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What are you baking these days? May 2013 Edition

Buttertart, sidelined by a heavy work schedule, asked if I would put up this month's baking thread.

My sporadic appearance on this board lately is due more to my determination to lose weight than a lack of interest; I read the thread fervently and longingly. These days, I'm mainly interested in baking if it's going right out the door -- to school with my son or to someone else's house. However, with all the seasonal fruit luring me, I think it's time to get creative with some baked goods I can enjoy!

What's are you baking these days?

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  1. Blueberry Crumb Tart and Pistachio Shortbread.

    6 Replies
    1. re: ButterYum

      Oh... and a wedding cake. The flowers weren't my favorite but that's what the bride chose.

      1. re: ButterYum

        Did you grate the dough over the blueberries? That looks so good!

        1. re: roxlet

          Roxlet I share your 'baking if it's going right out the door' sentiment. I am staring down a milestone birthday at the end of this year, and I'm hoping to also make it a milestone year in terms of my health (and hips).

          I found ButterYum's blogpost about this tart: http://butteryum.blogspot.ca/2013/04/... and happen to have all the ingredients for this already. Will have to resist (for now)if only because it's about time to start dinner prep and I don't have anyone to share this with.

            1. re: maplesugar

              maplesugar - thanks for posting the link.
              roxlet - I basically dotted the dough over the top of the tart so lots of the blueberry filling would be visible after it was baked.

          1. I'll be making churros for cinco de mayo. My daughter's 4th grade class is having a bake sale to raise money for a trip to a Medieval Fair. The teacher has asked that we try to bake something in keeping with the medieval theme. I am drawing a blank and will gladly take any suggestions!

            5 Replies
            1. re: cheesymama

              Shortbread is very ancient. I was a medieval lit major in college, and I remember my professor giving us a recipe for shortbread that was straight out of a medieval manuscript.

              1. re: roxlet

                Great suggestion, I love shortbread! I could turn them into sandwich cookies to appeal to the kids more.

                1. re: cheesymama

                  And no doubt, much more appealing than "authentic" medieval baking...

              2. re: cheesymama

                You could do scottish oatcakes. Like an oat cracker, slightly sweet.

                1. re: happybaker

                  Thanks for the suggestion. I was planning on making shortbread, maybe a sandwich cookie but my daughter asked for scones instead. The bake sale is tomorrow and I will make the scones tonight and bake them in the morning. I went in to help her class with some baking this morning. One group made a medieval gingerbread. It involved heating honey and then stirring in spices and breadcrumbs to make a dough. The recipe called for it to be baked but it tasted good without baking.

              3. Hello all and thanks, roxlet!
                I made semolina bread this weekend and this recipe for a square, which my mom had written out for me Oct 24,1977 (!) but that I had never made before...I thought it would appeal to a friend visiting from Canada, and it seems to have :).
                Chocolate Slice (pretty much as my mom wrote it)
                1/3 c soft butter (I'd use 1/2 c next time)
                1/2 c brown sugar packed
                2 egg yolks
                grated rind of 1 orange (I used a Temple that was lurking in the fridge and still very tasty)
                1 tb orange juice
                1 1/4 c sifted cake and pastry flour (I used Monarch, from Canada, but you can use US all-purpose flour, less a couple of tb)
                1 tsp baking powder
                1/4 tsp salt (I used 1/2)
                6 oz pkg chocolate chips (I used 6 oz of a 72% chocolate bar from Russia that has tiny bits of candied orange rind in it) (one of my customers was importing it for a while)
                2 egg whites
                3/4 c brown sugar packed (I used 1/2 c)
                (1/4 c chopped walnuts -- I didn't use them because the friend does not like nuts, but I would another time)
                Oven preheated to 325 deg F, 9x9" pan greased or lined with parchment
                Combine butter, 1/2 c brown sugar, and egg yolks and beat until fluffy. Stir in rind and juice (I put the rind in with the butter),
                Sift flour, baking powder, and salt together and stir it into first mixture.
                Spread in pan and sprinkle with choc chips (or chopped-up chocolate bar -- there's an orange Lindt one, I think?)
                Beat egg whites to soft peaks (I added a few grains of salt and about 1/4 tsp cream of tartar), and add the rest of the brown sugar in gradually, beating well after each addition.
                Fold in walnuts if using and spread over choc chips.
                Bake about 40 mins or until meringue is nicely brown and firm. Cool before cutting. 30 minutes may be enough.
                Love, Mom.
                Love you, Mom :)

                3 Replies
                1. re: buttertart

                  Very delicious-sounding. I'm putting fingers in my ears and saying, "Lalalalalalalalala."

                  1. re: buttertart

                    YUM! I will making this for sure :)

                    1. re: rstuart

                      Lindt does have an intense orange bar...

                  2. I just baked a SUPER delicious spaghetti casserole that I actually prefer over the regular spaghetti and meatballs I have a tendency to make. I may do that again this month. It's spaghetti + melted Philly + tsp garlic + tsp Italian seasoning to taste, mix that together. Then, make the sauce per usual with 1 lb hamburger meat mixed in, spray a casserole dish and start layering with sauce and noodles. Add a thick top coating of Parmesan cheese for a delicious crust. WOW!!

                    On another note, helped Mom bake a yellow cake with cream cheese frosting just two days ago. It's a LITTLE strong on the sweet side but I can take it in small servings.


                    1. Pans of date squares and rice pudding. Both wintery desserts of sorts your thread reminds me time to transition to spring and summer.

                      1. I whipped up a quick batch of peanut butter cookies with bacon this evening, the whim to bake took over.

                        Next week I've got my SO's birthday cake to make. Each year I do something special in design. I keep the flavours simple, I'm thinking vanilla cake marbled with chocolate this year. I'm also pondering decorating it to look like the chevy impala from Supernatural as my SO loves that car and the show.

                        1. I didn't exactly bake tonight, but in an effort to celebrate the last of the snow disappearing from our yard I made strawberry conserve. It's cooling on the counter as I type. It's bright and sweet without being cloying. So far it reminds me of my Gran's conserves. The proof will be in the tasting when served over vanilla ice cream.


                          2 Replies
                          1. re: maplesugar

                            The last of the snow goodbye! Hip Hip Hooray for you MapleSugar! We're in the 90s now so there hasn't been much baking lately but I'll probably do a Tres Leche cake for Cinco de Mayo.

                            1. re: JerryMe

                              We lost the last bit of snow from our yard in Minnesota last Saturday or so.

                              Now it's snowing hard and there's about two inches on the ground so far.


                              Oh, and no baking. Broken kitchen faucet; waiting for parts from FedX.

                          2. I rushed out a batch of good ol' bagels this a.m.

                            3 Replies
                            1. re: sandylc

                              Bagels!? This recipe has been on my must-bake list for quite awhile: http://sevenspoons.net/blog/2009/7/17...

                              Any tips?

                              1. re: maplesugar

                                I give my bagels more flavor by subbing in just a bit of both rye and whole wheat flours. Not enough to notice, but enough to elevate the flavor a bit.

                                My basic recipe comes from Peter Reinhart, which begins with a sponge. I believe this makes a better-flavored bagel. One complaint with it is more the fault of my location in Minnesota than with the recipe itself; our flour is quite dry and I have to use a LOT less by weight than he shows in his recipe.

                                I see in your recipe that there is wheat malt syrup - is that Canadian? We use barley malt here; I am assuming they are interchangable! For boiling, I use baking soda rather than honey.

                                Also, I have never seen an egg in a bagel recipe - that might be unique to the famous Montreal bagels, which I have never tried.

                                I weigh my dough to portion it before forming, and I like 90 grams per bagel.

                                That's all I can think of right now. Happy bageling!

                                1. re: sandylc

                                  I was wondering if wheat malt syrup/barley malt syrup were interchangeable--I've only found barley malt syrup out here. Not sure if the former is a Canadian thing-Orangette's recipe is the first time I've come across wheat malt syrup.

                                  Thanks for the tips! :)

                            2. My mom's 90th birthday is 5/10. We are going to KC for the event. I'll be baking 3 B-day cakes in my nieces kitchen, schelpping the pans and equipment. She does not bake. Hardly cooks. Where did I go wrong with her? Maybe I can effect some changes next Thurs. Cake is not difficult.

                              1. Here's the originator of the molten chocolate cake giving a demonstration of how it's made. It's super simple, and one of my son's favorite things to eat. In fact, he saw this piece and asked if I could make it tonight. Hmmm, I wonder if it's possible to make just one...


                                1 Reply
                                1. re: roxlet

                                  Hmm.. it only makes 4. Don't teenage boys eat a lot??

                                2. Experimenting with kefir in baking lately. I like the tang and lightness. Last recipe I followed was this one:


                                  1. I just made a batch of Barefoot Contessa lemon bars. I also made the raspberry crumb bars from Flour, adding sliced almonds to the top crumbly mixture.

                                      1. It's macaron season in the house of Jarona.
                                        In addition, I just purchased quite a bit of the corn powder that Momofuku Milk Bar sells, so I'll be baking many corn cookies for son's CUNY graduation!

                                          1. We're having people over for games and churros tomorrow night! So I'll make a big batch of choux and some thin ganache for dipping. I'm also baking less (waistline issues) and quilting more, which for me is a lot like baking (precise measuring and combining to make something comforting and beautiful)

                                            2 Replies
                                            1. re: sarahjay

                                              We had left over choux so we now have cream puffs for Mother's Day. Unfortunately they are ugly, so I guess we'll have to dip them in ganache ;)

                                            2. I don't bake often since I have an overly enthusiastic household of one. I do make *a*lot*of* jam, especially fig since I have access to two trees which produce about 10 reachable pounds a day during the height of their season.

                                              I had one batch of fig and pear jam over cook. The flavor was marvelous but it set up like putty. I finally got around to using it in Nancy McDermott's version of Ocracoke Island Fig Cake. I always purchase a few slices when I'm visiting Ocracoke but had never made it myself.

                                              I was tempted to skip the glaze but it really adds a nice touch. This is a moist, hearty cake with good keeping properties. It freezes well too! I think it could work well with plum or apricot preserves if fig is not available.


                                              1 Reply
                                              1. re: meatn3

                                                This cake's flavor keeps improving with each day!
                                                So nice to have a taste of the OBX when I can't be there.

                                              2. My mom's birthday is May 10. She will be 90 and is still going strong. My niece is hosting a birthday party for her in her home in another state. We are going over early to help with preparations for the birthday dinner which will actually be held 5/11 with family coming in from both coasts. I am going to make the fab. Carrot Cake from the Sarabeth's Baking book. No gloppy cream cheese filling that glues your teeth together. A lemon pound cake, and I am waffling back and forth between a Lane Cake and a white cake with fresh (farmer's mkt) strawberries (not the nasty flavorless Driscoll's) and whipped cream. I can make the carrot cake and the lemon pound cake before we leave and wrap them well in Stretch-Tite and also transport them in a cooler with other things I plan to bring along. Votes for which cake to make?

                                                1 Reply
                                                1. re: Candy

                                                  Well, if the strawberries are at the farmer's market, I'd vote for the cake with fresh strawberries, which are always such a treat!

                                                2. Thursday I made the Harvest bread with poolish from Flour, Water, Salt, Yeast. I didn't have any wheat bran so I used oat bran. It turned out well and I'm enjoying that book.

                                                  Today I made sunken cherry cake from the German Pastry Bakebook, and some banana bread (my mom's recipe) to use up the remaining bananas.

                                                  7 Replies
                                                  1. re: Tam38

                                                    What else have you made from Flour Water Salt Yeast? I'm having a little romance with that book, but I'm not sure I need another bread book...

                                                    1. re: roxlet

                                                      That's the only one I've made (so far), roxlet. The book has more theory than recipes. There's even a section on tweaking and creating your own recipes. Its a library book so I may try to read it through rather than making anything else.

                                                    2. re: Tam38

                                                      Ooh.. sunken cherry cake sounds good...

                                                      1. re: rstuart

                                                        It was hard to get the center to set so I over-baked it :( Its a dry, not overly-sweet cake, especially if you use sour cherries. And it needs to be wrapped well. I like the slightly sandy texture and the way it rises above the cherries in some places but I can't claim victory on this one yet.

                                                        However, I was over-joyed to see that Margit Stoll Dutton has put a lot of her recipes online because her book has been out of print for so long!


                                                        The cake recipe is on there.

                                                        1. re: Tam38

                                                          Thanks Tam! Will be printing for sure,,

                                                          1. re: rstuart

                                                            I have that book!!!!!!!!!!!!!!!!!!!!!!!!!!
                                                            I paid quite a bit for it when it came out, even.

                                                    3. I recently made a s'mores cheesecake, some blueberry muffins, and some peanut butter cookies. I also made a key lime cream cake for cinco de mayo.

                                                        1. re: pavlova

                                                          Making oreos?? Do tell! They are such a rare treat in this household.

                                                          The only baking was a Tres Leches cake that I made yesterday for Cinco de Mayo and it was an epic fail. It still tasted good so I could fob it off on others, but I'm not happy with it.

                                                          1. re: JerryMe

                                                            I use the recipe on Smitten Kitchen, with the lower amount of sugar and all butter for the filling. My friends and family would be happy if I baked nothing but these.
                                                            I have a great tres leches cake recipe I got by spending a morning hanging out in a bakery in Queretaro. I'll have to dig it out.

                                                            1. re: pavlova

                                                              Pavlova -

                                                              I use the lower amount of sugar too and yes, if that was all I baked my friends would be fine with that : ) Killer recipe isn't it?

                                                        2. Just put a Lemon Pound Cake in the oven. Moving on to a Chocolate Pound Cake, and tomorrow a carrot cake. I'll be taking the carrot and chocolate to KC for my mother's birthday party and while there I will make Dorie Greenspan's Perfect Party Cake with butter cream and raspberry filling. It is beautiful and delicious.

                                                          1 Reply
                                                          1. re: Candy

                                                            That perfect party cake has been on my "to bake" list for years...

                                                          2. I had to make a birthday cake last Saturday, and used "Lutece" from Cocolat as inspiration. One of the people at the party does not eat chocolate late in the evening, so I left out the chocolate glaze.

                                                            I started with RLB's Génoise, adding orange zest to the batter. The smell when sliced was amazing. I used Medrich's buttercream recipe (fewer eggs than RLB's (I was low on eggs)), and spiked it with Ameretto (same as the soaking syrup). I stirred some ground roasted almonds into the buttercream that went between each layer. The whole thing was covered with buttercream.

                                                            The cake went over very well. We really enjoyed the taste, as well as the crunch provided by the almonds.

                                                            5 Replies
                                                            1. re: souschef

                                                              I want to make that cake a lot.
                                                              Birthday cake for Himself is Medrich's (Pure Dessert) chestnut meringues baked as 3 japonais layers, with déchets of marron glacé instead of walnuts in them; 2 layers RLB's (Cake Bible) chestnut génoise (best I ever made, scrupulously weighed and procedure followed...) with Cognac instead of rum soak; and a variation of her easy chestnut buttercream, a can of chestnut cream beaten into 8 oz of butter, part of which was the leftover browned butter with residue from the browned butter used in the cake. Not too shabby...will post pic tonight.

                                                                1. re: buttertart

                                                                  Wow. I was wonder what you had decided on.. I love chestnuts and meringue, so that sounds unbelievable!!!

                                                                  1. re: rstuart

                                                                    Pic tomorrow am, promise. It is rather nice if I do say so myself.

                                                                    1. re: buttertart

                                                                      Better late than never. It's still good. I would however make it less sweet next time, whether by using walnuts i/o marrons glacés in the meringue, or less chestnut cream in the buttercream, or using purée i/o cream, or less sugar in the soak...the meringue has sort of deliquesced at this point, but it is almost 2 weeks old (refrigerated). The chestnut génoise (layers shown here) is brilliant, still very tender, even cold.

                                                              1. Like roxlet, I'm trying to limit baking that's not going out the door. Luckily, such an occasion arose a few days ago, because I recently took possession of a sleek new Breville stand mixer, and needed to take it out for a spin! I didn't snap a photo or anything, but I'll refer the discussion from March when sarahjay got hers and posted about it: http://chowhound.chow.com/topics/8924... I also got the 4-qt. companion bowl that conveniently nests in the larger bowl for storage.

                                                                I baked something I've long wanted to make, Claudia Fleming's chocolate brownie cookies from the Last Course (the recipe is also here: http://www.epicurious.com/recipes/foo...). Stand mixer definitely nice for the specified 15 minutes of beating eggs and sugar at high speed, and meant I could follow the "meanwhile..." instruction to get the other ingredients prepared. This mixer has a countdown timer, so you can set it, turn it on, and it'll automatically stop, with a beep to tell you.

                                                                These cookies were really good, fudgey but also with a bit of meringue-like crispness on top, with a deep chocolate flavor. (really, they're mostly chocolate!). I followed the alternate suggestion to sub chopped tart dried cherries for mini chips; I love that flavor combo, and I didn't feel the need to add more chocolate to the 5 oz of 72% and 2 oz of unsweetened.

                                                                4 Replies
                                                                1. re: Caitlin McGrath

                                                                  thanks for this recipe: I'm baking a donation for a 100 person Mothers' Day dinner on Saturday - this will be perfect.

                                                                  1. re: Caitlin McGrath

                                                                    wow.. that does look wonderful. I don't know if the motor on my 40-year-old Mixmaster could take the 15 minutes though...

                                                                    1. re: Caitlin McGrath

                                                                      Congrats! It's a great mixer, and the cookies look good too!

                                                                      1. re: Caitlin McGrath

                                                                        I have to make those cookies. And terrific about the mixer!

                                                                      2. Well, speaking of baked goods going out the door, I had to bake for a bake sale, and my son also asked me to make brownies for the caretaker at his school whose birthday is this week. I made my usual chocolate chip cookie bars recipe, which I find is much easier and faster than making ccc, particularly when doing a double recipe. One go in and out of the oven and you're done. For the brownies, I decided to do the Dahlia Bakery recipe instead of my usual Malgieri recipe mainly because both my 9X12" pans were in use with the ccc, and this recipe called for a 9" pan. The recipe uses more chocolate and flour than my usual, and I added a smidge of espresso powder, but eliminated the pecans since you never know who likes what with their brownies. They look like they came out really well. There is a lot of butter, chocolate, and flour in all these baked goods, and good luck to my son carrying all that to school this morning!

                                                                        1. It's been a month of firsts for me; did a test bake for a child's 1st birthday cake (no, no pressure at all, of course I'm not a sucker for punishment!) - a tres leches cake with Swiss meringue buttercream (SMBC) icing. The cake epitomises the word 'pleasant' - like smiling Doris Day sharing a cup of tea with your grandmother. Perfect.
                                                                          To make up for all that sweet goodness I'm also going to make a less fussy, more versatile (gluten-free) and grown-up hazelnut cake from "The Pleasure Of The Table" by Wivinne De Stoop. It used to be the 'go-to' cake for my boss, but I haven't made it before. Fingers crossed!

                                                                          1 Reply
                                                                          1. My son is cycling back to "something sweet" for breakfast, and while I was in Whole Foods, I grabbed a blueberry muffin. That absolutely did not pass muster (it was described as gummy), so today I made corn muffins from the recipe in The Best Recipe, and I threw in a big handful of blueberries. He had a couple for a snack after school and said they were terrific.

                                                                            1. Emergency Cookies.

                                                                              I mixed up dough for oatmeal chocolate chip (my own recipe) and peanut butter chocolate chip (Carole Walter). Its now in logs in my freezer. Tomorrow I'll do sugar cookies.

                                                                              No actual baking, although I did eat some of the dough. :)

                                                                              1. I baked the Raspberry LIme Rickey Cake from the King Arthur Flour website today (although for the life of me I don't remember why I was recently perusing that site...). I purchased several limes in preparation for the May COTM "Mexican Everyday" and wanted to put some to use. This is your basic white sheet cake with grated lime folded in, and after it comes out of the oven it gets the "poke and glaze" treatment with lime juice & sugar. My mind was elsewhere while folding grated lime into the batter, however, because I also poured in the 1/3 cup lime juice meant for the glaze - but it actually turned out well! Very moist, with a decent amount of lime flavor, although it probably would have risen a bit higher had I not added the juice.


                                                                                1. Well, my first post ever here on chowhound! My sister the "real cook" won't believe this!
                                                                                  Anyway, I'm baking cinnamon rolls every week or two: because I love them, and also because I want to improve on them. Good sign, my 19 yr old son says they're starting to actually look good besides just tasting good!

                                                                                  3 Replies
                                                                                  1. re: mifolia


                                                                                    You will have plenty of support and inspiration on the Home Cooking board. The level of knowledge and generosity of the posters is truly astounding!

                                                                                    1. re: mifolia

                                                                                      Glad to have a new baker around, mifolla! Welcome.

                                                                                      1. re: mifolia

                                                                                        Welcome! And your rolls sound great...my husband can't have gluten and I really miss baking yeast-baked dishes (I can wrangle pretty good GF substitutions for things like muffin and cookies). I'll bake bread sometimes but rolls seem like pure torture. You've inspired me to try the next time he goes out of town :)

                                                                                      2. Rhubarb crostata - I was too lazy to crimp pie crust, and I didn't have enough flour in the house for a double crust anyway, so I went for the rustic look. It's cooling now and looks gorgeous!!!

                                                                                        1. I have a question for all you bread bakers. I want to make the recipe for potato rolls from two peas and their pod, except it calls for shortening. I don't care for shortening, so could I use butter instead?

                                                                                          1 Reply
                                                                                          1. In preparation for my birthday party in two weeks, I made berry cobbler pie bars, to go in the freezer. I got the recipe from Joy the Baker, but I believe that they are originally from the Pastry Queen? My cake will once again be Nigella's Nutella cake, so I needed something else nut free for two friends with nut allergies. I was also thinking of making lime coconut squares that I found in Canadian Living...

                                                                                            1. Shortcakes, for strawberry shortcakes -- first of the season!

                                                                                              1 Reply
                                                                                              1. re: Chocolatechipkt

                                                                                                Stunning Chcolatechipkt! Made me salivate!!

                                                                                              2. Last night was game night at our neighbors' home to play '10 Days in Asia'. I baked this buttermilk magic cake and served it with strawberries and whipped cream: http://bakingbites.com/2013/04/butter...

                                                                                                3 Replies
                                                                                                1. re: Cynsa

                                                                                                  I was looking at that recipe.. it looks really good. How was it?

                                                                                                  1. re: rstuart

                                                                                                    It's a keeper, DH likes it. Sweet and just as promised in the recipe, it's both custardy and dense but not heavy. Very satisfying with a glass of ice cold milk. The bonus is that this recipe is easy and quick. Allow ample time to let it cool before serving. We liked it even more for breakfast the next morning.

                                                                                                  2. re: Cynsa

                                                                                                    The 10 Days games are fun. We once had a party where we did 40 Days around the world. :)

                                                                                                    I can't wait until we have fresh strawberries to try this out!

                                                                                                  3. I made Chocolate Almond Lace Cookies (in bakeries they call them Florentines) for a company party. Wildly popular. Gone in seconds. Recipe and slideshow:


                                                                                                    2 Replies
                                                                                                    1. re: TrishUntrapped

                                                                                                      I've always wanted to make these during the holidays so I'm saving this recipe - I love the slideshow and the tips she includes in her narrative.

                                                                                                      1. re: lesliej

                                                                                                        Thanks leslij.

                                                                                                        CH is so limited on photos and such. I just started this blog, and every Tuesday I'm going to post recipes, with photos and slideshows.

                                                                                                    2. I made anginetti to give to my son's teacher, and to the good friend of a friend who is undergoing chemo. I made the lemon, not anise, version, and they're such plain cookies that I always feel they are perfect for someone not feeling well.

                                                                                                      3 Replies
                                                                                                      1. re: roxlet

                                                                                                        Often the most soothing thing is a bland sweet.

                                                                                                        1. re: buttertart

                                                                                                          I got the most wonderful email fowarded to me from the mother of the woman undergoing chemo. They were in heaven about the aginetti since they brought back wonderful memories for them both.

                                                                                                          1. re: roxlet

                                                                                                            Fantastic. It's wonderful the way that food can bring back memories..

                                                                                                      2. Last week was my SO's birthday and each year I make him a cake decorated within the theme of a show he likes. So far he has had Dr Who and Star Trek, so this year I opted for Supernatural and made the Chevy Impala 67' that he lusts over each episode. I used a super moist vanilla bundt recipe for the cake and filled it with chocolate butter cream. I'd made the cake recipe a couple times before, and each time it doesn't disappoint. I add just a little lemon zest to add a little something more.


                                                                                                        I also made mini cupcakes for my MIL. I altered a Joy of cooking recipe for a yogurt cake and turned them into Ice cap inspired coffee cakes with sweet coffee butter cream icing.

                                                                                                        Finally, I tried out the CH recipe for parmesan kaiser rolls, which were OK, not likely to make them again.

                                                                                                        5 Replies
                                                                                                        1. re: Musie

                                                                                                          That's great work, Musie!

                                                                                                          I think that the Kaiser roll recipe at The Fresh Loaf is really good.


                                                                                                          1. re: roxlet

                                                                                                            I've bookmarked the kaiser roll link, thank-you. They look like the perky roll I was hoping for with the CH recipe.

                                                                                                            1. re: Musie

                                                                                                              They're very good, and the method for getting the characteristic indent on the top is ingenious.

                                                                                                              1. re: roxlet

                                                                                                                That's cool, I must have more of a look at that site. I believe that's the traditional way to form them?

                                                                                                                1. re: buttertart

                                                                                                                  That's pretty much how they show it in "Inside the Jewish Bakery". Great book, BTW.

                                                                                                        2. This past week I've made upside down brown butter banana cake, chocolate pots de creme, and apple crisp to satisfy an apple craving despite it being spring and not fall.

                                                                                                          On my agenda is to make something with peaches...yet to make up my mind on what to try!

                                                                                                          4 Replies
                                                                                                          1. re: Lorry13

                                                                                                            Oh yum.. upside-down brown butter banana cake sounds great!

                                                                                                            1. re: Lorry13

                                                                                                              Oh!! Do you have a recipe for that upside down BBB cake? Sounds Awesome.... somehow with some rum added in :)

                                                                                                              1. re: gingershelley

                                                                                                                http://reluctantentertainer.com/2013/... This is the recipe I used.

                                                                                                                I don't see why adding some rum wouldn't work with this recipe! Rum makes any cake tastier =)

                                                                                                            2. I made banana blondies from Melissa Clark's recipe in the New York Times. They were heavenly.


                                                                                                              I also made white cupcakes with lemon curd filling and cream cheese frosting for my granddaughter's first birthday party!

                                                                                                              1 Reply
                                                                                                              1. re: susan1353

                                                                                                                Oh wow don't they look scrumptious susan! Thanks so much for sharing that link!!

                                                                                                              2. Bread bread and did I mention bread? I will include a couple pickies!

                                                                                                                Pictured are a couple challah, some bread bible every dy plain old french breads and the spirals are filled with pesto,parm and mozz.

                                                                                                                1. http://food52.com/recipes/21556-hippi...

                                                                                                                  What a hoot these are! You get that nice krispie treat semi-soft crunch (which I adore) without using marshmallows!

                                                                                                                  5 Replies
                                                                                                                  1. re: HillJ

                                                                                                                    Don't those look good. I love the rice crispy crunch. I saw that the resipe writer mentioned David Lebovitz's scotcheroos. If you are casting about for something fun and yum, they are worth a look.

                                                                                                                    1. re: Sal Vanilla

                                                                                                                      Thanks Sal V, good to know. I'll read on!

                                                                                                                    2. re: HillJ

                                                                                                                      Today I made brownies with hazelnuts & dark chocolate nibs and a olive oil/pistachio biscotti. Light & dark bars for the grad party on Sunday.

                                                                                                                      The biscotti came out particularly attractive looking, tight crumb. I don't twice bake tho.

                                                                                                                        1. re: buttertart

                                                                                                                          The Olive Oil Pistachio biscotti goes like this:

                                                                                                                          2 cups plus 2 tablespoons all purpose flour
                                                                                                                          1 teaspoon salt
                                                                                                                          1 teaspoon baking powder
                                                                                                                          2/3 cup extra virgin olive oil
                                                                                                                          1 cup sugar
                                                                                                                          2 eggs
                                                                                                                          1 cup shelled pistachios, chopped

                                                                                                                          In a medium bowl, whisk together flour, salt, and baking powder; set aside. In a large bowl, whisk together olive oil and sugar until combined. Whisk in egg. Add dry ingredients to bowl and stir until comes together in a dough. Stir in pistachios. Divide dough in two and wrap each half in plastic wrap and chill for one hour or more.
                                                                                                                          Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
                                                                                                                          Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place one on each baking sheet. Bake until golden, 45 minutes. Cut and enjoy!

                                                                                                                          Brownies are just my standard vers. with toasted chopped hazelnuts & cocoa nibs folded in.

                                                                                                                    3. Any chocolate chip cookies today? It's National Chocolate Chip Day.

                                                                                                                      1. Made RKT for snack time after school tomorrow. Got a batch of Milk Bar's confetti cookies resting in the fridge to bake for one of my charge's birthdays on Friday. These have become my favourite cookies, love the texture when they are freshly baked!
                                                                                                                        My oldest daughter is having a bake sale on Friday. The theme is supposed to be Medieval Times but she has her heart set on scones, so we will be making chocolate raspberry scones and thumbprint scones with homemade strawberry jam.

                                                                                                                        1. I've been baking tons of biscuits for friends, then we got a heat wave. Grrr....

                                                                                                                          It finally broke so tonight - warm loaves of Oat Bread for supper, yay!

                                                                                                                          1. I made a lemon curd marbled cheesecake for Mother's day dessert and cinnamon rolls from scratch for breakfast. I also made some cc cookies and am looking for a strawberry cream cake recipe this weekend for my mom's bday celebration.

                                                                                                                            1. Last weekend I made Dorie Greenspan's Perfect Party Cake. It was quite delicious. It was 4 layers, the rounds were split to make 4 (I used dental floss to cut the rounds in half) rounds. They were stacked and layered with lemon butter cream and red raspberry (seedless) preserves. Then frosted with the remaining buttercream and finished off with coconut.

                                                                                                                              I was thinking about other seasonal fruits to use in it. The raspberry and lemon butter cream were wonderful. I am thinking about other flavor combos for the cake.

                                                                                                                              It was a bit of work, I was crossing my fingers when making the butter cream, but it all worked beautifully. Everything in Baking From My Home To Yours works. It is my favorite baking book.

                                                                                                                              2 Replies
                                                                                                                              1. re: Candy

                                                                                                                                I do love that cookbook... I don't think that I've ever made a dud from it..

                                                                                                                                1. re: Candy

                                                                                                                                  That sounds fabulous! I love that cookbook, too.

                                                                                                                                2. Been baking a lot lately with little time to post...

                                                                                                                                  Been doing a number of cakes -- last weekend was a simple white cake brushed with a key lime soaking syrup (wanted to try out one of the Lorann essential oils I picked up on a recent trip) with a vanilla bean meringue buttercream

                                                                                                                                  Did a marble rye loaf this morning with a nice swirl to it... Super fun to make, and pretty to cut into. OH approves.

                                                                                                                                  For OH's birthday, he wanted souffle. It was going to be banana chocolate chip. Then because his favorite ice cream is mint chocolate chip, and looking at the holiday limited edition mint and dark chocolate chips i had in my stash drawer o' chips, i threw out the notion of a mint chocolate chip souffle... i said it might be gross. he said it might be great... so off i went picking through the bag for enough green mint chips to sub into my chocolate souffle recipe for the semisweet chips i usually use. tossed in a few more mint chips and a few dark chocolate chips after folding in the egg whites. reminded me of saint patrick's day... baked it off. he loved it. just saw that one of my suppliers offers a 25# box of mint baking chips... that may have to be on the list for purchase...

                                                                                                                                  1. I'll be doing guilt baking this weekend, brioche studded with sharp Cheddar cheese for one of the women who report to me (who asked me if I could make such a thing), and brownies with and without nuts for the other (who has been enjoying them for a while, I've worked with her elsewhere and for our present employer), since both I and the guy in the dept have vacation coming and they will be picking up the slack for both of us during that time.
                                                                                                                                    (The workload is punishing even at full staff, but the guy had put in for 4 of the 6 days that I will be out before I took the position, one of my conditions of taking it being 3 weeks' vacation available to me immediately, and we had already bought non-refundable expensive airline tix...lots of huffing and puffing and fit-throwing by the owner of the company...whose son, the company legal counsel, was in on my hiring meeting and reminded Daddy that he had been told this vacation was already booked when he hired me and the vacation was in the binding offer....thank goodness.)

                                                                                                                                    3 Replies
                                                                                                                                    1. re: buttertart

                                                                                                                                      I am familiar with guilt baking, although I do more bribe baking.. I am having a hard time imagining cheese in brioche.. for some reason, I only think of brioche as being sweet..

                                                                                                                                      1. re: rstuart

                                                                                                                                        It was her idea. We shall see.
                                                                                                                                        The recipe is from CI and uses melted butter. Wondering how it will come out.

                                                                                                                                        1. re: rstuart

                                                                                                                                          Guilt, bribe and wooing are three of the best reasons to bake -

                                                                                                                                          besides celebrations and fund-raising!

                                                                                                                                      2. Went completely retro (and lazy) and made an Angel Whip Dessert (cream cheese/powdered sugar/Dream Whip with angel food cake cubes folded in and topped with cherry pie filling). I felt like such a 1950's housewife!

                                                                                                                                        1. My brother's birthday was this week, and I always offer a baked gift. Instead of a cake, he asked for something that could be eaten out of hand rather than needing to be cut and plated, and that would keep a bit longer so he could share with friends over a few days. I wanted to do something a little more special than cookies or bars, so I made little tartlets with a frangipane filling, iced with 72% bittersweet chocolate ganache. This frangipane, isn't custardy, but bakes up a bit firm and marzipan-like (we love us some marzipan, and everything almond, in this family).

                                                                                                                                          4 Replies
                                                                                                                                          1. re: Caitlin McGrath

                                                                                                                                            What a creative and beautiful idea/gift Caitlin. Let us know how he likes them please. I wish I could reach into my screen for one!

                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                              He was very pleased, and told me tonight that they were very well received by three different sets of friends he shared them with last weekend.

                                                                                                                                              1. re: Caitlin McGrath

                                                                                                                                                That's wonderful Caitlin. I bet your brother is really proud of you...how nice that he wanted something to share with his friends. These were far more practical than cake and far more creative than the default "out of hand" birthday treat - the cupcake.

                                                                                                                                            2. re: Caitlin McGrath

                                                                                                                                              How pretty! We like anything almond in our family too.

                                                                                                                                            3. CI's lemon chiffon pie. Actually a no bake pie. More of a cooked pie.

                                                                                                                                              3 Replies
                                                                                                                                                1. re: buttertart

                                                                                                                                                  Just at a piece! It was very good, particularly the topping. I baked the graham crust for 15 min., but would decrease to 12 next time. It was a tad hard.
                                                                                                                                                  Overall, very refreshing.
                                                                                                                                                  I watched the video which really helped a great deal.

                                                                                                                                              1. Going to a good friend's for a BBQ tomorrow it's a long weekend here in Canada!). I'm always in charge of dessert since she doesn't like to bake. I've decided to make a chocolate magic cake, I've be end very the,opted by a few magic cake and impossible pie recipes lately.

                                                                                                                                                1. I've made this Chocolate Souffle with Grand Marnier from the Zabar's website many times, and it never fails - in fact, I experimented a bit with it yesterday and put it in the refrigerator an hour before baking, covered with wax paper, and it came out beautifully. I love the proportion of dark chocolate to orange, although, as the recipe states, the orange can be omitted for an all-chocolate souffle. I was suspicious of the recipe's oven temp/baking time, however, and always bake it at 350 for 10 minutes, then 325 for another 25 minutes or so.


                                                                                                                                                  1 Reply
                                                                                                                                                  1. I just made gluten-free avocado brownies! And they were surprisingly REALLY YUMMY! Sometimes my gluten-free creations don't taste so great. I find quinoa flour gives everything that bitter quinoa flavour.
                                                                                                                                                    But I tried using coconut flour this time around, and it worked great!
                                                                                                                                                    It was also my first time substituting butter with avocado...which also worked!


                                                                                                                                                    1. Peanut Butter Chocolate Chip Cookies--I used the recipe for 3 ingredient PB cookies but then put in semi-sweet chocolate chips. --And two more steps: 1) I rolled them in sugar before baking them, even though they weren't meant to be PB Blossoms...
                                                                                                                                                      2) I took them out of the oven early and put them in the freezer (a lot like some of the Fudgy brownie recipes) because then the middles stay gooey

                                                                                                                                                      1. Cherry clafoutis a la Raymond Blanc. Yum!

                                                                                                                                                        1. It's a birthday weekend here so I asked what T wanted for his cake and he requested a chocolate cake with marshmallow filling - something his Mum made for him for years.

                                                                                                                                                          I took this as an opportunity to make marshmallows for the first time, it was a very sticky endeavour. The kids can't wait til I make them again...at the moment I need to make more cake--just got confirmation we're expecting 8 more people over for T's birthday dinner tomorrow.

                                                                                                                                                          1 Reply
                                                                                                                                                          1. re: maplesugar

                                                                                                                                                            I am making the campfire cake. Just made homemade marshmallow fluff, fingers are crossed that it will be delicious!

                                                                                                                                                          2. I made a layer cake with raspberry filling and cream cheese icing. 2-9" layers, split to make a 4-layer cake. The recipe was from the LCBO magazine, but I used a cake from Baking for All Occasions by Flo Braker because I didn't want to have so many leftover yolks. The cake was so tender that it was incredibly crumbly and about a quarter of it fell off the side in a kind of cake avalanche on the way to my brother's. Good thing it was for my birthday and nobody else's! It was delicious anyway.

                                                                                                                                                            4 Replies
                                                                                                                                                            1. re: pavlova

                                                                                                                                                              Is in the most recent LCBO magazine? I haven't gotten around to reading it yet..

                                                                                                                                                              1. re: rstuart

                                                                                                                                                                mr bc picked the "Early Summer" edition up for me yesterday rstuart. I believe it must just recently have been released. For the bakers out there, it really is a "must pick-up" there are some drool-inducing cake recipes in there. I haven't made my way all the way through it yet and will report back if I find any other gems.

                                                                                                                                                                According to a preview in this edition, the Summer issue will be in stores on June 26th.

                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                  Hmm.. I picked that one up a week or two ago: clearly I'll have to look through it carefully!
                                                                                                                                                                  Ohh.. wait, I just looked at it, and found the cake. It's gorgeous!

                                                                                                                                                                2. re: rstuart

                                                                                                                                                                  Yes, the one that came out May 1st. Lots of fancy cakes inside!

                                                                                                                                                              2. It's a long week-end here in Canada. so I did some spring cleaning. Since I will probably be making some jam in a few weeks, I decided that I should use up my remaining 4 jars from last summer.. so I made a crumble slice with some cherry plum jam.
                                                                                                                                                                I am also thinking ahead to my birthday next week-end: I am making Nigella's nutella cake and have some berry pie bars in the freezer. But I do want to make something else.. we have some lovely mangoes right now, so was considering this:

                                                                                                                                                                14 Replies
                                                                                                                                                                1. re: rstuart

                                                                                                                                                                  rstuart Happy Birthday!! Those mango bars sound dee-lish! Really a mango curd filling. I'm salivating!

                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                    Thanks. Yes, it looks great doesn't it! I think that I will make it..

                                                                                                                                                                    1. re: rstuart

                                                                                                                                                                      I'm not familiar w that website rstuart. Have you baked from it previously? I found a number of amazing looking recipes there.

                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        Yes.. I have made quite a few recipes from her. She's been blogging for a long time (I think since 2005?) and I've discovered a lot of other blogs through her. And Bill Granger: I first made his coconut bread after seeing her write about it! She does reviews and explains ingredients etc. She's a good resource... she doesn't make super-elaborate triple-layer caramel-peanut-butter-nutella stuffed monstrosities like some other bloggers (which I also love!), but she makes simple, straightforward recipes that work, and she explains why they work.

                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                          Thanks rstuart, I've added a number of her recipes to my Pinterest recipe board...thank-you!

                                                                                                                                                                      2. re: rstuart

                                                                                                                                                                        Reporting back on the mango bars.. dead easy! ANd very popular.. they disappeared quickly. I think that people liked having a contrast to my very dense chocolate nutella cake. A few people actually thought that they were less bitter lemon bars.. the mango flavour wasn't quite as strong as I would have liked. I will for sure make them again.

                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                          Thanks for reporting back rstuart...I can't wait to try these.

                                                                                                                                                                          1. re: rstuart

                                                                                                                                                                            Thanks for reporting back. The blog link for the recipe remarks about the similarity to lemon bars. I've tickled the file myself for a future use. I adore mangos and they wind up being an unexpected for guests. Anything you would do diff. next time? Subs? Did they need to stay cold to cut into bars and serve?

                                                                                                                                                                            1. re: HillJ

                                                                                                                                                                              Good question HillJ. I'll be keen to hear what rstuart has to say. When I read her review I made a note to add some lime juice and a bit of zest to brighten the flavour of the mango. I make a mango salad and doing those things usually takes it from good to great. Plus for me, the appeal of the lemon bars is the tang to I'd want to retain that.

                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                We're on the same wavelength on the lime!

                                                                                                                                                                                1. re: HillJ

                                                                                                                                                                                  Oh wow, lime would be a great idea! I did stick them in the fridge for an hour or so while I did other things, and then sliced them. They were really quite easy.. I don't think that I would change a thing, although next time I might try the lime idea. But there will be next time! They were tart but not mouth-puckering! I actually got two requests for the recipe for guests...

                                                                                                                                                                                  1. re: rstuart

                                                                                                                                                                                    Thanks, rstuart. I'm going to give these a try soon.

                                                                                                                                                                                    1. re: HillJ

                                                                                                                                                                                      Bought my mangoes this morning, making the bars tomorrow!

                                                                                                                                                                                    2. re: rstuart

                                                                                                                                                                                      Thanks so much rstuart...that's great to know and it's always gratifying if someone asks for a recipe. Good for you!

                                                                                                                                                                      3. I'm feeling a little chuffed with myself today as I made bread braided challah style. Not perfect, but I feel a good first attempt.

                                                                                                                                                                        I also made cookies today, just plain vanilla cookies with chopped up turtles (I'd like to specify the candy here, not the creature!) in place of the choc chips.

                                                                                                                                                                        Plus I made a loaf of bread and I had a craving for a treat I used to make with my old neighbours daughter when I looked after her called malteaser cake (http://www.chocolate-source.co.uk/cho...), extremely easy to make.

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: Musie

                                                                                                                                                                          That challah is beautiful! You have inspired me to move that to nearer the top of my baking list!

                                                                                                                                                                          1. re: sandylc

                                                                                                                                                                            It took a few attempts to start it off right and I had to keep un-braiding it, but once I got the pattern right it seemed relatively easy, or at least not as daunting as it appears.

                                                                                                                                                                        2. There was an all-city garage sale here and my boys wanted to make money so we did a bake sale. I made raised potato doughnuts (from Greg Patent's Baking in America) with a glaze of confectioner's sugar, maple syrup, and a dash of maple extract.

                                                                                                                                                                          My oldest made his special iced tea and we filled in with assorted rice crispie treats (chocolate chocolate chip, trix mix, plain) and blueberry muffins.

                                                                                                                                                                          5 Replies
                                                                                                                                                                          1. re: Tam38

                                                                                                                                                                            omg the only thing that sounds better to me than fresh, home made doughnuts is fresh, home made potato doughnuts!! Be still my beating heart!! Those look sensational Tam...well done and thanks for allowing me to live vicariously!!

                                                                                                                                                                            1. re: Tam38

                                                                                                                                                                              So how did you do?

                                                                                                                                                                              And when can you come to California and hold a bake sale here?!

                                                                                                                                                                              Potato doughnuts are the bomb. Then to have them homemade? And with maple? For a good cause? Sigh.

                                                                                                                                                                              1. re: happybaker

                                                                                                                                                                                Probably not not well enough to cover the work involved! Actually, the work isn't bad, but the frying is time is consuming. The kids just wanted a booth open 7-10am. By the end they were getting a lot of word-of-mouth and only a few holes were left when they closed. They were very happy with the money afterward.

                                                                                                                                                                                I have heard that I need to take these doughnuts on the road in our VW bus. I'll add CA to our list of destinations. ;)

                                                                                                                                                                              2. re: Tam38

                                                                                                                                                                                Whoa! I forgot all about Greg Patent. I think I went to high school with his kids.....I need to check these donuts out. They sound amazing.

                                                                                                                                                                              3. I recently made lemon raspberry cupcakes with lemon curd filling. I'm normally more of a chocolate dessert girl but these may be my new favorite cupcakes. They were a hit at work!


                                                                                                                                                                                6 Replies
                                                                                                                                                                                1. re: AnjLM

                                                                                                                                                                                  I would top those off with curls of white chocolate. They look delicious.

                                                                                                                                                                                  1. re: Musie

                                                                                                                                                                                    Thanks! Love the idea for the white chocolate curls!

                                                                                                                                                                                  2. re: AnjLM

                                                                                                                                                                                    What a great combination of flavors!

                                                                                                                                                                                    1. re: AnjLM

                                                                                                                                                                                      I agree... that looks fantastic. Lemon and raspberry go so well together.
                                                                                                                                                                                      ANd posted right under it on that blog was a nutella chocolate cake with nutella chocolate ganache and nutella buttercream.. drool...

                                                                                                                                                                                      1. re: rstuart

                                                                                                                                                                                        Thanks! I've been on a baking spree lately since starting my blog. It has been fun experimenting with new flavors. I loved the lemon raspberry combo so much that I just made these lemon shortbread raspberry cookies (they use almost the same frosting as the cupcakes): http://aspoonfulofsugarbaking.com/201...

                                                                                                                                                                                    2. This recipe for Butter Cake is so delicious, I want y'all to bake it, too. It needs no embellishment of whipped cream & berries; it stands alone.
                                                                                                                                                                                      I baked it for 40 minutes as instructed and the center of the loaf cake was still a custard-like pudding to the delight of DH.

                                                                                                                                                                                      1. It's carnival weekend at both of my daughters schools, so lots of baking going on! I have made chocolate chip cookie squares and overed the top with mini m&m's before baking. 2 chocolate cakes in the oven. One is a rectangle and once frosted will get coated in chocolate cookie crumbs with some gummy worms pushed in for a dirt and worms cake. The other is in a Bundy pan, I will cut it in half so I have 2 semi-circles which I will put together, frost and decorate (let the kids decorate) to look like a caterpillar. It will get a cupcake face.
                                                                                                                                                                                        I love to bake, but I'm glad this lot is going out of the house!
                                                                                                                                                                                        My parents are visiting and I made them a batch of almond, chocolate chunk biscotti, my Dad often requests this, I've even gone so far as to mail a batch yo Portugal when they were spending a winter there!

                                                                                                                                                                                        5 Replies
                                                                                                                                                                                        1. re: cheesymama

                                                                                                                                                                                          Recipe for the biscotti? I'm on a biscotti baking jag myself.

                                                                                                                                                                                          1. re: Tam38

                                                                                                                                                                                            I love the Fine Cooking recipe, from one of their earlier issues. Uses 3 eggs plus 3 egg yolks, no butter. They are VERY hard. Let me know if you want the recipe and I can post or find a link.

                                                                                                                                                                                              1. re: Tam38

                                                                                                                                                                                                Yes. I usually add chocolate and stick to one type of citrus zest (whatever I have at home) and add amaretto with the vanilla.

                                                                                                                                                                                          2. My in-laws stopped by yesterday so I went on a biscotti jag. There's nothing Scandinavian's love more than a good coffee hour. I packed up extra for them to take home.

                                                                                                                                                                                            Cherry Almond (http://allrecipes.com/recipe/cherry-a...) and Chocolate Decadence from Lou Seibert's Biscotti. DH adores the Cherry Almond recipe. It simmers the cherries in amaretto. The 'chocolate decadence' was a fairly simple chocolate chocolate chip with almonds. Not super chocolaty, especially since the chips called for are milk chocolate (shudder). I did enjoy looking through the Seibert book though, and seeing the variations.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: Tam38

                                                                                                                                                                                              "There's nothing Scandinavian's love more than a good coffee hour. "

                                                                                                                                                                                              I had no idea!

                                                                                                                                                                                              Makes the semi jewish me feel better about me going to a cuban bakery for an italian anise cookie and coffee.

                                                                                                                                                                                              We may all have more in common than we know : )

                                                                                                                                                                                            2. Just made a twist on the blueberry swirl bundt cake in this month's CI. Instead of vanilla extract, I added natural maple extract. Hoping for a blueberry pancake riff. Hope it keeps well for tomorrow night.

                                                                                                                                                                                              3 Replies
                                                                                                                                                                                              1. re: sbp

                                                                                                                                                                                                That`s a great idea.. let us know how it tastes!

                                                                                                                                                                                                1. re: sbp

                                                                                                                                                                                                  Bundt's are always better the nest day. All will be well!

                                                                                                                                                                                                  1. re: happybaker

                                                                                                                                                                                                    All was.It was delicious. Could use more maple extract. Probably 2tbs next time. And I forgot to do a maple glaze, which would have helped.

                                                                                                                                                                                                2. Brunch tomorrow, so I mixed up three kinds of cream scones that I'll bake in the morning: lemon-poppyseed, apricot-almond, and cranberry-chocolate chip. I also made the granola-crusted nuts from Smitten Kitchen, and there's a red pepper-cheddar strata to bake in the morning.

                                                                                                                                                                                                  1. "Shirley O. Corriher's Touch of Grace Biscuits". (She is the food scientist lady that was often a guest on Alton Brown's "Good Eats" show on the FoodNetwork.).

                                                                                                                                                                                                    These biscuits use a low protein flour (White Lily) and a very wet dough to make a very light, fluffy, high rising biscuit. If you like flaky biscuits, this recipe is not for you.

                                                                                                                                                                                                    Link to original Touch of Grace Biscuits recipe (scroll down 1/2 a page)


                                                                                                                                                                                                    The original recipe uses White Lily Self-Rising flour. I adapted the recipe, using cake flour (which is more generally available) and made a few more tweaks:

                                                                                                                                                                                                    Touch of Grace Biscuits made with cake flour

                                                                                                                                                                                                    On YouTube there is a video of her making these biscuits. It's an interesting technique, and it really makes light, fluffy biscuits.

                                                                                                                                                                                                    Shirley Corriher Making Biscuits

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: Antilope

                                                                                                                                                                                                      Thanks for linking this video--I really enjoyed watching it. I have her cooking book, but not her baking book. I find her fascinating.

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        I just got Bakewise from the library, but haven't baked anything from it yet, I've been baking loads of cut out sugar cookies (on sticks) for a cookie bouquet class I'm teaching on Wed. I'll bake more tomorrow and start decorating a few for examples, which will double as the birthday cookies for my niece, who turns two next weekend

                                                                                                                                                                                                      2. re: Antilope

                                                                                                                                                                                                        Last night I made these Touch of Grace Biscuits as Red Lobster Cheddar Bay biscuits. Added a cup of shredded cheddar cheese, 2 Tbsp Parmesean cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tsp dried parsley flakes.

                                                                                                                                                                                                        I also made them in a 10 inch cast iron skillet. These were by far the best biscuits ever.

                                                                                                                                                                                                      3. Rhubarb crumble/crisp for me today. No strawberries, just rhubarb. Am tempted to make it now, but would just eat it for second breakfast, so I'll hold off till later this afternoon.

                                                                                                                                                                                                        1. Rhubarb Orange Pecan muffins - heavenly both with & without a spread of cream cheese and / or accompanying cup of coffee.

                                                                                                                                                                                                          This was the second use of the freshly harvested rhubarb from our back yard. The first is always the rhubarb upsidedown cake recipe from my spouse's grandmother - see the recent rhubarb discussion for the recipe. That got made (and devoured) Friday.

                                                                                                                                                                                                          Recipe for the muffins is here

                                                                                                                                                                                                          1. 2nd attempt at a coconut cake. I'm a pretty competent cook for savory food, but baking is like the final frontier for me. I try something new each weekend and then bring it in for my coworkers to enjoy during the week.

                                                                                                                                                                                                            My first coconut cake was from the Barefoot Contessa at Home cookbook. The icing was good as was the flavor of the cake, but the cake layers were dense and a bit dry. Soooo the recipe I'm trying this weekend is called something like "the ultimate fluffy moist ridiculous coconut cake" and has about a zillion steps. I figured I'd might as well try it based on the name and just spread the steps out over the course of the 3 day weekend. We shall see!

                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                            1. re: Njchicaa

                                                                                                                                                                                                              The best one I know of -- and it won't take 3 days -- is Nick Malgieri's version. I've been baking coconut cakes for 30 years since it is basically the only cake my husband likes, and when he had it several years ago, he said, "OK, this is the one."

                                                                                                                                                                                                              Coconut Cake Layers
                                                                                                                                                                                                              From Perfect Cakes by Nick Malgieri

                                                                                                                                                                                                              1 ¾ cups bleached all-purpose flour (spoon into dry measure cup and level)
                                                                                                                                                                                                              1 ½ teaspoons baking powder
                                                                                                                                                                                                              ¼ teaspoon salt
                                                                                                                                                                                                              12 tablespoons (1 ½ sticks) of unsalted butter, softened
                                                                                                                                                                                                              1 1/3 cup sugar
                                                                                                                                                                                                              1 teaspoon vanilla extract
                                                                                                                                                                                                              1 teaspoon finely grated lemon zest
                                                                                                                                                                                                              2 eggs at room temperature
                                                                                                                                                                                                              2 egg yolks
                                                                                                                                                                                                              ½ cup Thai coconut milk
                                                                                                                                                                                                              1 cup (about ½ a 7 ounce bag) sweetened shredded coconut, finely chopped

                                                                                                                                                                                                              2 8” cake pans, buttered, floured, and with parchment on the bottom (the Wilton release works well here – that was all I used)

                                                                                                                                                                                                              1. Set rack in the middle of the oven and heat to 350.
                                                                                                                                                                                                              2. Stir together the flour, baking powder, and salt in a medium bowl
                                                                                                                                                                                                              3. Place butter and sugar in the bowl of a mixer and beat on medium speed for about 5 minutes or until soft and light. Beat in the vanilla and lemon zest, then beat in the eggs an yolks one at a time, beating well after each addition.
                                                                                                                                                                                                              4. Reduce the speed to low and add one third of the flour mixture, and then half of the coconut milk. Scrape down the bowl and repeat with another third of the flour, the rest of the coconut milk, and the final third of the flour. Scrape down the bowl and beater again.
                                                                                                                                                                                                              5. Use a rubber spatula to give the batter a final mixing, and then mix in the chopped coconut. Spoon the batter into the prepared pans.
                                                                                                                                                                                                              6. Bake the layers for 30-35 minutes until they are well-risen and a toothpick inserted in the middle comes out clean. Cool the cakes in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.
                                                                                                                                                                                                              Storage: If you are going to use the layers the day you bake them, wrap in plastic and keep keep at room temperature. Double wrap and freeze for longer storage.
                                                                                                                                                                                                              Coconut Pecan Layers
                                                                                                                                                                                                              Add ¾ cup (about 3 ounces) of chopped pecans along with the coconut.

                                                                                                                                                                                                              Try it with this frosting:

                                                                                                                                                                                                              Flour Frosting

                                                                                                                                                                                                              1/4 cup flour
                                                                                                                                                                                                              1 cup sugar
                                                                                                                                                                                                              1 cup milk (or coconut milk for coconut cake)
                                                                                                                                                                                                              1 cup butter cut in cubes (My butter was cool and firm, but I could still leave an indent when I pressed my finger into it)
                                                                                                                                                                                                              1 tsp vanilla
                                                                                                                                                                                                              pinch of salt

                                                                                                                                                                                                              1. In a medium heavy-bottomed saucepan, whisk the sugar, flour, salt together. Add the milk and cook over medium heat, whisking constantly until the mixture has thickened into a paste and slightly bubbly at edges.

                                                                                                                                                                                                              2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.

                                                                                                                                                                                                              3. Add the vanilla and continue mixing until combined.

                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                Thanks Roxlet.. I think that you have posted this before.. I know that I printed it. reminds me that I should try it!

                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  Okay, that looks like a must do : )

                                                                                                                                                                                                                  Nick M's recipes are always good (his quick puff pastry is amazing) and now a coconut cake that doesn't look hard to do AND tastes good?

                                                                                                                                                                                                                  Thanks so much for posting this!

                                                                                                                                                                                                              2. Today I made a Rhubarb Raspberry Ricotta Crostata. We served it warm w a little vanilla bean ice cream atop.

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                  Oh, cut me a slice, pronto! Please :)

                                                                                                                                                                                                                  1. re: HillJ

                                                                                                                                                                                                                    Oh wow BC.. is the rhubarb local? I haven't seen any yet..

                                                                                                                                                                                                                    1. re: rstuart

                                                                                                                                                                                                                      It is rstuart. I picked it up at Hy Hope Farm in Ashburn.


                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                        Good to know. I'll have to keep an eye out when the farmer's markets start up this week..

                                                                                                                                                                                                                2. Hahar. I made the easiest dessert the other night and carried it to cards and it was gobbled up and everyone wanted the recipe. Chess Squares. Made with cake mix, cream cheese, butter, pow sugar, eggs.. Took 5 minutes to get into oven. SO good.

                                                                                                                                                                                                                  I was desperate because I had singed my hair on the oven heating element while wrastling with the quarry tiles at the bottom of the oven so I could fit in some beans and ribs so I had to go cut my hair and ran out of time.

                                                                                                                                                                                                                  It was such a nice surprise to end up with something so easy and pleasing!

                                                                                                                                                                                                                  I am also on a huge bread kick, but that is not as exciting.

                                                                                                                                                                                                                  1. Making cookies for a Memorial Day BBQ. Wracked my brain for something "summery" (even though it's still 10 degrees chillier than I would like!), but finally decided instead I'd do a "final hurrah" to winter and use up the remaining winter baking ingredients I had lying around (molasses, oats, crystallized ginger). So I used this recipe from Ina Garten as a starting point. http://www.foodnetwork.com/recipes/in... But I subbed in ground oats (oats whizzed in the food processor) for 1 1/4 cup of the flour, left out the spices other than ginger (which I doubled), and since I was about 1/4 cup of crystallized ginger short, I threw in a handful of white chocolate chips. I taste tested one last night after they came out of the oven, and I have to say, they are fabulous. Crunchy exterior, chewy interior, very deep molasses flavor with some hits of spice from the ginger, and hits of sweet from the chips. They seem like more of an "adult" cookie, and definitely are more "fall-like" than Memorial Day, but I think they're going to be a hit. If anything, I'm remembering this recipe for next Christmas.

                                                                                                                                                                                                                    1. I have a cake in the over right now that will become a Rhubarb and Almond Trifle. I started to make it yesterday. I was very distracted and screwed the cake up. It is more like a souffle than a cake. The recipe was from Epicurious. It was supposed to have unsalted pistachios . None were available to almonds won.

                                                                                                                                                                                                                      1. baked blueberry muffins for a neighbor this morning

                                                                                                                                                                                                                        1. My son's favorite teacher from freshman year (geometry) is leaving the school to pursue a medical degree in Australia. My son did a wonderful cartoon of a child sitting in front of a blackboard looking perplexed. When you finally see the blackboard in the 4th panel, it has geometric figures that are all labeled wrong -- the cone is a marked as a square, the square a circle, etc. On the final panel it says, "Geometry won't be the same without you." The only place that could get the panels onto one sheet was Kinkos, north of us, which wound up taking a good part of the day. That accomplished, my son asked me if I would bake something for him. My son is a rising senior, yet his freshman geometry teacher is one of those truly memorable teachers. Since I recently acquired Joanne Chang's Flour, I decided to give her glazed lime and cornmeal cookies a try. They are excellent. So nice to make something other than chocolate chip cookies!

                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            I am sure that I copied that recipe out of Flour.. glazed lime and cornmeal sounds great! I am wrestling with a big work decision, so I made a batch of biscoff chocolate chip cookies. Was supposed to be biscoff with pretzel M&Ms, but I ate all of the M&Ms out of the batter. Classy, I know..

                                                                                                                                                                                                                            1. re: rstuart

                                                                                                                                                                                                                              Haha. That is totally classic. Hope it helped with the decision making.

                                                                                                                                                                                                                            2. re: roxlet

                                                                                                                                                                                                                              Does a rising Senior mean an outgoing junior? I am all oldy.

                                                                                                                                                                                                                              That is a special gift for that teacher. Such a special and thoughtful gift for a much appreciated teacher. I loved geometry!

                                                                                                                                                                                                                              Dare I ask what in Gods flory world Joanne Chang's flour might be? I want to know... I think I should not know... Sigh. Lime and cornmeal sound so appealing.

                                                                                                                                                                                                                              Ah wait. Is it a book? I am dense.

                                                                                                                                                                                                                              1. re: Sal Vanilla

                                                                                                                                                                                                                                Yes, Flour is a cookbook written by Joanne Chang from her Restaurant and Cafe in Boston also named Flour. She is about to come out with a second book called Flour Too.

                                                                                                                                                                                                                                And yes, rising senior does mean outgoing junior.

                                                                                                                                                                                                                            3. Just made two dozen chocolate cupcakes with Biscoff buttercream frosting - the son of a family friend is having his high school senior recital tonight (he's a violinist) and these are my contribution to the reception. I'm providing the link, because the frosting is heavenly! And I used the Double Chocolate Layer Cake recipe from Epicurious for the cupcakes as I didn't care too much for the recipe the author provides.

                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                              1. re: lesliej

                                                                                                                                                                                                                                The good thing about that Double Chocolate cake recipe is that it makes a ton of cupcakes. I think I got nearly 40 out of one recipe. The fact that it's delicious doesn't hurt either.

                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  Absolutely!! It's now my go-to recipe for chocolate cupcakes. I had enough batter to make a few more cupcakes using custard cups, then filled a 9" cake pan with the rest. I think the chocolate flavor also gets better the next day (and even the next, if there is any left!)

                                                                                                                                                                                                                                  1. re: lesliej

                                                                                                                                                                                                                                    I make mine with vanilla four frosting, and it tastes like the best Devil Dog you could imagine. It's a birthday standard for my son, and it does seem to improve with age.

                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                      Would that be the same frosting you posted earlier for the coconut cake layers? (which I am so happy you provided, by the way). A Devil Dog cake would be excellent for someone's birthday - or any day!

                                                                                                                                                                                                                                      1. re: lesliej

                                                                                                                                                                                                                                        Yes, just make it with the milk and vanilla instead of the coconut.

                                                                                                                                                                                                                              2. I promised myself I wouldn't do anymore baking--I'm trying to lose weight--but I had all these overripe bananas. Ahh, I couldn't just let them compost in my dining room, could I?

                                                                                                                                                                                                                                Ah well, I was tired of banana bread so I made oatmeal banana chocolate chip cookies (from Tish Boyle's The Good Cookie) and banana cake with hard chocolate topping (from my mom).

                                                                                                                                                                                                                                And I cheated on Friday by making Greenstein's Sour Rye from Secrets of a Jewish Baker. My son wanted it. I did freeze the second boule though (even if I ate most of the first boule myself).

                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                1. re: Tam38

                                                                                                                                                                                                                                  How did you like those cookies Tam? I made them as soon as I rec'd The Good Cookie and we loved them. Thanks for the reminder to make them again.


                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                    DH loves them. Boys like them fine. I thought they had a nice banana flavor. There's a softness, a nuttiness, a saltiness, a sweet chocolaty flavor. It had more complexity then I was expecting.

                                                                                                                                                                                                                                    IMO, that Tish Boyle book is a winner.

                                                                                                                                                                                                                                2. Just saw the first batch of local strawberries at my neighborhood whole foods and made "Strawberry Hand Pies" this weekend for a friend's birthday.


                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: AnjLM

                                                                                                                                                                                                                                    Oh isn't that a sweet little pie. And strawgoo only out the center. Looks like you strawberry bloodied his nose.

                                                                                                                                                                                                                                    I never think of hand pies for strawberries. Now I will. 2 weeks!

                                                                                                                                                                                                                                  2. Just made some chocolate cornbread muffins for my son. His two favorite muffins are chocolate and corn, so I decided to combine the two. No idea if they will be any good...we'll see!

                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                    1. re: jbsiegel

                                                                                                                                                                                                                                      Sounds like a fun experiment! Let us know how it turns out!

                                                                                                                                                                                                                                      1. re: AnjLM

                                                                                                                                                                                                                                        The muffins got good reviews from the kids! My poor son had to deconstruct his (pull off pieces) because he had his braces tightened yesterday, and for some reason, his teeth hurt way more than usual this time around!

                                                                                                                                                                                                                                        1. re: jbsiegel

                                                                                                                                                                                                                                          My grandpa used to soften his cornbread with buttermilk. It sounds weird, but it is so good.

                                                                                                                                                                                                                                          1. re: Sal Vanilla

                                                                                                                                                                                                                                            I've also heard of crumbling it up in a bowl as cereal. This sounds REALLY good to me!

                                                                                                                                                                                                                                    2. Vanilla Bean Loaves: http://www.amateurgourmet.com/2004/09...

                                                                                                                                                                                                                                      It's a simple go-to recipe for me, better on day two.