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What are you baking these days? March 2014 edition! [through March 31, 2014]

buttertart Mar 1, 2014 07:59 AM

Hello all, here we are in good old March, the month in which Spring arrives...we hope. It's come in like a bit of a bellwether here, sunny but cold -- and more snow Monday, it seems.
I'm finishing off the sour rye pain de seigle that I started last weekend (work circumstances and an emergency tooth extraction conspired against me finishing it before this, I refrigerated the sponge until such time as).
Also made the dough for a variation of the Chinese almond coolies in "The Brass Sisters' Heirloom Baking" -- an excellent book by the way -- the recipe uses LARD and the cookies have an amazing texture when done to the recipe, just like the almond cookies of Chinese restaurants of yore. I added a cup of raw hazelnuts to the flour mix, plus 1/2 tsp baking soda for more lift/crackle, and needed an extra egg for the dough to be pliable. We shall see how they turn out.
What are you getting up to in your neck of the woods?

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  1. l
    Londonlinda RE: buttertart Mar 1, 2014 08:03 AM

    This morning, granary bread using malted flour. Added a teaspoon of black treacle which gave it a rich colour and a hint of sweetness.

    1 Reply
    1. re: Londonlinda
      Ruthie789 RE: Londonlinda Mar 28, 2014 04:37 AM

      What is malted flour?

    2. Candy RE: buttertart Mar 1, 2014 08:53 AM

      Carrot Cake Cookies are on my list for this weekend.

      1. roxlet RE: buttertart Mar 1, 2014 09:03 AM

        We're having an annual dinner tonight that we've held with the same couples for more than 15 years. One of them is a famous chef who has gotten 4 stars from the NY Times on more than one occasion, but who only has restaurants in Hong Kong now. It's always fried chicken and all the fixings, made by rjbh20, and desserts made by me. The sour cherry pie, which is also a standard for this dinner, is in the oven now. I hoard the cherries in the freezer from July's farmer's market. A coconut custard pie is cooling in the dining room, and a banoffee pie is in the fridge, just waiting for its halo of whipped cream and chocolate shavings. I adapted this recipe, but I didn't do it deep dish:
        http://www.sprinklebakes.com/2013/01/...

        Photos to follow later, and I hope they all look and taste great!

        10 Replies
        1. re: roxlet
          s
          sandylc RE: roxlet Mar 1, 2014 09:23 AM

          Sounds amazing. What time, what address?

          1. re: roxlet
            buttertart RE: roxlet Mar 1, 2014 09:28 AM

            I wish said chef still had a place here. I was just thinking about that.

            1. re: roxlet
              r
              rasputina RE: roxlet Mar 1, 2014 12:56 PM

              A slice of each pie please! :)

              1. re: roxlet
                roxlet RE: roxlet Mar 1, 2014 02:59 PM

                And here they are:

                 
                 
                 
                1. re: roxlet
                  r
                  Roland Parker RE: roxlet Mar 3, 2014 07:20 AM

                  Sour cherries!

                  I love sour cherry pies. My father is from a part of Pennsylvania that is lousy with orchards, including sour cherries, so the pies were always on our summer menus as a child.

                  We live overseas and when we return to the US, for our first meal home my mother always makes her fried chicken and pulls out a sour cherry pie from the freezer. Good minds think alike :)

                  1. re: Roland Parker
                    roxlet RE: Roland Parker Mar 3, 2014 04:01 PM

                    Sounds great!

                  2. re: roxlet
                    r
                    rstuart RE: roxlet Mar 5, 2014 04:50 PM

                    Banoffee pie!! I love it!!!

                    1. re: roxlet
                      daislander RE: roxlet Mar 17, 2014 11:27 PM

                      Never even heard of a sour cherry cooked pie! I have two trees always just make topping for cheesecakes with them.

                      1. re: daislander
                        s
                        sandylc RE: daislander Mar 18, 2014 09:33 AM

                        Sour cherry pies are amazing - maybe even my favorite! Bursting with flavor.

                        1. re: daislander
                          roxlet RE: daislander Mar 18, 2014 10:03 AM

                          Wow! I'm shocked to hear that! Try it. They're great!

                      2. s
                        SarahCW RE: buttertart Mar 1, 2014 11:42 AM

                        I want to make Moroccan Almond Macaroons, but am trying to settle on a recipe. I have the one in Arabesque, but I kind of wanted to do one with more of an airy texture.

                        1. r
                          rasputina RE: buttertart Mar 1, 2014 12:55 PM

                          ok those raspberry muffins with pecan streusel were so good I made a second match today and used up the rest of the raspberries and leftover topping.

                          These were the ones from the CIA Breakfast and Brunches cookbook.

                          3 Replies
                          1. re: rasputina
                            buttertart RE: rasputina Mar 1, 2014 02:48 PM

                            Recipe easily shareable?

                            1. re: rasputina
                              herby RE: rasputina Mar 1, 2014 03:02 PM

                              Is this the recipe?
                              http://enthusiasts.ciachef.edu/raspbe...

                              1. re: herby
                                r
                                rasputina RE: herby Mar 1, 2014 03:19 PM

                                Yes. I've had the cookbook for years and didn't really think to look for the recipe online.

                            2. c
                              cheesymama RE: buttertart Mar 1, 2014 04:11 PM

                              Made a loaf of banana bread for the kids and their sleep over friends to have at breakfast. I added mini Choc chips to entice them to eat it and subbed half whole wheat flour so it would be healthier. My husband thinks I'm fooling myself!

                              2 Replies
                              1. re: cheesymama
                                rabaja RE: cheesymama Mar 2, 2014 01:33 PM

                                Ha, I do things like that just to entice and fool my husband!
                                ...the chocolate mix-ins and whole wheat flour, I mean...

                                1. re: cheesymama
                                  daislander RE: cheesymama Mar 17, 2014 11:30 PM

                                  No way they will be fooled. My mom did this for years. Then after they get used to that..wheat germ, bran,flax...

                                2. souschef RE: buttertart Mar 1, 2014 04:47 PM

                                  Buttertart, thanks for the chuckle: "Chinese almond coolies". Hee Hee! :)

                                  1. buttertart RE: buttertart Mar 1, 2014 05:18 PM

                                    COOKIES damnit!!!

                                    1. t
                                      Tam38 RE: buttertart Mar 1, 2014 05:22 PM

                                      I do like that Brass Sisters cookbook.

                                      Just ciabatta today, from Dan Leader's Bread Alone. I think it needed some extra steam--the crust was a little dull--but I was out of ice cubes and my oven is terrible for adding water after it's hot. It also seemed to have too much yeast. I should check online for book additions and changes. It rose twice as fast as the book indicated but I think I remember this book has a lot of small mistakes (or thus sayeth FreshLoaf).

                                      1 Reply
                                      1. re: Tam38
                                        Ruthie789 RE: Tam38 Mar 2, 2014 04:34 PM

                                        The Brass Sisters have great vintage recipes.

                                      2. l
                                        Lorry13 RE: buttertart Mar 1, 2014 05:51 PM

                                        Tried a recipe for dulce de leche pound cake. Skipped the powdered sugar glaze as the cake tastes very good on its own.

                                        11 Replies
                                        1. re: Lorry13
                                          buttertart RE: Lorry13 Mar 2, 2014 07:54 AM

                                          That sounds great, where is the recipe from?

                                          1. re: buttertart
                                            l
                                            Lorry13 RE: buttertart Mar 2, 2014 09:00 AM

                                            Came from this blog
                                            http://scarlettabakes.com/glazed-dulc...

                                            1. re: Lorry13
                                              n
                                              nothingswrong RE: Lorry13 Mar 2, 2014 12:08 PM

                                              I was just looking at that last night. How was the texture compared to a regular pound cake? Was it moist?

                                              1. re: nothingswrong
                                                l
                                                Lorry13 RE: nothingswrong Mar 2, 2014 01:39 PM

                                                It's definitely dense yet moist like a regular pound cake. The dulce de leche taste definitely shines through and I didn't feel the need to add the glaze (plus saved myself some calories to burn later haha)

                                                1. re: Lorry13
                                                  n
                                                  nothingswrong RE: Lorry13 Mar 2, 2014 07:59 PM

                                                  Thanks, think I'll try this one. I'll have to make some dulce de leche first. The pics on that blog look great!

                                                  1. re: nothingswrong
                                                    l
                                                    Lorry13 RE: nothingswrong Mar 2, 2014 09:17 PM

                                                    Which method do you use to make dulce de leche? Haven't attempted making it myself but would like to given how I've lately been using it a lot for baking recipes!

                                                    1. re: Lorry13
                                                      n
                                                      nothingswrong RE: Lorry13 Mar 2, 2014 10:27 PM

                                                      Can of sweetened condensed milk in a Pyrex in the oven at a low temp for a few hours. You stir it every half hour or so. You can Google for a recipe. It's easy and hands-free! I know you can also do it on the stovetop in the can (but there's some risk that the can could explode, so I nixed that one) or in a slow cooker.

                                                      I just tried it because I had the milk and didn't want to go to the store, but I think I'll stick with it from now on instead of buying jarred stuff
                                                      since it tasted so good.

                                                      1. re: nothingswrong
                                                        l
                                                        Lorry13 RE: nothingswrong Mar 3, 2014 04:41 AM

                                                        Yes I'm a bit nervous about trying the can method yet that method is the one I hear the more about.

                                                        Glad to know you use a different method. I'll definitely look into doing the oven method!

                                                        1. re: Lorry13
                                                          roxlet RE: Lorry13 Mar 3, 2014 05:08 AM

                                                          I just made it using David Lebowitz's method -- pour the condensed milk into a shallow pan, cover tightly with aluminum foil, and put that pan inside another. Pull out the oven shelf, and put the nested pans on the shelf. Carefully pour boiling water into the larger pan, and slide into the oven, which has been preheated to 425 degrees. In about an hour, your dulce de leche should be ready. Let it go an additional 30 minutes if you'd like it darker. Make sure you let it cool before removing the foil otherwise you could get steam burns when you lift it. I used Pyrex pans so I could see the color of the caramel without removing the foil.

                                          2. re: Lorry13
                                            c
                                            cheesymama RE: Lorry13 Mar 2, 2014 04:18 PM

                                            I'll be giving this recipe a try tomorrow - Tues is national pound cake day!

                                            1. re: cheesymama
                                              n
                                              nothingswrong RE: cheesymama Mar 2, 2014 07:59 PM

                                              Yay, perfect excuse!

                                          3. DiningDiva RE: buttertart Mar 1, 2014 08:19 PM

                                            I made this recipe from Smitten Kitchen (the blog, not the cookbook) for Coconut Bread

                                            http://smittenkitchen.com/blog/2013/0...

                                            It's super easy to make and delicious.

                                            She recommended using only 1 tsp of grd., cinnamon rather than the 1-2 tsp. the original recipe she worked from indicated. I happen to really like coconut and I will make this recipe again since it goes together and into the oven in less than 10 mins, and I will use the full 2 tsp.

                                            Two big thumbs and toes up for this recipe

                                            6 Replies
                                            1. re: DiningDiva
                                              buttertart RE: DiningDiva Mar 2, 2014 07:54 AM

                                              Good to know for the fanciers of both among us.

                                              1. re: DiningDiva
                                                l
                                                Lorry13 RE: DiningDiva Mar 2, 2014 09:02 AM

                                                Love that bread! I made it wayyy before Smitten Kitchen adapter Bill Granger's coconut bread recipe.

                                                I just know it tasted amazing without any changes to the original recipe!

                                                1. re: Lorry13
                                                  n
                                                  nothingswrong RE: Lorry13 Mar 2, 2014 12:09 PM

                                                  Yay, another review. How was the texture of the coconut bread? It looks kind of dry in the photos.

                                                  I'm set on making a pound cake today, and either this or the dulce de leche one you posted will be it.

                                                  1. re: nothingswrong
                                                    l
                                                    Lorry13 RE: nothingswrong Mar 2, 2014 01:36 PM

                                                    This is definitely drier than the typical quick breads such as banana bread or a pound cake. However it works here for the coconut and I personally always microwave the slice I'm eating and never have it a room temperature.

                                                    1. re: Lorry13
                                                      n
                                                      nothingswrong RE: Lorry13 Mar 2, 2014 08:02 PM

                                                      Thanks for the review, and DiningDiva too. I see so many great looking baking recipes on blogs but am often disappointed with the results. I try to scrutinize the photos for clues not mentioned, and that coconut cake definitely looked too dry for my liking.

                                                    2. re: nothingswrong
                                                      DiningDiva RE: nothingswrong Mar 2, 2014 04:13 PM

                                                      The texture is a bit on the drier side, but I think that's also a function of how much coconut is in the bread . The SK recipe says to bake 1 - 1/1/4 hours. I checked mine at 1 hour and, frankly, I think it was over baked by at least 5-8 minutes.

                                                      If you like coconut, this bread is a winner. It's not too sweet, goes great with tea and is ridiculously easy to make. Go with the full 2 tsp. of ground cinnamon and start checking for doneness at 50 minutes

                                                2. kitchengardengal RE: buttertart Mar 1, 2014 09:05 PM

                                                  I made these peanut butter brownies with ganache topping today for our dinner with friends. Half of them were gone before dinner even started. http://smittenkitchen.com/blog/2007/1...

                                                  1. jill kibler RE: buttertart Mar 1, 2014 10:37 PM

                                                    Lemon squares yesterday, Samoa bars today...I adapted the Girl Scout Samoa recipe from this site into a bar because that is all the time I have...LOL!

                                                    1. buttertart RE: buttertart Mar 2, 2014 07:57 AM

                                                      Here are the hazelnut COOKIES. The bread is taking its own sweet time to rise, despite being goosed with some more instant yeast yesterday.

                                                       
                                                      3 Replies
                                                      1. re: buttertart
                                                        roxlet RE: buttertart Mar 2, 2014 08:57 AM

                                                        These look fab! As I recall, you've made them with almond, right?

                                                        1. re: roxlet
                                                          buttertart RE: roxlet Mar 2, 2014 07:43 PM

                                                          Yes I have. I'll post the recipe later.

                                                        2. re: buttertart
                                                          l
                                                          Lorry13 RE: buttertart Mar 2, 2014 09:03 AM

                                                          Looks delicious! Where is the recipe?...regardless if its hazelnuts or almonds.....

                                                        3. Njchicaa RE: buttertart Mar 2, 2014 08:24 AM

                                                          Smitten Kitchen's Chocolate Peanut Butter Cheesecake is currently in the oven. It is supposed to be like a giant peanut butter cup. I didn't have much success with the crust as I tried to make it in my Ninja blender because my food processor is broken. The butter didn't spread evenly so I already know that some of the crumbs are just going to fall apart when I remove the springform pan. That being said, it was my first effort and my friends/coworkers definitely won't complain as long as the fillings taste good.

                                                          1. DiningDiva RE: buttertart Mar 2, 2014 06:07 PM

                                                            I've never made bagels from scratch, ever. But I did see the Baking with Julia episode on making bagels and didn't think it looked too difficult. A post from Culture Magazine for Beet Bagels came across my Facebook page yesterday with a photo of garish, magenta pink bagels made with a most unlikely ingredient. It was rainy here yesterday and flour and yeast are relatively inexpensive, so I thought "why not".

                                                            The beets were roasted and mashed into a coarse puree. Yeast was proofed to which the flour, the beet puree and salt, garlic and onion powders and dried thyme were added. More flour, some kneading and an hour to rest and pouf up. It took a few to get the hang of shaping but even that went quickly. Boil, then bake and Eureka!! I, too, had garish, magenta pink beet bagels.

                                                            How did they taste? Not bad, not great. The beet flavor is actually very mild. The flavor that did predominate was the dried thyme. I thought at the time 1 full Tablespoon the recipe called for was an awful lot, turns out I was right. They kind of tasted a little like dirt. Not totally like dirt, but in the pockets of dough where more than a teensy bit of dried thyme lodged, the dirt flavor sort of overwhelmed. But the texture was fabulous. Chewy but not dense and definitely not the airy, pillow bagels we get here on the West Coast. The recipe called for nigella seeds on top which I didn't have, so I tossed on a few sesame seeds which neither added nor detracted from the finished bagel.

                                                            Would I make these again. Yes, but not without dialing back, or even eliminating, the dried thyme. I'd probably boil them a bit longer on each side as well. Now that I know bagels are so ridiculously easy to make, the possibilities are endless!

                                                            http://clubnarwhal.blogspot.com/2014/...

                                                             
                                                            1 Reply
                                                            1. re: DiningDiva
                                                              daislander RE: DiningDiva Mar 17, 2014 11:25 PM

                                                              Awesome honest report. 'They kind of tasted a little like dirt.' lmao! actually. I found that for years with dried thyme so always shyed away from using it. Only in Coq Au Vin does it taste good for some reason. They look great!

                                                            2. s
                                                              SarahCW RE: buttertart Mar 2, 2014 06:16 PM

                                                              So on Friday I made a batch of whole wheat sandwich bread from artisan bread in 5 minutes a day. I baked one loaf on Friday, and it was great. I pulled the second loaf today to raise and bake--it didn't raise hardly at all. I'm not sure what I did wrong. I baked it, because the book said it would rise more in the oven. it tastes ok, but is a teeny hard little loaf. I'm going to have to make something else with the last third of the dough, or toss it. Possibly my pan was too big.

                                                              13 Replies
                                                              1. re: SarahCW
                                                                buttertart RE: SarahCW Mar 2, 2014 07:46 PM

                                                                If you don't want to toss it, stir the dough up with another cup of flour, 1/2 c of water, and a sprinkle of yeast. It should get itself back on track.

                                                                1. re: buttertart
                                                                  s
                                                                  SarahCW RE: buttertart Mar 4, 2014 07:47 PM

                                                                  So I added the flour, water, and yeast, but struggled to get it to come together. Not wanting to toss it, I made it into rolls. They rose some, but turned out crispy and crunchy and delicious. I cooked them in muffin tins, for that extra crusty bite and it was worth it. I'm going to try a couple of other whole wheat no knead recipes this weekend--but I'm struggling with holding the dough all week.

                                                                  1. re: SarahCW
                                                                    buttertart RE: SarahCW Mar 6, 2014 04:22 PM

                                                                    Bread is pretty forgiving. Whole wheat is more difficult to work with, I find.

                                                                2. re: SarahCW
                                                                  n
                                                                  nothingswrong RE: SarahCW Mar 2, 2014 08:03 PM

                                                                  Did you have the second loaf already in the pan all weekend? Did you let it come to room temp for a couple hours before baking?

                                                                  1. re: nothingswrong
                                                                    s
                                                                    SarahCW RE: nothingswrong Mar 3, 2014 06:33 AM

                                                                    I made the dough on Friday, let it rise the first 2 hours, then took a third and shaped it, let it rise, and baked it.That worked. The other 2/3 went into the fridge. Then yesterday I took half of the remaining dough out, shaped it, let it sit out for 2 hours to come to room temperature and rise and not much happened. I'm going to try buttertart's suggestion. This dough is supposed to last 5 days in the fridge per the book, and the first loaf was really great tasting though also didn't rise that much (but adequately).

                                                                    This is my first attempt with this specific method--I've done refrigerated rises, but not so long and just on single loaves. This is also my first sandwich loaf style bread.

                                                                    1. re: SarahCW
                                                                      n
                                                                      nothingswrong RE: SarahCW Mar 3, 2014 12:48 PM

                                                                      Hopefully buttertart's suggestion will work well. Good luck!

                                                                      1. re: SarahCW
                                                                        n
                                                                        nothingswrong RE: SarahCW Mar 3, 2014 12:59 PM

                                                                        Oh, also, not that you asked, but I made my first loaf of sandwich bread a couple weeks ago and used this recipe: http://traceysculinaryadventures.com/...

                                                                        I specifically chose it because I'd read online that it rose like crazy, and my bf wanted nice big slices of bread for his sandwiches.

                                                                        My loaf did indeed rise sky-high. I'm sure you can sub half WW flour. Flavor was great too; bread stayed nice and soft for several days until it was gone.

                                                                         
                                                                         
                                                                         
                                                                        1. re: nothingswrong
                                                                          s
                                                                          SarahCW RE: nothingswrong Mar 3, 2014 09:21 PM

                                                                          That does look delicious--but the recipes I've been doing are no knead as I am food processor/stand mixer free. I did just get the updated version of the book I was using, so I may see how it differs. I do want to try pita next, so will need to make a different dough to give it a spin!

                                                                          1. re: SarahCW
                                                                            n
                                                                            nothingswrong RE: SarahCW Mar 4, 2014 01:59 AM

                                                                            Oh, I mixed the loaf dough by hand. I have a stand mixer but rarely use it. You don't need one, or a food processor, to make kneaded doughs! Just get your hands in there for a little squishing around and your bread will turn out great.

                                                                            So long as my yeast is proofed and active before adding to everything else, I've never had an issue.

                                                                            Pita sounds fun! I've never made them, but someone here has a tried and true recipe, can't remember who.

                                                                          2. re: nothingswrong
                                                                            herby RE: nothingswrong Mar 4, 2014 07:49 AM

                                                                            This is one lovely loaf :) I am not a good bread baker but have to try it. Trying to stay away from GMO wheat and wonder how it will work with whole wheat. It is local to me and heritage wheat but comes in one variety only which will be very nice to bread if it works with this recipe. What do you think?

                                                                            1. re: herby
                                                                              n
                                                                              nothingswrong RE: herby Mar 4, 2014 01:07 PM

                                                                              Thanks!

                                                                              As for the wheat, I think it's best to use a recipe specifically suited for whole wheat flour because it requires more moisture than white flour. I use unbleached all-purpose or bread flour to make breads.

                                                                              I've read that substituting 1/2 whole wheat is almost always okay and will produce a fine loaf.

                                                                              Funny enough, I just went over to the King Arthur Flour website and this recipe was featured on the home page:
                                                                              http://www.kingarthurflour.com/recipe...

                                                                              A classic whole-wheat sandwich loaf!

                                                                              Maybe give it a try, it has tons of wonderful reviews.

                                                                              Good luck!

                                                                              1. re: nothingswrong
                                                                                herby RE: nothingswrong Mar 4, 2014 03:15 PM

                                                                                Thank you, most kind! I bookmarked and will give it a try once I set aside some baking time:)

                                                                                1. re: herby
                                                                                  roxlet RE: herby Mar 4, 2014 04:13 PM

                                                                                  This is an excellent entry on their baking blog about subbing whole wheat flour for white flour:

                                                                                  http://www.kingarthurflour.com/blog/2...

                                                                    2. Candy RE: buttertart Mar 3, 2014 06:52 AM

                                                                      I made pie crust 2 days ago intending to make a rhubarb pie. I guess I am going to get to it today. The weather is horridly cold and I don't want to even think about going outside. I may as well stay inside and bake.

                                                                      1. r
                                                                        Roland Parker RE: buttertart Mar 3, 2014 07:25 AM

                                                                        I came across quince in my local supermarket, which is very unusual, especially given that we live in Dubai. They were imported from Turkey.

                                                                        I grabbed a bunch without thinking what I'd make with them but later remembered that I'd had a wonderful quince tarte tatin in France once.

                                                                        But when I got home I realized I didn't have the proper pans for making a tarte tatin and my beloved cast iron pans are still in storage back in the US. So I followed David Lebovitz's recipe for poaching quince in a sugar syrup, and pre baked a tart shell. I layered the poached quince in the tart, took about two cups of the syrup and boiled it down to about 3/4 cup and swirled in a stick of butter, which helped thicken the syrup, poured it over the quinces and baked the tart in the oven for another half hour.

                                                                        We served it with dollops of creme fraiche.

                                                                        Wonderful. And ever so lovely to look at as poached quince turns a glorious orange-pink color.

                                                                        3 Replies
                                                                        1. re: Roland Parker
                                                                          r
                                                                          rasputina RE: Roland Parker Mar 3, 2014 08:38 AM

                                                                          I love quince, your tart sounds wonderful.

                                                                          1. re: Roland Parker
                                                                            roxlet RE: Roland Parker Mar 3, 2014 04:04 PM

                                                                            I can completely identify with the challenges of not being able to make the thing you want to make when in a foreign country -- particularly the Middle East. When I lived in Egypt, I was always missing something: a pan, a critical ingredient, or something else. It was frustrating, but called for a lot of creativity for sure. Your tart sounds fabulous.

                                                                            1. re: Roland Parker
                                                                              Candy RE: Roland Parker Mar 28, 2014 01:40 PM

                                                                              You know, when you have created a recipe and think it is your baby. Then you come across a recipe for it. It's kind of a let down.

                                                                              I made a quince tarte tatin several years ago for a Christmas dinner party. I too cooked the quinces down until the were fork tender in a cast iron skillet (9"). I used Dufor puff pastry for the crust. It was a swoonable dessert. I made a very rich vanilla ice cream to accompany it. I was going to make it last Christmas but time got away from me. This year I really want to make it. Since there are only the 2 of us I have to have an occasion to make it. It may be our annual Christmas mussel dinner.

                                                                            2. zitronenmadchen RE: buttertart Mar 3, 2014 10:36 AM

                                                                              My husband's birthday is next week, so I'll be making the double chocolate cake from epicurious, because he requested chocolate cake. He said I could pick the frosting, I know you can make chocolate frosting by folding melted chocolate into italian meringue buttercream, do you think it would work with white chocolate, or caramelized white chocolate?

                                                                              9 Replies
                                                                              1. re: zitronenmadchen
                                                                                roxlet RE: zitronenmadchen Mar 3, 2014 04:05 PM

                                                                                Not sure about the frosting, but my sister requested the same cake for her birthday dinner next weekend. She requested coconut frosting, so my plan is to make coconut flour frosting by subbing coconut milk for the whole milk.

                                                                                1. re: roxlet
                                                                                  zitronenmadchen RE: roxlet Mar 3, 2014 04:32 PM

                                                                                  How do you make flour frosting?

                                                                                  1. re: zitronenmadchen
                                                                                    roxlet RE: zitronenmadchen Mar 3, 2014 04:37 PM

                                                                                    It's great stuff, and a favorite around here. My husband does not like buttercream, so I tried this once, and it's been flour frosting ever since. I believe buttertart has made a white chocolate version, but she'll have to weigh in. I've made the basic vanilla version and the coconut.

                                                                                    Flour Frosting

                                                                                    1/4 cup flour
                                                                                    1 cup sugar
                                                                                    1 cup milk (or coconut milk for coconut cake)
                                                                                    1 cup butter cut in cubes (My butter was cool and firm, but I could still leave an indent when I pressed my finger into it)
                                                                                    1 tsp vanilla
                                                                                    pinch of salt

                                                                                    1. In a medium heavy-bottomed saucepan, whisk the sugar, flour, salt together. Add the milk and cook over medium heat, whisking constantly until the mixture thickens and begins to boil.

                                                                                    2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter, one cube at a time; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and continue mixing, If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.

                                                                                    1. re: roxlet
                                                                                      souschef RE: roxlet Mar 3, 2014 06:50 PM

                                                                                      I've only made regular buttercream (not this version), and find that it's easier to incorporate the butter if it's beaten separately first.

                                                                                      1. re: souschef
                                                                                        roxlet RE: souschef Mar 4, 2014 05:25 AM

                                                                                        I never make buttercream anymore because of my husband's preference for this...

                                                                                      2. re: roxlet
                                                                                        zitronenmadchen RE: roxlet Mar 4, 2014 07:35 AM

                                                                                        I'm always looking for different frosting recipes, I'll have to give it a try. Do you use whole milk?

                                                                                        1. re: zitronenmadchen
                                                                                          roxlet RE: zitronenmadchen Mar 4, 2014 04:17 PM

                                                                                          I try to ... when I have it. I have also used 1% milk and a little cream when I haven't.

                                                                                  2. re: zitronenmadchen
                                                                                    t
                                                                                    tastycakes RE: zitronenmadchen Mar 5, 2014 09:05 PM

                                                                                    yes you can add melted chocolate,just make sure it is completely cool or the butter will get soft and it will droop.

                                                                                    1. re: tastycakes
                                                                                      zitronenmadchen RE: tastycakes Mar 6, 2014 04:30 AM

                                                                                      Thanks!

                                                                                  3. THewat RE: buttertart Mar 3, 2014 05:54 PM

                                                                                    http://chowhound.chow.com/topics/8299... Peg Bracken's Banana Bread via Mamachef. I used margarine in this batch - Mamachef, what do you usually use?

                                                                                    1 Reply
                                                                                    1. re: THewat
                                                                                      THewat RE: THewat Mar 4, 2014 06:19 AM

                                                                                      I'm cooking these loaves for about an hour in pyrex @350. At 35 minutes this batter is still liquid in my oven. Mamachef, I just found (or re-found) your earlier answer to my shortening question - thanks. Sorry to re-ask! http://chowhound.chow.com/topics/8299...

                                                                                    2. zitronenmadchen RE: buttertart Mar 4, 2014 01:38 PM

                                                                                      I just pulled a loaf of pugliese bread out of the oven. It's been on my list of things to make for a long time, and I finally got around to it. It's a very high hydration dough, so I'm looking forward to cutting into it and seeing if I got large holes.

                                                                                      5 Replies
                                                                                      1. re: zitronenmadchen
                                                                                        zitronenmadchen RE: zitronenmadchen Mar 5, 2014 10:46 AM

                                                                                        Respectable sized holes!

                                                                                         
                                                                                         
                                                                                        1. re: zitronenmadchen
                                                                                          l
                                                                                          lesliej RE: zitronenmadchen Mar 5, 2014 01:23 PM

                                                                                          That is a beautiful loaf of bread!

                                                                                          1. re: lesliej
                                                                                            zitronenmadchen RE: lesliej Mar 5, 2014 01:27 PM

                                                                                            Thanks! It's really tasty, the durum flour really adds a nice flavor. The recipe is from RLB's The Bread Bible.

                                                                                          2. re: zitronenmadchen
                                                                                            n
                                                                                            nothingswrong RE: zitronenmadchen Mar 5, 2014 01:39 PM

                                                                                            Nice! I love pugliese. What recipe did you use?

                                                                                            1. re: nothingswrong
                                                                                              zitronenmadchen RE: nothingswrong Mar 5, 2014 04:06 PM

                                                                                              I used the recipe in Rose Levy Beranbaum's The Bread Bible.

                                                                                        2. n
                                                                                          nothingswrong RE: buttertart Mar 4, 2014 01:49 PM

                                                                                          Have done a fair bit of baking lately.

                                                                                          First was a batch of the kitchn's "perfect" chocolate chip cookies. I posted about it somewhere already. I mixed them up last week and only baked a few for the bf and I, then froze the rest of the unbaked dough. The first cookies were really unimpressive IMO and I was bummed about having a freezer stocked with 30+ more. Hoping to get rid of them, I found myself baking a couple every night. Don't know if it was the freezer rest, but they are a damn tasty cookie! Super chewy with a nice well-balanced flavor. I'm all out of them now :)

                                                                                          Then I had a weird hankering for brownies, which doesn't happen often. Baked up a pan and ate the entire thing by myself over the next 3 days. Ugh.

                                                                                          Yesterday I made a loaf of Italian bread to eat with dinner and then slice. I love having slices of freshly baked bread in the freezer, so I can just pop a few in the toaster at dinnertime. Unfortunately I accidentally "popped" my loaf right before baking and the thing deflated a bit. I should've let it rise again but didn't have time. I'm just going to eat the poor thing and bake a new loaf today.

                                                                                          Last night I baked some apple hand pies, using a laminated butter and sour cream flaky pie dough. These are a favorite around here. I brought some over to the bf's house to share with his roomies but he ate 3 and is hoarding the rest. He's not good at sharing.

                                                                                          Right now, I have this dough resting/rising in the fridge to make pastries later, using this:http://www.seriouseats.com/recipes/20...

                                                                                          I like to make them with chocolate in the middle instead of almond. As soon as I can muster up the energy to go stand in the kitchen for a while, I'll be shaping and baking them.

                                                                                          6 Replies
                                                                                          1. re: nothingswrong
                                                                                            n
                                                                                            nothingswrong RE: nothingswrong Mar 4, 2014 02:33 PM

                                                                                            Apple hand pie for viewing

                                                                                             
                                                                                             
                                                                                            1. re: nothingswrong
                                                                                              roxlet RE: nothingswrong Mar 4, 2014 04:19 PM

                                                                                              Love looking little things.

                                                                                              1. re: roxlet
                                                                                                n
                                                                                                nothingswrong RE: roxlet Mar 5, 2014 12:24 AM

                                                                                                My mother thought they looked like little pig snouts. She laughed for a good 5 minutes saying that.

                                                                                            2. re: nothingswrong
                                                                                              n
                                                                                              nothingswrong RE: nothingswrong Mar 5, 2014 12:19 AM

                                                                                              And the pastries...

                                                                                              Not traditional puff pastry. More like a bread/pastry hybrid, which people seem to like a lot. Dropped a few off to my parents and then the bf and his roomie and got rave reviews.

                                                                                              Choc croissants and raspberry Danish.

                                                                                               
                                                                                               
                                                                                              1. re: nothingswrong
                                                                                                m
                                                                                                MAH RE: nothingswrong Mar 9, 2014 09:44 PM

                                                                                                ooooh. the raspberry danish look great. care to share a recipe? thanks.

                                                                                                1. re: MAH
                                                                                                  n
                                                                                                  nothingswrong RE: MAH Mar 10, 2014 12:44 AM

                                                                                                  They were pretty tasty! I used this recipe for the dough: http://www.seriouseats.com/recipes/20...

                                                                                                  For the Danish, I just cut the dough into ropes, twisted, and spiraled into a coil shape, tucking the ends under to seal. Then dolloped with seedless raspberry jam before baking. Glazed with powdered sugar/water after.

                                                                                                  INGREDIENTS:
                                                                                                  -1 cup cool water
                                                                                                  -2 1/2 teaspoons instant yeast
                                                                                                  -1/3 cup sugar
                                                                                                  -1/3 cup sour cream
                                                                                                  -3 cups bread flour
                                                                                                  -1 teaspoon kosher salt
                                                                                                  -1 stick (1/2 cup) cold butter

                                                                                                  Mix water, yeast, sugar, and sour cream in a bowl. Set aside.

                                                                                                  In a food processor, pulse flour and salt to combine. Pulse in butter until large (pea-sized) crumbs form. Fold into the water/yeast mixture. Cover and refrigerate overnight.

                                                                                                  The next day, roll dough out on a floured work surface to a 12"x16" rectangle. Fold into thirds, like a letter. Roll back out to a 12"x16" rectangle and fold into thirds again. Repeat this 3 more times. Chill dough for 1 hour.

                                                                                                  Shape dough as desired; let rest 30 minutes, covered, before baking.

                                                                                                  Brush with egg wash. Bake at 400 F for 15-20 minutes.

                                                                                            3. JTPhilly RE: buttertart Mar 4, 2014 01:53 PM

                                                                                              I am happy I finally found a good method for my no knead bread by combing the dough from the refrigerator method with the preheated baking dish of the traditional NYT bread method and using a fairly long narrow aluminum roaster with a very high lid I got a loaf that - Did not burn, was not too wet and is a shape that lends itself to slicing for sandwiches :)

                                                                                              1. a
                                                                                                autumm RE: buttertart Mar 4, 2014 08:00 PM

                                                                                                Meyer lemon cheese cake with a meyer lemon ginger curd. I ran out of nilla wafers for the crust, so I had to use cheerios to bulk up the volume. Crust was fine texture wise, and probably the "healthiest" cheese cake crust I've ever made, next time I think I would use rice chex for a more neutral flavor.

                                                                                                1. herby RE: buttertart Mar 5, 2014 06:30 AM

                                                                                                  Question to all:
                                                                                                  I need small dessert for Friday night dinner (steak @ baked potatoes). It has to be made on Thursday at the latest because I work and will have an hour between getting home and people arriving. I have puff and phylo pastries in the freezer, well-stocked pantry, nuts, lemon curd and apples/pears in the fridge. What do you suggest?

                                                                                                  15 Replies
                                                                                                  1. re: herby
                                                                                                    souschef RE: herby Mar 5, 2014 06:47 AM

                                                                                                    Crème caramel. Make it Thursday and put it into the fridge. Unmold and serve on Friday.

                                                                                                    1. re: souschef
                                                                                                      herby RE: souschef Mar 5, 2014 06:54 AM

                                                                                                      Great suggestion and the thought didn't even enter my brain :) I was flipping through cookbooks last night and got no ideas! Souschef, do you have T&T recipe? I have not made creme caramel in a long time.

                                                                                                      1. re: herby
                                                                                                        souschef RE: herby Mar 5, 2014 06:55 PM

                                                                                                        Here you go:

                                                                                                        http://chowhound.chow.com/topics/7203...

                                                                                                        I've made it many, many times.

                                                                                                        1. re: souschef
                                                                                                          herby RE: souschef Mar 6, 2014 06:32 AM

                                                                                                          Thank you so much, Souschef! Your caramel sounds wonderful and it is small which I love. I only have 2% milk at home - do you think it is OK or should I get whole milk?

                                                                                                          1. re: herby
                                                                                                            souschef RE: herby Mar 6, 2014 08:14 AM

                                                                                                            I don't acknowledge the existence of anything other than whole milk - can't stand the other stuff - seems too insipid :)

                                                                                                            So, I don't know if 2% would work.

                                                                                                            1. re: souschef
                                                                                                              herby RE: souschef Mar 6, 2014 09:31 AM

                                                                                                              OK, I'll try to get some.

                                                                                                      2. re: souschef
                                                                                                        herby RE: souschef Mar 7, 2014 07:05 AM

                                                                                                        Stopping back to report a disaster. Yesterday was not my best kitchen day. All signs were up, loud and clear, but ignored the signs and plunged ahead and burned the caramel. Actually burned it! Never ever in my file I've done it and so couldn't believe it was happening. Poured the caramel into the souffle dish and it continue to bubble and darken even more...hellish sight :) I tasted it in disbelieve and, oh yes, it was burned. It was PITA to get it out of the dish but I did and made another caramel. A bit on a blond side this time but an hour later I had it. The rest went smoothly and the whole pretty creme caramel is sitting in the fridge ready for tonight's dinner.

                                                                                                        1. re: herby
                                                                                                          souschef RE: herby Mar 7, 2014 08:27 AM

                                                                                                          Let us know how it turned out taste-wise.

                                                                                                          1. re: souschef
                                                                                                            herby RE: souschef Mar 7, 2014 09:48 AM

                                                                                                            Will do. I am sure it will be great, it smelled delicious :)

                                                                                                            1. re: souschef
                                                                                                              herby RE: souschef Mar 7, 2014 08:24 PM

                                                                                                              The crème caramel was fantastic! I absolutely loved the orange taste and oh so creamy! The best crème caramel that I ever had and very easy to make provided you do not burn your caramel first go around :)

                                                                                                              Many thanks, sous-chef, for the great recipe! A definite keeper.

                                                                                                              1. re: herby
                                                                                                                souschef RE: herby Mar 8, 2014 04:13 AM

                                                                                                                Glad you enjoyed it.

                                                                                                                I find that when I pour the caramel into the mold it's never as dark as I think it is when it's in the sugar boiler (I have a pure copper pan).

                                                                                                                1. re: souschef
                                                                                                                  buttertart RE: souschef Mar 8, 2014 08:33 AM

                                                                                                                  That would make sense, given the copper colour adding to it -- why copper, I know it's very conductive, is it also good at high heat? (I know tin would melt.)

                                                                                                        2. re: herby
                                                                                                          THewat RE: herby Mar 5, 2014 07:01 AM

                                                                                                          Cardamom yogurt pudding is outstanding and a little lighter than Creme caramel after a steak. http://www.epicurious.com/recipes/foo...

                                                                                                          1. re: herby
                                                                                                            l
                                                                                                            lesliej RE: herby Mar 5, 2014 01:52 PM

                                                                                                            Another idea is this Tiramisu Affogato. You just need a few minutes to whip heavy cream which tops scoops of coffee & vanilla ice cream, crisp ladyfingers, and espresso (served in individual glasses).

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

                                                                                                            1. re: lesliej
                                                                                                              herby RE: lesliej Mar 6, 2014 06:35 AM

                                                                                                              Lovely recipe, thank you Les! I'll save it for a warmer weather when ice cream will be truly appreciated. It was -18C this morning :)

                                                                                                          2. s
                                                                                                            sharebear RE: buttertart Mar 5, 2014 07:09 AM

                                                                                                            I've been messing around with different herbs / spices in desserts lately - the most recent experiments have been cardamom-orange shortbread cookies and rosemary sugar cookies. I think next might be saffron in something (brioche maybe?) - it's just hard to think how much money I'll have wasted if I screw something up!

                                                                                                            5 Replies
                                                                                                            1. re: sharebear
                                                                                                              s
                                                                                                              sandylc RE: sharebear Mar 5, 2014 10:47 AM

                                                                                                              Oh, I did a cardamom-orange whipped shortbread a couple of years ago and it was great! Thanks for the reminder.

                                                                                                              1. re: sharebear
                                                                                                                Caitlin McGrath RE: sharebear Mar 5, 2014 12:07 PM

                                                                                                                I have a recipe for saffron-pistachio shortbread-ish cookies (done slice-and-bake style) that I really like. I've also made a saffron-almond cake with almond paste that was wonderful and very popular.

                                                                                                                1. re: Caitlin McGrath
                                                                                                                  s
                                                                                                                  sharebear RE: Caitlin McGrath Mar 5, 2014 12:16 PM

                                                                                                                  Ooooh both of those sound right up my alley. Would you mind sharing the recipes?

                                                                                                                  1. re: sharebear
                                                                                                                    Caitlin McGrath RE: sharebear Mar 5, 2014 12:44 PM

                                                                                                                    Not at all! Here's the cookie recipe (I entered it in the Chow recipe database back when they let users do that): http://www.chow.com/recipes/29683-saf...

                                                                                                                    And here's the cake; I got it from a cookbook, but it's the same as this, save for that I used a bit more saffron and baked it in a 10-cup bundt pan instead of two 8-inch pans: http://www.myrecipes.com/recipe/almon...

                                                                                                                    1. re: Caitlin McGrath
                                                                                                                      s
                                                                                                                      sharebear RE: Caitlin McGrath Mar 5, 2014 04:25 PM

                                                                                                                      Thank you!! I'll have to make up some excuse to make these soon :)

                                                                                                              2. JTPhilly RE: buttertart Mar 5, 2014 07:23 AM

                                                                                                                made a sweet potato pie to use up some sweet potatoes used recipe from Fannie Farmer hope added some maple syrup for a bit of the sugar, added some fresh grated ginger and subbed bourbon for rum - have not tried it yet hope it came out well

                                                                                                                1 Reply
                                                                                                                1. re: JTPhilly
                                                                                                                  JTPhilly RE: JTPhilly Mar 5, 2014 09:15 PM

                                                                                                                  and indeed it did. FF comes through with the tart crust, proportions and cooking times

                                                                                                                2. c
                                                                                                                  Chefpaulo RE: buttertart Mar 6, 2014 05:24 AM

                                                                                                                  Classic pecan pie in a puff pastry crust with vanilla bean whipped cream.
                                                                                                                  CP

                                                                                                                  5 Replies
                                                                                                                  1. re: Chefpaulo
                                                                                                                    roxlet RE: Chefpaulo Mar 6, 2014 07:37 AM

                                                                                                                    Please post a photo of this; I have never seen a pecan pie in a puff pastry crust! How interesting!

                                                                                                                    1. re: roxlet
                                                                                                                      c
                                                                                                                      Chefpaulo RE: roxlet Mar 6, 2014 08:52 AM

                                                                                                                      Actually, they're coming on Saturday and the creation may not be as spectacular as imagined.
                                                                                                                      I roll out a sheet of puff pastry and fit into a deep dish pie plate before trimming off the squared edges and rolling rounded remnant inward. This gives the pie a light, flaky collar of crust that all seem to love. But you have to work fast and not allow the butter flecks to soften. Have filling prepared and ready to load before you start the crust.
                                                                                                                      I may do a double puff crust someday but I love the nutty browned texture of the pecans on top for visual 'wow.'
                                                                                                                      CP

                                                                                                                      1. re: Chefpaulo
                                                                                                                        c
                                                                                                                        charmedgirl RE: Chefpaulo Mar 6, 2014 01:08 PM

                                                                                                                        I second roxlet; I was so intrigued by this idea of a puff pastry crust! Spectacular or not, I'd love to see/hear about the results!

                                                                                                                        1. re: charmedgirl
                                                                                                                          c
                                                                                                                          Chefpaulo RE: charmedgirl Mar 12, 2014 04:57 PM

                                                                                                                          Sorry, all. I didn't get a photo as it was very quickly devoured. But try to imagine a "rustic" pecan pie as the crust puffs out at different places thus displacing the contents as they bake into a lumpy semi-free form tart. From my few attempts, the bottom of the crust still remains somewhat dense and I'm wondering if doing a partial baking of the shell before putting in the filling may help. In any event, with the vanilla bean whipped cream, it was a huge hit – almost like a pecan Napoleon.
                                                                                                                          CP

                                                                                                                          1. re: Chefpaulo
                                                                                                                            roxlet RE: Chefpaulo Mar 12, 2014 06:26 PM

                                                                                                                            Sounds very interesting!

                                                                                                                  2. roxlet RE: buttertart Mar 6, 2014 07:42 AM

                                                                                                                    I'm baking for a bake sale for my son's crew team, as well as for the son of a friend who has just learned that he must have some pretty major orthopedic surgery. My friend's son loves anything with chocolate and peanut butter, so I am making these chocolate peanut butter cookies from King Arthur Flour that I haven't made in quite a while:

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

                                                                                                                    For the bake sale, I decided to make Nick's Supernatural brownies using the method from David Lebovitz to make them dulce de leche brownies, since I had left over dulce de leche from making banoffe pie last weekend. Basically, you divide the batter in half, and dapple dulce de leche on the batter before covering it with the other half. Then you dot additional dulce de leche on the top. I hope they come out well, but I can't think of why they wouldn't!

                                                                                                                    3 Replies
                                                                                                                    1. re: roxlet
                                                                                                                      souschef RE: roxlet Mar 6, 2014 08:16 AM

                                                                                                                      Wish I had your energy!

                                                                                                                      1. re: roxlet
                                                                                                                        roxlet RE: roxlet Mar 6, 2014 02:26 PM

                                                                                                                        And here are the finished products:

                                                                                                                         
                                                                                                                         
                                                                                                                        1. re: roxlet
                                                                                                                          r
                                                                                                                          rstuart RE: roxlet Mar 6, 2014 07:18 PM

                                                                                                                          Wow: I am sure that they will fly off the table at the bake sale!

                                                                                                                      2. a
                                                                                                                        AGM_Cape_Cod RE: buttertart Mar 6, 2014 10:06 AM

                                                                                                                        I made two of Sarah Leah Chase's Cranberry Streusel Coffee Cakes. I used the food processor for the streusel but it took a longer time than stated to bake. Mostly for the streusel which seemed wet for a long time. The one I took to work disappeared quickly and my DH's co-workers (who he said were all on WW0 asked for the recipe.

                                                                                                                        http://justpinchme.wordpress.com/2011...

                                                                                                                        1. b
                                                                                                                          Browndown RE: buttertart Mar 6, 2014 12:59 PM

                                                                                                                          I had such an urge for pound cake. I know it's old school but haven't had one in ages sooooo...I went to work and baked a Pineapple-Coconut pound cake and it was just what I needed. Rich, buttery and delicious! But this morning, one day after the pound cake disappeared I find myself wanting a Victoria Cake, such as the one I had when I visited England a few years ago. I even brought one back home with me. I think it came from Marks&Spencer. I guess there's no way to get that now. I suppose I might get the recipe and try one.

                                                                                                                          3 Replies
                                                                                                                          1. re: Browndown
                                                                                                                            buttertart RE: Browndown Mar 6, 2014 04:25 PM

                                                                                                                            Does anyone here have a recipe?

                                                                                                                            1. re: buttertart
                                                                                                                              b
                                                                                                                              Browndown RE: buttertart Mar 7, 2014 11:22 AM

                                                                                                                              If you're looking for the recipe for the Pineapple Coconut Pound Cake. I had one I used years ago and went online and found it. Because I wanted coconut in it, I simply added I cup of packed coconut. The only thing I don't do is the Pineapple glaze although I'm sure it's good. Here is the recipe: PINEAPPLE POUND CAKE
                                                                                                                              1/2 c. Crisco
                                                                                                                              2 sticks butter
                                                                                                                              2 3/4 c. sugar
                                                                                                                              6 lg. eggs
                                                                                                                              3 c. flour
                                                                                                                              1 tsp. baking powder
                                                                                                                              1/4 c. milk
                                                                                                                              1 tbsp. butter flavoring
                                                                                                                              1 tsp. vanilla
                                                                                                                              3/4 c. undrained, crushed pineapple

                                                                                                                              Cream Crisco, butter, and sugar. Add eggs, one at a time. Add dry ingredients alternately with milk. Add flavoring. Stir in pineapple. Pour into greased bundt pan. Bake at 325 degrees for 1 1/2 hours. Top with sauce.

                                                                                                                              PINEAPPLE POUND CAKE SAUCE:

                                                                                                                              1/4 c. butter
                                                                                                                              1 c. drained, crushed pineapple
                                                                                                                              1 1/2 c. sifted powdered sugar

                                                                                                                              Melt butter; add sugar and pineapple. Mix well.

                                                                                                                              1. re: Browndown
                                                                                                                                buttertart RE: Browndown Mar 8, 2014 08:34 AM

                                                                                                                                My mom would have loved that cake.

                                                                                                                          2. n
                                                                                                                            nothingswrong RE: buttertart Mar 6, 2014 07:39 PM

                                                                                                                            Just sliced up this loaf of French bread to stick in the freezer. I'm loving this recipe more and more every time I make it. Super easy, fast, and the resulting bread is tremendously chewy and soft, perfect with butter.

                                                                                                                            Thanks to some help from another thread, I finally figured out how to shape the loaf to yield the right sized slices for my sandwiches. I love Chow folks.

                                                                                                                             
                                                                                                                             
                                                                                                                             
                                                                                                                             
                                                                                                                            4 Replies
                                                                                                                            1. re: nothingswrong
                                                                                                                              n
                                                                                                                              NancyChin RE: nothingswrong Mar 10, 2014 11:57 PM

                                                                                                                              It looks perfect! Great job!

                                                                                                                              1. re: NancyChin
                                                                                                                                n
                                                                                                                                nothingswrong RE: NancyChin Mar 11, 2014 12:27 AM

                                                                                                                                Thanks!

                                                                                                                                I had 2 slices from the freezer with pasta tonight and it toasted up beautifully and was soft and amazing spread with butter. I'm so excited to finally have found a recipe I love.

                                                                                                                              2. re: nothingswrong
                                                                                                                                roxlet RE: nothingswrong Mar 11, 2014 04:24 AM

                                                                                                                                Where is the recipe from?

                                                                                                                                1. re: roxlet
                                                                                                                                  n
                                                                                                                                  nothingswrong RE: roxlet Mar 11, 2014 01:26 PM

                                                                                                                                  From here: http://allrecipes.com/recipe/french-b...

                                                                                                                                  I do a half recipe for one loaf at a time. Have done it shaped into baguettes, boule, or loaf.

                                                                                                                                  -6 cups flour
                                                                                                                                  -2 1/2 (.25 oz) packages active dry yeast
                                                                                                                                  -1 1/2 teaspoons salt
                                                                                                                                  -2 cups warm water

                                                                                                                                  -cornmeal for coating pan
                                                                                                                                  -egg wash for brushing loaves

                                                                                                                                  Pretty basic instructions: Mix flour, yeast, salt, and water. Knead 8-10 minutes. Cover and let rise until doubled (about an hour).

                                                                                                                                  Punch down dough and divide in half. Form baguettes/loaves. Cover and let rise 30-40 minutes.

                                                                                                                                  Bake at 375 for 20-25 mins (baguettes) or 30+ minutes (larger loaves/boules).

                                                                                                                                  This bread is super soft, not an "artisan" type loaf, but chewy and with a nice light crumb. I think it's perfect with butter or for sandwiches. Won't tear your mouth up.

                                                                                                                              3. Candy RE: buttertart Mar 7, 2014 12:08 PM

                                                                                                                                fresh Stone Crab with mustard sauce for us tonight

                                                                                                                                1. r
                                                                                                                                  RogueFoodie RE: buttertart Mar 7, 2014 05:51 PM

                                                                                                                                  I made a peanut-butter brownie pie.

                                                                                                                                  I also had some extra ganache and added it to the brownie mix before baking it whole.

                                                                                                                                  3 Replies
                                                                                                                                  1. re: RogueFoodie
                                                                                                                                    j
                                                                                                                                    jbsiegel RE: RogueFoodie Mar 14, 2014 05:41 PM

                                                                                                                                    Do you have a recipe for this one? I'm **all** about PB/chocolate...

                                                                                                                                    1. re: jbsiegel
                                                                                                                                      l
                                                                                                                                      lesliej RE: jbsiegel Mar 15, 2014 09:13 AM

                                                                                                                                      Thought I would jump in and suggest this PB/chocolate recipe in the meantime...it's a bar/brownie rather than a pie and is out of this world! The full recipe is made in a 13x9 pan but I have successfully halved it using an 8x8 pan. It also helps to chill the peanut butter layer before spreading the chocolate ganache on top.

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

                                                                                                                                      1. re: lesliej
                                                                                                                                        j
                                                                                                                                        jbsiegel RE: lesliej Mar 15, 2014 01:45 PM

                                                                                                                                        Here's another of my favs. I have made this as a cake, in a 9x13, with a brownie base instead of a cake base, you name it!

                                                                                                                                        https://www.verybestbaking.com/recipe...

                                                                                                                                  2. roxlet RE: buttertart Mar 8, 2014 05:21 AM

                                                                                                                                    On tap this weekend: a birthday cake for my sister. The request is for the epicurious double chocolate cake with coconut cooked flour frosting. I'm not sure if I'll bake it today or tomorrow.

                                                                                                                                    5 Replies
                                                                                                                                    1. re: roxlet
                                                                                                                                      buttertart RE: roxlet Mar 8, 2014 08:35 AM

                                                                                                                                      Happy birthday to a swell lady!

                                                                                                                                      1. re: roxlet
                                                                                                                                        n
                                                                                                                                        nothingswrong RE: roxlet Mar 8, 2014 07:49 PM

                                                                                                                                        I'm officially going to have to try this epicurious choc cake. It must be great to be made so many times this month by CHers.

                                                                                                                                        Happy bday to your sis; hope you guys have fun!

                                                                                                                                        1. re: nothingswrong
                                                                                                                                          roxlet RE: nothingswrong Mar 9, 2014 06:25 AM

                                                                                                                                          You should try it! I've been making it for years, and seriously, nothing I've made compares. As I've said before, it's a huge recipe (I get a 3 layer 9" cake), but I usually make two 8" layers and make the rest as cupcakes. As cupcakes, and frosted with the vanilla cooked flour frosting, it's what a Hostess cupcake would be if it were made for adults.

                                                                                                                                        2. re: roxlet
                                                                                                                                          roxlet RE: roxlet Mar 9, 2014 07:38 PM

                                                                                                                                          And here it was:

                                                                                                                                           
                                                                                                                                          1. re: roxlet
                                                                                                                                            n
                                                                                                                                            nothingswrong RE: roxlet Mar 9, 2014 09:33 PM

                                                                                                                                            Looks like a perfect bday cake!

                                                                                                                                        3. r
                                                                                                                                          rstuart RE: buttertart Mar 8, 2014 02:13 PM

                                                                                                                                          BT, you might like this story from the Toronto Star :)
                                                                                                                                          http://www.thestar.com/life/food_wine...
                                                                                                                                          Emergency tooth extraction sounds painful and expensive!

                                                                                                                                          5 Replies
                                                                                                                                          1. re: rstuart
                                                                                                                                            buttertart RE: rstuart Mar 8, 2014 04:23 PM

                                                                                                                                            Thanks, that is a great story...I'll try those, but with lard, I think. The Harbord Bakery (is that still there?) near our UofT residence used to sell these huge chocolate chip cookies with a sandy texture. I think they must have used lard.
                                                                                                                                            The tooth was extremely unpleasant but with my dental plan, only $80.00. I couldn't believe it! The reconstructive stuff is going to be more $ by a lot.

                                                                                                                                            1. re: buttertart
                                                                                                                                              r
                                                                                                                                              rstuart RE: buttertart Mar 9, 2014 10:12 AM

                                                                                                                                              Yes. Harbord Bakery is still there.. I live close by so should really visit it more often... not a big almond fan so not into those cookies, but think that they are known for their challah..

                                                                                                                                              1. re: rstuart
                                                                                                                                                buttertart RE: rstuart Mar 9, 2014 04:08 PM

                                                                                                                                                See if they have the chocolate chip cookies :)

                                                                                                                                                1. re: buttertart
                                                                                                                                                  r
                                                                                                                                                  rstuart RE: buttertart Mar 10, 2014 04:25 PM

                                                                                                                                                  Sounds like a trip I should take it!

                                                                                                                                                2. re: rstuart
                                                                                                                                                  c
                                                                                                                                                  cheesymama RE: rstuart Mar 9, 2014 05:28 PM

                                                                                                                                                  Their challah makes the best french toast! Love the cheese Danish too, although it has been a couple of years since I had one.

                                                                                                                                            2. l
                                                                                                                                              Lorry13 RE: buttertart Mar 9, 2014 07:54 AM

                                                                                                                                              Attempted Cook's Illustrated Triple Chocolate Mousse Cake. While it does not look picture-perfect like on magazines/blogs I was happy it tasted great after all the work (and dish washing!) involved in making it!

                                                                                                                                               
                                                                                                                                              3 Replies
                                                                                                                                              1. re: Lorry13
                                                                                                                                                roxlet RE: Lorry13 Mar 9, 2014 10:03 AM

                                                                                                                                                It looks great!

                                                                                                                                                1. re: Lorry13
                                                                                                                                                  r
                                                                                                                                                  rstuart RE: Lorry13 Mar 9, 2014 10:12 AM

                                                                                                                                                  Wow.. looks very tasty!

                                                                                                                                                  1. re: Lorry13
                                                                                                                                                    r
                                                                                                                                                    rasputina RE: Lorry13 Mar 16, 2014 04:02 PM

                                                                                                                                                    I've wanted to make that for ages, yours looks great~!

                                                                                                                                                  2. Cynsa RE: buttertart Mar 9, 2014 01:40 PM

                                                                                                                                                    Thank you, roxlet!
                                                                                                                                                    I've baked your wonderful browned butter shortbread with toasted pecans. Excellent recipe! xox

                                                                                                                                                    1. buttertart RE: buttertart Mar 9, 2014 05:31 PM

                                                                                                                                                      I intended to make a birthday cake for a woman at work who was off last week, but she has a habit of extending her vacations into the following Monday, so decided to wait to see if she were really back. And i had already baked a raspberry pie and 2 loaves of whole wheat French bread (they were supposed to be ficelles, but I got lazy -- from Nick Malgieri's "Bread") so my baking department has closed for the weekend. Here's the pie. I have a feeling the crust won't be as good as the lard one (it's the all-butter one from CI).

                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                      8 Replies
                                                                                                                                                      1. re: buttertart
                                                                                                                                                        n
                                                                                                                                                        nothingswrong RE: buttertart Mar 9, 2014 10:02 PM

                                                                                                                                                        What a baking day for you. Kitchen deserves to be closed for the rest of the weekend!

                                                                                                                                                        Nothing worse than showing up with a birthday cake and no birthday girl around.

                                                                                                                                                        Or--last year, an elderly woman I know asked me to bake her a cake and was very specific about how she wanted it. Multi-tiered sponge, homemade caramel, ganache, cream and fruit fillings, etc. I spent the better part of 2 days making this thing.

                                                                                                                                                        Then I show up to the party and she'd asked THREE OTHER people to make her different cakes. We all just stood around looking at each other's monstrous cakes. There were only maybe 15 people there so the cakes didn't even get dented. The bday girl didn't want any leftovers because she was "watching her weight." It's hard to get upset at someone on their birthday, but you'd think a single-layer of each flavor would have sufficed. It was one of the weirder baking experiences I've had.

                                                                                                                                                        1. re: nothingswrong
                                                                                                                                                          buttertart RE: nothingswrong Mar 12, 2014 04:41 PM

                                                                                                                                                          I would be majorly ticked. PS the pie is very good...and it slices like a diner pie, no falling-apart filling.

                                                                                                                                                        2. re: buttertart
                                                                                                                                                          daislander RE: buttertart Mar 17, 2014 11:37 PM

                                                                                                                                                          omg drool! lucky people around you! I made a all butter crust on a lemon pie, amazing! I thought I only liked lard or veg crust.

                                                                                                                                                          1. re: daislander
                                                                                                                                                            buttertart RE: daislander Mar 20, 2014 05:01 PM

                                                                                                                                                            Are you Canadian, by any chance? Americans don't usually use lard in their pie crust (unfortunately).

                                                                                                                                                            1. re: buttertart
                                                                                                                                                              r
                                                                                                                                                              rstuart RE: buttertart Mar 20, 2014 06:10 PM

                                                                                                                                                              really? My American mother does (although maybe she learned the recipe from her Canadian mother-in-law)..

                                                                                                                                                              1. re: rstuart
                                                                                                                                                                emily RE: rstuart Mar 20, 2014 08:01 PM

                                                                                                                                                                My American mother does, too. :)

                                                                                                                                                              2. re: buttertart
                                                                                                                                                                Ruthie789 RE: buttertart Mar 21, 2014 05:21 AM

                                                                                                                                                                Kate McDermott of the Art of the Pie does use leaf lard in her recipe. She has a great instructional video on her website and has recently won a writing award. I would love to attend her pie camp.

                                                                                                                                                                1. re: buttertart
                                                                                                                                                                  t
                                                                                                                                                                  Tam38 RE: buttertart Mar 23, 2014 12:54 PM

                                                                                                                                                                  Another American here who does, although I think my grandmother used Crisco more than lard. I don't use Crisco but I do use lard for pie crust.

                                                                                                                                                            2. snowelephant RE: buttertart Mar 9, 2014 05:32 PM

                                                                                                                                                              Lemon cupcakes yesterday! Making croissants at the moment!

                                                                                                                                                              1. TorontoJo RE: buttertart Mar 10, 2014 05:45 AM

                                                                                                                                                                I was very intrigued by the mention of Shaker lemon pie in the recent lemon thread. And since my friends and I have an annual Pie Day in March (right around 3.14, of course), it seemed liked a good time to try it.

                                                                                                                                                                For those that aren't familiar with the recipe, it was created by the Shakers, who in their frugality and practicality didn't want to waste any of the lemon. So they used the entire lemon, pith and all. All the reviews I've read made it clear that slicing the lemons as thinly as possible and letting them macerate in the sugar for a full 24 hours are the keys to success.

                                                                                                                                                                All the recipes are basically the same, but this is the one I followed for the filling:

                                                                                                                                                                http://www.saveur.com/article/Recipes...

                                                                                                                                                                The only deviation I made was to use 1 cup of coconut sugar in place of 1 cup of white sugar. Since there are no aromatics in the recipe, I really wanted something that would give a little more depth of flavor. For the crust, I used Kenji's Easy Pie Dough.

                                                                                                                                                                The end result was surprisingly delicious. There was just a hint of bitterness to balance out the sweetness. It wasn't even close to the bitterness level of a marmalade. In fact, I'd say the filling tasted more like a chunky lemon curd than a marmalade. I loved the caramel note the coconut sugar added. If I made this again, I would continue to make this substitution.

                                                                                                                                                                 
                                                                                                                                                                 
                                                                                                                                                                 
                                                                                                                                                                 
                                                                                                                                                                10 Replies
                                                                                                                                                                1. re: TorontoJo
                                                                                                                                                                  zitronenmadchen RE: TorontoJo Mar 10, 2014 07:02 AM

                                                                                                                                                                  I've wanted to make Shaker lemon pie, but I've always been worried about the bitterness. I might give it a try not that you've said it wasn't too bitter.

                                                                                                                                                                  1. re: TorontoJo
                                                                                                                                                                    roxlet RE: TorontoJo Mar 10, 2014 07:08 AM

                                                                                                                                                                    That looks lovely, TJ! I made a Shaker Lemon Pie only once, but I had to throw it out since it was so bitter it was inedible. I've never tried it again, since I don't want to waste another pie. I guess I've never tasted one, so perhaps bitterness is part of its charm???

                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                      TorontoJo RE: roxlet Mar 10, 2014 07:45 AM

                                                                                                                                                                      This really wasn't bitter at all! There was a barely detectable hint of bitterness that was just enough. I really do think that slicing paper thin (I used a mandoline) and macerating for a full 24 hours are what made this work. I had two friends at our party who had tried to make the pie before and said they were a bitter mess and threw them out, but that this version tasted nothing like their disasters. So I would give it another try, roxlet! It is an intriguing pie.

                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                        buttertart RE: roxlet Mar 12, 2014 04:37 PM

                                                                                                                                                                        I had the same experience (bitterness).

                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                          TorontoJo RE: buttertart Mar 12, 2014 06:40 PM

                                                                                                                                                                          buttertart, you should try it again! It's such an interesting texture and flavor.

                                                                                                                                                                          1. re: TorontoJo
                                                                                                                                                                            buttertart RE: TorontoJo Mar 13, 2014 04:36 PM

                                                                                                                                                                            I will. This was back in the day, before a mandoline was a remote possibility,

                                                                                                                                                                      2. re: TorontoJo
                                                                                                                                                                        r
                                                                                                                                                                        rstuart RE: TorontoJo Mar 10, 2014 05:21 PM

                                                                                                                                                                        I have read about your Pi day last year TorontoJo.. how many pies this year?

                                                                                                                                                                        1. re: rstuart
                                                                                                                                                                          TorontoJo RE: rstuart Mar 10, 2014 06:37 PM

                                                                                                                                                                          10 people, 15 pies this year. Everyone made a sweet pie, and 5 people made savory pies to share for lunch.

                                                                                                                                                                          Here's a collage my friend at the Dessert by Candy blog put together. The 16th "pie" were the moon pies one friend made as extra treats.

                                                                                                                                                                           
                                                                                                                                                                          1. re: TorontoJo
                                                                                                                                                                            r
                                                                                                                                                                            rstuart RE: TorontoJo Mar 11, 2014 06:08 PM

                                                                                                                                                                            Thanks for sharing TorontoJo.. it looks like a great day!

                                                                                                                                                                        2. re: TorontoJo
                                                                                                                                                                          daislander RE: TorontoJo Mar 17, 2014 11:41 PM

                                                                                                                                                                          wow that top is pro! I was intrigued by that shaker lemon pie too. Good for you for getting on it. Is it because of the coconut sugar it looks browny or are the lemons kind of caramelized? Do you think you could slice the lemons thin enough my hand or would you need a madoline?

                                                                                                                                                                        3. TorontoJo RE: buttertart Mar 10, 2014 05:53 AM

                                                                                                                                                                          My other contribution to Pie Day was Thomas Keller's Bouchon quiche Lorraine. As with all things Keller, this took several steps over several days. But the end result was pretty stellar.

                                                                                                                                                                          The biggest hiccup was that the recipe I was following online specified sea salt instead of the kosher salt that the cookbook specifies (I only found out afterwards). As we all know, there is a BIG difference! So unfortunately, my quiche was way, way too salty. But the texture and underlying flavors were amazing. I will definitely make it again -- but with kosher salt. :)

                                                                                                                                                                           
                                                                                                                                                                           
                                                                                                                                                                           
                                                                                                                                                                           
                                                                                                                                                                           
                                                                                                                                                                           
                                                                                                                                                                          6 Replies
                                                                                                                                                                          1. re: TorontoJo
                                                                                                                                                                            zitronenmadchen RE: TorontoJo Mar 10, 2014 06:59 AM

                                                                                                                                                                            Very impressive!

                                                                                                                                                                            1. re: TorontoJo
                                                                                                                                                                              roxlet RE: TorontoJo Mar 10, 2014 07:12 AM

                                                                                                                                                                              So it looks like the bottom crust is partially pre-baked, and that the top crust is draped over the spring form pan. You must cut it off before molding? Very impressive-looking result, if too salty in the eating. This looks a lot like the Pizza Rustica I make at Easter.

                                                                                                                                                                               
                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                TorontoJo RE: roxlet Mar 10, 2014 07:48 AM

                                                                                                                                                                                It's actually just a single crust. The crust is draped over the edge for the blind bake (holy load of beans needed to fill a 9" springform!) and kept intact for the baking with the filling. The filling is loading to the very tippy top of the crust, which is why it looks almost joined to the edges. Then yes, the excess crust is trimmed off just before unmolding from the springform. What looks like a top crust is just the golden brown top of the quiche filling.

                                                                                                                                                                                Your pizza rustica looks mouthwatering...

                                                                                                                                                                                1. re: TorontoJo
                                                                                                                                                                                  s
                                                                                                                                                                                  sandylc RE: TorontoJo Mar 10, 2014 11:18 AM

                                                                                                                                                                                  It looks a lot like the Joe Pastry quiche, except his is leek-filled. Probably inspired by Bouchon.

                                                                                                                                                                                  1. re: sandylc
                                                                                                                                                                                    TorontoJo RE: sandylc Mar 10, 2014 02:11 PM

                                                                                                                                                                                    I'm sure you could fill the quiche with anything and it would be delicious. The custard is exceptionally light and creamy!

                                                                                                                                                                                  2. re: TorontoJo
                                                                                                                                                                                    n
                                                                                                                                                                                    nothingswrong RE: TorontoJo Mar 10, 2014 02:04 PM

                                                                                                                                                                                    It looks beautiful, ToJo!

                                                                                                                                                                              2. a
                                                                                                                                                                                AGM_Cape_Cod RE: buttertart Mar 10, 2014 11:36 AM

                                                                                                                                                                                I am looking for a good yellow cake recipe for the Boston Cream Pie Birthday Cake for my father's 94th. Any suggestions?

                                                                                                                                                                                5 Replies
                                                                                                                                                                                1. re: AGM_Cape_Cod
                                                                                                                                                                                  herby RE: AGM_Cape_Cod Mar 10, 2014 12:02 PM

                                                                                                                                                                                  Flour Too has a recipe: http://food52.com/blog/6748-boston-cr...

                                                                                                                                                                                  and there was one in Saveur -http://www.saveur.com/article/Recipes...

                                                                                                                                                                                  1. re: AGM_Cape_Cod
                                                                                                                                                                                    roxlet RE: AGM_Cape_Cod Mar 10, 2014 12:35 PM

                                                                                                                                                                                    I've made the one from the CI Baking Book, and it was very successful.

                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                      a
                                                                                                                                                                                      AGM_Cape_Cod RE: roxlet Mar 11, 2014 09:14 AM

                                                                                                                                                                                      Is that the same as what was in the Cook's Illustrated magazine?
                                                                                                                                                                                      http://agiltnutmeg.com/2012/01/11/wic...

                                                                                                                                                                                      1. re: AGM_Cape_Cod
                                                                                                                                                                                        roxlet RE: AGM_Cape_Cod Mar 11, 2014 05:01 PM

                                                                                                                                                                                        Yes, it was called a Wicked Good Boston Cream Pie, so I imagine it's the same. It's an excellent recipe -- I've made it 3 times, and it came out perfectly each time.

                                                                                                                                                                                    2. re: AGM_Cape_Cod
                                                                                                                                                                                      zitronenmadchen RE: AGM_Cape_Cod Mar 11, 2014 02:50 PM

                                                                                                                                                                                      I really like Rose Levy Beranbaum's All Occasion Downy Yellow Butter Cake. That might not be the exact name, but it has a great flavor and texture.

                                                                                                                                                                                    3. monavano RE: buttertart Mar 10, 2014 11:38 AM

                                                                                                                                                                                      I am in love with CI's lemon pudding cakes. I've made them 4x since getting my latest magazine.
                                                                                                                                                                                      Yesterday, I used 2 meyers and one regular lemon to mix it up.
                                                                                                                                                                                      Been topping with blueberry compote.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: monavano
                                                                                                                                                                                        l
                                                                                                                                                                                        lesliej RE: monavano Mar 12, 2014 09:00 AM

                                                                                                                                                                                        It's been awhile but I've made CI's lemon pudding cake recipe from '95 which is also delicious - thanks for the reminder. And serving them with a blueberry compote sounds wonderful!

                                                                                                                                                                                      2. herby RE: buttertart Mar 10, 2014 05:57 PM

                                                                                                                                                                                        I want to bake something for our staff meeting on Wednesday. It is in the morning, so not a cake but something breakfast-ish. I have a few bananas in the freezer - maybe a banana cake from Flour? Also have apples - someone here praised apple snacking cake also from Flour, maybe that one. Don't know... Advice? Suggestions?

                                                                                                                                                                                        8 Replies
                                                                                                                                                                                        1. re: herby
                                                                                                                                                                                          n
                                                                                                                                                                                          nothingswrong RE: herby Mar 11, 2014 12:08 AM

                                                                                                                                                                                          I think either of your suggestions sound good, but if you want more, well I will just have to add my .02.

                                                                                                                                                                                          If it were me, I might consider something individually sized if utensils and plates aren't readily available at work. Like these from KAF: http://www.kingarthurflour.com/recipe...

                                                                                                                                                                                          Or... I just made a batch of these again yesterday and they are so outrageously good. Don't let the not-so-popular blog or simple ingredients fool you. These things are buttery and tender and taste like heaven: http://cassiecraves.blogspot.com/2011...

                                                                                                                                                                                          And the old standby I use for bananas are these streusel-topped muffins. I've been making them for years and have had maybe 8 people pay me $30-$50 to make them a dozen. The changes I always make: use 1/2 white and 1/2 brown sugar in the batter, add 1-2 tspns. vanilla, and sub oil for the butter (seems counterintuitive, I know, but just go with it). I double the streusel and never measure the cinnamon, and add it halfway through baking so it doesn't sink into the muffins. I can't tell you how many times I've had people request these: http://allrecipes.com/recipe/banana-c...

                                                                                                                                                                                          Anyway, whatever you choose, good luck, and have fun baking!

                                                                                                                                                                                          1. re: herby
                                                                                                                                                                                            roxlet RE: herby Mar 11, 2014 04:38 AM

                                                                                                                                                                                            Something that is really decadent are these donut muffins. They really smell and taste like donuts, but without the fuss of frying.

                                                                                                                                                                                            http://www.finecooking.com/recipes/do...

                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                              herby RE: roxlet Mar 11, 2014 06:51 AM

                                                                                                                                                                                              Thank you nothingswrong and roxet! So many good ideas, so little time :) I think I am going to try banana muffins since I have everything on hand and would rather stay at home and bake after work than trot over to a store in this sleety weather that we are currently having.

                                                                                                                                                                                              Now I am wondering about streusel. Do you suggest to follow their streusel recipe or use Carole Walter's?

                                                                                                                                                                                              1. re: herby
                                                                                                                                                                                                n
                                                                                                                                                                                                nothingswrong RE: herby Mar 11, 2014 01:30 PM

                                                                                                                                                                                                Are you asking me?

                                                                                                                                                                                                I use that streusel for the banana muffins but double it for a full batch:

                                                                                                                                                                                                -2/3 cup packed brown sugar
                                                                                                                                                                                                -4 tablespoons flour
                                                                                                                                                                                                -1/4 teaspoon cinnamon (I just eyeball it)
                                                                                                                                                                                                -2 tablespoons butter

                                                                                                                                                                                                And then instead of cutting the cold butter in, I soften the butter and make it into sort of a paste and crumble it on top towards the middle/end of baking. It melts into a sort of coating that people go crazy for.

                                                                                                                                                                                                ETA: But even if you make it as stated in the recipe, it'll taste great. I think those proportions are perfect and I use that crumble on all sorts of other muffins too.

                                                                                                                                                                                                1. re: nothingswrong
                                                                                                                                                                                                  herby RE: nothingswrong Mar 11, 2014 05:29 PM

                                                                                                                                                                                                  Yes, N, was asking you and thank you for the reply! I little too late since muffins are baked as written (with your tweaks), cooled and packed to go to the office tomorrow. The recipe make only 8 muffins for me, not 10 as per the recipe. We'll be seven and only seven fit into a box, so it is perfect all around and a muffin left for me to indulge later :) I will follow your streusel instructions next time.

                                                                                                                                                                                                  I also baked your focaccia tonight - first time it was great and so should be again. Also roasted veggies and made lemon chicken. Time to relax!

                                                                                                                                                                                                  1. re: herby
                                                                                                                                                                                                    n
                                                                                                                                                                                                    nothingswrong RE: herby Mar 11, 2014 10:47 PM

                                                                                                                                                                                                    Sounds like a great dinner! And glad the focaccia was good. I love that recipe, so easy and quick. I haven't made it for a while, but was thinking of it yesterday. Hmm, maybe time for a loaf tomorrow.

                                                                                                                                                                                                    Hope the muffins get good reviews. They are actually better after sitting overnight (or more); they get super moist. Lucky coworkers :)

                                                                                                                                                                                                    1. re: nothingswrong
                                                                                                                                                                                                      herby RE: nothingswrong Mar 12, 2014 09:03 AM

                                                                                                                                                                                                      Very good feedback on muffins :) Thank you for the recipe!

                                                                                                                                                                                                      1. re: herby
                                                                                                                                                                                                        n
                                                                                                                                                                                                        nothingswrong RE: herby Mar 12, 2014 01:22 PM

                                                                                                                                                                                                        Good, I'm glad!!!

                                                                                                                                                                                          2. c
                                                                                                                                                                                            cheesymama RE: buttertart Mar 12, 2014 11:54 AM

                                                                                                                                                                                            It's a snow day here and march break. My original plans of taking the kids out for the day have been adjusted to stay entertained indoors and shovel a lot of snow!
                                                                                                                                                                                            My girls (8 and 10) like to bake, so I had them make Hello Dollies, half to go to my oldest's BFF's tomorrow and peanut butter bites with hershey kisses for a treat for friends who are coming for a fondue and card night tonight.
                                                                                                                                                                                            I decided to get a head start on Pi day and made pizza dough and pie crust, both of which are resting in the fridge. We'll all make our own pizza pie Friday night and then have apple pie for dessert.
                                                                                                                                                                                            My youngest has gotten into various food days, I think because of Pancake Tuesday and Pi day. So, we printed off a calendar, who knew there were so many food holidays!? I told her we'll have to pick and choose which to celebrate. This coming Tuesday is oatmeal cookie day, so a batch of those will be in our future.
                                                                                                                                                                                            If you're interested here is the link.
                                                                                                                                                                                            http://foodstoriesblog.com/food-holid...

                                                                                                                                                                                            1. roxlet RE: buttertart Mar 12, 2014 12:06 PM

                                                                                                                                                                                              I was at Home Goods a couple of weeks ago, and I saw some really cute mini loaf paper bakeware. Knowing that there was another bake sale coming up, I decided to get the orange polka dot ones and make mini carrot cakes in them. I used the CI recipe, and they're really cute.

                                                                                                                                                                                               
                                                                                                                                                                                              1. m
                                                                                                                                                                                                mscoffee1 RE: buttertart Mar 12, 2014 05:07 PM

                                                                                                                                                                                                I made Momofuko Cornflake etc Cookies (finally found the recipe on their website with weights, especially for flour, and that helped get the texture right (it looks right). I hated them for both taste and texture. I don't know if I did something wrong, but I don't think so. I even made them twice (with different amounts of flour) thinking the texture would improve and I would like it. It did, I didn't. TEHO

                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                1. re: mscoffee1
                                                                                                                                                                                                  roxlet RE: mscoffee1 Mar 12, 2014 06:28 PM

                                                                                                                                                                                                  I know that njchicaa has made these cookies, and raved about them, so perhaps she can weigh in on the recipe you used if you can link to it...

                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                    m
                                                                                                                                                                                                    mscoffee1 RE: roxlet Mar 12, 2014 06:44 PM

                                                                                                                                                                                                    Several people have recommended them:
                                                                                                                                                                                                    http://milkbarstore.com/main/press/re...
                                                                                                                                                                                                    All the recipes I saw on the web were similar except for flour.

                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                      Njchicaa RE: roxlet Mar 16, 2014 09:20 AM

                                                                                                                                                                                                      I haven't made the cornflake cookies yet. I made the Compost Cookies and everyone loved them.

                                                                                                                                                                                                      1. re: Njchicaa
                                                                                                                                                                                                        roxlet RE: Njchicaa Mar 16, 2014 02:16 PM

                                                                                                                                                                                                        Sorry! I definitely confused them!

                                                                                                                                                                                                    2. re: mscoffee1
                                                                                                                                                                                                      emily RE: mscoffee1 Mar 13, 2014 01:08 PM

                                                                                                                                                                                                      I've purchased them at Milk Bar and didn't care for them. Too greasy. I do like the corn cookies, though.

                                                                                                                                                                                                      1. re: mscoffee1
                                                                                                                                                                                                        t
                                                                                                                                                                                                        Tam38 RE: mscoffee1 Mar 19, 2014 08:36 PM

                                                                                                                                                                                                        Too sweet, IMO, and you have to get them out at just the right moment. Most of mine were at little past done (more caramelly and dark).You have to get them out when they're still puffy, and let them cook on the sheet the last 5 minutes.

                                                                                                                                                                                                      2. MidwesternerTT RE: buttertart Mar 13, 2014 01:06 PM

                                                                                                                                                                                                        Coffee Break Carrot Cornmeal muffins, that also included raisins, were just baked and recipe deemed "a keeper". This is a recipe I clipped from the newspaper at least 15 years ago, and finally got around to making. An online version that adds chopped pecans is here http://www.grouprecipes.com/44365/car...

                                                                                                                                                                                                        I followed the recipe exactly, although I was tempted to add some cinnamon or top with streusel. They had good, soft, texture and when eaten fresh from the oven were just sweet enough for mid-afternoon snacking. I could see serving with honeybutter after they cool more.

                                                                                                                                                                                                         
                                                                                                                                                                                                        1. zitronenmadchen RE: buttertart Mar 13, 2014 01:36 PM

                                                                                                                                                                                                          Here's my epicurious double chocolate cake, with caramelized white chocolate flour frosting, and all my frosting sins covered up white chocolate shavings.

                                                                                                                                                                                                           
                                                                                                                                                                                                          16 Replies
                                                                                                                                                                                                          1. re: zitronenmadchen
                                                                                                                                                                                                            roxlet RE: zitronenmadchen Mar 13, 2014 02:48 PM

                                                                                                                                                                                                            How did you make the carmelized white chocolate flour frosting? I'm intrigued!

                                                                                                                                                                                                            1. re: zitronenmadchen
                                                                                                                                                                                                              n
                                                                                                                                                                                                              nothingswrong RE: zitronenmadchen Mar 13, 2014 03:15 PM

                                                                                                                                                                                                              Okay, so what is "caramelized white chocolate?"

                                                                                                                                                                                                              1. re: nothingswrong
                                                                                                                                                                                                                roxlet RE: nothingswrong Mar 13, 2014 03:19 PM

                                                                                                                                                                                                                My question, exactly!

                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                  TorontoJo RE: roxlet Mar 13, 2014 03:22 PM

                                                                                                                                                                                                                  My theory: melted white chocolate either broiled or torched, then stirred into the cooked flour frosting recipe before whipping.

                                                                                                                                                                                                                  But inquiring minds want to know!

                                                                                                                                                                                                                  1. re: TorontoJo
                                                                                                                                                                                                                    zitronenmadchen RE: TorontoJo Mar 13, 2014 04:33 PM

                                                                                                                                                                                                                    David Lebovitz has all your answers http://www.davidlebovitz.com/2009/06/...

                                                                                                                                                                                                                    1. re: zitronenmadchen
                                                                                                                                                                                                                      TorontoJo RE: zitronenmadchen Mar 14, 2014 04:45 AM

                                                                                                                                                                                                                      Thanks! Can you please share how you turned it into frosting, too?

                                                                                                                                                                                                                      1. re: TorontoJo
                                                                                                                                                                                                                        zitronenmadchen RE: TorontoJo Mar 14, 2014 05:53 AM

                                                                                                                                                                                                                        Sure. I made the flour frosting recipe Roxlet gave up thread, and I beat in three ounces of melted and cooled caramelized white chocolate at the end. It did end up making the texture a bit softer, so I don't think you could do piping with it, but it's very tasty.

                                                                                                                                                                                                                        1. re: zitronenmadchen
                                                                                                                                                                                                                          buttertart RE: zitronenmadchen Mar 14, 2014 04:51 PM

                                                                                                                                                                                                                          I used it in the flour frosting for my birthday cake last year, it seems to me.

                                                                                                                                                                                                                    2. re: TorontoJo
                                                                                                                                                                                                                      buttertart RE: TorontoJo Mar 13, 2014 04:39 PM

                                                                                                                                                                                                                      It's either the Valrhona new product (Dulcey) or the homemade stuff...quite nice.
                                                                                                                                                                                                                      http://food52.com/recipes/20716-valrh...
                                                                                                                                                                                                                      I made some for my birthday cake, with not terrific white chocolate, and it came out quite well.

                                                                                                                                                                                                                2. re: zitronenmadchen
                                                                                                                                                                                                                  r
                                                                                                                                                                                                                  rstuart RE: zitronenmadchen Mar 13, 2014 06:34 PM

                                                                                                                                                                                                                  That cake is making me so, so hungry just looking it.. gorgeous!

                                                                                                                                                                                                                  1. re: rstuart
                                                                                                                                                                                                                    zitronenmadchen RE: rstuart Mar 14, 2014 01:36 PM

                                                                                                                                                                                                                    Thanks, I usually consider myself pretty bad at cake decorating, but it looks pretty good, tastes even better.

                                                                                                                                                                                                                  2. re: zitronenmadchen
                                                                                                                                                                                                                    rabaja RE: zitronenmadchen Mar 14, 2014 12:09 PM

                                                                                                                                                                                                                    Which double chocolate cake recipe is this? I searched epicurious and they list a couple of different double chocolate cakes. I'm guessing it's the double chocolate layer cake, not the double chocolate miniature cakes? Or the quick double chocolate sheet cake?

                                                                                                                                                                                                                    I'm making cupcakes for my sisters birthdays, and am thinking this is a fave chocolate recipe.
                                                                                                                                                                                                                    Any suggestion for a batter for the non-chocolate loving sister?

                                                                                                                                                                                                                    1. re: rabaja
                                                                                                                                                                                                                      zitronenmadchen RE: rabaja Mar 14, 2014 01:35 PM

                                                                                                                                                                                                                      This is the one I used http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                      If your non chocolate loving sister likes yellow cake, I really do like this one http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                      1. re: zitronenmadchen
                                                                                                                                                                                                                        rabaja RE: zitronenmadchen Mar 14, 2014 03:09 PM

                                                                                                                                                                                                                        Thank you!
                                                                                                                                                                                                                        I hope I didn't sound curt in my query. I reread it and realized I never said please, and didn't sound very pleasant. Was trying to post my question before my son woke up from his nap.
                                                                                                                                                                                                                        I do appreciate the links!

                                                                                                                                                                                                                      2. re: rabaja
                                                                                                                                                                                                                        TorontoJo RE: rabaja Mar 14, 2014 01:53 PM

                                                                                                                                                                                                                        Rose Levy Berenbaum's white velvet cake is beautiful and pairs with any filling or frosting you want to throw at it. I can't recommend it enough.

                                                                                                                                                                                                                        http://www.realbakingwithrose.com/rec...

                                                                                                                                                                                                                        1. re: TorontoJo
                                                                                                                                                                                                                          rabaja RE: TorontoJo Mar 14, 2014 03:10 PM

                                                                                                                                                                                                                          Thank you!

                                                                                                                                                                                                                    2. Chocolatechipkt RE: buttertart Mar 15, 2014 10:37 AM

                                                                                                                                                                                                                      I haven't been baking as much this month, but I did make a key lime pi(e) yesterday for Pi Day.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      1. Ruthie789 RE: buttertart Mar 15, 2014 02:18 PM

                                                                                                                                                                                                                        I baked a simple loaf coffee cake. I did add some candied orange rind, which I made myself, dried cherries in addition to the one apple and a cinnamon brown sugar mix that the original recipe called for.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: Ruthie789
                                                                                                                                                                                                                          Ruthie789 RE: Ruthie789 Mar 16, 2014 09:13 AM

                                                                                                                                                                                                                          I like the recipe for the coffee cake but it crumbles when I cut it. I wonder if I add two egg whites beaten to stiff peaks if it would add more structure and prevent this. What do fellow bakers think?

                                                                                                                                                                                                                        2. n
                                                                                                                                                                                                                          nothingswrong RE: buttertart Mar 15, 2014 08:46 PM

                                                                                                                                                                                                                          I finally tried these Fresh Apple Cinnamon Scones from KAF: http://www.kingarthurflour.com/recipe...

                                                                                                                                                                                                                          I was interested because no liquid is added--no cream, sour cream, milk, juice... There's just some applesauce.

                                                                                                                                                                                                                          I followed the recipe exactly, except made smaller drop scones since I was bringing them somewhere. It made a ton of scones.

                                                                                                                                                                                                                          Verdict: These were really moist with a wonderful apple flavor. I was worried the lack of fat (cream) would leave them seeming kind of healthy or something, but they weren't lacking anything. The pieces of apple (I used a Fuji I think) were nice.

                                                                                                                                                                                                                          Will make again sometime, though I do prefer "plain" scones.

                                                                                                                                                                                                                          3 Replies
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                                                                                                                                                                                                                            SarahCW RE: nothingswrong Mar 16, 2014 06:40 PM

                                                                                                                                                                                                                            I'd think the butter would give it a moist texture. It has been a long time since I've done scones--that sounds good!

                                                                                                                                                                                                                            1. re: SarahCW
                                                                                                                                                                                                                              n
                                                                                                                                                                                                                              nothingswrong RE: SarahCW Mar 16, 2014 09:00 PM

                                                                                                                                                                                                                              Yes to the butter, but they were even moister than I would have expected! And even more so by the next day.

                                                                                                                                                                                                                              I thought they were a nice variation but seriously made too many for me to finish the ones I kept.

                                                                                                                                                                                                                            2. re: nothingswrong
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                                                                                                                                                                                                                              skunk RE: nothingswrong Mar 18, 2014 05:00 PM

                                                                                                                                                                                                                              I make these all the time. They are so yummy and freeze very well.

                                                                                                                                                                                                                            3. k
                                                                                                                                                                                                                              Kontxesi RE: buttertart Mar 15, 2014 09:14 PM

                                                                                                                                                                                                                              So I made this for Pi Day:

                                                                                                                                                                                                                              http://fooddoodles.com/2013/07/30/ras...

                                                                                                                                                                                                                              I'm just making my way into baking, and have always assumed that white whole wheat flour was just a bleached version of whole wheat flour. I had the latter on hand, so that's what I used. The crust was very hard; we ended up picking up the slices and eating it like a pizza, because our forks weren't going through well.

                                                                                                                                                                                                                              Are white whole wheat and regular whole wheat not really interchangeable? Did I handle the dough too much? Or is this just supposed to make a really dense crust?

                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                              1. re: Kontxesi
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                                                                                                                                                                                                                                sandylc RE: Kontxesi Mar 15, 2014 09:41 PM

                                                                                                                                                                                                                                White whole wheal and regular whole wheat are both whole wheat flours - they are ground from two different kinds of wheat berries.

                                                                                                                                                                                                                                1. re: Kontxesi
                                                                                                                                                                                                                                  Caitlin McGrath RE: Kontxesi Mar 15, 2014 09:42 PM

                                                                                                                                                                                                                                  That crust is a bit low in butter for the volume of flour, and that might have been a factor, as might overhandling. White whole wheat flour is made from a different variety of wheat than standard whole wheat flour (which is milled from hard red winter wheat, hence its color), and also possibly milled a bit finer. Many people who find regular whole wheat flour bitter prefer white whole wheat, because it's more neutral tasting.

                                                                                                                                                                                                                                  I personally wouldn't try to make a short crust with standard grind whole wheat flour, because it's rather coarse. I don't generally use white whole wheat, but for non-bread baked goods where I want to use whole wheat, I use whole wheat pastry flour, which has a finer grind even than white whole wheat, closer to the consistency of AP.

                                                                                                                                                                                                                                  1. re: Kontxesi
                                                                                                                                                                                                                                    n
                                                                                                                                                                                                                                    nothingswrong RE: Kontxesi Mar 16, 2014 01:50 AM

                                                                                                                                                                                                                                    I make dog treats with regular whole wheat flour, PB, and an egg. After being rolled out and cut into shapes, they bake up quite STURDY.

                                                                                                                                                                                                                                    I've always seen WW baking recipes specify to use WW pastry flour or white whole wheat, or 1/2 WW and 1/2 AP, and I'm sure it's for the reason you stated. I think WW flour just soaks up all the moisture in a recipe and gets dry and kind of hard.

                                                                                                                                                                                                                                    If I overbake the dog treats by even a couple minutes, they will literally bounce off the walls. They're not crisp like a Milkbone, but legitimately tough. The dogs like 'em though.

                                                                                                                                                                                                                                    P.S. that's the only WW baking I do often enough to comment on what "went wrong" with your tart.

                                                                                                                                                                                                                                    1. re: nothingswrong
                                                                                                                                                                                                                                      k
                                                                                                                                                                                                                                      Kontxesi RE: nothingswrong Mar 16, 2014 06:10 AM

                                                                                                                                                                                                                                      Thanks for the help, everyone!

                                                                                                                                                                                                                                      If I make this again before I get through the whole wheat flour (which I'm sure will last forever, since I don't bake much), I'll mix it with AP flour and see how that works.

                                                                                                                                                                                                                                  2. l
                                                                                                                                                                                                                                    Lorry13 RE: buttertart Mar 16, 2014 07:08 AM

                                                                                                                                                                                                                                    St Patty's themed cookies for work tomorrow! Classic sugar cookies on the left, butter cookies on the right.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    1. p
                                                                                                                                                                                                                                      pavlova RE: buttertart Mar 16, 2014 07:53 AM

                                                                                                                                                                                                                                      I made a coconut roulade for my brother's birthday. I usually make him the coconut cake with cream cheese frosting from Epicurious, but could not find Coco Lopez in his small town. So, I made a sponge with coconut milk and filled it with the cream cheese frosting with some added coconut milk and shredded coconut. The coconut milk made the frosting too runny, so had to add lots more icing sugar and then with the sweetened shredded coconut it was quite sweet, but that's how he likes things.

                                                                                                                                                                                                                                      1. biondanonima RE: buttertart Mar 16, 2014 08:01 AM

                                                                                                                                                                                                                                        I'm trying to use up some fruit I have in the freezer from last year's picking trips, so I'm making an apple crisp tonight. I still have a few last sour cherries and some rhubarb, too - I'm planning a rhubarb upside-down cake for Easter, and maybe a sour cherry crostata for my birthday in a couple of weeks. Presto, more room for fresh stuff!

                                                                                                                                                                                                                                        1. k
                                                                                                                                                                                                                                          kazhound RE: buttertart Mar 16, 2014 01:57 PM

                                                                                                                                                                                                                                          got my hamentaschen underway!

                                                                                                                                                                                                                                          1. buttertart RE: buttertart Mar 16, 2014 05:06 PM

                                                                                                                                                                                                                                            Last night, samosas (deepfrying pastry is a sort of baking?) and some twists from the leftover crust (that disappeared this am before I got back in the kitchen...). Today, madeleines (Fanny Farmer Baking book recipe, with Seville orange zest as the flavoring) and Dutch apple cake from Nick Malgieri's A Baker's Tour recipe, with more apples than it calls for because they needed using. I glazed it with the juice from the peels and trimmings, boiled down with some sugar to a jelly.

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                                                              roxlet RE: buttertart Mar 16, 2014 05:41 PM

                                                                                                                                                                                                                                              These look so dellicious!

                                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                                souschef RE: buttertart Mar 16, 2014 07:39 PM

                                                                                                                                                                                                                                                I made madeleines as well (La Varenne Pratique recipe), but did not anoint them with icing sugar (as did Buttertart). Mine were chocolate, but I had something strange happen: I melted a small quantity of chocolate (the last of the Felchlin) with the butter, and was surprised to get a watery liquid instead of the usual thick one. So I threw in some Callebaut, and it got to its usual consistency. Anyone have any ideas as to why it got watery?

                                                                                                                                                                                                                                                1. re: souschef
                                                                                                                                                                                                                                                  buttertart RE: souschef Mar 20, 2014 05:03 PM

                                                                                                                                                                                                                                                  No, that is odd, unless it was lacking in an emulsifier that the Callebaut supplied.

                                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                                    souschef RE: buttertart Mar 22, 2014 06:46 AM

                                                                                                                                                                                                                                                    I've used Felchlin before in madeleines and a load of other stuff, and have not had the problem before, so I'm really mystified.

                                                                                                                                                                                                                                                    1. re: souschef
                                                                                                                                                                                                                                                      buttertart RE: souschef Mar 22, 2014 05:21 PM

                                                                                                                                                                                                                                                      Was it old?

                                                                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                                                                        souschef RE: buttertart Mar 23, 2014 03:21 AM

                                                                                                                                                                                                                                                        Yes

                                                                                                                                                                                                                                                2. re: buttertart
                                                                                                                                                                                                                                                  n
                                                                                                                                                                                                                                                  nothingswrong RE: buttertart Mar 16, 2014 08:59 PM

                                                                                                                                                                                                                                                  Wow, are each of those an apple half?

                                                                                                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                                                                                                    buttertart RE: nothingswrong Mar 20, 2014 05:02 PM

                                                                                                                                                                                                                                                    Quarters. Smallish Honeycrisps. This is a really good recipe by the way.

                                                                                                                                                                                                                                                3. sarahjay RE: buttertart Mar 16, 2014 05:42 PM

                                                                                                                                                                                                                                                  For St PAtrick's day I made a family classic: pistachio pudding dessert, from that Utah classic Lion House Recipes. It's layered nut curst, cream cheese and whipped cream (we've updated the recipe this much) instant pistachio pudding (haven't updated this part yet) and topped with more whipped cream. It's a tasty throw-back to my childhood to go with our (home made) corned pork (beef allergy) cabbage and potatoes.

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                                                                                                                                                                                                                                                  1. re: sarahjay
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                                                                                                                                                                                                                                                    SarahCW RE: sarahjay Mar 16, 2014 06:43 PM

                                                                                                                                                                                                                                                    I picked up that book from the thrift store--not one of the new versions, the old classic with molded salads. I've yet to make anything from it yet, but it is on the list!

                                                                                                                                                                                                                                                    1. re: SarahCW
                                                                                                                                                                                                                                                      sarahjay RE: SarahCW Mar 19, 2014 09:12 PM

                                                                                                                                                                                                                                                      That book contains the recipes of my childhood. The recipe I make most often from it is the oatmeal cake, which starts with making a bowl of oatmeal. I've never seen another recipe like it.

                                                                                                                                                                                                                                                  2. s
                                                                                                                                                                                                                                                    SarahCW RE: buttertart Mar 16, 2014 06:37 PM

                                                                                                                                                                                                                                                    Today I made another multi-grain sandwich bread--it wasn't done when the buzzer went off, so I put it back and didn't re-set the clock--so it got overdone on the top. Still delicious--the rye and whole wheat are my favorite. I also made a chocolate cake mini donuts--that I froze to dip in chocolate later this week for work.

                                                                                                                                                                                                                                                    1. herby RE: buttertart Mar 16, 2014 06:40 PM

                                                                                                                                                                                                                                                      Apple Snacking Cake from Flour came out of the oven an hour ago and it is deliciously brimming with apples, raisins, pecans, and warm spices. I run out of sugar and combined white and brown but only got 200g instead of required 300g and it still came out like a charm. A keeper !

                                                                                                                                                                                                                                                      I'll freeze half once it cools down completely and keep the rest for weeknight snacking :)

                                                                                                                                                                                                                                                      2 Replies
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                                                                                                                                                                                                                                                        Chocolatechipkt RE: herby Mar 16, 2014 07:00 PM

                                                                                                                                                                                                                                                        Yum ... I might have to make that one tomorrow!

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                                                                                                                                                                                                                                                          m
                                                                                                                                                                                                                                                          mscoffee1 RE: herby Mar 17, 2014 02:18 AM

                                                                                                                                                                                                                                                          Love that cake. That is a good sugar reduction - glad to hear it works.

                                                                                                                                                                                                                                                        2. j
                                                                                                                                                                                                                                                          JoeBabbitt RE: buttertart Mar 16, 2014 07:40 PM

                                                                                                                                                                                                                                                          This:

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: JoeBabbitt
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                                                                                                                                                                                                                                                            SarahCW RE: JoeBabbitt Mar 16, 2014 08:04 PM

                                                                                                                                                                                                                                                            That looks delicious--what is it?

                                                                                                                                                                                                                                                            1. re: SarahCW
                                                                                                                                                                                                                                                              j
                                                                                                                                                                                                                                                              JoeBabbitt RE: SarahCW Mar 17, 2014 07:41 AM

                                                                                                                                                                                                                                                              A loaf of 'no-knead' bread. Tasted just as good as it looks too.

                                                                                                                                                                                                                                                              1. re: JoeBabbitt
                                                                                                                                                                                                                                                                l
                                                                                                                                                                                                                                                                Lorry13 RE: JoeBabbitt Mar 17, 2014 05:45 PM

                                                                                                                                                                                                                                                                And the "no knead" part makes it better in my book!

                                                                                                                                                                                                                                                          2. j
                                                                                                                                                                                                                                                            jbsiegel RE: buttertart Mar 17, 2014 09:41 AM

                                                                                                                                                                                                                                                            Just made Ina's Brownie Pudding. I've been wanting to try it for a long time!

                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                            1. re: jbsiegel
                                                                                                                                                                                                                                                              l
                                                                                                                                                                                                                                                              Lorry13 RE: jbsiegel Mar 17, 2014 05:44 PM

                                                                                                                                                                                                                                                              How was it? I've been meaning to try that recipe out.

                                                                                                                                                                                                                                                              1. re: Lorry13
                                                                                                                                                                                                                                                                j
                                                                                                                                                                                                                                                                jbsiegel RE: Lorry13 Mar 18, 2014 05:26 AM

                                                                                                                                                                                                                                                                OMG...Insanely good!!!!! I used 5 large eggs instead of the 4 extra large, vanilla extract instead the seeds, no framboise and also added 1/2 cup peanut butter to the beaten eggs and sugar before the other ingredients.

                                                                                                                                                                                                                                                                Amazing!!

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                                                                                                                                                                                                                                                                  sweetTooth RE: Lorry13 Mar 19, 2014 09:25 PM

                                                                                                                                                                                                                                                                  I have made that recipe before and while it is very good, my notes say that I should try reducing butter and sugar a bit next time. Not a surprise when it is an Ina Garten recipe, eh?

                                                                                                                                                                                                                                                                  1. re: sweetTooth
                                                                                                                                                                                                                                                                    j
                                                                                                                                                                                                                                                                    jbsiegel RE: sweetTooth Mar 20, 2014 04:31 AM

                                                                                                                                                                                                                                                                    It was sweet, but not overly so. Perhaps because I added the peanut butter? That might have balanced out the sugar. I also didn't notice too much butter. I used the full two sticks plus the added 1/2 cup of pb.

                                                                                                                                                                                                                                                                    I really did love it!!!

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                                                                                                                                                                                                                                                                      j
                                                                                                                                                                                                                                                                      jbsiegel RE: sweetTooth Mar 20, 2014 04:33 AM

                                                                                                                                                                                                                                                                      My husband is a big pound cake lover, and I'm wondering if there's a way to adapt the recipe to make it a "Pound Cake Pudding." I'm figuring remove the cocoa powder and sub it with white flour. Probably reduce the sugar in this case because I won't have to balance the bitterness of the cocoa powder. I'm also considering replacing some of the white sugar with brown sugar. I'd assume it'd end up being a Pound Cake/Cookie Dough Pudding? Do you think it'd be lacking flavor?

                                                                                                                                                                                                                                                                      1. re: sweetTooth
                                                                                                                                                                                                                                                                        r
                                                                                                                                                                                                                                                                        rasputina RE: sweetTooth Mar 20, 2014 01:36 PM

                                                                                                                                                                                                                                                                        It's not too sweet to me, but I use Valrhona cocoa powder which is quite dark. I've also made it with King Arthur black cocoa.

                                                                                                                                                                                                                                                                    2. re: jbsiegel
                                                                                                                                                                                                                                                                      r
                                                                                                                                                                                                                                                                      rasputina RE: jbsiegel Mar 20, 2014 01:34 PM

                                                                                                                                                                                                                                                                      Oh man, I can't even count the number of times I've made her brownie pudding. It's so good.

                                                                                                                                                                                                                                                                    3. a
                                                                                                                                                                                                                                                                      AGM_Cape_Cod RE: buttertart Mar 17, 2014 10:38 AM

                                                                                                                                                                                                                                                                      Gougeres from the recipe on David Lebovitz's website. http://www.davidlebovitz.com/2009/01/... I was wondering if I dried the liquid/flour mixture too much since they came out kind of crisp. Great puff thought.
                                                                                                                                                                                                                                                                      We sampled a few but most went into the freezer for my father's 94th b-day celebration.

                                                                                                                                                                                                                                                                      For the on-going warm cookie project I made the oatmeal raisin from the Flour cook book. My DH like them so that is all that matters. I thought they needed some chocolate. ;)

                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                      1. re: AGM_Cape_Cod
                                                                                                                                                                                                                                                                        zitronenmadchen RE: AGM_Cape_Cod Mar 19, 2014 07:55 AM

                                                                                                                                                                                                                                                                        I've made those gourgeres before, they are very good. They are also the only baked good that my cat has ever brazenly stolen from the counter.

                                                                                                                                                                                                                                                                        1. re: zitronenmadchen
                                                                                                                                                                                                                                                                          r
                                                                                                                                                                                                                                                                          rstuart RE: zitronenmadchen Mar 19, 2014 05:00 PM

                                                                                                                                                                                                                                                                          Clearly a feline with good taste..

                                                                                                                                                                                                                                                                        2. re: AGM_Cape_Cod
                                                                                                                                                                                                                                                                          buttertart RE: AGM_Cape_Cod Mar 20, 2014 05:04 PM

                                                                                                                                                                                                                                                                          I love gougeres, They are such a nice treat!

                                                                                                                                                                                                                                                                        3. Chocolatechipkt RE: buttertart Mar 17, 2014 02:28 PM

                                                                                                                                                                                                                                                                          Apparently I got distracted from the apple snacking cake I'd been planning to make today--I have SK's chocolate banana bread in the oven, and I want to make Martha's Irish-coffee blondies to bring in to work tomorrow (well, French coffee, since I don't have any Irish whiskey and will use cognac instead.) Maybe I'll make the apple cake ... tomorrow?

                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                          1. re: Chocolatechipkt
                                                                                                                                                                                                                                                                            Chocolatechipkt RE: Chocolatechipkt Mar 17, 2014 06:32 PM

                                                                                                                                                                                                                                                                            So far, so good! The banana bread is delicious, though it's more like rich chocolate cake with a hint of banana.

                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                              NancyChin RE: Chocolatechipkt Mar 17, 2014 11:19 PM

                                                                                                                                                                                                                                                                              Did you end up making the Irish coffee blondies? And how did they turn out?

                                                                                                                                                                                                                                                                              1. re: NancyChin
                                                                                                                                                                                                                                                                                Chocolatechipkt RE: NancyChin Mar 18, 2014 05:50 AM

                                                                                                                                                                                                                                                                                I did! I ended up using Amaretto, which matched with the almond topping, and adding some white chocolate chips just because. They're very good and nicely chewy! I love the combination of almonds and coffee.

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                                                                                                                                                                                                                                                                                  Chocolatechipkt RE: Chocolatechipkt Mar 18, 2014 05:44 PM

                                                                                                                                                                                                                                                                                  These were a huge hit with my office and friends ... and now they're all gone! (which is good and bad)

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                            2. Breadcrumbs RE: buttertart Mar 17, 2014 04:37 PM

                                                                                                                                                                                                                                                                              EASY CRANBERRY & APPLE CAKE - p. 205 - Barefoot Contessa How Easy Is That?

                                                                                                                                                                                                                                                                              I unearthed a bag of cranberries in a recent dive into the chest freezer. An EYB search led me here. I found the recipe online for folks who may not have the book but might be interested in this:

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

                                                                                                                                                                                                                                                                              As usual, Ina keeps her promises and this cake is indeed easy to prepare. mr bc is a pie-lover but he raved about this "pie-cake". I'd highly recommend this recipe.

                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                              5 Replies
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                                                                                                                                                                                                                                                                                lesliej RE: Breadcrumbs Mar 17, 2014 06:24 PM

                                                                                                                                                                                                                                                                                This looks wonderful and resembles a cobbler, as well!

                                                                                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                  n
                                                                                                                                                                                                                                                                                  NancyChin RE: Breadcrumbs Mar 17, 2014 11:32 PM

                                                                                                                                                                                                                                                                                  Thanks for the great suggestion! I read all the other rave reviews on the Food Network site and decided to add it to my list of future recipes to try. Your photos are gorgeous by the way!

                                                                                                                                                                                                                                                                                  http://www.yummyreads.com

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                                                                                                                                                                                                                                                                                    MidwesternerTT RE: Breadcrumbs Mar 18, 2014 10:56 AM

                                                                                                                                                                                                                                                                                    Thanks for this recipe. I made it today but will reduce the orange juice to 1/8 C. and omit the orange zest next time. I may have just had a "mighty" orange -- the flavor overwhelmed the cranberry/apple/cinnamon notes. And the fruit part of the cake/pie, which I served very warm, was a bit soupy. Edited to add - Ah-Ha! Watched the video and it showed zest & juice of HALF an orange, not 2 oranges - typo in the printed recipe. Beautiful to look at, and will be dessert for a couple of days. Looking forward to trying it cooled and with vanilla iced cream.

                                                                                                                                                                                                                                                                                    Like you, my bag of fresh cranberries came from the freezer, stashed since November. I'm VERY happy to have that corner of my small freezer back.

                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                      r
                                                                                                                                                                                                                                                                                      rstuart RE: Breadcrumbs Mar 18, 2014 04:04 PM

                                                                                                                                                                                                                                                                                      That does look great BC.. thanks for sharing!

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                                                                                                                                                                                                                                                                                        Tam38 RE: Breadcrumbs Mar 19, 2014 08:41 PM

                                                                                                                                                                                                                                                                                        This is making me so hungry! Yum!

                                                                                                                                                                                                                                                                                      2. Cynsa RE: buttertart Mar 17, 2014 05:15 PM

                                                                                                                                                                                                                                                                                        Who's baking Irish Soda Bread today? whole wheat brown bread? rolled oats? currants or raisins? caraway seeds? classic, Gramma's, or Irish-American?

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                                                                                                                                                                                                                                                                                        1. re: Cynsa
                                                                                                                                                                                                                                                                                          Ruthie789 RE: Cynsa Mar 17, 2014 05:21 PM

                                                                                                                                                                                                                                                                                          I made some last night, with currents, raisins, caraway seeds, lemon and orange peel, dried cherries, toasted topped with jam and had a cup of tea!

                                                                                                                                                                                                                                                                                          1. re: Ruthie789
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                                                                                                                                                                                                                                                                                            rstuart RE: Ruthie789 Mar 18, 2014 04:05 PM

                                                                                                                                                                                                                                                                                            Wow! That sound great Ruthie.. I love dried cherries, and that sounds like a fabulous combination..

                                                                                                                                                                                                                                                                                          2. re: Cynsa
                                                                                                                                                                                                                                                                                            buttertart RE: Cynsa Mar 20, 2014 05:05 PM

                                                                                                                                                                                                                                                                                            I was going to but got lazy...I always make the plain whole-wheat one with buttermilk from Beard on Bread.

                                                                                                                                                                                                                                                                                          3. n
                                                                                                                                                                                                                                                                                            NancyChin RE: buttertart Mar 17, 2014 11:17 PM

                                                                                                                                                                                                                                                                                            I recently baked up Banana Muffins from The Bread Bible by Rose Levy Beranbaum. They were really good! Because they used cake flour, the muffins had a really soft cake-like texture. It made me feel like I was eating dessert for breakfast.

                                                                                                                                                                                                                                                                                            http://www.yummyreads.com

                                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                                            1. re: NancyChin
                                                                                                                                                                                                                                                                                              Chocolatechipkt RE: NancyChin Mar 18, 2014 05:51 AM

                                                                                                                                                                                                                                                                                              Those look perfect!

                                                                                                                                                                                                                                                                                            2. Antilope RE: buttertart Mar 18, 2014 06:23 AM

                                                                                                                                                                                                                                                                                              I'm more into baking bread than desserts. My French bread baguettes are really good out of the oven, but later, when stored, let's face it, French bread is dry and chewy. I wanted some baguettes that are crunchy out of the oven, but also good later, when stored airtight from drying out. So I looked at Vienna bread recipes. I finally came up with these Rich Vienna Bread Baguettes that are good out of the oven and also melt in your mouth later. They also have real bread flavor from the sourdough poolish I add to them. Here's a link to my recipe for anyone that is interested. I don't think my family will let me make regular French bread baguettes again.
                                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                                              Rich Vienna Bread Baguettes
                                                                                                                                                                                                                                                                                              http://community.kingarthurflour.com/...

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                                                                                                                                                                                                                                                                                              1. re: Antilope
                                                                                                                                                                                                                                                                                                roxlet RE: Antilope Mar 18, 2014 06:27 AM

                                                                                                                                                                                                                                                                                                Those sound wonderful. Without a sour dough poolish, do you think this would work using a regular poolish?

                                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                                  Antilope RE: roxlet Mar 18, 2014 06:44 AM

                                                                                                                                                                                                                                                                                                  They would work great with a regular poolish. I just always have the sourdough starter in my fridge so I don't have to plan a day ahead making a real poolish. I can make the baguettes the same day.

                                                                                                                                                                                                                                                                                                  1. re: Antilope
                                                                                                                                                                                                                                                                                                    roxlet RE: Antilope Mar 18, 2014 08:09 AM

                                                                                                                                                                                                                                                                                                    Thanks! I will have to try this!

                                                                                                                                                                                                                                                                                              2. l
                                                                                                                                                                                                                                                                                                lesliej RE: buttertart Mar 18, 2014 08:05 AM

                                                                                                                                                                                                                                                                                                World Peace Cookies, changing them up a bit by using chopped white chocolate along with the bittersweet.

                                                                                                                                                                                                                                                                                                 
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                                                                                                                                                                                                                                                                                                  Chocolatechipkt RE: lesliej Mar 18, 2014 10:40 AM

                                                                                                                                                                                                                                                                                                  Mmm, I love those cookies!

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                                                                                                                                                                                                                                                                                                  CAinNC RE: buttertart Mar 18, 2014 11:39 AM

                                                                                                                                                                                                                                                                                                  I promised to make dessert(s) for a birthday party - 60 attendees. And will probably do various squares (snickerdoodle, butter tart, date etc), cookies and a honey cake and a gingerbread cake (grammercy) - all of which could be made ahead of time and frozen.

                                                                                                                                                                                                                                                                                                  1. Ruthie789 RE: buttertart Mar 18, 2014 02:18 PM

                                                                                                                                                                                                                                                                                                    I made a new recipe from a Shaker cookbook. A coffee spice cake using lots of coffee, molasses and spices. Tasting soon.

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                                                                                                                                                                                                                                                                                                      nothingswrong RE: Ruthie789 Mar 19, 2014 07:45 PM

                                                                                                                                                                                                                                                                                                      Verdict?

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                                                                                                                                                                                                                                                                                                      SarahCW RE: buttertart Mar 18, 2014 07:03 PM

                                                                                                                                                                                                                                                                                                      I made my first pita--it wasn't a disaster, but I'm glad I'm the only one eating it as only about half really puffed correctly. I used a no knead dough and a recipe from the new artisan bread in 5 minutes a day, and had my same problem with the dough that is supposed to last 2 weeks in the fridge, get kind of crusty after two days or so. I'll try it next time with fresher dough. Also I don't have a rolling pin--I used a jar, but only got the last half really thin enough.

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                                                                                                                                                                                                                                                                                                        buttertart RE: SarahCW Mar 20, 2014 05:06 PM

                                                                                                                                                                                                                                                                                                        They're a bit tricky. Try again!

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                                                                                                                                                                                                                                                                                                        nothingswrong RE: buttertart Mar 19, 2014 07:50 PM

                                                                                                                                                                                                                                                                                                        Made KAF's Tender White Cake for a girl friend's bday the other night. She wanted a "lightish" frosting, so I made a puree of fresh strawberries, reduced it on the stove, then whipped it into a buttercream. Then I made whipped cream and folded it all together and iced the cake.

                                                                                                                                                                                                                                                                                                        The resulting frosting was pretty tasty, though I'm a sucker for strawberry anything. I stole a slice to take home, where it proceeded to melt.

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                                                                                                                                                                                                                                                                                                          nothingswrong RE: nothingswrong Mar 19, 2014 07:51 PM

                                                                                                                                                                                                                                                                                                          photo

                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                          1. re: nothingswrong
                                                                                                                                                                                                                                                                                                            Ruthie789 RE: nothingswrong Mar 20, 2014 06:24 PM

                                                                                                                                                                                                                                                                                                            Very pretty.

                                                                                                                                                                                                                                                                                                          2. re: nothingswrong
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                                                                                                                                                                                                                                                                                                            sweetTooth RE: nothingswrong Mar 19, 2014 09:31 PM

                                                                                                                                                                                                                                                                                                            How did you like the crumb? I tried it once when my niece asked for a white birthday cake. It was dry and weird.

                                                                                                                                                                                                                                                                                                            1. re: sweetTooth
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                                                                                                                                                                                                                                                                                                              nothingswrong RE: sweetTooth Mar 20, 2014 01:48 PM

                                                                                                                                                                                                                                                                                                              Well, it's interesting because I've made it several times and get different results each time.

                                                                                                                                                                                                                                                                                                              I don't follow the exact recipe always. The other day I used cake flour, though I've done it with AP before and it was really dense. I add an extra 1/8-1/4 cup milk and that helps with the dryness. In fact, it was super super moist, enough so that it was hard to tell when to remove it from the oven.

                                                                                                                                                                                                                                                                                                              I do like the flavor a lot, and it's nice and fluffy.

                                                                                                                                                                                                                                                                                                              I have maybe 3 white cake recipes I alternate between. I have another I like better, but it's so fluffy and light that it's impossible to make into a layer cake, so I only use it for cupcakes or sheet cake. The KAF one was fine for layering and slicing.

                                                                                                                                                                                                                                                                                                              1. re: nothingswrong
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                                                                                                                                                                                                                                                                                                                sweetTooth RE: nothingswrong Mar 20, 2014 04:18 PM

                                                                                                                                                                                                                                                                                                                I do want to get the KAF recipe right. Which flour did you use when you got a very moist result? Yes, I liked the flavor too.

                                                                                                                                                                                                                                                                                                                1. re: sweetTooth
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                                                                                                                                                                                                                                                                                                                  nothingswrong RE: sweetTooth Mar 21, 2014 08:17 PM

                                                                                                                                                                                                                                                                                                                  Cake flour seems to work better. I think adding a bit of extra milk helps too. I just eyeball it, but maybe like 1/8 of a cup.

                                                                                                                                                                                                                                                                                                                  I've made it by hand, in the stand mixer, and with a hand beater, and prefer the latter. I'll cream the sugar/butter, then beat egg whites one at a time for a while, then add the whole egg. I think you do have to beat the eggs for a good minute between each like the recipe states to incorporate air and get a light and fluffy cake.

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                                                                                                                                                                                                                                                                                                            sweetTooth RE: buttertart Mar 20, 2014 12:02 AM

                                                                                                                                                                                                                                                                                                            I baked Beatty's Chocolate Cake (Ina Garten recipe) for my 6 year old's birthday. I have a houseful of chocolate lovers and so I've tried many chocolate layer cakes. I'm still looking for my ideal chocolate birthday cake:
                                                                                                                                                                                                                                                                                                            1. Great chocolate flavor
                                                                                                                                                                                                                                                                                                            2. Stays moist for 3+ days (as I almost always have to bake layers 2+ days ahead and assemble 1 day ahead)
                                                                                                                                                                                                                                                                                                            3. Has a fine soft crumb
                                                                                                                                                                                                                                                                                                            I've tried butter cakes with melted chocolate and they have awesome flavor, but for ideal texture in cool spring weather, I need to nuke slices a few seconds to soften them up a bit. I don't think I am overbaking them. Not what I want to be doing at a birthday party. So this time I wanted to try an oil based cake and boy that Beatty's cake I made last Fri/Saturday is still moist. Everyone liked it too. But I don't like the large crumb. Am I right in presuming melted chocolate will give me better flavor than cocoa? Can't I have a fine and moist crumb and melted chocolate?

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                                                                                                                                                                                                                                                                                                              rasputina RE: sweetTooth Mar 20, 2014 01:40 PM

                                                                                                                                                                                                                                                                                                              I've made that cake a bunch of times, my husband likes it for his birthday. I agree it has a larger crumb but I've never felt the need to heat it up. Your house must be colder than mine. But then I actually like cold chocolate cake and sometimes store it in the fridge in summer.

                                                                                                                                                                                                                                                                                                              1. re: rasputina
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                                                                                                                                                                                                                                                                                                                sweetTooth RE: rasputina Mar 20, 2014 04:14 PM

                                                                                                                                                                                                                                                                                                                Rasputina, I didn't need to heat up Beatty's Chocolate Cake - that one is made with oil and stays moist for days even when refrigerated and partially demolished.
                                                                                                                                                                                                                                                                                                                The ones I find I have to warm up a bit in March (which is birthday season in our family) are butter cakes with melted chocolate. Those have a good crumb, great flavor, but are sadly not great made a couple of days ahead, refrigerated and then held at room temperature for a few hours before slicing.

                                                                                                                                                                                                                                                                                                              2. re: sweetTooth
                                                                                                                                                                                                                                                                                                                roxlet RE: sweetTooth Mar 20, 2014 02:09 PM

                                                                                                                                                                                                                                                                                                                Try the epicurios double chocolate cake. I have found none better. It's the combo of chocolate and cocoa.
                                                                                                                                                                                                                                                                                                                small crumb-check
                                                                                                                                                                                                                                                                                                                stays moist-check
                                                                                                                                                                                                                                                                                                                great chocolate flavor-check

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

                                                                                                                                                                                                                                                                                                                1. re: roxlet
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                                                                                                                                                                                                                                                                                                                  sweetTooth RE: roxlet Mar 20, 2014 04:30 PM

                                                                                                                                                                                                                                                                                                                  Thanks for the rec, Roxlet. I had looked at that recipe after I got the large crumb from Beatty's Choc Cake last weekend. But the ingredients looked very similar, so I didn't read further. With your rec, I read further into the method just now, which looks slightly different. Hmm.. perhaps there is hope. Chocolate cake requests happen often enough around here, so I will try it. Thanks so much! :-)

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                                                                                                                                                                                                                                                                                                                rasputina RE: buttertart Mar 21, 2014 01:02 PM

                                                                                                                                                                                                                                                                                                                I've got a batch of raspberry scones in the oven, I used the Cooks Illustrated Baking cook book blueberry scone recipe.

                                                                                                                                                                                                                                                                                                                I made a cold oven pound cake last week.

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                                                                                                                                                                                                                                                                                                                  roxlet RE: rasputina Mar 21, 2014 04:27 PM

                                                                                                                                                                                                                                                                                                                  I love that book. Please report on the scones, although I think that I'm the only one in this family who likes them...

                                                                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                                                                    buttertart RE: roxlet Mar 21, 2014 05:26 PM

                                                                                                                                                                                                                                                                                                                    It really is a great book.

                                                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                                                      r
                                                                                                                                                                                                                                                                                                                      rasputina RE: roxlet Mar 21, 2014 05:42 PM

                                                                                                                                                                                                                                                                                                                      I topped them with a lemon glaze when they got out of the oven. I think they came out great. I already ate 2 LOL. I used fresh raspberries and just patted the dough out to 1/2 the height I wanted and then put the fresh raspberries on top of half and then folded the other half over the top. Then sprinkled with sugar and baked. It's basically same as the recipe.

                                                                                                                                                                                                                                                                                                                      1. re: rasputina
                                                                                                                                                                                                                                                                                                                        n
                                                                                                                                                                                                                                                                                                                        nothingswrong RE: rasputina Mar 21, 2014 08:23 PM

                                                                                                                                                                                                                                                                                                                        That is the best "trick" for adding fresh berries. I always do it with blueberry scones and they never turn green.

                                                                                                                                                                                                                                                                                                                  2. zitronenmadchen RE: buttertart Mar 21, 2014 01:34 PM

                                                                                                                                                                                                                                                                                                                    I'm on day two of my first attempt at making the Tartine country loaf from Tartine Bread, and I really like the shaping technique of spinning the dough on the counter to create tension. I even called my husband over from the computer to come look at my beautifully shaped boule! He didn't quite appreciate it as much as I did. It's resting over night in the fridge, and I will bake it tomorrow.

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                                                                                                                                                                                                                                                                                                                      zitronenmadchen RE: zitronenmadchen Mar 23, 2014 06:53 AM

                                                                                                                                                                                                                                                                                                                      Here's my result, the edges got a little misshapen due to the towel in my banneton, and the parchment paper in the dutch oven, I was following the directions to the letter(ish) for my first attempt.
                                                                                                                                                                                                                                                                                                                      I didn't get consistently giant holes like everyone else seems to, but that's ok, the bread tastes great, and I now can use it for grilled cheese sandwiches without worrying about setting off the damn smoke detector.

                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                      1. re: zitronenmadchen
                                                                                                                                                                                                                                                                                                                        n
                                                                                                                                                                                                                                                                                                                        nothingswrong RE: zitronenmadchen Mar 23, 2014 01:08 PM

                                                                                                                                                                                                                                                                                                                        Looks great. What a beautiful crust!

                                                                                                                                                                                                                                                                                                                        1. re: zitronenmadchen
                                                                                                                                                                                                                                                                                                                          roxlet RE: zitronenmadchen Mar 23, 2014 04:04 PM

                                                                                                                                                                                                                                                                                                                          Beautiful!

                                                                                                                                                                                                                                                                                                                      2. buttertart RE: buttertart Mar 21, 2014 05:28 PM

                                                                                                                                                                                                                                                                                                                        Momentous news: Our Lady of the Oven, Rose Levy Beranbaum, has a new book coming out...The Baking Bible!!! Sign me up NOW, sight unseen.

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                                                                                                                                                                                                                                                                                                                          souschef RE: buttertart Mar 22, 2014 07:00 AM

                                                                                                                                                                                                                                                                                                                          Me too, and I have a moratorium on cook books!

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                                                                                                                                                                                                                                                                                                                          SarahCW RE: buttertart Mar 21, 2014 07:37 PM

                                                                                                                                                                                                                                                                                                                          So I just finished off a batch of mini chocolate cake donuts. They are in my mini donut pan. I'd bought some nice chocolate and wanted to try a recipe with the unsweetened chocolate. While it melted when I made it, it didn't really melt into the cake, so you could taste it like chocolate chunks. Strange. It still tastes ok, just different. I topped them with a nice layer of chocolate, so that is mostly what comes through.

                                                                                                                                                                                                                                                                                                                          This weekend I have bread in mind again--I want to try this peanut butter and jelly roll bread, but do it with almond butter. I'm not sure if it will work, but worth a try. I also want to try the coconut chocolate bread from the same book. I'm not sure that I need two sweet breads, but I can't decide which one I want to make so decided on both. For my savory bread, I want to make a dill rye bread. Since I started baking bread, I've been finding more excuses to bake more and more of it. I'm thinking the almond butter and jelly roll might make two small loaves, one to take to my sister.

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                                                                                                                                                                                                                                                                                                                          1. re: SarahCW
                                                                                                                                                                                                                                                                                                                            n
                                                                                                                                                                                                                                                                                                                            nothingswrong RE: SarahCW Mar 21, 2014 08:26 PM

                                                                                                                                                                                                                                                                                                                            Be careful with the almond butter. Try and use one that's a similar consistency as peanut butter.

                                                                                                                                                                                                                                                                                                                            I had a mess with a very liquidy almond butter a while back. But I've used freshly-ground and Justin's brand successfully in baking.

                                                                                                                                                                                                                                                                                                                            1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                              s
                                                                                                                                                                                                                                                                                                                              SarahCW RE: nothingswrong Mar 22, 2014 05:50 AM

                                                                                                                                                                                                                                                                                                                              This is a yeast bread where the peanut butter is added with the water, blended to make it more liquid, so I think it will be ok. I haven't bought the almond butter yet, so I'll look for Justin's brand.

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                                                                                                                                                                                                                                                                                                                            rasputina RE: buttertart Mar 22, 2014 10:29 AM

                                                                                                                                                                                                                                                                                                                            I ground some hard red spring wheat today for rolls I'm making. It's 25% whole meal flour and 75% unbleached AP. Just looking to try a new recipe as a side dish for the brisket we are smoking today.

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                                                                                                                                                                                                                                                                                                                              r
                                                                                                                                                                                                                                                                                                                              rasputina RE: rasputina Mar 22, 2014 12:25 PM

                                                                                                                                                                                                                                                                                                                              Wow, these rolls came out great. Wonderful flavor from the freshly ground wheat but light with a small crumb.

                                                                                                                                                                                                                                                                                                                              I used this recipe http://cookingfortwo.about.com/od/glo...

                                                                                                                                                                                                                                                                                                                              but I added salt to it.

                                                                                                                                                                                                                                                                                                                            2. r
                                                                                                                                                                                                                                                                                                                              rasputina RE: buttertart Mar 22, 2014 03:12 PM

                                                                                                                                                                                                                                                                                                                              I ended up making white chocolate raspberry cheesecake bars. I used this recipe from King Arthur flour but substituted my own graham cracker crust recipe, and added fresh raspberries ( leftovers from the scones I made yesterday) and white chocolate chips. It smells so good, but it's still cooling in the fridge.

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

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                                                                                                                                                                                                                                                                                                                              1. re: rasputina
                                                                                                                                                                                                                                                                                                                                r
                                                                                                                                                                                                                                                                                                                                rasputina RE: rasputina Mar 22, 2014 03:44 PM

                                                                                                                                                                                                                                                                                                                                Ok those cheesecake bars came out awesome. Everyone loved them and seconds were taken.

                                                                                                                                                                                                                                                                                                                                1. re: rasputina
                                                                                                                                                                                                                                                                                                                                  l
                                                                                                                                                                                                                                                                                                                                  lesliej RE: rasputina Mar 22, 2014 06:55 PM

                                                                                                                                                                                                                                                                                                                                  Hi rasputina! Just wondering - did you mix the raspberries into the cheesecake batter or top the finished bars with them?

                                                                                                                                                                                                                                                                                                                                  1. re: lesliej
                                                                                                                                                                                                                                                                                                                                    r
                                                                                                                                                                                                                                                                                                                                    rasputina RE: lesliej Mar 22, 2014 07:56 PM

                                                                                                                                                                                                                                                                                                                                    I folded them into the batter just before pouring it into the pan. Same with the white chocolate chips.

                                                                                                                                                                                                                                                                                                                              2. Antilope RE: buttertart Mar 23, 2014 12:26 AM

                                                                                                                                                                                                                                                                                                                                I made some lemon poppy seed muffins. The original recipe called for 2 cups of all purpose flour. I substituted 1 cup of Pillsbury Softasilk Cake flour 6.9% protein along with 1 cup of Gold Medal all purpose flour 10.5% protein. Total flour protein in the recipe 8.7%. I also used Argo Baking Powder. Those were the lightest muffins I have ever made. They were like cotton candy in light texture. Previously I had only used the half cake flour and half all purpose flour in biscuits. This will be my go to method for quick breads now.

                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                1. re: Antilope
                                                                                                                                                                                                                                                                                                                                  n
                                                                                                                                                                                                                                                                                                                                  nothingswrong RE: Antilope Mar 23, 2014 01:09 PM

                                                                                                                                                                                                                                                                                                                                  Thank you for sharing. I've wondered about subbing 1/2 cake and 1/2 AP for quick breads. I recently started doing my favorite lemon loaf with all cake flour with great results, but have been wondering about things like pumpkin bread. I will give it a go.

                                                                                                                                                                                                                                                                                                                                2. l
                                                                                                                                                                                                                                                                                                                                  Lorry13 RE: buttertart Mar 23, 2014 04:46 AM

                                                                                                                                                                                                                                                                                                                                  Thanks of all your input I made Mark Bittman's blondies for a work potluck. Made two variations, a chocolate chunk coconut once to satisfy the sweet toothed people and an almond oat version for everyone else. Lets hope they store well until I take them in on Tuesday!

                                                                                                                                                                                                                                                                                                                                  1. s
                                                                                                                                                                                                                                                                                                                                    SarahCW RE: buttertart Mar 23, 2014 02:31 PM

                                                                                                                                                                                                                                                                                                                                    Today's baking has been kind of a disaster. My almond jelly bread dough was SO soft--I followed the recipe exactly, but it was impossible to roll, so the jelly got out and it burned. Then the chocolate coconut bread, which was also soft, cooked in half the time it should, and also burned. I don't know if something is going on with my oven, or the recipes in this book! This is the Jim Lahey bread book--I've been trying different no knead recipes, and this one has been a failure for me. Way too soft, it needs a lot more flour to set up right.

                                                                                                                                                                                                                                                                                                                                    The almond butter bread isn't bad--with a little burn it is still edible. The other is a toss away. I do have a third batch of dough for a dill rye bread--but this is from a different book, so the dough has a better consistency.

                                                                                                                                                                                                                                                                                                                                    And here I was worried about having too much bread for next week! I'm thinking that on Tuesday I'll make a batch of oatmeal chocolate chip cookies. I like a softer cookie--anyone have any recipe suggestions? I'm sick of failing with baked goods after this weekend!

                                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: SarahCW
                                                                                                                                                                                                                                                                                                                                      buttertart RE: SarahCW Mar 23, 2014 03:43 PM

                                                                                                                                                                                                                                                                                                                                      Bummer. I'm always looking for a good oatmeal cookie recipe myself.

                                                                                                                                                                                                                                                                                                                                      1. re: SarahCW
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                                                                                                                                                                                                                                                                                                                                        nothingswrong RE: SarahCW Mar 23, 2014 03:57 PM

                                                                                                                                                                                                                                                                                                                                        What a bummer, especially after all the work and rise times. I get so sad when bread fails!

                                                                                                                                                                                                                                                                                                                                        I just pulled a batch of oatmeal cookies from the oven! Got paid last night to make them for a friend's party tonight. They are medium thickness with a nice cinnamon-vanilla flavor, crispy at the edges, and stay chewy in the center for a few days.

                                                                                                                                                                                                                                                                                                                                        This recipe is a mish mash of my own, and the current favorite around here. I've made them with chocolate chips (swap out raisins for chips), raisins, raisins + nuts, or my favorite--just plain and sprinkled with cinnamon sugar halfway through baking.

                                                                                                                                                                                                                                                                                                                                        OATMEAL RAISIN COOKIES

                                                                                                                                                                                                                                                                                                                                        -3/4 cup raisins
                                                                                                                                                                                                                                                                                                                                        -1 cup hot water
                                                                                                                                                                                                                                                                                                                                        -1 teaspoon vanilla
                                                                                                                                                                                                                                                                                                                                        -pinch of cinnamon

                                                                                                                                                                                                                                                                                                                                        Stir all together to let raisins plump while you prep the cookie dough.

                                                                                                                                                                                                                                                                                                                                        -1/2 cup butter, soft
                                                                                                                                                                                                                                                                                                                                        -1/2 cup white sugar
                                                                                                                                                                                                                                                                                                                                        -1/2 cup brown sugar
                                                                                                                                                                                                                                                                                                                                        -1 egg
                                                                                                                                                                                                                                                                                                                                        -1 teaspoon vanilla
                                                                                                                                                                                                                                                                                                                                        -1 cup all purpose flour
                                                                                                                                                                                                                                                                                                                                        -1/2 teaspoon salt
                                                                                                                                                                                                                                                                                                                                        -1/2 teaspoon baking soda
                                                                                                                                                                                                                                                                                                                                        -1/2 teaspoon baking powder
                                                                                                                                                                                                                                                                                                                                        -1 1/2 cups oats (I use instant, which people seem to like a lot, but you can also use old fashioned)
                                                                                                                                                                                                                                                                                                                                        -cinnamon sugar, for sprinkling

                                                                                                                                                                                                                                                                                                                                        Cream butter and sugars. Add egg and incorporate; add vanilla.

                                                                                                                                                                                                                                                                                                                                        Mix flour, salt, baking soda, and baking powder, then add to wet ingredients. Stir in oats.

                                                                                                                                                                                                                                                                                                                                        Drain raisins well and stir into dough. Drop golf ball sized balls of dough onto sheets lined with parchment.

                                                                                                                                                                                                                                                                                                                                        Bake at 350 F for 5 minutes. Remove from oven and sprinkle lightly with cinnamon sugar. Return to oven and bake 4-5 minutes more.

                                                                                                                                                                                                                                                                                                                                        **Pull cookies from oven when they are just barely underdone in the centers for a chewier cookie. Bake til full golden brown for a crispier one**

                                                                                                                                                                                                                                                                                                                                        ETA: I think this goes without saying, but if you swap out the raisins for chocolate, don't soak the chocolate in water/vanilla/cinnamon. Lol.

                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                        1. re: SarahCW
                                                                                                                                                                                                                                                                                                                                          c
                                                                                                                                                                                                                                                                                                                                          cheesymama RE: SarahCW Mar 23, 2014 05:26 PM

                                                                                                                                                                                                                                                                                                                                          I really like this recipe, the cookie butter flavour works really well with the oatmeal.
                                                                                                                                                                                                                                                                                                                                          http://www.twopeasandtheirpod.com/bis...

                                                                                                                                                                                                                                                                                                                                          1. re: SarahCW
                                                                                                                                                                                                                                                                                                                                            l
                                                                                                                                                                                                                                                                                                                                            lesliej RE: SarahCW Mar 23, 2014 05:49 PM

                                                                                                                                                                                                                                                                                                                                            Ina has a great recipe - you could substitute chocolate chips for the raisins.
                                                                                                                                                                                                                                                                                                                                            http://www.foodnetwork.com/recipes/in...

                                                                                                                                                                                                                                                                                                                                          2. Chocolatechipkt RE: buttertart Mar 23, 2014 04:47 PM

                                                                                                                                                                                                                                                                                                                                            Chocolate-dipped almond joy macaroons. So easy and good.

                                                                                                                                                                                                                                                                                                                                            1. Nevy RE: buttertart Mar 23, 2014 06:30 PM

                                                                                                                                                                                                                                                                                                                                              I am starting my Banana Bread recipe competition (aka I have 12 brown bananas to use up). I have Bouchon Thomas Keller, Flour Bakery, Maida Heatter, Donna Hay, and Ina Garten recipes all ready to go. First up is Bouchon and WOW, this is the best banana bread I ever had. Moist light crumb with a caramelized crisp thin crust. Roasted banana notes are prominent and the brown sugar is not overwhelming to make it too sugary. I think this might be the winner! I've baked up at least 8 Bouchon recipes and each are amazing. I'm doubtful any of the next ones can compete but according to the reviews, Flour has over 500+ 3.7 of 4 star rating on epicurious. Flour's banana bread is tomorrow's baking activity.

                                                                                                                                                                                                                                                                                                                                              I also baked up a variation of Flour Bakery Honey Raisin bread. It's a 2 day rise with a biga. I used cranberries with nutmeg and cinnamon instead. It was delicious. The picture shows what's left after everyone grabbed a second (and even third) slice after coming out of the oven. Definitely a keeper!

                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                              23 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: Nevy
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                                                                                                                                                                                                                                                                                                                                                sweetTooth RE: Nevy Mar 23, 2014 09:52 PM

                                                                                                                                                                                                                                                                                                                                                OMG! Those pictures are killing me and I just ate.

                                                                                                                                                                                                                                                                                                                                                1. re: Nevy
                                                                                                                                                                                                                                                                                                                                                  n
                                                                                                                                                                                                                                                                                                                                                  nothingswrong RE: Nevy Mar 23, 2014 10:44 PM

                                                                                                                                                                                                                                                                                                                                                  Yes! Please keep us posted with the banana bread competition. I keep almost ordering the Bouchon cookbook, but end up googling specific recipes. They've all been amazing so far.

                                                                                                                                                                                                                                                                                                                                                  The cranberry bread looks great as well.

                                                                                                                                                                                                                                                                                                                                                  1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                                                    Nevy RE: nothingswrong Mar 24, 2014 09:25 AM

                                                                                                                                                                                                                                                                                                                                                    The Bouchon bakery cookbook is wonderful. I read it over and over just to learn technique and apply it to other recipes. There's so much knowledge and insight in the whole book. It is truly worth it.

                                                                                                                                                                                                                                                                                                                                                    Are you in Canada or US?

                                                                                                                                                                                                                                                                                                                                                    If you are Canadian, here's a site that has it for a good discount

                                                                                                                                                                                                                                                                                                                                                    http://bookoutlet.ca/Store/Details/bo...

                                                                                                                                                                                                                                                                                                                                                    It's cheaper than amazon.ca

                                                                                                                                                                                                                                                                                                                                                    1. re: Nevy
                                                                                                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                                                                                                      sandylc RE: Nevy Mar 24, 2014 11:19 AM

                                                                                                                                                                                                                                                                                                                                                      But this is even cheaper, even after converting currency:

                                                                                                                                                                                                                                                                                                                                                      http://www.abebooks.com/servlet/Searc...

                                                                                                                                                                                                                                                                                                                                                      1. re: Nevy
                                                                                                                                                                                                                                                                                                                                                        n
                                                                                                                                                                                                                                                                                                                                                        nothingswrong RE: Nevy Mar 24, 2014 01:26 PM

                                                                                                                                                                                                                                                                                                                                                        I'm in the US, in California. I've added it to my Amazon shopping cart and then removed it like 6 times.

                                                                                                                                                                                                                                                                                                                                                        Last time I checked, it was like $35. I'll gladly drop double that on mail ordered chocolate, vanilla, spices, or discontinued snacks from my childhood, so not sure why I'm hesitating to spend it on a cookbook which will surely yield many delicious edibles for years to come.

                                                                                                                                                                                                                                                                                                                                                        1. re: nothingswrong
                                                                                                                                                                                                                                                                                                                                                          s
                                                                                                                                                                                                                                                                                                                                                          sandylc RE: nothingswrong Mar 24, 2014 03:06 PM

                                                                                                                                                                                                                                                                                                                                                          Don't pay that much! At abebooks, it's $23.42, including shipping!

                                                                                                                                                                                                                                                                                                                                                          1. re: sandylc
                                                                                                                                                                                                                                                                                                                                                            n
                                                                                                                                                                                                                                                                                                                                                            nothingswrong RE: sandylc Mar 24, 2014 05:32 PM

                                                                                                                                                                                                                                                                                                                                                            I just checked it out on Amazon again and it's dropped to $28 with free Prime shipping.

                                                                                                                                                                                                                                                                                                                                                            So I added it to my cart, and then got distracted and started adding a bunch of other cookbooks to my cart, and now I have $150 worth of books I don't need and can't choose between.

                                                                                                                                                                                                                                                                                                                                                            This is always the problem with Amazon for me.

                                                                                                                                                                                                                                                                                                                                                            1. re: nothingswrong
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                                                                                                                                                                                                                                                                                                                                                              sandylc RE: nothingswrong Mar 24, 2014 05:37 PM

                                                                                                                                                                                                                                                                                                                                                              Seriously...abe books! It's cheaper!

                                                                                                                                                                                                                                                                                                                                                              1. re: sandylc
                                                                                                                                                                                                                                                                                                                                                                roxlet RE: sandylc Mar 25, 2014 06:21 AM

                                                                                                                                                                                                                                                                                                                                                                Usually, but if I'm not mistaken, Amazon bought abebooks.com!

                                                                                                                                                                                                                                                                                                                                                                1. re: roxlet
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                                                                                                                                                                                                                                                                                                                                                                  sandylc RE: roxlet Mar 26, 2014 10:40 AM

                                                                                                                                                                                                                                                                                                                                                                  That's interesting and thanks for that tidbit, but:

                                                                                                                                                                                                                                                                                                                                                                  Bouchon Bakery

                                                                                                                                                                                                                                                                                                                                                                  amazon: $28.00 plus shipping
                                                                                                                                                                                                                                                                                                                                                                  abebooks: $21.92 plus 3.00 shipping = 24.92

                                                                                                                                                                                                                                                                                                                                                                  EDIT: Amazon is sometimes cheaper, but abebooks usually wins.

                                                                                                                                                                                                                                                                                                                                                    2. re: Nevy
                                                                                                                                                                                                                                                                                                                                                      herby RE: Nevy Mar 24, 2014 07:27 AM

                                                                                                                                                                                                                                                                                                                                                      I made Flour banana bread more than once and like it very much. Would love to hear more about your "competition" :) Particularly curious about Ina's and DH's. Which Donna Hay book is your recipe from?

                                                                                                                                                                                                                                                                                                                                                      1. re: herby
                                                                                                                                                                                                                                                                                                                                                        Nevy RE: herby Mar 24, 2014 09:22 AM

                                                                                                                                                                                                                                                                                                                                                        This is the Donna Hay one that I'm using since it has an unique ingredient in it... Golden syrup. I'll be using Lyle's golden syrup so I want to see what this adds.

                                                                                                                                                                                                                                                                                                                                                        https://www.donnahay.com.au/recipes/f...

                                                                                                                                                                                                                                                                                                                                                        As for the Ina one, I think I'm going to drop it as the ingredient list of Ina Garten is the same as Flour Bakery. The only difference is proportion of liquid (extra large eggs, a bit more sour cream...) to flour. I think I will be using Dorie Greenspan or Richard Sax's Grandma Banana bread as the replacement. Looking at the Maida Heatter ones, I'm worried they're going to be too dry. We'll see how it goes.

                                                                                                                                                                                                                                                                                                                                                        I have a preference for banana bread that have light moist crumb, caramel notes, bold banana flavour, not overly sweet, and a thin crisp crust. So far Thomas Keller nailed it. Looking at the instructions, Thomas Keller is far more detailed and specific and it turned out great. I'll update the next time I bake. It'll probably be a Wednesday baking for the Flour recipe.

                                                                                                                                                                                                                                                                                                                                                        1. re: Nevy
                                                                                                                                                                                                                                                                                                                                                          herby RE: Nevy Mar 24, 2014 09:50 AM

                                                                                                                                                                                                                                                                                                                                                          Nevy, thank you to the link to bookoutlet! I didn't know about it and the prices are great. Will look into it more when I am at home. Donna Hay recipe is going to be super sweet - three cups of sweet to less than two cups of flour! DG is reliable; almost all her recipes work though I made her lentils and salmon and it was not to my taste. Also made rice stuffed peppers and they were amazing :)

                                                                                                                                                                                                                                                                                                                                                          1. re: herby
                                                                                                                                                                                                                                                                                                                                                            Nevy RE: herby Mar 24, 2014 10:14 AM

                                                                                                                                                                                                                                                                                                                                                            You're right that the Donna Hay one seems sweeter... I do find Aussies like their 'sweets' SWEET. Though it could be that she doesn't use 'brown' bananas and more yellow not overly ripe ones. In that case, it could be balanced.

                                                                                                                                                                                                                                                                                                                                                            I have Dorie's Baking from my home to yours and it has a Banana cake in there. It calls for brown ripe bananas and same amount of sugar (if not more) than DH's. It's going to be an interesting bake to see which one 'takes the cake' .

                                                                                                                                                                                                                                                                                                                                                            Glad you like the link to bookoutlet. I've bought most of my books from there including all 3 Thomas Keller ones in perfect condition.

                                                                                                                                                                                                                                                                                                                                                            1. re: Nevy
                                                                                                                                                                                                                                                                                                                                                              herby RE: Nevy Mar 24, 2014 11:49 AM

                                                                                                                                                                                                                                                                                                                                                              Is shipping free?

                                                                                                                                                                                                                                                                                                                                                              1. re: herby
                                                                                                                                                                                                                                                                                                                                                                Nevy RE: herby Mar 24, 2014 11:55 AM

                                                                                                                                                                                                                                                                                                                                                                They sometimes have deals where you have free shipping or 25%-40% off book titles.

                                                                                                                                                                                                                                                                                                                                                                The shipping is very reasonable though... I think I paid $8 in shipping 14 books with Canada Post tracking and the box was in 2 parts and weighed over 10 lbs.

                                                                                                                                                                                                                                                                                                                                                                It is definitely cheaper than the US links where shipping is $13 for one book.

                                                                                                                                                                                                                                                                                                                                                                1. re: Nevy
                                                                                                                                                                                                                                                                                                                                                                  herby RE: Nevy Mar 24, 2014 12:01 PM

                                                                                                                                                                                                                                                                                                                                                                  Great to know! Do you know this one - http://www.bookdepository.com/ Good deal to be found and shipping is reasonable.

                                                                                                                                                                                                                                                                                                                                                      2. re: Nevy
                                                                                                                                                                                                                                                                                                                                                        Nevy RE: Nevy Mar 29, 2014 09:29 AM

                                                                                                                                                                                                                                                                                                                                                        My second recipe was from Flour Bakery. I like the cookbook a lot and high hopes for this. I used the technique as described even though I was tempted to use some of Thomas Keller one.

                                                                                                                                                                                                                                                                                                                                                        I won't spoil the results quite yet but I'll describe the big differences between Bouchon and Flour

                                                                                                                                                                                                                                                                                                                                                        - Bouchon uses butter and creaming technique while Flour uses oil. This made quite a big difference in the flavour profile and possibly the crumb as well
                                                                                                                                                                                                                                                                                                                                                        - Flour uses more bananas and plain sugar while Bouchon uses brown sugar
                                                                                                                                                                                                                                                                                                                                                        - Bouchon uses cake flour and Flour uses all purpose
                                                                                                                                                                                                                                                                                                                                                        - Flour has creme fraiche
                                                                                                                                                                                                                                                                                                                                                        - Flour recipe can whipped up in 20 minutes while the Bouchon precision takes it a bit longer

                                                                                                                                                                                                                                                                                                                                                        Overall, I liked Flour compared to others but I LOVE Bouchon more. Flour was just sweet whereas Bouchon had more depth... It tasted more of bananas and caramel. The Bouchon had a lighter crumb but still moist. The Flour was a brick compared to Bouchon.... It 'homier', larger crumbs, dense, and too moist. I found Flour to be better on its 2nd day but still not as good as Bouchon.

                                                                                                                                                                                                                                                                                                                                                        Next up... Either Dorie Greenspan or Rose Levy Beranbaum

                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                        1. re: Nevy
                                                                                                                                                                                                                                                                                                                                                          n
                                                                                                                                                                                                                                                                                                                                                          nothingswrong RE: Nevy Mar 29, 2014 08:18 PM

                                                                                                                                                                                                                                                                                                                                                          Thank you for reporting back! Your descriptions/comparisons are helpful and easy to visualize.

                                                                                                                                                                                                                                                                                                                                                          Please continue to post results if you do the Dorie and/or Rose Levy B breads.

                                                                                                                                                                                                                                                                                                                                                        2. re: Nevy
                                                                                                                                                                                                                                                                                                                                                          Nevy RE: Nevy Mar 30, 2014 02:54 PM

                                                                                                                                                                                                                                                                                                                                                          I chose Dorie Greenspan as my next project. With 6 bananas left on the counter, this recipe used a lot of them up. This is a butter based bundt recipe that uses a whole cup of sour cream and only baking soda as leavener. Other than the large amount of sour cream, Dorie's and Bouchon are more alike to each other compared to Flour.

                                                                                                                                                                                                                                                                                                                                                          - DG uses a whole cup of sour cream. This made the batter the runniest
                                                                                                                                                                                                                                                                                                                                                          - DG only used baking soda as leavener and a fair bit
                                                                                                                                                                                                                                                                                                                                                          - white sugar is used and 2 cups worth compared to Bouchon brown sugar
                                                                                                                                                                                                                                                                                                                                                          - baking times was pretty long compared to others
                                                                                                                                                                                                                                                                                                                                                          - it used the creaming method like Bouchon

                                                                                                                                                                                                                                                                                                                                                          The crumb size was not as small as Bouchon but definitely smaller than Flour. It definitely more moist and not as refined or delicate as Bouchon. I thought this would be too sweet but the large amount of sour cream countered the sugar amount. It wasn't as banana flavoured or nuanced compared to Bouchon but I find this a better version than Flour.

                                                                                                                                                                                                                                                                                                                                                          I think Bouchon is still my favourite but Dorie's is a strong 2nd. It's not as heavy as Flour. It has a better balance of flavour than Flour but it's not as refined, delicate, or flavourful as Bouchon.

                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                          1. re: Nevy
                                                                                                                                                                                                                                                                                                                                                            s
                                                                                                                                                                                                                                                                                                                                                            smfan RE: Nevy Apr 1, 2014 06:11 AM

                                                                                                                                                                                                                                                                                                                                                            Hi Nevy, can you paraphase Bouchon banana bread recipe?

                                                                                                                                                                                                                                                                                                                                                            1. re: smfan
                                                                                                                                                                                                                                                                                                                                                              roxlet RE: smfan Apr 1, 2014 06:20 AM

                                                                                                                                                                                                                                                                                                                                                              Maybe this will help:

                                                                                                                                                                                                                                                                                                                                                              http://www.ediblelife.net/2013/02/ban...

                                                                                                                                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                                                                                smfan RE: roxlet Apr 1, 2014 03:37 PM

                                                                                                                                                                                                                                                                                                                                                                Thank you roxlet.

                                                                                                                                                                                                                                                                                                                                                        3. s
                                                                                                                                                                                                                                                                                                                                                          SarahCW RE: buttertart Mar 24, 2014 10:09 AM

                                                                                                                                                                                                                                                                                                                                                          I've got two loaves of dilled rye bread from Healthy Artisan Bread in 5 minutes a day in the oven. The directions said to cook it on a stone, but I decided to do one on the stone and one in a loaf pan. I prefer a less crusty bread, so I like the sandwich type loaf. They look lovely so far, and I'm keeping an eye on them so they don't over cook like my last two loaves.

                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                          1. re: SarahCW
                                                                                                                                                                                                                                                                                                                                                            zitronenmadchen RE: SarahCW Mar 24, 2014 11:41 AM

                                                                                                                                                                                                                                                                                                                                                            Dill rye sounds really good. How much rye flour does the recipe use?

                                                                                                                                                                                                                                                                                                                                                          2. JTPhilly RE: buttertart Mar 24, 2014 10:31 AM

                                                                                                                                                                                                                                                                                                                                                            got my no knead refrigerator bread ready this weekend so I will have fresh baked bread for the upcoming, and hopefully last, snow of the season.

                                                                                                                                                                                                                                                                                                                                                            1. Caitlin McGrath RE: buttertart Mar 24, 2014 01:23 PM

                                                                                                                                                                                                                                                                                                                                                              Yesterday, I baked this Baltimore peach cake: http://chowhound.chow.com/topics/535534

                                                                                                                                                                                                                                                                                                                                                              It's an interesting recipe, with a fairly lean yeasted base made with only a bit of sugar, but plenty of sweetness on top from the jam, fruit, and glaze. It's a perfect go-with-a-cup-of-tea treat because it's not real sweet or rich, and would also be nice for a brunch. I used frozen peaches, but I'll have to try it with nice, ripe peaches this summer.

                                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: Caitlin McGrath
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                                                                                                                                                                                                                                                                                                                                                                rasputina RE: Caitlin McGrath Mar 24, 2014 01:41 PM

                                                                                                                                                                                                                                                                                                                                                                Gorgeous!

                                                                                                                                                                                                                                                                                                                                                                1. re: Caitlin McGrath
                                                                                                                                                                                                                                                                                                                                                                  Ruthie789 RE: Caitlin McGrath Mar 24, 2014 05:37 PM

                                                                                                                                                                                                                                                                                                                                                                  It looks like a regal crown!

                                                                                                                                                                                                                                                                                                                                                                  1. re: Caitlin McGrath
                                                                                                                                                                                                                                                                                                                                                                    zitronenmadchen RE: Caitlin McGrath Mar 25, 2014 05:46 AM

                                                                                                                                                                                                                                                                                                                                                                    That's really beautiful

                                                                                                                                                                                                                                                                                                                                                                    1. re: Caitlin McGrath
                                                                                                                                                                                                                                                                                                                                                                      n
                                                                                                                                                                                                                                                                                                                                                                      NancyChin RE: Caitlin McGrath Mar 27, 2014 10:11 PM

                                                                                                                                                                                                                                                                                                                                                                      That looks so good! I love upside down cakes.

                                                                                                                                                                                                                                                                                                                                                                    2. MidwesternerTT RE: buttertart Mar 24, 2014 06:21 PM

                                                                                                                                                                                                                                                                                                                                                                      Banana Walnut muffins and muffin tops. Made while visiting Mom this weekend, so I used the pans she had in the kitchen. I'd never baked in a "muffin top" pan before and was very happy with the result -- lots of crispy top/edge, not much middle. A fortunate situation that her bread pans are stored in the pantry area down the hall. A very basic banana bread recipe was my starting point, and I used Splenda in place of sugar, plus 2 T. buttermilk powder, 1/2 C. water and extra 1/2 tsp. baking soda (per suggestions on the Splenda packet for best results).

                                                                                                                                                                                                                                                                                                                                                                      The added bonus for making this as muffins, not bread, is they baked in less than half the time of bread (just 20 - 25 minutes) and so were ready to have with breakfast.

                                                                                                                                                                                                                                                                                                                                                                      1. zitronenmadchen RE: buttertart Mar 25, 2014 05:48 AM

                                                                                                                                                                                                                                                                                                                                                                        I'm making a roasted pepper quiche for dinner with friends tonight.

                                                                                                                                                                                                                                                                                                                                                                        1. JTPhilly RE: buttertart Mar 25, 2014 06:46 AM

                                                                                                                                                                                                                                                                                                                                                                          this will be the seasons LAST snow, it has to be - no knead bread and banana bread will carry me though

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                                                                                                                                                                                                                                                                                                                                                                            cheesymama RE: buttertart Mar 26, 2014 04:57 AM

                                                                                                                                                                                                                                                                                                                                                                            DH has a big work thing on Friday and I have been enlisted as the baker to keep all of the troupes happy.
                                                                                                                                                                                                                                                                                                                                                                            Breakfast will be a bunch of frozen mini pastries from Costco that I will bake up in the morning. For the homemade touch I will either make a coffee cake or mini doughnut muffins.
                                                                                                                                                                                                                                                                                                                                                                            Afternoon treats will be brownies, RKT, and chocolate chip espresso bars from the Bakergirl blog,

                                                                                                                                                                                                                                                                                                                                                                            1. Ruthie789 RE: buttertart Mar 26, 2014 05:20 AM

                                                                                                                                                                                                                                                                                                                                                                              Baking a banana bread with add ins, candied orange peel, dark chocolate chips. Not sure how orange peel will pair with banana. Ghiardelli brownies as well, all for the office.

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                                                                                                                                                                                                                                                                                                                                                                                Ruthie789 RE: Ruthie789 Mar 26, 2014 10:18 AM

                                                                                                                                                                                                                                                                                                                                                                                To my surprise the homemade candied peel and the banana and the dark chocolate made for excellent pairings.

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                                                                                                                                                                                                                                                                                                                                                                                SarahCW RE: buttertart Mar 26, 2014 05:43 AM

                                                                                                                                                                                                                                                                                                                                                                                After all my bread disasters this past week, I was successful at making oatmeal chocolate chip cookies. I used the recipe from Better Homes and Gardens, but tweaked it a bit. They turned out the perfect combo of chewy and crunchy, with a nice color and a not too sweet flavor with just the right touch of salt. The recipe didn't call for salt, but I'm glad I added some anyway.

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                                                                                                                                                                                                                                                                                                                                                                                  nothingswrong RE: buttertart Mar 26, 2014 10:44 AM

                                                                                                                                                                                                                                                                                                                                                                                  Yesterday was lots of cookies.

                                                                                                                                                                                                                                                                                                                                                                                  On the left are a Martha recipe for thin bakery-style chocolate chip cookies. I hadn't made these in quite a while and I loved them. Kind of kicking myself for forgetting about this recipe for the last year+. I used a mix of chopped milk and dark chocolate and they were gobbled up last night by friends.

                                                                                                                                                                                                                                                                                                                                                                                  In the middle are low-carb chocolate cookies, made with almond flour, nutella, egg whites, powdered sugar, salt, and vanilla. My gf who's been low carb the last few months makes weekly requests for a batch. I believe they come out at around 2 g carbs per cookie. Her hubby fights her for them and swears they taste like brownies.

                                                                                                                                                                                                                                                                                                                                                                                  On the right are vegan oatmeal raisin, made for a gf who just had a baby last week. Her hubby just went vegan. I used an old recipe I have for vegan CC cookies, subbing out a bit of flour and adding in the oats, and raisins plumped in hot water/vanilla. They're made with veg oil in place of the butter/egg. I tried one before delivering and they taste like BUTTER. It's the craziest thing. My friend and her hubs were convinced they were chock full of butter, in fact, and excited to have a good cookie finally.

                                                                                                                                                                                                                                                                                                                                                                                  With over 6 dozen cookies baked, all I have left today is 3 for snacking. Whew.

                                                                                                                                                                                                                                                                                                                                                                                  ETA: I got to play with and hold the newborn and I'm IN LOVE. Such a precious little thing. I offered to keep baking vegan desserts so I can sneak in the other room when dropping them off and cuddle with the little munchkin.

                                                                                                                                                                                                                                                                                                                                                                                   
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                                                                                                                                                                                                                                                                                                                                                                                    MidwesternerTT RE: nothingswrong Mar 27, 2014 12:46 PM

                                                                                                                                                                                                                                                                                                                                                                                    Lucky, lucky folks who are your friends. All of those look & sound delicious!

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                                                                                                                                                                                                                                                                                                                                                                                      NancyChin RE: nothingswrong Mar 27, 2014 10:11 PM

                                                                                                                                                                                                                                                                                                                                                                                      They look so perfect! Like bakery perfection.

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                                                                                                                                                                                                                                                                                                                                                                                      sandylc RE: buttertart Mar 26, 2014 02:29 PM

                                                                                                                                                                                                                                                                                                                                                                                      Took my crispy browned-butter CCC dough, left out the chocolate (I know, a crime), and added lots of toasted nuts - several different kinds - and a bit of toasted rolled oats, along with some almond extract.

                                                                                                                                                                                                                                                                                                                                                                                      Oh, My.....

                                                                                                                                                                                                                                                                                                                                                                                      These were really good. This one gets written down.

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