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What are you baking these days? November 2011, part 1 [old]

Hi there everybody, hope you had a nice Halloween! Left with candy to use up? Thinkinkg about what to make for Thanksgiving dessert? More Fall fruit adventures? Looking forward to hearing about all of it.

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  1. Pizza with a little quinoa flour in the dough. The quinoa flour plus a quinoa cookbook was a recent gift from our oldest daughter. The wheat flour used is half unbleached all-purpose and half bread flour. The yeast, which I buy in bulk, is 5 years past stated expiration date. It works well because it is stored in glass jar that is kept in the back of the fridge. I never throw yeast away without trying to proof it first.

    1. I just tried baking my version of a maple-walnut butter tart. Delicious.

       
       
      9 Replies
      1. re: BabsW

        That looks beyond delicious. Recipe?? TY.

        No candy left from Halloween, and after last weekend's baking marathon, I'm going to slow it down to a crawl this week, just chocolate bread pudding and Nick Malgieri's Lemon-Ginger Bars.

        I'm also looking for persimmons for a pudding cake, never made one.

        1. re: bushwickgirl

          Sure thing! I made this recipe as small as I could, since this was a tester, so I'd say double or quadruple this recipe for larger amounts. Also this made 2 tarts measuring just shy of 5 inches in diameter.

          I used a press in, butter-rich crust. This made enough dough for 3 tarts, but the filling recipe makes enough for 2, so you're going to have some leftover.

          1 cup all purpose flour
          2 tablespoons sugar
          6 tablespoons butter
          1 egg yolk

          Mix together the flour and sugar and rub in the butter until the mixture resembles coarse crumbs, then add the yolk and mix well and press into a ball. Rip off a portion of the dough and press it into your tart pans, lay down a piece of parchment and baking weights or dried beans and and blind bake them at 300 degrees Fahrenheit for 12 minutes. remove and let cool.

          Filling:

          1/4 cup maple syrup
          2 tablespoons packed granulated maple sugar
          2 tablespoons packed dark brown sugar
          2 tablespoons butter, melted and then cooled
          1 egg
          pinch of salt
          1/4 teaspoon vanilla
          golden raisins
          chopped walnuts, almost to the point of being pulverized
          granulated maple sugar

          Preheat the oven to 400 degrees F. Mix together the maple syrup, 2 T of brown sugar and 2 T of maple sugar. Add the melted butter and stir to combine well. Add the egg, stir. Add the salt and vanilla and mix until it is nicely smooth.

          Place a few golden raisins and some of the chopped walnut in the bottom of the tart shells. Sprinkle some granulated maple sugar over it and pour in the sugar mixture. Top with a bit more of the chopped walnut and sprinkle some granulated maple sugar on top and bake for 15 - 20 minutes or until just set.

            1. re: buttertart

              Thanks, it was. :) I am very pleased with how it turned out. I had been thinking about making an Indian pudding for Thanksgiving, but I might might make a larger one of these instead.

              1. re: BabsW

                It does indeed, thanks for posting it. I may have to rethink my Thanksgiving dessert menu.

                1. re: bushwickgirl

                  :) I won't even be the primary cook at T-giving since we're going to my folks' but I may have to make one of these.

                  Did you make NM's Lemon-Ginger bars? I love lemon bars to an obscene degree, and I do like the lemon and ginger combo.

                  1. re: BabsW

                    Yes, I made them a few weeks ago,and highly, highly recommend them. Easy and delicious, definitely worth an encore. I bought fresh ground ginger just for these bars. They're not your usually shortbread crusted lemon bar with a creamy filling, more cake like with candied ginger bits and a lemon glaze.

                    Do you have the book? If not, www.seriouseats.com featured the recipe a few weeks ago. I had just gotten Bake! and hadn't had a chance to read through it; then I noticed the recipe @ seriouseats.

                    Ah, here's the link:

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

            2. re: BabsW

              Oh my, that looks amazing! Thank you for posting the recipe!

              I would like to do something new for Thanksgiving this year beyond the must-have pumpkin pie. I've come to the right place for inspiration.

              1. re: jlhinwa

                Thank you. :)

                I know what you mean - this place inspires me every day.

        2. I'm planning to make a Rigo Jancsi next weekend, and was just looking at the recipe. The cake is made with chocolate (not cocoa), and calls for 6 oz bittersweet chocolate and 1/2 oz unsweetened, plus some sugar. I wonder why they would not just use all bittersweet and reduce the sugar.

          To make the glaze you have to pour boiling water into milk chocolate in a food processor. I've naver made a glaze with water before. Has anyone here done so before ? I once tried to make a glaze (following a recipe) that requires you to actually boil a mixture of bittersweet chocolate and water; it failed miserably.

          8 Replies
          1. re: souschef

            That's something I've always intended to make. I bet the unsweetened is there to beef up the chocolatiness, since if it's like the recipes I have for it it's pre-high cocoa percentage chocolates. Re water, hmm, don't know, sounds a bit tricky. Milk choc always is. Someone here posted about a water chocolate mousse - intriguing but sounds awfully difficult to bring off.

            1. re: buttertart

              The only problem with using unsweetened is that the only one I've seen here is Baker's, which I don't care for (to put it mildly). I think I'll just use something else that's high in cocoa.

                1. re: buttertart

                  The Rigo Jancsi was a bust. The recipe did not look right, but I followed it anyway in case I was missing something - 4 eggs, and you're supposed to bake it in two 9" pans. The batter was thin on the bottom of the pan, and baked into two anorexic cakes, which, had I continued, would have given me a cake sandwich.

                  The cakes did, however, taste good. so when I make it again I will probably double the quantities and bake the stuff in two 8" pans.

                  I did not have the time to redo it, so I offered our dinner guest a choice between Grand Marnier soufflé and chocolate soufflé for dessert. He chose Grand Marnier, so that's what I made.

                  1. re: souschef

                    I find the pan size problem in so many recipes, souschef, and it is really annoying. My baking god, Malgieri, is always asking you to bake cakes in a 9" pan, and I'm not sure why he does that. Now I have a baseline cake that I always compare a new recipe to. It's a recipe that calls for a 9" pan and that I always bake in an 8" to have something that looks more like a cake than a pancake.

                    1. re: roxlet

                      Yup, it IS a problem. Our gods must talk to each other as MY baking god (RLB, who else) also uses 9" pans. Medrich, on the other hand, seems to favour 8" pans, though she does use 9" ones sometimes.

                      My general rule of thumb is that anything that uses 4 or less eggs goes into an 8" pan.

                      1. re: souschef

                        That's a good rule. With the Rigo Jansci, isn't the cake just supposed to corral the mousse, and not supposed to be that exciting on its own?

                        1. re: buttertart

                          The cake is just sugar, butter, eggs, and chocolate, so it's supposed to stand on its own. I wouldn't want a cake that was not exciting on its own.

          2. This coming weekend.....thinking about apple cider doughnut bread pudding, and my great grandmother's applesauce cake, since I live 1 minute from an orchard that makes their own cider doughnuts:)

            2 Replies
            1. re: sunflwrsdh

              Nice! Grandmother's apple cake recipe is intriguing, care to share the recipe?

              1. re: buttertart

                I actually didn't make either of those, did" a Southern lady cooks " pumpkin spice cake with bourbon icing instead, and highly recommend it. Yes, I will share Nanny's applesauce cake recipe soon, not where I can get to it right now. I have made it, but not for many years, but as I recall, it was very good.

            2. just took last batch of peppery ginger cookies or gingery pepper cookies from the oven.

              3 Replies
              1. re: iL Divo

                iL Divo, would you mind sharing your recipe? That sounds divine!

                1. re: iL Divo

                  Yes, please, the recipe would be wonderful as I am quite intrigued at the sound of a pepper-ginger combination! Sounds heavenly!

                  1. re: iL Divo

                    Did you ever perfect your lemon cookies? Would love to have the recipe. TIA