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

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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?

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  1. 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

      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

        Thanks Sarajay!

        1. re: rstuart

          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. 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. 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

          Here's a link to my recipe:

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

        2. 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. 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

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

              1. re: buttertart

                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

                  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

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

                2 Replies
                1. re: buttertart

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

                  1. re: blue room

                    :)

                2. 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. 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. 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

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

                        1. re: GraceW

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

                          2 Replies
                          1. re: jadec

                            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

                              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. 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. 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. 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. 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

                                    That sounds good, care to share the recipe?

                                    1. re: buttertart

                                      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

                                        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

                                          Yum! Thank you!

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

                                      1 Reply
                                      1. re: roxlet

                                        I neverever make them...M no like.

                                      2. 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

                                          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

                                            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. 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

                                            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

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

                                              1. re: sandylc

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

                                                1. re: zitronenmadchen

                                                  Here it is:

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

                                                  1. re: sandylc

                                                    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. 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

                                                Refrigerated, definitely. I must make that again.

                                              2. 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

                                                  Oh, to be adopted by Roxlet !!!

                                                  1. re: souschef

                                                    Yes indeedy!

                                                    1. re: buttertart

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

                                                2. 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

                                                    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

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

                                                      1. re: roxlet

                                                        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. 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

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

                                                        1. re: buttertart

                                                          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. 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

                                                          YIKES!

                                                        2. 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

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

                                                            1. re: buttertart

                                                              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

                                                                VERY interesting, thanks!

                                                          2. 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

                                                              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

                                                                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. 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

                                                                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

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

                                                              2. 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. 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

                                                                    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

                                                                      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

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

                                                                    8 Replies
                                                                    1. re: Chefpaulo

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

                                                                      1. re: soccermom13

                                                                        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

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

                                                                          1. re: soccermom13

                                                                            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

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

                                                                              1. re: Chefpaulo

                                                                                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

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

                                                                                  1. re: THewat

                                                                                    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. 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

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

                                                                          1. re: Caitlin McGrath

                                                                            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

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

                                                                            2. re: Caitlin McGrath

                                                                              How pretty!

                                                                              1. re: Caitlin McGrath

                                                                                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

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

                                                                                2. 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. 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

                                                                                      Like a baby, eh?

                                                                                    2. 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/sf...

                                                                                      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. 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

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

                                                                                          I should make this since you recommend it so highly.

                                                                                          1. re: souschef

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

                                                                                            1. re: buttertart

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

                                                                                        2. 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

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

                                                                                            1. re: rstuart

                                                                                              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

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

                                                                                                1. re: rstuart

                                                                                                  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

                                                                                                    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

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

                                                                                                      1. re: roxlet

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

                                                                                                        1. re: roxlet

                                                                                                          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

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

                                                                                                            1. re: rstuart

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

                                                                                                              1. re: buttertart

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

                                                                                                                1. re: buttertart

                                                                                                                  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

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

                                                                                                                    1. re: buttertart

                                                                                                                      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

                                                                                                                        You crack me up!

                                                                                                                        1. re: buttertart

                                                                                                                          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

                                                                                                                            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

                                                                                                                              Pic...

                                                                                                                               
                                                                                                                              1. re: buttertart

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

                                                                                                                              2. re: buttertart

                                                                                                                                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

                                                                                                                                  :) so fun seeing you!

                                                                                                                                  1. re: buttertart

                                                                                                                                    Likewise. :-)

                                                                                                  2. 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

                                                                                                      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

                                                                                                        Currants in the ones I remember.

                                                                                                        1. re: buttertart

                                                                                                          That's it!

                                                                                                          1. re: rstuart

                                                                                                            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. 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. 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

                                                                                                          ... and here they are:

                                                                                                           
                                                                                                           
                                                                                                           
                                                                                                          1. re: wyogal

                                                                                                            Yum!

                                                                                                            1. re: rstuart

                                                                                                              My sentiments exactly.

                                                                                                              1. re: nomadchowwoman

                                                                                                                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

                                                                                                              Great pictures! They look wonderful.

                                                                                                          2. 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

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

                                                                                                              1. re: rstuart

                                                                                                                Oh brother!

                                                                                                              2. re: HillJ

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

                                                                                                              3. 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

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

                                                                                                                2. 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

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

                                                                                                                    1. re: rstuart

                                                                                                                      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. 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. 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

                                                                                                                        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

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

                                                                                                                      2. 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

                                                                                                                          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. 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. 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

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

                                                                                                                              1. re: buttertart

                                                                                                                                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

                                                                                                                                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

                                                                                                                                  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. 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

                                                                                                                                  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

                                                                                                                                    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

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

                                                                                                                                2. 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

                                                                                                                                    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

                                                                                                                                      Loved this so very much.

                                                                                                                                    2. re: buttertart

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

                                                                                                                                      1. re: buttertart

                                                                                                                                        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

                                                                                                                                          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

                                                                                                                                            Thanks, Ms. Buttertart.

                                                                                                                                        2. re: buttertart

                                                                                                                                          That looks scrumptious. Love, love cranberries.

                                                                                                                                          And cute kitties.

                                                                                                                                          1. re: buttertart

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

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

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

                                                                                                                                              1 Reply
                                                                                                                                              1. re: JerryMe

                                                                                                                                                So do I. Looks fab.

                                                                                                                                              2. 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. 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

                                                                                                                                                    What a beautiful pie charmedgirl. Sounds delicious too!

                                                                                                                                                  2. 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/...
                                                                                                                                                    maybe Pain D'amande from this recipe: http://www.davidlebovitz.com/2009/04/...

                                                                                                                                                    1. 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

                                                                                                                                                        Nutella hamantaschen sounds fantastic!

                                                                                                                                                      2. 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. Thinking about making these:

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

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

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: sandylc

                                                                                                                                                              That sounds so good! Happy birthday!

                                                                                                                                                              1. re: Chocolatechipkt

                                                                                                                                                                Thanks!

                                                                                                                                                            2. 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

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

                                                                                                                                                                1. re: buttertart

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

                                                                                                                                                                  1. re: DiningDiva

                                                                                                                                                                    We pesky Canadians...

                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                      ;-D

                                                                                                                                                                  2. re: buttertart

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

                                                                                                                                                                    1. re: souschef

                                                                                                                                                                      Quand les fruits rouges sont bonnes...

                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                        OK, mon chef!

                                                                                                                                                                2. 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

                                                                                                                                                                    That looks fabulous!

                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                      Perfetta, bellissima!

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

                                                                                                                                                                      This time the citrus was lemon.

                                                                                                                                                                      Lemon ricotta cake.

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      11 Replies
                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        Gorgeous!

                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                          Ditto.

                                                                                                                                                                        2. re: Breadcrumbs

                                                                                                                                                                          Oh that looks wonderful!

                                                                                                                                                                          1. re: rasputina

                                                                                                                                                                            rstuart, ncw and rasputina thank-you so much!

                                                                                                                                                                          2. re: Breadcrumbs

                                                                                                                                                                            Yummy! Recipe?

                                                                                                                                                                            1. re: sandylc

                                                                                                                                                                              Here you go sandy:

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

                                                                                                                                                                              1. re: Breadcrumbs

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

                                                                                                                                                                                1. re: sandylc

                                                                                                                                                                                  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

                                                                                                                                                                              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

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

                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                  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. 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

                                                                                                                                                                                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

                                                                                                                                                                                  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

                                                                                                                                                                                    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

                                                                                                                                                                                      Hopefully it just got moved somewhere else.

                                                                                                                                                                                    2. re: rasputina

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

                                                                                                                                                                                      1. re: buttertart

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

                                                                                                                                                                                  2. re: rasputina

                                                                                                                                                                                    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

                                                                                                                                                                                      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

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

                                                                                                                                                                                       
                                                                                                                                                                                      1. 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

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

                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                            I think "Paris Sweets" is her best book.

                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                              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. 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...