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What are you baking these days? March 2012, part 2! [OLD]

Hello from warm and sunny Toronto! I forgot how much I love this city. Lots of eating but no baking for me this weekend...and seeing friends old and new is always fun. So, what are YOU baking these days? Muffins, perhaps?

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  1. Funny you asked about muffins, as Madame Souschef has requested low-fat muffins. I found an Epi recipe I intend to make this weekend. If they are any good I'll post a link.

    Don't forget the food and wine show in Toronto (Mississauga, that is).

    7 Replies
    1. re: souschef

      Souschef; I bake lots of low(er) fat muffins; Ellie Krieger makes some good ones.. here are some favorites:
      http://www.finecooking.com/recipes/go...
      and
      http://www.foodnetwork.com/recipes/el...
      They're good, and they don't taste,er.."healtthy"..if you know what I mean..

      1. re: rstuart

        I'm kind of not in a pumpkin mode right now (too wintery for this early spring!), and I was wondering how the blueberry ones are in particular since I thought they looked like they didn't rise very much in the photo.

        1. re: roxlet

          I really like them roxlet...they rise pretty well and fill the muffin tin..

          1. re: rstuart

            Thanks for posting the recipe; I'll give them a whirl.

        2. re: rstuart

          I looked at the food network recipe and wondered why muffins need to have so many spices these days. I like spices, but not in muffins. Even the little nutmeg I used in the epi recipe I did not really like. BTW after a day my wife and I changed out minds about those muffins.

          1. re: souschef

            To the worse? Traditional muffins (quite low in fat) have a very short shelf life. They were intended to be eaten hot with dinner.

            1. re: buttertart

              Yup, to the worse. I'll keep the low shelf life in mind the next time.

      2. The original comment has been removed
        1. with the rainstorm heading in tonight/tomorrow, i plan to spend a lot of tomorrow in the kitchen...
          funny you mention muffins... i was contemplating whether i was gonna make some to go with brunch tomorrow -- i already water bagels retarding in the fridge. i don't really need another starch, but we'll see. if i do, it will likely be Grape or Blueberry Cashew... can't remember what i have more of in the fridge...

          in the mood to make kichel as well.
          and something with caramelized white chocolate.

          and sunday, i just might do apple or pear strudel. watched that great video and started to look at my coffee table as the perfect place to set the scene...

          1 Reply
          1. re: Emme

            boiled and baked off some of the water bagels today... they floated awfully quickly... i fear i didn't retard them soon enough (due to extenuating circumstances)... oh well, they got good reviews, but didn't have quite the crust on them that i was seeking...

            ended up making a small (6 muffin) batch of grape cashew muffins.

            also baked off some chocolate rugelach - i did a chocolate dough, and filled with brown sugar and dark chocolate chips... sprinkled the top with granulated sugar before baking. really nice when they cooled.

          2. I'm in the mood to bake as well.

            I found a recipe for mandelbrot in my desk today, one I'd clipped from somewhere years ago and never tried. So I baked it up, adding chocolate chips etc, and they were good.

            I see brownies in my future tomorrow ... not sure what kind. I also need to make a large birthday cake (for 15-20) at some point.

            1. Hi, new poster (but long-time reader). I had left-over egg white to use up, so I made flourless chocolate walnut cookies. I added some bittersweet chocolate chips which I would not do again; they did not cook as nicely as when I have left them out. They also had to cook longer than the recipe specifies (though that could be because I made them full-sized this time).

              http://nymag.com/restaurants/recipes/...

              14 Replies
              1. re: klynne

                Welcome to the baking thread! Always great to have another fellow baker for inspiration!

                1. re: roxlet

                  Thank you! I must admit, I get much of MY inspiration from you all, so I'll have to try to get creative and return the favor.

                2. re: klynne

                  Yes, welcome! Happy to see a new face.

                  1. re: klynne

                    Oh, I've made a version of those cookies, really the same thing with slightly different proportions, and I used pecans; I got the recipe from Chowhound poster Danna. I made them for the holidays a couple of years ago and really loved them.

                    1. re: Caitlin McGrath

                      Yes, yes, yes! The first time I baked them, they came out as rocks. But then you and Danna helped me get 'em right. :)

                      I have a very funny pic of April Katt staring at the rocks, seemingly puzzling over what happened! Don't ask me why you've gotta turn your head to see:
                      http://kattyskitchen.files.wordpress....

                      Thank you for reminding me of what else to do with extra egg whites--I keep getting stuck on almond cake. Those cookies are fantastic, tho'!

                        1. re: rstuart

                          Thank you! She's such a good girl--and keeps me amused in and out of the kitchen. ;)

                          1. re: kattyeyes

                            LOL, that's a great picture!

                            I caught my cat recently walking off with a vanilla bean, lol.

                            1. re: Chocolatechipkt

                              OMG, that's funny! Thankfully, this bean was safe!

                        2. re: kattyeyes

                          Yes, I get stuck on the idea of macaroons for my egg white leftovers, but I am more likely to have chocolate around than coconut!

                          1. re: klynne

                            I tend to make friands with my leftover eggs whites... they are pretty easy, and with the browned butter, taste great.. this is one that I make a lot in the summer...
                            http://www.mowielicious.com/home/2010...

                            1. re: rstuart

                              Another good reminder! One of my friends made them earlier this year (sans cherries) and I'd forgotten all about these treats with the funny name. ;)

                              ETA: In case you have fewer egg whites on hand (I have four when I make gelato, so this is perfect), here are my friend's friands!
                              http://pattysfood.blogspot.com/2012/0...

                              I still need to pick up some mini molds, tho'.

                              1. re: kattyeyes

                                Yum! I made my friands in muffin tins.. since I don't have any mini-molds!
                                Apparently they're very popular in Australia.. I've found a few good recipes from Donna Hay..

                                1. re: rstuart

                                  Those look and sound wonderful! I'll have to add them into the "left-over egg white" rotation.