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What are you baking these days? February 2014 edition! [Through February 28, 2014]

buttertart Feb 1, 2014 09:41 AM

Well, January was a bang-up month for "What are you baking" -- almost 400 posts! -- and no wonder, with the horrid weather here and elsewhere. February is starting up pleasantly in my neck of the woods (above freezing, imagine) but like you, I'm sure, I'll be in the kitchen happily baking away whenever I get a chance. So what's building a fire in your ovens these days?

  1. roxlet Feb 1, 2014 10:07 AM

    I'll start this off with the most mundane of baking -- chocolate chip cookies. I made lemon bars yesterday for my son's team (at his request), and they went over like a lead balloon. So for Monday's match, it will be back to the same old, same old. If I have the time, maybe I'll try Kenji's very involved method on Serious Eats.

    5 Replies
    1. re: roxlet
      rabaja Feb 1, 2014 10:23 AM

      I saw your lemon bar post. You gave them so much extra care, I thought you'd salvaged them!
      I'm making chocolate chip cookies at some point today as well. I think I'm trying a new recipe I found on the NYT site. It calls for bread flour and an overnight rest. Hope it's worth it.
      http://gastronomyblog.com/2011/04/12/...

      Eta: not the link I found them on, but seems to offer good details. Doing this one handed!

      1. re: rabaja
        roxlet Feb 1, 2014 01:26 PM

        Oh, they tasted OK, but the kids didn't go for them the way they go for CCC.

      2. re: roxlet
        zitronenmadchen Feb 1, 2014 11:08 AM

        I was planning on making kenji's cookies this coming week.

        1. re: roxlet
          n
          nothingswrong Feb 1, 2014 11:11 AM

          Bummer about the lemon bars! I too thought they'd end up working out.

          I wouldn't call CCCs "mundane." They're always welcome 'round these parts :)

          1. re: roxlet
            c
            compstory Feb 9, 2014 07:53 AM

            Mmm, CCC. I think the Litmus test for a good bakery is how good their CCCs are!

          2. d
            debbiel Feb 1, 2014 11:04 AM

            I just pulled chocolate olive oil cake out of the oven, approximately two minutes before the potluck I made it for was canceled due to weather. I had considered adding some Grand Marnier this time but decided not to for this particular crowd. Now that I'm a crowd of one for the evening, I'm kind of regretting that decision.

            http://www.nigella.com/recipes/view/C...

            1. Njchicaa Feb 1, 2014 11:05 AM

              I just pulled a Crack Pie out of the oven and will start on the Ultimate, Moist, Fluffy, Ridiculous Coconut Cake as soon as the butter and eggs are up to room temperature.

              5 Replies
              1. re: Njchicaa
                s
                soccermom13 Feb 1, 2014 01:05 PM

                Do Tell, Njchicaa---where can I find the recipe for that coconut cake? I am drooling as I read the name of it ;0)
                Thanks.

                1. re: soccermom13
                  r
                  rstuart Feb 1, 2014 02:33 PM

                  Ditto!

                  1. re: rstuart
                    roxlet Feb 1, 2014 02:40 PM

                    She posted it on last month's baking thread, I believe. This is the link she shared:
                    http://willowbirdbaking.com/2013/04/0...

                    1. re: roxlet
                      r
                      rstuart Feb 1, 2014 04:42 PM

                      Duh.. I even copied it then! Thanks Roxlet!

                      1. re: rstuart
                        s
                        soccermom13 Feb 1, 2014 08:11 PM

                        what rstuart said! i think i saw this one last month too but didn't remember.

                        Njchicaa-pls let us know how it turns out. thanks!

              2. n
                nothingswrong Feb 1, 2014 11:14 AM

                Made some glazed vanilla bean scones for breakfast for the bf. I may or may not have eaten 3. I have a tummy ache :(

                 
                 
                1. zitronenmadchen Feb 1, 2014 11:22 AM

                  I started making brioche dough this afternoon hopefully to make russezopf that looks at least something like this http://www.kingarthurflour.com/recipe...
                  I haven't had too much luck with the cutting rolled up dough in half, it's fallen apart on me when I've tried in the past, but I'm going to try again.

                  4 Replies
                  1. re: zitronenmadchen
                    zitronenmadchen Feb 5, 2014 05:27 AM

                    Why hello snow day, you're the perfect day to enjoy a tasty treat. Look how pretty it came out!

                     
                     
                     
                    1. re: zitronenmadchen
                      roxlet Feb 5, 2014 06:35 AM

                      Gorgeous!

                      1. re: zitronenmadchen
                        c
                        cheesymama Feb 5, 2014 07:24 AM

                        Wow! I would love to spend a snow day at your house.

                        1. re: cheesymama
                          zitronenmadchen Feb 5, 2014 08:36 AM

                          I figure we'll burn off plenty of calories once we start shoveling, so a highly caloric treat is in order. I'll still probably bring most of it to work tomorrow.

                    2. p
                      Pegmeister Feb 1, 2014 05:59 PM

                      My husband saw an episode or Mexican Made easy in which Marcela made a Cocoflan cake. He had been bugging me for ages to make it so I gave in. It was delicious. Nicely moist chocolate cake with a flan top, drizzled with Mexican caramel and chopped pecans. The only problem was I liked it so much I was having it for breakfast!

                      1. herby Feb 1, 2014 06:31 PM

                        Last Saturday I make Baklava from The Periyali Cookbook and it was delicious. The recipe had me putting a clove in the middle of each slice - looked very festive and special in a good way:)

                        This morning I baked Lemon-Almond cake from "In the Hands of a Chef" that someone here recommended. The cake batter is simple but then you put dollops of lemon curd around the perimeter and in the middle - the result is very tasty - neither too sweet nor too sour, just lovely. Everyone loved it and the hosts kept the leftovers! It is very attractive looking dessert too and was perfect ending to a lovely lunch.

                        I need to get myself a device to take photos - any suggestions?

                        1 Reply
                        1. re: herby
                          roxlet Feb 1, 2014 07:01 PM

                          Smart phone? It's easy, and quick to post.

                        2. Cherylptw Feb 1, 2014 06:58 PM

                          Made French bread tonight for subs....

                          1 Reply
                          1. re: Cherylptw
                            Antilope Feb 8, 2014 12:18 AM

                            Made some French bread baguettes for dips on Super Bowl Sunday. I have started adding 10% White Whole Wheat flour to my recipe, remainder of flour is half All Purpose and half Bread flour. Adds more flavor and body to the French bread.

                          2. t
                            Tam38 Feb 1, 2014 07:57 PM

                            I made a chocolate chip banana bundt cake last week. It was an Carol Walter recipe. She can be a bit fussy about her directions, but it turned out to be a nice, light cake for a bundt. I did not have the banana extract and the banana taste was fairly light. Boys devoured it.

                            Made the Turkish Coffee brownies someone mentioned in last month's thread. I also used Alice Medrich's method for creating a lightly cakey with a wet center. It kind of freaked my husband out. I would also say the taste is heavy on the cardamom (which I love but others in my house don't) and light on the coffee, even though I opened a fresh container of espresso.

                            1 Reply
                            1. re: Tam38
                              roxlet Feb 2, 2014 05:48 AM

                              I feel the same way about her directions (the brown sugar has to be "absolutely fresh" for example), but I do find that her recipes are very well-tested, and always work out.

                            2. DiningDiva Feb 1, 2014 10:00 PM

                              This afternoon I made cheese (jarlsberg) & dill scones using a Carol Walter recipe. They're very good and will be even better toasted with breakfast tomorrow morning.

                              I also made the Lazy Daisy Cake from Vintage Cakes. Super easy recipe, oatmeal based, great result. Nice moist crumb, good flavor.

                               
                              1. l
                                lucyis Feb 2, 2014 06:51 AM

                                For the last few weeks I've baked a loaf or two of King Arthur Flour's fruited sourdough sandwich bread. It is a wonderful base for grilled cheese or turkey sandwiches. I also just made a batch of chocolatey pretzel and peanut cookie bars from the January Martha Stewart Living magazine. The bars are more a confection than a cookie.

                                1. Breadcrumbs Feb 2, 2014 07:44 AM

                                  LEMON BLUEBERRY BUNDT CAKE - The Best of Cooking Light Everyday Favorites - p. 380

                                  We over-bought blueberries this week so when I searched EYB for a recipe this one became the quick favourite as it called for two cups. I purchased this cookbook from a thrift store last year but this was the first time I've cooked from it.

                                  First of all the cake turned out beautifully. Moist and tender with a distinct eggy flavour that made this "light" cake seem rich and sinful! I also took the time to look through the book while having my coffee this morning and I'm really impressed. There are many enticing recipes in here and I liked the book well enough to give it a coveted spot on the small shelf of books I keep in my kitchen. I'd be curious to know if others have cooked or baked from this book?

                                   
                                   
                                   
                                  5 Replies
                                  1. re: Breadcrumbs
                                    Njchicaa Feb 2, 2014 07:47 AM

                                    That looks wonderful!

                                    1. re: Breadcrumbs
                                      zitronenmadchen Feb 2, 2014 09:20 AM

                                      That looks delicious

                                      1. re: Breadcrumbs
                                        roxlet Feb 2, 2014 10:29 AM

                                        What makes it "light"?

                                        1. re: Breadcrumbs
                                          r
                                          rstuart Feb 3, 2014 07:00 PM

                                          I have quite a few Cooking Light cookbooks, but not that one.. I use their website quite a bit.

                                          1. re: Breadcrumbs
                                            r
                                            rasputina Feb 17, 2014 06:31 PM

                                            That looks so good!

                                          2. p
                                            pavlova Feb 2, 2014 08:35 AM

                                            I made another banana chiffon cake and took it to work. It went down very well. I don't even pretend I'm going to eat the bananas I buy these days.

                                            1. Candy Feb 2, 2014 09:52 AM

                                              I made a quince, pear, and caramel pie last week. We've not tasted it yet. It is out in the cold on my screened porch. Neither of us is in a sweets mood right now so it may just get pitched. I cannot fit into my freezer.

                                              3 Replies
                                              1. re: Candy
                                                buttertart Feb 2, 2014 02:34 PM

                                                It's a drag when that happens.

                                                1. re: Candy
                                                  herby Feb 2, 2014 05:25 PM

                                                  Do you have a neighbour with a sweet tooth? Take it to work? Shame to pitch - sounds like a great flavour combination.

                                                  1. re: herby
                                                    Candy Feb 7, 2014 11:27 AM

                                                    We are retired. We each ate 1 slice and it was very good, but we just aren't up for sweets right now. The rest of it went out to day. Shame!

                                                2. Caitlin McGrath Feb 2, 2014 10:56 PM

                                                  I baked an applesauce snack cake from the new CI baking book. They have you simmer chopped dried apples in cider, them purée it with the applesauce to up the flavor. There's a suggested ginger-cardamom variation, so I did that, but with twice the listed amounts of spices, and a lot more than the 1 T. minced candied ginger they want for the sugar topping. Added some chopped pecans, as well. I did need to stir in a few splashes of milk to get it to come together; as is it was, it was more dry dough than batter. Good flavor (though I forgot the vanilla), and very tender but also quite crumbly, perhaps because it was barely cool when I cut it. I'm not entirely convinced the rigamorale with the apples is worth the trouble, at least if using flavorful homemade applesauce.

                                                  10 Replies
                                                  1. re: Caitlin McGrath
                                                    n
                                                    nothingswrong Feb 3, 2014 12:53 AM

                                                    Thanks for the review.

                                                    I baked an applesauce cake last week with rave online reviews, but found it pretty dull and didn't enjoy the texture.

                                                    I'd seen the CI recipe calling for the boiling of apples in cider and wondered if it was worth the extra fuss but sounds like it's not.

                                                    1. re: Caitlin McGrath
                                                      zitronenmadchen Feb 3, 2014 09:08 AM

                                                      Where do you find dried apples? I've looked all over and have never been able to find them in bigger quantities than snack packs that have Disney characters on them.

                                                      1. re: zitronenmadchen
                                                        Caitlin McGrath Feb 3, 2014 10:24 AM

                                                        My local market has them in the bulk bins, but it has a large bulk section. Maybe try a natural foods store or the bulk section at a Whole Foods?

                                                        1. re: Caitlin McGrath
                                                          zitronenmadchen Feb 3, 2014 03:15 PM

                                                          Thanks for the tip, my new job is across the street from whole foods, so I'll have to walk over there to check.

                                                          1. re: Caitlin McGrath
                                                            buttertart Feb 3, 2014 04:44 PM

                                                            Now what local market could that be?

                                                            1. re: buttertart
                                                              Caitlin McGrath Feb 3, 2014 09:18 PM

                                                              The one I can walk to in 15 minutes? I understand, I missed it when I lived in NY (and there are places in NY I miss).

                                                              1. re: Caitlin McGrath
                                                                buttertart Feb 4, 2014 05:33 PM

                                                                Waaaah

                                                          2. re: zitronenmadchen
                                                            Ruthie789 Feb 7, 2014 10:33 AM

                                                            Bulk stores carry all kinds of dried fruit.

                                                            1. re: Ruthie789
                                                              zitronenmadchen Feb 7, 2014 03:14 PM

                                                              Like BJ's?

                                                              1. re: zitronenmadchen
                                                                Ruthie789 Feb 8, 2014 10:25 AM

                                                                I am Canadian so the Bulk Barn is where you can find many bulk goods.

                                                        2. THewat Feb 3, 2014 06:14 AM

                                                          Apple turnovers: http://www.nytimes.com/recipes/469/go... Good, easy.

                                                          1. THewat Feb 3, 2014 08:24 PM

                                                            Forgotten cookies. I've wanted to try them since I first saw a post about them on this board. Tonight seemed like as good a night to forget cookies as any. http://www.healthyfood.co.nz/recipes/...

                                                            6 Replies
                                                            1. re: THewat
                                                              THewat Feb 4, 2014 05:27 AM

                                                              With good chocolate & good nuts, these are kind of great. Took me ten minutes to put them together last night. Fun!

                                                              1. re: THewat
                                                                n
                                                                nothingswrong Feb 4, 2014 03:27 PM

                                                                How many cookies did that make? It says it serves 16, is that 1 cookie per serving?

                                                                1. re: nothingswrong
                                                                  THewat Feb 4, 2014 04:51 PM

                                                                  I used all the batter to make 20 on one cookie sheet (they don't really spread.) Pretty easy to eat two at a time.

                                                                  1. re: THewat
                                                                    n
                                                                    nothingswrong Feb 4, 2014 04:55 PM

                                                                    Okay, thanks!

                                                              2. re: THewat
                                                                meatn3 Feb 7, 2014 11:48 PM

                                                                My Aunt used to make these for St. Patrick's day using green food coloring. (No idea why she only made them for that holiday!) We always loved them!

                                                                1. re: meatn3
                                                                  c
                                                                  cheesymama Feb 8, 2014 05:29 AM

                                                                  Great idea. I need to bake for 2 Valentine's bake sales, red or pink food colouring with white chocolate would be perfect!

                                                              3. jennaroo Feb 4, 2014 04:38 PM

                                                                I am making what is probably one of the best cookies I have ever made. The Momofuku's Cornflake Chocolate chip cookie. http://relishingit.com/2013/04/22/mom...
                                                                I have made these a few times, and they really are that good. This last time I made them, I froze the dough and baked them from frozen. It may be my imagination, but I swear they were even better!!!!!
                                                                Please try them....anyone.....

                                                                3 Replies
                                                                1. re: jennaroo
                                                                  n
                                                                  nothingswrong Feb 4, 2014 04:55 PM

                                                                  Oh! Bookmarked! Thank you for sharing.

                                                                  I had to buy cornflakes for another recipe last week but have half the box left and no idea what to do with them. Don't like them much on their own.

                                                                  Thanks for the recipe!

                                                                  1. re: jennaroo
                                                                    roxlet Feb 5, 2014 06:36 AM

                                                                    I have the book; I just need cornflakes!

                                                                    1. re: jennaroo
                                                                      s
                                                                      shaebones Feb 6, 2014 11:53 PM

                                                                      I am all over this one this weekend!

                                                                    2. r
                                                                      Roland Parker Feb 5, 2014 06:34 AM

                                                                      I took the excuse of the cooler weather where we live to do some baking (highs of 70 has been normal weather recently).

                                                                      The most recent attempt was cinnamon gooey butter cake from David Lebovitz's website.

                                                                      It was delicious, buttery and strangely addictive. We normally don't care for very sweet baked goods but the family and friends wolfed down the pan in one sitting. Eeeps.

                                                                      Since I had bought Lyle's golden syrup for the cake (you can use corn syrup) I went ahead and made another batch just to use up the syrup but this time I accidentally left it in the oven for an extra ten minutes. This cake wasn't as sticky or gooey or addictive as the first one but it was still quite good and buttery. In a way it was better because we didn't finish the pan in one sitting!

                                                                      I know this really belongs in the January category but two weeks ago I made the sticky buns from Pioneer Woman but left out the maple glaze and substituted an orange-sugar glaze from Joy the baker (I adapted her adaptation of Pioneer Woman's original recipe). Everyone enjoyed them but I found the actual dough to be unremarkable if perfectly fine. I've made better sticky buns before, and I wasn't surprised to find that the finished product was sweeter than I'd have liked, given it's a Pioneer woman recipe.

                                                                      Edit: in rereading the above it sounds like I'm nitpicking. The truth is that the buns came out fine and was appreciated by all who ate them.

                                                                      1. c
                                                                        cheesymama Feb 5, 2014 07:29 AM

                                                                        I just made a heart shaped log of brown butter shortbread that is resting in the fridge until I decide to bake them up. I may throw it in the freezer and bake next week since I went to the trouble of making it heart shaped!
                                                                        In the oven is a batch of congo bars (blondies) from the Cafe Beaujolais cookbook. I subbed in brown butter and left out the nuts so that I can send some to school with my kids. The rest will go to work with me.
                                                                        I have been playing with brown butter lately. When I brown the butter it smells so good I just want eat it as is. But when I add it to recipes for baked goods I don't get the full impact of the flavour. This is why I decided to try it in shortbread, a recipe where the butter is the star. I hope they are as good as the smell of the browned butter!

                                                                        11 Replies
                                                                        1. re: cheesymama
                                                                          buttertart Feb 5, 2014 04:02 PM

                                                                          I'm crazy about browned butter. You have the Cafe Beaujolais cookbook too, eh?

                                                                          1. re: buttertart
                                                                            c
                                                                            cheesymama Feb 6, 2014 05:11 AM

                                                                            :-)
                                                                            A very good friend gave me that cookbook when we graduated university together over 20 years ago! It has a very long, rambling and sweet note on the inside cover. It's one of the cookbooks I will keep forever. Not to mention the Congo bars, amazon chocolate cake, mocha butter cream recipes and her coffee cake recipe which I am often asked for when our school has a ,morning bake sale.

                                                                          2. re: cheesymama
                                                                            r
                                                                            rstuart Feb 5, 2014 07:08 PM

                                                                            There is no better smell than browned butter! I have found blondies one of the best routes for browned butter. This recipe from Smitten kitchen also lets the browned butter shine:
                                                                            http://smittenkitchen.com/blog/2009/0.... The original recipe with raspberries is also great..

                                                                            1. re: cheesymama
                                                                              s
                                                                              sandylc Feb 5, 2014 07:36 PM

                                                                              This browned butter recipe is amazing:

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

                                                                              1. re: sandylc
                                                                                c
                                                                                cheesymama Feb 6, 2014 04:45 AM

                                                                                Thank you both for the recipe links. I will try each of them out in the coming weeks.
                                                                                I made some no knead brioche dough yesterday and am thinking of turning some of it into cinnamon or sticky buns and making a browned butter icing for them.

                                                                                1. re: cheesymama
                                                                                  s
                                                                                  sandylc Feb 7, 2014 09:55 AM

                                                                                  I like to make round buns out of brioche dough and bake them, then stick the end of a pastry bag into them and inject with pastry cream that's been lightened with some whipped cream. After, I roll them in melted butter and then sugar. It's a great not-so-sweet treat.

                                                                                  1. re: sandylc
                                                                                    c
                                                                                    cheesymama Feb 7, 2014 01:59 PM

                                                                                    That sounds really good. Last night I filled some with nutella and baked them off for the kids this morning. They loved them and it was a quick easy treat.
                                                                                    I still have lots of dough left and will probably make an apple filling and make a braided filled bread.

                                                                                    1. re: sandylc
                                                                                      zitronenmadchen Feb 7, 2014 03:20 PM

                                                                                      Ooh, that reminds me of brioche polonaise, with a few less steps. I'd love to make them, some day.
                                                                                      http://www.joepastry.com/category/pas...

                                                                                      1. re: zitronenmadchen
                                                                                        buttertart Feb 8, 2014 06:05 PM

                                                                                        Holy cow!!! I hope souschef sees this.

                                                                                        1. re: buttertart
                                                                                          souschef Feb 13, 2014 03:43 PM

                                                                                          He does see this. On my to do list! I've made the components at various times. Now to make them together.

                                                                                          Up for a challenge, Mein Konditormeister?

                                                                                          1. re: souschef
                                                                                            buttertart Feb 13, 2014 05:40 PM

                                                                                            Konditormeisterin ;-)

                                                                              2. j
                                                                                JTPhilly Feb 5, 2014 09:06 AM

                                                                                I have been baking bread, bread and more bread this miserable east coast weather almost mandates it. Due to schedule mostly no-knead versions (I keep a crock of no-knead refrigerator bread at hand) but I have a nice sourdough starter going too for weekends. Its nice having warm fresh homemade bread for dinner and a buttered slice for breakfast on cold dreary winter days.

                                                                                1. a
                                                                                  AGM_Cape_Cod Feb 6, 2014 05:20 AM

                                                                                  I usually lurk here admiring your efforts and looking for recipes. Yesterday while working at home I made two chocolate chocolate chip banana bundt cakes. It was requested by my DH's coworkers so they got one and I schlepped the other to my office.

                                                                                  1 Reply
                                                                                  1. re: AGM_Cape_Cod
                                                                                    roxlet Feb 7, 2014 04:54 AM

                                                                                    Welcome to the baking thread, AGM_Cape_Cod!

                                                                                  2. roxlet Feb 7, 2014 04:58 AM

                                                                                    For a team dinner for my son, I baked chocolate cupcakes. I used the epicurious double chocolate cake recipe and vanilla cooked flour frosting. I think they were the most perfect bite of food I have ever made. The cupcakes cooked up perfectly in 25 minutes. My husband, who is not much of a cake eater, shared one with me and said that they were a perfect bite, and that I could win a cooking competition with them! High praise, indeed. The cake was meltingly tender, with just the slightest crunch on the top. And the frosting was perfect with them. (NB that this batter is quite thin, so I used a pancake pen from W-S to squeeze the right amount of batter into each cup.

                                                                                     
                                                                                    26 Replies
                                                                                    1. re: roxlet
                                                                                      l
                                                                                      lesliej Feb 7, 2014 09:02 AM

                                                                                      Love your rosettes (and LOVE that chocolate cake recipe!)

                                                                                      1. re: lesliej
                                                                                        roxlet Feb 7, 2014 09:24 AM

                                                                                        It's been my go-to chocolate chip recipe for years. Has never failed me!

                                                                                      2. re: roxlet
                                                                                        Ruthie789 Feb 7, 2014 10:36 AM

                                                                                        I commend the uniformity of the baked goods and their pretty presentation. Looks delicious.

                                                                                        1. re: roxlet
                                                                                          r
                                                                                          rstuart Feb 7, 2014 04:44 PM

                                                                                          Gorgeous!

                                                                                          1. re: roxlet
                                                                                            r
                                                                                            rasputina Feb 8, 2014 01:41 PM

                                                                                            So how did you like the cooked four frosting, I haven't gotten around to trying it yet.

                                                                                            1. re: rasputina
                                                                                              buttertart Feb 8, 2014 06:06 PM

                                                                                              It's great, you must try it.

                                                                                              1. re: rasputina
                                                                                                roxlet Feb 9, 2014 06:09 AM

                                                                                                Yes, it's fabulous. My husband, who detests butter cream, really likes this frosting a lot. buttertart is right: you have to try it!

                                                                                                1. re: roxlet
                                                                                                  s
                                                                                                  sandylc Feb 11, 2014 01:36 PM

                                                                                                  Have you tried freezing cakes with this frosting on them?

                                                                                                  1. re: sandylc
                                                                                                    Caitlin McGrath Feb 12, 2014 12:41 AM

                                                                                                    I have frozen cake with the cooked flour frosting (not a whole cake, but slices that were left after a party). Defrosted just fine.

                                                                                                    1. re: Caitlin McGrath
                                                                                                      s
                                                                                                      sandylc Feb 12, 2014 12:48 PM

                                                                                                      Thank you!

                                                                                                  2. re: roxlet
                                                                                                    r
                                                                                                    rasputina Feb 11, 2014 08:06 PM

                                                                                                    Ok thanks for the recommend. I'll put it on my baking to do list.

                                                                                                2. re: roxlet
                                                                                                  s
                                                                                                  smfan Feb 11, 2014 06:59 AM

                                                                                                  Which Epicurious double chocolate cake recipe?

                                                                                                  1. re: smfan
                                                                                                    roxlet Feb 11, 2014 11:19 AM

                                                                                                    Here's the link:
                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                    It calls for 10" pans, but I use 3 9" pans instead, since I don't have 10" pans. Or I make cupcakes with the extra batter.

                                                                                                    1. re: roxlet
                                                                                                      biondanonima Feb 11, 2014 11:51 AM

                                                                                                      This is the one that is basically the same as the Hershey's Black Magic cake recipe (times 1.5), plus a few oz of melted chocolate and a couple of other small tweaks. It is insanely good - and that little bit of melted chocolate really enhances the flavor and texture. Your cupcakes look gorgeous!

                                                                                                      1. re: biondanonima
                                                                                                        roxlet Feb 11, 2014 12:20 PM

                                                                                                        Thank you! I usually make this as a cake, but cupcakes were better for the occasion. I think it's a bit different than the Hershey's Black Magic. That doesn't have coffee either, I think. I think the coffee makes a huge difference. The only gripe I have is that the cake makes a big mess when you mix it.

                                                                                                        1. re: roxlet
                                                                                                          Caitlin McGrath Feb 11, 2014 12:31 PM

                                                                                                          Oh yes, the Black Magic does, indeed, have coffee. They really are the same cake except for yield and the addition of chocolate in the double choc. cake. When I don't need a huge cake, just 9" layers, a 9x13, or a bundt, I just do the Black Magic with the addition of melted chocolate (usually just pour the hot coffee over chopped chocolate and let it melt, for ease).

                                                                                                          Hershey recipe, to compare: https://www.hersheys.com/recipes/reci...

                                                                                                          1. re: Caitlin McGrath
                                                                                                            biondanonima Feb 11, 2014 01:22 PM

                                                                                                            Yes, almost the same except for the chocolate and a bit less leavening in the Epi recipe. So, so good. And now I'm craving chocolate cake!

                                                                                                            1. re: biondanonima
                                                                                                              s
                                                                                                              sandylc Feb 11, 2014 01:36 PM

                                                                                                              Me, too.

                                                                                                          2. re: roxlet
                                                                                                            biondanonima Feb 22, 2014 10:00 AM

                                                                                                            I finally succumbed to temptation - I have a 1/3 recipe of the Epicurious cake in the oven right now. I'll frost with whipped ganache when it's cool. The batter was AMAZING as always!

                                                                                                            1. re: biondanonima
                                                                                                              biondanonima Feb 22, 2014 06:21 PM

                                                                                                              And a photo...

                                                                                                               
                                                                                                              1. re: biondanonima
                                                                                                                roxlet Feb 22, 2014 06:51 PM

                                                                                                                That's fabulous as a loaf cake! It would be great for a party that way.

                                                                                                                1. re: roxlet
                                                                                                                  biondanonima Feb 22, 2014 06:56 PM

                                                                                                                  Yes, one-third of the recipe fit perfectly in an 8" square pan. I trimmed the edges and then cut it in half and stacked it. So cute! I think there's enough left for DH and his daughters to have for a birthday cake in a few weeks - I'm going to be out of town when they visit, and his oldest is turning 19. I'll pop it in the freezer so I don't eat the rest!

                                                                                                                  1. re: biondanonima
                                                                                                                    buttertart Feb 23, 2014 03:59 PM

                                                                                                                    Reminds me of the Sara Lee choc cake of my childhood.

                                                                                                    2. re: roxlet
                                                                                                      herby Feb 15, 2014 07:33 PM

                                                                                                      What is pancake pen? Sort of a syringe?

                                                                                                      1. re: herby
                                                                                                        roxlet Feb 16, 2014 05:42 AM

                                                                                                        No, it's just a fancy name for a plastic container with a small nozzle at the top that allows you to control the flow of the batter. You could use an old ketchup bottle or some such, but I like this because it unscrews on both ends and is easy to fill, and easy to clean. I totally unnecessary bit of kitchen gear, but I like it!

                                                                                                        http://www.williams-sonoma.com/search...

                                                                                                        1. re: roxlet
                                                                                                          herby Feb 18, 2014 07:42 AM

                                                                                                          Oh, I love it :) WS wants $10 to ship to Canada - disgusting! But next time I am in Toronto or NY I'll pick one up.

                                                                                                    3. l
                                                                                                      lesliej Feb 7, 2014 09:19 AM

                                                                                                      Caramelized Bread Pudding with Chocolate and Cinnamon, from Sunday Suppers at Lucques

                                                                                                      http://globalgourmet.com/food/special/2006/sunday/pudding.html#axzz2semVUCSF

                                                                                                      This turns out to be a layered pudding, with chocolate on the bottom, a thick layer of custard in the middle, and thin layers of bread on top. The flavor was nice, but if I make it again I'll use thicker slices of brioche/bread to soak up more custard (which defeats the point of the recipe, I suppose, but that's just me).

                                                                                                      The New York Times Chocolate Chip Cookies

                                                                                                      http://www.nytimes.com/2008/07/09/din...&

                                                                                                      This replaces Alton Brown's "The Chewy" as my new favorite! (I also noticed someone up thread had tried them). I didn't use chocolate disks - just coarsely chopped Ghiradelli bars.

                                                                                                      1. n
                                                                                                        nothingswrong Feb 7, 2014 08:39 PM

                                                                                                        Haven't baked much the last week or so. Finally got up off my butt last night and made 2 demi baguettes from a recipe I'd never used. I don't know why, but I've gotten very lazy with my yeast baking and keep looking for fairly quick recipes. These guys only needed about 80 minutes rise time total, no cold ferment or biga.

                                                                                                        But they were mighty tasty fresh out of the oven! I finished one off today and am going to freeze the other.

                                                                                                        I also made (for the millionth time) my favorite Lemon Bundt. This one's in a 6 cup pan, perfect size.

                                                                                                        I've been tinkering with the recipe a bit and the cake is now so moist and tender, it's difficult to cut. Maybe not ideal for a Bundt cake, but it sure beats a dry, stale, brick of a cake any day.

                                                                                                        3 Replies
                                                                                                        1. re: nothingswrong
                                                                                                          n
                                                                                                          nothingswrong Feb 7, 2014 08:42 PM

                                                                                                          D'oh!

                                                                                                          Photos:

                                                                                                           
                                                                                                           
                                                                                                          1. re: nothingswrong
                                                                                                            Ruthie789 Feb 8, 2014 10:28 AM

                                                                                                            Both pictures show great talent. I love the look of the bundt cake.

                                                                                                            1. re: nothingswrong
                                                                                                              r
                                                                                                              rasputina Feb 8, 2014 01:40 PM

                                                                                                              Simply gorgeous!

                                                                                                          2. Njchicaa Feb 8, 2014 06:09 AM

                                                                                                            Today I am making Alex Guarnaschelli's yellow cake with chocolate frosting and caramel topping. It is a riff on Dobos Torte and totally delicious. My friends up the block with a new baby requested something "desserty" so that should fit the bill.

                                                                                                            1. sarahjay Feb 8, 2014 10:07 AM

                                                                                                              There hasn't been a lot of baking so far this year, but I did make a small lemon meringue pie for my sister/roommate's birthday. There's just the two of us, so I only made a 7" pie with a 2/3 recipe. There was a little extra lemon filling, and it was great on toast the next day.

                                                                                                              1. k
                                                                                                                Katora Feb 8, 2014 02:27 PM

                                                                                                                Mini muffins, all kinds. Lemon blueberry and apple, fruit and nut bread mini loaves. Yesterday I did Banana, Pecan and Toffee mini's and they were a big hit with my husbands colleagues. I love them because you can be so versatile with what you put in with what you have on hand and they only take 10 minutes in the oven and another ten to cool.

                                                                                                                1. buttertart Feb 8, 2014 06:08 PM

                                                                                                                  I have been evilly thwarted by my doctor, who has instructed me to limit carbs (due to a minor liver condition). I am however still baking, just not as much :( Rye bread tomorrow -- whole grains being better for one and all that...

                                                                                                                  5 Replies
                                                                                                                  1. re: buttertart
                                                                                                                    s
                                                                                                                    sandylc Feb 8, 2014 06:24 PM

                                                                                                                    Uh-oh, not good. Hope you heal well and quickly.

                                                                                                                    1. re: buttertart
                                                                                                                      a
                                                                                                                      amoule Feb 9, 2014 12:52 AM

                                                                                                                      Don't whole grains have just as many carbs? I thought the health trend was to get away from grains altogether and eat more protein/veg combinations. Paleo, I think it's called. There's always almond flour and it's yummy.

                                                                                                                      I hope you recover soon.

                                                                                                                      1. re: amoule
                                                                                                                        n
                                                                                                                        nothingswrong Feb 9, 2014 03:47 AM

                                                                                                                        Just started experimenting with almond flour, and I love it. I "splurged" on an expensive bag of finely ground stuff instead of just grinding my own, which I've done in the past. But the flour I bought is amazingly textured and bakes up well. So far, I've used it to make cookies and a pie crust and was really impressed.

                                                                                                                        Buttertart--sorry to hear the news! I hope your liver is okay and that you are back in the land of the carb freaks soon.

                                                                                                                        1. re: nothingswrong
                                                                                                                          buttertart Feb 9, 2014 08:23 AM

                                                                                                                          Thanks, everyone. It's a limitation, not an outright ban, in any case. :)

                                                                                                                          1. re: buttertart
                                                                                                                            r
                                                                                                                            rstuart Feb 9, 2014 08:45 AM

                                                                                                                            Phew!

                                                                                                                    2. m
                                                                                                                      mscoffee1 Feb 8, 2014 09:31 PM

                                                                                                                      Orange Syrup Cake from Jerusalem via David Lebovitz. This has lots of orange zest and ground almonds as well as an orange juice/lemon juice syrup pored over the cake when it comes out of the oven. The added lemon has a terrific impact in this cake. I liked this a lot (much, much better than the Orange Kiss Me Cake that I tried last week). Yes, I have many oranges to use.
                                                                                                                      http://www.davidlebovitz.com/2013/04/...

                                                                                                                      4 Replies
                                                                                                                      1. re: mscoffee1
                                                                                                                        a
                                                                                                                        amoule Feb 9, 2014 12:48 AM

                                                                                                                        Funny you should mention this. I made Claudia Roden's Orange Almond Cake yesterday. Yum.

                                                                                                                        It has no syrup but it's flourless and made from ground almonds and two whole oranges.

                                                                                                                        1. re: amoule
                                                                                                                          m
                                                                                                                          mscoffee1 Feb 9, 2014 04:00 AM

                                                                                                                          How did you like it? There seem to be several versions on the web. What version did you use? I made an orange cake with boiled orange last month (no almonds) that was excellent.

                                                                                                                          1. re: mscoffee1
                                                                                                                            a
                                                                                                                            amoule Feb 9, 2014 10:37 PM

                                                                                                                            I used the version from the New York Times. I had one problem: it was supposed to bake for an hour and I smelled a bit of burning at 47 minutes. I took it out immediately. The bottom of the cake was very dark, but not quite black. After cutting away that portion, it was delicious. I'd like to try it again with Satsuma tangerines and see how that differs. It's very sugary - I'm also tempted to try a reduced sugar version as muffins. It would be lovely to wake up to (with less sugar).

                                                                                                                        2. re: mscoffee1
                                                                                                                          buttertart Feb 9, 2014 08:30 AM

                                                                                                                          That sounds fabulous. I candied some orange / tangerine peel this Christmas and it came out dry, so I ground it up together. Wonder if i could use this for part or all of the sugar???
                                                                                                                          I don't like the Roden boiled fruit cake, I find it too damp. What the heck are you supposed to do, drain/press out the moisture once the fruit is boiled? Hmm...microwaving in closed container?

                                                                                                                        3. t
                                                                                                                          Tam38 Feb 9, 2014 07:46 AM

                                                                                                                          The week of school projects for ds11.

                                                                                                                          First we made a Viking ship out of gingerbread. Then the dog ate it so we made another Viking ship out of gingerbread. I made a mold for the bottom and we cut out the end pieces. I found a great recipe on CHOW for that. It started out cooking a caramel and added flour and a ton of spices once it came to a boil. I loved the taste and I'm usually not a gingerbread fan (maybe the lack of molasses and the pumped up spices helped). Royal icing, filled tuiles for oars and mast, some fun cutouts. A great project to do with an 11 year old.

                                                                                                                          This weekend is the Cell project. I made the 2-layer cake from the back of the Swans Down flour box (eh...a little sweet). Frosted the top of the first layer with vanilla cooked flour frosting. Cut a giant hole out of the top layer and put that on top. Cake diorama. DS11 made the parts inside and labeled them.

                                                                                                                          It was the first time I've made that cooked flour frosting and I was surprised it turned out so well. The cooked flour and milk seemed lumpy but it all turned out beautifully in the end. Very buttercream rich and not too sweet. Perfect with the overly sweet cake.

                                                                                                                          5 Replies
                                                                                                                          1. re: Tam38
                                                                                                                            buttertart Feb 9, 2014 08:24 AM

                                                                                                                            It really is excellent.
                                                                                                                            The dog ate the Viking ship! Too cute.

                                                                                                                            1. re: Tam38
                                                                                                                              roxlet Feb 9, 2014 08:39 AM

                                                                                                                              To prevent lumps, I mix the flour with the sugar, and then slowly whisk in the milk. Perfectly smooth every time.

                                                                                                                              1. re: Tam38
                                                                                                                                n
                                                                                                                                nothingswrong Feb 9, 2014 12:48 PM

                                                                                                                                Spat coffee @ the dog eating the ship.

                                                                                                                                Lately the big one's been sitting calm and quietly for hours, facing away from me, just focused on the large rolling container I keep her dry food in. She'll just sit there, not moving and breathing too calmly. We call her "piggy."

                                                                                                                                1. re: nothingswrong
                                                                                                                                  t
                                                                                                                                  Tam38 Feb 11, 2014 08:23 PM

                                                                                                                                  Too funny. We can't leave anything on the counter right now. Blueberry muffins. Baked potatoes. French bread. It's crazy, and so unlike him. I wonder if it's the cold.

                                                                                                                                  1. re: Tam38
                                                                                                                                    n
                                                                                                                                    nothingswrong Feb 11, 2014 09:52 PM

                                                                                                                                    Could be! Either he's got cabin fever or he's wanting to bulk up for winter (ha, ha).

                                                                                                                                    Mine will occasionally work together to knock over the kitchen garbage can. They will eat entire sheets of parchment paper that had savory foods baked on them. I find it really interesting to see the aftermath--what they ate and what they avoided like the plague. Last time, they licked clean an entire (almost empty) container of cream cheese but left a whole barely-touched container of ricotta.

                                                                                                                                    Dogs are really entertaining creatures!

                                                                                                                              2. c
                                                                                                                                compstory Feb 9, 2014 07:55 AM

                                                                                                                                I made the Pioneer Woman's Apple Brown Betty and bleh, was it disappointing. I followed her recipe to the T but it taste like a dryer bread pudding.

                                                                                                                                1. r
                                                                                                                                  rstuart Feb 9, 2014 08:48 AM

                                                                                                                                  Just made some Biscoff oatmeal cookies for a colleague who just had a baby.. something to feed all of the family and visitors! Am planning on making a coconut buttermilk pound cake to take in to work tomorrow.. once I am done watching the Olympics!

                                                                                                                                  4 Replies
                                                                                                                                  1. re: rstuart
                                                                                                                                    emily Feb 9, 2014 09:47 AM

                                                                                                                                    Had to Google Biscoff oatmeal cookies - what did you think of them?

                                                                                                                                    1. re: emily
                                                                                                                                      r
                                                                                                                                      rstuart Feb 9, 2014 01:13 PM

                                                                                                                                      They're really good.. I've made this particular recipe before. Harder to find Biscoff in Canada: I used something called "Cookitini" or something like that I found at Costco (the one time I went!)

                                                                                                                                    2. re: rstuart
                                                                                                                                      t
                                                                                                                                      Tam38 Feb 28, 2014 11:13 AM

                                                                                                                                      Can't believe I missed this before. This sounds fabulous!

                                                                                                                                      1. re: Tam38
                                                                                                                                        r
                                                                                                                                        rstuart Mar 5, 2014 04:47 PM

                                                                                                                                        It is!

                                                                                                                                    3. roxlet Feb 9, 2014 08:53 AM

                                                                                                                                      I have nothingswrong's coffee cake rising. It makes two loaves, and I've been giving away one, but I think I will keep both this time since this is my son's favorite breakfast to take with him when he leaves for school. I slice it up, and freeze it, and defrost a couple of slices for breakfast. This time, I formed each loaf into a braid.

                                                                                                                                      26 Replies
                                                                                                                                      1. re: roxlet
                                                                                                                                        n
                                                                                                                                        nothingswrong Feb 9, 2014 12:49 PM

                                                                                                                                        Glad to hear your son is loving it!

                                                                                                                                        I've never frozen it before. Do you freeze it, icing and all? Defrost on the counter?

                                                                                                                                        1. re: nothingswrong
                                                                                                                                          s
                                                                                                                                          sandylc Feb 9, 2014 12:53 PM

                                                                                                                                          Can you link me to the recipe? I might have to try this...

                                                                                                                                          1. re: sandylc
                                                                                                                                            roxlet Feb 9, 2014 02:29 PM

                                                                                                                                            Here it is:
                                                                                                                                            http://thecarboholic.com/2014/01/21/m...

                                                                                                                                          2. re: nothingswrong
                                                                                                                                            roxlet Feb 9, 2014 02:30 PM

                                                                                                                                            I ice it, and then slice it, and put it in a plastic bread bag in the freezer. I either defrost on the counter, or microwave for about 15 seconds.

                                                                                                                                            1. re: roxlet
                                                                                                                                              n
                                                                                                                                              nothingswrong Feb 9, 2014 10:25 PM

                                                                                                                                              Okay thanks! I'd love to have some extra in the freezer.

                                                                                                                                              The coffee cakes they were originally based on (which I've been trying to mimic) were actually frozen by the bakery that made them, then delivered to the grocery store which sold them. The grocery store defrosted the cakes and put them out.

                                                                                                                                              1. re: nothingswrong
                                                                                                                                                roxlet Feb 10, 2014 04:48 AM

                                                                                                                                                There's no way we'd get through these loaves without them getting stale, so freezing is the best option, and it works very well. We freeze all our bread, whether store-bought or homemade.

                                                                                                                                                1. re: roxlet
                                                                                                                                                  s
                                                                                                                                                  sandylc Feb 10, 2014 10:27 AM

                                                                                                                                                  We do too! It's a crime to let something get stale, especially if you've spent time, money, and energy making it delicious! We slice and freeze all sorts of things. If it's a quick bread, we put waxed paper between the slices.

                                                                                                                                                  1. re: sandylc
                                                                                                                                                    n
                                                                                                                                                    nothingswrong Feb 10, 2014 12:46 PM

                                                                                                                                                    I've never frozen quick bread either. The wax paper is a great idea. I'm always scrambling to give away my mini loaves of pumpkin bread.

                                                                                                                                                    I do freeze bagels (sliced in half first) and loaves of French/Italian/Sourdough and have them sliced thin at the bakery so I can pop them in the toaster any time to reheat. Not sure why I don't freeze sweet breads, but I'm going to start.

                                                                                                                                                    Over Christmas I stuck in the extras of a few varieties of frozen cookie dough, already pre-cut and ready to bake. I've been whittling away at the stash slowly and it's been dangerous :)

                                                                                                                                                2. re: nothingswrong
                                                                                                                                                  s
                                                                                                                                                  sandylc Feb 10, 2014 10:27 AM

                                                                                                                                                  Did we ever decide if those were Roselyn coffeecakes?

                                                                                                                                                  1. re: sandylc
                                                                                                                                                    n
                                                                                                                                                    nothingswrong Feb 10, 2014 12:48 PM

                                                                                                                                                    No! They're supposed to be like a Heinemanns coffee cake. Just looking at the website photos makes me salivate. Flooded with memories of me and my yiayia eating the cake at her kitchen table in the suburbs of Chicago.

                                                                                                                                                    heinemanns.com/

                                                                                                                                                     
                                                                                                                                                    1. re: nothingswrong
                                                                                                                                                      s
                                                                                                                                                      sandylc Feb 11, 2014 10:16 AM

                                                                                                                                                      Oh, I remember those! I grew up a couple of hours from Chicago,,,,

                                                                                                                                                      1. re: sandylc
                                                                                                                                                        n
                                                                                                                                                        nothingswrong Feb 11, 2014 01:39 PM

                                                                                                                                                        Really?! They were divine. I would give anything to have an unlimited supply near me.

                                                                                                                                                        1. re: sandylc
                                                                                                                                                          s
                                                                                                                                                          sandylc Feb 11, 2014 02:06 PM

                                                                                                                                                          We had great bakeries in our area of Indiana back in those days. People liked their baked goods, and there were many types of items that are rarely seen these days.

                                                                                                                                                          Anyone remember happy face frosted cookies? I see them sometimes now, but the modern-day version is like sugary cardboard.

                                                                                                                                                          1. re: sandylc
                                                                                                                                                            n
                                                                                                                                                            nothingswrong Feb 11, 2014 03:17 PM

                                                                                                                                                            I grew up here in L.A. and there was this old-school ma and pa owned bakery on the corner of my street. Literally a 1 minute walk away. I mean, come on!

                                                                                                                                                            The owners of the bakery lived in the house across the street. They were very old, and they woke in the middle of the night and walked down there daily.

                                                                                                                                                            I probably stopped in there twice a day. Once in the morning to get a pastry for breakfast, and often once after school for a few cookies (or another pastry).

                                                                                                                                                            They had so many types of cookies I never see anymore, all made fresh in house. I remember my mother would give us a dollar or some coins, and even in the 90s, it was enough to pick several cookies.

                                                                                                                                                            They had these neon pink/green/yellow maple leaf-shaped cookies with a chocolate filling. All sorts of butter cookies, some with jam in the centers. Rows and rows of marzipan creations lining the display case. Cakes, Danishes, muffins.

                                                                                                                                                            I always got a chocolate croissant in the mornings, sometimes two (one for breakfast, one for a snack). I had such a sweet tooth as a kid! And my favorite afterschool snack were the mini palmiers. I've still to this day never had a palmier that tasted as good as those ones. They were like caramel.

                                                                                                                                                            1. re: nothingswrong
                                                                                                                                                              s
                                                                                                                                                              sandylc Feb 11, 2014 04:37 PM

                                                                                                                                                              Ah, you are younger than I am! We need to find or write a book on the history of baked goods - that sounds fascinating to me!

                                                                                                                                                        2. re: nothingswrong
                                                                                                                                                          roxlet Feb 11, 2014 11:20 AM

                                                                                                                                                          I see that it's a much less deep pan...

                                                                                                                                                          1. re: roxlet
                                                                                                                                                            n
                                                                                                                                                            nothingswrong Feb 11, 2014 01:52 PM

                                                                                                                                                            Yes. I thought I'd mentioned that I normally make them in fudge or cake pans when I give them to others. So they are much less deep.

                                                                                                                                                            Over time, I've come to prefer the bread part much more than the topping so I bake them in deeper pans.

                                                                                                                                                             
                                                                                                                                                            1. re: nothingswrong
                                                                                                                                                              n
                                                                                                                                                              nothingswrong Feb 11, 2014 01:55 PM

                                                                                                                                                              .

                                                                                                                                                               
                                                                                                                                                              1. re: nothingswrong
                                                                                                                                                                Ruthie789 Feb 11, 2014 02:56 PM

                                                                                                                                                                Ok nothingswrong, stop it! I am having intense carb cravings thanks to you, everything you post looks delicious and I enjoy your blog as well.

                                                                                                                                                                1. re: Ruthie789
                                                                                                                                                                  n
                                                                                                                                                                  nothingswrong Feb 11, 2014 03:12 PM

                                                                                                                                                                  Lol, sorry!

                                                                                                                                                                  Thanks for the kind words :)

                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                    Ruthie789 Feb 11, 2014 03:18 PM

                                                                                                                                                                    Keep the pictures coming! Perhaps one day I will see a Blitz Torte concoction on your blog. My friend's Mom used to make this and it was delicious. (just a suggestion)

                                                                                                                                                                    1. re: Ruthie789
                                                                                                                                                                      n
                                                                                                                                                                      nothingswrong Feb 11, 2014 05:05 PM

                                                                                                                                                                      Interesting. I've never heard of it.

                                                                                                                                                                      Is it like this: http://www.kingarthurflour.com/recipe...

                                                                                                                                                                      Cake with a custard middle and meringue on top?

                                                                                                                                                                      I would definitely give this a go. Looks fun (and yummy).

                                                                                                                                                                      1. re: nothingswrong
                                                                                                                                                                        s
                                                                                                                                                                        sandylc Feb 11, 2014 05:11 PM

                                                                                                                                                                        I heard of it as a child, but it was old-fashioned even then, I think.

                                                                                                                                                                        1. re: sandylc
                                                                                                                                                                          n
                                                                                                                                                                          nothingswrong Feb 11, 2014 05:22 PM

                                                                                                                                                                          It's the second cake recipe I've come across this week which called for a meringue topping. I find it interesting and am curious about it.

                                                                                                                                                                          I've never particularly liked meringue, though I haven't had it since I was a kid. That bakery on the corner had the only meringues I seemed to like, shaped like little bird nests.

                                                                                                                                                                        2. re: nothingswrong
                                                                                                                                                                          Ruthie789 Feb 11, 2014 06:51 PM

                                                                                                                                                                          Yes something like this. My friend's Mom made one with layers of cake and meringue and pineapple and whipped cream. It was a tall cake, and very delicious. The meringue and cake together have a nice texture. Picture please if you try it!

                                                                                                                                                                          1. re: Ruthie789
                                                                                                                                                                            n
                                                                                                                                                                            nothingswrong Feb 11, 2014 07:14 PM

                                                                                                                                                                            I definitely will post if I make it.

                                                                                                                                                                            I'm actually liking that the KAF recipe doesn't leave you with any extra egg yolks or whites. They're all used in the recipe...

                                                                                                                                                                            Next time I pick up some eggs and fruit I'll give it a go.

                                                                                                                                                3. Antilope Feb 9, 2014 09:11 AM

                                                                                                                                                  This was posted on the King Arthur Flour Baking Circle.

                                                                                                                                                  It's a homemade baking pan grease to prevent sticking while baking.
                                                                                                                                                  When using this, things fall right out of the pan.

                                                                                                                                                  Baking Pan Grease

                                                                                                                                                  1/2 cup solid vegetable shortening (like Crisco)
                                                                                                                                                  1/2 cup vegetable oil
                                                                                                                                                  1/2 cup flour

                                                                                                                                                  Add ingredients to a food processor and pulse for a few seconds until well mixed. Place in an airtight container, labeled "baking pan grease", and store in the fridge. This baking pan grease lasts forever in the fridge.

                                                                                                                                                  Use it to grease baking pans, to prevent sticking. A silicone brush works well to spread this on baking pan.

                                                                                                                                                  5 Replies
                                                                                                                                                  1. re: Antilope
                                                                                                                                                    s
                                                                                                                                                    sandylc Feb 9, 2014 10:24 AM

                                                                                                                                                    I wonder if butter can be substituted for the shortening...

                                                                                                                                                    1. re: sandylc
                                                                                                                                                      Antilope Feb 9, 2014 11:11 AM

                                                                                                                                                      Or lard?

                                                                                                                                                      1. re: sandylc
                                                                                                                                                        daislander Feb 9, 2014 11:24 AM

                                                                                                                                                        I would guess no because those milk solids burn easier and cause sticking.

                                                                                                                                                        the flour with grease is interesting. I guess its like greasing and then flouring a pan.

                                                                                                                                                        Is it hard to get on in a thin enough layer?

                                                                                                                                                        1. re: daislander
                                                                                                                                                          s
                                                                                                                                                          sandylc Feb 9, 2014 12:35 PM

                                                                                                                                                          I wonder this, too. I still just use veg oil spray with flour over it and things pop out well. I don't have an extra-intricate bundt pan or anything, so I haven't challenged tis method thoroughly...

                                                                                                                                                          1. re: sandylc
                                                                                                                                                            n
                                                                                                                                                            nothingswrong Feb 9, 2014 12:52 PM

                                                                                                                                                            I always use spray and have never had issues with sticking until the other day when I made that lemon Bundt. Not sure why, but my large Bundt pan never sticks at all. The little one I used has one chunk missing when I turn the cakes out.

                                                                                                                                                            Interesting mix here, I never keep shortening on hand, but I'm going to try it next time I do a Bundt.

                                                                                                                                                    2. n
                                                                                                                                                      nothingswrong Feb 9, 2014 12:53 PM

                                                                                                                                                      Have got pizza dough rising, slow ferment in the fridge. Bread flour, yeast, water, salt.

                                                                                                                                                      Will report back with photos.

                                                                                                                                                      7 Replies
                                                                                                                                                      1. re: nothingswrong
                                                                                                                                                        daislander Feb 9, 2014 10:42 PM

                                                                                                                                                        Did this a few weeks ago. I think it does give some extra flavour.

                                                                                                                                                        1. re: nothingswrong
                                                                                                                                                          t
                                                                                                                                                          Tam38 Feb 11, 2014 08:37 PM

                                                                                                                                                          I do like that ala Peter Reinhardt (among others), but I usually can't wait that long!

                                                                                                                                                          1. re: Tam38
                                                                                                                                                            Antilope Feb 11, 2014 09:26 PM

                                                                                                                                                            I recently made up a batch of Peter Reinhart's Neo-Neapolitan Pizza dough. I put it in the fridge, for what I had intended to be overnight. Things came up and I didn't make the pizzas for 3-days. The dough sat in the fridge for 3-days instead of overnight. That was the best tasting, most easy to handle pizza dough I have ever made. From now on, the pizza dough stays in the fridge 3-days before use.

                                                                                                                                                            1. re: Antilope
                                                                                                                                                              n
                                                                                                                                                              nothingswrong Feb 11, 2014 09:56 PM

                                                                                                                                                              Pizza dough definitely improves after sitting for a while. I've never gone more than 36 hours but I've heard 3 days makes an amazing dough.

                                                                                                                                                              The "quick" recipe I use has flour, salt, yeast, water, and olive oil.

                                                                                                                                                              The 24+ hour recipe I use has flour, salt, yeast, water.

                                                                                                                                                              The latter bakes up even in a conventional oven with huge air bubbles, crispy outsides, chewy insides.

                                                                                                                                                              The flavor is unbeatable.

                                                                                                                                                              The pizza I made the other day was spectacular. I did it with just mozzarella, thinly sliced vine tomatoes, and fresh basil from the garden after baking. I brushed the crust prior to topping with some olive oil, garlic powder, and a sprinkling of Italian herbs.

                                                                                                                                                              My boyfriend ate the entire thing and said it was the best pizza he's had in ages. He kept repeating that as he was eating, so I know he meant it.

                                                                                                                                                              1. re: Antilope
                                                                                                                                                                s
                                                                                                                                                                smfan Feb 12, 2014 01:22 PM

                                                                                                                                                                Antilope, can you paraphrase the pizza dough recipe? Thanks

                                                                                                                                                                1. re: smfan
                                                                                                                                                                  Antilope Feb 12, 2014 01:32 PM

                                                                                                                                                                  Here is a link to the recipe on Peter Reinhart's blog:
                                                                                                                                                                  .
                                                                                                                                                                  Classic Pizza Dough, Neo-Neapolitan-Style
                                                                                                                                                                  https://www.fornobravo.com/pizzaquest...

                                                                                                                                                                  1. re: Antilope
                                                                                                                                                                    s
                                                                                                                                                                    sandylc Feb 12, 2014 02:03 PM

                                                                                                                                                                    That's the hydration ratio that I use, too.

                                                                                                                                                          2. n
                                                                                                                                                            noodlepoodle Feb 9, 2014 02:10 PM

                                                                                                                                                            Today I tried Joy of Cooking's quick banana bread. Very delicious.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: noodlepoodle
                                                                                                                                                              ChrisOfStumptown Feb 9, 2014 03:52 PM

                                                                                                                                                              It has dried apricots and nuts if I recall. I like that one too, if I am thinking of the right recipe. I made the quick pumpkin bread twice in the past few months, once with butternut squash though. To my delight both were up to the same standard as the banana bread.

                                                                                                                                                            2. MidwesternerTT Feb 9, 2014 03:55 PM

                                                                                                                                                              Heart-shaped peanut butter press cookies, using my new OXO cookie press's single & double hearts disks, and the recipe from Mom's Mirro cookie press book - previously posted here on CH http://chowhound.chow.com/topics/9236...

                                                                                                                                                              I also borrowed a couple of Mom's Mirro press disks - the Scottie dog & the Camel - and am delighted to report that the Scottie worked just fine in the OXO press.

                                                                                                                                                              This new cookie press is speedy, easy to fill/use, spaces cookies perfectly by having a wide base, and although it requires hand-washing was very easy to clean.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: MidwesternerTT
                                                                                                                                                                l
                                                                                                                                                                lesliej Feb 12, 2014 05:59 AM

                                                                                                                                                                So good to know that my Mirro disks will fit in a OXO press - I always wondered about that. And hard as it may be to replace my beloved Mirro, I'm sure my fingers and wrists will thank me for it.

                                                                                                                                                              2. Breadcrumbs Feb 9, 2014 05:30 PM

                                                                                                                                                                CHOCOLATE CHIP COOKIES!!

                                                                                                                                                                I was flipping through the February issue of InStyle magazine and came across a feature on the "Ultimate" chocolate chip cookies. Ok, I know what you're thinking...what the f%*?!@# does a fashion magazine know about cookies? Well, they consulted some people who actually do know a thing or two and one of those people was Dorie Greenspan. Dorie contributed:

                                                                                                                                                                THE ULTIMATE CHEWY (chocolate chip) COOKIE

                                                                                                                                                                Though mine looked more like the Ultimate Crispy Cookie from another page, they were indeed chewy and by gosh, they were delicious! I used Guittard semi-sweet chips for the very first time and we were really impressed with them. Callebaut is our usual go-to brand but these were impressive.

                                                                                                                                                                 
                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                  n
                                                                                                                                                                  nothingswrong Feb 9, 2014 10:43 PM

                                                                                                                                                                  Those look delicious! Is there anything of note in the recipe, or are they pretty standard?

                                                                                                                                                                  I've been using up a bag of Guittard SS chips for the last couple weeks and also love them. Bought on a whim when they started carrying them at my local big name store. They're pretty good eaten plain too.

                                                                                                                                                                2. Crockett67 Feb 10, 2014 01:07 PM

                                                                                                                                                                  I made banana bread last week and added some black walnuts I had in my freezer... never again, it turned it into black walnut bread.

                                                                                                                                                                  Yesterday it was sweet potato pull apart rolls. They were very tender and soft. I want to try this next with taro!

                                                                                                                                                                   
                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: Crockett67
                                                                                                                                                                    n
                                                                                                                                                                    nothingswrong Feb 10, 2014 02:37 PM

                                                                                                                                                                    Fun! Your rolls look perfect!

                                                                                                                                                                    1. re: nothingswrong
                                                                                                                                                                      Crockett67 Feb 11, 2014 04:53 AM

                                                                                                                                                                      Thank you. :)

                                                                                                                                                                    2. re: Crockett67
                                                                                                                                                                      buttertart Feb 10, 2014 05:11 PM

                                                                                                                                                                      I can't get into black walnuts, I think you have to have grown up with them.

                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                        Crockett67 Feb 11, 2014 04:54 AM

                                                                                                                                                                        Well those that did, can keep them... out of my cookies and any other food for that matter.

                                                                                                                                                                    3. j
                                                                                                                                                                      jammy Feb 10, 2014 02:46 PM

                                                                                                                                                                      From "Artisan Baking" there are now Acme's Rustic Baguettes cooling on a rack. I forgot how good those are and how bad they are to have handy just before dinner.

                                                                                                                                                                      Also, technically not baking, there is a batch of english muffins.

                                                                                                                                                                      Either will go well with the orange marmalade that's simmering on the stove.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: jammy
                                                                                                                                                                        buttertart Feb 10, 2014 05:12 PM

                                                                                                                                                                        Very nice!

                                                                                                                                                                      2. c
                                                                                                                                                                        cheesymama Feb 11, 2014 07:23 AM

                                                                                                                                                                        I have a batch of forgotten cookies in the (off) oven. I made them pink with white chocolate chips and I think they will go over well at one of my kid's Valentine's bake sale. I'll also make some banana chocolate chip cupcakes decorated up for Valentine's day for that bake sale.
                                                                                                                                                                        Am currently making marshmallows that I will tint pink and layer with popping candy for the other kid's bake sale. I'm hoping the popping candy doesn't do it's thing before making it's way to the kids' mouths. Still trying to figure out how best to use this ingredient. I'll also be making a coffeecake for this bake sale - they do a coffee/breakfast bake sale for the parents before school.

                                                                                                                                                                        8 Replies
                                                                                                                                                                        1. re: cheesymama
                                                                                                                                                                          buttertart Feb 13, 2014 02:19 PM

                                                                                                                                                                          What's a forgotten cookie?

                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                            Caitlin McGrath Feb 13, 2014 02:29 PM

                                                                                                                                                                            Meringues left to do their thing overnight. Simple and good.

                                                                                                                                                                            http://chowhound.chow.com/topics/9627...

                                                                                                                                                                            1. re: Caitlin McGrath
                                                                                                                                                                              THewat Feb 13, 2014 04:05 PM

                                                                                                                                                                              Simple and good but sweeeeet.

                                                                                                                                                                              1. re: THewat
                                                                                                                                                                                buttertart Feb 13, 2014 05:40 PM

                                                                                                                                                                                Recipe?

                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                  Caitlin McGrath Feb 13, 2014 06:01 PM

                                                                                                                                                                                  There's a link in THewat's post upthread, which Itself is linked in my post just above.

                                                                                                                                                                                  1. re: Caitlin McGrath
                                                                                                                                                                                    buttertart Feb 16, 2014 02:55 PM

                                                                                                                                                                                    Which apparently means I don't read as closely as I should...

                                                                                                                                                                                2. re: THewat
                                                                                                                                                                                  c
                                                                                                                                                                                  cheesymama Feb 13, 2014 07:20 PM

                                                                                                                                                                                  Yes, I found these too sweet for my liking, but the kids love them!

                                                                                                                                                                                  1. re: cheesymama
                                                                                                                                                                                    THewat Feb 14, 2014 06:05 AM

                                                                                                                                                                                    It helps to use outstanding chocolate. But still.

                                                                                                                                                                          2. emily Feb 11, 2014 09:43 AM

                                                                                                                                                                            Dolci di Noci / Walnut Cookies from Southern Italian Desserts:
                                                                                                                                                                            http://cookingwithrosetta.com/simples...

                                                                                                                                                                            1. r
                                                                                                                                                                              rjbh20 Feb 11, 2014 03:22 PM

                                                                                                                                                                              Not exactly baking, but a rare attempt at dessert.

                                                                                                                                                                              "Ravioli with Red Sauce" sweet pasta filled with cannoli cream, fried & served with raspberry coulis & grated white chocolate.

                                                                                                                                                                               
                                                                                                                                                                               
                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                roxlet Feb 11, 2014 05:22 PM

                                                                                                                                                                                I could never say no to a cannoli raviolo!

                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                  s
                                                                                                                                                                                  sandylc Feb 11, 2014 08:32 PM

                                                                                                                                                                                  Would that be cannolo raviolo? ;-)

                                                                                                                                                                              2. n
                                                                                                                                                                                nothingswrong Feb 11, 2014 05:20 PM

                                                                                                                                                                                Made these muffins the other day: http://cassiecraves.blogspot.com/2011...

                                                                                                                                                                                No idea how I came across the recipe, but they were SO F*CKING GOOD.

                                                                                                                                                                                Lots of fat in them, so no wonder: whole milk, sour cream, butter... How the blogger who posted these can stand to smear them with even more butter is far beyond me.

                                                                                                                                                                                The maple flavor was spot on. I ended up eating 3 or 4 (who's counting) and nearly made myself sick. My stomach doesn't do well with too much fat. And then I woke up and was craving them again.

                                                                                                                                                                                Anyway, this was the only photo I snapped because my boyfriend inhaled 3, then hoarded the rest and went running off to stash them at work before I could get the camera out. This was the last muffin, which I hid.

                                                                                                                                                                                 
                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: nothingswrong
                                                                                                                                                                                  t
                                                                                                                                                                                  Tam38 Feb 11, 2014 08:52 PM

                                                                                                                                                                                  Gotta love full fat dairy. Looks great!

                                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                                    biondanonima Feb 12, 2014 08:18 AM

                                                                                                                                                                                    I am a whore for maple - those look great, and I'm not even a muffin fan. Adding to pepperplate immediately!

                                                                                                                                                                                    1. re: biondanonima
                                                                                                                                                                                      n
                                                                                                                                                                                      nothingswrong Feb 12, 2014 11:34 AM

                                                                                                                                                                                      Please do give them a try! They are really surprisingly good. I added them into my "permanent" recipe book.

                                                                                                                                                                                    2. re: nothingswrong
                                                                                                                                                                                      MidwesternerTT Feb 23, 2014 02:28 PM

                                                                                                                                                                                      Thanks for that Maple Brown Sugar Muffin recipe. My spouse said "I could eat these all day", and I expect he'll get the majority of them. I used skim milk, non-fat sour cream, full-fat butter and they still rose nicely. I chose to fill the tins slightly more than the recipe suggested, and got a dozen muffins. I liked them quite a bit better after they'd cooled, even though recipe says serve warm. If I were to make again just for myself I'd add chopped pecans to the topping and increase the cinnamon, too.

                                                                                                                                                                                      I used veg oil spray to grease the tins, no paper liners, and these lifted out easily although I lost some of the baked topping around the muffin edges.

                                                                                                                                                                                       
                                                                                                                                                                                       
                                                                                                                                                                                      1. re: MidwesternerTT
                                                                                                                                                                                        n
                                                                                                                                                                                        nothingswrong Feb 23, 2014 05:41 PM

                                                                                                                                                                                        Yum! I was just thinking of these today. Glad to hear they worked out well with skim milk and NF sour cream. I seriously overdid it on the fat last time. I'm going to try them your way next time.

                                                                                                                                                                                        Glad your spouse liked them! My bf ate several in one sitting.

                                                                                                                                                                                    3. t
                                                                                                                                                                                      Tam38 Feb 11, 2014 09:25 PM

                                                                                                                                                                                      Yesterday I made the blueberry muffins from the Dahlia Bakery book. So good, I was in the mood for the more light and cakey Dahlia muffins rather than something more traditional.

                                                                                                                                                                                      Dh left them out on the counter so the dog ate most of them. This is getting to be a normal thing.

                                                                                                                                                                                      So today I made some emergency cookies...oatmeal chocolate chip...to even the score. The dog has not eaten them, yet.

                                                                                                                                                                                      I'm thinking of making something with a walnut crust. Did someone post a cranberry tart with a walnut crust? That sounds really good right now. Mmmm...maybe if I can't sleep tonight.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: Tam38
                                                                                                                                                                                        n
                                                                                                                                                                                        nothingswrong Feb 11, 2014 09:59 PM

                                                                                                                                                                                        So what makes the Dahlia muffins more "light and cakey" than regular ones? I love muffins and crave them all the time, but they really are quite heavy for a snack.

                                                                                                                                                                                        I'm sure your dog is enjoying himself. Don't let him get into the chocolate desserts!

                                                                                                                                                                                        1. re: nothingswrong
                                                                                                                                                                                          t
                                                                                                                                                                                          Tam38 Feb 17, 2014 01:33 PM

                                                                                                                                                                                          Hmmm...more butter, more sugar, greater creaming time (I think they call for 3 minutes or more). I should probably just face that they are cake in a smaller package. Yummy cake. I usually make much more 'healthy' ones.

                                                                                                                                                                                          I hope he doesn't get into chocolate! I'm starting to think he has an indestructible stomach.

                                                                                                                                                                                      2. n
                                                                                                                                                                                        nothingswrong Feb 12, 2014 11:43 AM

                                                                                                                                                                                        Epic fail last night trying to make an impromptu apple Danish.

                                                                                                                                                                                        I flew too close to the sun, trying to "wing it" and make an apple braid into a Russian rose shaped loaf, which requires you to roll your dough + filling jelly roll style, then slice in half lengthwise. Then you braid the two halves together and form them into a ring, pinching the edges together.

                                                                                                                                                                                        I've successfully done it with breads, but the apple filling was far too wet. I had drained it but apparently not enough.

                                                                                                                                                                                        The entire mess (one long half, and the other which had broken in two) was just thrown on a baking sheet, hoping it could be salvaged even if ugly, but alas all that handling and moisture caused the dough to deflate and not rise one bit in the oven.

                                                                                                                                                                                        I ate a little bit--it tasted okay--but the texture was ruined so I tossed it.

                                                                                                                                                                                        I did salvage the other 1/3 of the dough and made it into a regular braided coffee cake loaf.

                                                                                                                                                                                        The dough recipe was one I made up for monkey bread and has very little fat or sugar. It didn't translate quite so well in this use, but oh well. My boyfriend happily snagged the braid and ate the entire thing already (between dessert last night and breakfast this AM).

                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                        1. Cynsa Feb 12, 2014 12:33 PM

                                                                                                                                                                                          I adore the inspired posts on this thread; my baking has been 'no-baking' (the cold-that-lasted-forever, no sleep, no butter-flour-eggs in the pantry) in the times between Christmas-New Year's-'O-Shogatsu'-Chinese New Year's-Valentine's Day'. There were no Christmas Cookies, no pie-cake-bread, no heart-shaped delights. Quick and Easy were the key words as I managed a batch of requested "soft/chewy/no nuts/extra chocolate" chocolate chip cookies.
                                                                                                                                                                                          I am baking Molasses Cookies to mail to Aunt Mary in Kansas for Valentine's Day but I am already too late - It's Wednesday and they won't arrive on Friday...

                                                                                                                                                                                           
                                                                                                                                                                                          4 Replies
                                                                                                                                                                                          1. re: Cynsa
                                                                                                                                                                                            n
                                                                                                                                                                                            nothingswrong Feb 12, 2014 01:14 PM

                                                                                                                                                                                            YUUUM. I love photos of freshly baked cookies.

                                                                                                                                                                                            What's in those? They look like chocolate chip cookies, but with the addition of molasses? Please share if you will...

                                                                                                                                                                                            1. re: nothingswrong
                                                                                                                                                                                              Cynsa Feb 13, 2014 05:09 AM

                                                                                                                                                                                              Those are the chewy Michael Mina chocolate chip cookies...
                                                                                                                                                                                              http://www.chezpei.com/2006/04/michae...

                                                                                                                                                                                              The molasses ginger cookies were still in the oven when I posted above... what an excellent addition to add chocolate to that recipe!
                                                                                                                                                                                              Molasses Ginger Cookies
                                                                                                                                                                                              3/4 cup butter
                                                                                                                                                                                              2 cups sugar
                                                                                                                                                                                              2 eggs, beaten
                                                                                                                                                                                              1/2 cup molasses
                                                                                                                                                                                              2 teaspoons vinegar
                                                                                                                                                                                              Sift together:
                                                                                                                                                                                              3-3/4 cup all-purpose flour
                                                                                                                                                                                              1-1/2 teaspoons baking soda
                                                                                                                                                                                              2-1/2 teaspoons ground ginger
                                                                                                                                                                                              1/2 teaspoon ground cinnamon
                                                                                                                                                                                              1/4 teaspoon ground cloves

                                                                                                                                                                                              Cream butter and sugar. Add eggs, molasses, and vinegar. Stir in dry ingredients.
                                                                                                                                                                                              Shape walnut-sized balls of dough and roll in sugar. Place on parchment paper or Silpat mat.
                                                                                                                                                                                              Bake at 350°F for 12 minutes. My oven bakes hot so I bake these at 325°F.
                                                                                                                                                                                              I cool the cookies on the baking sheet for 10-15 minutes before removing to rack to cool completely. Store airtight.

                                                                                                                                                                                              optional: add 1/2 cup chopped bittersweet chocolate to dough

                                                                                                                                                                                               
                                                                                                                                                                                              1. re: Cynsa
                                                                                                                                                                                                n
                                                                                                                                                                                                nothingswrong Feb 13, 2014 12:19 PM

                                                                                                                                                                                                Thanks, those look perfect!

                                                                                                                                                                                                1. re: nothingswrong
                                                                                                                                                                                                  buttertart Feb 13, 2014 02:21 PM

                                                                                                                                                                                                  Cynsa IS perfect.

                                                                                                                                                                                          2. zitronenmadchen Feb 12, 2014 04:54 PM

                                                                                                                                                                                            I'm going to make David Leibovitz's white chocolate cake with lemon glaze for Valentine's day. I might actually make it tomorrow if I get really bored with yet another snow day.Our governor was on the 5 o'clock news talking about closures and mentioned that it will be twelfth winter storm of the year, still not as bad as last year with two feet of snow in one night.

                                                                                                                                                                                            8 Replies
                                                                                                                                                                                            1. re: zitronenmadchen
                                                                                                                                                                                              Antilope Feb 12, 2014 05:23 PM

                                                                                                                                                                                              I haven't made the white chocolate cake, but I have made David Leibovitz's Chocolate Idiot Cake (Flourless Chocolate Cake). It is really good and well worth making. I made one for my sister's birthday at her request.

                                                                                                                                                                                              http://www.davidlebovitz.com/2007/01/...

                                                                                                                                                                                              1. re: zitronenmadchen
                                                                                                                                                                                                zitronenmadchen Feb 14, 2014 11:33 AM

                                                                                                                                                                                                I made the cake yesterday, and it's really good, with an intense white chocolate flavor. I think it has more of a brownie texture than a cake texture, dense and fudgey, but we both liked it. Meanwhile, being bored out of my mind stuck inside for a second day (the snow piles are level with our first floor windows!) I made pate fermentee for baguettes and a firm starter for sourdough bread, along with lasagna.

                                                                                                                                                                                                1. re: zitronenmadchen
                                                                                                                                                                                                  r
                                                                                                                                                                                                  rstuart Feb 14, 2014 05:25 PM

                                                                                                                                                                                                  thanks for the link Zitronmadchen.. looks wonderful. I love white chocolate.. think that it gets a bad rap. Looks like the french recipe he adapted if from called it a brownie! I will have to try it..

                                                                                                                                                                                                  1. re: rstuart
                                                                                                                                                                                                    buttertart Feb 16, 2014 02:56 PM

                                                                                                                                                                                                    I'm crazy about white chocolate.

                                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                                      souschef Feb 16, 2014 03:42 PM

                                                                                                                                                                                                      I'm not, but I do like the one from Felchlin.

                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                        Ruthie789 Feb 16, 2014 04:09 PM

                                                                                                                                                                                                        I prefer it in cookies, love it combined with dried fruits.

                                                                                                                                                                                                        1. re: Ruthie789
                                                                                                                                                                                                          t
                                                                                                                                                                                                          Tam38 Feb 17, 2014 01:37 PM

                                                                                                                                                                                                          Tish Boyle has a good white chocolate and lemon cookie. I think it's tastier unbaked. It's really subtle afterward.

                                                                                                                                                                                                          It would be a great flavor for ice cream.

                                                                                                                                                                                                      2. re: rstuart
                                                                                                                                                                                                        zitronenmadchen Feb 16, 2014 05:16 PM

                                                                                                                                                                                                        The lemon glaze went really well with the white chocolate, and they've kept really well. We ate the last two pieces today and they were just as fresh tasting three days later.

                                                                                                                                                                                                  2. r
                                                                                                                                                                                                    rasputina Feb 12, 2014 05:21 PM

                                                                                                                                                                                                    I baked a white cake and I'm making fresh raspberry frosting for it. Just waiting for it to cool.

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: rasputina
                                                                                                                                                                                                      buttertart Feb 13, 2014 02:21 PM

                                                                                                                                                                                                      I adore white cake -- which recipe?

                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                        r
                                                                                                                                                                                                        rasputina Feb 13, 2014 03:46 PM

                                                                                                                                                                                                        I used the one out of the 1975 Joy. The frosting was from Southern Living.

                                                                                                                                                                                                        It came out wonderful, but my husband requested extra raspberries please in the frosting LOL. So I used more than the 1/2 cup called for.

                                                                                                                                                                                                        1. re: rasputina
                                                                                                                                                                                                          buttertart Feb 13, 2014 05:41 PM

                                                                                                                                                                                                          Sounds right up my alley.

                                                                                                                                                                                                    2. l
                                                                                                                                                                                                      Lorry13 Feb 12, 2014 08:48 PM

                                                                                                                                                                                                      Bill Granger's recipe for coconut bread just came out of the oven. Let's hope it tastes as good as I remember when I eat it for breakfast tomorrow!

                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                      1. re: Lorry13
                                                                                                                                                                                                        Njchicaa Feb 13, 2014 05:12 AM

                                                                                                                                                                                                        I love anything coconut. That sounds amazing!

                                                                                                                                                                                                        1. re: Lorry13
                                                                                                                                                                                                          a
                                                                                                                                                                                                          amoule Feb 13, 2014 11:42 PM

                                                                                                                                                                                                          What's coconut about it? Is it made with coconut flour? None of my coconut flour experiments have produced great results.

                                                                                                                                                                                                          1. re: amoule
                                                                                                                                                                                                            l
                                                                                                                                                                                                            Lorry13 Feb 14, 2014 06:21 AM

                                                                                                                                                                                                            It's basically a quickbread with sweetened flaked coconut http://smittenkitchen.com/blog/2013/0...

                                                                                                                                                                                                            Never have used coconut flour. Can you taste the coconut flavor? I've mostly baked with flaked coconut, coconut extract or coconut milk for coconut flavored baked goods.

                                                                                                                                                                                                            1. re: Lorry13
                                                                                                                                                                                                              a
                                                                                                                                                                                                              amoule Feb 14, 2014 08:12 AM

                                                                                                                                                                                                              That bread looks yummy.

                                                                                                                                                                                                              Coconut flour does taste like coconut, a little bit. It's used more because it's gluten-free and low-carbohydrate. You have to use a lot of egg to replace the gluten. It's tricky to work with because the tiny bits of coconut act like little sponges and absorb the liquid in the recipe.

                                                                                                                                                                                                              1. re: amoule
                                                                                                                                                                                                                l
                                                                                                                                                                                                                Lorry13 Feb 14, 2014 05:47 PM

                                                                                                                                                                                                                I'm glad I don't have to worry about being gluten-free. I just love the taste of coconut!

                                                                                                                                                                                                                I've experimented with almond flour but that's about it when it comes to other flours.

                                                                                                                                                                                                            2. re: amoule
                                                                                                                                                                                                              t
                                                                                                                                                                                                              Tam38 Feb 17, 2014 01:38 PM

                                                                                                                                                                                                              It's been hit or miss for me too. It does need a lot of egg to hold it together.

                                                                                                                                                                                                          2. buttertart Feb 13, 2014 02:33 PM

                                                                                                                                                                                                            A little birdie just pointed out to me that I left the leavener (1 tsp baking soda) out of this cake recipe, when I posted it lo these many moons ago. Cynsa made it and really liked it as it was written, so I guess no harm done, but sorry about that!
                                                                                                                                                                                                            Here's a recipe I've made many times and that came to mind when eating divine cardamom ice cream in SF with our dear cynsa...hope you like it!
                                                                                                                                                                                                            Kermakakku (Finnish sour cream poundcake)
                                                                                                                                                                                                            Oven at 350 deg F
                                                                                                                                                                                                            Sift together 1 3/4 cups ap flour, 1 tsp cardamom (or more), 1/2 tsp cinnamon (I don't), 1/2 tsp salt, 1 tsp baking soda!
                                                                                                                                                                                                            Grease 9x5 in loaf pan (or equivalent, I have a longer, thinner one I like) and coat it with dry breadcrumbs.
                                                                                                                                                                                                            Cream 1 stick/1/2 c softened butter with 1 c sugar until light and fluffy.
                                                                                                                                                                                                            Beat in 3 eggs, one by one, beating well after each. Beat in 1 tsp vanilla.
                                                                                                                                                                                                            Add half the dry ingredients followed by 1 c sour cream and then the rest of the dry ingredients.
                                                                                                                                                                                                            Bake in center of oven for 50-60 mins, or until golden and done.
                                                                                                                                                                                                            Run knife around pan to loosen the cake, unmold onto 1 tack and invert on second one so top is up.
                                                                                                                                                                                                            Cool cake and serve at room temp.This is a really nice cake.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                              THewat Feb 13, 2014 04:11 PM

                                                                                                                                                                                                              Thanks for reposting - I had pulled this in to my recipe program but hadn't made it yet. Baking soda now duly noted.

                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                Cynsa Feb 15, 2014 10:00 AM

                                                                                                                                                                                                                a very lovely cake, noted and corrected ;^)

                                                                                                                                                                                                              2. n
                                                                                                                                                                                                                nothingswrong Feb 13, 2014 09:45 PM

                                                                                                                                                                                                                More baguettes today.

                                                                                                                                                                                                                These used a long preferment. Due to my jotting down the incorrect baking time, they got just a tad more brown than I would have liked them on the bottoms. I also was multitasking (tempering chocolate for dipped strawberries) and forgot to cut slits during shaping/final proof so I had to do them just before baking. They aren't the best looking loaves I've ever baked.

                                                                                                                                                                                                                BUT this is definitely the best tasting bread I've ever made.

                                                                                                                                                                                                                Ingredients: water, bread flour, yeast, salt, brown sugar, nonfat dry milk powder.

                                                                                                                                                                                                                Egg wash, spritzed with water during baking. Baked at 450 for 30 seconds, then 425 for 20 minutes (should have pulled them at 17 or so).

                                                                                                                                                                                                                 
                                                                                                                                                                                                                 
                                                                                                                                                                                                                 
                                                                                                                                                                                                                 
                                                                                                                                                                                                                 
                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                1. re: nothingswrong
                                                                                                                                                                                                                  Ruthie789 Feb 14, 2014 04:47 AM

                                                                                                                                                                                                                  Looks yummy! A nice pad of churned butter would pair well with picture no. 3.

                                                                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                                                                    s
                                                                                                                                                                                                                    sandylc Feb 14, 2014 10:36 AM

                                                                                                                                                                                                                    You are very ambitious! I bet those baguettes will taste good....

                                                                                                                                                                                                                    One small thing - I've always read that you are SUPPOSED to slash your loaves immediately before going into the oven....?

                                                                                                                                                                                                                    That's the way I do it and it works great.

                                                                                                                                                                                                                    1. re: sandylc
                                                                                                                                                                                                                      n
                                                                                                                                                                                                                      nothingswrong Feb 14, 2014 11:53 AM

                                                                                                                                                                                                                      Hmm, I have no idea Sandy! I've been trying new baguette recipes and each has different instructions.

                                                                                                                                                                                                                      This one didn't specify, but the last ones I made said to slash after shaping/before the last rise, and they turned out beautifully. These ones were difficult to slash due to a very slack dough.

                                                                                                                                                                                                                      I'm noticing slashing right before baking can cause the dough to deflate slightly.

                                                                                                                                                                                                                      They tasted just liked a bakery baguette though, so not all was lost :)

                                                                                                                                                                                                                      1. re: nothingswrong
                                                                                                                                                                                                                        s
                                                                                                                                                                                                                        sandylc Feb 14, 2014 12:29 PM

                                                                                                                                                                                                                        I did some reading up on the deflating part. Over at the fresh loaf they said that if your dough deflates when you slash it, the reason could be either it's overproofed or else there isn't enough surface tension, which happens when you form the loaf.

                                                                                                                                                                                                                        But slashing IS supposed to occur immediately before to loaf is put into the oven.

                                                                                                                                                                                                                        Hope I haven't stepped on your toes here!

                                                                                                                                                                                                                        You are clearly an ambitious and successful baker...

                                                                                                                                                                                                                        1. re: sandylc
                                                                                                                                                                                                                          n
                                                                                                                                                                                                                          nothingswrong Feb 14, 2014 09:41 PM

                                                                                                                                                                                                                          Very helpful Sandy, thank you! I was wondering about it when I made the loaves yesterday, but got sidetracked instead of Googling.

                                                                                                                                                                                                                          Dough wasn't overproofed, it's a matter of shaping I'm sure. I didn't use much tension when stretching and forming the baguettes.

                                                                                                                                                                                                                          Thank you for looking that up. Very helpful for me. And you're not stepping on my toes at all! Everything I've learned about baking has been through trial and error. I am a novice still and welcome any tips or advice.

                                                                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                                                                            s
                                                                                                                                                                                                                            sandylc Feb 14, 2014 09:46 PM

                                                                                                                                                                                                                            I find it difficult to get baguettes tight enough, too. I use gravity to shape my boules and the surface tension is great on them, but baguette-shaping is a different animal.

                                                                                                                                                                                                                            1. re: sandylc
                                                                                                                                                                                                                              n
                                                                                                                                                                                                                              nothingswrong Feb 15, 2014 11:07 PM

                                                                                                                                                                                                                              I'm going to watch some YouTube tutorials or something before my next ones and see how the experts do it. Honestly I didn't even look up how to shape them, I just kind of guessed. I seriously know nothing about it!

                                                                                                                                                                                                                              Boyfriend reported back that he made a sandwich with the leftover loaf and loved it. He's a sucker for homemade bread and is requesting more.

                                                                                                                                                                                                                  2. a
                                                                                                                                                                                                                    amoule Feb 13, 2014 11:39 PM

                                                                                                                                                                                                                    I'm sure this isn't what you had in mind but I want to comment on the baked custard I made today. The recipe came from Joyce Goldstein in "The Best of Taste" a compendium of recipes from the defunct magazine Taste.

                                                                                                                                                                                                                    What is so unusual about this baked custard is that it uses freshly squeezed orange juice in place of milk. I only tried it because a guest couldn't eat dairy but wow! It is delicious! It's made like creme caramel, with caramel poured in ramekins before the custard mixture. Anyone else ever tried something like this? Joyce Goldstein says it's a Sephardic recipe.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: amoule
                                                                                                                                                                                                                      buttertart Feb 16, 2014 02:58 PM

                                                                                                                                                                                                                      If it goes in the oven and isn't a roast, it's fair game. That sounds excellent.

                                                                                                                                                                                                                    2. a
                                                                                                                                                                                                                      AGM_Cape_Cod Feb 14, 2014 05:22 AM

                                                                                                                                                                                                                      My DH requested Maida Heatters' Supremes which we call 'ski trip bar' from when he used to chaperone school ski trips. I am bad and double the filling. These are great for bake sales since they make a lot with a little effort. I make the crust in the FP cutting cold butter into the dry ingredients. http://cookingtwins.blogspot.com/2012/07/more-maida-heatter-cookies-her-supremes.html

                                                                                                                                                                                                                      Then for Valentine's Day for my totally spoiled husband (who only likes cookies when they are warm out of the oven) I made batches of two of his favorite cookies. I scooped them and froze them so he can have warm cookies whenever he wants. I made Mulattos from Maida Heatter ( http://madaboutmaida.blogspot.com/2011/12/mulattoes.html ) and Rosie's oatmeal chocolate chip cookies ( http://www.recipelink.com/msgbrd/boar... ) with walnuts, crasins, raisin and raisinettes. It will be interesting to see how this gift progresses over the year since I promised him a year's worth of warm cookies.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: AGM_Cape_Cod
                                                                                                                                                                                                                        emily Feb 14, 2014 11:39 AM

                                                                                                                                                                                                                        The Supremes link brings back a memory of eating something similar as a child and really liking it - will have to try those.

                                                                                                                                                                                                                        1. re: emily
                                                                                                                                                                                                                          buttertart Feb 16, 2014 02:59 PM

                                                                                                                                                                                                                          Holy cow those sound brilliant. I wonder why I never saw that recipe before.

                                                                                                                                                                                                                      2. Berheenia Feb 14, 2014 06:51 AM

                                                                                                                                                                                                                        I forgot to buy my favorite Trader Joe's Rolled Oats & Chocolate Chip Fiberful Granola bars so am attempting to fill the void with this recipe. We are snowed in and I have all the ingredients.
                                                                                                                                                                                                                        http://www.wholefoodsmarket.com/recip...
                                                                                                                                                                                                                        I'm bummed because the TJ bar is half the calories and 3 times the fiber but hopefully these will be so delicious I won't care.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                          Berheenia Feb 15, 2014 05:04 AM

                                                                                                                                                                                                                          I feel like Goldilocks with my recent oatmeal dessert baking. I made Melissa Clarke's oatmeal cookies and they were too hard and this recipe was too crumbly. I used honey instead of milk and let them sit overnight in the fridge before I cut them but still quite crumbly- just ate all those crumbs. Still looking for "just right".

                                                                                                                                                                                                                        2. emily Feb 14, 2014 11:40 AM

                                                                                                                                                                                                                          Has anyone tried Ina Garten's Chocolate Peanut Butter Globs?
                                                                                                                                                                                                                          http://barefootcontessa.com/recipes.a...

                                                                                                                                                                                                                          I'm trying to avoid buying butter to stop baking for a while, but these are calling to me.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: emily
                                                                                                                                                                                                                            buttertart Feb 16, 2014 03:01 PM

                                                                                                                                                                                                                            These sound like something roxlet should make for her swell son.

                                                                                                                                                                                                                          2. r
                                                                                                                                                                                                                            rasputina Feb 14, 2014 12:18 PM

                                                                                                                                                                                                                            Question for the bakers here. I made my bialy dough and now I decided they would be nice freshly baked in the morning ( it's that or bake them at 7pm) I usually bake them the same day. Now I can't decide at what stage I should put the dough in the fridge.

                                                                                                                                                                                                                            They need to rise a second time after shaping, so I was thinking of shaping and then putting them in the fridge. Then I could fill and bake them in the morning.

                                                                                                                                                                                                                            Or should I just do the first rise overnight in the fridge? I just put the dough in my proofer

                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                            1. re: rasputina
                                                                                                                                                                                                                              s
                                                                                                                                                                                                                              sandylc Feb 14, 2014 12:54 PM

                                                                                                                                                                                                                              In my opinion, you should do a normal first rise, then shape, cover, and refrigerate. They will rise overnight in the fridge.

                                                                                                                                                                                                                              Be sure to cover them well, but leave room for rising and make sure the covering doesn't stick. Spray oil on plastic wrap works pretty well.

                                                                                                                                                                                                                              Next morning, take them out and let them sit, covered, at room temp for an hour while heating the oven.

                                                                                                                                                                                                                              1. re: sandylc
                                                                                                                                                                                                                                r
                                                                                                                                                                                                                                rasputina Feb 14, 2014 02:31 PM

                                                                                                                                                                                                                                That's what I was thinking. I did the same method for Christmas when I made orange butter coffee cake. But otherwise I usually just put dough in the fridge overnight and then shape and finish in the morning so i couldn't decide.

                                                                                                                                                                                                                              2. re: rasputina
                                                                                                                                                                                                                                r
                                                                                                                                                                                                                                rasputina Feb 15, 2014 10:51 AM

                                                                                                                                                                                                                                Ok my bialys came out great. I used the recipe from Inside The Jewish Bakery. I shaped them yesterday and put the sheet pans in the fridge over night and they completed their second rise this morning, and then put in the indentation and added the onion filling. Lovely crust and crumb and the onion filling was perfect.

                                                                                                                                                                                                                                When I've made these before it was using my old bagel dough recipe, and skipping the boiling step and just baking them after the second rising. But that recipe is not a strict water bagel dough so the bialy were different. They are both good in their own way.

                                                                                                                                                                                                                                1. re: rasputina
                                                                                                                                                                                                                                  buttertart Feb 16, 2014 03:02 PM

                                                                                                                                                                                                                                  I love bialys. Hmm maybe I need this book...

                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                    r
                                                                                                                                                                                                                                    rasputina Feb 16, 2014 06:23 PM

                                                                                                                                                                                                                                    It's really too bad Amazon doesn't have a preview for it. But there are a bunch of other recipes I want to try, like the various rye breads. Great information on the history of rye bread and the recipes in the book start with a rye sour.

                                                                                                                                                                                                                                    The recipes include good step by step photos for forming some of the unique shapes used. The book has everything, chapters on challah, bagels, rolls ( including kaiser and vienna roll recipes), cakes and pastries ( that chapter includes a reference chart of the different pastries and their dough, filling, wash, toppings and icings) and a chapter on cookies and passover baking.

                                                                                                                                                                                                                                    I'm dying to try the onion pockets recipe from Ratners. They look incredible in the picture.

                                                                                                                                                                                                                                    1. re: rasputina
                                                                                                                                                                                                                                      roxlet Feb 17, 2014 06:32 AM

                                                                                                                                                                                                                                      I have long wanted to attempt the corn rye (called corn bread when I was growing up in Brooklyn) that I remember so fondly. It was particularly delicious slathered with salt butter. Hmmmm. Maybe I shouldn't get this book, but I will most certainly take a look at it! We would go to a Jewish Bakery after church on Sunday, and get bags of rolls hot out of the oven. I would also love to replicate those..

                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                        r
                                                                                                                                                                                                                                        rasputina Feb 17, 2014 07:32 AM

                                                                                                                                                                                                                                        Oh I've never heard of corn rye, I'll have to see what I can find on it. I haven't read all of the rye bread section of the book maybe it's mentioned?

                                                                                                                                                                                                                                        1. re: rasputina
                                                                                                                                                                                                                                          roxlet Feb 17, 2014 08:29 AM

                                                                                                                                                                                                                                          It's also sometimes known as Jewish corn bread, or just corn bread, which was what we called it growing up.

                                                                                                                                                                                                                                  2. re: rasputina
                                                                                                                                                                                                                                    s
                                                                                                                                                                                                                                    sandylc Feb 16, 2014 05:11 PM

                                                                                                                                                                                                                                    Thanks for the report! I have that wonderful book, so I'll give that one a look...

                                                                                                                                                                                                                                2. Njchicaa Feb 14, 2014 12:58 PM

                                                                                                                                                                                                                                  I made the mistake of checking out Smitten Kitchen and saw the Chocolate Peanut Butter Cheesecake recipe. I bought the ingredients to make it so I plan to tackle that some time this weekend.

                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: Njchicaa
                                                                                                                                                                                                                                    r
                                                                                                                                                                                                                                    rasputina Feb 14, 2014 02:31 PM

                                                                                                                                                                                                                                    Oh now I have to go check that out!

                                                                                                                                                                                                                                    1. re: Njchicaa
                                                                                                                                                                                                                                      rabaja Feb 14, 2014 03:28 PM

                                                                                                                                                                                                                                      I saw that in my inbox and have been trying to ignore it ever since.
                                                                                                                                                                                                                                      Please let us know what you think!

                                                                                                                                                                                                                                      1. re: Njchicaa
                                                                                                                                                                                                                                        j
                                                                                                                                                                                                                                        jbsiegel Feb 14, 2014 05:48 PM

                                                                                                                                                                                                                                        Oh my...now I have another thing on my to do list!!!!

                                                                                                                                                                                                                                        1. re: Njchicaa
                                                                                                                                                                                                                                          r
                                                                                                                                                                                                                                          rasputina Feb 17, 2014 06:35 PM

                                                                                                                                                                                                                                          After looking at that chocolate peanut butter cheesecake I may have to make it tomorrow. I have everything in the house, except the chocolate cookies for the crust. I may just do it with a traditional graham cracker crust, I'm sure it would still be great.

                                                                                                                                                                                                                                        2. sarahjay Feb 14, 2014 01:52 PM

                                                                                                                                                                                                                                          I was going to make brown sugar shortbread, but my mixer died. I put the softened butter in and turned it on and got a horrible noise and no mixing. :(

                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                          1. re: sarahjay
                                                                                                                                                                                                                                            s
                                                                                                                                                                                                                                            sandylc Feb 14, 2014 02:04 PM

                                                                                                                                                                                                                                            Oh, no!!!!!!!! That is a huge tragedy. What kind is it?

                                                                                                                                                                                                                                            1. re: sandylc
                                                                                                                                                                                                                                              sarahjay Feb 14, 2014 03:05 PM

                                                                                                                                                                                                                                              It's a Breville. It's been having problems since December. I've only had it for a year. It doesn't like to knead bread, marshmallows overheat the motor. It broke the same week as my sewing machine, and my two hobbies are baking and quilting, so I don't know what I'm going to do with my three-day weekend

                                                                                                                                                                                                                                              1. re: sarahjay
                                                                                                                                                                                                                                                r
                                                                                                                                                                                                                                                rasputina Feb 14, 2014 03:18 PM

                                                                                                                                                                                                                                                Oh no. This is the first I've heard of issues with the Breville.

                                                                                                                                                                                                                                            2. re: sarahjay
                                                                                                                                                                                                                                              c
                                                                                                                                                                                                                                              cheesymama Feb 14, 2014 04:11 PM

                                                                                                                                                                                                                                              Sorry to hear about your mixer.
                                                                                                                                                                                                                                              I made brown sugar shortbread last week with browned butter and they were amazing. Just a thought...

                                                                                                                                                                                                                                              1. re: sarahjay
                                                                                                                                                                                                                                                sarahjay Feb 15, 2014 01:30 PM

                                                                                                                                                                                                                                                I remembered I have a 12 cup cuisinart in the cupboard, so I made a coconut custard pie (with the custard baked in the shell) for a potluck lunch tomorrow, and have bread dough sitting to rise.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                1. re: sarahjay
                                                                                                                                                                                                                                                  buttertart Feb 16, 2014 03:03 PM

                                                                                                                                                                                                                                                  You can make shortbread by hand, my mom never used a mixer on hers (except for the whipped hind, which are a whole nother animal, really).

                                                                                                                                                                                                                                              2. Caitlin McGrath Feb 14, 2014 05:11 PM

                                                                                                                                                                                                                                                Valentine's treats (for friends and local family, as I am currently single): Hazelnut cupcakes, including a portion of ground hazelnuts and made with a combination of butter and hazelnut oil, topped with dark-chocolate ganache spiked with Frangelico.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                1. re: Caitlin McGrath
                                                                                                                                                                                                                                                  n
                                                                                                                                                                                                                                                  nothingswrong Feb 14, 2014 09:44 PM

                                                                                                                                                                                                                                                  Love your countertops!

                                                                                                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                                                                                                    Caitlin McGrath Feb 16, 2014 04:05 PM

                                                                                                                                                                                                                                                    Thanks; it's actually a table. Countertops are boring beige laminate (or similar), nothing so nice as marble!

                                                                                                                                                                                                                                                    These cupcakes were every bit as good a few days after baking as on day one.

                                                                                                                                                                                                                                                2. j
                                                                                                                                                                                                                                                  jammy Feb 14, 2014 07:27 PM

                                                                                                                                                                                                                                                  Thomas Keller's bouchons. Oh, my.

                                                                                                                                                                                                                                                  1. r
                                                                                                                                                                                                                                                    RogueFoodie Feb 15, 2014 05:45 AM

                                                                                                                                                                                                                                                    I made molten lava cakes with a ganache center last night.

                                                                                                                                                                                                                                                    It was uber-chocolately but not too sweet: perfect.

                                                                                                                                                                                                                                                    1. Chocolatechipkt Feb 15, 2014 06:13 AM

                                                                                                                                                                                                                                                      I made coffee cake cinnamon rolls yesterday, using nothingiswrong's delicious coffee cake recipe. One pan for me, one to take to a friend. I'm also going to make salted caramel fudge brownies today.

                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                      1. re: Chocolatechipkt
                                                                                                                                                                                                                                                        n
                                                                                                                                                                                                                                                        nothingswrong Feb 15, 2014 11:09 PM

                                                                                                                                                                                                                                                        Yay, hope you liked them!

                                                                                                                                                                                                                                                        1. re: nothingswrong
                                                                                                                                                                                                                                                          Chocolatechipkt Feb 16, 2014 06:19 AM

                                                                                                                                                                                                                                                          They are delicious--such a good recipe. And my friend's family was very happy to receive them. With all the crumb topping, the roll shape didn't really work when removing them from the pan, so I sliced it like a pie and that worked just fine.

                                                                                                                                                                                                                                                          1. re: Chocolatechipkt
                                                                                                                                                                                                                                                            n
                                                                                                                                                                                                                                                            nothingswrong Feb 16, 2014 01:31 PM

                                                                                                                                                                                                                                                            Great, glad you guys liked it!!!

                                                                                                                                                                                                                                                      2. l
                                                                                                                                                                                                                                                        Londonlinda Feb 15, 2014 10:22 AM

                                                                                                                                                                                                                                                        Made Focaccia this morning from the Paul Hollywood recipe. Secret is to follow the recipe exactly although the dough always feels too wet. Ate it with Beaufort cheese for lunch.

                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                        1. re: Londonlinda
                                                                                                                                                                                                                                                          n
                                                                                                                                                                                                                                                          nothingswrong Feb 15, 2014 11:11 PM

                                                                                                                                                                                                                                                          First time I made focaccia, I kept thinking "this can't be right, needs more flour!" and flinging it into the dough. What resulted was a BRICK. Just horrible. Learned my lesson!

                                                                                                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                                                                                                            l
                                                                                                                                                                                                                                                            Londonlinda Feb 16, 2014 02:18 AM

                                                                                                                                                                                                                                                            It was a technical challenge of the first series of The Great British Bake Off - that is, all the contestants were given the same recipe and were judged on the results. They pretty much all did what you described, which gave me the confidence when I tried it to just power on through with the wet dough!

                                                                                                                                                                                                                                                        2. Candy Feb 15, 2014 11:10 AM

                                                                                                                                                                                                                                                          I am gearing up to make macarons. I've had my eggs out at room temp for a couple of days so the whites should be ready. I'm crossing my fingers.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: Candy
                                                                                                                                                                                                                                                            n
                                                                                                                                                                                                                                                            nothingswrong Feb 15, 2014 11:11 PM

                                                                                                                                                                                                                                                            Fun! How did they turn out?

                                                                                                                                                                                                                                                          2. r
                                                                                                                                                                                                                                                            Roland Parker Feb 15, 2014 11:27 AM

                                                                                                                                                                                                                                                            Today I made a classic Victoria sponge cake. It's a traditional plain English layer cake. The deliciousness of the cake rests on its simplicity.

                                                                                                                                                                                                                                                            Five medium eggs plus their weight in butter, sugar and flour. Two tsp of baking power and one tablespoon of vanilla. A sprinkle of salt. Baked in two layers.

                                                                                                                                                                                                                                                            Sandwiched with raspberry jam and dusted with confectioner's sugar.

                                                                                                                                                                                                                                                            One of my favorite cakes of all time.

                                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                                            1. re: Roland Parker
                                                                                                                                                                                                                                                              n
                                                                                                                                                                                                                                                              nothingswrong Feb 15, 2014 11:12 PM

                                                                                                                                                                                                                                                              Sounds lovely. I've been wanting to try a traditional sponge cake recipe.

                                                                                                                                                                                                                                                              So it's equal parts (weight) of butter, sugar, and flour?

                                                                                                                                                                                                                                                              1. re: nothingswrong
                                                                                                                                                                                                                                                                r
                                                                                                                                                                                                                                                                Roland Parker Feb 18, 2014 03:35 AM

                                                                                                                                                                                                                                                                There are variations of the recipe but the classic Victoria Sponge is equal parts weight of eggs, butter, sugar and flour, using the weight of the eggs as the benchmark. The difference from a pound cake is that there's no added milk.

                                                                                                                                                                                                                                                                The trick with sponges is to whip the butter till it's very creamy, almost white, and add the sugar slowly. Then beat in each egg separately and beat for a few minutes after each addition. Finally fold in the flour. Quite simple and easy once you've done it a few times.

                                                                                                                                                                                                                                                                1. re: Roland Parker
                                                                                                                                                                                                                                                                  s
                                                                                                                                                                                                                                                                  sandylc Feb 18, 2014 10:46 AM

                                                                                                                                                                                                                                                                  Any vanilla? Or salt?

                                                                                                                                                                                                                                                                  1. re: sandylc
                                                                                                                                                                                                                                                                    r
                                                                                                                                                                                                                                                                    Roland Parker Feb 25, 2014 10:53 AM

                                                                                                                                                                                                                                                                    Oh, sorry, a bit of vanilla too. A tablespoon generally does the trick.

                                                                                                                                                                                                                                                                    I must remember to check this thread more often!

                                                                                                                                                                                                                                                                    1. re: Roland Parker
                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                      sandylc Feb 25, 2014 11:02 AM

                                                                                                                                                                                                                                                                      I did end up making it and added some vanilla and a bit of salt - about 1/4 t. - I know in the UK you don't put as much salt in dessert as we do.

                                                                                                                                                                                                                                                                      It was delicious; it tasted like a big soft sugar cookie.

                                                                                                                                                                                                                                                                      Thanks for the formula! Much better than a recipe!

                                                                                                                                                                                                                                                                  2. re: Roland Parker
                                                                                                                                                                                                                                                                    n
                                                                                                                                                                                                                                                                    nothingswrong Feb 18, 2014 11:25 AM

                                                                                                                                                                                                                                                                    Interesting, thanks. I had a British friend years ago who wanted a sponge cake for his birthday. I was the person everyone asked to bake their cake at the time. So I was talking to him about it on the phone and he said "I love you, but I'm a Brit, and you probably can't do a sponge like I'm used to." Ha! I'm sure he was right.

                                                                                                                                                                                                                                                                    He ended up settling on German chocolate.

                                                                                                                                                                                                                                                              2. Antilope Feb 15, 2014 02:58 PM

                                                                                                                                                                                                                                                                I made a Cinnamon Swirl Bread in a Pullman Pan. I used the King Arthur Flour "Pain de Mie" recipe for a 13"x4"x4" Pullman Loaf. Here are my modifications to the recipe: I added 6 Tbsp of sugar instead of 3 Tbsp and 1 1/2 tsp vanilla extract to the bread dough. For the swirl filling I mixed 1/4 cup white granulated sugar, 1 1/2 tsp ground cinnamon, 1 1/2 tsp Penzey's Apple Pie Spice and 1 Tbsp flour. The rolled out dough was painted with an eggwash before the filling was sprinkled on.

                                                                                                                                                                                                                                                                King Arthur Flour "Pain de Mie" in Pullman Pan
                                                                                                                                                                                                                                                                http://www.kingarthurflour.com/recipes/pain-de-mie-recipe

                                                                                                                                                                                                                                                                King Arthur Flour Blog about Pain de Mie in a Pullman Pan
                                                                                                                                                                                                                                                                http://www.kingarthurflour.com/blog/2...

                                                                                                                                                                                                                                                                It came out beautiful. The perfect square of the Pullman loaf with a cinnamon swirl in the center. A slice is a dessert.

                                                                                                                                                                                                                                                                1. TorontoJo Feb 15, 2014 03:39 PM

                                                                                                                                                                                                                                                                  I'm continuing my adventures in gluten-free baking while DH is on his gluten-elimination test. The poor guy was really wanting a grilled cheese when we were out for breakfast this morning, so I was determined to make him one for dinner.

                                                                                                                                                                                                                                                                  Used the King Arthur recipe:

                                                                                                                                                                                                                                                                  http://www.kingarthurflour.com/recipe...

                                                                                                                                                                                                                                                                  but with the Namaste Perfect Flour Blend. I was super worried as I was making it, as it bore no resemblance to any bread dough I had ever made, plus it didn't rise as much as I thought it should. But hallelujah, it baked up beautifully and made a pretty excellent grilled cheese sandwich!

                                                                                                                                                                                                                                                                  I can definitely play around with this basic recipe in the future and go savory as a cheese and onion bread or sweet as a cinnamon raisin bread.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                                                  1. re: TorontoJo
                                                                                                                                                                                                                                                                    Ruthie789 Feb 15, 2014 03:45 PM

                                                                                                                                                                                                                                                                    Gluten free seems like a lot of work and the commercial brand breads look awful. Kudos to you for baking your own!

                                                                                                                                                                                                                                                                    1. re: Ruthie789
                                                                                                                                                                                                                                                                      TorontoJo Feb 15, 2014 03:49 PM

                                                                                                                                                                                                                                                                      Thanks, it certainly made DH happy! All my gluten-free friends have warned me away from commercial breads, so this was my best option. Fortunately, the KA recipe was quite easy and the Namaste flour I used already has the xantham gum in the mix, making it that much easier.

                                                                                                                                                                                                                                                                      1. re: TorontoJo
                                                                                                                                                                                                                                                                        Ruthie789 Feb 15, 2014 06:02 PM

                                                                                                                                                                                                                                                                        My Aunt has been gluten free for years due to an illness and she manages to make some great baking items. She always makes her own bread. It took her some time to perfect it to her liking, need to experiment until you get the finished product right.

                                                                                                                                                                                                                                                                        1. re: Ruthie789
                                                                                                                                                                                                                                                                          TorontoJo Feb 15, 2014 06:11 PM

                                                                                                                                                                                                                                                                          Honestly, I'm hoping that we won't have to be permanently gluten free, but it's good to know that there are options!

                                                                                                                                                                                                                                                                          1. re: TorontoJo
                                                                                                                                                                                                                                                                            Ruthie789 Feb 15, 2014 06:16 PM

                                                                                                                                                                                                                                                                            So many options now available and some great cookbooks out there on gluten free.

                                                                                                                                                                                                                                                                    2. re: TorontoJo
                                                                                                                                                                                                                                                                      zitronenmadchen Feb 15, 2014 04:08 PM

                                                                                                                                                                                                                                                                      The finished product looks really good for gluten free bread

                                                                                                                                                                                                                                                                      1. re: TorontoJo
                                                                                                                                                                                                                                                                        n
                                                                                                                                                                                                                                                                        nothingswrong Feb 15, 2014 11:15 PM

                                                                                                                                                                                                                                                                        The grilled cheese looks fabulous!

                                                                                                                                                                                                                                                                        How was the texture and taste of the bread?

                                                                                                                                                                                                                                                                        I haven't tried the specific brand of flour you mentioned, but have been horrified by the off taste of my GF baking experiments. My boyfriend's SIL is GF due to severe Celiac, so I've done a lot of GF baking for her. I'd love to give her a yeasted loaf, but the 1 or 2 recipes I tried were horrid.

                                                                                                                                                                                                                                                                        Oh, and lucky hubby that you've gone to all the trouble. You are so sweet!

                                                                                                                                                                                                                                                                        1. re: nothingswrong
                                                                                                                                                                                                                                                                          TorontoJo Feb 16, 2014 04:26 AM

                                                                                                                                                                                                                                                                          The texture was suprisingly good! I was expecting more of a cake-like crumb due to the lack of gluten. But this loaf actually had a nice chew to it. It's not 100% like the chew of a great loaf of wheat bread, but it was still surprisingly good. It was dense, but not in an unpleasant way -- rather more like a soft, but heavier sourdough.

                                                                                                                                                                                                                                                                          The flavor was good -- no weird off flavors (my flour blend doesn't have any bean flour). I'd describe the flavor as somewhere between a plain white sandwich bread and brioche. It made a very good grilled cheese.

                                                                                                                                                                                                                                                                          I think the secret to this particular recipe is twofold: 1) treating this more like a cake batter -- beating the eggs in one at a time, scraping down the sides, and beating the crap out of (3 or 4 minutes on high) to incorporate a lot of air and 2) the double rise to help build the structure of the dough.

                                                                                                                                                                                                                                                                          You should definitely give the recipe a try. I was impressed and DH was so happy. The recipe and associated blog post indicate that this bread doesn't keep well for more than a couple of days, so I sliced and froze the remains of the loaf immediately. It should toast up nicely straight out of the freezer.

                                                                                                                                                                                                                                                                          1. re: TorontoJo
                                                                                                                                                                                                                                                                            n
                                                                                                                                                                                                                                                                            nothingswrong Feb 16, 2014 01:34 PM

                                                                                                                                                                                                                                                                            Thanks for the detailed reply. Yes, I think the flour blend I used before must have had bean flour in it. That's exactly what the breads tasted like, which was not at all to my liking.

                                                                                                                                                                                                                                                                            I've made several sweets with almond flour and they're awesome. Can't even tell they're GF. But I really wanted to tackle a loaf of bread, as I imagine that's what GF peeps are missing the most.

                                                                                                                                                                                                                                                                            I'm bookmarking the recipe with a note to find the flour blend you mentioned and will definitely give it a try soon. Thanks!

                                                                                                                                                                                                                                                                            1. re: nothingswrong
                                                                                                                                                                                                                                                                              TorontoJo Feb 16, 2014 02:05 PM

                                                                                                                                                                                                                                                                              King Arthur has it's own bean-free flour blend, and the recipe also includes instructions for making your own blend. So you do have options. Good luck! I hope your BF's SIL enjoys it!

                                                                                                                                                                                                                                                                      2. s
                                                                                                                                                                                                                                                                        Siegal Feb 16, 2014 07:11 AM

                                                                                                                                                                                                                                                                        My first cookies I baked with my 3 yr old. She cut them out and decorated them. No easy feat as it's 80 degrees in my kitchen

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: Siegal
                                                                                                                                                                                                                                                                          rabaja Feb 16, 2014 07:45 AM

                                                                                                                                                                                                                                                                          What a good job she did!
                                                                                                                                                                                                                                                                          A minimalist! How cute, this must have been fun.

                                                                                                                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                                                                                                                            s
                                                                                                                                                                                                                                                                            Siegal Feb 16, 2014 08:38 AM

                                                                                                                                                                                                                                                                            Indeed. We have to do it more often :)

                                                                                                                                                                                                                                                                        2. n
                                                                                                                                                                                                                                                                          nothingswrong Feb 16, 2014 01:39 PM

                                                                                                                                                                                                                                                                          Made some sugar cookies for V Day. Handed them out to friends and made some special ones for my bf. His were decorated like those little conversation hearts. Some were slightly vulgar, what can I say. He got a kick out of 'em.

                                                                                                                                                                                                                                                                          Cookie decorating is really not a forte of mine. How those fancy cookie decorators find the patience is beyond me. I tried doing it in front of the TV with a cup of coffee, but nope. Inevitably, the first dozen look great and it's all downhill from there!

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                                                                                                                            souschef Feb 16, 2014 03:45 PM

                                                                                                                                                                                                                                                                            What did you have in the coffee besides coffee? Something a bit stronger?

                                                                                                                                                                                                                                                                            Your cookies look great! I would never have the patience to decorate them individually as you have.

                                                                                                                                                                                                                                                                            1. re: souschef
                                                                                                                                                                                                                                                                              n
                                                                                                                                                                                                                                                                              nothingswrong Feb 16, 2014 06:06 PM

                                                                                                                                                                                                                                                                              Thanks! The ones in the photo were mini-sized, maybe 1.5" across, so they all looked very cute together.

                                                                                                                                                                                                                                                                              Adding alcohol to the coffee would probably have made things harder. Fine motor skills and whatnot.

                                                                                                                                                                                                                                                                            2. re: nothingswrong
                                                                                                                                                                                                                                                                              Ruthie789 Feb 16, 2014 04:11 PM

                                                                                                                                                                                                                                                                              Very pretty with pops of colour.

                                                                                                                                                                                                                                                                            3. roxlet Feb 16, 2014 02:17 PM

                                                                                                                                                                                                                                                                              I made another batch of kaiser rolls for the family's egg sandwiches. I use the recipe from thefreshloaf.com, and I think I inadvertently put too much yeast in them. (The recipe said 1 teaspoon, but I read 1 package, and used my yeast measuring spoon before I knew what happened. I think they'll taste fine, but they definitely had a lot more spring! Anyway, I also used another method of forming them. I could have sworn that I had bought a kaiser roll stamp at some point, but I'll be damned if I can find it if I did. I saw a you tube video wherein you make a rope, tie it in a knot, and bring the bottom piece to the top, and the top piece to the bottom. It worked very well, but I'm convinced that the only thing that will make the rolls look like perfect kaiser rolls is the kaiser roll stamp.

                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                                                buttertart Feb 16, 2014 03:07 PM

                                                                                                                                                                                                                                                                                I'm sure you had one too, I remember you mentioned it here.

                                                                                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                                                                                  roxlet Feb 16, 2014 04:37 PM

                                                                                                                                                                                                                                                                                  Well, I'll be damned if I can find it! I took apart my baking closet as well as some other drawers that have the odd cooking/baking bit. It's a mystery! If I bought it, I never used it!

                                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                                    n
                                                                                                                                                                                                                                                                                    nothingswrong Feb 16, 2014 06:08 PM

                                                                                                                                                                                                                                                                                    I hate that. There's some little monster that lives in our kitchens and steals rarely-used baking implements, I'm sure of it.

                                                                                                                                                                                                                                                                                2. re: roxlet
                                                                                                                                                                                                                                                                                  Antilope Feb 26, 2014 01:24 AM

                                                                                                                                                                                                                                                                                  Various Methods of Shaping Kaiser Rolls in YouTube Videos:
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  Interesting to see the various ways Kaiser Rolls are shaped. I like the method in the last two videos. The second version, tying a rope of dough in a knot and tucking in the ends also makes a nice looking roll.
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  **Using Kaiser Roll Stamp:
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  Shaping Kaiser Rolls
                                                                                                                                                                                                                                                                                  https://www.youtube.com/watch?v=bNY7ESjCQFo
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  **Tying Rope of Dough into Knot and Tuck in the Ends:
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  Kaiser Rolls
                                                                                                                                                                                                                                                                                  https://www.youtube.com/watch?v=KHEd_uK7e-0
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  **Flatten Dough into circle, fold over your thumb:
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  The right way to shape kaiser roll
                                                                                                                                                                                                                                                                                  https://www.youtube.com/watch?v=lX9vAUb9y7I
                                                                                                                                                                                                                                                                                  .
                                                                                                                                                                                                                                                                                  Zubereitung von Kaisersemmeln
                                                                                                                                                                                                                                                                                  https://www.youtube.com/watch?v=jAFSI...

                                                                                                                                                                                                                                                                                  1. re: Antilope
                                                                                                                                                                                                                                                                                    roxlet Feb 26, 2014 08:26 AM

                                                                                                                                                                                                                                                                                    Yes, I've seen all of those. The last time I made them, I did the tying in a knot method. I liked it better than the one where you fold it over on itself, which was my usual way of doing it. When doing it the knot way, the rolls tended to stay rounder, which I like. My kaiser roll stamp arrived yesterday. I have quite a few in the freezer, so I'll have to wait to give it a try.

                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                      Antilope Feb 26, 2014 08:29 AM

                                                                                                                                                                                                                                                                                      I wonder if you could make some twisted bagels by the knot tying method, leaving a hole in the middle with a looser knot? I'll have to try that.

                                                                                                                                                                                                                                                                                      1. re: Antilope
                                                                                                                                                                                                                                                                                        buttertart Mar 1, 2014 07:46 AM

                                                                                                                                                                                                                                                                                        I don't see why knot (ouch)

                                                                                                                                                                                                                                                                                3. r
                                                                                                                                                                                                                                                                                  rstuart Feb 16, 2014 03:56 PM

                                                                                                                                                                                                                                                                                  Browned butter chocolate caramel blondies are cooling, for a friend who had a baby.
                                                                                                                                                                                                                                                                                  We have an "international" potluck coming up at work, and are supposed to bring something representing our ethnic background/country of origin. Since I have no one particular background, I decided to make something from my home province, Manitoba. I briefly considered something really ambitious (making vinertarta?) but then decided to go for a simpler dessert. Now deciding between puffed wheat squares, peanut butter marshmallow squares, or imperial cookies. I've never seen any of these prairie treats here in Ontario..

                                                                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                                                                  1. re: rstuart
                                                                                                                                                                                                                                                                                    buttertart Feb 16, 2014 04:15 PM

                                                                                                                                                                                                                                                                                    Make with rose recipes already :)

                                                                                                                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                                                                                                                      r
                                                                                                                                                                                                                                                                                      rstuart Feb 16, 2014 06:53 PM

                                                                                                                                                                                                                                                                                      Rose? Rose Levy Beranbaum??

                                                                                                                                                                                                                                                                                      1. re: rstuart
                                                                                                                                                                                                                                                                                        roxlet Feb 17, 2014 07:02 AM

                                                                                                                                                                                                                                                                                        I'm sure!

                                                                                                                                                                                                                                                                                        1. re: rstuart
                                                                                                                                                                                                                                                                                          buttertart Feb 17, 2014 09:17 AM

                                                                                                                                                                                                                                                                                          THOSE!!! Dang iPad.

                                                                                                                                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                                                                                                                                            r
                                                                                                                                                                                                                                                                                            rstuart Feb 17, 2014 12:41 PM

                                                                                                                                                                                                                                                                                            Taking autocorrect to a new level?

                                                                                                                                                                                                                                                                                      2. re: rstuart
                                                                                                                                                                                                                                                                                        p
                                                                                                                                                                                                                                                                                        pavlova Feb 17, 2014 06:29 AM

                                                                                                                                                                                                                                                                                        I'm intrigued by the imperial cookies--I've never heard of them or seen them in Ontario either!

                                                                                                                                                                                                                                                                                        1. re: pavlova
                                                                                                                                                                                                                                                                                          r
                                                                                                                                                                                                                                                                                          rstuart Feb 17, 2014 09:02 AM

                                                                                                                                                                                                                                                                                          For some reason, they are very popular in Winnipeg.. I don't think that I've ever seen them outside of Manitoba?
                                                                                                                                                                                                                                                                                          http://www.winnipegfreepress.com/arts...

                                                                                                                                                                                                                                                                                        2. re: rstuart
                                                                                                                                                                                                                                                                                          r
                                                                                                                                                                                                                                                                                          rstuart Feb 23, 2014 07:56 AM

                                                                                                                                                                                                                                                                                          Made a biscoff bundt cake with chocolate ganache.. nothing to write home about. Took it to a dinner party where everyone left early so they could get up for the 7 AM hockey game!
                                                                                                                                                                                                                                                                                          Decide to make the imperial cookies for work, although Canadian living calls them empire cookies? Butter is softening for that..

                                                                                                                                                                                                                                                                                          1. re: rstuart
                                                                                                                                                                                                                                                                                            buttertart Feb 23, 2014 03:59 PM

                                                                                                                                                                                                                                                                                            Do they date to the days of the world map being very pink?

                                                                                                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                                                                                                              r
                                                                                                                                                                                                                                                                                              rstuart Feb 24, 2014 08:16 AM

                                                                                                                                                                                                                                                                                              Undoubtedly!

                                                                                                                                                                                                                                                                                        3. butterfryme Feb 16, 2014 05:11 PM

                                                                                                                                                                                                                                                                                          I made two many sweets this month, fresh strawberry & raspberry whipped cream cream layer cake (that was the best), I made my classic cream puffs, and a vegan chocolate cake with pink frosting which I colored/flavored with beets. I have them on my new site if anyone needs a good recipe or two

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: butterfryme
                                                                                                                                                                                                                                                                                            zitronenmadchen Feb 17, 2014 08:06 AM

                                                                                                                                                                                                                                                                                            Very impressive looking!

                                                                                                                                                                                                                                                                                          2. daislander Feb 16, 2014 07:23 PM

                                                                                                                                                                                                                                                                                            two different chocolate cupcake recipes one dairy free no eggs one with buttermilk and eggs. One with strawberry frosting, just strawberry jam mixed in plain icing. one peanut butter icing with roasted peanuts and pretzels bits drizzled with carmel.

                                                                                                                                                                                                                                                                                            1. n
                                                                                                                                                                                                                                                                                              nothingswrong Feb 17, 2014 02:02 AM

                                                                                                                                                                                                                                                                                              I had a hankering to bake all day.

                                                                                                                                                                                                                                                                                              First I was dead-set on an apple pie. Then wanted a double chocolate Bundt. Then flip-flopped between caramel brownies and some fancy yeasted cake. Finally said "screw it," went into the kitchen and pulled out a stick of butter to make my favorite CC cookies.

                                                                                                                                                                                                                                                                                              By the time the butter was soft, I was just irritated and wanted something sweet to eat.

                                                                                                                                                                                                                                                                                              Somehow settled on this cake at the last minute and it was the perfect nightcap.

                                                                                                                                                                                                                                                                                              One bowl, no crazy steps. Usually reserved for serving with berries and whipped cream, but tonight I couldn't be bothered. Cool Whip was found in the back of the freezer (don't judge me).

                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                              1. re: nothingswrong
                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                Siegal Feb 17, 2014 05:38 PM

                                                                                                                                                                                                                                                                                                Is this a homemade yellow cake ? I've been looking for a homemade version...recipe?

                                                                                                                                                                                                                                                                                                1. re: Siegal
                                                                                                                                                                                                                                                                                                  n
                                                                                                                                                                                                                                                                                                  nothingswrong Feb 17, 2014 06:43 PM

                                                                                                                                                                                                                                                                                                  Yes. I can't remember where I found the recipe originally, but it's one of those that was passed around PTAs and whatnot. The big "pro" of this recipe being it's easy, done by hand, in one bowl. No fuss. It's a tad sweet; don't think I'd eat it with a buttercream frosting. With whipped cream and berries it's perfect, and I use it specifically for that.

                                                                                                                                                                                                                                                                                                  It is rather delicious. The edges get slightly crisp and taste like caramel. Use cake flour for a fluffy cake; all-purpose will yield a denser (though very easy to slice and layer) one.

                                                                                                                                                                                                                                                                                                  I usually slice in half horizontally, and spread with homemade whipped cream (4 cups cream, 2 tbspns. powdered sugar, 2 tspns. vanilla bean paste) and sliced berries.

                                                                                                                                                                                                                                                                                                  ONE BOWL VANILLA CAKE

                                                                                                                                                                                                                                                                                                  -1 cup sugar
                                                                                                                                                                                                                                                                                                  -1/2 cup softened butter
                                                                                                                                                                                                                                                                                                  -2 eggs
                                                                                                                                                                                                                                                                                                  -2 teaspoons vanilla
                                                                                                                                                                                                                                                                                                  -1 1/2 cups cake flour (or a-p)
                                                                                                                                                                                                                                                                                                  -1/4 teaspoon salt
                                                                                                                                                                                                                                                                                                  -1 3/4 teaspoons baking powder
                                                                                                                                                                                                                                                                                                  -1/2 cup milk (I use slightly more)

                                                                                                                                                                                                                                                                                                  Cream sugar and butter. Add eggs, then vanilla, and beat well. Add dry ingredients until incorporated, then stir in milk until batter is smooth.

                                                                                                                                                                                                                                                                                                  Pour into a greased 9" (or 8") pan.

                                                                                                                                                                                                                                                                                                  Bake at 350 F for about 30-35 minutes, or until toothpick comes out clean. Don't overbake.

                                                                                                                                                                                                                                                                                                  Cool on wire rack.

                                                                                                                                                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                                                                                                                                                    s
                                                                                                                                                                                                                                                                                                    Siegal Feb 18, 2014 03:41 AM

                                                                                                                                                                                                                                                                                                    Thank you!!!!! My dad's fav. He always asks for yellow cake and It never comes out good

                                                                                                                                                                                                                                                                                              2. roxlet Feb 17, 2014 12:35 PM

                                                                                                                                                                                                                                                                                                I just made nothiniswrong's favorite coffee cake, but I mixed it up a bit this time. I rolled out the dough into a large rectangle and spread some king arthur flour cinnamon filling on it, rolling it up like a jelly roll. Then I cut the roll in two, and cut each half down the middle, and twisted the two pieces. I let it rise, and covered it with crumbs as before. We'll see how my son likes more of a cinnamon bread version of this.

                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                                  r
                                                                                                                                                                                                                                                                                                  rasputina Feb 17, 2014 12:58 PM

                                                                                                                                                                                                                                                                                                  oh that looks fabulous!

                                                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                                                    n
                                                                                                                                                                                                                                                                                                    nothingswrong Feb 17, 2014 01:18 PM

                                                                                                                                                                                                                                                                                                    Looks gorgeous! I'm curious what the cross-section looks like. Let us know how he likes it.

                                                                                                                                                                                                                                                                                                    1. re: nothingswrong
                                                                                                                                                                                                                                                                                                      roxlet Feb 17, 2014 03:28 PM

                                                                                                                                                                                                                                                                                                      Here it is:

                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                        n
                                                                                                                                                                                                                                                                                                        nothingswrong Feb 17, 2014 03:56 PM

                                                                                                                                                                                                                                                                                                        Very cool! I love streaks of cinnamon in loaves like that.

                                                                                                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                                                                                                          Ruthie789 Feb 18, 2014 04:37 AM

                                                                                                                                                                                                                                                                                                          Very pretty and enticing.

                                                                                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                                                                                            r
                                                                                                                                                                                                                                                                                                            rstuart Feb 18, 2014 06:08 PM

                                                                                                                                                                                                                                                                                                            So pretty!

                                                                                                                                                                                                                                                                                                      2. r
                                                                                                                                                                                                                                                                                                        rasputina Feb 17, 2014 12:58 PM

                                                                                                                                                                                                                                                                                                        I've got a coconut pineapple loaf cake in the oven, first time I've made this recipe from Martha Stewart. I had some fresh golden pineapple in the fridge I needed to use up and this seemed a perfect recipe.

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: rasputina
                                                                                                                                                                                                                                                                                                          r
                                                                                                                                                                                                                                                                                                          rasputina Feb 17, 2014 06:37 PM

                                                                                                                                                                                                                                                                                                          Ok the coconut pineapple loaf cake got rave reviews all around.

                                                                                                                                                                                                                                                                                                        2. zitronenmadchen Feb 17, 2014 01:06 PM

                                                                                                                                                                                                                                                                                                          I baked baguettes this afternoon, they got a little crispier than I intended, but they smell wonderful.

                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                                                                                          1. re: zitronenmadchen
                                                                                                                                                                                                                                                                                                            s
                                                                                                                                                                                                                                                                                                            sandylc Feb 17, 2014 02:06 PM

                                                                                                                                                                                                                                                                                                            Crispier is good!

                                                                                                                                                                                                                                                                                                            1. re: sandylc
                                                                                                                                                                                                                                                                                                              zitronenmadchen Feb 17, 2014 02:31 PM

                                                                                                                                                                                                                                                                                                              I was worried they were going to be a little far bien cuit, because some prostelyziers came to the door and I'm too polite to tell them the're wasting their time, but the crust might be the closest I've gotten to a bakery crispness, when you tear it there are sharp, jagged edges!

                                                                                                                                                                                                                                                                                                              1. re: zitronenmadchen
                                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                                sandylc Feb 17, 2014 02:35 PM

                                                                                                                                                                                                                                                                                                                Sounds like a happy accident.

                                                                                                                                                                                                                                                                                                                Just tell the prostelyziers you're a happy, well-balanced serial killer.

                                                                                                                                                                                                                                                                                                                1. re: sandylc
                                                                                                                                                                                                                                                                                                                  zitronenmadchen Feb 17, 2014 03:12 PM

                                                                                                                                                                                                                                                                                                                  I should answer the door by saying hail Satan with some sort of hand gesture

                                                                                                                                                                                                                                                                                                                  1. re: zitronenmadchen
                                                                                                                                                                                                                                                                                                                    s
                                                                                                                                                                                                                                                                                                                    sandylc Feb 17, 2014 03:41 PM

                                                                                                                                                                                                                                                                                                                    Just stare at them without speaking.

                                                                                                                                                                                                                                                                                                                  2. re: sandylc
                                                                                                                                                                                                                                                                                                                    greygarious Feb 17, 2014 04:28 PM

                                                                                                                                                                                                                                                                                                                    Prostelyziers - were they extolling the merits of prostitution? Proselytizers, on the other hand: just tell 'em you're already washed in the blood of the lamb, or are doing dishes in it. They go away pretty fast, though nothing ever worked as well as the time they came to the slider terrace door and saw, behind me, my dog humping my cat.

                                                                                                                                                                                                                                                                                                                    1. re: greygarious
                                                                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                                                                      sandylc Feb 17, 2014 04:42 PM

                                                                                                                                                                                                                                                                                                                      I looked cross-eyed at that word before copying it - should have trusted my instincts! Not as much fun, though....

                                                                                                                                                                                                                                                                                                                      1. re: greygarious
                                                                                                                                                                                                                                                                                                                        zitronenmadchen Feb 18, 2014 07:26 AM

                                                                                                                                                                                                                                                                                                                        Ha, spelling is always my downfall in any language.

                                                                                                                                                                                                                                                                                                              2. c
                                                                                                                                                                                                                                                                                                                charmedgirl Feb 17, 2014 01:12 PM

                                                                                                                                                                                                                                                                                                                I baked orange-cranberry muffins, based off of a King Arthur Flour recipe. ("Based off" because although I bothered to trudge to the corner market for the orange, cranberry and nuts, while I was there I of course forgot to buy the milk, so I had to sub in some non-fat yogurt.)

                                                                                                                                                                                                                                                                                                                They were supposed to be for a new mom friend of mine, under the thought process that she could freeze them and have them as a quick snack during late night or early morning feedings. Burned them. Sad face. So frustrating! It said to bake for 20 minutes, but I should have checked at 17. By 20 they were just a little bit too far gone.

                                                                                                                                                                                                                                                                                                                I tasted one and the flavor/texture was great, but the edges and topping have a slightly burned taste, enough so that I'm not comfortable giving them away.

                                                                                                                                                                                                                                                                                                                Live alone, snowed in with 12 ungiftable but still completely edible muffins and about 5 pounds left to lose. Not good.

                                                                                                                                                                                                                                                                                                                Ok, ok, make that 11.

                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                1. re: charmedgirl
                                                                                                                                                                                                                                                                                                                  r
                                                                                                                                                                                                                                                                                                                  rasputina Feb 17, 2014 01:16 PM

                                                                                                                                                                                                                                                                                                                  Sorry, I hate when that happens. :(

                                                                                                                                                                                                                                                                                                                  1. re: rasputina
                                                                                                                                                                                                                                                                                                                    c
                                                                                                                                                                                                                                                                                                                    charmedgirl Feb 17, 2014 01:33 PM

                                                                                                                                                                                                                                                                                                                    Thanks. It's ok. Maybe I should have taken a hint from the cosmos that it was not my day for baking when I got home and realized I had forgotten the milk, ha ha.

                                                                                                                                                                                                                                                                                                                    In case anyone is interested, this is the recipe. http://www.kingarthurflour.com/recipe...

                                                                                                                                                                                                                                                                                                                    Notwithstanding the reviews, the 1 tbsp of baking powder was fine for me. And the yogurt sub seemed to have no ill effects. I also used all the juice of one orange, which was slightly more than 1/4 cup, and soaked the dried cranberries in it while I assembled the rest of the recipe. Then, I strained out the OJ and added it to the liquids and tossed the plumped cranberries with the flour mixture right before combining the two.

                                                                                                                                                                                                                                                                                                                2. t
                                                                                                                                                                                                                                                                                                                  Tam38 Feb 17, 2014 01:56 PM

                                                                                                                                                                                                                                                                                                                  We were going down to my MILs so I made my usual cherry amaretto biscotti and some coffee cake. I let the coffee cake over-rise while I was doing the biscotti and so we snacked on it the next day instead.

                                                                                                                                                                                                                                                                                                                  This week I'm on to walnut coffee cookies from Alice Medrich's Chewy Gooey Crispy Crunchy. I wanted to make something with coffee and dh wanted something for work. Unfortunately dh did not like them at all (too much walnut?) so they have been home all day. They're very delicate and crisp, and the coffee is only barely there. You can taste it more in the dough, I think. Next I'll make her chocolate espresso cookies (from the gooey section) and see which I like better.

                                                                                                                                                                                                                                                                                                                  I also wanted oatmeal cookies (but not raisins) so I started messing with a standard oatmeal cookie recipe. I added some applesauce and some small chunks of candied ginger. I changed too many things I think, or I over mixed it. The first set was dry so I think I'll chop some green apple up fine and see what that does. I have my tasters home with the snow and I'm sure they won't mind going to work for me.

                                                                                                                                                                                                                                                                                                                  1. s
                                                                                                                                                                                                                                                                                                                    sandylc Feb 17, 2014 02:21 PM

                                                                                                                                                                                                                                                                                                                    Just slightly dried some apple chunks in a slow oven and fed my starter. Going to make a non-sweet bread with apples and pecans (or maybe walnuts) tomorrow.

                                                                                                                                                                                                                                                                                                                    Have Amy Thielen's chocolate sheet cake in the oven with the coconut frosting ingredients ready. I'm going to add pecans to it - it looks like they should be in there!

                                                                                                                                                                                                                                                                                                                    Researching a good dark sourdough rye recipe for the corned beef that I just boiled up a brine for.

                                                                                                                                                                                                                                                                                                                    Making Apple Pie Bread with revisions here in a bit, unless I run out of steam. That one will probably go to our neighbors...

                                                                                                                                                                                                                                                                                                                    I've also been looking through some magazines from the mag bin at the library - two of them sponsored by Fine Cooking but with recipes all from the Academia Barilla, "Italy's Top Culinary School", according to the covers. There are some fresh perspectives, which I am always looking for. I think I'll make some olive oil and fennel dinner rolls from one of them to begin with.

                                                                                                                                                                                                                                                                                                                    1. buttertart Feb 17, 2014 02:38 PM

                                                                                                                                                                                                                                                                                                                      I've been under the weather this weekend (stomach virus), and have really only started to feel ok today. Not great, but ok. So not having baked anything yet, I have embarked on a sour cherry tart with the Caillat browned butter crust. Just thawing the cherries, sugaring them lightly, boiling the juice down a bit, thickening them with cornstarch-water slurry, and putting them in the crust. Should be good. We shall see.
                                                                                                                                                                                                                                                                                                                      I love the way that tart crust handles -- it's pat-in-pan and it stays up on the sides of the tart pan beautifully, without all the foil and beans foofaw.

                                                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                                                                                                                                        zitronenmadchen Feb 17, 2014 03:13 PM

                                                                                                                                                                                                                                                                                                                        That sounds really lovely.

                                                                                                                                                                                                                                                                                                                        1. re: zitronenmadchen
                                                                                                                                                                                                                                                                                                                          buttertart Feb 18, 2014 05:28 PM

                                                                                                                                                                                                                                                                                                                          Thank you. I'll post a pic sometime soon.

                                                                                                                                                                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                                                                                                                                                                            buttertart Feb 19, 2014 05:20 PM

                                                                                                                                                                                                                                                                                                                            Ma tarte...

                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                                                                                                                                              biondanonima Feb 19, 2014 06:56 PM

                                                                                                                                                                                                                                                                                                                              I am drooling. I am counting the hours to sour cherry season!

                                                                                                                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                                                                                                                zitronenmadchen Feb 20, 2014 07:51 AM

                                                                                                                                                                                                                                                                                                                                That looks really good!

                                                                                                                                                                                                                                                                                                                                1. re: zitronenmadchen
                                                                                                                                                                                                                                                                                                                                  buttertart Feb 20, 2014 04:49 PM

                                                                                                                                                                                                                                                                                                                                  Thanks!

                                                                                                                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                                                                                                                    r
                                                                                                                                                                                                                                                                                                                                    rstuart Feb 20, 2014 05:54 PM

                                                                                                                                                                                                                                                                                                                                    Oooh... was Himself happy with it? Looks so good..

                                                                                                                                                                                                                                                                                                                                    1. re: rstuart
                                                                                                                                                                                                                                                                                                                                      buttertart Feb 22, 2014 07:33 AM

                                                                                                                                                                                                                                                                                                                                      He was, but we both agreed the crust could have used the full amount of sugar and the filling less corrnstarch. Darn tasty, however!

                                                                                                                                                                                                                                                                                                                        2. u
                                                                                                                                                                                                                                                                                                                          urfuturewifey Feb 17, 2014 04:19 PM

                                                                                                                                                                                                                                                                                                                          I found almost some andies peppermint bark on clearance at Target, and made these: http://www.glorioustreats.com/2010/12...

                                                                                                                                                                                                                                                                                                                          I haven't tried the actual cupcake recipe listed but have used recipes for chocolate velvet cake, and also the class "Darn good chocolate cake" from the cake mix doctor when I am too pressed for time to make them from scratch

                                                                                                                                                                                                                                                                                                                          These are now some of my FAVORITE cupcakes to make ever. The chocolate, tanginess of the cream cheese, and coolness of the peppermint complete each other perfectly, and the andes peppermint candy adds the perfect sweetness and crunch. Several people have told me they are the best cupcakes they've ever had, and I'm sure you could make it into cake form too.

                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                          1. re: urfuturewifey
                                                                                                                                                                                                                                                                                                                            u
                                                                                                                                                                                                                                                                                                                            urfuturewifey Feb 17, 2014 06:28 PM

                                                                                                                                                                                                                                                                                                                            just to clarify: The link I provided above from Glorious Treats is for peppermint cream cheese frosting. I used these to sprinkle on the cooled cupcakes before piping on the frosting: http://bakingbites.com/2012/11/andes-peppermint-crunch-baking-chips-reviewed/

                                                                                                                                                                                                                                                                                                                            and have used all three of these recipes with excellent results, the frosting is very complimentary:

                                                                                                                                                                                                                                                                                                                            1. http://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair.html

                                                                                                                                                                                                                                                                                                                            2. http://www.food.com/recipe/darn-good-chocolate-cake-cake-mix-cake-87205

                                                                                                                                                                                                                                                                                                                            3. http://www.myrecipes.com/recipe/choco...

                                                                                                                                                                                                                                                                                                                          2. n
                                                                                                                                                                                                                                                                                                                            nothingswrong Feb 17, 2014 08:07 PM

                                                                                                                                                                                                                                                                                                                            Umm... Boyfriend asked for a loaf of white sandwich bread. I've never done one before, as I prefer my sandwiches on Italian/French rolls or hoagies or baguettes or what have you.

                                                                                                                                                                                                                                                                                                                            This thing is freaking me out in the oven. I'm picturing an I Love Lucy type scenario where it expands so much, it pushes the oven door open.

                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                                            1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                              s
                                                                                                                                                                                                                                                                                                                              Siegal Feb 18, 2014 03:44 AM

                                                                                                                                                                                                                                                                                                                              Well. At least you know your yeast is alive and well

                                                                                                                                                                                                                                                                                                                              1. re: Siegal
                                                                                                                                                                                                                                                                                                                                n
                                                                                                                                                                                                                                                                                                                                nothingswrong Feb 18, 2014 11:26 AM

                                                                                                                                                                                                                                                                                                                                Lol, yes, I guess so.

                                                                                                                                                                                                                                                                                                                              2. re: nothingswrong
                                                                                                                                                                                                                                                                                                                                n
                                                                                                                                                                                                                                                                                                                                nothingswrong Feb 18, 2014 01:20 PM

                                                                                                                                                                                                                                                                                                                                Some after photos.

                                                                                                                                                                                                                                                                                                                                Boyfriend loved it.

                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                                  r
                                                                                                                                                                                                                                                                                                                                  rstuart Feb 18, 2014 06:09 PM

                                                                                                                                                                                                                                                                                                                                  Looks perfect!

                                                                                                                                                                                                                                                                                                                              3. s
                                                                                                                                                                                                                                                                                                                                SarahCW Feb 17, 2014 08:10 PM

                                                                                                                                                                                                                                                                                                                                I baked my very first loaves of bread EVER! While they may not be the best in the world, I'm pretty proud of how they turned out for my first attempts. I actually tried two different recipes with completely different techniques and enjoyed experimenting. I made one from Nancy Baggett's Kneadlessly Simple Bread--a 4 grain pot boile. And a 100% whole wheat hearth bread from Peter Reinhart's Artisan Breads every day. They were both no knead or little kneading long ferment techniques, though not the same technique. Both turned out good, though very different. The crust is incredible on the pot boile, and still very moist and tender inside. The whole wheat is pretty good as well--moist, though without as thick of a crust. It has made me want to experiment more with bread baking--I don't have a stand mixer or food processor or anything like that, so I've been hesitant to try anything.

                                                                                                                                                                                                                                                                                                                                1. Njchicaa Feb 18, 2014 03:35 AM

                                                                                                                                                                                                                                                                                                                                  This weekend's experiment was Momofuku Milk Bar Bagel Bombs. I had planned to make them on Saturday. I made the Mother Dough early in the morning but then I didn't feel well for the rest of the day so it was left to rise in the fridge. Sunday wasn't any better so in the fridge it stayed. The recipe said that it could be refrigerated for up to 3 days so yesterday (Monday) I finally made the bacon/scallion/cream cheese plugs, the everything bagel mix, and assembled/baked the bagel bombs.

                                                                                                                                                                                                                                                                                                                                  These really were easy to make and something that you can definitely do over the course of a couple of hours in a day. (the dough obviously needs to rise and the cream cheese plugs need to freeze) I baked them last night and was a bit disappointed that they didn't get very brown on top, even after I left them in longer then the recipe called for. (all that did was cause some of the cream cheese to leak out)

                                                                                                                                                                                                                                                                                                                                  I warmed one up this morning for my breakfast and YUM! It was wonderful. The dough was extra-tangy due to the couple of days that it spent in the fridge but I liked that. These would be a wonderful addition to a brunch spread because the presentation is just so different from your typical bagel and cream cheese setup.

                                                                                                                                                                                                                                                                                                                                  I'm going to have to see how these do in the freezer because the recipe makes 8 and I don't think eating that much cream cheese over the course of a week is a good idea!

                                                                                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                    roxlet Feb 18, 2014 05:17 AM

                                                                                                                                                                                                                                                                                                                                    You deserve a sit-down with Christina Tosi!

                                                                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                                                                      Njchicaa Feb 18, 2014 02:39 PM

                                                                                                                                                                                                                                                                                                                                      not me! You do! You are the one who has made one of those incredible layer cakes!!!

                                                                                                                                                                                                                                                                                                                                      1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                        roxlet Feb 18, 2014 07:37 PM

                                                                                                                                                                                                                                                                                                                                        Did you see her on The Taste?

                                                                                                                                                                                                                                                                                                                                    2. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                      n
                                                                                                                                                                                                                                                                                                                                      nothingswrong Feb 18, 2014 11:28 AM

                                                                                                                                                                                                                                                                                                                                      Glad you're feeling better!

                                                                                                                                                                                                                                                                                                                                      I've been eyeing those bagel bombs for a while. Everyone seems to love them, haven't heard anything bad about them yet.

                                                                                                                                                                                                                                                                                                                                      1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                                        Njchicaa Feb 18, 2014 02:38 PM

                                                                                                                                                                                                                                                                                                                                        I had 1 and a half this morning. I couldn't bring myself to finish the second one even though I really wanted to. I told my coworkers about them today and they were pissed that I didn't bring the rest in for them to try. They don't look perfect because the cream cheese kind of oozed out (which according to the recipe it is supposed to do) but they aren't a picky crowd so I predict that the remaining 6 will be gone by noon tomorrow.

                                                                                                                                                                                                                                                                                                                                        I can definitely see myself whipping up another batch next weekend. She also mentions a vegetarian cucumber dill cream cheese plug which sounds amazing too.

                                                                                                                                                                                                                                                                                                                                        You should totally make the bagel bombs!

                                                                                                                                                                                                                                                                                                                                        1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                          n
                                                                                                                                                                                                                                                                                                                                          nothingswrong Feb 18, 2014 03:36 PM

                                                                                                                                                                                                                                                                                                                                          Well, I'll admit I'm intrigued by them. They look delicious, and I'm a HUGE bagel lover.

                                                                                                                                                                                                                                                                                                                                          But I loathe onions. So when I originally looked at the recipe photos, I thought "Oh, I'll just make them with no 'everything bagel' topping." Then I saw the cream cheese + scallion filling.

                                                                                                                                                                                                                                                                                                                                          Do you think they'd be totally boring without any of those add-ins? I'm one of those "freaks" who really just loves a good plain or egg bagel with plain whipped cream cheese.

                                                                                                                                                                                                                                                                                                                                          Also, how do you store them?

                                                                                                                                                                                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                                            Njchicaa Feb 18, 2014 06:43 PM

                                                                                                                                                                                                                                                                                                                                            I let them cool and then put them in a ziplock bag in the fridge.

                                                                                                                                                                                                                                                                                                                                            I'm sure they'd be great without the add-ins or topping. That being said you might find them boring for the amount of effort put in to make them. It certainly is a new spin on a bagel and cream cheese anyway.

                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                            1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                              n
                                                                                                                                                                                                                                                                                                                                              nothingswrong Feb 19, 2014 12:13 AM

                                                                                                                                                                                                                                                                                                                                              Well maybe I'll give them a try sometime anyway. The recipe seems less fussy than making actual bagels. And eating things stuffed with other things is always fun.

                                                                                                                                                                                                                                                                                                                                    3. MidwesternerTT Feb 18, 2014 06:14 AM

                                                                                                                                                                                                                                                                                                                                      Leftover Oatmeal Muffins from Orangette blog. I can see why she suggests you just laminate the recipe and stick it on the side of your refrigerator. Very easy, very tasty, very flexible with the stir-in options.

                                                                                                                                                                                                                                                                                                                                      http://orangette.blogspot.com/2014/01...

                                                                                                                                                                                                                                                                                                                                      I found the recipe because a CH'er nominated Orangette blogger Molly Wizenberg's first cookbook as COTM, which reminded me it's been a couple years since I last stopped by that blog.

                                                                                                                                                                                                                                                                                                                                      My changes: Not having "leftover" oatmeal on hand, I microwave cooked 3/4 cup of Old Fashioned Oats with water, no salt, in a 2 quart casserole to get 1 C. cooked, and used the heat of the oatmeal to melt the butter before stirring in skim milk to cool everything, then adding the beaten egg. I used chopped walnuts and chopped apricots as the stir-ins. I'd measured & stirred the dry ingredients in a 4 C. measure and added dry to wet since my casserole dish with oatmeal/milk/egg was the larger of the two.

                                                                                                                                                                                                                                                                                                                                      1. rabaja Feb 18, 2014 11:47 AM

                                                                                                                                                                                                                                                                                                                                        Yesterday I made new muffins for the work week.
                                                                                                                                                                                                                                                                                                                                        I usually use up languishing bananas in our muffins, but I've been meaning to try this food52 recipe for a while now, and some how didn't have three brown bananas facing me when I went to bake.

                                                                                                                                                                                                                                                                                                                                        http://food52.com/recipes/25520-blueb...

                                                                                                                                                                                                                                                                                                                                        They turned out very well, and taste like the healthy, nutty-crunchy muffin I thought they would be. Not sure how excited my husband is about that, but they are breakfast until we get through the dozen -I made a half batch.

                                                                                                                                                                                                                                                                                                                                        It uses whole wheat flour and oats, plus ground flax seed. This is my first time grinding and baking with flax, very simple to grind and now I have a stash in the freezer.
                                                                                                                                                                                                                                                                                                                                        I used dried plums which I rehydrated in hot water as we were out of berries, and yogurt in place of the buttermilk -full fat.
                                                                                                                                                                                                                                                                                                                                        I think next time I'll grind up the oats a bit so I can offer some to my son. The texture seems too much for his 7 month old mouth.
                                                                                                                                                                                                                                                                                                                                        Definitely better the next day.

                                                                                                                                                                                                                                                                                                                                        Eta: seems like a recipe I can play with, too. With or without banana, and maybe using coconut oil next time.

                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                        1. roxlet Feb 18, 2014 01:05 PM

                                                                                                                                                                                                                                                                                                                                          A friend of mine, who is solo tonight, is stopping by for dinner, and since I had so little in the house, I decided to make a lemon meringue pie for dessert. The pie crust is my standard, and for the lemon curd, I decided to use Medrich's curd recipe from Sinfully Easy Desserts. This is really and truly the best and easiest curd recipe I have ever used. There's no endless simmering over a double boiler, and there's no added cornstarch to make it thicken. It really is quite brilliant. What's different about this recipe is that she has you put the eggs, sugar, lemon juice and rind into a pot over medium heat. But here's the genius part: the cold butter is cut in chunks and goes in at the same time. As you cook the curd (over medium heat!), the gradually-melting butter keeps everything cooled down until it gets to the right heat to thicken. You then stir, stir, stir, and pour through a sieve. In no time flat, you have utterly delicious and perfect curd. For the meringue, I am thinking of trying the hot sugar syrup method that's in Cook's Magazine's The Baking Book. This has you cook some water and sugar together until the sugar melts, and the mixture begins to thicken. As you beat the egg whites with a whisk attachment, you stream in this hot sugar syrup. I wonder if anyone has ever used this method to make a meringue for lemon meringue pie. I'm just wondering if this will make it too frosting-like. Anyone have thoughts about this?

                                                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                                                                                                                            rabaja Feb 18, 2014 01:10 PM

                                                                                                                                                                                                                                                                                                                                            Hi Roxlet,

                                                                                                                                                                                                                                                                                                                                            Both your curd recipe and the meringue method are incredibly similar to the recipes I use when I make lemon meringue anything.
                                                                                                                                                                                                                                                                                                                                            I think I meant to post both of those recipes, but what you've described sounds awful close to what I do.
                                                                                                                                                                                                                                                                                                                                            he meringue is particularly easy to make, and you