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What are you baking these days? July 2014 Edition, Part 1! [old]

buttertart, the usual administrator of our baking thread, asked me to put it up for her since she is in a real crunch at work.

My baking has definitely been curtailed recently, for a couple of reasons -- my son is on a post graduation trip and not around to consume said baked goods, and I have been trying to be a little more conscientious on Weight Watchers. Baking and WW are not very compatible. Also, it's been kind of hot!

Nevertheless, I can dream, can't I? Right now, I am dreaming of making this Basque Cake, which sounds so good:

http://www.lottieanddoof.com/2014/04/...

What delicious confections have you been making?

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  1. wanted to wish a Happy Canada Day to my fellow Canucks.. did anyone make anything to celebrate? The strawberries are beautiful here in Toronto...

    1. Can't... stop... eating... cornbread.

      I made another one today in an 8" round cake pan and it is literally already half gone. I'm slightly disgusted with myself, but also just want more cornbread.

      Eating it lightly drizzled with maple syrup.

      1 Reply
      1. re: nothingswrong

        You say that like it's a *bad* thing. :)

      2. I'm making a half batch of the supernatural brownies everyone is always talking about. I'm not making any changes, except in size. I hope they turn out better than my last brownie attempt!

        9 Replies
        1. re: SarahCW

          Supernatural Brownies are a favorite recipe. From Simple Cookies to Extravagant Showstoppers by Nick Malgieri (Harper Collins, 1998)

          I needed a quickie dessert for tonight: Pie Plate Chocolate Chip Cookie makes 12 slices.

          roxlet's Basque Cake is on my 'to bake' list. ;^)

           
          1. re: Cynsa

            They are in the oven right now--I'm not sure how long to cook them. I made the half batch in an 8x8 pan. The batter was yummy!

            1. re: SarahCW

              I believe the original recipe calls for 45 minutes in a 9x13. I'd start checking them at 30 and keep checking them until they are just barely set in the middle. Don't want another raw brownie fail :)

              1. re: nothingswrong

                They seem to have cooked through--definitely firmer this morning! I made them for tomorrow, so I hope they will still be good then. They are for under ice cream, so if they aren't great I suppose it will be ok. My whole apartment smells incredible!

                1. re: SarahCW

                  Cardboard under ice cream will taste good :)

                  Sounds like they worked out. Let us know how you like them!

                  1. re: SarahCW

                    Most brownies, and definitely *these* brownies, are better on Day Two. They'll be fine.

              2. re: Cynsa

                Love baking CCCs in a pie dish. I've said it before, but there's something about eating a WEDGE of cookie that makes it taste better :)

                1. re: nothingswrong

                  If you want a variation on that, or don't have eggs on hand for the usual CCC recipe, this is a good version:

                  http://www.myrecipes.com/recipe/pecan...

                  And if you don't like the irregular size/shape, they can be cut into uniform bar sizes in the pan, when still a bit warm.

                  1. re: foodeye

                    Thank you! I always try to keep eggless recipes on hand, just in case.

                    That looks absolutely delicious, and I will probably make it soon even though I currently have 3 dozen eggs in the fridge.

            2. I set out to make a tart using Paule Caillat's Brown Butter Tart Crust: http://food52.com/blog/2237-paule-cai.... I have made this crust at least a dozen times - it's wonderfully easy - but every time I make it, the butter takes longer to brown than indicated, it's a little hard to see what it's doing in the oven, and I wonder why I'm not just browning it on the stove. So today I browned it on the stove. And I can report that it was a bad idea. I controlled the browning better, but it took less flour than I expected (indicating I'd lost too much liquid, I guess) and then the shell cooked in half the time. When I went to spread a mascarpone in it, it just disintegrated. I scooped it out of the pan and layered it (as crumbs) into cups with the cheese and berries on top. Lesson learned. :)

              8 Replies
                1. re: roxlet

                  Good save though! I would've gotten flustered and probably thrown the whole thing away.

                  1. re: nothingswrong

                    If there's one thing I've learned from reading this board, it's that way more "fails" can be repurposed than I initially thought. Crumbs make fine toppings / crusts; some failed cakes can be turned into biscotti, or trifle. Fillings that don't firm up might be the best fruit sauce you've ever had. I still throw things out occasionally, but less than I used to.

                    1. re: THewat

                      You make a good point. I still get frustrated when things don't turn out right and am too quick to toss it and start over (if it really can't be saved).

                      Pray tell, how do you turn failed cakes into biscotti?? That is something I would love to be able to do.

                      1. re: nothingswrong

                        I made a set of different chocolate olive oil cakes, mostly in loaf pans. I didn't love any of them, and someone on this board suggested I slice thinly & bake again. They turned into kind of awesome dipping cookie things... who knew.

                        1. re: THewat

                          Wow, that sounds delicious to me... I imagine they might be lighter than a traditional biscotti, depending on the texture of the cake.

                          I'm definitely going to try this next time I make pound cake.

                  2. re: roxlet

                    At least now I know. Sometimes I've just got to do it wrong to get really clear on how to do it right...

                2. I haven't had much time to bake anything lately, and it's just too hot right now, it's supposed to get up to 90 degrees today! That Basque Cake looks really good, and I'm still planning to attempt to make a charlotte royale some day, soonish. I did pull out the bread machine to make our weekly loaf of bread, Danish pumpernickel, I'm not sure what makes it Danish.

                  1. While technically I'm not doing the baking, my wife is baking as many different recipes for "N.Y. Crumb Cake" as we can find. The ratio gas to be 2-3:1, crumb to cake. In the old days (a couple of years ago) I used to stop at Carlo's in Hoboken for their crumb cake which WAS the best, but they've since opened one of their bakeries in our town and it really isn't as good as it was. If anyone has a good recipe......

                    7 Replies
                    1. re: jnk

                      It might be helpful to the bakers here if you let us know what you have already tried.

                      1. re: roxlet

                        Sorry, I should have realized.

                        This one: cake is a little to light in testure and the crumb is a little too soft

                        http://suziesweettooth.com/2014/03/11...

                        This is too much like Entemanns:
                        http://www.ambrosiabaking.com/2013/04...

                        1. re: jnk

                          While I've never tried any of these, I've had them bookmarked for a while. Good reviews, aside from the Martha recipe, but all the negative reviews are because there is too much crumb topping. So it should be right up your alley:

                          Martha Stewart:
                          http://www.marthastewart.com/355763/n...

                          Smitten Kitchen (omit fruit):
                          http://smittenkitchen.com/blog/2008/0...

                          Bon Appetit:
                          http://www.bonappetit.com/recipe/new-...

                          1. re: jnk

                            You might also want to take a look at this thread that discusses making crumb cake.

                            http://chowhound.chow.com/topics/891122

                            1. re: roxlet

                              Yes, I have made the 'Behemoth Crumb Cake' that is discussed on the thread posted by roxlet... if you decide you like good crumbs, then make it. But you might not want to think about the butter-content.

                              Behemoth Crumb Cake
                              http://www.seriouseats.com/recipes/20...

                            2. re: jnk

                              THanks for all of your suggestions. Unfortunately we'll have to try them all1

                          2. re: jnk

                            I like both of these a lot. I add a layer of fruit under the crumbs (preferably marionberries at this time of the year in Oregon).
                            http://www.nytimes.com/2007/06/06/din...
                            http://www.browneyedbaker.com/2008/06...

                          3. OK, here is another recipe I'm putting in the "must make" file. According to David Lebovitz, it is one of the best things he's had to eat in the last 10 years! High praise, indeed, from someone who lives in Paris!

                            https://www.finedininglovers.com/reci...

                            5 Replies
                            1. re: roxlet

                              Oh, rox, those look evil! Like funnel cakes and beignets but with cheese!

                              1. re: nothingswrong

                                Not cheese, exactly -- cannoli filling!!

                              2. re: roxlet

                                Those look good, but is there anyone else here who hates stuff dusted with confectioner's sugar (or cocoa)? It messes up the hand and face, and, more importantly, makes me cough.

                                1. re: souschef

                                  I ADORE things dusted with powdered sugar, but I'll bet you could use superfine sugar with these!

                                  1. re: souschef

                                    You have to make sure not to inhale while you're eating!

                                2. Just pulled a pan of Ghirardelli brownies out of the oven; not the box mix, the recipe from the back of their Sweet Ground Chocolate can. Gotta love 'em.

                                  These are all mine; a second batch gets made Friday night to take to a BBQ Saturday afternoon. Nothing like planning ahead. :)

                                  1. I am heading out to the farmer's market on the weekend and am making us some pie!

                                    1. I'd like to make a raspberry cream pie for the 4th of July using this cream cheese/whipped cream mixture that Roxlet posted about in May. http://chowhound.chow.com/topics/9741...

                                      My plan was super simple: a butter crust, cream filling, topped with raspberries that have been tossed with a bit of jam.

                                      Only snag is I would have to make it Thursday night to be served mid-Friday afternoon. Any thoughts on whether it would hold? I was thinking about baking the crust and filling it with cream, but waiting until right before leaving for the party to top it with the berry mixture.

                                      7 Replies
                                      1. re: charmedgirl

                                        I would wait to fill and top it until just before you leave - the cream filling will make your crust soggy otherwise. It sounds like a delicious pie, though!

                                        1. re: charmedgirl

                                          I would make the cream, make the crust, and assemble the next morning. At the place I get the pies made like that, they don't toss the berries with anything, btw. Here's a picture of their peach/blueberry version...

                                           
                                          1. re: charmedgirl

                                            Thank you both! My main concern was about making the cream the day before, but it sounds like that part will be ok. (I'll do it late tonight before I go to bed, just in case.) I'll follow your advice and assemble the whole thing tomorrow right before I leave. I should have time for that, since all the components will be made. Will report back!

                                            1. re: charmedgirl

                                              I think the cream will hold up just fine overnight, especially since it's just going to be spread into the crust. Just keep it in a very cold part of the fridge and whip it as long as you can without turning it into butter. I've kept whipped cream/cream cheese like this overnight no problem.

                                              1. re: nothingswrong

                                                Oh, the cream will definitely hold up overnight (I've made it before), but assembly in the AM avoids a potentially soggy crust.

                                            2. re: charmedgirl

                                              Finished product! Thanks for all the help. I blind baked the crust the night before (which, I realized while I was doing it, was the first time I have actually blind baked a crust; I've read about it a ton but never done it! I should have refreshed my memory on it; I didn't use enough beans so it slumped a bit, though not terribly) and left it out at room temp. Also mixed up the cream cheese/whipped cream right before bed and left that in the fridge. I assembled this morning, mounding the cream in the crust and topping with a mixture of raspberries and blueberries. I thought it was a very pretty looking pie!

                                              Rave reviews across the board! The compliments on the crust meant the most to me, I have to admit, since pie crust has been a particular bugaboo of mine for years and I have only started to feel like I'm "getting it" in the past year or so. I thought the cream filling was SO GOOD -- and dangerously addictive -- but it was a little too creamy for a pie filling; the pieces didn't really hold a shape, and it was a bit messy to serve. I kept it refrigerated right until serving, so I don't think it was a temperature issue. Maybe a bit more cream cheese next time, to give it more stability ...

                                              That aside, it was delicious tasting and I had tons of fun making it. Happy 4th everyone!

                                               
                                               
                                            3. I have been on a macaron kick lately. Monday I made vanilla/apricot and last night I made strawberry/strawberry. And, because it's summer, gelato fun is in full swing. Dark chocolate orange was Sunday's flavor.

                                              1 Reply
                                              1. re: Susangria

                                                We had some fabulous gelato in Barcelona and I want to try making it at home. I have an ice cream machine. Any suggestions?

                                              2. I'm making a peach pie.

                                                I'm also debating doing a batch of Barefoot Contessa Outrageous Brownies too.

                                                1. Calzones which look like shit but smell delicious. One batch of pizza dough which usually makes two 12" pies made quite a few large calzones.

                                                  Also made an extra long baguette (had to lay it diagonally on a sheet pan).

                                                   
                                                   
                                                   
                                                  1 Reply
                                                  1. Oh, I made Basque Cake years ago - and as I took it from the oven, I tripped or something, and pretty much threw it on the floor face down. It was such a mess! And so sad...haven't made it again.

                                                    Maybe it's time to try it again!

                                                    1. Just to report--the Supernatural brownies were divine! I ate more than my fair share, and I think they went faster in the break room at work than any thing I've ever seen there! They had a good texture for me--solid enough that I didn't feel they were falling apart or gooing all over everything. I may have to make these again for my mom--she's requested brownies! My one issue is that while so delicious, I have a hard time with the amount of fat for an everyday type of treat.

                                                      Speaking of which, I'm going to try my hand at an angel food cake this weekend. I have some really good blueberry sauce I've made, that I'd like to have something to serve it on. I bought a pan for angelfood cake and have never made one--so I hope this will be a success.

                                                      3 Replies
                                                      1. re: SarahCW

                                                        It's not hard...with a mixer! Just make sure that all the bowls, pans and implements are grease free.

                                                        1. re: roxlet

                                                          Supernatural brownies were my top choice. One summer I went through over a dozen brownie recipes and even had a taste-off. My friends wanted to kill me because I made them try to pick a winner.

                                                          The Supernatural brownie recipe was finally de-throned by "Nancy's brownies"--although I have no idea who Nancy is.. they win. I had them on vacation (at relative's house), and I drove from the airport to the grocery to get the almond extract for these brownies. ---Beyond incredible!

                                                          Nancy's Brownies

                                                          1 cup butter
                                                          4 squares unsweetened chocolate
                                                          2 cups white sugar
                                                          4 large eggs at room temperature
                                                          1 1/2 teaspoons vanilla extract
                                                          3/4 teaspoon almond extract
                                                          1 cup white flour
                                                          1 cup semi-sweet chocolate chips
                                                          2 cups miniature marshmallows
                                                          (1 cup of nuts optional)

                                                          Preheat oven to 350 degrees. Grease and lightly flour a 13x9 cake pan and set aside.

                                                          Melt butter and chocolate squares carefully in a large saucepan. Set aside to cool slightly, then...

                                                          Gradually mix in, with large spoon, whisk or spatula, the white sugar, eggs (one at a time until blended), vanilla, and almond extract. I beat this well by hand until smooth. Gradually fold in flour, just until combined. Fold in chocolate chips, marshmallows, and optional nuts.

                                                          Bake brownies in the prepared 13x9 pan. The original recipe calls for 30 minutes, but I bake about 35-40 minutes, until brownies start to pull away a bit from the sides of the pan, and a cake tester comes out clean. Cool.

                                                          1. re: GraceW

                                                            Holy wow. My kids would LOVE those. They're going on the list. Thanks!

                                                      2. Chewy Sugar Cookies from CI's Revolutionary Recipes, decorated for Independence Day. Nice little cookie - crispy on the outside and chewy on the inside, just as advertised! Great flavor, too, especially using Penzey's double-strength vanilla.

                                                        1 Reply
                                                        1. re: lesliej

                                                          http://www.food.com/recipe/chewy-suga...

                                                          This recipe link says 12 cookies per sheet, but my advice would be to just space them 2" apart or so.

                                                           
                                                          1. re: roxlet

                                                            That apple pecan pie tree is incredible.

                                                              1. re: roxlet

                                                                I did not know pastry dough could do that! It's quite amazing

                                                            1. re: roxlet

                                                              Yowzaa! I love how creeped out her cat was..

                                                              1. re: roxlet

                                                                Those are so amazing! The wings on the chicken pot pie are great. All of it is great.

                                                                As always, I have to wonder how they taste though.

                                                              2. I was going through my old bookmarked recipes when I noticed I had 2 items that caught my eye... one being Canele by Celine recipe for her canele and the second is Poilane recipe for pain de capagne.

                                                                After finding out my delivered silicone canele mould was a brioche mould, I was ready to give up on this. I figured if someone can make cute teacakes out of the recipe, I might as well try the brioche mould. Ingredients came easily and rested for 24 hours... I would say this is the easiest recipe I've put together in a year. BUT it was probably the least successful in terms of appearance. Tastes amazing.. like wonderful best portugese tart ever. When I get my hands on the real mould, I'll try these again and fidget with her temperature and timing instructions. She said to do 4 minutes at 400 then drop it to 360 for 55 minutes. I'd probably do 8 minutes at 400 and then drop it do 325 for the remainder. Either way, the baked custard was DELICIOUS.

                                                                The pain de campagne exceeded my expectations. I got fat big irregular holes of my dreams. The taste was phenomenal.. it got 2 nights of bulk fermentation in my fridge after 3 soft folds within the first 30 minutes of mixing. I do not think I will ever need another pain de campagne recipe again. True to bread type, it's best on the day it is made but makes wonderful grilled apple, honey dijon, gruyere cheese sandwich on the 2nd day.

                                                                 
                                                                 
                                                                 
                                                                 
                                                                3 Replies
                                                                1. re: Nevy

                                                                  That is one gorgeous bread! If you want to delve into the ins and outs of canelés, there was a series of long threads chronicling Chowhounds' journeys to the perfect canelés. This is the culminating/most recent, I think: http://chowhound.chow.com/topics/738446

                                                                  1. re: Nevy

                                                                    I'm constantly amazed at the quest for perfection, the dedication to master complicated recipes, of people here. Hats off to you. Gorgeous!

                                                                    1. I caved last night and baked the "Pecan-Chocolate Chip Cookie Brittle" that Foodeye recommended to me upthread.

                                                                      It is an eggless recipe, which I thought was interesting. I halved it no problem and just spread it out about 1/8" thick on a parchment-lined sheet pan. It crisps as it cools, then you break it into pieces.

                                                                      It is so delicious! I'm normally a chewy CCC person, but these are awesome. Very addictive with a great buttery flavor, and the toasted pecans are yum. They seem like they'll stay good for a while too.

                                                                      Thanks Foodeye for the link, I will keep it on file!

                                                                      http://www.myrecipes.com/recipe/pecan...

                                                                       
                                                                       
                                                                      1 Reply
                                                                      1. re: nothingswrong

                                                                        Fun to make with kids, too, I bet.

                                                                      2. I baked David Lebovitz banana cake last night. The texture is a bit weird because I put too much banana puree into the batter but it tastes yummy regardless.

                                                                        This morning decided to make Nothingawrong's focaccia with fresh rosemary from the balcony and spicy salt sprinkled on top. The dough is rising as I type.

                                                                        1 Reply
                                                                        1. re: herby

                                                                          Coming back to say that focaccia turned out better than ever - beautiful crumb! I bought fresh yeast and mixed 1:1 my usual Red Fife flour with A/P organic from a bulk store. Beauty :)

                                                                        2. Today I am in the middle of preparing tarts. Lemon, chocolate, strawberry, and mixed berry. I also made a grape pie yesterday. These are all for a party tonight. I'm also making Husk's Fried Chicken Skins.

                                                                          1. Have done a lot of baking in the last week.

                                                                            I have made a strawberry "cassata" cake:
                                                                            http://www.nwitimes.com/niche/shore/b... Tasty!

                                                                            Also, a sponge cake layered with ricotta dolce (lemon), marionberries, and "frosted" with sweetened whipped cream. Yum!

                                                                            Also (in cleaning out the freezer) discovered a frozen bag of 6 bananas so I made the Cooks' Illustrated Ultimate Banana Bread. Very nice.
                                                                            http://www.cookistry.com/2011/11/ulti...

                                                                            Last night made a vanilla cheesecake (flavored with lemon and a touch of almond extract) topped with a sour cream topping and then a heap of marionberries, boysenberries, and strawberries all glazed with red currant jelly.

                                                                            Also made a little loaf of spelt oat bread (did 2/3 of this recipe).

                                                                            Spelt Oatmeal Bread for Bread Machine
                                                                            For large loaf:
                                                                            1 1/4 c. water
                                                                            1 1/2 c. white bread flour
                                                                            1 1/2 c. whole spelt flour
                                                                            1 T. gluten
                                                                            1 1/2 T. dry powdered milk
                                                                            1 1/2 t. salt
                                                                            2 T. butter
                                                                            2 T. honey
                                                                            1/2 c. rolled oats
                                                                            2 1/4 t. instant yeast

                                                                            Success Hints: For added texture, add the oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of the loaf after the final rise. Instant oatmeal doesn't work, but quick-cooking oats do. This recipe can be made with the regular, rapid, or delayed time bake cycles.

                                                                            This bread came out really well!

                                                                            1 Reply
                                                                            1. re: meerastvargo

                                                                              Busy, busy! That strawberry cassata cake sounds amazing.

                                                                            2. I've pitted 14.5 pounds of sweet cherries this weekend, and made a two crust pie from the 70s Joy, and canned most of the rest in various ways.
                                                                              I still have about 6 cups of pitted cherries to do something with. I'd like to make some kind of cake, I think.

                                                                              7 Replies
                                                                                1. re: herby

                                                                                  That's definitely on the list. I've wanted to try Clafoutis for years.

                                                                                  This Cherry Cornmeal Upside Down cake may be today's experiment.

                                                                                  http://circle-b-kitchen.squarespace.c...

                                                                                  1. re: kitchengardengal

                                                                                    That looks great kitchengardengal.. cherries are just coming into season here in southern Ontario, and I tend to go overboard with buying them. Like Roxlet I freeze them, but I put them in my fruit salads in the winter, for a taste of summer. I also like these squares from smitten kitchen, and they freeze well..
                                                                                    http://smittenkitchen.com/blog/2009/0...

                                                                                    1. re: rstuart

                                                                                      Those look perfect! I have a pot luck to attend on Thursday, and the cherry squares just may be my dish.

                                                                                      1. re: kitchengardengal

                                                                                        I made this cake this weekend http://www.elizabethminchilliinrome.c...
                                                                                        It came out great. But (and, really, I can't stand how many of these such comments get posted at places like Smitten) I will add that I used half whole wheat and half AP flour, and I didn't have any Marsala wine, so I used Luxardo Maraschino liqueur.

                                                                                2. re: kitchengardengal

                                                                                  I like to freeze them, and then make a pie for President's Day in the late winter. It's a real pick-me-up then, and enjoyed by everyone.

                                                                                  1. re: roxlet

                                                                                    Roxlet, we froze 7 lb of cherries. I like to make warm cherry sauce to serve over tapioca in the winter.
                                                                                    I also made 8 half-pint jars of jam and 4 pint jars of cheater maraschino cherries.
                                                                                    DH ended up freezing the last 3 lbs today. We still have half a pie to eat. I'll make the cake with some frozen cherries later.

                                                                                3. Next week it is baked oatmeal breakfast time, and to save time tomorrow morning I've roasted off the fruit, and mixed the dry and wet ingredients separately, ready to pour together and cook. I have nectarines, mango, peach, pear, strawberries and blueberries for the fruit, and almonds and chocolate chips with the oats--along with crystallized ginger, ginger, almond extract, and cardamom for flavor. It is breakfast, but sort of dessert, especially when I eat it with whipped cream on top!

                                                                                  1. Thanks for posting the Basque cake recipe, roxlet! I made it yesterday and it is incredibly rich and delicious. I ended up baking it for 90 minutes and it was still slightly jiggly, but I was worried about letting it go any longer, given that the recipe calls for only 60 mins. But I should have gone with my instinct and let it go another 10 - 15 minutes, as the cake fell a bit after cooling. However, that simply meant that the custard center was still beautifully creamy and a bit loose.

                                                                                    Will definitely make it again, though I will be sure to bake until the the center is completely set. Note that I didn't bother piping the custard -- I just spooned it in and smoothed it out with an offset spatula. Piping the cake batter is made easier with a lazy susan and a buddy to turn it as you pipe.

                                                                                    The textural contrasts are amazing: creamy center with a chewy crispy crust (the edge is the best part!). We had it with sweet local strawberries and a pistachio-cardamom custard (yes, gilding the lily). Delicious.

                                                                                     
                                                                                     
                                                                                     
                                                                                     
                                                                                     
                                                                                    5 Replies
                                                                                    1. re: TorontoJo

                                                                                      Bravo! That looks --and sounds--so delicious. Tell me more about how the cake looked when you decided it had to go longer. Did you cover it with foil? Are you sure of the accuracy of your oven. It seems so very far off the recipe timing.

                                                                                      1. re: roxlet

                                                                                        My oven is accurate. The cake was deeply golden brown and level with the top of the springform. It still had a bit of wobble when I gave it a little shake, which is what led me to think it needed a bit longer. The recipe does indicate that the timing is quite variable. I'm guessing it depends on how thick you pipe the batter and pastry cream layers. The cake would be hard to overbake, so the only thing I would have needed to do is cover it with foil to prevent the top from getting too dark. Next time! :0)

                                                                                        1. re: TorontoJo

                                                                                          Since I never got a birthday cake this year, I am planning on making this when my son returns from Europe at the end of July. I'm so looking forward to trying this!

                                                                                          1. re: roxlet

                                                                                            Make sure you have lots of people around to share it with, as it's a total butter bomb and very rich (in the best possible way!).

                                                                                            Enjoy your belated birthday cake! Thanks again for leading me to this recipe.

                                                                                            By the way, you can easily half the the custard recipe and still have plenty for the cake.

                                                                                      2. re: TorontoJo

                                                                                        Thanks for posting photos. I was having a hard time envisioning it from the recipe.

                                                                                      3. Picture is 2 of the tarts that I made for last night's dinner party. I also made a lemon tart, chocolate tart and a grape pie.

                                                                                        The store where I get my White Lily AP flour was out. I ended up buying Bob's Red Mill whole wheat flour. The pie crust was awful, it was pretty bad with the lemon tart. I bought a 5 lb. bag of the stuff and the remainder 3/4's of a bag is being pitched out.

                                                                                         
                                                                                        7 Replies
                                                                                        1. re: Candy

                                                                                          Beautiful! I wouldn't know how to pick which one to eat!

                                                                                          1. re: Candy

                                                                                            Those look truly delicious!

                                                                                            WL AP flour and whole wheat flour are not terribly interchangeable in tart crusts, by the way. You can make a whole wheat crust, but you might go about it a bit differently and expect much different results.

                                                                                            A regular unbleached Gold Medal would be a good alternative choice for your crusts - you might need to use a tiny bit less than you use of your bleached, softer flour, though.

                                                                                            Use the whole wheat flour for some nice honey whole wheat bread!

                                                                                            1. re: sandylc

                                                                                              That whole wheat flour would be great for banana bread.

                                                                                              Candy, what talent! I wish I had friends who could entertain like this!!

                                                                                              1. re: sandylc

                                                                                                It is already pitched. If I cannot get my White Lily here I'll order it on Amazon. Unfortunately I did not have the time to order.

                                                                                                I think that the pastry flour would not have enough gluten for bread hence bread flours.

                                                                                                1. re: Candy

                                                                                                  I don't see any reference to pastry flour in your posts - ?

                                                                                                  1. re: sandylc

                                                                                                    Sounds as if Candy bought BRL whole wheat pastry flour.

                                                                                              2. My effort to make an angel food cake have not been so successful. Everytime I put the sugar in the eggs deflate and can't be saved. Also I broke one hand blender trying. I did get a cake in the oven, but I'm not sure it beat up enough. Well, I tried.

                                                                                                I did make a batch of lemon ginger cookie dough for work later this week. I've made them before and they were delicious.

                                                                                                10 Replies
                                                                                                1. re: SarahCW

                                                                                                  I have always been scared of angel food cakes! I know the rules - everything squeaky clean, don't overmix, use cake flour, etc., but I'm still scared. Geez, I can do rustic sourdough and puff pastry, but a li'l ol' cake makes me shake in my shoes!

                                                                                                  So, kudos for your bravery. Let us know how it went!

                                                                                                  1. re: SarahCW

                                                                                                    That's so disappointing. Did you try to add the sugar very gradually -- by sprinkling a tablespoon at a time? I've never had this problem, though.

                                                                                                    1. re: roxlet

                                                                                                      OK, SarahCW, we have an expert captive here.

                                                                                                      rox, at what point do you begin adding the sugar? Foamy? And you use superfine, right?

                                                                                                      1. re: sandylc

                                                                                                        Yes, I begin adding sugar when the egg whites get foamy. I wouldn't mess around with anything but sugar, though I don't think that I have only used superfine. I use regular egg whites, which I separate from the yolks, as opposed to using any kind of purchased pre-separated or pasteurized egg whites.

                                                                                                        1. re: roxlet

                                                                                                          Thanks! Maybe I'll get around to trying that soon...

                                                                                                      2. re: roxlet

                                                                                                        I used regular sugar that I ground in the blender so it was fine, I added it a tablespoon full at a time, after it had gotten to soft peak stage. It went down hill from there.

                                                                                                        The last time the eggs didn't completely deflate and I went ahead and finished it. Since the eggs weren't as high I cooked it less time, and it is cooling now. Though apparently the pan leaked at the bottom and a little marshmallow looking nugget of egg white formed on the bottom of the oven. It tasted good, so I bet the rest will be ok. The thing I did different in the last batch was I used stevia baking blend, because it is more concentrated it didn't require as much adding in and potential deflating.

                                                                                                        I even cleaned everything before I did it, and made sure the egg whites were room temp. I did use pasteurized egg whites, so maybe that was it. I ran out and in the last one had to use 4 real eggs. So maybe that was it. I'll post pictures once the cake has cooled and been taken out of the pan.

                                                                                                        1. re: SarahCW

                                                                                                          The first time I tried to make angel food cake I used a carton of pasteurized egg whites. I put it in my Kitchen Aid and beat the living day lights out of it for 5-10 minutes, and it never did anything more than froth. I retreated to this board in defeat, and found lots of similar anecdotes. A handful of people have claimed pasteurization didn't effect their cake, and I don't doubt their experience, but based on mine, I 100% believe it can be an issue. I pitched the entire bowl and started again using separated, whole, unpasteurized eggs. (They whipped up great, but then I couldn't get the damn thing out of the pan. Whomp whomp. At least it made a great angel food cake trifle.)

                                                                                                      3. re: SarahCW

                                                                                                        I make meringue a few times a year and am always on the lookout for tips - I recently found this discussion and learned some new things:
                                                                                                        http://baking911.com/quick-guide/how-...

                                                                                                          1. re: lesliej

                                                                                                            That is a useful article, with a few tips I wasn't aware of. Incidentally, my favorite test for stiff peaks was always the good old 'can you turn the bowl upside down without them moving' one. Unlike throwing spaghetti against the wall, it's accurate!

                                                                                                        1. Triple chocolate brownie cookies and cinnamon blondies: I was overcome with a desire to bake this morning! The cookies were quite easy and tasty: the blondies are cooling..

                                                                                                          1. Follow-up on last week's brownies. I hadn't made the Ghirardelli scratch brownies in a long, long time. The batch I made early in the week seemed much sweeter than I recalled. Or maybe my tastes have changed. In any case, I needed to tone them down a bit before I took them to yesterday's BBQ.

                                                                                                            So, I removed 2T. Sugar from the recipe. The results were still sweet enough, they lost nothing detectable in texture, but the chocolate flavor was now a bit more intense. Never a bad thing.

                                                                                                            5 Replies
                                                                                                            1. re: mcsheridan

                                                                                                              Have you ever tried putting some coffee in? Either replacing the liquid or using instant espresso? I find it intensifies the chocolate taste.

                                                                                                              1. re: roxlet

                                                                                                                Never. I hate, hate, hate coffee in all its manifestations. I omit it from every recipe calling for it, or find another recipe.

                                                                                                                1. re: mcsheridan

                                                                                                                  You may hate coffee, but I'll bet you've had it many times in chocolate baked goods without knowing. You absolutely don't taste coffee at all. It makes chocolate cake taste extra chocolaty.

                                                                                                                  1. re: roxlet

                                                                                                                    At any rate, these brownies have all the chocolate intensity I want. Thanks, though.

                                                                                                            2. just made pissaladiere. focaccia base with 3lbs of onions caramelized and placed on top and then nicoise olives and anchovies strewn over . can be eaten at room temp.served it as an appetizer and it was gobbled up by all eight of us. first time made and will definitely do it again

                                                                                                              1. I just ate the angelfood cake and though it wasn't as tall as I would have liked, it had a good structure and the taste was pretty good. Who am I kidding, I just ate two big pieces. One with strawberries and ice cream, and one with leftover fruit salad, blueberry sauce, and more ice cream. If I ever get a stand mixer I will have to make this again!

                                                                                                                 
                                                                                                                 
                                                                                                                4 Replies
                                                                                                                  1. re: SarahCW

                                                                                                                    I'd say you DESERVE a stand mixer. I put in a request for my kitchenaid (to my mother) around 1969. It does not get heavy use but it's always been there for me. I bought the pasta attachment and I think it's worth having. (I hear the older ones were made better.)

                                                                                                                    1. re: SarahCW

                                                                                                                      I'd like that for breakfast right now. Nice big slice, heavy on the strawberries. Thank you.

                                                                                                                      1. re: SarahCW

                                                                                                                        I love angel food cake, yours looks delicious, especially with those strawberries.

                                                                                                                      2. July 4th leftovers with a tall glass of ice cold milk... pecan pie, apple pie and Candy's Chocolate Pound Cake.
                                                                                                                        Tomorrow we'll eat mustard greens, mushrooms and tomato pie.

                                                                                                                         
                                                                                                                         
                                                                                                                         
                                                                                                                        1 Reply
                                                                                                                        1. Peanut Butter Brownies (that are flourless)--I cannot stand those "healthy' substitutions like beans or chickpeas--EW. This one just uses peanut butter! YUM.
                                                                                                                          http://www.yammiesglutenfreedom.com/2...

                                                                                                                          I made it for a cook-out and no one knew they were 'gluten-free' or flourless. They loved that they were fudgy. And I have made many recipes from that site (Six ingredient Fudge crinkles are still #1).

                                                                                                                          2 Replies
                                                                                                                          1. re: GraceW

                                                                                                                            Beans do not belong in brownies..
                                                                                                                            End of.
                                                                                                                            Peanut butter, on the other hand, is always welcome in brownies.. I have a number of friends who do not eat gluten for one reason or another, so it's great to see some more good recipes..

                                                                                                                            1. re: GraceW

                                                                                                                              Those Six Ingredient Crinkles were indeed good - my people loved them. I have one friend who is (temporarily, I hope) GRAIN-free, and this fit the ticket for her, but everyone loved them.

                                                                                                                            2. Like roxlet, I've been trying to curtail my dessert-making lately, because I surely do not need those calories (I really like working from home, but sometimes wish I had an office full of folks eager to eat up treats!). This isn't baking, but I did make some absolutely-freaking-fantastic roasted apricot almond ice cream recently. Otherwise, until yesterday, my July baking has been limited to some savory onion and walnut muffins from the current COTM, Radically Simple, to have with soup. I was in the mood to bake yesterday, though, and had a lot of lovely local blueberries on hand, so I baked a crumb cake from a Maida Heatter recipe, using brown sugar and cardamom in the streusel. Delicious results. I had my portion and immediately cut up and packaged up the rest in pieces to give away, so there will be no temptation to nibble!

                                                                                                                               
                                                                                                                              7 Replies
                                                                                                                                1. re: roxlet

                                                                                                                                  I promised myself I'd give most of it away as a condition of baking something, and this way I'm making sure of it!

                                                                                                                                  1. re: Caitlin McGrath

                                                                                                                                    Cardamom in the streusel sounds really nice..

                                                                                                                                    1. re: rstuart

                                                                                                                                      I absolutely love cinnamon, which is both typical and delicious in streusel, and was called for in the recipe, but just wanted something different. (And I also absolutely love cardamom.)

                                                                                                                                      1. re: Caitlin McGrath

                                                                                                                                        I can't remember if you commented on the "My Bombay Kitchen" thread .. have you made the Cardamom Cake from it? It's simple and everyone loves it. First time I used cardamom seeds, second, went to great effort to pound them out of the pods. I could tell no difference in taste in the cake.

                                                                                                                                        1. re: walker

                                                                                                                                          Yes, made and loved that cake. I used seeds I decorticated myself.

                                                                                                                                          1. re: Caitlin McGrath

                                                                                                                                            "Decorticated" learned a new word today!

                                                                                                                              1. Passionfruit bar with coconut/almond cookie base.

                                                                                                                                 
                                                                                                                                2 Replies
                                                                                                                                1. re: sbp

                                                                                                                                  Wow! I bet these were terrific!

                                                                                                                                  1. re: roxlet

                                                                                                                                    Tasty. I'm going to bake at a lower temp or with a water bath next time. The bars by the edge are fairly firm, while the center is very pudding like. Trying for a consistent just-a-bit-firmer-than-curd texture.

                                                                                                                                    Passionfruit puree courtesy of Hispanic supermarkets. Frozen, fresh tasting, and inexpensive.

                                                                                                                                2. I needed a quick dessert that could be eaten right away so I tried Bake or Break's Banana Bread Cobbler recipe. Delicious combo of fresh bananas, streusel and a cakey "bread" bottom layer. Tastes even better warm with a nice scoop of vanilla ice cream!

                                                                                                                                  3 Replies
                                                                                                                                  1. re: Lorry13

                                                                                                                                    I like that website, and all of the recipes that I've ever made from there have worked out.. don't khow how I missed that one! It sounds great..

                                                                                                                                    1. re: rstuart

                                                                                                                                      What are some of your favorite recipes from there? I'm always looking for new recipes on blogs to try out! When one lives alone, baking the same thing twice is no fun although my co-workers may disagree....

                                                                                                                                      1. re: Lorry13

                                                                                                                                        I'll have to check it out and remind myself.. I also live alone, and pretty much bake a lot for my colleagues and friends!

                                                                                                                                  2. My sister just bought the Bouchon cookbook, so I keep wanting to bake all kinds of things from the book, but unfortunately my apartment has been too hot to turn on the oven :(

                                                                                                                                    1. I have berries left over from the tarts I made for the 4-5th party. I am going to make a triple berry cobbler this afternoon. That is what might be supper tonight along with some curried chicken left over from last night's supper

                                                                                                                                      1. I'm thinking of making Alice Medrich's Tangy Lemon Bars; have seen recipes of it on line, some call for 7 T butter for crust, others 1 stick (8 T). Has anyone tried this recipe? Is there a better one? (I don't like TOO sweet.)

                                                                                                                                        1 Reply
                                                                                                                                        1. re: walker

                                                                                                                                          Her recipes are excellent. I don't think that an extra tablespoon of butter will make much of a difference either way.

                                                                                                                                        2. I made some mini pumpkin pies in muffin tins.

                                                                                                                                          1. I baked up my lemon ginger cookies for tomorrow and they turned out as good as the previous time I made them. They really have become my favorite cookie ever--and not too unhealthy. One stick of butter for the whole batch, and the lemon and ginger flavors are just so good. I didn't bake all of the dough, and put some in the freezer. I think I might put some blueberries in the last dough and see what happens. it would just be for me, so I figure I can experiment.

                                                                                                                                            3 Replies
                                                                                                                                            1. re: SarahCW

                                                                                                                                              That sounds very interesting. Where is the recipe from?

                                                                                                                                              1. re: roxlet

                                                                                                                                                The recipe is from the Secrets of Baking by Sherry Yard. I have the book, but I just found the recipe here http://www.melissas.com/Articles.asp?... if you are interested. I usually make my cookies smaller in diameter than the directions call for. So I get more cookies per batch, which spreads that butter around even more.

                                                                                                                                                1. re: SarahCW

                                                                                                                                                  Oh, I have that book! Must look.

                                                                                                                                            2. A berry cobbler in in my oven right now. Raspberries, blackberries and blueberries.

                                                                                                                                              1. I was just at my mother-in-law's for a belated birthday celebration. Made 5 lb of King Arthur Flour into rolls using the almost no knead method, 3 Japanese cheesecakes, and a quick apricot cake/tart from the Joy of Cooking because the apricots were inedibly sour without cooking. Not as much baking as usual but it was a short trip. Sorry no pics, with 10-14 people at each meal things tend to disappear quickly!

                                                                                                                                                9 Replies
                                                                                                                                                  1. re: roxlet

                                                                                                                                                    Also cooked dinner 2 nights. Phew. Quantity cooking is not my thing (my SIL helped a lot, however).

                                                                                                                                                  2. re: buttertart

                                                                                                                                                    What is the almost no-knead method? I mostly have tried just the no-knead method.

                                                                                                                                                    1. re: SarahCW

                                                                                                                                                      You knead it briefly before letting it sit.

                                                                                                                                                    2. re: buttertart

                                                                                                                                                      What are Japanese cheesecakes? Are they different from the usual kind?

                                                                                                                                                      A lot of baking! Wow!!

                                                                                                                                                      1. re: herby

                                                                                                                                                        This is the recipe I use...I use the whole 8 oz package of cream cheese though. They're fluffy, a bit like cake rather than cheesecake.
                                                                                                                                                        http://www.food.com/recipe/japanese-c...

                                                                                                                                                        1. re: buttertart

                                                                                                                                                          I've made this and it came out right from the first try; love it with the apricot jam glaze on top.

                                                                                                                                                          1. re: buttertart

                                                                                                                                                            Looks delicious, I just might try it for company next weekend. I was looking at Junior's recipe someone on this thread mentioned and it looks almost too rich for after dinner in the summer - 4 (!) packages of cream cheese for 9" pan plus lots of other goodies. Caramel book has an intriguing recipe for caramel truffles - maybe make those too, in addition to the cheesecake.

                                                                                                                                                      2. Started working on my son's insane birthday cake. Three 9" layers of "cake" that are actually brownies. Two layers of cookie dough filling. Some ganache to stick the layers together, and ganache frosting.

                                                                                                                                                        I'm debating whether to whip the ganache a little before frosting so I can put it on thicker. I don't want to whip it to the point where it's hard to spread and looks too matte. May have to experiment a little.

                                                                                                                                                        Since I only have two 9" pans, I'm making and freezing as I go. I have the brownie layers done. Cookie dough tomorrow or Friday. Assembly, then, not til the end of next week. He's away right now, so I'm taking advantage of not having to hide what I'm doing!! (Birthday cakes are usually surprises unless they have a specific request...)

                                                                                                                                                        13 Replies
                                                                                                                                                        1. re: jbsiegel

                                                                                                                                                          That's something I'm going to have to see a picture of!

                                                                                                                                                          1. re: sandylc

                                                                                                                                                            Here's the general plan: http://www.lifeloveandsugar.com/2014/...

                                                                                                                                                            I'm leaving out the peanut butter (because last year's cake was chocolate/PB based). I'm also going to completely frost it with the ganache. I'll probably use brownie pieces and cookie dough to decorate.

                                                                                                                                                            1. re: jbsiegel

                                                                                                                                                              That seems like a recipe custom made for my sister, too over the top for me, but I'm going to pass the recipe along to her and hope she makes it so I can see it in person!

                                                                                                                                                              1. re: jbsiegel

                                                                                                                                                                Impressive! I hope you have a bunch of eaters with sweet teeth around.

                                                                                                                                                                1. re: jbsiegel

                                                                                                                                                                  Great job! It's gorgeous....and large!

                                                                                                                                                                  1. re: jbsiegel

                                                                                                                                                                    I'm with GraceW. Will you adopt me??

                                                                                                                                                                    1. re: charmedgirl

                                                                                                                                                                      Lotsa sweet teeth...all of which will probably be falling out from decay now! Thanks for your compliments... He loved it (which makes it all worthwhile).

                                                                                                                                                                    2. re: jbsiegel

                                                                                                                                                                      Looks like a high end patisserie cake. Very nice.

                                                                                                                                                                  2. re: jbsiegel

                                                                                                                                                                    Whoa! I hope you're having a crowd!

                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                      Crowd...hmmm...birthday boy, rest of family, me...me...me. Oh, did I mention me? (Leftovers will freeze nicely too!)

                                                                                                                                                                    2. re: jbsiegel

                                                                                                                                                                      Please host my birthday party. Or adopt me.

                                                                                                                                                                    3. I made banana bread with the Fannie Farmer Kona Inn BB recipe. I always add chocolate chips and pecans, too.
                                                                                                                                                                      I have some peanut butter frosting that I made for some PB bars the other day. I'm thinking of warming up the frosting, and drizzling it on the (Bundt pan baked) BB, with some chopped pecans on top.

                                                                                                                                                                      1. This guide to perfectly baked cookies according to the cookie sheet type is very interesting.
                                                                                                                                                                        http://www.kingarthurflour.com/blog/2...

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                          Good ol' half sheet pans from the restaurant supply or Sam's club really are the greatest!

                                                                                                                                                                          1. My kids faves at the moment are tres leches cake with various toppings, dulce de leche cream pie, & raspberry & blueberry pie (non cooked version). I know the latter 2 are not necessarily baked but the crust is! lol ;)

                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: psycho_fluff

                                                                                                                                                                              Non-baked raspberry & blueberry (together?) pie? How does that work? Is the taste more intensely berry?

                                                                                                                                                                              I've got a super berry lover here so that sounds perfect to his taste buds.

                                                                                                                                                                            2. I'll be making the Bittersweet Chocolate Truffle Tart from Flour tomorrow. I'm a little worried because I think my chocolate is only 68% (or maybe even lower) than the 70% called for. Has anyone made this? Any tips?

                                                                                                                                                                              3 Replies
                                                                                                                                                                              1. re: joycebre

                                                                                                                                                                                I wouldn't worry about a couple of percentage points. It will be fine, if a teeny bit less bitter.

                                                                                                                                                                                1. re: joycebre

                                                                                                                                                                                  finally got a chance to taste this. (I made it for a friends party.) Geez - super rich. I ate a small slice and my gall bladder is feeling it. I ate it cold, so I can't speak to the texture when warm. Cold it slices beautifully, it's smooth and melts nicely in your mouth. I found the presentation with just a cocoa powder topping to be a little stark. My friend wished for whipped cream, but I think it needs fruit. I have one in the freezer, so once I thaw it, I think I'll slice it while it's still cold, then plate it with strawberries or raspberries or something. I think it would have been better with a bittersweet chocolate instead of the semi sweet that I used. But still a keeper! Easy to make and a beautiful dessert.

                                                                                                                                                                                  1. re: joycebre

                                                                                                                                                                                    I made it a while back for a dinner party and it was a hit. Very rich, I agree, but very tasty too. Do not remember trouble slicing at room temperature, must've been fine. I think whipped cream, maybe with some brandy in it, will be better then fruit. It is already rich, why not go all the way :)

                                                                                                                                                                                  1. re: sandylc

                                                                                                                                                                                    That relegieuse (I think that's what it is) picture from Laduree is beautiful! Although with the green it would have to be a plain clothes nun :-P

                                                                                                                                                                                  2. I baked Tartine's Lemon Chiffon Cake today, step one of what will hopefully be a successful Passion Fruit and Lime Bavarian for my husband's birthday on Sunday. Tomorrow I'll cut it into layers and fill with the bavarian cream, refrigerate it overnight, and frost with the whipped cream and coconut flakes Sunday. The cake sunk just the tiniest bit in the center but I think it will be fine.

                                                                                                                                                                                    6 Replies
                                                                                                                                                                                    1. re: lesliej

                                                                                                                                                                                      Please take a picture of the cake when it's done!

                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                        Thanks - I will! Especially since the process of slicing and filling the cake layers went smoothly and I won't end up having to turn it into a trifle :)

                                                                                                                                                                                          1. re: lesliej

                                                                                                                                                                                            Wow, that looks great! Congrats on this baking success!

                                                                                                                                                                                        1. 6 quarts of sour cherries (making 10 quarts total acquired in the past 2 weeks)...pie there will be.

                                                                                                                                                                                           
                                                                                                                                                                                          5 Replies
                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            Wow! Just saw the first sour cherries here in Toronto this week.. making sour cherry next week-end, and I also saw a recipe for sour cherry white chocolate cake that I would like to try..

                                                                                                                                                                                            1. re: rstuart

                                                                                                                                                                                              Oh man that cake sounds good. Link to recipe?

                                                                                                                                                                                            2. Made lemon bars at my house. They are so good.

                                                                                                                                                                                              1. Bookmarked: Gooey Butter Brownies.
                                                                                                                                                                                                I have never used the site that this is on... and I don't have any butter or a 'mix,' but I will definitely make these in late July..
                                                                                                                                                                                                http://www.bunsinmyoven.com/2014/07/1...

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: GraceW

                                                                                                                                                                                                  No reason you couldn't use your favorite brownie recipe as the base. It doesn't have to be a mix.

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    I think it DOES need to be a mix. It's a riff on the whole Gooey Butter Cake which takes a cake mix, and instead of the usual eggs/oil additions, uses an egg and butter. You then press this into the bottom of the cooking pan.

                                                                                                                                                                                                    I guess you could somehow substitute the dry part of your favorite brownie recipe and then add the egg and butter?

                                                                                                                                                                                                    1. re: jbsiegel

                                                                                                                                                                                                      There are many, many recipes for Gooey Butter cake that do not use a mix. Here's one:

                                                                                                                                                                                                      http://smittenkitchen.com/blog/2010/0...

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        True. I guess was I was getting at was that just taking the brownie recipe "as is" wasn't going to work. It would make...brownies! :-)

                                                                                                                                                                                                        She'd have to change the amount of liquids in the recipe.

                                                                                                                                                                                                2. Made Bananas Foster Bread Pudding to take to a potluck last night. Man, did that disappear in a hurry!

                                                                                                                                                                                                  1. It was cool enough this morning to have the oven on, so I made some chocolate-chocolate chip muffins. That's about it due to the heat. Guess I'm just not hardcore enough, haha.

                                                                                                                                                                                                    1. I used to bake a lot. Anything from oatmeal cookies to apple cake to scones. Unfortunately, I've discovered some great bakeries, and really haven't felt the need. On those rare occasions that I do, I'll use boxed cake mix. I know, lame, but I have to say they are pretty good.

                                                                                                                                                                                                      1. This weekend I made some crackers--the dough had sat in the fridge from last week, and it baked off really good. I'm getting better at rolling it out thin enough. I also have cookie cups and pita on tap for today. I hope my new found rolling skills will help with getting the pita thin enough to puff!

                                                                                                                                                                                                        1. I've been messing around with a very sophisticated shortbread cookie. Made with 72% chocolate, coarse salt, well-toasted pecans, and browned butter. It is addictive, but too crumbly, due to the browned butter. Research tells me that sugar will only dissolve in water, not in fat, and since the browned butter has the water cooked out of it, maybe that's the issue - nothing to liquefy the sugar. So..

                                                                                                                                                                                                          Next trial, I'm going to go ahead and melt the sugar on the stove first, shy of caramelizing it, and see what happens. I'll have to figure out how and when to incorporate it into the dough. It might be scary to combine it with the browned butter - hot liquid sugar and hot fat might not be a good thing to combine!!!!

                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                          1. re: sandylc

                                                                                                                                                                                                            Over at serious eats food lab column, they made chocolate chip cookies with browned butter, and they recommended adding an ice cube into the butter once it was browned to replace the missing water. They also did experiments with melting sugar, the article might be helpful for making shortbread cookies too. http://sweets.seriouseats.com/2013/12...

                                                                                                                                                                                                            1. re: zitronenmadchen

                                                                                                                                                                                                              Ah...I read part of that. Clearly I need to go back at look again. Thanks!

                                                                                                                                                                                                              1. re: zitronenmadchen

                                                                                                                                                                                                                And I've been making those cookies, and they are GOOD.

                                                                                                                                                                                                            2. Sour cherries are done but blueberries are in so it was blueberry pie(s) this week.

                                                                                                                                                                                                              1. The Coconut Tea cake from the Dorie G. book as my niece cannot eat dairy. I substituted 4 tablespoons of butter for a substitute. The cake was good. It calls for 2 cups of sugar added to 4 eggs. I am tempted to reduce the sugar but am concerned it will not turn out as well.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: Ruthie789

                                                                                                                                                                                                                  I feel the same way about reducing sugar.. I have reduced a bit in muffins, but for something like cake I don't want to waste ingredients on a flop!

                                                                                                                                                                                                                2. I made pita tonight--and unlike last time they ALL puffed correctly! I think using my new rolling pin really helped get it thin enough. I used the dough from artisan bread in 5 mins a day--and I only did a handful of them, so I can have fresh pita later. Though my apartment is SO hot I'm a little woozy. That 500 degrees for the oven may have been a stupid idea.

                                                                                                                                                                                                                  I also made cookie cups, with lemon curd. The curd ended up a little too tart, so I may fold it into some whipped cream, and add some blue berries.

                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      I know! They were so big and round in the oven--I was so happy to see them puff up enormously!

                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                        Glad they are not a PITA :)

                                                                                                                                                                                                                        Um....sorry for the groaner!

                                                                                                                                                                                                                    2. No actual baking (aside from a loaf of sourdough) but I did assemble a DELICIOUS trifle this weekend, using an orange glow chiffon cake from the Cake Bible that I baked last month for a friend's birthday. It fell out of the pan while cooling and was therefore unusable as birthday cake, so I put the pieces in the freezer for a rainy day. I wanted a quick dessert this weekend and a trifle seemed like just the thing!

                                                                                                                                                                                                                      I made lemon pudding (using a Sara Moulton recipe that didn't set up as much as I would have liked, but tasted delicious), whipped some cream and cream cheese together for a creamy component, and crushed some blueberries with lemon juice and sugar. All of that got layered with the cake pieces and melded into a delicious mess in the fridge overnight. I really liked the texture of the chiffon cake in the trifle - I know recipes often call for something firmer, like ladyfingers or pound cake, but I thought the sponginess of the chiffon worked well. Big hit and a happy repurposing!

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                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                        That sounds really delicious, I love the combination of blueberries and citrus.

                                                                                                                                                                                                                      2. I had a really nice cheddar and chive scone at a restaurant, and decided that I wanted to make some.

                                                                                                                                                                                                                        I used my fail proof almond and raisin scone recipe, removing the almonds and raisins, and adding chives and grated sharp cheddar.

                                                                                                                                                                                                                        A member of my taste panel wanted more chives, whereas another wanted more cheese. They were both right; I wanted more salt as well.

                                                                                                                                                                                                                         
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                                                                                                                                                                                                                        1. re: souschef

                                                                                                                                                                                                                          Flavor enhancers for savory types of biscuits/scones can be garlic/garlic powder, cayenne powder, a pinch of dry mustard, white pepper, green onions, parmesan (along with the cheddar - it enhances it)....and other things I can't think of right now.

                                                                                                                                                                                                                          I've discovered that these types of savory baked goods need a lot of stuff thrown at them to be their best.

                                                                                                                                                                                                                          1. re: sandylc

                                                                                                                                                                                                                            I should try one of them the next time, with the exception of cayenne, which I really hate. I don't like the tingling/burning of the lips that you get with cayenne. I'm not into spicy-hot food at all.

                                                                                                                                                                                                                            Thanks for the tip.

                                                                                                                                                                                                                            1. re: souschef

                                                                                                                                                                                                                              You shouldn't put enough cayenne in to really be able to tell it's there - it shouldn't actually get spicy. It should stay in the background, like the dry mustard and white pepper.

                                                                                                                                                                                                                              1. re: sandylc

                                                                                                                                                                                                                                Maybe I have an allergy. I have used trace amounts and have been able to detect it.

                                                                                                                                                                                                                        2. I can't link, but there is a new thread up for the second part of July...

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