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What are you baking these days? New Year 2013 edition! [old]

Boy, am I glad 2012 is over (at least in my other favorite parts of the world), some seriously sucky things came down the pike during it...hope yours was less of a rocky (and wind-blown) ride.
What's up your sleeve for the celebrations, and what other delights will you get up to?

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  1. Tonight I'm baking honey whole wheat challah from Insider the Jewish Bakery with wheat flour I ground myself. It's almost ready to pop in the oven.

    8 Replies
    1. re: rasputina

      you ground it yourself? wow! That's impressive!

      1. re: rstuart

        I just used the vitamix dry container and it took no more than a minute to do. I have to say I was surprised by how fine the flour was. I debated for ages buying a separate grain mill. We will see how I like the results I just popped the bread in the oven.

        1. re: rasputina

          That's very cool! I've been wondering about how much I'd use the dry container.

          1. re: Chocolatechipkt

            Me too! I just got a Vitamix for Christmas. My daughter has been going crazy making various green smoothies, as a baker, I was wondering about getting the dry blend container for grinding various grains. I may hold off a bit but I am curious to hear feedback from those who have it.

            1. re: nadiam1000

              I have to say I was pleasantly surprised at how well it ground wheat berries into flour. The challah came out wonderful. This was the first time I'd made one with wheat flour.

              1. re: nadiam1000

                We've had a Vitamix for years, but recently we bought a smaller container that they're now selling. It's great, and it's much easier to scrape things out of it now.

            2. re: rasputina

              ha! i bought my OH a Blend-tec for xmas... i was looking through the recipe book that came with it... lots for grinding flours and seeds... we shall see!

              1. re: rasputina

                I use a much older sidewinder Vitamix for grinding wheat and rye. If you freeze them (grains) beforehand they will shatter more easily. I sift out the result and grind (vitamix) the large ones again. Sifting w a strainer is your friend

                I also use a kitchenaid coffee/spice mill to grind the most resistant pieces after sifting. So I am using two grinders. I am only making whole grain breads with both sourdough starters and yeast. Refrigerated for three days *delayed fermentation* then baked

                My older KAid spice/coffee mill http://www.kaboodle.com/reviews/red-b...

          2. I have two large sheet pans of rosemary rolls in the oven, and they smell divine. I use the rosemary bread recipe from Carole Fields's Italian Breads. Since we have a new year's day party, the rolls are to go with my husband's home smoked turkey and the ham that is currently baking in the oven. I've made these for years, and they're a sure winner for me. Everyone always loves them, and I get frequent requests for the recipe. My sister always sneaks a couple in her bag to go as well. :)

            1 Reply
            1. re: roxlet

              Baked on the last day of 2012 for New Years Eve.... Dorie Greenspan's corn muffin recipe baked as corn bread to accompany the black eyed peas and greens that friends were serving. I also made panettone for the first time from Carol Field's "The Italian Baker", including the candied citrus peel. It was spectacular - a perfect hostess gift (okay, perfect to keep a loaf at home too) along with a bottle of homemade limoncello. Happy new year, all!

            2. My sister started a lovely tradition of baking bread on New Year's Day and I decided to do the same. Have honey wheat dough rising. Planning to add raisins and walnuts to it. Great way to start the year

              1. Since we were "saved" from the fiscal and dairy cliffs ($7 for a gallon of milk they were threatening!) I've decided to celebrate with chocolate salted caramel cupcakes from the brown eyed baker's website http://www.browneyedbaker.com/2012/05...

                3 Replies
                1. re: zitronenmadchen

                  AAARGH!!!! I just showed these to my daughter - home from college - and she is now poised to spend her day creating these! thanks so much for the wonderful idea!!

                  1. re: rmarisco

                    Anything to spread a little salted caramel love ;-)

                    1. re: zitronenmadchen

                      ok she made them....
                      there goes my first new years resolution...
                      MY GOODNESS THEY ARE FABULOUS!!! thank you so much for the recipe referral: i wouldn't have thought of it, and it was a great mid-range skill level recipe (she's trying to get more comfortable reading recipes).

                2. For New Years morning I made Jeff's Chocolate Muffins w/Midnight Glaze from Carole Walter's Best Coffee Cakes, Sticky Buns, etc. So far absolutely everything I've made from this cookbook has been stellar and these chocolate muffins were no exception. Not too sweet, they paired well with fruit, coffee and parade watching :-)

                  I'm about 3/4 of the way through making the Shagilicious Cake from Demolition Desserts...genoise, filled with passionfruit diplomat creme, frosted with whipped cream and finished with unsweetened coconut.

                  This is a first time cake for me and, I'll admit, it's been a while since I've made genoise. The cake turned out pretty well, except it stuck to the pan pretty seriously. I managed to get it out with only a few tears in it. Trimmed it up and cut it into 3 equal parts. First layer went onto the serving tray and got a good douse with simple syrup flavored with rum, lime juice and a bit of vanilla; really delicious. The passionfruit creme is also divine. Layered the cream, genoise and rum syrup, now in the fridge chilling. All I have left to do is the finishing whipped cream and coconut. So far all the components have been pretty darn good; I'm optimistic that the finished product will be as well :-)

                  Last night I also did another dessert from Demolition Desserts. Something called a veil of vanilla, though there was very little vanilla actually in it, there were 5 different components, 3 of which I chose to do.

                  While this dessert was, ultimately, extremely successful, there are some things in hindsight that I should have done differently. One of the components was a pecan caramel sauce that used honey and molasses as part of the finishing steps. I subbed vanilla ice cream for the honey semifreddo and I probably should have subbed clear corn syrup for the honey because I found the honey undertones in the final caramel sauce a little too forward. Had I actually made the honey semifreddo, I think the caramel sauce would have been fine.

                  The second component was apple cubes cooked in a dark, thin caramel syrup to create tart tartine like apples. The method was pretty easy and the end result totally delicious. The apples release their juices and then reabsorb it along with the caramel and turn a gorgeous deep, deep amber color. I probably should have cut my apples into larger cubes, especially for presentation purposes, plus I probably cooked them just a little bit too long. The apples were finished with a sprinkling of vanilla and salt. I cut back on some of the salt and would reduce it even a little bit more.

                  The final component I made was a blue cheese pastry crumble. All I can say about this one is...OMG awesome. We were all snacking on it everytime someone passed through the kitchen.

                  In the original recipe this was a plated dessert, I can't say my plating was very good ;-), but I can say that even though I made a few little errors along the way (or found things I could have done better/differently), what I finally served was knock out good. All the components worked beautifully together and with the Haagen-Daz Vanilla Bean Ice Cream. I would definitely make this again, and in fact, I may need to in order to use up all the leftover blue cheese crumble :-D

                  1. Brutti ma buoni, with the egg whites I gained in the process of making an orange Bavarian today.

                    1 Reply
                    1. re: prima

                      Love those. the last time I made a Bavarian was about a hundred years ago...

                    2. For brunch this morning, I made chocolate chip-cranberry scones, Parmesan shortbread (these were supposed to be for last night, but we had too much food!), and a huge cheese soufflé.

                      1. I made it last night, in 2012 but I'm posting it anyway. ;)

                        I made my second batch of no-knead bread. It went very well and tastes amazing. I made some modifications in the timing and did some actual kneading but I like the end result. It's not as airy as the first loaf I tried. I'm new to bread baking but think it could become addicting.

                        1. Munchy crunchy cookies--made with oats, cornflakes, coconut and chocolate chips! For Christmas, I received homemade jar of this cookie "mix" to bake. Second batch is in the oven. These are deeeeeelish, so I will gladly make them on my own again in the future.

                          One of the recipe reviewers mentioned the brown sugar got a little stiff in the jar--same here, but it broke up just fine. Keeper cookies for sure!
                          http://allrecipes.com/recipe/munchy-c...

                          1. I bought a box full of Meyer lemons from Costco, so yesterday it was a compilation of a couple of recipes that resulted in
                            Ginger Macademia Meyer Lemon Bars.

                            1. Had a last minute cake order last night... Ended up throwing together a white cake with lemon curd and blueberries, and a vanilla swiss meringue buttercream. as a new years themed cake, one piece was decorated to look like a tuxedo, the other looked like a slice of cake (a big wedge), covered with black and white sugarpaste... and of course, what would new years be without a few silver dragees?

                              tonight i'm planning to throw in some farro cookies and hopefully some bulgur muffins for BF now home from abroad...

                              happy '13 to all! here's to some careful mastery, happy accidents, and all that falls in between!

                              1. I'm a bit late to the party due to sketchy internet service at my parents' house over the past two weeks, but I thought I'd share my Christmas masterpiece - a tiramisu Buche de Noel. I made a standard vanilla sponge cake (with a little rum added), brushed it with espresso/rum, filled with the traditional mascarpone/eggs filling and iced with dark chocolate ganache. IMO it needed more coffee flavor, but otherwise it was delicious, and a HUGE hit with the family! Pretty, too, if I do say so myself!

                                 
                                 
                                2 Replies
                                1. I baked off my bagels this morning that I started yesterday. I used Peter Reinhart's classic water bagel recipe. First time I made bagels using a sponge. They came out great and with good chew.

                                  1 Reply
                                  1. re: rasputina

                                    I must try making them again. I miss the real thing (not the "breadles" you get these days).

                                  2. Yesterday I baked Caitlin's delightful scone recipe for afternoon tea.
                                    http://chowhound.chow.com/topics/7114...

                                    1 Reply
                                    1. I'm still on vacation (which is easy when you're unemployed I guess) at my mother's house, so I've been baking lots. We've had pretzels and doughnuts and cinnamon rolls this week. Next week will be all broccoli all the time to make up for it!

                                      2 Replies
                                      1. re: sarahjay

                                        Yes, just like it is at mine after such carryings-on (not). ;-)

                                        1. re: sarahjay

                                          Yeah.. the most recent thing that I baked was banana-bran muffins.. and I finally got rid of the last of my Christmas baking at book club before I ate it all!

                                        2. Bad Buttertart, forgot to put a link to this thread at the end of the December one.

                                          Nothing terribly exciting. Made RLB's GM cake in cakelette form. Realized why I do it so infrequently - it's a PITA to clean those molds, all 24 of them.

                                           
                                            1. As a displaced New Orleanian, I had to make a king cake today to celebrate the beginning of carnival season!

                                              1. Last night was a chocolate bundt cake with ganache--super easy and tasty. Thursday night was another no-knead loaf which turned out amazing.

                                                1. If anyone wants to discuss Carole Walters Baking Great Coffeecakes, Sticky Buns ect I started a thread dedicated to it. I really want to cook everything in this book

                                                  http://chowhound.chow.com/topics/885081

                                                  1 Reply
                                                  1. Today is January 6th so I baked a Galettes des rois (aka Epiphany or King Cake). A French specialty - puff pastry filled with almond frangipane. Delish!

                                                    1. Dahlia Bakery's Chocolate Pecan Butter Sandwich Cookies. Not the best photo with my iPhone...

                                                      Second time making them; the first time was a failure. Two things to note about the recipe: chill the brown butter before making the frosting (or you'll get a greasy frosting) and bake the cookies much longer than the recipe calls for (13 min in my oven). Otherwise, a great recipe (and the reason I bought the cookbook).

                                                       
                                                      1. Made Deb Perelman's Apple Sharlotka for dinner with friends last night. This is one of those desserts for folks who want a little something after dinner, but don't have a big sweet tooth. The granny smith apples retain their tartness, even with the cup of sugar called for.

                                                        I may have snitched a bit of it while doing dishes... and again this morning prepping school lunches.

                                                        Be careful checking doneness. I thought it was done at 55 minutes, but it turned out the bottom inch in the centre wasn't set (which was only clear when I took the cake off the springform base. I put it back in the oven for another 20 minutes and it was set all the way through. It was rather tricky getting it back in the pan *whew*

                                                        http://smittenkitchen.com/blog/2012/0...

                                                        1. Am expecting visiting family---their plane lands in four hours. Just finished an angelfood cake with orange blossom icing (powdered sugar butter cream with grated orange rind and fresh orange juice) and a three-layer chocolate cake anointed with rum, then mocha butter cream between the layers, Seven-Minute Frosting on tops and sides (seems incongruous to me but was a special request).

                                                          1. Based on another thread I dragged out my old recipe cards and made my grandmother’s Portuguese sweet bread. Toasted with almond butter was delightful and my son loved it as French toast.

                                                            I have also been experimenting with my pizza dough and think I found a good ratio of white, wheat and flax seed. I also tried it with beer instead of water but it tasted too “hopy” and sour to me. I think it could make a great roll though.

                                                            My son and I are going to make cookies this weekend but can’t decide what to make.

                                                            1. Yesterday I baked the powdered sugar pound cake from
                                                              Great Coffee Cakes, Sticky Buns, Muffins & More

                                                              It's good, but not any better than others I've made.

                                                              1. Two events this week to bake for .. I'm making some mint chocolate chip cookies for one; we're having a going away potluck for a colleague, and he loves mint. Not sure what to make for the other.. was considering biscoff rice krispie squares.. something with biscoff. I have a jar that technically expired a while ago, and while it still tastes fine, I'd like to use it up...

                                                                1. I haven't baked it yet, but I made quick puff pastry today. It looks so good - can't wait to use it to make something tasty.

                                                                  1. Made some cheddar and bacon scones from the Bouchon Bakery book. Except I used guanciale and scallions (instead of chives) because that's what I had.

                                                                    5 Replies
                                                                    1. re: jlunar

                                                                      I have to bake from that book! I got it for Christmas, and need to flag some choices. Have you made other recipes? How were the scones?

                                                                      1. re: roxlet

                                                                        The crumb on the scones are good! The guanciale was a bit too salty, but still enjoyable. Pretty simple too. Also subbed in all cream because I didn't have the patience to make creme fraiche. Would cheat again.

                                                                        In addition to the scones, I've made:
                                                                        - Speculoos
                                                                        - Marshmallow

                                                                        And that's basically for the Witches' Hats recipe in there. I have the recipe (reposted w/permission) and photos on my blog. My first batch looked kinda dorky. Reception of the second batch was pretty gratifying. A bit too much work for random/everyday, but would make again if I were especially motivated.

                                                                        Still really cute though!! Had pondered a holiday varient (tree) of the hat, but thought that it was a bit too delicate to wrap/gift (and more time consuming to decorate even!).

                                                                        I think my informal goal is to bake my way through Bouchon Bakery, culminating in making some croissant dough *shudder*

                                                                        ---
                                                                        http://www.foodpr0n.com -- food. is. love.

                                                                        1. re: roxlet

                                                                          So far, I've made the Sourdough Boule and the Walnut and Cranberry Batards. All have been excellent. Requires quite a time commitment, but you can't buy bread this good anywhere near where I live.

                                                                          1. re: roxlet

                                                                            Sorry about the falls. (Get yourself some Yaktrax to save yourself.)

                                                                            1. re: pikawicca

                                                                              That cranberry walnut bread sounds fantastic.

                                                                              (And I'm going to look into those Yaktrax,)

                                                                        2. Yesterday was another loaf of no-knead bread. I'm still experimenting with it in terms of extra flour, amounts of water, kneading it (yes, I know), folding it and stirring it. I'm also still playing with the times it sits. I think this last batch is one of my favorite though the boyfriend liked the very first batch which was very airy/holey and more sour tasting. I have no idea how I did it. :)

                                                                          I may try one of the variations which uses vinegar to see if that helps with the sour taste he wants.

                                                                          1 Reply
                                                                          1. re: eperdu

                                                                            I have to say this last loaf was probably my favorite and got a thumbs up from the boyfriend too. His only request was that he wanted some salted butter on it. Not butter that has salt on it but actual salted butter. So, salted butter goes on the shopping list ... ;)

                                                                          2. My 2013 is really not going according to plan, I keep falling down and injuring myself, damn ice!

                                                                            But I plan to console myself by making bear claws this weekend, so my husband can bring them into work on Monday and pass them out to people who know what Bear Claw Monday is.

                                                                            3 Replies
                                                                              1. re: zitronenmadchen

                                                                                My reply to you somehow appeared as a reply to roxlet, above. (Ironically, I fell and broke my foot several hours after that post -- no more baking for me for a while.)

                                                                              2. Henrietta's Table Chocolate Bread Pudding with Cognac Caramelized Bananas. I haven't had the real thing for years, but when I lived in Cambridge, it was my second favorite after the Chocolate Bread Pudding at EAT (which, to my distress, went out of business about ten years ago without sharing the recipe with me.) The version I made tonight is good but sweet. I don't know if my tastes have changed or if it's the chocolate I used...

                                                                                1. Wanted to make some healthier cookies with farro today for OH... i know, it sounds weird... he liked the banana banana chip bulgur muffins last week, so what the heck. decided to make some golden chewy meringues... so i beat up some egg whites and a pinch of salt, added some powdered sugar and dark brown sugar and beat til nice and marshmallowy stiff. added some vanilla. then essentially treated them like macarons (in folding process only, as i aimed for macronage) as i folded in nonfat milk powder and a little cornstarch. for comparison, as a control really, i scooped some out onto the parchment paper. then folded in some cooked farro to the rest. scooped those too. needed to walk the dog and was going to let them bake while i did, but instead decided i would allow them to crust the way i do with macarons... baked at 250 for a bit, then amped it up to 300, then finished at 350 to brown them. the farro-free ones held a puff. the farro'd ones fell flatter (which is what i had intended, and i know the additional inherent moisture led to some of that collapse). as such they're sitting on the cooling racks. OH has yet to try, as he's not feeling well, but i look forward to his opinion... oy.

                                                                                  2 Replies
                                                                                    1. re: Chocolatechipkt

                                                                                      totally overbaked them. the caramelization turned bitter. next time i'd leave off the final temp bump... may try again tomorrow.... working on a Rice Pudding Cookie at the moment... not sure what that means quite yet ;)

                                                                                  1. In one of his Christmas specials, Jamie Oliver did a variation on mincemeat pies. He rolled out puff pastry and spread mincemeat over it, then crumbled chestnuts over. After rolling it jelly role style, he cut it and baked the rolls in a muffin tin lined with phyllo pastry. Pictured is my version (minus the phyllo); apologies for the poor iPad picture.. I used purchased butter puff pastry and mincemeat. The store did not have Cross & Blackwell mincemeat (which I like), so I bought some made by Robertson's, which I didn't like as it was much sweeter and some of the sugar had crystallized. They are both made in England, BTW.

                                                                                    The chestnuts added a really nice flavour. Madame Souschef liked the pastry, but not the filling.

                                                                                     
                                                                                    1. Funny thing happened on my way to hunt down a cookbook on the www, I found a video of Martha making these cookies and I just couldn't contain my desire to make them. I happened to have the book (MS's Cookies) but no worries, it's also online if anyone is interested. There was also a great tip (new to me) in the video - Martha used a ruler w parchment paper to ensure these slice & bake cookies were perfectly round.

                                                                                      The dough is a dream to work w and the cookies are light and tender. The tang of the lime juice and zest is offset perfectly w the icing sugar dusted atop. Our guests loved these. I served them slightly warm as I baked them while we were making lattes. Oh the joy of slice & bake cookies.

                                                                                      Lime Meltaways - p. 121 Martha Stewart's Cookies

                                                                                      Recipe Here:

                                                                                      http://www.marthastewart.com/316576/l...

                                                                                      The Video appears on the same page directly beneath the photo of the cookies.

                                                                                      ETA: So sorry to read that 2012 was a stinky year for you buttertart. Here's to a happy, healthy 2013 with many delicious meals shared.

                                                                                       
                                                                                       
                                                                                      15 Replies
                                                                                      1. re: Breadcrumbs

                                                                                        Nice! And thanks for the kind thoughts, trying to make the best of the situation. Nothing serious, just vexing. :)

                                                                                        1. re: Breadcrumbs

                                                                                          Ooh.. I have that cookbook. I love citrussy desserts in the winter..

                                                                                          1. re: rstuart

                                                                                            They're really good rstuart. Very quick and easy too which is always a bonus.

                                                                                            mr bc ate the last two after dinner last night and said he thought they were one of his favourites!

                                                                                          2. re: Breadcrumbs

                                                                                            Oooh. A friend made those for the holidays. Those were quite good.

                                                                                            1. re: jlunar

                                                                                              They are jlunar and so simple too. I have some reserved dough in the freezer so I can make cookies on a moments notice now!

                                                                                            2. re: Breadcrumbs

                                                                                              Breadcrumbs.. was thinking of making it, but 5 dozen is a lot of cookies! Did you find that it made that much?

                                                                                              1. re: rstuart

                                                                                                I didn't count them rstuart but I cut the logs in 2 so I had 4 in total. I froze 3 and baked 1 that first day. Since then, I've just pulled them out of the freezer as I need them then let the roll defrost in the fridge and use as needed. Just a thought rstuart.

                                                                                                1. re: Breadcrumbs

                                                                                                  That's a great idea... thanks for the tip!

                                                                                              2. re: Breadcrumbs

                                                                                                The recipe is still there, BC, but the video seems to have gone bye-bye. Can you tell us about the tip for keeping slice-and-bakes round? I've never been able to accomplish that.

                                                                                                1. re: JoanN

                                                                                                  Try this--you just need to wait through 30 secs of an ad before it starts. The roundness tip is just shy of the 5:00 mark:
                                                                                                  http://www.marthastewart.com/252006/m...

                                                                                                  1. re: kattyeyes

                                                                                                    That link doesn't seem to work on chrome, but it did work on Safari for me.

                                                                                                    1. re: roxlet

                                                                                                      Oddly, it worked on Chrome for me? My favourite part is that she ACTUALLY SAYS "it's a good thing"..
                                                                                                      I also noticed that the recipe in BC's link only makes 3 dozen.. whereas in the cookbook, with exactly the same ingredients and instructions, the yield is 5 dozen. Strange...

                                                                                                      1. re: rstuart

                                                                                                        AND I just got an e-mail from Leite's Culinaria, which had this recipe yet again (I guess Martha recycles a lot) from a 2011 cookbook, but this time it calls for 4 dozen. What??
                                                                                                        I don't know why this bothers me. Clearly I need to get out more...

                                                                                                    2. re: kattyeyes

                                                                                                      Thanks. And to roxlet, too. I guess it wasn't working on Firefox, either, but I finally pulled it up on Safari. Very happy to have seen it. It really is a great tip.

                                                                                                      1. re: JoanN

                                                                                                        Very strange. I'm a Firefox gal myself. Hmm. Anyway, yes, a great tip! :)

                                                                                                2. After a brief baking hiatus, I've been back at it. Chocolate chip cookies seem to be the favorite snack of my son's squash team, so I've been baking those to bring to the games. And two of my current houseguests have birthdays within a day of each other. One asked for a pumpkin pie instead of a cake, and for the other I made Rose's All Occasion Downy Yellow Cake, which is just super. A very light and tender crumb, and quick to make with the reverse creaming method. I filled it with a great strawberry jam and chocolate ganache, which I also used to frost the cake. I didn't have enough of my usual T J's pound plus chocolate, but I did have a big chunk of milk chocolate from Valrhona, so I mixed the two. I thought that the taste was really excellent!

                                                                                                  8 Replies
                                                                                                  1. re: roxlet

                                                                                                    I forgot the photos (how come you can't add them to your original post???)

                                                                                                     
                                                                                                     
                                                                                                    1. re: roxlet

                                                                                                      Ahh, this? I may hafta add it to my to-try list as part of my ongoing quest to make a yellow cake I love more than good ol' Duncan Hines butter recipe golden. I already have three egg yolks leftover from the almond balls I made this morning (Rosa's Almond Biscotti from Leite's Culinaria, but they're not biscotti, blah blah). And I even have unsalted butter in the house. Hmmm.

                                                                                                      You could never add photos on edit--only to your original post. But I continue to admire your shiny, chocolate cake and pretty pumpkin birthday pie.

                                                                                                      1. re: roxlet

                                                                                                        Purty cake and pah, even though no pumpkin for me!

                                                                                                      2. re: roxlet

                                                                                                        I gave the reverse creaming method a try yesterday, but I used Ina Garten's lemon cake recipe, which is a favorite of ours. The method is definitely fast and simple, which I liked, but I'm not sure I loved the texture of the finished product. It was very tender, but it was also somewhat crumbly, no doubt owing to the reduction in gluten formation.

                                                                                                        It also had a much more pronounced butter flavor than it does using the traditional creaming method, which I found interesting - I can see how this would be a big advantage in a pound cake or yellow cake, but in the lemon cake I felt like it was a little too dominant (because I really wanted to taste lemon).

                                                                                                        1. re: biondanonima

                                                                                                          Is reverse creaming part of the lemon cake recipe? I think I've only used the method when cooking from Rose Levy Beranbaum's recipes that suggest it. I hadn't made any of her cakes in a long time, so I hadn't used that method in a while. Sometimes I find pound cakes too dense, so I'd be curious to tast the difference. Sorry you didn't like the results of your experiment.

                                                                                                          1. re: roxlet

                                                                                                            No, it's not - Ina's directions have you cream the butter with the sugar in the traditional manner. I adapted the recipe out of curiosity - I know a lot of people use the reverse creaming method for all of their cakes, citing ease and improved texture.

                                                                                                            I've made this cake twice before, once with my stand mixer and once with a hand mixer and got very different results in the texture (due to the difference in the vigor with which the butter was creamed, I'm sure). I wanted to try this method as well and see how this texture would compare. It was still good (three of us ate almost one whole loaf!), but not as good as the original to my taste.

                                                                                                            1. re: biondanonima

                                                                                                              You have to have a high ratio of sugar to flour (around 1:1) for this to work, as I understand it.

                                                                                                      3. baked David's Chocolate Idiot Cake with Tcho bittersweet chocolate this afternoon... it's just as promised
                                                                                                        http://www.davidlebovitz.com/2007/01/...

                                                                                                        6 Replies
                                                                                                          1. re: buttertart

                                                                                                            from souschef: http://www.101cookbooks.com/archives/...
                                                                                                            no sugar added; simply chocolate, butter, eggs.

                                                                                                            I might take this to the Mardi Gras gumbo night at the neighbors' in February.

                                                                                                            1. re: Cynsa

                                                                                                              wow! I'm drooling a bit on the keyboard!

                                                                                                              1. re: Cynsa

                                                                                                                I've made this many times, using Callebaut chocolate (54%, I think). It's even better with the addition of raspberry purée, as described in TCB.

                                                                                                                One thing on which I don't agree with RLB (Gasp! Did I say that?) is leaving the eggs out overnight in the oven.

                                                                                                                1. re: souschef

                                                                                                                  Oh wow ... yum! Love the addition of raspberry!

                                                                                                                  1. re: souschef

                                                                                                                    There's one very like it in Maida Heatter, Hotel le Crillon (I think) cake.

                                                                                                            2. I'm just too boring to be posting in this thread. Surprise! It's another loaf of no-knead bread.

                                                                                                              My tweaks today will be Reinhart style kneading (the stretch/fold technique). Oh the excitement of incremental tweaks .....

                                                                                                              2 Replies
                                                                                                              1. re: eperdu

                                                                                                                I usually give my no-knead bread a couple of folds/turns before its final proofing - I feel like it gives it a slightly better texture and seems to help it keep its shape a bit more.

                                                                                                                1. re: biondanonima

                                                                                                                  Yes. I've been doing some kneading as well mostly because I can't seem to NOT mess with it. The lift/fold is a little different for me though. I may try a few other techniques next time. I do have Kneadlessly Simple and that is all about the cold, using cold water, rise in the fridge, etc. It's a bit more futzey though the recipes sound delicious. Time to pick up some bread flour now that I've made myself use all my AP. :)

                                                                                                              2. I've got some banana granola cookies in the oven as I type. First time I've made these so not quite sure how they'll turn out. The batter is pretty darn tasty though!

                                                                                                                2 Replies
                                                                                                                1. re: Musie

                                                                                                                  Sounds like a great idea.. how did they taste out of the oven?

                                                                                                                  1. re: rstuart

                                                                                                                    They're good, although I think I will try them again with a better quality granola. I made them spur of the moment from ingredients that were just hanging out in my cupboard. I also think the mix would benefit from a pinch of cinnamon and a sprinkling of dark chocolate.

                                                                                                                2. Tomatillo and cheddar cornbread, to go with the spicy tomatillo-chicken chili I made tonight.

                                                                                                                  1. Yesterday, I had a wild hankering for Asian pastries but didn't want to leave the house... So I baked a batch of azuki rolls. Basically a cinnamon roll but with sweet azuki beans for filling. It was great with a cup of oolong tea!

                                                                                                                    1. Made snickerdoodle blondies for a party this week-end (apparently the word "snickerdoodles" is hysterical to drunks...). A baby shower at work on Thursday that I promised to bake for. Was going to make biscoff rice krispie squares to use up some expired Biscoff that I have been hoarding for too long. However, I've been reading Nancy Baggett's "Simply Sensational Cookies" (which Buttertart recommended) and now I'm wondering if I should try something from there....

                                                                                                                      6 Replies
                                                                                                                      1. re: rstuart

                                                                                                                        Love your comment about snickerdoodles...made me laugh out loud!! What on earth is biscoff pray tell?

                                                                                                                        1. re: Breadcrumbs

                                                                                                                          I still can't find it in Canada.. I've bought it while I was in the States. It's like peanut butter made with cookies... hard to describe but very yummy. Trader Joe's makes a "cookie butter" that is the same. The flavour is very similar to dutch speculoos cookies. It's alarmingly addictive...

                                                                                                                          1. re: rstuart

                                                                                                                            Have you looked for Biscoff Spread in your WalMart stores? That's where I get it here in the US.

                                                                                                                            1. re: ButterYum

                                                                                                                              I've never been able to find Biscoff spread here (Alberta), but our local London Drugs has the cookies... and if I could keep the family from getting in to them, I'd make the spread myself

                                                                                                                              http://seitanismymotor.com/2009/08/ho...

                                                                                                                              It's been on my long have-to-make-this list for far too long.

                                                                                                                              1. re: ButterYum

                                                                                                                                No, it seems to be almost impossible to find here. I haven't found the cookies either, so I'm impressed Maplesugar! I actually just opened a package of the cookies that I bought last year in the states.. to make this recipe.
                                                                                                                                http://picky-palate.com/2011/08/18/bi...
                                                                                                                                I ended up eating so many of the cookies.. I had to make a half recipe. They were surprisingly good...

                                                                                                                        2. I made some pita bread to go with a saucy dinner. I'd always rather bake than walk to the grocery store!

                                                                                                                          1. Palmiers - oh my... dangerous! Can't keep hubby away from them.

                                                                                                                            1. I bake a large bun for the husband for breakfast every morning - he loves my bread, loves it even more fresh.

                                                                                                                              And I baked a chocolate cake today. It's cool enough I should go get the ganache together to top it...

                                                                                                                              1. been doing a lot of cakes lately... most recently, a chocolate cake with a dark chocolate ganache filling and an almond marshmallow buttercream. it was a sculpted specialty cake, so it got covered in fondant and adorned as such with gumpaste decorations as well.

                                                                                                                                today, i'm working on some Gluten-Free R&D, refining a few cookie recipes. i'm also playing the "hmmm what the heck is that, and why did i save that?" game with a few doughs i've chucked in the freezer. the oven will be the decider on that one...

                                                                                                                                also, trying to decide what bread i want to begin. was going to make some pizza dough for the boy, but he's been pretty jerky lately, and i'm not feeling like being so nice... sad, isn't it? don't pity him too badly, i still made him his favorite soup yesterday... albeit slightly begrudgingly... i had bought the extra ingredients i needed on saturday, but he was being an ass then too, so i held off. couldn't hold off many more days. he said, "soup was really good." maybe the extra chipotle in adobo i threw in? who knows. maybe english muffins...

                                                                                                                                1. I found a recipe for homemade arrowroot cookies. They didn't taste like arrowroot, but are nice nonetheless. It was the crumbliest cookie dough I've ever worked with, so I only baked a dozen and will use the rest to make a base for some kind of squares.

                                                                                                                                  1. I made a little chocolate cake with bittersweet chocolate mint ganache topped with crushed peppermint candies. I figured I'd make it now since my husband is out of town ( he doesn't like chocolate mint) and my daughter has been begging for chocolate mint cake.

                                                                                                                                    7 Replies
                                                                                                                                    1. re: rasputina

                                                                                                                                      Wow.. not a fan of chocolate mint? It's one of my favourite combinations....

                                                                                                                                      1. re: rstuart

                                                                                                                                        ...agreed rstuart...and chocolate and orange.

                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                          And chocolate peanut butter and chocolate raspberry and.. hmm.. there is a theme there..

                                                                                                                                          1. re: rstuart

                                                                                                                                            I love chocolate with mint and with orange too. Maybe it's left over from Laura Secord chocolate and Terry's chocolate orange-eating days? Maybe more Canadian/Brit?

                                                                                                                                            1. re: buttertart

                                                                                                                                              Oh, the Laura Secord French Mint chocolate bar! Nothing like it..

                                                                                                                                              1. re: rstuart

                                                                                                                                                Check out Frango Mints next time you're down here...

                                                                                                                                                1. re: buttertart

                                                                                                                                                  I remember having some about 10 years ago.. will have to reacquaint myself!

                                                                                                                                    2. I got up this morning and felt like making cake, so I made the French yogurt cake. I love its spongy and moist, not pound-cake heavy texture.

                                                                                                                                      1. Today I'm making cranberry-pecan muffins from CI and bran muffins from Food52. Looking for a good biscotti w anise recipe.

                                                                                                                                        1. I had two Meyer lemons left over after putting up two batches of lemon curd. Google turned up this recipe from Saveur based on a Maida Heatter recipe ( http://www.saveur.com/article/Recipes... ). I was a bit hesitant since it calls for lemon extract, but I decided to trust the source. You bake the cake, drizzle it with a lemon glaze, and wrap it in plastic wrap for 24 hours. I tasted it after it it had been wrapped for about 4 hours and thought meh. Good, not great. Twenty-four hours later it was great. Dense crumb; very, very lemony; a tad crunchy on the edges from the glaze. Saveur calls this “The Best Damn Lemon Cake.” Haven’t made enough lemon cakes to dispute that appellation, but this was indeed damned good. So much so, I’m heading out to see if Meyer lemons are still around so I can make this for company arriving next week.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: JoanN

                                                                                                                                            Sounds lovely Joan. Funny i was just looking at another Meyer lemon recipe you loved...the Grilled Halibut w Herb Salad and Meyer Lemon Green Olive Salsa from Sunday Suppers at Lucques. It was that salsa in particular that caught my eye. I think it would be lovely w some grilled salmon I'm planning for next week. Just hoping I can still get those lemons.

                                                                                                                                          2. We're throwing together the artisan bread recipe I got on this board last winter so in 1 to 3 days there will be fresh crusty loaves! My husband is the better baker so he will be in charge of this one.
                                                                                                                                            I might doctor up TJ's cornbread with cheddar and scallions for dinner tonight. I see some leftover chili in the freezer.

                                                                                                                                            1. I feel like baking today, but only have half a stick of butter in the house and don't want to go to the store. So I'm going to try this recipe for Gingerbread Muffins I've had saved for awhile. I always have hoards of sour cream in the house because I guess I always think we're going to run out. http://www.pastryaffair.com/blog/ging... Bonus, they're only about 150 calories each.

                                                                                                                                              1. One of my goals for the New Year was to bake more. I consider cooking a necessity (and a pleasure) but baking is a luxury for me (albeit also a pleasure). Yesterday after accomplishing all the big nasty tasks on my "to-do" list, I thought I'd treat myself by baking a couple of recipes that seemed like they'd come together quickly.

                                                                                                                                                I recently purchased Tate's Bake Shop Cookbook and a lot of recipes caught my eye in this book. Both items I made today were from this book.

                                                                                                                                                I started with the CAPPUCCINO SHORTBREAD which is by far and away the quickest, easiest cookie recipe I've ever made. You simply dump all the ingredients (except the chopped chocolate) into your mixing bowl, stir them up, incorporate the chocolate and you're done. The mixture is pressed into a 9" square pan and baked for 30 mins. The bars have a crisp exterior and are tender and at times gooey with chocolate on the inside. I’ll make these again as they really are delicious and perfect with a cup of coffee. They’d be ideal when unexpected guests are arriving. Next time I’d omit the cinnamon as I prefer my cappuccinos and lattes without it and I’m sure I’d prefer the cookies that way as well. I think I’d use chocolate chips next time to ensure chocolate is evenly sized and dispersed and finally, I’d press it onto a jelly roll pan so it would be easier to cut.

                                                                                                                                                I also made the PEANUT BUTTER BREAD which we just loved. Though the author suggests it would be great toasted, w jam or even ice cream we absolutely adore it straight up. I’ve made several versions of PB breads over the years; this is the best by far.

                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                7 Replies
                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                  That shortbread looks good... is this pretty close or close-enough to the recipe? (It is NOT my website.)

                                                                                                                                                  http://lickthebowlgood.blogspot.com/2...

                                                                                                                                                  1. re: GraceW

                                                                                                                                                    Thanks Grace. The cookies are lovely. I looked at the recipe you've linked to and the only difference is that the recipe in the cookbook does not call for any salt. All other ingredients and quantities are identical.

                                                                                                                                                    If you give them a try, do let us know what you think. Enjoy, they're so quick & easy to make!!

                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                      Those do look good. I have made the Dorie Greenspan espresso chocolate shortbread cookies a number of times (recipe here http://smittenkitchen.com/blog/2007/1...). While they are good, they are also time consuming.. I'll have to try this recipe!

                                                                                                                                                      1. re: rstuart

                                                                                                                                                        Oh goodness rstuart these are much, much quicker and easier and, they taste great! My neighbour stopped by this afternoon and we had coffee & these cookies and she raved about them. She immediately requested the recipe and that was long before I'd mentioned how easy they were...and she's not a baker by any stretch.

                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                          Great to hear bc! Have bookmarked them ;)

                                                                                                                                                          1. re: rstuart

                                                                                                                                                            That dough looks really good.. that might be dangerous. (Covers eyes.)

                                                                                                                                                            1. re: GraceW

                                                                                                                                                              I like the idea of those shortbread too. Hmm...

                                                                                                                                                2. I have several jars of my homemade peach jam that didn't set, so they are peach syrup. I used some in a jam muffin recipe this morning, and they were just lovely.
                                                                                                                                                  Next batch, I'll include some toasted pecans. I wouldn't have minded a little crunch in them.

                                                                                                                                                  I don't know yet what I will do with the rest of the jars of peach syrup. I served it on cornmeal pancakes recently, and that was delicious.

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: jmcarthur8

                                                                                                                                                    One year I stirred the un set strawberry jam into yogurt, and it almost made me want it to not set again the next summer it was so good:)

                                                                                                                                                    1. re: geminigirl

                                                                                                                                                      A few weeks ago, DH mixed about a cup of the unset jam with 32 oz of Greek yogurt, and froze it up in the ice cream machine. It was really good, especially the first day.

                                                                                                                                                  2. A couple of years ago, I baked the Boston cream cupcakes Lidia Bastianich learned from Scialo Brothers Bakery. They're outstanding, so I had long wanted to try the recipe as a cake instead of cupcakes.

                                                                                                                                                    This morning, I baked two 6-inch cakes using the original recipe. I should have let them cool completely before attempting to flip them out of the pan. I lost a hunk of the first one; fared better with the second after waiting.

                                                                                                                                                    Next time, as a safety, I'll line with parchment paper. However, 30 minutes in the oven (instead of 20-25 minutes in the cupcake config) was just right. And they're pretty, too.

                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                    13 Replies
                                                                                                                                                    1. re: kattyeyes

                                                                                                                                                      I have that recipe clipped somewhere. Glad to know it's such a success!

                                                                                                                                                      1. re: Chocolatechipkt

                                                                                                                                                        Yup, and being able to bake it as cupcakes or two 6-inch cakes is a nice option. Stay tuned re the pastry cream. I used the one from Joy of Cooking last time; original recipe this time. Hoping it thickens up a bit more after spending some time in the fridge.

                                                                                                                                                      2. re: kattyeyes

                                                                                                                                                        Those sound great kattyeyes. FYI, I recently discovered King Arthur's Baking site (I'm Canadian so KA isn't as common here) and they sell pre-cut parchment cake pan liners. I ordered some in all sizes along w their parchment squares and flat sheets of pre-cut sheet pan liners and they're all amazing.

                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                          Ooh, smart! I like that idea much better than cutting out my own circles like paper dollies. Thank you! Must get me some!

                                                                                                                                                          1. re: kattyeyes

                                                                                                                                                            I know, I hated the thought of cutting these and in some instances it deterred me from making a recipe (isn't that lazy!!) but it's true! I love that all these parchment products are flat too so no more messing around w paper that's rolling back up over your hand as you cut. I especially love the box of parchment squares. They're 5 1/2" x 5 1/2" and come in a box of 1000 so you can use them guilt free since there are plenty more. They'e perfect for using in the toaster oven under messy things w cheese on top or as a cover over a bowl in the microwave. I love them, such a brilliant time saver!!! Enjoy!

                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                              I spend way too much--time and money, lol--on the KAF site.

                                                                                                                                                              1. re: Chocolatechipkt

                                                                                                                                                                I know what you mean Chocolatechipkt, it's very addictive and their teaser emails don't help either!!

                                                                                                                                                                I originally went to order just the sheet pan liners and then decided I absolutely couldn't do without the pie rolling sheet. Once those arrived, I fell in love w both immediately and went back to see what else was there. Now I feel as if the KAF deliveries are coming once a week! I rec'd the Espresso powder and candied ginger on Friday and have already put the espresso powder to good use in the cookies I posted about above.

                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                  Just so you know, the espresso power becomes rock hard over time. At least down here in the humid South I have that problem. I just went to use mine for the chocolate cake I made and it wouldn't even dissolve in hot water.

                                                                                                                                                                  1. re: rasputina

                                                                                                                                                                    Thanks very much rasptutina, that's great to know. I've just popped the jar into a ziplock bag to be safe...though here in Toronto we're just dreaming about balmy humid days at this point!!

                                                                                                                                                                  2. re: Breadcrumbs

                                                                                                                                                                    If only the shipping charges weren't so high to Canada! My mother and I usually split an order once a year or so. In addition to the espresso powder, I also love their double-dark cocoa powder.. and now I can't go back to the regular grocery store stuff! I also like their white whole wheat flour. And their odd sized teaspoon set is really one of the most useful things that I've ever bought for my kitchen...

                                                                                                                                                                    1. re: rstuart

                                                                                                                                                                      I recently bought their double dark and their black cocoa powders. I've been using Valrhona for a long time and really like theirs but I was ordering other things from KAF so decided to try theirs as I was almost out. I like the double dark. I haven't cooked with the black yet.

                                                                                                                                                                2. re: Breadcrumbs

                                                                                                                                                                  Isn't that lazy? No way, I'm wired just the same. :) You sold me on these 100 percent!

                                                                                                                                                                  1. re: kattyeyes

                                                                                                                                                                    I use the black cocoa for the charcoal cookies I make around the holidays every year (reverse choc. chip with white chips) -- always a big hit. And yeah, I can't buy regular cocoa anymore. I also love the candied ginger. For future reference, they have great sales around the holidays ... so I'm well-stocked for baking, at least for a little while now, lol.

                                                                                                                                                          2. Made the Brown Butter Almond Cake from the Carol Walker Great Coffee cake book yesterday.

                                                                                                                                                            A little involved, but an easy recipe nonetheless. Really loved how it turned out. Texutre was more coffee cake-y than cake-like and it has certainly been a great go-along with coffee this morning

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: DiningDiva

                                                                                                                                                              Maybe I better break down and get that book after all.

                                                                                                                                                            2. was housesitting for the weekend (at parents') and played the game "hmmm what the hell can i make in this limited kitchen?" i found some orange extract in the cupboard (really? orange extract but no all-purpose flour?), so i decided upon orange cookies... of some incarnation... did it all by hand, so used half melted butter, powdered sugar, granulated sugar, egg, vanilla, orange extract, clementine zest, a little whipping cream, baking soda, cream of tartar, bread flour and salt... i had planned to glaze them, though i think i will increase the amount of zest and orange extract by just a touch next batch, but for these, the BF said he wanted an orange marmalade filling, so i may make some marmalade tomorrow, and either add it to a glaze or to a buttercream-esque filling, then bake a few smaller ones and sandwich the suckers...

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: Emme

                                                                                                                                                                That's a pretty impressive ingredient list for a limited kitchen. About 15 years ago my ( very elderly) grandparents asked my mother to make a cherry pie from the fruit of a tree in their garden (I still remember pitting them). However, she soon realised that they had absolutely no usable ingredients. Instead of butter, they had "I can't believe it's not butter" light, and no sugar... just NutraSweet. The half-cup of flour she found in the cupboard was about a decade old...etc. Needless to say, it was one of the most expensive pies she'd ever made, since she had go to the grocery store to buy virtually every but the cherries.

                                                                                                                                                              2. I just baked a "Queen of Sheba" cake from " Cocolat" for the umpteenth time. While I was getting the brandy to put into it, I noticed the bottle of Amaretto I have, and wondered why AM does not use it instead as there is almond extract and ground almonds in the cake. Any ideas? This was for a cake I'm giving as a gift, so I didn't try it; will do when next I make it for myself.

                                                                                                                                                                One problem I always have with this cake is that the sides are so ragged! Even after glazing. AM conceals it with sliced almonds, but that's a lot of work. Anyone have any ideas on how to get round the ragged edge? I don't just push the top down as recommended by AM as it makes a mess; I trim it.

                                                                                                                                                                3 Replies
                                                                                                                                                                1. re: souschef

                                                                                                                                                                  The new version of that (eggs go in whole, unseparated, and cold) is just as good and less ragged...I'd definitely use Amaretto if I had it, too.
                                                                                                                                                                  How about running a knife around it while it's still warm, loosening the springform ring, and pouring your warm glaze over it with the ring still loosened? I've used Lindt creamy milk choc bars that way to glaze cakes.

                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                    It won't work as I flip the cake over for glazing, and flipping over a still-warm cake may result in it breaking up. I should check out the new version; I hope it's in "Bittersweet" as the only books I buy now are those from RLB and Anne Willan.

                                                                                                                                                                    1. re: souschef

                                                                                                                                                                      It's in the new one, Sinfully Easy etc desserts...I'll hunt it up and post it.

                                                                                                                                                                2. My favorites from this week:

                                                                                                                                                                  Brownies from the NY Times Essential Cookbook-outstanding!
                                                                                                                                                                  Oatmeal Raisin Cookies from Bouchon Bakery Cookbook-one of the best cookies I have ever made.

                                                                                                                                                                  1. I had to produce something for the international food festival at my son's school tomorrow, so I decided to make some Angeneta, which is a kind of dry, slightly crumbly knotted Italian cookie that's glazed. They might be too plain for the kids, but it was a relief to make something other than chocolate chip cookies!!

                                                                                                                                                                     
                                                                                                                                                                    10 Replies
                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        roxlet, I can't find these Angeneta, at least not by googling. Are they also known by some other name?

                                                                                                                                                                        1. re: blue room

                                                                                                                                                                          Yes, probably. They have a ton of names, and they are made a number of different ways. Taralini is another name, I think. Here's the recipe I used this time, but it's different from the one I used to use, which I can't seem to locate. These are very simple, plain cookes. The icing I made was with confectioner's sugar and lemon juice.

                                                                                                                                                                          Angeneta

                                                                                                                                                                          Set oven to 325

                                                                                                                                                                          4 cups flour
                                                                                                                                                                          4 eggs
                                                                                                                                                                          ¼ lb butter
                                                                                                                                                                          1 cup of sugar
                                                                                                                                                                          1 tsp orange zest
                                                                                                                                                                          1 tsp anise flavor

                                                                                                                                                                          Mix sugar and eggs, add butter. Mix in flour, and rest of ingredients. Knead until pliable, roll into strips, cut into pieces, bake at 325 until lightly browned.

                                                                                                                                                                          Let cool, dip into powdered sugar icing.

                                                                                                                                                                          1. re: blue room

                                                                                                                                                                            I know them as anginetti. Must be one of those dialect things. :)

                                                                                                                                                                            1. re: kattyeyes

                                                                                                                                                                              What's your recipe? I wasn't 100% thrilled with this version. I remember my old recipe making a lighter, puffier cookie.

                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                I don't make them and am not sure my mom does, either, but I'll ask. I just recognize them from Italian cookie plates. Let me check for you.

                                                                                                                                                                                1. re: kattyeyes

                                                                                                                                                                                  Sorry, my mom doesn't make them, nor does she have a recipe. She does have a great one for ricotta cookies, however. You make those?
                                                                                                                                                                                  http://chowhound.chow.com/topics/6128...

                                                                                                                                                                                    1. re: kattyeyes

                                                                                                                                                                                      Those do look especially good! Delicate and tender.

                                                                                                                                                                            1. re: THewat

                                                                                                                                                                              How are the Dreams?
                                                                                                                                                                              I'm low on energy and might stir up a batch of Molasses cookies after my nap.

                                                                                                                                                                              1. re: Cynsa

                                                                                                                                                                                Those Dreams look great, must get some baker's ammonia next time I see it. My mom used it occasionally.

                                                                                                                                                                            2. Biscoff oatmeal cookies and dried cherry scones for an all-day staff meeting. the cookies were good but I didn't actually get any of the scones...

                                                                                                                                                                              1. Anise-almond biscotti from CI. Perfect!

                                                                                                                                                                                1. In the last couple weeks I've baked:

                                                                                                                                                                                  Pizza crust (whole wheat). Home made pizza is better when get into it - to have exactly like you want is the ultimate. Like a sandwich sometimes it is good to sample others for ideas, but home-made done right 'your way' is better than anything get out. Also like a sandwich each individual quality ingredient matters because one bad thing wreaks pizza like a sandwich. Time is not a factor making your own pizza - actually surprised able to make way better pizza faster from scratch than can pick it up or have it delivered. And BONUS for better taste home-made pizza is a fraction of the cost.

                                                                                                                                                                                  Skillet corn bread. Plain or with various fillings. Like a golden crust on the outside with a soft inside (not burned outside). Make in a cast iron pan. The one this week had, caramelized onions, taco meat, cheese, and salsa inside it. Was happy with a combination of whole wheat, almond flour, & corn meal. Look forward to trying to make it again to see if able to duplicate results.

                                                                                                                                                                                  Pita pocket bread for Gyros (whole wheat) and to dip in humus. Fresh pocket bread is a luxury I enjoy and feel is worth the effort.

                                                                                                                                                                                  Experimenting baking / cooking more with almond flour and almond milk. I use whole wheat flour often when 'go wheat'.

                                                                                                                                                                                  1. Today, by request, I baked the corn muffins from The Best Recipe. It is the best one I've tried, but I'd love to know if anyone else has a recipe she loves.

                                                                                                                                                                                    5 Replies
                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      "The Best Recipe"--whose, please? I have Dorie's corniest corn muffins on my soon-to-bake list. I've never made them before and wonder what your recipe is all about.

                                                                                                                                                                                      1. re: kattyeyes

                                                                                                                                                                                        This is from the book The Best Recipe. It's their title not mine, but it's the best I've made!

                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                          Those CI people's every recipe is the best recipe, to them, at least!

                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            I've had good luck with so many of their recipes, so I tend to agree with the CI folk. :)

                                                                                                                                                                                            1. re: kattyeyes

                                                                                                                                                                                              Me too. I was amused to see one of their incredibly detailed recipes for vegetarian chili in the December issue...mine being 1 or 2 cans of black beans, a TJ's soy chorizo, whatever salsa's kicking around. :)

                                                                                                                                                                                    2. I've made a chocolate fudge cake for a friend's birthday. I tried it for Thanksgiving and it failed, but after another test run in California, I think I have the measurements down, and then with help from King Arthur Flour, I adjusted it for my new 4800ft elevation. After it cools I'll attempt to split it (my knives are in california and my aunt puts hers through the dishwasher, so we'll see how the splitting goes) and then fill and frost with raspberry buttercream and then a ganache drip, or maybe I'll completely cover it? Not sure yet.

                                                                                                                                                                                      9 Replies
                                                                                                                                                                                      1. re: sarahjay

                                                                                                                                                                                        Give us a report once you've tasted it!

                                                                                                                                                                                        1. re: karykat

                                                                                                                                                                                          It turned out great. The birthday girl was surprised, and although it didn't look the way I wanted it to, I think it looked ok. I didn't want to take the time to sieve the raspberries so the buttercream didn't look great so I decided to cover the whole cake, but when I picked it up to put it back in the fridge I ran the cake into the handle on the cupboard door, so I did some quick scroll work (at 11:30 at night in a kitchen with very little light) a bead border and called it a day. I forgot to take a picture of the inside with the dark chocolate cake and the bright pink icing inside, but it was pretty.

                                                                                                                                                                                           
                                                                                                                                                                                          1. re: sarahjay

                                                                                                                                                                                            Wow, that looks amazing sarah, if I made something looking that remarkable I'd quit my day job and open a bakery!!

                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                              Thanks. I'm quite a perfectionist and know I can do better. I did wedding cakes for about 3 years, and quit my bakery job in october to start a different career ;)

                                                                                                                                                                                              1. re: sarahjay

                                                                                                                                                                                                I'm sure there were a lot of cake-lovers that wept at that news sarah. Wishing you all the very best in your new career though...that takes a lot of courage. Congratulations!!

                                                                                                                                                                                              1. re: sarahjay

                                                                                                                                                                                                Holy cow, I can't beleive you're saying that they cake just looked "okay". I think it looks great :-)

                                                                                                                                                                                                  1. re: sarahjay

                                                                                                                                                                                                    Gorgeous, cake frosting and decorating is a bugaboo of mine.

                                                                                                                                                                                              2. Today I baked the Double Apple Bundt Cake from Dorrie Greenspan's From My House to Yours. It looked very good, but alas, I will never know how it tastes since I gave it to my son's school team coach for a birthday present -- and a thank you for something nice he did. It sure looked -- and smelled -- absolutely great!

                                                                                                                                                                                                 
                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  The most beautiful pinecone EVAH (even if it's supposed to be a flower)!

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    Roxlet.. I've made it, and it's good.. although mine never looked as good as yours!! So pretty!

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        Gorgeous roxlet and I love the sound of that cake. I'm a big fan of apple cake.

                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                          My son told me that the coach shared the cake with the team after I had picked my son up from practice (we live near the practice courts, but everyone else takes the bus back to school). Today, the entire team asked him if he would ask me to make the cake again. One boy said that it was the most delicious cake he had ever had. I guess it was a hit!

                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                            roxlet that's so nice, you should be very proud...amazing job!!

                                                                                                                                                                                                        2. After finally succumbing to the desire of buying a KitchenAid mixer, after months of lying to myself about how I would never actually using one, I tried souffles. The first picture is my first souffle, it was vanilla flavour. I was impressed by the amount this one rose. The second picture is of a lemon coconut souffle I made. It didn't rise as much (I also put less souffle batter [?] into the ramekin, one of the vanilla ones started gooing out of the top because there was too much). The flavour of the lemon coconut one was much better. I think rise woud be better if I didn't use shredded coconut and used powdered coconut instead. I suspect that the coconut is weighing down the egg white.

                                                                                                                                                                                                          I did a lot of breads last year and stopped after I was tired with my previous sourdough starter. But I'm going to try again soon after I get another sourdough starter up and running. :D

                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: 1jc19

                                                                                                                                                                                                            Yum ... those look great! And congrats on your new KA. :)

                                                                                                                                                                                                            1. re: 1jc19

                                                                                                                                                                                                              Those look great, and congratulations on your KA! One thing that could help your souffles and keep them from "gooing out," would be to tie a little collar of parchment paper around the souffle extending the height of the ramekin. This will give the batter something to rise against, and you will have super high souffles!

                                                                                                                                                                                                              1. re: 1jc19

                                                                                                                                                                                                                My 1987 KA is still going strong...may you have many happy years with yours.

                                                                                                                                                                                                                1. re: 1jc19

                                                                                                                                                                                                                  Thanks everyone! I love how friendly everyone on this site is. :)

                                                                                                                                                                                                                2. With the veritable blizzard (1 inch) we had yesterday, I found myself baking cookies: chocolate chip with walnuts and pecans (and more of those than chips) and pistachio-ginger biscotti. I love Dorie's recipe for biscotti -- they've got great crunch without risking your teeth, and the cornmeal makes them so pretty.

                                                                                                                                                                                                                   
                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                  1. re: Chocolatechipkt

                                                                                                                                                                                                                    Is that from Baking From My House to Yours? They look lovely!

                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      Yes -- and thanks! The recipe is also here: http://www.npr.org/templates/story/st...

                                                                                                                                                                                                                      I like playing around with different nuts and using things like chocolate chips and dried cranberries etc.

                                                                                                                                                                                                                    2. re: Chocolatechipkt

                                                                                                                                                                                                                      They went on and on about the snow here too, we got maybe an inch (the woman on the TV news last night was poking at maybe 1/2 inch of snow in Ramsey, NJ as if it were 12 feet...). Good baking weather!

                                                                                                                                                                                                                    3. Have had another most vexing week at my job that I've never been thrilled with at a company that was bought by a huge conglomerate, with us employees as part of the deal...nothing like a revival of serfdom to make a girl happy, my liege lords...this too shall pass.
                                                                                                                                                                                                                      Made 1/2 recipe Nick's brownies to take yesterday and forgot them at home (they're uncut and will be fine Monday). The new CI book (Science) says that brown sugar in brownies gives them a dull crust. Not so, Herr Kimball...
                                                                                                                                                                                                                      Also made a single layer of Rose's white velvet cake to frost with her chestnut buttercream for Liam's 4th birthday...I like to make the cake color suit the cat.
                                                                                                                                                                                                                      Speaking of parchment, my 9" pan is a bit on the beaten-up side, and I wanted to line it completely with parchment -- so I cut a circle 4" more in diameter and cut slits into it so it would conform to the round shape. Used vegetable oil spray to stick it to the pan and to itself. See photos...one of finished cake will follow.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                        What goes into the chestnut buttercream? Puree?

                                                                                                                                                                                                                        And how do you like the taste? It sounds great!

                                                                                                                                                                                                                        1. re: karykat

                                                                                                                                                                                                                          Yes, also curious about the buttercream! What a cute cat..

                                                                                                                                                                                                                          1. re: karykat

                                                                                                                                                                                                                            Purée...but it's now morphed into hazelnut praline buttercream...when I get it made!!!

                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                              You're such a good cat-mom bt!! ...and a patient baker - good idea w the parchment, I wish I had the patience. I just ordered a lifetime supply of pan liners from King Arthur's.

                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                I just found some 9 inch round silpats for cake pans on Amazon, ordered a set. I will not be cutting parchment anymore.

                                                                                                                                                                                                                            2. I tried a recipe from my newish cookbook "Pure Vanilla" --
                                                                                                                                                                                                                              Vanilla Biscotti. Delightful crunchy crescents, if these appeal to you, don't hesitate. I left off the white chocolate coating, they are just fine naked fresh from oven on parchment paper.
                                                                                                                                                                                                                              Mr. blue room, who prefers nuts and chocolate, thought these were great.

                                                                                                                                                                                                                               
                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: blue room

                                                                                                                                                                                                                                I just returned that book to the library, having copied a number of recipes from there.. including this one! Glad to hear it's good..

                                                                                                                                                                                                                                1. re: blue room

                                                                                                                                                                                                                                  Love vanilla, must have a look at that book.

                                                                                                                                                                                                                                  1. Pineapple Upside Down Cake from the Flour cookbook.

                                                                                                                                                                                                                                    Supposed to be made in a 9" round pan, but I wanted to go squar this time. The cake is delicious, and this is probably one of the better PUDCs I've ever made. Using the square pan was not the best move, but the cake worked in spite of my misstep :-)

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: DiningDiva

                                                                                                                                                                                                                                      I made a Joanne Chang upside down cake recipe yesterday too: Maple Apple Upside Down Cake.

                                                                                                                                                                                                                                      http://www.foodandwine.com/recipes/ma...

                                                                                                                                                                                                                                      It was excellent---great flavor and texture. Reducing the maple syrup really does something magical to it. And the maple syrup really does infuse the cake with great flavor. Two comments: 1. The baking time of 1.5 hours is an error; it's done in much less time. I baked this cake in my large (#10) cast iron skillet and it was done in 34 minutes. 2. This recipe makes a LOT. I sent some home with our guests and I am sending the rest with DH to work. (Way too much temptation to have any of this left at home with me today :0)

                                                                                                                                                                                                                                      I will definitely make this again. I LOVE Ms. Chang's recipes. They just plain work and they are delicious :0)

                                                                                                                                                                                                                                      1. re: soccermom13

                                                                                                                                                                                                                                        The pineapple upside down cake was pretty easy and I really liked that she had you kind of poach the pineapple in the caramel prior to arranging it in the pan. The baking time on this recipe was off too. It called for baking 50-60 minutes. I ended up baking my cake for 35 minutes and that was about 5-7 minutes too long.

                                                                                                                                                                                                                                        I've got her Chunky Lola Cookie dough in the fridge and will bake those off shortly. So far I'm really liking her recipes too and am working up to doing her famous Pecan Sticky Buns :-)

                                                                                                                                                                                                                                    2. Brunch today: Nigella's baked croque Monsieur.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: Chocolatechipkt

                                                                                                                                                                                                                                        It's National Chocolate Cake Day today. Who am I to pass that up? I'm going to try the chocolate oblivion truffle torte that others have mentioned here ... maybe half a recipe.

                                                                                                                                                                                                                                      2. Making blueberry muffins today with a streusel topping. SO's parents are coming today, so I wanted to make something they can munch on this week, that I WON'T munch on... blueberry muffins aren't my favorite. But, I've been told I make good ones!

                                                                                                                                                                                                                                        1. This is going to be my Year of Yeast, I got the good stuff from King Arthur; first on the list is hamburger buns, the only bread my husband is interested in lately. Then pizza dough, up til now Naan bread has been a great sub but it's on my bucket list. We'll see where we go from there!

                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                          1. re: coll

                                                                                                                                                                                                                                            EXCELLENT! Do tell how those buns come out. Making my own is on my long list of development opportunities! :) Did you get the stamp for it, too?

                                                                                                                                                                                                                                            1. re: coll

                                                                                                                                                                                                                                              I've made those hamburger buns from KAF and they are great!

                                                                                                                                                                                                                                              1. re: coll

                                                                                                                                                                                                                                                "Year of Yeast", I like this idea *so* much. If you post it, I will follow. Burger buns first, yes!

                                                                                                                                                                                                                                                1. re: blue room

                                                                                                                                                                                                                                                  Thanks everyone, I will let you know. I found a burger bun recipe on epicurious or somewhere like that, some kind of heirloom recipe, and will post if it's a winner. I used to make Italian bread all the time in the 1970s, when I first got married, and I know it's not as hard as people think. Never branched out though. I did an Easter bread with yeast last spring and it was easy, really. I just want to get where I do it without thinking too hard about it. Sort of like last year, with jams and preserves! Not saying I have that down pat, but a lot more comfortable with the concept.

                                                                                                                                                                                                                                              2. Double-Ginger Gingersnaps – Simply Sensational Cookies - p. 73

                                                                                                                                                                                                                                                I received this book as a Christmas present this year and couldn’t wait to crack it open. I’ve been craving ginger cookies for some time now so when I saw the Double-Ginger Gingersnaps in this book I knew I’d found my match. These couldn’t be simpler to make. Butter, sugar and spices are mixed together before adding molasses and egg. After giving them a quick spin around the bowl, in goes the flour and finally, some crystallized ginger. Slightly flattened cookies get a slight dusting of sugar before heading to the oven. Nice and crisp on the outside and very light and tender inside. I’m not sure I’d describe these as a ginger “snap” but perhaps once they spend more time on the cooling racks. It is possible I might have been sampling a little too soon! With only ¼ cup of molasses these aren’t as intense as some ginger cookies so the subtle bite of the tiny pieces of crystallized ginger really comes through.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                                  BC, I took that cookbook out of the library and soon realized what a mistake it was.. I wanted to make every other recipe! It will definitely be on radar while visiting Winners/used bookstores.. failing that it will be on my birthday list this spring!

                                                                                                                                                                                                                                                  1. re: rstuart

                                                                                                                                                                                                                                                    I hope you're able to find it at a discount rstuart. I'll keep my eyes open and report back here if I see it. I'm on a cookie kick these days. I have more tabbed in The Back in the Day Bakery Cookbook, Tate's Bakery and the Dahlia Bakery Cookbooks!!

                                                                                                                                                                                                                                                    I also just added The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime by Tish Boyle to my Amazon wishlist!

                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                      That's a pretty good cookbook too.. got it from the library a while ago. she has a good website too..
                                                                                                                                                                                                                                                      http://tishboyle.blogspot.ca/

                                                                                                                                                                                                                                                      1. re: rstuart

                                                                                                                                                                                                                                                        Thanks so much rstuart, I wasn't aware of her website. Love it!

                                                                                                                                                                                                                                                    2. re: rstuart

                                                                                                                                                                                                                                                      Love that book (the Baggett one). Should make these!

                                                                                                                                                                                                                                                  2. For a dinner we're having tonight that includes children, I made chocolate cupcakes with vanilla flour frosting, and a blueberry-peach crumble pie. Both recipes are from Malgieri's Modern Baker, which is a very useful book. The flour frosting is my recipe, however. He shows a confectioner's sugar recipe with the cupcakes, but I think this is better!

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                    1. I made a Swedish princess cake yesterday. It was very involved, but worth the effort! I'm on a low carb diet so I only had the tiniest taste (ughhh), but my family raved about it.

                                                                                                                                                                                                                                                      http://www.marthastewart.com/342413/s...

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: junglekitte

                                                                                                                                                                                                                                                        Wow, that looks like a lot of work! A "princess" cake indeed...

                                                                                                                                                                                                                                                      2. I made the Chunk Lola Cookies from Flour. Very crispy cookie (which I like) and very tasty. Big hit. The cookie has toasted pecans, chunks of bittersweet chocolate and coconut. Baking time in the book was too long and first batch came out a little extra crispy, but the remaining batches were just fine and this cookie is mighty fine.

                                                                                                                                                                                                                                                        I'd definitely make this one again.

                                                                                                                                                                                                                                                          1. I made a half recipe of the chocolate truffle oblivion torte today. Thanks for the recommendations everyone--it's just so good! And dangerous to have around.

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            1. was up ridiculously early yesterday, and made a few things, with the initial intention of cleaning out some ingredients.

                                                                                                                                                                                                                                                              -oreo cheesecake cupcakes -- had cream cheese to get rid of
                                                                                                                                                                                                                                                              -french yogurt cake -- had some greek yogurt that had been gifted to us by departing travelers
                                                                                                                                                                                                                                                              -broccoli muffins -- had leftover broccoli :)

                                                                                                                                                                                                                                                              -browned butter crinkle cookies -- only thing not intending to use up anything, but proved a catastrophe during production and post... sort of. i sat down and sketched out a recipe for myself. based upon ratios, it should work. one of my scales is finicky for me (the OH says it's just me... i say it's the scale). i weighed out my butter, seemed like a bit more than usual, but it was 5 am, so... i browned it, and mixed up the dough. well, based upon ratios, it should be on the drier, firmer side. but this dough was like buttery wet. now, all hope is lost for combining sugar and butter at the outset and mixing dry in at the end. so i quickly double up the sugars, the egg and yolk, mix it up. go to double the leavener, but i essentially triple my baking soda by mistake, then decided just to add half as much more baking powder. i doubled up the vanilla, salt, almost the flour. still on the softer side, but whatever. i'm annoyed with myself at this point. i roll em in sugar and bake em. here's the post-catastrophe: they're stellar. and um, i only really can ascertain that i used somewhere between 113 and 200 g of butter. i'm going to have to try to reproduce them. but then i was thinking, ok, but do i do the ingredients in halves again, to reproduce the accident? i just don't know.

                                                                                                                                                                                                                                                              1. Trying to decide what to make for a staff event next week. On one hand, I was thinking of something lemony.. maybe the lemon meltaways Breadscrumbs mentioned? Or maybe a lemon loaf. On the other, I was wondering about a dulce de leche banana bread...
                                                                                                                                                                                                                                                                Hmm...

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: rstuart

                                                                                                                                                                                                                                                                  Made this Maida Heatter lemon loaf cake a couple of weeks ago and it was very, very good. Mentioned it on another baking thread and one CHer said she thought it was definitely one of the better lemon cakes out there. Worth taking a look: http://www.saveur.com/article/Recipes...

                                                                                                                                                                                                                                                                  1. re: JoanN

                                                                                                                                                                                                                                                                    wow.. that does look good. Thanks JoanN.. will add to my list of possibilities!

                                                                                                                                                                                                                                                                2. Does anyone have a foolproof and decidely good pastry cream recipe? I'm looking to do some choux pastry and the past cream recipes I've tried always wind up scorching the milk. Maybe what I need is for someone to tell me what to watch out for when heating things to make this cream or ones like it.

                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                  1. re: burgeoningfoodie

                                                                                                                                                                                                                                                                    I very much like the one from Joy of Baking. I've made it twice with great success for Boston cream cupcakes (and pie). There's even a handy video with the recipe!
                                                                                                                                                                                                                                                                    http://www.joyofbaking.com/PastryCrea...

                                                                                                                                                                                                                                                                    1. re: kattyeyes

                                                                                                                                                                                                                                                                      I use a similar recipe, except that I don't use cornstarch; all I use is flour. After it comes to a boil I whisk it for two minutes; it thickens, then thins down a bit (indicating that the flour is cooked, according to my recipe book). After it's done I strain it into a clean bowl.

                                                                                                                                                                                                                                                                      1. re: souschef

                                                                                                                                                                                                                                                                        So my next question is this. In a lot of recipes they say to bring the milk to a boil. Is there a preferred way of doing this? If I do it on medium and constantly stirring, it seems to take forever and if I go any higher I get a goop (scorching) that forms on the bottom or a skin on the top.

                                                                                                                                                                                                                                                                        1. re: burgeoningfoodie

                                                                                                                                                                                                                                                                          I never take the milk all the way to a boil, just until there are bubbles around the edge or sometimes just until I can see steam, it cooks a bit longer with everything in it, but it works fine.

                                                                                                                                                                                                                                                                          1. re: sarahjay

                                                                                                                                                                                                                                                                            Good to know I think thats what I did this last time for fear of scorching and it having that burnt milk flavor that everyone LOVES.. :-)

                                                                                                                                                                                                                                                                    2. re: burgeoningfoodie

                                                                                                                                                                                                                                                                      The cupcakes looked like this...and the pastry cream came out just as you see it in the Joy recipe. :)

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      1. Original Sin Bars... no-bake peanut-butter bars with chocolate on top (I know they aren't "baked" BUT they are good and older grandparents think they are magical).

                                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                            Originally it came from an old community cookbook.. which is at my parents, but I am pretty sure this is it:

                                                                                                                                                                                                                                                                            http://makinglifedelicious.com/2011/0...

                                                                                                                                                                                                                                                                            They are soft and very sweet--so I think that is why my grandparents like them. (They are resting now in the freezer though, and I hope I don't see peanut-butter for a long time. I don't usually 'do' Jiff.)

                                                                                                                                                                                                                                                                              1. re: rstuart

                                                                                                                                                                                                                                                                                They fast and turn-out well--in fact: driving out in the snow for more peanut-butter and chocolate chips.. apparently we're celebrating 2 birthdays, not just one.

                                                                                                                                                                                                                                                                              2. re: GraceW

                                                                                                                                                                                                                                                                                My mom had a recipe for those...they were called Crispy Crunch bars, after a Canadian chocolate bar that I'm sure our rstuart is familiar with.

                                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                                  These aren't at all crispy, but given that ketchup chips are a'plenty in Canada (I love ketchup)... I am sure they are good too!

                                                                                                                                                                                                                                                                            1. New thread coming tomorrow am...

                                                                                                                                                                                                                                                                                1. I am having a Mardi Gras party Weds. I had been planning on rum cake, enlivened by more rum and topped with a mascapone/ricotta/heavy cream topping, homemade jam underneath and fresh berries on top. Well you know about plans, when I went to pull it out, the rum cake I was planning on using turned out to be enough for two or three people, while I'm having six. So I am switching to bread pudding. Still making what I have of the rum cake, plus some applesauce cake with burnt butter icing I found already made in the freezer too, while looking for my rum cake. Then I found a bunch of challah bread. My freezer is always an adventure.

                                                                                                                                                                                                                                                                                  So I look up some recipes, and seems a new twist is combining banana foster with bread pudding, and wouldn't you know it, I have tons of banana bread with mini chocolate chips I made a month or two ago. So, my plan is to mix the challah and the banana bread, really soak it in custard, and top it with hard sauce as usual. If that's too weird, I just picked up some ladyfingers so we can still have the Italian style baba au rhum with mascapone and raspberries as orignally planned, also applesauce cake and assorted fruits and nuts. After the dinner I'm planning, I doubt anyone will have much room for dessert anyway! I'll let you all know Thursday how it comes out.

                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                  1. re: coll

                                                                                                                                                                                                                                                                                    Can I come? (There's a new thread for Feb, by the way.)

                                                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                                                      We're on Long Island, call for directions!

                                                                                                                                                                                                                                                                                      1. re: speyerer

                                                                                                                                                                                                                                                                                        Thanks for that, this is an annual event for me (with a changing cast of characters) so I will save for next year....I'm doing the dinner tomorrow due to other commitments next week, sad to say. My husband loves anything with almond extract! And I am on a mission with yeast this year, maybe I'll make it for Easter instead.