cwcdesign

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  • in reply to: Mocha Chocolate Chip Cake #4810
    cwcdesign
    Participant

      The frosting is definitely not a really sweet one, it has that nice balance with the salted butter, I don't recall it being bitter, but I see how it could skew that way. Clever idea for the chips. I hope everyone enjoys it

      in reply to: Mocha Chocolate Chip Cake #4807
      cwcdesign
      Participant

        Interesting, my chips didn't sink to the bottom. I wonder if they will when I use proper baking powder 🙂 Glad to hear your layers rose. I used the grams as well

        cwcdesign
        Participant

          Hopefully, third time's the charm. I've already tried to post this twice. But, unlike Baker Aunt I didn't copy what I wrote.

          A Belated Happy Anniversary, Mike! I hope you had a wonderful day - your dinner sounds delicious.

          I tried a recipe I found online for a Croque Monsieur Casserole, basically a bread pudding with Croque Monsieur flavor. It was quick and easy and I will definitely make it again with a couple of minor tweaks. I also made tzatziki, just because I wanted some.

          I made the crockpot Honey Garlic Chicken again, really good and I've almost got the recipe where I want it. This time I thought I could taste the ketchup too much (I used HT store brand with no HFCS), so I will use less of that. I think I can reduce the quantity of sauce some more, too. Will keep you posted.

          in reply to: Mocha Chocolate Chip Cake #4757
          cwcdesign
          Participant

            I did not put nearly as many chocolate chips on the cake as in the photo. I just decorated with them. As for the espresso powder, I live in a very humid area. You can mash it with something heavy or put it in the food processor. The KAF powder doesn't clump nearly as badly as the Espresso powder from the supermarket.

            I did put it in the fridge after I frosted it and after the frosting was hard, I wrapped it since we were eating it the next day as well. It was really good the first day, even though it was dense (which I still believe was the baking powder), so I don't think you should have a problem.

            I just went back and reread your post. I'm thinking that freezing the layers before I frosted (I didn't) might have helped my cake. It was very easy to frost.

            • This reply was modified 8 years, 6 months ago by cwcdesign.
            in reply to: Where are Cass (Kid Pizza) and Some Other Members? #4754
            cwcdesign
            Participant

              I get the impression it's like the old BC - there's both. MaryAnn told me that she had posted about a recipe and Cindy had made it. That's how I knew Cindy was following FB. I do know that it's a private group

              • This reply was modified 8 years, 6 months ago by cwcdesign.
              in reply to: Mocha Chocolate Chip Cake #4750
              cwcdesign
              Participant

                Luvpyrpom, here's the link (it was also posted in the thread Baker Aunt mentioned)
                http://cooking.nytimes.com/recipes/1014217-mocha-chocolate-chip-cake

                You might also want to read that thread - we had a good discussion about turbinado sugar.

                BakerAunt, referring back to that discussion, my new baking powder is doing wonders in my baking. That goes along way to explaining the problem I had with that cake and the chocolate layer cake before it.

                I hope the cake is a big hit!

                in reply to: Where are Cass (Kid Pizza) and Some Other Members? #4749
                cwcdesign
                Participant

                  Just out of curiosity, was the size of loaf mentioned? That could make a big difference, I think

                  in reply to: Where are Cass (Kid Pizza) and Some Other Members? #4746
                  cwcdesign
                  Participant

                    I'm afraid that a lot of people went to the Facebook group, even Mrs Cindy who told me she doesn't use FB ? MaryAnn said that Cindy Leigh is there too.

                    MaryAnn's daughter got married, I think it was end of August. The pictures are gorgeous! And everyone is very happy. I think all the pups have found new homes.

                    in reply to: jet.com bought by Walmart #4745
                    cwcdesign
                    Participant

                      Sarah, this company came to my attention in an email from American Express. I don't tend to shop in bulk much anymore, but it made.me think of you. The prices look similar to Costco and Target on sale. Free shipping on first order and any order over $50/2 day delivery. Also something about 1% cash back

                      https://www.boxed.com/why-shop-boxed/

                      I'm curious what you think

                      in reply to: What Did You Bake the Week of September 4, 2016? #4728
                      cwcdesign
                      Participant

                        I agree with you Mike. They are 2 different cookies with different spelling and pronunciation. But they're both delicious ?

                        in reply to: Pound Cake: Loaf Pan or Bundt Pan #4722
                        cwcdesign
                        Participant

                          Maybe she's lurking and knows we're thinking about her.

                          I think I'm going to go ahead and add the extra honey (1 tbl) and vanilla (1 tsp) because I think it will help with the moisture. My Irish Chocolate cake bakes at 325 so I'm still thinking about doing that. I'm not going back into work until Friday, but I have interviews for a company program on Thursday, so the cake will probably get made Friday afternoon for Saturday.

                          in reply to: Beatrice Ojakangas “Norwegain Coffee Buns” HELP! #4716
                          cwcdesign
                          Participant

                            You could try bread flour instead of AP. I think there might be some tutorials on YouTube for working with really slack doughs.

                            in reply to: Pound Cake: Loaf Pan or Bundt Pan #4715
                            cwcdesign
                            Participant

                              I like your thinking Baker Aunt. Would you stick with cake flour at the 2 cups? Maybe make the other changes that we talked about and deal with the flour if it's still not right? I'm like Livingwell (I really miss her); I'm not very good at figuring out the science of baking.

                              cwcdesign
                              Participant

                                Mike, mine comes from Sarah Leah Chase's Open House Cookbook. She was attempting to mimic the recipe from the old Ritz-Carlton Hotel in Boston. It was a special treat to go there. My father' family always went there for lunch after funerals. Ha!

                                Anyway, it's very simple - chicken breast, grapes cut in half, celery, lots of mayo, s&p and the main seasonings are dried thyme and garlic powder which of course wouldn't work in your house. She said that when she was testing the recipe she tried fresh herbs and garlic, but they overwhelmed the salad. I also found that using Penzeys garlic powder I only need half the amount.

                                I love mandarin oranges. I might have to try that sometime

                                cwcdesign
                                Participant

                                  I made a big batch of our favorite chicken salad with grapes on Wednesday which always lasts a couple of days. On Friday night I made delicious sandwiches in the panini - sourdough bread (sadly not made by me, but quality bakery), Black Forest smoked turkey, guacamole, havarti cheese and a smidgen of mayo - they were really, really good!

                                Viewing 15 posts - 1,246 through 1,260 (of 1,345 total)