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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.