                              1. re: buttertart

                                                                                Picky, picky ! I meant by midnight Saturday.

                                                                                My reference for Crème Chibouste is Gaston Lenôtre, and he does not use gelatin. I really don't see why you need gelatin, unless it's going to be sitting around for a long time. In my filling I lightened the pastry cream with whipped cream, which is more fragile than Italian meringue.

                                                                                BTW I will soon have a Kugelhupf recipe for you containing almond paste. I made it a couple of times, but it is a screwy recipe, so I will make it again before posting it.

                                                                                1. re: souschef

                                                                                  I actually have better stability with a whipped cream lightened chibouste than the meringue lightened - this one deflated much quicker than the cream lightened ones I usually make, and the meringue was a good one. The recipe in the text is different than most - with the meringue lightened creme and the pate brisee base. i almost made a puff pastry for the base instead, but ran out of time. I think it is better with puff.

                                                                                  1. re: souschef

                                                                                    I'm sure the gelatin is just there for stabiility on the patisserie shelf. I'll do the whipped cream/patissiere thing. I may put a layer of poached sour cherries under the cream, don't shoot me, ok?
                                                                                    The Kugelhupf sounds great, almond paste...

                                                                                    1. re: buttertart

                                                                                      If you do the sour cherry thing you will not know what a real St. Honoré tastes like. I use straight pastry cream in the puffs as I do not want to break the whipping cream by forcing it through a small tip, and I use the lightened cream in the base. I find that the straight and lightened pastry creams contrast very nicely.

                                                                                      1. re: souschef

                                                                                        OK OK you win, classic all the way. Maybe the compote on the side. Trying to work them in because in season and the people I'm inflicting this on are Turkish hence lovers of same.

                                                                                        1. re: buttertart

                                                                                          Speaking of Turkish, many years ago I was at the home of friends who were for some reason watching a Miss World contest, and when Miss Turkey came on I said, "Now that's what I call Turkish Delight!". You should have heard them laugh !

                                                                                          Watch this post disappear PDQ.

                                                                                          1. re: souschef

                                                                                            Nah, the post has a food term in it! I work with Turks and am constantly being offered Turkish delight. Can't bring myself to tell them I prefer the lemon and rose one my mom used to buy at Eaton's candy counter!
                                                                                            (To harp again on chestnuts, I may have mentioned the glacéd chestnut baklava they sell at Gulloglu - Istanbul-based sweet shop - here? Each chestnut is wrapped in buttered yufka (TR filo) and the little parcels nestled together and baked, then sugar syrup poured over once out of the oven. Blows any other baklava out of the water as far as I'm concerned.)

                                                                                            1. re: buttertart

                                                                                              I bought some highly-rated Turkish Delight in Montreal, and did not think much of it. I much prefer a chocolate-covered one I used to get in East Africa that was made in (gasp!) England.

                                                                                              That chestnut treat sounds great. I don't eat baklava as I find it too sweet.

                                                                                              When I was making that last St. Honoré my wife was after me to make it with chocolate chestnut cream, but I did not have the time. Next time....chocolate pastry cream in the puffs and chocolate chestnut cream in the middle. Chocolate covering the puffs. It would be interesting to get a chocolate tempering machine (something I would like to get) and cover the whole puff in chocolate.

                                                                                              1. re: souschef

                                                                                                The stuff from Eaton's was English too.
                                                                                                Really the chestnut baklava isn't too sweet, it is just heavenly.
                                                                                                I think the chocolate StH would be good, but I definitely want to try it the "real" way. (There's a picture of - and a recipe for - a choc one on RLB's Bernachon book. Don't know if it's dated food photography or what, but it doesn't look terrifically appealing to me. But then if choosing my own dessert, I almost never go for chocolate things.)

                                                                                        2. re: souschef

                                                                                          Of course if you don't use a true chiboust with meringue it won't be the same either : ). I say do the cherries - you will get the idea : ).

                                                                                          1. re: jsaimd

                                                                                            But the difference between the true chiboust and the fake chiboust will be significantly less than the cherries, which will mask everything else.

                                                                                            Serve the cherries on the side; that way you can taste it without and with, and have the best of both worlds.

                                                                                            1. re: souschef

                                                                                              The game's afoot, souschef - my 880 tip came today and I made the puff pastry for the base (Canadian Living easy recipe, will be interesting to see how it works out). http://www.canadianliving.com/food/qu...

                                                                                              1. re: buttertart

                                                                                                I did it!!! I did it!!! And it was fun! Of a very peculiar sort!
                                                                                                Thursday evening: made and chilled Canadian Living's Quick Puff pastry. Hmm, that was easy. Hope it's good.
                                                                                                Saturday am: Got out Malgieri and CL Baking Book, rolled out 1/2 pastry, managed to make a roughly 10" rough square as enjoined by the CL recipe, cut 9" circle using tart mold bottom as template. Put on tart mold bottom, it shrinks a bit, roll it out to the edges and bang it into the fridge.
                                                                                                Make choux pastry to CL's recipe (basic but a bit less butter than NM's). Piece of cake. Got out ancient cloth plasticized inside pastry bag my mom gave me when I was in high schoool (and seldom used since). Realize I only have a 1/4" tip and need a 1/2". Test ability of piping sans tip since bag opening is approx 1/2". OK...
                                                                                                Get out pastry, put it on its base on parchment-lined baking sheet, one of 2. Glaze it with beaten egg. Pipe ring around edge and spiral in the center as NM calls for. Bit blobby but OK. Pipe 20 1" choux. Because there's no tip on the bag, the choux are a bit misshapen. Wet hands and pat them into chou-ish blobs. Into the oven at 375 deg F (per thermometer, oven temp control is wonky).
                                                                                                Bake 20 mins glancing nervously at oven door (first time ever making choux paste, will it rise???). It rises but is not brown at 20 mins, or at 30. At 40, OK, turn off oven and let cool inside (didn't want puffs to deflate).
                                                                                                Phew, that's done. Let's go buy milk for the pastry cream, go to the farmers' market, and grab lunch.
                                                                                                Get home, start futzing with rest of dinner (guests coming), cleaning, etc.
                                                                                                Get everything to a manageable stage. Guests due in 2 hrs, plenty of time to assemble cake. Go take a shower. Mentally review next steps. Holy sh--, I forgot to make the pastry cream!!! It's 1 1/2 hrs before guests are to arrive...run downstairs, grab ingredients, make pastry cream (NM's recipe, cornstarch, easy and very tasty). Vanilla has chosen this moment to vacate its usual premises and hide. Tracked down, vanilla and framboise (recipe calls for 1 tb liqueur and it was the closest we had that seemed a propos, M wasn't parting with even a tb of his 1949 Armagnac).
                                                                                                How to chill enough to fold in whipped cream? Fridge? No, ice water and salt bath. Leave in sink, hoping to hell it cools, go and finish ablutions.
                                                                                                OK, is it cool (20 mins later)? Pretty cool, stir up and let cool a bit longer. Make whipped cream. Fold part into pastry cream, the rest into the fridge.
                                                                                                Make caramel. GD it, is it too dark? Decide not. Put it back on stove on low light after it starts to harden.
                                                                                                Guests due in 20 mins. Poke holes in choux with trusty 1/4 in tip, fill them with the pastry cream. The 1 c NM advises JUST does the 20 puffs.
                                                                                                Grab pastry base, pile on the rest of the pastry cream (seems like too much, but it fits, domed somewhat).
                                                                                                Tip each of the puffs into the caramel and dribble the extra on the ring (and thumb in the process, JC that hurts). (Il faut souffrir pour faire belle, ma grande.)
                                                                                                Get 5 choux on the ring. Guests due 7:30 arrive at 7:31. Oh no...keep going. Guests are impressed (most gratifyingly so).
                                                                                                Get out the pastry bag again, and the 880 tip, tip too big, cut off several whacks of the pastry bag (better get that 1/2" tip soon, girlie). Pipe "decorative" topping with the whipped cream. How are you supposed to hold the bag with this tip? should have tried it before, result not exactly patisserie-worthy.
                                                                                                Look at recipe: "Refrigerate for 4-5 hours". Uh oh. Get it in fridge and hope for the best.
                                                                                                11 pm: dessert is served. None of us had ever eaten a St Honoré. It was worth every second of the process.

                                                                                                1. re: buttertart

                                                                                                  Hey buttertart, I'm glad you had fun making it, and thought it was worth every second.. So when do you make it again ? I wanna see pictures BEFORE you get your teeth into it. I guess you did not do the sugar string work. What do I challenge you to next ?

                                                                                                  With the 880 tip you have to hold the pastry bag vertically and pipe away from you, but as you can see in my picture, I am no expert. I like to use disposable pastry bags as cleanup is a lot less effort, especially since you have to use a bag multiple times in this case.

                                                                                                  BTW Celtic Woman last night was great, but the lazy bums at the restaurant close at 9pm on Saturday, so I did not get my slice of Newfie Screech cake. Guess I'm going to have to make one myself as I have a real taste for it. But it does take a few days; Hermé says he likes to leave it out for a couple of days so it dries out and then absorbs more syrup.

                                                                                                  1. re: souschef

                                                                                                    I have a pic of it just done but the system rejected it. Will see what I can do to get it posted. No spun sugar, the caramel was quite dark and solidifying, and the kitchen full of guests. Didn't trust myself to do it properly. Next time. Paris-Brest here I come!
                                                                                                    Which Hermé? Desserts?

                                                                                                    1. re: buttertart

                                                                                                      Paris-Brest will now be a piece of cake for you.

                                                                                                      Hermé Chocolate Desserts.

                                                                                                        1. re: buttertart

                                                                                                          In case you need another excuse to get it, there is a recipe in it for milk chocolate and passion fruit truffles, and I know that you go gaga over passion fruit.

                                                                                                          1. re: souschef

                                                                                                            Indeed I do. Thought of you on Saturday when in addition to the St Honoré I was making dinner for guests and had just about every damn bowl in the place dirty.

                                                                                                    2. re: souschef

                                                                                                      "hold the pastry bag vertically and pipe away from you"
                                                                                                      Mm, (giggling) souschef, I'm trying to picture this. Teasing you, of course.

                                                                                                      You hold the bag with the v in the tip up, top of bag, as in towards the sky, bag on an good angle, and pipe towards you, piping either long or short "waves." You can alternate directions for a fancier wave effect. It's a bit tricky the first time, til you get the position and angle right.

                                                                                                      Technique photo:

                                                                                                      1. re: bushwickgirl

                                                                                                        I was having a hard time imagining it too. bushwickgirl thanks for YOUR encouragement in this, it was very interesting and I'm happy to have choux up my sleeve now! PS try that quick puff pastry, it's great.

                                                                                                        1. re: buttertart

                                                                                                          I will, I checked out the Canadian Living recipe recipe you posted at rainey's tart thread, and it looks great AND easy.

                                                                                                        2. re: bushwickgirl

                                                                                                          Guess my explanation was not so great as looking at your interpretation of it I imagine you piping the cream straight into your mouth! :)

                                                                                                          For a good illustration of how it should be done, including the best St. Honoré I have seen, get the book "Finest Desserts" by Michel Roux. It has some other nice stuff as well, like a stunning raspberry parfait cake and a recipe for cannelés (both of which I have yet to make).

                                                                                                          1. re: souschef

                                                                                                            "piping the cream straight into your mouth"

                                                                                                            Have done that, into my mouth and other people's.

                                                                                                            1. re: bushwickgirl

                                                                                                              That's the attitude!!! yay bushwickgirl. I'm going to trick myself out with disposable pastry bags and more tips now that I know I can do this (only used the bag for dacquoise and a little icing work before, pretty much).

                                                                                                            2. re: souschef

                                                                                                              Okay now I'm sitting up. I've been intrigued with canneles forever. Almost bought the expensive little molds a few times and finally got control and walked away. I've never eaten one, but they sound heavenly, just the kind of pastry I'd like.

                                                                                                              1. re: chef chicklet

                                                                                                                Yeah, those molds ARE expensive. I bought 5 when I was in Carmel a few years ago, but have not used them yet. There is a CH story on them, about a bakery in the LA area that makes only a dozen a day.

                                                                                                                I did eat a couple that I bought in a bakery in Montreal, but they were sitting around and were rubbery. Supposedly the outsides should be crisp and the insides wonderfully soft.

                                                                                                                I recently bought beeswax to coat the molds, so maybe I should get cracking and make them.

                                                                                                                1. re: souschef

                                                                                                                  I am breathless awaiting your canele posting... from the beeswax on... please post the play-by-play with pix - TIA

                                                                                                                  1. re: Cynsa

                                                                                                                    Okay, will do. I am planning to start tomorrow. The batter has to be chilled for 24 hours before it is baked.

                                                                                                                    1. re: souschef

                                                                                                                      I went out today looking for whole milk powder to make the cannelés, but all I could find was skim milk powder - darn the low-fat people! To compensate I am thinking of increasing the amount of butter slightly. You can't be too rich or have too much butter, right?

                                                                                                                      Any thoughts about my plan?

                                                                                                                      1. re: souschef

                                                                                                                        Asian markets should sell whole milk powder (Klim) in yellow metallized plastic bags with a picture of a Holstein on them. I used it in Taiwan and it doesn't taste bad in tea in a pinch.

                                                                                                                        1. re: buttertart

                                                                                                                          I was about to head out to an Asian market when something in the back of my mind said melamine. I knew it was a year or so ago that the issue occurred, but I googled it all the same and came up with an article about melamine making an appearance again in milk powder, and it was dated July 2010.

                                                                                                                          I already have some skim milk powder, so am going to use that with 70mg of butter instead of 60mg (the recipe calls for 1/2 cup powder).

                                                                                                                          BTW those molds are reasonably priced at $8, but if you want to bake 36 in one batch, thats $288 !!

                                                                                                                          My recipe calls for 350ml of sweetened condensed milk, and wouldn't you know it, the stuff comes in 300ml cans, so I am going to get stuck with a cup of the stuff. What do you do with it? I have never used it before.

                                                                                                                          1. re: souschef

                                                                                                                            The melamine is a concern but at least in the US the packets are required by Customs and the FDA to have country of origin on them - the KLIM I've seen comes from Holland.
                                                                                                                            Molds are very ouchy in price!!!
                                                                                                                            There's a whole thread of things to do with sweetened condensed milk on this board - but I don't think you'll much care for most of them.

                                                                                                                            1. re: buttertart

                                                                                                                              I just mixed the batter for the cannelé, part of which consisted of mixing the milk powder with water and butter and bringing it to the boil. While doing so I could not help but think this is nuts - the point of mixing milk powder with water is to make milk, so why not just use whole milk? I have to look at proportions of water to powder to see if the concentration is perhaps different from whole milk per the instructions on the package.

                                                                                                                              Now I wait impatiently while the stuff chills for 24 hours. Per the book, the batter keeps for 4 - 5 days in the fridge, so I will have fresh cannelé for the next few days.

                                                                                                                    2. re: Cynsa

                                                                                                                      MY CANELE ADVENTURE

                                                                                                                      I made the batter and put it into the fridge for 24 hours, as directed. Took it out today and gave it a goow whisk, as directed. It really needed it as part of the batter had gone a bit stiff. I whisked it till it was uniform in texture.

                                                                                                                      The moulds were coated with a mixture of beeswax and peanut oil, then filled to about 1/12 inch of the top. They were put on a baking sheet and put into a 400 degree oven for 30 minutes. Then I turned them through 180 degrees and baked them for 25 minutes more.

                                                                                                                      When I opened the oven to turn them I was surprised that they looked like soufflées; the batter was way above the top of the moulds, and the top had browned a lot while the sides were still blonde. Since this was the first time I made them I decided to just keep baking them until the sides were completely brown.

                                                                                                                      When I took them out of the oven and turned them out I was surprised to see that the part that was in contact with the underneath of the mould had not browned at all; it was still light yellow. It was of course the baking sheet that insulated the mould from the heat.

                                                                                                                      I was anxious to cut open one and taste it, so did so while it was still hot. I could not see what the fuss was all about, so decided to let them cool and taste again.

                                                                                                                      When my wife bit into one after they had cooled, she first said "Not bad", then had a big smile on her face and said she liked them.

                                                                                                                      Looks aside, they have a nice crunch when you bite into them; the inside is like a very moist cake, just more so. I hesitate to say that the inside is custardy because it is not quite that. It is quite delicious; very definitely worth working on.

                                                                                                                      Pictures attached:
                                                                                                                      #1: The batter
                                                                                                                      #2: The coated moulds
                                                                                                                      #3: The filled moulds
                                                                                                                      #4: The baked caneles after they exited the oven
                                                                                                                      #5: The turned out caneles
                                                                                                                      #6: Cut open (ignore the black vanilla seeds at the top)

                                                                                                                      Here is a video of the perfect canele:


                                                                                                                      As you can see, mine are far from perfect. It may have something to do with the copper moulds. The batter in the video did not rise above the top of the moulds. Their cakes got uniformly browned.

                                                                                                                      Time to troubleshoot, fellow bakers:

                                                                                                                      I was thinking that I could brown the bottoms by using a blue steel baking sheet, but the one I have goes Twang! in the oven. I do need something under the moulds to catch some liquid that oozes out.

                                                                                                                      I have a black tray of mini-bundt forms that I could use to see if I get a uniform colour.

                                                                                                                      Ideas please. I have batter in the fridge that I need to use up.

                                                                                                                      1. re: souschef

                                                                                                                        Been doing some reading on these little blighters. I obviously did not bake them long enough, and you are supposed to freeze the mould for 30 minutes before using them. I imagine that the freezing would inhibit the soufflé-like rising. That's what I intend to try tomorrow. I considered lowering the temperature of the oven and baking longer, but small cakes have to be baked at higher temperatures. More to come.......

                                                                                                                        1. re: souschef

                                                                                                                          Progress on the Canelé front:

                                                                                                                          Doing some research yesterday I came across a Paule Wolfert site that said you have to freeze the molds and bake the cakes for 2 hours at 400 till they are almost black.

                                                                                                                          After beeswaxing the molds I threw them into the freezer for a few hours while I did other stuff. Then filled them, putting them on a small, dark pan from my toaster oven.

                                                                                                                          After 30 minutes of baking I turned them through 180 degrees, and there they were, soufflé-like above the molds. I just continued to bake them, and at about an hour the soufflé started to fall. At 90 minutes they looked really dark, so I decided to remove them.

                                                                                                                          All but one were nicely done; it was a bit light. Tells me that thay could perhaps have used another 15 minutes in the oven, but at about 75 miutes they should have been covered with foil.

                                                                                                                          This batch has a VERY crunchy outer shell, but is still missing that custardy centre. I asked my wife how she likes them. She says it is an experience; just a little hard, and it is a surprise and a challenge because it is crusty. She says the inside is great.

                                                                                                                          The crunch seems to be about the same as in the video I linked. I wonder how much has to do with the copper molds (that I do not have).

                                                                                                                          Bottom line is that I am pleased with how they turned out. But, they do need a bit of work.

                                                                                                                          If anyone is planning to make these, words of advice: keep a small pan aside just for the beeswax and avoid getting it on pans etc as it a dog to clean. And get some cheap pastry brushes as you should discard them after.

                                                                                                                          Pictures attached.

                                                                                                                          1. re: souschef

                                                                                                                            More on the Canelé front:

                                                                                                                            I baked more, this time gently stirring the batter instead of whisking it. I do not like the way the batter behaves - probably because of the condensed milk there is an almost sludge-like component to it.

                                                                                                                            I forgot to turn them after 30 minutes, but when I opened the oven after 60 minutes they were not puffed up as they were the first two times; they were at the level of the top of the molds, perhaps because of the stirring instead of the whisking ?

                                                                                                                            I removed one and turned it out to see what it looked like. The top was pale, so I covered the rest with foil and baked them another 15 minutes. They were not as brown as the batch yesterday, It would be hard to capture the difference in a picture, so I did not take one.

                                                                                                                            Results: now we are getting somewhere. The texture is closer to custard than before, and the shell is thinner. But it needs more rum !

                                                                                                                            Time to take a break from this stuff. As I said before, I will next try the Paula Wolfert recipe.

                                                                                                                            I would love to see the results here if anyone else makes them.

                                                                                                                            1. re: souschef

                                                                                                                              "needs more rum." Yes!! You're talking my language.

                                                                                                                              Anyway, I'm glad you're getting somewhere. I'd love to try baking these but purchasing the molds are not in my immediate future. I watched the chow video you linked and they don't look difficult, but baking can sometimes be deceiving. I look forward to future canelé baking posts from you.

                                                                                                                              1. re: souschef

                                                                                                                                Condensed milk really doesn't sound like a French ingredient to me, do all recipes call for it?

                                                                                                                                1. re: buttertart

                                                                                                                                  Only the Roux recipe calls for it; the Wolfert one does not.

                                                                                                                                  1. re: souschef

                                                                                                                                    Very odd, I really think of it as a North American thing. Which is the better recipe, do you think?

                                                                                                                                    1. re: buttertart

                                                                                                                                      The Wolfert recipe is probably the more precise of the two; she does tell you to heat the milk to 183 degrees !

                                                                                                                                      Wolfert says that she does have the secret to making the perfect canelé, but does not say if it is divulged in the recipe; guess I just have to try it. I am tempted to buy her book that contains it, on slow Mediterranean cooking. Do you by any chance have it?

                                                                                                                                      I thought it would be useful to start a thread on canelé separate from this one, but do not want to lose the info in this one, so the CH Team is going to split the info to another thread. I'm waiting for a response from them as to whether they can do it the way I want. Sorry to steal some of your thread, ma chere tarte au beurre.

                                                                                                                                      1. re: souschef

                                                                                                                                        Il n'y a pas de quoi mon cher sosuchef, it's a good topic. I had the Wolfert out of the library and didn't subsequently buy it (looked good but not compelling, at least at the time). Perhaps someone else has it?

                                                                                                                                          1. re: buttertart

                                                                                                                                            No, I did not. I was going to start a new thread, but now I think I'll just add to this one. It's too bad that the CH Team cannot merge this section of your thread into the new one; they told me that they cannot merge two threads.

                                                                                                                                            Easy way to resolve this, which I will do it to insert the Permalink of the first canelé post in this thread into the new one, so that you do not have to peruse this whole thread to find the relevant section.

                                                                                                                                            Thanks for bringing this to my attention.

                                                                                                                                            1. re: souschef

                                                                                                                                              The word canelé seems to leap out at me for some reason ;-)

                                                                                                                                              1. re: souschef

                                                                                                                                                No, no merging of threads, but I have seen the mods "extract" sections of threads and start new ones with them; for example, a recent thread about berries or something that morphed into a discussion about growing gooseberries was moved to the Gardening Board, where it flourished for a bit. Maybe they'll do that for you? Or just go with the new canelé thread, linked above.

                                                                                                                              2. re: souschef

                                                                                                                                I've encouraged my friend to post her canelé remarks... like your soufflées - she said hers were popovers. I do love that crunchy outer shell and the creamy custard-like center! Thanks for the amazin' pix and the fun-to-read step by step adventure. Great baking, souschef!

                                                                                                                                  1. re: buttertart

                                                                                                                                    Thanks Cynsa and buttertart, and bushwickgirl for her comments in the other thread.

                                                                                                                                    Some interesting stuff. Where Michel Roux tells you to give the batter a good whisk, Paula Wolfert tell you to shake or stir (unlike James Bond) the batter; this makes sense as you do not want to incorporate air into a custardy mixture. Also, to get something custardy you should use a lot of egg yolks, and Roux does not, whereas the stories about the nuns who made these say that they made them out of donated yolks; the whites were used to clarify wine. I am going to dump the Roux recipe (hope I will not rue it :)) and work with the Wolfert one instead (I may even buy her book despite my solemn vow to buy no more cookbooks). That way I can stop futzing with leftover condensed milk and milk powder.

                                                                                                                                    In order to not turn this thread into my personal blog I will post just one more set of pictures later today; I decided that the canalés yesterday were too dark so will bake them for 75 minutes today, covering them with foil after 60 minutes. If there is enough interest in the subject we can always start a new thread, perhaps with Cynsa's friend starting it off with a known good recipe?

                                                                                                                            2. re: souschef

                                                                                                                              From what I've read, they have a wonderful thin caramel layer over the pastry which looks like a pate choux and somewhere in there is the custard. Can you stand it! I will splurge for good molds, not the silicone, I want the real deal. I've dreamt about these for years....I saw some in Pleasanton, don't know if they're still available there but will check tomorrow, and perhaps online. Of course a little day trip to Carmel wouldn't be too awful either. I'm sure I'm looking at $75 to $100 for a set of six.
                                                                                                                              I was getting so desperate at one point I was eyeballing my popover tin!

                                                                                                                              1. re: chef chicklet

                                                                                                                                They do sound delightful per the description in the book.

                                                                                                                                I bought the molds at the Carmel Plaza at Sur La Table. I think they were about 8 bucks apiece. The recipe I have makes 36, but I'm reluctant to buy more molds until after I bake the first batch - I think I may need another 7.

                                                                                                                                If you do go to Carmel, there's supposedly a good tapas place there; do a search here. There's also Roy's at Pebble Beach - go there for the butterfish and the molten chocolate cake (I was there a few months ago).

                                                                                                                                1. re: souschef

                                                                                                                                  To locate the aluminium molds I bought at Sur La Table you have to search for "canele" (only one n) on their web site, and they are $8. If you do a search on "cannele" only the copper ones come up, and they are $25.

                                                                                                                                  1. re: souschef

                                                                                                                                    If they're still only $8 at Sur la Table, that's quite reasonable - they're $9.70 at JB Prince, an NY company catering to chefs.

                                                                                                                                    1. re: buttertart

                                                                                                                                      omg that is so much cheaper than the ones I was looking at in Pleasanton awhile ago. I don't think they were copper either, but they were really not light weight.

                                                                                                                                  2. re: souschef

                                                                                                                                    Thank you, there's a chance we're going this Saturday. Shoot my son went last weekend had I known.... oh well darn I'll just have to go.
                                                                                                                                    I used to go to Carmel at least once a month a few years ago, I love it there! Well Monterey, all the areas, Capitola. Just such fun weekend, then go inland to the wineries, and of course the Santa Cruz Mountains can't not stop at Bonney Doone. Sigh. Fun times and lots of great food. We don't have to travel far to have a wonderful mini vacation.

                                                                                                                          2. re: bushwickgirl

                                                                                                                            Heyyy!! No fair bushwickgirl !!! You edited your post after I posted my response!!

                                                                                                                            The picture in your link is good, but the book is gooder.

                                                                                                                            1. re: souschef

                                                                                                                              Yes, I know that happened. I have a tendency to edit my posts endlessly, until chow no longer lets me. I can always think of one more thing to say.

                                                                                                                              I wish you could post a picture of the technique. LOL, can't you do a better job of explaining it??? I'm betting the BPL doesn't have this book. I'll have to go to a bookstore and check it out. Maybe I'll see if I can get it at Abebooks or eBay.

                                                                                                                              1. re: bushwickgirl

                                                                                                                                I was wrong; I looked at the picture again. You hold the bag with the tip at a 45 degree angle. If your hand is on the right the v tip is on the left and the 45 degree angle is on the right (the v tip is pointing South-West and your hand is North-East). You now pipe from left to right in waves that are maybe 2 inches long, the left to right being at a 45 degree angle away from you from South-West to North-East. This is incredible; I am great at simplifying complex engineering concepts, but this explanation really stumps me. Is it any clearer?

                                                                                                                                I plan to make another one soon, and if my piping turns out okay, will post pictures. I need to make another one soon as:
                                                                                                                                1) I need to find out if making choux the lazy way (in a mixer) makes better choux
                                                                                                                                2) I need to try a technique learned here for folding cream into chocolate.
                                                                                                                                3) I need to use up some cream and puff pastry.

                                                                                                                                1. re: souschef

                                                                                                                                  Being a fair flower of limited upper-arm strength, I made mine in a mixer.

                                                                                                                                  1. re: souschef

                                                                                                                                    Yes, sort of Holding it at an angle will give you a better pipe than completely upright. I had to envision the 45° angle for the left hand by going through a series of motions here in front of my computer, as I am left handed. So you're piping horizonally across the top of the cake, rather than from top to bottom? Cool. Sounds like you'd get a bit of a different look than from the photo link I posted, but I'd have to try it to see if it is. You could almost interweave the waves doing it that way.

                                                                                                                                    On another note, I noticed that the blogger in the photo link has her hand in the wrong position; her hand should be under the bag, guiding it. Her thumb is in the wrong position. It looks like she's grasping the bag at the tip end from around the top. I wonder how she has her other hand placed, holding the twisted opening end of the bag? To be comfortable, I think she must have it wrist up.

                                                                                                                                    Well, there's probably much personal interpretation on how to properly hold a pastry bag; hand and wrist comfort and good results being really the biggest guidelines, as long as the filling isn't allowed to come spilling out of the top of the bag, haha.

                                                                                                                                    Oh, I just noticed, choux paste in the mixer, the lazy way??

                                                                                                                                    1. re: bushwickgirl

                                                                                                                                      The book does show interweaving of the waves in a sketch. It's too bad that we are not allowed to scan pictures and post them here.

                                                                                                                                      I have done the filling spilling out of the bag a few times. Finger-licking good !

                                                                                                                                      Yeah, I plan to try the lazy way, even though it will mess up one more bowl. I hate the thought of losing close control, though I guess that that is only with the last egg, which I still plan to add in little bits. BTW one of the recipes I have seen specifies that you should use a warm bowl.

                                                                                                                                  1. re: buttertart

                                                                                                                                    Go to bushwickgirl's 9:06 am post; she edited it after you no doubt read it.

                                                                                                                                    I edited my explanation post using compass points; hopefully it is better.

                                                                                                                                    1. re: souschef

                                                                                                                                      The ridge made by the v is supposed to come out on top of the piping, straight up? I'll practice before I try this again.

                                                                                                                                      1. re: buttertart

                                                                                                                                        Yes, try that, see if you can do the Michel Roux technique souschef described or try the position in the photo link; the tip is on a slight 45° angle, although the blogger is holding the bag in a rather odd way and it appears she's piping towards herself, rather than from side to side. I'm not sure if that part matters, as you can just turn the cake. It's the angle of the bag that's of import.

                                                                                                                              2. re: souschef

                                                                                                                                If anyone wants to see the pic of the thing itself when it was just made, email me (address in profile) and I'll send it. It's a .bmp file and neither this nor Snapfish wants anything to do with it.

                                                                                                          2. Blueberry bread w wild Maine blueberries and buttermilk.

                                                                                                            1. It has been so hot that I have not felt inspired to bake, but yesterday some friends were coming to dinner and we had a huge container of blueberries, so I decided to make blueberry shortcake. I used the recipe from The Best Recipe since the last time I make shortcakes (in my crappy oven in Cairo), they spread and were difficult to split. The recipe worked out very well, and my DH thought they were fantastic tasting, which considering that he is southern and the biscuit maker in the family, was a big compliment. For the first time ever, I used the technique of grating the frozen butter into the flour, and that certainly simplified the process.

                                                                                                              2 Replies
                                                                                                                1. re: buttertart

                                                                                                                  Thanks, but sadly she is not well. Happy to be home and in my own kitchen though!

                                                                                                              1. something quick - I have one-foot-out-the-door... Peanut Butter Chocolate Chip cookies - Brown-eyed Susans - Chocolate Crinkles

                                                                                                                4 Replies
                                                                                                                1. re: Cynsa

                                                                                                                  Nom, nom, nom!!! I haven't had chocolate crinkles in the longest time. I've been thinking of making PBCCs, too. Thanks for the nudge.

                                                                                                                  1. re: Cynsa

                                                                                                                    Nice! I love chocolate crinkles they're a perfect not too sweet cookie.
                                                                                                                    And also, the rest of your cookies look terrific!

                                                                                                                    1. re: chef chicklet

                                                                                                                      I love chocolate crinkles too almost as much as molasses crinkles. Mmmm Cynsa they all look good.

                                                                                                                      1. re: Island

                                                                                                                        :^) Mmmm- molasses crinkles! I'm certain I'd love those! recipe, please?

                                                                                                                  2. I just made a great zucchini bread that I made up! I threw in toasted pecans, lemon zest, nutmeg and ground ginger. And it happens to be vegan, but no one would ever realize it. I ate WAY too much of this today. I wish I could invite you all over for a zucchini bread chowdown!

                                                                                                                    Vegan Zucchini Pecan Bread

                                                                                                                    6 T. ground flax seeds, whisked vigorously with ½ c. water
                                                                                                                    2/3 c. canola oil
                                                                                                                    ½ c. unsweetened applesauce
                                                                                                                    1 c. packed brown sugar
                                                                                                                    2 t. vanilla
                                                                                                                    1 t. lemon zest
                                                                                                                    2½ c. grated zucchini, packed – about one big zucchini or 3 medium ones
                                                                                                                    3 c. whole wheat pastry flour (you can substitute all-purpose flour, or use a combination)
                                                                                                                    1 t. salt
                                                                                                                    2 t. baking soda
                                                                                                                    2 t. baking powder
                                                                                                                    1 1/2 t. cinnamon
                                                                                                                    1 t. nutmeg
                                                                                                                    1/2 t. ground ginger
                                                                                                                    1 c. chopped pecans, toasted

                                                                                                                    Preheat the oven to 350. Spray a 9×5” loaf pan with cooking oil spray. Toast the pecans in a dry hot skillet (preferably cast iron) until fragrant and beginning to brown, and set aside. Grate zucchini on the large holes of a box grater, squeeze out excess liquid with your hands, then measure.

                                                                                                                    Mix together flax seed mixture, oil, applesauce, sugar, lemon zest and vanilla. Add zucchini and stir until combined. In a separate bowl, whisk together dry ingredients. Add to wet ingredients and stir just until moistened. Fold in the pecans. Pour batter into the loaf pan and bake about an hour and 10 minutes, or until a knife inserted in center of loaf comes out clean. Let cool at least one hour before slicing.

                                                                                                                    Photo: http://whatwouldcathyeat.com/2010/07/...

                                                                                                                    1. I had pastry dough left over from crostata-making, so I patted it into a tarte shell, blind baked it, and made a filling of 1 C heavy cream, heated to simmer, with 8 oz bittersweet chocolate (67% Santander) stirred in off the heat, and then a lightly beaten egg added. The filling was poured into the cooled crust and baked at 375 degrees for approx. 18 min. until "gelled". The resulting chocolate tart got a sprinkling of powdered sugar and was devoured by wolves (oops, not wolves: it was Mr. M.).

                                                                                                                      2 Replies
                                                                                                                      1. re: mnosyne

                                                                                                                        Tee hee...that sounds very like a devastatingly delicious chocolate tart I make from the first Francois Payard book. Hits 'em where they live.

                                                                                                                        1. re: buttertart

                                                                                                                          I made something similar years ago, but it also had some Cabernet Sauvignon in it; Cabernet goes great with chocolate. Can't find the recipe now.

                                                                                                                        1. re: BamiaWruz

                                                                                                                          Looks like some stickylicious monkey bidness. Nice goin'! :)

                                                                                                                        2. Because of souschef's armtwisting (HA!) I got the Observer French Cookery School book by Anne Willan and Jane Grigson recently. Since I finally broke down and made choux pastry (figured out my resistance to it - twofold: my mom didn't like it and my mom-in-law is fantastic at it, having had only one failure, one time when I was helping her), was especially interested in the choux paste recipes.
                                                                                                                          It's amusing because she says it's the easiest pastry to make and then gives a whole list of caveats. The cakes and pastries made with it sound exciting - orange-filled éclairs with caramel on top (Salambos), anyone)?
                                                                                                                          And the brain waved: what about a SALTED praliné pastry cream in the Paris-Brest? Not salty salty, just a bit more than a hint. Next time out of the box I'm going to do that.

                                                                                                                          7 Replies
                                                                                                                          1. re: buttertart

                                                                                                                            Try the salambos with rum pastry cream, and crushed pistachios in the caramel on top. Lovely stuff.

                                                                                                                            Salted praliné pasrty cream? Hafta think about that.

                                                                                                                            BTW that book is the one that taught me how to cook. I was a cooking/baking virgin before I picked up that book, about 25 years ago. If I had to live with only one cookbook, that would be it. Now if you do not have La Varenne Pratique (also by her)...........

                                                                                                                            1. re: souschef

                                                                                                                              Je vous déteste mon cher souschef...you and your books...I want that one too. The fun thing about the book (one of them anyway) is the newspaper magazine page layout, reminds me of the food page in the "Star Weekly" or the "Canadian" Saturday supplements of yore. When newspapers actually had serious food pages and people like Mme Benoit writing for them.
                                                                                                                              Not salted potato-chip salted, salted caramel macaron salted. Or a bit less.

                                                                                                                              1. re: buttertart

                                                                                                                                That book is available on abebooks for about $13 including shipping (mostly from the UK).

                                                                                                                                1. re: roxlet

                                                                                                                                  Don't YOU start ;-). What is this, turnabout is fair play?

                                                                                                                                  1. re: buttertart

                                                                                                                                    Isn't this called poetic justice, considering you were the instigator in my buying Pure Dessert ?

                                                                                                                                    They're giving it away for $13 !

                                                                                                                                      1. re: roxlet

                                                                                                                                        Sigh...guess I'm guilty as charged...

                                                                                                                            2. I am so impressed with all the baking going on in this heat wave, though maybe some of you live where it isn't so hot!

                                                                                                                              3 Replies
                                                                                                                              1. re: roxlet

                                                                                                                                Some of us (me) are just hopeless compulsives. I have central air now, thank goodness, but had only 1 window unit in a 2-bdr in a prewar Bklyn bldg until last May and baked all the time anyway.

                                                                                                                                1. re: buttertart

                                                                                                                                  Hats off to you! I don't have air conditioning in my kitchen, though I live outside the city and it is probably less hot here. But when it's this hot, I tend to lose my motivation. Ennui just sets in and all I can do is READ cookbooks, not cook from them...

                                                                                                                                2. re: roxlet

                                                                                                                                  We're very lucky in LA to have cloudy, cool mornings for just a while longer, but September and October with be mercilously hot! So I get up early and take advantage of the "coolth".

                                                                                                                                3. I've been a baking fool for the past couple of weeks. My sister is here visiting and she definitely packed her sweet tooth.

                                                                                                                                  Last week I made a blueberry pie and a red velvet cake to take to my neighbor. That was last week, and since we have no sweetness in the house now, my sister insisted on baking today BUT it's over 100 degrees here... So because of the heat, we just finished making no bake chocolate chip cookie dough truffles. Yum!

                                                                                                                                  9 Replies
                                                                                                                                    1. re: krisrishere

                                                                                                                                      Ooooooooooh. Did you publish the truffle recipe? I didn't see it...maybe you didn't post it yet? They sure look yummy. Tell us more!

                                                                                                                                      1. re: kattyeyes

                                                                                                                                        Actually I did, but it was back before Christmas. Here it is again :) They're super easy and fun.


                                                                                                                                        1. re: krisrishere

                                                                                                                                          Those are officially on my list to make--thank you! (How did I miss that when I am subscribed to your posts, DUH?!)

                                                                                                                                          1. re: kattyeyes

                                                                                                                                            I was pumping those X-mas cookie recipes out almost daily :) I was lazy this time around and didn't dip them in chocolate, but they're still just as good. I really want to make some homemade vanilla ice cream and put some in there!

                                                                                                                                            1. re: krisrishere

                                                                                                                                              Ah, is that what happened? :) That would be THE BEST--REAL cookie dough in homemade ice cream. Mmmmm!

                                                                                                                                      2. re: krisrishere

                                                                                                                                        oh my they all looks sooo good! What is the icing on the red velvet cake? It looks so beautiful. I'm not really into cookie dough, but my best friend is, and this would be a perfect little gift for her! However, I think you gave me an idea to make small little chocolate chip ice cream bon bons! Thanks!

                                                                                                                                        1. re: chef chicklet

                                                                                                                                          The frosting on the red velvet cake is just a standard cream cheese frosting - my favorite! The cookie dough truffles make really great gifts because they keep well. Find a nice little box and pile them in!

                                                                                                                                      3. While it's not as impressive as some of the things ya'll are baking, I have baked a bit in the last couple of days. On Wednesday, I made cinnamon buns and italian bread (from biga, made the night before, or course) from Bread Baker's Apprentice. Both were absolutely perfect and the best efforts yet. I used to use the recipe from Betty Crocker for cinnamon rolls, but it doesn't hold a candle to the one in BBA. And the Italian bread is great. With some diastatic malt powder next time, it'll be even better.

                                                                                                                                        Today I made some oatmeal currant scones that were delicious with lemon curd. I think I'll freeze most of them so that I won't feel bad about making some chocolate toffee cookies later. :-)

                                                                                                                                        Links to pictures of cinnamon rolls/bread:
                                                                                                                                        http://www.facebook.com/photo.php?pid... - cinnamon rolls

                                                                                                                                        http://www.facebook.com/photo.php?pid... - bread

                                                                                                                                        They're all from my mobile phone, so the quality isn't awesome. The recipe for the scones is on my blog: http://educatorchef.blogspot.com/.

                                                                                                                                        Cheers all and happy Friday!

                                                                                                                                        3 Replies
                                                                                                                                            1. re: chef chicklet


                                                                                                                                              They were the best cinnamon rolls I've ever had...I just may make some more now. :-)

                                                                                                                                          1. I had to make a birthday cake for a friend yesterday, and decided that it would be a chocolate St. Honoré as there was stuff I had in my fridge that I wanted to use up. I did not have the time to make the choux the lazy way (in a mixer - if it did not work for me I would have had to start over by hand), so I did it by hand; take note, bushwickgirl :)

                                                                                                                                            The chocolate Chantilly cream worked well, per the method provided to me by a Chowhound in another thread.

                                                                                                                                            When the birthday girl saw it she said, "Oh, a cake with personality" !

                                                                                                                                            I think I got the decoration right this time. Picture attached. The second column is not messed up; it's the light.

                                                                                                                                            5 Replies
                                                                                                                                            1. re: souschef

                                                                                                                                              The Bernachons would be proud of you. Beautiful.

                                                                                                                                              1. re: souschef

                                                                                                                                                Choux paste technique noted, that's ok, the results are lovely, it looks delicious, and the piping is quite striking, "personality" is right!

                                                                                                                                                1. re: bushwickgirl

                                                                                                                                                  I used my KA and it came out perfectly, would not do it by hand myself.

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    Don't mind me; I just like to needle bushwickgirl about it.

                                                                                                                                                    1. re: souschef

                                                                                                                                                      We women stick together, you should know that by now! ;-)

                                                                                                                                              2. Today, a Maida Heatter blueberry custard tart, of which more on the Blueberries thread.

                                                                                                                                                1. Friday, I made galleygirl's tart with fresh sour cherries; I'd only used canned/jarred for this before, and fresh were fabulous here. This is actually a cake, not a tart, despite the name. Here's an older thread about this: http://chowhound.chow.com/topics/281699

                                                                                                                                                  1. Some of you are ambitious bakers! I am in Manhattan with no air conditioning so I haven't baked much lately. But I was dying to make something with summer fruit before it's gone. Last week I made an apricot upside down cake from Deborah Madison's "The Savory Way" and brought it into work. It was very good. It has cherries as well as apricots and it looked so pretty!

                                                                                                                                                    1. made the Gramercy Tavern Bar Nuts recipe from http://www.onceuponachef.com/2010/05/...
                                                                                                                                                      Very Easy and Very Good

                                                                                                                                                      1. The most fun thing I made recently was what I call a whochi - a mix between mochi cake and a whoopie pie. I loved it - soft, chewy and decadent. In the same week I also made more traditional whoopie pies, but with a sesame and toffee filling.


                                                                                                                                                        Yesterday I made a peach cranberry crisp served with honey lavender sherbet. I loved the peach and cranberry combo, and tested out a method to keep the oats crisp - by tossing them in caramelized sugar before adding to the topping and then baking it. They stayed oaty and crunchy. I like the flavor of oats, but don't like the sog. I will do this again, but probably wouldn't use the polenta topping I tried this time. I love ice milk/sherbet with the crisp as it is so light and refreshing.


                                                                                                                                                        4 Replies
                                                                                                                                                        1. re: jsaimd

                                                                                                                                                          I just ordered some powdered milk from King Arthur (and 40 other things...), and when it arrives, I think I'll try your honey lavender sherbet recipe. I fell in love with honey and lavender in frozen dessert applications when I tried it in a tiny ice cream shop on Queen Anne hill in Seattle. I imagine it would be good over ANY kind of crumble, though I think the pairing with peach is inspired. If only my husband liked peach...

                                                                                                                                                          I might slightly change it to include a custard base though, because my British husband is very particular about his ice cream (in the UK, most ice cream is, by default, custard based).

                                                                                                                                                          1. re: guster4lovers

                                                                                                                                                            If you're interested in a lavender mint ice cream, I made one as both IC and gelato:

                                                                                                                                                            If you're not into the mint, you could use either the IC or gelato custard base and modify it to include honey. :)

                                                                                                                                                            1. re: guster4lovers

                                                                                                                                                              By all means make it more custardy...it would be great with any sort of base. However, if you like lavender up the lavender buds to 2 T at least. I love lavender, but my husband is less excited so I kept it mild for him.

                                                                                                                                                              1. re: jsaimd

                                                                                                                                                                Cheers - thanks for the tip. My husband isn't as fond of it either...no accounting for taste, right? :-)

                                                                                                                                                          2. And with the 200th post it's over to...Part VI! Happy baking!

                                                                                                                                                            1. I bake pizza, specifically Chicago style fat pizza . . . It's the only thing I bake, other than cheese toast . . . from a family recipe which I didn't really learned just instinctively try to recreate . . . doh! I missed out!

                                                                                                                                                              1. simple-quick-delicious Gramercy Tavern bar nuts - into the 275°F oven for 35 minutes

                                                                                                                                                                1. Cookies, cookies and more cookies. i borrowed an excellent cookie recipe book from a woman at work. Last week I made peanut butter and honey cookies with white chocolate chips and it was the first time my peanut butter cookies turned out perfect. Not too dry, as they usually are! Before that I made a huge batch of sugar cookies, which also turned out perfectly and did not last very long around here!

                                                                                                                                                                  Today I'm contemplating various apple-inspired treats: apple sauce, apple sauce cookies...apple crisp.. - I love this time of year!

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: rockability

                                                                                                                                                                    Hi there rockability, this has gone to Part VIII and you might want to repost there so more folks will see it.

                                                                                                                                                                  2. I made this goat cheese cake tonight with blackberries http://www.foodandwine.com/recipes/go..., and while I loved the flavor, I didn't care for the texture with the whipped egg whites. This is the first time I made a cheesecake and whipped the whites, it gave it an almost sponge cake texture. Anyone else have experience subbing goat cheese in for cream cheese for cheesecake?

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: jules127

                                                                                                                                                                      Hi there jules127, this thread has gone to Part VIII and you might want to repost there so more folks will see it and be able to answer you.

                                                                                                                                                                    2. Just put a pan of Nick's Supernatural Brownies in the oven for my son to take to his science class tomorrow. He had brought these brownies to a different class several weeks ago, and I think he gave one to his science teacher, who has been suggesting that I might want to make them again sometime. Since my son is doing very well in the class, I think that it might be possible to have him bring these in without being accused of currying favor. Everyone loves brownies, and these are really the best! Thanks again, buttertart.


                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        I know from brownies! ;-) so glad people like them.