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Jun 15, 2011 09:46 AM

What are you baking these days? June 2011, part 2 [old]

Hi all, for some happy reason the June thread got very big very fast, so I thought a part 2 was a good idea for ease in loading, since it's the 15th.

I see we're all baking our little hearts out. "It's a good thing."

Just wanted to remind everybody of souschef's fun challenge for the month: a Brioche aux Fruits...
"The challenge, should choose to you accept it, is to make a 'Brioche aux Fruits'.
As made by a former wonderful pastry shop here (the Swiss owner unfortunately died many years ago), it consisted of a brioche with the top knot cut off, the delicious contents of the brioche scooped out, and the brioche shell filled with pastry cream and fruit, then the top knot replaced.
There was a thin chocolate shell on the bottom (inside) to prevent the brioche from going soggy.
The terms of the challenge is that the brioche has to be made, not purchased, and it should be done by July 4th, 2011."

Come one, come all - what are YOU baking these days?

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  1. Made some gluten-free cornmeal lemon cookies this week -- they're actually quite good! I think I want to try ivory teff flour instead of sorghum flour for my next project, though -- I might be crazy, but I detect a hint of bitterness/chalkiness that I think is attributable to that ingredient. Anybody else have experience baking with sorghum flour?

      1. re: Blancmange

        That looks so cool! How was it? I've never made/had one.

        1. re: roxlet

          Used to make quick versions of that as a dessert when I worked at the fish and chips shop - small plastic disposable bowls, Oreo cookies crushed in the bottom, Cool Whip with creme de menthe* stirred in on top, more crumbs to garnish, frozen. You'd be surprised how tasty they were.
          * aka "cream dee mint" to my dad...

          1. re: buttertart

            Is that really how it's made? I might pass on it then, lol!

            1. re: roxlet

              I'm by no means whatsoever implying that that's how Blancmange necessarily made this one!!!!!!!!!!!!
              Blancmange, hope you understand and please let us know how this was confected.

              1. re: buttertart

                omgosh, no worries at all! This was made with choc wafers/melted butter for the crust...the filling is whipping cream (beat stiff), marshmallows (melted with a little milk), crème de menthe, crème de cacao.

                If you are at all into the chocolate & mint combo---this is the perfect summer pie for you. Super easy and gets tastier each day. I baked the crust for 10 min, but think it would be fine as a no-bake and just refrigerated .

                1. re: Blancmange

                  I knew I was wrong even on my fish shop version - it was marshmallow fluff with creme de menthe and some cool whip on top, then crumbs. Dang.

                  I love mint and chocolate together (and this pie) but it annoys me to see mint as a garnish on non-mint desserts. Superfluous.

                    1. re: sweetTooth

                      sweetTooth, you might want to post this down farther on the thread, mc may not see it in this position. I have no idea why posts end up in odd places on CH but they surely seem to.

                  1. re: Blancmange

                    Blancmange -- could I get a more precise ratio for the butter to cookies in the crust, and the filling?

                    Also... there must be some kind of alcohol-free something for the flavoring for someone like me who doesn't use any alcohol in cooking? Hmmm. Chocolate and mint is one of my favorites! (ever tried the trader joe's peppermint joe joes?) I *want* to make this pie.

                    1. re: twilight goddess

                      Heat the cream, steep a good amount of mint in it, strain it out when it seems minty enough, chill it and whip?

                      1. re: twilight goddess

                        Sure!! Yes, if you want to do alcohol-free for kids, use a bit of mint extract in lieu of the liquors. Have done that for kids before.

                        1 1/2 cups choc wafer cookie crumbs
                        1/4 cup butter , melted
                        3 cups mini marshmallows
                        1/2 cup milk
                        1 1/2 cups chilled whipping cream
                        1/4 cup crème de menthe
                        3 tbsp crème de cacao
                        Few drops of green food color if you use clear creme de menthe

                        Heat oven to 350F. Combine butter and crumbs in 9-inch pie pan. Bake 10 min. Cool. Chill mixing bowl.

                        Melt Marshmallows with milk over lo-heat. Stir constantly. Chill until thickened.

                        In chilled bowl, beat cream until stiff. Add both creme's to marshmallow mixture and blend. Fold in whipped cream and food color. Pour into baked crust. Chill at least 4 hrs.

                2. re: buttertart

                  I'd probably love that. Not-so premium mint chip ice cream is a guilty pleasure (although premium versions are also tasty!). One could also use the mint girl guide cookies to good effect here. Not sure my kids would like the alcohol taste so I might try peppermint extract...

            2. Yesterday I made a focaccia with sourdough, and olive oil from Sicily. Turned out alright, though it was the first time I made it.

              I made myself a sandwich with pastrami, iceberg salad and garlic dressing.

              1. Yesterday, (Rainy)..I made a Banana Layer cake with a cream cheese icing , topped with crushed pecans and shaved dark chocolate.

                1. Hi folks! I'm an old cook and a new baker. I don't actually care for sweets much but my DH craves sweets constantly.

                  Taking some much-needed hound advice on pan selection, last night I made angel food cupcakes. The batter tasted delightful but after cooking the cupcakes seemed very tough to me. I used this recipe: (I did not frost.


                  I have a hand mixer and took ~5 minutes to incorporate the sugar, then whipped on high for ~2 more (was not sure how to tell when it was the right amount of glossy without being too stiff). Any tips from experienced angel food bakers out there?

                  Thanks all!