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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!