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What are you baking these days? May 2014 edition, part 1 [Through May 14, 2014]

Hi everybody!! It's May in my other favourite parts of the world, so here we go with what will probably be Part 1 for this month, since the threads have exploded recently. Lots of nice newish posters and old stalwarts contributing. Hard to believe that some months we barely hit 100 posts...
I neglected to mention that February marked 5 years of happy What are you baking? confabs. Makes me a happy little (butter) tart!
Here are the results of last weekend's goings-on -- a leek and bacon tart, based loosely on a Nick Malgieri recipe, for Saturday dinner (with céleri rémoulade); some blueberry bran muffins (Bob's Red Mill bag recipe, with 1 1/2 c bran and 1 c ww flour instead of the reverse, and TJ's dried wild blueberries, yum), and those spectacular salted nut butterscotch cookies I can't stay away from. Mine spread less than others'.
So, what are YOU baking these days?

 
 
 
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  1. By the way, if someone does want to index the recipes posted here, that would be just hunky-dory with me. I don't have the time, unfortunately.

    15 Replies
    1. re: buttertart

      I'll do it!!!! I'd actually be happy to review each month's recipes and index them at the end of each thread so I can make sure to jot down the ones I want on file.

      I think it will be really handy so we don't have to scan through 600 posts to find the one we needed.

      If anyone else wants to do it, let me know here, otherwise I will get started on last month's index later on tonight.

      1. re: nothingswrong

        Sounds great, but perhaps it should be a separate thread, like "Recipes from April's Baking Thread"
        I think some people have difficulty loading such a long thread if they have slow internet service, so another, shorter thread might be helpful for them.

          1. re: roxlet

            What about an ongoing index thread? A post for each month, perhaps, and then perhaps a link to it in the OP of each new what re you baking thread. Would make a great resource easier to keep track of, and something people could bookmark.

          2. re: nothingswrong

            That is so neat! Thank you so much! Let me know if you want any help....

          3. re: buttertart

            OKAY! First recipe index is up here: http://chowhound.chow.com/topics/974196

            I'm going to do a post for each month. I like Caitlin's idea about doing it all in one thread so we can bookmark it and refer to it anytime. Although who knows--given the length of each month's recipe index, that thread may get too long as well. I guess we'll see.

            I linked to as many recipes as I could find on the internet. I may have gotten a few of them wrong (like KAF has multiple recipes with similar or the same names), so feel free to correct me if I got your recipes wrong.

            Also, I only listed baked goods that had specific recipes mentioned.

            Hope the format is okay--I wasn't sure, but thought poster's names should be listed. Sometimes I just remember "Roxlet's Strawberry Cake" when looking back for a recipe.

            Let me know if I should change anything.

              1. re: nothingswrong

                Wow, that looks like a lot of work! It is greatly appreciated. I cant count the number of times I have poured through old baking threads to find a recipe.

                1. re: nothingswrong

                  I am beyond impressed! How did you do it so quickly? And recipe links are amazing to have in one place.

                  Many thanks, nothingswrong!

                  1. re: herby

                    I made some French fries and put on a movie and just knocked it out last night. It was kind of relaxing :)

                    1. re: nothingswrong

                      Wow! That is outstanding! You are an energizer bunny...

                        1. re: nothingswrong

                          Great job with the baking index! Your amazing.

                      1. I baked the blackberry buttermilk cake from Bon Appetit recipe can be found here http://www.epicurious.com/recipes/foo...

                        Love the texture of the cake, it got rave reviews and is already 1/2 gone. My substitutions were 1/4 cup coconut oil for an equal amount of butter because I only had one stick room temp and I omitted the orange peel ( didn't have any) and added almond extract.

                        I was a little concerned the cake might overflow the pan. I did use the 9 inch springform called for in the recipe but boy was the pan full when I put the batter over the berries and sugar. It baked fine though. I was very glad I had some cake rounds on hand for the flip over.

                        2 Replies
                        1. re: rasputina

                          Here is the pic of the blackberry buttermilk cake, after it's 1/2 gone ........

                           
                          1. re: rasputina

                            oh and since I finally am getting around to posting pics, here is the apple cider pie and lemon meringue I made a few weeks ago that I posted about.

                             
                             
                          2. That leek and bacon tart looks really great! Recipe, please! Is it like a frittata in a crust?

                            Indexing the recipes would be a great idea...going back five years would be even better, but a massive undertaking.

                            2 Replies
                            1. re: souschef

                              It's the crust from the Tenderflake box ;-), chilled in the pan (I would prebake it next time). Filling: 6 strips of bacon, fried quite crisp and cut up, 2 massive leeks, thinly sliced and washed extremely well, cooked in a skim of the bacon fat until limp, a bit of s&p, a few gratings of nutmeg, 1 c heavy cream and 4 eggs mixed into the leek mix when cooled. 425 for about 40 mins, 28 cm or so tart pan. Avctually done au pif which I know drives you crazy ;-)

                              1. re: buttertart

                                Thanks Buttertart. There's enough there for me to not go crazy :)

                            2. Since chocolate chip cookies are highly in demand by my visiting Egyptian, I decided to try Joy the Baker's version blogged about in flourish, which is the King Arthur Flour blog. It is pretty close to my usual recipe in terms of butter/sugar proportions (I usually use dark brown sugar though), except that this recipe calls for one stick of butter to be browned, and a teaspoon of molasses to be added in. Also, I usually make mine in a bowl, just mixing by hand, and this recipe called for some extensive beating in a mixer. I think they're very nice, but still waiting for the mavens to weigh in.

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

                               
                              19 Replies
                              1. re: roxlet

                                Hey Ms. Roxlet,
                                Pls give us your unvarnished, unbiased opinion of Joy the Baker's cc cookies. I await your verdict. You did say "very nice"---but do they surpass your favorite recipe? What is your fav cc cookie recipe if it's not Joy the Baker's?
                                Thanks mucho.

                                1. re: soccermom13

                                  Hi soccermom!

                                  I forgot to ask the ccc cookie eaters last night about this iteration of cookie. My husband is very much in the "if it's not broke, don't fix it" camp, but he hasn't weighed in on these yet. I'm on Weight Watchers, so I'm trying not to eat cookies. :(

                                  I have made thousands of ccc over the years for more bake sales and team treats than I can count, and everyone loves my ccc, which sell out at bake sales. Basically, it's the Toll House Cookie recipe with a few modifications.

                                  Roxlet's Chocolate Chip Cookie Recipe

                                  Cream two sticks of butter with 1 cup packed dark brown sugar and 1/2 cup of white sugar. Do this by hand, not using a mixer since a mixer incorporates too much air for this recipe. Add a good tablespoon of vanilla (I never measure, I just pour), and two eggs and mix well. Mix in 21/4 cups of flour, 1 teaspoon of baking soda, and a scant teaspoon of salt. Add 3 cups of chocolate chips.

                                  Make the size you like -- bigger or smaller -- and bake for about 6 minutes, at 350 and then rotate the pan. Bake another 6 minutes, or until nicely brown.

                                  These will be flatter cookies than Joy the Baker's, but will not be as crispy as hers.

                                  1. re: roxlet

                                    Roxlet,
                                    Thank you very much.

                                    p.s. Totally unrelated to this post but I just skimmed the weight watchers thread and saw some of your posts. Doggone it but it's hard to be a good baker and not naturally thin! That is the story of my life.

                                    1. re: roxlet

                                      This recipe is very similar to my favorite: Baked Brooklyn's chocolate chip cookies. I've actually modified their recipe so that it's more in line with yours, as Baked's calls for 2 cups of flour, which I don't find to be enough so I add more. The large amount of dark brown sugar really makes them special in my opinion.

                                      Baked's Chocolate Chip Cookies

                                      2 cups all purpose flour
                                      1 teaspoon salt
                                      1 teaspoon baking soda
                                      1 cup (2 sticks) unsalted butter, room temperature
                                      1 cup firmly packed dark brown sugar
                                      ½ cup granulated sugar
                                      2 large eggs
                                      2 teaspoons vanilla extract
                                      2 2/3 cups (16 ounces) semisweet chocolate chips

                                      1. re: emily

                                        Yes, very similar. There are endless variations, for sure, all similar to Toll House too!

                                        1. re: emily

                                          How about yours Emily--chewy, crispy, flat, thick??

                                          1. re: nothingswrong

                                            I'd say they are chewier with crispy edges and not flat. With only 2 cups flour, they are flat and too greasy imo. I actually bake them until they are a deep golden brown because I like the caramelized flavor, which makes them less chewy, of course.

                                          1. re: nothingswrong

                                            Not exactly. Somewhere in between crispy with a little chew that increases as the cookies "age."

                                        2. re: soccermom13

                                          Well, so far the reaction here is mixed. The cookies are good, I've been told, but the others are perfect. I suppose I should stop experimenting with CCC and stick with what works. My husband has yet to weigh in.

                                        3. re: roxlet

                                          I have her cookbook but have yet to cook anything from it. It was one of those kindle deals I couldn't pass up. Brown butter in baked goods seems to be getting popular lately.

                                          1. re: rasputina

                                            Well, it does add a nice caramel note to many things!

                                          2. re: roxlet

                                            And, ding, ding, ding, we have a winner. My husband finally tried the ccc last night, and diplomatically said, "They're very good, but I like your regular ones better." However, he did say that he thought the Salted Nut Butterscotch cookies (from April's thread) were awesome.

                                                1. re: roxlet

                                                  I think I looked at that browned butter recipe but I thought it used extra butter so I didn't proceed. I don't stock Crisco anymore though I guess it no longer has transfats. Adding half Crisco made for a crisper cookie and I think less greasy. I'll have to try using coconut oil.

                                                  1. re: divadmas

                                                    I don't quite know which recipe you are referring to since none that I've made uses Crisco. The Joy the Baker ccc are very crisp, and stayed that way.

                                                    1. re: divadmas

                                                      Crisco does indeed have transfats. Just not enough of them to have to legally say so on the nutritional chart. Also, the jury is currently questioning whether the majority of mass-produced vegetable fats are possibly bad for your health.

                                                      The biggest and most provable point to never using Crisco is that it brings NOTHING to the party flavorwise. Add this to the fact that it is generally used as the main component in whatever baked item it's in, and you end up with a baked item that ranges in taste from tasteless to icky. Not to mention the slimy mouthfeel after eating it.

                                                      I'll step down from the podium now.

                                                  2. ATK's Oatmeal Muffins...Interesting recipe, yet happy with the end results!

                                                     
                                                    3 Replies
                                                    1. re: Lorry13

                                                      Love the streusel topping on those!

                                                      1. re: Lorry13

                                                        I just realized I also just made these as well, my sister recommended the recipe to me, and I didn't remember you'd also made them. Mine look different, and not just because I didn't do the topping. I think I pulsed the oatmeal too much and I added cinnamon to the batter, so mine are darker brown. Taste good though!

                                                        1. re: Lorry13

                                                          Where can I find this recipe? They look and sound great!