HOME > Chowhound > Home Cooking >

Discussion

What are you baking these days? June 2014 edition, part 2! [OLD]

So I am confecting the cooked flour frosting for my chocolate cake...I threw 3 handfuls of chocolate chips into the flour/sugar/milk mix, to which I also added a pinch of salt. Waiting for my butter to soften...I am still planning the kouign amann, but time has been short these past 2 weekends. Maybe this one coming up. I also want to make the Leibowitz duck fat cookies, we always have a bunch of it around and the cookies sound very intriguing. So how about you? What are you baking these days?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I am going on baking hiatus since the young man will be traveling, and there are no upcoming events to bake for...unless I bake myself a birthday cake! We'll see. I've been far too lax on the diet front!

    1. I just threw together a Buttermilk Cake from this Epicurious recipe: http://www.epicurious.com/recipes/foo...

      I've made it before with peaches, but today I had a handful of last year's sour cherries left in the freezer (and I'm trying to make room in there before THIS year's cherries are available!), so I tossed those in instead. It looks DELICIOUS. Love this cake - so simple and so good.

      13 Replies
      1. re: biondanonima

        That is a fabulous recipe, and simple enough that I have had leftovers for breakfast before! I've only made it with raspberries, but long suspected that it was infinitely adaptable.
        I just made rhubarb sour cream muffins (except with yogourt, since I was out of sour cream!).

        1. re: rstuart

          I overbaked it just a tad, must remember to reduce the oven temp 25 degrees next time. Still delicious. Those rhubarb muffins sound great - I love anything rhubarb.

        2. re: biondanonima

          This is potentially a *really* stupid question, but I don't actually have a round cake pan (and I'm 100x maxed out on kitchen space,)... can a springform pan work for a cake like this? I have a springform gathering dust and I'd rather not buy yet another pan...

          1. re: CarmenR

            How big is it? If it's a 9 inch, you're fine..

            1. re: CarmenR

              Yes, a 9" springform (or even a 10") will work fine. The first time I made it, I used a 10" cast iron skillet, and that worked fine too - just be sure to reduce the baking time/temp a little to account for the thinner cake.

              1. re: biondanonima

                Yup it's a 9". Since we're on the topic, can you think of a cake that could NOT be baked in a springform instead of a normal cake pan? I'm trying to improve my cake baking and will hopefully be trying a bunch of recipes this summer...

                1. re: CarmenR

                  Not Bio here but bundt cake comes to mind, don't think it will work well in a springform; I won't bake a loaf cake in a springform either.

                  1. re: herby

                    Ah fair enough. I should have been more specific- I don't think I'd try to do a loaf or a bundt in a cake pan at all because the recipe size is generally different (I could be wrong there!) I actually have a bundt and a couple of loaf pans for bread baking, just the regular old cake pans are notably absent! Thanks for the comment :)

                    1. re: CarmenR

                      CarmenR: I have found this link useful in the past for figuring out what cake size equals what!
                      http://allrecipes.com/HowTo/Cake-Pan-...

            2. re: biondanonima

              I got some great raspberries from Costco and made this cake; simple, easy not too sweet. Everyone liked it.

               
               
              1. re: walker

                Beautiful! I went to Costco today as well, and I was SO close to buying one of those gorgeous (and well-priced) flats of raspberries to make a pie...DH had to hold me back!

              2. re: biondanonima

                I'm going to bake that cake now!
                I have raspberries. I'm thinking I'll bake 2 and whip up some raspberry buttercream to frost as a layer cake

                1. re: biondanonima

                  I just baked this cake and declare it fabulous!! Thanks for posting -- it is very delicious. I already had 2 pieces tho I plan to bring to a gathering this eve.
                  I converted ingredients to weight and doubled and baked in 9x13" pan. When I put the batter in the pan there wasn't a lot of it, but it turned out fine just not very high. Next time I might increase by 1/3.

                   
                2. Dad requested pineapple upside down cake OR apple hand pies for dessert tonight.

                  I'm no good at making such decisions.

                   
                   
                  8 Replies
                    1. re: nothingswrong

                      They both look good, did he have a preference?

                      1. re: Ruthie789

                        Hard to tell! Mom made her Killer Brownies too (brownies sandwiching a layer of gooey caramel, semisweet chocolate, and pecans), so we had three desserts! Dad went straight for the pineapple cake, which has been his favorite for decades. Then he had 2 hand pies and, as he always does, remarked on how delicious they were the entire time he ate them. It made me smile. I love my papa!

                        My sister, just home from a year in France, had her first apple hand pie and said they were the best dessert she's ever had. High praise coming from her--she's a picky one, especially with sweets.

                        I squirreled away 5 killer brownies in a Ziploc when nobody was looking :)

                        1. re: nothingswrong

                          Okay, we need that hand pie recipe! Drooling here.

                          1. re: Torina

                            Nothingswrong posted the recipe in one of the previous threads - maybe April? I have it in my pepperplate and plan to make next week for my grandson's visit, that and a blueberry pie!

                            1. re: herby

                              Yup, here's a link (found via nothingswrong's amazing baking thread recipe index, which she began that month): http://chowhound.chow.com/topics/9710...

                              1. re: Caitlin McGrath

                                Thank you. I only began browsing this board recently but it was silly of me not to search!

                                1. re: Caitlin McGrath

                                  Nice, thanks for finding that Caitlin!

                                  Torina, let us know if you try them. They are always everyone's favorite around here!

                      2. So, I made a sourdough pain de mie (my typical everyday bread), a sourdough caraway rye, and I have some challah dough rising. I hope to get cookies and brownies made.

                        What, you might ask, will I do with this bounty? Well...

                        I intend to stock someone's larder.

                        My SON IS COMING HOME!!!! He has been gone from this country since last September, and he's coming home!!!!!!!!!!!!!!

                        so happy

                        6 Replies
                        1. re: sandylc

                          That is a certainly a good reason to load up that freezer.

                          1. re: sandylc

                            I hope it is a joyous reunion! It is so nice to have someone to bake for!

                            1. re: SarahCW

                              Yes, poor hubby can't keep up with eating all of it!

                            2. re: sandylc

                              I'm so excited for you! Hope he's back for a while and you get to spend some quality time together. I'm sure he's really looking forward to some of mom's home cooking and baking.

                              1. re: nothingswrong

                                And I'm betting that he'll have some great cooking contributions, too - he'll have learned some new foods while away!

                            3. I made a marbled lemon cheesecake for my birthday on Friday. The recipe called for it to bake for 45-55 minutes. I left it in for 120 and still wasn't convinced it was done, but took it out anyway. It ended up being pretty spot-on, but it had split badly on top. This was only my second cheesecake ever, so I don't really have enough experience to trouble-shoot that yet.

                              It was delicious, though. The lemon curd recipe called for whole eggs instead of just yolks. It was okay, but I think the yolk-only one I've made in the past was better. I'll be sticking to that from now on. I served it with a strawberry-blackberry sauce that I'd made for my sister's wedding reception the week before.

                              24 Replies
                              1. re: Kontxesi

                                Yummy! And happy birthday.

                                I've generally found that cheesecake baking times are too short.

                                  1. re: Kontxesi

                                    Happy birthday!

                                    As to the cracking cheesecake, I've always heard that was from too high heat or uneven heat. Did you use a water bath? What temp did you bake at?

                                    Anyway sounds like a beautiful dessert. Hope you had a good bday!

                                    1. re: nothingswrong

                                      300F, and no water bath. It's a new oven and I think the heat is more even than my old one, but that doesn't mean it's not still relatively uneven.

                                      Are springform pans generally water-tight? Probably a stupid question.

                                      1. re: Kontxesi

                                        Not a stupid question at all. My springform cost an arm and a leg and was highly rated on the internet, and it is NOT AT ALL water-tight.

                                        After a few failed attempts at wrapping it in foil (which looks so simple on TV shows), I just place it in a larger pan, then place that one in a water bath. Works great, cheesecakes bake evenly and without cracking, and there's no worry about leaks.

                                        You may want to try a water bath next time if the cracking bothers you. It's an extra step that's kind of a PITA but IME worth it when serving for company.

                                        The water bath helps the cake to cook evenly--the cracking occurs when part of the cake gets hot enough that it kind of shrinks away from the other parts. Lol I don't know if that made any sense, still having my morning coffee.

                                        1. re: nothingswrong

                                          I use Magic Cake Strips around the pan when I make a cheesecake, so I don't have to do the water bath.

                                          1. re: roxlet

                                            Great idea. I'll have to find mine!

                                            1. re: roxlet

                                              What the heck is a magic cake strip? I have to google it.

                                              1. re: Ruthie789

                                                Magic cake strips are insulation for the outside of the pan that prevent the outside batter from cooking before the inside. In regular cakes, they prevent doming, and in cheese cakes, they really help the cracking. I had mine for 30 years, and recently replaced them with the velcro version, which is a big improvement! You soak the strips in water, and put the cotton/wet side against the pan, and the silver part is on the outside.

                                                http://www.amazon.com/Magi-Cake-Set-C...

                                                  1. re: roxlet

                                                    I think my mom has a similar Wilton product, from when did the cake decorating classes at Michael's. I'm not sure if she ever used them or if they work as well as those.

                                                    Thanks for all of the feedback, guys! I didn't see how a springform could be water-tight, but I thought maybe I was missing something. Good to know I was right. :)

                                                  2. re: roxlet

                                                    Interesting. I have these but have never used them. Didn't know you could sub them for a water bath!

                                                  3. re: nothingswrong

                                                    If anyone who works for OXO or Wilton is listening ... we need something like a silicone cap for our springforms! I have friends who are professional pastry chefs, and all agree that wrapping in tin foil is awful.

                                                    1. re: Torina

                                                      Has anyone tried the pans that have a kind of silicone gasket on the bottom?

                                                      http://www.amazon.com/PushPan-W1219-T...

                                                      1. re: roxlet

                                                        Yes. I have both 8" and 9". They are great. To be on the safe side I spray them with Baker's Joy. All of my old spring forms will be going to the Good Will

                                                        1. re: Candy

                                                          Have you baked a cheese cake with them yet? Any leaking? Any difficulty removing them?

                                                          1. re: roxlet

                                                            I baked a chocolate cake in my 9" last week. The pan was fine but the cake was awful, It got pitched after a few bites. It came out of the pan beautifully. I did, I think I mentioned above, spray the pan with Baker's Joy. I do that with all baking pans.

                                                            I am going to have the little girl next door to "help" me bake a cheese cake. Then she can take most of it home and I will be glad not to have to add the stuff to my hips.

                                                            1. re: Candy

                                                              Epicurious has a stupid easy "every day cocoa cake" that is fabulous! I've made many times. http://www.epicurious.com/recipes/foo...

                                                      2. re: Torina

                                                        Get a bigger silicone cake pan and put the springform inside. I have one that fits like a glove.

                                                    2. re: Kontxesi

                                                      In my experience, they are NEVER water-tight! Someone here suggested an oven bag, for roasting a turkey in, to put the pan in. Not closed, I'm assuming. Foil hasn't really done the trick for me - probably because I don't buy the extra-wide heavy duty.

                                                      1. re: sandylc

                                                        Yes! Forgot about that, since I don't keep them on hand normally, but the oven bags work perfectly.

                                                        1. re: sandylc

                                                          I use a double layer of heavy-duty foil and it works fine, but I do get a little bit of water in the bottom of the foil. Does not mess up the cake though; I've used it many times to make RLB's Chocolate Oblivion Truffle Torte.

                                                          Someone here (Buttertart?) suggested putting the springform into a silicone pan.

                                                          1. re: souschef

                                                            It was RLB's idea, and it works. La Reine Rose...

                                                  4. Someone just raved about those duck fat cookies on the COTM thread for his book.

                                                    1. Just made some awesome, liege waffles tonight! They are chewy and with a sugary crunch with every bite. Not your normal waffles. No syrup needed, just some custard to dip.

                                                       
                                                      12 Replies
                                                      1. re: IammsT

                                                        Looks great! What recipe did you use?

                                                        1. re: walker

                                                          This is the recipe I used, but I would suggest halving it when you are going to make it. Even when I only used half of everything, I still ended up with way too many waffles. (Not that I'm complaining!)
                                                          http://shewearsmanyhats.com/2013/04/l...

                                                          1. re: IammsT

                                                            Did you let the dough rise longer than 10 mins?

                                                            1. re: smfan

                                                              I did by accident. While I was putting the dough in the waffle iron to cook it, the rest of the dough sat out and the longer it sat, the more it rose. Maybe my waffle iron works too slow but it took a little longer than I had hoped for to cook each waffle, granted it is also thicker than the regular waffle.

                                                        2. re: IammsT

                                                          I just cannot warm up to waffles but yours look amazing. They do not stay warm which annoys me.

                                                          1. re: Ruthie789

                                                            I adore waffles but you are right about them staying warm. And cold waffles get this awful dry, chewy texture.

                                                            The only waffles that don't do that? Eggos, go figure.

                                                            1. re: Ruthie789

                                                              These waffles are just not like the typical waffles you have outside. These are more like chewy cookies with that slightly caramlized crisp. It's awesome!

                                                              1. re: Ruthie789

                                                                I keep them in a warm oven if we all need to eat at the same time, but usually I'm just the "Waffle Nazi" and yell at all the guests to eat their waffles as soon as they come out of the iron :)

                                                                The warm oven also works very well for the bacon!

                                                                1. re: Torina

                                                                  You would eat the liege waffles with bacon ?
                                                                  Waffle sandwiches have become more and more popular these days. One of my fellow yelper friends have recommended for me to use liege waffles as the buns for a sandwich. But not sure if that's the best route.

                                                                  I've made some very Gingery-Apple Pie!

                                                                   
                                                              2. re: IammsT

                                                                I remember getting those on the street in Brussels

                                                                1. re: roxlet

                                                                  I might just have to go there soon :)

                                                              3. I made Nothingswrong's snickerdoodles and some chocolate chip cookies. I actually made two batches of the CCC--on the other thread I'd been told the changes I made would make the cookies disappointing, so I made them again with no changes. All three batches were good--though I ended up freezing most of the CCC dough. I took part of the dough and baked it in a pie pan and that actually was the best of all the ccc.

                                                                Instead of bread this weekend I made more crackers--I'd made the dough last week and didn't get to baking them, and they were still good when I baked them today. I think butter is much better than coconut oil in these--makes a much lighter and crispier cracker.

                                                                I also made another pie--a savory one filled with Moroccan chicken and onions. It didn't set up as much as I'd like and ran out the sides, but it tasted good, so there is something!

                                                                 
                                                                 
                                                                4 Replies
                                                                1. re: SarahCW

                                                                  I love cookies baked in a pie dish! There is something very fun about eating a CCC like a slice of pizza.

                                                                  1. re: nothingswrong

                                                                    There is a recipe that has been on my list for quite a while - it's a giant streusel cookie that people are supposed to break off pieces from to eat it. It's called Sbrisolona. You make streusel (almond, I think?), pack some of it into the baking pan, then crumble the rest onto the top before baking it.

                                                                    1. re: sandylc

                                                                      Dorie Greenspan's Salted Butter Breakups are on my baking list
                                                                      http://www.seriouseats.com/recipes/20...

                                                                    2. re: nothingswrong

                                                                      Thanks for the reminder! I have some mini pie pans that I wanted to do cookies in. And I have vanilla ice cream on hand.

                                                                  2. Made a quick batch of magic layer bars to take to work-last time I took them in someone had neglected to inform me of a nut allergy, so this was a reprise so all could indulge.

                                                                    Best part? I baked them but was too tired to wait for them to cool before falling asleep. Left a note "Don't Touch!" So I could get up later and put them away. My dear brother punched a hole in the note so it said "do touch!" (Cheeky bugger!). He didn't snitch any, though, so I left him a section and a note with permission to eat. My family is getting to be well-trained ;)

                                                                    3 Replies
                                                                    1. re: Ama658

                                                                      What is the magic in the layer bars? Sadly at my house if the goodies get mysteriously eaten before work it is due to a moment of midnight weakness on my part, rather than anything a family member might have done!

                                                                      1. re: SarahCW

                                                                        They are often called seven layer cookies or Hello Dollies.. I think that the "magic" is the condensed milk :)

                                                                        1. re: SarahCW

                                                                          Ha!- a severe reaction to dairy keeps me from such midnight indulgences these days. My coworker said I'm like a blind painter...
                                                                          And, yes, I think the magic is in the sweetened condensed milk that kinda caramelizes. I loosely followed this recipe: http://allrecipes.com/recipe/magic-co...
                                                                          Left out nuts, made more of the crumb base, didn't measure the chocolate or coconut. They were devoured and they're kinda stupid-easy (translated: They're forgiving and mostly involve opening bags or cans :)

                                                                      2. Rhubarb cheesecake bars, cooked in the microwave. I've had this recipe for years and should have made them sooner. I delayed because although they bake in 11 minutes without heating the kitchen, they need to be refrigerated 2 hours before slicing, and also stored in the fridge.

                                                                        The crust and topping are 1 C flour, 3/4 C. quick-cooking oats, 1/2 C. brown sugar, 1/4 t. cinnamon and 1/2 C. butter. The filling is 8 oz. cream cheese, 3/4 C. granulated sugar, 1/4 t. cinnamon, 1/8 t. nutmeg, one egg and 2 1/2 C. chopped rhubarb.

                                                                        Makes a nice 8x8 pan, with lovely pink/cream filling. The crust and topping remain pale.

                                                                        In my 1250W microwave I used 60% power for 9 minutes, full power for 2 minutes. Let the bars rest at room temp for 15 - 30 minutes to allow the topping to finish crisping/drying. Then refrigerate 2 hours before slicing into 16 squares.

                                                                         
                                                                        1 Reply
                                                                        1. re: MidwesternerTT

                                                                          How interesting. I just looked inside my microwave and it would indeed hold an 8" pan, though I wouldn't have thought so.

                                                                          I've never heard of baking in the microwave, aside from those chocolate mug cakes you see on the internet!

                                                                        2. I just recently made an Acadian syrup cake from a Saveur recipe for a night that I made chicken and andouille etoufee

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

                                                                          Unfortunately I could't find Steens dark cane syrup, so I decided to try it with blackstrap molasses instead. It turned out to be a very interesting cake. At first glance it looks like a rich chocolate cake, but couldn't be further from it. It had a great spice character and wasn't cloyingly sweet. I'd definitely make it again.

                                                                          1 Reply
                                                                          1. re: Guazzabuglio

                                                                            Interesting. It reads like a gingerbread cake recipe - is it close to that in taste?

                                                                          2. I'm baking, but it's all old recipes, and all ones I've posted here before. Here's to pushing through to something new this month...

                                                                            1. I thought I was on a baking hiatus as swimsuit season is coming upon us but I was gifted a wonderful bread book (Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads)and the words of 'soft cheesy beer bread' jumped out at me. I've never made a bread with beer before!

                                                                              It's a 2 day overnight fermenting process and the scent before baking was already beguiling! Umami notes from the parmesean and fresh savouriness from the green onion just jumped out at me. The sweetness from the beer malt and honey was just rounded out the entire scent. It's just out of the oven and my house smells wonderful!

                                                                               
                                                                              5 Replies
                                                                              1. re: Nevy

                                                                                Your description is great; I think I can smell the bread!

                                                                                1. re: walker

                                                                                  The taste is better than the smell... if that is all possible. I may have to search out other beer breads. All in the name of research of course... just to compare!

                                                                                2. re: Nevy

                                                                                  I love that book! The San Francisco Sourdough is my go to sourdough recipe.

                                                                                  1. re: zitronenmadchen

                                                                                    Thank you for letting me know about the sourdough... perhaps I can squeeze in one more baking before July comes around!

                                                                                  2. I baked a cherry pie yesterday. The cherries were from our local farmer's market and they are the sour variety. I'd never had them before and if I had we'd have one of the cherry trees in our yard.

                                                                                    The recipe was simple, pretty much cherries, sugar and a thickener. Some butter too and no spices. It was delicious it almost tasted almondy. We should not be the whole thing so some of ut is going to neighbors.

                                                                                    1 Reply
                                                                                    1. re: Candy

                                                                                      OMG! I love cherry pie! We have sour cherries for about 2 weeks every summer in upstate NY, so I keep my eyes and ears open so I don't miss it!
                                                                                      Rose Levy Baranbaum does not use butter in her cherry pie as I recall because it dilutes the flavor. She also adds almond extract, which I think is a delicious addition.

                                                                                    2. I tried something new last weekend! My dad has been wanting to try rhubarb pie for a long time, so I tried to make him one for Father's Day. It was an adventure, I can tell you! I could barely find enough rhubarb for the pie, and then the proportions in the recipe I was using got messed up...and somehow it turned out absolutely delicious!
                                                                                      http://anelisemadeit.blogspot.com/201...

                                                                                       
                                                                                      1 Reply
                                                                                      1. re: AneliseN

                                                                                        When you make one again, here's a hint from a Midwestern cook's aunt (my Aunt Grace is famous for her rhubarb pies): add some dashes of cinnamon on or in the filling before placing that top crumble.

                                                                                      2. I made the Valencia Orange & Cheese Flan I reported on when Gran Cocina Latina was COTM in January. At that time I thought I could get by without using a water-bath in my convection oven (I didn't even think of using magic cake strips discussed above!), and although the flan had a fabulous taste it took a bit of work to unmold it. Using a water-bath greatly improved the results, as it baked much faster, and released perfectly. I also suggest blending the cream cheese with the sweetened condensed milk before beating in the eggs. As before, I didn't make the accompanying sauce - the flavors used when steeping the milk (star anise, cinnamon, orange peel, vanilla bean) as well as the caramelized topping seemed to be enough. So glad I found the recipe online; I highly recommend it!

                                                                                        http://bookpage.com/the-book-case/128...

                                                                                        1. Blueberry Corn Muffins for the houseguest's 50th birthday morning:
                                                                                          1-1/2 cups stoneground yellow cornmeal
                                                                                          3/4 cup rice flour
                                                                                          3/4 cup cornstarch
                                                                                          3/4 cup sugar
                                                                                          2 teaspoons baking powder
                                                                                          1/2 teaspoon baking soda
                                                                                          1/2 teaspoon salt
                                                                                          1 cup whole milk
                                                                                          1/2 cup sour cream
                                                                                          2 large eggs, beaten
                                                                                          1/2 cup unsalted butter, melted, 4 oz.
                                                                                          1-1/2 cups fresh or frozen blueberries

                                                                                          Preheat oven to 375°F
                                                                                          Place paper liners in standard 12-cup muffin tin. Spray cups and top of muffin tin with nonstick baking spray.

                                                                                          In large bowl: whisk dry ingredients.
                                                                                          In medium bowl: combine milk, sour cream, eggs.
                                                                                          Make a well in the dry ingredients and pour in the egg mixture with the melted butter; stir to combine. Let this batter rest for 10 to 15 minutes.
                                                                                          Stir in blueberries.
                                                                                          Pour batter into muffin cups.
                                                                                          Bake about 24 minutes. Check your oven at 20 minutes; bake until muffins spring back at a light touch.
                                                                                          Let cool on rack in pan for 15 minutes. Then, remove each to wire rack. Serve warm.
                                                                                          recipe: Mani Niall: "Good Morning Baking!" 2013
                                                                                          www.egganddartpress.com

                                                                                          optional: I added the grated zest of an orange to the batter.

                                                                                          4 Replies
                                                                                          1. re: Cynsa

                                                                                            How did the rice flour affect the finished product?

                                                                                            1. re: roxlet

                                                                                              Qualifies as a gluten-free muffin; with the rice flour this is so light - not at all dense and heavy like a flour muffin. I do like the grittiness of the stone ground corn meal.
                                                                                              Personally, I would decrease the sugar but the DH likes sweet muffins. The recipe remains intact.

                                                                                            2. re: Cynsa

                                                                                              How's the texture? My sis is gluten-free and I'd love to pass this on to her but she always complains that GF stuff needs to be eaten with a spoon (falls apart).

                                                                                              1. re: Tam38

                                                                                                bake this recipe for your sis - I think it will pass the test! best eaten the day it is baked. otherwise, it dries out quickly and it's a coffee dunker.

                                                                                            3. Just made the french style chocolate cake recently posted on the Smitten Kitchen blog. Simple one layer yet that is decadent and satisfy my chocolate craving! Not sure if I want to share the cake with others haha!

                                                                                               
                                                                                              27 Replies
                                                                                              1. re: Lorry13

                                                                                                I'm going to make it soon. Went to a store to get the bittersweet chocolate and all they had was Guittard so I bought it. Today I was in TJ and they had bars of Valrhona so I got that. Guess I can make two cakes and compare them.

                                                                                                What did you use? I already have the Valrhona cocoa, which I think is superb.

                                                                                                Have you ever made any other chocolate cakes like this one?

                                                                                                1. re: walker

                                                                                                  I ran into your same issue, my closest store only sold Guittard so went with that since I wanted to make the cake! In the past I've used TJ's 72% Pound Plus for other recipes and have loved the end results plus its cheaper than some other brands while being of good quality.

                                                                                                  For the cocoa I used dutch cocoa which is carried by my grocery store's in store label (Sprouts Farmer's market). Haven't run into any issues, but then again in the past I normally used Hershey's just cause of price and availability.

                                                                                                  The cake did remind me of a flourless chocolate cake I made previously. It's dense but not chewy or fudgy like a brownie.

                                                                                                  Hope it works out for you and would love to hear about your side by side Guittard vs Valhorna comparison!

                                                                                                  1. re: walker

                                                                                                    I think Guittard is pretty good, and buy it for baking at my local market or cake supply place. Guittard Cacao Rouge is a pretty worthy, but less expensive, alternative to Valrhona.

                                                                                                  2. re: Lorry13

                                                                                                    I made that cake. It was a huge disappointment.

                                                                                                    I followed the recipe to the latter and it came out very dense, gooey and too bitter. It sat heavily on our stomachs and no one wanted seconds. I gave up and threw away the remainder this morning, which is something I've never done before. I have no idea how Smitten kitchen made a three layer cake out of this recipe, given that I had to bake my cake for a full 50 minutes and it was still gooey and too tender to be layered. If I want a gooey chocolate cake it'd be Julia Child's Reine de Saba, which cannot be beat.

                                                                                                    I'd like to try the original recipe from "Valerie" which seems slightly less bitter and slightly more solid, but it'll have to wait till we get back in September (we're leaving for a two month vacation in a few days).

                                                                                                    1. re: Roland Parker

                                                                                                      Thanks for the warning; I haven't made it yet.

                                                                                                      Is the Reine de Saba hard to make?

                                                                                                      1. re: walker

                                                                                                        Read through the comments on the Smitten Kitchen blog. It seems some people were successful, others like me ended up with a gooey/fudgy cake. I suspect that it's one of those cakes where the balance of ingredients is so fine that any very slight deviation can result in a very different output.

                                                                                                        But either way it is a bitter chocolate cake, so be aware of that. The gooey texture aside, it was just too bitter for us.

                                                                                                        Reine de saba is quite simple to make and follows a roughly similar method as SK's cake, with the big difference being the addition of ground almonds. Here's a link to the recipe:

                                                                                                        http://blog.seattlepi.com/recipesyndi...

                                                                                                        It's important to underbake the cake so the center remains slightly gooey. That's part of the charm! I also have never bothered with the chocolate icing part, serving the cake plain as it's so delicious on its own.

                                                                                                        1. re: Roland Parker

                                                                                                          That sucks! Guess I'm one of the lucky ones who had success with the recipe. Mine was definitely not gooey (though I love gooey chocolate baked goods!) and it baked in 30mins. Maybe the Denver altitude that has been messing my yeasted bread recipes helps in making cakes a bit drier, plus I did weigh all the ingredients for this cake though I don't always do so .

                                                                                                          About the bitterness I love love dark and bitter chocolate but for those that don't I assume you can always try any recipe with maybe semi-sweet chocolate in place of the bittersweet chocolate.

                                                                                                          1. re: Lorry13

                                                                                                            Yes, Roland Parker scared me away from SK's recipe; thought I'd attempt Julia Child's. Have you ever made Julia's recipe?

                                                                                                            1. re: walker

                                                                                                              I haven't made Julia's recipe, but I have made Alice Medrich's (from "Cocolat") many, many times. It always turn out great

                                                                                                              1. re: souschef

                                                                                                                Her new version in the desserts book is easy as heck, you don't even have to separate the eggs.

                                                                                                                1. re: buttertart

                                                                                                                  What's the name of the new book? I got one once from the library and lots of pages were missing.

                                                                                                                  1. re: walker

                                                                                                                    It's Sinfully Easy Delicious Desserts, and the Reine de Saba 5.0 is as easy and delicious as buttertart says.

                                                                                                                    1. re: Caitlin McGrath

                                                                                                                      She has a new chocolate one too, I think...

                                                                                                                      Yes, called Seriously Bittersweet.

                                                                                                                      1. re: roxlet

                                                                                                                        Yes, Seriously Bittersweet. However, the Reine de Saba in that one isn't as easy!

                                                                                                                        1. re: Caitlin McGrath

                                                                                                                          I don't have that one! I have Sinfully Easy. I think buttertart has them both.

                                                                                                                      2. re: Caitlin McGrath

                                                                                                                        Thanks, I just ordered it from my library. You think the easier one is just as good?

                                                                                                                        Is it baked in an 8" springform? I only have a 9". Think that would be ok?

                                                                                                                        1. re: walker

                                                                                                                          It does call for an 8" pan. You'd have a thinner cake in a 9" pan, obviously, and would have to watch the baking time.

                                                                                                                          I think the only notable difference is how the eggs are used, and she gives very specific instructions on making it work with whole eggs.

                                                                                                                          1. re: Caitlin McGrath

                                                                                                                            I think her books are very good, and her instructions are always spot on.

                                                                                                                            1. re: roxlet

                                                                                                                              So, I bought good chocolate and cocoa to make the latest cake from Smitten Kitchen. Roland Parker did not like the recipe and recs Julia Child's and now there's this one from Alice Medrich. Which one should I make? I don't want it gooey or like a brownie but like essence of bittersweet chocolate.

                                                                                                                              1. re: walker

                                                                                                                                I'd go with the Medrich. I have most of her books, all of the recent ones. Seriously Bittersweet is the least interesting, a lot of it consists of her repeatedly patting herself on the back for being a pioneer in good chocolate in the 70s.

                                                                                                                                1. re: buttertart

                                                                                                                                  I've resolved to only look at the recipes in that book, which I assume will be solid, and skip the prose aka encomiums to self.

                                                                                                                            2. re: Caitlin McGrath

                                                                                                                              I don't have an 8" springform, don't know if I should just do it in an 8" cake pan, probably have one but maybe not tall enough. So I looked for an 8" Nordic Ware (love my 9") and am torn between these 2:

                                                                                                                              http://www.amazon.com/gp/product/B001...

                                                                                                                              http://www.amazon.com/gp/product/B007...

                                                                                                                              They are both push ups, about the same price (about $18) and both get good reviews. (I'm asking here because I think it's more appropriate here than "Cookware.")

                                                                                                                              1. re: walker

                                                                                                                                Ooh, tough call. I'm a sucker for baking pans and buy them like they're all necessities.

                                                                                                                                I'd probably go with the Kuhn Rikon with the removable bottom. The reviews seem to say it works well.

                                                                                                                                I have a Fat Daddio 6" cake pan for making individual sized cakes (at least around here, 6" is "individual") and it's deep and seems sturdy yet lightweight, but I'd worry about being able to unmold things which had called for a springform in it.

                                                                                                                                1. re: walker

                                                                                                                                  Someone here on CH was recently singing the praises of the pans with silicone seals, so I'd probably opt for that one if it were me, especially if you ever or might bake cakes in a water bath.

                                                                                                                                    1. re: walker

                                                                                                                                      I don't know which pan that poster referred to, but my comment was prompted by your second link, to the Kuhn Rikon push pan, since it has a silicone seal, per the Amazon description.

                                                                                                        2. Made a mini version of this blueberry pie recipe:
                                                                                                          http://www.tasteofhome.com/recipes/co...

                                                                                                          Delicious! Not quite as good as a combo of boysenberries and blueberries, but excellent just the same. I think a little kirsch would have made it better.

                                                                                                          1. I made the Chocolate and Chestnut Cake (from Claudia Roden's "Foods of Spain"), the recipe for which Caitlin so kindly posted last month.

                                                                                                            On looking at the recipe, I couldn't help but think that's a helluva lot of butter (10oz). I happened to come across the book in a bookstore, and noticed that it says 10 oz (2-1/4) stick of butter; 2-1/4 stick is really 9 oz, so that's what I used.

                                                                                                            You had better have a food processor with a very large bowl to make this; I only just managed with mine. I was concerned that the batter would overflow and decorate me.

                                                                                                            The batter was very, very, liquid (more than that of even a fruit soufflé), and so I was concerned that it would flow out the bottom of the springform. I put the cake tin into a roasting pan before it went into the oven just in case. Fortunately it didn't overflow. I ended up baking it for 45 minutes, and let it cool in the pan for 30, since it was so jiggly.

                                                                                                            The top cracked (see picture) while cooling.

                                                                                                            The texture was so light and fragile that when I flipped it, then flipped it again onto a plate, the top got wrecked (see picture), revealing an uncooked interior. I tried it anyway. It was extremely light, more like a chestnut soufflé than a cake; it tasted very chestnutty. The interior was still runny, which is how I like my soufflés. However, the rim of the cake had begun to brown, indicating that it had to exit the oven.

                                                                                                            I would not make this again as a cake, but would use it as a base for a soufflé, with a few tweaks, primarily less butter.

                                                                                                             
                                                                                                             
                                                                                                            1. I just threw together an amazing baked oatmeal dish. Fresh peaches, strawberries, blueberries, raspberries, and a little frozen mango. With ginger and cardemom, honey, oats, baking powder, egg, and buttermilk. And slivered almonds. So yummy--topped with fresh berries. I usually use cinnamon, but this was more refreshing.

                                                                                                              1. I had lemons, blueberries, and cakemix ( I know, cake mix. I'm working 7 days, so cut me some slack ;)
                                                                                                                Combined butter, sugar-brown & white as I was running low- and thin lemon slices on the stove until caramelized. Poured into a foil lined pan, added blueberries, and topped with the (prepared) cake mix. Cut down on the liquid slightly as my topping seemed to have extra liquid.
                                                                                                                Upside down Cake turned out quite nicely & should be acceptable for the guests who will arrive while I'm at work this arvo. Now I just have to decide what to do with the other bag of lemons!

                                                                                                                1 Reply
                                                                                                                1. re: Ama658

                                                                                                                  Sounds wonderful. Great combined use of mix and your own ingredients and nothing to apologize for.

                                                                                                                2. I'm going to start working on a coconut cake for the secretaries at work. They go nuts for it. It is quite involved so I always make it over the course of 2 days. Definitely worth the work, though!

                                                                                                                  4 Replies
                                                                                                                  1. re: Njchicaa

                                                                                                                    Can I work somewhere there are secretaries, please?

                                                                                                                    1. re: buttertart

                                                                                                                      Ha! They are rapidly disappearing commodity in modern workplaces, even though their skills are needed more than ever!
                                                                                                                      So if you are lucky enough to work with some.. then a coconut cake would be order.

                                                                                                                      1. re: buttertart

                                                                                                                        Can I eat what the secretaries eat?

                                                                                                                        1. re: roxlet

                                                                                                                          It is a thank you for them for everything they do to help me during the work year. We're out on Wednesday and I figure they will appreciate the cake more than a silly little gift and card.

                                                                                                                    2. We've been invited to a neighbors house for Margaritas this afternoon. I'm making Gougeres to take along. Since we are having Margaritas I'm using Pepper Jack cheese

                                                                                                                      1 Reply
                                                                                                                      1. So today I made a pie--well a pie and a half. I entered a recipe exchange and was given a strawberry pie from some vintage celeb cookbook. It was interesting because it combined processed foods with more complicated methods. After whisking my arm off to make a custard for it, you add jello, then fold in whipped egg whites, and put it in a pre-made graham cracker crust. I kind of wish it could have been all one or the other thing, the lovely fresh strawberries I added are sort of overpowered by the artificial strawberry jello.

                                                                                                                        I also finished off a baked Alaska pie I'd started a couple of weekends ago--since I was whipping egg whites for the first pie, I whipped the whites for this one and baked it. It tasted good, though the ice cream got pretty melty. I think if I'd made the original size the ice cream wouldn't have melted as much.

                                                                                                                        1. Today I made CI's Carrot Cake. The 4 layer one you bake in one layer in a half sheet pan. Second time I've done it; this time was requested for my son-in-law's birthday.

                                                                                                                          It's not difficult but you need patience. This time I really thought I was organized with my mise en place. Just after I put it in oven I noticed the freshly grated nutmeg sitting on the counter. I considered saying "oh well" but instead took cake out, sprinkled on the nutmeg, then swirled it in with a skewer.

                                                                                                                          This cake looks like it takes more work than it does.

                                                                                                                           
                                                                                                                          18 Replies
                                                                                                                            1. re: Ruthie789

                                                                                                                              Thank you.

                                                                                                                              The cake is not sweet but I think I'd like to make the icing less sweet. It calls for 3 cups of confectioners' sugar; do you think it'd come out all right if I just put 2.5 cups instead?

                                                                                                                              1. re: walker

                                                                                                                                You can always try, but it might not stiffen up enough.

                                                                                                                                1. re: walker

                                                                                                                                  Icing is touchy...try, then you can add more if needed.

                                                                                                                                  1. re: walker

                                                                                                                                    This is probably a question for roxlet, but perhaps a cooked flour frosting would be a nice alternative to a standard cream cheese buttercream (which I agree can be too sweet, but too runny if you don't use enough powdered sugar). Roxlet, have you tried the cooked flour frosting as a cream cheese frosting? I was thinking 8 oz of cream cheese and one stick of butter to one cup sugar?

                                                                                                                                    1. re: biondanonima

                                                                                                                                      I really like this cream cheese icing recipe; calls for buttermilk powder. Just would be closer to perfect for me if it were a little less sweet

                                                                                                                                      1. re: walker

                                                                                                                                        Ooh, the buttermilk powder sounds like a great idea - it would reinforce the tang of the cream cheese. I'll have to keep that in mind next time I make cream cheese icing.

                                                                                                                                        1. re: biondanonima

                                                                                                                                          The buttermilk powder is a little hard to find, even in a big city like San Francisco. It didn't occur to me to refrigerate it after opening; I had it in a cupboard. I'd shown it to a friend and she said she thought it should be in fridge. I read the label thoroughly and, sure, enough, it's supposed to go in fridge.

                                                                                                                                          I'd given a friend a slice for "later" and he just called to thank me and say how much he loves it .. the other recipe he loves of mine is Marcella Hazan's Bolognese. (that takes all day to make, this cake only half a day)

                                                                                                                                        2. re: walker

                                                                                                                                          I recommend trying it with less sugar; you might be surprised. I have found that cream cheese icing does not need a ton of sugar for consistency (and I prefer it less sweet), although I usually use a rather higher ratio of cream cheese to butter than that CI recipe does, so I'm not sure if it will hold true for that one.

                                                                                                                                        3. re: biondanonima

                                                                                                                                          It's funny you ask because I was trying to work out how to do it when I made my carrot cake, but since it was for a party at someone else's house, I decided not to try it. I think I would beat both the cream cheese and the butter into the cooled flour mixture, but it's the proportion that is the big question mark for me. Would cream cheese alone give it that fluffy texture, or would you need butter as well? I will definitely try this at some point!

                                                                                                                                          1. re: roxlet

                                                                                                                                            I think you'll need butter as well, since cream cheese breaks down and gets a little more liquidy as you beat it. I was thinking that perhaps adding a little extra flour to the cooked part would allow you to add more cream cheese later, but I think you'll still need butter. However, now that walker mentioned buttermilk powder, I'm wondering if adding that (or using buttermilk instead of milk) for the cooked portion might not also be a good way of adding some of that tang. Would buttermilk curdle with the cooking, though? Definitely worth experimenting.

                                                                                                                                          2. re: biondanonima

                                                                                                                                            A little lemon zest in the cream cheese frosting really brings out the flavor and cuts the sweetness, some.

                                                                                                                                      2. re: walker

                                                                                                                                        Is this the one you make in the food processor? I just made it for a party too. I think it's very easy as well.

                                                                                                                                        1. re: roxlet

                                                                                                                                          I did not use a food processor; well, only a small one to chop the pecans a little bit. I hand shredded my carrots because I can't do it very well in my regular processor (maybe the model is too old?).

                                                                                                                                          Have you seen this guy's blog? The carrot cake recipe is here, don't know how to send only that one. He admits his pecans are too big and would put smaller pieces next time. The cake only takes 15 minutes to bake in a half sheet pan.

                                                                                                                                          http://myyearwithchris.wordpress.com/...

                                                                                                                                          1. re: walker

                                                                                                                                            Good to know there's a likely place to find CI/ATK recipes, as a non-subscriber. All the same, I find it a bit annoying that he attributes every detail of a recipe or its development to Christopher Kimball ("in his recipe..."; "Chris Kimball suggests..."; etc.), given that all those articles and recipes come with bylines, none of which say Christopher Kimball, whose job is a different one.

                                                                                                                                            1. re: Caitlin McGrath

                                                                                                                                              There are other blogs that post this recipe; I admire this guy for making such an effort and feeding his 2 boys and girlfriend so well. I haven't yet made any of his other recipes but I will.

                                                                                                                                          2. re: roxlet

                                                                                                                                            I just want to add that in the video they are using one of those push up measuring cups and it makes it a lot easier to measure out exactly what you need for the icing for the layers.

                                                                                                                                          3. I made some blueberry white chocolate cookies--the recipe and description sounded so good, but the actual cookies had more of a shortbread texture than the cakey texture promised. I promised to bring in some blueberry dessert, so I think I might make some of the CI blueberry muffins with the blueberry jam for work.

                                                                                                                                            1 Reply
                                                                                                                                            1. re: SarahCW

                                                                                                                                              Recipe? And how did you alter it? We like crispier shortbread cookies.

                                                                                                                                            2. I put more of my rhubarb to use last night in a rhubarb sour cream pie from the Canadian Living site.
                                                                                                                                              Later today I will get the kids to make Ritz squares, the cracker/Choc chip/sweetened condensed milk ones, for after school snack this week.

                                                                                                                                              1. In the last week, I made my favorite glazed lemon loaf cake, brownies, several batches of cookies, and those delicious cappuccino muffins with chocolate chips and sprinkles.

                                                                                                                                                Also a loaf of bread and a few baguettes.

                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                1 Reply
                                                                                                                                                1. Made a nectarine/blueberry galette. Added a layer of almond paste to the bottom.

                                                                                                                                                   
                                                                                                                                                  1 Reply
                                                                                                                                                  1. Rhubarb Pie with a leaf lard/butter crust. Found the leaf lard locally, and the crust was absolutely the flakiest I've ever made (it's a bit trickier to work with than shortening, but well worth it).

                                                                                                                                                     
                                                                                                                                                    1. Date squares for my visit to my FIL, they seem to make him happy.

                                                                                                                                                      2 Replies
                                                                                                                                                        1. re: Ruthie789

                                                                                                                                                          We almost always had those in the house.

                                                                                                                                                        2. Date Tea Cake from Querencia: http://chowhound.chow.com/topics/8005... Blend everything in Cuisinart, pour in pan, bake. The rind of one lemon makes it. Mine was slightly undercooked in the center even at 30 minutes, but that may have been the oven I was using.

                                                                                                                                                          1. I baked a strawberries and cream cheesecake today, recipe by Martha Stewart, slightly modified. It's cooling in the fridge.

                                                                                                                                                            Recipe can be found http://www.marthastewart.com/340256/s...

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: rasputina

                                                                                                                                                              ok tasted it this morning, and I won't make it again. You can't really taste the strawberries, it's a very muddied flavor and the texture is softer than I like probably due to a whole pound of strawberries being in there. Plus the crust is soft. I actually used their crust recipe instead of my usual one.

                                                                                                                                                              My only real modification of the recipe was to use all cream cheese because I didn't want to make a special trip to the store for the mascarpone.

                                                                                                                                                              I made a plain cheesecake with raspberries last week that was fabulous. Barefoot Contessa raspberry cheesecake recipe but I didn't make the topping, used my own crust recipe and just added fresh raspberries to the filling. The texture was perfect, the crust was very crisp and the raspberries were a wonderful burst of flavor.

                                                                                                                                                              1. re: rasputina

                                                                                                                                                                I've tasted the Barefoot Contessa's raspberry cheesecake and it is indeed fabulous!

                                                                                                                                                                1. re: lesliej

                                                                                                                                                                  I'm not sure how this Martha Stewart one is going to go over since I just made the fab Barefoot Contessa one but knowing my husband he'll eat anything LOL It won't go to waste. I know I have no desire to eat another bite of it.

                                                                                                                                                                  I guess I'll have to bake something else for myself LOL.

                                                                                                                                                            2. Cream puffs today. Just wanted some.

                                                                                                                                                              1. I made cherry tartlets yesterday. We are just about at the end of out sour cherry season.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: Candy

                                                                                                                                                                  Ours is just starting, so there's a pie in the near future and a whole lot of pitting and freezing for M to get busy with. First ones should be available Wednesday.

                                                                                                                                                                2. Still perfecting my knock-off Mrs. Fields choc chip cookie recipe. Another batch of testers that didn't quite make the grade... Shucks, more for us to have to eat!

                                                                                                                                                                  Wednesday I baked a pan of cornbread which was already overdone at 20 minutes, even though the recipe stated 25-30. Overbaked cornbread is a bummer, but we enjoyed it anyway with butter and maple syrup.

                                                                                                                                                                  Yesterday I baked 5 individual sized pound cakes in the mini loaf pan. Some plain and some with wild blueberries and lemon zest.

                                                                                                                                                                  I feel like I'm in a baking slump. That damn kouign amann still hasn't been made by anyone and I think I will take one for the team here in the next few days.

                                                                                                                                                                  1. Just made a Vanilla Cornmeal Crumb cake for breakfast....sweet corn bread and crumbs together sounds like a perfect pairing to me!

                                                                                                                                                                    http://www.howsweeteats.com/2014/06/v...

                                                                                                                                                                     
                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: Lorry13

                                                                                                                                                                      Interesting. I'm a big fan of sweet(er) corn breads. How did you like it?

                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                        It is definitely very sweet, but I did like it. You can eat the cornbread portion without the crumb since its very sweet on its own. Definitely not a Southern version of cornbread!

                                                                                                                                                                        1. re: Lorry13

                                                                                                                                                                          I saved this recipe. Definitely going to try it. I have one kid who will be in HEAVEN!!

                                                                                                                                                                    2. Has anyone used silicone baking moulds for making mini brioches? I've been toying with the idea of making Brioche Polonaise.

                                                                                                                                                                      1. I've got some jam to bake with (one C of blueberry rhubarb, from a batch where I didn't prep enough jars, and 1/2 of strawberry rhubarb where the lid didn't pop!). Canada Day is on Tuesday, so no long week-end for those of us who didn't get Monday approved as a day off (including me). Wanted to bake something for colleagues who will also be there.. I was thinking either david Lebovitz's jam tart http://www.davidlebovitz.com/2008/07/... or this jam shortbread recipe
                                                                                                                                                                        http://www.recipegirl.com/2011/08/11/.....

                                                                                                                                                                        6 Replies
                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                          I'm a fan of shortbread bars - that jam shortbread recipe looks like a winner.

                                                                                                                                                                          1. re: rstuart

                                                                                                                                                                            Shortbread bars are the best and always disappear. My mother made raspberry ones for special occasions. They just tasted of butter and jam. Mmmm...

                                                                                                                                                                            Your jams sound like they would be delicious in this form.

                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                              Thanks for the advice.. think that I will go with that recipe ;)

                                                                                                                                                                              1. re: rstuart

                                                                                                                                                                                I was wondering about Canada Day. I thought it was observed just the closest Monday to it? Bummer about no "bridge" day, 2 Mondays in a week, waah.

                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                  I know! We'll be at 50% staff anyway, since everyone tried to take it off! Hope that it's quiet, but in my line of work you never know..

                                                                                                                                                                          2. Chicago-style pizza. A very rich dough (23% fat!) made with 20% semolina/80% AP flour. A very reasonable facsimile of Lou Malnati's, although I underbaked it a tad.

                                                                                                                                                                             
                                                                                                                                                                            6 Replies
                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                              Looks yum! I haven't had a Chicago pizza in ages. I grew up eating them and couldn't understand the whole thin crust thing, and that's what I prefer now. Yours looks perfect though!

                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                I love both, I just consider them totally different foods. This one hit the spot tonight, though. BTW, there's a sausage frisbee under that sauce!

                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                  Same here - different styles of pizza are just different foods to me - all delicious!

                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                  OMG .. that looks so great. I want some badly!!

                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                    Wow! Nice work. That looks right on the money.

                                                                                                                                                                                  2. I made the CI Almond Cake from last month, modified per my last variation, using ground almonds only, and no flour. This time, though, I left out the baking powder and baking soda, thinking I didn't need them as I was not using any flour. Wrong! It was a lot less higher than the last time, when I did use them, but with no flour.

                                                                                                                                                                                    Tasted great all the same, though I think I could reduce the sugar even further, to maybe 3/4 cup.

                                                                                                                                                                                    There was another factor here though..... my food processor broke down, so I had to use the mini one to do the chopping, and the mixer (instead of the fp) to do the mixing. Now to figure out if the problem is with the bowl or the motor.

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: souschef

                                                                                                                                                                                      Uh oh. I hope my 1984 FP never dies, have you seen the new ones? They weigh almost nothing. Surely the motors must be pipsqueaks in comparison.

                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                        No, I've not seen the new ones; mine is c. 1990. Parts are available from ebay. I bought a power strainer for mine; it's great for straining fruit purées. By hand, through a chinois, the straining takes over an hour, whereas with the strainer it takes 10min. The strainer is no longer made, so it can't be bought for a new model.

                                                                                                                                                                                        1. re: souschef

                                                                                                                                                                                          Mine is a DLC7 Super Pro. I hope they never run out of bowls and feed tune assemblies for the model.

                                                                                                                                                                                    2. After a run of failed or less successful baked goods, I made something so good today I feel I may not be the worst baker ever! I think it is that I gave in and loaded up the fat for this. I made whole wheat garlic knots, with herbs. They are perfect for eating with the chicken salad I've made, I made them from the master dough from the Healthy Artisan Bread in 5 minutes. I did replace some whole wheat with spelt flour and a little rye flour, and used a little bit of the sourdough starter for flavor.

                                                                                                                                                                                       
                                                                                                                                                                                      2 Replies
                                                                                                                                                                                        1. re: SarahCW

                                                                                                                                                                                          Looks good! Everyone goes through a slump sometimes.

                                                                                                                                                                                        2. I discovered a delicious lavender shortbread cookie recipe and have been making them for everyone the last few months.

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: steflink

                                                                                                                                                                                            Do share, a friend really loves lavender in baked goods.

                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                              http://allrecipes.com/Recipe/Lavender...

                                                                                                                                                                                              I leave out the mint and lemons zest. I roll them into a log and slice since they don't keep their shape if you use cookie cutters.

                                                                                                                                                                                          2. All I got around to was madeleines, since we were almost out, as I was informed the other night.

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                Until they're finished up. He likes them dry.

                                                                                                                                                                                            1. I made SK's Double chocolate banana bread and it's excellent. I did add 1/2 cup of chopped walnuts.

                                                                                                                                                                                              www.saffron215.blogspot.com

                                                                                                                                                                                               
                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: mcel215

                                                                                                                                                                                                This is making me so hungry...and I'm not a fan of bananas! Great work.

                                                                                                                                                                                                1. re: Tam38

                                                                                                                                                                                                  Thanks Tam,

                                                                                                                                                                                                  It's so easy and I always have leftover bananas. I toss them in the freezer after they are really ripe and thaw for 30 minutes before baking with them.

                                                                                                                                                                                                  To me, this reminds me of the chocolate zucchini bread that I joke about, saying it's "how to hide zucchini in a chocolate bread"!

                                                                                                                                                                                                  You can taste the banana, but it's not overwhelming, more of just a hint.

                                                                                                                                                                                                  www.saffron215.blogspot.com

                                                                                                                                                                                              2. I made monkey bread today to take to a dinner party tonight. I hadn't made this in quite a while, and the bf went NUTS when he saw me rolling the balls in butter and cinnamon sugar.

                                                                                                                                                                                                I baked two small loaves to take to the party and one large one for us to keep at home. This stuff really is fun to eat!

                                                                                                                                                                                                Recipe: http://thecarboholic.com/2013/11/30/m...

                                                                                                                                                                                                  1. I just put a mixed berry cobbler in the oven. Blackberries, raspberries and blue berries. I'm using up leftover fruit from the weekend.