HOME > Chowhound > Home Cooking >


What are you baking these days? Part IX [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 )

Hi all bakinig friends, here we are at part nine of this shared enterprise. It's coldish in NJ today - wish I were home, with the oven going.
Wanted to draw your attention to the below thread, if you haven't already seen it - there's a discussion of a baking Cookbook of the Month you may want to weigh in on with possible book ideas or other thoughts: http://chowhound.chow.com/topics/735114
Yesterday I made a very good apple cake recipe from Ronald Johnson's great book, "The American Table". It had been recommended by bushwickgirl so I knew it had to be good, and it is.
I used 2 Macs, a Macoun, and an Empire in it - the apples remained largely intact.
Two things: I'm not crazy about cinnamon in quantity - this calls for 2 tsp - so I subbed 1/4 tsp mace, 1/4 tsp nutmeg, 1/2 tsp ginger, and 1/2 tsp cinnamon. It heightened the apple flavor and made the batter eminently spatula-lick-offable. (I put the spices into the creaming butter and sugar because my mom taught me that fat carries flavor.
)And the Wilton Cake Release recommended by roxlet really works - the 2 small tube pans I used are fairly intricate but only 1 little cube of apple stuck on the smaller cake. Best ever performance of any greasing method I've tried. (My mom said that it's best to grease a pan with butter because it will make the baked good taste of butter even if you've used shortening or margarine in it. Worked for her!)

  1. Click to Upload a photo (10 MB limit)
      1. re: roxlet

        Thanks! That release stuff is amazing. Can't wait to try it on my 30+ yr old mini Bundt that always freaking sticks.

        1. re: buttertart

          Yes, I was really impressed with it when I made my apple cake that always sticks somewhere in my "non-stick" bundt pan. I will never go back to butter and flour, whether or not it adds a little additional flavor to the baked goods...

          1. re: roxlet

            Me either. I'll buy this stuff forever. (My mom baked a lot with margarine - we were not rolling in dough, so to speak - and she swore by that trick.)

            1. re: buttertart

              Do be aware that release spray (PAM and such) used on a nonstick pan or item will release toxicities when heated. I'm not sure about this but the high rating seems like a winner. I may have to get this for Angelfood cakes.

              1. re: burgeoningfoodie

                pls explain "toxicities"? From pan? from spray itself? how does something like that get onto the market if that's what happens if you use it??

                1. re: burgeoningfoodie

                  My understanding is that you need to not grease a pan at all for an angel food cake, so the batter can grip and "climb" the sides of the pan, for maximum rise.

                  Aerosol oil sprays can cause an unpleasant buildup on some nonstick finishes because of the propellants in them, but there's nothing toxic about them. They're intended for use in cooking, ergo with heat.

                  1. re: Caitlin McGrath

                    You're right about the angel food cake. I've made it before comes out fine just was trying to reduce a bit more where it lleaves residue.. which is more a problem on Monkey Bread..

                    As far as the nonstick spray comment, I'll have to double check though I was pretty sure I read about it somewhere.. maybe it was about it possibly damaging coating.. I don't know but I'll find out.

          1. re: Chocolatechipkt

            Thanks! try the cake, it's excellent. Perfect for this time of year.

            1. re: buttertart

              I made it today! I made two small bundts and one six-inch heart shape cake (first thing I picked up for the extra, lol.) It smells fabulous ... but I'm saving it for guests tomorrow. For spices I used 1 tsp cinn., 1/2 heaping tsp ginger, 1/4 tsp allspice, and a dash of ground cloves, plus 1-2 tsp chopped crystallized ginger.

              And I have to say, generally I'm not a fan of release-type products, but I'd forgotten how useful they are with bundts. I buttered and floured these pans ... and now have some floury residue on top--which will be easily covered up with a shower of conf. sugar, but still.

              1. re: Chocolatechipkt

                I love heart-shaped cakes, I have my mom's pans and use them for special things.

                1. re: buttertart

                  This cake makes a great breakfast btw ... ahem. :b

          2. re: buttertart

            Hi I made this cake yesterday and served it with toffee sauce and vanilla ice cream. But I didn't like it! My oven is quite hot/fast so maybe I shd have pulled it earlier, but whatever, it was a little dry despite all that apple, and the apple wasn't tart enough for me (I used granny smiths). the flavour was nice (i did cinnamon, ginger and a little mixed spice) but the texture was all wrong for me. I like my cakes to be tender crumbed and moist and light and fluffy. This was just a bit too dense for me. Not sure if I will try to make it again as I have a few other recipes I like.

          3. Yesterday my son announced that he was required to bring a snack to his advisory period tomorrow, so I am taking this opportunity to bake 'Nick's Supernatural Brownies' as recommended by buttertart, who is, as we know, a huge Nick Malgieri fan. It's my experience that kids will inhale anything that looks like a brownie, so, while this may be a case of casting pearls before swine (sorry kids), it still gives me a chance to try the recipe without having large amounts of those delicious-looking brownies hanging around my house (and my hips). My husband was appalled that my son had to bring a snack to his HS advisory period. He wanted to know if he had to bring juice boxes too. lol!

            3 Replies
            1. re: roxlet

              Great! Don't cut them until they've rested per the recipe, they are nowhere near as good w/o.
              (Maybe next they'll ask for something for show and tell.)

              1. re: buttertart

                yes, and in addition to this tip, best to put them in the fridge and then cut them. Gives nice clean edges. They will taste fine when they come to room temp. Enjoy.

              2. re: roxlet

                Why not have your son actually make them? or help.. great way to get them (him) in the kitchen.

              3. Here's another thread with big appeal for bakers, on 50 essential desserts:

                1. Please post the Ronald Johnson's apple cake recipe for us, buttertart or bushwickgirl.
                  ... what is roxlet's magic non-stick release stuff?

                  5 Replies
                    1. re: Cynsa

                      I was going to link that here just now, thank you for doing it for me!

                      1. re: Cynsa

                        here's a direct link to the apple cake recipe within that thread so you don't have to expand all the replies:

                        1. re: goodhealthgourmet

                          I made this last week, and though it was good, it didn't knock anyone's socks off, sad to say. I even let it sit in the fridge for a few days as suggested in the recipe. Maybe it's that everyone is so used to the apple cake I've been making for the last 10 years, but I did like the addition of the pecans, and I might strew some over the apples next time I bake my apple cake.

                          1. re: roxlet

                            I remember posting an apple cake we really like ("Apple Dapple Cake", dumb name, from Sylvia Carter / Newsday) and being roundly trashed for it. Seems different cakes for different folks, I guess.

                    2. Mom never used a recipe for the sugar cookie type dough she pressed into a pie pan for her ubiquitous Apfelkuchen. Sometimes it was blueberries or prune plums. So I don't use one either. I generally add almond meal and both almond and vanilla extracts. Today I threw in some steel-cut oats too. My guess is 2 parts white whole wheat flour to 1 part each almond meal and oats. Probably any form of uncooked oatmeal would work but I like the crunch of the steel-cut. The almonds are too finely ground to contribute nutty texture. I am a champion of the idea of using favorite cookie doughs as tart shells. Any crisp cookie with fairly uniform texture should work.

                      I used brown sugar and Splenda for the crust, white sugar and cinnamon sprinkled on the fruit, which was a layer of pounded dried apricots beneath quartered prune plums. Instead of one large tart, I pressed the dough into a gray nonstick "muffin top" pan and a silicone muffin pan, so I have 12 pieces. I need to get a second muffin top pan so I can do a whole batch at one time. These look nice because I laid the quartered plums on their sides in pinwheel fashion, each tartlet using two plums. I stack these in a Rubbermaid container with parchment rounds between them, making for easier refrigeration than one large round pan.

                      1. Your right about the butter. I sprinkled a little flour in the pans. Worked better than spray. Made zucchini bread in two loaves.

                        1. What is this Wilton Cake release? It it a commercial product? Where do you get it? Thanks.

                          6 Replies
                          1. re: silkenpaw

                            Cynsa's link:

                            I buy it at a cookware/baking store in our area called Chef Central where it is merchandised with the baking equipment. Since it is a Wilton product, I am sure that it is widely available. Great stuff!

                              1. re: roxlet

                                guess you go to the Chef Central in Westchester? I frequent the Jersey store! love the store!

                                1. re: roxlet

                                  This looks like a pourable product. Do you spread it w/a paper towel as you might butter? Does it come in a sprayable version?

                                  1. re: nomadchowwoman

                                    You brush it on with a pastry brush. Don't know about sprayable.

                                    1. re: buttertart

                                      It's pretty thick. I don't think that it would be sprayable.

                              2. How often does this change (new topic start)?

                                1 Reply
                                1. re: burgeoningfoodie

                                  200 posts (because some computers have problems with threads with over that number of posts).

                                2. I made KAF's Thousand Dollar Bars last night. Essentially, they're Twix-like bars, though I left off the optional final coating of chocolate. They're sweet and rich enough on their own.


                                  3 Replies
                                  1. re: Chocolatechipkt

                                    I made a similar caramel bar last night, Caramel Walnut Bars from Mark Bittman's How to Cook Everything app. Shortbread crust topped with walnuts and caramel, no chocolate. They're divine. A little piece goes a long way.

                                    1. re: Chocolatechipkt

                                      We made a similar recipe called "Millionaire's Shortbread" - shortbread on bottom, thick layer of caramel next, thin layer of dark chocolate on top. We used the recipe in Mary Berry's book...of course I can't remember the name right now.

                                      They really should be illegal. I felt like a junkie sneaking out to get a fix every five minutes...and they've ruined me for Twix forever.

                                      1. re: guster4lovers

                                        I have been afraid to make that recipe (Millionaire's Shortbread) for precisely the same reason. There's only me at home who likes caramel.

                                    2. Just made Nigella's Blondies from her new book Kitchen.
                                      These are made with oats, a little flour, bkg soda, butter, brown sugar, condensed milk, choc chips and an egg. Verrrry rich. They puff up in the oven and then sink down as they cool. She specifies proper oats as opposed to instant but I'm finding that the oats are a tiny bit chewy for me, so I might try making them with rolled oats next time. Would be a nice rich treat after dinner with coffee, or with tea in the afternoon. I used mini choc chips, think they might be
                                      better with larger chunks tho. Also, I added a pinch of salt as I think some is needed to counteract all that sweetness.

                                      Will probably send them into work with my husband.

                                      Next recipe on the list is apple cake. The Ronald one, I think. I want to make mini muffins for my daughter's breakfast, she is getting pickier everyday about what she'll eat in the morning. So I'm trying to tempt her!

                                      1 Reply
                                      1. re: kookiegoddess

                                        "I want to make mini muffins for my daughter's breakfast, she is getting pickier everyday about what she'll eat in the morning. So I'm trying to tempt her!"

                                        I don't have kids, but always thought that the best way to handle a picky eater was to let them go hungry for a day or two, and they'll quickly come around. I have a SIL who used to make three separate meals for her picky family; never could understand that. When I was growing up there was no alternative if you did not like what was on the table; you went hungry. I never went hungry. I ate everything from fish to shrimp to liver to kidneys to pig's feet, and loved it all. I do admit to having a bit of a problem with tongue because it can taste you back :)

                                      2. I made the Ronald Johnson apple cake this morning (thanks, Buttertart!) but didn't want to go out in the rain for apples so used 3 pears (1 red, 1 bosc, 1 green) and one apple. It was terrific and moist. I used the full load of cinnamon, with 1/4 tsp nutmeg and 1/8 tsp cardomom. What makes the cake brown on the inside? Mr. M. was curious, between bites. Thanks gang, I love this thread!

                                        1. On a previous baking thread I posted a recipe for almond Gugelhupf. I made it again today; pictures attached. This time I used pistachio and almond paste that I got from Dean & Deluca, thinking that it would make a green cake (the paste was very green), but the green got lost when all the other stuff was added. Also, I used almonds instead of walnuts; unlike Buttertart's "M", I am not a huge fan of walnuts (I prefer almonds).

                                          4 Replies
                                          1. re: souschef

                                            I have to make that. Almonds would be better with pistachio in any case (by the way, TJ's nuts are very good - they sell nice shelled pistachios that would be good in this. Where did the recipe come from again?

                                            1. re: buttertart

                                              The recipe came from "The Chocolate Bible" by Christian Teubner.

                                              The original recipe called for almond paste (not pistachio/almond paste) which would go okay with walnuts, I think.

                                              1. re: buttertart

                                                I have never used Wilton's Cake Release, and was wondering: in the recipe they tell you to butter the mold and then sprinkle sliced almonds over the surface, including the sides of the mold. The almonds stick to the butter, but would they stick to the Wilton product?

                                                BTW with butter and almonds the cake released beautifully, even though there were a couple of chocolate chips on top.

                                                Someone in this thread mentioned refrigerating the cake so you get cleaner slices. I prefer to forego the cleaner slices and have unrefrigerated cake. The difference is not huge, but is noticeable.

                                                1. re: souschef

                                                  No, they probably wouldn't, it's quite slick. For something like this I'd butter too.

                                            2. I made banana bread for the 2nd time yesterday and it was really delicious, very moist and much banana flavor much better then the first time.

                                              btw I red the post about non stick pans and sprays and just wanted to share that i normally use butter and breadcrumbs so the cakes dont stick it works much better then butter and flour and u dont get the chemicals from the non stick spray.

                                              1. Buttertart, I need your opinion please:

                                                I saw a recipe for an almond and chocolate cake, and the picture with it showed a very moist cake; it looked really superb, so I copied the recipe. Looking at the recipe now, it strikes me that it is very similar to Alice Medrich's Queen of Sheba cake (ingredients and quantities), with one exception - instead of the egg yolks being beaten with the sugar (the QoS cake) and then mixed with the chocolate/butter mixture, the sugar and unbeaten yolks are just individually mixed into the chocolate mixture. What kind of difference do you think this would make?

                                                9 Replies
                                                1. re: souschef

                                                  I'm not BT, and I don't have AM's QoS recipe in front of me (how's that for condensation), but I don't think she has you beat them until lightened, right, just whisked well? I'm betting there won't be a lot of difference in texture, assuming you mix each in well.

                                                  ETA: Yes on Medrich's technique, anyway: http://books.google.com/books?id=lxrZ...

                                                  1. re: Caitlin McGrath

                                                    CMG, AM does have you beat the eggs with sugar until lightened. I do intend to try the non-AM recipe just to see how it turns out.

                                                    1. re: souschef

                                                      SC, is that in Cocolat? The one in her Bittersweet (link to text in my post above) just calls for them to be whisked together well, so the two recipes may be different.

                                                      1. re: Caitlin McGrath

                                                        Yes, that is the one in Cocolat, and I remember now that in Bittersweet she mentioned that she made some changes to the recipe.

                                                  2. re: souschef

                                                    It might make it a bit denser but I doubt it would be offputting. If you did it in a KA and beat it well you'd come up with much the same result, I should think. (Just saw this, sorry.)

                                                    1. re: buttertart

                                                      I was actually thinking of making it exactly as specified in the recipe, without beating it well, just to see if it would be more dense and moist. A more moist QoS would be great, even though the one I make is very moist.

                                                      1. re: souschef

                                                        V true. Whenever I can't think of what to make, I make one of those.

                                                        1. re: buttertart

                                                          Yeah, me too. I sometimes throw some seeded raspberry purée into the batter.

                                                          1. re: souschef

                                                            Try pitted whole raw cherries, pref Montmorencys. I had considered making one with walnuts or pecans and 1/4 - 1/2 cup candied orange peel for a holiday version but haven't yet.

                                                  3. Well, I'm steadily getting better at baking bread . . . next time I will dock it properly, slashing the bread at an angle rather than making straight-up-and-down cuts. But I am definitely on a learning curve here.

                                                    This weekend's loaf was half whole wheat, half white flour, with lots of seeds mixed in: hemp, sunflower, poppy, and sesame.

                                                    6 Replies
                                                      1. re: buttertart

                                                        Yes, another take on the almost-no-knead loaf from America's Test Kitchen, scaled up to 18oz of flour and baked in a pyrex loaf pan.

                                                        1. re: operagirl

                                                          When you bake it in a loaf pan, do you cover it for the first part of baking, as the Dutch oven-method indicates?

                                                          1. re: Caitlin McGrath

                                                            I've been thinking about baking it on a sheet pan under a stainless-steel bowl to avoid part of the smoke alarm issue I have. My no-knead was carbonized on the bottom (and the parchment burnt to it) at the temps in the recipe (used my trusty 1970's le Creuset oval Dutch oven, preheated, the whole schmeer).
                                                            PS I think it was in E. David's "English Bread and Yeast Cookery" - or another book around the same time, 1977 or so - that I read about baking bread covered for crustiness. Everything old is new again.

                                                            1. re: buttertart

                                                              I'm wondering why that would be different (smoke-wise) than the LC?

                                                              Your smoke problem is puzzling. I've made those no-knead loaves many times, w/no smoke ever. I do, however, bake them at 450 rather than Lahey's recommended 475. But still, I wonder why you have smoke.

                                                            2. re: Caitlin McGrath

                                                              Nope, I did not cover the loaf during baking. Just lined a pyrex loaf pan with parchment, preheated the oven to 425F, put the loaf in, then turned the oven down to 350F and baked the loaf until its internal temp reached 200F.

                                                      2. Had guests for a Canadian Thanksgiving dinner this weekend - decided on it as a menu because a 15-yr-old was coming and I didn't want to make anything "weird" and because I'm from Canada and like to keep the tradition up.
                                                        Also because of the 15-yr-old made a chocolate cake instead of the David Lebovitz ginger cake I wanted to make (the latter seemed more seasonal). Used the recipe for Gustav Anders' cake from Maida Heatter's "Best Dessert Book Ever" - 8 oz bittersweet chocolate melted in 8 oz unsalted butter, put in KA bowl, mixed smooth, 1 c sugar beaten in followed by 6 eggs one at a time (the batter blew up with the eggs to 2/3 fill the bowl, I presume on the mayonnaise principle), 1 tsp vanilla, 1/2 tsp almond essence (this latter my addition), 1/2 tsp salt, 1/2 c sifted ap flour stirred in at the end; baked in 9" springform sprayed w Pam (was supposed to have been buttered and dusted with breadcrumbs mixed with cocoa, I'm a Leo, not a Virgo and lined w parchment on the bottom at 375 deg F for 30 mins, allowed to cool in oven w door open 10 mins then on a rack on the counter. The recipe calls for it to be iced with a butter-enriched ganache and topped w milk chocolate curls but I just served it dusted with confectioner's/icing sugar.
                                                        It is a bit drier than I wanted - the pan leaked and some of the butter burned on the oven floor and all our smoke alarms went off AGAIN (twice) and I turned off the oven a few minutes early and left it in a bit longer than I should have, since I was leery of opening the oven door...but the guests liked it. I should have whipped some cream to go with it but was pooped by the time the dinner was ready.
                                                        The 15-yr-old stayed home with a cold...

                                                        2 Replies
                                                        1. re: buttertart

                                                          Sounds really good.
                                                          Those smoke alarms would be driving me nuts. Heck, they ARE driving me nuts!

                                                          1. re: buttertart

                                                            So since I found the cake was a bit dry I cut it in 1/2 in slices this morning and layered it with chocolate mousse and brandied cherries in a rectangular freezer box. Figured we'd try it just cold from the fridge and it could be frozen. The chocolate mousse recipe was based on the one that Dorie Greenspan said her friend in Paris always made and finally divulged was from the French Nestlé cooking chocolate package (200 gm/6 oz 52% semisweet choc melted, 6 egg yolks beaten and the lukewarm chocolate beaten into them, 6 egg whites beaten stiff with a shake of salt, forlded into the choc, chilled.) I had about 3/4 c of whipping cream kicking around so I whipped it in the bowl i had done the egg whites in and folded it in too (probably shouldn't have, it made the mousse too voluminous all to fit in the freezer box).

                                                          2. Made a Jewish apple cake and used my old wonder pot which was given to me by my MIL. The cake easily came out of the pan. It was spray with Mazola butter spray. Used 4 yellow delicious apples. One tablespoon cinnamon was combined with 1/2 c sugar to spray on the apples in the middle and on the top of the cake.

                                                            1. It dawned on me I gotta try the Wilton stuff on my madeleine pans!!!

                                                              1. Ooops, missed that there was a new thread started so I'm just copying below my post to the previous baking thread.

                                                                I baked a few Lahey loaves over the weekend, two ciabatta (ciabatti?) and one variation on his Pane Integrale in which I used half white bread flour and half white WW flour and ground flaxseed (the combination of which made a very nice loaf).
                                                                Yesterday I made salted cc cookies w/pistachios and walnuts. I'm about to make a big batch of granola, and if I have time before a 4 pm meeting, I'm going to make some oatmeal, golden raisin, walnut, and pecan cookies as per the request of a certain someone.

                                                                1. I made a pumpkin and a pecan pie today, which were very seasonal and wonderful to have. My son has to make bread for his Biology class, so he mixed up a batch of chocolate bread from Artisan Bread in 5 Minutes A Day as I stood by directing. It seems to be much denser than other no knead doughs I've used, so I hope it comes out OK. I'm certain that everyone else in the class will just be following the very simple recipe the teacher handed out, though there was an option, which we took, to bake any yeast bread you wanted.

                                                                  1. I am brand new, so hopefully I am doing this correctly! I have enjoyed reading all of the wonderful recipes that everyone has posted, and my senses are overwhelmed with all of the imaginary aromas! After a day at the pumpkin patch on Saturday, I had a few families over for dinner and followed it with what my mom always made as Swedish Apple Pie. Since I never seem to have over only a couple of people, I double the recipe and cook it in a 13x9, so it's more like an apple cobbler (apples are sliced into a pan and sprinkled with cinnamon and a batter made with flour, egg, butter, sugar, chopped pecans) is poured over the top. It's not exactly baking, but I also made a pumpkin sorbet of sorts for my gluten-free friend. Yummy! I love fall!

                                                                    I am gearing up for the holiday season already, and I was hoping to get ideas for finger desserts for my bi-annual dessert and cocktail party (probably ~100 people). Which forum is the best to post for ideas?

                                                                    4 Replies
                                                                    1. re: cooking_geek

                                                                      welcome! and as someone with Celiac who has to make all my own gluten-free goodies, i must say that your friend is lucky to have you :)

                                                                      anything having to do with cooking or recipes belongs here on the Home Cooking board, so you're in the right place for your party query. however, before you start a new thread, i'd suggest you take a little time to check out the search function and read through some of the existing posts. topics like that are common, and you'll often find that there are already a zillion great ideas on the board that will work for you. of course if you still need ideas or inspiration after that, then post away!

                                                                      here are a few threads i pulled up to get you started:

                                                                      you might also want to search for petits fours (or petit fours) - alternative spellings will garner the most results because not everyone uses spell check around here ;)

                                                                      1. re: goodhealthgourmet

                                                                        Thank you so much! It was actually a Google search looking for finger desserts that lead me to one of these threads and thus to Chowhound! Awesome ideas! I typically start baking what I can now and freeze it, that way it's just last minute fillings and such toward the end. I always try to change things up a bit, although my guests seems to have some favorites that I bring back every year. Has anyone had outstanding success with a particular finger dessert that they did up ahead of time and put in the freezer? Obviously, when you're making so many things, the more you can do upfront the better! If you look at the pictures from 2006 (the first two), I had some whole tarts and cakes - these hardly got touched. So, in 2008, I made sure everything was finger food.

                                                                        1. re: cooking_geek

                                                                          I wish I had a fridge that could hold all of this..

                                                                          1. re: burgeoningfoodie

                                                                            haha - this is for my holiday party in December - it was cold enough in the garage when I took everything out of the freezer! :-)

                                                                    2. Being from the South I have very fond memories of Tea cakes. My mother had little money as she was raising us alone. But always fed us well with traditional foods. I love them because they are so easy to make and baked on a cookie sheet they have a darker brown vanilla wafer type rim with a delicate slightly chewy exterior in the middle. the interior is light, delicate and slightly tart-sweet.. Here it is if you care to try making them.
                                                                      4cups self rising flour
                                                                      2cups sugar
                                                                      2sticks margarine
                                                                      2 eggs
                                                                      1/2 cup buttermilk
                                                                      1 tablespoon vanilla
                                                                      Preheat oven to 350
                                                                      Cream Sugar, Margarine and vanilla
                                                                      Add eggs one at a time
                                                                      Slowly combine flour with the above, adding buttermilk as you go.
                                                                      I use a spoon and scoop them onto the baking sheet.
                                                                      Bake for 10-12 minutes on a greased(use margarine or butter flavored cooking spray )cookie sheet.
                                                                      Enjoy !

                                                                      1. I made the Cooks Illustrated Chocolate Raspberry Torte from this issue and it was quite good. I used semi sweet chocolate since the extended family doesn't necessarily like intense chocolate. We didn't have many leftovers! (my first chow pic!)

                                                                        4 Replies
                                                                          1. re: nomadchowwoman

                                                                            Thanks! I was pretty proud since presentation isn't my strongest area.

                                                                            1. re: bear

                                                                              beautiful! looks just like a bakery!

                                                                            2. Took a while to find this, seemed odd that no-one had baked for a couple of days. Tonight I made Nick Malgieri's 'Supernatural' Brownies, on buttertart's recommendation. Boy, are they good. I've been on a quest to find the perfect brownies (for me) - fudgy, with a slight crust and good chocolate flavor. These are as close as I've come. Problem is, I just keep cutting off another little piece to check they are really as good as I thought. My teenage son has a crowd of friends upstairs - hopefully they will get late night munchies and come down and eat them all.

                                                                              2 Replies
                                                                              1. re: JaneEYB

                                                                                "Problem is, I just keep cutting off another little piece to check they are really as good as I thought."
                                                                                LOL! well, quality control *is* an essential component of food production ;)

                                                                                1. re: JaneEYB

                                                                                  I knew you'd like them. They are very more-ish...

                                                                                2. Quality control is important, lol

                                                                                  Last night I made my fav. recipe for choc. chip cookies (2 c pecans, 1.5 c of chips, with melted butter, so they're chewy and yummy). I'd made them Thursday night too, but apparently was distracted or something while mixing them up and forgot half the flour (despite having it all measured out.) Half of those cookies melted into each other on the pan--and actually made pretty good thin and chewy toffee-like cookies ... but were not what I wanted, so I made another, properly mixed batch last night. :)

                                                                                  I also baked veg. and non-veg. versions of Dorie G's baked, stuffed pumpkin. More on that in the AMFT thread.

                                                                                  2 Replies
                                                                                  1. re: Chocolatechipkt

                                                                                    What happened to the cookies that you messed up? Did you eat the evidence?

                                                                                    1. re: souschef

                                                                                      Oh yeah, they're totally edible -- just not very pretty. Since they all melted together I broke them up into shards and we've been munching on them (which works since the orig. cookies were made for other people.) :)

                                                                                  2. Just now, a pizza with the last of the tomatoes and basil from the farmer's market, no cheese. First time I used the pizza stone for its intended use. I didn't have a peel but rigged something up with a parchment sheet heavily sprinkled with cornmeal, and it worked.

                                                                                    1. I made the apple pumpkin bread from the Gourmet Cookbook. I halved the recipe but kept the spices & # of apples the same - it was very, very good & quick to make.

                                                                                      1. I'm performing in a scene from Engelbert Humperdinck's Hansel and Gretel this weekend, so I have gingerbread on the brain!

                                                                                        Made this with kabocha squash, nonfat yogurt and whole wheat flour . . . but you can't even tell it's healthy! Really good.

                                                                                        3 Replies
                                                                                        1. re: operagirl

                                                                                          operagirl, is that a pumpkin (kabocha) gingerbread, then? If so, that sounds great. Your lower-fat, whole-grain approach is frequently mine, as well. Have a recipe to share?

                                                                                          1. re: Caitlin McGrath

                                                                                            Sure, Caitlin! Bear in mind, I like my sweets not-too-sweet, so add another quarter cup of honey if you're so inclined.

                                                                                            To make the squash puree called for here, just cut a kabocha into wedges and bake at 350F for about 45 minutes, or until soft but not browned. Once the squash is cool enough to handle, peel and mash the wedges. You could also steam it in chunks if you prefer. It freezes extremely well, so go ahead and make a big batch to use for future baking projects if you please.

                                                                                            Kabocha Gingerbread

                                                                                            1 C. (9 oz) kabocha squash puree
                                                                                            2 large eggs
                                                                                            1/2 C. plain nonfat yogurt
                                                                                            1/4 C. molasses
                                                                                            1/4 C. clover honey
                                                                                            1/4 C. water

                                                                                            1 1/2 C. (10.25 oz) whole wheat high protein flour
                                                                                            2 tsp. powdered ginger
                                                                                            1 tsp. baking soda
                                                                                            1/2 tsp. kosher salt

                                                                                            powdered sugar, for garnish

                                                                                            1. Preheat the oven to 350F and butter and flour a 9" square pyrex baking dish.

                                                                                            2. In a medium mixing bowl, combine the wet ingredients. Use an immersion blender to blend them completely.

                                                                                            3. Fold in the dry ingredients and stir until evenly incorporated.

                                                                                            4. Pour the mixture into the baking dish, then use an offset spatula to smooth the surface evenly. Batter will be thick.

                                                                                            5. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean, or the internal temperature is 200F.

                                                                                            6. Cool for at least an hour, slice, and sprinkle with powdered sugar before serving.

                                                                                            1. re: operagirl

                                                                                              Thanks. I also prefer my sweets less sweet, so no worries there.

                                                                                        2. With a young athlete on the disabled list, I asked what I could bake and the answer was chocolate cupcakes. Thanks to buttertart, I have many of Nick Malgieri's cookbooks, and I chose his recipe for super moist cupcakes from the Modern Baker book. Very delicious, but what I like even more is that this recipe can be made in a bowl with a whisk. It has a very unusual method in that you chop up 4 ounces unsweetened chocolate and then pour a cup of boiling water over it. Why doesn't the chocolate seize? It doesn't and the recipe is easy with all component parts working perfectly. I just made a quick confectioner's sugar icing (my son is partial to chocolate cake with vanilla icing), and the whole thing was done in a flash.

                                                                                          3 Replies
                                                                                          1. re: roxlet

                                                                                            Great! the chocolate doesn't seize because it's a lot of water to chocolate. Once you get over a couple of tb to 2 oz chocolate you shouldn't have a problem.
                                                                                            Say, since you've baked about a million cc cookies recently, how about sharing your favorite recipe?
                                                                                            Hope your athlete is soon much better.

                                                                                            1. re: buttertart

                                                                                              For cc cookies I use the Toll House recipe except that I increase the brown sugar (I prefer dark brown) to 1 cup and decrease the white sugar to 1/2 cup. I double the vanilla and add an additional cup or so of chocolate chips. If I have them in the house, I might make the third cup mini chocolate chips.

                                                                                          2. I made oatmeal maple scones this morning and they were the perfect October breakfast. Although I snacked on so much dough as I was making them that by the time they were ready they probably qualified as lunch.

                                                                                            1. Tonight was my friend's Surprise 60th Birthday Party. I baked the Habsburger Torte recipe from souschef; baby cake canelés; David Libovitz's candied nut recipe with pistachios; Shuna Lydon's Apple Crisp with Rosemary & Thyme; and Sugar Cookies.
                                                                                              The wonderful Habsburger Torte was 12" round and 5" tall to serve 46. We had one slice left at the end of the evening. The Birthday Gal will have Apple Crisp for Sunday breakfast.
                                                                                              - the Host requested candles in the shape of 6 and 0 ... I did try.
                                                                                              note: from my backyard: hydrangea, fuchsia, parsley, geranium, impatiens

                                                                                              20 Replies
                                                                                              1. re: Cynsa

                                                                                                That's very impressive, Cynsa! What exactly is a Habsburger Torte, and are babycake caneles just small caneles? Here's where all that work pays off! I hope everyone thought them delicious.

                                                                                                1. re: Cynsa

                                                                                                  Cynsa, that's a really wonderful decoration on the cake. Considering all you made, you must have been busy for a week!

                                                                                                  1. re: souschef

                                                                                                    Recipe for the torte, sir! Inquiring minds need to know.

                                                                                                    1. re: buttertart

                                                                                                      You have the book, ma'am........and I suggested you buy it :)

                                                                                                      "Traditional Cakes and Pastries" by Barbara Maher.

                                                                                                      1. re: souschef

                                                                                                        No dear, I didn't get that one...I have a modicum of self-control...

                                                                                                        1. re: buttertart

                                                                                                          I thought you told me you had bought it. Anyway, here's the recipe.

                                                                                                          Habsburger Torte

                                                                                                          Hazelnut Sponge:
                                                                                                          100 gm superfine sugar
                                                                                                          5 cm vanilla pod, split
                                                                                                          6 eggs, separated
                                                                                                          100 gm unpeeled, ground hazelnuts
                                                                                                          50 gm toasted breadcrumbs

                                                                                                          Chocolate Sponge:
                                                                                                          85 gm superfine sugar
                                                                                                          5 eggs, separated
                                                                                                          85 gm unpeeled, ground hazelnuts
                                                                                                          60 gm dark chocolate, melted and cooled
                                                                                                          25 gm toasted breadcrumbs

                                                                                                          Chocolate Filling:
                                                                                                          150 gm unsalted butter
                                                                                                          150 gm icing sugar, sifted
                                                                                                          130 gm dark chocolate, melted and cooled
                                                                                                          3 tbsp rum

                                                                                                          Pistachio and almond filling:
                                                                                                          100 gm unsalted butter
                                                                                                          100 gm icing sugar, sifted
                                                                                                          2 cm vanilla pod, split
                                                                                                          130 gm ground pistachios
                                                                                                          130 gm ground almonds

                                                                                                          Chocolate glaze:
                                                                                                          Use your favourite 

                                                                                                          This cake has to be made 2-3 days ahead of time so that the flavours may develop. The recipe tells you to make one  hazelnut sponge layer and split it, but I find it too thin to split, so I make two.  I halved the chocolate as i found the cake too dense. The glaze in the recipe is a horrible boiled chocolate glaze that did not work for me, so I use whatever chocolate glaze I feel like when making it. I have only made it a few times as it is very time-consuming (as Cynsa found out) and expensive. But it does serve 40 people.

                                                                                                          Do your thing with buttering, lining and flouring a 10-1/2 inch springform pan.  Preheat the oven to 350°F.

                                                                                                          Hazelnut sponge: beat yolks and sugar till pale and thick. Add vanilla seeds and mix. Add nuts and breadcrumbs and mix. Whisk whites till firm, then fold into batter. Put batter into pan, whack on table to burst air bubbles. Bake 30 minutes then cool. Repeat to make another.

                                                                                                          Chocolate sponge: same method as above, but mix the chocolate into the nut mixture before adding the whites.

                                                                                                          Chocolate filling: Beat butter and sugar till pale and fluffy. Mix in chocolate and rum.

                                                                                                          Pistachio and almond filling: beat butter, sugar and vanilla seeds till pale and fluffy. Throw in the nuts, mix, cover and chill.

                                                                                                          Place one hazelnut sponge on a 9-inch cardboard cake board (makes moving it to a platter easy). Put 2/3 of the chocolate filling on top, and smooth over the top. Place chocolate sponge on top. Roll out the pistachio paste between two sheets of parchment. Remove top parchment. Trim to size of cake, and place on top. Top with other hazelnut sponge. Pour chocolate glaze over the top and sides of the cake. Allow to set. Decorate with remaining chocolate filling, crushed nuts, etc. Transfer to serving plate.

                                                                                                          Refrigerate, but (and this is vital) keep the cake out for several hours before serving.

                                                                                                            1. re: souschef

                                                                                                              This looks like a great dessert for parties - just one question, souschef. Is the amount of chocolate you listed for the chocolate cake the halved quantity or the original recipe amount?

                                                                                                              1. re: JaneEYB

                                                                                                                It is the halved quantity that is listed.

                                                                                                              2. re: souschef

                                                                                                                Wow...what a production. Sounds very very good. Thanks.

                                                                                                                1. re: buttertart

                                                                                                                  So now that I've posted the recipe, when are you going to make it, so that you know what it tastes like ?

                                                                                                                  One of the glazes I like on it is a mixture of whipping cream, gianduja, and dark chocolate (the same as the fig and hazelnut cake). It's not low-cal, but you are not supposed to eat it alone.

                                                                                                                  1. re: souschef

                                                                                                                    The next time I have a crowd to feed. It would be the new definition of eternity for the two of us. Not a ham, this cake.

                                                                                                                    1. re: souschef

                                                                                                                      please, kind sir, post your glaze recipe with the gianduja! TIA:^)

                                                                                                                      1. re: Cynsa

                                                                                                                        It's the glaze used in this cake:


                                                                                                                        In that thread, if you go a few posts above the permalink there is a picture of the cake, just so you know how the glaze sets up. Can't remember now if I mentioned it there, but if you get air bubbles you can pop them with a pointed tip of a knife or toothpick as soon as you pour on the glaze.

                                                                                                                        BTW why are you asking for this? Are you planning to make it again soon?

                                                                                                                        1. re: souschef

                                                                                                                          for future reference only, I will add this glaze to the cake file.
                                                                                                                          lol - I was too busy at the party and only had one bite of cake - when I turned around the cake and my glass of wine had vanished.

                                                                                                                          1. re: Cynsa

                                                                                                                            What wine were you drinking with the cake? I have always liked the combination of chocolate and Cabernet.

                                                                                                                            1. re: souschef

                                                                                                                              I started with a glass of Syrah while prepping the appetizers... then, a glass of Pinot Noir with dinner... finishing with the Cab with Cake... and lastly, a glass of Champagne. We walked home.

                                                                                                                              1. re: Cynsa

                                                                                                                                Did the Cab and cake go well together, or did you not have enough to tell?

                                                                                                                                1. re: souschef

                                                                                                                                  The dark chocolate is nicely matched with the Cabernet - much better than with a glass of Sherry or Port, IMHO.

                                                                                                        2. re: Cynsa

                                                                                                          That looks lovely Cynsa! You were busy!

                                                                                                        3. My, everyone has been making amazing things.

                                                                                                          Someone said something about the canned sprays for baking. I never use them. I just got a small, good quality blue glass jar with a spritzer from SpecialtyBottle.com and fill that with olive oil. Pam and other sprays always had a funny smell and left a taste in my baked goods I just could not get past. They swear it is all fine but I just feel better and prefer the taste of just using something I know is food.

                                                                                                          Pumpkin Spice Muffins http://thepioneerwoman.com/tasty-kitc...

                                                                                                          Beware, I find that is a lot of sugar and spice topping to put on them. I usually save the last teaspoon of the topping and add it to the icing. Its really something with freshly grated nutmeg. They make up very nice both with and without the raisins, although I think my family would happily eat mud pies with that icing on top.

                                                                                                          I made some "easy old fashioned biscuits" by a recipe I saw in a blog but wasn't happy with the results. The only ones we really love are the real old fashioned sort, where you first melt shortening in a cast iron skillet, then add your biscuits and bake.

                                                                                                          1. I am single, so unless I waste electricity by baking just a tiny amount, the crust of fruit-based pastries are usually soggy by the time I've finished them. The other day I finally rememberd to use the natural coconut oil I bought last year for baking (I've been using it for sautes and popcorn). I was making tartlets, with press-in-pan crust in a muffin-top pan. No recipe. I creamed the coconut oil (which was solid) with brown sugar and vanilla. Then I stirred in an egg, and by the time I'd gotten the whole wheat flour and steel-cut oats out of the fridge, the cold from the egg had turned the wet ingredients to cement! The bowl had to sit in my lap for 30 min before I could proceed. Just as well since that gave the flour and oats time to warm up.
                                                                                                            Another nice thing about tartlets is the ability to make different flavors - plum, apple, and rhubarb. They released from the pan nicely, and when I take them from the fridge the crust is very firm. I do miss the flavor of butter, though, and think I'll do 1:1 butter:coconut oil next time.

                                                                                                            2 Replies
                                                                                                            1. re: greygarious

                                                                                                              Nice! You bake with Splenda sometimes, right? Have you seen the thread on the topic?

                                                                                                              1. re: buttertart

                                                                                                                Usually a combo of Splenda and sugar or other caloric sweetener, since that's important for crispness and browning. I did use Splenda, too, in this dough, and have seen more than one thread about baking with artificial sweeteners. I really like the steel-cut oats in a tart shell. Makes it have a texture like ground nuts.

                                                                                                            2. So I was sitting in the car and thinking about the classic combination of strawberries and balsamic vinegar and if there was such a combination in a cake.. Either with a balsamic cake with strawberry flavored syrup and cream in the layers or vice versa.

                                                                                                              22 Replies
                                                                                                              1. re: burgeoningfoodie

                                                                                                                That would be a VERY interesting cake to come up with. You would have to use LOTS of strawberries as you would want some with every forkful of cake; I don't think that a forkful of balsamic-syrup soaked cake without strawberries would be good.

                                                                                                                1. re: souschef

                                                                                                                  Yes I realize that the strength of the acidity would have to be balanced in either creation, but I wonder if anyone has done it. May bit just needs to be a strawberry cake and icing (frosting) with balsamic vinegar as the ingredient to be brushed on top of the cake between layers... lightly. Just a thought.

                                                                                                                  1. re: burgeoningfoodie

                                                                                                                    How about a génoise with balsamic vinegar in a simple syrup used to soak the layers, then the layers filled with vanilla buttercream and strawberries lightly macerated in balsamic vinegar.

                                                                                                                    1. re: souschef

                                                                                                                      I am but an amateur and haven't macerated anything for a glaze, syrup or otherwise. Since strawberries get pretty mushy when in contact with liquid... does the lightly macerated mean in time or temperature or both? What is the diffence in macerating something in something else and infusing? Also whats the ratio of basalmic to simple syrup?

                                                                                                                      This is going to wind up turning into a basalmic strawberry shortcake ;-)

                                                                                                                      1. re: burgeoningfoodie

                                                                                                                        I'm an amateur too, so I'm guessing:

                                                                                                                        Maybe a couple of tablespoons of balsamic vinegar to a cup of simple syrup.

                                                                                                                        You have a good point about the strawberries getting mushy, so perhaps you should just brush them with balsamic vinegar.

                                                                                                                        1. re: souschef

                                                                                                                          I'm thinking that balsamic vinegar and black pepper can replace the lemon in a lemon pound cake recipe — or, a simple option to your balsamic cake is pavlova topped with strawberries and balsamic vinegar:

                                                                                                                          1⁄3 cup balsamic vinegar
                                                                                                                          2 teaspoons granulated sugar
                                                                                                                          1⁄2 teaspoon lemon juice
                                                                                                                          3 pints strawberries, hulled and cut lengthwise into 1⁄4-inch-thick
                                                                                                                          slices (small strawberries can be halved or quartered)
                                                                                                                          1⁄4 cup packed light brown sugar
                                                                                                                          Ground black pepper

                                                                                                                          1. Bring the vinegar, granulated sugar, and lemon juice to a simmer over medium heat. Simmer to reduce the syrup to half or to 3 tablespoons for 3 minutes. Transfer the vinegar syrup to a small bowl and cool completely.
                                                                                                                          2. With a spoon, lightly toss the berries and brown sugar in a large
                                                                                                                          bowl. Let stand until the sugar dissolves and the berries exude some
                                                                                                                          juice, 10 to 15 minutes. Pour the vinegar syrup over the berries, add
                                                                                                                          pepper to taste, and toss to combine. Divide the berries among
                                                                                                                          individual pavlovas or goblets and serve immediately.

                                                                                                                          Gale Gand does another version with her Vanilla Roasted Strawberries:
                                                                                                                          4 tablespoons unsalted butter, melted
                                                                                                                          1 vanilla bean, split lengthwise
                                                                                                                          24 strawberries, tops cut off
                                                                                                                          2 tablespoons light brown sugar
                                                                                                                          2 tablespoons balsamic vinegar
                                                                                                                          3 tablespoons red wine
                                                                                                                          1 tablespoon cold unsalted butter, cut into small pieces to stir into sauce at end

                                                                                                                          Preheat oven 400°F - melt butter in baking dish, scrape seeds of vanilla bean into the melted butter -Place strawberries (cut side down) in the baking dish and sprinkle the berries with brown sugar; lay vanilla pod over the berries. Bake until they are slumped and feel soft, about 10 to 12 minutes. Let cool 20 minutes and remove the berries.
                                                                                                                          Pour pan juices into a small skillet. Add vinegar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. When ready to serve, place 6 strawberries on each serving plate. Drizzle the warm sauce over the berries. Serve immediately.

                                                                                                                          1. re: Cynsa

                                                                                                                            I like that Pav idea very much! Have always wanted to have the one with passion fruit - haven't had enough passion fruit available or passion fruit fanciers on hand to make it.

                                                                                                                            1. re: buttertart

                                                                                                                              I love passion fruit, and have a recipe for a nice-looking passion fruit dessert that I thought I'd make, until I saw the price of passion fruit !

                                                                                                                              1. re: souschef

                                                                                                                                Wicked, right? You can get frozen passion fruit purée here put out by Goya for not much but sweetened and no sexy seeds in it.

                                                                                                                                1. re: buttertart

                                                                                                                                  Seeds don't bother me as I have a power strainer attachment for my Cuisinart food processor. It now takes me 10 minutes to do what used to take me over an hour when I used to strain out seeds from puréed blackcurrants using a conical sieve. Unfortunately Cuisinart no longer makes the power strainer.

                                                                                                                                  1. re: souschef

                                                                                                                                    That is a nice idea for an attachment, too bad no longer made (what model Cuisinart? I have a DLC-7 "super pro" 1984 or so vintage). I like the seeds in passion fruit (a few anyway).

                                                                                                                                    1. re: buttertart

                                                                                                                                      It's a Cuisinart Custom 11 (vintage c. 1988). The strainer is used in conjunction with the Super Citrus Juicer attachment. I wonder if KA makes such an attachment.

                                                                                                                            2. re: Cynsa

                                                                                                                              Cynsa, a "simple option" is pavlova? I've never made a pavlova, but isn't it a big production involving two different types of meringue and a lot of time since meringue has to be baked for a long time in a low oven, then cooled, then built into the pavlova with French meringue and baked again? I recall thinking it was an architectural creation when I saw it in La Varenne Pratique (pretty detailed pictures there) - great for a challenge ;)

                                                                                                                              1. re: souschef

                                                                                                                                I've never seen a pavlova recipe like that. As I know it, it's a simple (single) meringue, usually with some cornstarch in it to keep the inside soft, topped with whipped cream and fresh fruit.

                                                                                                                                This is a typical recipe, in my experience: http://www.joyofbaking.com/Pavlova.html

                                                                                                                                1. re: Caitlin McGrath

                                                                                                                                  I always thought that Pavlova was just the Australian term for a Vacherin, which is more complex than the picture in the link.

                                                                                                                                  1. re: souschef

                                                                                                                                    Pavlova is an Australian creation made for an Austrian ballerina, and yes, it's actually pretty simple. A meringue baked but not colored, thst is still soft in the center when cooled.
                                                                                                                                    Traditionally topped with cream and fruit (Strawberries and balsamic would totally work here).
                                                                                                                                    Vacherin is another dessert based on a meringue, usually piped and baked until crisp. This is also usually topped with cream and ice cream or sherbet.
                                                                                                                                    Neither are particularly involved.

                                                                                                                                    1. re: rabaja

                                                                                                                                      The recipe I have for Vacherin shows a baked meringue disk surrounded by upright baked meringue "fingers", with Italian meringue piped between the fingers (and between the fingers and disk), making what looks like a fort. The whole thing is baked again so that the Italian meringue hardens. The fort is cooled, and then filled with fruit and cream.

                                                                                                                                      1. re: souschef

                                                                                                                                        That is pretty elaborate! I've only ever made the single meringue disk version.
                                                                                                                                        Didn't know there even was a vacherin "fort". Would you ever make it?
                                                                                                                                        I love meringue, bet it's delicious.

                                                                                                                                        1. re: rabaja

                                                                                                                                          I love meringue too, and have always wanted to make it, but don't know if I would as it's a lot of work.

                                                                                                                                            1. re: Cynsa

                                                                                                                                              Shuna's looks good, but it's still pretty simple compared to SC's PAvlova Fort.

                                                                                                                                              I'd go for the more simple Pavlova anytime, people love them anytime of year.

                                                                                                                                              1. re: rabaja

                                                                                                                                                I baked marble rye breads for the first time today using Peter Reinhart's recipe ( as much as I can ever follow a recipe). They are beautiful, delicious and it's reuben's for supper tonight. Who would have thought that my baking would be inspired by Seinfeld episodes, but this follows lucious chocolate babkas a couple of weeks ago (great Martha Stewart recipe via smittenkitchen.com). Happy Halloween out there!

                                                                                                                2. I just got an email with an offer to by A Baking Illustrated book from the people of Cooks Illustrated. What are your opinions on their ideas and baking technique? Sorry I wasn't sure if I should have started a new thread.

                                                                                                                  4 Replies
                                                                                                                  1. re: burgeoningfoodie

                                                                                                                    That's a good book, has been out for a few years but is useful. You may be able to find it cheaper than through CI.

                                                                                                                    1. re: buttertart

                                                                                                                      The other one I was thinking about was the book Baked (and yes I know the guys have a 2nd one out) and thank you.

                                                                                                                      1. re: burgeoningfoodie

                                                                                                                        I had my husband pick BAKED up for me at Costco, where it is currently being sold for about $17 along with the second book. I wish I had looked through it first -- it's a pretty thin affair IMO, and I wouldn't have gotten it...

                                                                                                                        1. re: burgeoningfoodie

                                                                                                                          I've only seen excerpts from Baked but what I saw didn't appeal all that much, a bit over-the-top for me.

                                                                                                                    2. Today I made a yeast cake/bread/coffee cake with a tunnel of sweetened cream cheese. I also made a dozel madeleines. "Oh, those are those French things," my son said when he came home from school. "I don't like those." When I suggested he try one, he instantly changed his opinion!

                                                                                                                      13 Replies
                                                                                                                      1. re: roxlet

                                                                                                                        Which coffee cake was that? Sounds great.
                                                                                                                        How about your pasta with madeleines for dessert?

                                                                                                                        1. re: buttertart

                                                                                                                          This is a recipe for a sweetened yeast bread with a cheese filling from an old Fleishman's yeast booklet. I make two things from the booklet, which I think came with the DH along with the KA. I make this cheese filled yeast bread, and a cracked wheat bread. The former is the favorite of the DH, the latter of the son. I have so many cookbooks, yet here I am with this ratty old pamphlet! They're both good recipes though!

                                                                                                                          1. re: roxlet

                                                                                                                            So spill the recipe already! (A lot of those booklets were good.)

                                                                                                                            1. re: buttertart

                                                                                                                              Which one? For the cheese filled sweet bread?

                                                                                                                                  1. re: buttertart

                                                                                                                                    CHEESE FILLED COFFEE RING
                                                                                                                                    (makes one 9-inch ring cake)
                                                                                                                                    23/4-31/4 cups unsifted flour
                                                                                                                                    1/3 cup sugar
                                                                                                                                    3/4 teaspoon salt
                                                                                                                                    2 packages yeast
                                                                                                                                    1/3 cup water
                                                                                                                                    1/3 cup milk
                                                                                                                                    6 tablespoons butter
                                                                                                                                    2 eggs (at room temperature)
                                                                                                                                    1 3-ounce package cream cheese
                                                                                                                                    1/4 cup sugar
                                                                                                                                    1/2 tsp vanilla extract

                                                                                                                                    In a large bowl, throughly mix 1 cup flour, 1/3 cup sugar, salt and undissolved yeast.
                                                                                                                                    Combine water, milk and butter. Heat over low heat (or microwave) until liquids are warm (120-130 degrees F). The butter does not have to melt completely. Gradually add to dry ingredients and beat 2 minutes at medium speed. Add one egg and 1/2 cup of flour. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Cover; let rise in a warm place, free from draft until doubled, about 50 minutes.
                                                                                                                                    Meanwhile, prepare cheese filling: beat ream cheese until light and flufly . Add remaining egg, 1/4 cup of sugar and vanilla. Beat until well blended.
                                                                                                                                    Stir dough down; turn out on a well-floured board. Roll dough into a circle, 18 inches in diameter. Lay rolled dough over a greased 61/2 cup ring mold. Carefully fit dough into bottom and sides of mold, leaving about 1 inch of dough hanging over the edges. Pour in the cheese filling mixture. Lift overhanging edges and lap over filling; seal to inside ring of dough. Cut a cross through the dough that cover the center ring of the mold forming triangles. Fold each triangle back over the dough. Cover, let rise in a warm place until doubled, about 50 minutes.
                                                                                                                                    Bake at 350 for about 30 minutes or until a toothpick inserted comes out clean. Remove from baking pan and cool on wire rack. If desire, frost will Lemon Frosting.

                                                                                                                                    Lemon Frosting
                                                                                                                                    Combine 1 cup sifted confectioner's sugar, 2 tablespoons milk and 1 teaspoon lemon extract in small mixing bowl. Beat until smooth.

                                                                                                                                    CRACKED WHEAT BREAD (makes 2 loaves)
                                                                                                                                    4 3/4 to 5 3/4 cups of unsifted flour
                                                                                                                                    3 tablespoons of sugar
                                                                                                                                    4 teaspoons salt
                                                                                                                                    2 packages yeast
                                                                                                                                    1 1/2 cups of water
                                                                                                                                    1/2 cup milk
                                                                                                                                    3 tablespoons butter
                                                                                                                                    1 cup cracked wheat

                                                                                                                                    In a large bowl, throughly mix 2 cups of flour, sugar, salt and yeast.

                                                                                                                                    Combine water, butter and milk and heat until 120-130F. Gradually add to dry ingredients and beat 2 minutes at medium speed. Add cracked wheat and beat on high for 2 minutes, scraping bowl as needed. Stir in enough additional flour to make a soft dough. Knead until smooth and elastic (8-10 minutes by hand; 4-5 minutes by mixer). Place in an oiled bowl, and let rise in a warm place, free from drafts, until doubled, about 1 hour.
                                                                                                                                    Punch down, turn out onto lightly floured board and let rest 15 minutes. Divide dough in half, rolleach half to a 12X8 inch rectangle. Shape into loaves, place in bread pans and let rise until doubled, about 1 hour.
                                                                                                                                    Bake at 400 degrees for about 30 minutes, or until done (I use an instand read thermometer to 200 degrees). Remove from pans and cool on wire racks.

                                                                                                                                    1. re: roxlet

                                                                                                                                      Thanks, roxlet! V appreciated. Interesting the bread has only 3 oz of cream cheese in the filling, just enough - a recipe now would be likely to have more.

                                                                                                                                      1. re: buttertart

                                                                                                                                        Actually, I think it should have more. It certainly doesn't correspond to the photo. Next time I make it, I am going to double the filling and then see how much to use when I pour it in -- and I do mean pour. It is not very thick before it is baked.

                                                                                                                                          1. re: roxlet

                                                                                                                                            Speaking of cream cheese, did you ever make the light Japanese cheesecakes that are somewhere between a cheesecake and a moist sponge cake in texture? My husband's family went nuts for them when I made them last Thanksgiving.

                                                                                                                                            1. re: buttertart

                                                                                                                                              Not only have I never made them, I don't think I have ever tasted them. Generally, I am not too fond of Asian desserts, though this sounds interesting.

                                                                                                                                              1. re: roxlet

                                                                                                                                                These are not particularly Asian (cream cheese, eggs, a little potato or other starch, sugar, flavorings). I found out about them on CH. Excellent.

                                                                                                                        2. Today I was really bored so I decided to bake a lot of stuff to fill up the freezer + I had some friends over this afternoon. Well heres what i baked, I started off with some raspberry and blueberry muffins/cupcakes, then I made an oooey gooey stickey chocolate cake with coconut topping (my favorite cake to have in the freezer, take like 5 min to defrost), then i made an angel food cake, had a lot of eggwites over and finaly some snickerdoodles altho i had the batter ready in the frige already..

                                                                                                                          3 Replies
                                                                                                                          1. re: L987

                                                                                                                            How do you make the chocolate cake? Sounds like you had a fun day of baking.

                                                                                                                            1. re: buttertart

                                                                                                                              its so simple to make, I normally bake it in a sheet pan and cut it into squares but if u do half the recipe u can bake it in a normal cake pan.

                                                                                                                              sorry only have the recipe using metrics..

                                                                                                                              200 g butter
                                                                                                                              4 eggs
                                                                                                                              5 dl sugar
                                                                                                                              1 tsp vanilla
                                                                                                                              3 dl flour
                                                                                                                              1 dl cacao
                                                                                                                              1/4 tsp salt

                                                                                                                              Melt the butter, let cool a bit, wisk together eggs and sugar and vanilla untill creamy, stift together flour, cacao and salt and fold in to the eggmixture together with the melted butter. put a bakingsheet in the sheetpan before adding the mixture and then bake at 350-400 F (175-200 C) for about 15-25 minutes. (its suppost to be sticky in the middle so u can't test it to se if its done or not) When the cake is in the oven make the topping

                                                                                                                              200 g coconutflakes
                                                                                                                              1 dl golden syrup
                                                                                                                              2 dl sugar
                                                                                                                              1,5 dl heavy or whipping cream
                                                                                                                              75 g butter

                                                                                                                              just combind everthing in a saucepan and bring to a boil. Let simmer for a few minutes. Then take out the cake from the oven and carefully spread on the coconut topping return to the oven for another 10 minutes. It taste best cold so keep it in the fridge (or outside) over night.. or u can freeze it. Serve with whipped cream (the cake it really sweet so dont add any sugar to the cream) or with vanilla icecream.

                                                                                                                          2. About to cut the two 9" cakes into layers for a Chocolate Blackout Cake! Yum - but initimidated by the sawing. T

                                                                                                                            3 Replies
                                                                                                                            1. re: smilingal

                                                                                                                              An easy way to avoid sawing with a knife is to make a shallow cut around the circumference of the cake, where you want it cut, and then use a length of string to finish the job.

                                                                                                                              1. re: smilingal

                                                                                                                                Came out great - but next time I need to make it with the suggested 8"rounds - i used 9" rounds.

                                                                                                                              2. Focaccia and fougasse, both from Baking With Julia.

                                                                                                                                1. Just pulled an apple-raspberry crisp from the oven.
                                                                                                                                  I had peeled lady apples all ready to go from earlier in the week, and both raspeberries and almond crisp topping in the freezer, so it was super fast and easy to get in the oven while still on my first cup of coffee.
                                                                                                                                  Now the house is warm and cozy and I am about to get off my duff to get the ingredients for bolognese. My goal is to keep the oven or stove on all day since I can't use my fireplace until Monday.
                                                                                                                                  Later I will be making Nick M's brownies for a get together tomorrow. Can't wait to try them!

                                                                                                                                  1 Reply
                                                                                                                                  1. re: rabaja

                                                                                                                                    The little one's for my neighbor.
                                                                                                                                    Which you can't even see apparently. Woops.

                                                                                                                                  2. Just reading through the section on cocoa in "Bittersweet" I noticed something interesting. Alice Medrich states, "The tendency for cocoa to be harsh is exacerbated by the fact that the best cocoa beans are normally reserved for producing chocolate. With rare exception, cocoa is made from beans of lesser quality."

                                                                                                                                    Guess that explains why I generally don't like stuff made with cocoa.

                                                                                                                                    2 Replies
                                                                                                                                    1. re: souschef

                                                                                                                                      Chocolate babka is in the oven - such a wonderful scent beginning to permeate the air of this house full of sleeping family and friends. I made and froze a batch of three last week using Martha Stewarts's recipe by way of smttenkitchen.com, took one out of the freezer and let it sit on the counter overnight and popped it in the oven first thing this morning. Better get the coffee going....

                                                                                                                                      1. re: souschef

                                                                                                                                        That's what CI says re cocoa in the article in this month's on unsw chocolates in which hershey's came out on top.

                                                                                                                                      2. I hadn't baked in a while and this weekend I made up for it several times over. I made a really easy cranberry cake, supernatural brownies (these are my absolute favourite recipe and I was happy to see they're so popular on chowhound!), and chocolate chip cookies. I also have no-knead bread dough that rose overnight and I will pop it into the oven soon. My house smells great...

                                                                                                                                        8 Replies
                                                                                                                                        1. re: onecaketwocake

                                                                                                                                          Omg, that looks so good! This looks like quite a few cranberries and if I had more I make this today I have about a 1 cup. If you're here today, would you mind posting this recipe please? Looks great!

                                                                                                                                          1. re: chef chicklet

                                                                                                                                            oops, I didn't catch this in time, sorry! But if you still want the recipe, here it is:

                                                                                                                                            Cranberry Cake - adapted from Vanilla Garlic

                                                                                                                                            3 eggs
                                                                                                                                            2 cups sugar
                                                                                                                                            3/4 cup unsalted butter, slightly softened and cut into chunks
                                                                                                                                            1 1/2 teaspoons vanilla
                                                                                                                                            1 teaspoon salt
                                                                                                                                            2 tablespoons whole milk
                                                                                                                                            2 cups flour
                                                                                                                                            2 1/2 cups cranberries (12 ounce bag)

                                                                                                                                            Preheat oven to 350°F. Grease a 9x13 pan or a 10" springform pan.

                                                                                                                                            In a large bowl, beat eggs and sugar for 5-7 minutes, until eggs have increased in volume and stream into ribbons when you lift the beaters. Add butter and vanilla and beat until incorporated, about 2 minutes. Beat in milk and salt.

                                                                                                                                            Stir in flour, then fold in cranberries. Scrape batter into prepared pan.

                                                                                                                                            Bake for approximately an hour, until a tester comes out clean (but there might be cranberry juices on it). Cool on a wire rack. If using springform, run a knife around the cake and then unmold.

                                                                                                                                            1. re: onecaketwocake

                                                                                                                                              I must make that with the cranberries I have lurking from Canadian Tgiving. How about adding some grated orange rind?

                                                                                                                                              1. re: buttertart

                                                                                                                                                ooh, the orange would be a great addition. At that point I might tone down the vanilla a little though, because it's definitely a vanilla-y cake. I'm always tempted to add nuts to everything as well, but I've never tried it with this because I'm not sure how well it would work...

                                                                                                                                                1. re: onecaketwocake

                                                                                                                                                  Maybe orange creamsicle cranberry! Some nuts should work.
                                                                                                                                                  I had a nice recipe for cranberry quick bread/muffins that had a whole navel orange ground in with the cranberries. Was wonderful with tangerines/clementines too. Can't find it.

                                                                                                                                              2. re: onecaketwocake

                                                                                                                                                thank you so much, I have been baking more now that the weather is turning. Thank goodness!

                                                                                                                                                To me from the photo, this has cheesecake appearance, which I love about it! I don't have quite enough cranberries, going to get some really fresh ones today. thanks!

                                                                                                                                                1. re: chef chicklet

                                                                                                                                                  hope you like it! It isn't cheesecake-like in taste or texture, definitely a regular cake. Very yummy though, and the cranberries make for a beautiful cake.

                                                                                                                                                  1. re: onecaketwocake

                                                                                                                                                    I will try it now more likely this weekend. Seems the flu is going around again here. : (

                                                                                                                                          2. I went on a little baking binge this week:

                                                                                                                                            Last Sunday I made the browned butter chocolate chip cookies from a recipe on Chow. Unfortunately I didn't have any brown sugar, so I started playing around with subbing other sugars and molasses, resulting in several flavor and texture "errors" -- still, even if I don't try that recipe again, I'm happy to have learned how easy it is to make browned butter in the microwave!

                                                                                                                                            Monday night I had a friend over for dinner and made a version of the famous Willie's Crisp, using four different kinds of apples recommended by the apple vendor at the farmers' market. Although this recipe is never less than excellent, I thought the combination of apples he'd chosen (IIRC pippin, pink lady, mutsu and russet) made this one on the "best of the best" of the dozens of times I've used this recipe (note that when I make this with apples, pears or stone fruit (no berries) I always use brown sugar for the portion of sugar that goes in with the fruit).


                                                                                                                                            Yesterday I decided I was going to try an idea I'd been toying with of making a cinnamon teacake recipe I've used before but subbing cardamom. While I was pawing through the recipe file, I came across a recipe for Bacon Chocolate Chip cookies. Having remedied the lack of brown sugar problem during the week, I had all the ingredients for the cookies but not for the teacake, and it was raining and I didn't feel like going out, so I made the cookies, with a couple of modifications (note: the original blog this came from has been closed down; there is another recipe clearly based on the original on food.com):

                                                                                                                                            Bacon Chocolate Chip cookies (based on recipe from neverbashfulwithbutter/blogspot


                                                                                                                                            1/2 cup butter
                                                                                                                                            1/3 cup packed brown sugar
                                                                                                                                            1/3 cup granulated sugar
                                                                                                                                            1 tsp. maple extract
                                                                                                                                            1/2 tsp. vanilla extract
                                                                                                                                            1 egg
                                                                                                                                            1 1/4 cups flour
                                                                                                                                            1/2 tsp. baking soda
                                                                                                                                            pinch of salt
                                                                                                                                            1 cup semi-sweet chocolate chips
                                                                                                                                            1 cup *real* bacon bits/crumbled bacon

                                                                                                                                            Beat butter, sugars, extracts and egg until creamy. Add the dry ingredients and blend. Add the chocolate chips and bacon bits and blend thoroughly.

                                                                                                                                            Refrigerate for at least one hour.

                                                                                                                                            Form refrigerated dough into 1.5 inch balls, place two inches apart on ungreased baking sheet, flatten slightly and bake at 350 for about 12 minutes. Cool slightly before removing from sheet. Makes about 30 two-inch cookies.

                                                                                                                                            Notes: the original recipe called for hazelnut or almond extract and then for using a maple cinnamon glaze and a square of bacon on top. I like to keep my cookies simple and had no desire to make the glaze, but since maple-bacon sounded more appealing than almond-bacon, I decided to put the maple in the cookies instead of on top. The original recipe also called for half white chocolate chips and half semi-sweet. Although I wouldn't go so far as to use white chocolate chips, I think that much semi-sweet was a little overpowering. If I make these again I'll probably use half semi-sweet chips and half chopped pecans, because bacon-maple-pecan is an unbeatable combination. I was a little skeptical about the need for refrigerating the dough for an hour, but I wasn't in a hurry so I did, and I was glad because the flavors really developed. In fact, the cookies are better today than they were yesterday, which is pretty damn good. Finally, these cookies cried out for milk, which was the ingredient I didn't have for the teacake. So I ended up going out in the rain for milk anyway. Oh well!

                                                                                                                                            Now that I had milk, I decided to make the cardamom teacake this morning:

                                                                                                                                            It came out really well. I made the recipe exactly as-is, except, of course for subbing cardamom for cinnamon one-for-one. One thing I may have done differently is beat the butter/sugar/egg mixture longer than the recipe anticipated, because I beat it until it was fluffy, and the cake rose more than last time I made it and much more than in the picture. I love the texture, though!

                                                                                                                                            1. Today I dug out a recipe called Hungarian Coffee Cake. I don't know where I got it from or when, but it's a big favorite and maybe my MIL's favorite cake so I always try to make it when I am in San Diego for Thanksgiving. It's a butter cake layered with a mixture of walnuts, brown sugar, cinnamon and cocoa, baked in a bundt pan and then glazed with a simple vanilla/confectioner's sugar/cream glaze. I took the whole thing over to the squash club this afternoon, and there were many happy sounds being made by everyone eating it.

                                                                                                                                              4 Replies
                                                                                                                                              1. re: roxlet

                                                                                                                                                roxlet my dear, spill that recipe, or else!

                                                                                                                                                1. re: buttertart

                                                                                                                                                  I have to make it again today! My son didn't realize that I took the whole thing over to the squash club and he went looking for it for breakfast this morning.
                                                                                                                                                  Hungarian Coffee Cake
                                                                                                                                                  Mix together the nut filling and set aside:
                                                                                                                                                  1 cup dark brown sugar
                                                                                                                                                  1cup finely chopped walnuts
                                                                                                                                                  1 teaspoon cinnamon
                                                                                                                                                  1 tablespoon cocoa

                                                                                                                                                  Mix together the flour mixture and set aside:
                                                                                                                                                  3 cups all-purpose flour
                                                                                                                                                  1 1/2 teaspoons baking powder
                                                                                                                                                  1 1/2 teaspoons baking soda
                                                                                                                                                  1/2 teaspoon salt

                                                                                                                                                  In a mixer cream
                                                                                                                                                  6 ounces of butter
                                                                                                                                                  add 1 1/2 cups sugar
                                                                                                                                                  2 teaspoons vanilla extract
                                                                                                                                                  beat until light and fluffy
                                                                                                                                                  beat in three eggs, one at a time, beating until incorporated

                                                                                                                                                  On the lowest setting alternately add the flour mixture with 2 cups of sour cream. Mix until just combined.

                                                                                                                                                  In a well-greased bundt pan, put a small layer of batter and sprinkle with a bit less than half of the nut mixture. Top with more batter, the rest of the nut mixture, and the rest of the batter. Bake in a 375 degree oven for 50-60 minutes, or until a tester comes out cleanly.

                                                                                                                                                  Cool in pan for 5 minutes and then invert on a rack. While still warm, glaze with:
                                                                                                                                                  2 cups confectioner's sugar
                                                                                                                                                  1 teaspoon vanilla extract
                                                                                                                                                  1-3 tablespoons milk or cream, or enough to reach a thickly pourable consistency.

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    "Or else!" ? Easy there, Buttertart !

                                                                                                                                                    1. re: souschef

                                                                                                                                                      Yes, I was so terrified, I instantly got the recipe and posted it! Anyway, somewhere in the middle of mixing it, the phone rang, and then I somehow neglected to add one of the eggs, a fact I discovered as I was cleaning up and putting things away. Guess what? It worked ok with only two eggs, though I think that it is lighter with 3. My son didn't notice the difference. Also undetectable was the use of low-fat sour cream. Actually, when I made it on Sunday, I only had 8 ounces of fat-free sour cream, and a Greek yogurt, and that seemed to have worked out fine too. I guess that it's a pretty adaptable recipe. I'm like all the posters who say that they liked (or didn't like) a recipe after changing about 70% of it! Anyway, in this case it seems to work...

                                                                                                                                                2. I mentioned this before that I was gifted a breadmachine not long ago (Wolfgang Puck's) and I have to say I've been very pleased with the results. Frinday night, I for could not get the darn thing to knead, it just clicked and clicked. So... because of my persistent nature, I made pizza bread, sunflower & pepita bread, and a french bread. Each time I had dumped the ingredients into the machine then because of the malfunction, transferred the ingredients to the KA, then finished them my hand. They all turned out very good, and I gave half of each loaves (2lb each) to my sons. What has me scratching my head is that normally, I would just dump the ingredients into the machine, the yeast goes in last. Sometimes regular sometimes breadmachine yeast. Okay, so what has me really curious is that I didn't proof the yeast in warm water as I normally would making it by hand. I just let it knead in the KA till it climbed the hook, added more flour when it needed it, then put the doughs into a bowl to proof. Because of the late hour, I stored the bowls in the fridge. Then the next day (yesterday) warmed the dough up in a preheated 200F oven that was turned off. It rose fine and I did only one knead each.
                                                                                                                                                  The recipe has two kneads and two rises. Very strange.

                                                                                                                                                  The pizza bread is excellent and everyone loved that one best and while baking you swear there's pizza in the oven. As well, it sure made for a nice and differnt bread to dunk in the left over chili.

                                                                                                                                                  Today, asiago and kalamata (maybe walnuts). Going to give it just one more try....

                                                                                                                                                  1. Voila! No-knead bread 2.1 (sans the Bud, it was too early to open a beer and we never have Bud anyway) without the hassle of preheating the dutch oven (or even using one) and cooking at 425 deg F. 1 1/2 recipes, 5 oz of which was whole wheat. Raised in largest ss bowl all day, then in 12" nonstick frying pan sparayed w Pam (and the top of the loaf sprayed), into the oven at 425 and the (washed) bowl inverted over top. 45 mins covered + 20 mins uncovered. Not as much ovenspring but I think it may be from the ww flour. Might preheat the fp next ime (or give it a blast on the stovetop with the bread in it before banging it into the oven). Crumb not as holey I think for the same reason. (I always need at least 1/2 c more liquid than the CI recipe calls for to get all the flour hydrated by the way. I weigh the flour.)
                                                                                                                                                    No smoke alarm - I think we've got the fan/window arrangement down now.

                                                                                                                                                    6 Replies
                                                                                                                                                      1. re: roxlet

                                                                                                                                                        Aw shucks. This is the most stupid easy recipe on earth. It's amazing how the gluten develops over time - when you give it a few kneads it just comes together as if you'd been kneading forever.

                                                                                                                                                      2. re: buttertart

                                                                                                                                                        That looks wonderful! I've got some whole wheat/rye/wheat berry no-knead dough rising as we speak -- shaped it into a boule like yours and it's got another 2 hours or so before I pop it into the oven. Gonna use a 10" heated cast-iron skillet and a stainless steel bowl, per your method! I was just going to make rolls, but your beautiful loaf inspired me to try it out this way =)

                                                                                                                                                        1. re: operagirl

                                                                                                                                                          Why not! I want to get some rye flour for next time. That recipe is truly a miracle. Rolls are a great idea too.
                                                                                                                                                          Re that one you're doing - sounds like Mrs Elizabeth Ovenstad's Bread from Beard on Bread a bit. The first time I made that I overproofed it in the pans and baked it anyway. Came out with an unusual but very pleasant texture that I've been trying to reproduce ever since (it was of course one of my husband's favorite breads, ever).
                                                                                                                                                          I've been baking bread covered from time to time since I first read about it, in the '70s, in Beard or Elizabeth David I think.

                                                                                                                                                          1. re: buttertart

                                                                                                                                                            Interesting! I just made up my own recipe, based on the CI "Almost No Knead" one but without the beer, with all whole-grain flour, and scaled up to 18 ounces of flour total. It turned out delicious and dense, kind of like German breads I've had in the past. Sliced thin, I think it'd be a great base for some smoked salmon appetizers! Mmm.

                                                                                                                                                      3. Friday, I baked a large Nutter Butter Cookie, which essentially is a large oatmeal cookie, split & filled with melted marshmallow whipped with peanut butter then cut into wedges. I also baked a batch of mini hamburger rolls for BBQ

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                          That cookie sounds sinfully good.
                                                                                                                                                          I'm curious how thick your filling was and if it cut well.
                                                                                                                                                          We have a GIANTS party coming up this Saturday and it'd be a fun sweet addition, I think.

                                                                                                                                                          1. re: rabaja

                                                                                                                                                            I baked the cookie in a springform pan; once baked, it was about 2 inches thick. I had no problem splitting it lengthwise to fill (used a serrated knife) and I used a sharp knife to cut into small wedges but serrated will work. The filling was about 1/4 inch thick, but you can go as thick as you want.

                                                                                                                                                        2. I am not baking this today, per se (see notes on What's for Dinner), but I will be making it some time this week. DD called with a recipe for a peach cobbler (yep, canned) that you top by making a recipe of sugar cookie dough, freezing the ball o' dough, and then GRATING IT ON THE LARGE HOLES OF A BOX GRATER. I'm pretty sure it's not just she's my daughter that I think this is so brilliant, but I might be wrong about that. Will leave word as to how it works out.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: mamachef

                                                                                                                                                            There's a Hungarian shortbread recipe that I make that requires you to grate the dough (grate half, top with jam, and then grate the rest on top.) It makes the final product really light and flaky/sandy -- it's a pain to grate vs. just putting it in the pan, but the results are very good! :)

                                                                                                                                                            1. re: Chocolatechipkt

                                                                                                                                                              so you grate the dough, but do you then pat it down?

                                                                                                                                                          2. I made tender, gingery muffins with oat flour and fresh and candied ginger, topped with peach slices tossed with a bit of melted butter, honey, and grated fresh ginger.

                                                                                                                                                            1. I made a birthday cake last night for my 15yo daughter's best friend (she's part of the family). She requested a yellow cake, which was too basic for me. So I made Dulce de Tres Leches Fiesta Cake with Red Fruit Sauce from Flo Braker's Baking for All Occasions (a new purchase), which is based on a yellow genoise. It's a bit of a performance with 5 different components to it, though none of them is very time-consuming or difficult.

                                                                                                                                                              It wasn't my kind of thing, being airy textured, over-sweet (and not chocolate) but 4 15yo girls loved it. I hadn't made dulce de leche by this method before - empty the tin of condensed milk into a pie plate, cover with foil and bake in a water bath in a 425 oven for 1 to 1.5 hours. I did just over an hour and thought it was a bit over-done, rather solid and a bit darker than I'd like, so next time I'll do it for a shorter time.

                                                                                                                                                              I think the fruit sauce is essential - I almost didn't do it but it was very easy, strawberries, raspberries and strawberry jam in processor, then sieved. But it was a good counter-balance to the sweetness of the cake.

                                                                                                                                                              1. I was just planning a "bar" of boxed candies, roasted peanuts and popcorn for the start of the Series, but instead am going to bake some blondies and make some popcorn/peanut balls. We'll still have the Candy Bar, but some baked stuff will be nice, I think....

                                                                                                                                                                1. Where IS Buttertart, patron saint of this thread? It's time to start a new one.

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: souschef

                                                                                                                                                                    I'm sure she wouldn't mind if you took up the mantle on her behalf, if you feel this one has grown too long.

                                                                                                                                                                    1. re: Caitlin McGrath

                                                                                                                                                                      I am not worthy to assume (albeit temporarily) the sacred mantle of Buttertart, that great baker.

                                                                                                                                                                      I think I'll wait for her to return, so that she can start a new thread with her usual panache.

                                                                                                                                                                      1. re: souschef

                                                                                                                                                                        souschef, feel free - I popped on to CH today to keep myself sitting up for more than the half hour or so I've been managing daily. Can't wait for whatever they're going to do to me as long as it gets rid of these horrid kidney stones. Really never knew (blessedly) what pain was until this.
                                                                                                                                                                        So what have I been baking lately? Nothing, nor cooking either, nor eating, scarcely. Bleah!

                                                                                                                                                                  2. I made the Chestnut Pound Cake from Alice Medrich's "Pure Dessert", a book I bought at Buttertart's instigation. Really love the taste and texture, but I think it does need the optional walnuts.

                                                                                                                                                                    Thanks Buttertart!

                                                                                                                                                                    1. This doesn't really count as baking, but I'll be making some candied peels and maybe dip them in some dark chocolate.

                                                                                                                                                                      1. Baking a pear tarte tatin to take to a dinner at friends' home. Also making a bacon-arugula quiche (based on spinach version in Dorie Greenspan's new cookbook) to put in fridge to take to a party Sunday.

                                                                                                                                                                        1. Doughnuts!
                                                                                                                                                                          Ok I'm frying, but still, there's yeast, a sponge and dilligent mixing and kneading and resting and cutting going on.
                                                                                                                                                                          I made some last night for a party, and while they were adorable, they were not equally delicious.
                                                                                                                                                                          Does anyone have a good recipe for basic cinnamon sugar doughnuts?
                                                                                                                                                                          Anykind, really, I am open to all suggestions!
                                                                                                                                                                          I used an Epicurious recipe, supposedly from TK's coffee and doughnuts recipe.
                                                                                                                                                                          I doubled the recipe and perhaps this was my mistake. They were just a little tougher than I'd wanted, with a really teeny crumb.
                                                                                                                                                                          I need to make them again tomorrow for a Go Giants/Halloween party and I'd like to either tweak this recipe or find a better one.
                                                                                                                                                                          Also, thinking of using bread flour instead of AP, but I need to do some research first, which is obviously starting here. Thanks all!
                                                                                                                                                                          If I proceed with the same recipe for a second go, I will dutifully watch the clock and keep my dough properly rested and covered, etc., etc. I may have been a little negligent yesterday, it was that kind of day.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. At 3 o'clock this afternoon, I was doing just fine, the first glaze was on the Chocolate Fig cake and it was in the refrigerator to chill for 30 minutes. Disaster struck me down when I moved it from the rack for the second application of glaze and the final decoration. The cake broke into pieces as I was sliding it onto that extra cardboard round for support. The time for the cardboard round is when the cake is removed from the pan. I tested for doneness 1" from the edge - but the center was still like figgy pudding. Here is the reconstruction and the camouflage of the final spoonable remains — I love the chocolatey-figgy mess. The kitty cookies are an extra treat for Halloween. We had 16 at the table this evening - one in black cat regalia.
                                                                                                                                                                            The recipe for this very delicious cake is here at http://chowhound.chow.com/topics/6383... (posted by souschef on July 23, 2009)

                                                                                                                                                                            4 Replies
                                                                                                                                                                            1. re: Cynsa

                                                                                                                                                                              Cynsa, I'm sorry to hear that your cake broke. I have made the 8-inch version many times, and have not needed that extra board for support. I only need the board when I make it in a larger version, as I mentioned in the recipe. When done the center should be very moist, but I always go by the 1" from the edge test. I don't think I have ever poked a toothpick into the center.

                                                                                                                                                                              All the same, I'm glad that you love the taste of the "chocolatey-figgy mess". It is my favourite cake.

                                                                                                                                                                              1. re: Cynsa

                                                                                                                                                                                Despite its not working out quite right, this cake sounds delicious, and I have copied the recipe (thanks, souschef). I am not even a huge fig fan, but this reminds me a bit of the chocolate-hazelnut panforte recipe I have made (also has dried figs, almonds, dried apricots, citrus, warm spices, honey - a confection with complex flavor).

                                                                                                                                                                                1. re: Caitlin McGrath

                                                                                                                                                                                  Caitlin, I have made the cake many, many times, and it has always worked for me. Just make sure you have a cake board supporting it. It is definitely my favourite of ALL the chocolate cakes I have made and/or eaten.

                                                                                                                                                                                  1. re: Caitlin McGrath

                                                                                                                                                                                    Caitlin, this is now my favorite cake, too - many thanks to our souschef - it really is quite delicious, and it is not at all difficult - except for my juggling.

                                                                                                                                                                                2. As Buttertart is out of actioin, battling kidney stones, I have started a new baking thread. Join us over here:


                                                                                                                                                                                  1. Does anyone have a tested and favorite Morning Glory muffin recipe?

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                      1. re: souschef

                                                                                                                                                                                        Or start a new thread so everyone can see it.

                                                                                                                                                                                    1. Mostly pizza. I made a few hot chicken wing pies last night for our little Halloween party we had going. That's my friend Frank in the cop outfit. :)


                                                                                                                                                                                      1. I can't keep track of these baking threads.
                                                                                                                                                                                        I have now written on 3 ones that are no longer in action.
                                                                                                                                                                                        good grief...................
                                                                                                                                                                                        I gotta get with it and with 236 replies on this one, I am sure there is a number 10 already, no?
                                                                                                                                                                                        oh sheesh, looking up a few threads there is a number 10..............

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            and buttertart just made it 11! TY Buttertart!

                                                                                                                                                                                        1. I will be baking Sweet Potato biscuits and in the next few days a Salted Caramel and Banana Pudding pie.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: burgeoningfoodie

                                                                                                                                                                                            Hi, there's now a Part XI which is current - you might want to repost there for maximum visibility.