BakerAunt

Forum Replies Created

Viewing 15 posts - 7,336 through 7,350 (of 7,760 total)
  • Author
    Posts
  • in reply to: Mocha Chocolate Chip Cake #6605
    BakerAunt
    Participant

      Update on my second baking of the Mocha Chocolate Chip Cake to which Cwcdesign introduced us last year.

      I used 3/4 cups of mini-chocolate chips this time and dredged them with flour. They still sank to the bottom, but it is less messy with the mini chips. I stacked the layers so that each had the chips on the top. I also used 1/2 tsp. salt in the cake rather than the specified 1 tsp. kosher salt. I omitted the kosher salt from the frosting, since it uses salted butter. I used just 2 Tbs. of the King Arthur Espresso powder (recipe calls for 2 Tbs. and 1 tsp.). I like the frosting much better this time, perhaps because I used less and because I had freshly opened espresso powder.

      However, the cake does not slice nicely but crumbles a lot. I'm not sure if that is the chocolate chips or if the recipe could use some tweaking.

      I have written to Cass/Kid Pizza to see if he has any suggestions about how to address that issue and the sinking chocolate chip issue. If he does, I'll be sure to post his answer here.

      • This reply was modified 8 years, 1 month ago by BakerAunt.
      in reply to: What are You Baking the Week of February 12, 2017? #6602
      BakerAunt
      Participant

        I've had a busy Monday evening of baking. I baked that Mocha Chocolate Chip Cake to which Cwcdesign introduced us last year. When I baked it for work in the fall, another staff member liked it so much that she requested it for her birthday tomorrow. I used 3/4 cups of mini-chocolate chips this time and dredged them with flour. They still sank to the bottom, but it is less messy with the mini chips. I will stack the layers so that each has the chips on the top. I also used 1/2 tsp. salt in the cake rather than the specified 1 tsp. kosher salt. I omitted the kosher salt from the frosting, since it uses salted butter. I used just 2 Tbs. of the King Arthur Espresso powder (recipe calls for 2 Tbs. and 1 tsp.). I like the frosting much better this time, perhaps because I used less and because I had freshly opened espresso powder.

        I tried a new recipe, Gluten-Free Almond Flour Shortbread Cookies, from the KAF site. One of our staff members has gluten intolerance issues, and I wanted her to have a dessert that she can eat along with us. The recipe is very simple.

        I also baked Pumpkin Streusel muffins. The recipe came from Breads, Breads, and More Breads, a cook booklet from Pillsbury (#37) that I got a very long time ago. I baked them in two pans that have five flat hearts each. (The pans came from KAF years ago, and the 10 hearts work for a recipe for a dozen muffins.). I needed to have a special Valentine's treat in the house for tomorrow!

        in reply to: What are You Baking the Week of February 12, 2017? #6597
        BakerAunt
        Participant

          Aaron, there are some meringue recipes in the 2016 Holiday Sift magazine from KAF. I noted on Saturday that my Barnes and Noble was still stocking that issue.

          in reply to: What are You Baking the Week of February 5, 2017? #6579
          BakerAunt
          Participant

            On Saturday evening, I baked the Brown Sugar Sour Cream Pound Cake from the KAF website. I used a Wilton Bundt pan from my mother that has 5 little hearts around the top. I also baked No Fail Sugar Cookies from the Fancy Flours website, rolled 3/8-inch thick, cut with a small heart cookie cutter and sprinkled with red jimmies. For the cookies, I increase the salt by a half teaspoon. As an experiment, this time I used Hudson Mill bleached flour. The cake and cookies are for the after service social time at church tomorrow.

            Note: Kid Pizza is correct: bleached flour in cookie recipes with a lot of butter is the right choice. My cookies came out nicely crispy (baked 15 minutes, but also refrigerated a few minutes before putting the cookie sheet in the oven.

            Baking Valentine's cookies makes me think of Livingwell (Penelope). I hope that she is reading, on either this site or Zen's site. I hope that she is baking her sugar cookies for the holidays.

            • This reply was modified 8 years, 1 month ago by BakerAunt.
            in reply to: What are You Baking the Week of February 5, 2017? #6577
            BakerAunt
            Participant

              I tried another new recipe on Saturday (wow: I'm caught up!), "Asiago Bagel Buns, a.k.a. Faux Bagels," from The Baking Sheet (Winter 1999), p. 25. It's also on the KAF website. I wanted to use up some Sir Lancelot flour, and to use some of the non-diastatic malt powder I have in the freezer. They are called "faux" bagels because instead of the water bath, they get brushed with a solution of non-diastatic malt powder and water twice before going into the oven, and then once during baking. We each had a warm one with dinner. The flavor is good. The second rise might have been a bit too long, but the texture is good. I'll probably try the recipe again in the next couple of weeks, since I have the rest of the cheese to use up. I'm almost done with the Sir Lancelot flour (about one cup left), so I would have to use the Bob's Red Mill Artisan Bread flour in the pantry to make up the difference.

              • This reply was modified 8 years, 1 month ago by BakerAunt. Reason: corrected sentence
              in reply to: What are You Cooking the Week of February 5, 2017? #6576
              BakerAunt
              Participant

                On Friday, I used leftover turkey and drippings (with fat skimmed off) from Sunday and made one of my "grain bowl" stir-together dinners with red bell pepper, celery, mushrooms, broccoli, green onion, parsley, and leftover brown rice from the freezer, and leftover couscous from an earlier dinner this week. I added 1/2 tsp Penzey's poultry seasoning and some ground pepper.

                in reply to: A Question about Restaurant Lettuce #6551
                BakerAunt
                Participant

                  That makes sense. It likely depends on the restaurant. The more high-volume their salads, the more iffy it will likely be. I shall stick with cooked food for my dinners out.

                  in reply to: What are You Baking the Week of February 5, 2017? #6549
                  BakerAunt
                  Participant

                    Joan: Thanks for reporting on how you saved your sweet rolls when the first batch of yeast was ineffective. I probably would have thrown a fit and thrown the dough out. It is good to know that it is possible to save the recipe.

                    in reply to: A Question about Restaurant Lettuce #6546
                    BakerAunt
                    Participant

                      Thanks to all for your thoughts. This restaurant did not have a salad bar. My entrée came with either a salad and one side, or two sides. I thought I was making the healthy choice in choosing the salad. Next time, I will ask what lettuce is in the salad; if it is mostly iceberg, I will pass.

                      in reply to: Cuisinart Food Processor Recall #6540
                      BakerAunt
                      Participant

                        Well, at least Easter comes late this year.

                        in reply to: What are You Baking the Week of February 5, 2017? #6537
                        BakerAunt
                        Participant

                          So far, I've only missed one week in my resolution to try a new recipe every week this year. On Tuesday, I baked "Lethal Layers," from Dying for Chocolate, a murder mystery series by Diane Mott Davidson, in which Goldy the caterer solves mysteries in between jobs. I made two changes: I used light brown sugar (I prefer the taste) and Ghirardelli 60% Cacao Bittersweet Chocolate Chips (my husband is a dark chocolate fanatic). I also lined the pan with parchment paper. My husband and I liked them very much, so I will rename them "Luscious Layers." (Did someone else on this site also try them and call them Luscious Layers?)

                          • This reply was modified 8 years, 1 month ago by BakerAunt. Reason: report on taste; re-wrote a sentence
                          • This reply was modified 8 years, 1 month ago by BakerAunt.
                          in reply to: Cuisinart Food Processor Recall #6532
                          BakerAunt
                          Participant

                            I tried to download it, and it "stuck" at a particular point. I was not sure if it was my computer or the site. As you have also had trouble, clearly it is the site. I will try again later this week.

                            in reply to: Cuisinart Food Processor Recall #6521
                            BakerAunt
                            Participant

                              Cuisinart sent me an email today. They said that they are producing new blades as fast as they can, but they are still behind. They promise an email when the blade ships.

                              They did include a link to a free interactive recipe book to download for those people who are waiting for their blades.

                              in reply to: What are You Baking the Week of January 29, 2017? #6507
                              BakerAunt
                              Participant

                                On Thursday, I baked two loaves of Buttermilk Grape Nuts bread, as my husband was out of his bread. I also baked the Cheddar-Sourdough Cracker dough that I had mixed up last week. It really is better if it is refrigerated for at least several days. I hope there are enough for two weeks or so.

                                in reply to: What are You Cooking the Week of January 29, 2017? #6506
                                BakerAunt
                                Participant

                                  That chicken salad sounds good. I can see how the yogurt would work, since I often use Penzey's buttermilk salad dressing with half mayonnaise and half yogurt.

                                  Sheet pan dinners are wonderful--one pan and lots of different foods.

                                Viewing 15 posts - 7,336 through 7,350 (of 7,760 total)