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

buttertart Aug 1, 2013 06:53 AM

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?

  1. Cynsa Aug 1, 2013 09:21 AM

    baking oatmeal date walnut cookies now

    1. mels Aug 1, 2013 10:32 AM

      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
        w
        willownt Aug 2, 2013 06:47 PM

        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/raspberry-plum-crumb-tart

        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
          biondanonima Aug 3, 2013 06:18 AM

          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
            w
            willownt Aug 3, 2013 12:04 PM

            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
          r
          rasputina Aug 5, 2013 08:37 AM

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

          1. re: rasputina
            mels Aug 6, 2013 05:53 AM

            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. roxlet Aug 1, 2013 03:30 PM

          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
            buttertart Aug 2, 2013 06:16 AM

            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
              maplesugar Aug 2, 2013 09:03 PM

              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
                roxlet Aug 3, 2013 04:13 AM

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

                1. re: maplesugar
                  r
                  rasputina Aug 6, 2013 08:08 PM

                  Yes, I love her lemon cake

                2. re: buttertart
                  ItalGreyHound Aug 6, 2013 11:19 AM

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

                  1. re: ItalGreyHound
                    roxlet Aug 6, 2013 12:33 PM

                    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
                      ItalGreyHound Aug 7, 2013 07:43 AM

                      It does keep SO well. Jealous :)

              2. Musie Aug 1, 2013 07:40 PM

                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
                  Ruthie789 Aug 2, 2013 01:43 AM

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

                  1. re: Ruthie789
                    Musie Aug 3, 2013 06:15 AM

                    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
                      Ruthie789 Aug 3, 2013 07:19 AM

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

                      1. re: Ruthie789
                        buttertart Aug 3, 2013 09:58 AM

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

                  2. re: Musie
                    r
                    rstuart Aug 2, 2013 05:58 PM

                    Yum.. peach ginger streusel muffins sounds great!

                    1. re: Musie
                      k
                      kitchengardengal Aug 18, 2013 05:00 AM

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

                    2. p
                      pavlova Aug 2, 2013 12:03 AM

                      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
                        roxlet Aug 2, 2013 04:06 AM

                        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
                          buttertart Aug 2, 2013 06:00 AM

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

                        2. re: pavlova
                          buttertart Aug 2, 2013 06:08 AM

                          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
                            p
                            pavlova Aug 4, 2013 12:59 PM

                            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
                              p
                              pavlova Aug 5, 2013 12:58 PM

                              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
                                buttertart Aug 5, 2013 05:11 PM

                                I shall endeavor, THANK YOU!!!

                          2. souschef Aug 2, 2013 05:27 AM

                            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
                              buttertart Aug 2, 2013 06:12 AM

                              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
                                buttertart Aug 5, 2013 05:13 PM

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

                                1. re: buttertart
                                  souschef Aug 5, 2013 07:51 PM

                                  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
                                    buttertart Aug 6, 2013 05:02 PM

                                    Save me one ;-)

                            2. mcel215 Aug 2, 2013 07:04 PM

                              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. r
                                Redstickchef Aug 3, 2013 10:46 AM

                                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. cookie monster Aug 3, 2013 11:02 AM

                                  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
                                    r
                                    rstuart Aug 5, 2013 03:14 PM

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

                                    1. re: cookie monster
                                      n
                                      NeighborGirl Aug 9, 2013 04:42 PM

                                      I think they look really great!

                                    2. sarahjay Aug 3, 2013 01:54 PM

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

                                      1. buttertart Aug 3, 2013 05:02 PM

                                        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
                                          Ruthie789 Aug 3, 2013 06:58 PM

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

                                          1. re: Ruthie789
                                            buttertart Aug 4, 2013 05:01 PM

                                            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
                                              Ruthie789 Aug 4, 2013 05:06 PM

                                              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
                                                b
                                                bevwinchester Aug 8, 2013 09:01 PM

                                                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
                                                  roxlet Aug 9, 2013 04:27 AM

                                                  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
                                              roxlet Aug 4, 2013 05:12 AM

                                              Now you have me craving madeleines! These look great.

                                              1. re: roxlet
                                                buttertart Aug 4, 2013 04:56 PM

                                                Fannie Farmer baking book recipe, super easy.

                                            3. m
                                              MAH Aug 3, 2013 07:11 PM

                                              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. roxlet Aug 4, 2013 05:18 AM

                                                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
                                                  n
                                                  nadiam1000 Aug 7, 2013 05:31 PM

                                                  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. Berheenia Aug 4, 2013 10:37 AM

                                                  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. Candy Aug 4, 2013 01:02 PM

                                                    Jut took a peach cobbler out of the oven.

                                                    1. s
                                                      Skamper Aug 4, 2013 01:15 PM

                                                      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. c
                                                        csdiego Aug 4, 2013 03:25 PM

                                                        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
                                                          buttertart Aug 4, 2013 04:54 PM

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

                                                          1. re: csdiego
                                                            Ruthie789 Aug 4, 2013 04:58 PM

                                                            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
                                                              c
                                                              csdiego Aug 4, 2013 08:24 PM

                                                              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
                                                                Ruthie789 Aug 5, 2013 05:13 AM

                                                                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. helen_m Aug 4, 2013 04:24 PM

                                                            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
                                                              mcel215 Aug 5, 2013 03:53 AM

                                                              Helen,

                                                              That looks and sounds wonderful. :)

                                                              www.saffron215.blogspot.com

                                                            2. Ruthie789 Aug 4, 2013 04:42 PM

                                                              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
                                                                r
                                                                rstuart Aug 5, 2013 03:15 PM

                                                                I love pineapple upside cake!

                                                                1. re: rstuart
                                                                  Ruthie789 Aug 5, 2013 05:19 PM

                                                                  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
                                                                    pilinut Aug 23, 2013 12:21 AM

                                                                    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
                                                                      souschef Aug 23, 2013 02:55 AM

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

                                                                      1. re: souschef
                                                                        pilinut Aug 23, 2013 11:08 AM

                                                                        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
                                                                          buttertart Aug 24, 2013 07:37 AM

                                                                          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
                                                                            Ruthie789 Aug 27, 2013 03:13 AM

                                                                            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
                                                                              pilinut Aug 27, 2013 04:05 PM

                                                                              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
                                                                                buttertart Aug 27, 2013 05:17 PM

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

                                                                                1. re: buttertart
                                                                                  souschef Aug 28, 2013 08:01 AM

                                                                                  I agree completely.

                                                                        2. re: pilinut
                                                                          Ruthie789 Aug 24, 2013 06:18 PM

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

                                                                          1. re: Ruthie789
                                                                            pilinut Aug 26, 2013 03:02 PM

                                                                            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
                                                                              souschef Aug 26, 2013 04:38 PM

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

                                                                              1. re: souschef
                                                                                pilinut Aug 27, 2013 01:43 AM

                                                                                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
                                                                                  souschef Aug 27, 2013 09:13 AM

                                                                                  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
                                                                                Ruthie789 Aug 27, 2013 02:57 AM

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

                                                                    2. j
                                                                      joy2002 Aug 4, 2013 08:28 PM

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

                                                                      1. Cynsa Aug 5, 2013 08:10 AM

                                                                        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
                                                                          helen_m Aug 5, 2013 04:29 PM

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

                                                                          1. re: helen_m
                                                                            buttertart Aug 5, 2013 05:12 PM

                                                                            Typical of cynsa.

                                                                            1. re: buttertart
                                                                              Cynsa Aug 5, 2013 06:25 PM

                                                                              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
                                                                                buttertart Aug 6, 2013 05:03 PM

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

                                                                        2. r
                                                                          rasputina Aug 5, 2013 08:36 AM

                                                                          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
                                                                            helen_m Aug 5, 2013 04:28 PM

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

                                                                          2. v
                                                                            Violatp Aug 5, 2013 04:01 PM

                                                                            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
                                                                              roxlet Aug 5, 2013 06:21 PM

                                                                              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
                                                                                v
                                                                                Violatp Aug 5, 2013 06:31 PM

                                                                                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
                                                                                  Caitlin McGrath Aug 5, 2013 08:21 PM

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

                                                                                  1. re: Caitlin McGrath
                                                                                    v
                                                                                    Violatp Aug 6, 2013 12:35 PM

                                                                                    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. mels Aug 6, 2013 05:57 AM

                                                                              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
                                                                                r
                                                                                rstuart Aug 6, 2013 08:37 AM

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

                                                                              2. buttertart Aug 6, 2013 05:17 PM

                                                                                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
                                                                                  buttertart Aug 8, 2013 08:30 AM

                                                                                  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. r
                                                                                  rstuart Aug 6, 2013 05:19 PM

                                                                                  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
                                                                                    Caitlin McGrath Aug 6, 2013 05:54 PM

                                                                                    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
                                                                                      r
                                                                                      rstuart Aug 7, 2013 03:54 PM

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

                                                                                      1. re: rstuart
                                                                                        Caitlin McGrath Aug 7, 2013 04:11 PM

                                                                                        Interesting! Where's the recipe from?

                                                                                        1. re: Caitlin McGrath
                                                                                          buttertart Aug 8, 2013 08:29 AM

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

                                                                                          1. re: Caitlin McGrath
                                                                                            r
                                                                                            rstuart Aug 8, 2013 04:19 PM

                                                                                            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
                                                                                              Caitlin McGrath Aug 8, 2013 06:06 PM

                                                                                              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
                                                                                                r
                                                                                                rstuart Aug 9, 2013 08:28 AM

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

                                                                                    2. roxlet Aug 8, 2013 09:01 AM

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

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

                                                                                      6 Replies
                                                                                      1. re: roxlet
                                                                                        buttertart Aug 8, 2013 09:02 AM

                                                                                        For crying out loud!!! Look terrific.

                                                                                        1. re: buttertart
                                                                                          r
                                                                                          rstuart Aug 8, 2013 04:21 PM

                                                                                          Agree. am filled with longing. Recipe is clipped!

                                                                                        2. re: roxlet
                                                                                          c
                                                                                          cheesymama Aug 9, 2013 07:44 AM

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

                                                                                          1. re: roxlet
                                                                                            THewat Aug 21, 2013 05:18 AM

                                                                                            So what's the verdict?

                                                                                            1. re: THewat
                                                                                              roxlet Aug 21, 2013 05:26 AM

                                                                                              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
                                                                                                THewat Aug 21, 2013 05:40 AM

                                                                                                I get that.

                                                                                          2. greygarious Aug 8, 2013 01:37 PM

                                                                                            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
                                                                                              r
                                                                                              rstuart Aug 8, 2013 04:25 PM

                                                                                              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
                                                                                                greygarious Aug 8, 2013 04:59 PM

                                                                                                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
                                                                                                  r
                                                                                                  rstuart Aug 8, 2013 05:11 PM

                                                                                                  True... !

                                                                                            2. j
                                                                                              jarona Aug 8, 2013 04:48 PM

                                                                                              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. n
                                                                                                NeighborGirl Aug 8, 2013 04:54 PM

                                                                                                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
                                                                                                  buttertart Aug 8, 2013 05:20 PM

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

                                                                                                  1. re: buttertart
                                                                                                    souschef Aug 9, 2013 08:08 AM

                                                                                                    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
                                                                                                    Ruthie789 Aug 9, 2013 07:40 AM

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

                                                                                                  3. a
                                                                                                    Anarie Aug 8, 2013 09:16 PM

                                                                                                    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
                                                                                                      r
                                                                                                      rasputina Aug 9, 2013 05:49 AM

                                                                                                      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
                                                                                                        a
                                                                                                        Anarie Aug 9, 2013 09:50 PM

                                                                                                        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
                                                                                                          r
                                                                                                          rasputina Aug 13, 2013 07:34 AM

                                                                                                          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. MidwesternerTT Aug 8, 2013 09:31 PM

                                                                                                      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
                                                                                                        roxlet Aug 9, 2013 04:28 AM

                                                                                                        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
                                                                                                          MidwesternerTT Aug 9, 2013 08:22 AM

                                                                                                          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
                                                                                                            roxlet Aug 10, 2013 12:29 PM

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

                                                                                                        2. re: MidwesternerTT
                                                                                                          r
                                                                                                          rstuart Aug 9, 2013 08:29 AM

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

                                                                                                          1. re: MidwesternerTT
                                                                                                            k
                                                                                                            kitchengardengal Aug 18, 2013 05:15 AM

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

                                                                                                          2. d
                                                                                                            DavidPonting Aug 9, 2013 07:56 AM

                                                                                                            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
                                                                                                              t
                                                                                                              Tam38 Aug 9, 2013 03:31 PM

                                                                                                              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. fracklefoodie Aug 9, 2013 04:58 PM

                                                                                                              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
                                                                                                                MidwesternerTT Aug 10, 2013 10:24 AM

                                                                                                                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
                                                                                                                  fracklefoodie Aug 11, 2013 09:55 AM

                                                                                                                  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
                                                                                                                    MidwesternerTT Aug 11, 2013 03:56 PM

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

                                                                                                                    1. re: fracklefoodie
                                                                                                                      m
                                                                                                                      millygirl Aug 13, 2013 08:27 AM

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

                                                                                                                      1. re: millygirl
                                                                                                                        fracklefoodie Aug 13, 2013 10:56 AM

                                                                                                                        My pleasure. :)

                                                                                                                  2. re: fracklefoodie
                                                                                                                    m
                                                                                                                    millygirl Aug 13, 2013 08:29 AM

                                                                                                                    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
                                                                                                                      fracklefoodie Aug 13, 2013 10:54 AM

                                                                                                                      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
                                                                                                                        m
                                                                                                                        millygirl Aug 13, 2013 04:06 PM

                                                                                                                        Thank you!!!

                                                                                                                  3. Ruthie789 Aug 10, 2013 04:55 AM

                                                                                                                    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
                                                                                                                      buttertart Aug 11, 2013 04:01 PM

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

                                                                                                                      1. re: buttertart
                                                                                                                        Ruthie789 Aug 11, 2013 06:30 PM

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

                                                                                                                    2. melpy Aug 10, 2013 05:20 AM

                                                                                                                      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. r
                                                                                                                        rstuart Aug 10, 2013 02:07 PM

                                                                                                                        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
                                                                                                                          buttertart Aug 11, 2013 04:01 PM

                                                                                                                          Recipe???

                                                                                                                          1. re: buttertart
                                                                                                                            r
                                                                                                                            rstuart Aug 11, 2013 05:09 PM

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

                                                                                                                          2. re: rstuart
                                                                                                                            MidwesternerTT Aug 12, 2013 11:15 AM

                                                                                                                            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
                                                                                                                              r
                                                                                                                              rstuart Aug 18, 2013 01:15 PM

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

                                                                                                                              1. re: rstuart
                                                                                                                                MidwesternerTT Aug 19, 2013 06:28 PM

                                                                                                                                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
                                                                                                                                  r
                                                                                                                                  rstuart Aug 19, 2013 06:49 PM

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

                                                                                                                          3. biondanonima Aug 11, 2013 10:04 AM

                                                                                                                            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. g
                                                                                                                              girlwonder88 Aug 11, 2013 03:42 PM

                                                                                                                              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. buttertart Aug 11, 2013 04:15 PM

                                                                                                                                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
                                                                                                                                  r
                                                                                                                                  rstuart Aug 11, 2013 05:11 PM

                                                                                                                                  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
                                                                                                                                    v
                                                                                                                                    Violatp Aug 11, 2013 05:18 PM

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

                                                                                                                                    1. re: buttertart
                                                                                                                                      Ruthie789 Aug 11, 2013 06:28 PM

                                                                                                                                      Very pretty cakes and my congratulations on your new job.

                                                                                                                                      1. re: Ruthie789
                                                                                                                                        buttertart Aug 12, 2013 04:17 PM

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

                                                                                                                                    2. l
                                                                                                                                      lesliej Aug 12, 2013 04:10 AM

                                                                                                                                      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. m
                                                                                                                                        millygirl Aug 12, 2013 01:36 PM

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

                                                                                                                                        1. roxlet Aug 12, 2013 02:09 PM

                                                                                                                                          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
                                                                                                                                            buttertart Aug 12, 2013 04:18 PM

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

                                                                                                                                            1. re: buttertart
                                                                                                                                              roxlet Aug 13, 2013 05:41 AM

                                                                                                                                              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. buttertart Aug 12, 2013 04:19 PM

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

                                                                                                                                            1 Reply
                                                                                                                                            1. re: buttertart
                                                                                                                                              roxlet Aug 13, 2013 05:45 AM

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

                                                                                                                                            2. t
                                                                                                                                              Tam38 Aug 12, 2013 11:04 PM

                                                                                                                                              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
                                                                                                                                                roxlet Aug 13, 2013 05:46 AM

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

                                                                                                                                                1. re: roxlet
                                                                                                                                                  buttertart Aug 17, 2013 08:46 AM

                                                                                                                                                  That is a very good book, the Boyle.

                                                                                                                                                  1. re: buttertart
                                                                                                                                                    roxlet Aug 17, 2013 03:16 PM

                                                                                                                                                    Yes, I have it and I like it too.

                                                                                                                                                    1. re: buttertart
                                                                                                                                                      t
                                                                                                                                                      Tam38 Aug 18, 2013 08:06 PM

                                                                                                                                                      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
                                                                                                                                                      r
                                                                                                                                                      rstuart Aug 18, 2013 01:16 PM

                                                                                                                                                      I'd second that..

                                                                                                                                                  2. valleychip Aug 13, 2013 09:43 PM

                                                                                                                                                    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
                                                                                                                                                      Ruthie789 Aug 14, 2013 05:02 AM

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

                                                                                                                                                      1. re: Ruthie789
                                                                                                                                                        buttertart Aug 17, 2013 08:47 AM

                                                                                                                                                        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
                                                                                                                                                          Ruthie789 Aug 17, 2013 06:16 PM

                                                                                                                                                          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. zitronenmadchen Aug 14, 2013 07:16 AM

                                                                                                                                                      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
                                                                                                                                                        Musie Aug 14, 2013 05:56 PM

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

                                                                                                                                                        1. re: Musie
                                                                                                                                                          zitronenmadchen Aug 15, 2013 08:00 AM

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

                                                                                                                                                        2. re: zitronenmadchen
                                                                                                                                                          v
                                                                                                                                                          Violatp Aug 14, 2013 06:55 PM

                                                                                                                                                          I"d try it, too!

                                                                                                                                                          1. re: Violatp
                                                                                                                                                            zitronenmadchen Aug 15, 2013 08:00 AM

                                                                                                                                                            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
                                                                                                                                                              buttertart Aug 17, 2013 08:47 AM

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

                                                                                                                                                        3. Musie Aug 14, 2013 05:52 PM

                                                                                                                                                          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
                                                                                                                                                            buttertart Aug 17, 2013 08:48 AM

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

                                                                                                                                                            1. re: buttertart
                                                                                                                                                              Musie Aug 18, 2013 06:03 AM

                                                                                                                                                              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. Cynsa Aug 15, 2013 09:56 AM

                                                                                                                                                            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
                                                                                                                                                              souschef Aug 15, 2013 12:43 PM

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

                                                                                                                                                              1. re: Cynsa
                                                                                                                                                                buttertart Aug 17, 2013 08:45 AM

                                                                                                                                                                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
                                                                                                                                                                  roxlet Aug 17, 2013 03:16 PM

                                                                                                                                                                  I want Sicilian pistachios in the worst way.

                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                    souschef Aug 18, 2013 04:35 AM

                                                                                                                                                                    Why don't you and buttertart share a bag?

                                                                                                                                                              2. p
                                                                                                                                                                pavlova Aug 17, 2013 07:12 PM

                                                                                                                                                                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
                                                                                                                                                                  roxlet Aug 18, 2013 05:57 AM

                                                                                                                                                                  Ah, there go those Sicilian pistachios again!

                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                    buttertart Aug 18, 2013 08:49 AM

                                                                                                                                                                    I gotta get my hands on some.

                                                                                                                                                                2. k
                                                                                                                                                                  kitchengardengal Aug 18, 2013 05:29 AM

                                                                                                                                                                  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
                                                                                                                                                                    Musie Aug 18, 2013 06:06 AM

                                                                                                                                                                    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
                                                                                                                                                                      t
                                                                                                                                                                      Tam38 Aug 18, 2013 08:08 PM

                                                                                                                                                                      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. emily Aug 18, 2013 11:46 AM

                                                                                                                                                                      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
                                                                                                                                                                        r
                                                                                                                                                                        rstuart Aug 18, 2013 01:17 PM

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

                                                                                                                                                                        1. re: rstuart
                                                                                                                                                                          roxlet Aug 18, 2013 05:37 PM

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

                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                            emily Aug 19, 2013 08:30 AM

                                                                                                                                                                            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
                                                                                                                                                                              roxlet Aug 19, 2013 04:56 PM

                                                                                                                                                                              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
                                                                                                                                                                              r
                                                                                                                                                                              rstuart Aug 19, 2013 06:50 PM

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

                                                                                                                                                                          2. re: emily
                                                                                                                                                                            k
                                                                                                                                                                            kitchengardengal Aug 18, 2013 08:06 PM

                                                                                                                                                                            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. Candy Aug 18, 2013 12:38 PM

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

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: Candy
                                                                                                                                                                              g
                                                                                                                                                                              girlwonder88 Aug 22, 2013 10:26 AM

                                                                                                                                                                              I'd love the recipe for that!

                                                                                                                                                                            2. Musie Aug 18, 2013 04:04 PM

                                                                                                                                                                              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. Chocolatechipkt Aug 18, 2013 07:07 PM

                                                                                                                                                                                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
                                                                                                                                                                                  t
                                                                                                                                                                                  Tam38 Aug 18, 2013 08:09 PM

                                                                                                                                                                                  Mmmm...

                                                                                                                                                                                  1. re: Chocolatechipkt
                                                                                                                                                                                    roxlet Aug 19, 2013 05:48 AM

                                                                                                                                                                                    I saw that amazing recipe. How were they?

                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                      Chocolatechipkt Aug 19, 2013 06:18 AM

                                                                                                                                                                                      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
                                                                                                                                                                                        roxlet Aug 19, 2013 04:56 PM

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

                                                                                                                                                                                  2. c
                                                                                                                                                                                    CaliforniaJoseph Aug 18, 2013 08:16 PM

                                                                                                                                                                                    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
                                                                                                                                                                                      Musie Aug 19, 2013 04:15 AM

                                                                                                                                                                                      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
                                                                                                                                                                                        b
                                                                                                                                                                                        bevwinchester Aug 21, 2013 10:08 AM

                                                                                                                                                                                        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. Chocolatechipkt Aug 19, 2013 06:26 PM

                                                                                                                                                                                        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
                                                                                                                                                                                          b
                                                                                                                                                                                          bevwinchester Aug 21, 2013 10:08 AM

                                                                                                                                                                                          Now that sounds utterly divine- a very industrious recipe!

                                                                                                                                                                                        2. r
                                                                                                                                                                                          rstuart Aug 19, 2013 06:52 PM

                                                                                                                                                                                          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
                                                                                                                                                                                            Musie Aug 20, 2013 06:23 PM

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

                                                                                                                                                                                            1. re: Musie
                                                                                                                                                                                              r
                                                                                                                                                                                              rstuart Aug 20, 2013 06:47 PM

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

                                                                                                                                                                                              1. re: rstuart
                                                                                                                                                                                                Musie Aug 21, 2013 05:01 AM

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

                                                                                                                                                                                                1. re: Musie
                                                                                                                                                                                                  buttertart Aug 21, 2013 05:34 PM

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

                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                    r
                                                                                                                                                                                                    rstuart Aug 22, 2013 05:14 PM

                                                                                                                                                                                                    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. p
                                                                                                                                                                                            pavlova Aug 20, 2013 03:55 PM

                                                                                                                                                                                            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. THewat Aug 21, 2013 05:29 AM

                                                                                                                                                                                              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
                                                                                                                                                                                                Chocolatechipkt Aug 21, 2013 05:59 AM

                                                                                                                                                                                                Oh yum!

                                                                                                                                                                                                1. re: THewat
                                                                                                                                                                                                  roxlet Aug 21, 2013 08:54 AM

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

                                                                                                                                                                                                2. Musie Aug 21, 2013 08:21 AM

                                                                                                                                                                                                  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
                                                                                                                                                                                                    buttertart Aug 21, 2013 05:35 PM

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

                                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                                      Musie Aug 22, 2013 05:21 PM

                                                                                                                                                                                                      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. roxlet Aug 21, 2013 08:57 AM

                                                                                                                                                                                                    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
                                                                                                                                                                                                      l
                                                                                                                                                                                                      lesliej Aug 21, 2013 10:01 AM

                                                                                                                                                                                                      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
                                                                                                                                                                                                        roxlet Aug 21, 2013 10:59 AM

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

                                                                                                                                                                                                         
                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                          Caitlin McGrath Aug 21, 2013 11:04 AM

                                                                                                                                                                                                          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
                                                                                                                                                                                                            l
                                                                                                                                                                                                            lesliej Aug 21, 2013 11:27 AM

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

                                                                                                                                                                                                            1. re: lesliej
                                                                                                                                                                                                              roxlet Aug 21, 2013 11:56 AM

                                                                                                                                                                                                              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
                                                                                                                                                                                                                souschef Aug 21, 2013 02:01 PM

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

                                                                                                                                                                                                                1. re: souschef
                                                                                                                                                                                                                  roxlet Aug 23, 2013 03:14 PM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                              t
                                                                                                                                                                                                              Tam38 Aug 23, 2013 12:51 PM

                                                                                                                                                                                                              I have that pan. I love it!

                                                                                                                                                                                                          2. re: roxlet
                                                                                                                                                                                                            buttertart Aug 21, 2013 05:37 PM

                                                                                                                                                                                                            Dang, i want that pan. Recent acquisition?

                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                              Chocolatechipkt Aug 21, 2013 07:49 PM

                                                                                                                                                                                                              That's a sweet pan ...

                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                roxlet Aug 22, 2013 06:14 AM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  r
                                                                                                                                                                                                                  rstuart Aug 22, 2013 05:15 PM

                                                                                                                                                                                                                  I was very impressed as well.. gorgeous!

                                                                                                                                                                                                            2. r
                                                                                                                                                                                                              relizabeth Aug 21, 2013 06:10 PM

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

                                                                                                                                                                                                              Dessert: Peach & Raspberry Cobbler (chez panisse desserts)

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: relizabeth
                                                                                                                                                                                                                g
                                                                                                                                                                                                                girlwonder88 Aug 22, 2013 10:30 AM

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

                                                                                                                                                                                                              2. emily Aug 21, 2013 07:59 PM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  THewat Aug 22, 2013 05:16 AM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                                    roxlet Aug 22, 2013 06:16 AM

                                                                                                                                                                                                                    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
                                                                                                                                                                                                                      emily Aug 22, 2013 09:05 AM

                                                                                                                                                                                                                      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
                                                                                                                                                                                                                        emily Aug 22, 2013 09:16 AM

                                                                                                                                                                                                                        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
                                                                                                                                                                                                                          THewat Aug 22, 2013 10:21 AM

                                                                                                                                                                                                                          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
                                                                                                                                                                                                                            emily Aug 22, 2013 12:13 PM

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

                                                                                                                                                                                                                    2. Caitlin McGrath Aug 22, 2013 12:04 PM

                                                                                                                                                                                                                      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
                                                                                                                                                                                                                        r
                                                                                                                                                                                                                        rstuart Aug 22, 2013 05:16 PM

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

                                                                                                                                                                                                                      2. Musie Aug 22, 2013 05:24 PM

                                                                                                                                                                                                                        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. Cynsa Aug 22, 2013 09:28 PM

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

                                                                                                                                                                                                                          1. l
                                                                                                                                                                                                                            lesliej Aug 24, 2013 07:03 AM

                                                                                                                                                                                                                            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. Cynsa Aug 24, 2013 07:40 AM

                                                                                                                                                                                                                              -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
                                                                                                                                                                                                                                buttertart Aug 25, 2013 06:53 AM

                                                                                                                                                                                                                                No Karo syrup pecan pie? Do tell.

                                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                                  Cynsa Aug 27, 2013 06:24 AM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                    emily Aug 27, 2013 08:46 AM

                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                      Cynsa Aug 28, 2013 10:45 AM

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

                                                                                                                                                                                                                              2. Candy Aug 24, 2013 08:13 AM

                                                                                                                                                                                                                                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. Caitlin McGrath Aug 24, 2013 08:43 PM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                    buttertart Aug 25, 2013 07:59 AM

                                                                                                                                                                                                                                    Thanks, Caitlin, that looks superb.

                                                                                                                                                                                                                                  2. zitronenmadchen Aug 25, 2013 08:14 AM

                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                      Ruthie789 Aug 25, 2013 10:33 AM

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

                                                                                                                                                                                                                                      1. re: Ruthie789
                                                                                                                                                                                                                                        zitronenmadchen Aug 25, 2013 03:27 PM

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

                                                                                                                                                                                                                                        1. re: zitronenmadchen
                                                                                                                                                                                                                                          Ruthie789 Aug 25, 2013 06:07 PM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            zitronenmadchen Aug 26, 2013 06:26 AM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              buttertart Aug 26, 2013 05:05 PM

                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                Ruthie789 Aug 26, 2013 05:53 PM

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

                                                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                                                  Ruthie789 Aug 26, 2013 05:55 PM

                                                                                                                                                                                                                                                  Another favorite of mine is the Empire apple.

                                                                                                                                                                                                                                        2. roxlet Aug 25, 2013 08:59 AM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            souschef Aug 25, 2013 10:32 AM

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

                                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                                              Ruthie789 Aug 25, 2013 10:44 AM

                                                                                                                                                                                                                                              Those pies look yummy.

                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                roxlet Aug 25, 2013 01:16 PM

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

                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                  Ruthie789 Aug 25, 2013 06:05 PM

                                                                                                                                                                                                                                                  You are spoiling the company!

                                                                                                                                                                                                                                              2. buttertart Aug 25, 2013 05:06 PM

                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                  souschef Aug 25, 2013 08:14 PM

                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                    buttertart Aug 26, 2013 05:08 PM

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

                                                                                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                                                                                      souschef Aug 27, 2013 09:17 AM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        buttertart Aug 27, 2013 03:48 PM

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

                                                                                                                                                                                                                                                  2. re: buttertart
                                                                                                                                                                                                                                                    roxlet Aug 26, 2013 06:18 AM

                                                                                                                                                                                                                                                    What a great cake! How was it?

                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                      buttertart Aug 26, 2013 05:08 PM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                      zitronenmadchen Aug 26, 2013 11:07 AM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        buttertart Aug 26, 2013 05:06 PM

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

                                                                                                                                                                                                                                                      2. re: buttertart
                                                                                                                                                                                                                                                        r
                                                                                                                                                                                                                                                        rstuart Aug 27, 2013 06:13 PM

                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                          buttertart Aug 28, 2013 03:59 PM

                                                                                                                                                                                                                                                          Thank you, and do try the caramelizing!

                                                                                                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                                                                                                            r
                                                                                                                                                                                                                                                            rstuart Aug 28, 2013 04:47 PM

                                                                                                                                                                                                                                                            On the list of things to try!

                                                                                                                                                                                                                                                      3. t
                                                                                                                                                                                                                                                        Tam38 Aug 25, 2013 09:20 PM

                                                                                                                                                                                                                                                        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. Chocolatechipkt Aug 26, 2013 07:14 AM

                                                                                                                                                                                                                                                          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. Musie Aug 26, 2013 11:50 AM

                                                                                                                                                                                                                                                            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. emily Aug 26, 2013 02:44 PM

                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                buttertart Aug 26, 2013 05:09 PM

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

                                                                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                                                                  emily Aug 26, 2013 07:04 PM

                                                                                                                                                                                                                                                                  Margaret Fulton Baking

                                                                                                                                                                                                                                                              2. Cynsa Aug 27, 2013 06:28 AM

                                                                                                                                                                                                                                                                Walnut Date Torte and rosewater madeleines.

                                                                                                                                                                                                                                                                1. Berheenia Aug 27, 2013 06:51 AM

                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                    buttertart Aug 27, 2013 03:49 PM

                                                                                                                                                                                                                                                                    How nice.

                                                                                                                                                                                                                                                                  2. v
                                                                                                                                                                                                                                                                    Violatp Aug 27, 2013 04:10 PM

                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                      r
                                                                                                                                                                                                                                                                      rstuart Aug 27, 2013 06:14 PM

                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                        v
                                                                                                                                                                                                                                                                        Violatp Aug 27, 2013 06:22 PM

                                                                                                                                                                                                                                                                        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. sarahjay Aug 27, 2013 10:03 PM

                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                        r
                                                                                                                                                                                                                                                                        rstuart Aug 28, 2013 04:47 PM

                                                                                                                                                                                                                                                                        No bake-cookies count to me!

                                                                                                                                                                                                                                                                        1. re: sarahjay
                                                                                                                                                                                                                                                                          Musie Aug 28, 2013 06:40 PM

                                                                                                                                                                                                                                                                          Those no bake cookies look chocolaty good.

                                                                                                                                                                                                                                                                        2. r
                                                                                                                                                                                                                                                                          Redstickchef Aug 28, 2013 07:08 AM

                                                                                                                                                                                                                                                                          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. biondanonima Aug 28, 2013 08:15 AM

                                                                                                                                                                                                                                                                            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. buttertart Aug 28, 2013 04:00 PM

                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                r
                                                                                                                                                                                                                                                                                rstuart Aug 28, 2013 04:50 PM

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

                                                                                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                                                                                  r
                                                                                                                                                                                                                                                                                  rstuart Aug 28, 2013 04:53 PM

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

                                                                                                                                                                                                                                                                                  1. re: rstuart
                                                                                                                                                                                                                                                                                    buttertart Aug 28, 2013 04:56 PM

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

                                                                                                                                                                                                                                                                                2. Musie Aug 28, 2013 06:39 PM

                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                    g
                                                                                                                                                                                                                                                                                    girlwonder88 Sep 4, 2013 12:04 PM

                                                                                                                                                                                                                                                                                    How'd they turn out?

                                                                                                                                                                                                                                                                                  2. Caitlin McGrath Aug 29, 2013 09:33 PM

                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                      buttertart Aug 30, 2013 04:20 PM

                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                        r
                                                                                                                                                                                                                                                                                        rstuart Aug 31, 2013 02:09 PM

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

                                                                                                                                                                                                                                                                                        1. re: rstuart
                                                                                                                                                                                                                                                                                          Caitlin McGrath Aug 31, 2013 05:30 PM

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

                                                                                                                                                                                                                                                                                          1. re: rstuart
                                                                                                                                                                                                                                                                                            buttertart Aug 31, 2013 05:41 PM

                                                                                                                                                                                                                                                                                            Which variety is in season, r?

                                                                                                                                                                                                                                                                                        2. t
                                                                                                                                                                                                                                                                                          Tam38 Aug 30, 2013 08:44 AM

                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                            Musie Aug 30, 2013 02:29 PM

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

                                                                                                                                                                                                                                                                                            1. re: Musie
                                                                                                                                                                                                                                                                                              t
                                                                                                                                                                                                                                                                                              Tam38 Sep 3, 2013 01:50 PM

                                                                                                                                                                                                                                                                                              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. emily Aug 31, 2013 08:34 PM

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

                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                            1. re: emily
                                                                                                                                                                                                                                                                                              buttertart Sep 1, 2013 06:57 AM

                                                                                                                                                                                                                                                                                              Uh oh, another candy book?

                                                                                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                                                                                emily Sep 1, 2013 07:15 AM

                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                  buttertart Sep 1, 2013 07:24 AM

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

                                                                                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                                                                                    emily Sep 1, 2013 07:25 AM

                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                      buttertart Sep 1, 2013 09:19 AM

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

                                                                                                                                                                                                                                                                                            2. buttertart Sep 1, 2013 07:09 AM

                                                                                                                                                                                                                                                                                              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...

                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/9153...

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