HOME > Chowhound > Home Cooking >
What are you cooking today? Get great advice

What are you baking these days? July 2011, Part 2 [old]

buttertart Jul 12, 2011 06:08 AM

(Note: A new What are you baking thread has been started at: http://chowhound.chow.com/topics/7991... If you have a comment on one of the entries below, go ahead and add it, but if you've got a new baking project to talk about, please jump to the new thread. -- The Chowhound Team)

Hi all, happy to see that the advent of wicked hot weather where a lot of us are certainly hasn't stopped us from baking our little hearts out! it's not even the 15th and we're over 250 posts on the first July thread.
Lots of great recipes shared and discussed recently - I STILL haven't made my brioche aux fruits, I hope that il dottore souschef will give me a little extension again...this weekend just got some of my mom's chocolate chip squares and the Taste of Home sour cream sour cherry pie done (I don't recommend the recipe, incidentally - it has way too much flour and sugar in it, and the pie is more like a non-terrific clafoutis in a crust).
So...what are YOU baking these days?

  1. kattyeyes Jul 12, 2011 06:42 AM

    I made my third batch of Mounds brownies. I'm getting better 'n better with my technique for the coconut part. If you spoon it out with a tablespoon evenly over half the batter, it really works like a charm. The thing with these is it leaves you with half a can of sweetened condensed milk, which I know I could use in coffee...or somehow find another use for it, but I end up just making another batch. Even my mom, who is not big on brownies, loves them and says, "They taste JUST LIKE a Mounds!"

    I did NOT bake a cherry crisp; however.

    24 Replies
    1. re: kattyeyes
      biondanonima Jul 12, 2011 08:40 AM

      Recipe please? There is nothing I love more than a Mounds bar!

      1. re: biondanonima
        kattyeyes Jul 12, 2011 09:22 AM

        Understood--there's something about dark chocolate 'n coconut. My pleasure to share:

        adapted from my all-time favorite brownie recipe from Ghirardelli

        For the brownies
        2 eggs
        1/2 cup sugar
        1 teaspoon vanilla
        1/2 cup butter (1 stick), melted
        3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa
        2/3 cup unsifted flour
        1/4 teaspoon baking powder
        1/4 teaspoon salt
        1/3 cup dark chocolate chunks (I chopped up Valrhona feves)

        For the Mounds layer
        1 cup unsweetened coconut
        1/2 can sweetened condensed milk

        Stir 1/2 can of sweetened condensed milk into 1 cup of coconut in a small bowl.
        Combine thoroughly; set aside.
        Preheat oven to 350 degrees F.
        Using a spoon, stir eggs with sugar and vanilla; add butter.

        I save an empty Ghirardelli can to shake all the dry ingredients together ’cause I find sifting to be a chore. So shake or sift–however you roll!

        Stir dry ingredients into egg mixture. Stir in chocolate chunks. Spread half the batter in a buttered 8″ square pan.

        As evenly as you can, spoon the coconut mixture over the bottom brownie batter layer. As mentioned above, the trick is to portion it out by spoonfuls rather than with your spatula.

        Smooth the coconut layer out as evenly as possible. Now, cover the coconut layer completely with the remaining brownie batter.

        Bake for 35 minutes. Cool completely before cutting and enjoying! Last time I made these, I finally tried the line the pan with foil trick--made it super-simple to lift the brownies and cut them perfectly.

        Pics are guess where if that sweetens the deal. Just ate my last one. The best four are saved for delivery to my favorite taster. :)


        1. re: kattyeyes
          biondanonima Jul 12, 2011 10:14 AM

          Um, WOW. I assume that they tend toward the fudgy side, too, since they look to be quite thick? I'm drooling!!!!!!!!!!!!!!!!!!

          1. re: biondanonima
            kattyeyes Jul 12, 2011 10:57 AM

            More fudgy than cakey, yes. :) I added more baking time to the base Ghirardelli recipe for the extra filling. If you prefer them cakey, you can bake them in a 9" square pan instead.

            1. re: kattyeyes
              biondanonima Jul 12, 2011 11:39 AM

              Oh, I wanted to ask about the Ghirardelli Sweet Ground Choc stuff as well. I've seen lots of posts regarding this product and the brownie recipe that comes with it, but I am hesitant to buy something that I would only use for brownies. Is it possible to sub a combo of cocoa and chocolate? Or are do you find other uses for the sweet ground choc?

              1. re: biondanonima
                kattyeyes Jul 12, 2011 11:50 AM

                One more thing! I learned here (thank you, Caitlin McGrath), Ghirardelli's Sweet Ground Chocolate is also the same as their Double Chocolate, just in case you can't find one or the other. But to answer your question:

                I also use Ghirardelli product for hot cocoa (1/2 regular, 1/2 white mocha is my favorite--"the black and white"). There's also a chocolate frosting recipe on the container...and one for frozen hot cocoa on the Double Chocolate one.

                I used to drink the cocoa more often, now use it pretty much exclusively for these brownies. If you have a brownie recipe you like, you might tweak it (I cut back the sugar 1/4 cup) and try it that way...adding extra baking time for the extra filling. Theirs is my go-to brownie recipe, so I always have a can in the house...and an empty can for sifting purposes. :)

          2. re: kattyeyes
            chef chicklet Jul 13, 2011 12:49 PM

            mmmmm these sound soooo good. I have a box of those Ghiradelli brownies from Costco, I wonder if I can Macgyver your recipe. I have 5 individual bags of the mix left.... this would be such a good twist if I could... well it's worth a try. Love coconut and dark chocolate!
            I make a cookie that my family just loves its from Bakers Coconut package, and its a simple macaroon, sometimes I dip the bottoms in dark melted chocolate. Now I'm wondering how to combine the two. The coconut macaroons are a little crunchy and then gooey in the center.
            How was the coconut part, did the coconut cook nicely?

            And by the way, I'm enjoying your blog! Beautiful shots, recipes and writing. I wish i had the confidence to do one....

            1. re: chef chicklet
              biondanonima Jul 13, 2011 04:35 PM

              I was sorely tempted by that big box of mix the other day when I was in Costco, as I've heard nothing but raves about Ghirardelli brownie mixes and they're hard to find in regular stores around here. I resisted, but if you make these successfully with the mix, I must know about it so that I can indulge!!!!!!!!!!!!!!

              1. re: chef chicklet
                kattyeyes Jul 13, 2011 07:33 PM

                I don't see why not! The coconut part is pretty close to a Mounds bar in consistency...maybe slightly less chewy, but not much. Definitely not crunchy because they're buried in the brownie, you see. I wonder if you could make the macaroon layer across the top to try to get the crunchy outside you seek? Just not sure how quickly it cooks when exposed. As a middle layer, it works like a charm.

                Thank you for your very kind feedback. I'm familiar with your posts and ideas and know you'd be a natural in the blogosphere. Why you don't already know that, too, is a mystery to me! :)

                1. re: kattyeyes
                  chef chicklet Jul 14, 2011 11:45 AM

                  I think I have an idea how to this,where the brownie and coconut become layered but as one....they won't be really like a mounds bar, where the center is creamy with coconut. I'm hoping what I'm thinking about doing will work... I'll post later!
                  (thanks kattyeyes for the vote of confidence, I do pull back, and then marvel at others and I have no idea why!)

                  1. re: chef chicklet
                    kattyeyes Jul 14, 2011 12:36 PM

                    Looking forward to your results! Anytime, you are most welcome. :) I am so craving a chocolate-coconut treat RIGHT NOW. Catch ya later!

                    1. re: kattyeyes
                      chef chicklet Jul 15, 2011 02:27 PM

                      I think the recipe i have for the coconut macaroons suits the brownie ( the mix is actually very good but use your own) I did the first experiment yesterday by baking them each separately. Later when they'd cooled, I took a bite of each and of course I was not at all disappointed. Thrilled with the combination of both at once, just excellent. The coconut cookie is a little golden and crispy, deeper inside its moist and sugary. The brownie, has extra chips and is super moist with a slightly light shiny crunch to the top ( you know it cracks). A mounds bar is coconut mixed with a creamy fondant that if you want to, you can fill inside your brownie with piping tools after you make the brownie.
                      But if you're like me and love that crunchy coconut texture, you can only get that by baking them separate.
                      Bake the brownies and if you cover with the coconut you'll loose that lovely little crunch that bursts into a beautifully moist brownie. To top this all off they both bake at different temperatures and times, so you can't bake one and not ruin the other.
                      For the sake of science, I bit the macaroon and then the brownie. I got what you and I both think is stellar. The chocolate brownie was moist, just enough small dark chocolate chips and the coconut macaroon, moist yet a little crunchy was just beautiful! Putting the two together without losing any of these qualities and textures will be tricky, but I think I might have a solution. For sure like you said, the coconut definitely needs to go on top. I did use an 8x8 glass baking dish forh the brownies, middle rack center oven, and they were not what I'd call cakey.
                      To be continued...

          3. re: kattyeyes
            buttertart Jul 12, 2011 11:29 AM

            Those would go over big with M's family. Thanks. I love coconut and I love chocolate, but for some reason I do not like them together.
            Half a can of condensed milk? Little teeny amount of dulce de leche, maybe?

            1. re: buttertart
              kattyeyes Jul 12, 2011 11:55 AM

              You mean in addition or instead, the dulce de leche? Honestly, I looked up a recipe for Mounds bars and borrowed the filling idea from there. Some folks put vanilla in, but as is, it tastes just like a Mounds with the SCM and unsweetened coconut, so I don't mess with it! DDL is to SCM as brown butter is to butter, right?

              1. re: kattyeyes
                buttertart Jul 12, 2011 12:36 PM

                Yes indeed, I was thinking that you could just simmer the little bit over low heat and get some DDL for future delectation.

                1. re: buttertart
                  kattyeyes Jul 12, 2011 12:41 PM

                  Did you hear the bell? NOMMMMMMMMMM!

                  1. re: kattyeyes
                    buttertart Jul 12, 2011 12:43 PM

                    With that little it shouldn't take very long. Go for it!

            2. re: kattyeyes
              Chocolatechipkt Jul 16, 2011 12:42 AM

              Oh yummm!

              1. re: Chocolatechipkt
                kattyeyes Jul 16, 2011 05:48 AM

                HEE HEE, thanks! I made a half batch of magic bars yesterday with the rest of the SCM. I think regular "fluffy" coconut rather than the unsweetened (kinda dry) might be a better idea for my next try. They're still pretty good, tho'--doesn't hurt I chunked up dark Valrhona feves for the chocolate.

                1. re: kattyeyes
                  Chocolatechipkt Jul 27, 2011 08:54 AM

                  Btw, I just checked out your blog (and commented) ... love it!

                  1. re: Chocolatechipkt
                    kattyeyes Jul 27, 2011 09:35 AM

                    Thank you and straight back atcha--your triple almond scones are far prettier than mine. I always make the rustic/drop version 'cause I'm a lazy baker (do you see a pattern here?). :)

                    THOUGH, and this is for buttertart's benefit: I finally bought into the "line the pan with foil and butter it" technique. It really makes a difference for anything to be cut into bars as long as you don't botch the foil as I did the first time I tried.

                    1. re: kattyeyes
                      buttertart Jul 27, 2011 09:40 AM

                      It's the only way to fly, except I usually use parchment these days - half a sheet for a 13x9, cut about 3" in diagonally on the corners, PAM up the pan (to make it stick), bang in the parchment, smooth around the corners, re-Pam if you're afraid it will stick, Bob's your uncle.

              2. re: kattyeyes
                Candy Jul 16, 2011 05:41 PM

                Poundcakes. All sorts of flavors. The new dessicated citrus powders are wonderful for flavoring. I have also been looking at a recipe in Greenspan's Baking From My Home to Yours for a plum cake. I am thinking of converting it to a fig cake.

                1. re: kattyeyes
                  twilight goddess Jul 30, 2011 12:47 PM

                  kattyeyes, I would like to try these, but I have the Trader Joe's unsweetened cocoa powder and I would need to use that. Wondering how to adjust the sugar there. Ideas?


                2. souschef Jul 12, 2011 06:48 AM

                  Buttertart, the elevated title of "il dottore" was not necessary for you to get your extension. We will (once again, as for the St. Honoré) remove the date limit, so your extension has no bounds. I do hope, though, that you complete it before the end of this decade :)

                  1 Reply
                  1. re: souschef
                    buttertart Jul 12, 2011 11:27 AM

                    Thanking you kindly. I will, I promise!

                  2. c
                    ChiliDude Jul 12, 2011 07:10 AM

                    It's TOO HOT to bake anything these days!

                    1 Reply
                    1. re: ChiliDude
                      buttertart Jul 12, 2011 11:27 AM

                      No such thing. If I could bake for a bunch of years in an essentially unairconditioned apartment kitchen you can do it too!

                    2. THewat Jul 12, 2011 07:25 AM

                      Bread of the morning, still in its pan. Oven off for the rest of the day.

                      14 Replies
                      1. re: THewat
                        kattyeyes Jul 12, 2011 09:25 AM

                        Wheat Lahey? Looks nice!

                        1. re: kattyeyes
                          THewat Jul 12, 2011 04:12 PM

                          I don't know where this recipe came from - I thought Hertzberg, but I may be wrong.

                          I used:
                          12 1/2 ounces all purpose flour
                          2 3/4 ounces rye flour
                          2 tablespoons grain mix of your choice (like Bob's Red Mill multi grain mix)
                          1 1/4 teaspoons coarse salt
                          1/4 plus 1/8 teaspoons red star yeast
                          10 1/4 ounces water
                          polenta, for pan & peel

                          Mix all dry ingredients
                          Mix in water with wooden spoon.
                          Allow to rise at room temperature overnight.

                          Preheat the oven to 450, with a cast iron casserole in it, open.

                          Shape a boule (it will be super wet - don't worry too much about it) & sit it on a cornmeal covered peel for about 40 minutes. Or longer.

                          Sprinkle some cornmeal in the bottom of the very hot casserole, unceremoniously dump the poor dough in, dock (carefully so you don't burn yourself), put the top on, and stick it in the oven for 40 minutes. I've been taking the cover off at 40 minutes, turning the heat down to 350 & leaving it in an additional 5 minutes uncovered.

                          This bread is not much to write home about fresh, but toasted it's lovely. And it makes wonderful croutons.

                          1. re: THewat
                            kattyeyes Jul 12, 2011 06:07 PM

                            Thank you. Who knew there were so many variations on the whole NKB in a Dutch oven theme. I keep wanting to try a sourdough version.

                            1. re: kattyeyes
                              THewat Jul 12, 2011 06:25 PM

                              Kattyeyes, check out Tartine Bread if you haven't. And please post if you do it.

                              1. re: THewat
                                kattyeyes Jul 12, 2011 07:09 PM

                                Ah, this? OK, saving for a rainy day! I can't promise it will be soon, but I'm very interested, so thank you for the suggestion:

                                1. re: kattyeyes
                                  THewat Jul 13, 2011 10:19 AM

                                  I didn't realize there was anything from the book on the web - that's great!

                                  If you can also get your hands on the book, you might enjoy it - it has that recipe in greater depth & then a bunch of variations, as well as semolina & whole-wheat breads & then a bunch of things that are cooked without the dutch oven.

                        2. re: THewat
                          NYCkaren Jul 12, 2011 12:27 PM

                          Looks good!
                          I cranked the oven up to 475 and baked a Lahey loaf yesterday even though it was around 90 and I have no AC. Next I'm thinking of trying the rhubarb almond bars on this site. Has anyone made those?

                          1. re: NYCkaren
                            THewat Jul 12, 2011 04:18 PM

                            I'm in the country a couple hours north of New York - it feels like there's no air here this evening. To find AC around here I think I'd have to go to a public building.

                            What do you like about the Lahey loaf?

                            1. re: NYCkaren
                              NYchowcook Jul 13, 2011 11:35 AM

                              I baked something similar last week -- they were rhubarb almond bars from Rustic Fruit Desserts cookbook, but I used sour cherries (instead of rhubarb) which are happily in the midst of their very short season. It was fabulous. Almonds in the crust. Not too sweet.

                              1. re: NYchowcook
                                twilight goddess Jul 13, 2011 07:01 PM

                                Those sound fabulous. I am going to get that book from the library, NYchow. Exciting. Just found the full title and immediately looked up pandowdies.

                                apple pandowdy --
                                Chiefly New England . a deep-dish apple pie or cobbler, usually sweetened with molasses.

                                1. re: twilight goddess
                                  NYchowcook Jul 15, 2011 06:30 AM

                                  Another winner from Rustic Fruit Desserts cookbook IMHO is the one right next to rhubarb almond bars: lemon blueberry bundt cake. That is one excellent cake! I love the combination of flavors of lemon and blueberries, and this cake came out perfectly both times I made it (w/ blueberries in season now!). It is slightly rich w/ 2 sticks of butter, but very delicious. I plan to explore more as the fruit seasons change. Let us know your adventures in this cookbook, please!

                                  1. re: NYchowcook
                                    sarahjay Jul 26, 2011 08:44 PM

                                    I've placed a hold on this book at my library, should come in tomorrow. My local asian market had plums for 69 cents/lb this week (practically free!), and I bought too many. I'm sure I'll find a recipe to use in there.

                                    1. re: sarahjay
                                      NYchowcook Aug 1, 2011 09:55 AM

                                      as for plums, you might want to check out Dorie Greenspan's plum cake (from Baking from my home to yours)


                            2. re: THewat
                              chef chicklet Jul 13, 2011 12:51 PM

                              Now that looks soooo good.

                            3. l
                              lhb78 Jul 12, 2011 12:32 PM

                              I somehow always end up in a baking mood in really hot weather... why is this?

                              I just made a savory tart with caramelized onions, gruyere and cherry tomatoes. It was so delicious but the 1.5 hours of cooking time in Sunday's heat was unbearable. Definitely a keeper though. I also make a blueberry crumb bar that another poster suggested- also on a very hot day.

                              1 Reply
                              1. re: lhb78
                                twilight goddess Jul 13, 2011 08:33 AM

                                lhb -- The tart sounds amazing. Recipe, perhaps? I made those blueberry crumb bars and found them just delightful -- would you agree?

                              2. kathleen221 Jul 12, 2011 02:41 PM

                                I just made molten chocolate cakes from a recent issue of Saveur. The ganache filling in the middle had rum in it (1T for 8 cakes) and it was way too strong for me. The cake part was good, though.

                                1. sbp Jul 12, 2011 06:09 PM

                                  Cherries are on sale for $1.79/lb at King Kullen, so....

                                  Just out of the oven with cherry buckle. Used my blueberry buckle recipe, substituted a slew of pitted cherries for the blueberries. Cherry pitting was easy - used a large pastry tip on a plate. push the cherry over the tip, out pops the pit.

                                  17 Replies
                                  1. re: sbp
                                    buttertart Jul 13, 2011 06:57 AM

                                    Sour cherries at that price??? Where is this heaven you inhabit?
                                    Great tip on the...tip!

                                    1. re: buttertart
                                      sbp Jul 13, 2011 10:12 AM

                                      No, sweet cherries from "the Northwest." On Long Island, NY. Since it was going into essentially a cake, I couldn't tame the sourness with added sugar. So I used sweet cherries. And ate a whole bunch too.

                                      1. re: sbp
                                        buttertart Jul 13, 2011 10:23 AM

                                        Nothing wrong with that, they are so moreish. Great! price.

                                        1. re: buttertart
                                          NYchowcook Jul 13, 2011 11:36 AM

                                          I never baked with any cherries except sour cherries . . . which I adore. Hmm.

                                          1. re: NYchowcook
                                            buttertart Jul 13, 2011 01:49 PM

                                            Black cherries make a beautiful pie, if you like them.

                                            1. re: buttertart
                                              jmcarthur8 Jul 14, 2011 10:58 AM

                                              I always make my cherry pie with sweet cherries, and it is delicious!
                                              I remember once years ago, the old lady that owned the cherry orchard I used to go to thought I was nuts for using sweet cherries for pie.
                                              The cherries I got the other day weren't very sweet, so I made them into maraschino cherries, and bought two more bags from a different store, that are nicely sweet. I think I'll make a cherry rhubarb crisp with some of them, as I have two stalks of rhubarb left over from the rhubarb cake I made last week.

                                              Can you tell DH and I are on Weight Watchers now? ;-)

                                              1. re: jmcarthur8
                                                buttertart Jul 14, 2011 11:23 AM

                                                You only go around once in this world.

                                                1. re: buttertart
                                                  souschef Jul 15, 2011 05:59 AM

                                                  "Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, totally worn out and proclaiming. "Wow, what a ride!" - author unknown but sometimes attributed to motorcycle racer Bill McKenna.

                                                  1. re: souschef
                                                    buttertart Jul 15, 2011 06:12 AM


                                    2. re: sbp
                                      chef chicklet Jul 13, 2011 12:40 PM

                                      thanks for the pitting tip! Haven't been able to locate a cherry pit utensil, oh well, I like this better!

                                      1. re: chef chicklet
                                        maplesugar Jul 18, 2011 10:16 PM

                                        For what it's worth I got my pitter at Williams Sonoma but I've since seen them at Bed Bath & Beyond

                                      2. re: sbp
                                        sbp Jul 13, 2011 03:54 PM

                                        One other cherry tip: Turkish take out restaurants/"bodegas" carry cans of Turkish sour cherry juice. Very sour, very tasty as a drink - but also a good source for concentrated cherry flavor. I've reduced it and used to glaze chicken.

                                        1. re: sbp
                                          buttertart Jul 14, 2011 09:15 AM

                                          That's very interesting, I work with a number of Turkish people - must ask them about this. Have never seen them in TR restaurants or stores in NJ or NY, that I can remember anyway.
                                          We have bought the litre bottles and some brands are better (which for us means less sweet) than others. Knudsen's Just Cherry is also very good.

                                          1. re: buttertart
                                            sbp Jul 14, 2011 11:31 AM

                                            Here's a picture. The local kebab shops have refrigerator cases for soda, often find this there.

                                            1. re: sbp
                                              buttertart Jul 14, 2011 12:03 PM

                                              I've seen that brand of foodstuffs - may I ask where you're located?

                                              1. re: buttertart
                                                sbp Jul 14, 2011 05:04 PM

                                                I'm in Huntington. There are several Turkish and Middle Eastern joints along Deer Park Avenue (Route 231). Another where Straight Path crosses Route 109. They make great cheese pies, too.

                                                1. re: sbp
                                                  buttertart Jul 15, 2011 06:16 AM

                                                  Lots of Turkish people in NJ these days! I'm keeping an eye out.

                                      3. m
                                        mbcraw4d Jul 13, 2011 08:46 AM

                                        I baked twice yesterday. Made Lattice-Topped Brownies from Maida Heatter's American Desserts (kind of a project but really good: crunchy AND gooey) for my teenage daughter's Harry Potter marathon, and an improvised apricot crisp with sliced almonds for a dinner party. Served with David Lebovitz's crème fraîche ice cream. Oh-là-là. Weather here is definitely right for baking :-(.
                                        Mounds brownies look amazing. Must add to my list.

                                        1 Reply
                                        1. re: mbcraw4d
                                          buttertart Jul 13, 2011 08:49 AM

                                          I gotta look at the lattice-topped brownies, I love that book.

                                        2. buttertart Jul 13, 2011 09:26 AM


                                          Just saw this on FB - looky looky, I just might could have to make it really, really soon.

                                          8 Replies
                                          1. re: buttertart
                                            THewat Jul 13, 2011 10:30 AM

                                            oooo - I'm all over that. And your FB feed is more interesting than mine.

                                            1. re: THewat
                                              buttertart Jul 13, 2011 10:54 AM

                                              Just like good ol' food52.

                                            2. re: buttertart
                                              Caitlin McGrath Jul 13, 2011 01:14 PM

                                              Good reminder - I haven't made this crust, but saved the recipe when I first saw it on David Lebovitz's site ages ago. And there are definitely times when it would've come in handy! Next time I need a fully baked tart crust, it'll be this one.

                                              1. re: buttertart
                                                THewat Jul 15, 2011 05:30 PM

                                                Butter in the oven now. Lemon cream chilling (http://www.seriouseats.com/recipes/20...) Wish me luck.

                                                1. re: THewat
                                                  THewat Jul 15, 2011 06:18 PM

                                                  Took a lot longer to brown the butter than 15 minutes, and as I was crouching near the oven, peering in every minute or two, I did wonder why I was doing it that way. I had to use a 9" pan rather than a 8 1/2", so the final crust is very thin. It did bake in 15 minutes, as promised. It pulled back, so it's not super pretty - at least unfilled. Maybe a filled picture tomorrow - filling sometimes disguises many sins.

                                                  1. re: THewat
                                                    THewat Jul 16, 2011 02:43 PM

                                                    Crust held up fine. I found the lemon curd overwhelmingly rich, but I saw a number of people happily tucking into large slices, so there you go. I think overall it was a nice example of the genre. I love that you can make the crust & curd separately & put them together seconds before you serve.

                                                    1. re: THewat
                                                      biondanonima Jul 16, 2011 06:02 PM

                                                      I made this curd and piped it into little pre-made phyllo shells for a New Year's party - they were a HUGE hit, but I could see how a large slice of it might get overwhelming. I loved the flavor and texture, and I felt that the single bite size of the mini-shells was perfect. Do you think the crust could be made mini?

                                                      1. re: biondanonima
                                                        THewat Jul 31, 2011 05:43 PM

                                                        Sorry for the late reply, biondanonima. The crust is super forgiving - I don't see why it couldn't be made in any size.

                                              2. i
                                                icookstuff Jul 13, 2011 09:39 AM

                                                I plan to bake Madeleines Saturday morning. I received a Madeleine mold as a Father's Day gift back in mid-June, but I made a major error in my first baking attempt. The recipe called for -- among other things -- two cups of flour and one cup of sugar. I erroneously used one cup of flour and two cups of sugar. I know, really dumb mistake. Given my first effort, my second effort cannot fail to be a big improvement!

                                                1. NYchowcook Jul 13, 2011 11:40 AM

                                                  I just baked a lemon blueberry bundt cake -- from Rustic Fruit Desserts cookbook. It's fabulous, and the second time I've baked it in as many weeks -- since blueberry season is upon us in upstate NY The recipe calls for 2 sticks of butter so it's kinda rich, but I don't view that as a bad thing.
                                                  I am all over fruit desserts! I'm thinking rather than another pie, I'll do a almond bar type thing again. Though my lattice cherry pie was phenomenal (IMHO) from Rose Levy Beranbaum, though kinda runny.

                                                  1. buttertart Jul 14, 2011 09:18 AM

                                                    Pie bakers present and wannabe, do have a look at this EXCELLENT article on piecrust that a friend tipped me to:

                                                    4 Replies
                                                    1. re: buttertart
                                                      souschef Jul 14, 2011 09:36 AM

                                                      I chuckled when I saw this on your link:

                                                      "Get yourself a scale, then do yourself a favor and throw out your dry measuring cups. Honestly. Do it. You will not regret it. Weighing dry ingredients by volume is simply not accurate. Depending on how tightly packed it is, the weight of a cup of all-purpose flour can vary by as much as 50 percent. 50 percent!!!. No such problems with a scale. Five ounces of flour (the equivalent of one cup) is five ounces of flour, no matter how tightly it's packed."

                                                      1. re: souschef
                                                        buttertart Jul 14, 2011 10:57 AM

                                                        I thought of you IMMEDIATELY when I saw that. And then thought of all the baking books I have that are in volume measurements. And decided not to do myself a favor.

                                                        1. re: buttertart
                                                          Cynsa Jul 16, 2011 04:18 PM

                                                          conversion from volume measures to weight: http://www.onlineconversion.com/weigh...

                                                          1. re: Cynsa
                                                            buttertart Jul 17, 2011 04:26 PM

                                                            "Have I told you lately that I love you?" (old Dean Martin song).

                                                    2. m
                                                      Matahari22 Jul 14, 2011 11:46 AM

                                                      Don't know if you have ever had a La Bête Noire, but it is a chocolate lovers death by chocolate extravaganza. My friend is lucky that I love her dearly, and that I am actually willing to part with one of these beasts after I bake her. She will owe me.


                                                      My step mom has made me this for my birthday cake in years past because she new how much I loved it.

                                                      4 Replies
                                                      1. re: Matahari22
                                                        souschef Jul 14, 2011 12:00 PM

                                                        This is very much like the Chocolate Oblivion Truffle Torte from The Cake Bible, except that the recipe in TCB does not include sugar or water, just chocolate, butter, and eggs. I have made it many times, and it is wonderful, especially when you add raspberry puree to the batter.

                                                        1. re: souschef
                                                          buttertart Jul 14, 2011 12:06 PM

                                                          I believe this is a Lora Brody creation. Her books are fun but I haven't made very many things from them, including this. One of these days!

                                                          1. re: buttertart
                                                            Caitlin McGrath Jul 14, 2011 01:02 PM

                                                            The Epicurious la bete noir isn't Lora Brody's flourless chocolate cake of the same name; hers is here: http://books.google.com/books?id=OyNj...

                                                          2. re: souschef
                                                            Matahari22 Jul 14, 2011 03:28 PM

                                                            Raspberry purée?! That sounds divine. I did some candided orange peel on the side of the cake, because she is an orange freak. Thank you for the idea!

                                                        2. roxlet Jul 14, 2011 03:35 PM

                                                          My son wanted a "bread" today, meaning something like a banana bread, but not that. I decided to make The Best Recipe's version of carrot cake as a loaf. It wasn't such a good idea. When I have made the carrot cake previously, it was so light and beautifully airy. Cooking it in a loaf made it quite dense and completely changed the texture -- and not for the better. My son said he still thought it was good, but at that age, when they're hungry, they'll eat anything!

                                                          3 Replies
                                                          1. re: roxlet
                                                            buttertart Jul 15, 2011 06:11 AM

                                                            Just realized I have my mom's pumpkin bread recipe, want it? For a pumpkin thing with cinnamon in it, it's not bad at all.

                                                            1. re: buttertart
                                                              souschef Jul 15, 2011 07:32 AM

                                                              I thought you hated pumpkin and disliked cinnamon.

                                                              1. re: souschef
                                                                buttertart Jul 15, 2011 08:39 AM

                                                                That's what I mean - for me to enjoy it, it has to be pretty good.

                                                          2. maplesugar Jul 14, 2011 07:46 PM

                                                            Cinnamon rolls - some glazed some with cream cheese icing; and in a quest to use up the still abundant pile of rhubarb - a strawberry rhubarb tart.

                                                            1 Reply
                                                            1. re: maplesugar
                                                              buttertart Jul 15, 2011 06:11 AM

                                                              I have got to put some rhubarb plants in!!!

                                                            2. LaPomme Jul 15, 2011 09:10 AM

                                                              My CSA box was overflowing with summer produce this week, and after a few days munching on a piece of fruit here, and a piece of fruit there, I realized that I had to act before everything started to go bad. So, last night, I baked a peach upsidedown cake, a cinnamon-sugar plum cake, and a batch of zucchini carrot muffins. I'm freezing half of the muffins for future consumption (I hope; haven't tried it before).

                                                              1. Cynsa Jul 15, 2011 09:43 AM

                                                                start your ovens; mine is preheating now for canelé batter, resting after 12 hours instead of the required 48 hours to bake in the MS tea cake pan for tiny cakes... souschef's Amaretti, and the Dark Espresso Brownies from July, part one - for neighbor's open house at 4 pm today - then, I'm off to the movies to see Page One - afternoon matinee. DH wants to add to my To Do List for today: recycle aluminum cans and plastics... baking is my priority now.

                                                                3 Replies
                                                                1. re: Cynsa
                                                                  buttertart Jul 15, 2011 10:58 AM

                                                                  Good grief, Cynsa, you definitely make all the rest of us look like pikers.

                                                                  1. re: buttertart
                                                                    Cynsa Jul 15, 2011 09:20 PM

                                                                    good intentions make for a harried day... btw, souschef's Amaretti were the favored cookies by one and all.

                                                                    1. re: Cynsa
                                                                      buttertart Jul 17, 2011 04:26 PM

                                                                      I must try them.

                                                                2. BananaBirkLarsen Jul 15, 2011 10:50 PM

                                                                  I made one of the best pies I've ever made a few weeks ago. I used my favorite pie crust, which is actually an adapted sour cream galette crust recipe. The filling was a fairly simple combination of 1 lb halved, pitted cherries, 1 lb halved, pitted cherry plums, sugar and a touch of vanilla extract. I picked the plums from a tree down the street on (what I presume is) city land and their tartness paired perfectly with the sweet cherries.

                                                                  Today I made krumiri cornmeal cookies. They are supposed to be piped in horseshoe shapes, but since I don't have the proper equipment, I rolled them into oblong blobs and flattened them with a fork. When they were baked and cooled, I dipped each one half way in dark chocolate. They're delicious, not too sweet, one of my favourite cookie recipes.

                                                                  1 Reply
                                                                  1. re: BananaBirkLarsen
                                                                    THewat Jul 31, 2011 05:47 PM

                                                                    Banana, any chance you'd share the krumiri cornmeal recipe?

                                                                  2. Chocolatechipkt Jul 16, 2011 12:48 AM

                                                                    It was only in the mid-80s today (and in the 60s now!). You know I had to bake.

                                                                    Guests coming in to town, so I made triple almond scones (almond flour, pieces, extract) and also choc chip cookies using about 50% almond flour.

                                                                    Peach cobbler (or something along those lines) tomorrow.

                                                                    19 Replies
                                                                    1. re: Chocolatechipkt
                                                                      kattyeyes Jul 16, 2011 05:58 AM

                                                                      Wow, never thought to add almond flour to CCCs--what a delicious idea! I keep meaning to try almond extract in them. Anything almond gets my attention right quick! Got a link for those triple-tasty sounding scones?

                                                                      As I now know you're an almondy person, too--you might be interested in my friend Patty's Summertime Peach Upside-Down Almond Cake. I printed it out yesterday to add to my "gotta try it" file:

                                                                      1. re: kattyeyes
                                                                        Chocolatechipkt Jul 16, 2011 05:46 PM

                                                                        You must have known I picked up a ton of perfect peaches today. That recipe sounds great! I was going to make a cobbler ... but that might have to wait. :-)

                                                                        The scones are from Dorie's Baking: From My Home to Yours. Let me know if you need the recipe. She started with whole almonds and ground some from there, so I just approximated with the almond flour I had and some sliced almonds.

                                                                        1. re: Chocolatechipkt
                                                                          kattyeyes Jul 17, 2011 04:49 AM

                                                                          HEE HEE! :) I really need to get to a bookstore and look at this book and her French table one, too. I've done the same with almond flour (expensive to waste, after all!) sub for grinding myself. Would love to see the recipe when you have a moment, thank you!

                                                                          1. re: kattyeyes
                                                                            twilight goddess Jul 17, 2011 09:14 AM

                                                                            kattyeyes -- Dorie's baking book is excellent. I grabbed it from the library in the spring and tried a bunch of the recipes, and now it's on my wish list

                                                                            I've enjoyed every recipe I've tried, and so have friends--

                                                                            coffee break muffins (with coffee in the batter and also perfect to accompany a good cup of coffee) ,

                                                                            midnight crackles which are old.fashioned chocolate cookies with fabulously crinkly texture and crunch (also great for dunking in coffee/milk)

                                                                            1. re: twilight goddess
                                                                              kattyeyes Jul 18, 2011 06:13 AM

                                                                              BTW, twilight goddess, I specifically looked for the crackles you mentioned yesterday but remembered "chocolate crinkles" in my head, so missed it. She did seem to have some sort of chocolate ginger crinkle if my mind's not totally shot. ;) Still, I appreciate the extra tips on this big book of baking! It's HEAVY! :) I'm going to follow your path to the library first and see where it takes me. Thank you!

                                                                              Are the crackles the kind I remember with powdered sugar over the top, by chance?

                                                                              1. re: kattyeyes
                                                                                twilight goddess Jul 18, 2011 01:18 PM


                                                                                THIS IS FUN, reading about your acquisition of the Dorie recipes. This kind of collaborative curiosity is one of my favorite parts of chowhound -- really belonging to a community of home cooks :) So, on that note, guess what? A batch of midnight crackles is currently underway, so thank YOU for mentioning the book. I have the page copied in my recipe binder and I see that it appears on page 74. I reduced the cinnamon to 1/8 tsp, heaping, and I didn't add the cloves (did the same last time, too, as I wasn't thrilled about so much spice in the cookie).

                                                                                So the dough is chilling now... This time will be better b/c at my apartment we have one lonely oven rack, and the landlord refused to fork out the eighty-something dollars for a second rack. Staying at my mom's, I can actually bake two sheets at once. Wooohoooo! So funny how going without something brings on gratitude, a la my gratitude for multiple oven racks. :)

                                                                                1. re: twilight goddess
                                                                                  kattyeyes Jul 18, 2011 01:39 PM

                                                                                  This IS fun, I agree! :) Just called the library, they have set aside Baking for me...so midnight crackles can be mine, too. Good to know about the cloves and less cinnamon. I know exactly what you mean about how going without brings on gratitude--and I'm a little things kinda gal, anyway, so we are definitely on the same page. Happy double decker baking! This kat is off to the library. >>^..^<<

                                                                                  1. re: kattyeyes
                                                                                    twilight goddess Jul 18, 2011 02:00 PM

                                                                                    katty, I like that cat face!!! Hope the library scooping of the book was a success.

                                                                                    Here's my original review of the midnight crackles:


                                                                                    and the thread from COTM's exploration of Baking: From My Home to Yours --


                                                                            2. re: kattyeyes
                                                                              Chocolatechipkt Jul 17, 2011 01:18 PM

                                                                              It really is a good cookbook!

                                                                              I'm not at home but found the recipe online as part of Tuesdays with Dorie:
                                                                              (I hope that works for you)

                                                                              1. re: Chocolatechipkt
                                                                                kattyeyes Jul 17, 2011 04:54 PM

                                                                                My new friend Chocolatechipkt--thank you very kindly! :) I actually went to the bookstore this afternoon to check it out and want to explore further. At least I have one recipe for starters. NICE!

                                                                                buttertart, I agree--"Baking" is first on my list...saw French Table, too, and as much as I have loved what I've seen my friend make from that book, "Baking" is on top of my wish list.

                                                                                1. re: kattyeyes
                                                                                  buttertart Jul 19, 2011 10:05 AM

                                                                                  katty, return with me to the days of yore...
                                                                                  And as I always say, a foolish consistency is the hobgoblin of little minds (re brownies)...

                                                                                  1. re: buttertart
                                                                                    kattyeyes Jul 19, 2011 11:22 AM

                                                                                    Whoa, whoa--what?! Oh.my.starry-eyed.surprise!

                                                                                    1. re: kattyeyes
                                                                                      buttertart Jul 19, 2011 11:24 AM

                                                                                      Surprised myself!

                                                                              2. re: kattyeyes
                                                                                buttertart Jul 17, 2011 04:28 PM

                                                                                Get "Baking" and "Paris Sweets" before you get "French Table".

                                                                                1. re: buttertart
                                                                                  maplesugar Jul 18, 2011 10:21 PM

                                                                                  All this talk about Baking from My Home to Yours has me interested. I just requested it via our little regional library's inter library loans. I'll be joining in on the fun soon :)

                                                                                  ETA: Oh my gosh I just requested Bakewise too! I haven't been able to find it anywhere nearby but it's available from a library 40 min west of me. *happy dance*

                                                                                  1. re: maplesugar
                                                                                    Caitlin McGrath Jul 19, 2011 10:42 AM

                                                                                    You all know Baking from My Home to Yours was COTM in Dec. 2006, right? Lots more reports and reviews of the recipes around to whet your baking appetite.

                                                                                    Here's the master thread: http://chowhound.chow.com/topics/347476

                                                                                    1. re: Caitlin McGrath
                                                                                      maplesugar Jul 19, 2011 11:19 AM

                                                                                      I did know that (or at least had filed it away in the back of my mind...) thanks for the link :) I've been debating buying the book and wanted to audition it before trying to make room in my already crowded cookbook shelves. I couldn't find it in the City library and all but gave up but it turns out it was available through inter-loans.

                                                                                      1. re: maplesugar
                                                                                        rstuart Jul 20, 2011 08:06 AM

                                                                                        I'd have to say that it is honestly one of my favorite cookbooks; I've yet to bake a dud from it. I especially enjoy her suggestions for substitutions/"playing around". I also audition cookbooks by taking them out of the library... but I have the good fortune to have access to the Toronto Public Library System, one of the biggest in North America.

                                                                                        1. re: rstuart
                                                                                          buttertart Jul 20, 2011 08:09 AM

                                                                                          In one of the best cities in North America too, with one of the best universities, which I was privileged to attend.

                                                                        2. t
                                                                          tastycakes Jul 16, 2011 08:26 AM

                                                                          i "baked" a batch of michel richard's duck liver faux gras with parsley cucumber gelee. i also made chocolate almond croissants earlier in the week, going to make the smitten kitchen blueberry crumb bars today with a mix of berries, and planning to get peaches at the market tomorrow for a crisp. i made the creme fraiche ice cream from the perfect scoop with homemade creme fraiche and it was far too sour. does anyone have a recipe they like? or maybe it was my creme fraiche?

                                                                          1 Reply
                                                                          1. re: tastycakes
                                                                            L987 Jul 16, 2011 10:36 AM

                                                                            hmm, i haven't seen the recipe u used but if u didn't have like 1 cup of lemon juice in in it was probably ur creme fraiche that was too sour (or u had to little sugar). creme fraiche should have a milder flavor then sour cream.

                                                                          2. l
                                                                            L987 Jul 16, 2011 11:24 AM

                                                                            i tried to make a bread called hönökakor (a thick flat-bread, a bit on the sweeter side but still a sandwich bread) but well it didn't go so well. The flavor was great and the bread texture was good too but it did not look like it was suppose too. I made some really thin and some a bit thicker. The thin ones i forgot to pick with a fork so they puffed up and become pita bread instead and the thicker onces become like big sandwich buns.. I was gonna make a warm sandwich cake (thats what i call it anyway) with bacon, creme fraiche, cheese, onions, mushrooms and tomatoes but I couldn't so I made meatball sandwiches of the buns and the pita i served for dinner (had Indian so instead of naan bread)

                                                                            1. roxlet Jul 16, 2011 04:36 PM

                                                                              Today I made a berry fantasy cream pie based on the fruit fantasy (our name) cream pie we get from Briermere Farms on the North Fork of LI. First you blind bake a pie crust ( I used the new method that was featured on good eats). My rendition of the filling is to whip some cream adding sugar and a bit of vanilla. That is set aside while you whip some cream cheese, adding a bit more of additional sugar to get things loosened up. Then I added some of the cream back to the whipped cream cheese, briefly whipped that, and then added the rest of the cream for another brief whipping. The cream mixture is piled in the baked crust, and then fruit is put on the top. I had some strawberries from the farmer's market, and since one basket wasn't quite enough, I used some raspberries and blackberries that I also have on hand. What I like about this pie is that it is not too sweet, and it exists somewhere on the border between cheesecake and cream pie. It is really delicious.

                                                                              1. DiningDiva Jul 16, 2011 04:49 PM

                                                                                Had Concord grapes and Sorrento lemons in my CSA bag this week. Since I can't eat all the grapes before they spoil I made the Winemaker's Grape Cake from Epicurious - http://www.epicurious.com/recipes/foo... - which is really a Paula Wells recipe.

                                                                                It used all the grapes and one of the lemons + a stray orange I had hanging out in the fridge. It just came out of the oven and smells devine. Can hardly wait to try it later tonight.

                                                                                4 Replies
                                                                                1. re: DiningDiva
                                                                                  tastycakes Jul 17, 2011 07:27 AM

                                                                                  DD, if you have grapes again, i highly recommend this yeasted grape flatbread from wild yeast blog - it is phenomenal!!! i make it every year during the season, sometimes with blue cheese crumbled onto it.

                                                                                  1. re: tastycakes
                                                                                    DiningDiva Jul 17, 2011 07:41 AM

                                                                                    Oh, great suggestion! I even had some Point Reyes Blue that I need to use up. Maybe I'll have to buy some grapes and try this recipe too :-)

                                                                                    1. re: DiningDiva
                                                                                      tastycakes Jul 18, 2011 08:50 AM

                                                                                      i hope you try it and like it - it is far, far better than the similar recipe for grape focaccia in "the last course" by claudia fleming. i am cherishing the stone fruit and melon right now but boy did your post get me itching for fall! i imagine it would be excellent with figs as well, so i think i will try that next week since figs are here already.

                                                                                      oops - i just realized i didn't post the link above. here it is:


                                                                                      1. re: tastycakes
                                                                                        DiningDiva Jul 18, 2011 09:23 AM

                                                                                        Tastycakes, thanks for the link. That looks amazing. I think I'm going to have to buy some grapes just to make it!! I think your right, figs would be probably be just about as good, if not better

                                                                                2. Candy Jul 17, 2011 11:23 AM

                                                                                  I am on a pound cake binge.

                                                                                  1 Reply
                                                                                  1. re: Candy
                                                                                    buttertart Jul 17, 2011 04:29 PM

                                                                                    Where do you get the desiccated peels?

                                                                                  2. buttertart Jul 17, 2011 04:35 PM

                                                                                    Had every intention of making a cherry pie (and the piecrust is already in the fridge) but M has been a bit remiss in his pitting duty (he'd better get cracking, 8 qts in the house at the moment).
                                                                                    Was also going to make bread, which we need, but got involved in this rework of an old favorite recipe:
                                                                                    I've been making this cake (Maida Heatter's cranberry cake, from her "Great American Desserts", a very good book) for years as the recipe is written (using 1 bag of fresh cranberries, adding orange or lemon zest, and vanilla, no almond paste). Was casting about for something to use up some lovely NJ white peaches that were lurking in the fridge, having ripened at room temp, and in danger of getting smushed by some random leftover. Thought of the Maida Heatter cake and thought what the hey. Wanted to emphasize the almond so added 4 oz of almond paste. Could have eaten the whole bowl of batter, yum.

                                                                                    Oven at 350 deg F

                                                                                    5 peaches, peeled and cut in eighths, put in acidulated water to keep them from going brown

                                                                                    2 small baskets of raspberries

                                                                                    10 tb butter, softened, divided

                                                                                    1 c sugar, divided

                                                                                    1 1/4 c sifted a-p flour, re-sifted with 1 1/2 tsp baking powder and 1/2 tsp salt

                                                                                    1 egg

                                                                                    2/3 c milk

                                                                                    Used a 10" non-springform pan to avoid our delightful smoke alarms going off due to juice dripping, but you could use a 9" springform pan.

                                                                                    Spray bottom with PAM or use other greasing substance.

                                                                                    Line pan with a circle of parchment paper, and use 4 tb of the butter to grease the pan thoroughly.

                                                                                    Strew the bottom of the pan evenly with 1/2 c sugar.

                                                                                    Beat the remainder of the butter with the remainder of the sugar until light.

                                                                                    Add the almond paste and beat until incorporated and fluffy.

                                                                                    Stir in the flour in 3 additions, interspersed with the milk in 2 additions.

                                                                                    Drain the peaches and pat them dryish with paper towels.

                                                                                    Arrange half of them them on top of the sugar in the baking pan.

                                                                                    Strew one of the baskets of raspberries over the peaches.

                                                                                    Repeat with the remaining fruit.

                                                                                    Dollop the batter over the fruit and smooth it out to cover it all.

                                                                                    Bake for 55-60 mins. The top will be a dark golden brown and shrink from the sides of the pan when done.

                                                                                    Cool on a rack for 20 mins then invert it onto the rack.

                                                                                    It's lovely warm and just as good at room temp.

                                                                                    Refrigerate if keeping more than a day - warm to room temp or more before eating (or not, as you wish).

                                                                                    You could use any peaches or berries in this - and the cranberry cake is very nice at the holidays.

                                                                                    4 Replies
                                                                                    1. re: buttertart
                                                                                      Caitlin McGrath Jul 17, 2011 04:45 PM

                                                                                      Lovely, and those fruits go so well with almond. I can imagine how the cake must taste.

                                                                                      1. re: Caitlin McGrath
                                                                                        buttertart Jul 17, 2011 04:46 PM

                                                                                        It's very tender too, more so than without the almond paste.

                                                                                      2. re: buttertart
                                                                                        roxlet Jul 18, 2011 03:44 PM

                                                                                        I have peaches, I have raspberries, but what I lack is the will to bake in this bloody hot weather! I want to make this!

                                                                                        1. re: roxlet
                                                                                          buttertart Jul 19, 2011 08:49 AM

                                                                                          Screw your courage to the sticking place, madam. It's worth it.

                                                                                      3. Chocolatechipkt Jul 17, 2011 04:58 PM

                                                                                        Just took a lovely blackberry-peach crisp out of the oven.

                                                                                        Will have to try Kattyeyes' peach-almond cake soon.

                                                                                        9 Replies
                                                                                        1. re: Chocolatechipkt
                                                                                          twilight goddess Jul 18, 2011 01:21 PM

                                                                                          How did you make the crisp? What kind of topping? My favorite is blueberry rhubarb with a cozy pistachio crunch to set off the filling (epicurious recipe, below). The tartness is alluring, as I'm sure the flavors in blackberry + peach would be too. Oops, I wrote blackberry + beach at first --- That is also a winning combo!


                                                                                          1. re: twilight goddess
                                                                                            Chocolatechipkt Jul 18, 2011 02:13 PM

                                                                                            I would love to be at the beach right now, with or without blackberries.

                                                                                            For the crisp, I used the topping from either Dorie's Baking book or Baking with Julia (can't remember atm) for a strawberry-rhubarb crisp as a starting point. I used brown sugar, oats, sliced almonds, fresh and ground ginger, and butter (half the amount called for, as it seemed like plenty when I mixed it in). I mixed the fruit with some sugar (not too much), cinnamon, more ginger, and some cornstarch. Think that's it ... sorry, brain is fuzzy after a long day. :-)

                                                                                            1. re: Chocolatechipkt
                                                                                              kattyeyes Jul 18, 2011 06:09 PM

                                                                                              HA HA, yes, I would, too re your first sentence. :)

                                                                                              I'm pleased to share, that'd be p. 420 of Dorie's Baking From My Home... book as it is now next to me as I type! And to return the favor for those who don't have the book handy, it's the third recipe listed here. Gotta love the article's title: "It's Never Too Hot in the Kitchen for Dessert"--got THAT right! :)

                                                                                              I always, always make crisp the way my grandmother did (and mom still does), but have read with great interest of crisps with ginger. Almonds instead of walnuts is a nice switch, btw. Blackberry peach, you say? I will have to see what fruit catches my eye next time I roll by the farm stand.

                                                                                              1. re: Chocolatechipkt
                                                                                                kattyeyes Jul 22, 2011 08:40 AM

                                                                                                Inspired by your post, I made a peach almond crisp this morning. I couldn't break away from Nanny's recipe, so I just adjusted it a tad. :)

                                                                                                To the peaches, I added 1/2 teaspoon almond extract, just 'cause.
                                                                                                Based on Dorie's recipe, I decided to try half brown sugar/half granulated.
                                                                                                I added 1/3 cup of sliced almonds to the crisp part.
                                                                                                Oh, and I always use quick oats. That's QUICK, not INSTANT, just to be clear. :)

                                                                                                The peaches were ultra juicy, so my crisp runneth over the oven (DAMMIT!)...but it was such a treat this morning. Peach almond crisp--it's what's for breakfast!

                                                                                                1. re: kattyeyes
                                                                                                  buttertart Jul 22, 2011 08:45 AM

                                                                                                  Oh momma can I have some too please?

                                                                                                  1. re: buttertart
                                                                                                    kattyeyes Jul 22, 2011 09:05 AM

                                                                                                    :) Certainly! Can't eat the whole thing myself, after all. Would be nice with some good, old-fashioned Lady Borden vanilla that my grandparents used to bring home from the store. The one with Elsie the cow in the daisy...childhood in a bowl, right there!

                                                                                                    1. re: kattyeyes
                                                                                                      buttertart Jul 22, 2011 11:03 AM

                                                                                                      That was the cutest picture. Smiling thinking about it.

                                                                                                      1. re: kattyeyes
                                                                                                        Chocolatechipkt Jul 22, 2011 05:49 PM

                                                                                                        Yum, that sounds so good, even on such a crazy hot day.

                                                                                                2. re: twilight goddess
                                                                                                  Chocolatechipkt Jul 18, 2011 02:14 PM

                                                                                                  Btw, the blueberry-pistachio combo sounds delicious!

                                                                                              2. l
                                                                                                LJS Jul 17, 2011 06:11 PM

                                                                                                This was a special reunion/birthday weekend at our summer place so I baked everybody's faves : Knobby Apple Cake, Strawberry rhubarb Pie, 4 kinds of Ice cream- Triple Chocolate, Key Lime, Ginger Strawberry and Vanilla...so much food! So much fun!

                                                                                                1. NYchowcook Jul 17, 2011 06:27 PM

                                                                                                  I picked 8 pounds of sour cherries and baked a cherry pie and cherry almond bars. Two pounds of blueberries and baked a blueberry pie

                                                                                                  16 Replies
                                                                                                  1. re: NYchowcook
                                                                                                    buttertart Jul 18, 2011 05:40 AM

                                                                                                    Could we have the recipe for the cherry almond bars, possibly?

                                                                                                    1. re: buttertart
                                                                                                      Caitlin McGrath Jul 18, 2011 12:02 PM

                                                                                                      I think I recall NYChowcook mentioning somewhere making the cherry almond bars from Rustic Fruit Desserts. I might have that wrong because the recipe calls for sweet cherries, but I had noted it as one to try in the book because it looks fabulous. I'm posting this because, though I haven't baked much yet from that book, just from looking through it and seeing all the tremendously appealing recipes (so many of which I want to make), I think you would be totally into it, buttertart.

                                                                                                      Here's a thread about it from last year that I saved: http://chowhound.chow.com/topics/687951

                                                                                                      I'm envious of all you guys' sour cherries! The last couple of years, I've been able to buy some from the Northwest, here in the Bay Area, but I've yet to see any in the market this year.

                                                                                                      1. re: Caitlin McGrath
                                                                                                        buttertart Jul 18, 2011 12:14 PM

                                                                                                        The season here is much shorter than usual, we sometimes have them from the last week of June to the end of July (one year to the third week in August).

                                                                                                        1. re: buttertart
                                                                                                          souschef Jul 18, 2011 12:21 PM

                                                                                                          I thought sour cherries came only in jars :)

                                                                                                          1. re: souschef
                                                                                                            twilight goddess Jul 18, 2011 01:23 PM

                                                                                                            One winter (November to January) I lived in Valparaiso, Chile, in a sweet little cottage with my very own sour cherry tree in the backyard! ☀ Imagine my delight.

                                                                                                            1. re: twilight goddess
                                                                                                              buttertart Jul 18, 2011 01:25 PM

                                                                                                              My husband grew up with one, which is why he's so nutty about them. If there's a sour cherry within 20 miles of us it's in danger of getting seized by him.

                                                                                                              1. re: buttertart
                                                                                                                twilight goddess Jul 18, 2011 01:32 PM

                                                                                                                buttertart, I laughed right out loud there. I'll admit it -- I think I would like to join your husband in sour cherry tree heists.

                                                                                                                1. re: buttertart
                                                                                                                  souschef Aug 1, 2011 03:58 AM

                                                                                                                  I just saw a recipe for sour cherry soup in "La Varenne Pratique", and it made me think of all you sour cherry lovers, er, I mean lovers of sour cherries:)

                                                                                                                  Would you like me to post the recipe here, where you will all see it, even though it would be in the wrong thread (no baking involved)? Note: I have not made it.

                                                                                                                  1. re: souschef
                                                                                                                    buttertart Aug 1, 2011 05:46 AM

                                                                                                                    Here or on one of the sour cherry threads, perhaps? With a wee link?

                                                                                                                    I have mortifying memories of making a fool of myself due to excessive Martini consumption at the long-ago Budapest Café in Boston over a bowl of that very soup...ah, youth...

                                                                                                            2. re: buttertart
                                                                                                              Caitlin McGrath Jul 18, 2011 12:27 PM

                                                                                                              Yes, I used to look forward to buying them at the Union Square greenmarket in the summer. We don't have the climate for them out here, so places that grow them have them for a couple of weeks at most, and not enough to bring them to markets. Our cherry season in general wasn't good this year, due to the cold and rainy late spring. It's not shaping up great for tomatoes this year, either, I fear.

                                                                                                              1. re: Caitlin McGrath
                                                                                                                buttertart Jul 18, 2011 12:32 PM

                                                                                                                I never ever saw them in Berkeley. We used to get them for a short season in southwestern Ontario, so you might be surprised pleasantly sometime in a market in early-mid July, souschef (I remember my mom's litany of fruit seasons in Canada, strawberries June, cherries and raspberries July, peaches August).

                                                                                                                Too bad about your growing season, Caitlin - everything here seems to be quite early because of the heat, and the sweet cherry season wasn't very good because we had really bad rainstorms around when the fruit was setting.

                                                                                                                1. re: buttertart
                                                                                                                  rstuart Jul 20, 2011 08:14 AM

                                                                                                                  Maybe in Southwest Ontario... I grew up in Manitoba, which, alas, had a much shorter growing seasons which came later. I remember strawberries being the end of June beginning of July... never earlier.
                                                                                                                  And of course, no local peaches.. climate was too harsh.

                                                                                                                  1. re: rstuart
                                                                                                                    buttertart Jul 20, 2011 08:17 AM

                                                                                                                    Mid to late June for SW Ontario strawberries too. Manitoba is a whole nother critter! And with the peaches, clingstones first, then freestones - also part of the litany.

                                                                                                                    1. re: buttertart
                                                                                                                      rstuart Jul 21, 2011 07:27 AM

                                                                                                                      Alas, it is! Can't say I miss living there climate wise.
                                                                                                                      My father lived in a house with grapesgrowing on it in Winnipeg, and he decided to try to make wine with it. It quickly became clear why Manitoba is not a wine region!
                                                                                                                      Saw the first clingstone peaches yesterday at the farmer's market in downtown Toronto. Probably not the best, but I was able to make a peach and cherry upside cake for my book club... excellent recipe from FoodBlogga...

                                                                                                          2. re: buttertart
                                                                                                            NYchowcook Jul 20, 2011 05:00 AM

                                                                                                            Here's a close approximation of the cherry almond bars recipe from Rustic Fruit Desserts.

                                                                                                            Instead of WW use AP flour; instead of almond extract, use vanilla.

                                                                                                            Hmmm, I thought the recipe calls for sour cherries, but perhaps that's 'cause I'm seeing the world through sour cherry lenses in July??

                                                                                                            1. re: NYchowcook
                                                                                                              buttertart Jul 20, 2011 06:53 AM

                                                                                                              Thanks! Don't forget the matching sour cherry earrings.

                                                                                                        2. g
                                                                                                          gembellina Jul 18, 2011 05:29 AM

                                                                                                          I'm so jealous of everyone's cherries and peaches! Here in the UK cherries are incredibly expensive, and it's nearly impossible to find good peaches. For special occasions only and in small quantities!

                                                                                                          What I did make though was choc cupcakes from Hummingbird. I've made them before and they were perfect. This time they spilled over the top of the cases and were really dry and crumbly at the bottom. I even followed the notes I made last time! What's the most likely cause - overcooked? Accidental baking powder overdose? Thunderstorm coming in?!

                                                                                                          3 Replies
                                                                                                          1. re: gembellina
                                                                                                            buttertart Jul 18, 2011 05:42 AM

                                                                                                            The time something similar happened to me I had used baking soda instead of baking powder. Possibly too much bp in yours + overbaking? Too bad. Crumble them up and make a trifle.

                                                                                                            1. re: buttertart
                                                                                                              gembellina Jul 18, 2011 05:52 AM

                                                                                                              Plenty of buttercream and they were fine! I'll have to make another batch, in the interests of science.

                                                                                                              1. re: gembellina
                                                                                                                buttertart Jul 18, 2011 05:56 AM

                                                                                                                That's the spirit! Keep calm and carry on.

                                                                                                          2. s
                                                                                                            Snorkelvik Jul 18, 2011 06:20 AM

                                                                                                            I really want to try this soon - Peach Carrot Bread from Southern Living:


                                                                                                            1 Reply
                                                                                                            1. re: Snorkelvik
                                                                                                              buttertart Jul 18, 2011 07:12 AM

                                                                                                              That does sound good! Tea-bread-seeking roxlet, take a gander at this one. Southern Living recipes always work.

                                                                                                            2. jmcarthur8 Jul 18, 2011 12:48 PM

                                                                                                              Last night I made a simple sweet cherry and rhubarb crisp with a little almond extract in the fruit. The only sugar I added was in the crumble topping and it made a great breakfast this morning.

                                                                                                              1. j
                                                                                                                jwg Jul 18, 2011 01:32 PM

                                                                                                                Banana chocolate chip muffins. But instead of baking most evenings, we are getting out the ice cream make and making mint chocolate chip icecream.

                                                                                                                1. Pixie Muse Jul 18, 2011 06:47 PM

                                                                                                                  I've decided to change my Tiramisu recipe and go with a Limoncella Liqueur, and substituted dark chocolate for shaved white chocolate as the topping for the cake. So delectable !

                                                                                                                  1. s
                                                                                                                    shaebones Jul 18, 2011 11:19 PM

                                                                                                                    Boston Globe's blueberry streusal cake in the oven. 4th time I've made it over the past few weeks. It's gone in minutes

                                                                                                                    1 Reply
                                                                                                                    1. re: shaebones
                                                                                                                      rstuart Jul 20, 2011 08:15 AM

                                                                                                                      I read about that recipe on a good blog somewhere... so it's good?

                                                                                                                    2. kathleen221 Jul 19, 2011 01:07 PM

                                                                                                                      Just made lovely almond bars (moist almond-flavored cake topped with sliced almonds) and almond-cherry mini tarts. I love the smell of almond extract, and cherries make me happy. =)

                                                                                                                      34 Replies
                                                                                                                      1. re: kathleen221
                                                                                                                        buttertart Jul 19, 2011 01:25 PM

                                                                                                                        Could you share he almond bar recipe, by any chance?

                                                                                                                        1. re: buttertart
                                                                                                                          kathleen221 Jul 19, 2011 01:57 PM

                                                                                                                          Sure thing! Here's the link:


                                                                                                                          Quick and easy to make, moist, and doesn't require expensive almond paste. I had to get them out of the house because I was eating too many.

                                                                                                                          1. re: kathleen221
                                                                                                                            kattyeyes Jul 19, 2011 02:15 PM

                                                                                                                            I wondered if they were THOSE almond bars from Kris--yaaay! I'm a big fan, too. I made them so many times in a row I knew the recipe by heart at one point. :)

                                                                                                                            1. re: kattyeyes
                                                                                                                              shaebones Jul 19, 2011 11:24 PM

                                                                                                                              Ditto. LOVE this recipe, make them frequently b/c they disappear so fast. :)

                                                                                                                              1. re: shaebones
                                                                                                                                kathleen221 Jul 20, 2011 05:39 AM

                                                                                                                                Glad to know others enjoy it, too. I have no idea how I stumbled across the recipe, but it had been sitting in my "to try" pile for a long time.

                                                                                                                                1. re: shaebones
                                                                                                                                  souschef Jul 20, 2011 05:44 AM

                                                                                                                                  Have you ever tried making them with butter instead of oil? I have a mental block against oil in desserts, especially since I love butter.

                                                                                                                                  1. re: souschef
                                                                                                                                    shaebones Jul 20, 2011 06:48 AM

                                                                                                                                    No. And dont be afraid to use oil in this recipe. They are perfect. I use canola.

                                                                                                                                    1. re: shaebones
                                                                                                                                      kattyeyes Jul 20, 2011 04:31 PM

                                                                                                                                      Agree with you 100 percent, shaebones: they ARE perfect just as written! Oh, and I use vegetable oil.

                                                                                                                                    2. re: souschef
                                                                                                                                      buttertart Jul 20, 2011 06:50 AM

                                                                                                                                      Aha, these. I made them with browned butter and walnuts added (no almond extract). They are v good. If you don't want to brown the butter, use clarified, that's what I do when substituting.
                                                                                                                                      Stll have no idea why oil in quantity in recipes is so much more daunting than butter, ditto, to me. Maybe it's all those zucchini breads from the 70's with about a quart of it in them.

                                                                                                                                      1. re: buttertart
                                                                                                                                        souschef Jul 20, 2011 07:09 AM

                                                                                                                                        It's still hellishly hot here, but I may well make them soon. Thanks for the browned butter tip; that's what I'll use. I don't have canola oil; I only have safflower and olive oil, and I have lots of butter in the fridge.

                                                                                                                                        1. re: souschef
                                                                                                                                          buttertart Jul 20, 2011 07:52 AM

                                                                                                                                          I don't like canola oil v much (are they revoking my citizenship for that remark, I wonder?).

                                                                                                                                          1. re: buttertart
                                                                                                                                            souschef Jul 20, 2011 08:08 AM

                                                                                                                                            Either your citizenship will be revoked or you'll be sentenced to using margarine for the rest of your life.

                                                                                                                                        2. re: buttertart
                                                                                                                                          twilight goddess Jul 20, 2011 08:58 AM

                                                                                                                                          So you made these with 1/2 cup browned butter, buttertart?

                                                                                                                                          1. re: twilight goddess
                                                                                                                                            souschef Jul 20, 2011 09:10 AM

                                                                                                                                            If so, Buttertart, how much butter did you start with ? 8 oz?

                                                                                                                                            1. re: twilight goddess
                                                                                                                                              buttertart Jul 20, 2011 09:17 AM

                                                                                                                                              Yes ma'am. And added about 1/2 c chopped walnuts.

                                                                                                                                              1. re: buttertart
                                                                                                                                                kathleen221 Jul 20, 2011 03:02 PM

                                                                                                                                                Part of the appeal of the recipe to me is that they're so quick to put together, and the oil would probably keep them moist longer than butter. Browned butter does sound tasty, though...

                                                                                                                                                1. re: kathleen221
                                                                                                                                                  kattyeyes Jul 20, 2011 04:27 PM

                                                                                                                                                  I riffed on Kristin's recipe back in March when I was on a bit of a browned butter bender. I substituted a stick + 2 tablespoons of butter. Gotta say, nothing beats the original in my book. They ARE so quick to put together and they're definitely more moist with the oil than the butter. I WILL say it's fun to drizzle melted chocolate on top, but these treats stand on their own just the way they are. I prefer the classic recipe, having tried both ways. :)

                                                                                                                                                  1. re: kattyeyes
                                                                                                                                                    buttertart Jul 21, 2011 06:29 AM

                                                                                                                                                    I'll give them a go with oil one of these days.

                                                                                                                                                    1. re: buttertart
                                                                                                                                                      souschef Jul 21, 2011 07:21 AM

                                                                                                                                                      Buttertart, I don't think that even YOU would bake here today: 95 degrees, but with the humidex it feels like 117!

                                                                                                                                                      I'm having company to dinner tomorrow, and need to make a no-bake dessert.

                                                                                                                                                      1. re: buttertart
                                                                                                                                                        kattyeyes Jul 21, 2011 08:19 AM

                                                                                                                                                        And almond extract! :P My goodness. :) It broke my little, Italian, almond-lovin' heart to even READ that you skipped that key ingredient, HA HA HA.

                                                                                                                                                        1. re: kattyeyes
                                                                                                                                                          buttertart Jul 21, 2011 08:49 AM

                                                                                                                                                          They were for Mr. Walnut, aka you-know-who...if they were for me, I'd have been in there hammer and tongs with the almond, my absolutely favorite flavor! I know, I'll make hem for his family, they're almond fanciers.

                                                                                                                                                          1. re: buttertart
                                                                                                                                                            kattyeyes Jul 21, 2011 09:36 AM

                                                                                                                                                            They must have adopted him (KIDDING!). ;)

                                                                                                                                                            1. re: kattyeyes
                                                                                                                                                              buttertart Jul 21, 2011 10:25 AM

                                                                                                                                                              He tried to get them to stop after him (when you've got the best, why try the rest) but oh no, there are 5 more!

                                                                                                                                      2. re: kathleen221
                                                                                                                                        souschef Jul 22, 2011 11:19 AM

                                                                                                                                        Do you really have to use two whole teaspooms of almond extract? I'm used to using 1/8 or 1/4 tsp in most recipes.

                                                                                                                                        1. re: souschef
                                                                                                                                          souschef Jul 22, 2011 08:23 PM

                                                                                                                                          I made them today, using 1/2 cup of melted butter; I did not bother to either clarify or brown it. I was really pleased with the cakey texture, and they were nice and moist and tasty.

                                                                                                                                          I did use 2 tsp of almond extract, but felt that they were not almondy enough for me, and I did find them a touch too sweet.

                                                                                                                                          My dinner guest liked them as is, but thought that maybe a sauce (he suggested apricot) might make them even better. The texture reminded me of petits fours, so maybe less sugar the next time, but glaze them with poured fondant?

                                                                                                                                          I was thinking that the next time I make them I should work some almond paste into the batter, but then I wonder what that would do to the cakey texture I enjoyed.

                                                                                                                                          1. re: souschef
                                                                                                                                            kathleen221 Jul 22, 2011 09:04 PM

                                                                                                                                            Oh, I love the idea of making petit fours out of them! And I like pairing apricot with almond, so I might try that next time. I've never made petit fours before, but maybe split the bars in half, fill with apricot jam, cover with poured fondant, and top with a slice of toasted almond?

                                                                                                                                            Souschef, are you seeing those kinds of measurements in recipes that have a predominantly almond flavor? 1/8t just seems really low. I used the full 2t of almond extract, and wouldn't have minded a little more. In my experience, such small measurements are usually seen with oils and concentrated flavors.

                                                                                                                                            1. re: kathleen221
                                                                                                                                              souschef Jul 23, 2011 03:56 AM

                                                                                                                                              Your suggested petit fours sound great. How about a thin layer of marzipan before you pour on the fondant ? You could colour the fondant for a fancier cake. If you do make petit fours, I demand pictures :)

                                                                                                                                              I'm used to seeing "a few drops of almond essence" in recipes. But in those cases there are usually ground almonds in the mix. This one has no almonds apart from the topping, so I think that's why there is a full 2 tsp, but I agree that I wouldn't have minded some more.

                                                                                                                                              1. re: souschef
                                                                                                                                                buttertart Jul 23, 2011 04:30 PM

                                                                                                                                                I was looking at the Baggett cookie book last night (vicarious baking while the oven is on the fritz) and saw similarly small amounts of essences in her recipes. I had always been cautioned to use very little almond, interesting these weren't almondy enough with 2 tsp.

                                                                                                                                                1. re: buttertart
                                                                                                                                                  kathleen221 Jul 23, 2011 09:14 PM

                                                                                                                                                  I'm thinking almond essence must be something different, more concentrated than almond extract?

                                                                                                                                                  1. re: kathleen221
                                                                                                                                                    Chocolatechipkt Jul 24, 2011 06:23 AM

                                                                                                                                                    Yes, it's not the same as an extract. I use all sorts of essences but tend to use them in drops versus teaspoons etc.

                                                                                                                                                    1. re: kathleen221
                                                                                                                                                      buttertart Jul 24, 2011 08:54 AM

                                                                                                                                                      I use the words interchangeably, essence as I understand it is the UK term (often used in Canada, where I hail from). I haven't seen specially-made hyperflavored essences here in the States - Chocolatechipkt, where do you get them?

                                                                                                                                                      1. re: buttertart
                                                                                                                                                        Chocolatechipkt Jul 24, 2011 05:08 PM

                                                                                                                                                        La Cuinine in Alexandria, VA -- I love this place!

                                                                                                                                                        The essences aren't cheap, but a small bottle lasts a while, too. I like using the coffee ones in ice cream, for ex.


                                                                                                                                                2. re: kathleen221
                                                                                                                                                  souschef Jul 23, 2011 08:40 AM

                                                                                                                                                  Alternately, don't split the bars in half; just put a thin layer of apricot jam on top, then top with marzipan, and cover with fondant.

                                                                                                                                                  1. re: souschef
                                                                                                                                                    kathleen221 Jul 23, 2011 09:39 AM

                                                                                                                                                    Oh man, I wish I read that earlier this morning. I've never made petit fours before, but I decided to give it a go. I used raspberry jam for the filling and made fondant using the recipe from Joy of Cooking. I'd never done that before, either, but it turned out well. I colored it pink and flavored it with almond extract.

                                                                                                                                                    Unfortunately, when it came time to pour the fondant, I left it a little too thick, and it didn't cover as nicely as I wanted. So my petit fours are crazy ugly. But it was a fun adventure, and I'm sure they'll turn out better next time. Maybe I'll try my hand at marzipan as well. I also won't split the bars, and will just use the jam as a topping.

                                                                                                                                      3. nomadchowwoman Jul 19, 2011 01:20 PM

                                                                                                                                        Hot as hades here, but, ironically, most of the cooking I've done lately has been baking, a lot of baking: two editions of "Blueberry Boy Bait" (from Smitten Kitchen), both as bereavement gifts; a lemon-blueberry layer cake w/lemon cream cheese frosting (recipe from epicurious) for a birthday (it was fabulous); for my turn as book club host, a batch of cranberry-hazelnut crackers (copycat Raincoast Crisps recipe) to serve with cheese, a tomato tart, salted chocolate chip-pistachio cookies, and cardamom-pistachio shortbreads (from Ottolenghi).

                                                                                                                                        Because my sister was visiting for a few weeks, I indulged her many requests: a big batch of granola, peach cobbler, blueberry turnovers, peach turnovers, bread pudding, ciabatta, buttermilk lemon pie. (She loves sweets, doesn't cook--but reciprocated by taking us out to several dinners. Worked out well for everyone

                                                                                                                                        5 Replies
                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                          buttertart Jul 19, 2011 01:27 PM

                                                                                                                                          Man oh man, you muct be the most popular book club hostess, there, nmcw! You have been busy! It's nice to see you here again.

                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                            twilight goddess Jul 20, 2011 09:02 AM

                                                                                                                                            nomad --

                                                                                                                                            I made the blueberry boy bait Saturday night. Scrumptious! Excellent, excellent, so delicious at a party that night, and I am going to try again maybe with some peaches too. I found a version online with a "jam" layer (using canned peaches --- nonononono LOL). That's interesting, but I think I'll add the peaches to the cake as is, without the extra layer. I do want to make the cake a little more lemony... and that blueberry lemon cake is on my to-try list. Glad to hear another glowing review.

                                                                                                                                            Here's the version of peach blueberry boy bait with the jam layer:


                                                                                                                                            1. re: twilight goddess
                                                                                                                                              nomadchowwoman Jul 20, 2011 07:46 PM

                                                                                                                                              I agree that more lemon would improve the cake even though it is wonderful as is. (I used buttermilk instead of regular milk, and it works very well.)
                                                                                                                                              And peaches and blueberries always go well together, in my book.

                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                buttertart Jul 21, 2011 06:30 AM

                                                                                                                                                Best way of upping lemon w/o messing with the leavening/acid issue is to use a whole lot more grated zest. Works in lemon meringue pie too, where the issue with acid is thickening.

                                                                                                                                                1. re: buttertart
                                                                                                                                                  twilight goddess Jul 21, 2011 07:53 AM

                                                                                                                                                  Yes, the cake is wonderful, and yes I would like it lemony :) I used buttermilk rather than regular milk, too. Actually, I hesitated to add lemon juice b/c of that very issue, buttertart, and added some zest but couldn't really detect the flavor.... I want to try for even more lemony zing. Hmmm.

                                                                                                                                          2. jeniyo Jul 19, 2011 02:36 PM

                                                                                                                                            i'm getting ready for the weekend because i am helping a friend of mine host a baby shower. I am dreading the baking, my house doesn't have air conditioning, I don't look forward to it.

                                                                                                                                            Kale Chips
                                                                                                                                            Parmesan cheese cups
                                                                                                                                            toasting brioche cubes and crostini
                                                                                                                                            Mini slider buns...

                                                                                                                                            I'm debating if i should do all the baking in one blow... yikes

                                                                                                                                            3 Replies
                                                                                                                                            1. re: jeniyo
                                                                                                                                              buttertart Jul 20, 2011 06:52 AM

                                                                                                                                              I'd say get it over with, in the coolest part of your day. My mom used to hold her wrists under cold water to cool off on hot days (it works for a bit). I've found that a wrung-out wet hand towel slung around your neck helps too (if it's good for sightseeing in China in August, should work in a US kitchen).

                                                                                                                                              1. re: buttertart
                                                                                                                                                biondanonima Jul 21, 2011 10:11 AM

                                                                                                                                                Holding an ice cube to your wrists and/or your neck (right under your ear, where you'd take your pulse) works WONDERS for cooling off. I would never have survived 5 years as a lifeguard without such tricks!

                                                                                                                                                1. re: biondanonima
                                                                                                                                                  buttertart Jul 21, 2011 10:24 AM

                                                                                                                                                  That's a great one, thanks!

                                                                                                                                            2. kathleen221 Jul 20, 2011 03:03 PM

                                                                                                                                              I had half a can of almond paste waiting to be used, and a bag of pine nuts in the freezer, so I made pignoli cookies! Except I didn't follow the directions. But they still turned out tasty, so I'm happy. I need to take up long distance running or something so I can keep baking and eating.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: kathleen221
                                                                                                                                                Matahari22 Jul 25, 2011 11:06 PM

                                                                                                                                                Pignoli nut cookies are my absolute all-time, hands down fav. Yum.

                                                                                                                                                1. re: Matahari22
                                                                                                                                                  kathleen221 Jul 26, 2011 11:59 AM

                                                                                                                                                  I think I should have sent some to you instead of eating them all myself. ;-)

                                                                                                                                              2. BananaBirkLarsen Jul 20, 2011 05:07 PM

                                                                                                                                                I have a ricotta lime cake currently in the oven. I've never made this recipe before, but it looks pretty good so far. I'm going to serve it topped with peaches.

                                                                                                                                                1. t
                                                                                                                                                  twilight goddess Jul 21, 2011 07:33 PM

                                                                                                                                                  Midnight crackles -- (Dorie Greenspan, Baking: From My Home to Yours)

                                                                                                                                                  deep dark chocolatey (melted bittersweet chocolate AND unsweetened cocoa), with a hint of cinnamon and an endearing old-fashioned texture, these cookies are delightful. Perfect to accompany coffee or tea! Not overly sweet, really an adult cookie although I noticed a 5.yr.old chomping away happily when I brought them to a party the other night.

                                                                                                                                                  And -- guess what I discovered this time? Midnight crackles actually taste better the second day, BEST the third day after baking. I don't recall this happening with other cookies in my repertoire... I remember that being the case with Nigella's dense chocolate loaf cake. My mom agreed and had noted the same flavor deepening. Better the 2nd day, best the 3rd day.

                                                                                                                                                  Recipe calls for cloves too, which I don't include, and I reduce the cinnamon to 1/8 tsp, heaping. This is my second time making these (1st one in the spring) and I will make again and again. I may add some orange zest next time!

                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: twilight goddess
                                                                                                                                                    buttertart Jul 22, 2011 07:06 AM

                                                                                                                                                    Clove in chocolate, no siree. One of the things I'm not crazy about with her recipes is the amount of cinnamon and other spices she uses.

                                                                                                                                                    1. re: twilight goddess
                                                                                                                                                      kathleen221 Jul 22, 2011 09:07 PM

                                                                                                                                                      Are midnight crackles like chocolate crinkles?

                                                                                                                                                      I love baked goods that keep well. Italian seven layer bars (my most favorite-est cookie ever) keep really well, too, and taste best a couple of days after baking.

                                                                                                                                                      1. re: kathleen221
                                                                                                                                                        twilight goddess Jul 23, 2011 07:09 PM

                                                                                                                                                        Kathleen -- I know seven layer bars, but I don't know *Italian* seven layer bars. Could you elaborate?

                                                                                                                                                        I don't know chocolate crinkles. These are dense little chocolate cookies, with (yes) a crackly crinkly texture. The tops are literally cracked slightly. They look (and taste!) cute.

                                                                                                                                                        1. re: twilight goddess
                                                                                                                                                          kathleen221 Jul 23, 2011 09:16 PM

                                                                                                                                                          I don't know if they have a different name, but we always called them seven layer cookies. The Italian bakeries in NJ (where I grew up) sell them. It's a very small cookie, comprised of three layers of almond-flavored cake (colored red, white, and green), separated by layers of jam (apricot and raspberry), and then the top and bottom covered in chocolate. Best cookies ever.

                                                                                                                                                    2. f
                                                                                                                                                      foodiefan6 Jul 21, 2011 09:41 PM

                                                                                                                                                      Made a freeform tart-peaches and blueberries. Cooks Illustrated recipe. Super yum!

                                                                                                                                                      1. buttertart Jul 22, 2011 07:10 AM

                                                                                                                                                        Made that cherry pie I was going to make last weekend (but the cherries didn't get pitted until Wednesday). Vodka dough, Nick M's partially precooked filling. Looks ok, haven't had any yet. Oven issues (and the freaking unbelievable heat) will keep me idle this weekend, I fear (had the oven on at 550 for at least 90 mins and it only got to 350, barely - hello Mr. PSE&G man soon, I hope).

                                                                                                                                                        7 Replies
                                                                                                                                                        1. re: buttertart
                                                                                                                                                          buttertart Jul 23, 2011 04:34 PM

                                                                                                                                                          This pie is fantastic. I have finally broken the pie barrier. Thank you CI and Nick M. Thank you nice local farmer's market man for getting the cherries specially for us. They are Balatons, I think, darker than Montmorencys and the very essence of cherryness.

                                                                                                                                                          1. re: buttertart
                                                                                                                                                            roxlet Jul 23, 2011 04:38 PM

                                                                                                                                                            Well. congratulations. All I can do is THINK about cooking. To move is to sweat, and I've had enough of that just doing whatever for dinner. Monday will be cooler, and I will bake. I swear it -- I will bake!!

                                                                                                                                                            1. re: roxlet
                                                                                                                                                              buttertart Jul 23, 2011 04:50 PM

                                                                                                                                                              It's so nice to have central air (for the first time in our married life). We are flat-out spoiled.
                                                                                                                                                              And P.S. thank you, roxlet, for pointing out the Malgieri method.

                                                                                                                                                              1. re: buttertart
                                                                                                                                                                nomadchowwoman Jul 24, 2011 06:55 AM

                                                                                                                                                                Can you or roxlet point me to the Malgieri method (is it partially pre-cooked or some particular technigue/recipe)? Headed to the midwest soon and am determined to make a cherry pie.

                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                  buttertart Jul 24, 2011 09:00 AM

                                                                                                                                                                  You take a cup of the fruit and heat it, smashing it up, with all of the sugar for the pie, over low heat, until it boils and exudes juice (with cherries, you really need to bash them up in the pan or cut them up to get them where you want them). You dissolve 4 tb cornstarch in 2 tb water and beat in a cup or so of the syrup produced by the fruit, then stir that back into the fruit in the saucepan and heat until it boils and clears. Bang the mixture into the rest of your fruit (I like 5c for a 9" pie), and then put it into your pie shell.
                                                                                                                                                                  It's getting a bit late in the season for pie cherries. If there are Hy-Vee stores near where you're going, they carry very nice frozen sour cherries - I expect other stores may too, but I only know Hy-Vee for sure sure (husband's family lives near Davenport, IA).

                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                    nomadchowwoman Jul 26, 2011 03:00 PM

                                                                                                                                                                    TY, BT; yes, I know I'll probably have to rely on frozen. We are always a little late for fresh, but we are going to be near Traverse City, MI, and every few years, we're able to snag some fresh sour cherries even at this point. I appreciate the tips and hope I can make a good cherry pie for once.

                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                      buttertart Jul 26, 2011 04:02 PM

                                                                                                                                                                      Hope it works out for you!

                                                                                                                                                        2. v
                                                                                                                                                          vafarmwife Jul 23, 2011 08:46 AM

                                                                                                                                                          Lemon streusel cake with lemon glaze

                                                                                                                                                          1 Reply
                                                                                                                                                          1. re: vafarmwife
                                                                                                                                                            buttertart Jul 23, 2011 04:31 PM

                                                                                                                                                            That sounds great, recipe perhaps?

                                                                                                                                                          2. t
                                                                                                                                                            twilight goddess Jul 23, 2011 07:13 PM

                                                                                                                                                            So I made a layer bar by accident tonight. As I was putting together a batch of my brown butter blondies, I decided, Hey, I am going to chop up the chips, because I was using Ghirardelli 60% Cacao Bittersweet chocolate chips -- and they're big. About twice the size of a regular chip. Occasionally, I will also cut up a bittersweet bar for the blondies, and I like the way the chocolate looks marbled.

                                                                                                                                                            Tonight -- no marbling. Those chips had a mind of their own! They basically melted into their own chocolate layer, sandwiched between a butterscotchy top and bottom layer. Ooey, gooey, and as it turned out -- lusciously delicious. Initially, sampling, I went into a panic that they seemed raw (though I know the exact cooking time for these, have made them dozens of time, noooo way could they be raw) but it was just the meltiness of the chocolate. I cut them, sampled again, and began stressing; I was hurrying off to a gathering, imagining that the guests would think they were undercooked (just my own paranoia, as my mom and close friend -- both testers-- confirmed). Anyway, I placed the blondies, cut in squares, in the freezer for about 15 minutes, which firmed up the melty chocolate enough.

                                                                                                                                                            Everyone gobbled them up. Can't believe I almost didn't serve them. Perfectionism, anyone? (Vanity about my cooking/baking?!?? Lol).

                                                                                                                                                            As were were heading into the gathering my friend said, "Don't worry. I wouldn't let you walk in there and serve anything that tastes bad." I protested, "But I don't want to walk in there with anything that's mediocre! Or good! I want delicious."

                                                                                                                                                            It turned out, unanimous, that the blondie ooey gooey layer bars were, in fact, delicious. :)

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: twilight goddess
                                                                                                                                                              BananaBirkLarsen Jul 23, 2011 07:41 PM

                                                                                                                                                              Sometimes, accidental delicious is the best delicious.

                                                                                                                                                              1. re: twilight goddess
                                                                                                                                                                buttertart Jul 24, 2011 09:02 AM

                                                                                                                                                                They sound terrific!

                                                                                                                                                                1. re: twilight goddess
                                                                                                                                                                  nomadchowwoman Jul 26, 2011 03:04 PM

                                                                                                                                                                  I can relate. Every single time I make my blondies, also choc. chip-laden, I fear I've underbaked them--and I've often overcooked them as a result. When I'm willing to trust history, they always turn out delicious.
                                                                                                                                                                  Yours sound great.

                                                                                                                                                                2. NYchowcook Jul 23, 2011 07:47 PM

                                                                                                                                                                  Yes, I'm still on a cherry bender! Now cherry muffins (yum!) which followed cherry almond bars which followed cherry pie.


                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: NYchowcook
                                                                                                                                                                    buttertart Jul 24, 2011 09:01 AM

                                                                                                                                                                    That's a great idea!

                                                                                                                                                                  2. sarahjay Jul 23, 2011 08:21 PM

                                                                                                                                                                    I'm thinking I want to try RLB's whipped cream cake. I've heard good things about it and have 3 baskets of strawberries I bought at the roadside stand to go with. Also this week a yellow butter cake with chocolate buttercream (although I might just get the buttercream from work, the yellow cake at work isn't great so I stopped making it, the white is fantastic, so we just do that for "plain") for Mom's bday.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: sarahjay
                                                                                                                                                                      sarahjay Jul 25, 2011 08:22 PM

                                                                                                                                                                      The whipped cream cake was good, but not great. I found it a bit bland and next time would add lemon zest or almond extract. The strawberries were excellent, but better with just the cream than with the cake. I used a decent vanilla extract and the cream was a 40+% butterfat, but still the cake was just cake, not as good as I expected.

                                                                                                                                                                    2. s
                                                                                                                                                                      sibaik Jul 24, 2011 05:13 PM

                                                                                                                                                                      Banana cupcakes with peanut butter frosting--first time trying the recipe, turned out well!

                                                                                                                                                                      1. souschef Jul 24, 2011 05:15 PM

                                                                                                                                                                        This is a question for the food safety experts:

                                                                                                                                                                        I baked amaretti two weeks ago, and have had them in an air-tight plastic container all this time. Would it still be safe to use them to make a (Dorie Greenspan chocolate amaretti) torte a few days down the road ?

                                                                                                                                                                        18 Replies
                                                                                                                                                                        1. re: souschef
                                                                                                                                                                          Caitlin McGrath Jul 24, 2011 05:28 PM

                                                                                                                                                                          I'm no expert, but I cannot see any way that amaretti would not be safe after two weeks. Cookies like that may stale, but there's nothing in them that would spoil in that time. I say go for it.

                                                                                                                                                                          1. re: Caitlin McGrath
                                                                                                                                                                            buttertart Jul 25, 2011 06:09 AM

                                                                                                                                                                            Absolutely, Caitlin, I keep cookies for ages sometimes.

                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                              souschef Jul 25, 2011 06:32 AM

                                                                                                                                                                              My two experts have spoken. I will go for it. If you do not hear from me again, you may conclude that I perished after eating a delicious torte :)

                                                                                                                                                                              1. re: souschef
                                                                                                                                                                                buttertart Jul 25, 2011 06:37 AM

                                                                                                                                                                                Be of good cheer, no perishing will ensue. I made my last one a month or so ago with (commercial) ones I bought in Brooklyn, whence we moved in May 2010, and they were bought a fair bit before that.

                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                  souschef Jul 25, 2011 06:47 AM

                                                                                                                                                                                  But the commercial ones contain a ton of preservatives with names around which I can never get my tongue to twist (I was never good at chemistry). I'm sure the ones I made are safe, all kidding aside.

                                                                                                                                                                                  BTW about those almond bars that were not almondy enough for me, I was thinking of making them again, but this time adding almond paste, amaretti and ground almonds (overkill? - I love almonds), and adding one more egg for more liquid to support the extra solids.

                                                                                                                                                                                  1. re: souschef
                                                                                                                                                                                    buttertart Jul 25, 2011 06:51 AM

                                                                                                                                                                                    Sounds fabluous to me. I was a little afraid they might be too dense for you, knowing your Anti-Brownie Stance (in which M is your comrade in arms).

                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                      souschef Jul 25, 2011 06:54 AM

                                                                                                                                                                                      With enough egg they should be more cakey than brownie, hopefully without being too eggy.

                                                                                                                                                                                      1. re: souschef
                                                                                                                                                                                        buttertart Jul 25, 2011 06:56 AM

                                                                                                                                                                                        2 yolks i/o 1 egg?
                                                                                                                                                                                        You could go all the way with almond and make Kransekage (can be made in small pieces about 7 cm long). http://www.deharris.com/Recipes/Scand...
                                                                                                                                                                                        We had one of these at our wedding with Canadian flags on it. As well as the wedding cake (fruitcake made by dear old Mom).

                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                          souschef Jul 25, 2011 07:06 AM

                                                                                                                                                                                          Your guess is as good as mine; I was thinking one whole egg.

                                                                                                                                                                                    2. re: souschef
                                                                                                                                                                                      Caitlin McGrath Jul 25, 2011 09:55 AM

                                                                                                                                                                                      Ah, but the commercial ones, at least the di Saronno brand, have but three ingredients (apricot kernels, sugar, egg whites) and no preservatives. But then, half the point of hard cookies is their keeping power, no?

                                                                                                                                                                                      1. re: Caitlin McGrath
                                                                                                                                                                                        shaebones Jul 25, 2011 10:04 AM

                                                                                                                                                                                        I think we need a Part 3

                                                                                                                                                                                        1. re: Caitlin McGrath
                                                                                                                                                                                          souschef Jul 25, 2011 10:29 AM

                                                                                                                                                                                          Ok Caitlin, my arm is twisted. I'm convinced. You're right about the point of hard cookies.

                                                                                                                                                                                          1. re: souschef
                                                                                                                                                                                            Caitlin McGrath Jul 25, 2011 10:43 AM

                                                                                                                                                                                            The more chocolate-amaretti tortes the better!

                                                                                                                                                                                            1. re: Caitlin McGrath
                                                                                                                                                                                              souschef Jul 25, 2011 08:42 PM

                                                                                                                                                                                              You really should make tha chocolate almond pistachio biscotti recipe I posted a while ago. Now those are hard cookies, and would do just as well amaretti in the torte.

                                                                                                                                                                                              1. re: souschef
                                                                                                                                                                                                Caitlin McGrath Jul 25, 2011 09:15 PM

                                                                                                                                                                                                Point me to that recipe, would you?

                                                                                                                                                                                                1. re: Caitlin McGrath
                                                                                                                                                                                                  souschef Jul 26, 2011 06:14 AM

                                                                                                                                                                                                  Here you go:


                                                                                                                                                                                                  1. re: souschef
                                                                                                                                                                                                    Caitlin McGrath Jul 26, 2011 10:55 AM


                                                                                                                                                                                          2. re: Caitlin McGrath
                                                                                                                                                                                            maplesugar Jul 25, 2011 08:07 PM

                                                                                                                                                                                            Their keeping power and dunk-ability :)

                                                                                                                                                                              2. t
                                                                                                                                                                                twilight goddess Jul 25, 2011 09:05 PM

                                                                                                                                                                                For the second time this month, for a party I baked Blueberry Boy Bait -- decadent buttery moist, with blueberries folded into the cake batter, and then more blueberries sprinkled atop the cake and surrounded with sparkly cinnamon sugar. I brought this to a party and I had intended to sneak a piece home for a friend, but the guests actually got into my secret stash! It is that good! Just as last time I served this, the men especially seemed gaga over the cake, striding over to grab a second piece, maybe a third. One complained that he even had to share the cake at all, with anyone!

                                                                                                                                                                                6 Replies
                                                                                                                                                                                1. re: twilight goddess
                                                                                                                                                                                  buttertart Jul 26, 2011 06:26 AM

                                                                                                                                                                                  I just love that cake and it is the cutest name ever for one. I see gingham blouse, dungarees, and a frilly apron when I think about it.

                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                    rstuart Jul 26, 2011 10:13 AM

                                                                                                                                                                                    I've made that before (based on Smitten Kitchen's recipe), and didn't think that it was anything "special"... but people go nuts over it! I had no leftovers at all..
                                                                                                                                                                                    However, the name did cause great hilarity at my office.

                                                                                                                                                                                  2. re: twilight goddess
                                                                                                                                                                                    roxlet Jul 26, 2011 07:14 AM

                                                                                                                                                                                    That sounds so good! I have recipes for various blueberry cakes, but would you share the recipe for this one?

                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                      nomadchowwoman Jul 26, 2011 03:09 PM

                                                                                                                                                                                      Not TG, but here's the link, roxlet. And TG is right: this is always a hit. I've always subbed buttermilk for the reg milk.


                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                        twilight goddess Jul 26, 2011 08:58 PM

                                                                                                                                                                                        I used buttermilk, too, and I used more blueberries -- about 3/4 cup in the batter, and another 3/4 cup on top of the cake (in the 9 x 13 pan, that still is a scattering of berries, rather than packing them in, so I was glad to have the extras that I threw on top).

                                                                                                                                                                                        1. re: twilight goddess
                                                                                                                                                                                          nomadchowwoman Jul 28, 2011 06:02 AM

                                                                                                                                                                                          I threw in some extra berries on my second cake, tg, after noticing they seemed somewhat skimpy in the first. I think you've got the proportions right., and I'm taking notes. My husband keeps asking me to make another of these. Berries will be in season again when we get to his sister's next week, so one of these is definitely on the agenda.

                                                                                                                                                                                  3. Caitlin McGrath Jul 26, 2011 11:00 AM

                                                                                                                                                                                    I made a lemon blueberry buckle that turned out quite wonderful. It's a cake batter with lemon zest and blueberries, topped by a layer of blueberries, then a crumb topping with more lemon zest. When it comes out of the oven, you drizzle over it a warm syrup of lemon juice and sugar. Very moist, very berry-ful, with a tiny crunch and nice tang from the lemon syrup/glaze.

                                                                                                                                                                                    10 Replies
                                                                                                                                                                                    1. re: Caitlin McGrath
                                                                                                                                                                                      rstuart Jul 26, 2011 01:37 PM

                                                                                                                                                                                      That sounds wonderful.. where did you get the recipe from??

                                                                                                                                                                                      1. re: rstuart
                                                                                                                                                                                        Caitlin McGrath Jul 26, 2011 03:38 PM

                                                                                                                                                                                        It's from the cookbook Rustic Fruit Desserts. I'd be happy to paraphrase for you if you would like.

                                                                                                                                                                                        1. re: Caitlin McGrath
                                                                                                                                                                                          rstuart Jul 26, 2011 06:57 PM

                                                                                                                                                                                          You won't believe it.. just picked up a used copy for my mother. Will obviously have to test the cookbook first, and read it carefully...
                                                                                                                                                                                          Thanks Caitlin!

                                                                                                                                                                                          1. re: Caitlin McGrath
                                                                                                                                                                                            twilight goddess Jul 26, 2011 08:56 PM

                                                                                                                                                                                            I would like the paraphrase, please, Caitlin. Sounds very similar to the blueberry boy bait that I made (see above) except for the lemon (not in the recipe I used, but I added it myself)... Mine is also a cake batter with blueberries (and I added lemon zest, too) and a layer of blueberries, then a cinnamon/sugar sprinkle. I would like to peek at your recipe too....

                                                                                                                                                                                            1. re: twilight goddess
                                                                                                                                                                                              Caitlin McGrath Jul 26, 2011 09:47 PM

                                                                                                                                                                                              I used more blueberries on top of the batter than called for, because I wanted a layer over the whole thing, rather than just scattered. Also, next time, I'll increase the syrup, so I can have more of the lemon tang. I skipped the nutmeg.


                                                                                                                                                                                              1/2 cup (2.5 oz) AP flour
                                                                                                                                                                                              1/3 cup sugar
                                                                                                                                                                                              1/8 tsp salt
                                                                                                                                                                                              zest of a lemon
                                                                                                                                                                                              2 oz unsalted butter, in cubes


                                                                                                                                                                                              1 1/2 cups + 2 T. (8.25 oz) AP flour
                                                                                                                                                                                              1 t. baking powder
                                                                                                                                                                                              1/4 t. baking soda
                                                                                                                                                                                              1/2 t. salt
                                                                                                                                                                                              1/4 t. nutmeg
                                                                                                                                                                                              3 oz unsalted butter, room temp
                                                                                                                                                                                              3/4 cup sugar
                                                                                                                                                                                              zest of a lemon
                                                                                                                                                                                              2 large eggs
                                                                                                                                                                                              1/2 buttermilk
                                                                                                                                                                                              2 cups (10 oz) blueberries


                                                                                                                                                                                              Juice of 2 lemons
                                                                                                                                                                                              1/3 cup sugar

                                                                                                                                                                                              Preheat oven to 350F, generously butter a 9-in.-square metal pan. Make the crumb: mix everything but the butter and cut in the butter with fingers or a knife until pea sized. Put the bowl in the freezer while making the batter.

                                                                                                                                                                                              Make batter: Whisk dry ingredients. Cream butter, sugar, lemon zest with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in dry ingredients in 3 additions, alternating with buttermilk in 2 additions. Fold in 1 cup blueberries and spread in pan. Scatter remaining blueberries over, then scatter crumb mixture on top and bake 45-50 minutes, until top is light golden and firm.

                                                                                                                                                                                              While it bakes, make syrup: cook lemon juice and sugar in small saucepan on med-low until syrupy, whisking occasionally, 8-10 minutes. When cake comes out of oven, immediately drizzle the syrup over it (rewarm it briefly if it's gotten too thick to pour).

                                                                                                                                                                                              1. re: Caitlin McGrath
                                                                                                                                                                                                buttertart Jul 27, 2011 05:50 AM

                                                                                                                                                                                                This sounds terrific, Caitlin, thanks. PSE&G man is scheduled to come on Friday, hope my oven is a quick fix!

                                                                                                                                                                                                1. re: Caitlin McGrath
                                                                                                                                                                                                  Caitlin McGrath Jul 27, 2011 10:40 AM

                                                                                                                                                                                                  Oops, that should read 1/2 CUP buttermilk.

                                                                                                                                                                                                  1. re: Caitlin McGrath
                                                                                                                                                                                                    buttertart Aug 4, 2011 09:59 AM

                                                                                                                                                                                                    My do-up of this lovely cake - I used sour cream because my buttermilk was way out of date, and used 1/4 tsp mace instead of nutmeg because it is the blueberry spice according to my ma.
                                                                                                                                                                                                    DISREGARD PHOTO!!! I can't remove it!!! (Very tasty hot peppers stuffed with fish from South China Garden in NYC blueberry cake aren't.)

                                                                                                                                                                                                    1. re: Caitlin McGrath
                                                                                                                                                                                                      buttertart Aug 4, 2011 10:18 AM

                                                                                                                                                                                                      Here's the dang photo...

                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                        rstuart Aug 6, 2011 04:18 PM

                                                                                                                                                                                                        Looks gorgeous..

                                                                                                                                                                                            2. h
                                                                                                                                                                                              hannah Jul 26, 2011 03:16 PM

                                                                                                                                                                                              I made a yummy Blueberry Almond Cheesecake. Almonds, graham cracker crust and instead of sour cream I used 2 % greek yogurt.

                                                                                                                                                                                              4 Replies
                                                                                                                                                                                              1. re: hannah
                                                                                                                                                                                                kathleen221 Jul 26, 2011 04:49 PM

                                                                                                                                                                                                Oh, that sounds delicious. Would you be willing to share the recipe?

                                                                                                                                                                                                1. re: kathleen221
                                                                                                                                                                                                  hannah Jul 27, 2011 08:49 AM

                                                                                                                                                                                                  Hannah's Almond Blueberry Cheesecake recipe

                                                                                                                                                                                                  Preheat oven to 325


                                                                                                                                                                                                  1 cup almonds

                                                                                                                                                                                                  1.5 to 2 cups of graham cracker crumbs

                                                                                                                                                                                                  1/2 cup of melted butter (maybe a little more...depends on how much oil the almonds release)

                                                                                                                                                                                                  1/2 tsp almond extract

                                                                                                                                                                                                  small pinch of salt


                                                                                                                                                                                                  3 8oz contains of reduced fat cream cheese (neufatchel sp) room temperature

                                                                                                                                                                                                  1 pint 2 % greek yogurt

                                                                                                                                                                                                  4 large eggs room temperature

                                                                                                                                                                                                  1 1/4 cup fine sugar

                                                                                                                                                                                                  1/2 tsp fresh lemon juice

                                                                                                                                                                                                  1 tsp almond extract

                                                                                                                                                                                                  1/2 tsp vanilla extract

                                                                                                                                                                                                  Blueberry topping

                                                                                                                                                                                                  3 cups fresh or frozen organic blueberries

                                                                                                                                                                                                  2 Tbsp spiced strawberry topping (my sisters and canned some homemade sauce)

                                                                                                                                                                                                  1/2 to 1 cup sugar (depends on sweetness of blueberries)

                                                                                                                                                                                                  1 Tbsp balsamic vinegar

                                                                                                                                                                                                  pinch of salt

                                                                                                                                                                                                  1-2 turns of cracked pepper

                                                                                                                                                                                                  1/4 cup agave syrup

                                                                                                                                                                                                  For Crust

                                                                                                                                                                                                  place nuts in the food processor and blend until finely ground. Add graham cracker crumbs and blend until combined. Place graham mixture in a bowl. Add almond extract and salt. Pour melted butter in graham mixture and combine. Place mixture into 9" spring form pan. Using a cup evenly spread mixture getting crust a 1/2 to 1 inch up the sides pan. Bake crust in oven for 5 minutes. Remove and place in freezer until cream cheese mixture is ready.


                                                                                                                                                                                                  Cream together the sugar and cream cheese and until smooth. Add the eggs one at time making sure each is incorporated. Add the yogurt, vanilla, almond extract and lemon until combined and smooth. Make sure the filling is mixed well but do not over mix. Pour cream cheese mixture into spring form. Wrap the bottom of the pan in tin foil tightly. Place pan in roasting pan and fill half way up the pan with warm water. Bake for 1 hours to 1 hour and 15 minutes (mixture should be set on top and still jiggly towards the center. Turn the oven off and leaving the door ajar keep the cheesecake in the oven for approximately 45 minutes. Remove cheesecake from the water bath and allow to cool completely before chilling in the refrigerator for at least 4 hours.

                                                                                                                                                                                                  Blueberry topping

                                                                                                                                                                                                  Combine all ingredients in a sauce pan and bring to a boil. Allow mixture to boil and stir occasionally to make sure it's not burning or sticking to the bottom of the pan. Sauce should become syrupy. It should coat the back of a spoon. Turn off transfer to container and allow to cool before refrigerating.

                                                                                                                                                                                                  When ready to serve pour blueberry mixture over cheesecake

                                                                                                                                                                                                  1. re: kathleen221
                                                                                                                                                                                                    hannah Jul 27, 2011 08:53 AM

                                                                                                                                                                                                    Here's a picture. Enjoy! I made this up so some of the measurements may need tinkering.

                                                                                                                                                                                                    1. re: hannah
                                                                                                                                                                                                      kathleen221 Jul 27, 2011 07:46 PM

                                                                                                                                                                                                      Yay, thank you!

                                                                                                                                                                                                2. souschef Jul 27, 2011 09:35 AM

                                                                                                                                                                                                  Just to make Buttertart and others on this thread envious:


                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                  1. re: souschef
                                                                                                                                                                                                    buttertart Jul 27, 2011 09:43 AM

                                                                                                                                                                                                    A tree outside the window would be nice - but we have 14 quarts frozen at the moment. Too bad the season was so short this year.

                                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                                      biondanonima Jul 27, 2011 10:21 AM

                                                                                                                                                                                                      I envy your freezer space. I have 7 packages of 3 cups each frozen and I know I will be out of them by September!

                                                                                                                                                                                                      1. re: biondanonima
                                                                                                                                                                                                        buttertart Jul 27, 2011 10:51 AM

                                                                                                                                                                                                        Not that much freezer space, just fanatical husband.

                                                                                                                                                                                                  2. souschef Jul 27, 2011 09:51 AM

                                                                                                                                                                                                    I just saw the username PotatoPuff, and that got me wondering if anyone here has made gougeres with potato flour.

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: souschef
                                                                                                                                                                                                      buttertart Jul 27, 2011 10:48 AM

                                                                                                                                                                                                      Can you? No gluten?

                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                        souschef Jul 27, 2011 11:40 AM

                                                                                                                                                                                                        The only reason I thought of it is that I have some potato flour in my pantry. I could try it, but it would be a waste of eggs and cheese if it didn't work.

                                                                                                                                                                                                    2. b
                                                                                                                                                                                                      burgeoningfoodie Jul 28, 2011 06:50 AM

                                                                                                                                                                                                      I'm baking something this weekend.. I don't care if it is 100 degrees out.. More to come

                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                      1. re: burgeoningfoodie
                                                                                                                                                                                                        Chocolatechipkt Jul 28, 2011 10:28 AM

                                                                                                                                                                                                        Me too. I have two cakes to bake and a bunch of cookies (not sure what kind yet.)

                                                                                                                                                                                                        1. re: Chocolatechipkt
                                                                                                                                                                                                          burgeoningfoodie Jul 28, 2011 12:33 PM

                                                                                                                                                                                                          Well I made gougeres a week ago that were a hit. I think I'm going to work on getting a good rounded focaccia.

                                                                                                                                                                                                      2. roxlet Jul 28, 2011 07:39 AM

                                                                                                                                                                                                        I don't know why, but I have a yen for quiche, so I plan on making one today. I will serve it with a salad, and that will be dinner tonight. I have a pie crust defrosting, I bought some lovely gruyere, slab bacon's in the fridge, and I will put it together after I drop the kid off this morning.

                                                                                                                                                                                                        1. buttertart Jul 28, 2011 09:24 AM

                                                                                                                                                                                                          Hurry up and get here Mr. PSE&G Man, I won't be able to stand another weekend w/o baking. Hot or no.

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                                                            souschef Jul 28, 2011 10:48 AM

                                                                                                                                                                                                            Time to take out your Easy Bake Oven ?

                                                                                                                                                                                                            1. re: souschef
                                                                                                                                                                                                              buttertart Jul 28, 2011 11:32 AM

                                                                                                                                                                                                              Was severely tempted to spring for one of those Breville things, but my microwave wouldn't have anywhere to live then.

                                                                                                                                                                                                          2. m
                                                                                                                                                                                                            Matahari22 Jul 28, 2011 11:01 AM

                                                                                                                                                                                                            Made an individual peach cobbler for myself for lunch. Topping is a shortcake biscuit crust with a bit of oats mixed in. Filling is just peaches, cardamom and a little flour.


                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: Matahari22
                                                                                                                                                                                                              roxlet Jul 28, 2011 03:42 PM

                                                                                                                                                                                                              I love that! It's great to do something special for yourself from time to time!

                                                                                                                                                                                                            2. souschef Jul 29, 2011 02:20 PM

                                                                                                                                                                                                              Look what they've done to my song, Ma !

                                                                                                                                                                                                              I decided to make the almond bars again, this time as petit fours. But first, I had to futz with the recipe as it was not almondy enough for me. So here's what I did:

                                                                                                                                                                                                              1) Added 2 oz ground amaretti
                                                                                                                                                                                                              2) Added 1 oz ground almonds
                                                                                                                                                                                                              3) Added 2 oz marzipan
                                                                                                                                                                                                              4) Used only 1/2 the sugar specified as I found them too sweet the last time
                                                                                                                                                                                                              5) Used one more egg
                                                                                                                                                                                                              6) Used 8 oz melted butter. This is 1/2 cup solid butter, but a bit more than 1/2 cup liquid.

                                                                                                                                                                                                              As I had the amaretti and almonds in the food processor, I bunged in the rest of the ingredients and processed till I got a homogenous batter. Used parchment on the bottom and skipped the almonds on the top. Forgot the darn almond extract. Flipped it after baking and cooling. Spread some apricot jam on the top, then topped with marzipan. The petit fours attempt got aborted as the poured fondant has to cure for 24 hours before being used, and I did not want to drive in the rain to buy some.

                                                                                                                                                                                                              They were nice and almondy this time. I still found them too sweet, but the guinea pigs in my apartment building thought they were not too sweet.

                                                                                                                                                                                                              Will I make them again? Dunno - have to do more tasting.

                                                                                                                                                                                                              Hope Buttertart is baking again this weekend.

                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                              1. re: souschef
                                                                                                                                                                                                                buttertart Jul 30, 2011 09:08 AM

                                                                                                                                                                                                                That I am! Oven needed a regulator (and some other abstruse part that may or may not be avaolable - the stove looks to me like 1987 because of its almond colour). We are firmly enjoined only to operate it with ventilation because CO levels were 2x what they should be without (the needed part has something to do with taking care of that). If the part is not to be found, a new stove seems to be in order. Please don't find the part, Mr. PSE&G Man!
                                                                                                                                                                                                                Oven comes to and stays at temp (or just about) so I just had to make something.
                                                                                                                                                                                                                Decided to mess with perfection and make your almond-pistachio biscotti with white chocolate i/o bittersweet...chopped the choc fairly small and banged it in to the fp with the dry ingredients once the almond paste and butter were in, whizzed it up a bit more. Was surprised how much the egg mixture moistened the dough (did not take out 2 tsp because I don't like egg glaze all that much). Only had 2 1/2 oz of slivered almonds so made it up with pistachios (about a third of which were salted, so didn't put salt in the dough). They're rebaking now - the just-baked dough was scrummy but maybe a bit sweet (yeah, i know why, white chocolate). I may just have to dip at least some them in choc, I think on the flat so that all of the bottom will be covered (as opposed to dipping from one end).
                                                                                                                                                                                                                Also had some cookie dough frozen - had put the last of the Leonidas choc in it and smooshed it into a sort of marble effect - buzzed that up in the fp with about 1/4 walnuts and baked with a walnut on top of each (whose name do they have on them, I wonder?).

                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                  buttertart Jul 30, 2011 02:27 PM

                                                                                                                                                                                                                  Pics -

                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                    roxlet Jul 30, 2011 02:32 PM

                                                                                                                                                                                                                    I'd say your stove is no handicap! Those both look delicious!

                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                      buttertart Jul 30, 2011 02:51 PM

                                                                                                                                                                                                                      Works better than it ever had. The CO issue is worrisome, though...

                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                        souschef Jul 30, 2011 04:51 PM

                                                                                                                                                                                                                        They really do look delicious. So buttertart, how does the end-product biscotti taste, apart from being too sweet?

                                                                                                                                                                                                                        Hey BT, I came across a source today for steam-cooked vacuum-packed chestnuts....from France! I found them in a store in the Laurentian Mountains. The company that packages them is Ponthier. They were expensive: $10.99 for 500gm. Pierre Hermé's tart here I come!

                                                                                                                                                                                                                        1. re: souschef
                                                                                                                                                                                                                          buttertart Jul 30, 2011 05:01 PM

                                                                                                                                                                                                                          Done, they're not too sweet. I love them.

                                                                                                                                                                                                                          Is that the package with 2 clear plastic wells and a photograph of chestnuts and trees on top? I've used them. Quite good.
                                                                                                                                                                                                                          That tart is soooooooooooooooooooooo delicious...this is it...
                                                                                                                                                                                                                          Wish this blog were still active, it was my favourite.

                                                                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                                                                            souschef Jul 30, 2011 10:13 PM

                                                                                                                                                                                                                            Yup, that's the package.

                                                                                                                                                                                                                            1. re: souschef
                                                                                                                                                                                                                              buttertart Jul 31, 2011 06:43 AM

                                                                                                                                                                                                                              I haven't seen them around here as much lately (or have been looking as much because of the easy availability of the Chinese ones).

                                                                                                                                                                                                                            2. re: buttertart
                                                                                                                                                                                                                              souschef Aug 1, 2011 04:14 AM

                                                                                                                                                                                                                              When a recipe calls for heavy cream, as this one does, I usually use whipping cream, but the picture of the components of the filling shows all solid masses, so I was wondering if I should use Devon cream instead.

                                                                                                                                                                                                                              1. re: souschef
                                                                                                                                                                                                                                buttertart Aug 1, 2011 05:34 AM

                                                                                                                                                                                                                                I used whipping cream and it was great. Devon cream is most of the way to butter, it might be too rich, if such a thing is possible.

                                                                                                                                                                                                                  2. sarahjay Jul 29, 2011 09:34 PM

                                                                                                                                                                                                                    I made <a href="http://smittenkitchen.com/2010/09/pea...> peach shortbread bars today and they were really good. I used nectarines because I had them. Next time I might sub some almond meal for the flour as I think the flavor would be nice and the texture reminds me of a dessert my mom used to make that had ground almonds in it. I'll also use more fruit next time, the recipe calls for 2 peaches so I used 2 fairly large nectarines, but next time I might throw on some blackberries.

                                                                                                                                                                                                                    1. roxlet Jul 30, 2011 09:11 AM

                                                                                                                                                                                                                      I made a blueberry boy bait to take to a friend's house for dinner tonight, and when I was inverting it, my hand slipped and it is in pieces. If it's just us coming for dinner, I'll bring the pieces, but otherwise I may have to think of something else...

                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                        twilight goddess Jul 30, 2011 12:39 PM

                                                                                                                                                                                                                        Oh, I don't invert mine -- should have mentioned that above. That step seemed hazardous.... I just wait for it to cool right in my pan, then cut it carefully into pieces. Doesn't honestly seem necessary at all to invert it. Maybe you could turn it into some kind of parfait???

                                                                                                                                                                                                                        1. re: twilight goddess
                                                                                                                                                                                                                          roxlet Jul 30, 2011 02:14 PM

                                                                                                                                                                                                                          Maybe. It's sitting on the counter now in pathetic pieces. It tastes great, but I wound up making a key lime tart (thanks Christina Mason!) to bring in its stead...

                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                            buttertart Jul 30, 2011 02:20 PM

                                                                                                                                                                                                                            Blueberry boy bait trifle?

                                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                                              roxlet Jul 30, 2011 02:33 PM

                                                                                                                                                                                                                              Yes, maybe. I've never made a trifle, though. With three Egyptian kids arriving tomorrow, maybe that would be a good dessert...

                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                buttertart Jul 30, 2011 02:52 PM

                                                                                                                                                                                                                                Unless they'll want chocolate?

                                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                                  roxlet Jul 30, 2011 03:04 PM

                                                                                                                                                                                                                                  Oh, I don't care what THEY want! They eat what we make... with the exception of pork! Caitlin, that sounds great!

                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                    buttertart Jul 30, 2011 03:06 PM

                                                                                                                                                                                                                                    That's the spirit!

                                                                                                                                                                                                                                2. re: roxlet
                                                                                                                                                                                                                                  Caitlin McGrath Jul 30, 2011 02:57 PM

                                                                                                                                                                                                                                  Ooh, it would make a great trifle chunked up and layered with lemon curd, custard or pastry cream, maybe some more fresh berries if you have them, and topped with whipped cream. Let it sit in the fridge a while, or overnight.

                                                                                                                                                                                                                                  1. re: Caitlin McGrath
                                                                                                                                                                                                                                    twilight goddess Jul 30, 2011 08:34 PM

                                                                                                                                                                                                                                    I was also going to suggest layering the boy bait :) with lemon curd... Mmmmm

                                                                                                                                                                                                                                    1. re: twilight goddess
                                                                                                                                                                                                                                      buttertart Jul 31, 2011 06:44 AM

                                                                                                                                                                                                                                      That sounds terrific.

                                                                                                                                                                                                                        2. t
                                                                                                                                                                                                                          twilight goddess Jul 30, 2011 12:43 PM

                                                                                                                                                                                                                          Lemony Blueberry Crumb Bars -- these are cooling now and I'm excited! My second time with this recipe this summer. These are so easy to put together. Lots of berries here (4 cups) as a filling between delightful crumble top and bottom layers.

                                                                                                                                                                                                                          For hot days these are a great dessert. In fact, last time I made these, I really liked that they responded perfectly to the cold temp of the fridge. I just tucked them in there, and even served them cool.

                                                                                                                                                                                                                          Definitely wait for them to cool completely before cutting.


                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                          1. re: twilight goddess
                                                                                                                                                                                                                            twilight goddess Jul 31, 2011 02:29 PM

                                                                                                                                                                                                                            AMAZING .... these are sooo quick and easy to put together, and just dazzlingly beautiful with the vibrant purple too. :) Fresh tasting burst of lemon with the berries in the filling

                                                                                                                                                                                                                            1. re: twilight goddess
                                                                                                                                                                                                                              sarahjay Jul 31, 2011 03:24 PM

                                                                                                                                                                                                                              I made her version with peaches and brown butter this week and it was spectacular. I haven't bought blueberries this year because the produce market I go to hasn't had a great price (compared to their prices for blackberries and stone fruits) , but I've been wanting to make them.

                                                                                                                                                                                                                              1. re: sarahjay
                                                                                                                                                                                                                                twilight goddess Jul 31, 2011 08:54 PM

                                                                                                                                                                                                                                You made it with 4 cups peeled, sliced peaches?? that sounds great! Oh, wait -- I see the version you mean, here:


                                                                                                                                                                                                                                1. re: twilight goddess
                                                                                                                                                                                                                                  buttertart Aug 1, 2011 05:35 AM

                                                                                                                                                                                                                                  Must try this, have user-up peaches in the fridge.

                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                    rstuart Aug 4, 2011 09:17 AM

                                                                                                                                                                                                                                    Also an excellent recipe.. got rave reviews for me last summer at work...

                                                                                                                                                                                                                                    1. re: rstuart
                                                                                                                                                                                                                                      buttertart Aug 4, 2011 09:42 AM

                                                                                                                                                                                                                                      Good to know, thanks!

                                                                                                                                                                                                                            2. m
                                                                                                                                                                                                                              Matahari22 Jul 30, 2011 04:24 PM

                                                                                                                                                                                                                              I had three peaches that I wanted to use up today.   I decided to make up a peach muffin.   They came out a tad sweeter than I wanted, but they are yummy.   Maybe a cup of sugar might have been enough? Or 1 1/4.  These muffins came out super moist.   

                                                                                                                                                                                                                              Peach Almond Muffins

                                                                                                                                                                                                                              2 eggs
                                                                                                                                                                                                                              1 cup vegetable oil
                                                                                                                                                                                                                              1  1/2  cup sugar
                                                                                                                                                                                                                              1 teaspoon cardamom
                                                                                                                                                                                                                              1 teaspoon almond extract
                                                                                                                                                                                                                              1/2 cup all purpose flour
                                                                                                                                                                                                                              1 cup unbleached  white whole wheat flour
                                                                                                                                                                                                                              1/2 cup quick cooking Quaker oats
                                                                                                                                                                                                                              1 teaspoon baking soda
                                                                                                                                                                                                                              3 large ripe peaches. Peeled, and sliced. 

                                                                                                                                                                                                                              Preheat oven to 350 degrees F (175 degrees C). 

                                                                                                                                                                                                                              Line 12 muffin cups with paper liners. 

                                                                                                                                                                                                                              In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and almond extract and beat well.
                                                                                                                                                                                                                              Combine the flour, baking soda, and ground cardamom together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the peaches by hand using a spatula.   Scoop prepared batter into muffin cups. 

                                                                                                                                                                                                                              Bake at 350 degrees F (175 degrees C) for 30 - 40 minutes or until cakes tests done. Let cool on a wire rack. 

                                                                                                                                                                                                                              Peach Almond Muffins

                                                                                                                                                                                                                              There was extra batter from the above muffins, so I added a bit of clove, nutmeg, mace, and cinnamon, and a small grated carrot, and baked it in a mini spring form pan.  About 5"?

                                                                                                                                                                                                                              Peachy Carrot Cake

                                                                                                                                                                                                                              1. THewat Jul 31, 2011 06:08 PM

                                                                                                                                                                                                                                On vacation: Chocolate roll, tart with the Paule Caillat crust, bread pudding, very chocolate cookies (Clotilde Dusoulier), triple ginger cookies... All happy & easy.

                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                1. re: THewat
                                                                                                                                                                                                                                  kathleen221 Jul 31, 2011 06:24 PM

                                                                                                                                                                                                                                  Oh, how beautiful!

                                                                                                                                                                                                                                  1. re: kathleen221
                                                                                                                                                                                                                                    buttertart Aug 1, 2011 05:36 AM

                                                                                                                                                                                                                                    That it is - how do you like that crust?

                                                                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                                                                      kathleen221 Aug 1, 2011 12:10 PM

                                                                                                                                                                                                                                      Just did a quick search. Is it the "brown butter tart crust"? I just got myself a tart pan; I need to try it out!

                                                                                                                                                                                                                                      1. re: kathleen221
                                                                                                                                                                                                                                        buttertart Aug 1, 2011 12:12 PM

                                                                                                                                                                                                                                        The one where you brown the butter in a Pyrex (watch out!) bowl in the oven, add the other stuff, and press it into the pan.

                                                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                                                          THewat Aug 1, 2011 01:37 PM

                                                                                                                                                                                                                                          I've posted about it on the new thread.

                                                                                                                                                                                                                                          1. re: THewat
                                                                                                                                                                                                                                            buttertart Aug 2, 2011 06:21 AM

                                                                                                                                                                                                                                            I saw, thanks! How does it taste? Texture?

                                                                                                                                                                                                                                2. buttertart Aug 1, 2011 05:47 AM

                                                                                                                                                                                                                                  It's that time again...here we go into the great month of August with the new thread...

                                                                                                                                                                                                                                  Show Hidden Posts