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I did use the turbinado sugar. It may have added to the complexity of the flavor - somewhere between brown sugar and white sugar of a chocolate chip cookie. I can get Amish salted butter at Harris Teeter ($5.97 for 2 pounds and it's made in Wisconsin). I think it is comparable in flavor to the European butters, but much less expensive. I think white sugar might make it too sweet. I would do it as written first and then make any changes you wanted to make after.
I'll be interested to see if you like it.
Oh, no BakerAunt. I used my brand new container of baking powder for the cinnamon toast cake. There was a huge difference between the batters in how they reacted when all mixed together. My new can is good until fall 2017.
I baked this chocolate chip cake for my son's 28th birthday
http://cooking.nytimes.com/recipes/1014217-mocha-chocolate-chip-cake
I told him I would not be able to make his favorite Boston Creme Pie this year since 1) I didn't have enough time, and 2) I think some of the issues I've been having with it is that I've been trying to make it in very hot weather. I promised to make one when the weather cools down. I asked him what he'd like instead and he said a chocolate chip cake. The only ones I'd ever seen were bundt/pound cakes and I wanted a layer cake. Glad I found this one.It is delicious, not too sweet, a little bit of a salty taste. The mocha frosting is too die for. Only problem was that the cake was a little dense and I think I know what caused it. I was going to post to see if the recipe was OK and figured that someone would ask me if my baking powder was still good. Well, it expired in February! Definitely going to make this again with fresh baking powder!
On Saturday, I made a batch of vegan Cinnamon Toast Cake for a neighborhood party. It disappeared. And, the baking powder started working right away in the batter - it went right to the top of the pan.
So just for fun, I decided to see if I could find a 13x3" tart pan. Check Amazon, Webstaurantstore, Williams-Sonoma and Wayfair. Closest I could find was a 13x4.5. I even googled a 13x3" tart pan. Wonder where she got hers.
I have some puff pastry in the freezer. The Farmers' Market only had "regular" tomatoes - gorgeous, I got some. But, I think I'll get some of the mixed cherry tomatoes at the regular market and add until I'm comfortable.
Thanks for your help, Mike.
This is interesting. I always start by cutting the cake in half. And, I remember reading about, and trying at least once - I often forget - then cutting each half in straight pieces rather than wedges. I know the birthday cake from this week is a little drier each day.
I'm in agreement about using the rubber band. You'd need an awfully big one, I think.
Thank you for your prayers, Joan. He will be 28 tomorrow.
BakerAunt, if the site would actually load on any of my devices, phone, iPad and laptop, I'd probably need to sign in again to read and post. But since I can't even get to the site, it's a moot point. But thanks, I do notice on Mike's, and did on Zen's, that you need to log back in occasionally.
We're not even sure the driver knows he hit something. There are a lot of older people here who think nothing of getting behind the wheel when they've had too much. The ironic thing is that, as a healthy young man who enjoys a good drink and will overdo sometimes, he has always been very vocal about drinking and driving. If he knows he wants to have a little more one night, he will get an Uber or drink at home. He will take friends' keys away. So he did post a PSA on his FB page with selfies, saying if you drink and drive you could do this to someone. Many of us think that Karma will take care of this person. Thanks for your kind thoughts.
I actually baked this week! Some of it was probably therapeutic due to the fact that my elder son was hit by a car early Sunday morning. He was walking and the car drove off. He was with a friend - yes they'd been drinking, but they don't drink and drive and they were off on Sunday. He walked home, showered and then called me to take him to the ER 2:30am). As everyone in the hospital said, the drinking probably saved him from worse injury. After running 15 tests, there were no internal injuries and no broken bones, but lots of nasty road burns. He is so much better today and should be back to work by Wed.
Anyway, I made cornbread on Tuesday to go with chicken salad and 2 batches of Toffee Brownie Crackle this weekend.
August 7, 2016 at 3:53 pm in reply to: Did You Cook Anything Interesting the Week of July 31, 2016? #3961On Tuesday, I made our favorite chicken salad with grapes and cornbread. On Thursday, I tried a recipe for spinach artichoke dip quesadillas - ok but not great. I think the author used smaller tortillas than I did, not enough filling in them. I think I'd do it again with a different recipe for the filling.
Just got the message that the server stopped responding
I still get the Sunday Recipe Round Up and last week there was some promotion about different things getting so much off each day, but I didn't see that one
It won't even load on my iPad right now. Haven't been able to get in for a few days. And, it happened last week as well.
I made my pizza. (See pizza thread)
Rottiedogs, you are amazing! Thanks for all your efforts on our behalf.
I have one of the threads I saved and edited. That includes reversing the comments so the oldest is first. I also deleted duplicate comments and got rid of the extraneous KAF headings. Do I just copy and paste it into a new thread?
The pizza was a success and the baking steel was much easier to use than I anticipated. We liked the dough, but I'm looking forward to reading Peter's book and recipes for tweaking. We all liked his pizza sauce, too. I divided the dough in 6 pieces since I wanted to start with smaller ones. We have 3 balls of dough in the freezer as well as some sauce. Will took pictures and they're in my email. As soon as I get them from there to the iPad I'll post.
Thanks you all for your help. -
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