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What are you baking these days? Valentine's Day 2013 edition! [OLD]

buttertart Feb 2, 2013 08:05 AM

Here we go again...seems to me Feb is usually our biggest month...and I think these threads are celebrating their 3rd birthday with this one :) !!!
Time to break out the heart-shaped molds and the chocolate...Rose Levy Beranbaum's chocolate Valentine's heart from "Heavenly Cakes" is indeed heavenly.
I must make bread tomorrow, and something lemon to use up some Meyers (a taste I've finally succumbed to after all these years of thinking Eurekas superior).
Soo..what are you baking these days?

  1. r
    rstuart Feb 2, 2013 12:02 PM

    Yum! Staff meeting this week, so either something citrussy or something with dulce de leche.. maybe I'll try making alfajores? I bought back some manjar from Chile this fall...

    3 Replies
    1. re: rstuart
      sarahjay Feb 2, 2013 12:43 PM

      The alfajores recipe from chow is fantastic, if you don't have a recipe in mind. I dated a guy from Uruguay whose mother was Argentinian and made a nearly identical recipe, as far as I could tell. The only change I'd suggest is to pipe the dulce de leche on with a disposable piping bag or portion with a truffle scoop (I like a #90 ) instead of spreading with a knife. It makes such a sticky mess

      1. re: sarahjay
        r
        rstuart Feb 2, 2013 07:11 PM

        Thanks Sarajay!

        1. re: rstuart
          r
          rstuart Feb 3, 2013 03:47 PM

          I ended up baking King Arthurs' Lemon Bliss Cake:
          http://www.kingarthurflour.com/recipe...
          It got rave reviews and I had the ingredients for it, which was key! It's a very simple pound cake, so I'm hoping that it's still a hit with my colleagues. I also have to freeze it since the meeting is not until Thursday, but bundt cakes do freeze well. I almost made a wonderful looking lemon cake recipe from Dan Lepard's "Short and Sweet".. until I realised that I didn't have condensed milk in my cupboard.. which is unheard of!

    2. geminigirl Feb 2, 2013 06:05 PM

      Just made these sour cherry jam cookies, knew the minute I saw this I had to try it as I'm always looking for new ways to use up my homemade jams. These are really good, only change was to leave out the ginger and replace the vanilla with almond extract.

      http://joythebaker.com/2009/02/cherry...

      1. Antilope Feb 2, 2013 07:23 PM

        I made some Cinnamon Swirl Bread. But I substituted dried cranberries (craisns) for the raisins because I have chihuahuas and don't want them to find any stray raisins (grapes and raisins are poison to dogs).

        I also made a loaf of honey whole wheat bread.

        1 Reply
        1. re: Antilope
          Antilope Feb 9, 2013 06:43 PM

          Here's a link to my recipe:

          Swirled Cinnamon Craisin Bread
          http://community.tasteofhome.com/comm...

        2. CocoaChanel Feb 2, 2013 07:31 PM

          I have some blood oranges to use, so likely a blood orange upside down cake. I really want to male Roxlet's coconut cake again - it was divine at Christmas. (I have to work on the icing - icing just never seems to work for me)

          1. biondanonima Feb 2, 2013 07:55 PM

            I'm hosting a super bowl party tomorrow so I just made a batch of lemon bars (a tweaked recipe from the Joy of Cooking), the Pierre Herme Nutella tart (although that's going to be cut into bar form as well), and I have a batch of bread dough rising overnight.

            I've been trying to get a sourdough starter going this week, but I'm not having a lot of luck - it bubbles and smells fruity, but it won't rise. Not sure what the problem is, but there was no way it was going to do the job for this batch of bread.

            4 Replies
            1. re: biondanonima
              buttertart Feb 3, 2013 07:32 AM

              Where's the Hermé recipe from?
              I always add yeast to sourdough breads...just a little does the trick.

              1. re: buttertart
                j
                jarona Feb 3, 2013 07:37 AM

                The Pierre Herme nutella tart is greatness! I've made it a few times and it is always a hit. I got the recipe from the internet a few years ago!

                1. re: buttertart
                  biondanonima Feb 3, 2013 01:48 PM

                  The recipe is all over the internet - here's a link: http://lemonsandanchovies.com/2010/07...

                  I use Dorie Greenspan's pate sablee instead of the recipe on that link. This time I made it in an 8x8 square pan and used a bit more Nutella than called for. I also use 72% chocolate and cut the sugar in half, so there's a distinct difference in sweetness between the Nutella layer and the ganache layer. Topped it with salted pecans - it is divine!!!

                  1. re: biondanonima
                    j
                    jarona Feb 9, 2013 05:58 AM

                    I have Madeleine's in the oven as we speak. Dorie Greenspan's recipe is, hands down, the best madeleine recipe! Baking a couple of batches b/c my honey is on his way home from Paris--will meet him at the airport with some of these delicious baked little cakes. He will probably be happier to see the madeleine's than me:):)!!!!

              2. buttertart Feb 3, 2013 07:36 AM

                Look at this...oh boy!
                http://www.mydiversekitchen.com/2013/...

                2 Replies
                1. re: buttertart
                  blue room Feb 3, 2013 03:23 PM

                  I can't help but think of the sharpei dogs when I see this loaf! (the 3rd picture)

                  1. re: blue room
                    buttertart Feb 3, 2013 04:55 PM

                    :)

                2. iluvcookies Feb 3, 2013 12:12 PM

                  My niece turns 9 on Valentine's Day and I aim to try a traditional Red Velvet--with cocoa and very little food coloring--for b-day cupcakes. Vanilla frosting instead of cream cheese because that's what she likes. Pink and red heart decorations--probably fondant cut outs.

                  1. Ruthie789 Feb 3, 2013 04:26 PM

                    I made some Ghiardelli brownies and once out of the oven added some white chocolate chunks. Brought them to work and the chocoholics went gaga. I intend to make some cupcakes this week and I bought a device which helps to make hand held pies so intend to make some little pies too. I love the Meyer lemons, they are hard to find in Montreal.

                    1. DiningDiva Feb 3, 2013 04:39 PM

                      I made the Intensely Chocolate Brownies from the Flour cookbook. They are dead easy and pretty chocolate-y. Not the best brownies I 've ever made but the recipe is a keeper. Need to add vanilla, tho'

                      2 Replies
                      1. re: DiningDiva
                        GraceW Feb 4, 2013 07:53 PM

                        Out of curiosity.. which recipe for brownies is your favorite?

                        1. re: GraceW
                          DiningDiva Feb 9, 2013 10:24 AM

                          I like the Brownies Supreme recipe from one of Nancy Baggett's earlier cookie books.

                          Although, I do have to say that the brownies I made from Flour last weekend remained moist for quite a few days. And after eating them over several days, I think I would use more semi-sweet chocolate and less unsweetened chocolate. That has nothing to do with the recipe being correct or not, my personal preference is for a bit sweeter chocolate finish on the palate.

                      2. buttertart Feb 3, 2013 05:07 PM

                        Just bread, I zested the lemons and put it in vodka (visions of limoncello dancing in my head) and squeezed the juice out of the little suckers and froze it for further consideration.
                        Last night, a pizza caccia nanza-ish thing that we ate with Serrano ham on top ($18/lb in the Ironbound in Newark, NJ, by the way), and the rest of it left in the food processor as a starter for tonight's fun, 2 bâtards and some langos (Hungarian deep-fried breads, to go with the bean soup I dreamed up after being thwarted in the pursuit of a piece of brisket to simmer earlier today...modeled on a bean soup of happy memory at a long-gone Toronto Czech restaurant, but with linguiça and Turkish tomato paste in it, it will only be a loose approximation). Must make something lemon and want to make some molasses spice cookies, maybe later this week. Photo is of the flatbread.

                         
                        1. jadec Feb 3, 2013 06:04 PM

                          Made a classic coffee and walnut cake. Easy and very moreish. http://www.bbcgoodfood.com/recipes/47...

                          2 Replies
                          1. re: jadec
                            blue room Feb 4, 2013 10:18 AM

                            jadec, the "coffee" that is in the list of ingredients -- this is instant coffee granules? or - ?
                            That cake looks so homey/delish in the picture!

                            1. re: blue room
                              jadec Feb 4, 2013 12:27 PM

                              I used instant coffee but have seen other recipes using espresso (liquid). There's not a strong coffee flavour in the cake itself, only the icing. I grew up eating this cake so it's got great nostalgia value.

                          2. Tehama Feb 3, 2013 08:19 PM

                            I was thinking of making cream puff swans for dessert: http://www.barbarabakes.com/2012/08/c...

                            Can't wait to read through this thread for more inspiration.

                            1. s
                              sandylc Feb 4, 2013 10:07 AM

                              Made some classic ATK caramel rolls for breakfast yesterday. Have some brioche dough in the fridge - not sure what I'm going to make out of it yet. Want to make some buttermilk pound cake and some peanut butter energy balls (if I can find the recipe). Nothing fancy right now; I'm craving more plain, old-fashioned stuff right now.

                              1. g
                                gembellina Feb 4, 2013 10:32 AM

                                I bought meyer lemons for the first time last week and my goodness, they are delicious!

                                I made some red velvet 49ers cakes and some lemon and blueberry Ravens cakes. The lemon and blueberry with the cream cheese lemon frosting were the winners, funnily enough. Mmm I'm thinking about them now, wish I had brought the leftovers to work today!

                                I think some meyer lemon curd might be in my future, maybe some shortbread as we have 2lbs of butter in the fridge.

                                My parents are arriving for a week on the 14th so I have to think of a nice Valentine's dessert for a romantic double-date haha! I might look into the RLB choc heart. Mmm

                                1. sarahjay Feb 4, 2013 12:39 PM

                                  I've got a birthday oatmeal cake in the oven for tonight. It's one of those family-favorite, baked in a 9x13 with a glaze type cakes, and it's fantastic!

                                  4 Replies
                                  1. re: sarahjay
                                    buttertart Feb 4, 2013 04:53 PM

                                    That sounds good, care to share the recipe?

                                    1. re: buttertart
                                      Tehama Feb 4, 2013 05:49 PM

                                      I'm not sure if this is similar to SarahJay's recipe, but this oatmeal cake is scrumptious!! http://www.thebittenword.com/thebitte...

                                      1. re: Tehama
                                        sarahjay Feb 4, 2013 07:37 PM

                                        It's close, but mine is:

                                        OATMEAL CAKE
                                        1 1/2 C boiling water
                                        1 C old fashioned oats (quick work ok too)
                                        1/2 C butter or margarine
                                        1 C brown sugar
                                        1 C sugar
                                        2 eggs
                                        1 1/2 C flour
                                        1 tsp cinnamon
                                        1/2 tsp nutmeg
                                        1 tsp baking soda
                                        1/2 tsp salt
                                        CARAMEL SAUCE
                                        1 C brown sugar
                                        2 T sugar
                                        1/2 C butter or margarine

                                        DIRECTIONS

                                        1. Preheat oven to 350°
                                        2. Pour boiling water over oats in a small bowl, let cool (I never let it cool all the way, I usually put it in warm)
                                        3. In a larger mixing bowl, cream butter and sugars together. Add eggs and oats and mix well.
                                        4. Sift together dry ingredients. Gradually stir into wet mixture. Stir until smooth.
                                        5. Pour batter into greased 9x13x2" baking pan. Bake for 35-45 minutes. Let cool, poke with a fork

                                        Caramel Sauce
                                        Heat water and sugar over med heat until smooth. Add butter and cook (boil) until butter is melted and mixture is smooth
                                        Pour over cake. Let cool before serving, or eat it warm, it's good either way.

                                        I used a gluten-free flour blend (and gluten-free oats) because my uncle is gluten free, and it tasted ok. The spices and caramel cover the rice flour taste, which I think is the hardest thing with gluten-free flour in a standard cake recipe like this.

                                        1. re: sarahjay
                                          Tehama Feb 8, 2013 01:10 AM

                                          Yum! Thank you!

                                  2. r
                                    Redstickchef Feb 4, 2013 02:57 PM

                                    I made black forest cupcakes and brown butter cupcakes per John Besh's cookbook My Family Table. I loved the black forest they were light and the perfect balance to the whipped cream frosting. However the brown butter cupcakes were a bit too heavy. I would like to make them again b/c I really liked the filling and frosting. I also made twix cookies and they were very good! Looking forward to making Mardi Gras cupcakes and possibly a key lime pie this weekend...

                                    1. roxlet Feb 4, 2013 04:05 PM

                                      CCC again and again for the team. Can they inhale them!

                                      1 Reply
                                      1. re: roxlet
                                        buttertart Feb 4, 2013 04:54 PM

                                        I neverever make them...M no like.

                                      2. buttertart Feb 4, 2013 05:00 PM

                                        One of the 2 loaves of bread, and the langos (which are just too delicious, you put salt on them and rub them with raw garlic). I've been using Five Roses flour from Canada which must be the highest-gluten flour in the North American market...boy does it fight you when you try to shape the dough, and it rises like mad. I love it. (The Indian store near me sells it.)

                                         
                                         
                                        2 Replies
                                        1. re: buttertart
                                          roxlet Feb 5, 2013 05:13 AM

                                          What is the percentage gluten in the Five Roses flour, bt? The KA Sir Lancelot high gluten flour is 14.2%, which I always thought was the highest available.

                                          1. re: roxlet
                                            buttertart Feb 5, 2013 04:59 PM

                                            According to "The Fresh Loaf", it's only 13%. It seems to me to be much harder to rassle into shape than KA a-p. (I just realized my sentimental attachment to it is partly from having it always in the house and partly from seeing the sign at the bottom of their web page out the window of the hotel we honeymooned in :) ) http://www.fiveroses.ca/

                                        2. zitronenmadchen Feb 5, 2013 09:27 AM

                                          I'm going to attempt to make mini boston cream pies for Valentine's since it's the husband's favorite dessert. Hopefully my plan to use ramekins for the cake pans out.

                                          5 Replies
                                          1. re: zitronenmadchen
                                            roxlet Feb 5, 2013 03:32 PM

                                            If I'm not mistaken, Lidia Bastianich has a recipe for these made in cupcake tins. I know someone here on CH has made these from her recipe.

                                            1. re: zitronenmadchen
                                              s
                                              sandylc Feb 5, 2013 04:38 PM

                                              I saw a Boston Cream Pie on Serious Eats that was a.....PIE!!

                                              1. re: sandylc
                                                zitronenmadchen Feb 5, 2013 06:03 PM

                                                A pie? How did they turn it into an actual pie?

                                                1. re: zitronenmadchen
                                                  s
                                                  sandylc Feb 5, 2013 06:32 PM

                                                  Here it is:

                                                  http://sweets.seriouseats.com/2012/05...

                                                  1. re: sandylc
                                                    zitronenmadchen Feb 6, 2013 04:38 AM

                                                    Well I think that's actually a great idea, but I'll have to try it some other, my husband would definitely miss the cake!

                                            2. souschef Feb 6, 2013 06:37 PM

                                              Yesterday I shipped a chocolate fig cake (unglazed, plus the fixins for the glaze) to a friend in Vancouver; the cake should get there tomorrow.

                                              Next Tuesday I will be shipping RLB's GM Cake to another friend in Vancouver.

                                              My two friends in Vancouver plan to meet to trade pieces of cake on the weekend of the 16th. Will the fig cake survive till then refrigerated, or does it have to be frozen?

                                              1 Reply
                                              1. re: souschef
                                                buttertart Feb 7, 2013 05:10 PM

                                                Refrigerated, definitely. I must make that again.

                                              2. roxlet Feb 7, 2013 02:47 PM

                                                For my son's team dinner, I made an Epicurious double chocolate cake iced with flour frosting and decorated with chocolate dipped strawberries.

                                                 
                                                3 Replies
                                                1. re: roxlet
                                                  souschef Feb 7, 2013 04:27 PM

                                                  Oh, to be adopted by Roxlet !!!

                                                  1. re: souschef
                                                    buttertart Feb 7, 2013 05:10 PM

                                                    Yes indeedy!

                                                    1. re: buttertart
                                                      r
                                                      rstuart Feb 7, 2013 06:20 PM

                                                      I believe I'm first in line :)
                                                      Gorgeous as always, Roxlet!

                                                2. sarahjay Feb 7, 2013 07:52 PM

                                                  My sister is having a party tomorrow, so we're making cupcakes (poppyseed with lemon curd, chocolate with chocolate icing, and white with raspberry buttercream) and red velvet whoopie pies. The whoopie batter is in the fridge, tomorrow it will be piped into hearts, unless we get lazy ;)

                                                  3 Replies
                                                  1. re: sarahjay
                                                    c
                                                    cheesymama Feb 8, 2013 03:52 AM

                                                    Love the heart shaped whoopie pie idea! That may be what I make next week for a school bake sale. Along with some of these if I can find mini ice cream cones, I'll fill the cones with smarties (Canadian smarties) or something first.
                                                    http://www.cuteasafox.com/2011/07/kel...

                                                    1. re: sarahjay
                                                      roxlet Feb 8, 2013 04:44 AM

                                                      What a great selection of cupcakes! I particularly like the lemon poppyseed. Is the curd inside or outside the cupcake?

                                                      1. re: roxlet
                                                        sarahjay Feb 8, 2013 06:34 AM

                                                        Sometimes inside (I use an apple corer to remove some cake) sometimes I pipe the buttercream on top with a well for lemon curd. I haven't decided yet how I want to do it today, but probably on top since it's faster

                                                    2. THewat Feb 8, 2013 01:28 PM

                                                      Salty oat cookies for the plow guys. And burnt caramel pudding: http://food52.com/recipes/9628-burnt-... I've never made pudding. It's in the oven now - I'm very excited.

                                                      2 Replies
                                                      1. re: THewat
                                                        buttertart Feb 9, 2013 03:21 PM

                                                        That pudding sounds divine. What recipe do you use for the salty oat cookies?

                                                        1. re: buttertart
                                                          THewat Feb 11, 2013 05:02 PM

                                                          The pudding may be the best thing I've made in a year.

                                                          I'm using this for salty oats, although I make them a little smaller now (1.34 ounces): http://chowhound.chow.com/topics/4068...

                                                      2. zitronenmadchen Feb 9, 2013 05:34 AM

                                                        I'm making foccacia today because I am quite literally trapped in my house! Four foot drifts and the snow is still coming down!

                                                        1 Reply
                                                        1. re: zitronenmadchen
                                                          buttertart Feb 9, 2013 03:22 PM

                                                          YIKES!

                                                        2. DiningDiva Feb 9, 2013 10:32 AM

                                                          I had some pecans I needed to use up along with a wee bit of semi sweet chocolate and the end of a jar of French yogurt. So this morning I made the Coffee Yogurt Cake in the new issue of Plate magazine.

                                                          The recipe called for making yogurt from scratch and infused with cocoa nibs. I subbed in my French yogurt and grated the leftover chocolate into the strusel topping. I was totally sure that the coffee cake was not going to work when I put it in the oven. The recipe said "pour half the batter into prepared loaf pan". There was no way in the world my batter was going to "pour". So I chalked it up to experience, baked it off anyway and prepared for the worst.

                                                          Oh, me of little faith. It rose, it baked and OMG, it tastes good...really, REALLY good. Crumb is light and moist and the flavor is wonderful. Slight tanginess from the yogurt, toasty, nutty goodness from the pecans and hints of chocolate every so often. It goes with coffee so perfectly.

                                                          3 Replies
                                                          1. re: DiningDiva
                                                            buttertart Feb 9, 2013 03:22 PM

                                                            How come I never heard of Plate magazine before???

                                                            1. re: buttertart
                                                              DiningDiva Feb 9, 2013 04:26 PM

                                                              In part probably because it is primarily for the trade. It's published 6 times a year and each issue focuses on one theme and one theme only. The Jan/Feb issue is "The Power of Sour" or pickling and fermentation.

                                                              http://www.plateonline.com/

                                                              1. re: DiningDiva
                                                                buttertart Feb 9, 2013 04:38 PM

                                                                VERY interesting, thanks!

                                                          2. Cynsa Feb 9, 2013 10:42 AM

                                                            Baking for neighbors' Mardi Gras party tonight - Nick Malgieri's Supernatural brownie recipe and a no-bake recipe for fruitcake.
                                                            My neighbor calls it her Christmas Cake; 1-lb. crushed graham crackers, one stick of melted butter and 36 melted marshmallows, 2 cups of toasted pecans, a box of raisins, and a jar of maraschino cherries with enough syrup to moisten - all mashed together and molded overnight in a loaf pan. That's her recipe. I suspect that it won't taste like hers but I promised to bring it. I have my fingers crossed that overnight in the refrigerator is enough time for it to set.

                                                            2 Replies
                                                            1. re: Cynsa
                                                              buttertart Feb 9, 2013 03:24 PM

                                                              Ladies of my mom's generation used to make that no-bake fruitcake. I loved it. (Excellent taste in brownie recipes, chère madame.)

                                                              1. re: buttertart
                                                                g
                                                                gembellina Feb 22, 2013 10:11 AM

                                                                I made the supernatural brownies for a charity auction at work last week. Someone paid $45 for them! I think I'm in the wrong line of business.

                                                            2. buttertart Feb 9, 2013 04:39 PM

                                                              Made my MIL's molasses spice cookies today (becalmed by the storm...) and must make bread tomorrow, because there isn't a scrap in the house. (Don't tell my MIL, but I swapped in a packet of German Lebkuchen spices for the tsp each of ginger, cloves, and cinnamon, and added an extra tsp of ginger and 1/4 tsp of cayenne.)

                                                               
                                                              2 Replies
                                                              1. re: buttertart
                                                                buttertart Feb 10, 2013 08:35 AM

                                                                The Neunerlei (nine types) Lebkuchen spices are listed on the back of the packet as cinnamon, cloves, cardamom, coriander, nutmeg, anise, hot pepper, ginger, and star anise. I'd say they must be listed in declining order to the amount of each in the mix.
                                                                The recipe: 3/4 c shortening (I used 1/2 c plus 1/4 c butter this time, because I had a part stick out, but some shortening is essential for the texture), 1 c sugar, 1 egg, 1/4 c molasses, 2 c ap flour, 2 tsp b. soda, 1/2 tsp salt, 1 tsp each cinnamon, cloves, and ginger.
                                                                Cream fat(s) with sugar, add egg, beat well, beat in molasses, stir in flour, salt, spices, and b.soda. Chill at least 1/2 hr. Make into 2-tsp balls (about 3/4 in dia, I'm crazy so I measured 2 tsp, weighed it and it was 15 gm, and weighed the rest), roll in granulated sugar.
                                                                Bake on ungreased cookie sheets about 2 in apart (I do them on parchment or foil, 20 to a half sheet pan) at 375 deg for about 10 mins. They dome at the 5 min mark and collapse to make the pretty cracks. Be careful transferring to racks because they're very tender hot (I let mine cool on the pans, but they may stick to ungreased pans).
                                                                Made 49 cookies, 2 of which I consumed warm, of course, and 4 made breakfast. They are crisp and chewy.

                                                                1. re: buttertart
                                                                  DiningDiva Feb 10, 2013 11:01 AM

                                                                  That is dangerously close to my mother's recipe for gingersnaps. These are easy and excellent. One of my favs

                                                              2. souschef Feb 9, 2013 04:47 PM

                                                                I always wondered what RLB's Grand Marnier Cake would be like if I used raisins instead of chocolate in the mix, so I tried it yesterday. Trust RLB to balance things just right; with raisins the cake is too sweet, whereas with chocolate the bitter component of it offsets all the sweet stuff, so it's perfect. The raisins plumped up nicely, though.

                                                                1. c
                                                                  charmedgirl Feb 10, 2013 11:26 AM

                                                                  I am making Alice Medrich's Fallen Chocolate Souffle Cake for a Valentine's Day dinner later in the week. (According to the numerous blog entries I found it freezes well.) Problem #1 came this morning when stops at 5 stores (I am not exaggerating) failed to yield an 8 in. springform pan. I decided to make do with a 9 in and just start checking around 25 minutes (rather than the 30-35 minutes called for). Problem #2 came about 10 minutes after it went in the oven when I realized I HAD FORGOTTEN THE DRY INGREDIENTS. Well @$*^. I finished baking that up anyway, figuring I can find use for pretty much any chocolate-baked thing. But now I have to go spend my evening baking a second one, after I get to the store to buy more sugar, that is. Sigh. On the bright side, the delay now gives me the chance to pick the brains of you fine baking experts -- any idea how long I should bake to account for the slightly larger pan? Or should I just stick with my original plan and start checking around the 25 min mark?

                                                                  3 Replies
                                                                  1. re: charmedgirl
                                                                    buttertart Feb 10, 2013 04:32 PM

                                                                    I would go with the 25-min check, stay close to the kitchen because I find you can tell from the way it smells if it's done.

                                                                    1. re: buttertart
                                                                      c
                                                                      charmedgirl Feb 11, 2013 11:55 AM

                                                                      Thanks buttertart!! I'm not experienced enough to be able to tell by smell when cakes are done, so I checked at 20 minutes (it clearly was not done), then again at 25. At 25 the skewer did not come out completely clean, but I wasn't sure if it was "moist crumbs" clinging to it, as per the directions, or if there was still some liquid-y batter. I put it back in for 2 minutes, then panicked it was going to over cook and took it out. It is quite thin, to be expected, since I had to use a larger pan, but it did not actually "fall" the way I thought it would, and the way it did in pictures. There is none of that lovely, glossy, cracked crust on top; it just looks like the top of a chocolate cake. I'm sure it will be delicious no matter what (how could it not, with those ingredients), but I'm concerned it won't have the texture/consistency I was going for. Oh well. Will find out on Thursday night!!

                                                                      1. re: charmedgirl
                                                                        buttertart Feb 11, 2013 05:03 PM

                                                                        I'm sure it will be very good indeed. I have an 8" false-bottomed cake pan (made by Wilton) that I love for things like this.

                                                                  2. c
                                                                    Chefpaulo Feb 10, 2013 12:14 PM

                                                                    Fine Cooking's Pineapple Macadamia Tart is under construction at the moment.

                                                                    8 Replies
                                                                    1. re: Chefpaulo
                                                                      s
                                                                      soccermom13 Feb 10, 2013 02:50 PM

                                                                      Hey ChefPaulo,
                                                                      I've been looking at that recipe lustfully---pls report back after you make it.
                                                                      Thanks!

                                                                      1. re: soccermom13
                                                                        c
                                                                        Chefpaulo Feb 11, 2013 07:53 PM

                                                                        For all the work, I'll give it a "meh." I was expecting something sweeter, succulent and more vibrant. The filling is thick and more an extension of the crust than a discrete filling. I'm thinking that the macadamia crust (good!) with a coconut creme filling and the glazed pineapple chunks on the top will be more my preference. I can't give the accolades the other two reviewers gave.

                                                                        1. re: Chefpaulo
                                                                          s
                                                                          soccermom13 Feb 12, 2013 02:55 AM

                                                                          Thanks, Paulo. You just saved me some time and effort.

                                                                          1. re: soccermom13
                                                                            c
                                                                            Chefpaulo Feb 13, 2013 05:16 PM

                                                                            This morning's Walnut Mocha Torte featured on the "SR" site is a winner( http://www.simplyrecipes.com/recipes/...). Don't use pre-ground walnut flour. Grind your own nuts and leave a healthy profusion of 1/8-inch chunks for crunch. Also use fresh breadcrumbs that are very fine. This one is worth the time.

                                                                            Forget that pineapple thing. I cannot figure what I did wrong or if the recipe was just not tested properly. I put it out for the birds.
                                                                            CP

                                                                            1. re: Chefpaulo
                                                                              buttertart Feb 15, 2013 01:14 PM

                                                                              This walnut thing is right up my man's alley!

                                                                              1. re: Chefpaulo
                                                                                THewat Feb 19, 2013 06:21 PM

                                                                                I'm going to try the walnut Mocha Torte tomorrow, in miniature, for my mother's 84th birthday. We're having a bigger event over the weekend, but I thought that actually on her birthday, a little cake would be nice.

                                                                                1. re: THewat
                                                                                  THewat Feb 20, 2013 07:51 PM

                                                                                  Dad had seconds and mom had thirds - I couldn't ask for a better endorsement than that.

                                                                                  1. re: THewat
                                                                                    c
                                                                                    Chefpaulo Feb 22, 2013 03:21 PM

                                                                                    I'm glad that I was able to turn you all onto something. I regard the Walnut Mocha Torte as a Phoenix rising from the ashes of that Macadamia-pineapple thing. Efforts were well rewarded this time.
                                                                                    CP

                                                                      2. Caitlin McGrath Feb 10, 2013 03:15 PM

                                                                        A friend threw herself a drinks-and-desserts party for her birthday, for which I made a Meyer lemon tart, using the recipe in Alice Medrich's Sinfully Easy Delicious Desserts. Her tart crust, which is truly easy, goes against all conventional wisdom: It's a press-in crust made with melted butter, baked from room temperature without a liner or weights. It comes out crisp and terrifically tender. I added some lemon zest, though I couldn't really discern it in the end. Her lemon curd is nicely tart, too. I baked the filled tart for an extra 10 minutes or so, because it didn't seem like the curd was going to set up enough for slicing after the short baking time she specifies. Results were wonderful, and this will be my go-to lemon tart from now on.

                                                                        ETA, it's hard to tell in the thumbnail, but the white dots in the center are sugar pearls, not some oddity in the texture.

                                                                         
                                                                        6 Replies
                                                                        1. re: Caitlin McGrath
                                                                          buttertart Feb 10, 2013 04:33 PM

                                                                          That looks wonderful, maybe I'll give it a whirl. I had wondered about that tart pastry!

                                                                          1. re: Caitlin McGrath
                                                                            roxlet Feb 10, 2013 05:41 PM

                                                                            I've made her blueberry tart, which I believe is made the same way. Impossibly easy, and very delicious. This looks lovely, Caitlin. I love the little sugar pearls. Very dressy!

                                                                            1. re: roxlet
                                                                              Caitlin McGrath Feb 11, 2013 12:49 PM

                                                                              Yes, I think that she uses this crust for all the tarts in the book.

                                                                            2. re: Caitlin McGrath
                                                                              zitronenmadchen Feb 11, 2013 07:14 AM

                                                                              How pretty!

                                                                              1. re: Caitlin McGrath
                                                                                nomadchowwoman Feb 13, 2013 03:27 PM

                                                                                Beautiful, Caitlin. That crust sounds like one I've tried in another lemon tart recipe, and it is terrific in addition to being easy.
                                                                                Maybe I'll try the Medrich one in a heart-shaped pan tomorrow.

                                                                                1. re: Caitlin McGrath
                                                                                  blue room Feb 13, 2013 03:38 PM

                                                                                  Wow, I'll bet your self-birthdaying friend was so pleased.
                                                                                  (Those colors are...drama!)

                                                                                2. buttertart Feb 10, 2013 04:35 PM

                                                                                  A durum flour bread from Field's "Italian Baker" is rising, not terrifically quickly...I used a bit of bread flour because I wasn't sure if the Italian semolina flour was fine enough (Ms. Field says not all semolina can be made into bread).

                                                                                  1. biondanonima Feb 11, 2013 09:15 AM

                                                                                    Baked up a loaf of bread last night using my newly created sourdough starter (I started it two weeks ago, and I finally got it to rise reliably after two weeks of consistent feeding and a little experimentation with temperature). Unfortunately, I was in a hurry, so I had to add yeast to get it to rise as quickly as I wanted, but it was still delicious, with a lightly sour tang. The texture was not ideal, but I'm sure I'll get that right when I give myself enough time to let the starter do the rising work for me. The remaining starter is now living in the fridge - I've had enough of the twice daily feedings for a while!

                                                                                    1 Reply
                                                                                    1. re: biondanonima
                                                                                      roxlet Feb 11, 2013 11:40 AM

                                                                                      Like a baby, eh?

                                                                                    2. s
                                                                                      Sal Vanilla Feb 11, 2013 12:51 PM

                                                                                      MMM. I could go for some lemony something.

                                                                                      I am gonna make Sfoglia di Mele for Valentines. Fancy name for apple tart with pastry cream done very easily with store bought puff pastry. Apples abound around here so practical Sal is making a tart. Having it with pork.

                                                                                      Here is the recipe I am going to use just in case anyone is interested in doing one: http://gracessweetlife.com/2012/02/sfolgia-di-mele-con-crema-pasticcera-puff-pastry-apple-tart-with-pastry-cream/

                                                                                      A bazillion years ago I did a chocolate mint tart in the shape of a heart for Vday. I got it from an old Bon Appetit mag. My husband still talks about it. If you are looking for something a little different and chocolatey fixish for Val day. Haha - I found it: http://www.epicurious.com/recipes/foo...

                                                                                      1. buttertart Feb 11, 2013 05:06 PM

                                                                                        This is the RLB chocolate heart...and souschef, because of the ganache glaze, this is plenty chocolate even if it does have raisins in it.
                                                                                        http://www.santafenewmexican.com/ipho...

                                                                                        3 Replies
                                                                                        1. re: buttertart
                                                                                          souschef Feb 11, 2013 08:13 PM

                                                                                          Raisins? What raisins? Have you been into the magic brownies ...........again?

                                                                                          I should make this since you recommend it so highly.

                                                                                          1. re: souschef
                                                                                            buttertart Feb 12, 2013 10:46 AM

                                                                                            Raisins in RLB's cake...or did I dream that?

                                                                                            1. re: buttertart
                                                                                              souschef Feb 12, 2013 09:27 PM

                                                                                              I mentioned putting them into the GM cake, so no, you were not dreaming.

                                                                                        2. GraceW Feb 11, 2013 09:13 PM

                                                                                          I love brown sugar.. so for a Valentines party, I will be making these blondies. So I can try them but not be stuck with them if they are bad (or too, too good).

                                                                                          "Brown Sugar+Brown Sugar" Blondies.
                                                                                          http://www.foodnetwork.com/recipes/bo...

                                                                                          22 Replies
                                                                                          1. re: GraceW
                                                                                            r
                                                                                            rstuart Feb 12, 2013 05:09 PM

                                                                                            Blondies are always popular.. wonder if the two types of brown sugar makes a difference?

                                                                                            1. re: rstuart
                                                                                              GraceW Feb 12, 2013 06:15 PM

                                                                                              I may have to do more research, but I think it is probably more psychological than 'real.' In an ideal world, I would make them at the same time as the blondies at this link.. (which I have made before), but there won't be enough mouths... and I think they are too raw-tasting (gooey) for most people

                                                                                              Blondies with 3 cups of brown-sugar...
                                                                                              http://www.askchefdennis.com/2012/01/...

                                                                                              1. re: GraceW
                                                                                                r
                                                                                                rstuart Feb 12, 2013 06:51 PM

                                                                                                Definitely not too gooey for me! I am clipping this recipe..

                                                                                                1. re: rstuart
                                                                                                  GraceW Feb 12, 2013 07:55 PM

                                                                                                  When the recipe first came out, I drove 45 minutes (when I first found the recipe) to get the Cinnamon Chips to make them. It was worth it. (I shipped the rest to a friend--if you're transporting them, maybe add a bit of extra flour.).... but if you love cookie-dough, toffee bits, blondies, and brown-sugar+cinnamon, then you will like it. Enjoy!

                                                                                                  1. re: GraceW
                                                                                                    r
                                                                                                    rstuart Feb 13, 2013 07:18 PM

                                                                                                    I love all of those things. Cinnamon chips can be hard to find in Canada, so I stock up when my mother and I do our once-a-year order from King Arthur.

                                                                                                    1. re: rstuart
                                                                                                      roxlet Feb 14, 2013 02:49 PM

                                                                                                      What else do you use the cinnamon chips for? I have a bag that's been languishing in the pantry.

                                                                                                      1. re: roxlet
                                                                                                        r
                                                                                                        rstuart Feb 14, 2013 05:49 PM

                                                                                                        I put them in the freezer and they last for ages.
                                                                                                        Snickerdoodle blondies!

                                                                                                        1. re: roxlet
                                                                                                          GraceW Feb 14, 2013 06:12 PM

                                                                                                          I would probably make the blondies also or cinnamon-chip scones or cinnamon-covered popcorn or cinnamon-chip cookies or cinnamon-chip muffins or... I love cinnamon! (However, I only had cinnamon-chips that one time.)

                                                                                                          1. re: GraceW
                                                                                                            r
                                                                                                            rstuart Feb 14, 2013 06:14 PM

                                                                                                            There are a number of recipes on the King Arthur Website..

                                                                                                            1. re: rstuart
                                                                                                              buttertart Feb 19, 2013 05:25 PM

                                                                                                              I thought I saw a 3 cups of brown sugar blondie recipe here somewhere, did I?

                                                                                                              1. re: buttertart
                                                                                                                r
                                                                                                                rstuart Feb 19, 2013 06:28 PM

                                                                                                                Yep.. GraceW posted them above :)
                                                                                                                http://www.askchefdennis.com/2012/01/...

                                                                                                                1. re: buttertart
                                                                                                                  GraceW Feb 19, 2013 07:24 PM

                                                                                                                  To Buttertart---(Warning: Yee'haw, they are dangerous-good (meaning: very gooey!) if you love doughy-brown-sugary tastiness, then make it!)

                                                                                                                  1. re: GraceW
                                                                                                                    buttertart Feb 21, 2013 04:25 PM

                                                                                                                    Uh oh...I think I'll make these for my office, they should use up my rock-hard brown sugar...

                                                                                                                    1. re: buttertart
                                                                                                                      GraceW Feb 21, 2013 07:37 PM

                                                                                                                      ROCK-HARD brown sugar is just in the "dancing-stage." Meaning: you put it in an extra bag, seal the bag, then put it on the floor.... and dance on top of it until breaks-down. (When it does, proceed to feel masterful!)

                                                                                                                      1. re: GraceW
                                                                                                                        buttertart Feb 22, 2013 04:25 PM

                                                                                                                        You crack me up!

                                                                                                                        1. re: buttertart
                                                                                                                          buttertart Feb 23, 2013 07:45 AM

                                                                                                                          I made these, with mixed salted nuts and Belgian chocolate chunks instead of the cinnamon and whatnot. OH GOD I AM SO GLAD I AM TAKING THEM TO SOMEBODY TODAY!!!!!!!!!

                                                                                                                          1. re: buttertart
                                                                                                                            GraceW Feb 23, 2013 10:16 AM

                                                                                                                            Yes, I think that's why I always use them to ship to people... so I can have them and then get them awwwwway (before I get too-sick of such a good thing)!

                                                                                                                            1. re: buttertart
                                                                                                                              buttertart Feb 25, 2013 04:12 PM

                                                                                                                              Pic...

                                                                                                                               
                                                                                                                              1. re: buttertart
                                                                                                                                Breadcrumbs Feb 25, 2013 04:55 PM

                                                                                                                                omg, I so wish I could reach through my screen for one of those!!!

                                                                                                                              2. re: buttertart
                                                                                                                                prima Feb 25, 2013 04:52 PM

                                                                                                                                Absolutely delicious. 1/6th at midnight (even though I was still uncomfortably full from dinner), 1/6th for breakfast, then I found some willpower. 2/3 made it across the border. :-)

                                                                                                                                1. re: prima
                                                                                                                                  buttertart Feb 25, 2013 05:32 PM

                                                                                                                                  :) so fun seeing you!

                                                                                                                                  1. re: buttertart
                                                                                                                                    prima Feb 25, 2013 05:39 PM

                                                                                                                                    Likewise. :-)

                                                                                                  2. blue room Feb 12, 2013 06:34 AM

                                                                                                    On a whim, I tried to makes some Eccles cakes, which I found while looking around baking sites.
                                                                                                    The shell is purchased puff pastry, and the filling is vaguely reminiscent of mince pie filling. I used chopped (sweetened) cranberries and chopped dried apricots, a little fine grated orange peel, a little fine grated lemon peel. Butter and turbinado sugar, and "mixed spice". I had to look up "mixed spice" -- it's better known in the UK -- I read that pumpkin pie spice would be the appropriate substitute here in the US.
                                                                                                    Nice little things, very sweet though -- I'd change that next time.
                                                                                                    I read that these are served in England with Lancashire cheese. (I'm sure that's wonderful, like apple pie and Cheddar!)

                                                                                                     
                                                                                                    4 Replies
                                                                                                    1. re: blue room
                                                                                                      r
                                                                                                      rstuart Feb 12, 2013 05:10 PM

                                                                                                      Hmm.. the eccles cakes that I can remember getting from the Safeway in Winnipeg (in the 1980s) had either a raisin or date filling? Either way, I've always loved them (despite hating mince pie.. how odd!)

                                                                                                      1. re: rstuart
                                                                                                        buttertart Feb 12, 2013 05:19 PM

                                                                                                        Currants in the ones I remember.

                                                                                                        1. re: buttertart
                                                                                                          r
                                                                                                          rstuart Feb 12, 2013 05:52 PM

                                                                                                          That's it!

                                                                                                          1. re: rstuart
                                                                                                            blue room Feb 13, 2013 03:48 PM

                                                                                                            The recipes I looked at most often mentioned currants, but I never have much luck with currants. So I figured chopped dried fruit with strong flavor like cranberry, and peel.

                                                                                                    2. hotspicyandskinny Feb 12, 2013 07:42 AM

                                                                                                      I just whipped up a batch of Valentine's Day Beet Cupcakes and I was so pleased with how they turned out. Deep red, very moist but without tasting like beets. If you're interested, I do have it on the homepage of my blog, hotspicyandskinny

                                                                                                      1. w
                                                                                                        wyogal Feb 12, 2013 09:21 AM

                                                                                                        I'm baking bread, and wanted to use up one last Meyer lemon, so am making lemon/blueberry sticky rolls, inspired by the one on The PW website, but I am making my own "recipe."
                                                                                                        Dough: flour, yeast, sugar, butter, milk, salt, meyer lemon infused olive oil (not in that order)
                                                                                                        Filling: light corn syrup, sugar, meyer lemon juice, some of the zest, along with some key lime zest, blueberries, butter (pread on dough)

                                                                                                        5 Replies
                                                                                                        1. re: wyogal
                                                                                                          w
                                                                                                          wyogal Feb 12, 2013 01:14 PM

                                                                                                          ... and here they are:

                                                                                                           
                                                                                                           
                                                                                                           
                                                                                                          1. re: wyogal
                                                                                                            r
                                                                                                            rstuart Feb 12, 2013 05:10 PM

                                                                                                            Yum!

                                                                                                            1. re: rstuart
                                                                                                              nomadchowwoman Feb 13, 2013 03:29 PM

                                                                                                              My sentiments exactly.

                                                                                                              1. re: nomadchowwoman
                                                                                                                w
                                                                                                                wyogal Feb 13, 2013 03:35 PM

                                                                                                                Thanks, rstuart and nomadcw! I ate two, and gave the rest away to friends! I put the pics on fbook, and gave them to the friends that responded first!

                                                                                                            2. re: wyogal
                                                                                                              r
                                                                                                              rasputina Feb 26, 2013 11:55 AM

                                                                                                              Great pictures! They look wonderful.

                                                                                                          2. h
                                                                                                            HillJ Feb 12, 2013 02:05 PM

                                                                                                            Oh I think there's a playful place for a brownie crowned the Slutty Brownie on Valentine's Day, don't you.

                                                                                                            Lovers of Oreo's and Nick Malgieri marry in this brownie recipe....my oldest daughter called me and said Mum, make room for the slutty brownies on Thursday, lol....

                                                                                                            http://www.novicehousewife.com/2013/0...

                                                                                                            3 Replies
                                                                                                            1. re: HillJ
                                                                                                              r
                                                                                                              rstuart Feb 12, 2013 05:11 PM

                                                                                                              Those brownies have long been on my "to make" list.,...

                                                                                                              1. re: rstuart
                                                                                                                buttertart Feb 12, 2013 05:20 PM

                                                                                                                Oh brother!

                                                                                                              2. re: HillJ
                                                                                                                s
                                                                                                                shaebones Feb 15, 2013 01:44 PM

                                                                                                                OMG, I am all over this one. Aunt shaebones has some very lucky nephews. :)

                                                                                                              3. jill kibler Feb 12, 2013 09:53 PM

                                                                                                                Yesterday I used the Girl Scout Cookie knockoff recipe on this website (Fijis) and made bar cookies instead. I was not worried that they looked like GSCs, just that they tasted like them.

                                                                                                                As the oven was heating, I browned the coconut.

                                                                                                                I patted the shortbread dough into and 8 by 10 inch pan(I would use a larger one next time), and baked it for 20 minutes at 375F. Then I poured the chocolate(half the recipe) over after the shortbread cooled slightly, some melted caramels (since I did not have all ingredients for the caramel sauce), coconut, and drizzled with chocolate.

                                                                                                                They were great. I did spend the time tempering the chocolate, but since you are not dipping these, you probably don't need to!

                                                                                                                1 Reply
                                                                                                                1. re: jill kibler
                                                                                                                  r
                                                                                                                  rstuart Feb 13, 2013 07:19 PM

                                                                                                                  Bar cookies are such time savers... even with my lovely cookie scoops, I am still lazy!

                                                                                                                2. nomadchowwoman Feb 13, 2013 03:56 PM

                                                                                                                  A rather involved (for me) process involving a KA sourdough starter and recipe, to which I was very faithful, resulted in two flat, lackluster, practically white-crusted loaves (they had reached the maximum recommended internal temperature so I took them out). Sigh. I guess no-knead is the only way to go for me.

                                                                                                                  Slightly better luck with last night's individual apple tarts, but mainly because of the salted bourbon caramel sauce that I read about on this thread and found a recipe for on epicurious. Oh my, is that stuff dangerous. The pastry, though, as always, gave me fits. I used half butter, half leaf lard, but I know I overworked the dough as it simply would not come together. If it was tough and not as browned as I'd like, the butter and five-spice powder flavored the apples nicely and the creme fraiche and aforementioned caramel sauce made one forget altogether imperfect pastry.

                                                                                                                  Did find great success with a new blondie recipe that started with brown butter and was studded with chunks of white and bittersweet chocolate.

                                                                                                                   
                                                                                                                   
                                                                                                                  2 Replies
                                                                                                                  1. re: nomadchowwoman
                                                                                                                    r
                                                                                                                    rstuart Feb 13, 2013 07:21 PM

                                                                                                                    Brown butter is a wondrous thing. And with white and bittersweet chocolate sounds great.. where's the recipe from?

                                                                                                                    1. re: rstuart
                                                                                                                      nomadchowwoman Feb 22, 2013 04:26 PM

                                                                                                                      Just seeing your question--I got the recipe from Alexandra's Kitchen (blog) and then tweaked it slightly (upped the chopped chocolate to a cup and used half bittersweet along with white and also added flaked salt to the tops). They were delicious.

                                                                                                                      http://www.alexandracooks.com/2013/01...

                                                                                                                  2. pdxgastro Feb 13, 2013 04:04 PM

                                                                                                                    I just finished making Dorie Greenspan's Smoky Chocolate Crackers http://www.bhg.com/recipe/smoky-choco... for my book club.

                                                                                                                    I think this is thefirst time I used cookie cutters successfully! And I tried to tessellate as best as I could to make the most of the freshly rolled-out dough.

                                                                                                                    1. r
                                                                                                                      rstuart Feb 13, 2013 07:37 PM

                                                                                                                      I made the lime meltaways.. and Breadcrumbs is right, they are fabulous! I baked up half a batch to take into work tomorrow, and scarfed up half a dozen with alarming ease.
                                                                                                                      I also made Dorie Greenspan's Snickery Squares to use up some manjar (dulce de leche) I'd brought back from Chile this fall.
                                                                                                                      http://www.browneyedbaker.com/2010/05...
                                                                                                                      It was frankly quite a fuss, and I'm not sure that I'd do it again (it was kind of like Millionaire's shortbread but with carmelized peanuts). My carmelizing didn't go quite to plan: it went from white to almost burnt without passing through golden brown, so the nuts aren't as good as they could be. Also going in to work tomorrow, so I'll see what my colleagues think...

                                                                                                                      2 Replies
                                                                                                                      1. re: rstuart
                                                                                                                        Breadcrumbs Feb 23, 2013 06:00 AM

                                                                                                                        Glad you liked those lime cookie rstuart, I'm making another batch today!

                                                                                                                        Thanks too for reminding me I have some dulce de leche to use up (also from Chile!!). I'll hit EYB for some inspiration!

                                                                                                                        1. re: Breadcrumbs
                                                                                                                          r
                                                                                                                          rstuart Feb 23, 2013 03:41 PM

                                                                                                                          Let us know what you make! THose snickery bars were very good.. but I was also considering dulce de leche cheesecake bars...

                                                                                                                      2. zitronenmadchen Feb 14, 2013 12:46 PM

                                                                                                                        They came out a little messier than I would have liked, but here's one of the mini boston cream pies.

                                                                                                                         
                                                                                                                        1 Reply
                                                                                                                        1. re: zitronenmadchen
                                                                                                                          blue room Feb 14, 2013 02:28 PM

                                                                                                                          Aww, from the heart! My fellow is crazy for Boston Cream Pie, yet is lukewarm if I want to make a yellow cake of any other kind.
                                                                                                                          Oh well. Happy Valentines!

                                                                                                                        2. Uncle Bob Feb 14, 2013 03:03 PM

                                                                                                                          The little brown-eyed girl just took a pan of her Blue Ribbon, World Famous,Award Winning, Loaded with pecan brownies out of the oven. They smell sooooo good. ~~~ Will taste even better!!!

                                                                                                                          1. r
                                                                                                                            rstuart Feb 17, 2013 03:27 PM

                                                                                                                            Just unearthed one last jar of my aunt's spiced apple butter, so apple cider muffins are cooling on the counter.
                                                                                                                            And a package of TIm-Tams.. these ones were all the way from Australia. Rather than eat them all in one go (always a possibility), I have a batch of tim-tam brownies in the oven..

                                                                                                                            4 Replies
                                                                                                                            1. re: rstuart
                                                                                                                              buttertart Feb 17, 2013 05:39 PM

                                                                                                                              And how does one make Tim-Tam brownies, pray tell?

                                                                                                                              1. re: buttertart
                                                                                                                                r
                                                                                                                                rstuart Feb 17, 2013 07:48 PM

                                                                                                                                I used this recipe:
                                                                                                                                http://lickthatspoon.blogspot.ca/2012...
                                                                                                                                Basically, thin layer of brownie, tim tams, and then cover the tim tams with the rest of the brownie batter
                                                                                                                                Very yummy..

                                                                                                                              2. re: rstuart
                                                                                                                                c
                                                                                                                                Chefpaulo Feb 18, 2013 08:21 AM

                                                                                                                                Apple Butter ( and a full line of jams. jellies and preserves) was my family's business (American Preserve Co. of Philadelphia) from 1886 until 1956 until we sold to Red Wing in New York. Was your aunt of Pennsylvania Dutch (Deutsch) origin? Apple butter on buttered toast remains a staple childhood memory.
                                                                                                                                CP

                                                                                                                                1. re: Chefpaulo
                                                                                                                                  r
                                                                                                                                  rstuart Feb 18, 2013 09:20 AM

                                                                                                                                  No... we are not Pennsylvania Dutch.. but my mother and one of her sisters are keen kitchen experimenters, including preserving. I think that my aunt only started making apple butter a few years ago. I love it, and just had some on my toast this morning! Great to read about your family's business..

                                                                                                                              3. JerryMe Feb 18, 2013 08:39 AM

                                                                                                                                I'm going to attempt this today, depending on work schedule

                                                                                                                                http://smittenkitchen.com/blog/2011/0...

                                                                                                                                I'll be honest, I know Smitten Kitchen has a huge following but my success w/ her recipes is about 50 / 50 so far. I'll report back if I get to make this today.

                                                                                                                                3 Replies
                                                                                                                                1. re: JerryMe
                                                                                                                                  h
                                                                                                                                  HillJ Feb 18, 2013 08:54 AM

                                                                                                                                  JerryMe, I've made this recipe and I found the crust too dry; over baked. I'd recommend under baking on the first pass in the oven for the crust and watching the filling baking time at the 17 min mark.

                                                                                                                                  1. re: HillJ
                                                                                                                                    JerryMe Feb 22, 2013 07:54 AM

                                                                                                                                    Thank you for the advice HillJ! Work schedule was wicked and didn't get made yet, so I'll make a note of the baking times.

                                                                                                                                    1. re: JerryMe
                                                                                                                                      h
                                                                                                                                      HillJ Feb 22, 2013 08:06 AM

                                                                                                                                      My pleasure, I'm glad I caught you in time!

                                                                                                                                2. buttertart Feb 21, 2013 04:31 PM

                                                                                                                                  My Fuchsia's birthday is unknowable (shelter kitty), so I designated yesterday, my half-birthday, as hers. I made Maida Heatter's upside-down cranberry cake in my mom's heart-shaped pan as her birthday cake...it's a very nice cake but she was deeply unimpressed. Her new catnip heart got a lot of attention, once she wrested it away from her grabby "brother". (The plate is what I used as the cake plate, and the other photo is self-explanatory.)

                                                                                                                                   
                                                                                                                                   
                                                                                                                                   
                                                                                                                                  8 Replies
                                                                                                                                  1. re: buttertart
                                                                                                                                    roxlet Feb 21, 2013 04:51 PM

                                                                                                                                    What a good kitty mom you are! It's nice to have a good excuse to bake something that looks soooo good.

                                                                                                                                    1. re: roxlet
                                                                                                                                      Tehama Feb 22, 2013 12:20 AM

                                                                                                                                      Loved this so very much.

                                                                                                                                    2. re: buttertart
                                                                                                                                      r
                                                                                                                                      rstuart Feb 21, 2013 06:09 PM

                                                                                                                                      So cute! Beautiful cake for a beautiful kitty.. and I'm sure that she loved the catnip...

                                                                                                                                      1. re: buttertart
                                                                                                                                        s
                                                                                                                                        soccermom13 Feb 22, 2013 02:46 AM

                                                                                                                                        Hey Buttertart,

                                                                                                                                        Is this the recipe you used?
                                                                                                                                        http://www.tastebook.com/recipes/2697...

                                                                                                                                        I use a Marcia Adams recipe (from one of her Amish Country cookbooks) that's terrific, but I am sure a Maida recipe would be terrific too.

                                                                                                                                        Thank you.

                                                                                                                                        1. re: soccermom13
                                                                                                                                          buttertart Feb 22, 2013 05:08 PM

                                                                                                                                          That it is...I don't bother with the red currant jelly. I love using the pan (one of 2), they were our birthday cake pans :)

                                                                                                                                          1. re: buttertart
                                                                                                                                            s
                                                                                                                                            soccermom13 Feb 23, 2013 05:12 AM

                                                                                                                                            Thanks, Ms. Buttertart.

                                                                                                                                        2. re: buttertart
                                                                                                                                          nomadchowwoman Feb 22, 2013 04:29 PM

                                                                                                                                          That looks scrumptious. Love, love cranberries.

                                                                                                                                          And cute kitties.

                                                                                                                                          1. re: buttertart
                                                                                                                                            r
                                                                                                                                            rasputina Feb 26, 2013 11:57 AM

                                                                                                                                            awww lucky kitty! I love a little blue kitty also. That cake looks incredible!

                                                                                                                                          2. juliejulez Feb 21, 2013 05:37 PM

                                                                                                                                            Today I made pita bread for the first time. I'm not sure why I never did this before, it was so easy! Some of them didn't puff (my recipe said that might happen) but I think they'll be good for making quick mini pizzas over the weekend.

                                                                                                                                            Next time I'd like to try doing whole wheat flour. Does anybody have a good recipe for that? I'm never sure if I can just swap white for wheat.

                                                                                                                                            1. JerryMe Feb 22, 2013 07:52 AM

                                                                                                                                              http://www.thevanillabeanblog.com/201...

                                                                                                                                              This is going to get made ASAP. I love blood oranges!

                                                                                                                                              1 Reply
                                                                                                                                              1. re: JerryMe
                                                                                                                                                buttertart Feb 22, 2013 05:09 PM

                                                                                                                                                So do I. Looks fab.

                                                                                                                                              2. Caitlin McGrath Feb 23, 2013 01:13 AM

                                                                                                                                                I made hamantaschen today, filled with chopped toasted walnuts mixed with homemade pomegranate jelly. I added cardamom and orange zest to the dough, as that combo worked very well with the pomegranate when I used it at the holidays.

                                                                                                                                                1. c
                                                                                                                                                  charmedgirl Feb 23, 2013 08:16 AM

                                                                                                                                                  Cherry cranberry pie, with a hint of ginger. The first time I made the filling at Christmas time it was a soupy (delicious) disaster, so I tweaked the recipe to try to fix that this time around, but I think I went a bit too far with the cornstarch. Definitely needs some more work, but I think I know how to get it right for next time. On the plus side, I think I may have finally, finally, FINALLY broken my pie crust curse. Yay!

                                                                                                                                                   
                                                                                                                                                   
                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: charmedgirl
                                                                                                                                                    Breadcrumbs Feb 23, 2013 10:20 AM

                                                                                                                                                    What a beautiful pie charmedgirl. Sounds delicious too!

                                                                                                                                                  2. THewat Feb 23, 2013 08:35 AM

                                                                                                                                                    Some cookies for a cookie tray for my mother's 84th:
                                                                                                                                                    Sablés from a post of Buttertart's (BT, they are, as you said, "la bombe.") Gingersnaps http://www.simplyrecipes.com/recipes/gingersnap_cookies/
                                                                                                                                                    maybe Pain D'amande from this recipe: http://www.davidlebovitz.com/2009/04/...

                                                                                                                                                    1. gini Feb 23, 2013 01:30 PM

                                                                                                                                                      We're having a Purim brunch tomorrow, so I tested my hamantashen recipe today. Three types: poppy, prune, and nutella.

                                                                                                                                                       
                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: gini
                                                                                                                                                        r
                                                                                                                                                        rstuart Feb 23, 2013 03:42 PM

                                                                                                                                                        Nutella hamantaschen sounds fantastic!

                                                                                                                                                      2. Chocolatechipkt Feb 24, 2013 06:44 PM

                                                                                                                                                        Hey wait, I remember this thread ... haven't had time to bake much lately. So sad (though maybe not for my waistline!) At the moment, though, I have ginger scones in the oven. I accidentally dropped something on an unopened bag of flour and tore it open, so I needed to make something so I could seal it up in a zip-top bag. There are worse things -- it smells great in here, and now I have a good breakfast to look forward to.

                                                                                                                                                        1. Antilope Feb 24, 2013 06:52 PM

                                                                                                                                                          Thinking about making these:

                                                                                                                                                          Pink Lemonade Gooey Butter Cookies
                                                                                                                                                          http://tastykitchen.com/recipes/desse...

                                                                                                                                                          1. s
                                                                                                                                                            sandylc Feb 24, 2013 06:59 PM

                                                                                                                                                            Just made a white cake with rum soaking syrup and french buttercream - my birthday cake!

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: sandylc
                                                                                                                                                              Chocolatechipkt Feb 24, 2013 07:06 PM

                                                                                                                                                              That sounds so good! Happy birthday!

                                                                                                                                                              1. re: Chocolatechipkt
                                                                                                                                                                s
                                                                                                                                                                sandylc Feb 24, 2013 07:11 PM

                                                                                                                                                                Thanks!

                                                                                                                                                            2. DiningDiva Feb 25, 2013 04:08 PM

                                                                                                                                                              This past weekend I made brioche and then Pecan Sticky Rolls from it. I've never made brioche before but thought I'd give the recipe, and the one for the sticky rolls, in Joanne Chang's Flour cookbook a try.

                                                                                                                                                              The recipe is pretty simple and my KA stand mixer pretty trusty. For a first time I was reasonably pleased.

                                                                                                                                                              I didn't get the rise out of the broiche that I expected to get, but the resulting rolls still had a nice crumb and tenderness. Liked the flavor of the dough quite a bit.

                                                                                                                                                              The goo for the pecan sticky rolls is flat out decadent. Rich, buttery, caramel-y, everything you want in a sticky roll. And, there is a LOT of it.

                                                                                                                                                              Now that I've broken the ice with broiche, the next step for me will be to perfect it :-)

                                                                                                                                                              7 Replies
                                                                                                                                                              1. re: DiningDiva
                                                                                                                                                                buttertart Feb 25, 2013 04:12 PM

                                                                                                                                                                There's a contrarian recipe in this month's Cooks Illustrated...

                                                                                                                                                                1. re: buttertart
                                                                                                                                                                  DiningDiva Feb 25, 2013 04:54 PM

                                                                                                                                                                  I know, a friend in Canada has already e-mailed it to me :-)

                                                                                                                                                                  1. re: DiningDiva
                                                                                                                                                                    buttertart Feb 25, 2013 05:32 PM

                                                                                                                                                                    We pesky Canadians...

                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                      DiningDiva Feb 25, 2013 06:09 PM

                                                                                                                                                                      ;-D

                                                                                                                                                                  2. re: buttertart
                                                                                                                                                                    souschef Feb 27, 2013 02:59 PM

                                                                                                                                                                    IIRC, Buttertart's "Brioche aux fruits" is still outstanding, i.e. still has to be made.

                                                                                                                                                                    1. re: souschef
                                                                                                                                                                      buttertart Feb 27, 2013 04:49 PM

                                                                                                                                                                      Quand les fruits rouges sont bonnes...

                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                        souschef Feb 28, 2013 06:26 AM

                                                                                                                                                                        OK, mon chef!

                                                                                                                                                                2. buttertart Feb 25, 2013 04:16 PM

                                                                                                                                                                  L'Otto di Merano rye bread from Carol Field's "The Italian Baker", for the third time. I love this bread, light, slightly tangy, and nicely crusted.

                                                                                                                                                                   
                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                    roxlet Feb 25, 2013 05:52 PM

                                                                                                                                                                    That looks fabulous!

                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                      Breadcrumbs Feb 25, 2013 05:55 PM

                                                                                                                                                                      Perfetta, bellissima!

                                                                                                                                                                    2. Breadcrumbs Feb 25, 2013 05:59 PM

                                                                                                                                                                      One of my favourite cakes. Citrus + freshly made ricotta = joy!

                                                                                                                                                                      This time the citrus was lemon.

                                                                                                                                                                      Lemon ricotta cake.

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      11 Replies
                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                        r
                                                                                                                                                                        rstuart Feb 25, 2013 06:15 PM

                                                                                                                                                                        Gorgeous!

                                                                                                                                                                        1. re: rstuart
                                                                                                                                                                          nomadchowwoman Feb 25, 2013 08:46 PM

                                                                                                                                                                          Ditto.

                                                                                                                                                                        2. re: Breadcrumbs
                                                                                                                                                                          r
                                                                                                                                                                          rasputina Feb 26, 2013 11:47 AM

                                                                                                                                                                          Oh that looks wonderful!

                                                                                                                                                                          1. re: rasputina
                                                                                                                                                                            Breadcrumbs Feb 26, 2013 05:28 PM

                                                                                                                                                                            rstuart, ncw and rasputina thank-you so much!

                                                                                                                                                                          2. re: Breadcrumbs
                                                                                                                                                                            s
                                                                                                                                                                            sandylc Feb 26, 2013 11:54 AM

                                                                                                                                                                            Yummy! Recipe?

                                                                                                                                                                            1. re: sandylc
                                                                                                                                                                              Breadcrumbs Feb 26, 2013 05:25 PM

                                                                                                                                                                              Here you go sandy:

                                                                                                                                                                              http://www.foodnetwork.com/recipes/gi...

                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                s
                                                                                                                                                                                sandylc Feb 27, 2013 10:16 AM

                                                                                                                                                                                Thanks! Hopefully this reply will work - tried to reply three times last night.....! It wouldn't go through.....

                                                                                                                                                                                1. re: sandylc
                                                                                                                                                                                  Breadcrumbs Feb 27, 2013 12:19 PM

                                                                                                                                                                                  Success sandy! Enjoy the recipe and do let us know if you have an opportunity to try it. We'll be enjoying the last 2 pieces of ours tonight....

                                                                                                                                                                            2. re: Breadcrumbs
                                                                                                                                                                              g
                                                                                                                                                                              gembellina Feb 26, 2013 12:42 PM

                                                                                                                                                                              Ooh I remember this cake! I made it last time you posted about it and it was fab. I think it's time for another go...

                                                                                                                                                                              1. re: gembellina
                                                                                                                                                                                Breadcrumbs Feb 26, 2013 05:27 PM

                                                                                                                                                                                Good memory gembellina! The blood orange version is sensational btw. Next time I'm trying lime.

                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                  g
                                                                                                                                                                                  gembellina Feb 27, 2013 06:42 AM

                                                                                                                                                                                  I happen to have some blood oranges waiting for their calling, and baking seems like just the thing during this horrendous weather (2in of sloppy sleet overnight and it's still coming, ugh)

                                                                                                                                                                            3. r
                                                                                                                                                                              rasputina Feb 26, 2013 11:50 AM

                                                                                                                                                                              Last night I baked a pineapple upside-down cake. I used the Cooks Illustrated recipe ( I have a love-hate relationship with them). I don't use their method of cooking the pineapple and draining it though *rolleyes*. I love the texture of the cake in this recipe.

                                                                                                                                                                              Today I'm trying my first pan de mie using King Arthur Flour's recipe. It's rising now, so I'll post back after it's baked and I've tried it.

                                                                                                                                                                              9 Replies
                                                                                                                                                                              1. re: rasputina
                                                                                                                                                                                s
                                                                                                                                                                                sandylc Feb 26, 2013 11:56 AM

                                                                                                                                                                                I'd like to hear all about your pain de mie - I have wanted to make this, but my pan is an odd size and I haven't been able to find a conversion method to put the exact right amount of dough into it - which strikes me a kind of important!

                                                                                                                                                                                1. re: sandylc
                                                                                                                                                                                  r
                                                                                                                                                                                  rasputina Feb 26, 2013 12:08 PM

                                                                                                                                                                                  I currently don't have a pullman loaf pan. The King Arthur recipe I'm using calls for a 13x4 inch pullman pan. When I read the reviews of the recipe on their site KAF said you could bake the recipe in a standard 9x5 loaf pan also. So that is what I'm going to do.

                                                                                                                                                                                  I just wanted something for toast and sandwiches.

                                                                                                                                                                                  What size is the pan you have?

                                                                                                                                                                                  1. re: rasputina
                                                                                                                                                                                    s
                                                                                                                                                                                    sandylc Feb 26, 2013 01:00 PM

                                                                                                                                                                                    I just looked for it in the basement and couldn't find it! I hope it didn't go with the last garage sale! If I recall correctly, it was just a little bit smaller than usually specified.

                                                                                                                                                                                    1. re: sandylc
                                                                                                                                                                                      r
                                                                                                                                                                                      rasputina Feb 26, 2013 01:13 PM

                                                                                                                                                                                      Hopefully it just got moved somewhere else.

                                                                                                                                                                                    2. re: rasputina
                                                                                                                                                                                      buttertart Feb 26, 2013 05:21 PM

                                                                                                                                                                                      Use a regular loaf pan, put a cookie sheet on it, weight it down with something ovenproof and heavy,

                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                        r
                                                                                                                                                                                        rasputina Feb 27, 2013 08:26 AM

                                                                                                                                                                                        That is a good idea, maybe I'll try that next time.

                                                                                                                                                                                  2. re: rasputina
                                                                                                                                                                                    r
                                                                                                                                                                                    rasputina Feb 27, 2013 08:25 AM

                                                                                                                                                                                    It came out wonderful, very nice texture and had great rise. I ate a slice with some honey roasted peanut butter last night, today I'm going to see how well it works as sandwich bread.

                                                                                                                                                                                    1. re: rasputina
                                                                                                                                                                                      r
                                                                                                                                                                                      rasputina Feb 28, 2013 10:26 AM

                                                                                                                                                                                      So far I've tried this bread as toast, sandwiches and French toast, I love it so much I'm making two more loaves today.

                                                                                                                                                                                      1. re: rasputina
                                                                                                                                                                                        s
                                                                                                                                                                                        sandylc Feb 28, 2013 10:41 AM

                                                                                                                                                                                        Sounds great! I'll try that one. Our favorite bakery makes a killer pain de mie. They sadly only make white now; they used to alternate white with (partially) whole wheat.

                                                                                                                                                                                        This week I've made 25% whole wheat sandwich bread, and oat/molasses bread with whole wheat. Both hearty, and lovely toasted or for grilled cheese sandwiches.

                                                                                                                                                                                    2. Chocolatechipkt Feb 26, 2013 07:18 PM

                                                                                                                                                                                      Cold and rainy tonight, so I made challah to go with my soup (avgolemono)

                                                                                                                                                                                       
                                                                                                                                                                                      1. roxlet Feb 27, 2013 01:58 PM

                                                                                                                                                                                        Since I've been doing Weight Watchers, I've pretty much been laying off the baking so as not to tempt myself, but the cookie jar was bare, and my son asked me to make Pop Tarts, so I did both today. I used the Dorrie Greenspan recipe for puntions from Paris Sweets, and the kingarthurflour.com recipe for the Pop Tarts. I think they both look pretty good, but I did think that the Pop Tart pastry was overly buttery since it really leeched out a lot while the tarts were baking. I think I'd cut back next time.

                                                                                                                                                                                         
                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                          Breadcrumbs Feb 27, 2013 02:59 PM

                                                                                                                                                                                          Oh how beautiful roxlet...lucky son!! I'll have to check out that poptart recipe!!

                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                            buttertart Feb 27, 2013 04:50 PM

                                                                                                                                                                                            I think "Paris Sweets" is her best book.

                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                              roxlet Feb 27, 2013 05:41 PM

                                                                                                                                                                                              I'll confess that I don't have it, but a google search led me to Amazon, where you could look inside the book, and voila! There it was. I probably should own it!

                                                                                                                                                                                          2. buttertart Mar 1, 2013 04:43 PM

                                                                                                                                                                                            March is finally here ...let spring not be far behind. Not that warmer weather will keep us from baking, of course. C'mon over for the March discussion:
                                                                                                                                                                                            http://chowhound.chow.com/topics/8924...

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