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What are you baking these days? July edition, part 2! [old]

I baked like a maniac when I was in Iowa a week ago -- an apricot kuchen, 3 Japanese cheesecakes, and 5 lb of flour's worth of rolls.

I haven't been baking since the weekend, but I bet a lot of you have. I really do need to get onto that kouign amann project. Maybe this weekend...

What's sayin' lovin' from your oven these days?

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  1. Nuttin', Honey, but my boy will be back in one week, so there will be some baking done!

    1. I've got bagel dough in the fridge, I'm making bagels and bagel dogs tomorrow.

      1 Reply
      1. re: rasputina

        Ok, not happy with that bagel dough recipe. I'm not sure why I keep trying new ones. I ended up using the Artisan in 5 recipe and it just did not have the right texture for bagels. I think it's too high hydration for correct bagels. Back to my normal recipes.

      2. I've got a batch of nothingswrong's yeasted coffee cake doing a slow rise in the fridge. I made a half batch as buns in an 8 inch square pan. They will be baked up in the morning to enjoy with friends coming for coffee,
        My oldest celebrates her 11th b-day this Thursday and has requested an ice cream cake. I made a chocolate cake for the base and will top it with cookies and cream ice cream and a fudge topping.

        1. My doctor wants me to try a gluten free test, and I told him I'd start next week, because I made homemade pita. I just baked off the last of the dough and had to eat one warm and toasty from the oven. Just the best thing. I hope that gluten isn't the problem--it is the thing that holds my world together!

          2 Replies
          1. re: SarahCW

            You've made me want to try making them; do you have a recipe you can share, please?

            1. re: walker

              I used the artisan bread in 5 minutes a day whole wheat recipe--but really most any unenriched dough works. It is more a method of cooking the dough that distinguishes the pita. I bake them on my pizza stone preheated a lot to 500 degrees. The dough is shaped into a ball and then carefully flattened to form a very thin shape--without tearing or ripping the dough. Then it is tossed on the stone and baked for about 8 minutes or until golden and enormously puffy. They look like inflated balls. Once they cool down they look like proper pitas and have the nice space between them. http://www.artisanbreadinfive.com/200...

          2. Blackcurrant Drizzle Cake. While the technique is similar to a Poke Cake, the use of fresh lemon/blackcurrant syrup, and rich buttery sponge cake with layers of tart blackcurrants makes this much more decadent than any Poke Cake I've tasted. I'll be experimenting with more drizzle cakes this summer as more currants and berries are picked.

            I planned to use this recipe http://wyog.org/recipe/blackcurrant-d... , but noticed the recipe was missing the amount of flour required. A quick search showed most traditional drizzle cake recipes call for an equal weight of self-rising flour and butter, so I measured out 6 ounces of flour. I added 1.5 tsp baking powder and 0.5 tsp baking soda to my regular cake and pastry flour, since I didn't have any self-rising flour on hand. I also increased the amount of blackcurrants in the layers, which I liked.

            9 Replies
            1. re: prima

              They're hard to come by here. I've seen red and white ones lately, no black.

              1. re: buttertart

                Just saw some today, for the first time this year!

                1. re: buttertart

                  I'm behind on picking. ;) There's at least a couple pecks on my 2 blackcurrant bushes. I never got around to baking with my rhubarb this season, so I'm trying to make the most of my blackcurrants.

                  1. re: walker

                    I'll try to take a photo of the last slice tomorrow morning. It looked a little like the cake in this link http://www.boxtedberries.com/lemon-cu... (I haven't tried the recipe for the lemon curd blackcurrant cake), except my cake contained more blackcurrants, and the cake itself was somewhat more golden.

                  2. re: prima

                    I love black currants, but can't see myself eating them whole in a cake. Just too tart for me.

                    They're hard to come by here too, and expensive when you find them. I've managed to buy some off chefs in restaurants that had blackcurrant desserts on their menus. Never hurts to ask.

                    1. re: souschef

                      I just bought some to make jam! they were pricy.. but I thought that I'd grab some while I could..

                      1. re: rstuart

                        They were illegal to grow here for ages because they were supposed to carry some sort of citrus or other blight. zi think they can grow them now, but not many do.

                        1. re: buttertart

                          I was so excited to see them, I bought them before having any idea what do with them... good thing I found a jam recipe..

                  3. Rhubarb crumb cake from Smitten Kitchen. It's a good thing I've made it before, since I went to the eye doctor after work, and had problems reading the recipe since my pupils are still very dilated!

                    1. Chocolate Almond Torte, Lebovitz Almond Cake, Chocolate Pecan Oat Cookies. Feels like I've baked more than that recently, but I can't think what.

                      5 Replies
                      1. re: THewat

                        those sound good--I'm in the market for an almond cake recipe, care to share?

                        1. re: SarahCW

                          Have you tried the cardamom cake from My Bombay Kitchen? (There's a thread on here about that cookbook and cake.) There are sliced almonds in it and it's easy and everyone loves it.

                          1. re: SarahCW

                            http://www.davidlebovitz.com/2010/06/... I used what must be an earlier version of this recipe. The ingredients are the same, but he's changed the process slightly. I'm sure this makes an equally good cake.

                            1. re: THewat

                              That looks good, but sadly has regular flour. I can't do that on my gluten free trial. I know there are some almond flourless cakes out there!

                        2. Here is a very interesting Kouign-Amann recipe, for those of us planning on making them:

                          http://www.chefsteps.com/activities/k...

                          rjbh20 sent me the link to the site, which has some very interesting things on it...

                          1 Reply
                          1. re: roxlet

                            This is great. Love the site. They're on FB too.

                          2. So I have some birthdays coming up during my dreaded gluten free trial, and I'd like to still bake a cake or two. I'm thinking of trying a flourless chocolate cake and an almond cake. I kind of want a raspberry almond cake, since that is the season we are going into, but I've also seen some good almond citrus cakes. Anyone have a good almond raspberry (gluten free) recipe they can suggest?

                            5 Replies
                            1. re: SarahCW

                              I can recommend the flourless chocolate almond torte from Bon Appetit may 2002. http://www.epicurious.com/recipes/foo...

                              1. re: SarahCW

                                One of my favorite flourless recipes is Alice Medrich's Italian Chocolate-Almond Torte, from her book Pure Dessert. It is super simple to make (provided you've got a food processor), and has a very sophisticated flavor.

                                1. re: Caitlin McGrath

                                  D'oh. Would've been helpful to include a link to the recipe, as I intended to do: http://www.seriouseats.com/recipes/20...

                                  1. re: Caitlin McGrath

                                    Very interesting cake! Since the link says that the original recipe comes from Claudia Roden's The Book of Jewish Food, I had to look it up. The proportions and the technique are slightly different, I'd be tempted to try the original.

                              2. My sister convinced me to enter the bread baking competition in our home town fair next month (first prize is $3 and a blue ribbon, but think of the glory! :-P) and since we finally had a day wasn't gross and humid, I tried out a new sourdough recipe from the fresh loaf. I haven't cut into yet, it's supposed to cool for two hours before you do. I think I might stick with a conventional yeast recipe for the contest though, less worry about how it will turn out, and how long it will actually take to rise.

                                 
                                3 Replies
                                  1. re: roxlet

                                    Thanks, the swirly look of the slashing was a happy accident, I wasn't paying enough attention when I flipped over my banneton, and I had to slash the loaf and get it in the oven quick before it oozed off my "peel"

                                    My co workers appreciate the test run of the recipe, and say I should test out more bread recipes before deciding which one to make for the contest.

                                    1. re: zitronenmadchen

                                      Love the sourdough bread!
                                      I just started baking and my first recipe was a Classic White Bread. My next adventure was Pepperoni pizza for my hubby. Then Frosted Cinnamon rolls. Next will be wheat bread.

                                       
                                       
                                       
                                1. I made Junior's Cappuccino Cheesecake recipe complete with the sponge cake crust and it came out fabulous. The only change was I used orange extract instead of lemon in the crust because apparently I didn't have any lemon and I wasn't driving 10 miles to the store for it.

                                  It was a lot of steps (especially with their crust recipe) but their filling method was worth it and from now on I'm going to use their mixing method of starting with 8oz of cream cheese with the sugar and once that is thoroughly mixed add each additional 8oz mixing between until it's all incorporated.

                                  6 Replies
                                    1. re: rasputina

                                      Since I have a weakness for cheesecake I checked out Junior's cookbook on Amazon, and saw the directions for that sponge crust using their "look inside" feature. Definitely more work than a crumb crust but it looks delicious. I may have to own that book!

                                      1. re: lesliej

                                        The section in the back gives recipes for those layered cheesecakes with cake. The carrot cake one looks incredible. Two layers of carrot cake, a layer of cheesecake and cream cheese frosting between and on top. There is also a chocolate one, strawberry shortcake, Boston cream pie and a few others. I've always wanted to know how to do those, so I can't wait to try one out.

                                    2. I have a standard low fat banana bread that I have been making for years. I am now experimenting with it as my sister has asked me to make her a high fiber loaf. I discovered a flour that I have never heard of before, Red Fife flour and gave it a try last night. I used 80% of Red Fife and regular unbleached flour for the rest. The banana bread came out too wet so I have given it another try today. I used 30% Red Fife, 10% spelt bran, and balance unbleached white. It made a great loaf. I have never heard of this flour before and will be trying it out again.
                                      http://fieldstoneorganics.ca/products...

                                      5 Replies
                                      1. re: Ruthie789

                                        I love Red Fife flour! I need to find some again...

                                        1. re: rstuart

                                          They had it at the Bulk Barn to my surprise.

                                            1. re: rstuart

                                              I did a walk about last night, restraining myself. They have a really good organic tea by Organic Farm, orange, lemon, morning breakfast tea, so good. It is a good store for bakers for sure.

                                              1. re: Ruthie789

                                                When they finally opened one in downtown Toronto, I was beside myself with joy. They have Callebaut chocolate wafers.. and the white chocolate wafers are also really good quality...

                                      2. I found some gluten free oats and baked up some oatmeal for my trial week. I'm going to try to eat things that I would normally eat, just gluten free. That way it is a real trial. I think if I switched to processed gluten free foods any changes could be the result of that. Apparently most oats are processed with wheat so are not gluten free. These were listed as gluten free--though I got them out of a bulk bin so I hope they weren't cross contaminated with gluten from nearby bins. Anyways, I baked a blueberry, peach, oatmeal, with slivered almonds and almond milk. Yum!

                                          1. Such an interesting blog post about why you can get dense, gluey streaks in a cake. I recommend reading this:

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

                                            5 Replies
                                              1. re: roxlet

                                                Thanks for posting that, it's good to know especially if you're using an efficient mixer.

                                                1. re: roxlet

                                                  Oh I so need to read it after my first loaf of b bread was spongy.

                                                  1. re: Ruthie789

                                                    I'm not sure this applies to yeast breads....

                                                    1. re: roxlet

                                                      I meant banana bread, which was spongy. I used Red Fife flour and it was heavy. I did a second loaf using less, adding spelt bran flakes and it was quite good.

                                                2. I had some overripe bananas and made plain and quick banana bread

                                                  http://www.huffingtonpost.com/jennife...

                                                  The recipe was easy to follow and the resulting banana bread was not too sweet. My bread did have a crack on top

                                                  1. I was feeling sorry for myself so I made a small batch of almond cookies. They are gluten free and yummy. I used http://www.bobsredmill.com/recipes_de... this recipe, but I changed it quite a bit. I used less honey, and added an egg instead of the honey and water. I added a little more almond meal to get the right consistency and chopped my almonds. They turned out soft with a little crunch from the almonds. YUM! Next I'm going to try one of those flourless chocolate cookie recipes.

                                                    1. DH is holding a workshop next week and wants to provide treats on the first day.
                                                      I am making the spicy buttermilk coffeecake from Café Beaujolais, the easiest one I have come across to throw together in the morning.
                                                      I will be making a glazed lemon loaf tomorrow. And last night I made this recipe ,http://buddingbaketress.blogspot.ca/2... half with coconut and half without. They will get baked tomorrow evening.
                                                      If I have time and supplies left I may make a batch of ginger cookies, or maybe brownies.

                                                      1. Rainbow layer cake, using a cake mix and 6 packets of Kool-Aid. Just because it looked fun and I've always wanted to try one. Clumsily frosted with my favorite cream cheese/buttter/powder sugar/vanilla frosting. First photo shows layers, before the final all-over frost. This came out WAY sweet, intensely fruity, and took about 3 hours to make. If I were to do it again, I'd just use food coloring, use smooth-interior cake pans (my bread pans have a rectangular ridge I'd never really noticed before) and limit it to four layers. Or use colors in the frosting and thin layers of white cake.

                                                         
                                                         
                                                        1. A dear friend is having a big birthday bash (a picnic) next weekend, for which I am pledged to make two largish cakes. So as not to make myself completely crazy next week, I got a head start by baking two tallish 10-inch yellow cakes (All-Occasion Downy Yellow Butter Cake from RLB's Cake Bible, a full recipe twice), headed for the freezer. They will be halved horizontally, sandwiched with strawberry preserves and sliced strawberries, and the whole covered with chocolate icing.

                                                          Eight of the resulting dozen egg whites went in the freezer, and I'll use the remaining for an almond dacquoise layer, which will be sandwiched with ganache between two 9x13 chocolate cake layers, all covered with icing flavored with almond extract.

                                                          5 Replies
                                                          1. re: Caitlin McGrath

                                                            Two 9x13 chocolate cakes baked today (each a full recipe of Chocolate Fudge Cake from the Cake Bible, made with brown sugar and more cocoa [bloomed in boiling water] than her other chocolate layer cake). I meant to throw in a bit of instant espresso powder, but forgot. Also made the meringue, but Beranbaum let me down a bit here. Where David Lebovitz's marjolaine recipe has you bake the meringue on greased and floured parchment, RLB's dacquoise specifically calls for using foil and cautions against using parchment or a greased/floured pan - and of course, it totally stuck to the foil. So we'll see if I can pry it off relatively unscathed, or either scrap it or use it in pieces between the cakes.

                                                            Tomorrow's D-Day for filling, frosting, and finishing both cakes. Thought I had everything I need, but I'm short some butter (because I'm using a ton).

                                                            1. re: Caitlin McGrath

                                                              This sounds fabulous. I had great success with the daquoise from The Baking Book from Cooks.

                                                              1. re: Caitlin McGrath

                                                                I wish very much that I was at that birthday party.. because that cake sounds great!

                                                                1. re: Caitlin McGrath

                                                                  Sadly, the dacquoise layer was a bust. There was no possible way to get it off the foil intact. None, nada, zilch. So NB, RLB's recipe is good, but the instruction to bake on ungreased foil, not so much. So my chocolate layers are filled with ganache and toasted sliced almonds, and all will be well.

                                                                  1. re: Caitlin McGrath

                                                                    I'm sure it will be super even if the dacquoise was a bust.

                                                              2. Well, I'm excited -- rjbh20 invited a fellow cast member from The Taste to dinner on Monday, and I finally have an excuse to make the Basque cake I've been dying to try. Fingers crossed that it works, but I'm making it tomorrow, so if it's a disaster, I still have time for a second stab at something on Monday. Plus, my son will be home Tuesday, and I know I can rely on him to polish it off!

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

                                                                7 Replies
                                                                  1. re: roxlet

                                                                    Wow. I just took a closer look at this recipe -- it's a heart attack on a plate! A dozen eggs and over a half pound of butter. Forging ahead, nonetheless!

                                                                    1. re: roxlet

                                                                      Looking forward to your report! A very small sliver is all one needs to feel satisfied.

                                                                      I wrapped the bottom of my spring form in foil to catch any butter that tried to escape.

                                                                      1. re: TorontoJo

                                                                        Pastry cream is chilling!

                                                                        I will certainly do that too, as well as baking the cake on a sheet pan.

                                                                      2. re: roxlet

                                                                        At least it's not creme mousseline, which some recipes go as far as having two cups of pastry cream with two cups of butter.

                                                                      3. re: roxlet

                                                                        Wait a minute......rjbh20 is on The Taste????

                                                                      4. I made a genoise layer cake with ( my first) homemade cherry jam and whipped cream. Unfortunately I underestimated the importance if brushing on sugar syrup and it's dry. Hopefully will soften up overnight. Lesson learned that sugar syrup not optional for genoise

                                                                        1. I've got two small loaves of sourdough rising, to do a side-by-side comparison of my two starters. Unfortunately, DH is out of town this weekend so I won't have anyone to help me eat them, unless there are leftovers when he gets home. I'm not making any promises ;)

                                                                          2 Replies
                                                                          1. re: biondanonima

                                                                            Obligatory crumb shot. Clearly the starter I used for the bread on the right needs to be perked up before I bake with it again - it even got a little extra rising time but still wound up under-proofed.

                                                                             
                                                                            1. re: biondanonima

                                                                              They look lovely, and such a nice job on the slashing!

                                                                          2. roxlet suggested I make this cake, knowing there's a cherry fanatic in the house. I made a half-recipe and used my sour cherries preserved in vodka as well as their syrup instead of the maraschino cherries (which, bleh). It stuck to the pan a bit (used Wilton's cake release spray, they warned you needed to grease and flour, silly moi) and took about the full time it said to bake. Smells and looks good.
                                                                            http://www.kingarthurflour.com/blog/2...

                                                                             
                                                                            2 Replies
                                                                            1. It's peach, blueberry and zucchini season here. This week I baked some yummy zucchini brownies with whole wheat flour and applesauce (no added fat other than what is in the chocolate chips.) They are sooo good and a bit better for you than traditional brownies.

                                                                              My creative endeavor was some peach and cream cheese bars that I whipped up without a recipe. Graham cracker crust, sweetened cream cheese with almost extract, homemade spiced peaches and an almond crumb topping. They came out really great.

                                                                              For the spiced peaches, I made a simple syrup, added peaches, chopped candied ginger, cinnamon, allspice, nutmeg and a pinch of salt and cayenne pepper, simmered for about 15 minutes. I canned some and used some for the peach bars.

                                                                              Made blueberry muffins with cream cheese in the batter and added some 10 grain cereal and flax seed meal to up the nutrition a bit.

                                                                              Also made up batch of homemade blueberry syrup.

                                                                              I've been cooking for more than 30 years. I always loved to cook and make bread, but am just recently getting into baking sweets. I'm having fun and a great sense of accomplishment when I make up a recipe for a baked sweet and it actually works.

                                                                              1 Reply
                                                                              1. re: Springhaze2

                                                                                Those brownies sound yummy, and right up my alley--once I can get back to my regular eating!

                                                                              2. The Gateau Basque right out of the oven. If they hadn't had a photo of it on the web site, I would have been disappointed -- it's such a homely thing. But I have faith that it's going to be terrific! Can't wait to try it tomorrow!

                                                                                 
                                                                                14 Replies
                                                                                    1. re: roxlet

                                                                                      It looks really good! Make sure to take pics of the inside once it is cut!

                                                                                        1. re: TorontoJo

                                                                                          Yes, and I was happy it didn't sink! I might have baked it on the low end of 325, so maybe that helped. Can't wait to cut it later.

                                                                                          1. re: roxlet

                                                                                            How long did you end up baking it for?

                                                                                            1. re: TorontoJo

                                                                                              I think it was maybe 90 minutes. I'm just trying to remember how long I initially set the timer for. I think it was 70 minutes, then stuck in a toothpick, and it seemed kind of gloppy inside. Set it for ten, thought the same, so set it for 10 more. As you can see from the photo, it's not that dark a brown.

                                                                                              1. re: roxlet

                                                                                                Yeah, yours is a much nicer golden color than mine was. I think I will bake at a lower temp next time. But I am glad to hear that yours went for as long as it did!

                                                                                                Have you tried it yet?!

                                                                                                1. re: TorontoJo

                                                                                                  I just sampled it since our dinner company bailed. It is super delicious -- crunch and creamy, rich vanilla taste. A very dangerous cake for me since it's right in my wheelhouse. Must find someone to off-load it to!!

                                                                                                      1. re: souschef

                                                                                                        I think less custardy than a canelé, but still delicious!

                                                                                          2. re: roxlet

                                                                                            There's another definition of homely: plain and simple in an appealing or pleasant way. That my story, and you can stick to it. :)

                                                                                            1. re: mcsheridan

                                                                                              and they say beauty is really on the inside!

                                                                                          3. I made some gluten free blueberry almond crumble. They turned out just ok, I wish I'd put more ginger in it and lemon and sugar. It will be good for my dessert this week, but nothing to write home about.

                                                                                            1 Reply
                                                                                            1. re: SarahCW

                                                                                              Update--they taste better chilled the next day. I'm going to take some to work, see if anyone will eat them. It is times like this I wish I worked in a big place--we only have 5 or so people at work and some can't have sugar so things don't get inhaled like when you have loads of co-workers!

                                                                                            2. Exploring the world of the bread machine. I've made bread by hand, and I actually enjoy kneading (up to a point), but I just "inherited" a 17-year-old WestBend that had never been used. When I opened it today (the original box long gone - this machine had been passed from hand to hand, unused), I found the cardboard packing still in the bread pan, along with a mix meant for the machine. The expiration date was 10-98; I threw it right in the trash bin.

                                                                                              I made the first loaf in it today; the recipe is from the book that came with the machine. This "Country White Bread" is without doubt the softest bread I've ever made, very difficult to get a decent slice from my bread knife.

                                                                                              6 ounces water, 90 to 100°F
                                                                                              2 cups bread flour
                                                                                              1 tablespoon dry milk
                                                                                              1 1/2 tablespoons sugar
                                                                                              1 teaspoon salt
                                                                                              1 tablespoon butter
                                                                                              1 teaspoon bread machine yeast

                                                                                              Not having any dry milk (and not really wanting to buy any) I made that my first change; 2 ounces of 2% milk, + 4 ounces of water. Next change: used kosher salt rather than table salt, so, one and a half teaspoons of salt. I measured the flour (King Arthur) as the recipe called for, then weighed it out; their cup weight is 4 1/2 ounces.

                                                                                              I should note that, being an older machine, this only makes 1-lb or 1 1/2-lb. loaves; this is a 1-lb.

                                                                                               
                                                                                               
                                                                                               
                                                                                              1. Was invited to dinner on a short noticed and baked Cornmeal Lime cookies from Flour to bring along - light and tangy, just right for very warm evening and delicious.

                                                                                                1 Reply
                                                                                                1. re: herby

                                                                                                  I really need to try these - it was one of the half-dozen or so recipes I copied from the cookbook when I had it out of the library. So far I've only made the banana bread, which was delicious.

                                                                                                      1. re: Cherylptw

                                                                                                        I love my mother's potato rolls.. where is your recipe from?

                                                                                                      2. I a loaf of bread this afternoon, it's just french bread, flour, water, salt, and yeast, but it is pretty tasty.

                                                                                                         
                                                                                                        3 Replies
                                                                                                            1. re: zitronenmadchen

                                                                                                              Lemongirl, Would you do a short video on making this? Mine never looked this good....ever!

                                                                                                              I can hear the crust crackle as I bite down on a slice slathered with soft plugra....or roasted garlic cloves.... or aged Roquefort.

                                                                                                              Hmmmmm.....accompanied by a nice chilled Pinot Noir (yes, in the heat of summer I like a chill on my reds)and a Salade Nicoise...after the vichyssoise.

                                                                                                              Followed up by a peach tart.... with home made peach ice cream.

                                                                                                              Espresso and Armagnac afterward.

                                                                                                              Now see what you've done!!!
                                                                                                              CP

                                                                                                            2. I am making the flourless almond orange cake from Claudia Rodin. Though I'm making it as cupcakes. It is an interesting dish, in the oven right now and I'm not sure how long it will need to be in there. I made a blueberry orange sauce to go on top, yummy, but super messy!

                                                                                                              5 Replies
                                                                                                              1. re: SarahCW

                                                                                                                Sarah, the cake is VERY moist - not sure how it will hold under the sauce. Please post once you've tried it.

                                                                                                                1. re: herby

                                                                                                                  I'm struggling to know if it is done on the inside. It is firm on the top and brown around the sides, but the insides seem very underdone. I put them back in, but I'm not sure how to tell. The sauce is more of a syrup, which I may or may not serve with it. It is something I eat on my pancakes or ice cream.

                                                                                                                  The cake does taste good, I ate one of the mini muffins to test for doneness.

                                                                                                                  1. re: SarahCW

                                                                                                                    Sounds like it is done. Did you take it out then? Did you make cupcakes or cake?

                                                                                                                    1. re: herby

                                                                                                                      I made some into mini cupcakes and some into regular sized cupcakes. They turned out really good, though I do say so myself. It is a different texture from most cake, and so moist that a powdered sugar topping is completely sucked up! The sauce actually is pretty good with it, though I decided against bringing it to work to go with them. I'll enjoy the cupcakes I have at home with sauce!

                                                                                                                      1. re: SarahCW

                                                                                                                        Happy to hear that all worked out well for you :) I have delicious GF brownie recipe, also with almond flour. If you are interested, I'll look for it.

                                                                                                                        Japanese cheesecake, that Buttertart made, has no crust and, therefore, no flour, just a bit of cornstarch. I am making it tomorrow for Sunday dinner with friends. I think this will go very well with your sauce - please post the recipe or link. TIA!

                                                                                                              2. I wanted to use up some green olives. Then was browsing Ottolenghi and saw in their olive bread they use 200 g green olives in one loaf. Didn't make that recipe but did a loaf of the Sullivan Street no-knead but with about that many green olives added. Delicious! Have done it with olives before but would not have dared to use that many.

                                                                                                                Also made a strawberry rhubarb pie. I use the classic (no vodka) Cooks' Illustrated crust but divide the recipe for a double crust pie into thirds because I like a lot of fruit in my pie. Thickened with arrowroot. Nice bright, tangy flavor!

                                                                                                                Also made a batch of the light brioche hamburger buns from the Nytimes.

                                                                                                                1 Reply
                                                                                                                1. re: meerastvargo

                                                                                                                  How did the buns come out? Can you post the recipe, please?

                                                                                                                2. Just found this on the net. Ive been baking with yeast lately. Ive madre Classic White Bread first one ever itcame out underproofed but it was still good. I have made BBQ chicken Pizza, Pepperoni pizza, Fresh frosted cinnamon rolls and banana bread. You can find baking recipes at www.fleischmans.com.
                                                                                                                  You can even store your recipes on their site.

                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                  1. Love baking! Didnt make anything today.

                                                                                                                      1. Gonna try making sourdough bread next week!

                                                                                                                        1. I'm making this tomorrow w/ my 4yo granddaughter

                                                                                                                          http://food52.com/recipes/29719-choco...

                                                                                                                          She's been asking for me to bring the "ingeedients" to make a Cheetos pie . . . I'm stumped on that one, but when I suggested cherries and chocolate, she perked up and said "I like cherries! I like chocolate!"

                                                                                                                          So, we'll be making the pie at her house and I'm looking forward to it.

                                                                                                                          1. Baking Japanese Cheesecake. It's been in the oven for an hour (35-30 min per instructions) and STILL not ready!

                                                                                                                            ETA: Took the cake out after 1h 20min in the oven, didn't test and hope all will be well tomorrow. I assembled a nice fruit plate and if the cheesecake is a bust, it will became the dessert. But fingers crossed that it will turn out lovely and I'll glaze it in the morning with a little apricot jam.

                                                                                                                            2 Replies
                                                                                                                            1. re: herby

                                                                                                                              The cake has cooled and feels firm; smells delicately delicious - don't know how else to describe it. Now that I know it would be amazing, I can't wait to taste it :)

                                                                                                                              1. re: herby

                                                                                                                                The cake was a success - everyone enjoyed and some had seconds :) It is very light and without the glaze would taste almost savoury. It was a PITA to get it off the pan bottom - non-stick + well oiled. It will definitely go into my GF files and when I make it again I think I will also make a thick berry sauce or a coulis to serve it with.

                                                                                                                                Thank you, BT, for sharing the recipe!

                                                                                                                            2. I made a thin crust pepperoni pizza and a flavored water with strawberries, lime, cucumbers and mint.

                                                                                                                               
                                                                                                                               
                                                                                                                              1. I am going to make this raspberry bread this morning
                                                                                                                                http://nblo.gs/YInDM

                                                                                                                                update:
                                                                                                                                the bread is in the oven. Preparation time was about 30 minutes.
                                                                                                                                I used fresh raspberries.

                                                                                                                                1. I am thinking of making this-but I am unsure of adding the rosemary-any comments

                                                                                                                                  https://food52.com/recipes/13523-my-n...

                                                                                                                                  11 Replies
                                                                                                                                  1. re: jpr54_1

                                                                                                                                    I've not made that, but it sounds interesting. If you do make it, please report! I think the rosemary would add a really nice touch, particularly with the orange.

                                                                                                                                    1. re: jpr54_1

                                                                                                                                      I wouldn't add the rosemary myself, since I feel rosemary can overpower other flavors.

                                                                                                                                        1. re: jpr54_1

                                                                                                                                          The only baking with rosemary I've done is to make rosemary rolls to be served with ham or smoked turkey. Since it's savory, the rosemary works for me, but herbal flavors in sweets usually don't.

                                                                                                                                          1. re: roxlet

                                                                                                                                            I think rosemary can work well in sweets. I've made some wonderful rosemary shortbread cookies, as well as an olive oil cake with dark chocolate chunks and rosemary that has been very popular with guests. I do think it's imperative to use fresh rosemary in baking, never dried, because dried can be very pine-y.

                                                                                                                                            1. re: Caitlin McGrath

                                                                                                                                              I find fresh rosemary to be very pine-y! That's my main complaint about it.

                                                                                                                                              1. re: roxlet

                                                                                                                                                I agree. I like it, but it needs to be used judiciously, IMO.

                                                                                                                                              2. re: Caitlin McGrath

                                                                                                                                                I make a rosemary shortbread cookie too (with Parmesan). I think of it as savoury rather than sweet.

                                                                                                                                            2. re: jpr54_1

                                                                                                                                              I will be making this at the end of the week. In addition, to the loaf without the rosemary I will make a muffin with it-

                                                                                                                                        2. I made gluten free peanut butter and jelly bars for a celiac friend of mine. I totally winged it. I took my absolute favorite peanut butter cookie recipe and subbed in hazelnut flour rather than AP flour. (I intended to use almond flour but my grocery didn't have it; it had hazelnut flour instead, which I found odd. I would have thought almond flour would be more common. Anyhow). Spread 2/3 the dough in the bottom of the pan, spread good strawberry jam on top (how Ina of me), then dolloped the remaining dough on top of that.

                                                                                                                                          I baked it at 350 for 35 minutes, then started checking every 5 minutes. It never really looked done, but at some point I guess about 50-55 minutes in, the dollops of dough on top had completely covered the jam, the jam had almost liquefied, I guess from the heat, and the edges were getting VERY brown. Rut rho. I took it out, let it cool a bit, then refrigerated. It set up some more, but continued to look pretty wet.

                                                                                                                                          I served them the next day and ... as a PB&J lover, I'm gonna go ahead and say they tasted ridiculously good. They manged to taste really nutty and really jam-y at the same time, like when you put PB&J on hot toast and they melt into each other. Mmmmmm. They were very gooey though, and maybe a bit greasy. I had imagined bars, but we absolutely needed to eat them with forks.

                                                                                                                                          I probably should have baked the bottom layer for a while, THEN added the jam and top layer. I also suspect the fat content of the hazelnut flour was part of the reason it didn't set; this was my first foray into gluten free baking, but I'm going to guess that I probably should have gone 1/2 nut flour, 1/2 rice flour or something. Oh well! I had fun experimenting. And my gluten free friend had three servings, so I guess she liked them, which is most important!

                                                                                                                                          1. My cakes turned out great, and were very popular. Frankly, I don't even think the bum dacquoise layer would've added all that much. The chocolate cake was covered with cooked flour icing flavored with almond extract instead of vanilla. My friend is a huge railroad enthusiast, hence the train atop the cake.

                                                                                                                                            As for the second cake, kudos to buttertart for recommending I use TJ's Pound Plus 72% chocolate whisked into the hot cooked flour base. This made a really fluffy chocolate icing that, though it looks like milk chocolate, has a nice dark chocolate flavor. It worked really well with the yellow cake and strawberries (and the birthday girl who was turning eight and requested chocolate and strawberries was thrilled).

                                                                                                                                            It was really hot (mid-high 80s) on Thursday and Friday, so I was worried about frosting slip-siding away as they sat at the picnic site. Thankfully, it was a bit cooler yesterday (perfect picnic weather) and the cakes, which were packed with blue ice and towels, held up beautifully.

                                                                                                                                             
                                                                                                                                             
                                                                                                                                             
                                                                                                                                            4 Replies
                                                                                                                                            1. re: Caitlin McGrath

                                                                                                                                              They both look great! Can I ask how much chocolate you used for the frosting? Did you just melt in and whisk it in while still hot?

                                                                                                                                              1. re: TorontoJo

                                                                                                                                                I'd say I used about 1/2 cup chocolate, buzzed in the food processor to chop it really fine, for a batch of icing made with 1/2 pound butter. As soon as I took the flour/sugar/milk mixture of the heat, I just dumped the chocolate in and whisked until it was incorporated.

                                                                                                                                                I actually made way more icing than I needed for that cake, so I put the rest in the freezer. I'll see how it comes out when thawed and re-whipped.

                                                                                                                                                1. re: Caitlin McGrath

                                                                                                                                                  The cakes all look wonderful and tasty, and the train cake is adorable!

                                                                                                                                                2. I baked a flourless chocolate cake--it used quinoa. I made it in my brand new food processor! An early birthday present to myself. I also topped it with ganache made in the food processor. It is like that saying--if you only have a hammer every problem looks like a nail. I am excited about it, so I also made a pineapple mango granita, with lime.

                                                                                                                                                  1. I've sent in my entry form for the king arthur flour baking competition at my home town fair next week, the recipe is cinnamon swirl bread. I need some advice, the recipe includes potato flour or potato flakes. If I can't find potato flour, do you think I should grind up the potato flakes to a flour consistency? The recipe for the fair is slightly different from the recipe on king arthur flour's website, http://www.kingarthurflour.com/recipe..., no raisins, and the website doesn't have an alternative for potato flour. I'm guessing given how rural my home town is, most people won't be able to find potato flour and that's why the substitution was suggested, but I could be wrong about that.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: zitronenmadchen

                                                                                                                                                      Test cinnamon swirl bread. I used potato flakes because potato flour was 6.69 per pound!

                                                                                                                                                       
                                                                                                                                                    2. My first attempt was a big fail, but after discovering it's all in the technique I successfully made a batch of Arepas. We filled them with shredded pork.

                                                                                                                                                      3 Replies
                                                                                                                                                        1. re: lesliej

                                                                                                                                                          I love arepas.. so impressed that you actually made them!

                                                                                                                                                          1. re: rstuart

                                                                                                                                                            Thanks! My kids frequently mention the arepas bars they are fortunate to live near, so I thought I would learn how they're made so I can serve them when everybody's home.

                                                                                                                                                      1. Peach Blueberry crisps-- Lots of peaches at the market...I double the crisp topping(because everyone tries to get extra of it)and serve with vanilla ice cream

                                                                                                                                                         
                                                                                                                                                         
                                                                                                                                                         
                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: Sfspicegirl

                                                                                                                                                          Your crisps look wonderful, and the picture of all that fruit reminds me of my parent's house, where oh no, not more peaches was something we said in August, and by the time that third peach tree ripened we just let the wasps have them.

                                                                                                                                                        2. Just made the sour cherry and white chocolate crumb cake that I posted about earlier in the month.. and it's pretty darn good!

                                                                                                                                                          1. Bread!
                                                                                                                                                            Lavender Maple Buttermilk loaf.

                                                                                                                                                             
                                                                                                                                                             
                                                                                                                                                            4 Replies
                                                                                                                                                            1. re: Sirrith

                                                                                                                                                              What an unusual-sounding bread! How was it?

                                                                                                                                                              1. re: roxlet

                                                                                                                                                                Quite good! Next time I will try swapping the maple for honey, and adding a bit more for a stronger taste. It is great with plain mascarpone.

                                                                                                                                                              2. I made Maple Brown Sugar muffins that others have posted on here before. I really liked them, as did the kids. I subbed in some whole wheat flour (1/2 cup) for the white and omitted the topping - the muffins seemed sweet enough and were great without the topping. These will become part of the regular rotation around here. http://cassiecraves.blogspot.ca/2011/...
                                                                                                                                                                Also tried a recipe for Oatmeal Choc Chip Cookie Soft Baked Oatmeal Squares. Something was lacking in the texture and I wont be making them again. They are tasty enough and will not go to waste. Here's that recipe http://www.chelseasmessyapron.com/oat...

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: cheesymama

                                                                                                                                                                  Love those muffins. They are so good!