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What are you baking these days? September 2013 edition!

Hi and happy back-to-school month (I still like to wear a new outfit the day after Labo[u]r Day). Apples, pears, and prune plums aplenty at my farmer's market yesterday...as well as stunning peaches (I think maybe Elbertas, sizeable ones -- but they may have too much red on the skins to be). So, what's lighting your fire? Fruit desserts? Back-to-school treats? Birthday cakes? Just everyday baking? Spill ;-)

2 questions:
1. what is your favo(u)rite breakfast pastry -- we are having friends over tomorrow ar brunchtime, and I'm always at a loss to think of sumpin to give people in that situation...and
2. has anyone ever made that tofu chocolate mousse that was quite the thing a while back? Is it any good? I need to make a chocolate dessert for a Chinese dinner and thought it'd be amusing to serve this.
TYIA and hugs.

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  1. For breakfast, I would highly recommend the Butter Crumb Coffee Cake from Carole Walter's "Great Coffee Cakes." Reported on it here: http://chowhound.chow.com/topics/8850...

    Her streusel can't be beat.

    1 Reply
    1. re: JoanN

      Her streusel is without competition.

        1. re: roxlet

          If I had eggs I would make that right now despite the dreadful humidity.

          1. re: roxlet

            I saw those the other day when I was on KAF it looks incredible! Post back if you make it!

          2. Made a fig and almond cake by David Tanis yesterday from the NYT. It was out of this world and easy and a beautiful presentation.
            http://www.nytimes.com/recipes/101497...

            3 Replies
            1. re: angelsmom

              Hi Buttertart -

              It's been a baking day - chocolate chip rugelach done and onion rolls rising. Made one peach cobbler, but the peaches have been so good that we've just eaten them as they are, as well freezing lots for the colder months.

              I've made tofu chocolate mousse many times - hard to imagine, but it's shockingly good, just depends upon the chocolate you use.

              1. re: angelsmom

                I made this cake last week, and I wasn't completely thrilled by it. I used almond flour in place of the ground almonds, so maybe that was the problem. It languished here until I threw it out. It was a very damp cake.

                1. re: roxlet

                  Mine was sticky, but not damp.....too bad.

              2. 1. Brioche is my absolute favorite breakfast pastry..however, I need to drop 20 pounds, so I'll be eating more fruit and yoghurt for b.fast!
                Last night my son's girlfriend brought over the best rustic tart I've ever tasted. Her crust was amazing and the filling was blueberries, plums and peaches and made for a great dessert (um. did I mention I need to drop 20?)
                That being said, this September I am going to attempt to make a St. Honore cake. It'll be a "practice" for either Thanksgiving or Christmas. Yeah. I'm preparing for the holidays now that it is September!
                Oh. 2. I have never made tofu chocolate mousse. Sacriledge in our house--the Frenchman would have a coronary!

                5 Replies
                1. re: jarona

                  I too like brioche best. There is a pastry shop here, though, that makes croissants (more like twists) filled with dried cranberries, which are amazing.

                  1. re: souschef

                    Seems to me there was a St-Honoré challenge a while back...

                    1. re: buttertart

                      Are you planning to repeat the challenge, this time with jarona? :)

                  2. re: jarona

                    I always liked that I share a name with the patron Saint of bakers - Honoré - I've never attempted to make the cake though, seems like you would need a lot of people around to eat it.

                    1. re: zitronenmadchen

                      Oh gawd. I would be up for a challenge at any time. It would be fun:)
                      zitronenmadchen. I love the name "Honore"..it is absolutely beautiful...but all I would need to eat the cake is my two sons!

                  3. I've made the tofu chocolate mousse (and I'll probably be making it again in a week or so for a family member who'll be recovering from oral surgery and only be able to eat soft foods for a bit). Anyway, yes, it's good, especially if you use good chocolate. It will be very liquid when it comes out of the food processor, but will set up in the fridge. It has a light, mousse-like texture and good chocolate flavor. Your guests will not guess that it's made with silken tofu! I use the recipe in How to Cook Everything (one of two recipes I use from that book, the other being the caramels and their chocolate variation), and TJ's Pound Plus 72% chocolate.

                    2 Replies
                    1. re: Caitlin McGrath

                      Not tofu; this one is good with avocado:
                      Chocolate Velvet
                      http://abclocal.go.com/kgo/video?id=6...

                      
Yield: 1 1/2 cups

                      1 ripe avocado, 
6 tablespoons unsweetened raw cocoa powder, 
1/4 cup Trader Joe's agave syrup, maple syrup, or other liquid sweetener, 
2 tablespoons evaporated cane juice, optional
 1/2 teaspoon vanilla extract
, Pinch of ground cinnamon, 
2 tablespoons + 1/2 cup purified water.

                      1. Combine the avocado, cocoa powder, agave syrup, evaporated cane juice, 2 tablespoons water, vanilla extract, and cinnamon in a food processor fitted with the S blade and process until smooth.
                      2. Add the remaining 1/2 cup of water and process again until well blended. The more water you add, the thinner the sauce will be.

                      1. re: Cynsa

                        This is another excellent nondairy option, made with whipped egg whites (I've never done the kumquat garnish): http://www.epicurious.com/recipes/foo...

                        I'm not too concerned with raw egg whites for my own consumption, but unless I have them left over from something using egg yolks, I frequently turn to Just Whites powdered, pasteurized whites for egg white-only dishes. They're shelf stable, so live in my pantry cupboard, and once rehydrated whip up just like fresh. Super convenient!

                    2. I love any breakfast pastry, but I consider a really good coffee cake a great treat with a cup of coffee in the morning.
                      In an effort to be prepared for back to school I made a batch of oat bran muffins with banana and raisins, a healthy start to the day and the kids still get to have muffins.
                      Also made a banana Choc chip Bundy from Walter's Great Coffee Cakes.
                      I will likely whip up a batch of cookie dough (leaning towards the classic ccc, but baker girl has a yummy looking sprinkles cookie featured right now) tomorrow so the kids can have freshly baked cookies after school on Tuesday.

                      1. I have been dying to make the NY Times (Marian Burros) plum torte recipe since reading about it on one of these threads. Today was finally the day. As it was in the oven, smelling heavenly, it occurred to me that there was something familiar about it, so I did a search and discovered there WAS something familiar -- it is virtually the same recipe as the famous Galley Girl tart!! Only differences are that that one uses pears and calls for a tsp of vanilla. I admit, this made me a little nervous, because I had made that one back in the day and not been super impressed (it was good, but not transcendent or anything). But I just turned the plum torte out and helped myself to the little bit that stuck to the bottom of the pan, and it was DELICIOUS. Pumped to slice myself a piece for dessert tonight.

                        3 Replies
                        1. re: charmedgirl

                          Did you use prune plums or another variety please? Thanks.

                          1. re: angelsmom

                            I used prune plums. They were a bit tart, so I tossed them with sugar before placing them on top of the batter.

                            Also, I had some almond flour I wanted to use up, so I sifted it along with my all purpose flour to equal the 1 cup called for. I had a slice for dessert last night and it was excellent, excellent. I went back to cut myself two more slivers before I had to wrap it up and stick it in the freezer. (I live alone.) Highly recommended!

                        2. It doesn't quite count as baking, but I made fresh fig gelato with white peach chunks. My fig tree is insane this year with literally thousands of figs now getting ripe, so this won't be the last thing I make with figs!

                          1. Hi, buttertart! To answer #2 first, no, I've never made a tofu chocolate mousse, and I can't say that it's calling my name (maybe I'm playing deaf). Since it's mooncake season, would you consider a chocolate ganache filled mooncake, maybe with a candied chestnut or two or a lump of salted caramel in place of the salted egg yolk? Or mochi filled with chocolate and rolled in toasted rice flour?

                            As for question #1, do Belgian waffles count as pastry?

                            8 Replies
                            1. re: pilinut

                              Pilinut, your mentioning moon cake reminded me: at dim sum in Montreal I once had a dessert called winter melon cake, which we all really enjoyed. When I returned to the restaurant a few months later and asked if they had it, they disavowed all knowledge of it, saying that they never had it. Are you familiar with it?

                              1. re: souschef

                                Wife cake has winter melon filling. Flakey shell.

                                1. re: souschef

                                  I'm not sure if what I've had in the Philippines was the same thing as your winter melon cake or the "wife cake" smfan mentioned, but it is made with "kundol", which translates as winter melon.

                                  It is usually a small hockey-puck shaped cake with, as smfan says, a thin, layered or flaky crust filled with candied winter melon pieces suspended in a mung bean paste. There may be another version made with shredded winter melon cooked with sugar.

                                  1. re: pilinut

                                    wifecakes are AMAZING. Had some from Vancouver once offered by a co-worker. Haven't had one as good since.

                                    1. re: pilinut

                                      That sounds like it might be it. I'll check a Chinese bakery here, or in Montreal, where they're sure to have it. Thanks for the alternate name.

                                      1. re: souschef

                                        Here are some images dredged up on Google of "hopia" which is a popular snack in the Philippines. "Kundol" is one of several varieties which include fillings made from purple yam (ube), red, green, and black mung beans, and all sorts of other things. . . I imagine the dimsum version you had is a more refined version.

                                        1. re: pilinut

                                          I guess the images escaped before you had a chance to link to them. :)

                                          I did find some images through Google.

                                  2. re: pilinut

                                    Holy cow, the moon cake idea is amazing.

                                  3. Favourite breakfast pastry would definitely be a simple cinnamon or raisin whirl Danish pastry! A neat trick is to make a large batch of dough and then make several different types of Danishes from it...

                                    In terms of baking, I made a traybake from a recipe that I found in a 10-year-old stack of paperwork. All it said was "Chocolate Sin" as the title (which I think is a family nickname), no description... It was made of crushed digestives held together with syrup, melted butter, cocoa powder and sugar, pressed into a tin and chilled before being topped with melted chocolate - does anyone have a "proper" name for this sort of traybake?

                                    8 Replies
                                    1. re: DavidPonting

                                      Isn't that what William had as his groom's cake?

                                      1. re: buttertart

                                        I think so. I love traybakes..
                                        Here it is:
                                        http://www.sprinklebakes.com/2011/04/... often made with golden syrup...

                                        I made something similar at Christmas with gingersnaps and bit of crystallized ginger. At least half of the pan was eaten by me before being given away..
                                        They are often called slices.. and variously made with nuts, dried fruit, various biscuits/cookies, mini marshmallows.. quite rich and sweet.

                                        1. re: buttertart

                                          Not quite - I thoroughly crushed the digestives to crumbs as one might for a cheesecake base. That gave it a radically different consistency to the pictured cake - more like an incredibly rich chocolatey cheesecake base than the "biscuits-in-chocolate" effect of the pictured recipe, and meant that there was no need for the egg to bind it together (I also put in a handful of raisins, now I remember). I'd upload a picture if there were any of it left...

                                          I'd never heard of the custom of a "groom's cake" until now! (though Wikipedia tells me it's actually a British tradition that we've forgotten about, except apparently for the Royal family.)

                                          1. re: DavidPonting

                                            We still do it in Canada, and I think in the US?

                                            1. re: buttertart

                                              That's what I mean - it's still done on your side of the pond, but we've forgotten it so thoroughly that (according to the articles about it) at the Royal Wedding a lot of people thought it was an imported Canadian/USian custom...

                                              1. re: DavidPonting

                                                Too funny! You do still have fruitcake as wedding cake, I hope?

                                                1. re: buttertart

                                                  Of course! (except for one wedding I went to recently where either the bride or the groom (I forget which) hated fruitcake, and they had a chocolate cake instead, but properly iced so it looked like a fruitcake.)

                                      2. Tofu in a dessert? Perish the thought! I skip over tofu anything.

                                        1. I made the chocolate chunk and chip cookies from the Bouchon Bakery cookbook yesterday. They were easy to make and a big hit with our guests. I'll definitely make them again

                                          1. I'm making these chewy sugar cookies for my son to take to his first period advisory tomorrow. He hated his previous advisor, and is excited to have been able to switch to one of his adored teachers, so he wanted to bring something to start off the year -- his final year of HS!

                                            8 Replies
                                            1. re: roxlet

                                              You are an angel to provide that in the context of high school (everyone always thinks of treats for elementary.. however, they really can lift the spirits of a load of high schoolers--especially first hour). I am sure the advisor and advisory will appreciate it!

                                              1. re: roxlet

                                                The cookies went to school today, and no one wanted them! WTF? My son said that only 2 people in the advisory ate them, and then he spent the rest of the day offering them to people. He said it was the end of the day before he gave them all away. Stupid me. I should just stick to chocolate chip cookies!

                                                BTW, this was the recipe. I neglected to provide the link above.

                                                http://www.keyingredient.com/recipes/...

                                                1. re: roxlet

                                                  the people at the school sound misguided ;)

                                                  1. re: roxlet

                                                    That is absurd. Absurd. I don't think it would make a difference what kind.. it sounds like something else (unrelated to your baking) was going on (Homecoming soon? or a fitness testing? or they watched a grim movie in the classes before? or dissected a pig in Bio? or is it 1st period?--often I see students not wanting a treat at 8 am).
                                                    All the students I know would demolish them and then show-up at your door for more. Regardless: you rock!

                                                    1. re: GraceW

                                                      Well, I should have known since I've been baking for the bake sales for years, and the only things that reliably sell are chocolate chip cookies. I knew I was in trouble the night before when my son's friend stopped by and we offered him a cookie. I asked him how they were, and he said very good even though he doesn't really like sugar cookies.

                                                      1. re: roxlet

                                                        This happened to us once, except I sent mini-cheesecakes to school with ds for his birthday. Apparently only 2 kids eat cheesecake.

                                                    2. re: roxlet

                                                      It's hard to figure what will be a hit, won't it? I love sugar cookies. I brought some peach crumb bars into work today, and they were only half eaten! I thought that they were wonderful!

                                                  2. I love Dorie Greenspan's blueberry and orange muffins from Baking from My Home to Yours p-4. They are very buttery and delicious. I use the tiny wild blueberries in them.

                                                    1. Favorite breakfast pastry is a sweet potato biscuit that I can't reproduce. There was a bakery in Somerville, MA that was famous for them - long since closed. They were sturdy enough to be great even hours after they came out of the oven, just sweet enough, beautifully colored. (Pastries I have known...)

                                                      1. I'm not baking anything at the moment, the humidity is just awful today, and I'm still waiting for more than three tomatillos at a time to ripen for the tomatillo tart that I want to try. Plus we are currently in the drowning in tomatoes phase of gardening, I picked five pounds of tomatoes, not counting the grape tomatoes, this morning.So I'll be dealing with those for a bit.

                                                        To answer your first question, my favorite breakfast pastry would have to be a croissants with strawberry jam.

                                                        1. BT, one of my employees used to be a vegan chef. He makes a chocolate mousse using silken tofu that is stunningly good. You'd never know there is tofu in it. Very smooth, very light, very mousse-like :-)

                                                          1. I haven't baked in a while so I decided that since this was a 3-day weekend I would.

                                                            First up was a Chocolate & Maracuya Tart...maracuya being passionfruit. http://www.thelatinkitchen.com/recipe...

                                                            We like this tart alot. I thought the filling was a bit overset and will probably back off the cornstarch a little next time. The coconut flavor in the pie is not pronounced. The recipe is an easy-peasy keeper and I will make it again.

                                                            Yesterday I made this Blackberry Buttermilk Cake recipe http://www.epicurious.com/recipes/foo... . It was good but not as successful as the passionfruit tart.

                                                            The cake is fairly simple to make, but the baking time, and hour and 25 mintues, is SERIOUSLY off. I went 65 minutes and that was probably about 7 or 8 minutes too long. The long baking time reduced the blackberries to nearly mush, although they eventually did set up. The cake batter itself was very, very light, but the slight center crater when I took the cake out of the oven and the surprising coarse crumb would lead me to believe there is a little bit too much baking powder in the recipe. The cake was nice, the orange and blackberry went together well, but I think the choice of fruit could be better. I liked the recipe well enough to want to tweak it a bit by using a sturdier fruit and less baking powder to see if I can get a better result.

                                                            As soon as the butter is soft enough I will be making Lemon Brownies from a funky recipe my cousin sent me. The photos looks great and I'm betting these come out well.

                                                            So far this weekend I'm batting .500 on baking projects. Here's hoping the Lemon Brownies push me to 2 out of 3 being hits.

                                                            1. I'd love to be baking, but it's too danged hot and humid (even here in usually-dry San Diego county). I have a new-to-me savory tart recipe I want to make, but have to wait for some cooler day. Actually, I've been up since 3 a.m...hmmm, next insomnia time could be baking time, right?

                                                              2 Replies
                                                              1. re: pine time

                                                                I'm in SD too, but thankfully, we have A/C

                                                                1. re: DiningDiva

                                                                  Me, too, but my oven seems to leak a lot of heat, defeating the AC. Maybe it's just being inland. Over 90 now on my patio.

                                                              2. chiffon cake. guava chiffon cake with raspberry whipped cream. couldn't find guava concentrate so used guava juice instead. definitely not the same. i also melted chocolate and put that in the layer. next time if i find guava concentrate i would do lime zest whipped cream and make some sort of guava jelly or custard in the middle. it's also my first high altitude cake.

                                                                 
                                                                1 Reply
                                                                1. re: trolley

                                                                  I love love love guava, that sounds divine!

                                                                2. Peach crumb bars and browned butter peach scones (with some local red havens).. making the most of the end of peach season!

                                                                  1. I've been busy today. 4 loaves of bread made, and one loaf of GF bread rising at the moment. I also made a blueberry sour cream cake, the one from Dahlia bakery that was mentioned in the last thread.

                                                                    I also made carrot soup and mushroom and leek lasagna (both from Flour, too) and also some mushroom-rice burgers. They're in the freezer awaiting the arrival of my mothers visit next week.

                                                                    Favourite breakfast pastry is croissants, brioche or a bread with a fruit filling or swirl.

                                                                    2 Replies
                                                                    1. re: Musie

                                                                      How did the coffee cake turn out?

                                                                      1. re: Tam38

                                                                        It was really good, although it took an extra 15 minutes of cooking time, but I put that down to using a ceramic dish.

                                                                    2. Though Autumn is my favourite season, I have come to love and appreciate the dog days of summer and can't help but feel there just aren't enough of them in my neck of the woods.

                                                                      That said, bt - thanks for the warm welcome to the September thread. I'm likely in the minority but as much as I love my sweets, I'm a savoury breakfast gal so a lovely quiche would be my breakfast pastry of choice. I do entertain quite a bit though and I realize there are a LOT of folks out there that love something sweet in the morning. Here at Cucina bc, a fruit infused, crumb-topped coffee cake is without a doubt a favourite of guests that have come and gone over the years. I find men prefer bread/toast over croissants so for the effort involved, I'd resist the temptation to make them even though a freshly baked croissant would be my second choice after a lovely quiche for my breakfast pastry of choice. All that said, if I were hosting a breakfast or brunch in the near future, I'd likely pay homage to the donut fad that seems to be sweeping these parts. A custard and fruit filled donut would likely appear on my menu.

                                                                      But now, what brought me here in the first place. Some baking to report. I believe I purchased Chewy Gooey Crispy Crunchy on the basis of a recommendation from a hound who reported here on a scrumptious sounding Ginger Cookie. Today I finally baked:

                                                                      MY GINGER COOKIES -p. 154 - CHEWY GOOEY CRISPY CRUNCHY by Alice Medrich

                                                                      In the recipe headnote AM says "With crunchy edges and a chewy center, beautifully crackled on top, spicy, and loaded with diced crystallized ginger, this is my favorite spice cookie."

                                                                      All I can say is that I agree whole-heartedly. Damn these are good! Thanks to you bt for this thread and for those of you who post here for the inspiration. These come together in no time and made a ginger cookie lover out of mr bc who normally turns his nose up at non-chocolate cookies!!

                                                                       
                                                                       
                                                                       
                                                                      5 Replies
                                                                      1. re: Breadcrumbs

                                                                        I love ginger in September, October, and November.

                                                                        1. re: Breadcrumbs

                                                                          I am sure that I copied this. I love ginger cookies.. good to know they're worth it!

                                                                          1. re: rstuart

                                                                            I've made them a bunch of times, and the are fabulous. In fact, my husband said that he thought it was he best cookie I ever made!

                                                                          2. re: Breadcrumbs

                                                                            http://alicemedrich.com/?recipe=my-gi.... Thanks for posting; I just found some ginger in my cupboard today.

                                                                            1. re: THewat

                                                                              I made these, finally. I thought they were a good example of their type.

                                                                          3. Today I baked a chocolate pomegranate Bundt, using this recipe and my 6-well Bundtlet pan (for half the batter). I used dark chocolate chips in place of the semi-sweet, and was very (VERY) happy with the result.

                                                                            http://amelieschoice.blogspot.com/201...

                                                                            To answer your Q1 re: breakfast pastry - my favorite is a flavored scone. Orange yogurt scone is one I make a few times a year. The Laura Childs Hazelnut (filbert) scone is also wonderful. And a bit later in the fall, especially, pumpkin scone with double glaze.

                                                                            1. I made a double batch of bread this week to make cinnamon rolls for the freezer, I did bake a few for tomorrow's breakfast.

                                                                              1. I made some pies, apple and peach. I ran out of peaches on the second peach pie so I filled in with some teeny champagne grapes for the second layer. Turned out delightful.
                                                                                I like the frozen croissants from TJs that you let rise overnight, almond and chocolate.

                                                                                1. Favorite past 'pastry'/breakfast-cake was the Behemoth Crumb cake (or if you're short on time... Monkey Bread was what I loved as a kid)

                                                                                  Behemoth Crumb Cake, almost too much crumb...
                                                                                  http://www.seriouseats.com/recipes/20...

                                                                                  4 Replies
                                                                                  1. re: GraceW

                                                                                    I remember seeing that recipe when it was first posted. I was about to copy it into my database when I took a closer look at the ingredients and realized that a cake meant to serve 12 contained nearly 1-3/4 pounds of butter. Decided to pass. How was it?

                                                                                    1. re: JoanN

                                                                                      It was good--especially because I had never had crumb cake before, but I would probably reduce the total amount of crumb--even though that is the perk of the cake--it was just too much butter/crumb for me.
                                                                                      I had two men try it also (besides myself), and they loved it. They didn't think it was too much butter at all.

                                                                                      1. re: GraceW

                                                                                        It does look good!!! Best not to think of how much butter there is there...

                                                                                    2. re: GraceW

                                                                                      holy moses! that's enough butter in one serving for 4 people! but probably really good...

                                                                                    3. I made the Black Forest cake from "The Cake Bible". To begin with, I made madeleines for the cake crumbs called for in the recipe.

                                                                                      The picture in the book looks like a chocolate génoise with a light texture; mine was leaden. I discussed it with a professional baker who said that it would be difficult to replicate the recipe using the volumetric measurements given, i.e. flour, sugar, ground walnuts, and cake crumbs, all in cups.

                                                                                      Too bad. The recipe (using chocolate instead of cocoa) looks promising. I will try it again, weighing everything so that I have repeatable measurements when experimenting.

                                                                                      One thing in the instructions that really surprised me was that it tells you to grease the base and line it with parchment, but the sides should never be greased. I tried it that way. I don't think the cake rose at all, and it was a pain to clean the pan after.

                                                                                      I tried one store for sour cherries, but could not find them, so I bought a can of bing cherries in syrup. They tasted like water. You definitely need sour cherries.

                                                                                      13 Replies
                                                                                      1. re: souschef

                                                                                        You can get the canned ones on Amazon

                                                                                        1. re: roxlet

                                                                                          Cooks Illustrated gave highest ratings to the jarred pie cherries at Trader Joe's, if you happen to have one nearby.

                                                                                          1. re: girlwonder88

                                                                                            At least here in the States you can get Eastern European ones (Marco Polo brand, I think) in jars in very light syrup. Believe you me, I know every angle on sour cherry procurement...

                                                                                            1. re: girlwonder88

                                                                                              They aren't sold as pie cherries, per se. They are Morello cherries, in an ovoid glass jar.

                                                                                          2. re: souschef

                                                                                            Does it say why the sides should never be greased?

                                                                                            1. re: zitronenmadchen

                                                                                              No, it does not. They WILL get greased the next time I make it.

                                                                                              1. re: souschef

                                                                                                That's so odd, usually RLB goes over board in the explanation department.

                                                                                                1. re: zitronenmadchen

                                                                                                  OOPS! I goofed. I meant "The Chocolate Bible"! I owe RLB serious apologies. This "bible" is no bible as it commits a cardinal sin - no weights given.

                                                                                                  1. re: souschef

                                                                                                    i was wondering this too as RLB is so detailed and her cakes are super fussy but rarely fail if you can follow her idiosyncrasies...

                                                                                                    1. re: trolley

                                                                                                      I really appreciate her attention to detail and super-fussiness (I'm an engineer).

                                                                                                      Her recipe for chocolate sponge acquired from her days at Bernachon is one that I don't like as it ends up dry and heavy. She mixes cocoa with flour there; I prefer her recipe from TCB, where she mixes the cocoa with water.

                                                                                                      1. re: souschef

                                                                                                        when i got serious into baking i baked her genoise classique often. first couple of tries i got a thin greasy cake but once i got it right it's the best. i also like her recipe for an orange chiffon cake.

                                                                                                        1. re: souschef

                                                                                                          Ha. I'm the free wheelin' creative type and even when I try to follow her directions exactly I can never quite manage it. My husband is a scientist though, so it's amusing to observe our different approaches to baking.

                                                                                                          I do love her chocolate sponge with cocoa and water mixed together.

                                                                                            2. I'll probably throw in some my emergency cookies from the freezer (oatmeal choc chip) for after-school, but I won't be baking until they fix my backed-up sink. :(

                                                                                              Favorite breakfast pastry:

                                                                                              potato cinnamon rolls

                                                                                              pain au chocolat

                                                                                              fruit kuchen

                                                                                              1 Reply
                                                                                              1. re: Tam38

                                                                                                Totally forgot pecan kringle. I can't go home without my sister getting me one.

                                                                                              2. I'm almost embarrassed to admit this, but... I made brownies in the microwave!

                                                                                                I just really, really didn't feel like heating up the place with the oven but really wanted brownies.

                                                                                                And, to my shock, they were really good! Fresh out of the microwave, eaten with a spoon and vanilla ice cream they rivaled a molten chocolate cake.

                                                                                                Today, out of the fridge, they seem hard at first, but are actually just super chewy.

                                                                                                Microwave brownies are not for the cake brownie crowd. But, in a pinch, and if you like them dense and chewy, I was amazed at how they came out.

                                                                                                17 Replies
                                                                                                1. re: Violatp

                                                                                                  I have never heard of this.. did you use a recipe, use a scratch batter, or was it using a box?

                                                                                                  1. re: GraceW

                                                                                                    Box mix. Ghirardeli double chocolate brownies (double = there are chocolate chips in).

                                                                                                    I didn't adjust the batter at all, though I did cook in two batches just in case it came out awful the first try.

                                                                                                    Used a shallow plastic tupperware container to "bake."

                                                                                                    1. re: Violatp

                                                                                                      Thanks. Sometimes I get a last-minute request, and I hate box-cakes, but I have heard good things about Ghirardeli boxes.

                                                                                                      1. re: GraceW

                                                                                                        Granted I'm not the biggest brownie fan (just sometimes have the craving!) but to my palate, brownie mixes, especially the better ones, are a pretty darn good bang for the buck.

                                                                                                        1. re: Violatp

                                                                                                          Thanks for the rec.. they are in the oven. And I cannot have the oil, so I followed your trick and took out a few spoonfuls of the mix (granted, I probably shouldn't be having that either) and added ~tablespoon of coffee and microwaved it. The chocolate chips definitely help mask the 'box'-flavor (and the coffee).

                                                                                                          1. re: Violatp

                                                                                                            add an extra teaspoon of vanilla extract to the boxed brownie mix - it's better!

                                                                                                            1. re: Cynsa

                                                                                                              That would have helped I think. In my impression, they smell like oil, but maybe I am just not used to it.

                                                                                                              1. re: GraceW

                                                                                                                They smell like chemicals to me. My tolerance for boxed mixes (not withstanding buttertart's affection for white cake from a mix!) is zero these days. I just can't stomach them!

                                                                                                                1. re: GraceW

                                                                                                                  I don't get the oil thing, but of course, we all have different palates!

                                                                                                                  I saw you mention Outrageous Brownies further down - is that Ina's recipe? Those are ridiculous.

                                                                                                                  1. re: Violatp

                                                                                                                    OH, yes, the Outrageous are fabulous.... However, if you like some with marshmallows.. this is my best-friend's mom's recipe.. (I had them when I visited their family--and actually drove to the grocery store on the way home from the airport to get the ingredients!) Just that good!

                                                                                                                    Perfect Fudge Brownies

                                                                                                                    1 cup butter
                                                                                                                    4 squares unsweetened chocolate
                                                                                                                    2 cups white sugar
                                                                                                                    4 large eggs at room temperature
                                                                                                                    1 1/2 teaspoons vanilla extract
                                                                                                                    3/4 teaspoon almond extract
                                                                                                                    1 cup white flour
                                                                                                                    1 cup semi-sweet chocolate chips
                                                                                                                    2 cups miniature marshmallows
                                                                                                                    (1 cup of nuts optional. I didn't include nuts this time)

                                                                                                                    Preheat oven to 350 degrees. Grease and lightly flour a 13x9 cake pan and set aside.

                                                                                                                    Melt butter and chocolate squares carefully in a large saucepan. Set aside to cool slightly, then...

                                                                                                                    Gradually mix in, with large spoon, whisk or spatula, the white sugar, eggs (one at a time until blended), vanilla, and almond extract. I beat this well by hand until smooth. Gradually fold in flour, just until combined. Fold in chocolate chips, marshmallows, and optional nuts.

                                                                                                                    Bake brownies in the prepared 13x9 pan. The original recipe calls for 30 minutes, but I bake about 40-45 minutes, until brownies start to pull away a bit from the sides of the pan, and a cake tester comes out clean. Cool.

                                                                                                                    1. re: GraceW

                                                                                                                      NIce, thanks! I would totally include nuts and call them Rocky Road brownies!

                                                                                                                      I like the almond extract add; that's unusual. But nice.

                                                                                                                      1. re: GraceW

                                                                                                                        Thanks Grace! I do so love marshmallows..

                                                                                                                        1. re: GraceW

                                                                                                                          Are the chocolate chips necessary for getting a good consistency with this brownie? Love brownies, I just prefer them without chocolate chips.

                                                                                                                        2. re: Violatp

                                                                                                                          Violatp, for box mixes---what kind of oil do you recommend using: vegetable, canola, coconut?

                                                                                                                          1. re: GraceW

                                                                                                                            I use canola but I don't get that "fishy" thing that others get with canola.

                                                                                                                            I keep forgetting to use coconut! I mean, I use it in smoothies, but I forget to bake with it when I bake.

                                                                                                                      2. re: Cynsa

                                                                                                                        Adding a teaspoon of cinnamon also is a nice spin.

                                                                                                              2. re: Violatp

                                                                                                                Chocolate cake in a cup is a great microwave recipe too, especially if you're just feeding yourself.

                                                                                                              3. Oh, and I know your brunch is long gone, but pecan sticky buns are my favorite breakfast pastry to make. Or the sour cream Ashkenaz coffee cake from Epicurious, double struesel.

                                                                                                                1. I want to make cookie dough cupcakes from the way the cookie crumbles for my daughter's birthday. Has anyone tried it or another recipe?

                                                                                                                  1. I always make a breakfast pound cake/quickbread with seasonal fruit. Right now, figs are good, so I'm doing an orange poundcake with fresh figs and eating it all week. It's the best breakfast with a cup of steaming hot coffee!

                                                                                                                    20 Replies
                                                                                                                    1. re: OliviaPacific

                                                                                                                      I have a fig tree producing a bumper crop of figs. Will you please share the recipe?

                                                                                                                      1. re: roxlet

                                                                                                                        Have you tried the fig, olive oil and sea salt challah from smitten kitchen? Another great use for excess figs.

                                                                                                                        1. re: Musie

                                                                                                                          Not sure about the olive oil with the figs. Have you made it?

                                                                                                                          1. re: roxlet

                                                                                                                            I have, the olive oil isn't too strong of a flavour. I made it with blueberries before and changed the oil to a neutral one (Canola I think) and that worked fine too.

                                                                                                                            1. re: Musie

                                                                                                                              Yes, I looked at the recipe. She used dried figs, and I wonder if fresh ones would be too watery in this.

                                                                                                                              1. re: roxlet

                                                                                                                                I guess you could wing it by making a compote or jam from the fresh figs.

                                                                                                                        2. re: roxlet

                                                                                                                          Roxlet, I made Ottolenghi's Roasted Sweet Potatoes with Fresh Figs for Rosh Hashanah - a fabulous dish! Not exactly baking, but a lovely use for fresh figs...

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

                                                                                                                          1. re: janeh

                                                                                                                            I loved this dish as well. Simple and elegant!

                                                                                                                            1. re: janeh

                                                                                                                              I would love that. My only problem is that I seem to be the only one in my hues who likes figs! I'll definitely take a look at that though. I bought som beautiful fresh peppers at he farmer's market this morning.

                                                                                                                              1. re: roxlet

                                                                                                                                It is really easy to pick out the figs. Win win for everyone, you get to eat all the figs and family is spared...

                                                                                                                                1. re: roxlet

                                                                                                                                  are you making fig jam? I love figs!

                                                                                                                                  1. re: Cynsa

                                                                                                                                    I love figs grilled with balsamic vinegar and then eaten with Serrano ham.

                                                                                                                                    A highlight of one of my trips to Sonoma was eating a fig freshly picked from a tree.

                                                                                                                                    1. re: souschef

                                                                                                                                      ah - half a fresh fig, a dollop of goat cheese and a drizzle of honey is heaven

                                                                                                                                      1. re: souschef

                                                                                                                                        I've been standing under the tree in the afternoons just plucking them from the branches and popping them in my mouth. So delicious, and very nostalgic for me. The tree that grew in my Brooklyn was a fig tree.

                                                                                                                                        1. re: roxlet

                                                                                                                                          Saying I'm envious would be putting it mildly. Have you made any fruit tarts with them? It would be interesting to also make smoothies.

                                                                                                                                          1. re: souschef

                                                                                                                                            Sadly, I am on Weight Watchers (or not so sadly since I'm very pleased with the results!), so I haven't baked with them. No one would eat the tarts but me, so I have avoided doing any baking/cooking with them except for the fig gelato I made at my son's insistence. He tasted it, didn't like it ("I guess I just don't like figs"), and off it went to a neighbor. I'm contenting myself with eating them from the tree, which is such a treat anyway!

                                                                                                                                            1. re: roxlet

                                                                                                                                              I wish I had a fig tree. It's too cool in San Francisco for the lovely figs to ripen. sigh

                                                                                                                                              1. re: Cynsa

                                                                                                                                                Oh, you must know some people in Oakland though, right? My friends have a giant, mature, fig tree in their backyard in Oakland and it's produced twice this year already!

                                                                                                                                                It kills me that I'm in Chicago and the figs are too fragile to ship. They have had hundreds.

                                                                                                                                                1. re: Violatp

                                                                                                                                                  I couldn't find ANY ANY ANY good tasting figs near Chicago. I tried multiple stores, and they all tasted like a cross between an acorn and a vegetable.

                                                                                                                                                  1. re: GraceW

                                                                                                                                                    It's NOT easy. I think I once had some good ones from Whole Foods.

                                                                                                                                                    But, it's not surprising. They don't travel well, of course, so the ones shipped are probably darn near rock solid.

                                                                                                                            2. NY Times Essential Cookbook's 1943 brownie recipe

                                                                                                                              1. 2. I haven't made a tofu mousse, but have you tried the mousse that's just chocolate and water? Looks intriguing: http://food52.com/blog/2932-herve-thi...

                                                                                                                                1. I'm a bit late for your pastry question, but I'll answer anyhow: coffeecakes of all sorts, the Danish pastry braid from Baking With Julia (very versatile and impressive: http://beatrice-ojakangas.com/2010/03...), cream scones.

                                                                                                                                Today I'm making challah, possibly one with apples and crystallized ginger too. I'm also going to make the Ronald Johnson apple cake that's so good. Oh and maybe a noodle kugel.

                                                                                                                                12 Replies
                                                                                                                                1. re: Chocolatechipkt

                                                                                                                                  I didn't realize that Beatrice Ojakanges had a website.. thanks Chocolatechipkt! Oh, and that challah sounds so good..

                                                                                                                                  1. re: Chocolatechipkt

                                                                                                                                    Curious about your recipe for challah with apples/ginger. Can you share?

                                                                                                                                    1. re: tcamp

                                                                                                                                      The base challah recipe is from "97 Orchard" though I make a few changes. Let me know if you'd like the recipe--it's very good! My plan (since I'm making the challah today) is to fold chopped up apples (Granny Smith) and small-diced crystallized ginger into the bread dough before the second rise, and then I'll braid it and make it into a circle.

                                                                                                                                      1. re: Chocolatechipkt

                                                                                                                                        I have to read that book -- I know the author slightly.

                                                                                                                                        1. re: buttertart

                                                                                                                                          It's a great one to read!

                                                                                                                                          The challah was a success--and huge! The apples and ginger were yummy in the bread.

                                                                                                                                           
                                                                                                                                           
                                                                                                                                        2. re: Chocolatechipkt

                                                                                                                                          I'd love to try your recipe. I'm a pretty decent bread maker but have never tried challah and I am positively swimming in apples this time of year. TIA

                                                                                                                                          1. re: tcamp

                                                                                                                                            Here you go! The base challah recipe is from "97 Orchard" (http://forward.com/articles/128061/re...) but this is my version:

                                                                                                                                            Challah with apples and crystallized ginger

                                                                                                                                            7.5 c unbleached all-purpose flour
                                                                                                                                            4 tsp yeast

                                                                                                                                            1.5 c warm water

                                                                                                                                            0.5 c vegetable oil (I use canola

                                                                                                                                            )

                                                                                                                                            4 eggs

                                                                                                                                            0.5 c sugar

                                                                                                                                            1.5 Tbs salt

                                                                                                                                            1 egg (for glaze)

                                                                                                                                            1 Granny Smith apple, peeled and cored and diced small

                                                                                                                                            1/4 c chopped crystallized ginger (or to taste)

                                                                                                                                            In a large bowl, dissolve the yeast in warm water and let sit until the mixture is foamy, 5-10 min. Then add in the rest of the ingredients, adding the flour cup by cup, stirring til you form a dough. Knead the dough for about 10 min., and then put it in a lightly greased, large bowl, cover with a damp cloth or plastic wrap, and let double, 1-2 hours.

                                                                                                                                            When doubled, punch the dough down, knead briefly, and divide the dough in half. At this point, mix the apples and ginger together (not before, as they'll get too juicy) and knead half of the mixture into each half of dough. I found it difficult to braid with the apples and ginger (they like to pop out), so you could bake this in a loaf pan, as a round (for Rosh Hashanah), or try your luck at braiding. Repeat for the other piece of dough (or you can make rolls out of half ... I love challah rolls, and they freeze well). Once the dough is shaped and in or on a greased pan or cookie sheet, let it rise until doubled in size, 45-60 min.

                                                                                                                                            Preheat the oven to 375 degrees. Just before baking, mix one egg with a little water and lightly brush all over the challah. Bake until golden brown, about 25-27 min. (or less if you're making rolls) Enjoy!

                                                                                                                                            1. re: Chocolatechipkt

                                                                                                                                              Thanks for posting, I will give it a try.

                                                                                                                                      2. re: Chocolatechipkt

                                                                                                                                        Chcolatechipkt, I forgot about the Herve chocolate and water mousse on the Food52 site - it's magical!

                                                                                                                                        1. re: janeh

                                                                                                                                          I tried that and flunked. I have no idea why.

                                                                                                                                          1. re: buttertart

                                                                                                                                            Buttertart - Okay, not so magical when I tried to beat the choco-water syrup by hand. I've ended up chilling the smaller bowl and beater from the Kitchenaid (I have a 6 qt with a second smaller bowl), putting a bowl of ice under it and stopping the machine and lowering the metal bowl into the ice a few times to refresh the chill.A convoluted approach, but it's worked!

                                                                                                                                            1. re: janeh

                                                                                                                                              I have been wanting to try this recipe for a while... but it sounds like a lot of trouble!

                                                                                                                                      3. This morning I made a batch of banana walnut muffins with the recipe I got in 7th-grade home-ec class more than 40 years ago. I remember feeling quite daring when I altered the recipe at home to add some cinnamon and reduce the nutmeg. And it tasted great.

                                                                                                                                        I still enjoy "playing" in the kitchen.

                                                                                                                                        1. Cheesecake with Apricot-Blueberry Sauce from "Essential Pepin".

                                                                                                                                          http://blogs.kqed.org/essentialpepin/...
                                                                                                                                          He recommends fresh blueberries for the sauce so I wanted to make this while they were still in season, but I found myself enjoying the cake without any topping at all as its flavor and texture are exceptional.

                                                                                                                                          1. I'm in a fall mood, even though it's still in the high 80s in Eastern Washington. I've got two pumpkin bread loaves in the oven now. I had a moment of panic after the loaves had been in the oven for 15 minutes already, that I might have forgotten to add the baking soda, but they finally started to rise. That certainly would have been a huge waste of ingredients.

                                                                                                                                            1. I did make the mousse, and two out of three people loved it. I used a tetrapak brick of firm silken tofu, about 3/4 c of heavy cream, and a cup of chocolate chips (this was for the friend who likes chocolate but not too chocolate, and it was he who was underimpressed). Puréed the tofu in the FP. melted the choc chips in the cream, whizzed it together, added a dash of salt and about 2 tsp of vanilla. It was very loosely based on Martha's recipe. Very good.
                                                                                                                                              I didn't get around to a brunch pastry, but have taken note of all the suggestions :)
                                                                                                                                              I made the recipe for my dad's favourite cookies with chocolate chips instead of currants, and rolled most of them in coarse Demerara-style brown sugar (very nice finish, I'll use it on my next ginger cookies). I rolled some in finely-chopped walnuts for the Beast, who is not otherwise a chocolate chip cookie man. Took the major part of the sugared ones to my new office, and they were appreciated.

                                                                                                                                              1. I made a cherry financier from last month's COTM, Mediterranean Harvest. I've always adored financiers (brown butter and almonds, what's not to love?), but only have had the bite-size ones. This is a cake, with a layer of sweet cherries put in the pan before the batter goes in. Fresh cherries are done here, long gone from the farmers' markets and even the shops, so I used thawed and well-drained frozen ones. It's just wonderful.

                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                2 Replies
                                                                                                                                                1. re: Caitlin McGrath

                                                                                                                                                  I didn't even realize that you could make financiers as a cake, but that looks wonderful!

                                                                                                                                                  1. re: Caitlin McGrath

                                                                                                                                                    This was a bad year for fresh cherries; I hardly got any! What there was never seemed to dip below $4 a pound.

                                                                                                                                                  2. Peanut Butter Crunch Cake--for breakfast. This went over well for another morning meeting.

                                                                                                                                                    http://www.foodlibrarian.com/search?u...

                                                                                                                                                    6 Replies
                                                                                                                                                    1. re: GraceW

                                                                                                                                                      Found it and plan to try this -- A more direct link to the Peanut Butter Crunch Cake is
                                                                                                                                                      http://www.foodlibrarian.com/2013/04/...

                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                        That looks wonderful. I bet some chopped salted peanuts on top of the chocolate layer would be good too, and add even more crunch!

                                                                                                                                                        1. re: MidwesternerTT

                                                                                                                                                          Ooops! Thanks, Midwesterner for fixing the link! Perhaps I shouldn't be posting so early..

                                                                                                                                                          1. re: GraceW

                                                                                                                                                            Funny.. I just got the cookbook that this is originally from (Piece of Cake) out of the library! Can't wait to read it now..

                                                                                                                                                            1. re: rstuart

                                                                                                                                                              Let us know if there are some superior recipes in there!

                                                                                                                                                      2. Chocolate chip cookies. I think I'm getting a reputation in my Maine weekend retreat neighborhood. Here now on vacatilon. Got a call from a friend here who is concerned about an elder in the neighborhood who hasn't left his house in weeks. He wants to lure him out w a plate of my homemade cookies. A high compliment. Hope it works.

                                                                                                                                                        1. Today it was a take on rice krispie squares for an after school treat. I had an abundance of Cheerios so used them instead, and mixed in some butterscotch chips with the marshmallow mixture until it was all melted. They were well received by the kids and some moms.

                                                                                                                                                          8 Replies
                                                                                                                                                          1. re: cheesymama

                                                                                                                                                            For another version, try adding about 1/2 c peanut or almond butter to the Cheerio mix. I've also added another 1/2 c of coconut on occasion. Simple stuff, but so good (and I always add butterscotch chips to my oatmeal cookies, too).

                                                                                                                                                            1. re: pine time

                                                                                                                                                              I've added PB in the melted marshmallows/butter to RK treats, then stirred in chocolate chips along with the cereal. They're good (and I'm not a fan of regular RKT generally, not being a marshmallow fan).

                                                                                                                                                              1. re: Caitlin McGrath

                                                                                                                                                                that's a good no-bake SF treat for today's 85°F heat wave ;^)

                                                                                                                                                                1. re: Cynsa

                                                                                                                                                                  I'll take your 85 degrees. Our thermometer is pushing 100--hard. Never thought I'd say it, but it's too hot to eat.

                                                                                                                                                                  1. re: pine time

                                                                                                                                                                    ice. ice water. ice water with lemon slices. ice water with cucumber slices. watermelon lemonade.
                                                                                                                                                                    - run cold water from the faucet over the inside of your wrists -

                                                                                                                                                              2. re: pine time

                                                                                                                                                                Love those but have very good friends with numerous nut/peanut allergies in the family.

                                                                                                                                                                1. re: cheesymama

                                                                                                                                                                  my child has the dreaded nut/peanut allergy (oh why him?) we use sunbutter in lieu of nut butters and everything comes out like a charm.

                                                                                                                                                                  1. re: cheesymama

                                                                                                                                                                    So sorry. Can't imagine not having nuts.

                                                                                                                                                              3. I've made butternut squash and maple pecan mini loaves, where grated butternut squash was used in the loaves as in a carrot cake, then topped after baking with maple syrup and pecans. I also made chocolate brownie bowls from Nigella Lawson's 'Kitchen' to serve as containers for strawberries and cream

                                                                                                                                                                1. Its a bit warm here so I cheated and made chocolate waffles with pastry cream and cherry sauce (with whole cherries) for dinner. Oh, and thick smoked bacon on the side.

                                                                                                                                                                  That's as close as I'll get to baking for another week or two, or so the weatherman says.

                                                                                                                                                                  1. I just took molasses spice cookies out of the oven. I subbed Bourbon Barrel Vanilla Sorghum for the molasses. Yum.

                                                                                                                                                                    1. I adore my best-friend's mother's brownie recipe besides my personal favorite: Supernatural or Outrageous Brownies.. but I am trying Ghiradelli's Double-chocolate mix. I thought it was for a 9X13, so I made it then realized it was really thin... it is for a larger group of people so that wasn't going to work. Then I just ran to the store to get a second box. We'll see how they go over. --Regardless at both grocery stores, I purchased the last box of 'Double-chocolate' so maybe that is a good sign.

                                                                                                                                                                      1. I'm in the middle of yet another Ultimate Moist Fluffy Ridiculous Coconut Cake for tomorrow's football extravaganza. As if I didn't already have enough to do. I can't help it. I'm obsessed with this cake!

                                                                                                                                                                        http://willowbirdbaking.com/2013/04/0...

                                                                                                                                                                        1. I'm making individual apple crisps in my mini Staubs with the apples from our tree! I will cheerfully and happily admit I am a touch too excited about it. It's just that there was so much squirrel theft we weren't sure we would end up with any apples at all.

                                                                                                                                                                          2 Replies
                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                              I hadn't seen that before, I'll have to try it with my next crisp.

                                                                                                                                                                          1. Pretzels! We love soft pretzels, so we make them a few times a year and invite friends to come help us eat them. I always use Alton Brown's recipe, but use oil instead of butter because it's easier. So fun.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: sarahjay

                                                                                                                                                                              I love pretzels! I have pretzel buns on my list for baking this fall/winter.

                                                                                                                                                                              Does AB's recipe use lye? Last time I used Greg Patent's recipe and made concentrated baking soda for the alkali via Harold McGee's method.

                                                                                                                                                                              1. re: Tam38

                                                                                                                                                                                It uses baking soda, and they turn out great every time. I once used this recipe to make 200+ pretzel buns (small, like 45 g each) for an offbeat wedding I catered a few years ago.

                                                                                                                                                                                 
                                                                                                                                                                            2. Made the brioche from Joanne Chang's Flour this week and they were great. Not for the impatient-you make the dough the day before, which I hadn't realized-but it worked out well. Made enough dough for about 3 dozen roll sized brioche, and I made them three days in a row, keeping the dough in the fridge. Not quite as much rise by the third day but the flavor was better, I think. The first day, I tucked a few chocolate chips into the center of each one and that was a huge hit.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: girlwonder88

                                                                                                                                                                                Chang has great, simple instructions for brioche. She convinced me to make the plunge last year.

                                                                                                                                                                              2. I made, and don't like, the TJ's mixed berry scones. So I am making them into bread pudding, including blueberries that I froze a couple of weeks ago. Bread pudding masks a multitude of sins!

                                                                                                                                                                                I am still on the hunt for prune plums for mom's version of Pflaumenkuchen. Pit and quarter the plums, then arrange in overlapping concentric circles, cut side up, in a pie tin or tart pan into which you have pressed your favorite simple cookie dough, be it sugar, ginger, oatmeal, etc. Sprinkle cinnamon sugar over the fruit, bake at 350F, then glaze with melted currant, apple, or quince jelly (optional). This is almost too pretty to cut into, and dead simple.

                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: greygarious

                                                                                                                                                                                  I also didn't like those scones. They tasted like rye bread to me.

                                                                                                                                                                                  1. re: greygarious

                                                                                                                                                                                    That plum tart sounds amazing! Wonder if I have any Italian prunes left on our trees....

                                                                                                                                                                                    1. re: girlwonder88

                                                                                                                                                                                      I've done it with blueberries, nectarines, rhubarb, and apples too. Mom most often used apples, since they are always available.

                                                                                                                                                                                  2. The breakfast request from my son was for chocolate chip muffins, so I made the ones from the kingarthurflour.com web site. Since I also had some over-ripe bananas, I also made their banana chocolate chip muffins with whole wheat flour and cinnamon chips. I gave half of each to a neighbor, since there is no way my son can get through two dozen muffins in the near term.

                                                                                                                                                                                    1. I was amused to see the Apple Dapple cake recipe I posted in 2006 (I got it from Sylvia Carter in Newsday) pop up in the apple desserts feature on Chow...speaking of apple cakes, how about a link to your recipe, roxlet?

                                                                                                                                                                                      15 Replies
                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                        That is funny! I thought it sounded familiar.

                                                                                                                                                                                        Here's my apple cake recipe, and still one of my most requested cakes.

                                                                                                                                                                                        APPLE CAKE

                                                                                                                                                                                        Pare and slice thinly 6 small Macintosh apples and mix with ¼ cup cinnamon sugar (do not use any other apple types). Set aside. Butter and flour a bundt pan extremely thoroughly, or use a tube (angel food) pan. (I find the Wilton easy release mixture works very, very well. Heat oven to 350 degrees
                                                                                                                                                                                        (I make this batter in a single bowl using a whisk. Easy clean up!)
                                                                                                                                                                                        -Beat 4 large eggs and add 1 ¾ cups of sugar
                                                                                                                                                                                        Add in:
                                                                                                                                                                                        -1 cup vegetable oil
                                                                                                                                                                                        -¼ cup of orange juice
                                                                                                                                                                                        -1 teaspoon of vanilla
                                                                                                                                                                                        Then mix in:
                                                                                                                                                                                        -3 cups of flour
                                                                                                                                                                                        -3 teaspoons baking powder
                                                                                                                                                                                        -½ teaspoon of salt.

                                                                                                                                                                                        Use a little less that one third of the batter and drop by spoonfuls on the bottom of the prepared pan. It should just cover the bottom of the pan. Distribute ½ of the apples over that, and use just enough of the batter to cover the apples. Repeat with the remaining batter/apples, ending with a layer of batter. This batter is very sticky and is best dropped by small spoonfuls over the apples since it doesn’t flow.
                                                                                                                                                                                        Bake for 45 minutes to 1 hour or until a toothpick inserted in the cake comes out clean.
                                                                                                                                                                                        Let cool completely in the pan before removing, otherwise it is liable to fall apart. Dust well with confectioner’s sugar. This cake improves with age and is best the next day – or even the day after!

                                                                                                                                                                                        (I have a neighbor who requested this recipe and then made it with melted and cooled butter, which she said was also quite tasty.)

                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            Interesting, though one of the things that's great about this cake is how little effort it requires for great payoff. And it's a kind of cake that improves when it sits, which is great because it is on the large side.

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              I know, my friend at work made it about 5 times after I gave her the recipe.

                                                                                                                                                                                            2. re: buttertart

                                                                                                                                                                                              Just made an apple cake tonight... with browned butter (and oil). Like roxlet, i especially like cakes with little effort for big payoff... mix wet and dry separately, then combine? yes please.

                                                                                                                                                                                              1. re: Emme

                                                                                                                                                                                                I don't even mix the wet and dry separately when I make this cake! I mix up all the wet ingredients with the sugar, and then in go the dry ingredients one by one!

                                                                                                                                                                                            3. re: roxlet

                                                                                                                                                                                              what if i can't find macintosh? what to do?

                                                                                                                                                                                              1. re: trolley

                                                                                                                                                                                                Use an apple that breaks down when it's cooked. For example, I wouldn't use anything like a Granny Smith, which tends to remain firm. It also might be possible to cook the apples first, before layering them in the cake. The nice thing about the MacIntosh apples is that they get very soft when they bake. That is the effect you want -- you don't want anything hard.

                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  ah, i get it. thank you for the insight. you know, i used to see macintosh apples living in the east coast like an every day thing. after moving to CA (socal) i've only seen them once at a farmers market. i witnessed a newly transplanted east coast shopper in tears at the sight of them so that tells you how infrequent they are. now, i've moved to colorado i've seen different types from CA so maybe i'm in luck.

                                                                                                                                                                                              2. re: roxlet

                                                                                                                                                                                                I made this cake yesterday with some chunky mystery apple sauce as the filler. Nice. I like the crumb and the layers. It did take 15-20m longer than stated, but my ovens been weird lately.

                                                                                                                                                                                                1. re: Tam38

                                                                                                                                                                                                  That's an interesting idea. I'm glad it came out well. I just finished cutting up my cake into 17-year-old boy sized breakfast pieces, and freezing them for the week. It also freezes well.

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    What a great idea! The cake only made it 36 hours around here so next time I will cut and freeze.

                                                                                                                                                                                                    1. re: Tam38

                                                                                                                                                                                                      I'm also thinking of sprinkling some chopped walnuts on the apples next time...or maybe folding them into the batter...

                                                                                                                                                                                              3. re: buttertart

                                                                                                                                                                                                And I made an apple cake today -- first time in this pan.

                                                                                                                                                                                                 
                                                                                                                                                                                              4. My friends absolutely insist that I make homemade cinnamon rolls for breakfast or brunches. Here's the trick. Make the bread dough up to making the rolls the day before and put it in the fridge. The next morning, at least two hours before you want to serve, take out the dough (which will have risen in the fridge) and make the cinnamon rolls. (They will take extra time to rise because they're cold.) Voila!

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: KatheM

                                                                                                                                                                                                  I adore fresh cinnamon rolls...and I suspect I am not alone in that!

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    My mother used to make them every Christmas morning. The absolute best!

                                                                                                                                                                                                    1. re: rstuart

                                                                                                                                                                                                      I so that too. Not every Christmas, but quite a few. I wind up eating too many of them!

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        They are definitely my favourite. I grew up near a bakery that made fantastic cinnamon buns.. my father in particular was obsessed with them, and would buy a half dozen whenever he returned to our hometown..

                                                                                                                                                                                                2. Peaches and mangoes (esp. mangoes) are going out of season here in Houston, so I've been making peach mango pie.

                                                                                                                                                                                                  Granted, I'm half FIlipino and have sold my soul to Jollibee's Peach Mango pies...there's no Jollibee here, so I had to make do with homemade.

                                                                                                                                                                                                  I've also been making tiramisu cheesecake, with a double crust since both hubs and I like more crust than cheese.

                                                                                                                                                                                                  As for your questions:
                                                                                                                                                                                                  1. My heart is torn between croissants and fruit danishes. Pretty much anything sweet and flaky will do the trick for me though. Apple turnovers are delish too.

                                                                                                                                                                                                  2. Tofu choco mousse??? What.

                                                                                                                                                                                                  1. I'm no great shakes as a bakestress, but I "made up" a cake for a Southern-themed dinner last night that turned out very nice in spite of myself. It was basically a bourbon peach-praline upside down cake, using a modified version of Ina Garten's "plum cake tatin" cake base and the standard topping for my praline pecan cake, plus peaches.

                                                                                                                                                                                                    Cake base:

                                                                                                                                                                                                    6 Tbsp. butter, at room temperature, plus extra for buttering the dish
                                                                                                                                                                                                    3/4 c. granulated sugar
                                                                                                                                                                                                    2 eggs, at room temperature
                                                                                                                                                                                                    1/3 c. plain sour cream
                                                                                                                                                                                                    1 tsp. pure vanilla extract
                                                                                                                                                                                                    1 c. plus 2 Tbsp. all-purpose flour
                                                                                                                                                                                                    1/2 tsp. baking powder
                                                                                                                                                                                                    1/4 tsp. salt

                                                                                                                                                                                                    Topping:

                                                                                                                                                                                                    1 very large yellow peach, or two small/medium peaches, cut into thin slices
                                                                                                                                                                                                    1/3 c. chopped pecans
                                                                                                                                                                                                    1/4 c. butter
                                                                                                                                                                                                    2 Tbsp. whipping cream
                                                                                                                                                                                                    1/2 c. packed brown sugar
                                                                                                                                                                                                    1 Tbsp. bourbon
                                                                                                                                                                                                    pinch of flaky sea salt

                                                                                                                                                                                                    1. Butter a 9" glass pie plate (or preferably something 10", like a cast iron skillet) and preheat oven to 350F.

                                                                                                                                                                                                    2. Arrange the sliced fruit in the pie plate and sprinkle the pecans over top, tucking some in the spaces between and under the fruit. Sprinkle the peaches with the flaky salt.

                                                                                                                                                                                                    3. Make the topping. In a small skillet or saucepan, melt the 1/4 c. butter, cream, and brown sugar and whisk until sugar is just dissolved. Stir in the bourbon. Pour evenly over the fruit in the pie plate.

                                                                                                                                                                                                    4. In a medium bowl, cream the butter and sugar. Whisk in the eggs one at a time along with the sour cream and vanilla.

                                                                                                                                                                                                    5. Combine the dry ingredients separately and stir them into the wet ingredients until just combined. Do not overmix.

                                                                                                                                                                                                    6. Carefully spread the batter over the fruit topping, spreading it all the way to the edge. The pie plate will be very full.

                                                                                                                                                                                                    7. Place the dish in the oven with a foil-lined baking sheet on the rack below (to catch any topping that may bubble over). Bake approx. 40-45 min. or until golden and a cake tester comes out clean. Carefully remove from the oven (the topping will be very liquid and may splash).

                                                                                                                                                                                                    8. Cool 10 min. in the pie dish on a rack. Turn out onto a serving plate (don't wait too long or the topping will stick to the pie plate.)

                                                                                                                                                                                                    Enjoy with unsweetened whipped cream.

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. Nothing too exciting given that it's still hot in NYC, but I did throw together a loaf of no-knead bread last night (using some sourdough starter plus a touch of yeast) and baked it off this morning for a friend who has been in and out of the hospital, recovering from ACL surgery. He isn't much for sweets but refers to this bread as "crack bread," so hopefully a freshly baked loaf all for him will lift his spirits!!!

                                                                                                                                                                                                      1. Tried Alice Medrich's Screaming Ginger Cookies, but my ground ginger unfortunately turned out to be almost 2 years old, I scraped my knuckle trying to grate 2 T ginger (so I probably only ended up with 1-1.5 T) AND I didn't have quite the 3/4 cup candied ginger called for (not to mention that Penzey's candied ginger doesn't seem very potent). SO, needless to say, the cookies weren't screaming with ginger. Nice cookie anyway, though mine turned out much flatter than the pic in her book.

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: emily

                                                                                                                                                                                                          Those cookies sound good (despite the ginger issues) -- I love ginger!

                                                                                                                                                                                                          I really like KAF's crystallized ginger: http://www.kingarthurflour.com/shop/i...

                                                                                                                                                                                                          1. re: Chocolatechipkt

                                                                                                                                                                                                            I don't like KAF's crystallized ginger as much as the Ginger People's ginger. I found that there were a lot of small pieces without a lot of zing...
                                                                                                                                                                                                            http://www.surlatable.com/product/PRO...

                                                                                                                                                                                                        2. In answer to question 1

                                                                                                                                                                                                          orange butter coffee cake

                                                                                                                                                                                                          recipe here http://www.yesterdish.com/2012/12/11/...

                                                                                                                                                                                                          I grew up eating this every Christmas morning for breakfast as a kid. I knew it as orange rolls. My mom gave me the recipe and when I googled it I found out it was originally called orange butter coffee cake. I've carried on the tradition since my mom shared the recipe and my family loves it too.

                                                                                                                                                                                                          1. I made half whole wheat pita to go with tirokafteri for a quilt guild meeting. They didn't make pockets, but they're thin enough for wraps, and it doesn't really matter with a dip.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: sarahjay

                                                                                                                                                                                                              I have better luck getting them to pocket by baking on a rack on top of the oven rack, rather than a baking stone or sheet. The more air circulating = more puffing.

                                                                                                                                                                                                              1. re: sarahjay

                                                                                                                                                                                                                I usually get pockets if I use a really wet dough. I mostly do them on the stovetop, but pockets are annoying when they're for dip, they were pretty much a vehicle for the spread ;)

                                                                                                                                                                                                              2. Dorie Greenspan's classic brownies

                                                                                                                                                                                                                1. Today I made this flourless honey cake and it was very well received. It was supposed to be dessert but we ended up eating some for breakfast because it smelled so good and we couldn't wait!
                                                                                                                                                                                                                  http://www.eatingwell.com/recipes/flo...

                                                                                                                                                                                                                  Crumb cake is my favorite breakfast pastry to serve when I have guests. I love cinnamon rolls but have not yet tried baking them myself.

                                                                                                                                                                                                                  1. Gooey Butter Cake---Ew!!! This is the worst thing I have ever tasted. I guess I just learned I don't like egg-custard type things because I absolutely cannot stand this. (I passed it off to my neighbor. He likes it.) I probably should have known better because I also don't like cream cheese.

                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                    1. re: GraceW

                                                                                                                                                                                                                      Bacon and spinach quiche
                                                                                                                                                                                                                      Granola-coated almonds
                                                                                                                                                                                                                      something peanut buttery ... haven't decided yet. If I'm feeling inspired, I might also make the peanut butter.

                                                                                                                                                                                                                      1. re: Chocolatechipkt

                                                                                                                                                                                                                        Oops, spaced out on putting this under Grace's post.

                                                                                                                                                                                                                        I ended up making a peanut butter-chocolate chip pie. Not my usual thing, but it's good (and rich).

                                                                                                                                                                                                                      2. re: GraceW

                                                                                                                                                                                                                        Hmm.. I made a gooey biscoff butter cake that was not at all eggy.. where did you get your recipe from?

                                                                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                                                                          Due to a promotion, I received a free box-mix. I had always heard about the variations on gooey butter cake. --So I just used the version on Allrecipes or FoodNetwork (probably both from Paula). Anyway, I hated it. I don't like yellow cakes anyway.

                                                                                                                                                                                                                          1. re: GraceW

                                                                                                                                                                                                                            Ah.. yes. the recipe that I used was from scratch. I know what you mean about things that are too "eggy" though.. I've never liked French Toast for that reason!

                                                                                                                                                                                                                        2. re: GraceW

                                                                                                                                                                                                                          Yeah, those aren't my favorite, either.

                                                                                                                                                                                                                        3. We're celebrating the birthday of one of my coworkers tomorrow, so I made an apple cake from the 1975 Joy of Cooking but doubled the crust recipe, used heavy cream instead of milk, used at least six cups of (thinly-sliced new crop) apples, and strewed the top with sliced blanched almonds on top of the sugar, to which I had added a whiff of nutmeg -- so it's a bit of a "my grandfather's old axe" version of the cake. Smells and looks pretty darn good.

                                                                                                                                                                                                                          Since I'm not sure how many I'm making cake for, I'm also making a chocolate-sour cream loaf cake from Nick Malgieri's Chocolate, which he credits to Dorie Greenspan's first book (which is good, but the recipes use more cinnamon than is good for them, in my opinion). It's a cocoa cake, so I'm adding a chopped-up 70% Lindt chocolate bar, and added a tb of espresso powder for the heck of it. Recipe didn't call for salt, but I'm adding 1/2 tsp, or vanilla, but I'm adding 1 tsp or so. It will go into my swirl heritage Budt pan instead of the loaf pan called for. So hello again, Grandpa.

                                                                                                                                                                                                                          I'll have to take photos at the office, I left my phone charger there...

                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                            I find that Malgieri often seems to omit salt from his recipes. I always add it anyway.

                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                              Always! My go to recipe for pastry cream is from one of Dorie Greenspan's books, where she has recipes from French shops. I forget where the recipe is actually from. But it doesn't taste like anything till I add a pinch of salt.

                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                Me too. Something I learned from the illustrious Buttertart.

                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  You and me both, roxlet.
                                                                                                                                                                                                                                  souschef: jamais du sucré sans sel...

                                                                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                                                                  yummm - Apple Cake with crust, recipe - please?

                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                      ;^)
                                                                                                                                                                                                                                      I have apples...

                                                                                                                                                                                                                                      baked rosewater madeleines this morning.

                                                                                                                                                                                                                                      1. re: Cynsa

                                                                                                                                                                                                                                        Apple cake after "Apple, Peach or Plum Cake Cockaigne", JOC 1975
                                                                                                                                                                                                                                        Cut up 5 or so good-sized apples or equivalent in other fruit -- the apples should be in thin slices, the others can be in bigger slices.
                                                                                                                                                                                                                                        1 1/2 c ap flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 4 tb sugar -- mix together well, cut in 3-6 tb butter as for pastry (can be cold or room temp).
                                                                                                                                                                                                                                        Beat 1 egg (or 1 egg + 1 yolk) in a cup measure, add 1 tsp or so vanilla, and enough milk, buttermilk, cream, sour cream, or yogurt to make it up to a cup. If using cultured milks I add 1/4 tsp baking soda to the dry ingredients. If using the lower amount of butter I use cream instead of milk. Stir the wet into the dry and spread in 9" springform (it will be stiff).
                                                                                                                                                                                                                                        Pile the apples on top of this (or arrange the peaches artistically) and top with around 1 c sugar mixed with desired spice(s). Top that with sliced almonds (if you just pile the fruit in, the almonds make it look nicer as well as taste great -- if peaches, or apples arranged attractively, you can add almonds or not).
                                                                                                                                                                                                                                        Bake at 425 deg F for about 15 mins, then at 350-375 for another 30 minutes or so. The juices should look nicely caramelized and the temperature of the cake should be around 205 deg F in the middle when done (it's hard to tell when this is done the usual way because of the fruit).
                                                                                                                                                                                                                                        Are they Gravensteins? swooon

                                                                                                                                                                                                                                3. I have the brown butter nectarine (well, peach in my case) cobbler from NYT that somebody linked to on this thread in the oven. Smells so, so good..

                                                                                                                                                                                                                                  1. Oh, and with the apple cake I made cherry almond biscotti with a bit of amaretto to plump the cherries and subbing 1/3 of the vanilla for almond extract. Double batch so I'm going to freeze some.

                                                                                                                                                                                                                                    My oven is acting up so I burned one of the trays pretty badly. I probably need to move the pizza stone to the bottom. Usually I get a 25 degree increase with the stone in there, but this time it was 50+ degrees.

                                                                                                                                                                                                                                    1. More Baked chocolate chips cookies (so good!). Also, a pound cake from Bon Appetit Y'All for work.

                                                                                                                                                                                                                                      1. I made French Bread with Kalamata Olives and Thyme, from epicurious:

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

                                                                                                                                                                                                                                        It's one of their "blue ribbon" recipes so maybe some of you are familiar with it; if not, it's an easy, delicious no-knead bread that gives you the option of same day or overnight rising. The baguettes are meant to be shaped free-form, but I happened to have bread pans.

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        1. Right now I have Gougeres in the oven. They are for the cocktail hour. They are lovely little puffs. I used D. Greenspan's recipe in Baking From My Home to Yours. I added 1/4 tsp. of cayenne pepper for a bit of zip.

                                                                                                                                                                                                                                          1. I have finally gotten around to trying the coffeecake cookies that someone posted last month. The first tray is in the oven and smelling wonderful. Can't wait to try them!

                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                            1. re: cheesymama

                                                                                                                                                                                                                                              Please report back on those cookies! I'm making them tomorrow night for a coworker's birthday on Friday.

                                                                                                                                                                                                                                              1. re: HeyImBack

                                                                                                                                                                                                                                                I'm sure they'll be a hit. When I make them again I will add more cinnamon to the topping and some nutmeg to the Cooke batter. They are nice soft, moist cookies. A friend compared them to peanut butter cookies as far as texture is concerned.
                                                                                                                                                                                                                                                The recipe makes tons of crumble topping, you really can't put too much on each cookie.

                                                                                                                                                                                                                                                1. re: cheesymama

                                                                                                                                                                                                                                                  Good to know: I remember swooning over the recipe. More cinnamon and nutmeg are always good!

                                                                                                                                                                                                                                                  1. re: cheesymama

                                                                                                                                                                                                                                                    Oh those sound great! I'm going to have to make these, clearly.

                                                                                                                                                                                                                                                    1. re: cheesymama

                                                                                                                                                                                                                                                      Good info - thanks. I did see in the comments to the blog post that it makes a ton of topping. I'm making 30 cookies so I'm doing 1.5 times the cookie recipe but will not increase the amount of topping. How much cinnamon would you add to the topping - a half a teaspoon maybe? And how much nutmeg?

                                                                                                                                                                                                                                                      1. re: HeyImBack

                                                                                                                                                                                                                                                        I would add half a teaspoon of each. Nutmeg to the cookies, cinnamon to the topping.

                                                                                                                                                                                                                                                        1. re: cheesymama

                                                                                                                                                                                                                                                          Just reporting back on the coffeecake cookies. They were just ok. I increased the recipe by 1.5 and ended up with 33 cookies (using 3 TB dough per cookie as in the recipe). I had a hard time telling when they were done -- they hadn't started to color at all after 9-10 minutes and still felt really soft so I left them in another 2 minutes. Yesterday they were soft/chewy even after sitting out on the cooling rack for a couple hours, and very fragile, but today they are crunchy and on the dry side (I left them overnight in a tightly covered plastic container). I added 1/2 tsp cinnamon to the topping, and a heaping 1/2 tsp nutmeg to the dough. I think the cinnamon and nutmeg could be increased more than that b/c I felt they were pretty boring as-is. I still had a ton of the topping left so that could easily be halved even if you are increasing the dough portion of the recipe, like I did.

                                                                                                                                                                                                                                                          Everyone at my office seemed to enjoy them so I guess that's what counts. But not a keeper for me.

                                                                                                                                                                                                                                                          1. re: HeyImBack

                                                                                                                                                                                                                                                            Oh. Sorry to hear that...or maybe glad, since I am on a diet!

                                                                                                                                                                                                                                                            1. re: HeyImBack

                                                                                                                                                                                                                                                              Yeah, I have to say that they weren't as interesting to me the next day--not bad by any means, but I could pass them by, too. I popped most of them in the freezer, so I'm interested to see how they do there. I'm gearing up for baking season, so I'll probably bring these in to my office as well, to make space in my freezer.

                                                                                                                                                                                                                                                  2. Maybe not quite 'real-baking,' but I just used the King Arthur Gluten Free brownie mix for my GFree friend's birthday... these might be the deepest, richest, most authentic chocolate tasting creations I have ever had. I might even prefer them over Outrageous or Supernatural from-scratch. I did use coffee instead of straight water and Plugra instead of regular oil/butter.

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: GraceW

                                                                                                                                                                                                                                                      Good to know that there are good gluten-free options. I have more and more friends who are going that way...

                                                                                                                                                                                                                                                    2. The only thing I'm baking lately is repeat batches of old-fashioned vanilla cup custards - of the simple eggs/egg yolks, milk, sugar, vanilla bean variety - for a relative who's recovering from some major oral surgery and can only handle very soft and smooth foods at the moment. The custards are the only thing that's not uncomfortable to eat, so she's kind of living off them.

                                                                                                                                                                                                                                                      The CSA gave me a basket of plums, which I haven't tried yet. But if they're not too watery, I might turn them into a crisp or something.

                                                                                                                                                                                                                                                      1. We're invited to a Housewarming Party on Sunday afternoon given by some friends who just moved out of our town to about 30 minutes north of here, and I told her that I would bake something for her party. Actually, I'm thinking of baking a couple of things since I rarely have an occasion to bake and get it out of here! I'm thinking of doing a gingerbread baked in the honeycomb bundt pan I have, as well as an apple cake since I have some apples begging to be used, but maybe it's the occasion to try that alluring King Arthur cream coffee cake.... Hmm. I'll have fun over the next few days deciding what to make. It has to be portable, and I would prefer something that can be carried on either a cardboard cake round or in a aluminum tin. This is part of the fun!! What to bake, what to bake.

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                          Tell us what you decide. I live alone, so I also love have a legitimate excuse to bake something that I can give away....

                                                                                                                                                                                                                                                          and not just eat myself.

                                                                                                                                                                                                                                                        2. First try at a French apple tart. And first try at For Love of the Table's crust. I'll be super interested to have some tonight.

                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                And delicious. I'm really pleased. The directions at For Love of the Table are outstanding.

                                                                                                                                                                                                                                                          1. I baked coffee cake cookies today, taking into account the recommendations here for extra cinnamon and nutmeg. I made the cookies smaller than in the original recipe -- and they're still good-sized (and yummy).

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                            1. re: Chocolatechipkt

                                                                                                                                                                                                                                                              Great - good to hear that! I was going to make them yesterday for today's bday celebration, but we've postponed it till Monday, so I will be baking the cookies on Sunday. I'll report back. I will definitely increase the cinnamon and nutmeg.

                                                                                                                                                                                                                                                              1. re: HeyImBack

                                                                                                                                                                                                                                                                Forgot to mention that I also used all butter, instead of butter and shortening, and had no problem with spreading.

                                                                                                                                                                                                                                                            2. For the first time ever, the Wilton Easy Release failed me. I made the Guiness Gingerbread cake from The Last Course to take to my friend's housewarming tomorrow, and it broke when it came out of the pan. I used the Heritage bundt, pan, and I would have thought that was too involved a pan, but I had made a small loaf with extra batter, and that broke too. Both were in the Williams-Sonoma gold touch pans, which are non-stick to begin with. I'm completely perplexed, and afraid to make it again since I fear I'll have the same problem even if I use a different pan.

                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. Baking for a birthday celebration tonight: banana upside down cake, Magic Cake, and David Lebovitz's Chocolate Idiot Cake.
                                                                                                                                                                                                                                                                http://www.davidlebovitz.com/2007/01/...

                                                                                                                                                                                                                                                                Making frostings after today's 2:30 pm America's Cup race - May New Zealand take home the Cup today! Oracle's made the last race interesting with recent win; too much wind cancelled races; no wind made for slow racing.

                                                                                                                                                                                                                                                                Whipped Cream/Banana Upside Down; Magic Cake/powdered sugar; Chocolate Idiot Cake/ganache

                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                                                                1. re: Cynsa

                                                                                                                                                                                                                                                                  What's a Magic Cake, Cynsa sorceress?

                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                    And what, pray tell, wise Cynsa, is a Chocolate Idiot Cake?

                                                                                                                                                                                                                                                                        1. re: Caitlin McGrath

                                                                                                                                                                                                                                                                          Duh! I overlooked the link. Thanks Caitlin.

                                                                                                                                                                                                                                                                          I just clicked on it. It's similar to RLB's Chocolate Oblivion Truffle Torte (from TCB), except that RLB does not use sugar. Highly recommended.

                                                                                                                                                                                                                                                                          It is even better if you add strained raspberry purée to it.

                                                                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                                                                              Can't remember, but it's in the recipe as one of the variations.

                                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                                        Magic Cake bakes itself into layers: http://www.jocooks.com/bakery/cakes/m...

                                                                                                                                                                                                                                                                        America's Cup race continues tomorrow; Oracle's Team USA won two races yesterday and one race this afternoon. I fell asleep one minute after the 1:15 pm 'Start' on tv - after our early morning walk on Stockton Street in Chinatown for roast pork/roast duck/bok choy/chayote squash. Easy parking at 8:30 am Sunday and power shopping through crowded shops exhausted me.

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        1. re: Cynsa

                                                                                                                                                                                                                                                                          Holy cow, that magic cake looks amazing.

                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                            There's a chocolate variation too..

                                                                                                                                                                                                                                                                    1. I made a variation on the CI Thick and Chewy Chocolate Chip Cookies tonight - used their recipe, but instead of just melting the butter, I browned it, and allowed the dough to rest in the fridge for about 8 hours before baking. These were good, and very thick/chewy, but there was way too much crispy edge for my taste. I like my cookies REALLY soft, though, and I find any cookie made with butter tends to crisp up too much for my taste (I usually use Crisco for choc chip cookies, for this very reason). DH loved them, though. If anyone has a SOFT chocolate chip cookie recipe that they love, I'd be grateful for suggestions.

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                        When I make the NYTimes CCCookie it is always always soft for me because I use an ice-cream scoop to make the cookies.. so they are giant.

                                                                                                                                                                                                                                                                        You might also try adding cornstarch to the recipe--or looking for one that includes that, besides an air-bake cookie-sheet.

                                                                                                                                                                                                                                                                        Also, this is not my blog, but I found the comparison of multiple recipes to be very instructional:
                                                                                                                                                                                                                                                                        http://www.handletheheat.com/2013/07/...

                                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                                          I find that the 10 minute beating time recommended by Christina Tosi (pastry chef for Momofuku) as well as baking cold dough (so it stays taller in the middle) makes for a softer cookie.

                                                                                                                                                                                                                                                                        2. I went back to the drawing board for a cake to take to my friend's housewarming, and I came up with The Best Recipe's carrot cake, which I like because you make an emulsion of the egg and oil, and then stir in the flour/carrot mixture. I made it in my honeycomb pan, which I find is great for parties since the pieces come apart very easily. I used a star tip to frost each piece individually, and I used Smitten Kitchen's maple syrup cream cheese frosting. Stupidly, I didn't take a picture, but this is the pan:
                                                                                                                                                                                                                                                                          http://www.williams-sonoma.com/produc...

                                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                            Wonderful honeycomb design for your carrot cake with maple syrup cream cheese frosting! I like the 'easy serving' aspect. I think I 'need' your honeycomb pan.

                                                                                                                                                                                                                                                                            1. re: Cynsa

                                                                                                                                                                                                                                                                              One of the people helping out at the party asked me where to get that pan.

                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                roxlet, do you also have the Heritage Bundt pan? If so, how does it slice for servings? I love its architectural profile, it conjures image of the Sydney Opera House to me.

                                                                                                                                                                                                                                                                                1. re: Cynsa

                                                                                                                                                                                                                                                                                  Not roxlet, but I have the Heritage pan, and it slices fine. I just slice straight down, rather than trying to follow the curves, and though you might not think so, slicing straight down does produce uniformly sized slices (allowing for how wide you make them, of course).

                                                                                                                                                                                                                                                                                  That pan calls to mind Frank Gehry buildings for me.

                                                                                                                                                                                                                                                                                  1. re: Caitlin McGrath

                                                                                                                                                                                                                                                                                    Yes, I agree with CM, and that's how I cut servings.

                                                                                                                                                                                                                                                                          2. I had some mealy peaches, so made peach yogourt muffins.. should be a nice breakfast.

                                                                                                                                                                                                                                                                            1. I made a cinnamon coconut tres leches cake. Just because. No real reason. I've modified this recipe http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                              I don't use evaporated milk and heavy cream, I replace them with a can of coconut milk. I also leave out the rum for religious reasons ;)
                                                                                                                                                                                                                                                                              I beat the whites with half the sugar, set aside, then beat the yolks with the rest, alternate flour and milk, fold in whites. I top with whipped cream, and serve with strawberries on the side.

                                                                                                                                                                                                                                                                              1. Carob chip cookies... I found out that I do not like carob. And after they baked, I thought it tasted even worse. I looked at the bag and despite that I just purchased them, the carob chips (Sunspire brand) were expired. So I returned them to get my $6 back.

                                                                                                                                                                                                                                                                                16 Replies
                                                                                                                                                                                                                                                                                1. re: GraceW

                                                                                                                                                                                                                                                                                  The only time I've eaten carob was during Girl Scout camp when they made us use carob on our smores due to CA dietary regs for children. Counselors got to use real chocolate... It's not a fond memory.

                                                                                                                                                                                                                                                                                  1. re: emily

                                                                                                                                                                                                                                                                                    Reminds me of a time when a friend has us over to dinner shortly after his wife went "healthy". The main course was a nut casserole, and dessert was some carob abomination. We had to force the food down.

                                                                                                                                                                                                                                                                                    1. re: souschef

                                                                                                                                                                                                                                                                                      Carob was very popular in my youth.. many hippy acquaintances of my parents baked with it. Fortunately, my mother was not one to sacrifice chocolate for, well, anything. However, one of my friends at preschool was not allowed chocolate, only carob.... a tragedy, really.

                                                                                                                                                                                                                                                                                      1. re: souschef

                                                                                                                                                                                                                                                                                        I thought about making something with it (before I discovered it was expired), but then I realized everyone at the office would think that I was angry at them or pulling-one over. Instead of being generous.

                                                                                                                                                                                                                                                                                        1. re: souschef

                                                                                                                                                                                                                                                                                          you know carob is not much healthier than chocolate. other than a chocolate allergy (which is pretty rare, but it does happen) or avoiding caffeine there's no reason to use carob. well, at least in my world there's no reason :)

                                                                                                                                                                                                                                                                                          1. re: trolley

                                                                                                                                                                                                                                                                                            Indeed. I just heard about it and love to try new things--so I figured I would try it out... not so good.

                                                                                                                                                                                                                                                                                            1. re: GraceW

                                                                                                                                                                                                                                                                                              Ehh...I can still taste carob and it's not a happy taste memory. But unavoidable in the Berkeley of the 1970s...

                                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                                I remember that era! Carob's praises were being sung and I couldn't wait to try it. I bought a carob bar and ate 2 little squares. (Yes, I'm a slow learner.) That second little morsel convinced me that there would never, ever, be any reason to eat anything carob ever again.

                                                                                                                                                                                                                                                                                                Sandra Boynton had a little cartoon book on chocolate and on the topic of carob, she had two drawings, IIRC, one had the caption, "Looks like. . ." over an illustrated pile of dirt. Followed by, "Tastes like. . ." same drawing. That summed it up for me.

                                                                                                                                                                                                                                                                                                1. re: pilinut

                                                                                                                                                                                                                                                                                                  Speak to me of Sandra Boynton...those were the days...

                                                                                                                                                                                                                                                                                                    1. re: rstuart

                                                                                                                                                                                                                                                                                                      So, apparently she's found a second act in children's books and producing children's music and video. But! You can buy her cards and etc. online, I have just found out: http://www.zazzle.com/sandraboynton/g...

                                                                                                                                                                                                                                                                                                      1. re: Caitlin McGrath

                                                                                                                                                                                                                                                                                                        Her children's books are great! Love the above comparison of carob and dirt.

                                                                                                                                                                                                                                                                                                        1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                          Moo, Baa, Lalala was one of our favorite kiddie books when our son was little.

                                                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                                                            It's my usual gift for new parents..
                                                                                                                                                                                                                                                                                                            Along with good chocolate to lift their spirits when sleep-deprived!

                                                                                                                                                                                                                                                                                                            1. re: rstuart

                                                                                                                                                                                                                                                                                                              Really? I loved that book so much! It never failed to amuse. Chocolate would be lovely too.

                                                                                                                                                                                                                                                                                                  1. re: pilinut

                                                                                                                                                                                                                                                                                                    Oh, my, I have that book somewhere!

                                                                                                                                                                                                                                                                                      2. I made more chocolate chip muffins for my son's to-go breakfasts. I couldn't remember which ones I made before exactly, so I improvised using a One Bowl Baking recipe for Entemann's doughnut muffins, and putting chocolate chips in those. That was a fail since my son hated the addition of cinnamon and nutmeg to a chocolate chip muffins. I went back to the KingArthurFlour.com recipe for "golden" chocolate chip muffins, but made those with regular AP flour and not the white whole wheat. I think that's what I did last time, but I'll see how he likes them today...

                                                                                                                                                                                                                                                                                        1. After I buy a Silpat or parchment paper, I will be making these to mail boxes to my grandparents.

                                                                                                                                                                                                                                                                                          Soft toffee peanut butter cookies.
                                                                                                                                                                                                                                                                                          http://www.averiecooks.com/2013/09/so...

                                                                                                                                                                                                                                                                                          Flourless Chocolate cookies.
                                                                                                                                                                                                                                                                                          http://sugarforthebrain.com/2013/07/0...

                                                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                                                          1. re: GraceW

                                                                                                                                                                                                                                                                                            Yum.. those both look great. I've had success with Averie's cookies... I made her smores ones recently. They were a pain in the ass to make, but devoured by my colleagues..

                                                                                                                                                                                                                                                                                            1. re: rstuart

                                                                                                                                                                                                                                                                                              Thanks. I am glad to hear the s'mores ones were good!

                                                                                                                                                                                                                                                                                              I might ditch the second recipe.. for one of these 2:
                                                                                                                                                                                                                                                                                              1) these shortbreads.. because I have a fascination with recipes that consist of these 2-3 ingredients.
                                                                                                                                                                                                                                                                                              http://brittanyspantry.com/2010/12/br...

                                                                                                                                                                                                                                                                                              2) Or I am wondering how these compare with the NYT CCC... and they look like they would ship well.
                                                                                                                                                                                                                                                                                              http://tinaschic.com/2013/08/the-perf...

                                                                                                                                                                                                                                                                                              1. re: GraceW

                                                                                                                                                                                                                                                                                                Yes, they were good... my mistake was putting in more mix-ins than called for: made them hard to hold together. But they were very popular, and well worth it.

                                                                                                                                                                                                                                                                                            2. re: GraceW

                                                                                                                                                                                                                                                                                              I have to make the soft toffee ones and get them the hell out of the house the first chance I can. They look fab. My milk chocolate friend will love them.

                                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                                I realized they are basically the same as regular brown sugar pb cookies.. 1 cup pb, 1 cup brown sugar, 1 egg. I wish I had known you were visiting Chicago, Buttertart!

                                                                                                                                                                                                                                                                                                1. re: GraceW

                                                                                                                                                                                                                                                                                                  Elk Grove Village...hardly Chicago ;-) Will let you know next time, we'll be there next year I think for a conference.

                                                                                                                                                                                                                                                                                            3. Just made my first batch of homemade Jamaican beef patties!

                                                                                                                                                                                                                                                                                              1. Today I made carrot cake cupcakes for my son to take to school for the Glee Club fundraiser at Homecoming tomorrow. I had left over frosting from a carrot cake I made last week that I wanted to use up.

                                                                                                                                                                                                                                                                                                I also made an apple pie for a little celebration dinner tonight. It was by my son's request, and for a change I made an all-butter crust. We'll see if anyone notices...

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                  This was probably the best apple pie I ever made. I used The Hoosier Mama all-butter pie crust, and a mixture of Grannies Smith, Braeburn and Pink Lady apples. I also used the kingarthurflour.com recipe for the filling, which included boiled cider. It was super.

                                                                                                                                                                                                                                                                                                    1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                      The first place I heard about it was in Maida Heatter. Must get some.

                                                                                                                                                                                                                                                                                                2. I just keep making my September standby--plum and cardamom sweet bread from Regan Daley. So delicious, and another half basket of blue plums in the fridge. What to do, what to do?

                                                                                                                                                                                                                                                                                                  1. I made SK's peanut butter-chocolate sandwich cookies. I couldn't get them as small as she did (1.5 inches), so the cookies are a bit more substantial than hers. They smell good, though! I always forget, though that sandwich cookies require more effort (not hard, just more).

                                                                                                                                                                                                                                                                                                    1. I made brownies from Baked New Frontiers in Baking and these things are insane. So rich and intensely chocolately, and the flavor seems to have developed even more from yesterday when I baked them (Yes, I ate a brownie at 7 in the morning, we're installing insulation today so I figured I would need the energy)

                                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                                      1. re: zitronenmadchen

                                                                                                                                                                                                                                                                                                        I made brown butter pumpkin cupcakes (sprinkle bakes)with a flour cinnamon icing from baked new frontiers in baking. They were incredible. I compared three flour icing recipes, cooks country, flour and baked, and I have to say that Flour and Baked were both delicious but did not care for cooks country's recipe.

                                                                                                                                                                                                                                                                                                        1. re: Gloriaa

                                                                                                                                                                                                                                                                                                          Flour by Joanne Chang has a flour frosting recipe????? What page?

                                                                                                                                                                                                                                                                                                          Thanks very much.

                                                                                                                                                                                                                                                                                                          p.s. Your cupcakes sound delicious.

                                                                                                                                                                                                                                                                                                          1. re: soccermom13

                                                                                                                                                                                                                                                                                                            It's the icing for her red velvet cake. Her RV cake is wonderful as well.

                                                                                                                                                                                                                                                                                                            1. re: Gloriaa

                                                                                                                                                                                                                                                                                                              Thanks! I am not a fan of red velvet cake (because it seems like watered-down chocolate cake to me) so I blew right past that recipe, completely oblivious to the fact that she used a flour frosting.

                                                                                                                                                                                                                                                                                                          2. re: Gloriaa

                                                                                                                                                                                                                                                                                                            I've been eyeing that recipe, I guess I'll have to give it a try, once the brownies are gone.

                                                                                                                                                                                                                                                                                                        2. Not sure it really counts as baking, but maybe...

                                                                                                                                                                                                                                                                                                          Anyway, my son and I made some cheese crackers today LOL!

                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                          1. re: jbsiegel

                                                                                                                                                                                                                                                                                                            Baking is baking. Desserts are fair game here too.

                                                                                                                                                                                                                                                                                                          2. I made this Chocolate Pound Cake:

                                                                                                                                                                                                                                                                                                            http://thisemptyplatedotcom.wordpress...

                                                                                                                                                                                                                                                                                                            I'm not a fan of cocoa cakes where cocoa is sifted with flour; this one had the cocoa bloomed in milk, so I thought I'd give it a try. The crumb was very nice, and it was moist. Not chocolatey enough, though. I think that the next time I will melt some chocolate with the cocoa.

                                                                                                                                                                                                                                                                                                            I dislike volumetric measurements; I used 24gm cocoa, 195gm flour, 300gm sugar, and 227gm butter. I used hot (not boiling) milk. I didn't do the thing with the extra 2Tbsp cocoa. My loaf pan was a bit too small; a Bundt pan would have been better.

                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                            1. re: souschef

                                                                                                                                                                                                                                                                                                              Is this a cake that improves with sitting until the next day? Will the addition of chocolate make the cake dense and pudding-like?
                                                                                                                                                                                                                                                                                                              How does it compare to Candy's recipe for Chocolate Pound Cake?
                                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/8567...

                                                                                                                                                                                                                                                                                                              1. re: Cynsa

                                                                                                                                                                                                                                                                                                                Now that you mention it, yes the cake did taste better over the next two days. I like the texture as is. Chocolate would make it denser, but I'm not looking for a pudding-like texture; I'm just looking to make it more chocolatey.

                                                                                                                                                                                                                                                                                                                If you're looking for something puddingy, I suggest RLB's Chocolate Oblivion Truffle Torte from TCB.

                                                                                                                                                                                                                                                                                                            2. I was in "Chicago" (actually western suburbs) for a job training session last week, so no baking for me...making up for it today with Carol Field's pane di Como and something sweet today. Thinking of this but with Kirschwasser i/o rum...or maybe Cognac...rum is not a big fave in this house. What do you think?
                                                                                                                                                                                                                                                                                                              http://www.saveur.com/article/Recipes...

                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                                                I vote for the kirschwasser, but I love anything cherry flavored, so I'm probably biased.

                                                                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                                                                  Bread dough got stuck in the fridge because I started feeling cruddy about 5 last night (and still do), so cake is next week. Bread dough is rising in pans to be baked tonight.

                                                                                                                                                                                                                                                                                                                2. I made the pflaumenkuchen from the Luisa Weiss book. Instead of sprinkling with cinnamon sugar, I put ground cardamom in the yeast dough. I should have let it cool a bit longer but it is very good, though messy with plum juices.

                                                                                                                                                                                                                                                                                                                  1. I threw together a bread pudding last night with some freshly-picked apples and leftover rum cake I had in the freezer - sauteed two chopped apples in a bit of butter and tossed them with 10 oz. of cubed, toasted cake, then poured over a lightly sweetened custard (one egg, 1 c. half and half, 2 T. sugar, vanilla, cinnamon and salt). Absolutely delicious and much more interesting than the original cake!

                                                                                                                                                                                                                                                                                                                    1 Reply