[BakerAunt]

Well, I'm not sure another 5 minutes would have made much difference. While it is a cake on the outside, the inside is reminiscent of pumpkin pie.

Here is the recipe: https://www.bakefromscratch.com/pumpkin-cake-with-brown-butter-streusel/

Theirs does look bit more cakey than mine, but it also seems to have sunk a bit in the center. I used homemade pumpkin puree--but I did weigh it for 15 oz. Mine was probably a bit more watery than canned, but I've made this substitution in other pumpkin recipes without a problem.

I'm going to ask Cass about it. I note that the sugar does far outweigh the flour, and I recall that causing problems for me in another recipe that he then balanced.

The flavor is actually wonderful, and that streusel topping superb, so I would like to figure out how to bake the cake successfully.

ADDENDUM: The online recipe says it is supposed to be a "pumpkin pie like" cake. NOW they tell me. They say THERE (not in the magazine I worked from) that for a more traditional cake, use only 1 cup of pumpkin. So, what I ended up with is correct, except it could have baked another 5 minutes.

• This reply was modified 8 years, 1 month ago by BakerAunt.

[BakerAunt]

Mike--I always giggle when I watch that clip.

[BakerAunt]

On Saturday afternoon, I baked a new recipe: "Pumpkin Cake with Brown Butter Streusel," from Bake from Scratch 4.2 (Fall 2016), p. 45. I baked it exactly except for substituting in 2/3 cup white whole wheat flour (flour total in cake is 1 2/3 cup). I also used homemade pumpkin puree from the "peanut pumpkin" I processed last week. In making the streusel, which includes roasted salted pumpkin seeds, I initially burned the butter instead of browning it and had to throw that butter away and start over. The cake did come out of the pan nicely after 10 minutes cooling, but next time, I'll probably let it cool for 15 minutes. I was not sure about cooling it on a rack, so I inverted it back onto another plate to cool. It has sunk a bit in the center, so even though it tested done at 55 minutes, I probably should have baked it another 5 minutes.

[BakerAunt]

Friday evening, I made salmon patties to go with the leftover roasted potatoes. There will be enough for Saturday evening as well.

[BakerAunt]

Here's another story, this one on the dried pasta industry in Italy:

http://www.saveur.com/dried-pasta-ftw

[BakerAunt]

The weight, however, should be the same. It would be interesting to see if it measured the same.

I've used and liked the C&H Baker's sugar, but here in northern Indiana, the brand is Domino's. I think that they are the same company, as I have had sugar coupons good on either brand. I will have to look next time to see if they have the Baker's sugar.

• This reply was modified 8 years, 1 month ago by BakerAunt.

[BakerAunt]

Aaron, if you are melting the chocolate and the butter, you could stir in the sugar after you do so, and "melt" it.

Another possibility: put your sugar in the blender or food processor and process it so that it is finer.

[BakerAunt]

Italian Cook: Here is the link to their recipes:

http://www.fancyflours.com/category/recipes-and-projects?utm_source=Fancy+Flours+List+%232&utm_campaign=4e56bb513f-jack_09_27_2017&utm_medium=email&utm_term=0_f465417f5b-4e56bb513f-232950785

The "No Fail Sugar Cookies is under their basic recipes. I like them because they do not spread and loose their shape.

[BakerAunt]

Yes, cookies are definitely what excite young children. One of my friends often talked about her aunt who gave her and her brother EACH a shoebox full of cookies every Christmas. Just think, your own box of an assortment of cookies that you did not have to share with a sibling!

Let us know, Italian Cook if you try the edible wafer paper and how it turns out. I do like Fancy Flours for some ingredients and baking items, and their service is excellent. I bought the topper for our wedding cake from them. I also prefer their sugar cookie recipe, although I increase the salt.

[BakerAunt]

On Wednesday, I tried a new recipe: "Brickle Bars," from Better Homes and Gardens New Baking Book (1998), p. 219. It is a variation on their "Easy Fudge Brownies," except that 3/4 cup almond brickle pieces and 1/2 cup mini-chocolate chips are sprinkled on top before baking. I'd describe it as a fudgy brownie with a candy coating on top. I lined the pan with parchment paper, so that I could remove them for cutting. I will bake this recipe again.

[BakerAunt]

To go with the leftover pork on Wednesday, and to take advantage of cooling weather, I tried a new recipe, "Crispy Roasted Garlic Potatoes," which appeared in Cook's Country (sorry, it does not have an issue number or date). I used yellow potatoes, as I had no red ones, and as they were small, I cut them in half. I had about 3.1 pounds, so I doubled the recipe for the coating. I used grapeseed oil as it would not smoke at the roasting temperature of 450F. I did not add the minced garlic (already had garlic powder in the coating) or the lemon zest added to the potatoes before serving, but I did add the butter. We liked it a lot. The potatoes were not crunchy, but they were meltingly good to eat. I will be making it again.

[BakerAunt]

Hi, Jozey. I'm glad you got back in to join us.

[BakerAunt]

I also receive the Fancy Flours catalog. Although I have purchased some items from them, I've never tried the edible wafer paper. Although I like my cookies to look good, I care most about how they taste, so I've not felt the need to try it.

[BakerAunt]

The Chocolate-Chip Toffee Scone recipe that I posted last month uses no butter, only cream. These recipes do seem to be in the minority for biscuits and scones.

[BakerAunt]

Bev, I saw this article on persimmons that might be of help to you:

https://www.tastingtable.com/cook/national/persimmon-fruit-recipe-ideas

[Author]

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