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

buttertart Sep 15, 2011 08:38 AM

Here it is 9/15 and cooool weather is sneaking our way at long last. Can't wait to get into a cool bed (after spending some time in a warm kitchen, of course)! Hope things are shaping up to your liking in your little corner of the world too.
And...what ARE you baking these days?

  1. buttertart Oct 2, 2011 07:51 AM

    http://chowhound.chow.com/topics/810201

    The first October thread -souschef noted the link didn't work so here we go again...happy Fall!
    (works now...)

    1. buttertart Oct 1, 2011 04:58 PM

      Well goodness me, here it is the first of October already, so onwards and upwards to a new thread for the beginning of the new month. http://chowhound.chow.com/topics/810201

      1. sarahjay Sep 30, 2011 11:46 PM

        Pumpkin mini cupcakes and peanut butter nanaimo bars for a bridal shower tomorrow. Also we'll have brie bites: puff pastry with a bit of jam and a piece of brie baked in a mini muffin pan. Super easy and delicious, and a great way to use up puff pastry scraps.

        1 Reply
        1. re: sarahjay
          kattyeyes Oct 1, 2011 04:26 AM

          Mmm, brie bites, that's a delicious idea!

        2. auburnselkie Sep 30, 2011 05:53 PM

          Does ice cream cake count? Hershey's black magic cake layered with homemade vanilla bean ice cream, homemade hot fudge sauce, and toasted chocolate cookie crumbles. Then cookies and cream cupcakes (I've done them before, but wasn't satisfied, so I changed them by putting a cookie crust on the bottom and an Oreo filling knock off in the middle), and was very happy with the results. Lest you think I'm nuts, we're having a birthday party for my stepdaughter AND my three year old tomorrow. Pizza dough to rest overnight for grilling tomorrow Oh, and I also painted a mailbox a la "Blue's Clues" but thank goodness we can't eat that!

          4 Replies
          1. re: auburnselkie
            Chocolatechipkt Sep 30, 2011 07:14 PM

            You were busy--and it all sounds great! Well, maybe the mailbox isn't so tasty lol. Good luck with the big party!

            1. re: auburnselkie
              kattyeyes Oct 1, 2011 04:24 AM

              I agree with Chocolatechipkt--that sounds like the best ice cream cake EVER! Impressive and of course it counts! :) Hope the weather is sunnier in your neck of the woods for the party! *<:)

              1. re: auburnselkie
                roxlet Oct 1, 2011 06:27 AM

                Whoever is having a birthday is having a huge treat. That sounds fantastic, auburnselkie!

                1. re: auburnselkie
                  auburnselkie Oct 2, 2011 06:41 AM

                  Oh, thank you - the weather was perfect (high 70's and sunny) and we grilled pizzas and ate ice cream cake and cupcakes and a good time was had by all. When I recover enough, I'll try to post photos on the other thread.

                2. b
                  burgeoningfoodie Sep 30, 2011 06:25 AM

                  Can anyone recommend a good Tagelach (jewish recipe) recipe?

                  4 Replies
                  1. re: burgeoningfoodie
                    Chocolatechipkt Sep 30, 2011 07:41 AM

                    I haven't made it, but I have lots of Jewish cookbooks if you'd like me to take a look.

                    1. re: Chocolatechipkt
                      b
                      burgeoningfoodie Sep 30, 2011 08:42 AM

                      Couldn't hurt and thank you.

                      1. re: burgeoningfoodie
                        Chocolatechipkt Oct 2, 2011 05:46 PM

                        Ok, my two favorite Jewish cookbooks ("The Jewish Holiday Kitchen," from Joan Nathan, and "A Treasury of Jewish Holiday Baking," by Marcy Goldman) had two very different recipes for tagelach. JN's is fried, which is the more traditional way and uses almonds, sesame seeds and glaceed cherries, and MG's is baked, using walnuts and coconut; both are doused in honey syrup, of course.

                        MG: http://jewish-scrapbooking.com/forums/index.php?topic=978.10;wap2

                        JN (from Sarah Wernick): http://www.globe-recipes.com/Recipes/Teyglakh.php

                        And then there's this one from Gil Marks, which also sounds yummy:

                        http://jwa.org/blog/eating-jewish-tei...

                        1. re: Chocolatechipkt
                          b
                          burgeoningfoodie Oct 3, 2011 06:20 AM

                          Thank you much. I'm trying to get an idea of what all it entails and make it for my aunt who I found out was nutso for the stuff. Plus it is another something I haven't made.... yet.

                  2. bushwickgirl Sep 29, 2011 08:45 PM

                    Classic date bars, love 'em. I have a long history with them. Years ago I tried Susan Feniger and Mary Sue Miliken's recipe, from City Cuisine, and they were the date bars of my dreams. I sold the book, lost the recipe and found it again at FN's website. I made them this morning, after buying dates a few weeks ago for this intended purpose and before I finished consuming the entire lb. I had a headache, low blood sugar this am, and forgot to add the sugar to the oat based streusel topping. It looked a bit odd, I have to say. I realized my error after the bars came out of the oven, the topping was crumbly and salty from the baking soda and no sweet or bubbly. I had put the amount of sugar for the streusel in the dates instead, which made them more sweet than necessary, so it actually worked out, they're totally edible, and lots less sugar. I don't recommend not adding any sugar to the streusel, the lack of it leaves the topping rather dry and crumbly, but next time I'm going to adjust the sugar amount in the streusel down a bit.

                    So no epic fail, just a hiccup, I should know better than to bake when I can't concentrate fully.

                    The date bars are now all gone.

                    1 Reply
                    1. re: bushwickgirl
                      roxlet Sep 30, 2011 03:57 AM

                      Sounds like they were good enough to eat :)

                    2. s
                      shaebones Sep 28, 2011 11:12 PM

                      Carrot apple muffins. Amazingly moist and delicious. 12 muffins disappeared in minutes when I brought to a work mtg yesterday, Scroll down to 2nd recipe from blog below.

                      http://www.madriverkitchen.com/

                      1 Reply
                      1. re: shaebones
                        ChristinaMason Sep 29, 2011 09:56 AM

                        here's the permalink: http://www.madriverkitchen.com/2011/0...

                        These sound good; I'm going to try them. Good use for all the apples we picked over the weekend.

                      2. m
                        mandycat Sep 28, 2011 08:04 AM

                        Here in Northwest Florida it feels like Indian Summer -- New Delhi, India that is. Today's high will be 88 and very muggy. Cooler and drier weather is promised by Friday.

                        I have brunch guests coming Friday so, muggy or no, I'm baking the Granola Bread recipe from Artisan Bread in Five Minutes. It's something I can start Thursday afternoon and finish in plenty of time the next morning. (And something a two year old might just possibly enjoy but who knows.) I'll also be baking a batch of honey-nutmeg muffins, which I can start the night before to the extent of getting all the dry ingredients whisked together.

                        1. BabsW Sep 28, 2011 02:52 AM

                          I made some mini Dulce de Leche Brownies recently.

                          They were a huge hit at the office. lol

                           
                          3 Replies
                          1. re: BabsW
                            roxlet Sep 28, 2011 04:54 AM

                            That's a new one on me! Recipe please?

                            1. re: roxlet
                              BabsW Sep 28, 2011 05:01 AM

                              I used a mini brownie pan for these, and that calls for half of my usual recipe. If you use a regular pan (Mine is like 11 x 7 I think), I'd say double it.

                              Ingredients:

                              1/4 cup All-Purpose flour

                              1/4 cup cocoa powder

                              pinch of salt

                              4 T salted butter

                              1 T heavy cream

                              5 oz. bittersweet chocolate, chopped

                              1/2 cup granulated white sugar

                              1 egg

                              1/2 t vanilla extract

                              1/2 cup dulce de leche, store bought or homemade, La Lechera is a good brand

                              Directions:

                              1.Preheat the oven to 325 and spray your mini brownie pan or mini muffin pan with cooking spray.

                              2.Mix together the flour, cocoa powder and salt in a small bowl.

                              3.Put the butter and sugar in the top of a double boiler over simmering water. Once the butter starts to melt, add the cream and chopped chocolate and melt. Stir to keep the mixture from scorching.

                              4.When the mixture has all melted, remove from heat and let cool. Add the vanilla extract and beaten egg and stir to mix well.

                              5.Add the dry ingredients to the melted chocolate and stir to make sure it is all well-incorporated.

                              6.Drop a small teaspoon of the batter into the prepared wells of your brownie pan, then add a teaspoon of the dulce de leche and swirl it together slightly, then top with more brownie batter.

                              7.Bake for 15 - 20 minutes or until done. I always test with a cake tester. I also tend to under cook brownies slightly, so if a few bits of moist brownie are still clinging to my cake tester or toothpick when I test the brownies, that's ok by me.

                              1. re: BabsW
                                roxlet Sep 28, 2011 06:18 AM

                                Thanks, BabsW. These sound awesome!

                          2. Chocolatechipkt Sep 27, 2011 07:22 PM

                            Pizza for dinner (three cheese and spinach-feta)

                            And then I started a pear and almond tart that I'm making for tomorrow. The crust is made, the pears are poached, and the rest is ready to bake off tomorrow.

                            I'll be making honey-apple challah tomorrow.

                            17 Replies
                            1. re: Chocolatechipkt
                              m
                              milklady Sep 27, 2011 11:22 PM

                              Sounds great! Shana tovah.

                              1. re: milklady
                                Chocolatechipkt Sep 28, 2011 07:53 PM

                                Thanks! Forgot to mention the noodle kugel ... yum.

                                1. re: Chocolatechipkt
                                  Chocolatechipkt Sep 28, 2011 07:57 PM

                                  Oh, and here's a pic of the tart. :)

                                   
                                  1. re: Chocolatechipkt
                                    kattyeyes Sep 29, 2011 03:32 AM

                                    Soooooo pretty! Can you point us to the recipe when you have a moment?
                                    P.S. Love noodle kugel, too. There's a thought for sometime soon!

                                    1. re: kattyeyes
                                      Chocolatechipkt Sep 29, 2011 07:32 PM

                                      Thanks! The recipe is here: http://www.kingarthurflour.com/recipe...

                                      Did you want a kugel recipe too?

                                      1. re: Chocolatechipkt
                                        Cynsa Sep 30, 2011 05:11 AM

                                        kugel, yes - please

                                        1. re: Cynsa
                                          Chocolatechipkt Sep 30, 2011 07:40 AM

                                          I use this recipe: http://www.foodnetwork.com/recipes/da...

                                          I put crushed cornflakes on top just before baking. Not necessary, but the added crunch is good.

                                          1. re: Chocolatechipkt
                                            kattyeyes Sep 30, 2011 08:20 AM

                                            I was wondering if you did the sweet or savory kind. Neat idea with the crushed cornflake topping! I'll hafta try it on mine! Thanks! :)

                                            1. re: kattyeyes
                                              Chocolatechipkt Sep 30, 2011 08:27 AM

                                              Sweet, of course ... :b

                                              1. re: Chocolatechipkt
                                                kattyeyes Sep 30, 2011 05:56 PM

                                                Picked up cornflakes tonight for my kugel!

                                    2. re: Chocolatechipkt
                                      roxlet Sep 29, 2011 05:20 AM

                                      That's lovely!

                                      1. re: roxlet
                                        kattyeyes Sep 29, 2011 05:33 AM

                                        Hey, now! Did you miss my frosting question among these 165 replies?! ;P
                                        http://chowhound.chow.com/topics/8073...

                                        1. re: kattyeyes
                                          roxlet Sep 29, 2011 07:48 AM

                                          I liked this frosting A LOT. For the record, I mostly bake for my son, and he is a chocolate cake with vanilla icing guy, so I don't make chocolate frosting a lot. That being said, this was very, very, good, and will likely be my go-to chocolate frosting. As I mentioned, I stirred in 4 squares of the Trader Joe's semisweet pound-plus chocolate after I took the frosting off the burner. I felt that it wasn't chocolatey enough before I did that. My husband, who is decidedly NOT a cake eater (with the exception of his annual coconut cake birthday cake), happily chowed down on this and thought that the frosting was fantastic. He despises classical buttercream, which he finds unpleasantly greasy. This he loved.

                                          The basic recipe is here, without the addition of the chocolate: http://www.thefreshloaf.com/node/1507...

                                          1. re: roxlet
                                            kattyeyes Sep 29, 2011 08:53 AM

                                            EXCELLENT--I can't wait to try this! Thank you! :)

                                            1. re: roxlet
                                              ChristinaMason Sep 29, 2011 09:32 AM

                                              roxlet, did you grate the squares before adding them, or just stir them in whole and let them melt?

                                              ETA: this is the link to the frosting, right? http://www.thefreshloaf.com/node/1507...

                                              1. re: ChristinaMason
                                                roxlet Sep 29, 2011 11:17 AM

                                                Christina, I just popped them in whole, and they melted really quickly. You could chop them if you wanted to, but I think that is an unnecessary step.

                                        2. re: Chocolatechipkt
                                          Cynsa Sep 29, 2011 08:22 AM

                                          a beauty!

                                  2. r
                                    rstuart Sep 27, 2011 11:38 AM

                                    Just made peanut butter Reese Pieces cookies.. very good, although I did eat too much of the dough (always a weakness of mine...).

                                    1. BananaBirkLarsen Sep 27, 2011 12:29 AM

                                      I made vegan chocolate chip cookies tonight. Not because I am even remotely vegan, but because I had a craving, but no butter or eggs in the house. The recipe replaced both with coconut milk.

                                      My gut told me they would be hopelessly cakey and I should have listened to it. Ah well. I told my boyfriend they were chocolate chip tea cakes and I'm calling it a night. At least they tasted okay and did away with my craving for something sweet.

                                      1. t
                                        tastycakes Sep 26, 2011 11:12 AM

                                        inspired by all the cornmeal scone talk, i baked two versions yesterday morning - one with dried apricots and crystallized ginger, and the other with lemon thyme and homemade fig jam thumbprinted into the centers. both were fabulous with tea, not so much with coffee.

                                        i did not have a problem with grittiness and they were definitely softer today but still had a bit of crunch.

                                        here is my recipe:

                                        10 3/4 oz Ap flour
                                        4 oz cornmeal
                                        3.5 oz sugar
                                        2.5 tsp. baking powder
                                        1/2 tsp. salt

                                        sift dry ingredients together.

                                        cut in 8 oz. cold butter ( i grate mine on the large side of a box grater)

                                        add to bind as needed until dough comes together:

                                        2 oz. heavy cream
                                        2 tsp. vanilla extract
                                        4-6 oz milk

                                        pat into an even layer and cut shpaes as desired. i sometimes wash with milk and sprinkle these with granulated or crystal sugar. if i am not doing this i skip the wash. bake @ 375-400 til golden and browning around edges.

                                        delicious additions:

                                        dried cranberries + orange zest
                                        apricots and ginger
                                        dried sour cherries and/or dried blueberries
                                        pretty much any kind of jam or marmalade dolloped into an indentation in the center especially raspberry, fig, apricot or rhubarb.

                                        1. Caitlin McGrath Sep 26, 2011 10:44 AM

                                          Made a ginger cake from a Nigel Slater recipe, with stem ginger in syrup, golden syrup simmered with some of the stem ginger's syrup, and dried ginger, too. Simple, homey, gingery, moist...

                                          The recipe called for a pan too small for the volume of batter, easy enough to rectify if creating extra dish-washing (of the first pan).

                                          11 Replies
                                          1. re: Caitlin McGrath
                                            r
                                            rstuart Sep 27, 2011 11:37 AM

                                            You can never go wrong with lots of ginger.. I still want to try the David L.. recipe from "ready for dessert".. sits on the long list of recipes to try...

                                            1. re: rstuart
                                              souschef Sep 27, 2011 12:38 PM

                                              I like ginger, but disagree that you can never go wrong with lots of ginger. I find that the heat can be overwhelming; but then I dislike spicy hot food.

                                              1. re: rstuart
                                                Caitlin McGrath Sep 27, 2011 01:14 PM

                                                I am definitely of the " you can never go wrong with lots of ginger" school. rstuart, have you made Claudia Fleming's Guinness Stout Ginger Cake, from her book The Last Course (http://www.epicurious.com/recipes/food/views/Guinness-Stout-Ginger-Cake-105881 )? That's probably my favorite, but Lebovitz's famous Fresh Ginger Cake (http://www.epicurious.com/recipes/foo... ) also has a place on my must-bake-that list.

                                                1. re: Caitlin McGrath
                                                  r
                                                  rstuart Sep 28, 2011 06:43 AM

                                                  Wow.. the Stout Ginger cake looks great (and I just had that book out of the library, how could I have missed it?). Will have to try it.. thanks Caitlin!
                                                  Souschef; I haven't had too much ginger yet.. but there's always a first time!

                                                  1. re: rstuart
                                                    souschef Sep 28, 2011 11:08 AM

                                                    I made a cream of carrot and ginger soup last week, and went a bit overboard with the ginger. I found that the ginger caught the back of the throat and made me cough.

                                                    I stayed a day once at a friend's Ayurvedic spa, and they began every meal with about 1/8 teaspoon of finely-minced ginger mixed with lime juice, as it aids the digestion.

                                                    1. re: souschef
                                                      r
                                                      rstuart Sep 29, 2011 11:36 AM

                                                      Yes, I've heard that about ginger... and it's supposed to help with nausea too?

                                                      1. re: rstuart
                                                        bushwickgirl Sep 29, 2011 08:25 PM

                                                        Yes, it does. Hence the use of ginger ale for stomach calming and hydration when one has been throwing up.

                                                        1. re: bushwickgirl
                                                          BabsW Oct 4, 2011 04:53 AM

                                                          My landlady in Korea always gave me ginger tea when I was sick.

                                                          1. re: BabsW
                                                            bushwickgirl Oct 17, 2011 06:17 PM

                                                            I had a Chinese friend who would give me little ginger hard candies, nice. Since I like to mix "stuff" in with my beer, (it's usually lemonade in the warmer months) I've switched to ginger beer lately, very warming.

                                                            On that note, Nick Malgieri has a recipe for ginger bars with crystallized and powdered ginger, zipped up with lemon zest and topped with a lemon glaze in his Bake! book:

                                                            http://www.seriouseats.com/recipes/20...

                                                            These are on my bake list for the coming weekend.

                                                            1. re: bushwickgirl
                                                              BabsW Oct 18, 2011 02:48 AM

                                                              Oh, those look good! I'll have to add those to my list.

                                                              1. re: bushwickgirl
                                                                roxlet Oct 18, 2011 05:08 AM

                                                                Oooh! I just got Bake! for an insanely cheap price on TGC.com. I'm checking this recipe out.

                                              2. roxlet Sep 26, 2011 10:36 AM

                                                This morning, before it got too hot, I baked chocolate chip cookies for my Egyptians to fortify them as they make their arduous trek back to Alexandria. I also baked lemon pound cake from Sherry Yard's The Secrets of Baking for my son to bring as a snack to his advisory period tomorrow. I'm a little concerned that it sank in the middle as it cooled. The toothpick came out clean when I tested it, although it was in the oven for about 10 minutes less than the baking time. But my oven runs hot, and it certainly looked done. As it is now the warmest time of the day, and I'm beat and I have to go to my son's school for Meet the Teachers night, it will have to do. I'm not baking another thing in this heat (I also had to cook breakfast for the 3 guys as I was finishing my baking this morning), so if it's not edible, I'll be going to Dunkin' Donuts tomorrow at 6:30 AM!

                                                5 Replies
                                                1. re: roxlet
                                                  roxlet Sep 26, 2011 02:34 PM

                                                  Well, I tasted this pound cake, and while it is fine, I am truly underwhelmed. I have yet to make a pound cake that's 100% satisfactory, and I really wish I could -- and could find the recipe that would do it for me. Any ideas out there?

                                                  1. re: roxlet
                                                    BabsW Sep 26, 2011 02:43 PM

                                                    This is my favorite-ever pound cake recipe:

                                                    http://www.joyofbaking.com/PoundCake....

                                                    The texture is lovely.

                                                    1. re: BabsW
                                                      roxlet Sep 26, 2011 02:49 PM

                                                      I'll have to try that! Thanks, BabsW!

                                                    2. re: roxlet
                                                      pilinut Sep 26, 2011 03:56 PM

                                                      Have you tried this one from James Villas in Saveur's "butter" issue?

                                                      http://www.saveur.com/article/Recipes...

                                                      I've made it a couple of times and I thought it was the best pound cake I've made yet. It helps to read the full article, including Villas' 10 Commandments, though most of these are worked into the recipe, which should be followed closely.

                                                      Another delicious one is Maida Heatter's Kentucky Pound Cake from her first (and best) dessert cookbook, "Maida Heatter's Book of Great Desserts." This cake is flavored with bourbon and mace.

                                                      1. re: pilinut
                                                        buttertart Sep 27, 2011 07:57 AM

                                                        The first Maida Heatter is indeed great. But the others are too!

                                                        I used to make a San Francisco Chronicle yogurt pound cake that was nice but not a traditional type. Don't make them because they are not the Primary Baked Goods Eater's sort of thing.

                                                  2. b
                                                    burgeoningfoodie Sep 26, 2011 07:22 AM

                                                    Challah!

                                                    1. kattyeyes Sep 26, 2011 05:24 AM

                                                      Mounds of Macouns from Belltown = Apple Almond Crisp
                                                      G'mornin'!

                                                       
                                                      9 Replies
                                                      1. re: kattyeyes
                                                        buttertart Sep 26, 2011 05:44 AM

                                                        Is "ah nom nom nom" appropriate in this context?

                                                        1. re: buttertart
                                                          kattyeyes Sep 26, 2011 06:45 AM

                                                          It certainly is. Heavy cream over the top of my serving while it was still piping hot made it even more so! Sending you and all my other baking friends a virtual serving. >>^..^<<

                                                          1. re: kattyeyes
                                                            buttertart Sep 26, 2011 06:58 AM

                                                            Ah nom nom NOM from Apple Crisp Monster!

                                                            1. re: buttertart
                                                              kattyeyes Sep 29, 2011 05:31 AM

                                                              Apple Crisp Monster is at it again this morning. I'm determined to make "Apple Almond Crisp" my own, so tweaked it just a bit further. More almond extract, brown sugar instead of white in the fruit, then chopped the sliced almonds in the mini FP so they're about the size of the oats. I just snagged a corner to try while it's still steaming. It is AHM NOM NOMMIER this way! And very bubbly when it came out of the oven. It continued to sizzle as it cooled on the rack. NICE!

                                                              1. re: kattyeyes
                                                                buttertart Sep 29, 2011 11:24 AM

                                                                Oh boy.

                                                                1. re: buttertart
                                                                  kattyeyes Sep 29, 2011 11:30 AM

                                                                  It's so funny how a small thing like chopping the nuts smaller and swapping brown butter in the fruit would make a difference. My mom said EXCELLENT to round one, then after tasting this, said it was even better. And this is all just a small variation to what she and Nanny made for YEARS. :) Now where is our friend Elsie the Cow when we need her? HA HA! Right, hanging out with Elmer in the living room...

                                                                  1. re: kattyeyes
                                                                    buttertart Sep 29, 2011 11:36 AM

                                                                    I thought Elmer met a tragic fate...

                                                                    1. re: buttertart
                                                                      kattyeyes Sep 29, 2011 11:48 AM

                                                                      That was Elsie, but I like to imagine them in their living room with the crazy playpens for their children! Like this (so everyone else knows WTH we're talkin' about):
                                                                      http://www.roadsideamerica.com/story/...
                                                                      MOOOOOOOOOOOO!

                                                                      1. re: kattyeyes
                                                                        buttertart Sep 29, 2011 01:51 PM

                                                                        Too excellent!

                                                      2. BabsW Sep 26, 2011 02:44 AM

                                                        I got a ton of apples this weekend - Honeycrisps and Ginger Golds, and baked my deep-dish streusel-topped apple pie and this amazing apple cake with dulce de leche.

                                                        http://sweetcakesbakeshop.blogspot.co...

                                                        8 Replies
                                                        1. re: BabsW
                                                          buttertart Sep 26, 2011 05:45 AM

                                                          Oh my goodness that cake looksout of this world!

                                                          1. re: buttertart
                                                            BabsW Sep 26, 2011 09:46 AM

                                                            It was criminally good. I just had a piece after my virtuous green-salad lunch. lol

                                                          2. re: BabsW
                                                            r
                                                            rstuart Sep 26, 2011 07:08 AM

                                                            Wow! That recipe is getting book marked! Apples and dulce de leche and brown butter frosting? Heaven!

                                                            1. re: rstuart
                                                              buttertart Sep 26, 2011 08:18 AM

                                                              Oh yeah!

                                                              1. re: rstuart
                                                                BabsW Sep 26, 2011 09:47 AM

                                                                It is so good that I might not even tinker with the recipe, adn that is something that I can almost not help doing. So there ya go. It is that good. :)

                                                              2. re: BabsW
                                                                BabsW Sep 26, 2011 02:03 PM

                                                                Actually, come to think of it, I did make a change- I used 2 cups of very finely chopped apples instead of the 1-1/2 cups the recipe calls for.

                                                                1. re: BabsW
                                                                  roxlet Oct 4, 2011 06:41 PM

                                                                  That cake looks INSANE! Must make!!

                                                                  1. re: roxlet
                                                                    BabsW Oct 18, 2011 02:47 AM

                                                                    Insane is the word for it. It was absolutely amazing, Enjoy!

                                                                2. pilinut Sep 25, 2011 11:48 PM

                                                                  Last night I baked a green tea angel food cake, using the recipe by Flo Braker in the "Baker's Dozen" cookbook. I've used the recipe several times before (though never with green tea) with wonderful results--good enough to get my mom, who used to abhor angel food cake, looking forward to the next installment of cloud-light, fluffy cake (heaven with a mound of whipped cream and berries!)

                                                                  This time, the cake wasn't quite as divine. I wonder which (all?) of the following caused it to rise and to fall to a level lower than starting point within 25 minutes of the 35-45 minutes of the prescribed cooking time:

                                                                  --eggwhites frozen for over a month;
                                                                  --whites whipped to stiff- rather than soft-peak stage (cook distracted by TV program);
                                                                  --a tablespoon of powdered green tea sifted with the flour mixture.

                                                                  Oh, it was still edible, just not as high and ethereal.

                                                                  7 Replies
                                                                  1. re: pilinut
                                                                    buttertart Sep 26, 2011 05:47 AM

                                                                    Hola pilinut, long time no see you around here - nice to have you back.
                                                                    That "Baker's Dozen" cookbook is excellent, isn't it? The Alice Medrich Reine de Saba in it is my favorite version of all.

                                                                    1. re: buttertart
                                                                      pilinut Sep 26, 2011 03:24 PM

                                                                      Thanks, buttertart! And thanks, too, for reminding me of Mederich's Reine de Saba. I remember when Mederich first opened Cocolat in the Bay Area: she redefined chocolate desserts for me, and the Saba was probably my favorite. You're right--I should be baking it soon!

                                                                    2. re: pilinut
                                                                      souschef Sep 26, 2011 07:44 PM

                                                                      Yeah, welcome back Pilinut. Good to see you posting again. Funny that your sidekick Cynsa seems to have disappeared (temporarily).

                                                                      1. re: souschef
                                                                        Cynsa Sep 26, 2011 09:12 PM

                                                                        oh, I've had a relapse of the dreaded flu bug, it's my asthma and diabetes that complicate a quick recovery - I have 6 peaches that await kattyeyes' recipe for Penzy's Peachy Cheesecake Squares and 6 Gravenstein apples promised for pie. I've no energy and no strength to bake for now; can't catch my breath. I am lurking on the board/thread and longing to preheat the oven and rev up the KitchenAid. I am well enough to be bored and only had yogurt and cantaloupe for dessert tonight.
                                                                        I also recall the first time I walked through the door at Cocolat, it was a rite of passage.

                                                                        1. re: Cynsa
                                                                          kattyeyes Sep 27, 2011 05:17 AM

                                                                          Oh, that's crummy! Rest up and feel better soon, fellow cat! I'm sending you my katty cure-all. I make it all the time, even when I'm not sick: clove of garlic sauteed in OO, chicken broth, half a lemon, boil pastina, scramble an egg in at the end. Take care!

                                                                          1. re: Cynsa
                                                                            souschef Sep 27, 2011 06:10 AM

                                                                            Sorry you are not well, Cynsa. Wish I were there to whip up a nice sabayon for you; always makes Madame Souschef feel better, and develops my forearm at the same time.

                                                                            Unfortunately I never had the pleasure of experiencing Cocolat, but in deepest, darkest Africa, where I grew up was a pastry shop owned by a Greek guy, and he turned out wondrous pastries and cakes. I still remember his millefeuilles; never had millefeuilles as good since. That was my Cocolat.

                                                                            I recently bought bread with chocolate and candied orange peel in it, and it was great for breakfast. Then while making (chocolate, almond, and pistachio) biscotti recently I was wondering how it would taste if I added candied orange peel to it. Opinion Buttertart, since you have made them? Cynsa, I suggest that once you are back in the saddle you make the biscotti from the recipe I posted.

                                                                            1. re: Cynsa
                                                                              buttertart Sep 27, 2011 07:20 AM

                                                                              I hope you're soon better, pilinut!

                                                                              We lived about 8 blocks from Cocolat but I only ever had a truffle or two from the store (ah, impecunious student life). A woman I knew worked there and apparently Ms. Medrich was not at all of the warm and fuzzy stripe as a boss. I always have that in the back of my mind when I read/use her stuff, excellent though it is.

                                                                              Orange would be very good in those (excellent even with white chocolate) biscotti.

                                                                        2. sarahjay Sep 25, 2011 07:46 PM

                                                                          I baked a Brownie Tart (Recipe I think from Epicurious, but I've been making it for years) It's like a gooey almost cooked brownie in a crust. The original recipe has a fussy kind of crust that has to be frozen before baking, but I use a graham cracker crust instead. Used my 4x14" tart pan so I made half the filling and it seems about right.

                                                                          I've got to make vanilla caramel sauce soon, maybe tonight. I have some manufacturing cream that will go off soon, but it keeps forever (or as long as I've ever needed it to :)) as the sauce

                                                                          1 Reply
                                                                          1. re: sarahjay
                                                                            buttertart Sep 26, 2011 05:48 AM

                                                                            Nice...I'm finding that UHT cream keeps a long time even opened, weird.

                                                                          2. buttertart Sep 25, 2011 05:23 PM

                                                                            I was a busy little bee today - made the so-so walnut cake into biscotti, have bread dough about ready to go in the oven (no-knead with about 1/2 c whole wheat flour), made Chinese pancakes for Peking-ish Duck tonight (last week's 4-hour roast duck, heated up, with scallions and tianmianjiang - the real sauce to be eaten with, similar to but not not hoisin).

                                                                            And I made some cookies (brown butter dream cookies) from "The 150 Best American Recipes" that should be ILLEGAL. You brown 2 sticks (8 oz) sweet butter (I used half salt), allow it to cool, beat in 1 c sugar and 1 tsp vanila, then 2 c a-p flour mixed with 1/4 tsp salt and 1/2 tsp baking powder. Roll into small balls (I weighed them, 10 g each, or about 2 tsp) and bake at 350 deg F until golden on the bottoms, colored a bit on the tops, and firm to the touch. They are supposed to crack a bit but didn't much. I may go a bit heavier on the baking soda next time. The recipe says baking should take 12-14 mins, but it was more like 18 in my oven, which despite the thermometers inside always seems to run a bit cool to me (at least I always have to bake cookies longer than recipes call for).
                                                                            I ate part of one warm and oh my goodness, how anything this simple could be this good...they're similar to the German cookie Heidesand but easier to make. A definite keeper.

                                                                            1 Reply
                                                                            1. re: buttertart
                                                                              buttertart Oct 4, 2011 05:41 PM

                                                                              OOPS the 1/2 tsp baking powder should be baking SODA. Sorry sorry.

                                                                            2. roxlet Sep 25, 2011 02:42 PM

                                                                              A yellow cake with super glossy chocolate icing using the Easy from Scratch yellow cake with chocolate icing recipe from fresh loaf, linked by Christina Mason:
                                                                              http://www.thefreshloaf.com/node/1507...
                                                                              We're celebrating another Egyptian squash player's 21 birthday tonight, so this will be the birthday cake. I felt that the icing was not chocolatey enough, so I added about 4 ounces of semi-sweet chocolate to the icing after I took it off the stove. It is made primarily from cocoa, and since I ran out of my regular, I added a couple of tablespoons of the King Arthur Flour black cocoa, and I have to say, this is the darkest chocolate frosting I have ever made.

                                                                              15 Replies
                                                                              1. re: roxlet
                                                                                buttertart Sep 25, 2011 05:12 PM

                                                                                How was/is it?

                                                                                1. re: buttertart
                                                                                  roxlet Sep 25, 2011 06:31 PM

                                                                                  The guest of honor is on his way now and not arriving until 10PM. We shall see.

                                                                                  1. re: roxlet
                                                                                    buttertart Sep 26, 2011 05:42 AM

                                                                                    And?

                                                                                    1. re: buttertart
                                                                                      roxlet Sep 26, 2011 08:29 AM

                                                                                      The cake was excellent. I think that next time I would bake it in three 8" pans instead of the 9" ones. The layers were a little thin, but the flavor was excellent. And the extra chocolate added to the icing after it came off the stove really amped up the chocolate flavor.

                                                                                      1. re: roxlet
                                                                                        buttertart Sep 26, 2011 10:11 AM

                                                                                        Sounds smashing! Hope it was appreciated.

                                                                                        1. re: roxlet
                                                                                          kattyeyes Sep 28, 2011 05:55 PM

                                                                                          OK, I just read through the whole thread you linked. Did you like this chocolate frosting better than your usual go-to chocolate frosting? Not to be dense, I always make frosting with confectioners sugar--this recipe just said "sugar"--is that understood to be powdered? :) It's completely different than the chocolate frosting I usually make, thus my questions. My usual chocolate frosting tastes like fudge and isn't cooked.

                                                                                          1. re: roxlet
                                                                                            ChristinaMason Sep 29, 2011 09:35 AM

                                                                                            yay! glad you liked that recipe :)

                                                                                    2. re: roxlet
                                                                                      kattyeyes Sep 26, 2011 06:47 AM

                                                                                      I've bookmarked this cake--thank you. Out of curiosity, what's your regular cocoa? That KA black cocoa has caught my attention a time or two, so would be interested in your take on it. And the frosting in the pic already looks plenty deep dark, so I hope you have a pic for us!

                                                                                      1. re: kattyeyes
                                                                                        roxlet Sep 26, 2011 08:33 AM

                                                                                        It was regular cocoa -- not Hershey's but a European brand whose name escapes me at the moment. I did 1 1/2 times the recipe, and I think I had 6 tablespoons of regular cocoa and 1 1/2 of the KA black cocoa.

                                                                                         
                                                                                        1. re: roxlet
                                                                                          kattyeyes Sep 26, 2011 09:23 AM

                                                                                          Droste, maybe? What a gorgeous cake! Baking a yellow cake from scratch is still on my to-do list for the year. Thanks for sharing. :)

                                                                                          1. re: kattyeyes
                                                                                            roxlet Sep 26, 2011 09:44 AM

                                                                                            This recipe is beyond simple.

                                                                                            1. re: roxlet
                                                                                              kattyeyes Sep 26, 2011 10:06 AM

                                                                                              Oh, understood. I'm just a ho for Duncan Hines Butter Recipe Golden. ;) This sounds like a step up for a substitute, though. And I saved Christina's last yellow cake post (blog name = something about chickens?!) for the same reason. I will get there, yes indeed!

                                                                                      2. re: roxlet
                                                                                        kattyeyes Oct 3, 2011 06:35 PM

                                                                                        I made this tonight with glossy chocolate frosting. It's been a goal of mine to make a yellow cake from scratch that would rival Duncan Hines Butter Recipe Golden, my cake of choice. I was really looking forward to trying this recipe and am glad it was a win for you and your guests. But I couldn't help thinking:
                                                                                        http://www.youtube.com/watch?v=VRaoHi_xcWk

                                                                                        Glossy chocolate frosting is far closer to pudding than frosting in my book. So, in the wise words of the wacky Weight Watchers card, "Maybe Snack is not for you!" Le sigh. :(
                                                                                        http://www.candyboots.com/wwcards/pol...

                                                                                        1. re: kattyeyes
                                                                                          kattyeyes Oct 4, 2011 04:18 AM

                                                                                          I had a piece of this for breakfast today. Cooled, the frosting tastes less like pudding. I will say it's quite gorgeous, being so dark and shiny.

                                                                                          The recipe's creator did say she had combined a pound cake recipe with a yellow cake recipe--maybe that's what I don't care for. It's heavy like pound cake, and for all the vanilla that's in there (I use both Penzey's Double-Strength extract and Italian baking powder with vanilla), I didn't find the cake itself very flavorful.

                                                                                          1. re: kattyeyes
                                                                                            roxlet Oct 4, 2011 04:36 AM

                                                                                            Hmmm. I did not find this cake to be like a pound cake at all. Sorry it didn't do it for you, kattyeyes!

                                                                                      3. m
                                                                                        milklady Sep 25, 2011 02:25 PM

                                                                                        12 apple honey challahs for Rosh Hashanah. Trying to figure out my dessert baking for the holiday...

                                                                                        1. souschef Sep 24, 2011 04:21 AM

                                                                                          Butterytart, this is fyi :)

                                                                                          http://chowhound.chow.com/topics/7098...

                                                                                          1 Reply
                                                                                          1. re: souschef
                                                                                            buttertart Sep 25, 2011 08:51 AM

                                                                                            Who else but RLB? My best effort prior to the CI vodka crust was her recipe with cream cheese in it. Must try that again, actually.

                                                                                          2. r
                                                                                            rstuart Sep 23, 2011 09:37 AM

                                                                                            Just make peach crumb bars for book club.. recipe from the "Brown Eyed Baker" blog. Tastes good, but think that I prefer Smitten's peach shortbread bar for that sort of thing...

                                                                                            4 Replies
                                                                                            1. re: rstuart
                                                                                              kattyeyes Sep 23, 2011 11:39 AM

                                                                                              Ooh, you just reminded me of something I made from Penzey's--Peachy Cheesecake Squares. Total keeper! For your future files if you'd like:
                                                                                              http://www.penzeys.com/cgi-bin/penzey...

                                                                                              Now I wanna make them again!

                                                                                              1. re: kattyeyes
                                                                                                r
                                                                                                rstuart Sep 26, 2011 06:54 AM

                                                                                                Yum! I will for sure add to my files.. thanks kattyeyes!

                                                                                                1. re: kattyeyes
                                                                                                  Cynsa Sep 29, 2011 08:38 AM

                                                                                                  Penzeys Spices Peachy Cheesecake Squares are just out of the oven. It's effortless baking, just my cup of tea for now. It's a delicious breakfast for DH. I topped mine with yogurt and blueberries.

                                                                                                  1. re: Cynsa
                                                                                                    kattyeyes Sep 29, 2011 08:52 AM

                                                                                                    Ooh, NICE!!! So glad you liked! Sounds yummy with toppings too!

                                                                                              2. biondanonima Sep 20, 2011 11:13 AM

                                                                                                I made a quick batch of David Lebovitz's Absolute Best Brownies last night:

                                                                                                http://leitesculinaria.com/36645/reci...

                                                                                                The only changes I made were to add a pinch of salt, omit the nuts and accidentally use 1/3c. of flour rather than 1/4c. I cut them this morning but didn't taste - the texture seems very fudgy, not unlike that of a flourless chocolate cake. I've never made this recipe before, so I'll report back when I taste, but I will say this - they are the easiest brownies EVER, and come together quickly with ingredients that I always have in the house. I also like that the recipe makes a small batch - less temptation is a good thing!

                                                                                                2 Replies
                                                                                                1. re: biondanonima
                                                                                                  biondanonima Sep 22, 2011 07:08 AM

                                                                                                  Verdict: these are some GOOD brownies. However, they are so rich that they're almost NOT brownies. I would say that they fall somewhere in the crack between brownie and flourless chocolate cake. Texture is really nice, not chewy or cakey in any way. Lighter than you expect a "fudgy" brownie to be though, in that they sort of melt in your mouth. Intensely chocolatey (I used 70% dark). The accidental extra flour doesn't seem to have hurt, but I'll be more careful next time. I don't know that they're my ultimate brownie but I will definitely make them again.

                                                                                                  Also made a sour cherry pie yesterday - it is very good, but the cherries don't have their usual snap (probably because the season was so dismal this year and the fruit was a bit waterlogged). Any ideas on how I can perk them up for my next pie? I will try almond extract for sure, and I was thinking that the Malgieri method of cooking down some of the fruit as a thickener might work. Other thoughts?

                                                                                                  1. re: biondanonima
                                                                                                    c
                                                                                                    cmocva Sep 28, 2011 09:00 PM

                                                                                                    i once made a pie with canned cherry pie filling (sadly, i love the stuff) and fresh cranberries. the cranberries really added zing to the pie. I'm thinking they would perk up a fresh cherry pie too. Cool, i found the recipe... http://www.tasteofhome.com/Recipes/Cr...

                                                                                                2. n
                                                                                                  nsstampqueen Sep 20, 2011 11:03 AM

                                                                                                  On the weekend I started my high fibre baking blitz - I made Vanilla Almond Chocolate Chunk Biscotti (with 20+ gms of protein, 7+gms of fibre and 20+ vitamins and minerals), and Chocolate Cinnamon Raisin Biscotti (with 20+ gms of protein, 8+ gms of fibre and 20+ vitamins and minerals). I made these Saturday afternoon and this morning (Tuesday) the last two pieces were eaten by hubby this morning. I made lots!! It's so depressing how fast it disappears - and I made it for myself - and he ate it all! Going to have to hide it next time and now I have to wait until Saturday to bake again!!

                                                                                                  2 Replies
                                                                                                  1. re: nsstampqueen
                                                                                                    souschef Sep 20, 2011 11:36 AM

                                                                                                    "I made it for myself - and he ate it all! "

                                                                                                    But isn't it so much better to share? :)

                                                                                                    1. re: souschef
                                                                                                      n
                                                                                                      nsstampqueen Sep 20, 2011 05:15 PM

                                                                                                      I love sharing - except I'm the only one doing the cooking/baking so once in awhile it might be nice to have something just for me!

                                                                                                      Actually my hubby made a funny comment the other day - he said "I guess I'll know when you're mad at me - I'll have an empty tummy" - Priceless!

                                                                                                  2. n
                                                                                                    Novelli Sep 20, 2011 08:54 AM

                                                                                                    Well, I blew out my oven and have to get a new one, so I can't quite bake anything at the moment.

                                                                                                    BUT!...last night I had about 2 cups of sheep's milk ricotta left over from the weekend and decided to make a big batch of zeppole.

                                                                                                    I mixed in a touch of honey and a lot of lemon zest into the batter. They fried up beautifully.

                                                                                                    I then dusted them with a cinnamon/sugar mixture and made a little bowl of creme anglaise for dipping.

                                                                                                    1. kattyeyes Sep 20, 2011 06:52 AM

                                                                                                      Wake 'n bake--almond cakes! :) Recipe here:
                                                                                                      http://chowhound.chow.com/topics/599415

                                                                                                      Modified as follows:
                                                                                                      - 2/3 cup almond flour (?)--I MAY have grabbed the third instead of the 1/2 cup measure, nice going, Kat
                                                                                                      - salted butter
                                                                                                      - 1/4 cup flour because the writing was tiny and I only realized after they were in the oven, it should have been 3/4 cup. That I know for sure.
                                                                                                      - 2/3 cup sugar is plenty, even though I was aiming for a cup

                                                                                                      I baked in my little Wilton silicone hearts. Made 8! Moist and delicious and ready for delivery! And foolproof, don'tchaknow?!

                                                                                                      2 Replies
                                                                                                      1. re: kattyeyes
                                                                                                        kattyeyes Sep 20, 2011 06:55 AM

                                                                                                        Have a heart! ETA: And now that song is stuck in my head. GEEZ!

                                                                                                         
                                                                                                        1. re: kattyeyes
                                                                                                          buttertart Sep 20, 2011 04:47 PM

                                                                                                          Adorable!

                                                                                                      2. f
                                                                                                        frannieface77 Sep 20, 2011 12:43 AM

                                                                                                        Made Joy the Baker's pumpkin chocolate chip cookies, except with hand chopped dark chocolate and some brown sugar instead of white, SO SO good, though very soft and muffin-like in texture- but delicious. Can't wait to make a billion things with pumpkin. [:

                                                                                                        1. m
                                                                                                          modthyrth Sep 19, 2011 09:24 PM

                                                                                                          I was invited to style a birthday party scene for a Pottery Barn Kids Star Wars event this past weekend, so I had all sorts of fun working with an astronomy/Star Wars theme. I have two girly-girls, so this was quite a departure for me--though I did manage to work in an awful lot of glitter for a traditionally boyish theme. ;-)

                                                                                                          I made sugar cookies (planets and shooting stars), peanut butter planet pops (think buckeyes or Reese's pb cups but shaped like planets on lollipop sticks), shooting star lollipops (pralines and cream flavor), a small round cake (with edible sparkly topper, also pralines and cream flavor). and chocolate-dipped pretzel rods decorated to look like lightsabers. My husband's office was very happy with the leftovers this morning.

                                                                                                           
                                                                                                           
                                                                                                           
                                                                                                           
                                                                                                          2 Replies
                                                                                                          1. re: modthyrth
                                                                                                            e
                                                                                                            Eat.Choui Sep 19, 2011 11:29 PM

                                                                                                            Fantastic looking cookies!

                                                                                                            Any tips, advice or links on how to decorate cookies like you did? How do you make sparkly icing? Also, any recommendations on best cookies to use?

                                                                                                            1. re: Eat.Choui
                                                                                                              m
                                                                                                              modthyrth Sep 19, 2011 11:59 PM

                                                                                                              This is my favorite recipe by far:

                                                                                                              http://cakecentral.com/recipes/2055/no-fail-sugar-cookies

                                                                                                              I roll out the dough on parchment paper (silpat beneath to keep it from slipping around, cut out cookies as close as possible to eachother, then lift away the excess. Then freeze the cookies--for up to several weeks--and bake from their frozen state. That way they'll keep their nice, crisp shape.

                                                                                                              I think Sweetopia has marvelous tutorials on how to decorate cookies with royal icing: http://sweetopia.net/2010/04/how-to-marble-royal-icing/

                                                                                                              The Sweet Adventures of Sugarbelle is also a marvelous resource: http://www.sweetsugarbelle.com/?blogg...

                                                                                                              The edible glitter is a marvelous creation called disco dust, or pixie dust. It is *not* the same as the wilton brand edible glitter. Don't be fooled! It's absolutely gorgeous, and I put it on everything. ;-) The shimmer comes from aerosol spray cans of luster dust. Two fabulous products to make your confections look extra fabulous!

                                                                                                          2. Chocolatechipkt Sep 19, 2011 07:33 PM

                                                                                                            English muffin bread and more challah. Sadly, the English muffin bread is mostly gone now. Should have made two loaves.

                                                                                                            1. BananaBirkLarsen Sep 19, 2011 04:43 PM

                                                                                                              I'm making these peach hand pies from the Smitten Kitchen blog: http://smittenkitchen.com/2008/08/bou...

                                                                                                              Only I don't have any bourbon, so I think I will replace it with a bit of fresh grapefruit juice and vanilla bean scrapings.

                                                                                                              1. n
                                                                                                                niceray19 Sep 18, 2011 04:25 PM

                                                                                                                I made these delectable chocolate cupcakes with ganache filling and chocolate buttercream frosting. They are incredibly scrumptious but the ganache center sunk to the bottom. Any tips??? I refrigerated it for about 45 mins before placing it atop the cake batter.

                                                                                                                 
                                                                                                                4 Replies
                                                                                                                1. re: niceray19
                                                                                                                  j
                                                                                                                  janeh Sep 18, 2011 05:18 PM

                                                                                                                  It's finally cool enough to get back to baking! Yesterday was banana bread. Today, Peter Reinhart's marble rye, two smaller braided loaves and one huge non braided loaf for sandwiches. I hadn't thought of the Seinfeld marble rye episode in a while - chocolate babka must be just around the corner (crazy about the recipe on smittenkitchen).

                                                                                                                  1. re: niceray19
                                                                                                                    sarahjay Sep 18, 2011 07:28 PM

                                                                                                                    I always add the ganache after baking by taking a piece out with an apple corer and piping the ganache in. I've never had much success with baking it in. I also use this technique to put lemon curd in poppyseed cupcakes. Yum!

                                                                                                                    1. re: niceray19
                                                                                                                      souschef Sep 18, 2011 09:50 PM

                                                                                                                      You may want to try freezing the ganache instead of refrigerating it.

                                                                                                                      1. re: souschef
                                                                                                                        n
                                                                                                                        niceray19 Sep 19, 2011 10:18 AM

                                                                                                                        I think that by freezing it, it immediately plummets to the bottom on the batter. After having it in the fridge for about 45 mins it was completely solid....

                                                                                                                    2. buttertart Sep 18, 2011 04:24 PM

                                                                                                                      I made a walnut version of the hazelnut torta in Malgieri's "Perfect Cakes" today which I am not entirely sure will be worth eating. I used walnut meal from Apricot King (could not wait to try it, it was $6.00 for 2 1/2 lbs, I was wondering how it was). The batter seemed very tannic, it would seem a lot of the meal is walnut skins. We shall see. Certain People love walnuts and bitterness, so it may be more of a go than I'm expecting.

                                                                                                                      The dried apricots, peaches, and pears from Apricot King are truly stellar - haven't tried the dried mango or their walnuts yet, but they look very good.

                                                                                                                      2 Replies
                                                                                                                      1. re: buttertart
                                                                                                                        roxlet Sep 19, 2011 05:17 AM

                                                                                                                        How did this turn out?

                                                                                                                        1. re: roxlet
                                                                                                                          buttertart Sep 19, 2011 05:59 AM

                                                                                                                          I overbaked it a bit but it wasn't as bad as I thought it would be. Not a favorite (I think because of the base ingredient, not the recipe).

                                                                                                                      2. bushwickgirl Sep 18, 2011 04:26 AM

                                                                                                                        Poster kattyeyes' chocolate crinkle cookies, rice pudding with raisins, stove top variety, recipe from Joy Of Cooking, Alice Medrich Brownies, cocoa and browned butter based. I think that's just about enough sweet stuff.

                                                                                                                        http://kattyskitchen.wordpress.com/ta...

                                                                                                                        1 Reply
                                                                                                                        1. re: bushwickgirl
                                                                                                                          buttertart Sep 18, 2011 04:09 PM

                                                                                                                          Jeepers you were busy!

                                                                                                                        2. l
                                                                                                                          laytonj1 Sep 17, 2011 09:21 PM

                                                                                                                          Just made banana caramel cupcakes and they were divine. I've been gathering lots of pumpkin recipes this weekend in preparation for Fall... I love this time of year!

                                                                                                                           
                                                                                                                          7 Replies
                                                                                                                          1. re: laytonj1
                                                                                                                            kattyeyes Sep 18, 2011 05:04 AM

                                                                                                                            Your cupcakes are gorgeous! Meanwhile, do you already have Martha's recipe for pumpkin cookies with brown butter icing on file? If not, you'll want to add them to your collection. I baked them last year and they are EXCELLENT.
                                                                                                                            http://www.marthastewart.com/318741/p...

                                                                                                                            What I learned:
                                                                                                                            - Don't need a pastry bag. I used my 1-5/8″ scoop then flattened each dome slightly with a knife.
                                                                                                                            - Topping the frosting with a sprinkle of finishing salt cuts the icing's sweetness nicely.
                                                                                                                            - If you're using a BIG CAN of pumpkin, you can use the other half of the can to make a kickass boozy gelato. Google "pumpkin pie gelato with bourbon" if you're interested in one more pumpkin recipe.
                                                                                                                            >>^..^<<

                                                                                                                            1. re: kattyeyes
                                                                                                                              l
                                                                                                                              laytonj1 Sep 18, 2011 08:52 AM

                                                                                                                              Thanks kattyeyes! I will definitely put those pumpkin cookies on my baking schedule. I just checked out your blog too... Lots of great recipes to try:)

                                                                                                                              1. re: kattyeyes
                                                                                                                                Cynsa Sep 18, 2011 08:55 AM

                                                                                                                                yes-pretty-please-with-sugar-on-top for the "pumpkin pie gelato with bourbon" recipe. Thanksgiving beckons.

                                                                                                                                1. re: Cynsa
                                                                                                                                  Cynsa Sep 19, 2011 10:20 PM

                                                                                                                                  http://kattyskitchen.wordpress.com/20...

                                                                                                                              2. re: laytonj1
                                                                                                                                luv2bake Oct 16, 2011 05:47 PM

                                                                                                                                Are you able to share that recipe? We love banana and caramel!

                                                                                                                                1. re: luv2bake
                                                                                                                                  roxlet Oct 16, 2011 06:24 PM

                                                                                                                                  If you like banana and caramel, you will flip for Banoffee Pie!
                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                  1. re: roxlet
                                                                                                                                    luv2bake Oct 23, 2011 03:20 PM

                                                                                                                                    Thanks! I was just coming around to decide whether to double my pie crust recipe or not. I think I will! :)

                                                                                                                              3. Cynsa Sep 17, 2011 10:26 AM

                                                                                                                                Flu bug in full retreat with taste buds' resurrection; brownies are cooling on the baking rack, chocolate will make me better.

                                                                                                                                1 Reply
                                                                                                                                1. re: Cynsa
                                                                                                                                  souschef Sep 17, 2011 07:33 PM

                                                                                                                                  Cynsa, I'm glad you're enlisting the help of chocolate to make you better. Eating your veggies should make you better, and chocolate is a vegetable !

                                                                                                                                  I was hoping you would post your experience with making the Arizmendi scones, compared to mine.

                                                                                                                                2. souschef Sep 17, 2011 06:32 AM

                                                                                                                                  I made the Arizmendi scones today, as planned. I was concerned about the pea-sized pieces of butter melting, and it was confirmed for me that this does happen, by that industrious elf who bakes while the rest of the world is asleep; thanks Cynsa. So, I ignored the mixing directions and instead followed my usual scone recipe directions. Also, I only made 1/2 quantity, which made 8 scones; I didn't want to make 15-20 of something unknown.

                                                                                                                                  The dough was very wet and the scones were hard to shape, but I did manage to form balls, which I flattened a bit. I brushed them with milk instead of sprinkling them with sugar, as the ones I had bought had sugar and were too sweet.

                                                                                                                                  The scones have to be placed well apart on the sheet as they really spread, into small rocks. The texture of the crumb was good, but I did not enjoy the grittiness of the cornmeal. Also, they were a bit too sweet. I did risk the Devon cream, Buttertart, but in retrospect butter is just as good, and maybe even better.

                                                                                                                                  I'm now thinking that the cakey texture of the purchased scone that I liked was that it contained eggs, and the yellow colour was because they were Onega-3.

                                                                                                                                  The grittiness of the cornmeal makes this a no-repeat for me.

                                                                                                                                  18 Replies
                                                                                                                                  1. re: souschef
                                                                                                                                    souschef Sep 17, 2011 07:34 PM

                                                                                                                                    Drat! That should be OMEGA-3.

                                                                                                                                    1. re: souschef
                                                                                                                                      Cynsa Sep 17, 2011 08:49 PM

                                                                                                                                      Baking the full recipe, we had scones stacked to the kitchen ceiling but DH dutifully ate one and all in testament to their inherent sweetness and his. I nudged the melting edges of the scones from spreading off the baking sheet with a spatula, corralling an irreverent scone into submission is a daunting task. Not in jest, I sing the praise of the Arizmendi cherry scone with its tender corniness - not gritty, but nubby. IMHO these scones are too sweet and will require a tweak here and there with the butter-rubbing-and-lifting technique of souschef's scones. A good dollop of Devon cream would be welcomed to offset the sweetness.
                                                                                                                                      Retrospectively, DH says if i bake them, he will eat them. So be it.

                                                                                                                                      1. re: Cynsa
                                                                                                                                        souschef Sep 18, 2011 04:56 AM

                                                                                                                                        Thanks Cynsa. I asked DW if I should throw out the leftovers, and she said "No". I have had corn bread that was not gritty, so maybe I should look for a finer grind of cornmeal; I just used what I happened to have.

                                                                                                                                        In any case the recipe does need to be tweaked as the dough is too wet and they turn into rock cakes, not scones.

                                                                                                                                        1. re: souschef
                                                                                                                                          souschef Sep 18, 2011 07:00 AM

                                                                                                                                          I just ate one of the leftover scones (cold), and it was not gritty at all today; very pleasant, in fact. Still needs tweaking, though.

                                                                                                                                          1. re: souschef
                                                                                                                                            buttertart Sep 18, 2011 04:11 PM

                                                                                                                                            Not sure what cornmeal is available in Canada any more, but the Indan Head brand here is much less gritty than Quaker. Look for a stoneground one.

                                                                                                                                            1. re: buttertart
                                                                                                                                              souschef Sep 18, 2011 04:15 PM

                                                                                                                                              Okay, will do.

                                                                                                                                              Any suggestions on recipe tweaks based upon my comments, O Wise One ?

                                                                                                                                              1. re: souschef
                                                                                                                                                buttertart Sep 18, 2011 04:19 PM

                                                                                                                                                Nope, other than maybe all yolks rather than eggs per se, but I think I'm repeating myself. Scones are not big in this household so I seldom make them.

                                                                                                                                        2. re: souschef
                                                                                                                                          THewat Sep 19, 2011 05:45 AM

                                                                                                                                          Have you tried the joy of baking recipe? http://chowhound.chow.com/topics/8049... Cornmeal scones seem like such a good idea.

                                                                                                                                          1. re: THewat
                                                                                                                                            souschef Sep 19, 2011 07:01 AM

                                                                                                                                            I haven't yet tried it, but I will. BUT ..........scones without butter?

                                                                                                                                            They look dense, and I'm looking for a cakey texture, but I'll try 1/2 recipe.

                                                                                                                                            1. re: souschef
                                                                                                                                              THewat Sep 19, 2011 07:44 AM

                                                                                                                                              Huh. I clearly didn't read the recipe very closely. I love hot cream drop biscuits (butter-free & not dense), but they are a different beast. For one thing, I can't stand them after they've cooled & it sounds like the Arizmendi scones actually improved with age - a handy thing in a baked good. I'm following your trials quite closely - unlike buttertart, I'm a scone fan.

                                                                                                                                              1. re: THewat
                                                                                                                                                buttertart Sep 19, 2011 08:58 AM

                                                                                                                                                It's the man who isn't keen on them, and he eats the lion's share of what I make.

                                                                                                                                                1. re: buttertart
                                                                                                                                                  THewat Sep 19, 2011 01:32 PM

                                                                                                                                                  ahhh. So sorry for the assumption.

                                                                                                                                                  I have gobs of family here for a wedding next weekend. I think scones are on the morning menu - probably the buttermilk scones from Baking with Julia, and maybe something new.

                                                                                                                                              2. re: souschef
                                                                                                                                                Caitlin McGrath Sep 19, 2011 04:38 PM

                                                                                                                                                I cannot speak to the recipe THewat linked, or to cornmeal scone recipes (I've had nice ones but never baked any), but as to scones without butter, my favorite scones I make use none - like these, they use cream as the only fat (though I would not make them with half and half or milk). They are fantastically light and tender.

                                                                                                                                                This is the recipe: http://chowhound.chow.com/topics/7114...

                                                                                                                                                1. re: Caitlin McGrath
                                                                                                                                                  souschef Sep 20, 2011 08:39 AM

                                                                                                                                                  I have to try that! Unlike Casa M y Buttertart, scones are big in this household, but I make them only on the weekend, so next weekend is it, unless I decide to go up North foraging for food.

                                                                                                                                                  Caitlin's recipe definitely has appeal as it takes time to work butter into the dough; rubbing in takes time, and if you're doing the pea thing, when do you stop ?

                                                                                                                                                  Caitlin, I want to replicate your results as closely as possible, so am wondering how you measure your flour. Is it dip and sweep, lighlty spooned, or sifted into the cup?

                                                                                                                                                  1. re: souschef
                                                                                                                                                    Caitlin McGrath Sep 20, 2011 10:23 AM

                                                                                                                                                    I lightly spoon, then sweep.

                                                                                                                                                    1. re: Caitlin McGrath
                                                                                                                                                      souschef Sep 20, 2011 10:28 AM

                                                                                                                                                      Ok, thanks. I'll use 4 oz per cup.

                                                                                                                                                  2. re: Caitlin McGrath
                                                                                                                                                    ChristinaMason Sep 28, 2011 08:08 PM

                                                                                                                                                    You're right, those are delicious scones. I made mine with vanilla bean paste and diced dried figs. Fabulous.

                                                                                                                                                    1. re: Caitlin McGrath
                                                                                                                                                      roxlet Sep 29, 2011 05:19 AM

                                                                                                                                                      That recipe looks amazing!

                                                                                                                                              3. m
                                                                                                                                                Mother of four Sep 16, 2011 05:03 PM

                                                                                                                                                Not baking, but just got a Cruisinart ice cream maker and just made Peach Ice cream. Oh my goodness, so good. I really love that machine....a bit noisy but so easy. Will never buy store bought ice cream again.

                                                                                                                                                2 Replies
                                                                                                                                                1. re: Mother of four
                                                                                                                                                  kattyeyes Sep 18, 2011 07:28 AM

                                                                                                                                                  I love my Cuisinart IC maker, too-- agree re noise level, but so very happy with results.

                                                                                                                                                  When I'm not baking, I'm making custard and spinning up gelato. Yesterday I made fresh mint stracciatella for the second time. Once you land on a base recipe you love, it's fun to experiment with different flavors. I'm getting better at drizzling the chocolate in a very fine stream now that I've made it several times this summer ("regular" and mint). Next on deck: something with the leftover egg whites--maybe almond cakes, haven't made them in a while.

                                                                                                                                                   
                                                                                                                                                  1. re: kattyeyes
                                                                                                                                                    kattyeyes Sep 18, 2011 07:36 AM

                                                                                                                                                    Dangit--compressed image instead of the better one. Trying again here.
                                                                                                                                                    ETA: OK, cool, this is the better quality image. :) If you click to enlarge, you can see better. Want a spoon?

                                                                                                                                                     
                                                                                                                                                2. a
                                                                                                                                                  amazinc Sep 16, 2011 01:34 PM

                                                                                                                                                  It's still hotter than a hubcap in an El Paso parking lot here near San Antonio, TX, but I can't stop baking....just now from my oven pulled two pans of the "knotted rolls" from the latest
                                                                                                                                                  Fine Cooking mag ( Peter Reinhart recipe) and they are magnificient, if I do say so myself. Easy to mix, easy to form and totally beautiful and delicious. Am taking all 18 of them to a pot luck tonight. I'll report if any are left. Get the mag and make these. You will fall in love.

                                                                                                                                                  3 Replies
                                                                                                                                                  1. re: amazinc
                                                                                                                                                    buttertart Sep 16, 2011 01:36 PM

                                                                                                                                                    Must get. I love making knotted rolls, they were the only shape I made for the longest time.

                                                                                                                                                    1. re: amazinc
                                                                                                                                                      blue room Sep 16, 2011 04:43 PM

                                                                                                                                                      I think this is the recipe for Reinhart's knotted rolls

                                                                                                                                                      http://www.finecooking.com/recipes/kn...

                                                                                                                                                      They sure are nicely shaped. It also struck me how simply having 3 different "toppings" (plain and 2 kinds of seeds) makes such an appealing plate.

                                                                                                                                                      1. re: blue room
                                                                                                                                                        Cynsa Sep 29, 2011 08:32 AM

                                                                                                                                                        - love these pretty knotted rolls, baked for a potluck meeting last week - none were left because people asked to take them home at the end of the meeting.

                                                                                                                                                    2. m
                                                                                                                                                      magiesmom Sep 16, 2011 12:58 PM

                                                                                                                                                      last night when I got home from work very late, I had a craving for baking a simple cake, so I made the red wine chocolate cake from Smitten Kitchen. It is really good, simple, needs only one bowl, and the wine adds a hint of mystery.. Even better today. I didn't top with confectioner's sugar or with mascarpone whipped cream.
                                                                                                                                                      http://smittenkitchen.com/2011/09/red...

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: magiesmom
                                                                                                                                                        buttertart Sep 16, 2011 01:15 PM

                                                                                                                                                        I had been wondering about that cake.

                                                                                                                                                        1. re: magiesmom
                                                                                                                                                          m
                                                                                                                                                          modthyrth Sep 19, 2011 09:14 PM

                                                                                                                                                          Ooh, intriguing. I definitely need to give this one a try. It's finally starting to cool down here in Phoenix--highs only in the high 90s!!

                                                                                                                                                        2. roxlet Sep 16, 2011 11:36 AM

                                                                                                                                                          The cooler weather has brought some energy for baking. More chocolate chip cookies for my Egyptians, who seem to inhale the things. My son doesn't really like them anymore -- I think I've bored him having made them so many times for them! We had a lot of apples hanging around, and rather than making another apple cake, as I did yesterday (the Egyptians apparently like this too -- it's half gone!), I decided to make the first apple pie of the season. I got kind of fancy, and made the top crust out of layered cut out apple shapes made from the pie crust, and then I lightly brushed them with beaten egg white and sprinkled on red sanding sugar. It's it the oven now, and so far, I'm quite happy with how it's baking up.

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: roxlet
                                                                                                                                                            buttertart Sep 16, 2011 11:39 AM

                                                                                                                                                            Hey Martha! (Sounds nice.)

                                                                                                                                                            1. re: roxlet
                                                                                                                                                              roxlet Sep 16, 2011 12:38 PM

                                                                                                                                                              It's out of the oven

                                                                                                                                                               
                                                                                                                                                              1. re: roxlet
                                                                                                                                                                buttertart Sep 16, 2011 01:14 PM

                                                                                                                                                                Gorgeous.

                                                                                                                                                            2. j
                                                                                                                                                              jalapenocheese Sep 15, 2011 07:55 PM

                                                                                                                                                              I made David Lebovitz's "Whole Lemon Bars" this morning and everyone who had it raved about it! It made me look like an excellent baker! (although I overbaked the filling hahaha but it still went down well!)

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: jalapenocheese
                                                                                                                                                                buttertart Sep 16, 2011 07:05 AM

                                                                                                                                                                Must try, I love lemon.

                                                                                                                                                                1. re: buttertart
                                                                                                                                                                  bushwickgirl Sep 16, 2011 09:45 AM

                                                                                                                                                                  Here's David's recipe:

                                                                                                                                                                  http://www.davidlebovitz.com/2011/02/...

                                                                                                                                                                  Chunks of lemon, fantastic. I'm always looking for a better lemon bar.

                                                                                                                                                              2. roxlet Sep 15, 2011 08:54 AM

                                                                                                                                                                I just pulled an Apple Cake out of the oven. It's cooling on the counter, and suddenly the kitchen smells like autumn. This is one cake that has to be cooled completely in the pan, and every time I make it, I am thankful for Wilton Cake Release. Getting it out of the bundt pan used to be an iffy thing before I discovered the cake release.

                                                                                                                                                                In case anyone is interested in a super easy, delicious apple cake, here is the recipe:

                                                                                                                                                                APPLE CAKE

                                                                                                                                                                Pare and slice thinly 6 small Macintosh apples and mix with ¼ cup cinnamon sugar (do not use any other apple types). Set aside. Butter and flour a bundt pan extremely thoroughly, or use a tube (angel food) pan. (I find the Wilton easy release mixture works very, very well. Heat oven to 350 degrees
                                                                                                                                                                (I make this batter in a single bowl using a whisk. Easy clean up!)
                                                                                                                                                                -Beat 4 large eggs and add 1 ¾ cups of sugar
                                                                                                                                                                Add in:
                                                                                                                                                                -1 cup vegetable oil
                                                                                                                                                                -¼ cup of orange juice
                                                                                                                                                                -1 teaspoon of vanilla
                                                                                                                                                                Then mix in:
                                                                                                                                                                -3 cups of flour
                                                                                                                                                                -3 teaspoons baking powder
                                                                                                                                                                -½ teaspoon of salt.

                                                                                                                                                                Use a little less that one third of the batter and drop by spoonfuls on the bottom of the prepared pan. It should just cover the bottom of the pan. Distribute ½ of the apples over that, and use just enough of the batter to cover the apples. Repeat with the remaining batter/apples, ending with a layer of batter. This batter is very sticky and is best dropped by small spoonfuls over the apples since it doesn’t flow.
                                                                                                                                                                Bake for 45 minutes to 1 hour or until a toothpick inserted in the cake comes out clean.
                                                                                                                                                                Let cool completely in the pan before removing, otherwise it is liable to fall apart. Dust well with confectioner’s sugar. This cake improves with age and is best the next day – or even the day after!

                                                                                                                                                                27 Replies
                                                                                                                                                                1. re: roxlet
                                                                                                                                                                  buttertart Sep 15, 2011 09:01 AM

                                                                                                                                                                  Where did you get your Macs? My farmer's market doesn't have them yet. I will make this soon.

                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                    roxlet Sep 15, 2011 09:29 AM

                                                                                                                                                                    I got them from Stop and Shop. They had little paper bags of them from NY State orchards.

                                                                                                                                                                     
                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                      buttertart Sep 15, 2011 10:26 AM

                                                                                                                                                                      Gorgeous. I love those little paper totes, so old-fashioned.

                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                        r
                                                                                                                                                                        rstuart Sep 15, 2011 12:31 PM

                                                                                                                                                                        Hmm... only Macs work? Looks like a good recipe.. will have to try it.
                                                                                                                                                                        I just bought some apples from the farmer's market in a paper bag marked "1/2 Peck".. so much for the metric system!

                                                                                                                                                                        1. re: rstuart
                                                                                                                                                                          buttertart Sep 15, 2011 01:04 PM

                                                                                                                                                                          Ontario ones? No metric mark at all?

                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                            r
                                                                                                                                                                            rstuart Sep 16, 2011 07:24 AM

                                                                                                                                                                            Yep... from an Ontario orchard... and I'll just bought a 3 L basket of peaches, too!

                                                                                                                                                                            1. re: rstuart
                                                                                                                                                                              buttertart Sep 16, 2011 07:39 AM

                                                                                                                                                                              What type? Elbertas? You're killing me with my home peaches.

                                                                                                                                                                              On apples - have you ever seen a Lobo apple "up there"? They're fairly big and kind of squashed-looking (not very tall). An early September apple. Terrific for eating.
                                                                                                                                                                              (PS I'm from London, ON originally and went to UofT.)

                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                r
                                                                                                                                                                                rstuart Sep 16, 2011 08:08 AM

                                                                                                                                                                                Trying to remember.. think red havens? Excellent freestones.. basket was $6.. probably had 12 or 13 giant peaches. I don't think that I've seen Lobos.. my favourite apple stand at the market has had Galas, Gingergold, Honey Crisps (my favorite).. some Jonogold... think some Macs...
                                                                                                                                                                                I live and work close to U of T.. grew up in Wpg.
                                                                                                                                                                                where are you now?

                                                                                                                                                                                1. re: rstuart
                                                                                                                                                                                  buttertart Sep 16, 2011 08:18 AM

                                                                                                                                                                                  If they are huge and mainly yellow, they're likely Elbertas. Red Havens are usually earlier.
                                                                                                                                                                                  I'm in NJ now, have lived in a number of places in the States for a long time (peril of meeting an American at UofT)...

                                                                                                                                                                                2. re: buttertart
                                                                                                                                                                                  souschef Sep 16, 2011 12:38 PM

                                                                                                                                                                                  Reminds me, BT, I have a BIL who owns an apple orchard just South of Montreal. I should visit him and pick up some Lobos and Honey Crisps (my favourite), free of course.

                                                                                                                                                                                  Back to baking: I intend to make Cynsa's Arizmendi sour cherry scones this weekend. As I predicted, she has already made them, and is pleased with the results. However, I plan to use raisins instead of sour cherries; life is too short to eat sour anything.....except maybe tamarind.

                                                                                                                                                                                  On the subject of scones, I have some Devon cream, in a jar from England, and on the jar it says that it should be consumed within 5 days of opening. 5 days seems very short. Does anyone have any idea why ? How much longer can I go safely?

                                                                                                                                                                                  1. re: souschef
                                                                                                                                                                                    buttertart Sep 16, 2011 01:17 PM

                                                                                                                                                                                    So somebody else knows about Lobos? Hurray. They were always a back-to-school treat, like blue grapes. I'd love to get my mitts on some.

                                                                                                                                                                                    Devon cream is cooked, so I'd think it could go a bit longer than that, myself.

                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                      souschef Sep 16, 2011 02:21 PM

                                                                                                                                                                                      I have some Devon cream that is 2 weeks old. Would you risk it? If I try it and perish, I'll leave you my favourite conical sieve and digital scale.

                                                                                                                                                                                      1. re: souschef
                                                                                                                                                                                        buttertart Sep 16, 2011 03:16 PM

                                                                                                                                                                                        Me? Yeah. I always use stuff way past date if it smells ok, isn't discoloured, and isn't moving on its own.

                                                                                                                                                                                      2. re: buttertart
                                                                                                                                                                                        r
                                                                                                                                                                                        rstuart Sep 19, 2011 07:51 AM

                                                                                                                                                                                        I'm going to ask the apple guys about them this week at the farmer's market. I'd like to try the Dorie Greenspan recipe "Marie-Helene's Cake" from her newest cookbook... wondered if anyone else had tried it??

                                                                                                                                                                                        1. re: rstuart
                                                                                                                                                                                          roxlet Sep 19, 2011 08:53 AM

                                                                                                                                                                                          I think there was a thread for the cookbook, and I remember reading several CHers comments on the recipe, which were positive as I recall.

                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                            r
                                                                                                                                                                                            rstuart Sep 19, 2011 12:57 PM

                                                                                                                                                                                            Good to hear.. thanks Roxlet!

                                                                                                                                                                                          2. re: rstuart
                                                                                                                                                                                            Caitlin McGrath Sep 19, 2011 04:25 PM

                                                                                                                                                                                            Here are a bunch of posts about Marie-Helene's Apple Cake. Be sure to read downward from each as they all have replies from more posters who baked the cake.

                                                                                                                                                                                            http://chowhound.chow.com/topics/775863#6450781

                                                                                                                                                                                            http://chowhound.chow.com/topics/775863#6453950

                                                                                                                                                                                            http://chowhound.chow.com/topics/731319#6013640

                                                                                                                                                                                            http://chowhound.chow.com/topics/7313...

                                                                                                                                                                                        2. re: souschef
                                                                                                                                                                                          maplesugar Sep 19, 2011 01:31 PM

                                                                                                                                                                                          I grew up going picking at Marlin's apple orchard. I just read that they've expanded. I really ought to take the kids for a visit.

                                                                                                                                                                                          Roxlet the apple cake looks fantastic! Definitely a chill in the air now so I'll be making this asap. Thanks for sharing :)

                                                                                                                                                                                          1. re: maplesugar
                                                                                                                                                                                            roxlet Sep 19, 2011 02:00 PM

                                                                                                                                                                                            It was my son's preferred cake for his birthday! I remember making one to bring to his kindergarden class when he turned 6. He's almost 16 now, and he still asks me to make this cake as soon as the fall apples are out.

                                                                                                                                                                                  2. re: rstuart
                                                                                                                                                                                    roxlet Sep 15, 2011 03:31 PM

                                                                                                                                                                                    You want an apple that kind of breaks down. Though the Macs keep their shape, there is something sauce-like about the texture. I guess that if I couldn't find macs, I might try cooking the apples a bit first until they break down a bit. What you don't want is any kind of crunch or overly solid feel. he apple should be extremely soft, which is why Macs work.

                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                      r
                                                                                                                                                                                      rstuart Sep 16, 2011 07:25 AM

                                                                                                                                                                                      That makes sense. I'll keep it in mind if I try it. As always, too many good recipes, not enough time!

                                                                                                                                                                            2. re: roxlet
                                                                                                                                                                              ttoommyy Sep 16, 2011 10:06 AM

                                                                                                                                                                              I just made raspberry-filled chocolate cupcakes with peanut butter frosting, a riff on the PB & J combo. My cupcakes were professional looking but a bit staid looking (light brown frosting with a chocolate drizzle across them). They sat next to a cupcake that had pink frosting with a raspberry stuck in the middle. Everyone was buying those. Then someone found out I made the PB & J cupcakes and bought one. Within the hour everyone was raving about mine. Someone even came back and bought 5 to share with his coworkers. Just goes to show you you can't judge a cupcake by it's "cover."

                                                                                                                                                                              I'm planning a pumpkin cupcake next. Maybe with a cinnamon-cream cheese frosting. Still deciding on if I want to fill them.

                                                                                                                                                                              1. re: ttoommyy
                                                                                                                                                                                buttertart Sep 16, 2011 10:16 AM

                                                                                                                                                                                Please tell me you didn't use a mix HA HA HA...

                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                  ttoommyy Sep 16, 2011 12:02 PM

                                                                                                                                                                                  I just KNEW you would chime in buttertart! :)

                                                                                                                                                                                  1. re: ttoommyy
                                                                                                                                                                                    buttertart Sep 16, 2011 12:06 PM

                                                                                                                                                                                    We're all in this together, mister.

                                                                                                                                                                              2. re: roxlet
                                                                                                                                                                                ttoommyy Sep 16, 2011 01:33 PM

                                                                                                                                                                                "This is one cake that has to be cooled completely in the pan, and every time I make it, I am thankful for Wilton Cake Release. Getting it out of the bundt pan used to be an iffy thing before I discovered the cake release."

                                                                                                                                                                                Speaking of cake release, you can make your own. Mix equal parts veg shortening, veg oil and flour. Whisk well and keep in an airtight container in a cool dark cupboard for at least a few weeks. Works every time.

                                                                                                                                                                                1. re: ttoommyy
                                                                                                                                                                                  roxlet Sep 16, 2011 04:35 PM

                                                                                                                                                                                  Yes, but I'm lazy and happy to pay 3.29 to have Wilton make it for me! Plus it lasts indefinitely in the pantry closet and I don't have to worry about wondering what's in that container in that cool, dark cupboard!

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