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What are you baking these days? December 2013 edition! [to 12/31/13]

buttertart Dec 1, 2013 04:32 PM

Greetings from the $#@((^ fruitcake is in the oven side of the job...half of my mother-in-law's recipe, less the angelica and candied grapefruit peel it calls for and that are not to be found in these environs. Three 9x3 in loaves, 2x5 in rounds, and one wee loaf's worth. I love to think about doing it but it is a BIG JOB, believe you me. The batter filled the bottom of my Chinese steamer, the biggest receptacle I have.
Does anyone know what temp it should be when done? They've been in the oven for an hour at 300, and the small round ones are at about 120 deg F, and the little loaf, 130 deg F.
This week was a busy one on the baking front -- a very nice pecan pie and the best soft dinner rolls I ever made -- no recipe. King Arthur bread flour (about 4 cups), the pastry scraps from the pie, 1/2 stick butter, instant yeast, 2 tsp salt, about 1 tb sugar, buzzed up in the fp; 2 eggs and about 1 1/2 c cold milk + ditto hot water mixed to take the chill off, buzzed in to make a soft dough, let rise until double, formed into balls, let rise again in pans, baked 30 mins at 375. Darn good, almost as good as my MIL's. Next pic shows the outstanding texture the bread flour gave them.
This month will certainly be a busy one on that front as well as others, for all here, I presume...so what are you baking these days?

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  1. Caitlin McGrath RE: buttertart Dec 1, 2013 09:00 PM

    Both the pie and rolls look fantastic, buttertart. I didn't do Thanksgiving baking, as I had dinner at my mother's and the pies (pumpkin and mincemeat) are definitely her thing for that particular feast, and very good.

    I did start my holiday baking on Saturday with a reprise of last year's Dowager Duchess Fruitcake from the Martha Stewart website (which I discovered via CH pavlova), which is essentially a pound cake stuffed with candied citrus peel (I used mostly orange and some lemon) and in my case, candied ginger. This time I made a half recipe, in two 7x3 loaves, which I intend to give to my brother, who was crazy about it last year, when I handed around itty-bitty ones. They're now wrapped in cheesecloth and will get weekly feedings of sherry.

    24 Replies
    1. re: Caitlin McGrath
      pavlova RE: Caitlin McGrath Dec 3, 2013 07:24 PM

      I haven't had time to make the Dowager Duchess cake yet though I have a fridge full of oranges ready to be candied! I'd probably get it done more quickly if I used store bought peel. I must remember to try the ginger when I finally get around to it--hopefully this weekend.

      1. re: pavlova
        buttertart RE: pavlova Dec 4, 2013 05:21 PM

        I must have a look at that.

        1. re: buttertart
          Chefpaulo RE: buttertart Dec 4, 2013 05:50 PM

          A candied orange Christmas cake...I must see that as well. Please share pavlova.

          1. re: Chefpaulo
            Caitlin McGrath RE: Chefpaulo Dec 4, 2013 06:08 PM

            Here it is: http://www.marthastewart.com/354028/d...

            1. re: Caitlin McGrath
              buttertart RE: Caitlin McGrath Dec 4, 2013 07:15 PM

              Dis you make your own candied peel? It seems to me I saw a method described recently that seemed simpler than usual, does that ring a bell? I think I'd want the best quality peel for this cake (which looks wonderful, by the way).

              1. re: buttertart
                souschef RE: buttertart Dec 5, 2013 09:53 AM

                There is an easy recipe in Anne Willan's "La Varenne Pratique" (a book you don't have. :) ). I made it once, and it turned out good. Need the recipe posted? Or, buy the book???

                I'm going to be making hazelnut spritz cookies for my sister. That will be followed by pistachio shortbread, both from Nancy Baggett's "The International Cookie Cookbook".

                No snow for me at Christmas this year.....I'm heading to Costa Rica, to a friend's condo, for a week! Yeaaaay! There will be some cooking there.

                1. re: souschef
                  buttertart RE: souschef Dec 6, 2013 05:36 PM

                  If you could post it? :) And nice about the Christmas trip.

                  1. re: buttertart
                    souschef RE: buttertart Dec 8, 2013 06:29 AM

                    Here's the (simplistic) recipe, though I now question the small quantity of water. It worked for me, though.

                    30gm (2 Tbsp) sugar
                    2 Tbsp water
                    Julienned strips of 1 orange

                    Blanch the orange strips in water for two minutes; drain.

                    Gently heat the sugar and water in a small pan until the sugar has dissolved. Drop in the orange strips. Simmer till evaporation (8-10 min) and the strips are transparent. Lift out with a slotted spoon.

                    1. re: souschef
                      buttertart RE: souschef Dec 8, 2013 09:50 AM

                      This sounds like a great idea for small quantities. Back with the Lebovitz one later.

                2. re: buttertart
                  Caitlin McGrath RE: buttertart Dec 5, 2013 04:49 PM

                  Last year, I used all purchased (but good quality), and this year, I used a combination of purchased and homemade. I bet you may be thinking of a comment I made in the November cookbooks thread about a method in Lebovitz's Ready for Dessert. I did ending up using his method, in which you simmer the entire peel of your oranges (post juicing or whatever) until tender, then scrape away the pith, which has softened up so it's very easy to remove, before slicing it and candying. Excellent results, and recommended if you have the book (you must, right?). I'm going to try and do Meyer lemon peel this weekend.

                  1. re: Caitlin McGrath
                    buttertart RE: Caitlin McGrath Dec 6, 2013 05:36 PM

                    That must be it. it's the one that came out a couple of years ago? I must do it. I have some Meyer lemons too -- by the way, have you ever seen fresh yuzu for sale, in that produce paradise you live in?

                    1. re: buttertart
                      Caitlin McGrath RE: buttertart Dec 6, 2013 09:33 PM

                      That's the one. If you don't have it, I can give you the instructions. It's v. simple. I haven't shopped for fresh yuzu, but I know I recall threads on the SF board saying it's available here and there in season (though I'm not sure where it's from).

                      1. re: Caitlin McGrath
                        buttertart RE: Caitlin McGrath Dec 7, 2013 08:56 AM

                        I've got those Cara Cara orange peels (from the dry ones I got quite a while back) going and threw in my breakfast Satsuma peels. They're cooked, have to do the rest later.

                        1. re: buttertart
                          buttertart RE: buttertart Dec 8, 2013 02:02 PM

                          You halve and juice 10 oranges, boil them in water to cover, which it won't, because they are buoyant and you have to stir them every so often, for about 45 mins or so, cut the halves in half, scrape off most of the pith (fun in a tedious sort of way, and the best tool for the job is a gelato spoon, I found), then cut up into 1/4 in strips and boil in sugar syrup (3 c water to 4 1/2 c sugar) until it reaches 225 deg F, which takes longer than you'd expect, maybe 30 mins. Cool in the syrup, spread on rack to dry -- I left it overnight -- then toss in sugar and let dry "overnight", which in this case will be "overday". This is from David Lebovitz's "Ready for Dessert", thanks to Caitlin for mentioning it.
                          Photos are pre- and post-sugaring. The process is rather sticky so I didn't take photos of each step.
                          And yes, souschef, today orange peel, tomorrow the world (or at least SOME chestnuts).

                          1. re: buttertart
                            Caitlin McGrath RE: buttertart Dec 8, 2013 04:03 PM

                            I actually weighted them down as they simmered to keep them underwater, used the lid of a small LC soup pot. I think I used the peels of 4-5 very large oranges and a half measure of the syrup and ended up with half a pound of candied peel. I diluted the syrup (which is fairly heavy) with water, and it's in a bottle in the fridge, but because I'm not so big on straight orange syrup, I plan to bring it to a simmer with some chopped fresh ginger and maybe a half split vanilla bean, then let it steep and strain to make an orange-ginger-vanilla syrup for soda/cocktails (thinking it'll be good with rum). I have a smaller amount of Meyer lemon peel simmered and scraped, and awaiting candying.

                            And this reminds me, I need to douse my Dowager Duchess cakes...

                            1. re: buttertart
                              souschef RE: buttertart Dec 8, 2013 05:00 PM

                              Chestnuts? Go for it, Mme La Doyenne!

                              I cut off the pith using a sharp paring knife.

                              1. re: souschef
                                buttertart RE: souschef Dec 9, 2013 04:12 PM

                                The boiled rinds are fun to scrape. It's really delicious...the satsuma rind especially, tastes almost as good as yuzu rind from Minamoto Kitchoan...

                                1. re: buttertart
                                  souschef RE: buttertart Dec 9, 2013 05:12 PM

                                  I never thought about boiling rinds; I always scraped them off before. I'll try it the next time.

                                  1. re: souschef
                                    buttertart RE: souschef Dec 9, 2013 05:15 PM

                                    Works nicely.

                                    1. re: souschef
                                      Caitlin McGrath RE: souschef Dec 9, 2013 05:16 PM

                                      It's much easier to scrape the pith away after it's softened from simmering, and you've already accomplished the blanching step.

                                      1. re: Caitlin McGrath
                                        smfan RE: Caitlin McGrath Dec 9, 2013 06:15 PM

                                        Caitlin, the Marzipan short bread recipe you posted do you use unsalted butter?

                                        1. re: smfan
                                          Caitlin McGrath RE: smfan Dec 9, 2013 06:19 PM

                                          Yes, but even though it's not in the ingredient list, we'd add a bit of salt. (I meant to mention that!)

                  2. re: Chefpaulo
                    pavlova RE: Chefpaulo Dec 6, 2013 07:03 PM

                    I used rum in the cake and soaked it with Amaretto instead of sherry. http://marymaryculinary.blogspot.ca/2...

                    1. re: pavlova
                      Caitlin McGrath RE: pavlova Dec 6, 2013 09:36 PM

                      I like the sherry, actually; still boozy, but mellow, and works nicely with the citrus (but I've also made some nice sherry pound cakes). I left the almonds out both times (I always have other almondy treats planned), cut the candied peel smaller, and add the ginger. Great results all around, sounds like!

            2. t
              Tam38 RE: buttertart Dec 2, 2013 09:20 AM

              I wanted to relax this weekend so just a chicken pie for Sunday lunch and a thrown-together free-form apple tart thingy that I baked in an 8x8 dish because I'm cleaning the bottom of my oven right now and can't chance anymore stuff down there.

              Chicken pie was great (the part lard dough really came out so beautifully), but dh's grandmother doesn't like peas so it had strikes against it, I guess.

              Looking forward to Scandinavian and German baking this month, and a few cookies for good measure.

              1. j
                jammy RE: buttertart Dec 2, 2013 01:55 PM

                Well, if you are what you eat, I must be a nutty fruitcake (hubby would be all too happy to agree). MIL's fruitcakes are aging in port. They smell heavenly.

                On the flipside, I utterly bombed Nick Malgieri's speculaas recipe. The cookies were floury and rose so much they lost all detail from the speculaas forms. I threw them out for the squirrels. I swear one of the little beasts gave me the finger after it bit into and then threw down one of the cookies. I'm avoiding their gaze now.

                Hopefully the other holiday baking will be up to snuff and I can redeem myself.

                1. c
                  cheesymama RE: buttertart Dec 2, 2013 02:06 PM

                  Today it was Boston cream candy, an apple crisp and a small batch of apple sauce to finally finish off the baking apples we picked earlier this fall.
                  I love this season and the seemingly constant excuse to bake something!

                  2 Replies
                  1. re: cheesymama
                    roxlet RE: cheesymama Dec 2, 2013 04:37 PM

                    What is Boston Cream Candy? Any relation to the pie?

                    1. re: roxlet
                      cheesymama RE: roxlet Dec 2, 2013 05:16 PM

                      It reminds me a lot of the penuche fudge that my grandma used to make every Christmas. Here is the recipe that I use
                      I love Fine Cooking recipes, I have never had anything but successes with them!
                      I have to hide this stuff from myself or I will eat it all, piece by piece!

                  2. roxlet RE: buttertart Dec 2, 2013 04:36 PM

                    Did you say you used the pastry scraps in the rolls? What a clever use of leftover pastry. I've never heard that before!

                    1 Reply
                    1. re: roxlet
                      buttertart RE: roxlet Dec 4, 2013 05:21 PM

                      I do that all the time if I'm making both.

                    2. r
                      rstuart RE: buttertart Dec 2, 2013 06:08 PM

                      Started my Christmas baking.. peppermint bark on Saturday and english toffee bars last night. Of course, I've probably already had 1/4 of the pan of the toffee bars.. and I do feel a little ill..

                      2 Replies
                      1. re: rstuart
                        Tam38 RE: rstuart Dec 3, 2013 02:22 PM

                        Oh how I love toffee bars. I let my brother make them. Then I only try eat myself to oblivion one night a year...

                        1. re: Tam38
                          rstuart RE: Tam38 Dec 3, 2013 07:07 PM

                          It's been 2 nights running for me.. I've got to stop, or there won't be any left for anyone else!

                      2. c
                        Chefpaulo RE: buttertart Dec 3, 2013 02:33 PM

                        In the last three days:
                        Almond Crescents
                        Golden Butter Cookies
                        Oatmeal Lace Cookies
                        Moravian Spice Cookies
                        (Probably 50 to 60 dozen total)

                        Later on this month:
                        Cranberry/Pecan Tart
                        Five Spice Bourbon Cake
                        Chocolate Navonna Torte
                        Another day of replenishing the above cookies because they will not last until Christmas - especially since work colleagues expect delivery of their fair share in all due haste by Thursday.

                        5 Replies
                        1. re: Chefpaulo
                          buttertart RE: Chefpaulo Dec 4, 2013 05:22 PM

                          50 to 60 dozen??? Yowza.

                          1. re: buttertart
                            Chefpaulo RE: buttertart Dec 4, 2013 05:58 PM

                            I have it down to a science. I have so many who expect that I will be baking cookies that the first week of December becomes CP's cookie factory. Friday should be the last day.
                            P.S. My mom made twice that. And i still use the old tins she had for storage.

                            1. re: Chefpaulo
                              buttertart RE: Chefpaulo Dec 4, 2013 07:11 PM

                              Nice. I have my mom's too.

                              1. re: buttertart
                                Chefpaulo RE: buttertart Dec 5, 2013 05:42 PM

                                I have cans from the 50's that held a "Danish Assortment" from the Deer Park Baking Co. of Hammonton, New Jersey. The paper labels are still on the bottom (pre-Zipcode.) The cans are powder blue background with white Greek mythology figures. They are family heirlooms that never leave my house, except to my brother.
                                Nice storage surrogates are available at Walmart for $3.50 with Thomas Kincaide winter scenes. I had to get a few for this year's cookie demands.

                              2. re: Chefpaulo
                                rstuart RE: Chefpaulo Dec 4, 2013 07:13 PM

                                I am so impressed. my problem is always storage..

                          2. t
                            Tam38 RE: buttertart Dec 3, 2013 04:30 PM

                            Cardamom braids/Pulla and Cardamom Plaetzchen today. The boys don't usually like cardamom foods (silly boys) but adding it to the milk/sugar before I heat it seems to dilute it enough that they don't mind the bread.

                            I love cardamom. I don't have enough reasons to use it.

                            9 Replies
                            1. re: Tam38
                              loraxc RE: Tam38 Dec 3, 2013 07:32 PM

                              I love cardamon too. What is Cardamom Plaetzchen?

                              1. re: loraxc
                                Tam38 RE: loraxc Dec 6, 2013 03:47 PM

                                It's a German butter cookie.

                              2. re: Tam38
                                zitronenmadchen RE: Tam38 Dec 4, 2013 08:30 AM

                                Count me amongst the cardamom dislikers. I can't get over the fact that it smells like my father's aftershave. Eating anything with cardamom in it is like eating perfume for me.

                                1. re: zitronenmadchen
                                  Tam38 RE: zitronenmadchen Dec 6, 2013 03:49 PM

                                  Funny. I'd consider wearing that scent.

                                  1. re: Tam38
                                    Ruth Lafler RE: Tam38 Dec 14, 2013 11:41 AM

                                    I make cardamom extract (1.5 ounces of vodka infused with 25 green cardamom pods for 2-4 weeks) and I'm definitely tempted to dab it on like perfume.

                                    1. re: Ruth Lafler
                                      buttertart RE: Ruth Lafler Dec 14, 2013 02:29 PM

                                      I did that, it makes a great extract. I love the smell too.

                                      1. re: buttertart
                                        smfan RE: buttertart Dec 14, 2013 03:06 PM

                                        How do you use the cardamom extract?

                                        1. re: buttertart
                                          rstuart RE: buttertart Dec 14, 2013 03:18 PM

                                          That's a great idea.. I also love cardamom!

                                  2. re: Tam38
                                    pheenmachine RE: Tam38 Dec 7, 2013 01:21 PM

                                    I love cardamom, too. It's one of my favorites, and I definitely don't have enough excuses to use it. Did you ever try that berry cardamom gum when it was briefly on the shelves a few years ago? I want to say it was Eclipse - but it was definitely in those blister packs.

                                    I like to make a pumpkin dessert with mashed pumpkin, sugar, coconut milk, and cardamom mixed together. I like to call it pumpkin "pudding" but it's not pudding-y at all - just soft like mashed pumpkin!

                                  3. c
                                    cheesymama RE: buttertart Dec 3, 2013 05:36 PM

                                    Today I broke in my new cookie press with coffee flavoured sprintz.

                                    1. kitchengardengal RE: buttertart Dec 3, 2013 08:29 PM

                                      Today I baked up a double batch of Alton Brown's Free Range Fruitcake. That made two regular size loaves and dozen square mini loaves.
                                      I broke one of the mini loaves taking it out of the pan, so of course DH and I had to eat it.

                                      I had cooked up the dried fruits yesterday, and decided that I'm going to make a batch of just that part of the recipe, to serve over ice cream. That stuff is so damn good....

                                      1. sarahjay RE: buttertart Dec 4, 2013 06:15 PM

                                        I won't get to my "real" christmas baking until I get to my mother's house on the 20th, just baking for a few parties until then, starting with a cookie decorating party with my little cousins (age 7-13) this saturday.

                                        1. Caitlin McGrath RE: buttertart Dec 5, 2013 04:42 PM

                                          With lots of egg whites in the freezer and a brief to supply dessert for a Hanukkah dinner, I made Alice Medrich's Italian chocolate-almond torte, which calls for a cup of egg whites, along with sugar, unsweetened chocolate, and almonds. Very easy, with a sophisticated flavor, and a little goes a long way.

                                          Recipe, if you're curious: http://www.seriouseats.com/recipes/20...

                                          1. r
                                            rstuart RE: buttertart Dec 6, 2013 12:55 PM

                                            Well, I am ramping up the Christmas baking. I have some "for sures" but am looking for some advice from the wise and all-knowing people here.
                                            Am making (or have already made):
                                            Whipped Shortbread
                                            7-layer cookies (aka Hello Dollies)
                                            Austrian raspberry shortbread
                                            peppermint bark
                                            sugar and spice pecans
                                            pretzel and toffee bark.
                                            I have made yummy roll-out maple or numeg cut-out cookies in the past, but they're very fussy and hard to transport, so I am taking a break from them this year. I do want to do something ginger: I've made the skibo castle bars (very good) and Ginger crunch bars from David Leibovitz before. Both very good but quite fragile. Any recommendations for a good, chewy ginger cookie that keeps well?
                                            I am also considering a chocolate caramel slice recipe from Bill Granger, and chocolate divinity. I love LOVE divinity, and have held on to this recipe for years..
                                            maybe it's time to actually make it!!

                                            19 Replies
                                            1. re: rstuart
                                              roxlet RE: rstuart Dec 6, 2013 02:28 PM

                                              Whipped shortbread? Never heard of that.

                                              1. re: roxlet
                                                rstuart RE: roxlet Dec 6, 2013 02:39 PM

                                                It's very good.. basically a pound of butter mixed with 1 c powdered sugar, then 3 C flour, vanilla, and 1/2 C cornstarch.. beat until light and fluffy. They are very delicate cookies that melt in your mouth..

                                                1. re: rstuart
                                                  roxlet RE: rstuart Dec 6, 2013 03:37 PM

                                                  Those sound terrific. Are they drop cookies, or rolled cookies, or patted cookies? And what temp do you bake them at, and for how long?

                                                  1. re: roxlet
                                                    buttertart RE: roxlet Dec 6, 2013 05:37 PM

                                                    I have my mom's recipe for those. They're drop cookies. Would post more but somebody hungry is agitating for dinner.

                                                    1. re: buttertart
                                                      angelsmom RE: buttertart Dec 8, 2013 04:13 PM

                                                      Would you mind posting this recipe please for these whipped shortbread cookies?

                                                      1. re: angelsmom
                                                        buttertart RE: angelsmom Dec 8, 2013 04:20 PM

                                                        Sure, I've been intending to.
                                                        1 c butter, 1/4 tsp salt, 1/2 c confectioner's/icing sugar, 1 tsp vanilla, 2 c flour -- beat butter until fluffy, add all other ingredients and continue beating until batter stands in peaks (like whipped cream). Drop by spoonsful on cookie sheet (use a tableware teaspoon a bit heaped). Bake at 300° F for 20 mins or so. They should be only barely colored and the bottoms golden brown.
                                                        Recipe may be doubled.
                                                        rstuart -- is your recipe the same?

                                                        1. re: buttertart
                                                          roxlet RE: buttertart Dec 8, 2013 05:56 PM

                                                          Do you just drop them like that, or do you flatten or shape them in some way, like with a fork?

                                                          1. re: roxlet
                                                            buttertart RE: roxlet Dec 9, 2013 04:14 PM

                                                            You just drop them in blobs. They're rustic-looking. I actually usually make either her harder shortbread (4:2:1 flour to butter to sugar) or the Helen Gustafson's shortbread from The Fannie Farmer Baking Book, which has some rice flour in it.

                                                          2. re: buttertart
                                                            rstuart RE: buttertart Dec 8, 2013 06:44 PM

                                                            Mine uses a pound of butter, 1 c of icing sugar, 1/2 ts vanilla, and 3 C flour... same temp and time..

                                                            1. re: buttertart
                                                              six dower RE: buttertart Dec 15, 2013 05:37 PM

                                                              Thanks for the recipe Buttertart. I added rosemary and walnuts. So good!

                                                        2. re: roxlet
                                                          rstuart RE: roxlet Dec 6, 2013 06:50 PM

                                                          Drop: shape with a fork, Bake at 300 for 20 minutes. Makes about 6 dozen or so? You do need to beat for a while: "until fluffy". Usually at least 6-8 minutes for me. forgot to add it's 1/2 ts vanilla. I'm sure the recipe is originally from a box of cornstarch or something, but my mother has been making them every Christmas for at least 40 years: she got the recipe from her mother-in-law. I have one friend who keeps kosher, but I make her some every year (in my non-kosher kitchen) and she makes a special exception for them.
                                                          Are they similar to your recipe Buttertart?

                                                          1. re: rstuart
                                                            buttertart RE: rstuart Dec 7, 2013 08:58 AM

                                                            Very. My mom's recipe (from 1976 so they must have been a thing about then) has a note that she usually doubled the recipe.

                                                            1. re: buttertart
                                                              rstuart RE: buttertart Dec 7, 2013 09:11 AM

                                                              I don't know if my ancient mixmaster could handle anything with 6 cups of flour, but they are very good.
                                                              I think that my grandmother actually got the recipe from her daughter-in-law (my aunt).. probably in the 60s. You do need an electric mixer. My father used to make it using a fork, and his wife tasted some of my mine with made with a mixer, and told him that mine were much better!

                                                              1. re: rstuart
                                                                buttertart RE: rstuart Dec 8, 2013 09:51 AM

                                                                My mom noted she used cake & pastry flour -- Monarch...

                                                                1. re: buttertart
                                                                  rstuart RE: buttertart Dec 8, 2013 02:25 PM

                                                                  Hmm. I am going to e-mail my aunt and get the back story behind these. Wonder if they originally called for cake flour?

                                                                  1. re: rstuart
                                                                    buttertart RE: rstuart Dec 8, 2013 03:59 PM

                                                                    As far as I know, cake and pastry flour was it, I don't remember my mom ever having cake flour per se.

                                                    2. re: rstuart
                                                      girlwonder88 RE: rstuart Dec 6, 2013 05:10 PM

                                                      I love, love love these triple ginger cookies from Epicurious. The candied ginger makes them chewy and extra wonderful.


                                                      1. re: girlwonder88
                                                        rstuart RE: girlwonder88 Dec 6, 2013 06:51 PM

                                                        Thanks Girlwonder88!! A dede wilson recipe, and she's always reliable. I will try these. I do love ginger...

                                                        1. re: girlwonder88
                                                          pheenmachine RE: girlwonder88 Dec 7, 2013 01:25 PM

                                                          Oh I am going to have to try this one. I LOVE ginger cookies, but haven't tried a recipe yet because I don't want to disappoint my love. I love soft and snap gingers the same.

                                                      2. p
                                                        pheenmachine RE: buttertart Dec 7, 2013 01:43 PM

                                                        I haven't really done any holiday baking yet, and may not do much if any this year. Though that doesn't mean I haven't been baking!

                                                        Last weekend I made a big batch of oatmeal chocolate chip cookies, and today I'm making the NYT chocolate chip cookies (first try). I have to see if the rave reviews pan out. I guess for Thanksgiving I did make a sweet potato soufflé, which, just as with a pie, is really an excuse to eat sweet potatoes loaded with butter and sugar. And just before that I made a batch of pumpkin whoopie pies for a fundraising auction at work.

                                                        I normally love to holiday bake. I would like to give a tin of baked goods as a gift much more than anything I could pick out at a shop, but our holiday party load is very light this year so there aren't as many people to give things to. Though I guess I could always find a place for baked goods - but I'm trying to make sure that place isn't my own mouth!

                                                        My goal though - and now is as good a time as any - is to perfect a ginger cookies recipe since I love ginger cookies and am always trying to make things at home that I like packaged or at restaurants.

                                                        1 Reply
                                                        1. re: pheenmachine
                                                          eviemichael RE: pheenmachine Dec 13, 2013 02:59 AM

                                                          How did the NYT chocolate chip cookies turn out for you? That recipe is the BEST- whenever I make them, people experience ecstasy.

                                                        2. s
                                                          shaebones RE: buttertart Dec 7, 2013 04:31 PM

                                                          Seven layer truffles from "the kitchn" OMG they look so good. Will be my Holiday gifts this year.

                                                          1. l
                                                            lesliej RE: buttertart Dec 7, 2013 05:26 PM

                                                            Mushroom Meringues from Maida Heatter's Book of Great Desserts. I realized I've been making these for almost twenty years, and it's always just as much fun as the first time (!)

                                                            3 Replies
                                                            1. re: lesliej
                                                              rstuart RE: lesliej Dec 7, 2013 09:02 PM

                                                              wow, those look so cute! Very festive...

                                                              1. re: lesliej
                                                                jarona RE: lesliej Dec 14, 2013 12:45 PM

                                                                I am making my mushroom meringues tomorrow--its' too snowy and wet today. They will be the decorative touch on my buche de noel! Yours turned out so nice!

                                                                1. re: lesliej
                                                                  lesliej RE: lesliej Dec 16, 2013 05:05 AM

                                                                  Many thanks! I hope the weather was cooperative, jarona!

                                                                2. StripedSpatula RE: buttertart Dec 8, 2013 07:32 AM

                                                                  Made a Pandoro Bread Pudding with roasted chestnuts and bourbon sauce this week. Starting my holiday baking with Maida Heatter's Austrian Walnut Crescents this afternoon. (The first of many batches--there's no way they'll last until Christmas!)

                                                                  1. buttertart RE: buttertart Dec 8, 2013 09:53 AM

                                                                    I mentioned this cake a while ago and here's the recipe -- I don't think i posted it before.

                                                                    Banana Marble Cake Ripple (from my mom's friend Iola)

                                                                    1/2 c choc chips

                                                                    1/4 c boiling water

                                                                    2 c sifted flour

                                                                    3/4 tsp baking soda

                                                                    1/2 tsp salt

                                                                    1/2 tsp baking powder

                                                                    1/2 c butter

                                                                    1 1/2 c sugar, divided

                                                                    2 eggs, separated

                                                                    1 c mashed very ripe banana

                                                                    1/3 c sour cream

                                                                    1 tsp vanilla

                                                                    (1/3 c chopped maraschino cherries - in original recipe but Mom never used them)

                                                                    Pour boiling water over choc chips, stir to melt, set aside.

                                                                    Sift dry ingredients together.

                                                                    Beat egg whites to firm peaks, beat in 1/2 c sugar, set aside.

                                                                    Cream butter and sugar, add vanilla, add egg yolks one by one, beat well.

                                                                    Combine bananas and sour cream.

                                                                    Add 1/3 of the dry ingredients, then half the banana/sour creram mixture, then another 1/3 dry ingredients, repeat.

                                                                    Stir in 1/3 of the beaten egg whited, fold in the rest.

                                                                    Put 1/3 of the batter in greased and floured tube pan*,drizzle 1/2 of choc mixture over it, add 1/3 more batter, repeat.

                                                                    Bake at 350 deg F 50-60 mins until risen and golden brown.

                                                                    Cool. Ice if desired with -

                                                                    2 tb butter, browned

                                                                    1 c icing sugar

                                                                    1/2 tsp vanilla

                                                                    2-3 tb milk

                                                                    1/2 tsp vanilla

                                                                    *Mom's comment: I guess you could use a Bundt pan. Love Mom. Oct 15 /76

                                                                    5 Replies
                                                                    1. re: buttertart
                                                                      rstuart RE: buttertart Dec 8, 2013 02:26 PM

                                                                      YUM! Thanks to Buttertart and mother. Looks great..

                                                                      1. re: buttertart
                                                                        Chocolatechipkt RE: buttertart Dec 19, 2013 06:35 AM

                                                                        I second the yum ...

                                                                        1. re: Chocolatechipkt
                                                                          buttertart RE: Chocolatechipkt Dec 21, 2013 10:03 AM


                                                                        2. re: buttertart
                                                                          kookiefool RE: buttertart Jan 19, 2014 08:15 PM


                                                                          I make something similar but the filling is a little different, if you'd like to try a twist on it one day. I mix good quality cocoa powder with brown sugar, some finely chopped nuts (optional) and some finely chopped maraschino or candied or dried cherries. You could even throw in some raisins. Then I moisten it just a little with some melted butter and sprinkle it on. The texture comes out really nice .. a little bit of a sandy feel to it.

                                                                          1. re: kookiefool
                                                                            buttertart RE: kookiefool Jan 21, 2014 03:41 PM

                                                                            Sounds good. The original recipe did call for maraschino cherries, after all.

                                                                        3. SWISSAIRE RE: buttertart Dec 8, 2013 02:30 PM


                                                                          For 60, which will be interesting as we are in Fortaleza, Brasil at the moment.

                                                                          Fortunately there are many excellent Italian bakeries here with a good supply of candied citron, almonds, and candied oranges. My stolen bake-forms, etc. are all back home.

                                                                          Hadn't planned on it here, but when asked, why not ?

                                                                          4 Replies
                                                                          1. re: SWISSAIRE
                                                                            buttertart RE: SWISSAIRE Dec 8, 2013 04:00 PM

                                                                            You are devoted. Care to share the recipe?

                                                                            1. re: buttertart
                                                                              SWISSAIRE RE: buttertart Dec 8, 2013 05:53 PM

                                                                              Thank you.

                                                                              Considering we are on vacation, I thought the correct term was actually gullible.

                                                                              I mentioned that I bake stollen at home using a Stollen backform, or baking pan. " Is it Swiss ? " says my neighbor ? "

                                                                              I believe it was made in Portugal " I offered. " Oh, in that case, there is a market " operated by people from Lisboa. "
                                                                              I'm taken there this afternoon, and what do I find, but 2 Stollen backforms !!

                                                                              RECIPE: ( Bear with me as I'm doing this all on a tablet )

                                                                              WEINACHTEN (Christmas) STOLLEN 12. 2013

                                                                              1 TB active dry yeast
                                                                              2/3 cup warm milk (110 degrees F/45 degrees C)
                                                                              1 large egg ………………………………………………………..
                                                                              1/3 cup white sugar
                                                                              1/2 TB salt …………………………………………………………..
                                                                              1/3 cup butter, softened
                                                                              2 1/2 cups bread flour ……………………………………….
                                                                              1/3 cup dark raisins
                                                                              1/3 cup golden raisins ……………………………………….
                                                                              2/3 cup diced almonds
                                                                              1/3 cup red candied cherries, citron, orange, ……………. Rum soaked, + quartered
                                                                              1 TB powdered sugar ………………………………………..
                                                                              1 tsp ground cinnamon

                                                                              In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. ~ In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition.

                                                                              When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes. ~ Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

                                                                              Lightly grease a cookie sheet, or use a non-stick silicone mat. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet, or a non-stick Stollen Backform.

                                                                              Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350. ~ Bake in the preheated oven for 10 minutes, then reduce heat to 300 , and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with powdered sugar, and sprinkle with the cinnamon. 1 large loaf.

                                                                              I'm mixing Ypioca Cachaca to the Extra Market Rum to hopefully appeal to the local taste for Pinga in this recipe.

                                                                              1. re: SWISSAIRE
                                                                                buttertart RE: SWISSAIRE Dec 9, 2013 04:18 PM

                                                                                Thank you SO MUCH!!! Stollen Backforms are one of the few baking pans I don't have (I even have a Rehruecken pan).
                                                                                I am dying to learn more about Swiss baking, anything you could share (book titles, any recipes, etc) would be wonderful. French or German languages no problem.

                                                                                1. re: SWISSAIRE
                                                                                  Tam38 RE: SWISSAIRE Dec 10, 2013 07:49 PM

                                                                                  I've never made stollen with marzipan, although I've heard of it. Is that a Swiss or regional addition?

                                                                            2. s
                                                                              Siegal RE: buttertart Dec 8, 2013 03:26 PM

                                                                              My husband invited some Israeli friends of his on short notice so I made:
                                                                              Cheese burekas
                                                                              Potato burekas
                                                                              Salad, leek meat patties (not pictured)

                                                                              4 Replies
                                                                              1. re: Siegal
                                                                                mcel215 RE: Siegal Dec 9, 2013 02:34 AM

                                                                                Siegal, I would have loved everything you served! Double yum!

                                                                                I wish I were a good pastry maker, would so ask you for these recipes.... sigh!


                                                                                1. re: mcel215
                                                                                  Siegal RE: mcel215 Dec 9, 2013 06:18 AM

                                                                                  I didn't make the puff pastry! That's on my eventual to try list. Used pepperidge farm puff pastry sheets and made the filling myself. It's not so hard that way...

                                                                                  1. re: Siegal
                                                                                    buttertart RE: Siegal Dec 9, 2013 04:19 PM

                                                                                    Check this out, the technique is brilliant and makes a beautiful pastry...

                                                                                    1. re: Siegal
                                                                                      mcel215 RE: Siegal Dec 13, 2013 04:03 PM

                                                                                      I would love the recipe for either filling, but mostly the potato one. Are you willing to share? Thanks.


                                                                                2. p
                                                                                  pavlova RE: buttertart Dec 8, 2013 07:46 PM

                                                                                  A banana chiffon cake with cream cheese frosting. A nice change from banana bread.

                                                                                  1. buttertart RE: buttertart Dec 9, 2013 05:08 PM

                                                                                    I have potato bread roughly based on George Lang's recipe in Beard on Bread rising, and 8 balls of it in the freezer for when I make Szekely gulyas and we want to go whole hog with langos (deep fried bread, salted and rubbed with garlic, OMG).

                                                                                    1 Reply
                                                                                    1. re: buttertart
                                                                                      roxlet RE: buttertart Dec 10, 2013 05:36 AM

                                                                                      Fried dough? I'm in!

                                                                                    2. s
                                                                                      sun lover RE: buttertart Dec 10, 2013 11:09 AM

                                                                                      (I posted this in its own thread, but roxlet said you might be able to help - thanks!!)

                                                                                      About 15 years ago, in one of those "Holiday Baking" magazines Canadian Living puts out, there was a recipe I loved, and have lost. It was for little sponge cakes, made in a muffin tin, with pecans at the bottom. The recipe had the most beautiful buttered rum sauce to pour over them after they were baked.

                                                                                      I'm an experienced baker, and have tried to duplicate this recipe, which was a Christmas favorite, but have never quite found the magic. Does anyone know/have this recipe? (I've asked Canadian Living several times, but they never even respond.) Many thanks!

                                                                                      5 Replies
                                                                                      1. re: sun lover
                                                                                        roxlet RE: sun lover Dec 10, 2013 04:59 PM

                                                                                        By the way, have you ever called Canadian Living? Many magazines have Reader Services departments (I worked in one many, many years ago), and their job is to help readers with questions, or searches such as yours.

                                                                                        1. re: sun lover
                                                                                          buttertart RE: sun lover Dec 10, 2013 05:15 PM

                                                                                          Not on their website, eh?

                                                                                          1. re: buttertart
                                                                                            sun lover RE: buttertart Dec 10, 2013 05:55 PM

                                                                                            Not on their website, not on a general Web search, and when I called, they said they'd get back to me, and no one ever did. It's almost as if I'm cooking in the Twilight Zone, and the recipe never existed . . . da da da da, da da da da . . . .

                                                                                            1. re: sun lover
                                                                                              roxlet RE: sun lover Dec 10, 2013 07:24 PM

                                                                                              Is it the cake that you can't replicate, or the sauce? Or both?

                                                                                          2. re: sun lover
                                                                                            Breadcrumbs RE: sun lover Dec 29, 2013 05:13 PM

                                                                                            sl, I'm not sure CL has been publishing their Holiday Baking magazines for that long. Is it possible that it was a recipe in a December edition of the magazine or, are you confident it was in a Holiday Baking publication? I likely have all copies of the Dec mags which is why I ask.

                                                                                          3. buttertart RE: buttertart Dec 10, 2013 05:44 PM

                                                                                            I've gone so mad for candied peel I brought my satsuma peels from the ones I had at work today home...

                                                                                            1 Reply
                                                                                            1. re: buttertart
                                                                                              Tam38 RE: buttertart Dec 10, 2013 07:46 PM

                                                                                              Ha. I followed dh this weekend reminding him not to through the grapefruit peel away.

                                                                                            2. THewat RE: buttertart Dec 11, 2013 11:35 AM

                                                                                              Budapest Coffee Cake (Maida Heatter) to bring to a meeting tomorrow. Tried & true. http://oneperfectbite.blogspot.com/20...

                                                                                              1 Reply
                                                                                              1. re: THewat
                                                                                                lesliej RE: THewat Dec 12, 2013 02:29 PM

                                                                                                Just realized I have this recipe in my MH's Book of Great Desserts - will definitely try it soon!

                                                                                              2. r
                                                                                                rstuart RE: buttertart Dec 12, 2013 05:39 PM

                                                                                                Cranberry Bliss Bars are cooling in the fridge before I frost them.. for a Christmas potluck at work tomorrow...

                                                                                                5 Replies
                                                                                                1. re: rstuart
                                                                                                  mcel215 RE: rstuart Dec 13, 2013 04:04 PM


                                                                                                  Is the link to the recipe available?



                                                                                                  1. re: mcel215
                                                                                                    rstuart RE: mcel215 Dec 13, 2013 05:44 PM


                                                                                                    1. re: rstuart
                                                                                                      buttertart RE: rstuart Dec 14, 2013 07:35 AM


                                                                                                  2. re: rstuart
                                                                                                    Breadcrumbs RE: rstuart Dec 29, 2013 05:14 PM

                                                                                                    rstuart are these similar to the Starbucks version?

                                                                                                    1. re: Breadcrumbs
                                                                                                      rstuart RE: Breadcrumbs Dec 29, 2013 07:22 PM

                                                                                                      Yes, it's a copy of the Starbucks bars...

                                                                                                  3. s
                                                                                                    Siegal RE: buttertart Dec 13, 2013 12:55 AM

                                                                                                    White Irish soda bread.

                                                                                                    Nice to make easy bread sometimes

                                                                                                    1. Candy RE: buttertart Dec 13, 2013 01:16 AM


                                                                                                      1. roxlet RE: buttertart Dec 13, 2013 11:48 AM

                                                                                                        I just made Medrich's ginger cookies. They really are the best ever. Plus they are very easy to mix since you melt the butter.

                                                                                                        18 Replies
                                                                                                        1. re: roxlet
                                                                                                          rstuart RE: roxlet Dec 13, 2013 05:45 PM

                                                                                                          I am trying to decide what ginger cookies to make.. these were also recommended..
                                                                                                          Are the Medrich cookies soft and chewy?

                                                                                                          1. re: rstuart
                                                                                                            roxlet RE: rstuart Dec 15, 2013 11:58 AM

                                                                                                            It's funny -- these are the cookies in the crispy portion of the book, but mine never turn out that way. Definitely more on the firm and chewy side as opposed to crispy, if that makes sense.

                                                                                                            1. re: roxlet
                                                                                                              rstuart RE: roxlet Dec 15, 2013 12:15 PM

                                                                                                              Does make sense.. thanks roxlet!

                                                                                                              1. re: rstuart
                                                                                                                rstuart RE: rstuart Dec 16, 2013 07:17 PM

                                                                                                                I tried making these last night.. and they may even be good. But I was definitely having one of those days where I shouldn't have been baking.. or doing anything that required any brainpower! After carefully chopping the %^&%^ candied ginger and fresh ginger, and when I was about to roll them into tiny little balls.. I realized that I had forgotten the molasses. Had to toss everything and start over! There was much swearing and reminding myself why I avoid drop cookies at Christmas; just too much work!
                                                                                                                They do taste good but they didn't look like the crackly ginger cookies I'd hoped for. the dough was very soft.. maybe I should have chilled it for a while?
                                                                                                                Some chocolate caramel slice ( a Bill Granger recipe) is chilling in the fridge. I can only hope that I have not forgotten any key ingredients!

                                                                                                                1. re: rstuart
                                                                                                                  roxlet RE: rstuart Dec 17, 2013 05:58 PM

                                                                                                                  I don't know why they wouldn't be crackly. Mine have always come out crackly.

                                                                                                                  1. re: roxlet
                                                                                                                    rstuart RE: roxlet Dec 20, 2013 06:10 PM

                                                                                                                    Who knows what I did wrong; it was definitely a comedy of errors in my kitchen that night, so we can blame it on the cook for sure. The good news is that they TASTED great, which is what really matters.. they have been very popular with taste testers..

                                                                                                                    1. re: rstuart
                                                                                                                      buttertart RE: rstuart Dec 21, 2013 10:04 AM

                                                                                                                      Mind didn't crackle either, which I why I stick with my MIL's recipe.

                                                                                                                      1. re: buttertart
                                                                                                                        rstuart RE: buttertart Dec 21, 2013 11:28 AM

                                                                                                                        Really? Is your MIL's recipe soft/chewy or more of a gingersnap?

                                                                                                                        1. re: rstuart
                                                                                                                          buttertart RE: rstuart Dec 21, 2013 03:57 PM

                                                                                                                          More of a gingersnap.

                                                                                                                          1. re: buttertart
                                                                                                                            rstuart RE: buttertart Dec 21, 2013 06:36 PM

                                                                                                                            Ah.. I prefer a chewy ginger cookie..

                                                                                                                            1. re: rstuart
                                                                                                                              Caitlin McGrath RE: rstuart Dec 21, 2013 06:49 PM

                                                                                                                              I haven't tried Medrich's yet, but these are my longtime favorite. They're soft/chewy and crackle (I use all butter, instead of part shortening per the recipe: http://www.epicurious.com/recipes/foo...

                                                                                                                              1. re: Caitlin McGrath
                                                                                                                                rstuart RE: Caitlin McGrath Dec 22, 2013 08:45 AM

                                                                                                                                I had book-marked those as well.. it seems quite similar to me in the Medrich one.. with all of the ginger!

                                                                                                                              2. re: rstuart
                                                                                                                                Chocolatechipkt RE: rstuart Dec 21, 2013 07:32 PM

                                                                                                                                FWIW, I've been making this recipe for the past several years, and we all love it: http://www.epicurious.com/recipes/foo...

                                                                                                                                I use all butter, instead of butter and shortening, and blackstrap molasses (what I had on hand) and light brown sugar (ditto). I chill the dough overnight (though that's just b/c I made up all the doughs one day and baked them the next.) Mine didn't crackle on top, but they're full of flavor and chewy. SO good.

                                                                                                                                1. re: Chocolatechipkt
                                                                                                                                  Caitlin McGrath RE: Chocolatechipkt Dec 21, 2013 08:10 PM

                                                                                                                                  I see we think alike, Cckt!

                                                                                                                                  1. re: Caitlin McGrath
                                                                                                                                    Chocolatechipkt RE: Caitlin McGrath Dec 21, 2013 08:37 PM

                                                                                                                                    Lol great minds ... :)

                                                                                                                                    And I was just coming back to say mine did crackle.

                                                                                                                                2. re: rstuart
                                                                                                                                  Breadcrumbs RE: rstuart Dec 29, 2013 05:21 PM

                                                                                                                                  rstuart have you tried the Double-ginger gingersnaps
                                                                                                                                  from Simply Sensational Cookies by Nancy Baggett?

                                                                                                                                  I made them earlier this year. They are crispy on the outside and tender and chewy on the inside. I purchased my ginger from King Arthur online.


                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                    rstuart RE: Breadcrumbs Dec 29, 2013 07:24 PM

                                                                                                                                    No.. not yet.. another one to try! Even better, I got that cookbook for my birthday this year..

                                                                                                                                    1. re: rstuart
                                                                                                                                      buttertart RE: rstuart Dec 30, 2013 04:22 PM

                                                                                                                                      It's a very nice book.

                                                                                                            2. t
                                                                                                              Tam38 RE: buttertart Dec 13, 2013 12:49 PM

                                                                                                              Last weekend I made some orangey kind of florentine (I thought they were amazing but no one else in the house liked them so I ate them over the course of the week). Early in the week I baked up the lemon cookies I had in the fridge and made a sour lemonade glaze for them. Those were liked so they're in the freezer.

                                                                                                              I think I'll start some rugelach today, if I have time. Probably something with cranberry filling (not sure that's traditional, but Tish Boyle has a recipe for that and I have cranberries).

                                                                                                              1. Antilope RE: buttertart Dec 13, 2013 04:44 PM

                                                                                                                I've made Jason's Quick Coccodrillo Ciabatta Bread, as published at The Fresh Loaf, twice in the past couple of days.


                                                                                                                There is some question about how long to beat the batter. Here is my experience using a Kitchenaid mixer:

                                                                                                                Using my Kitchenaid 5-qt mixer (KSM500PS), with the mixing Paddle, I beat the batter on Speed 4.

                                                                                                                I beat the batter on Speed 4 with the mixing Paddle for 4-minutes, until the dough started climbing to the top of the mixing Paddle. I stopped the mixer and scraped the dough all back into the bowl and removed the mixing Paddle.

                                                                                                                I switched to the "J" Dough Hook and beat the dough for an additional 11-minutes, until it had pulled away from the sides of the bowl and was pulling from the bottom of the bowl (the dough would pull away and fall back to the bottom of the bowl). Total mixing time 15-minutes on Speed 4. (4-minutes with the mixing Paddle & 11-minutes with the "J" Dough Hook).owl and stuck to the hook.


                                                                                                                I made the recipe a second time, this time using a Kitchenaid Spiral Dough Hook (that I recently purchased) in my Kitchenaid 5-qt mixer (KSM500PS). I beat the batter on Speed 4 for 18 minutes with the Spiral Dough Hook until the batter came away from the bottom of the bowl. The dough does not climb up this Spiral dough hook, because of its design, it pushes the dough down into the bottom of the bowl.

                                                                                                                I followed the original recipe, as listed at the top of the page, on The Fresh Loaf. The Ciabatta bread is some of the best I have had. I will be making another batch soon.

                                                                                                                1 Reply
                                                                                                                1. re: Antilope
                                                                                                                  buttertart RE: Antilope Dec 30, 2013 04:22 PM

                                                                                                                  I missed this somehow...sounds great, I must try this.

                                                                                                                2. buttertart RE: buttertart Dec 14, 2013 08:00 AM

                                                                                                                  Two questions -- how warm should the butter be for the whipped shortbread, rstuart? Mine is still quite cool...
                                                                                                                  And has anyone quick-tempered chocolate? I don't want to go through the whole rigamarole, but am making some bark with my orange peel...

                                                                                                                  7 Replies
                                                                                                                  1. re: buttertart
                                                                                                                    rstuart RE: buttertart Dec 14, 2013 12:00 PM

                                                                                                                    Hmm.. soft enough that you leave an indent in it when you press it? I usually leave it out on the counter the night before, but I keep my house pretty cool. If it's too cool, it will probably just take longer to beat into submission?
                                                                                                                    My mother always topped with chopped bits of maraschino cherries... looks more festive. I can't be fussed..

                                                                                                                    1. re: rstuart
                                                                                                                      buttertart RE: rstuart Dec 14, 2013 02:30 PM

                                                                                                                      My mom used pieces of glacé cherries on some.

                                                                                                                    2. re: buttertart
                                                                                                                      buttertart RE: buttertart Dec 14, 2013 02:33 PM

                                                                                                                      And the chocolate...anybody? souschef?

                                                                                                                      1. re: buttertart
                                                                                                                        souschef RE: buttertart Dec 14, 2013 06:49 PM

                                                                                                                        Yup, I've done it. The method I used was to melt most of the chocolate (chopped very fine) then seed it with unmelted chocolate. Is that the one you were thinking of? I can't remember the quantities or temperatures. It's not perfect, but it works.

                                                                                                                        1. re: souschef
                                                                                                                          buttertart RE: souschef Dec 15, 2013 09:31 AM

                                                                                                                          Exactly, I'll have a look around -- it has to be discussed somewhere.

                                                                                                                          1. re: buttertart
                                                                                                                            souschef RE: buttertart Dec 15, 2013 04:51 PM

                                                                                                                            TCB by RLB, page 380.

                                                                                                                            1. re: souschef
                                                                                                                              buttertart RE: souschef Dec 15, 2013 05:01 PM

                                                                                                                              You da man!

                                                                                                                    3. Ruth Lafler RE: buttertart Dec 14, 2013 11:26 AM

                                                                                                                      'Tis the season to be baking! This year I got invited to a cookie party and hosted a small party myself, in addition to hosting the December birthday party, so lots of baking.

                                                                                                                      For the cookie party I got ambitious and tried a recipe that I've been wanting to try for a long time: caramelized sugar cookies: http://www.hungrybrowser.com/phaedrus...

                                                                                                                      I wasn't thinking about the fact that these cookies require two things I don't do well: handle yeast and roll out dough. Plus, I got started on them late. So when they came out of the oven I wasn't happy with them. For the party I went with a back-up: rice krispy treats made with gingerbread man marshmallows (found at Grocery Outlet at 50 cents a bag). That turned out to be kind of a neat twist, and I was reasonably happy with them

                                                                                                                      However, the next day the sugar cookies had firmed up (they're supposed to be very crisp) and even though they wouldn't win any beauty contests, I put them out for my party and everyone loved them. So I'm definitely going to try them again.

                                                                                                                      For my party I made two cakes: Nigella's Clementine cake and a Ginger Pear upside down cake from Food and Wine magazine: http://www.foodandwine.com/recipes/gi...

                                                                                                                      Since I don't have a cast iron frying pan, I cooked the pears and then layered them in a round, deep glass baking dish lined with parchment. Just the opposite of the cookies, this was an aesthetic success. However, I over-baked it and the cake was a little dry. I think next time I'll make this cake: http://www.myrecipes.com/recipe/pear-...

                                                                                                                      Finally, for the joint December birthday party I made a Raspberry Marzipan Chocolate cake (with chocolate ganache). I used this recipe, almost exactly as described: http://nightbaking.blogspot.com/2009/...

                                                                                                                      It's pretty much everything you could want in a cake. Everyone raved. Actually, it was more like little orgasm noises, since their mouths were full.

                                                                                                                      Basically, I've done some fairly ambitious baking (trying new recipes and techniques) and I'm pretty pleased with the results.

                                                                                                                      4 Replies
                                                                                                                      1. re: Ruth Lafler
                                                                                                                        Caitlin McGrath RE: Ruth Lafler Dec 14, 2013 11:53 AM

                                                                                                                        I love the idea of the caramelized sugar cookies - sounds like they might taste a bit like palmiers, but less sugary. I'll have to try them sometime.

                                                                                                                        Speaking of love, the chocolate-raspberry-almond combo is unbeatable in my book, so I would've loved that cake. I sometimes make a frangipane tart (with a filling that's more like marzipan than custard), topped with ganache and raspberries, which always gets raves.

                                                                                                                        1. re: Caitlin McGrath
                                                                                                                          Ruth Lafler RE: Caitlin McGrath Dec 14, 2013 11:58 AM

                                                                                                                          Caitlin, do you remember the Van de Kamps Dutch Girl cookies? These are an attempt to replicate them. Comes pretty close!

                                                                                                                          I completely agree about the raspberry/chocolate/almond combo (as does the rest of my family) which is why I went searching for a recipe like this.

                                                                                                                        2. re: Ruth Lafler
                                                                                                                          buttertart RE: Ruth Lafler Dec 14, 2013 02:32 PM

                                                                                                                          That has to be some cake. And nice to see you here! Those are the Belgian caramelized sugar cookies that John Thorne went into rhapsodies over, right?

                                                                                                                          1. re: buttertart
                                                                                                                            Ruth Lafler RE: buttertart Dec 14, 2013 05:24 PM

                                                                                                                            It seems to be.

                                                                                                                        3. sarahjay RE: buttertart Dec 14, 2013 02:27 PM

                                                                                                                          I did almond spritz and peanut butter nanaimo bars so far, but have fudge, coconut marshmallows, and caramels left for tomorrow's cookie party! That's probably it until I get to my mom's house and have to do her cookie platters, probably gingerbread snowflakes.

                                                                                                                          1. Ruthie789 RE: buttertart Dec 15, 2013 05:04 PM

                                                                                                                            I made the Queen's muffins, (from the Laura Secord Canadian Cookbook) and date squares. I will be making a shortbread with a cherry center dating from a recipe from way back when.

                                                                                                                            1 Reply
                                                                                                                            1. re: Ruthie789
                                                                                                                              buttertart RE: Ruthie789 Dec 15, 2013 05:06 PM

                                                                                                                              My mom made them like that too. Thanks for the memories.

                                                                                                                            2. THewat RE: buttertart Dec 16, 2013 07:22 AM

                                                                                                                              Two different batches of (gluten-free) Brazilian cheese bread. Fast, fast, fast, batter keeps for up to a week, and we found them pretty satisfying. I made them both from this post: http://www.simplyrecipes.com/recipes/... I did not fill the pans as full as the picture, and mine did not puff as beautifully - both my efforts had more of a crust. The two recipes make totally different batters, the first thin and the second thick. The one with potato is more bother and has more flavor, but we liked the no-potato texture better. Fun!

                                                                                                                              1. StripedSpatula RE: buttertart Dec 16, 2013 08:06 AM

                                                                                                                                Made Venetian cookies over the weekend, moving onto Rugelach today. A cookie a day until I can fill my trays for gifts next weekend! :)

                                                                                                                                1. Caitlin McGrath RE: buttertart Dec 16, 2013 09:08 PM

                                                                                                                                  I made black currant almond squares from the link below, which buttertart had pointed out to me (knowing I love both those flavors). They are excellent, and were very well received at the event I took them to. I might cut the sugar in the topping by 25% next time (I like restrained sugar), and use more jam.


                                                                                                                                  I also made three cookie doughs, which are now in logs in the freezer, and will be sliced and baked in a week: Two shortbreads (lavender with lemon zest and jasmine tea with orange zest), and hazelnut with dried cherry, which has ground hazelnuts and a bit of hazelnut oil. The hazelnut ones were a bit of an experiment, so I had to bake up a few, and they're great - buttery with lots of hazelnut flavor.

                                                                                                                                  1. Chocolatechipkt RE: buttertart Dec 19, 2013 06:39 AM

                                                                                                                                    I'm finally getting started on my holiday baking. Yesterday I made a double-batch of pistachio-cranberry biscotti (to be dipped in white chocolate) and today I'm making almond buttercrunch. Tomorrow will be triple ginger cookies, charcoal cookies (with white mint chips), and chewy chocolate chip cookies, double batches of all. Plus, I'm going to test a gluten-free version of the triple-gingers for my SIL.

                                                                                                                                    3 Replies
                                                                                                                                    1. re: Chocolatechipkt
                                                                                                                                      roxlet RE: Chocolatechipkt Dec 19, 2013 03:49 PM

                                                                                                                                      Are those the ones from Giada? My neighbor made those and brought some over. My son inhaled them. I'll have to add them to the repertoire!

                                                                                                                                      1. re: roxlet
                                                                                                                                        Chocolatechipkt RE: roxlet Dec 20, 2013 05:41 AM

                                                                                                                                        The biscotti? No, these are a variation on Dorie Greenspan's Lenox biscotti ... so good!

                                                                                                                                      2. re: Chocolatechipkt
                                                                                                                                        Chocolatechipkt RE: Chocolatechipkt Dec 20, 2013 08:02 PM

                                                                                                                                        Cookie baking is done. It's possible I shouldn't have been in the kitchen at 1am, but the black cocoa ended up *everywhere* ... love the cookies, but this is two years in a row I've had to clean black cocoa off of everything (though for different reasons.)

                                                                                                                                      3. Berheenia RE: buttertart Dec 19, 2013 07:05 AM

                                                                                                                                        I'm finally making Nick's 'Supernatural' Brownies today.
                                                                                                                                        And this weekend baking my favorite Christmasy cake to bring. It's a Pistachio Cake- a bundt cake made with a white cake mix, a box of pistachio pudding, eggs, sour cream, walnuts and almond extract.
                                                                                                                                        Also making bar nuts which involves roasting so not really a bake item.

                                                                                                                                        7 Replies
                                                                                                                                        1. re: Berheenia
                                                                                                                                          jbsiegel RE: Berheenia Dec 19, 2013 05:26 PM

                                                                                                                                          Let us know how the brownies are. I've never made them either, but they're on the list...

                                                                                                                                          1. re: jbsiegel
                                                                                                                                            buttertart RE: jbsiegel Dec 21, 2013 10:05 AM

                                                                                                                                            And? The brownies??? (I love that pistachio cake.)

                                                                                                                                            1. re: buttertart
                                                                                                                                              Berheenia RE: buttertart Dec 22, 2013 05:56 AM

                                                                                                                                              Life got too busy and the two sticks of softened butter went back into the fridge (for the last time I hope) but I did make the pistachio cake and I overcooked it- first cake in the new to me oven. I should have checked it but I set the timer, poured a glass of wine and forgot all about it until BING. I didn't burn it but it looks dry- we'll see if anyone eats it.

                                                                                                                                            2. re: jbsiegel
                                                                                                                                              Berheenia RE: jbsiegel Dec 24, 2013 12:08 AM

                                                                                                                                              More like fudge than a brownie.

                                                                                                                                              1. re: Berheenia
                                                                                                                                                roxlet RE: Berheenia Dec 24, 2013 04:54 AM

                                                                                                                                                They are fudgy, but I think it depends on how long you bake them. This time, I added in crushed peppermint and some peppermint extract, and they have by declared excellent by my minty/chocolate-loving son.

                                                                                                                                                1. re: roxlet
                                                                                                                                                  rstuart RE: roxlet Dec 24, 2013 08:15 AM


                                                                                                                                                  1. re: roxlet
                                                                                                                                                    jbsiegel RE: roxlet Dec 24, 2013 07:16 PM

                                                                                                                                                    OK...I'm making some SOON!!!!

                                                                                                                                            3. roxlet RE: buttertart Dec 19, 2013 03:51 PM

                                                                                                                                              I made struffoli for my son's history teacher, who is Italian.

                                                                                                                                              6 Replies
                                                                                                                                              1. re: roxlet
                                                                                                                                                rstuart RE: roxlet Dec 20, 2013 06:11 PM

                                                                                                                                                Roxlet: you must be a dream for your son's teachers! What are struffoli? They look tasty and like a lot of work..

                                                                                                                                                1. re: rstuart
                                                                                                                                                  roxlet RE: rstuart Dec 21, 2013 04:23 PM

                                                                                                                                                  Struffoli is a holiday pastry. It's essentially a pasta dough (just eggs and flour) that is rolled into ropes and cut into little pieces and deep fried. You cook honey and sugar with some cinnamon until the sugar dissolves and then toss the cooked balls in the syrup. As it cools, you form it either into a pile or into a wreath shape.

                                                                                                                                                  It was kind of sad -- my son said that the teacher cried. His very elderly mother is dying, and these tasted exactly like what she used to make.

                                                                                                                                                  1. re: roxlet
                                                                                                                                                    buttertart RE: roxlet Dec 21, 2013 04:30 PM


                                                                                                                                                    1. re: roxlet
                                                                                                                                                      rstuart RE: roxlet Dec 21, 2013 06:38 PM

                                                                                                                                                      It looks very good. So sweet.. it's amazing the memories that food can stir!

                                                                                                                                                      1. re: rstuart
                                                                                                                                                        roxlet RE: rstuart Dec 21, 2013 06:48 PM

                                                                                                                                                        Actually, they're really not that sweet since the dough has no sugar in it, and there's just a light coating of honey.

                                                                                                                                                        1. re: roxlet
                                                                                                                                                          rstuart RE: roxlet Dec 22, 2013 08:47 AM

                                                                                                                                                          I meant more that it was sweet that you made something that his ailing mother made.. but in a baking thread, I can see that it could be understood both ways! the honey part makes it sound even better...

                                                                                                                                                2. r
                                                                                                                                                  rstuart RE: buttertart Dec 20, 2013 06:14 PM

                                                                                                                                                  Cranberry cream cheese poundcake for our office potluck.. always good.

                                                                                                                                                  6 Replies
                                                                                                                                                  1. re: rstuart
                                                                                                                                                    smfan RE: rstuart Dec 21, 2013 06:26 AM

                                                                                                                                                    rstuart can you post the recipe

                                                                                                                                                    1. re: smfan
                                                                                                                                                      rstuart RE: smfan Dec 21, 2013 08:27 AM

                                                                                                                                                      For sure.. recipe is originally from the Boulder Camera..

                                                                                                                                                      1 and 1/2 cup softened butter
                                                                                                                                                      1-8 oz. pkg. cream cheese
                                                                                                                                                      3 cups sugar
                                                                                                                                                      6 eggs
                                                                                                                                                      3 cups cake flour
                                                                                                                                                      2 tsp vanilla
                                                                                                                                                      3 cups frozen whole cranberries (don't use fresh as they will stain the cake batter)

                                                                                                                                                      In a large mixing bowl, combine butter and cream cheese. Gradually add sugar until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add cake flour (you can sift it if you want), mixing well. Add vanilla. Dredge frozen cranberries in 2 Tbs of flour. Mix into batter.
                                                                                                                                                      Pour batter into a well greased 10 inch tube pan or bundt pan that has been dusted with granulated sugar. Bake at 325 degrees for at least 1 hr and 30 minutes (I find it usually takes closer to 2 hours). Text with skewer to see if it is done. Cool in pan for 10 minutes, and then take tube section out and let cool completely before removing.

                                                                                                                                                      1. re: rstuart
                                                                                                                                                        smfan RE: rstuart Dec 21, 2013 08:33 AM

                                                                                                                                                        Rstuart can I use dried cranberries.

                                                                                                                                                        1. re: smfan
                                                                                                                                                          rstuart RE: smfan Dec 21, 2013 08:36 AM

                                                                                                                                                          I have never tried.. I do think that it's kind of thing where you want the tart fresh cranberries as a contrast to the rich cake..

                                                                                                                                                        2. re: rstuart
                                                                                                                                                          pine time RE: rstuart Dec 22, 2013 12:26 PM

                                                                                                                                                          Oh my gosh, this "reads" delicious! I keep saying I'm done with Christmas baking, but then I keep taking butter out of the fridge!

                                                                                                                                                          1. re: pine time
                                                                                                                                                            rstuart RE: pine time Dec 24, 2013 08:15 AM

                                                                                                                                                            It really is!

                                                                                                                                                    2. buttertart RE: buttertart Dec 21, 2013 10:12 AM

                                                                                                                                                      I'm making cookies today for the people in my group at work and somebody else special. We had a Grand Day Out yesterday so a nice day in is appealing.
                                                                                                                                                      Brown sugar cookies from the new CI baking book, with chopped, toasted pecans added and a pecan half on each, Snickerdoodles (one of the ladies said she loved them), whipped shortbread, maybe some plain ole shortbread, what else?
                                                                                                                                                      PS: made the Dowager Duchess cake with my homemade peel, a bit of candied ginger, and used the orange liqueur I made with some of the syrup from the candying (had vodka with Meyer lemon rinds steeping in it forever) in it and on it, diluted 1:1 with the syrup for the Iowa folks and straight for somebody else. Smelled divine.
                                                                                                                                                      PPS: Also made the Maida Heatter Southern Nut Cake from her first book in 2 pans, one for here, one for IA...as a single cake (as written) it must be ENORMOUS, this filled the swirl pan and a Gugelhupf pan.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: buttertart
                                                                                                                                                        buttertart RE: buttertart Dec 24, 2013 03:19 PM

                                                                                                                                                        I ended up making the Maida Hungarian walnut shortbread bars (from her first cookie book), which I had made years ago and remembered being delicious. They are, but they're a bit of a PITA to make. I cheated and made the shortbread part in the food processor (when the book came out the food processor was basically unknown in the home kitchen), and had room-temp butter so didn't need the milk the recipe called for. I patted the dough out into 2 squares and refrigerated it. Sunday morning I rolled it out into the 2 squares needed (8x8, they should have been 9x9, the size the recipe calls for, but what the hey, the first time I made it I didn't have a 9x9 pan -- in fact I think my mom got me the 9x9 I have now because of this recipe). It's very tender, so I refrigerated it for about another hour still in the waxed paper it was rolled out in, on a cookie sheet that I somehow managed to jam into the always overpacked fridge. Came out utterly delicious, just as I had remembered them. A treat.

                                                                                                                                                        1. re: buttertart
                                                                                                                                                          buttertart RE: buttertart Dec 25, 2013 04:15 PM

                                                                                                                                                          The cookies. All gone now.

                                                                                                                                                        2. n
                                                                                                                                                          nothingswrong RE: buttertart Dec 21, 2013 12:48 PM

                                                                                                                                                          My favorite pumpkin bread. Made several mini loaves for early gifting. This batch is the moistest yet (sorry to those who hate the word "moist").

                                                                                                                                                          1 Reply
                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                            content RE: nothingswrong Dec 22, 2013 06:04 PM

                                                                                                                                                            Better "moist" than "dry"!

                                                                                                                                                            nothingswrong - would you mind sharing your favorite pumpkin bread recipe?

                                                                                                                                                          2. s
                                                                                                                                                            skippy66 RE: buttertart Dec 21, 2013 06:52 PM

                                                                                                                                                            Pandoro from Carol Field's "The Italian Baker." They just need some powdered sugar on top to finish them off.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: skippy66
                                                                                                                                                              roxlet RE: skippy66 Dec 22, 2013 05:01 AM

                                                                                                                                                              Wow! Those are gorgeous! I'm also impressed that you have a pandoro mold!

                                                                                                                                                            2. p
                                                                                                                                                              pavlova RE: buttertart Dec 22, 2013 05:21 AM

                                                                                                                                                              I spent the afternoon yesterday baking with my friend's teens: lemon squares, frosted sugar cookie cutouts and 2 tourtieres. My first Christmas baking!
                                                                                                                                                              For colleagues at work I made a huge batch of pistachio pralines and turtles with dark chocolate and a gooey golden syrup caramel.

                                                                                                                                                              5 Replies
                                                                                                                                                              1. re: pavlova
                                                                                                                                                                rstuart RE: pavlova Dec 22, 2013 08:48 AM

                                                                                                                                                                Are the tourtieres for Christmas Eve?

                                                                                                                                                                1. re: rstuart
                                                                                                                                                                  pavlova RE: rstuart Dec 22, 2013 09:59 AM

                                                                                                                                                                  We ate one yesterday and I'm not sure when she'll have the second one. I will make more when I get to my mother's tomorrow--we usually have one Christmas Eve, then another on Christmas Day alongside the turkey and accessories (I prefer it to turkey).

                                                                                                                                                                  1. re: pavlova
                                                                                                                                                                    biondanonima RE: pavlova Dec 23, 2013 06:29 PM

                                                                                                                                                                    I made a fabulous tourtière for my parents' anniversary yesterday - truly one of the most delicious things I've ever made. I wish I had made another one to freeze. Definitely a new tradition.

                                                                                                                                                                    1. re: biondanonima
                                                                                                                                                                      mcel215 RE: biondanonima Dec 25, 2013 04:29 PM


                                                                                                                                                                      Do you have a link to the recipe you made?



                                                                                                                                                                      1. re: mcel215
                                                                                                                                                                        biondanonima RE: mcel215 Dec 27, 2013 05:38 PM

                                                                                                                                                                        I used this recipe from Epicurious: http://www.epicurious.com/recipes/foo... I made my own crust, though (the CI vodka recipe with 1/3 bacon grease, 2/3 butter - BY FAR the most delicious crust I've ever had). I also bumped up the spicing in the filling - I added a little nutmeg, mace, extra cinnamon and some sage, as well as a splash of cognac and about twice as much of the cooking liquid as the recipe calls for. It was absolutely amazing.

                                                                                                                                                              2. r
                                                                                                                                                                rstuart RE: buttertart Dec 22, 2013 09:11 AM

                                                                                                                                                                My mother and I are negotiating the most important part of Christmas: dessert. I think that there will be 8 or 10 of us, and we always overdo dessert. I am making David Lebovitz's ginger cake.. and my mother is still considering whether to make a cranberry chess pie, or lemon mousse (because it's "lighter".. my comment that anything with 2 cups of whipping cream in is not light was rejected as being "not helpful", which is true...)

                                                                                                                                                                1. s
                                                                                                                                                                  Siegal RE: buttertart Dec 22, 2013 12:08 PM

                                                                                                                                                                  I made apple cake cockaigne from joy of cooking. It's not much to look at but the smell seems promising

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: Siegal
                                                                                                                                                                    buttertart RE: Siegal Dec 22, 2013 05:31 PM

                                                                                                                                                                    Any of the Cockaigne recipes are worth making.

                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                      Siegal RE: buttertart Dec 22, 2013 05:43 PM

                                                                                                                                                                      It was good! But I overcooked it. :( will definitely make again

                                                                                                                                                                  2. THewat RE: buttertart Dec 22, 2013 02:25 PM

                                                                                                                                                                    Dog treats. Don't ask.

                                                                                                                                                                    1. n
                                                                                                                                                                      nothingswrong RE: buttertart Dec 22, 2013 03:26 PM

                                                                                                                                                                      Last night, spent about 3.5 hours making traditional Greek pastries with my mother.

                                                                                                                                                                      First up: diples.

                                                                                                                                                                      A slightly crispy, slightly chewy dough made with eggs, flour, butter, brandy, and orange juice. Rolled paper-thin, then fried in canola oil.

                                                                                                                                                                      To serve, the diples are drizzled with fresh honey, cinnamon, and chopped nuts.

                                                                                                                                                                      A very time-consuming process, but one of my favorites from childhood. There is no American or European pastry I can think to compare it to.

                                                                                                                                                                      Btw, mom loves paper plates, as did her Greek mother. Don't judge.

                                                                                                                                                                      1. n
                                                                                                                                                                        nothingswrong RE: buttertart Dec 22, 2013 03:33 PM

                                                                                                                                                                        Next, a huge batch of spanakopita and tiropita for the Christmas Eve party.

                                                                                                                                                                        Spanakopita has cheese + spinach.

                                                                                                                                                                        Tiropita is just a 3-cheese mixture. Both with a bit of nutmeg.

                                                                                                                                                                        These were prepped last night and frozen, to be baked off fresh before serving. So good.

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: nothingswrong
                                                                                                                                                                          buttertart RE: nothingswrong Dec 22, 2013 05:31 PM

                                                                                                                                                                          I love Greek baked goods (and food in general).

                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                            rstuart RE: nothingswrong Dec 24, 2013 08:16 AM

                                                                                                                                                                            Those look great nothingswrong...

                                                                                                                                                                          2. t
                                                                                                                                                                            tywn31 RE: buttertart Dec 23, 2013 10:37 AM

                                                                                                                                                                            This month is all about Christmas cookies! Loving chocolate chip ginger and fancy decorated ones.


                                                                                                                                                                            1. roxlet RE: buttertart Dec 23, 2013 01:42 PM

                                                                                                                                                                              I wanted to praise this recipe for biscuit from King Arthur Flour. I didn't have Bakewell Cream, so I made this with the suggested baking powder substitute, and I froze the biscuits. This morning, my son wanted some of my husband's homemade sausage with eggs and biscuits, so I followed the directions and baked the biscuits frozen. They came out fabulously. With these frozen discs, biscuits are a possibility any morning when you have the time to preheat the oven.


                                                                                                                                                                              3 Replies
                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                Chocolatechipkt RE: roxlet Dec 23, 2013 09:32 PM

                                                                                                                                                                                Yum! I almost always have some kind of biscuit or scone ready to bake in the freezer. (And the KAF bacon/cheddar/chive scones are great to have on hand).

                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                  buttertart RE: roxlet Dec 24, 2013 03:10 PM

                                                                                                                                                                                  That's a brilliant idea.

                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                    charmedgirl RE: roxlet Dec 24, 2013 06:13 PM

                                                                                                                                                                                    Thank you so much for posting this, Roxlet! I was planning on making biscuits for our Christmas brunch tomorrow (to serve with ham and bacon jam!), and I was stressing a bit about making them in the morning. Read this last night and realized the Bakewell recipe was almost exactly the same as the one I had been planning to use, so went ahead and mixed them up today. Most are in the freezer waiting for tomorrow morning, but some funny shaped scraps were baked immediately for testing purposes. Loved them!! So excited to pop them in the oven tomorrow, no muss no fuss.

                                                                                                                                                                                  2. biondanonima RE: buttertart Dec 23, 2013 06:39 PM

                                                                                                                                                                                    Today was a big baking day here - my mother has a whole list of things she makes for Christmas and she enlisted me as kitchen slave for the day. So, I baked, frosted and decorated about 100 sugar cookies, and made three batches of nut patties (basically buttertarts with walnuts ). Finally, I made our xmas day dessert - the Gramercy Tavern stout cake with salted caramel Italian buttercream. Hopefully it tastes as good as it looks!

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: biondanonima
                                                                                                                                                                                      rstuart RE: biondanonima Dec 24, 2013 08:17 AM

                                                                                                                                                                                      Salted caramel Italian buttercream sounds truly wonderful..

                                                                                                                                                                                      1. re: rstuart
                                                                                                                                                                                        roxlet RE: rstuart Dec 24, 2013 09:28 AM

                                                                                                                                                                                        I agree with that statement!

                                                                                                                                                                                        1. re: rstuart
                                                                                                                                                                                          biondanonima RE: rstuart Dec 25, 2013 10:12 AM

                                                                                                                                                                                          It is fabulous but I had the hell of a time with the caramel. The first batch caramelized perfectly but I let it get too dark, so I had to dump it and start over. The second batch crystallized so badly I couldn't salvage it. The third and final batch started to crystallize as well, but enough heat eventually fixed it. I've caramelized sugar 1000 times and never had that problem, so I was ready to tear my hair out!

                                                                                                                                                                                      2. roxlet RE: buttertart Dec 24, 2013 04:56 AM

                                                                                                                                                                                        I am about to get underway with my sticky toffee pudding and Boston Cream Pie, which will round out my desserts for Christmas dinner, all the cookies and struffoli having been made already.

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                          Caitlin McGrath RE: roxlet Dec 25, 2013 01:26 AM

                                                                                                                                                                                          Boston cream pie seems to be the thing this year! I was consulted by a close friend today about ganache icing for the BCP he was making for Christmas dinner. (I will be stopping by his place for dessert and visiting, so I will get to sample the results.)

                                                                                                                                                                                        2. DiningDiva RE: buttertart Dec 24, 2013 09:58 AM

                                                                                                                                                                                          Chocolate Caramel Pecan Pie...we ate that last night...OMG moment.

                                                                                                                                                                                          Next up is the Candy Apple Crumb Pie and if we really get ambitious Dulce de Leche cupcakes

                                                                                                                                                                                          My family has had a lot of illness, trauma and drama the last month so my baking this year was substantially curtailed. These 3 desserts will probably be it.

                                                                                                                                                                                          1. v
                                                                                                                                                                                            vttp926 RE: buttertart Dec 24, 2013 10:32 AM

                                                                                                                                                                                            Just made Taste of Home Fruitcake bars. Cooling on the rack right now before I cut into them.

                                                                                                                                                                                            1. Wtg2Retire RE: buttertart Dec 24, 2013 10:54 AM

                                                                                                                                                                                              I am blind baking two pie crusts for lemon and chocolate pies. Plan to also make a spice cake with caramel icing.

                                                                                                                                                                                              1. s
                                                                                                                                                                                                shaebones RE: buttertart Dec 24, 2013 12:50 PM

                                                                                                                                                                                                Mocha kalhua cream pie from cooking light but used full fat ingredients. Its Christmas!!!

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: shaebones
                                                                                                                                                                                                  Wtg2Retire RE: shaebones Dec 24, 2013 01:07 PM

                                                                                                                                                                                                  That exactly how I feel about Christmas, shaebones. The one time of year that we can splurge without guilt.

                                                                                                                                                                                                  1. re: Wtg2Retire
                                                                                                                                                                                                    shaebones RE: Wtg2Retire Dec 24, 2013 11:49 PM

                                                                                                                                                                                                    Yeah but I feel like a cow today. Ate way too much last night. Hosted my family on Christmas eve. We had shrimp coctail, goat cheese and jam w crax, salad ala Jeruleslum cookbook, crown roast of pork (Melissa Clark), mashed potato, green beans almondine,sour dough rolls, apple sauce, mocha pie, cookies, truffles and coffee. Food heaven. Great meal, great company. Merry Christmas everyone.

                                                                                                                                                                                                    1. re: shaebones
                                                                                                                                                                                                      buttertart RE: shaebones Dec 25, 2013 05:59 AM

                                                                                                                                                                                                      Same to you. You may want to repost this on the current What's for Dinner thread?

                                                                                                                                                                                                2. buttertart RE: buttertart Dec 25, 2013 05:58 AM

                                                                                                                                                                                                  Making a yuzu Japanese cheesecake for dessert tonight, with the last of the bottled yuzu juice. Wish I could find the fruits fresh here, but the bottled juice is very good.

                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                    roxlet RE: buttertart Dec 25, 2013 06:26 AM

                                                                                                                                                                                                    Is it just pure juice? I always see this mixture in the markets I go to, and I'd love to get the pure stuff. Where do you find it? CT?

                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                      buttertart RE: roxlet Dec 25, 2013 06:42 AM

                                                                                                                                                                                                      From a Japanese grocery store in the East Village, Sunrise Mart. I think H Marts would have it too. Have to get some more, it's rather expensive but goes a long way :)
                                                                                                                                                                                                      Sunrise Mart
                                                                                                                                                                                                      29 3rd Ave
                                                                                                                                                                                                      (between 10th St & 2nd Ave)
                                                                                                                                                                                                      New York, NY 10003
                                                                                                                                                                                                      PS: the product labeled as citron tea (looks like marmalade) in Korean stores is apparently made with yuzu. Must get some.

                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                        roxlet RE: buttertart Dec 25, 2013 06:55 AM

                                                                                                                                                                                                        I'll have to look next time I'm up that way!

                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                          Caitlin McGrath RE: buttertart Dec 25, 2013 10:51 AM

                                                                                                                                                                                                          Love Sunrise Mart. So much packed into that little space, including the little housewares room.

                                                                                                                                                                                                          1. re: Caitlin McGrath
                                                                                                                                                                                                            buttertart RE: Caitlin McGrath Dec 25, 2013 04:11 PM

                                                                                                                                                                                                            Yes indeed.

                                                                                                                                                                                                          2. re: buttertart
                                                                                                                                                                                                            smfan RE: buttertart Mar 12, 2014 08:30 AM

                                                                                                                                                                                                            Hello Buttertart, Is Sunrise Mart the only place I can get the yuzu juice? Do you have a picture of the bottled juice? Will be in NY in May from TO. Thanks.

                                                                                                                                                                                                            1. re: smfan
                                                                                                                                                                                                              buttertart RE: smfan Mar 14, 2014 04:59 PM

                                                                                                                                                                                                              It's the only place I know of -- I haven't seen it in the Japanese section of the Hong Kong Supermarket, for example. The big Japanese market is in Edgewater, NJ. I have wanted to get there for ages.
                                                                                                                                                                                                              This is the brand I got -- there are several, of course. Just make sure it says 100% juice on the label (goods passed by the FDA for sale in the US have to have English labels).
                                                                                                                                                                                                              Isn't there a Japanese market in TO, though?

                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                rstuart RE: buttertart Mar 15, 2014 08:04 AM

                                                                                                                                                                                                                There is.. Sanko.

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                                                                                                                                                                                                                  buttertart RE: rstuart Mar 15, 2014 08:09 AM

                                                                                                                                                                                                                  I thought I remembered it -- from UofT days.

                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                    smfan RE: buttertart Mar 15, 2014 08:54 AM

                                                                                                                                                                                                                    Thanks rstuart and buttertart. Will try Sanko and J-town.

                                                                                                                                                                                                                    1. re: smfan
                                                                                                                                                                                                                      buttertart RE: smfan Mar 15, 2014 05:13 PM

                                                                                                                                                                                                                      Not to dissuade you from Sunrise Mart :)

                                                                                                                                                                                                                    2. re: buttertart
                                                                                                                                                                                                                      rstuart RE: buttertart Mar 15, 2014 03:33 PM

                                                                                                                                                                                                                      I always get my soba noodles there, since it's close to home.

                                                                                                                                                                                                        2. Caitlin McGrath RE: buttertart Dec 25, 2013 11:03 AM

                                                                                                                                                                                                          Yesterday was cookie-baking day. The other day I attempted homemade marzipan from the recipe in Sugar & Spice, but despite using the exact weights specified, it came out much too dry, certainly impossible for confections. So it became macaroons, buzzed up in the food processor with egg whites and a dash of amaretto. Marzipan in cookie form!

                                                                                                                                                                                                          I also sliced and baked the three cookie doughs in the freezer: lavender-lemon, jasmine-orange, and hazelnut-cherry.

                                                                                                                                                                                                          Today, I just have to slice and bake the Dorie Greenspan "cheez-it-ish crackers" (made with strong Irish cheddar) for pre-dinner nibbles.

                                                                                                                                                                                                          Photos of macaroons, cookies packaged for giving (with bonus candied peel), and the Dowager Duchess Cakes.

                                                                                                                                                                                                          ETA: Photos in reply.

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: Caitlin McGrath
                                                                                                                                                                                                            Caitlin McGrath RE: Caitlin McGrath Dec 25, 2013 11:05 AM

                                                                                                                                                                                                            Here they are:

                                                                                                                                                                                                            1. re: Caitlin McGrath
                                                                                                                                                                                                              Caitlin McGrath RE: Caitlin McGrath Dec 25, 2013 11:47 AM

                                                                                                                                                                                                              Hmm, cookies got turned around...trying again.

                                                                                                                                                                                                              1. re: Caitlin McGrath
                                                                                                                                                                                                                maplesugar RE: Caitlin McGrath Dec 25, 2013 12:08 PM

                                                                                                                                                                                                                Caitlin, I've made cheez-it like crackers before, and no matter what shape I start with/dock or not, they puff/warp. How is DG's recipe?

                                                                                                                                                                                                                1. re: maplesugar
                                                                                                                                                                                                                  Caitlin McGrath RE: maplesugar Dec 26, 2013 12:30 PM

                                                                                                                                                                                                                  Hi maplesugar, DG's recipe is fantastic. It's shortbread-like, made in the food processor with cold butter and no leavener, so they're very flaky and there's no puffing or warping. I made them with a flavorful cheddar. While the main recipe calls for rolling out the dough and using a cookie cutter, there's a sidebar suggestion to form it into logs and slice and bake, and that's what I did.

                                                                                                                                                                                                                  This is the recipe: http://www.traceysculinaryadventures....

                                                                                                                                                                                                                  1. re: Caitlin McGrath
                                                                                                                                                                                                                    maplesugar RE: Caitlin McGrath Dec 26, 2013 01:13 PM

                                                                                                                                                                                                                    Sounds good, thanks Caitlin!

                                                                                                                                                                                                          2. emily RE: buttertart Dec 25, 2013 01:29 PM

                                                                                                                                                                                                            Anne Willan's Tarte Tatin

                                                                                                                                                                                                            1. Chocolatechipkt RE: buttertart Dec 25, 2013 07:32 PM

                                                                                                                                                                                                              I made a butter-almond Christmas Kringle for brunch this morning and a hazelnut-almond dacquoise for dessert tonight. Food coma to follow.

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                              1. re: Chocolatechipkt
                                                                                                                                                                                                                Caitlin McGrath RE: Chocolatechipkt Dec 25, 2013 07:38 PM

                                                                                                                                                                                                                Gorgeous, both!

                                                                                                                                                                                                                1. re: Caitlin McGrath
                                                                                                                                                                                                                  Chocolatechipkt RE: Caitlin McGrath Dec 26, 2013 07:19 AM

                                                                                                                                                                                                                  Thank you!

                                                                                                                                                                                                                2. re: Chocolatechipkt
                                                                                                                                                                                                                  rstuart RE: Chocolatechipkt Dec 26, 2013 08:25 AM

                                                                                                                                                                                                                  Agree.. so festive!

                                                                                                                                                                                                                3. hungryinmanhattan RE: buttertart Dec 25, 2013 09:31 PM

                                                                                                                                                                                                                  For Christmas eve dinner, made dark chocolate cake with vanilla bean buttercream. Cake by Ina Garten called Beatty's Chocolate Cake but omitted 1/2 c sugar and added a full cup cocoa.

                                                                                                                                                                                                                  1. s
                                                                                                                                                                                                                    Siegal RE: buttertart Dec 26, 2013 06:03 AM

                                                                                                                                                                                                                    I made a rolled chestnut cake. Chocolate sponge, chestnut whipped cream, dark chocolate.
                                                                                                                                                                                                                    I made it with sweetened chestnut purée as the recipe called for - I used expensive imported purée. It was ok.
                                                                                                                                                                                                                    I made the same recipe last year and painstakingly roasted, peeled, puréed fresh chestnuts with sugar - it was amazing.
                                                                                                                                                                                                                    But my fingers were killing me from peeling all of them but it's worth it next time

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: Siegal
                                                                                                                                                                                                                      rstuart RE: Siegal Dec 26, 2013 08:27 AM

                                                                                                                                                                                                                      Wow.. that really looks so beautiful. I love chestnut in desserts...

                                                                                                                                                                                                                      1. re: rstuart
                                                                                                                                                                                                                        Siegal RE: rstuart Dec 26, 2013 08:37 AM


                                                                                                                                                                                                                    2. Ruthie789 RE: buttertart Dec 29, 2013 04:06 PM

                                                                                                                                                                                                                      How did the fruitcakes turn out, they are usually done in a slow oven...

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: Ruthie789
                                                                                                                                                                                                                        buttertart RE: Ruthie789 Dec 29, 2013 05:23 PM

                                                                                                                                                                                                                        Mine? Just right, according to the giftees. I sent almost all of them to my MIL, and will taste them when we go see her...I baked them at 300 deg F until they reached around 190-200 deg F internal temp.

                                                                                                                                                                                                                      2. p
                                                                                                                                                                                                                        pavlova RE: buttertart Dec 29, 2013 06:46 PM

                                                                                                                                                                                                                        More tourtiere--I think I've made 6 now, and lots of matrimonial cake (or date squares). The date squares are from my mother's 1960's Purity Flour cookbook and we have now made 3 batches with really nice dates.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: pavlova
                                                                                                                                                                                                                          rstuart RE: pavlova Dec 29, 2013 07:25 PM

                                                                                                                                                                                                                          How Canadian! I love matrimonial cake.. does anyone know why they are called that?

                                                                                                                                                                                                                        2. Njchicaa RE: buttertart Dec 30, 2013 10:04 AM

                                                                                                                                                                                                                          I made the Compost Cookies from the Momofuku Milk Bar Cookbook last night. I was very disappointed with how much they spread out. If I were to make them again, I'd make them much, much smaller.

                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                          1. re: Njchicaa
                                                                                                                                                                                                                            roxlet RE: Njchicaa Dec 30, 2013 02:45 PM

                                                                                                                                                                                                                            Did you refrigerate them before baking?

                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                              Njchicaa RE: roxlet Dec 30, 2013 03:06 PM

                                                                                                                                                                                                                              Yes for 24 hours.

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                                                                                                                                                                                                                                roxlet RE: Njchicaa Dec 30, 2013 03:09 PM

                                                                                                                                                                                                                                When I looked at the recipe for the blueberries and cream cookies, I noticed that the size of the cookie she specifies is enormous. I usually make a smallish sized cookie no matter what the recipe says.

                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                  Njchicaa RE: roxlet Dec 30, 2013 03:15 PM

                                                                                                                                                                                                                                  I tried them the size she suggested and they were massive. Absurdly, embarrassingly massive. I did the same with the Bouchon Bakery chocolate chip cookies and learned to make them smaller than the recipe stated. I always follow the recipe to a T for my first go-round and then figure out what adjustments I want to make. Lesson learned.

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                                                                                                                                                                                                                                    Caitlin McGrath RE: Njchicaa Dec 30, 2013 03:41 PM

                                                                                                                                                                                                                                    When I made the Momofuku corn cookies, I made them 2 T, rather than 1/3 cup or whatever she calls for. This made big (to me) but not crazy oversized cookies. I don't want a cookie the size of a plate, ever!

                                                                                                                                                                                                                          2. Caitlin McGrath RE: buttertart Dec 30, 2013 11:56 AM

                                                                                                                                                                                                                            This has been a week of repurposing unsuccessful attempts at confections into (thankfully very successful) baked goods. First there was the way-too-dry marzipan that became macaroons. Then I tried an ever-so-slightly tweaked pecan pie "truffles" from the NY Times: a mix of chopped pecans, graham cracker crumbs, brown sugar, maple syrup, bourbon, and vanilla (I subbed gingersnap crumbs and added candied ginger) that's meant to be rolled into balls and dipped in chocolate. Well, it was clear there was NO way this would hold together in bonbon form, so I stuck it in the fridge and moved on. Needing to make a dessert for a family holiday dinner a couple of hours' drive away, I turned it into a tart filling. Baked Medrich's brilliant melted-butter pate sucree, filled it with the pecan-crumb mixture, beat a couple eggs with some milk and a bit more maple syrup, bourbon, and vanilla, poured it over, and baked till it was set. A drizzle of chocolate when it was cool, and we were in business. Excellent result, everyone loved.

                                                                                                                                                                                                                            There's still plenty of the crumb mixture and I have some cream cheese dough languishing in the freezer, so I'm going to make some tassies with the same filling to take to a New Year's Day party, along with more of the Greenspan cheese crackers.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: Caitlin McGrath
                                                                                                                                                                                                                              Caitlin McGrath RE: Caitlin McGrath Dec 30, 2013 12:36 PM

                                                                                                                                                                                                                              Forgot photo.

                                                                                                                                                                                                                            2. roxlet RE: buttertart Dec 30, 2013 02:53 PM

                                                                                                                                                                                                                              I just sat down after a full day of baking for our New Year's Day open house. I started off making cheesecake. I use the one called Katish's Cheesecake, which was published in the 50th anniversary issue of Gourmet. After that, I made pecan tassies. It's not New Year's Day without them. I then made the lime cornmeal cookies from Flour, and then the sugared pretzel cookies from Smitten Kitchen. I was all set to launch into the Blueberries and Cream cookies from Momofuku Milk Bar when I realized that the milk crumb requires white chocolate. At this point, there was no way that I was going to go out to the store for white chocolate, so I went into default mode and made chocolate chip cookies. Not too inspired, but I am out of gas and don't have the energy to think about any other recipes. We expect a small crowd this year since most of the schools in our area don't go back until 6th, so many folks are on vacation now. Sometmes it's nice to have a smaller party since you can actually spend more time with your guests!

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                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                Njchicaa RE: roxlet Dec 30, 2013 03:07 PM

                                                                                                                                                                                                                                I am planning to start making the components for the Momofuku Milk Bar Candy Bar Pie tomorrow and, hopefully, have it all assembled and ready to go for work on Thursday. Have you tried making that one yet?

                                                                                                                                                                                                                                1. re: Njchicaa
                                                                                                                                                                                                                                  roxlet RE: Njchicaa Dec 30, 2013 03:11 PM

                                                                                                                                                                                                                                  No, the only thing I've made (twice) is the chocolate chip cake, which was a huge hit. I really wanted to make the blueberries and cream cookies, but that will have to be another time.

                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                    Njchicaa RE: roxlet Dec 30, 2013 03:16 PM

                                                                                                                                                                                                                                    I really want to make that cake but I need to order the cake ring thing and the acetate strips. So candy bar pie it is this week for my coworkers instead. I'm sure they will all be lined up to try it after the success of the Crack Pie.

                                                                                                                                                                                                                                    1. re: Njchicaa
                                                                                                                                                                                                                                      roxlet RE: Njchicaa Dec 30, 2013 03:18 PM

                                                                                                                                                                                                                                      Yes, the main problem with the book is all the special ingredients and equipment you need. I really thought I had everything for the cookies, but then I realized that I hadn't ever read the entire recipe. Let us know how the candy bar pie turns out!

                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                        Njchicaa RE: roxlet Dec 30, 2013 03:20 PM

                                                                                                                                                                                                                                        agreed. I need to order clear vanilla, corn powder, and glucose to make some more of the things I want to try.

                                                                                                                                                                                                                                        1. re: Njchicaa
                                                                                                                                                                                                                                          roxlet RE: Njchicaa Dec 30, 2013 03:21 PM

                                                                                                                                                                                                                                          I got the glucose, the blueberries and the milk powder for the cookies.

                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                            rstuart RE: roxlet Dec 30, 2013 05:31 PM

                                                                                                                                                                                                                                            where did you finally get the milk powder from roxlet?

                                                                                                                                                                                                                                            1. re: rstuart
                                                                                                                                                                                                                                              roxlet RE: rstuart Dec 30, 2013 05:46 PM

                                                                                                                                                                                                                                              My husband picked some up at the supermarket. It was just 3 or 4 packages in a box, so not a huge amount.

                                                                                                                                                                                                                                          2. re: Njchicaa
                                                                                                                                                                                                                                            Caitlin McGrath RE: Njchicaa Dec 30, 2013 03:48 PM

                                                                                                                                                                                                                                            Re the corn powder, what I did was simply buy Just Corn freeze-dried corn kernels (you can probably buy them locally, at Whole Foods or similar; see: https://www.justtomatoes.com/jtstore/...), and pulverize them in the food processor.

                                                                                                                                                                                                                                  2. re: roxlet
                                                                                                                                                                                                                                    Chocolatechipkt RE: roxlet Dec 30, 2013 08:09 PM

                                                                                                                                                                                                                                    How are the lime-cornmeal cookies? I've had my eye on them.

                                                                                                                                                                                                                                    1. re: Chocolatechipkt
                                                                                                                                                                                                                                      roxlet RE: Chocolatechipkt Dec 31, 2013 06:02 AM

                                                                                                                                                                                                                                      The lime cornmeal cookies are fantastic. This is about the 4th or 5th time I've made them, so they've definitely found a place in the repertory.

                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                        Chocolatechipkt RE: roxlet Dec 31, 2013 01:27 PM

                                                                                                                                                                                                                                        Oh great, thanks! I need to make more cookies (hard to imagine with all that I baked before Christmas ...), so maybe I'll add these in.

                                                                                                                                                                                                                                  3. souschef RE: buttertart Dec 30, 2013 03:02 PM

                                                                                                                                                                                                                                    I'm making a cake with a 12" génoise as a base. I've never made such a large one before, and am hoping that just multiplying all of the ingredients by 2.25 times the quantities for an 8" cake will work out fine; no baking powder involved.

                                                                                                                                                                                                                                    Any opinions?

                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                    1. re: souschef
                                                                                                                                                                                                                                      roxlet RE: souschef Dec 30, 2013 03:04 PM

                                                                                                                                                                                                                                      No, but fingers crossed, and do report!

                                                                                                                                                                                                                                      1. re: souschef
                                                                                                                                                                                                                                        buttertart RE: souschef Dec 30, 2013 04:24 PM

                                                                                                                                                                                                                                        That's rather big...doesn't Queen Rose have a recipe for a génoise-based wedding cake that size?

                                                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                                                          souschef RE: buttertart Dec 30, 2013 04:50 PM

                                                                                                                                                                                                                                          Good point. I should check.

                                                                                                                                                                                                                                      2. buttertart RE: buttertart Jan 1, 2014 07:06 AM

                                                                                                                                                                                                                                        Happy New Year!!! Away we go to the January thread...

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