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What are you baking these days? Part XV/15 2/23/11 [old]

Hi all, the last 200+ replies went quickly, perhaps because Valentine's Day treats needed to be confected (and consumed) How about a new run at this? I'm baked out today due to a baking orgy at my mother-in-law's (the only possible context in which those two concepts could appear in a sentence) but expect to be back at it this weekend. So...what's messing up your counters and getting flour in your hair these days?

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  1. Leaving the house at 11:30 am for Lunch @ noon today; baking souschef's chocolate fig cake at 7 am... two hours to chill with the clock ticking and I beat the clock. The gianduja-bittersweet ganache is heavenly.

    5 Replies
      1. re: buttertart

        here's the link to Sinclair's American Grill Chocolate Fig Cake With Gianduja Glaze:
        http://chowhound.chow.com/topics/6383...

        1. re: Cynsa

          Thank you v much Cynsa, I printed it out. Now to get the figs and the gianduja...

      2. re: Cynsa

        Cynsa, how did it turn out this time?

        1. re: souschef

          perfection, it's gone but not forgotten... not one crumb remains. This was the best yet :^) - I think that pilinut likes it, too.

      3. On this particular rainy Cali day, I'm baking two enormous hotel pans of Hot Fudge Pudding Cake for work and one 8 x 8 pan for home. Maybe also some savory biscuits at work to go with roast chicken.

        1. Re-posting on the new thread.

          I made the ricotta-orange cake that Breadcrumbs and others have been touting, and all I can say is: they are right! Was this ever delicious, moist and citrusy, inducing swoons from DH and even approval from my very picky niece.
          I used Giada's on-line recipe, which confused me a little, in that it calls for, "one orange, zested," but only the zest is mentioned in the directions (so "the zest of one orange" would be more accurate). I kept wondering whether I should have been doing something with the orange's juice, but concluded "probably not," and that was right as the cake turned out perfectly. As others have noted, it needs to be baked a bit longer than the 45-50 minutes stipulated. I baked it for one hour. NOTE: I didn't have amaretto, so I subbed orange liqueur, and I'd do the same next time, as I love orange.
          This is really easy. I will definitely make this again; have already put more ricotta on the shopping list.

           
           
          17 Replies
          1. re: nomadchowwoman

            The ricotta-orange cake looks and sounds awesome! Going on my list of things to bake. Perfect for this time of year when citrus is the best fruit around here:)

            1. re: nomadchowwoman

              is a link or recipe posted somewhere? sorry, don't keep up with this thread all that much, thanks in advance.................................cause................................................I got me lots of oranges and butter :}}}

                1. re: Cynsa

                  TNX Cyn...
                  I don't have ricotta but I do have cream cheese bought (2) 8 ouncers yesterday @ TJ.
                  Do you think I could use heavy whipping cream to thin the cream cheese and come close to consistency of ricotta or don't bother until I get ricotta?

                  1. re: iL Divo

                    Speaking strictly for me I would NOT do that, ricotta has a different texture and much less fat, so I think that would skew the recipe in a way it most likely doesn't want to go.

                    1. re: buttertart

                      ButterTARt [edited! sorry BT; souschef is looking out for you!] has a much better understanding of baking than I do, iL Divo, but I'll add that this cake is already very moist. I'm not sure about this (so you should probably completely disregard it), but if you had yogurt, that might be a better substitute. Hopefully, the better bakers will weigh in.

                        1. re: buttertart

                          I bow to thee, dear (and, in my mind's eye, very svelte) butterTART, and humbly beg your forgiveness.

                          1. re: nomadchowwoman

                            I thought it was quite hilarious as a malaprop. Svelte enough!

                      1. re: buttertart

                        thank you for knowledge, I'm not all that familiar with lots of ingredients and how they operate

                      2. re: iL Divo

                        If you have milk and vinegar or lemon juice.. you can make ricotta easily enough (though a cheese cloth would be beneficial).

                        1. re: burgeoningfoodie

                          oh do tell, had no clue.....................I have 2 gallons of milk and lemon 3 large ones I bought yesterday and vinegar out the wahzooooooooooooooo

                          1. re: iL Divo

                            I would trust these two sources...

                            http://www.seriouseats.com/2010/02/ho...

                            http://www.bonappetit.com/tipstools/t...

                            Of course the longer it drains the less soft it gets if you like a thicker less runny ricotta.

                            1. re: burgeoningfoodie

                              There's a recipe for it in the March COTM, the Essential New York Times Cookbook, too.

                              1. re: burgeoningfoodie

                                to BT and BF........I thank you, appreciate it

                                1. re: burgeoningfoodie

                                  gathering by reading these, that whole milk is a must and vinegar is the best acid unless lemon flavor is wanted. I can see some instances where it would be.
                                  thank you very much for info.
                                  I have FF milk and cream and half and half and 1&.

                      3. re: nomadchowwoman

                        I made this cake this weekend too, and it really did turn out to be an amazing cake! I used the amaretto, and liked it, but can see where it would also be great with orange liqueur as well. Thanks, Bc!

                      4. This morning I made brie and basil ciabatta, and tomorrow I'll be making either a chocolate ricotta pie, or a chocolate hazelnut ricotta pie.

                        1. Banana cake with brown butter and cream cheese frosting