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What are you baking these days? September 2012, part deux! [old]

We've been baking up a storm lately, so let's go with a part 2 this time...it always makes me happy when that is necessary.
I baked the pistachio shortbread dough I made last week and froze, yesterday (will take pic when i find out where they have been stashed by my everloving), and have Carol Field's l'Otto di Merano rye bread dough rising at the mo.
Here's my latest favourite iteration of white bread, the one that roxlet referred to -- a bit of a takeoff from the Field Pane di Como, with a potato angle thrown in...sorry this isn't exact, but if you bake bread at all (and if not, why not), you should be able to come up with a very nice bread that keeps extremely well and makes killer toast...
Make a preferment of about 2 c flour, 1 c water, tsp yeast (consistency about like pancake batter), let rise a couple of hours, then add another couple of cups of water to it, plus about 1/2 c milk, and 1/2 c potato flour (or a microwaved, peeled, mashed potato), salt to taste 2-3 tsp, 1/4 c olive oil, enough flour to make a softish dough (should take 6-7 cups total including the preferment).
Let rise once or twice, make into loaves, round or pan.
Bake at 400 deg F for 45 mins or so.
You can do any of the rises in the fridge or let the shaped loaves rise overnight in it, the longer this goes, the better. Within reason.

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  1. I am trying your great recipe soon...it is right along the lines of what I was thinking of putting together soon, myself! I am very pleased that you steered me back to Carol Field's book - it had been languishing in my bookcase for too long.

    One change: I like to rice potatoes that I put into bread - it seems to distribute more easily/lightly than mashed....

    1. I made chocolate chip cookies with Guittard chocolate chips. I have never been able to get my hands on Guittard before... so I was excited. To be honest, the only difference I noticed/tasted was that they seemed to be harder (?). The shell/composition of the 'chip' seemed "tighter" (if that is possible) than a Toll House chip. Obviously I liked it better ... I am not sure $5 a bag is realistic for ALL future baking, but definitely it is tasty.

      1. I baked up a batch of cranberry pistachio biscotti this afternoon for the holiday edition of Festivities magazine. Took some pretty photos and am going to pack some off with my husband as he heads out of town for work tomorrow morning. Or I will eat them all. ALL, I tell you. Yum.

        One of my daughter's Irish dancing instructors turned 21 this weekend, and so did her boyfriend. She asked if I would make a cake for both of them (of course!) and incorporate both Irish step dancing and skateboarding (their two passions). Uhhhh....yeah. That was a challenge. I finally decided that the common element was flight, and created two gumpaste silhouette toppers that flew above the cake. Chocolate mocha cake with Bailey's Irish Cream buttercream (the dance teacher's name is Bailee, I couldn't resist).

         
        4 Replies
        1. re: modthyrth

          What an accomplished cake! I just have to complement your artistic skills in both the cake decor, and the very graceful and lifelike toppers! Bravo!

          1. re: gingershelley

            Thank you! I'm just glad I had enough time (BARELY!) for the gumpaste to dry to make the idea work. I was seriously lacking inspiration until the last possible second. Typically I make gumpaste work at least for our five days ahead. I made these at about 7pm the night before the party, after the cake was baked! It's a good thing I live in arid Arizona. I'd have been out of luck if I'd lived anywhere with humidity.

            1. re: modthyrth

              nice work. if you need gumpaste to dry even quicker than it does, try adding a little extra Tylose powder (CMC) or even a bit of cream of tartar.

          2. re: modthyrth

            Uhhhh . . . WOW; that looks incredible.

            1. re: buttertart

              Yum! Thanks for the link buttertart, will have to try..

              1. My first contribution!! I made this cake in a belated birthday celebration for ... myself, ha ha. It was really, really good. My only change was that I had to double the peanut butter and add a tsp of salt to the frosting before it was nearly peanut buttery enough for me. Honestly, I could have added even MORE peanut butter, but I could tell I was messing up the consistency a bit. If I made it again, I'd pull back on the cream cheese and/or butter and just add more PB. Regardless, it was awesome. http://smittenkitchen.com/blog/2008/0...

                 
                 
                 
                6 Replies
                    1. re: charmedgirl

                      Wow, HAPPY BIRTHDAY! That looks so deep dark 'n delish!

                        1. re: charmedgirl

                          That's one decadent-looking cake. HB charmedgirl--hope you enjoyed every bite.

                          1. re: charmedgirl

                            Oh, YES!! All those goodies on top!!

                          2. Well, I just pulled two loaves of bread based on buttertart's recipe/recommendations above, and I will say thank you very much for the idea. The crust is far more interesting than the usual run of the mill white loaf. It smell so good, it's all I can do to keep myself from ripping in to one. Thanks, buttertart!

                             
                            1 Reply
                            1. re: roxlet

                              I'm tickled you made them! They look just like mine.

                            2. Not exactly baking, but it'll be used FOR baking - today I made crystallized ginger, ginger syrup, and ginger sugar.

                              Tomorrow - rhubarb crisp with bits of crystallized ginger in the streusel. As soon as I remember what it is you're supposed to do to old, tough, fall rhubarb to make it edible in something besides preserves.

                              1. Apple cake, recipe from the Washington Post

                                 
                                8 Replies
                                  1. re: roxlet

                                    Yes, it is! It looks like a sunflower--whattastunner!

                                  2. re: Chocolatechipkt

                                    Lovely, just lovely.
                                    I'm intrigued. How is that petal effect achieved? Are the apple slices layered over the partially baked cake? Is it an upside down cake?

                                    1. re: nomadchowwoman

                                      The recipe is here: http://projects.washingtonpost.com/re...

                                      My apples weren't as flavorful as they could have been, so I think I'd use more sugar in the future. Or maybe brown sugar. And you can add any number of spices, either in the cake or on top. So easy and good.

                                      1. re: Chocolatechipkt

                                        Beautiful, and I am going to try it soon:) Thanks.

                                      2. re: nomadchowwoman

                                        Thank you! It's so simple -- the cake part took about 5 min. to put together ... and layering the apple slices took a while longer, lol. You put the apples on top of the uncooked batter, using just a 9-inch round cake pan, and it all goes into the oven. I sliced the apples very thin (the recipe suggests using a mandoline, but I just used a paring knife) and then started laying the apples down, working from the outside in. After the cake was done and had cooled somewhat, I flipped it onto a dinner plate and then flipped it over again for serving.

                                        1. re: Chocolatechipkt

                                          Sooo pretty! I'm completely enchanted with layered cakes and tarts like this. I simply must try one this year.

                                    2. Last week, I made a traditional zucchini chocolate cake that I 'perked' up with some almond extract in addition to vanilla and some slivered almonds I had on hand. This was SO much better than the usual lack-lustre choc-zucc 'bricks' I have eaten that now I am going further. My daughter is celiac so I am going to substitute the flour in the recipe with half white-rice flour and half ground almonds.

                                      I think with a great chocolate sour cream frosting, this will be fit to take with me to visit the Brilliant and Amazing grandchild tomorrow (well, at 11 months he is not actually going to get to eat any himself, but hey, his mom and I will enjoy it!)

                                      1. It's apple season so baked an apple pie, yum!

                                        1. The only thing I've baked in quite a while--due to heat and other bothers--was a batch of choc. chip cookies so I could make ice cream sandwiches [some w/ coffee IC and some with salted caramel IC] as dessert for a dinner w/friends recently. I used one of the recipes from the NYT cookbook and made a double recipe so I could freeze several rolls of dough. [I like the texture better when the cookies are baked from the frozen dough.]

                                          Re the square brackets: my parenthesis keys are not working, for some reason--a sign, no doubt, as I overuse them.

                                          This thread is inspiring, dangerously so as cooler temps are coming our way tonight.

                                          1. I made a pumpkin rum pie with a little pumpkin from the farmers' market - I put a little bit of dark rum and a tablespoon of brown sugar in the crust.....very yum.

                                            1. With the holidays just around the corner, I've been busy baking and freezing sugar cookies of every shape and size. Primarily of the Halloween variety but am growing weary so may pull out the Autumn and Thanksgiving cutters in the next week or so. What I'm REALLY waiting for is decorating time.

                                              1 Reply
                                              1. re: Toomchtodu

                                                Oooh, post pictures when you have some! I've only started doing cookie decorating fairly recently, and I'm finding it has a steeper learning curve than cake decorating did. Or maybe I'm just delusional. Either way, I like to gawk at other people's marvelous creations. ;-)

                                              2. I made both the honey cake and the fig/olive oil/sea salt challah from Smitten Kitchen for Rosh Hashanah. The cake continued to improve for 72 hours, moist , delicious and redolent of the buckwheat honey I used. And amazingly it was wonderful with 100% whole wheat pastry flour. I usually don't use it in cakes but it really worked here,
                                                The challah was also delicious: eggy, salty/sweet. And the directions for a braided round bread were helpful.

                                                1. I know it's not anything fancy, but I needed something sweet for dessert and fast-fast, so I threw together a half batch of magic cookie bars again--a little salt in the grahams to offset the sweet and I lined the pan with foil this time so I could cut the bars with ease. That was a good idea. Now I need to remember what I made with the other half can of SCM last time. It must have been Mounds brownies. Though I could seriously eat SCM with a spoon. MOO.

                                                  1. I made the Tartine zucchini and orange marmalade loaf today. It was pretty good, but not exceptional. I also made a batch of chocolate chip cookie dough. I use a different recipe for that almost every time, so we'll see how these turn out.

                                                    1. Today was quick bread day. I made banana-pecan bread and ginger-pear bread ... though sadly I'm taking these with me this weekend, so I couldn't dive in. Tomorrow I'll make one more, probably either orange-cranberry or orange/lemon poppyseed ... unless anyone has any other good suggestions? :)

                                                      1. Today, I baked the coffee walnut cookies from the Medrich cookie book. A sablé, really, with ground walnuts and flavored with a bit of finely ground coffee, brandy, and vanilla. Easy slice-and-bake dough done in food processor, nice sandy texture, delicate and interesting flavor.

                                                        1. It's been so difficult to turn on the oven given our heat wave here, but I did and have...
                                                          Made Honey Cake - my own version that I was petrified to serve the family - and Challah for Rosh Hashanah.

                                                          Also made Tres Leches Cake over the weekend -- i usually use a more delicate cake than a sponge, but I was tinkering. I was sorry I didn't use the more delicate cake I normally do. I don't really prefer my tres leches with heartier crumb.
                                                          Made some White Chocolate Malted "Tunnel of Fudge" Cupcakes.

                                                          Also was playing around with a frosting recipe. Somewhere between an Italian Meringue Buttercream and a Mousseline, but less buttery... i heated a sugar syrup to 230 F, and meanwhile beat some whole eggs with a little sugar to almost double volume. combined the two and beat away, then slipped in some butter, but much less so than if i was doing a traditional buttercream. added in some vanilla at the end. the result was lovely. smooth, luscious, a little sweeter than my traditional BC, but really lovely. a keeper... now to remember to write down how much butter i used next time...

                                                          Also made some Turbinado coated sugar cookies -- soft slightly chewy on the inside and slight crunch to the exterior. good stuff.

                                                          Lastly, not baking, but a walk on the dark side... did some major frying yesterday... Every time I fry, I remember why I don't like to fry... You can't get that smell out... But that said, I made Deep Fried Oreos (in a funnel cake batter), Funnel Cake, and some glazed donuts for a late night snack gathering... I had a self-punishing moment with the oreos... and it was totally worth it. I'm not one for processed junk; i'm not one for deep frying, i'm not one for inducing allergic reactions. That said, and I can't believe I'm going to say it, I'd do it again. Let the flanking and flogging begin.

                                                          6 Replies
                                                          1. re: Emme

                                                            I love to deep fry, although I go savory. Had to learn to do it when we lived in Taipei with a stove that had 2 burners that were either off or blast furnaces.

                                                            1. re: buttertart

                                                              oh the dilemmas we must face when we seek gustatory triumph.

                                                              1. re: buttertart

                                                                Hmmm, perhaps my crummy apartment stove was made in Taipei. There's a dial with ten markings, and yet water boils on the lowest setting. I like to say wok hey, my stove has it.

                                                                  1. re: buttertart

                                                                    It really is, no walking away from the kitchen while something is cooking, and the wonky oven with hot spots in the front doesn't help.

                                                                    1. re: zitronenmadchen

                                                                      Over 30 years' experience with apartment stoves here, I can surely sympathize. I felt as if I had died and gone to heaven when our stove croaked and I got to pick my very own.

                                                            2. I was so intrigued by a post about an apple pie baked in a paper bag that I tried it. It is a King Arthur Flour recipe

                                                              http://www.kingarthurflour.com/blog/2...

                                                              It's streusel-topped, and quite good. I'm not an apple pie expert -- used jonathon apples, then pretty much followed the recipe. The stapler ran out of staples so I used paper clips on the bag.

                                                               
                                                              3 Replies
                                                              1. re: blue room

                                                                Beau ti ful! Glad you enjoyed the recipe. Thanks for posting here.

                                                                1. re: blue room

                                                                  Wow, that's different! My mother used to make our Christmas turkey in a paper bag.. it was quite good.

                                                                  1. re: blue room

                                                                    Yay, jonathans!! Found my first bag of the year yesterday....nothing like them for pies and sauce.

                                                                  2. Two loaves of lemon/orange poppy seed bread.

                                                                    1. I was once again seduced into buying peaches that were sadly past their prime; they were mealy, which is an unforgivable sin in a peach. There was nothing to be done but bake with them , so I made Smitten Kitchen's Peach Shortbread bars (with the magic of brown butter) for a friend's birthday. If there's any left by the time that I see her... I keep on cutting off "slivers"...

                                                                      4 Replies
                                                                      1. re: rstuart

                                                                        This is a revelation to me: that you can bake with mealy peaches! Thanks, rstuart. Is the finished baked good as tasty as if you had made it with non-mealy peaches?

                                                                        1. re: soccermom13

                                                                          I had some mealy peaches (they looked SO promising in the market, but they just turned to ICK instantly) that I just peeled, cut into chunks and cooked down on the stovetop with a little lemon juice and splenda into a "compote" that I've been eating with yogurt - somehow the cooking seems to negate the mealyness.

                                                                          1. re: soccermom13

                                                                            Well, no. But it's still pretty good. I don't know how a pie, or something that really heavily relies on the peaches, would taste. But I find that the cooking brings out the moisture in them, like biondanonima says below. I usually bake with them because I am too cheap to throw them out, but can't bear to eat them!

                                                                            1. re: rstuart

                                                                              Very good info. Thank you so much. I am frugal, but it never crossed my mind to use the mealy monsters. I just composted them. I will mend my ways!

                                                                        2. Momofuku corn cookie dough is chilling in the fridge, to be baked tomorrow. Dough is EXCELLENT, crazy corny delicious, even raw. I've been waiting quite some time to make these--based on the dough alone, I'm convinced it was worth the wait!

                                                                          15 Replies
                                                                          1. re: kattyeyes

                                                                            Hi Kattyeyes,
                                                                            Please let me know what you think of the Momofuku corn cookies. I LOVE, LOVE, LOVE the Momofuku Blueberries and Cream cookies (only I make them with dried cherries, not dried blueberries.

                                                                            1. re: soccermom13

                                                                              I think the corn cookies are OUTSTANDING and OUTRAGEOUS! Pics and details here:
                                                                              http://chowhound.chow.com/topics/8586...

                                                                              If you love corn, you'll be over the moon for these!

                                                                              P.S. Dried cherries sound much tastier to me than dried blueberries. :)

                                                                            2. re: kattyeyes

                                                                              I've been curious about those cookies, but if I made them I would be eating the whole batch since corn is one of my husband's weird food hang ups. Do they taste like really sweet cornbread or just corn?

                                                                              1. re: zitronenmadchen

                                                                                Have you ever had sweet corn cake, served as a side dish in Mexican restaurants? Here's the recipe I use when I make it:
                                                                                http://chowhound.chow.com/topics/5985...

                                                                                The cookies taste A LOT like that--extremely corny (the good kinda corny) and fresh tasting.

                                                                                1. re: kattyeyes

                                                                                  Ooh. I like sweet corn cake. I may have to give those a try. Half marathon training should help burn off the calories of eating a whole batch of cookies right?

                                                                                  1. re: zitronenmadchen

                                                                                    I really think you'll love these, then. And you'd like to hope so--train hard, sista! :)

                                                                              2. re: kattyeyes

                                                                                I have to admit that most descriptions of and recipes for Milk Bar goods haven't appealed to me at all, but now I totally want to make these corn cookies. And I know I can buy Just Corn freeze-dried corn at my market. So kattyeyes, did you in fact use the version HillJ linked in the other thread, with 2 T less butter than in the book, but apparently otherwise the same (comparing to others posted online)? Cuz if so, given your results it sounds like that's the way to go.

                                                                                1. re: Caitlin McGrath

                                                                                  :) Yes, and to make it less confusing, here is the base recipe HillJ and I used--correct, two tablespoons less butter:
                                                                                  http://macandcheesereview.blogspot.co...

                                                                                  I used Vermont Creamery (DELICIOUS, WONDERFUL!) salted butter, so I used 1 teaspoon Kosher salt instead of 1.5 teaspoons. I crumbled Australian flake salt between my fingers over the top of each cookie when they came out of the oven (15 minutes at my house).

                                                                                  My (sadly broken) cookie scoop for these measures 1/8 cup liquid. I find it to be the perfect size for big cookies, such as these or CCCs.

                                                                                  One last instruction, courtesy of 100 eggs:
                                                                                  "Don’t let the tops brown; the cookies should remain bright yellow with no (or very little) browning."

                                                                                  I hope you love them as much as we do now!

                                                                                  1. re: kattyeyes

                                                                                    Thanks. When I make these (don't know when that'll be, as there are SO many things I want/plan to bake!), I was thinking I'd want to make them around 2 T/1/8 C instead of the 1/3 C in the recipe, so good to know that works well.

                                                                                    1. re: Caitlin McGrath

                                                                                      Hi! My name is kattyeyes and I'm addicted to corn cookies. The good news is, if you portion out the dough, then freeze, you have OnDemand corn cookies...thaw for 30 minutes, then bake away.

                                                                                      1. re: kattyeyes

                                                                                        katty-e, you really are something! It does my heart good to know you've enjoyed that recipe!

                                                                                          1. re: karykat

                                                                                            :) :) :) The wave of corn cookie enthusiasm continues! :) :) :) I ♥ it!

                                                                                2. I made hamburger buns for our dinner of turkey burgers from a recipe from King Arthur Flour. Although I did only make a quarter of the recipe, to get only two buns, so I just left out the egg, measuring out a quarter of an egg is just too much trouble for me. I used black sesame, because we don't have white sesame seeds at the moment.

                                                                                   
                                                                                  6 Replies
                                                                                  1. re: zitronenmadchen

                                                                                    You are dedicated to make a two-bun batch--and they look good! Did they taste just fine sans egg? Were they a little flatter or no noticeable changes?

                                                                                    1. re: kattyeyes

                                                                                      They were a little flatter, but they still tasted really good. Better than the soft, squishy wonderbread type you buy at the grocery store.

                                                                                      1. re: zitronenmadchen

                                                                                        HA! I left ALL THE EGGS out of Hershey's deep, dark chocolate cake once upon a time...and it was considerably flatter, but definitely more than one egg, but it still tasted good, too. And agree--SO much better than nasty Wonder bread rolls.

                                                                                    2. re: zitronenmadchen

                                                                                      HA! You know that you're a chowhound when your husband says he'd like a sandwich and you get out the flour.

                                                                                        1. re: sandylc

                                                                                          Haha, I appreciate the titles dedicated and chowhound rather than crazy.

                                                                                      1. I made an apple cake from the few apples left on the tree. It's very good but I'm a confesser. It did not turn out the way it was supposed to. This is normally a cranberry cake with cranberries on the bottom and crispy almond cake on top. I thought I could just sub another fruit, but the apples floated into the middle of the batter and the top was not crisp. Still yummy though.

                                                                                        2 Replies
                                                                                        1. re: dianne0712

                                                                                          You never know, i would have thought that'd work too.

                                                                                          1. re: dianne0712

                                                                                            if you try it again, i'd suggest putting the apples in the bottom of the pan with a little sugar, maybe a tad of butter, and tossing it in the oven for a few minutes to caramelize the fruit, and sort of adhere it to the bottom of the pan. then add the almond cake batter and finish baking as usual...

                                                                                          2. I've been replacing all butter in many recipes I've found with virgin coconut oil. It's healthier and I've been thrilled with the results. I made a killer banana bread more moist than any I've ever seen. I use the coconut oil (instead of butter). The recipe was from "America's Test Kitchen" and called "ultimate banana bread" on youtube. I replaced the butter with coconut oil, and added a few chocolate chips, and my bread looked more moist and better than hers. :-)

                                                                                            2 Replies
                                                                                            1. re: Tudor_rose

                                                                                              Can you taste the coconut oil? I know it is healthier.. but I have avoided it because I hate the taste of coconut.

                                                                                              1. re: GraceW

                                                                                                It's a very mild coconut taste, and my husband said he can't taste it at all. In banana bread, I can't taste it at all, nor can I taste it in my brownies (the chocolate overpowers the coconut). I used extra virgin coconut oil. More refined versions of coconut oil have less coconut flavor. I just would stay away from hydrogenated coconut oil.

                                                                                            2. we have a potluck at work next week, and I feel like making a nice bundt cake with apples or pears. I have made Dorie Greenspan's Double Apple Bundt before to much appreciation (apples and apple butter, and then I soaked the raisins in Apple cider). However, there is a recipe for an apple cake with maple butter glaze in a cookbook that I just bought impulsively that looks good too.. decisions!

                                                                                              5 Replies
                                                                                              1. re: rstuart

                                                                                                if you're soaking anything, i love the combination of Tuaca with apple...

                                                                                                1. re: Emme

                                                                                                  I had to google Tuaca, but I like what I saw (vanilla citrus liqueur? What's not to like?). Alas, I had none, so had to go with the apple cider. I then had a bundt pan cake removal disaster; I am hoping that my colleagues won't noticed that half the cake did not come out of the pan with the rest... I did get it all out in two pieces though!

                                                                                                  1. re: rstuart

                                                                                                    that stinks... i've had those bundt moments... the white chocolate malted tunnel of fudge disaster moment... serving it out of the pan was humiliating. i am positive, however, that your colleagues loved the cake and were decidedly simply appreciative of your generosity.

                                                                                                    give tuaca a try at some point!

                                                                                                    1. re: Emme

                                                                                                      Especially (Tuaca) in hot cider, since 'tis the season...heck, if you're gonna buy a bottle, might as well maximize its use.

                                                                                                      1. re: Emme

                                                                                                        I'm pretty sure they will; they all know that presentation is not my strong point! I will definitely keep an eye out for the Tuaca!!

                                                                                                2. Made PB and banana dog treats yesterday to sell at a event for a dog park in town also made CCC dough and will bake that today. Made some double dark chocolate chip brownie cookies last week and have cut them out and have cookie crumbs and need to do something with it so I will use the cookie crumbs to make a cookie crumb chocolate pudding pie, pro ally two of them. Then we are off on vacation from Sept 28 to October 7. We are taking our two dogs a corgi and a daschshund with us to Myrtle Beach, SC driving 2 days there and back and staying in pet friendly hotels in Richmond VA. So I won't be baking much in our small kitchen at MB just easy breakfasts, quick lunches, and dining out a few times or cooking something easy in that kitchen.

                                                                                                  1. Apple crisp, from my old Betty Crocker cookbook. Will be served with Philadelphia vanilla ice cream and a caramel drizzle.

                                                                                                    1. just about to make the impossible chocolate flan from My Sweet Mexico. That is, if I can stop eating the homemade cajeta!

                                                                                                      1. I have some Bakery Crumb Buns from Malgieri's Modern Baker rising. My son thought that these would make a dandy breakfast, and they apparently freeze well, so that works for me. These are the yeasted kind, which are the kind I always remember growing up, with a huge amount of crumbs. Yum. Also rising, but in the fridge, is a preferment. I'm trying buttertart's bread recipe/method again, but this time I thought I'd try a mixture of AP and KA white whole wheat flour. I'll report back!

                                                                                                        5 Replies
                                                                                                        1. re: roxlet

                                                                                                          Roxlet; you had me at "huge amount of crumbs". Pictures please!

                                                                                                          1. re: rstuart

                                                                                                            It is also a HUGE recipe. I haven't powder sugared it yet, but here it 'tis.

                                                                                                             
                                                                                                            1. re: rstuart

                                                                                                              I just tasted these, and I am not over the moon. They're just OK, and I don't love the crumbs as much as Carole Walters's crumbs. These have almond paste in them.

                                                                                                              1. re: roxlet

                                                                                                                It does look scrumptious... but there's no point going to all that work if it doesn't do it for you! Hope that your son likes it though..

                                                                                                            2. re: roxlet

                                                                                                              I've done similar breads with the white whole-wheat flour, must try this too.

                                                                                                            3. Apple cider muffins, made with apple cider, apple butter, and maple syrup. Very autumny..

                                                                                                              6 Replies
                                                                                                              1. re: rstuart

                                                                                                                I like the sound of those, can you share the recipe? I have a gallon container of maple syrup sitting in my fridge that's never going to be used up on waffles.

                                                                                                                1. re: rstuart

                                                                                                                  Yes, please share that! I have all those ingredients in my fridge!

                                                                                                                  1. re: roxlet

                                                                                                                    My pleasure.. here is the recipe:
                                                                                                                    http://www.eatingwell.com/recipes/spi...
                                                                                                                    I always omit the nuts, and I sometimes add some chopped up apples or pears, depending on what's in my fridge..

                                                                                                                    1. re: rstuart

                                                                                                                      Well, rstuart, I had my doubts. I mean, Eating Well magazine, did that mean they were going to be healthy? And whole wheat flour, and only 1/4 cup of oil. I decided, what the hell. I'm hear to say that these are so delicious! Amazingly good. These will replace the disappointed crumb buns for breakfast this week!

                                                                                                                      1. re: roxlet

                                                                                                                        Here's the photo, if the blooming thing will post.

                                                                                                                         
                                                                                                                        1. re: roxlet

                                                                                                                          Yes, I have made many leaden, dry low fat muffins! These are nice and moist though. They probably won't stay moist for as long as regular muffins, but they are good!

                                                                                                                2. I made chocolate chip cookies yesterday and apple kolaches today. I made kolaches for the first time for Mother's day. My mom froze them and warmed them up. She had 1 left so I made her 26 more to enjoy. :) :)

                                                                                                                  1. Today I made a gluten-free wedding cake. Whew. A lot of work but enjoyable. The only drawback is that all the layers and buttercreams must be frozen as my husband and I are leaving next week for a months' vacation and this wedding it in October. It will be tough not to assemble it myself. I am sending along extra buttercream to fill in the creases, crooks and crannies. Two layers are chocolate cake and the middle layer is almost a thick fudgey brownie layer. Vanilla bean buttercream on the inside; chocolate buttercream over all.

                                                                                                                    1. Lemon Budino from Epicurious: http://www.epicurious.com/recipes/foo...

                                                                                                                      I used regular lemons and it turned out well - souffle-like on top and custardy on the bottom. It was a nice and light way to end a rich meal. The lemon flavor wasn't quite as pronounced as I expected though.

                                                                                                                      1 Reply
                                                                                                                      1. re: biondanonima

                                                                                                                        We just ate the leftover budino from the fridge, and I much prefer it cold. I might strain out the lemon zest next time though - there were a lot of chewy pieces that interfered with the texture a bit.

                                                                                                                      2. My first time trying buttertart's bread was a huge success, so I thought I'd monkey with it anyway! I let the preferment stay in the refrigerator over night, and I just mixed up the dough using about a 50/50 mix of bread flour and white whole wheat. I'm putting this in the fridge too, and I'll be baking it half as a loaf and half as rolls tomorrow. My feeling is that this bread will make a dandy hard roll since the crust is so crunchy.

                                                                                                                        3 Replies
                                                                                                                        1. re: roxlet

                                                                                                                          I have a preferment of the same composition going now, was going to make bread today but don't have it in me. Will freeze it until next weekend, I think.

                                                                                                                          1. re: buttertart

                                                                                                                            Have you ever made rolls with this?

                                                                                                                            1. re: roxlet

                                                                                                                              Not yet, I just came up with it about a month ago if that.

                                                                                                                        2. Souschef's hazelnut-fig-gianduja torte is chilling in my fridge as I type. It'll be ready to eat in an hour. This is my second try, and I think it will be even better than the first, which was one of the best chocolate desserts I have ever tasted.

                                                                                                                          Speaking of waiting. . . anything to report out on the Canelé Frontier?

                                                                                                                          4 Replies
                                                                                                                            1. re: pilinut

                                                                                                                              Hey pilinut, I'm glad you made it, and liked it so much! How was your second one?

                                                                                                                              Nothing to report on the canelé frontier....been fighting a bug.

                                                                                                                              1. re: souschef

                                                                                                                                Hi, souschef! Speak of the devil--or Vulcan, if you prefer. I hope you feel much better soon!

                                                                                                                                I gave a couple of chowhound friends (RWCfoodie, being one of them; Cynsa was not feeling well) slivers of the cake this afternoon and just heard back from them that they loved your chocolate fig cake, with exclamation points! I'm back on this board trying to track down the recipe for them.

                                                                                                                                1. re: pilinut

                                                                                                                                  Hi Pilinut, I think I'm on the road to recovery; I hope Cynsa is too.

                                                                                                                                  Just in case you have not tracked down that recipe, here it is:

                                                                                                                                  http://chowhound.chow.com/topics/6383...

                                                                                                                            2. I have some bluebell grapes (like Concords) from our coop. Think it's kind of the end of the line for these grapes.

                                                                                                                              I'm going to make a cobbler with them. This will be a treat.

                                                                                                                              1. The experiment with buttertart's preferment worked out well. I added half AP and about half white whole wheat flour, and retarded the dough in the refrigerator overnight. The one weird thing was that when I took the dough out of the fridge, it looked like you could see grains of whole wheat, which almost made it look dirty. However, as soon as I took the dough out of the pan and divided it, this went away. Instead of 2 loaves, I made one loaf and eight rolls.

                                                                                                                                 
                                                                                                                                1 Reply
                                                                                                                                1. Spent the morning baking for DH and his colleagues. 60+ soft ginger cookies rolled in turbinado sugar and a couple pans of brownies.

                                                                                                                                  Next on the list: sour cream donuts-just as soon as I get some superfine sugar :)

                                                                                                                                  1. Part one of my spin on raincoast crisps--tart Michigan cherry, hazelnut, almond, pignoli, candied orange peel. I'll slice and bake the loaves tomorrow. :)

                                                                                                                                    Base recipe here:
                                                                                                                                    http://www.wiveswithknives.net/2010/1...

                                                                                                                                    Like some of you, I tried these with half AP flour, half white whole wheat--my first package! WHEEE!

                                                                                                                                    14 Replies
                                                                                                                                    1. re: kattyeyes

                                                                                                                                      Note to self: Isn't having new, nonstick mini loaf pans fun? Stuff practically ejects from the pan. Of course, next time, maybe flip them out onto a flat surface instead of the cookie rack so they don't have telltale little marks. HA HA! At least no one will know once they're all sliced and baked!

                                                                                                                                       
                                                                                                                                      1. re: kattyeyes

                                                                                                                                        Hey ke--someone shared the recipe for those crisps on CH a year or two ago, and I was thrilled. It's so much fun to play around with the ingredients--I did one batch w/cherries and pecans; I love your addition of orange peel. Now I always have loaves in the freezer, ready to slice and bake. Which brings me to my question--any special slicing tips? I usually drag out my electric slicer and slice them just out of the freezer, but would love any tips that didn't involve that clunky thing,

                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                          That is the VERY spot I found this recipe--it's been in my "to try" pile far too long! :) I'm very glad you saw this and chimed in. Was it you who suggested 1/2 white whole wheat flour? That is a new ingredient in my pantry. I was psyched to try it.

                                                                                                                                          Is slicing straight from the freezer your best advice? I don't have an electric slicer. And now I'm wondering how hard they are to slice if I go from the freezer instead of just the fridge. Slicing is tomorrow's job, so I have plenty of time for good advice. Ohhh...and serrated knife or chef's, you think? Of course, I will report back.

                                                                                                                                          1. re: kattyeyes

                                                                                                                                            Hello again. My mom just stopped by and wanted to try a slice of one of the loaves even though it wasn't baked the second time. They didn't make it to the fridge, but were very easy to slice just with my not-so-schmantzy offset serrated sandwich knife (I learned of it on the cookware board). So I'd say you can skip the electric slicer safely!

                                                                                                                                            And my mom is taking home a loaf to eat like quick bread!

                                                                                                                                            1. re: kattyeyes

                                                                                                                                              I had found slicing tricky, but probably my bread knife is not so great (yours sounds great), at least to get them thin enough. But the colder they were, the easier they seemed to slice. My problem was getting them uniformly (somewhat) thin so they baked evenly, which is why I settled on the slicer (and with the slicer, frozen worked great). But I've got some in the freezer now; I think I'll let them defrost and try slciing by hand; maybe I just gave up too quickly.

                                                                                                                                              I do use half white WW flour, which works beautifully. (I had just gotten my first bag of it when maplesugar, to whom I'm ever indebted!, shared this recipe after I'd posted a plea for it.)

                                                                                                                                              I absolutely love these things, and they are wildly popular: I bring them as hostess gifts all the time, and after making them for my book club, a couple members asked to come over for a "lesson," and we baked a ton of them; then a friend on a medically-directed strict diet asked me to make her some.

                                                                                                                                              "Fat-free" and "delicious" rarely go hand-in-hand in anything baked for me, but these are. (Although I must confess that while I love them as is, I usually spread them with something very fatty.)

                                                                                                                                              OK, I'm getting a little exercised about these babies, and my inner voice is saying "Down Girl".

                                                                                                                                              I hope you're happy with yours, ke. I'd love to hear what your mom thinks of them as quick bread.

                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                I haven't had "the real things" in a while, but the ones I baked earlier are every bit as good as I recall from the box. Maybe better, even, for the sheer delight of "I made these myself!" :)

                                                                                                                                                I have a new appreciation for their price tag (though I've always bought them on sale). The tart cherries alone in mine were $4, nevermind all the nuts! But it's the price you pay for healthy deliciousness and I'm not complaining at all. They're very much worth it.

                                                                                                                                                Hostess gifts--great idea! And having a loaf or two in the freezer makes it easy to grab and bake and bring to friends quick-quick! Speaking of quick, my mom loved them as quick bread. I snagged a couple slices this morning and found them very tasty, too.

                                                                                                                                                With you on "fat-free" and "delicious" rarely going hand in hand. Of course, I want to run out and grab a triple-cream SOMETHING so badly right now, it's unfunny...

                                                                                                                                                I am VERY, VERY happy with these goodies, and I thank you and maplesugar for sharing!

                                                                                                                                                I threw in a pic of my sandwich knife--worked like a charm. Here 'tis on Amazon--even a little cheaper than I snagged it several months back:
                                                                                                                                                http://www.amazon.com/Dexter-Russell-...

                                                                                                                                                P.S. I forgot the sesame seeds...but think I had enough other "goodies" in there to make up for the omission.

                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                1. re: kattyeyes

                                                                                                                                                  Beautiful, ke. The ingredients are costly but I think one recipe makes about 4X what's in the storebought package (which WF was seeling for $9.99 last time I gulped hard and bought a package).
                                                                                                                                                  Just ordered the knife ("one-click" Amazon is as dangerous as CH).
                                                                                                                                                  I'm also lusting after that leopard print knife!

                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                    Thank you! You're right about the quantity--I don't recall the price, but I'd have gulped at that, too.

                                                                                                                                                    HA HA HA--the leopard-print knife was a Marshall's find. It's Kuhn Rikon Safari and easily snag-able on Amazon, too. Oh, no kidding on the one-click!

                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                      Nice work kattyeyes!

                                                                                                                                                      I make more often than I buy them anymore too. Raincoast crisps retail for $7.99 at the boutique stores here...$9.99 would make me wince. :)

                                                                                                                                                      On the subject of crackers, smitten kitchen just posted a recipe for Wheat Thins that I'm keen to play around with when I get some time in the kitchen.

                                                                                                                                                      1. re: maplesugar

                                                                                                                                                        Thank you! :) Homemade Wheat Thins sound cool--of course, I hear it all wrong like Stewie on Family Guy now (Hwheat Thins!). BLAST!
                                                                                                                                                        http://www.youtube.com/watch?v=ZX8-5h...

                                                                                                                                                        Seriously, imagine how much better tasting homemade WTs must be.

                                                                                                                                                        1. re: maplesugar

                                                                                                                                                          I haven't bought a pkg since you posted that recipe, maplesugar, but last week I was in a new upscale market here, and I noticed they had them on special for 6.99--it would still cost $28 for the number of crackers that one recipe yields.

                                                                                                                                                          The WTs frighten me a little. I've never been able to roll anything very thin. But they look adorable.

                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                            I was thinking...if the dough can be rolled, maybe it can be sliced? If I manage to get some time to experiment I'll report back :)

                                                                                                                                                2. re: kattyeyes

                                                                                                                                                  The next time you bake them why don't you cool them in the fridge, slice them, then freeze the slices between parchment paper.

                                                                                                                                                  1. re: souschef

                                                                                                                                                    I threw one whole mini-loaf in the freezer. Easy enough to thaw and slice when I need it. :)

                                                                                                                                          2. Today I made a quick batch of English Matrimonials for a workshop I'm helping with this weekend. I get the crispy edges for me, though!
                                                                                                                                            After reading the posts about the corn cookies, I am itchin' to make those..have to find the dry corn first.

                                                                                                                                            1. apple blackberry crumb top pies. Not quite ready to give up summer berries, but looking forward to apple pies!

                                                                                                                                              1. Well, first time I'm participating in a baking thread!

                                                                                                                                                I'm actually about to make a cherry oat quickbread in the next few days. I'm going to be recipe testing for a vegan, low fat, no processed, etc. foods cook book for a friends sister. I'm looking forward to it - clearly, I'm the idiot that hates to bake, lets see how she does with these recipes tester ;)

                                                                                                                                                7 Replies
                                                                                                                                                1. re: tiffeecanoe

                                                                                                                                                  That sounds wonderful. I'm interested in cherries, and interested in oats and am supposed to be interested in low fat. (Bad cholesterol report this last time.) So if you like this, I'm going to be wanting this recipe.

                                                                                                                                                  1. re: karykat

                                                                                                                                                    I will GLADLY share the recipe after the book comes out. I signed a waiver that I wouldn't share or blog recipes until the book has been published!

                                                                                                                                                    1. re: tiffeecanoe

                                                                                                                                                      That makes sense. Thanks so much. And happy recipe testing.

                                                                                                                                                  2. re: tiffeecanoe

                                                                                                                                                    I often think that more cookbook should go through more testing, especially by people who don't make that particular cuisine/ cook that way often!

                                                                                                                                                    1. re: rstuart

                                                                                                                                                      I have seen some recipes that were obviously just thrown together (perhaps as fillers?), without any testing, or even a review to see if they made sense. Would you believe liquid chocolate poured over a frozen cake?

                                                                                                                                                      1. re: rstuart

                                                                                                                                                        couldn't agree more! What will be hard is to not add my own spin on things! I typically alter just about every recipe I follow... guess it's not as easy with baking though ;)

                                                                                                                                                      2. Yesterday, because I was intrigued by the recipe I baked carrot masala macaroons, with ground almonds, unsweetened dried coconut, grated carrots, garam masala, and lemon zest. Moist and chewy, and the flavors worked really nicely. Makes me want to play with garam masala in other cookies. Anyway, they went over well and a group put away the batch in short order.

                                                                                                                                                        4 Replies
                                                                                                                                                          1. re: sandylc

                                                                                                                                                            Sure. There's an interesting technique here, which I'm sure contributes to the texture of the cookies. Trust Alice Medrich! Unusually for me, I made these just as written. This is paraphrased from her Chewy Gooey Crispy Crunchy book.

                                                                                                                                                            Spicy Carrot Masala Macaroons

                                                                                                                                                            3/4 cup whole almonds
                                                                                                                                                            2 large egg whites
                                                                                                                                                            1 cup sugar
                                                                                                                                                            1 tsp garam masala
                                                                                                                                                            1/4 tsp salt
                                                                                                                                                            1 1/3 cups finely grated carrot
                                                                                                                                                            3/4 cup unsweetened dried shredded coconut
                                                                                                                                                            rounded 1/4 tsp lemon zest

                                                                                                                                                            Preheat oven to 350. Grind almonds in food processor until they're mostly very fine, with some fine pieces. Whisk eggs, sugar, GM, salt in a stainless steel bowl, then mix in the remaining ingredients until moistened. Let rest 10 minutes, then set the bowl directly in a skillet of barely simmering water and stir with a silicone spatula until the mixture is very hot to the touch and any liquid has turned opaque.

                                                                                                                                                            Drop in heaping teaspoonfuls 1 inch apart on 2 parchment-lined cookie sheets and bake 20-25 minutes, reversing pan position halfway through, until bits on top begin to brown and the bottoms are deep golden (lift parchment and check from underside, don't try to lift cookie). Put pans on racks, let sit until completely cool. To remove cookies, peel the parchment from the bottom of each, not vice versa (or they'll stick). Store loosely covered, not airtight, and don't freeze.

                                                                                                                                                          2. re: Caitlin McGrath

                                                                                                                                                            love garam masala in cookies. sometimes i combine with coarse sea salt and sprinkle over cookies before baking... key lime white chocolate, for one.

                                                                                                                                                          3. souschef -- I was thinking about your experience with the pistachio cake. Did you use cake strips around the pan? I didn't, despite being told to do so by la Rose. Don't gots none and couldn't be bothered to fiddle with foil, wet paper towel, etc.

                                                                                                                                                            5 Replies
                                                                                                                                                            1. re: buttertart

                                                                                                                                                              No, I didn't use cake strips. I haven't got none neither. Since our doyenne did not use them either, that can't be the problem.

                                                                                                                                                              I'm still surprised by the small number of eggs in the cake. Would it be heresy to tweak the recipe of my goddess?

                                                                                                                                                              1. re: souschef

                                                                                                                                                                I'm quite sure she says to use them.
                                                                                                                                                                Made this again yesterday for 2 friends' birthdays. I blanched all of the nuts (a good 40-minute endeavor in itself) and glazed it with 300 gm of 65% dark choc, with 60 gm of cold butter stirred in once the choc melted, and a tb of Cognac at the end. I didn't like it as well as with her buttercream, but the chocolate fanciers were pleased. Seemed a bit drier this time, although I baked it for the same length of time.
                                                                                                                                                                Throw in another egg, what the hell.
                                                                                                                                                                I still haven't found the Sicilian pistachios -- and if they're sold blancehed, no wonder they're so goldang expensive.

                                                                                                                                                                1. re: buttertart

                                                                                                                                                                  Our doyenne is not RLB, it's Buttertart.

                                                                                                                                                                  No birthdays coming up, but I will try it again.

                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                      Yes, you're the keeper of this thread.

                                                                                                                                                            2. Scones (cream), made w/chopped fresh (frozen) cranberries and lots of orange zest (recipe from Sarah Leah Chase's "Cold Weather Cooking"). A little misshapen but delicious, esp. w/a dab of lemon curd.

                                                                                                                                                               
                                                                                                                                                              5 Replies
                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                  Mmm! Nice! And you might be happy to read I saw fresh cranberries already in the produce section the other day. I know it made ME happy!

                                                                                                                                                                    1. re: kattyeyes

                                                                                                                                                                      Haven't seen any here yet, but I'll pounce as soon as they show up, probably another month or so.

                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                        I am alllllll over the fresh cranberries. BRING ON the cranberry recipes. Especially I want cranberry bars that are even better than those Starbuck knock-offs...

                                                                                                                                                                  1. I have vanilla bean pound cake in the oven right now, using Carole Walter's recipe. Kinda hard to go wrong with butter, cream cheese, and vanilla beans ... it smells amazing in here.

                                                                                                                                                                    7 Replies
                                                                                                                                                                        1. re: Chocolatechipkt

                                                                                                                                                                          That looks delicious! I find Carole Walters's recipes very reliable.

                                                                                                                                                                          1. re: Chocolatechipkt

                                                                                                                                                                            Oh, I'd like a slice of that right about now, with a fourth cup of coffee!

                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                Better get here quick -- there's not much left! I took one mini bundt over to a friend's house for dinner. Topped with mixed berries and ice cream ... mmm.

                                                                                                                                                                                 
                                                                                                                                                                      1. Since it's 1 Oct everywhere except here in the Americas, howzabout a new thread?

                                                                                                                                                                        http://chowhound.chow.com/topics/871573

                                                                                                                                                                        1. A version of apple crisp but this time instead of a traditional crisp topping I used the butter crumb topping ingredients from a crumb coffeecake recipe. More buttery, no oats. Plenty of vanilla extract, cinnamon, nutmeg and fresh lemon juice. I'll serve it warm over cold rice pudding tonight.