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

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. 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. Carrot Cake Cookies are on my list for this weekend.

      1. 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

          Sounds amazing. What time, what address?

          1. re: roxlet

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

                1. re: roxlet

                  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: roxlet

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

                      1. re: daislander

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

                        1. re: daislander

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

                      2. 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. 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: herby

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

                            1. 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

                                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

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

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

                                    1. 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

                                        The Brass Sisters have great vintage recipes.

                                      2. 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

                                          That sounds great, where is the recipe from?

                                            1. re: Lorry13

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

                                              1. re: nothingswrong

                                                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

                                                  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

                                                    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

                                                      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

                                                        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

                                                          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.

                                          1. re: Lorry13

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

                                          2. 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

                                              Good to know for the fanciers of both among us.

                                              1. re: DiningDiva

                                                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

                                                  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

                                                    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

                                                      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

                                                      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. 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. 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. 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

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

                                                        1. re: roxlet

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

                                                        2. re: buttertart

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

                                                        3. 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. 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

                                                              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. 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

                                                                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

                                                                  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

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

                                                                2. re: SarahCW

                                                                  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

                                                                    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

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

                                                                      1. re: SarahCW

                                                                        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

                                                                          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

                                                                            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

                                                                            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

                                                                              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

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

                                                                                1. re: herby

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

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

                                                                    2. 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. 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

                                                                          I love quince, your tart sounds wonderful.

                                                                          1. re: Roland Parker

                                                                            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

                                                                              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. 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

                                                                                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: zitronenmadchen

                                                                                    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

                                                                                      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

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

                                                                                      2. re: roxlet

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

                                                                                        1. re: zitronenmadchen

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

                                                                                  2. re: zitronenmadchen

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

                                                                                  3. 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

                                                                                      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. 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: lesliej

                                                                                            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

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

                                                                                            1. re: nothingswrong

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

                                                                                        1. 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: roxlet

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

                                                                                            1. re: nothingswrong

                                                                                              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

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

                                                                                                1. re: MAH

                                                                                                  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.

                                                                                            2. 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. 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. 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

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

                                                                                                    1. re: souschef

                                                                                                      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: souschef

                                                                                                          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

                                                                                                            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

                                                                                                        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

                                                                                                          Let us know how it turned out taste-wise.

                                                                                                          1. re: souschef

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

                                                                                                            1. re: souschef

                                                                                                              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

                                                                                                                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

                                                                                                                  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

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

                                                                                                          1. re: herby

                                                                                                            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

                                                                                                              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. 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

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

                                                                                                              1. re: sharebear

                                                                                                                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

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

                                                                                                                  1. re: sharebear

                                                                                                                    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

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

                                                                                                              2. 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

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

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

                                                                                                                  5 Replies
                                                                                                                  1. re: Chefpaulo

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

                                                                                                                    1. re: roxlet

                                                                                                                      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

                                                                                                                        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

                                                                                                                          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

                                                                                                                  2. 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

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

                                                                                                                      1. 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. 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: buttertart

                                                                                                                              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

                                                                                                                                My mom would have loved that cake.

                                                                                                                          1. 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: NancyChin

                                                                                                                                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.

                                                                                                                                1. re: roxlet

                                                                                                                                  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.

                                                                                                                              2. fresh Stone Crab with mustard sauce for us tonight

                                                                                                                                1. 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

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

                                                                                                                                    1. re: jbsiegel

                                                                                                                                      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

                                                                                                                                        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. 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

                                                                                                                                        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

                                                                                                                                          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. 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

                                                                                                                                            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

                                                                                                                                              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

                                                                                                                                                See if they have the chocolate chip cookies :)

                                                                                                                                                1. re: buttertart

                                                                                                                                                  Sounds like a trip I should take it!

                                                                                                                                                2. re: rstuart

                                                                                                                                                  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. 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

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

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

                                                                                                                                                    1. 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

                                                                                                                                                        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

                                                                                                                                                          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

                                                                                                                                                          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

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

                                                                                                                                                            1. re: buttertart

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

                                                                                                                                                              1. re: rstuart

                                                                                                                                                                My American mother does, too. :)

                                                                                                                                                              2. re: buttertart

                                                                                                                                                                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

                                                                                                                                                                  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. Lemon cupcakes yesterday! Making croissants at the moment!

                                                                                                                                                              1. 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

                                                                                                                                                                  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

                                                                                                                                                                    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

                                                                                                                                                                      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

                                                                                                                                                                        I had the same experience (bitterness).

                                                                                                                                                                        1. re: buttertart

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

                                                                                                                                                                          1. re: TorontoJo

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

                                                                                                                                                                      2. re: TorontoJo

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

                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                          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

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

                                                                                                                                                                        2. re: TorontoJo

                                                                                                                                                                          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. 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

                                                                                                                                                                              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

                                                                                                                                                                                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

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

                                                                                                                                                                                  1. re: sandylc

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

                                                                                                                                                                              2. 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

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

                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      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

                                                                                                                                                                                        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

                                                                                                                                                                                      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. 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

                                                                                                                                                                                        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. 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

                                                                                                                                                                                          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

                                                                                                                                                                                            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

                                                                                                                                                                                              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

                                                                                                                                                                                                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

                                                                                                                                                                                                  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

                                                                                                                                                                                                    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

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

                                                                                                                                                                                          2. 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. 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. 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

                                                                                                                                                                                                  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

                                                                                                                                                                                                    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

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

                                                                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                                                                        Sorry! I definitely confused them!

                                                                                                                                                                                                    2. re: mscoffee1

                                                                                                                                                                                                      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

                                                                                                                                                                                                        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. 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. 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

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

                                                                                                                                                                                                            1. re: zitronenmadchen

                                                                                                                                                                                                              Okay, so what is "caramelized white chocolate?"

                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                  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: zitronenmadchen

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

                                                                                                                                                                                                                      1. re: TorontoJo

                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                    2. re: TorontoJo

                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                  1. re: rstuart

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

                                                                                                                                                                                                                  2. re: zitronenmadchen

                                                                                                                                                                                                                    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

                                                                                                                                                                                                                      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

                                                                                                                                                                                                                        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

                                                                                                                                                                                                                        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...

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

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      1. 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

                                                                                                                                                                                                                          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. 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
                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                            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

                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                            3. 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

                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    1. 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. 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. got my hamentaschen underway!

                                                                                                                                                                                                                                          1. 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

                                                                                                                                                                                                                                                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

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

                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                    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.

                                                                                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                                                                                  Wow, are each of those an apple half?

                                                                                                                                                                                                                                                  1. re: nothingswrong

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

                                                                                                                                                                                                                                                3. 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.

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: sarahjay

                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                      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. 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. 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
                                                                                                                                                                                                                                                      1. re: herby

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

                                                                                                                                                                                                                                                        1. re: herby

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

                                                                                                                                                                                                                                                          1. re: JoeBabbitt

                                                                                                                                                                                                                                                            That looks delicious--what is it?

                                                                                                                                                                                                                                                            1. re: SarahCW

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

                                                                                                                                                                                                                                                              1. re: JoeBabbitt

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

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

                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                            1. re: jbsiegel

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

                                                                                                                                                                                                                                                              1. re: Lorry13

                                                                                                                                                                                                                                                                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!!

                                                                                                                                                                                                                                                                1. re: Lorry13

                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                    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!!!

                                                                                                                                                                                                                                                                    1. re: sweetTooth

                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                    3. 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

                                                                                                                                                                                                                                                                        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: AGM_Cape_Cod

                                                                                                                                                                                                                                                                          I love gougeres, They are such a nice treat!

                                                                                                                                                                                                                                                                        2. 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

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

                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                            1. re: Chocolatechipkt

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

                                                                                                                                                                                                                                                                              1. re: NancyChin

                                                                                                                                                                                                                                                                                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.

                                                                                                                                                                                                                                                                                1. re: Chocolatechipkt

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

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                            2. 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
                                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                This looks wonderful and resembles a cobbler, as well!

                                                                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                      That does look great BC.. thanks for sharing!

                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                        This is making me so hungry! Yum!

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

                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: Cynsa

                                                                                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                                                                                          2. re: Cynsa

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

                                                                                                                                                                                                                                                                                          3. 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. 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.
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                                                                                                                                                                                                                                                                                              Rich Vienna Bread Baguettes
                                                                                                                                                                                                                                                                                              http://community.kingarthurflour.com/...

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                                                                                                                                                                                                                                                                                              1. re: Antilope

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

                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                    Thanks! I will have to try this!

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

                                                                                                                                                                                                                                                                                                 
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                                                                                                                                                                                                                                                                                                1. 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. 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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                                                                                                                                                                                                                                                                                                    1. 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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                                                                                                                                                                                                                                                                                                      1. 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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                                                                                                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                  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.

                                                                                                                                                                                                                                                                                                          2. 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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                                                                                                                                                                                                                                                                                                            1. re: sweetTooth

                                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                  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! :-)