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What are you baking these days? August 2013 edition! [through August 31, 2013]

Hi all,
This is the month in which I spend the first 2 weeks deciding on my birthday cake...maybe the Diana Henry rose one...maybe the RLB pistachio one again, splashing out on Sicilian pistachios this time, to see if they really make a diff.
And you? What are you getting up to with butter, sugar, and flour, etc., these days?

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  1. baking oatmeal date walnut cookies now

    1. I am going to make my very first pound cake. I have no idea why I have never made one before. I am going to use a Cook's Country recipe that starts off in a cold oven and is baked in a tube pan (I will use a bundt). Really, I am just looking for a cakey vehicle to support all of the fruit my CSA is giving me. I am getting buried in plums and nectarines and am thinking some sort of plum compote will work.

      5 Replies
      1. re: mels

        I hope your pound cake came out well! I have been considering making some sort of plum tart myself. I love using prune plums at the end of summer, but this Raspberry Plum Crumb Tart from Martha Stewart looks tempting.
        http://www.marthastewart.com/356361/r...

        I love fresh fruit pies; I have never made them with plums, but peaches are very, very good this way.
        http://www.kingarthurflour.com/recipe...

        1. re: willownt

          I love fresh peach pie too - so much better to me than the cooked kind. I use an old recipe of my mother's (which I'm sure came from her mother) wherein none of the fruit is cooked; the raw slices are bound by a mixture of Jello, sugar and cornstarch. The idea of cooking part of the fruit sounds good too, though - I'll have to give it a go!

          1. re: biondanonima

            My grandma makes a fresh strawberry pie with jello, but I think cooking some of the fruit with cornstarch gives a good fruit taste and not so rubbery texture. The color is also more .... natural, and usually quite nice. I think being able to adjust the sugar is a plus of making the sauce yourself. Also the recipe calls for a bit of butter, which adds a nice flavor!

        2. re: mels

          I've made their cold oven pound cake many times, it's a keeper IMO.

          1. re: rasputina

            It came out great! Lo and behold, my bundt pan did not have the capacity for the amount of batter (I needed a 16 c tube pan, only had 12 c bundt) so I divided the batter between two 9" loaf pans. It still took about an hour to bake (recipe states 60-80 min. for the tube pan). It is a nice recipe and has the perfect sweetness, moisture and texture that I was looking for. I froze one loaf and have been snacking on the second.

            My compote came out pretty tasty and was a good use of CSA fruit. I put some plums through my food mill (the husband hates the bitterness of plum skin) so I was left with just pulp. To that I added some sugar, a pinch of cinnamon, then simmered it for a few minutes. I pulled the pan off the heat and stirred in shredded raw tart apple (also from CSA). It's a nice combo, good texture, especially because I didn't make the compote overly sweet.

        3. I was in Home Goods today, and there was an adorable 6 cup lemon loaf pan that I bought. It came wil a recipe, but I will be looking for some sort of lemon loaf to make in it.

          7 Replies
          1. re: roxlet

            That sounds very cute. I haven't made a lemon poundcake in a long time...seems to me they've been mentioned in these threads, though.

            1. re: buttertart

              DH is a lemon lover - I have made Ina Garten's Lemon Loaf many many times (makes two loaves): http://www.foodnetwork.com/recipes/in...

              1. re: maplesugar

                I've made that one too, and it was excellent. Very lemony.

                1. re: maplesugar

                  Yes, I love her lemon cake

                2. re: buttertart

                  +3 for Ina's. Yum. One of my favorites - just thinking about it has me craving it!

                  1. re: ItalGreyHound

                    Since no one in my house is a big cake eater, I sneaked a taste today left over from Saturday's baking. Maybe more delicious today than Saturday.

                    1. re: roxlet

                      It does keep SO well. Jealous :)

              2. I made muffins dotted with chunks of peach and topped them with a mildly gingery streusel. It's been a while since I did much baking and this week I've been enjoying the kitchen, I even made my first new york cheesecake using a recipe from the joy of cooking.

                6 Replies
                1. re: Musie

                  That sounds delicious, I love the peach muffins at Starbucks, am looking for a recipe that is similar.

                  1. re: Ruthie789

                    I haven't been to a starbucks in nearly 3 years since my closest one these days is a 3 hour drive away!

                    I used this recipe from SK for peach cupcakes, but made a few minor adjustments, such as making them a little bigger. I also tossed the peach chunks in a little flour too.

                    http://smittenkitchen.com/blog/2009/0...

                    1. re: Musie

                      Thank you for posting, off to the local outdoor market today perhaps I will find some good peaches.

                      1. re: Ruthie789

                        Nothing better than Ontario peaches and tomatoes...do they grow them in Quebec too?

                  2. re: Musie

                    Yum.. peach ginger streusel muffins sounds great!

                    1. re: Musie

                      Joy's cheesecake is my go-to recipe. Love that stuff!

                    2. Oh, I had forgotten about that RLB pistachio cake! I've just come from a month in Sicily and my suitcase is weighed down with pistachios and pistachio paste. I've got another week to stock up on Swiss specialities and I'll be home and ready to bake! An early happy birthday to you, buttertart!

                      6 Replies
                      1. re: pavlova

                        I'm so jealous that you have Sicilian pistachios. I don't think you can even find them in the US! I was there about 20 years ago, and I still remember how incredibly delicious they were.

                        1. re: roxlet

                          Kalustyan's had them, the last time we were there. (I think they were $44/lb or possibly more.)

                        2. re: pavlova

                          You lucky thing, Pavlova, sounds heavenly -- as is this cake.
                          Re Switzerland --
                          I'm dying to get my hands on a book about Swiss baked goods, can be in either French or German. Could you have a look and see if such a thing exists (and get the ISBN, possibly?). Merci/danke...

                          1. re: buttertart

                            Have you got a title in mind or just a general Swiss baking book? I can check some out tomorrow, as I'm back in Geneva now and I love bookshops! I'll bring my iPod for ISBN photos. :)

                            1. re: buttertart

                              Okay, so I checked out a bookshop today and most books were Swiss cuisine rather than the sweet kitchen, but I did find these:
                              Cuisine Suisse: Haefeli, Alfred ISBN: 9783037804469
                              Desserts de Choix: Bossi, Betty ISBN: 7612643009390
                              One that I missed photographing the title of, but the authors are Andrew Rushton and Katalin Fekete ISBN: 978-3-905-252-17-0. I think it was Swiss Christmas cookies. It was in English, but the recipes were translated from Betty Bossi, so I would recommend finding something by her.

                              1. re: pavlova

                                I shall endeavor, THANK YOU!!!

                          2. Buttertart, why don't you make something new? May I have the temerity to suggest that you make my Chocolate Chestnut Cake?

                            4 Replies
                            1. re: souschef

                              Well...because it's my birthday and not M's. He's the chestnut in and with everything man. I love marrons glacés and chestnut stuff too, but not to the degree he does. I'll definitely make your cake for him one of these days.
                              I don't want a chocolate cake of any sort (unless white) on my birthday.

                              1. re: buttertart

                                PS souschef dear, I hope I wasn't too snarky or sharp in my response...did not intend to be...hugs.

                                1. re: buttertart

                                  Snarky or sharp? Not at all, Buttertart m'dear. Hugs to you too!

                                  Yesterday I had from a local gourmet store a dessert concoction consisting of a chocolate shell filled with "stuff", the stuff consisting of chocolate cream with cherries, then on the bottom was chestnut cream, which made everything else pale by comparison. I have a can of crème de marrons and some whipping cream, so éclairs filled with chestnut cream are in my future.

                                  1. re: souschef

                                    Save me one ;-)

                            2. I haven't baked much this summer, but I did today.

                              I made The Shenandoah Valley Blueberry Cake to take to work. I chose it because it used 1 cup of blueberries, which I needed to use up. And I made it in a 8&1/2 inch spring form pan instead of a 9 inch square pan.

                              The only substitution I made was I replaced almond milk instead of whole milk. It worked fine, everyone at work loved it. I'd use this recipe for any brunch, or tea I serve.

                              www.saffron215.blogspot.com

                              1. I recently made mini turtle cheesecakes. They were fabulous! I used the taste of home recipe and halved it. I also made a peach pie last night but have yet to taste it. I am also thinking about making some protein bars from Jamie eason, but that is only if time permits.

                                1. I attempted macarons for the first time ever. My piping technique clearly needs some work - the cookies came out looking like snail shells. I thought maybe they would flatten out in the resting / baking process, but no. They were way too thick to make sandwiches with, so instead I iced the tops with the chocolate ganache and called them deconstructed macarons. They did taste great though. Texture was spot on if I do say so myself. Looking forward to trying again.

                                   
                                  2 Replies
                                  1. re: cookie monster

                                    Taste is the key.. and I'm sure that nobody will mind if you have to make many test runs!

                                    1. re: cookie monster

                                      I think they look really great!

                                    2. Trying out a part whole wheat pain de mie recipe, looking for something fluffy for BLTs tomorrow!

                                      1. I made madeleines today, and used the Maida Heatter Book of Great Cookies recipe for Viennese marzipan squares to use up the cooked cherries I made to go with the Japanese cheesecake last week -- the recipe calls for apricot jam to be spread on a cooked shortbread crust and to be topped with a frangipane, which is cooled and glazed with a chocolate frosting. Decided to leave them uniced and oh boy are they good, even if somewhat unglamorous-looking.
                                        Making a leek tart for dinner tonight (with Canadian pastry, eh?) and have to make bread tomorrow.

                                         
                                         
                                        7 Replies
                                        1. re: buttertart

                                          Very lovely pictures. I buy leek tarts from a local bakery every week, they are delicious.

                                          1. re: Ruthie789

                                            I didn't photograph it but it was very Tasty. Husband twisted arm (not difficult) and suggested bacon and some of the pecorino we got yesterday in it. (By the way, I used the TenderFlake lard pastry and used 2 oz of butter since the piece of lard I grabbed was only 6 oz -- I make half recipes. The butter and lard were room temp -- the lard is always supposed to be, and I had 1/2 stick of butter left over from the morning -- and the pastry was still super, if I do say so myself.)

                                            1. re: buttertart

                                              I am sure it was good. I saw some leeks yesterday at the market it is a good time of year for them. Tenderflake does make the best pastry.

                                              1. re: buttertart

                                                May I ask what TenderFlake lard is? I have been wanting to attempt some lard/butter combi pie crust recipes but not sure what kind of lard to use.

                                                1. re: bevwinchester

                                                  buttertart will tell you that it's a brand from Canada that she gets from a friend. It's not available in the US as far as I know...

                                            2. re: buttertart

                                              Now you have me craving madeleines! These look great.

                                              1. re: roxlet

                                                Fannie Farmer baking book recipe, super easy.

                                            3. This afternoon my preschooler and I decided to make chocolate eclairs. she got a kick out of piping the choux pastry. i made the pastry cream as called for, but added a few squares of milk chocolate and cocoa powder. however, i knew that waiting for the pastry cream to chill for hours was too much of an exercise in delayed gratification for my 4 year old helper, so i had a backup plan. when the eclairs were cooled, i filled a few with Trader Joe's belgian chocolate pudding (which is intensely chocolatey and custardy), and then spread with the chocolate glaze. The contingency plan was a true hit. they were delicious.

                                               
                                               
                                               
                                              1. Cooler weather, and I baked for the first time in quite a while yesterday. I had bought a loaf pan with lemon decorations, so I decided to make Ina Garten's lemon cake, which maple sugar references upthread. It is a great recipe, and a big one too. I was able to make the lemon loaf, and three other mini loaves as well. I wasn't 100% happy with the way the lemon loaf came out since this pan seems to be pretty thick, and the cake got darker than I would like. You could barely see the lovely lemon decorations. However, the mini loaves, cooked in mini loaf pans than I had bought at Williams Sonoma, came out perfectly. I think that when I use this pan again, I will reduce the temperature of the oven by at least 25 degrees. It tasted very good though. It's not the first time I've made this recipe, and it won't be the last. Very, very lemony!

                                                1 Reply
                                                1. re: roxlet

                                                  roxlet - I love lemon and lemon pound cake and I want this pan. I have a Meyer Lemon tree and I am waiting for the lemons to turn yellow. My birthday is this month and that pan is on my list. I appreciate your feedback on it. My experience with Nordicware is that the crusts tends to get dark and a lower temp and shorter time are often best. That Ina Garten recipe is a good one.

                                                2. Learning to bake again. We have an audience at our new church- a food oriented group! Yesterday was a quiche. The first crust shrank so it became the shell for a butterscotch pie, with a Jello pudding mix and a can of whipped cream. The second attempt involved a store bought frozen pie crust and it was a winner. I didn't pre-bake but added my shredded cheese, scallions and pesto to the frozen shell. The cheese was colby jack. Poured over the custard and baked it at 400 for 10 minutes and 350 for another 15. It was quite respectable. There is another crust in the freezer calling me. Next one will have a few more veggies and possibly some ham.

                                                   
                                                  1. Jut took a peach cobbler out of the oven.

                                                    1. I have a pound cake in the oven right now. I'll serve it tonight with crème fraiche and berries. Now I just need the day to pass quicker.

                                                      1. Bread. Everyday, run-of-the-mill sandwich bread, a little more than once a week. I'm using Mark Bittman's recipe from the HTCE app, with half white flour and half whole wheat, plus I add a cup of oats moistened with a cup of boiling water and left to cool. With a food processor and a dishwasher, there's no reason ever to buy sandwich bread. This is so much fresher and more delicious.

                                                        4 Replies
                                                        1. re: csdiego

                                                          I've made at least 95% of the bread we have ever eaten in our house and agree 100%.

                                                          1. re: csdiego

                                                            I do agree with you about the better quality bread if homemade. I do purchase good quality bakery bread, namely a milk bread and a pumpernickel bread and not sure if I could match the goodness of the bakery bread.

                                                            1. re: Ruthie789

                                                              Pumpernickel is tough at home, no doubt about that. I've never managed to make it to my satisfaction. But plain old wheat sandwich bread practically makes itself.

                                                              1. re: csdiego

                                                                I was making the slow rise for quite awhile. My friend just gifted me with her Cuisinart breadmaker, she upgraded, and so bread making is calling.

                                                          2. I bought a box of small black figs from TJs and knew I had to make a cake with them. I made Bill Granger's fig and hazelnut cake but added in a few anise seeds. It looked great before I put it in the oven but all the figs sunk during cooking! I'm disappointed with the way it looks post cooking but it tastes absolutely delicious.

                                                             
                                                            1 Reply
                                                            1. re: helen_m

                                                              Helen,

                                                              That looks and sounds wonderful. :)

                                                              www.saffron215.blogspot.com

                                                            2. Today the dessert of the day was pineapple upside down cake, made with fresh pineapple and served with a praline ice cream. It is a little rustic looking please cut me some slack!

                                                               
                                                              16 Replies
                                                              1. re: Ruthie789

                                                                I love pineapple upside cake!

                                                                1. re: rstuart

                                                                  Me too and it was the first time I used fresh pineapple. It was really delicious and it made a difference to use the fresh.

                                                                  1. re: Ruthie789

                                                                    Fresh pineapple! Please, how do you use fresh in place of canned? Living in the tropics with lovely fresh pineapple, I always felt a bit silly having to use the canned stuff when I made pineapple upside down cake.

                                                                    1. re: pilinut

                                                                      Pilinut, there you go again, making me jealous. I think it's just a one for one substitution.

                                                                      1. re: souschef

                                                                        Oh, goody! I was afraid that fresh pineapple might be watery, compared with the canned stuff, but maybe not.

                                                                        Thanks, souschef, you give me the confidence to boldly bake what I have never baked before!

                                                                        1. re: pilinut

                                                                          I think the only time you have to be careful with fresh pineapple is if you're putting it in gelatin desserts raw, it has an enzyme (bromelain) that denatures protein. Upside down cake, no prob! (And boy do I miss tropical pineapples at the source.)

                                                                          1. re: pilinut

                                                                            It is not watery at all, the fresh pineapple remains a little firm and it gets sticky in the baking process. What do you like to bake Pillnut?

                                                                            1. re: Ruthie789

                                                                              Oh, mostly easy things: chocolate chip cookies, Wisconsin apple pie (with a cheese streusel topping), and, of course, canelés!

                                                                              Someday I hope to get the hang of soufflés, but DH is still recovering from my failures a couple of years back :-)

                                                                              1. re: pilinut

                                                                                Soufflés are a piece of cake (groan) compared to canelés.

                                                                                1. re: buttertart

                                                                                  I agree completely.

                                                                        2. re: pilinut

                                                                          I wish I had access to fresh pineapple like you! It is excellent with fresh pineapple.

                                                                          1. re: Ruthie789

                                                                            Ruthie, souschef, buttertart, I shall think of you next time I'm in Manila and I make pineapple upside-down cake! (And I will miss the fresh mission figs that grace the frangipane tarts over here.)

                                                                            BTW, my family has used the 1957 Betty Crocker recipe for upside-down cake since--oh, probably1959. Would you recommend I try a different recipe?

                                                                            1. re: pilinut

                                                                              You don't get any type of fresh figs in Manila?

                                                                              1. re: souschef

                                                                                Well, there are ficus trees, and I've seen some kind of fruit on them that probably belongs to the same family, but I've never heard of anyone eating those fruit. They didn't look very appetizing. It would probably akin to eating acorns in place of pine nuts. :-)

                                                                                I can get imported dried figs. The thought crossed my mind to make your wonderful fig and gianduja cake there, but I'll have to risk the gianduja turning into soup in the heat.

                                                                                1. re: pilinut

                                                                                  Most gianduja is just a chocolate bar, so it should be okay. Wish you could taste the gianduja I get here made in Germany. It's much softer than a chocolate bar and tastes amazing.

                                                                              2. re: pilinut

                                                                                Most recipes are similar. I use a Canadian recipe, by Kate Aitken the book was first published in 1945.

                                                                    2. Made a chocolate cake with maple butter cream frosting. It was easy and a HUGE hit!!

                                                                      1. blueberry muffins just out of the oven for the volunteer weeding crew in the Sculpture Garden at the deYoung museum

                                                                        4 Replies
                                                                        1. re: Cynsa

                                                                          How lovely (the blueberry muffins and the weeding volunteers!)

                                                                          1. re: helen_m

                                                                            Typical of cynsa.

                                                                            1. re: buttertart

                                                                              lol - it's a typical last-minute no-time-to-bake recipe.
                                                                              I love reading the monthly baking thread for its creative and inspiring posts.
                                                                              Nonetheless, my baking has been quick-and-out-the-door.
                                                                              This recipe is perfect for simplicity and ease. Preheat oven 400°F. Grease muffin pan or use paper liners.
                                                                              Almost a One Bowl Recipe: Lightly beat one egg with fork, add 1/2 cup milk and 1/4 cup vegetable oil. Stir to combine.
                                                                              Whisk dry ingredients together: 1/2 cup sugar, 1-1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt. Stir into egg-milk mixture, do not overmix - batter will be lumpy. Fold in 2 cups blueberries. Fill muffin cups. Bake 20 minutes or until browned. Makes 12 muffins. How easy is that?

                                                                              1. re: Cynsa

                                                                                I like that kind of real muffin method muffins best, the other kind are just cupcakes, as far as I'm concerned.

                                                                        2. Yesterday I made burger and hot dog buns from KAF baking companion cookbook. So easy and they came out great.

                                                                          1 Reply
                                                                          1. re: rasputina

                                                                            Wow! Kudos to you making your own buns. It's on my list to do one day.

                                                                          2. Did a ton of baking this past weekend, but am most happy with how the double chocolate layer cake (from the Epicurious site) turned out. SO moist, so chocolatey, so delicate. It was gobbled up!

                                                                            4 Replies
                                                                            1. re: Violatp

                                                                              It's been my go-to chocolate cake recipe for a number of years. It's the best, but I'm impressed that it was all gobbled up! You must have some serious cake eaters in your house!

                                                                              1. re: roxlet

                                                                                Well, it was part of my sweets table for a huge block party. Lots of hungry dessert eaters! I also had a classic yellow cake with chocolate frosting, a tres leches cake, banana pudding, lemon bars, mango bars, cheesecake, and peanut butter chocolate sandwich cookies (last minute add since I had leftover chocolate frosting!). Blackberry sauce on the side for the cheesecake.

                                                                                1. re: Violatp

                                                                                  Wow, you weren't kidding when you said you did a ton of baking! Very impressive.

                                                                                  1. re: Caitlin McGrath

                                                                                    And yesterday, I made a trifle using a couple of yellow cake layers I didn't have a chance to frost, leftover blackberry sauce, leftover raspberry sauce (used to fill the layers of the chocolate cake) and freshly whipped cream.

                                                                                    Delicious!

                                                                            2. I am still working through my CSA fruit (as I will be for months), so bear with my fruit heavy answers...

                                                                              This weekend I am going to take my nectarine overload and make Brown Butter Nectarine Cake that was in the NYT food section recently (Melissa Clark recipe, I believe). I have too many nectarines and love all things brown butter, so I don't see how I can lose!
                                                                              http://www.nytimes.com/2011/07/27/din...

                                                                              1 Reply
                                                                              1. re: mels

                                                                                Oh wow, that recipe looks great mels! So true about brown butter.. it's MAGIC.

                                                                              2. I made a sour rye without a recipe -- a cup of rye and a cup of white flour, tsp yeast, enough water to make it moderately soupy; let sour 2 days; added a can of Modelo beer, another tsp of yeast and cup of rye flour, enough white flour to make it into a manageable dough, a tb of salt; let rise and then made it into loaves; baked 45 mins at 425 deg F.
                                                                                Came out rather well...

                                                                                 
                                                                                1 Reply
                                                                                1. re: buttertart

                                                                                  This is wonderful bread, if I do say so myself. The crumb is dense but tender. It would make fabulous smorrebrod, the texture is like the Danish rye the Andersen's bakery in my home town used to make.

                                                                                2. Cherry ginger scones.. I usually only bake low-fat muffins or scones for my breakfast (to make up for my sweet tooth). This is a cream scone recipe, no butter, just heavy cream. Usually these are too high calorie, but this recipe was pretty good. It did call for a cup of minced candied ginger which I cut down to a half a cup.. I love ginger but that may be too much for me! I'll reassess for next time..

                                                                                  7 Replies
                                                                                  1. re: rstuart

                                                                                    That is my favorite type of scone recipe (so very easy, and such great texture), but I never make them just for myself, only to share.

                                                                                    1. re: Caitlin McGrath

                                                                                      It was good, but very sticky dough! Nice texture: it called for white and rye flour.

                                                                                      1. re: rstuart

                                                                                        Interesting! Where's the recipe from?

                                                                                        1. re: Caitlin McGrath

                                                                                          The rye is unusual, sounds good -- that's where your real stickiness is coming from.

                                                                                          1. re: Caitlin McGrath

                                                                                            Had to google it:
                                                                                            http://www.bonappetit.com/recipes/201...
                                                                                            1/2 Cup of ginger was fine, and I like ginger. I'd double the cherries...
                                                                                            Yep, the rye really added some texture.. like it.

                                                                                            1. re: rstuart

                                                                                              Thanks! I've liked the things I've made from Kim Boyce's book Good to the Grain (especially the olive oil cake with fresh rosemary and chocolate: http://www.thewednesdaychef.com/the_w...)

                                                                                              1. re: Caitlin McGrath

                                                                                                Yes, that was a fun cookbook.. one of the library books that i kept renewing!

                                                                                    2. Coffee cake cookies. Need I say more? I'm definitely making these:

                                                                                      http://cookiesandcups.com/coffee-cake...

                                                                                      6 Replies
                                                                                      1. re: roxlet

                                                                                        For crying out loud!!! Look terrific.

                                                                                        1. re: buttertart

                                                                                          Agree. am filled with longing. Recipe is clipped!

                                                                                        2. re: roxlet

                                                                                          I'll be trying these when I finally get home to my kitchen!

                                                                                          1. re: roxlet

                                                                                            So what's the verdict?

                                                                                            1. re: THewat

                                                                                              I haven't made them yet. I'm doing Weight Watchers, and frankly, I'm afraid to. These are right in my wheelhouse. I'm actually thinking about making them on Thursday (after my weigh-in, lol) for my son to take to his last day of work on Friday. Taste 'em, and get 'em out of the house! And I would definitely make them a smaller size than the recipe indicates.

                                                                                              1. re: roxlet

                                                                                                I get that.

                                                                                          2. My birthday's mid-month too, but at my age I it's not a celebration. :>P If I WERE to have a cake it would be a Mocha Hazelnut Torte I once had in NYC.

                                                                                            Normally I don't bake this time of year but the welcome cool spell allowed me to try Velvet Crumb Cake. I'd never heard of this until listening to Michael Chabon's essay, Art of Cake, read on NPR last weekend. The name is not a good description. This is a Bisquick recipe for a plain cake topped with a broiled icing like that of German Chocolate Cake (another misleading name since German refers to a brand, not Germany). So how it got called crumb cake is a mystery. Never having subbed coconut milk for dairy in baking, I thought the Bisquick recipe was a good candidate. Used coconut oil rather than butter, too. And Trader Joe's multigrain baking mix rather than Bisquick. It is a very nice partner for a cup of coffee or tea. The Bisq version is all over the web but probably best to use the company website. The one I used was on a blog which omitted vanilla as an ingredient but mentioned it in the instructions.

                                                                                            3 Replies
                                                                                            1. re: greygarious

                                                                                              There is no better way to celebrate your birthday than make a treat: the older I get, the more I need one!

                                                                                              1. re: rstuart

                                                                                                I'd say that having someone else who is happy to make a treat FOR you is way better, even if s/he is not the handiest in the kitchen.

                                                                                                1. re: greygarious

                                                                                                  True... !

                                                                                            2. Made some peanutbutter and chocolate chip cookies to bring to the fine folks at Main Line Animal Rescue. We just adopted the most adorable little doggie and I want to thank them. Then...for next weekend it'll be Momofuku Milk Bar Corn Cookies. One of my sons is visiting from NYC and always loves a batch of them!

                                                                                              1. Eclairs! For the first time ever! The pastry cream was too firm so I added whipped cream but overall I'd say they came out pretty well.

                                                                                                3 Replies
                                                                                                1. re: NeighborGirl

                                                                                                  I very seldom make pate a choux but it is easier than one tends to think.

                                                                                                  1. re: buttertart

                                                                                                    Too bad that you make it seldom as it's so versatile - sweet AND savoury.

                                                                                                    BTW don't we have an outstanding challenge? ......... After you make canelés that is......?

                                                                                                  2. re: NeighborGirl

                                                                                                    Congratulations what did you top them with, chocolate or something else?

                                                                                                  3. I'm spending a summer in the Chihuahan Desert in a travel trailer, with an oven the size of two shoe boxes that nonetheless heats up the trailer faster than the air conditioner can even think about cooling.

                                                                                                    So this summer for me has been about baking without an oven. I've experimented with solar cooking with pretty mixed results-- In a box cooker, I can't seem to get the bottoms of things to bake. I changed designs and am trying one that involves a raised metal rack so that the light reflects up from the bottom. It worked brilliantly for steaming and simmering, but I haven't gotten to try it for baking yet.

                                                                                                    I've also made yeast bread in my slow cooker! The first loaf had a soggy, sticky top from condensation. The second time I used a larger cooker and a smaller recipe, and it turned out quite acceptable. You get an excellent crisp crust on the sides, but both loaves collapsed slightly after rising. I'm planning to try again with less liquid in the dough. I used a simple no-knead recipe, but replaced the water with whey left over from homemade Greek-style yogurt-- it makes a great imitation of sourdough.

                                                                                                    3 Replies
                                                                                                    1. re: Anarie

                                                                                                      What elevation are you at? Collapsing can be due to high altitude. I wonder if putting a dish towel across the slow cooker and then putting the lid on ( the method used in some rice dishes) would eliminate your condensation issue.

                                                                                                      1. re: rasputina

                                                                                                        At the moment I'm only at about 3000 ft, so it's probably not the elevation. The dough I used was really wet, and the way it sank looked very much like what happens in a bread machine if there's too much liquid. And the dish towel is a great idea; I'll definitely try that.

                                                                                                        I was at 5400 feet earlier this year, and I learned my first lessons about altitude! I didn't actually have that much difficulty with baking, but candy-making was a real bear!

                                                                                                        1. re: Anarie

                                                                                                          Pie in the Sky has adjustments down to 3000 ft

                                                                                                          http://www.highaltitudebaking.com/adj...

                                                                                                          But if you're used to baking there and it's been successful before it's probably something else.

                                                                                                          I have altitude on my mind because I'm moving to 3000+ next week.

                                                                                                    2. Party desserts baking x 3: First dessert: Coconut mini-cupcakes, using Roxlet's posted Coconut Cake recipe (From Perfect Cakes by Nick Malgieri). Perfect texture, and the mini-cupcakes were done at 20 minutes. Using PAM for baking worked better than paper muffin-cup liners. The cake stays quite pale - just barely a hint of brown when done. I served them unfrosted so guests could choose to top with fresh fruit, and the cakes were delicious - mildly coconut. I have plans to add frosting/coconut to the remaining ones now that the party's over.

                                                                                                      Second dessert: Blonde brownies, using my grandmothers easy recipe but omitting chocolate chips and using a 2 oz. package of macadamia nuts in place of the more traditional chopped pecans. This was a much-appreciated non-dairy dessert for a teenaged guest with milk allergies. All guests liked these -- 4 bars left from a 9 x13 pan.

                                                                                                      Third dessert: Vegan (no eggs, no dairy) chocolate cake with cinnamon sugar topping, using a recipe from the Food Librarian site. A nice option enjoyed my guest with milk-allergies and another with egg allergies. However, I should know better than to eat chocolate cake after 8 PM -- I was still surfing the web in the wee hours of the morning, long after guests went home.

                                                                                                      5 Replies
                                                                                                      1. re: MidwesternerTT

                                                                                                        So glad to hear that the coconut cake worked out as min-cupcakes! I'm writing the 20 minute timing down in my book. Was that at 350?

                                                                                                        1. re: roxlet

                                                                                                          Yes, temperature was 350. Thanks for posting such a good (and easy to make, due to clear instructions) recipe. I used my mini food-processor to finely chop the coconut.

                                                                                                          I'm coin-tossing on how to use the egg whites today -- meringue to top lemon tarts, or bake coconut-almond macaroons.

                                                                                                          1. re: MidwesternerTT

                                                                                                            Angel food cake served with raspberry sauce and sauternes. Best. Dessert. Ever.

                                                                                                        2. re: MidwesternerTT

                                                                                                          Food librarian is another reliable site: I love her "Big Bundts" series!

                                                                                                          1. re: MidwesternerTT

                                                                                                            I have that same problem with chocolate at night. Chocolate cake has to be a lunchtime thing for me.

                                                                                                          2. Last night's operation was a chocolate roulade (Mary Berry's recipe, a fatless, flourless sponge http://www.bbc.co.uk/food/recipes/cho...) - first try at it, didn't get the rolling up quite right, will probably halve the amount of cream in the middle next time (and maybe go from 6 eggs, 6oz chocolate, 6oz sugar down to 4 or 5 of each to make a thinner sponge...)

                                                                                                            1 Reply
                                                                                                            1. re: DavidPonting

                                                                                                              Its such a learning process. I made my first one last month and I was seduced by the great strawberries we had. Definitely can't get a good tight roll with sliced strawberries poking out!

                                                                                                            2. Since yesterday was National Sneak Zucchini Onto Your Neighbor's Porch Day and no less than two neighbors brought some big boys by, I baked a Chocolate Chocolate Chip Zucchini Bundt Cake. Very nice way to use 3 cups of shredded zukes. Will also do a zucchini spice cake with cream cheese frosting and an olive oil zucchini cake with lemon glaze at some point (probably to freeze for later). Add a few savory dishes and I might get through all those zukes!

                                                                                                              8 Replies
                                                                                                              1. re: fracklefoodie

                                                                                                                I want your neighbors! Nobody brought me zucchini. Maybe because the house next door was hosting a wedding reception in the back yard -- no sneaking possible. I hope it's that, and not the punchline to the joke "How do you know someone has no friends?" (They're buying zucchini at the grocery store in August.)

                                                                                                                Would you share your olive oil cake/lemon glaze recipe?

                                                                                                                1. re: MidwesternerTT

                                                                                                                  Ha! I have heard that joke. But then I wonder what if everyone just decided not to grow zucchini because they expected their neighbors to . . . and now no one has any!

                                                                                                                  Here's the recipe. It's a lovely cake.

                                                                                                                  Zucchini Olive-Oil Cake with Lemon Crunch Glaze
                                                                                                                  adapted from "Dolce Italiano" by Gina DePalma

                                                                                                                  For the cake:
                                                                                                                  1 cup walnut pieces (I used blanced, slivered almonds because that's what I had on hand and they were perfect)
                                                                                                                  2 cups unbleached all-purpose flour
                                                                                                                  1 teaspoon baking powder
                                                                                                                  1/2 teaspoon baking soda
                                                                                                                  1 teaspoon salt
                                                                                                                  2 teaspoons cinnamon
                                                                                                                  1 teaspoon ground ginger
                                                                                                                  1/2 teaspoon ground nutmeg
                                                                                                                  3 large eggs
                                                                                                                  1 3/4 cups granulated sugar
                                                                                                                  1 cup extra-virgin olive oil
                                                                                                                  2 teaspoons vanilla extract
                                                                                                                  2 1/2 cups grated zucchini or other summer squash

                                                                                                                  For the glaze:
                                                                                                                  1/4 cup freshly squeezed lemon juice
                                                                                                                  1/2 teaspoon lemon zest
                                                                                                                  1/3 cup granulated sugar
                                                                                                                  1 cup confectioners' sugar

                                                                                                                  Preheat the oven to 350 degrees. Position a rack in the center of the oven. Grease and flour a 9-inch cake pan. Place the nuts in a single layer on a baking sheet and toast them until golden brown, 12 to 14 minutes. Cool the nuts, then chop them in the food processor until they resemble fine crumbs and set aside. In an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and olive oil together on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla. Add the flour, baking powder, baking soda, salt, and spices on low speed until thoroughly combined, then raise the mixer to medium speed for 30 seconds. Stir in the nuts and zucchini, scraping down the sides of the bowl as you do so. Pour the batter into the cake pan. Bake 45-50 minutes until golden brown and a tester comes out clean. While the cake is baking, mix all the ingredients for the glaze in a medium bowl. Once the cake has cooled in the pan for ten minutes, remove to a cooling rack and brush the glaze over the top. Allow cake to cool completely for the glaze to set.

                                                                                                                  1. re: fracklefoodie

                                                                                                                    Thanks - now all I need are the z's.

                                                                                                                    1. re: fracklefoodie

                                                                                                                      Oh my that sounds lovely. I must make this. Thanks for sharing.

                                                                                                                      1. re: millygirl

                                                                                                                        My pleasure. :)

                                                                                                                  2. re: fracklefoodie

                                                                                                                    fracklefood, the olive oil cake sounds lovely. Would you mind also sharing your choc chip bundt recipe?

                                                                                                                    I've been on a zucchini kick lately. But alas, no stray zuch's on my porch either.

                                                                                                                    Actually never heard of this :)

                                                                                                                    1. re: millygirl

                                                                                                                      Of course! It's not my recipe. :) I used the recipe from KAF, baking it in a bundt pan instead of 9x13 baking dish. And I used extra dark chocolate chips, which I thought added just the right depth of flavor. http://www.kingarthurflour.com/recipe...

                                                                                                                      1. re: fracklefoodie

                                                                                                                        Thank you!!!

                                                                                                                  3. I might make butter tarts after reading an article about them on page A7 of the Globe and Mail,(called a sweet new identity for Ontario) cannot seem to get the link but it is about the following:
                                                                                                                    http://ontarioculinary.com/news/there...
                                                                                                                    Thought it might interest you Buttertart. I just might make some any hints?

                                                                                                                    2 Replies
                                                                                                                    1. re: Ruthie789

                                                                                                                      How fun! Just don't overtake them and you'll be fine.

                                                                                                                      1. re: buttertart

                                                                                                                        They did not get done but there's a plan, that's a start.

                                                                                                                    2. Silver Palate cookbook's peach cake. Peaches are in season, it bakes in a cast iron skillet. So easy to make and clean up is a snap. Claims to serve eight but four is more reasonable. Use the heavy cream or homemade whipped cream to top. We only had the can last night. Because it was for a theme dinner we added some fresh raspberries as a topping.

                                                                                                                      1. Strawberries and cream cookies: made with freeze dried strawberries from Trader Joe's (brought back by a friend from a recent trip to NYC), and strawberry white chocolate Lindt.
                                                                                                                        extensive taste tests on my part have shown that it is very, very good...

                                                                                                                        6 Replies
                                                                                                                        1. re: rstuart

                                                                                                                          Recipe???

                                                                                                                          1. re: buttertart

                                                                                                                            :)
                                                                                                                            http://kirbiecravings.com/2013/07/str...

                                                                                                                          2. re: rstuart

                                                                                                                            Great photo at the recipe site. This one's going on my December baking list - just the right colors for a gift tray.

                                                                                                                            1. re: MidwesternerTT

                                                                                                                              Yes, and it's also quite different from all of the standard holiday cookies...

                                                                                                                              1. re: rstuart

                                                                                                                                Got my white-chocolate w/ strawberries candy bar and decided to sample just a broken-off-corner nibble to check on the flavor. OH MY! I'll be going back for another (few) this week & store those in the freezer (out of sight, until baking day).

                                                                                                                                1. re: MidwesternerTT

                                                                                                                                  Yes, quite a few pieces disappeared during the baking process, to my shame..

                                                                                                                          3. Made a batch of Ad Hoc at Home brownies yesterday - I altered the recipe a bit, though. Bumped up the flour and cocoa by about a third and used jumbo eggs instead of large, while leaving the butter amount alone. I increased the sugar just a tad as well (from 1.75c to 2c), and added extra chopped chocolate. The results were just as fudgy and fabulous as the original, without being quite SOOOOOOOOO buttery. I'll probably stick with these changes going forward (or just decrease the butter and keep the original measurements for everything else), although I might not bother increasing the sugar next time. The only thing I found a bit disappointing was the flavor of the Trader Joe's cocoa powder I used - I definitely prefer my usual Callebaut, and I would say Hershey's might even be better.

                                                                                                                            1. David Leboviditz' almond cake...my teenage daughter loves almond and has a boyfriend over helping us build a patio, so we're trying this cake. Pretty simple, super heavy. I'm hoping my springform pan contains it!

                                                                                                                              http://www.davidlebovitz.com/2010/06/...

                                                                                                                              1. I made a summer pudding with raspberries, red currants, and blueberries, using some brioche I baked from the new CI recipe as the outside (you line a bowl with plastic wrap, and then line it with pieces of bread or poundcake cut to fit -- a bit more complicated than it sounds -- fill that with the fruit that has been stewed a bit with sugar and thickened with cornstarch or tapioca starch, fit a lid of the bread over top, and chill it...I decided to chill it without a weight, so the bread didn't get saturated with the fruit juice...it is ok but the best part by far is the fruit filling).
                                                                                                                                I also made a tea cake with part of the delicious candied yuzu rind I brought back from Minamoto Kitchoan in Tokyo -- a friend suggested adapting a ginger tea cake to this end, which I did, using citrus peel I had dried earlier this year (a combo of blood orange, Seville orange, and several types of tangerines/los) and ground up, in place of the dried ginger called for, the candied yuzu peel in place of the crystallized ginger, and a mix of Grand Marnier and Meyer lemon peel-infused vodka for the brandy called for in the cake and the glaze. It's supposed to sit wrapped overnight to mellow...will report and post recipe if it's as good as I expect.
                                                                                                                                PS: starting a new job tomorrow, with one of the 3 most prominent companies in my field...thank goodness...but it will mean less time to bake...where there's a will, there's a way!

                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                4 Replies
                                                                                                                                1. re: buttertart

                                                                                                                                  Yum. I haven't had summer pudding for years. I remember making it with angel food cake as a teenager. Brioche sounds better!
                                                                                                                                  Congrats on the new job!!!

                                                                                                                                  1. re: buttertart

                                                                                                                                    That bundt pan is gorgeous! I would so have to restrain myself from carefully slicing along the curves. :-)

                                                                                                                                    1. re: buttertart

                                                                                                                                      Very pretty cakes and my congratulations on your new job.

                                                                                                                                      1. re: Ruthie789

                                                                                                                                        Thanks, everybody! And I do tend to cut along the lines :)

                                                                                                                                    2. I made Marian Burros' Plum Torte for the first time - it was absolutely delicious and so easy to put together! The recipe seems to be all over the web but here is the one I used from Epicurious:

                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                      1. I've been on a little bit of a kick with zuchinni muffins lately.
                                                                                                                                        Made them 2 weeks in a row. Delicious!!!

                                                                                                                                        1. My son requested the lime cornmeal cookies from Flour to take to work and share with the other coaches. Apparently, they were devoured.

                                                                                                                                          2 Replies
                                                                                                                                          1. re: roxlet

                                                                                                                                            Must remember this. Have "Flour too" out of the library, will probably buy it...

                                                                                                                                            1. re: buttertart

                                                                                                                                              It's a great recipe--nicely tart with a little extra crunch from the cornmeal. I like to ice them instead of glaze them, so I add one additional cup of confectioner's sugar to the glazing recipe, and a little more lime juice. I don't use the water in the glaze.

                                                                                                                                          2. New Cook's Illustrated Baking Book! Me order NOW. To be released 1 Oct.

                                                                                                                                            1 Reply
                                                                                                                                            1. re: buttertart

                                                                                                                                              I KNOW this one will be at Costco, so I will definitely hie myself there on October 1st!

                                                                                                                                            2. My 10 year old requested white chocolate lemon cookies from Tish Boyle's The Good Cookie. I must say the dough is especially luscious, but I thought it needed a bit more almonds (or maybe just leave them in larger pieces?) after it baked up. We actually saved some dough for Cookie Dough Ice Cream (to be made at some future time). The 10 year olds suggestion. I thought it was a good one.

                                                                                                                                              Now that those are gone he's lobbying for turtle or blueberry crumb bars. I lean toward the blueberry myself. We shall see.

                                                                                                                                              5 Replies
                                                                                                                                              1. re: Tam38

                                                                                                                                                I love the Smitten Kitchen recipe for the blueberry crumb bars.

                                                                                                                                                1. re: roxlet

                                                                                                                                                  That is a very good book, the Boyle.

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    Yes, I have it and I like it too.

                                                                                                                                                    1. re: buttertart

                                                                                                                                                      Yes, I've checked quite a few out of the library over the last year and that's my favorite (so far).

                                                                                                                                                    2. re: roxlet

                                                                                                                                                      I'd second that..

                                                                                                                                                  2. I made this a couple of times. It's called boiled raisin cake http://allrecipes.com/recipe/boiled-r...

                                                                                                                                                    This is the way I make it. I halve the recipe then sub whole wheat for the white flour & bake in a deep dish Pyrex pie pan. Also, when you halve the recipe it comes out to 1 cup of sugar but that was too sweet for me so I put in 1/2 cup of sugar instead. With these changes it tastes more like a lightly sweetened bread than a super sweet cake. Go's great with tea or coffee. If you want to learn more about it I think it is also called depression cake or war cake because it does not use dairy or eggs which were rationed at that time & it is inexpensive to make.

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: valleychip

                                                                                                                                                      Thank you for posting, I love old style cake recipes.

                                                                                                                                                      1. re: Ruthie789

                                                                                                                                                        My great-aunt Nellie used to make this -- it was called War Cake. I have her recipe on a card in my mother's hand :)

                                                                                                                                                        1. re: buttertart

                                                                                                                                                          I have a cookbook called The Ministry of Food which does have war time recipes. A very interesting read on frugal recipes based on rations. Love these old recipes...

                                                                                                                                                    2. I have big plans for a tomatillo tart once enough of the tomatillos on my plants ripen. The trick will be getting anyone besides myself to try it I think.

                                                                                                                                                      5 Replies
                                                                                                                                                      1. re: zitronenmadchen

                                                                                                                                                        I'd try it! Maybe some trickery will have to be used to coax people to give it a taste.

                                                                                                                                                        1. re: Musie

                                                                                                                                                          Maybe just call it a berry and nut tart, tomatillos are considered berries right?

                                                                                                                                                        2. re: zitronenmadchen

                                                                                                                                                          I"d try it, too!

                                                                                                                                                          1. re: Violatp

                                                                                                                                                            The tomatillos I've picked so far have tasted pretty sweet, so I think a tart with tomatillos, sugar, orange zest, and pecans sounds pretty tasty.

                                                                                                                                                            1. re: zitronenmadchen

                                                                                                                                                              Yes it does. They're sort of citric in flavor, so I'd think it would work.

                                                                                                                                                        3. This week in addition to the weekly bread I had a try at making potato rolls, which were ok, maybe a little too moist! I also made lemon cream cheese cookies and a blueberry buttermilk cake. This evening when I got home from work at 9, I whipped up a batch of caramel corn cookies I'd read about in one of my magazines, they are currently chilling in the fridge before I bake them, but the batter was tasty.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: Musie

                                                                                                                                                            What magazine would that be, busy bee baker? :)

                                                                                                                                                            1. re: buttertart

                                                                                                                                                              The cookies were from the FN magazine. They weren't too bad, but the caramel corn lost all of its crunch, but perhaps a different brand would help that issue.

                                                                                                                                                          2. Now that we're two weeks into the month, I am curious about buttertart's birthday cake of choice. As soon as I recover from sciatica, I am thinking that souschef's chestnut cake recipe might be next. What do you think?

                                                                                                                                                            4 Replies
                                                                                                                                                            1. re: Cynsa

                                                                                                                                                              Cynsa, my sympathies about the sciatica. Your scheduling my recipe next would be a great idea.

                                                                                                                                                              1. re: Cynsa

                                                                                                                                                                I'm thinking of getting the dang expensive Sicilian pistachios and making the same one as last year. It was fab.
                                                                                                                                                                souschef's cake is on the back burner (not literally, of course) for cooler weather, but Will Get Made.

                                                                                                                                                                1. re: buttertart

                                                                                                                                                                  I want Sicilian pistachios in the worst way.

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    Why don't you and buttertart share a bag?

                                                                                                                                                              2. No baking today, but I made pistachio granita with some Sicilian pistachio paste and pistachio-almond milk I brought home. Super easy and very refreshing and delicious.

                                                                                                                                                                2 Replies
                                                                                                                                                                1. re: pavlova

                                                                                                                                                                  Ah, there go those Sicilian pistachios again!

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    I gotta get my hands on some.

                                                                                                                                                                2. I made Southern Living's Million Dollar Pound Cake yesterday. I'd never baked a cake without baking soda or powder before, and was a little concerned, but it came out pretty good. A little dry, but the crumb is lovely, and the vanilla/almond flavor is delicious.
                                                                                                                                                                  I cooked up Martha Stewart's Vanilla Custard Sauce to go with it, and that was a flop. It curdled, but tasted good, so I put it in the fridge while I made a batch of Bird's custard to use instead. Then I found a tip online to use the immersion blender on the curds-and-whey custard I'd made first. Shoop shoop, a couple seconds, and the job was done.
                                                                                                                                                                  I served the pound cake later with both custards, a puddle of each on either side of the cake. DH and I liked both sauces.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: kitchengardengal

                                                                                                                                                                    Gotta love birds custard, we always had a few packets of that in the cupboard for those days you fancied pudding on a whim.

                                                                                                                                                                    1. re: kitchengardengal

                                                                                                                                                                      At first I strained my custard, but I finally figured out it was less waste if I did it that way (a quick run in the blender).

                                                                                                                                                                    2. Made Joanne Chang/Flour's banana bread. Was hoping for it to be the definitive recipe for me, but it just tasted like regular banana bread. Next up is Julia's:
                                                                                                                                                                      http://www.bonappetit.com/restaurants...

                                                                                                                                                                      6 Replies
                                                                                                                                                                      1. re: emily

                                                                                                                                                                        Yes, I made it, and wasn't too taken with it.. good, but not FABULOUS..

                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                          Sorry to hear this! I have the book open to the page, and I was going to make it tomorrow...

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            I enjoyed Julia's banana bread much more. It has a very dark, flavorful crust (I believe it's due to the extra baking soda in the recipe).

                                                                                                                                                                            1. re: emily

                                                                                                                                                                              Well, I wound up making a chocolate/chocolate chip recipe from the King Arthur web site. It's very moist and almost fudgy, sort of like a brownie, with the background of banana. We'll see how it goes over when my son takes it to work tomorrow.

                                                                                                                                                                            2. re: roxlet

                                                                                                                                                                              Well, you never know! Could just be a matter of taste..

                                                                                                                                                                          2. re: emily

                                                                                                                                                                            My all time favorite is the Kona Inn Banana Bread recipe from Fanny Farmer's Baking Book. I add mini chocolate chips to the batter.
                                                                                                                                                                            I've been making that banana bread for over 20 years and still love it.

                                                                                                                                                                          3. I took a Concrd Grape pie out of the oven a half hour ago.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: Candy

                                                                                                                                                                              I'd love the recipe for that!

                                                                                                                                                                            2. I'm thinking of baking a cake in the morning and I have 2 I'd like to try out this week. First is a ginger apple torte from Food 52's second book or the other is a beetroot chocolate fudge cake I saw on Cook yourself thin 5 years ago.

                                                                                                                                                                              1. I made KAF's blueberry cream cheese rolls today, though I made them with raspberries, strawberries, and blueberries instead of just one kind of berry.

                                                                                                                                                                                4 Replies
                                                                                                                                                                                1. re: Chocolatechipkt

                                                                                                                                                                                  Mmmm...

                                                                                                                                                                                  1. re: Chocolatechipkt

                                                                                                                                                                                    I saw that amazing recipe. How were they?

                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      Really really good. I played around with the filling a bit, using a combination of berries and raspberry jam (didn't have ClearJel or fruit juice on hand), so they were probably messier to slice than intended. But the dough is very forgiving and bakes up really nicely--the rolls all look fairly even, despite their wonkiness going into the oven.

                                                                                                                                                                                      1. re: Chocolatechipkt

                                                                                                                                                                                        Really, I'm trying to ignore that recipe!!

                                                                                                                                                                                  2. In August I am backing anything I so please - so long as I can figure out how to do the baking with my grill. I live in California's San Joaquin Valley - July was brutal this year, last year it was August that was 22 days over 100 degrees!

                                                                                                                                                                                    So firing up the oven in the home has NOT been on the agenda, but cookies and boxed cake (please don't judge the newb too harshly!) are all being baked on a grilltop covered in a double layer of unglazed tile.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: CaliforniaJoseph

                                                                                                                                                                                      Do you have a toaster oven? I had to rely on mine for nearly a year and it is surprising what you can bake in them, plus they don't really give out great deal of heat.

                                                                                                                                                                                      1. re: CaliforniaJoseph

                                                                                                                                                                                        Totally understand; I live in the DFW, Texas area & it gets hotter than h; we cook constantly on the grill in the summer. My husband bought a big green egg ceramic grill & it is amazing what you can do on that thing.

                                                                                                                                                                                      2. Today I made a carrot cake (six-inch), using lots of ground ginger and freshly grated ginger, plus 10 cupcakes. All were topped with cream cheese frosting and crystallized ginger bits.

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: Chocolatechipkt

                                                                                                                                                                                          Now that sounds utterly divine- a very industrious recipe!

                                                                                                                                                                                        2. Two potlucks today: made a sour cherry white chocolate crumb cake (very yummy) for one, and smores cookies (big PITA, I had too many add ins and they kept falling apart) for another. Got to work after a week off and discovered that one had been cancelled. The cookies had to go in the freezer to prevent my eating them all, and the cake was eaten up at the remaining potluck!

                                                                                                                                                                                          5 Replies
                                                                                                                                                                                          1. re: rstuart

                                                                                                                                                                                            Do you have a recipe you could share for the sour cherry white choc crumb cake?

                                                                                                                                                                                            1. re: Musie

                                                                                                                                                                                              Got it here:
                                                                                                                                                                                              http://www.thespicedlife.com/2013/06/...

                                                                                                                                                                                              1. re: rstuart

                                                                                                                                                                                                Thank-you. The picture makes me wanna try it out even more!

                                                                                                                                                                                                1. re: Musie

                                                                                                                                                                                                  Ditto. IF I can wrest sufficient sour cherries out of my husband's grasp.

                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                    That's right.. he's quite the fanatic! I liked it.. the cherries and white chocolate go well together.
                                                                                                                                                                                                    What did you make for your b-day?

                                                                                                                                                                                          2. I made Pain de Genes, a genoise-like cake with ground almonds. It had creamed butter folded in at the end rather than melted butter. It's delicious, even though the butter was a bit cold and the almonds a bit coarse. Got the recipe from a Julia Child book--How to Cook, maybe? The title escapes me at the moment.

                                                                                                                                                                                            1. This Frangipane Tart, from Tartine, with the frangipane cream variation & great peaches. Super easy & generally loved by my family & friends. My only note about it is that it always overflows in my oven.

                                                                                                                                                                                               
                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: THewat

                                                                                                                                                                                                Oh yum!

                                                                                                                                                                                                1. re: THewat

                                                                                                                                                                                                  That looks fabulous. I have the book, so I must check this out.

                                                                                                                                                                                                2. I'm baking bread once again (it's an addictive habit now I feel). I've got 4 loaves on their final rise currently. I decided to experiment a little with the recipe. 2 were started last night using the sponge method and the other 2 are just made the regular way. Looking forward to comparing the breads side by side!

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: Musie

                                                                                                                                                                                                    How did they compare? I love baking bread too and almost always use a sponge.

                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                      The flavour was subtly stronger, the real plus with the sponge was how much more obviously strong the sponge one was in comparison to the straight one. I also got a really nice oven pop from the sponge one too.

                                                                                                                                                                                                  2. With a large container of blueberries begging to be used before they go bad, I saw this recipe for a lemon/blueberry bundt cake, which spoke to me:

                                                                                                                                                                                                    http://www.marthastewart.com/338916/b...

                                                                                                                                                                                                    I find that many of the recipes for bundts are too large for the fancy pans I have, so I have taken to making two mini loaf cakes with the extra batter. This way, I can give the cake away and still have something for the family to try.

                                                                                                                                                                                                    12 Replies
                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                      I love this cake - it's beautiful and delicious! The last time I made it I added a teaspoon of Boyajian Lemon Oil to the batter along with the vanilla - the lemon flavor was elevated in a nice, subtle way.

                                                                                                                                                                                                      1. re: lesliej

                                                                                                                                                                                                        It looks very nice. I decided to up the lemon flavor with a lemon glaze.

                                                                                                                                                                                                         
                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                          Beautiful, roxlet! I always worry that a cake studded with blueberries or other fruit won't work well or look great in a fancy, detailed pan, but I think this picture has proven me wrong.

                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                            Yes - just gorgeous! The glaze really amplifies the details...it looks like a work of art.

                                                                                                                                                                                                            1. re: lesliej

                                                                                                                                                                                                              Thanks. I'll have to hear the reports about how it tastes since I'm banishing it from my presence! About that lemon oil, lesliej, I have had a bad experience with it that has really made me reluctant to use it too often. I threw out an entire batch of cookies because I felt that the lemon oil gave them a bitter taste-- and I hadn't used very much. So I'm a bit gun-shy. I have a bottle of lemon oil and a bottle of orange oil, but there they sit in my pantry, unloved and unused.

                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                I wonder if those two oils (like nut oil) can go rancid.

                                                                                                                                                                                                                1. re: souschef

                                                                                                                                                                                                                  I'm not sure, but I don't think so. Anyway, my lemon oil had just been purchased when I made my disastrous cookies.

                                                                                                                                                                                                            2. re: roxlet

                                                                                                                                                                                                              I have that pan. I love it!

                                                                                                                                                                                                          2. re: roxlet

                                                                                                                                                                                                            Dang, i want that pan. Recent acquisition?

                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                              That's a sweet pan ...

                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                No, I bought it on sale last year, but this is only its second outing. It just makes a lovely cake, doesn't it. I have this one, the swirl one, the classic one and the bee one, and I'm always in a tizzy about which to use. An embarrassment of riches!

                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  I was very impressed as well.. gorgeous!

                                                                                                                                                                                                            2. Dinner: Tomato Cobbler with parmesan and herbs (Bittman's HTCEV)

                                                                                                                                                                                                              Dessert: Peach & Raspberry Cobbler (chez panisse desserts)

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: relizabeth

                                                                                                                                                                                                                How was that tomato cobbler? I'm checking the recipe out now and it sounds great.

                                                                                                                                                                                                              2. Tartine Bakery's Walnut Cinnamon Slices. Tried one at the bakery a few weeks ago and it exceeded my expectations - light, delicate and very flavorful. Hope the recipe turns out as well.

                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                1. re: emily

                                                                                                                                                                                                                  Please post back. I was just going to ask Roxlet what, if anything, she had made & liked from Tartine. My favorite is the Frangipane Tart, a couple of posts up. I've never made the Walnut Cinnamon Slices.

                                                                                                                                                                                                                  1. re: THewat

                                                                                                                                                                                                                    I haven't made anything from Tartine yet (a combination of hot weather and Weight Watchers), but that hasn't stopped me from getting new baking books! I love to hear what has been made from them, though!

                                                                                                                                                                                                                    1. re: THewat

                                                                                                                                                                                                                      I can confirm they're just as good. I used 1/2 pecans because I ran out of walnuts, but they're probably better with all walnuts.

                                                                                                                                                                                                                      BTW, I thought they baked up better at 325 convection (rather than 325 non-convection). I'm often not sure which one the author is calling for... And they take longer than the called-for 7 min. to bake.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      1. re: THewat

                                                                                                                                                                                                                        I liked the soft gingerbread, too, though there was a certain flavor I didn't care for, which I believe was the pepper and would leave it out next time. Very pretty when made as pictured in the book, which uses a springerle rolling pin.

                                                                                                                                                                                                                        1. re: emily

                                                                                                                                                                                                                          Thanks for both reports! I've made the apple nougatine tart, the shaker lemon pie, the zucchini and orange marmalade tea cake, the steamed gingerbread pudding - all fine, but nothing I needed to make twice, and the chocolate-oatmeal-walnut cookies & spiced cocktail nuts, which I actively didn't care for. I'm clearly still searching for a couple more things to love (other than the frangipane tart) from the cookbook - I think they are there & I just haven't hit them yet. I like the way it is written & laid out, and I like the kinds of things they bake. And of course I like the bakery itself; I made pilgrimage there last time I was in SF.

                                                                                                                                                                                                                          1. re: THewat

                                                                                                                                                                                                                            I have mixed feelings about the bakery which is why the walnut cinnamon cookies were a nice surprise.

                                                                                                                                                                                                                    2. Accidental bread pudding with raspberries and blackberries. Accidental because my intention was to make peach gelato, but freezer issues made that a no-go. I didn't want the peach purée and milk mixture (flavored with peach-poaching syrup, almond extract, and Crème de Peche liqueur) to go to waste, so I added eggs and used it as the custard for the bread pudding, which turned out delicious.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: Caitlin McGrath

                                                                                                                                                                                                                        Wow, very clever save! And it looks fabulous. I

                                                                                                                                                                                                                      2. In an attempt to use up some of the zucchini I acquired, I tried out a recipe for zucchini chocolate brownies. Excellent, I just wish I hadn't forgot the dark chocolate chips.

                                                                                                                                                                                                                        1. Apple pie baked during dinner; microwave pie for 8 minutes on High; bake at 400°F for 20 minutes. Done! Dessert time.

                                                                                                                                                                                                                          1. Chocolate Raspberry Cake - I baked this for a talented young man who spent his 18th birthday on a plane traveling to Moscow with his youth orchestra. It's a nice little cake, very reliable, very flavorful (both the cake and ganache frosting contain raspberry liqueur), and is the only recipe I've made from my spiral-bound "365 Great Cakes & Pies" (which is why I'm still holding onto it!).

                                                                                                                                                                                                                            We all enjoyed it while listening to his amazing experience.

                                                                                                                                                                                                                             
                                                                                                                                                                                                                            1. -Focaccia:
                                                                                                                                                                                                                              http://blog.williams-sonoma.com/weeke...
                                                                                                                                                                                                                              -No Karo Syrup recipe for Pecan Pie with optional one tablespoon of molasses.
                                                                                                                                                                                                                              -M&M cookies.

                                                                                                                                                                                                                               
                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                              1. re: Cynsa

                                                                                                                                                                                                                                No Karo syrup pecan pie? Do tell.

                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                  haven't we read the warnings re: high fructose corn syrup for diabetes/obesity?
                                                                                                                                                                                                                                  this recipe bypasses the corn syrup and the pecan pie is rich and not too sweet - I like it.
                                                                                                                                                                                                                                  http://allrecipes.com/recipe/pecan-pi...

                                                                                                                                                                                                                                  1. re: Cynsa

                                                                                                                                                                                                                                    I make my pecan pie with Lyle's Golden Syrup, which has a much more interesting flavor than regular corn syrup.

                                                                                                                                                                                                                                    Interesting.... just checked Lyle's website and they also make a butterscotch syrup!

                                                                                                                                                                                                                                    1. re: emily

                                                                                                                                                                                                                                      thanks, emily, I do have a can of Lyle's in the pantry and will try it in the next pecan pie.

                                                                                                                                                                                                                              2. If I can get myself together I am going to make croissant dough today. I have been wanting some croissants and pan au chocolat.

                                                                                                                                                                                                                                For your birthday look at Dorie Greenspan's Perfect Party Cake in her Baking from my home to yours. I've made it twice this summer and have gotten raves.

                                                                                                                                                                                                                                1. Something savory this time, a chard and mushroom tart with Gruyère and Parmesan, in a yeasted olive oil crust, based on a recipe in the current COTM, Mediterranean Harvest. Details below, for buttertart, who asked.

                                                                                                                                                                                                                                  This is the pastry recipe; I used half WW pastry flour, so my dough was finer than what's pictured here. It's very easy to make and manipulate, but quite elastic, so I recommend rolling it out on paper and inverting over the pan. A half recipe in a 10- or 11-inch pan is used for this.
                                                                                                                                                                                                                                  http://www.nytimes.com/2009/06/22/sci...

                                                                                                                                                                                                                                  For filling, cut stems from ~1.5 lbs chard and blanch, shock, drain, squeeze, chop the leaves. Saute a chopped shallot or some onion (and diced chard stems if you like) in olive oil for a few minutes, add .5 lbs sliced mushrooms and saute till tender, add chard, couple minced garlic cloves, bit of minced rosemary, stir for a minute, season. Spread vegetables over bottom of pastry-lined pan. Whisk 3 eggs, 1/3 cup milk, 1/2 cup packed grated Gruyère, 1/4 cup grated Parmesan and pour evenly over vegetables. Bake at 375F for 30-35 minutes, until browned and sizzling.

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: Caitlin McGrath

                                                                                                                                                                                                                                    Thanks, Caitlin, that looks superb.

                                                                                                                                                                                                                                  2. The first of the apples were available at the farmer's market, so I just finished making French apple cake from Dorie Greenspan's Around My French Table with ginger golds and paula reds.

                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                    1. re: zitronenmadchen

                                                                                                                                                                                                                                      Paula Reds are just so tangy, first signs of fall!

                                                                                                                                                                                                                                      1. re: Ruthie789

                                                                                                                                                                                                                                        I always look forward to the paula reds, apples are my favorite fruit to bake with.

                                                                                                                                                                                                                                        1. re: zitronenmadchen

                                                                                                                                                                                                                                          Have you tried the Wolf River Apples that come out in the fall, one mega apple just about fills a pie? You cannot eat the apple raw, baking apple only.

                                                                                                                                                                                                                                          1. re: Ruthie789

                                                                                                                                                                                                                                            I hadn't heard of those before, but wow they are huge! Even bigger than the mutsus! I'll have to see if I can find the Wolf River apples in Connecticut this fall.

                                                                                                                                                                                                                                            Edited to add apparently they are available about thirty minutes from my hometown.

                                                                                                                                                                                                                                            1. re: Ruthie789

                                                                                                                                                                                                                                              The apple I wish i could get my mitts on is a Lobo -- they come out right around now and they are the best eating apples ever...quite large and sort of squashed-looking, but similar texture to Honeycrisps with a tangier taste. I remember them from the 60's in SW Ont..

                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                Buttertart why can't you get LOBO's they are a very popular apple in Quebec?

                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                  Another favorite of mine is the Empire apple.

                                                                                                                                                                                                                                        2. A blueberry pie, and the fig almond cake from this week's NY Times.
                                                                                                                                                                                                                                          http://www.nytimes.com/recipes/101497...

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            How did they taste? I have to make the fig and almond cake.

                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                              Those pies look yummy.

                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                Haven't tried them yet -- they're for company tonight!

                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                  You are spoiling the company!

                                                                                                                                                                                                                                              2. So I FINALLY made the birthday cake -- the RLB pistachio one from "Beautiful Cakes", with TJ's pistachios I blanched and skinned (a lot of faffing around), with a buttercream I made up, based on caramelized white chocolate, butter, and whipping cream --

                                                                                                                                                                                                                                                Caramelized white chocolate. You chop 12 oz, strew it over a parchment-lined baking sheet, and bake it at 200 deg F until it gets this color, stirring every 10 mins or so. Took about an hour. I couldn't stir mine (I used cheap but tasty Brazilian white choc from Seabras in Newark, thought it was that -- it seemed to have seized) but when it was palest beige on top it was this color underneath. It looked a mess (all crumbly) but got to this state after a longish go in the food processor. Recipe from the new Carole Bloom book, Caramel...Valrhona is putting out a caramelized milk choc bar (annoyingly named Dulcey...but I couldn't find it, so i was thrilled to come across this recipe.

                                                                                                                                                                                                                                                Will try the cake later tonight and report.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                11 Replies
                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                  Happy Birthday Buttertart. Looking forward to the report. It's "Heavenly Cakes", btw.

                                                                                                                                                                                                                                                  A friend of mine in Vancouver requested the fig cake for his birthday today, so I shipped it to him with the fixin's for the glaze.

                                                                                                                                                                                                                                                  I'll be making the Blackforest Cake from "The Chocolate Bible" in the next few days.

                                                                                                                                                                                                                                                  1. re: souschef

                                                                                                                                                                                                                                                    Oh yeah, i always get that wrong.
                                                                                                                                                                                                                                                    Please report on the Black Forest. Remember when that was The Big Classy Dessert?

                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                      Yup, I remember it being ubiquitous. This one is a test cake for one I'm making later to thank a friend (who likes the stuff) for helping me fix my amplifier.

                                                                                                                                                                                                                                                      I'm going to stabilize the whipping cream with white chocolate. It was pointed out to me that if I do that it's no longer whipped cream, but is ganache.

                                                                                                                                                                                                                                                      1. re: souschef

                                                                                                                                                                                                                                                        That's true, but it sounds like a great idea.

                                                                                                                                                                                                                                                  2. re: buttertart

                                                                                                                                                                                                                                                    What a great cake! How was it?

                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                      Deeelishus. I cut 2 pcs and then evened out the cake so 1/4 was out of it (sneaking the smaller piece in the kitchen, not that there was any particular reason to).

                                                                                                                                                                                                                                                    2. re: buttertart

                                                                                                                                                                                                                                                      Every time I've tried to make caramelized white chocolate it seizes up on me, I always tell myself I'm going to try it with the expensive callebaut block chocolate, but I never get around to it, or they don't have white chocolate the day I go to buy it. Your cake looks very good though.

                                                                                                                                                                                                                                                      1. re: zitronenmadchen

                                                                                                                                                                                                                                                        Mine seized totally and I thought it was shot, but it creamed up very nicely in the FP.

                                                                                                                                                                                                                                                      2. re: buttertart

                                                                                                                                                                                                                                                        I've read about caramelizing white chocolate on David Lebovitz a few years ago, but have been too afraid to try!

                                                                                                                                                                                                                                                        http://www.davidlebovitz.com/2009/06/...

                                                                                                                                                                                                                                                        Your cake looks fab (of course!)

                                                                                                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                                                                                                          Thank you, and do try the caramelizing!

                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                            On the list of things to try!

                                                                                                                                                                                                                                                      3. I made Beth Hensperger's Walnut Apple Bread yesterday. I miss bread baking.

                                                                                                                                                                                                                                                        Its okay. I think it needs the spices pumped up and more apple chunks...or maybe a shot of sourdough and less yeast (1T is a bit much). The bread is very plain to my taste with a yeasty edge. The crumb turned out well considering how little I kneaded it.

                                                                                                                                                                                                                                                        Bread is bread though! I may try to turn it into french toast tomorrow. That would be lovely.

                                                                                                                                                                                                                                                        1. Not much baking this weekend, as I was too busy playing with my new Vitamix. I did make a double-batch of Smitten Kitchen's granola-crusted nuts, using pecans with oats, unsweetend coconut flakes, pepitas, a little brown sugar, crystallized and ground ginger, and cinnamon. So good.

                                                                                                                                                                                                                                                          1. I picked up 2lb of blueberries today from the grocery store and some baking bananas and decided a banana bread with blueberries was in the cards. I used the joy of cooking banana bread recipe and added 2/3 of a cup of blueberries to the mix.

                                                                                                                                                                                                                                                            1. Finnish Sour Cream Cake - needed to use up some sour cream and this sounded interesting as it has no other fat in it. Nice cardamom flavor but wasn't a huge fan of the spongey texture.

                                                                                                                                                                                                                                                              Baked's chocolate chip cookies - These are my new favorites. The large amount of dark brown sugar creates the most wonderful caramelized flavor. I've found that the recipe works better with an extra 1/4 cup flour.

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: emily

                                                                                                                                                                                                                                                                Where is that Finnish cake recipe from? I have a similar recipe I love, but it has butter in it too.

                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                  Margaret Fulton Baking

                                                                                                                                                                                                                                                              2. Walnut Date Torte and rosewater madeleines.

                                                                                                                                                                                                                                                                1. Finally got to bake Toddler Muffins. I've been waiting for my grandson to turn one, the magic age that today's pediatricians deem as when babies can start eating the good stuff- dairy and eggs as well as a little honey or sugar. This recipe involves a jar of baby food, squash or a similar product, grated carrots, mashed bananas and oatmeal so it is healthy. Thanks to the stick of butter and half a cup of brown sugar they taste pretty good too. I made a dozen minis, in the freezer, and 6 regular for the grandparents and friends.

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                                                    How nice.

                                                                                                                                                                                                                                                                  2. I'm in the middle of a batch of chocolate chip cookies that are meant to be extra soft and chewy.

                                                                                                                                                                                                                                                                    They are possibly too soft; I think I'll have to put them back in the oven for a couple more minutes.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: Violatp

                                                                                                                                                                                                                                                                      How did they turn out? I've done both: undercooked things that were almost raw, and thought that cookies "didn't look done".. until they were hard!

                                                                                                                                                                                                                                                                      1. re: rstuart

                                                                                                                                                                                                                                                                        Meh. I get what the recipe was going for, but it really did feel underdone more than soft and chewy. The recipe was insistent on not cooking them longer than 12 minutes at 325 and then letting them sit on the hot cookie sheet for another ten minutes.

                                                                                                                                                                                                                                                                        If I make them again, I'll do the usual 350 degrees, I think.

                                                                                                                                                                                                                                                                        They were also kind of bland to my taste.

                                                                                                                                                                                                                                                                        I bet they'll be better after some time in the fridge to firm up and I'll hand out to the niece and nephew. I'm sure they'll love them!

                                                                                                                                                                                                                                                                    2. We're celebrating Chocolate Week (of August 2013) in our house right now so I made Best Ever Chocolate Chunk Cookies (that's what the recipe is called) over the weekend to share with family from out of town and no-bake cookies today (does that count as baking?) The chocolate chunk cookies are crisp around the edge but super soft and chewy in the middle. The recipe is written in grams (I got it from a bakery) and contains more chocolate than flour by weight, making them perfect in my book;)

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: sarahjay

                                                                                                                                                                                                                                                                        No bake-cookies count to me!

                                                                                                                                                                                                                                                                        1. re: sarahjay

                                                                                                                                                                                                                                                                          Those no bake cookies look chocolaty good.

                                                                                                                                                                                                                                                                        2. I made mini key lime pies this past weekend. I cooked them in a cupcake tin and they came out well. I also made Mexican wedding cookies, which could have come out better but I unfortunately, overcooked them. And I also made some very rich chocolate chip cookies because I used dark brown sugar instead of light. I was worried that they wouldn't turn out well but they were fantastic!!

                                                                                                                                                                                                                                                                          1. I'm heading to a friend's lake house for Labor Day weekend, so I'm making some treats to take along. I made the dough for brown butter "Spoon Cookies" from Epicurious this morning, and I'll bake those tonight, along with a pan of seven-layer bars and Ina Garten's lemon cake. The spoon cookies are the only new-to-me recipe and I'm excited to see how they turn out!

                                                                                                                                                                                                                                                                            1. Anybody got a favorite peach muffin? I have some peaches that are getting overripe and would like to get something made with them tonight.

                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                My favourite are from here:
                                                                                                                                                                                                                                                                                http://www.goodreads.com/book/show/34...
                                                                                                                                                                                                                                                                                But I can't find the recipe online..

                                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                                  ooh.. these got good reviews:
                                                                                                                                                                                                                                                                                  http://www.kingarthurflour.com/recipe...
                                                                                                                                                                                                                                                                                  Clearly I'm hungry and I need to eat my dinner!

                                                                                                                                                                                                                                                                                  1. re: rstuart

                                                                                                                                                                                                                                                                                    I may make Ina's peach cake. The KA ones are too spicy for me...

                                                                                                                                                                                                                                                                                2. I acquired 'Flour, too' the other day and finished reading through it this evening at work. The brioche recipe has been calling my name since I first spotted it, dough is made and in the fridge. Tomorrow I'll shape it and add chocolate chips to at least one (probably both) of the loaves. So far, my hands smells rather tasty.

                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                  1. re: Musie

                                                                                                                                                                                                                                                                                    How'd they turn out?

                                                                                                                                                                                                                                                                                  2. I made this brown butter cobbler cake with purple satsuma plums my mother gave me from her tree: http://www.nytimes.com/2011/07/27/din...

                                                                                                                                                                                                                                                                                    It is very delicious.

                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                    1. re: Caitlin McGrath

                                                                                                                                                                                                                                                                                      That looks fab -- would be great with peaches too.
                                                                                                                                                                                                                                                                                      (The peaches I had, had deliquesced by the time I got to them...)

                                                                                                                                                                                                                                                                                      1. re: Caitlin McGrath

                                                                                                                                                                                                                                                                                        Oh wow.. I overbought some peaches, so may try this..

                                                                                                                                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                                                                                                                                          It's really great, and would work well with just about any kind of fruit.

                                                                                                                                                                                                                                                                                          1. re: rstuart

                                                                                                                                                                                                                                                                                            Which variety is in season, r?

                                                                                                                                                                                                                                                                                        2. We're headed over to see family this weekend so I made blueberry sour cream coffee cake (Dahlia Bakery one) and Pflaumen Kuchen (plum cake) last night. We're eating the plum cake this morning to protect the blueberry one.

                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: Tam38

                                                                                                                                                                                                                                                                                            How was the blueberry cake? I've been eyeing that one up too.

                                                                                                                                                                                                                                                                                            1. re: Musie

                                                                                                                                                                                                                                                                                              It was rich and good, slightly denser than I was thinking it would be, but not in a bad way...in a very coffee-cake way. I had a hard time not eating it!

                                                                                                                                                                                                                                                                                              Instead of making it in a 9x13 pan I put it in bundt pan, so I had to put the streusel layer inside of the cake instead of across the top. It turned out well. I made the streusel layer low which was good because some of the blueberries clumped at the top making a nice blueberry smudge. Not sure why that happened because the rest of the blueberries spread out nicely, but it looked interesting.

                                                                                                                                                                                                                                                                                          2. A batch of salted chocolate almond caramels from Nina Wanat's book.

                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                            1. re: emily

                                                                                                                                                                                                                                                                                              Uh oh, another candy book?

                                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                                Actually came out a few years ago. The author used to have an online candy store (Bon Bon Bar) that sold some delicious caramels and candy bars. Bought the book just to get the chocolate and pumpkin caramel recipes, which are both excellent! Now if only she had a passionfruit caramel recipe...

                                                                                                                                                                                                                                                                                                1. re: emily

                                                                                                                                                                                                                                                                                                  Adore passionfruit...the Dan Lepard book has a recipe for passionfruit melting moment sandwich cookies that I must make.

                                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                                    I noted that recipe, as well. Just had 3 lbs of passionfruit mailed to me, so I've got a nice supply!

                                                                                                                                                                                                                                                                                                    1. re: emily

                                                                                                                                                                                                                                                                                                      i have a bottle of passionfruit concentrate and one of guava, from Brazil.

                                                                                                                                                                                                                                                                                            2. It's that most wonderful time of the year...the beginning of fall. New thread here, come on over and have a piece of cake and a cup of tea...

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