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What are you baking these days? November 2013 edition! [through 11/30/13]

A little birdie reminded me I needed to get the November thread up...oops! This should be a busy baking month, what with American Thanksgiving and early holiday baking...always a good time to make fruitcake to have it ready...
This weekend I made pasties with the leftover Salsa Genovese I made from a recipe in the current Cook's Illustrated -- it's an onion-heavy braised beef sauce that I wasn't all that keen about on pasta, but noticed it tasted pretty much exactly like the filling for the beef and onion pies we used to sell at the fish and chips shop I worked at while at UCB. They turned out very nicely.
With the remainder of the pie dough (half of the famous TenderFlake lard crust recipe makes enough for 7 pasties plus a 9" pie crust) I made a crumble-topped cherry pie with some of the husbanded stash from this summer. The topping is from the recipe in Jane Grigson's Fruit Book, for an apple crumble tart from Normandy, Tarte Bon Acceuil. I used walnuts instead of almonds, because Mr. Cherrylover loves walnuts almost as much. (110 gm each butter. flour, chopped nuts, 200 gm sugar, dry ingredients buzzed up in the FP and the butter pulsed in.)
If you don't know Jane Grigson's books, you have a fabulous treat in store. I adore her.
So...what are YOU baking these days?

Photos to come.

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  1. My husband claims that one of his notable cooking failures concerned making dacquoise, so when I saw an interesting recipe for dacquoise in the new Cook's Baking Book, I proposed it as hia birthday cake. His enthusiasm convinced me it was THE ONE. He's not much of a sweets person, so his enthusiasm was unexpected. Unfortunately, I never really read the recipe before starting in yesterday, which was his birthday. It soon became clear that there was no way that I would be able to complete the recipe in a single day, so I quickly made the golden cupcakes from the same book in order to have something on the day. I added some coconut to the batter, and frosted the cupcakes with vanilla cooked flour frosting dipped in coconut since coconut cake has been the usual birthday cake for years. So this morning I resumed making the dacquoise, which is now done and sitting in the fridge to be sung over tonight. I think it's going to be amazing (at least all the components were!), so I'm excited to taste it after dinner.

     
    25 Replies
    1. re: roxlet

      I just found it online: http://www.treats-sf.com/2013/11/choc...

      Looking at the recipe, how could it not be wonderful?

      1. re: Caitlin McGrath

        Yup, that's the one!

        1. re: roxlet

          Be sure to report!!!

          1. re: buttertart

            It is super delicious. Fabulous, really. I'd do it for a party since you could feed a lot of people with it. It's not too sweet, and the hit of bitterness from the chocolate balances out perfectly.

            1. re: roxlet

              For the love of God, why did I open this thread?

              I absolutely have to make this.

      2. re: roxlet

        Wow, that looks really good :-)

        1. re: roxlet

          That looks great!

          1. re: roxlet

            ooooo - dacquoise may be my favorite all-time cake. I've never made a successful one, but I've made an impressive flop. I'm excited to have a recipe you've tried & loved. I'm ready...

            1. re: THewat

              Just plan ahead, and it's very doable. Cook's Illustrated recipes tend to be fool proof, so I felt confident making it. My son's comment was most appropriate: "This isn't a cake. It's pastry!"

              1. re: roxlet

                CI Dacquoise in process. The merengue, which I blew on an earlier effort (another recipe) came out well as far as I can tell. But this time I blew the buttercream. So I tossed the first batch & made a batch of Italian meringue buttercream (from a recipe I've used before.) On to the cutting & assembly!

                1. re: THewat

                  Was it the buttercream from the CI recipe? I'm sure it won't make any difference which buttercream recipe you use, but I'm a bit surprised if it was the CI one because I thought it was quite straighforward.

                  1. re: roxlet

                    Roxlet - yes, I don't know what I did wrong, but neither the volume nor the consistency was great. It was also a little heavy on the coffee for me, probably because I used the full amount of instant coffee & didn't have great volume. I figured if I was going to eat that much butter in one shot, I better love every mouthful, so I remade the buttercream using a recipe from Wedding Cakes You Can Make by Dede Wilson. I ended up using the CI ganache only between the layers, and not as a final coating. The final cake was outstanding. And gluten free! I'm really grateful to you for posting the CI link - it got me through the merengue & the whole layering process - it was great. I feel victorious and very, very well fed.

                    1. re: THewat

                      Yes, it was so successful here that I am going to make it again as one of the cakes for my son's 18th birthday celebration. It's a keeper!

                      1. re: roxlet

                        Many years ago, my oldest brother made a dacquoise as a wedding cake for a friend - or rather, I think he made eight and frosted them end to end. It was perhaps the most spectacular presentation of a dessert I've ever seen.

                        1. re: THewat

                          That sounds amazing! I will be making this dacquoise, a recipe from Momofuko Milk Bar, and the epicurious chocolate cake for my son's birthday party. Since both the dacquoise and the Momofuko cake can be made ahead and frozen, I am planning on making them this weekend, and doing whatever finishing I need to do next weekend. The celebration is next Sunday.

                          1. re: roxlet

                            He's a lucky young man.

                            1. re: roxlet

                              Gorgeous! Too bad I live in Toronto, or I'd try to wrangle an invitation ;)

              2. re: roxlet

                That looks fabulous!

                1. re: roxlet

                  How is the Cook's Baking book? I'm very tempted to buy it.

                  1. re: Njchicaa

                    I really like it so far! I have just made two recipes -- the dacquoise and some cupcakes. Both were good, and there were many other things that tempt!

                  2. re: roxlet

                    Since I volunteered to make a dessert for Thanksgiving, and apple pie is already taken, you've inspired me to try and make a daquoise for the holiday.

                    1. re: zitronenmadchen

                      It's a great recipe, and maybe even more appreciated as something different on Thanksgiving! Allow time to make it.

                    2. re: roxlet

                      Here's my thanksgiving dacquoise. It doesn't look quite as nice as yours, my frosting skills are pretty poor, but it tasted wonderful, and there were no left overs.

                       
                      1. re: zitronenmadchen

                        I just made another dacquoise for a party tomorrow. I blew the buttercream TWICE. I was using a recipe I've made about six times before - I was pulling my hair out yesterday. The first time I overcooked the simple syrup, and the second time I think the butter was just too cold (room temperature at my house is about 63 these days.) Anyway - it's done, and in the walk in of the bar where it will be served.

                        1. re: zitronenmadchen

                          That looks fabulous! It's a great recipe.

                      2. The pasties and the pie.

                         
                         
                        3 Replies
                        1. re: buttertart

                          Those both look amazing...

                          1. re: buttertart

                            I love those pasties. They look so great.

                            1. re: roxlet

                              Thanks both!

                          2. Thomas Keller's Coconut Cake - not sure why I chose this one since it doesn't have a cream cheese frosting!

                            7 Replies
                            1. re: emily

                              Very, very good. The cake contains a can of coconut milk that's been reduced on the stove - I didn't think it would flavor the cake much, but you can really taste the coconut.

                               
                              1. re: emily

                                That looks wonderful! Coconut cake is the usual default birthday cake around here, and Malgieri's recipe is the one I use, but I'll have to take a gander at this recipe for sure. Which book is it in?

                                1. re: roxlet

                                  Ad Hoc. Just had a slice for breakfast!

                                  1. re: emily

                                    Breakfast of champions! I have Ad Hoc, so I'll have to take a look.

                                  2. re: roxlet

                                    This is an excellent coconut cake recipe as well: http://willowbirdbaking.com/2013/04/0... It is labor-intensive but well worth the effort! I've made it several times and now make a couple of changes but overall it is outstanding.

                                  3. re: emily

                                    I will definitely be trying this one soon! I love coconut cake. I already have a recipe for an insanely delicious one but it takes days to make when I'm working. I realize it is a TK recipe but hopefully it will be somewhat easier to manage.

                                  4. re: emily

                                    I need to try this one....I always think cream cheese frosting interferes a little with the coconut extravaganza tha tI'm looking for in a coconut cake.

                                  5. KAF sandwich bread so far . But I have tomorrow off, and I see more baking in my immediate future.

                                    1 Reply
                                    1. re: Chocolatechipkt

                                      Just made the tequila lime fruitcake that sandiasingh so kindly posted last month. I divided the batter into 5 mini loaves, which are supposed to be doused in tequilla for the next 4-6 weeks. Well, we've already finished one, barely cool from the oven! Thanks for a creative and delicious recipe, sandiasingh.

                                    2. I was hoping to try my hand at popovers this weekend, but then I got sick and at mac and cheese from a box. Hopefully this coming weekend! I need to practice them before Thanksgiving.

                                      1 Reply
                                      1. re: Kontxesi

                                        Hope you're feeling better! Popovers are surprisingly easy -- and delicious, of course.

                                      2. I just started to bake because 1. my cooking skills at horrible, 2. I feel guilty that my hubby does all the cooking, baking, cleaning, etc. I can't remember which recipe I used (maybe one from epicurious or something else online) but I baked a chocolate cake, which turned out surprisingly good. Then for my second baking attempt, I baked banana bread using a recipe from one of the Moosewood cookbooks. Instead of flour, I substituted oatmeal that I ground in the coffee grinder. It turned out moist and delicious. I was shocked. Then for my third baking attempt I baked carrot cake, almost substituting ground oatmeal instead of flour. That also came out moist and delicious but after I took it out of the oven, it seemed to shrink a bit. My hubby said that it tasted delicious but I wasn't happy with the shrinkage. I think it may have been because I soaked the carrots in lemon juice and did not drain the juice before I added the carrots to the batter. Next time I will drain the lemon juice and see if that is why it compressed. I have no idea.

                                         
                                        2 Replies
                                        1. re: lecker

                                          Lecker, nice screen name.

                                          1. re: lecker

                                            <I think it may have been because I soaked the carrots in lemon juice and did not drain the juice before I added the carrots to the batter.>

                                            That's absolutely why the cake wasn't light and airy. Extra liquid will do it every time. Did the recipe tell you to soak the carrots in lemon juice? and if not, what was the reason you did that?

                                          2. I made applesauce chocolate chip "bars" using pear sauce. Not sure why they're called bars as the end result is more like a quick bread or cake. Anyway, they were really good and will be used up in lunchboxes this week.

                                            I also made a batch of dough from my starter. Instead of all loaves, I did one loaf and a bunch of rolls. They came out well and, again, will be lunchbox fodder.

                                            1. I made momofuku compost cookies. I was too lazy chopping up my chocolate so it's like 50% of what it's supposed to be, but still tasty. I think next time I'll add some rum soaked raisins to make up for the missing chocolate.

                                               
                                              7 Replies
                                              1. re: youareabunny

                                                Is that the recipe that includes the milk powder crumbles? That might not be the right name. I found those cookies too sweet, and I know this is my fault for using Lay's potato chips, but also too salty.

                                                1. re: zitronenmadchen

                                                  It looks to me like most Milk Bar recipes are excessively sweet.

                                                  1. re: sandylc

                                                    They are quite sweet.. which is possibly why I love them. However, I can see why people born without my insane sweet tooth would find them a bit much..

                                                    1. re: rstuart

                                                      HA! Glad I'm not the only one on this board with an insane sweet tooth. Only people near by who can match my sugar-love are my almost 90 year old neighbor who loves my baking, and our gruff-with-a-heart-of-gold custodian at work who is a dry alcoholic. I am not sure "dry alcoholic" is the right term---he is a former heavy-drinking alcoholic who hasn't had a drink in 8 years. Someone told me once that many alcoholics who have stopped drinking love sweets. Not sure is that's true generally, but for Mr. Grouchy, it sure is true ;0)

                                                      1. re: soccermom13

                                                        I love that you know Mr. Grouchy's sugar habits.

                                                        1. re: soccermom13

                                                          Oh yes, people are shocked that I only have one or two cavities. The only thing that I think is too sweet is coffee with sugar in it. That's just wrong...

                                                    2. re: zitronenmadchen

                                                      Not this one. I think you're thinking of the cereal cookies?

                                                      For compost, I was supposed to make graham crust, basically graham crackers, milk powder and butter. Since these were MY compost cookies I skipped that. Also I didn't have graham crackers :D

                                                      And yes, momofuku cookies appear to be very sweet, but I have no issue with substituting or omitting anything.

                                                  2. Just made two cakes for my birthday. A chocolate sour cream cake that was awesome, from the Daisy sour cream website. And an Epicurious recipe for Coconut Cake. Both were incredibly delicious.

                                                     
                                                     
                                                    2 Replies
                                                    1. re: Jpan99

                                                      Pretty! And I love those candles

                                                      1. re: youareabunny

                                                        Thanks. I think I got the candles in my local supermarket. Thought they were cool!

                                                    2. As a gift for an old family friend, I made a petite (6.5-inch) chocolate layer cake that became a bit of a raspberry extravaganza, with fresh raspberries stirred into the batter, icing flavored with raspberry jam and a dash of rosewater, and more raspberry jam, icing, and fresh raspberries between the two layers. I had a bit of a time with the icing; I started out making the cooked flour type, but it didn't come together correctly and whip up fluffy, but instead had an unfortunate graininess after the butter was added (that happened to me once before). I managed to salvage it by whipping it into softened Neufchatel cheese, which smoothed out the texture and worked well, flavorwise, so it all came out in the end.

                                                       
                                                      3 Replies
                                                      1. re: Caitlin McGrath

                                                        It's lovely, and I'm surprised by the problem with the frosting, which I make all the time and have never had any problems with. One thing I do that some recipes do not is that I put the sugar in with the flour and milk so that it completely dissolves.

                                                        1. re: roxlet

                                                          Thanks for the tip.

                                                          1. re: roxlet

                                                            That's the way I do it, too - cook the sugar with the flour and milk - so it wasn't that. The first time this happened, it truly broke and was unsalvageable, but I think the butter may have been too warm, and that wasn't the case here. Last one I made, I think I tried the approach in the CI version, which uses both flour and cornstarch, and it worked well.

                                                        2. The Food Librarian http://www.foodlibrarian.com/ is making a Bundt a Day in November, and I'm deciding which Bundt recipe (or two) to make for Nov 15, National Bundt Day. I thought I had it narrowed down to a Harvey Wallbanger Bundt, and even got the liquor for it. And also a Honey Spice Bundt, the recipe that came with the Chrysanthemum pan.

                                                          But the Food Librarian posted a Lemon Pound Cake Bundt recipe on day 2, a butterscotch one yesterday and a fresh apple one today. So many temptations.

                                                          I'll make a Pear Breakfast Bundt tomorrow, an old favorite, to help me think about which new recipe to make for Bundt Day.

                                                          12 Replies
                                                          1. re: MidwesternerTT

                                                            This one is REALLY sweet, but delicious:

                                                            http://www.foodnetwork.com/recipes/pa...

                                                            1. re: sandylc

                                                              Not helping me narrow the choices, sandylc. Grin. That does look over-the-top good. Have you made it in a Bundt pan, and if so did you put the sauce over the hot cake and wait an hour before turning cake out?

                                                              1. re: MidwesternerTT

                                                                Ha. Yes, I did it the way the recipe states. It is a rich, sugary, over-the-top, gooey-moist mess of a cake - what a surprise, considering the source, right?

                                                                But it is delicious.

                                                            2. re: MidwesternerTT

                                                              The Pear Bundt is as wonderful as I remembered. It's a great way to use under-ripe pears, since they hold their shape well when diced and become soft & sweet in the autumn-spiced cake batter. I got to use my maple leaf Bundt muffin pan - only took 20 min to bake there, and the rest is still in a larger Star pan in the oven.

                                                              From past experience - don't use the glaze, it softens the cake too much. And let the cake rest 10 minutes, not 20, then remove from pan.
                                                              Recipe is here
                                                              http://theculinarychronicles.com/2010...

                                                              1. re: MidwesternerTT

                                                                Photo of the Pear Bundt in maple leaf shape

                                                                 
                                                                1. re: MidwesternerTT

                                                                  I made this Bundt cake yesterday; my own creation... Pumpkin Spice with Dried Cranberries and Candied Ginger.

                                                                  I made this up last fall when I had a hankering, too many cans of pumpkin in the fridge, and was out of butter, low on flour, and didn't want to go to the store since it was raining cats and dogs... turned out great, esp. considering I didn't write any instructions down, just an ingredient list. I figured it out as I went yesterday, and made more notes, so now I can reproduce it without fail. Nice, moist and spicy - tastes like 'fall'! I really like that it is low fat, and not too sweet, but still moist from the pureed prunes, and has some fibre from the ground oatmeal.

                                                                  I will put up the recipe seperately later

                                                                   
                                                                  1. re: gingershelley

                                                                    I'll eagerly watch for the recipe. Especially since I have a very large supply of oatmeal, which I'll use eventually in the monthly batches of Vanishing Oatmeal Raisin cookies, but right now those canisters are taking the cupboard slot usually used for variety flours.

                                                                  2. re: MidwesternerTT

                                                                    She's doing another "I love Big Bundts" ! I also love bundts, and can't wait to read what she posts.. I've gotten some good recipes from her.

                                                                    1. re: MidwesternerTT

                                                                      I posted photos of the Bundt Day cakes over on WFD.

                                                                      http://chowhound.chow.com/topics/9242...

                                                                      I made Harvey Wallbanger cake, dusted with powder sugar, and it was OK with a very fine texture, but not the "amazing" that most recipe reviewers indicated. I think the booze-laden glaze version must be skewing the reviews. Or those folks haven't had pound cake in a while. Glad I tried the recipe once, won't add it to the rotation.

                                                                      1. re: MidwesternerTT

                                                                        Look great to me! Was the Cranberry Creme from the Food Librarian?

                                                                        1. re: rstuart

                                                                          Yes, with significant modifications to be non-dairy due to a food allergy in my baking buddy's family. By a long chain of logic, creme fraiche became almond milk plus vinegar.

                                                                          1. re: MidwesternerTT

                                                                            Hey. whatever works!

                                                                    2. Just took a sour rye with orange zest and seeds out of the oven.

                                                                      A whole-wheat granola loaf will be out shortly.

                                                                      Trying to expand my repertoire of bread recipes.

                                                                      If flour didn't make me sneeze, I'd open a bakery!

                                                                      1. Over the weekend, I made a few loaves of sourdough. I still think that my starter needs a bit more oomph to give things a hair more sour flavor, but otherwise, they were quite nice. Great texture.

                                                                        This weekend, I will FINALLY be experimenting with the lye that I ordered online, and making some pretzels to bring to a party on Saturday.

                                                                        3 Replies
                                                                        1. re: LaureltQ

                                                                          Hi,

                                                                          Regarding your sourdough, I just did a sour rye from mine where the finished dough sat at room temp for 12 hours before shaping and baking - this might produce the more sour flavor, I'm thinking. It's cooling now.

                                                                          Please update us when you do your lye pretzels - I am curious to know if the lye is worth the fuss!

                                                                          1. re: sandylc

                                                                            I slowly stepped up my starter for 2 days prior to baking at a cool room temp (the house sits around 62 during the day, and 55 at night), then I made the dough and it sat for probably 9 hours before shaping and baking. The starter itself is fairly young (I just made it a couple months ago following RLB's instructions) so I may just need to start introducing more interesting microbes!

                                                                            1. re: LaureltQ

                                                                              Fun, isn't it?

                                                                        2. I made a cranberry and walnut babka that came out really nicely. I used Peter Reinhardt's recipe for the dough.

                                                                          1. What am I baking these days? Everything I can think of!!

                                                                             
                                                                             
                                                                             
                                                                             
                                                                             
                                                                            1. I made a loaf of No-Knead - Stretch-N-Fold Honey Wheat Bread. It uses a firm dough (65% hydration), not a slack dough like most No-Knead or Stretch and Fold breads.
                                                                              .
                                                                              "No-Knead Stretch-N-Fold" means you don't knead the bread for 10 or 15 minutes like a conventional bread. A mixer or bread machine is not required. You just press out the dough into a square and fold it three times in 1-1/2 hours. A little dough stretching and folding along with time does the work. Someone who can't do conventional kneading and doesn't have a mixer can still make this bread.
                                                                              .
                                                                              The stretch and fold technique should work with any conventional (kneaded) yeast dough bread recipe to replace the kneading. I wanted to try it on whole wheat first, because I thought that would be the one that really tests it. I just used my standard whole wheat bread recipe, but used the stretch and fold technique instead of kneading.
                                                                              .
                                                                              I had thought that stretch and fold was only for slack, high hydration dough. That's usually where you see it being used. But on Sourdoughhome.com they had a stretch and fold recipe using reguar, firm, bread dough (called Panama bread - a white bread). So I applied the technique to my whole wheat recipe and it really worked. My dough is about 65% hydration. The texture and taste of my bread is the same as one that was conventionally kneaded.
                                                                              .
                                                                              Here's a link to my recipe, a picture of the loaf. The stretch and fold technique is described in the recipe:
                                                                              .
                                                                              http://community.kingarthurflour.com/...
                                                                              .
                                                                              .
                                                                              Here are links to YouTube videos showing the Stretch & Fold technique. It's very simple and pretty much anyone can do it even if they can't knead in a conventional way:
                                                                              .
                                                                              .
                                                                              Panama bread's first stretch and fold
                                                                              https://www.youtube.com/watch?v=hxqmW...
                                                                              .
                                                                              Panama Bread's Second Stretch and Fold
                                                                              https://www.youtube.com/watch?v=kLuMf...
                                                                              .
                                                                              Panama Bread Third Stretch and Fold
                                                                              https://www.youtube.com/watch?v=Sy52m...
                                                                              .
                                                                              .
                                                                              Here's a link to the original Stretch and Fold Panama bread recipe on Sourdoughhome.com:
                                                                              .
                                                                              "Stretch And Fold - A Gentle Way To Develop Dough
                                                                              And the elusive Panama Bread Recipe Too!"
                                                                              http://www.sourdoughhome.com/index.ph...
                                                                              .

                                                                              1 Reply
                                                                              1. re: Antilope

                                                                                Great technique. I love doing bread this way.

                                                                                I like that website, too!

                                                                              2. Now that it's cooled down I make homemade pizza every Friday night. I roll it out on a silicone baking mat (I'm still so terrible at tossing the dough...maybe some day) and bake that on top of a baking stone at 500. My boys tell me I make better pizza than anyone. I'm still working on the perfect sauce though.

                                                                                I made a small loaf of sourdough using leftover pizza dough that had been in the fridge for almost a week. Not bad. I also baked some oatmeal chocolate chips cookies for a friend's daughter.

                                                                                And today is dh's birthday. I'm making him a checkerboard cake with pastry cream center and chocolate sour cream frosting from the Dahlia Bakery book. Ds and I will decorate it to look like a crokinole board.

                                                                                2 Replies
                                                                                1. re: Tam38

                                                                                  We make pizza every Friday too. Once a month or so we make a dozen balls of dough and freeze them so that Friday AM they can be pulled out, placed on the counter, and ready to go for dinner. So much better than store bought!

                                                                                  1. re: Tam38

                                                                                    I have been making pizza for years and have played around with many different sauce recipes. My favourite is simply drained whole canned tomatoes passed through a food mill, seasoned lightly with salt and pepper and a generous drizzle of olive oil. I don't like oregano because it reminds me too much of the tomato paste sauces and I like the sauce to be bright and taste of tomatoes.

                                                                                  2. My sister gave me her bread maker last week, because after one year's use, she decided to upgrade to a fancier model.
                                                                                    So in the past 4 days, I've used it to make white bread, then raisin bread, then today's was honey wheat - oatmeal bread. All were delicious.

                                                                                    The honey wheat was a little dry, so I cubed up half the loaf, as well as the heel from the raisin bread and made bread pudding. I threw in some chopped up pecans and sliced up bits of the pears I canned last fall.

                                                                                    For a topping, I mixed equal parts cream cheese and marshmallow cream (to use up the tag ends of both), added a spoonful of brown sugar, a half teaspoon of almond extract and a teaspoon of vanilla.

                                                                                    Hubby and I had some warm with the sauce on top a little while ago. It was a hit. And my first time making bread pudding, too!
                                                                                    I think I know what breakfast will be...

                                                                                    6 Replies
                                                                                    1. re: kitchengardengal

                                                                                      I've been using bread machines on and off for over 20 years.
                                                                                      Here are some of my favorite bread machine recipes that I have created:
                                                                                      .
                                                                                      Swirled Cinnamon Craisin Bread for Bread Machine
                                                                                      http://www.recipesecrets.net/forums/y...
                                                                                      .
                                                                                      Faux Sourdough for Bread Machine
                                                                                      http://www.recipesecrets.net/forums/y...
                                                                                      .
                                                                                      King's Hawaiian Bread Copycat for Bread Machine
                                                                                      http://www.recipesecrets.net/forums/y...
                                                                                      .
                                                                                      Buttery White Bread for Bread Machine
                                                                                      http://www.recipesecrets.net/forums/y...
                                                                                      .
                                                                                      Bread Machine Dark Mock Rye Bread
                                                                                      http://www.recipesecrets.net/forums/y...
                                                                                      .
                                                                                      Olive Bread for Bread Machine
                                                                                      http://www.recipesecrets.net/forums/y...
                                                                                      .
                                                                                      Outback Steakhouse Honey Wheat Bushman Bread for Bread Machine
                                                                                      http://www.recipesecrets.net/forums/y...
                                                                                      .

                                                                                      1. re: Antilope

                                                                                        Wow, Antelope! Thanks for the links! I feel like I hit the jackpot already today (the bread pudding was calling my name at 5 am).
                                                                                        Today I'm playing hooky from work, so I think I may make one of your breads. I'm also going to print up your recipes and start a binder of bread recipes so I don't have to go look them up online when I want to make something new.

                                                                                        1. re: Antilope

                                                                                          I'm going to give the Olive Bread a try. I bought a wonderful loaf at the Farmers Market last week - for $7. I need a cheaper fix. Thanks for posting the links.

                                                                                          1. re: Antilope

                                                                                            When machines rebel... I attempted the Outback Steakhouse Honey Wheat Bushman Bread today. Serious FAIL. I checked at 1 minute and my machine seemed to be mixing just fine. I didn't check at 5 min for adding water/flour as the recipe says. I suspect my machine motor/padle just quit working mid-cycle, unless the results in the photo look like lack of moisture?

                                                                                             
                                                                                             
                                                                                            1. re: MidwesternerTT

                                                                                              Wow. That does look like a serious fail. Seems like something more catastrophic than lack of moisture.

                                                                                              1. re: tcamp

                                                                                                Agree, although after my resident engineer inspected the machine's motor, handspun whatever makes the paddle turn, and declared "no problems found", I made a one-pound loaf of Italian-seasoning white bread and it came out just fine. Machines always work better after being threatened with repair!

                                                                                                I'll try the whole wheat bread recipe again with some added moisture (roughly as much as in my tested recipe) and checking at 5 min (when in doubt, follow directions!) I have an older Chefmate machine and know that liquid required varies by machine type.

                                                                                        2. So far this month:
                                                                                          Individual carrot cakes
                                                                                          Nut and berry flapjack
                                                                                          Pizzas
                                                                                          Meat and Potato Pie

                                                                                          1. A few days ago I did a cranberry coconut lime pie. soak half a cup of coconut in milk, heat half a cup of dried cranberries on the stovetop with some water, 1/4 sugar, and the juice of a lime. mix a stick of melted butter, 2 eggs, a tsp vanilla, 2/3 cup sugar, a bit of lime zest, then add the cranberries and soaked coconut. Bake at 350 for an hour. works as both a single crust and double crust pie, depending on which you prefer.

                                                                                             
                                                                                            1. Not much this week so far but this weekend, I'm going to test a cranberry tart for Thanksgiving, make more sandwich bread rolls from my starter, and more of some delicious pear sauce/chocolate chip squares.

                                                                                              http://www.foodandwine.com/recipes/br...

                                                                                              1 Reply
                                                                                              1. re: tcamp

                                                                                                That looks great tcamp..

                                                                                              2. Two week's ago I made bushwickgirl's simple carrot cake, which was delicious. I doubled the raisins and soaked them in rum and hot water first. I used plain ol' melted butter (not clarified), and it turned out just fine. Very moist and tasty, and I like that the recipe is not overcomplicated. I halved the recipe and baked it in a small loaf pan, and also had enough batter for two cupcakes:

                                                                                                "Ingredients
                                                                                                2 cups all purpose flour
                                                                                                1 teaspoon baking soda
                                                                                                1 1/2 teaspoons baking powder
                                                                                                1 1/2 teaspoons table salt
                                                                                                1-2 teaspoons cinnamon, depending on how much you like cinnamon
                                                                                                1/4 teaspoon freshly grated nutmeg
                                                                                                1 cup granulated sugar
                                                                                                1/2 cup packed brown sugar
                                                                                                1 cup vegetable oil or melted butter, clarified
                                                                                                4 large eggs
                                                                                                2 teaspoons vanilla extract
                                                                                                3 1/2 cups shredded carrot, maybe 1 lb?
                                                                                                Optional: 1/2 cup raisins,
                                                                                                Optional: 1/2 cup toasted and chopped walnuts or pecans
                                                                                                Directions
                                                                                                Whisk dry ingredients together.
                                                                                                Add sugar, oil, vanilla and eggs.
                                                                                                Mix well. Add Carrots, mix well. Add raisins and nuts.
                                                                                                Grease 9 x 13 pan or 2 9" round cake pans.
                                                                                                Bake at 350 F for 1 hour or until a few moist crumbs adhere to pick."

                                                                                                I currently have buttertart's Japanese Cheesecake in the oven:

                                                                                                "8 oz cream cheese
                                                                                                3 egg yolks
                                                                                                1/4 c cornstarch
                                                                                                grated rind of 1 lemon + 2 tb juice
                                                                                                1/4 c milk or cream
                                                                                                1 tsp vanilla
                                                                                                Combine in food processor until smooth
                                                                                                3 egg whites
                                                                                                1/2 tsp cream of tartar
                                                                                                Beat to soft peaks and beat in 1/2 c sugar, beat to firm peaks
                                                                                                Fold cream cheese mixture into egg whites
                                                                                                Bake in deep 8" pan in water bath 40-45 mins at 350 deg F
                                                                                                It will inflate and fall, but the texture is wonderful, more like a spongecake than a cheesecake."

                                                                                                Very excited to see how it turns out.

                                                                                                1. I made the prune cake from pioneer woman. Everyone fought over it. It was amazing despite how most people feel about prunes

                                                                                                  7 Replies
                                                                                                  1. re: Siegal

                                                                                                    Renaming them "dried plums" was a brilliant PR move, IMO.

                                                                                                    1. re: tcamp

                                                                                                      True. Despite my husband loving the cake he asked if I can make it with raisins next time not prunes as "raisins are more delicious". I think it's just the prune stigma bc why change a cake that everyone loves as is.

                                                                                                      1. re: Siegal

                                                                                                        That sounds great. Thanks for sharing.

                                                                                                        1. re: Siegal

                                                                                                          Next time, just tell him that you made it with raisins (and cut the prunes up into small pieces). I make a bread with prunes and dried cherries, and just tell people that it is cherry bread, and they love it.

                                                                                                          1. re: inthekitchen

                                                                                                            People are sometimes so silly about delicious prunes.

                                                                                                            1. re: sandylc

                                                                                                              Yes, they are. Probably because they have never had a fabulous recipe with prunes. I took a friend to a local French restaurant. After dinner, I ordered the stewed prunes in Armagnac. He was horrified, until he finally tried it and he had to agree that it was wonderful...

                                                                                                            2. re: inthekitchen

                                                                                                              Good idea! The cake was so good I hate to change anything

                                                                                                      2. I saw the Cook's Illustrated Best of Baking issue yesterday at the store but just couldn't bring myself to pay $10 for it... so instead this weekend I'm attempting a cannoli cheesecake that I saw somewhere. I've been toying with the idea of making some kind of cannoli cake for the past couple of months so I figured seeing it on someone's FB was a sign.

                                                                                                        2 Replies
                                                                                                        1. re: Njchicaa

                                                                                                          Oh that sounds good! How di it turn out?

                                                                                                          1. re: Chocolatechipkt

                                                                                                            I didn't like it. It was okay as a ricotta cheesecake but didn't have that "boom! cannoli!" flavor I was looking for.

                                                                                                        2. I made SK macaroon torte. I almost loved it. There were problems with the chocolate frosting. Next time, and there will be one, I will make a ganache with cream not water. I also will play around with the flavours. I want to replace almonds with coconut. There are a lot of options, love the idea of it.
                                                                                                          http://smittenkitchen.com/blog/2010/0...
                                                                                                          I loved these cookies. Simple and elegant!
                                                                                                          http://www.twopeasandtheirpod.com/che...
                                                                                                          I also made JC banana bread replacing the oil with browned butter and upping the sour cream(replacement for creme fraiche) and it was the best version I have made so far. I like the step of beating the eggs and then emulsifying the melted butter. I think this step makes a light and airy crumb.

                                                                                                          1. I have bacon, cheddar, and chive scones in the oven.

                                                                                                            I also want to make some kind of coffeecake for tomorrow, but haven't decided which one yet.

                                                                                                            1. I'll be baking a coconut custard pie. Not a coconut cream pie. Plus my hubby requested I make fruit cake for him this year.

                                                                                                              1. I made Golden Syrup butter biscuits (cookies) and peanut butter balls today. They both turned out well - the peanut butter ones were supposed to have peanut brittle stirred through the batter but I didn't have the time to make it. I will add it in next time and I'm sure it will be delicious!

                                                                                                                I've had a craving for chocolate cake recently, so I'm planning to try a flour less chocolate cake later in the week for something different.

                                                                                                                1. I made a quiche and a pecan pie late last night. I'm hoping to do some croissant dough, some digestive biscuits, and some sourdough multigrain bread today - we'll see what happens.

                                                                                                                  1. I'm teaching a Thanksgiving pie-making class on Tuesday, and I have been busy making pie crusts for swap-outs, as well as for the pie I will bring with me. 12 single crusts for the group, plus enough for a double crust apple, single for the pecan, and single for the pumpkin. I made enough to do a pumpkin tomorrow for my guys when they get home from the tournament.

                                                                                                                    3 Replies
                                                                                                                    1. re: roxlet

                                                                                                                      I've wondered how that works for baking instructors; do you get reimbursed for all of the time and materials, beyond your teaching fee?

                                                                                                                      1. re: sandylc

                                                                                                                        They reimburse $100 in materials, but the fee for the class of only $100 doesn't come close to covering all the time I have already put into this. I'm doing it for fun, but I'm beginning to think that it may be a one-time only thing. They've already asked me to do a pre-Easter class. I guess I'll see...

                                                                                                                        1. re: roxlet

                                                                                                                          Thanks for sharing that. I have wondered, as I said, about giving lessons, but the math wasn't right - not enough $$$ at the all-said-and-done stage.

                                                                                                                          I'd still like to take your class, though.

                                                                                                                          Isn't it amazing how with cooking and baking, there is always more to share and learn? It's almost the best thing about it...!

                                                                                                                    2. I made a pumpkin pasty cream to go with some store-bought gingersnaps (the triple ginger from Trader Joe's). It's a fabulous combination, like a holiday version of nilla-wafers with banana pudding. I like the pastry cream enough to make it as a stand-alone pudding. This time around I left out about half the sugar since the cookies are sweet on their own.

                                                                                                                      4 Replies
                                                                                                                      1. re: sarahjay

                                                                                                                        I had leftovers of both the cookies and the custard, so I added caramel sauce and stabilized whipped cream to the custard and put the mousse into a crumb crust made from the cookies for a different gathering yesterday. It went pretty fast!

                                                                                                                         
                                                                                                                        1. re: sarahjay

                                                                                                                          I can see why it went fast! Very pretty...

                                                                                                                        2. re: sarahjay

                                                                                                                          Sounds fantastic, sarahjay!

                                                                                                                          1. re: OhioHound

                                                                                                                            That sounds fantastic. My husband adores pumpkin anything. I'll have to try that.

                                                                                                                        3. I had some bananas that needed using up, so i made a banana-chocolate marble cake that was my mother's friend Iola's (Aunt Iola to me, remember the days when you called your parents' friends aunt and uncle?) and must be from the 50's. I had 4 bananas and the recipe only called for a cup, mashed, so I took a tip from Cook's Illustrated and microwaved the mash for about 4 minutes, then drained off the juice rendered. It reduced the mass into 1 cup. This will go to work with me because our head sweets eater here is not a banana anything fan. (When the grocery order came, he said "The good news is, the order came. The bad news is, we got the wrong order." This because there were bananas in it...) No photo because it looks like every other Bundt cake in the universe.

                                                                                                                          2 Replies
                                                                                                                          1. re: buttertart

                                                                                                                            But, ah. How did it taste?

                                                                                                                            1. re: roxlet

                                                                                                                              Hasn't been cut yet.

                                                                                                                          2. I just made an awesome (non) key lime pie with a homemade pie crust (not cookie crust).

                                                                                                                            I actually did all the chilling and rolling and chilling again as instructed this time and it came out so perfect.

                                                                                                                            My non-American picky/ neurotic eater husband said it was horrible crust bc it's " not moist." WTF is a moist pie crust?

                                                                                                                            Sigh....

                                                                                                                            4 Replies
                                                                                                                            1. re: Siegal

                                                                                                                              That is definitely a strange complaint about pie crust!

                                                                                                                              1. re: zitronenmadchen

                                                                                                                                Yes his food issues sometimes aggravate me. Needed to complain to someone!! Feel better now. Lol

                                                                                                                                1. re: Siegal

                                                                                                                                  He doesn't know how hard we work to NOT have a "moist crust"!

                                                                                                                              2. re: Siegal

                                                                                                                                Seriously, a MOIST crust? Is he mixing up pie with cake? Educate that boy....

                                                                                                                              3. I've just pulled some roasted garlic and vegetable fold overs out of the oven. I've made these before and they are delicious... The roasted garlic and sage adds a whole new dimension to a fairly typical pastie! Plus, a great way to use up extra veg around the house. These freeze really well, I've usually got some on hand just in case I don't have anything ready to go for lunch or a light dinner.

                                                                                                                                The recipe is from Donna Hay's website. Link if anyone is interested:
                                                                                                                                http://www.donnahay.com.au/recipes/fa...

                                                                                                                                3 Replies
                                                                                                                                1. re: monbakes_downunder

                                                                                                                                  Those sound wonderful.

                                                                                                                                  1. re: monbakes_downunder

                                                                                                                                    These look delicious, thanks for the link, monbakes.

                                                                                                                                    BTW, I've never seen frozen shortbread crust on my grocer's shelf. I have two choices, pie crust or puff pastry. Which one would I buy? Thanks.

                                                                                                                                    www.saffron215.blogspot.com

                                                                                                                                    1. re: mcel215

                                                                                                                                      I would definitely go with the pie crust option. Hope you enjoy these if you get around to making them :)

                                                                                                                                  2. I'm pretty pooped right now from two full days of prep and baking. The prep is for the Thanksgiving Pie baking class I'm giving tomorrow night at our local adult school. I have 12 students, and I wanted to give each of them a single crust after they make their own so that they could practice rolling out a properly rested one. And I made extra pie dough so I could make and bring a pumpkin, pecan and apple pie to the class tomorrow. I'll bake those tomorrow morning. I also made a pumpkin for my son who is arriving home from a tournament shortly.

                                                                                                                                    Thursday is his 18th birthday, but we are having a friends and family get together on Sunday, so I decided to get a head start on the cakes. I made the chocolate chip cake from Momfuko Milk Bar, and it is in the freezer now. I am having some concerns that the so-called passionfruit curd (I used strawberries) isn't setting up properly. I'm wondering if the whole thing will collapse when it's defrosted. It's quite a tower. I am also making the Coffee Dacquoise that I made for my husband's birthday a couple of weeks ago. I could have sworn that the recipe said that you could successfully freeze the cake, but it said that it could be refrigerated for 2 days. Well, I'm freezing it, without its finishing coat of ganache, and I hope it's still good when it's defrosted. I hate it when I bake and I have concerns. Well, I'll be making the epicurious double chocolate cake next weekend, and fortunately, that's a pretty dependable cake, and it feeds a lot of people.

                                                                                                                                    4 Replies
                                                                                                                                    1. re: roxlet

                                                                                                                                      Wow, that all sounds delicious! Hope your class goes well (and you can relax for a sec)!

                                                                                                                                      1. re: roxlet

                                                                                                                                        I don't see how freezing could hurt the Dacquoise. I don't think you have to worry about that. A round of applause for your pie crust making. I hope the class is fun for you.

                                                                                                                                        1. re: roxlet

                                                                                                                                          Not that related but this post made me think of the first ( only??) time I made a dacquoise and was certain I did something wrong as it was not soft like a cake! Haha

                                                                                                                                          1. re: roxlet

                                                                                                                                            Meringue doesn't freeze terrifically well, I would just refrigerate it, myself. I've kept dacquoise in the fridge for a week or so.

                                                                                                                                          2. These are the three pies that I will be teaching, and that my class will be tasting tonight.

                                                                                                                                             
                                                                                                                                            5 Replies
                                                                                                                                            1. re: roxlet

                                                                                                                                              Yum, I would be thrilled to be taking your class! Hope you have fun tonight.

                                                                                                                                              1. re: roxlet

                                                                                                                                                Those look like highly desirable pies...!

                                                                                                                                                1. re: roxlet

                                                                                                                                                  How did the class go roxlet? They are very lucky to you have you as an instructor..

                                                                                                                                                  1. re: rstuart

                                                                                                                                                    Thanks for saying that! The class went very well, and everyone was very happy afterward. They all said that they learned something and that they felt more confident in making pies. I don't think I'll do it again, though. It was a tremendous amount of work since I wanted to provide them with swap outs so they could all roll out a properly rested pie crust. Between the shopping, mixing and baking, it was close to two days work. Although I was reimbursed for the materials I purchased, the remuneration was pretty insignificant. They have asked me to come up with another idea for the spring, so I am trying to think of something that would have less prep work.

                                                                                                                                                    1. re: roxlet

                                                                                                                                                      Yes, it sounds like a lot of work!!

                                                                                                                                                2. Tackled the Pastel Vasco recipe in Sunday Suppers at Lucques a couple of weeks ago. In the past I felt the cake, a pound cake leavened with baking powder, was just a little too dense and dry. Having made this cake numerous time, I go with baking at 350 at first, and 325 later, instead of 400.

                                                                                                                                                  I followed the proportions exactly, and it turned out GREAT this time, the best I've ever made it. Maddeningly, Goin calls for 2 1/4 C + 1 Tablespoon of flour. I decided on using 10 oz, and its perfect. I also decided on using the traditional pound cake technique of creaming room temperature butter and sugar together, instead of using melted butter.

                                                                                                                                                  1. I've been on a roll this week. It's been over a year since I left the professional pastry world and have really been missing the stockpiling of pie crusts, etc that come with the cooler weather. Besides the pumpkin mousse pie, I made some Italian pastry with a ricotta-farina filling, had left-over filling so I made rough puff to make a ricotta-farina pithivier, then made a chocolate cake with honey ganache filling and dark cocoa icing

                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: sarahjay

                                                                                                                                                      Those look fabulous. I am jealous of anyone who can make a sfogliatelle!

                                                                                                                                                      1. re: roxlet

                                                                                                                                                        me, too

                                                                                                                                                        1. re: roxlet

                                                                                                                                                          I'd never done it before, but felt like doing something new over the three-day-weekend. They weren't difficult, but were sure time-consuming!

                                                                                                                                                        2. re: sarahjay

                                                                                                                                                          That cake is beautiful!

                                                                                                                                                          1. re: zitronenmadchen

                                                                                                                                                            Thanks! It's one of my favorite ways to finish a cake, fast and easy if you have a lazy susan! (I use this http://www.ikea.com/us/en/catalog/pro... as a cake decorating turn table, I also use it for decorating trays of cookies

                                                                                                                                                        3. Today is my son's birthday, and he requested a coconut cake. I made my usual -- Nick Malgieri's -- with coconut flour frosting.

                                                                                                                                                          The athlete son of a friend of mine had hip surgery yesterday, and it's also her birthday today, so I made a pan of Nick Malgieri's Supernatural brownies to bring over. What could make you feel better than an ice cold glass of milk (don't indulge myself) and a brownie?

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: roxlet

                                                                                                                                                            Especially a Supernatural.

                                                                                                                                                            1. re: buttertart

                                                                                                                                                              I got an email, and they said that they were the best brownies ever. Supernaturals make another fan!

                                                                                                                                                              1. re: roxlet

                                                                                                                                                                This recipe sounds doable for a not so hot baker like me. Think I'll make them for Christmas. :)

                                                                                                                                                          2. Had some bananas and sourdough starter to use up so I adapted a savory bread recipe from the great scandinavian baking book. It has rolled oats, rye, whole wheat and white flours. It's been a while since I've had traditional banana bread but I don't think even a kid could tell the difference. This is definitely going on my rotation.

                                                                                                                                                            I've just started playing around with sourdough and my first try at baguettes fell flat. So they are cubed and in the freezer awaiting turkey day stuffing.

                                                                                                                                                            1. I made multigrain bread, because my very thoughtful husband surprised with an early gift of a bag of 9 grain flour from King Arthur Flour. I do realize that it was mostly a gift for himself since he loves bread almost more than I do, but I appreciate it none the less. It was made with the love :-P

                                                                                                                                                               
                                                                                                                                                              4 Replies
                                                                                                                                                              1. re: zitronenmadchen

                                                                                                                                                                Beautiful!

                                                                                                                                                                1. re: zitronenmadchen

                                                                                                                                                                  That's so full of love!

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    :-)

                                                                                                                                                                  2. re: zitronenmadchen

                                                                                                                                                                    Everyone won! What a gorgeous loaf..

                                                                                                                                                                  3. Supernatural brownie -- after all the love for them here I had to see how they compare to my favorites (KAF recipe and modified Barefoot Contessa).

                                                                                                                                                                    Flour's banana bread -- love this.

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: Chocolatechipkt

                                                                                                                                                                      Btw, the Supernaturals got rave reviews in the office today. Thanks for the recommendation!

                                                                                                                                                                      1. re: Chocolatechipkt

                                                                                                                                                                        I just spoke with the sister of the friend that I made them for, and she said that she was at her sister's house, and went to try a brownie that was in a container. "Oh, don't eat those," her sister said. "Eat these; these are the good ones!" The "good ones" were the supernaturals.

                                                                                                                                                                    2. Since our head count for my son's party tomorrow is now about 35, I decided to make the coconut cake again for the party. That's cooling, as is the epicurious double chocolate cake, made as 3 9" layers instead of the 2 10" layers the recipe specifies. I usually frost the epicurious cake with flour frosting, but since I am doing the coconut cake with the coconut flour frosting, I am thinking that I will fill the layers with flour frosting, and pour a dark chocolate ganache over the filled cake. Standing by in the freezer is the dacquoise, which only needs its ganache and nuts to be finished, as well as the Momofuko chocolate chip cake. I have some concerns about that one since I didn't feel that the strawberry curd set up properly. I'm afraid that once it's defrosted and the acetate around it is removed, it may collapse, so the coconut is the back up. You can never have too many birthday cakes!

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        Is he turning 18? I must admit, what I remember most about turning 18 was being able to go to the bar legally.. clearly some different priorities! But I think that I requested an angel-food cake with 7-minute frosting. Which I would still enjoy, come to think of it. But I am looking for an excuse to make that coconut cake..

                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                          Yes, he turned 18 on Thursday, but we're having our family and friends party tomorrow night. He's out with his friends in the West Village tonight having another celebration with them.

                                                                                                                                                                      2. My 12 year old cousin came over because she was in a baking mood and we made vanilla custard filled cream puffs and pretzels. It was fun, but now I have tons of dishes to do

                                                                                                                                                                        6 Replies
                                                                                                                                                                        1. re: sarahjay

                                                                                                                                                                          Isn't it always the way!

                                                                                                                                                                          1. re: sarahjay

                                                                                                                                                                            Cream puffs! I am still afraid to make those.. and I am much older than 12..

                                                                                                                                                                            1. re: rstuart

                                                                                                                                                                              Nothing simpler, rstuart. Really. And hand-stirring the batter is great for working off tension. Get out your Joy of Cooking book and your wooden spoon.

                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                I have those both! A new goal (probably not until AFTER Christmas.. for the next 6 weeks, i will just be doing intensive Christmas baking..)

                                                                                                                                                                                1. re: rstuart

                                                                                                                                                                                  A hint to make it even easier when you do try. My Joy of Cooking says “Before baking, sprinkle a few drops of water over the shapes on the pan – lightly – as you would sprinkle laundry.” I don’t remember doing this when making cream puffs and have to smile at the description since almost no one under 60 now remembers sprinkling laundry before ironing.

                                                                                                                                                                                  1. re: MidwesternerTT

                                                                                                                                                                                    Thanks Midwesterner.. good tip!

                                                                                                                                                                          2. I've made this cake twice in a row and it's really great. http://food52.com/recipes/1846-faulkn...

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: vvv03

                                                                                                                                                                              That does look really good! I bookmarked the recipe.

                                                                                                                                                                              1. re: vvv03

                                                                                                                                                                                That does look great.. also bookmarking!

                                                                                                                                                                              2. My precious Mom is coming to stay with us for a week. Baking and cooking are ways I like to show my love and cannot wait to spoil her as she so richly deserves it.

                                                                                                                                                                                My baking must be gluten freeas I have celiac but still can be delicious.

                                                                                                                                                                                Day 1 - Eton Mess
                                                                                                                                                                                Day 2 - same
                                                                                                                                                                                Day 3 - Orange Dreamsicle Cupcakes with Orange Buttercream (I know, cupcakes, but she loves them!)
                                                                                                                                                                                Day 4 - same
                                                                                                                                                                                Day 5 - Salted Caramel Tartlettes with Browned Butter Shortbread Crust
                                                                                                                                                                                Day 6 - same
                                                                                                                                                                                Day 7 - Citrus and Pistachio Semifreddo

                                                                                                                                                                                ...and homemade cornbread with chipotle honey butter and fresh bread for Welsh Rarebit lunches.

                                                                                                                                                                                I am so happy anticipating the joy it will bring Mom but am even more thrilled just being in her presence. We are moving to Europe soon and I will miss her dreadfully.

                                                                                                                                                                                6 Replies
                                                                                                                                                                                1. re: chefathome

                                                                                                                                                                                  That all sounds delicious, chefathome! Your mum is a very lucky woman. Very curious about the salted caramel tartlets... Do you have a recipe (or a source) you would mind sharing?

                                                                                                                                                                                  1. re: monbakes_downunder

                                                                                                                                                                                    I am the lucky one, believe me. My Mom would lay down her life for me - she is that kind of person.

                                                                                                                                                                                    The caramel tartlettes are sort of inspired by a book and I have adapted it a bit. I will post for you tomorrow if that is alright?

                                                                                                                                                                                    1. re: chefathome

                                                                                                                                                                                      If you don't mind that would be spectacular. Here's hoping you enjoy your time together this week.

                                                                                                                                                                                      1. re: monbakes_downunder

                                                                                                                                                                                        Thank you - I really do appreciate it. One evening we are going to an Agatha Christie dinner theatre together as we are both massive AC fans!

                                                                                                                                                                                  2. re: chefathome

                                                                                                                                                                                    That's wonderful! Enjoy the baking and the visit.

                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      We are fortunate to be so close. My husband loves Mom so is also trying to think of ways to make her feel special such as getting her a Kobo and downloading her favourite Eng. Lit. authors. :-)

                                                                                                                                                                                  3. Lots of bread pudding muffins. I'm trying to avoid having baked goods sitting around the house because I really don't need the extra fat/sugar and I have no willpower when it comes to eating just a little bit.

                                                                                                                                                                                    But bread pudding takes literally 3 minutes to prep and I've been baking it up in my silicone muffin pan. 2 or even 3 muffins are a reasonable size dessert or even breakfast (what.. milk, eggs, bread. That's breakfast!)

                                                                                                                                                                                    If it wasn't just me, I'd do a lot more baking.

                                                                                                                                                                                    1. I am assembling all ingredients so there will be no dashes to Kroger etc. for must haves. I can start producing quickly. I am so lucky to get Oberweis home delivery. Their butter and cream cannot be bested. The cream has not been ultra pasteurized.

                                                                                                                                                                                      Their eggnog is the about the best I have tasted, I could have a short or rum or whisky in it but that will be reserved for the adult childresn

                                                                                                                                                                                      1. Pumpkin brownies. And I added some 'uncalled-for' marshmallows.. because they are for children, and I thought that would help mask the pumpkin flavor... it worked.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: GraceW

                                                                                                                                                                                          Why would you have to mask the pumpkin flavor for children, for goodness sake?

                                                                                                                                                                                          1. re: sandylc

                                                                                                                                                                                            I am also positive these teenagers don't like pumpkin (I don't either!--unfortunately).

                                                                                                                                                                                            1. re: GraceW

                                                                                                                                                                                              I would have eaten them either way ;) Kids love marshmallows..

                                                                                                                                                                                        2. I've been in a pastry-making binge -- made butter tarts (with walnuts in 6 and chestnuts in the other 6), and had enough pastry left over to reroll and make a tart. Was thinking of apple, but decided to open the bottle of yuzu juice I bought a while back...it was so delightful (like Meyer lemon, but gutsier) and ended up making a yuzu meringue tart. used the Joy of Cooking lemon meringue pie recipe, but only used 1 cup of sugar in the filling (it calls for 1 1/2) and was afraid it might not gel, but it did just fine.

                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                          17 Replies
                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            Jeezus, BT. You're killin' me. That looks spectacular. And I love your tart pan.

                                                                                                                                                                                            1. re: JoanN

                                                                                                                                                                                              It is. The tart pan is from a restaurant supply store that at least was just off the north side of Union Square, between it and 5th Ave, on the north side of the street. Not sure if it's still there, haven't been in that neck of the woods for a while, at least at the right time of day. They have/had all kinds of stuff at good prices, including every imaginable size of springform.

                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                How long ago was it that you shopped there? I lived a couple of blocks west of Union Square in the early-mid 2000s and I was up and down all those adjacent streets a million times. I can't imagine that I would have passed such a store by without going in (can you?!), but I don't remember anything like it around there.

                                                                                                                                                                                                1. re: Caitlin McGrath

                                                                                                                                                                                                  We shopped there back in the day, and as I recall, it was not a street-level shop. You had to take an elevator up to the store. I don't remember the name of the store, but I'm fairly sure it's no longer there. That whole area has changed so dramatically.

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    Interesting, sounds like you just had to know, and I never did, despite spending a huge amount of time in the immediate neighborhood from the moment I moved to NYC in '95, assuming it was still around then.

                                                                                                                                                                                                    1. re: Caitlin McGrath

                                                                                                                                                                                                      It was street-level when I was shopping there. Would have been several years ago.

                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                        You guys talking about J. B. Prince? On 31st between PAS & Madison? That shop was always upstairs; never had a ground floor entrance. A least, not since the early 70s when I first discovered it. And it's still there. New York Cake and Baking, which is on the street, is on West 22nd between 5th and 6th.

                                                                                                                                                                                                        1. re: JoanN

                                                                                                                                                                                                          Oh, now those shops I'm very familiar with.

                                                                                                                                                                                                          1. re: Caitlin McGrath

                                                                                                                                                                                                            Oh, wait a second. I know. It was Broadway Restaurant Supply on 17th between Union Square West and Broadway. I think it closed earlier this year.

                                                                                                                                                                                                            1. re: JoanN

                                                                                                                                                                                                              That's the one. I've been to JB Prince, they were a customer of ours when I was at the French forwarding company (and got 2 kg slabs of couverture for free...)

                                                                                                                                                                                            2. re: buttertart

                                                                                                                                                                                              Butter tarts with chestnuts.. be still my beating heart! The only nut I like..

                                                                                                                                                                                              1. re: rstuart

                                                                                                                                                                                                They're really, really good in them. And I am totally smitten with yuzu flavor...

                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                  Got to admit.. I've never tried it!

                                                                                                                                                                                                2. re: rstuart

                                                                                                                                                                                                  If you like chestnuts - have you had marrons glacés? I just bought some chestnuts to make some.

                                                                                                                                                                                                  1. re: souschef

                                                                                                                                                                                                    No, I haven't had them... but they look good! Are they hard to make?

                                                                                                                                                                                                    1. re: rstuart

                                                                                                                                                                                                      Using the method I devised after several attempts I made failed miserably, they are very hard to make (but doable), but someone else subsequently posted a method that is easier, so that's the one I'm going to try next.

                                                                                                                                                                                                      Buttertart, sorry to hijack your thread with a non-baking subject.

                                                                                                                                                                                                      1. re: souschef

                                                                                                                                                                                                        Marrons of whatever stripe are fine...yours were divine.

                                                                                                                                                                                              2. Made some interesting chocolate croissants yesterday, using a sour-cream based dough found at Serious Eats.

                                                                                                                                                                                                Not traditional by any means, but really good in their own special way.

                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                1. Really good buttery sweet cornbread to go with a big pot of spicy chili! My parents have recently moved in with us and I pretty much do all the cooking and baking( my mom always cleans up so it is a pretty good deal!) This one is a keeper.

                                                                                                                                                                                                  http://www.purewow.com/entry_detail/r...

                                                                                                                                                                                                  1. I made a couple of ham and cheese quiches for coffee hour after church. They were a hit. I'm continuing to use the All Recipes version that starts with a frozen shell filled and cooked at 400F for 15 minutes and finished at 350 for 35.

                                                                                                                                                                                                    1. Whole wheat bread pudding with apple, a.k.a. deconstructed French Toast, to use the non-bread clumps that my bread machine created yesterday. Photos of the bread fail are up-thread http://chowhound.chow.com/topics/9227...

                                                                                                                                                                                                      Edited to add - photo of successful bread pudding is below.
                                                                                                                                                                                                      Very pleased with the results which were breakfast this morning. I looked at several online recipes and made lots of modifications from the one at Allrecipes: I doubled the butter, used skim milk, shredded the apples, add 1/8 tsp. nutmeg, divided my 6 C. of cubed bread chunks between two 8x8 pans, added raisins to one pan and left the other simply apple, allowed the pans to rest 10 minutes before baking to absorb the egg/milk, and put a third 8x8 pan filled with boiling water on the oven rack below them.
                                                                                                                                                                                                      Starting point recipe -
                                                                                                                                                                                                      http://allrecipes.com/recipe/healthie...

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                                                                        Photo of happy results.

                                                                                                                                                                                                         
                                                                                                                                                                                                      2. I made ( not baked) some pistachio and pine nut baklava with orange flower syrup for my works (week before) thanksgiving potluck! Can't wait to bake it and eat it

                                                                                                                                                                                                        1. Birthday Apple Pie for DH with CI's Vodka pie crust "Foolproof" - easy, flaky techniques

                                                                                                                                                                                                          Who has a pumpkin cake recipe to share? more pumpkin flavor, not too spicy - ok with additions of raisins/walnuts/chocolate chips/dried cranberries

                                                                                                                                                                                                           
                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                          1. re: Cynsa

                                                                                                                                                                                                            This pumpkin cake from fine cooking is spectacular. It is the perfect celebratory cake.
                                                                                                                                                                                                            http://www.finecooking.com/recipes/br...

                                                                                                                                                                                                            1. re: DowntownJosie

                                                                                                                                                                                                              thank you, DJ - I needed a nudge and this looks perfect.

                                                                                                                                                                                                              1. re: DowntownJosie

                                                                                                                                                                                                                Agreed--that cake is amazing! How did I forget about it this year??

                                                                                                                                                                                                            2. Friday was ridiculous so I baked Addictive Pumpkin Muffins and an apple cake. That was too much food so we invited people over. I made Raised Potato Doughnuts from Greg Patent's Baking in America Saturday morning and dh threw together omelets and we had several families over. I sent all the leftovers home.

                                                                                                                                                                                                              I still have a few boxes of apples left to process so I really need to not bake until I'm done.

                                                                                                                                                                                                              1. We have been working on Yorkshire Puddings/Popovers with duck fat for savory baking, and a Cranberry-Pear Crisp:

                                                                                                                                                                                                                http://goldendreamland.blogspot.com/s...

                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                1. re: tywn31

                                                                                                                                                                                                                  Yum, I love Yorkshire pud with duck fat. My beef roasts never seem to have enough dripping.

                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                    It worked really well - I also liked that the fat isn't as strong tasting as beef drippings. We had the leftover puds for breakfast with some butter and jam.

                                                                                                                                                                                                                    1. re: tywn31

                                                                                                                                                                                                                      My (English) dad liked them that way too. Batter pudding.

                                                                                                                                                                                                                2. Peanut butter blondies with rolos (from leftover Halloween candy that I bought on November 1!)

                                                                                                                                                                                                                  1. This week I'm collecting the ingredients for the scandinavian baking marathon beginning the day after Turkey day:
                                                                                                                                                                                                                    swedish yulekaka: vort limpa (w/beer and orange); cardamon braids; coffeecakes (danish pastry style); 7 kinds of cookie (including sandbakke, nut and ginger), almond rusks, mazarin and apple cakes, St. Lucia buns (saffron).

                                                                                                                                                                                                                    No swedish bakery w/in 400 miles of me and baking these brings back the people who are now only in my memories. My flavors for Christmas are almond, raspberry, cardamon, butter, orange - and gravlax.

                                                                                                                                                                                                                    Anyone else baking scandinavian ?

                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                    1. re: kariin

                                                                                                                                                                                                                      Just barely - I'll be making the Cardamom Toast (Scandinavian biscotti) recipe published by Eleanor Ostman in her collection of recipes Always on Sunday.

                                                                                                                                                                                                                      I'm very lucky to be living in MN and am able to get good bakery (or better yet church bake sale) versions of most of the items you mentioned.

                                                                                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                                                                                        Happy for you in MN. can you get hartshorn powder?? (bakers ammonia)? if yes can you share any info?

                                                                                                                                                                                                                        Do y'all call them 'rusks' ? Because friends here in the south never heard of rusks I call them scandinavian biscotti too. They are so great dipped in coffee.

                                                                                                                                                                                                                        do you make or have a source for quark? the non-astrophysics kind.

                                                                                                                                                                                                                        1. re: kariin

                                                                                                                                                                                                                          Sorry, karin - I'm no help on the ingredients list - hartshorn powder / bakers ammonia and quark have never been needed for my (mostly German) cookie repertoire.

                                                                                                                                                                                                                          I was quite surprised to read through the Cardamom Toast recipe (had some cardamom I wanted to use up) and realize that it was a "biscotti" - like cookie. These are very tender rather than the hardtack-crisp texture for Italian-style biscotti.

                                                                                                                                                                                                                          "Toast" or even "biscotti" is more often the term used for them, however, since "rusk" usually means square thin, toasted very plain bread.

                                                                                                                                                                                                                          1. re: kariin

                                                                                                                                                                                                                            But now having looked - food.com has a recommended recipe for turning buttermilk into quark, using the oven overnight on low temperature. Funny to read that it's a very popular German "cream cheese" or "sour cream" like food -- I'd never heard of it from my German grandparents.

                                                                                                                                                                                                                            and King Arthur Flour site sells & ships bakers ammonia (ammonium carbonate)
                                                                                                                                                                                                                            http://www.kingarthurflour.com/shop/i...

                                                                                                                                                                                                                            1. re: kariin

                                                                                                                                                                                                                              Have you tried to make your own Quark? Margit Stoll Dutton has an easy to make Quark recipe in her (out of print) book The German Pastry Bakebook. It looks fairly easy. You clabber milk with buttermilk and than cook it until its solid.

                                                                                                                                                                                                                              Here's a link to the recipe. http://groups.yahoo.com/neo/groups/ge...

                                                                                                                                                                                                                              Extend the conversation, it's under Sam Brungardt's response.

                                                                                                                                                                                                                              1. re: Tam38

                                                                                                                                                                                                                                I've had that book forever.

                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                  I just got it!

                                                                                                                                                                                                                                  Margit Stoll Dutton actually had a website up with recipes because she knew the book was out of print, but it was taken down recently (I wonder if she passed on?). I was so happy to find the book on ebay for @$6 with shipping! My great-grandfather was a German baker so it reminds me of him.

                                                                                                                                                                                                                          2. re: kariin

                                                                                                                                                                                                                            Very nice. I love smorkage, are you making one?

                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                              Smorkage?? oh, smorkaka. Smorkage sounds like a Monty Python word, thanks.

                                                                                                                                                                                                                              Smorkaka (sounds funny too) is a good ring item. Its a combination of yeast bread and danish (layered dough). I usually do one or the other.

                                                                                                                                                                                                                              I'll make a big recipe of swedish cream dough (yeast-raised) and hold it well covered on my very cold back porch, using it for yulbrod, cardamon buns, braids etc. I'll make a big batch of danish pastry, maybe 4-6 turns, and hold it similarly (not rolled out) and then roll and use differing fillings or shape for coffee rings.

                                                                                                                                                                                                                              I have the old, blue and yellow cover, spiral bound cookbook (1957) from the United Daughters of Sweden and 'Swedish Cakes and Cookies' now in english translation. And the 'Cooking of Scandinavia' volume of the Time-Life series is very good too.

                                                                                                                                                                                                                              got any tips for smorkage?? thanks

                                                                                                                                                                                                                              1. re: kariin

                                                                                                                                                                                                                                Grow up around the corner from a wonderful Danish bakery, the owners of which are good friends with your parents is my only recommendation. I haven't had it since i was little, must make it sometime. It's Smørkage in Danish :)

                                                                                                                                                                                                                          3. I am going to attempt the cooks country chocolate flan cake. I have never had one and am very intrigued. I will have some egg whites left over that I will make some chocolate macarons.

                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                            1. re: DowntownJosie

                                                                                                                                                                                                                              I just unfolded the cake and it is the most beautiful cake I have ever seen! My bundt pan is partly responsible for its beauty. I made Joanne Chang's macaron recipe with the left over egg whites. The recipe intrigued me because of how easy it was. I ground almonds in food processor, took out 1 cup, added sugar and processed then added egg whites and processed some more. You then fold the reserved almonds in the batter and spoon on cookie sheet and bake. I think her timing was off because I burnt the first batch. They should be quite pale. They are good but not really what I consider to be a macaron.
                                                                                                                                                                                                                              I also made Rosemary Parmesan spritz cookies that were good but my new spritz gun is a nightmare! I just bought it at WS and I can't seem to get it to work properly. The batter is either to warm or too cold. Help! Can anyone help me? I have some batter left over that I want to try again today. Thank you.

                                                                                                                                                                                                                              1. re: DowntownJosie

                                                                                                                                                                                                                                Which spritz gun did you buy? I bought the Oxo one last year, and it was so terrific, I tossed my old one which was always giving me fits.

                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  I bought the house brand one. It looks a lot like the oxo one.

                                                                                                                                                                                                                                2. re: DowntownJosie

                                                                                                                                                                                                                                  Have you used a cookie press before? With my old Mirro press, there's definitely a technique involved. You need to keep the press's legs firmly on the cookie sheet, while pressing out enough batter to pool as a cookie / stick to the sheet, and then lift straight up to detach the cookie from the press.

                                                                                                                                                                                                                                  It helps to use a not-so-pristine UNGREASED cookie sheet that "grabs" at the dough a bit.

                                                                                                                                                                                                                                3. re: DowntownJosie

                                                                                                                                                                                                                                  I just saw the Chocolate Flan episode of Cook's Country and bookmarked the recipe - it looked intriguing and SO beautiful.

                                                                                                                                                                                                                                4. Runzas - meat hand pies - pics and details are over on What's For Dinner discussion

                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                  1. re: MidwesternerTT

                                                                                                                                                                                                                                    Nebraskan, are we?

                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                      Nope - recipe is from an Iowa farmer's wife. Immigrant settlers stopped there (and some stayed) before going further west to Nebraska.

                                                                                                                                                                                                                                  2. Unfortunately I'm undergoing a medical treatment and have to stay off of sweets...BUT I'm making a bunch of Ina Garten's Orange Pound Cakes to freeze and give out later around the holidays.

                                                                                                                                                                                                                                    I let myself lick the batter sometimes...don't tell my doctor. :)

                                                                                                                                                                                                                                    1. I just finished making the Chocolate Chip Cake from the Momofuku Milk Bar Cookbook, and there is definitely a learning curve, but it took just as long as the first time! My strawberry curd set up perfectly, and although Tosi says to "stream" the coffee milk into the butter, drop by drop works much better, if anyone is planning on making this!

                                                                                                                                                                                                                                      1. I finally got around to making the Momofuku Milk Bar Crack Pie yesterday. The recipe I found online was slightly different from the one in the cookbook and I wound up using the online recipe because I didn't have the corn powder called for in the cookbook.

                                                                                                                                                                                                                                        It was easy to make and, judging by my coworkers' response to it, a huge hit. It was gone in less than 2 hours! People from all over the building were coming by to try a sliver because they had heard about it.

                                                                                                                                                                                                                                        It was a test run for Thanksgiving. I am definitely going to make it next week for the family.

                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                        1. re: Njchicaa

                                                                                                                                                                                                                                          I am afraid to even try it, because I fear that I would eat it all myself..

                                                                                                                                                                                                                                          1. re: rstuart

                                                                                                                                                                                                                                            I actually didn't try it but that's more because I'm not a big "sweets" person

                                                                                                                                                                                                                                          2. re: Njchicaa

                                                                                                                                                                                                                                            I made two of them--and they look marvelous..also made the candy bar pie and various mmb cookies! That crack pie is always a hit!

                                                                                                                                                                                                                                            1. re: jarona

                                                                                                                                                                                                                                              I've made 3 of them now. 2 as practice on the coworkers who LOVED them and 1 for Thanksgiving dinner which no one touched because they were all too full. I asked the Milk Bar peeps if it could be frozen via Twitter and they responded that it could for up to a month. Good to know!

                                                                                                                                                                                                                                          3. I brought three cakes to a very good friend's birthday celebration-- the Momofuku Chocolate Chip cake, which I made on Friday and froze per instructions, and two cakes from the Cook's Baking Book. I made their Boston Cream Pie and their almond chocolate chip angel food cake. They all came out really well. I'm very happy with this Cook's Baking Book, from which I have now baked 3 excellent cakes. The cake for the Boston Cream Pie was a new one on me -- you add hot milk to the egg/sugar mixture and then fold in the flour.

                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                              My husband worships Boston Cream Pie and those who make it. I don't think I have the baking skills for this one though but I'll see if I can get a copy of the cook book at the library and take a look at it. He's actually a better baker than I am.
                                                                                                                                                                                                                                              edit: just put a hold on it.

                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                I just made it again in San Diego at my SIL's house, and it was even easier the second time. I find that the Cook's recipes tend to be pretty fail safe, though sometimes fiddley. I was surprised by how many people got excited by the idea of a BCP. You can do it! Just follow those very detailed directions.

                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                  The Boston Cream Pie recipe in the Cook's Illustrated cookbook has caught my eye many times. I will be making it sooner rather than later.

                                                                                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                                                                                    I finally got my copy and about half way through reading the directions for the pastry cream I started to get dizzy. Just kidding but it's way out of my league. Hats off to you bakers!

                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                      Ah c'mon, it just takes time.

                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                        I think it sounds far more complicated than it is. Frequently, that is the case with CI recipes because they're so detailed.

                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                          That's my only beef with them, but I bet anyone who'd never baked could do OK if they followed the recipes closely.

                                                                                                                                                                                                                                              2. On today's to-do list, carrot cake and a whole lot of pie crusts.

                                                                                                                                                                                                                                                1. I made three more double crust pie crust recipes. Some are in the freezer with the other frozen ones, and I am taking these out to San Diego to make pies at my SIL's house. It's easier for me to make my pie crusts here in my well-equipped kitchen than in hers. The rest are going to a baking-challenged neighbor to make her Thanksgiving celebration easier.

                                                                                                                                                                                                                                                  We leave for the left coast tomorrow. Happy Thanksgiving everyone!

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    Very kind of you Roxlet.. hope that the pie crusts travel well!

                                                                                                                                                                                                                                                  2. I made my husband's favorite, chocolate pecan tart, this weekend. Normally I make it for Thanksgiving but this year we're traveling, so I wanted to make sure he still got it. It was a huge hit and is already gone!

                                                                                                                                                                                                                                                    1. Today's baking took care of a bag of bananas that I got for a song at the supermarket. I used up about a dozen nicely speckled ripe ones in a big batch of Fanny Farmer's Kona Inn banana bread. I made 12 square minis, a loaf and a Bundt pan. Some will be for Thanksgiving, and some will be frozen and go up to our son's with us for Christmas. I always add chocolate chips, and I made a salted caramel cream cheese spread to serve with it.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: kitchengardengal

                                                                                                                                                                                                                                                        I needed a birthday cake for my Dad's 87th and I had a bunch of bananas in the freezer so I made Joy the Baker's Banana Rum Cake with Brown Butter Icing. Absolutely delicious and Dad loved it. FWIW I split it into 4 layers and tripled the frosting recipe(I know but I love frosting and learned this generous frosting technique working in a bakery in the ATL) That Fanny Farmer Banana Bread is delicious and the cream cheese spread sounds yummy!

                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                        1. re: nadiam1000

                                                                                                                                                                                                                                                          87! Wonderful. Happy birthday.

                                                                                                                                                                                                                                                      2. Just had my friends' annual cookie exchange. Inspired by a post in one of the Christmas cookies threads, I made a brown butter cookie with nutella "chips", pecans and dried cherries. Used this recipe as the cookie base:

                                                                                                                                                                                                                                                        http://joythebaker.com/2013/06/brown-...

                                                                                                                                                                                                                                                        Made nutella chips by smearing a thin layer of nutella on non-stick foil, then freezing it. I broke off pieces of the nutella and chopped it, then returned the chopped pieces to the freezer. Kept going until I had enough. If you try this yourself, work in small batches as the nutella warms and softens VERY quickly! I first tried using a squeeze bottle to squeeze out little dollops of nutella, but I quickly realized that would take me about a hundred years.

                                                                                                                                                                                                                                                        I gave the cookies a sprinkle of Maldon sea salt before baking.

                                                                                                                                                                                                                                                        My only regret is not cleaning off the residual salt that fell between the cookies. A lot of that salt ended up on the bottoms of the cookies and resulted in a bit too much salt in the end product. But I'd definitely make this cookie again. I *loved* the brown butter cookie dough. Really, really tasty.

                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                        1. re: TorontoJo

                                                                                                                                                                                                                                                          Nutella chips? Now that's dedication!

                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                            I must admit that when I started with the squeeze bottle, I was seriously questioning my sanity. Moving to the smear and chop method made it quite reasonable. :0)

                                                                                                                                                                                                                                                            1. re: TorontoJo

                                                                                                                                                                                                                                                              We have all been there TorontoJo (you're pulling something out of the oven at 2 am and pondering your own sanity). That recipe looks fabulous, as does the nutella and dried cherry combo..

                                                                                                                                                                                                                                                        2. My Spritz cookies (which are en route to the freezer), using my old Mirro press. Always several "do-overs" with the dough and the press until that perfect shape finally drops out, but I just love how they look when I finally get it right.

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: lesliej

                                                                                                                                                                                                                                                            Great fun - I recognize the tree shape, but what is the other (it doesn't look like my camel disk)?

                                                                                                                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                                                                                                                              Oh that tree shape brings back such great memories! The other shape looks like a scottie dog?

                                                                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                                                                It is the Scottie dog... I do have the camel disk but unfortunately I don't seem to have the greatest luck with it.

                                                                                                                                                                                                                                                            2. Cinnamon spiced pecans just came out after baking an hour, and the house smells wonderful. These are my (hostess-requested) contribution to Thanksgiving dinner. I made a double batch, knowing it would be impossible for us to resist sampling. I'll put a dish of these out for us, then bag (and hide!) the rest for a couple of days.

                                                                                                                                                                                                                                                              1. Laminated pie dough for hand pies.

                                                                                                                                                                                                                                                                The flakiest, most tender dough I've come across to date.

                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                                                                                  That is gorgeous. What recipe did you use?

                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                    Thanks!

                                                                                                                                                                                                                                                                    Recipe here: http://thecarboholic.com/2013/11/27/t...

                                                                                                                                                                                                                                                                    I originally found the recipe from Justataste.com, but I've run across the same one from other older sources.

                                                                                                                                                                                                                                                                    Modified the method slightly after many test runs. The folding really makes a difference, and there's a bit of sour cream in the dough which makes it easy to work with and very tender. Impossible to screw up!

                                                                                                                                                                                                                                                                2. I just made some freeze-and-bake rolls. I don't think I've ever used yeast by myself, so this was a first. I didn't think they had risen enough, but they seemed to turn out okay.

                                                                                                                                                                                                                                                                  1. I made a gluten free, egg free Sour Cream Apple Pie for my gluten intolerant host tomorrow.
                                                                                                                                                                                                                                                                    I don't know if it will taste as good, but for him it's better than watching the rest of us wolf down my traditional SCAP. Keeping my fingers crossed.

                                                                                                                                                                                                                                                                    1. In addition to making another Boston Cream Pie for last night's dessert, I just finished making 4 pies at my SIL's house in San Diego. I froze and packed the crust from NY, and made 2 pumpkin, 1 pecan and an apple.

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                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                        Over-achiever! And it all sounds delicious.

                                                                                                                                                                                                                                                                      2. Just pulled dulce de leche bars out of the oven for a colleague's going away do tomorrow..

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                                                                                                                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                                                                                                                          Recipe?

                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                            Embarrassingly easy..
                                                                                                                                                                                                                                                                            http://www.bakeorbreak.com/2011/12/du...

                                                                                                                                                                                                                                                                        2. From yesterday:
                                                                                                                                                                                                                                                                          Pumpkin chiffon pie
                                                                                                                                                                                                                                                                          Apple pie with cheddar crust
                                                                                                                                                                                                                                                                          Chocolate cream pie
                                                                                                                                                                                                                                                                          Carrot cake

                                                                                                                                                                                                                                                                          Only slivers remain.

                                                                                                                                                                                                                                                                          1. Yesterday...pumpkin bread in a 9x13 pan, cut as squares for one of a zillion available turkey day desserts (not prepared by me!).

                                                                                                                                                                                                                                                                            Today - a chocolate peanut butter cornmeal pudding - similar to Indian Pudding (which I adore!) but chocolate/peanut butter instead of molasses...

                                                                                                                                                                                                                                                                            1. Brown Butter Pumpkin Pie from Four and Twenty Blackbirds. Made their all butter crust and followed the pre-baking directions. This is a delicious pumpkin pie - smooth and creamy with a mild spicy flavor and a caramel undertone. I will definitely make this recipe again and can't wait to try out some other pies from this collection.

                                                                                                                                                                                                                                                                              1. I made an apple pie for Thanksgiving using a crust from Julia Child, but I fraised the dough, which I learned from the For Love of the Table blog: http://www.forloveofthetable.com/2011.... There was some agreement among my family members that the crust came out unusually well. It was certainly super pretty.

                                                                                                                                                                                                                                                                                1. I baked an apple pie and a browned butter pecan tart for Thanksgiving. I like pecan pie, but no one ever wants a full slice and it can be hard to cut small ones, so I made a rectangular tart (with orange zest in the shell) to allow for smaller portions.

                                                                                                                                                                                                                                                                                  I made a larger batch of tart pastry than I needed, so I cut the remainder into small circles, cooked some cranberries with orange juice, honey, and part of a vanilla bean to make a jam to fill them with, then pinched the rounds hamantaschen-style.

                                                                                                                                                                                                                                                                                   
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                                                                                                                                                                                                                                                                                  1. re: sarahjay

                                                                                                                                                                                                                                                                                    wow, those are cute, and a great way to use up pastry..

                                                                                                                                                                                                                                                                                  2. I found a ton of pears from the organic produce delivery in my fridge last week as I tried to clear it out for Thanksgiving cooking. I thought the bag was onions but it was in fact pears. Oops. So I'm going to make the Bouchon Bakery Plum Tart with Almond Pastry Cream only with pears instead of plums. The recipe states that you can really use any fruit that you want.

                                                                                                                                                                                                                                                                                    This afternoon I made the almond pastry cream and the pate sucree (tart dough). They both need to chill in the fridge overnight so it won't get assembled and baked until tomorrow evening. My coworkers are going to be so bummed when they show up tomorrow morning looking to see what I made for them over the weekend. haha

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                                                                                                                                                                                                                                                                                    1. re: Njchicaa

                                                                                                                                                                                                                                                                                      Always keep them guessing...

                                                                                                                                                                                                                                                                                    2. Happy December! New thread: http://chowhound.chow.com/topics/9263...