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What are you baking these days? April 2013 edition... [old]

I was away for Easter and only made a couple of goes of bread (once as a flatbread, and once as pan rolls, for dinner last night and for my MIL to freeze for later. How about you? Holiday or other baking? Let's hear about it!

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  1. Chelsea buns, bread and, given a challenge by my daughter, an Easter croquembouche. It was some of the most fun playing with food I've had in a long time.

    1 Reply
    1. re: jammy

      Finally at the end of Passover baking, with a commitment to not using any form of matzo meal (bleh!). Several batches each of improvised praline meringues (brown sugar, pecans), coconut macaroons and matzo toffee crack have been made and consumed. Good enough stuff for anytime of year. Personally, I bake all of our bread and am a big fan of gluten, but the meringues and macaroons are blissfully gluten free, a plus for those who require that.

    2. My contributions towards Easter brunch were raspberry breakfast bars from the first Baked cookbook (always reliable.. ) and soft sugar cookies. We followed my brother's girlfriend's mother's advice for buttercream (the best that I have ever taste) for the cookies, and beat the buttercream with a whip attachment rather that the flat beater.. so fluffy.

      1. I'm making a yeasted coffee cake in a couple of days, kind of like a cross between coffee cake, rum baba (minus the rum, no alcohol in this house) and baklava (nuts, spices, honey syrup) Hope it turns out ok!

        1 Reply
        1. re: sarahjay

          It turned out pretty good, but it's super sweet, so it might not disappear too quickly, luckily the syrup should keep it moist for a few days!

        2. Made these Banana Coffee Muffins with Cacao Nibs and Oatmeal: http://www.thevanillabeanblog.com/201...

          The nibs add a nice touch of texture. These are for breakfast so the extra caffeine will be welcome. Very tender.

          1 Reply
          1. re: jadec

            Yum! I'm not even a big muffin fan, but those sound really good.

          2. I made a lemon swirl cheesecake for Easter with a gingersnap crust and made a chocolate orange cake with a cannily cream, candied orange, chocolate chip filling. Both got rave reviews.

            1. Aside from my usual bread and pizza crusts I'm making some Dark Chocolate Chip Cookies tonight! They were a big hit with my friends and roommates last time I made them.

              1. I made pistachio poundcakes over the weekend and gave one away as an Easter gift to my mom. I made some excellent raspberry cream scones this week and making JT chocolate chip cookies tonight. I may want to do a trial run on the FC lemon layer cake recipe that was recommended in another thread for an upcoming bday.

                1. I was in a baking frenzy because of a series of birthdays. I've made the following as a fun competition event for the party. The partiers get to vote for the best one.

                  Best Chocolate Chip Cookie - Jacques Torres NYT cookie, Bouchon, original Toll House, Trish Boyle's Chocolatier version

                  I also made Rose Levy Beranbaum's white chocolate velvet cake with homemade fondant and blueberry lemon buttercream inside. I finally used up my large chocolate bar in a Queen of Sheba cake as well... I think this might be Alice Medrich's recipe but I'm not certain.

                  I think there will be a BIG sugar rush on Saturday afternoon :)

                  4 Replies
                  1. re: Nevy

                    Hmm.. is that RLB white chocolate velvet cake recipe available on-line anywhere? It sounds so tempting..

                    1. re: rstuart

                      I did a search and didn't see it but it looks like an adaptation of her white chocolate whisper cake. I'll take a look at the ratios when I have the recipe in front of me.

                        1. re: rstuart

                          I compared the RLB white chocolate whisper cake to the white chocolate velvet cake recipe I copied from an old book ages ago and they're essentially the same ... except the eggs! The RLB white chocolate whisper cake calls for 6 large egg whites and the recipe I have uses 3 large eggs (yolks and whites not separated). Exact same method as well! The recipe was so heavenly... soft crumb, velvety texture, and incredibly flavourful.

                  2. I made a delicious sweet potato spice quick bread yesterday and continuing the Nutella theme I also made Nutella buns for brunch over the weekend.

                    Attempted making almond flour brownies but was not pleased by the results taste-wise although it baked with no problems. No idea if to blame the recipe or maybe its the fact that I may love REAL flour too much!!

                    1. I finally made the famous Chocolate Layer Cake from the Epicurious site. I'm glad I read (and re-read) most of the comments about this cake on Chowhound because it does make a huge cake, and since I used 9" pans rather than 10" pans, I knew to have my cupcake pan ready for the excess batter.

                      1 Reply
                      1. Just cheated and used a box cake mix for a peanut butter snack cake. Just licking the bowl was really good. I just wish I could have sliced myself a piece but it is for our Relay for Life bake sale tomorrow.

                        1. RLB's chocolate valentine heart, finally with enough raspberries.

                          5 Replies
                          1. re: buttertart

                            Beautiful! I love chocolate with raspberries.

                              1. re: biondanonima

                                A good quick fix is.. (in case you haven't done this)... put a chocolate chip inside each raspberry.. keep in the freezer for a quick, no-bake chocolate-break!

                              2. re: buttertart

                                Looks great Mme La Doyenne.

                                I have the book but don't remember the recipe. Do you bloom the cocoa?

                                1. I just made Heston Blumenthal's chocolate chip cookies and oh my! I've found a new favourite. The difference with these is that you melt dark chocolate, cream and golden syrup together, freeze it, then chop it into chips. Instead of hard, dry bits of chocolate when the cookies cool, you've got truffly bits throughout. A keeper for sure.

                                  1. The orange yogurt scones that I recommended on the too-many-oranges thread are on my bake-this-week list.

                                    I made an experimental batch of lemon sugar cookies varying the formation techniques -- flattened balls, thin-rolled and cut into squares, scooped into balls and sliced to (in theory) fan to form flower-petals -- and also sugaring techniques. The best were those flattened with a flower-patterned glass base, after rolling the ball in a combination of sugar & powdered lemon peel.

                                    1. brazilian cheese bread
                                      almond - cocoa bundt cake
                                      rhubarb pie. (might have to make another - first one went too quickly!!!)

                                      1. Gingerbread blondies just because.. I tried browning the butter, but it doesn't seem to make much of a difference in the fabulosity of the recipe..
                                        And cappucino brownies for a coffee-loving colleague's wedding shower tomorrow. Should have read the recipe more carefully (not the first time I've said this).. the brownies must be completely cool before the ganache is poured on.. and then it has to chill for a few hours.

                                        1. A recipe from my MIL's mother's helper of M's childhood --
                                          Mrs. Edith K's Sand Cookies
                                          Cream 1 c Crisco (has to be Crisco for the proper texture) with 1 1/2 c white sugar.
                                          Add 1 tsp vanilla extract (and a dribble of almond extract if you like it).
                                          Add 3 egg yolks, cream well.
                                          Add 2 c unsifted all-purpose flour, 1 tsp baking soda, and 1 tsp cream of tartar (essential to the texture).
                                          Dough will be crumbly.
                                          I chill it overnight to make it a bit more manageable, but you don't have to.
                                          Form into small balls (about 3/4 in, I weigh them -- 15 gms each).
                                          The recipe calls for them to be rolled in white sugar and baked at 350 deg F "until brown"...I find that takes 15 mins or so, maybe a bit longer. They will rise (because of the baking soda) and then settle.
                                          They should come out hollow inside (quite fun to eat).
                                          I have rolled them in sesame seed, in finely chopped walnuts, in finely chopped pecans.
                                          I also have formed them around Hershey's Special Dark kisses and then tolled them in nuts, or topped them with a half nut.
                                          Today I topped them with walnut halves, pecan halves, and slivered almonds (pressing them into the almonds, which have a tendency to fall off, I would dip the balls in lightly beaten egg white first next time).

                                          1. Using up some aging bananas ... banana bread from Flour, the first recipe I've made from there (despite having it for over a year).

                                            2 Replies
                                            1. re: Chocolatechipkt

                                              Recipe was pretty good. I made it last month.

                                              1. re: rstuart

                                                I like it! The long, slow cooking time annoyed me, but that was more because I was just ready to be done, lol. Made a good breakfast today.

                                            2. I made snickerdoodles tonight, but I'm not that happy with them. They taste fine but I'm still figuring out high altitude baking, so they look funny. The recipe calls for extra yolks, so I had leftover whites so I made Alice Medrich's chocolate souffle cookies.

                                              1. This weekend was devoted to savory cooking (mole poblano). Baking was last weekend.

                                                I have an old cookbook from 1937 that has great recipes but they don't always work because in 75 years thongs change. There is a date cake that tastes fabulous but in 3 different attempts I've never gotten it not to fall in the middle after taking it out of the oven. So last weekend I decided to take one last stab at it reducing the leavening (baking soda) even more. Finally!! That did it. Beautiful cake that didn't fall and tasted great.

                                                I love this little cookbook and the recipes have been so tantalizing yet frustrating at the same time. I'm so glad to finally have some success with it :-)

                                                16 Replies
                                                1. re: DiningDiva

                                                  Great that it worked, and no wonder no baking if making mole ;-)
                                                  I was away last weekend but will be back baking this one, and have to think up a birthday cake for The Man for his bday 5/3...

                                                  1. re: buttertart

                                                    May I suggest that for The Man's birthday you make "Lutèce" from Cocolat. Walnuts! Need I say more? I made it many years ago, and it was good.

                                                      1. re: buttertart

                                                        Speaking of Medrich and walnuts, the other day, I was looking through a cookbook from the '80s of local restaurant recipes, and there was a Cocolat entry that sounds both very good and apropos. It's called Queen of California, and is a Reine de Saba variation with walnuts instead of almonds, plus minced dried apricots soaked in brandy, with a chocolate glaze and trimmed with caramelized walnuts.

                                                        Oh, lookie, I found it! This is verbatim as far as I can see: http://stlouiseats.typepad.com/st_lou...

                                                        1. re: Caitlin McGrath

                                                          Sounds great. What cookbook? That's when we were there (74-87)...

                                                          1. re: buttertart

                                                            The book is called Compliments of the Chef, and it is all recipes from places in Oakland/Berkeley/Albany. Published in the mid '80s, so bunches and bunches have closed, but hey, the recipes live on. As far as I can tell, that cake was sold at Cocolat but isn't in her cookbooks.

                                                            1. re: Caitlin McGrath

                                                              I remember it, I think. Narsai's cake too i bet...

                                                              1. re: buttertart

                                                                Yeah, there's a buttery almond paste cake from Narsai's in it. I posted the recipe for someone a few years ago. I first made that when I was in high school (which I was when the book came out), and it might be the only thing I've made from it, but I'll probably make the Medrich cake sometime.

                                                                1. re: Caitlin McGrath

                                                                  Narsai's served the original chocolate decadence cake, methinks. In the 70s.

                                                                  1. re: buttertart

                                                                    Ah, good old chocolate decadence. Not in that cookbook, but widely available (like here, from the source): http://sanfrancisco.cbslocal.com/2012...

                                                                    A friend of my parents was his assistant in post-restaurant years, and let's just say she wouldn't recommend him as an employer.

                                                                    1. re: Caitlin McGrath

                                                                      Take away the 1Tbsp flour and 1Tbsp sugar and you have RLB's Chocolate Oblivion Truffle Torte, which I've made many times and highly recommend. Of course, his proportions may be different from RLB's.

                                                                      1. re: souschef

                                                                        It was all the rage at the time...I can imagine that about Narsai...if I get your drift. Which I think I do. I have met very few sweethearts in the food business, it is cutthroat.

                                                          2. re: Caitlin McGrath

                                                            I find that pressing the cracked part of the cake down to level it does not work for me as it makes a lot of crumbs, which are messy to deal with. I prefer to trim the top of the cake. I use all of the trimmings as quality control - if they don't taste good, I throw out the cake; I have yet to throw out a cake :)

                                                            I do only a single layer of glaze.

                                                          3. re: buttertart

                                                            I'm amazed! I thought you had every important book in that Great Library of Joisey. You need to buy it for recipes other than the Reine de Saba. "Lutece" is a layer cake with génoise and walnut buttercream, covered with a chocolate glaze and decorated with caramelized walnuts.

                                                            1. re: souschef

                                                              Must get. Was going to make your choc chestnut cake but the birthday boy wants straight chestnut...made a face when chocolate was mentioned.

                                                    1. Most my baking this month has been GF to accommodate my husband-I've been perfecting a GF version of our favorite scones-Cooks Illustrated oatmeal scones, and they are turning out beautifully.

                                                      However, I did bake an ombre cake for my daughter's 16th birthday. Homemade white cake, six layers, each layer tinted a progressively lighter shade of turquoise, then frosted with white buttercream. It was so gorgeous, and the cake was light and flavorful...big hit.

                                                      1. Today I've got a few things to be tried.

                                                        I'm making a couple loaves of white sandwich bread. Trying out one the recipes from one of my books, just have to decide which.

                                                        I'm making a sweet loaf too. The recipe caught my eye from the latest food network magazine.

                                                        I'm also making some health'd up blueberry muffins. I find I crave the carbs in the morning, especially after doing my zumba, so these will hopefully do the job.

                                                        1. Yesterday I baked up two batches of Jacques Torres' choc. chip cookies. One batch used the 72% JT chocolate and the other used the 60% JT chocolate. Despite individual preferences for the chocolate by itself, we all liked the 60% better in the cookies. Both versions were very tasty, however, and no cookie will be ignored.

                                                          2 Replies
                                                          1. re: Chocolatechipkt

                                                            This type of rigorous scientific testing should be encouraged..

                                                            1. re: rstuart

                                                              LOL, nobody seemed to mind. First one, then the other, and then back to the first ... :b The 60% won btw.

                                                          2. I'm not usually much of a baker other than bread and savory items but I have had a sweet tooth the last few weeks. So far:

                                                            1. Chocolate-toffee saltine candy. Only 5 ingredients, 15 minutes and incredibly delicious. Definitely recommend. There are dozens of recipes for this popular treat, and I happened to use this one: http://www.food.com/recipe/chocolate-.... I prefer to cover the top with ground (not chopped) nuts, pressing them into the chocolate while still warm so they hold better.

                                                            2. Amaretto cake from "The New Moosewood Cookbook" - this is an old favorite using 2 c. ground almonds, 2 tsp. almond extract AND 1 cup of amaretto. YUM. Makes a very large cake (I put excess batter in mini loaf pans and that also works well) http://www.invinciblemuffin.org/amare...

                                                            3. Dark chocolate cake with Kirsch, dried cherries and dark chocolate (70%) mini chunks. The batter was baked in loaf pans, and drenched with Kirsch while warm. I adapted the following recipe from the NYT - http://www.nytimes.com/recipes/3482/C...

                                                            4. Banana-walnut bread using the "10 minutes and one bowl" method, adding 1/4 cup cold espresso to the wet ingredients, but otherwise basically as set forth here: http://www.thefreshloaf.com/recipes/b...

                                                            5. Lebkuchen – Central European Soft Gingerbread Cookies (not snaps as DH prefers a softer ginger experience LOL) - recipe here: http://honestcooking.com/2012/12/27/l...

                                                            6. Triple chocolate cranberry oat cookies (I used dried cherries in place of the cranberries) - +1 for this recipe as well: http://www.epicurious.com/recipes/foo...

                                                            7. Oat peanut dog biscuits from King Arthur Flour - these were quite well-received in our house! http://www.kingarthurflour.com/recipe...

                                                            2 Replies
                                                            1. re: kbjesq

                                                              What a great list!

                                                              The dog biscuits have been a big favorite among dogs around here, too!

                                                              1. re: kbjesq

                                                                The cake with dried cherries looks great...

                                                              2. It probably won't be this week--but hopefully soon: Bee sting cake(!) for work.


                                                                1 Reply
                                                                1. re: GraceW

                                                                  I've got that on my list as well. :)

                                                                2. I've still got a craving for sweets but I'm feeling very lazy today so I'll make fast and easy "food processor cookies" (see here for an example - honestly the dough is ready by the time that the oven heats up! http://cgharris.blogspot.com/2010/11/...).

                                                                  If that doesn't hit the spot, then I'll make Dorie Greenspan's "Swedish Visiting Cake" - another recipe to save the day when you don't have the time or energy for a big baking project!

                                                                  1. I improvised a loaf of bread using my sourdough starter - it's based on the proportions of the Lahey no-knead, but I used about 1/3 whole wheat flour this time. It definitely didn't have the gluten development of the all-white version, but hopefully it will still taste good, and not look quite so ugly once it's cut. If it's a failure, well, luckily I can get decent bread at a local store!

                                                                    1. I'm going to make Melissa Clark's new twist on blondie bars. It calls for a chocolate cookie crumb crust and has bananas in the mix. Yum.

                                                                      4 Replies
                                                                      1. re: shaebones

                                                                        I was looking at those yesterday. Please report back on how you like them.

                                                                        1. re: Chocolatechipkt

                                                                          I also saw those.. and would also like to hear back how they went!

                                                                          1. re: rstuart

                                                                            Happy to report that these blondies were amazingly good. I did make a few changes though. Left out the nuts and added 2 bars of chopped (good) chocolate and about 2/3 cup of unsweetened coconut. Everyone thought there was caramel in them. So good. My friend's 9 year old gave a huge thumbs up.
                                                                            I must say though. I still prefer the CI blondie version as I prefer things to be less sweet.

                                                                      2. I made some pear muffins to use up some suddenly mushy pears. A rather odd recipe (WW I think).. the only fat is sour cream, and the sugar is tossed with the fruit, which is then mixed in to the dry ingredients, alternating with the wet. Good in any case...

                                                                        1. The best carrot cake I ever made, thanks to sweet, young, juicy organic carrots. So much better than old, dried-out supermarket carrots.

                                                                          My everyday sourdough bread. Recipes is Peter Reinhart pain au levain from Artisan Bread Every Day, retarded overnight in fridge. Starter is Carl's Oregon Trail starter; I've been nurturing my strain, started from a free packet received in the mail, for years.

                                                                          Peter Reinhart's struan bread.

                                                                          1. Just made another batch of Smitten Kitchen's Salted Caramel Brownies---dang, these are good. Making a really thick caramel then briefly freezing it before adding it to the brownies is genius! In other recipes, I had trouble with the caramel melting into the brownie mixture and ending up with a too-sweet brownie without enough caramel taste. FYI---You can taste the caramel much better when these SK brownies are eaten cold.


                                                                            Also, a loaf of KIng Arthur Pecan Wheat Bread. We love this stuff. It's amazing how adding a cup of chopped pecans to a basic white/ww bread dough transforms it into such a wonderful bread.


                                                                            1. Bored with insipid store-bought versions of the madeleine, I combined both recipes from buttertart and souschef. Now that these combined methods have made 'easy-bake' madeleines, I am confident that this morning treat is as simple as making a cup of tea.
                                                                              Baking caneles has encouraged a compulsive bend to my baking and I over-buttered the madeleine molds... first, mashing softened butter into each shell, dusting it with flour, and then spraying it with a flour-oil baking spray. My little cakes were butter-fried crispy.
                                                                              A tablespoon of batter for each shell indentation baked quickly into a lovely hump in 10 minutes and browned too quickly at 400°F convection. Next batch will be reduced to 375°F.
                                                                              pilinut, warm your oven!

                                                                              7 Replies
                                                                              1. re: Cynsa

                                                                                Hey Cynsa, glad to know that you're back in the baking saddle. I made some chocolate orange madeleines yesterday, and had the batter resting in the 'fridge for longer than usual, so it was really stiff. This time all of the madeleines, without exception, had humps. By contrast, the batter for a batch I made earlier in the week (but not containing chocolate) was not stiff, and there were precious few humps. How long do you let your batter rest?

                                                                                You really do subscribe to Buttertart's "Belts and Braces" philosophy, using flour, butter, AND a spray. I use only butter and flour.

                                                                                I wonder what the result would be if you used beeswax to coat the madeleine molds.

                                                                                Pilinut, I hope you managed to stock up on vanilla in Manila.

                                                                                1. re: souschef

                                                                                  I'm in a hurry this morning, rushing out of the house to arrange flowers at the museum at 8 am with a batch of madeleine for my team.
                                                                                  I only chilled this batter for 15 minutes and it has humped - they're out of the molds now and cooling on the baking rack. With the non-stick pans and the flour-oil baking spray, it's easy release; not as crispy, but not as browned. Now for a just-out-of-the-oven taste test before they're powder sugared and bagged.

                                                                                  1. re: Cynsa

                                                                                    Still dreaming of the warm canele at the restaurant in SF, dear Cynsa.

                                                                                    1. re: buttertart

                                                                                      You will just have to make some yourself, BT.

                                                                                      1. re: buttertart

                                                                                        Come and visit; we'll bake caneles together.

                                                                                        1. re: Cynsa

                                                                                          I'll be there in 2014 come what may :)

                                                                                  2. re: Cynsa

                                                                                    It appears both souschef and buttertart have made many versions of madeleines. Is there any way to get the combination of both recipes you refer to in your posting Cynsa? It would be much appreciated!

                                                                                  3. I'm GF, DF and SF, so I've turned to the Spunky Coconut for inspiration. This amazing blogger/cookbook writer has created yummy cakes using white beans. I recently made her marble cake for a birthday. Her vanilla bean cake with alternative chocolate "frosting" is so scrumptious that it fools my partner, who can eat whatever she wants. I've also adapted her spiced chocolate zucchini bread to include some old bananas I needed to use. Delicious! I shared the marble cake with some friends last week, and they were amazed at how well the beans disappear.

                                                                                    1. I cooked two very out of season things last week. One was a pumpkin pie for one of our former houseguests. He is Egyptian, and strangely, pumpkin pie is his favorite baked good. I also made struffoli for my son's history teacher, who is just back after some surgery.

                                                                                      1. I've cut back on baking unless the goods are almost all walking out the door, and there haven't been many occasions like that recently, so I baked for the first time this month a few days ago, and made a cake with almond meal, Greek yogurt, and lime zest, soaked in a lime-rosewater syrup. It's really, really good - tender, extremely moist, and the flavors work very well together.

                                                                                        3 Replies
                                                                                          1. re: girlwonder88

                                                                                            Hi girlwonder, this is the recipe with the UK metric measures: http://www.eattherightstuff.com/blog/...

                                                                                            If you don't have a kitchen scale, I can give you the volume measures from the US book. I will say, in case you don't have superfine sugar on hand, that the US book calls for granulated: 9 T. in the cake, 14 T. in the syrup. I used AP flour + 1 T. baking powder + 1/2 tsp. salt because I don't keep self-rising flour. And the zest of two limes instead of one.

                                                                                            Definitely recommend making it a day ahead so the syrup can fully saturate it before you cut it. There was rather more syrup than the cake could take, but the leftovers were a very nice flavoring for sparkling water. Enjoy!

                                                                                            1. re: Caitlin McGrath

                                                                                              Sounds up my street -- and kattyeyes'...

                                                                                        1. I made baked oatmeal for breakfast, with pecans and dried cherries stirred in before baking. Wonderful. Almost oatmeal "brownies", just minus flour and plus extra milk.

                                                                                          And since we have about 5 inches of fresh snowfall - ridiculous! - the oatmeal was a welcomed treat before getting out the shovels. Again. Sigh.

                                                                                          1. I got some fresh rhubarb yesterday. I might make a rhubarb pie. No strawberries, just rhubarb,

                                                                                            1. The craving for sweets was there but I had no time today at all . . .

                                                                                              So I made the famous "magic crust" vanilla custard pie recipe (mix all ingredients in a blender, including crust ingredients). That pie was in the oven in 5 minutes, no kidding. 40 minutes later it was done. I used whole Mexican vanilla bean, Penzey's numeg, etc. and it was delicious. Next I will make the same recipe but with coconut. And that will be soon because this one won't last long! :-)

                                                                                              4 Replies
                                                                                                1. re: Chocolatechipkt

                                                                                                  Apparently this is a popular recipe that was developed in the late 1960's - although the concept was news to me. Just dump everything in the blender and a pie gets poured out? I had never heard of such a thing. But the proof was in the pie, and it was fabulous! I hope it works for you, too.

                                                                                                  Here is more info and recipes: http://www.foodtimeline.org/foodpies....

                                                                                              1. Carré au Sucre à la Crème--I am hoping to make this soon (or the aforementioned Bee Sting Cake)...


                                                                                                (Although I have never used that website before.. so I am not sure!)

                                                                                                1 Reply
                                                                                                1. re: GraceW

                                                                                                  Those look somewhat like my mom's chocolate chip squares -- they have a brown sugar meringue topping. I'm not crazy abiut marshmallows but I would NOT turn one of these down.

                                                                                                2. For the first time ever I baked Rose Levy Beranbaum's Golden Genoise. It's cooling now. Daughter wants it for her birthday cake, topped with RLB's Mousseline Buttercream made with lemon curd. What a production! I was viewing this cake as a challenge, but it's really a series of challenges. Couldn't help but chuckle--the recipe for the genoise calls for browned butter. RLB assumes we have this on hand. No disrespect intended, but she must occupy a different PLANET than I do! I'm going to make the buttercream tomorrow morning. Just too tired now, and I know myself--if I attempt it now I'll probably mess up and just be tempted to lie on the floor and cry.

                                                                                                  5 Replies
                                                                                                  1. re: CathyR

                                                                                                    I baked a wedding cake once using RLB's genoise. I feel your pain, but rest assured it will be delicious!

                                                                                                      1. re: buttertart

                                                                                                        Buttertart and Pavlova, Thanks for the words of encouragement! Cake came out OK. As I put the batter into the pan to bake it, saw that I had several pockets of flour. How DO you blend flour completely, without deflating eggs? Anyway, I tried to fix it -- used a whisk to try to blend the flour in. The finished cake has some flour 'deposits'. Oh well. Birthday girl loved it and pronounced it her new favorite b-day cake. Guess that's what matters most.

                                                                                                        1. re: CathyR

                                                                                                          I often hold back a tablespoon or two of sugar and sift that with the flour. I find I get less clumping that way. Glad she loved the cake! Looks like you may be baking it again...

                                                                                                          1. re: pavlova

                                                                                                            Ahhhhhhhh! I will definitely try that! Thanks again Pavlova.

                                                                                                    1. I'm making lemon tartlets that I will serve with a dollop of whipped cream and raspberries. I used the Smitten Kitchen recipe for the tartlet crust, and Medrich's lemon curd recipe, which is pure genius.

                                                                                                      3 Replies
                                                                                                      1. re: roxlet

                                                                                                        Is that the lemon curd in her recent book, where you cook everything all at once, then strain? If so, I agree.

                                                                                                          1. re: Caitlin McGrath

                                                                                                            Yes, that's right -- it's from her newest book. The quickest and easiest lemon curd ever! Delicious too!

                                                                                                        1. I made this today after seeing the link this morning. While I didn't really get distinct layers, it's delicious and not too sweet.

                                                                                                          1 Reply
                                                                                                          1. Not something sweet, but I picked up some fresh phyllo today so my planned spinach and feta quiche became spanakopita. I didn't have dill so used fresh mint instead and it added a great flavour. I used this recipe: http://mylittleexpatkitchen.blogspot....

                                                                                                            1 Reply