[cwcdesign]

I haven't been able to get to Zen's site in probably a month because it won't load on any of my devices.

I "visited" with MaryAnn earlier this week and asked about the FB group but didn't get a response. The wedding is Saturday and she's been busy with the pups. I'll ask her again after the wedding.

[cwcdesign]

BakerAunt, I will post it when I get it right. Does ketchup count as a tomato-based product, because there is some in the sauce? But you might check out this series of cookbooks by Lynn Alley (the link is to the first one)
https://www.amazon.com/Gourmet-Vegetarian-Slow-Cooker-Sophisticated/dp/158008074X/ref=sr_1_5?ie=UTF8&qid=1471995955&sr=8-5&keywords=Lynn+Alley
I love all 3, the first is around the world, second is regional cooking and third one is vegetarian. You can get them used for 1¢ and up.

Lots of flavor and no canned soup 🙂

rottiedogs, that all sounds wonderful to me. Being New Englanders ourselves, we're having a tough time not having access to farm fresh corn here, where you knew it was picked that morning or afternoon. I've never heard anyone down here rave about how sweet the corn they got was.

• This reply was modified 8 years, 10 months ago by cwcdesign.

[cwcdesign]

I made the Honey Vanilla Poundcake that I discussed in another thread

[cwcdesign]

On Sunday I made slow cooker Honey Garlic Chicken. I've been playing with recipe and go the flavors right this time. I used chicken tenders which were on sale (we're not a dark meat family) and I learned I can make a smaller quantity of sauce. All I need now is to get the cornstarch ratio correct for thickening the sauce which the author did not do at all. I've been asked to make it again soon. I also made a batch of pimento cheese.

[cwcdesign]

At the last minute I was asked to bake a birthday cake for a co-worker. I said I didn't have time to make more than a bundt cake and I would make this one that I had been planning to make. I think I had the oven temp wrong because I started checking the cake at 45 minutes (recipe for loaf pan said 50-60 minutes). I stuck in my tester and it came out clean, no little crumbs stuck to it, which of course made me nervous. It also didn't rise as high as I'd expected although the top looked like the photo. Well, everyone loved it - great flavor - but it was dry. I spoke with Chef this morning and she said it was really good, but I asked if she thought it was dry and she said maybe a little. I told her about the oven and we laughed and I said it's hard when you can't do QC. I also think there was a problem with how she combined ingredients, so I'll post later with that info and see what you all think.

[cwcdesign]

It may have been my not reading it clearly 🙂 it's been a long week

[cwcdesign]

With your challenge, I had to google it. I found this site
http://kitchenscience.sci-toys.com/heating
With the headline "Your Mother was a Chemist." And, all the detail looks like it's right up your alley. I have not read the whole thing but it does have a 2016 copyright. there's lots of pictures of molecules and mention of the Maillard reaction.

[cwcdesign]

Hi Aaron, nice to see you here. I've been studying your thread on pizza as I finally started using my baking steel a few weeks ago. Only problem is it's too d*** hot to make pizza right now

[cwcdesign]

I had bought "Sugar in the Raw" a while back for the Vegan Cinnamon Toast Cake, not realizing it was turbinado. So when I made this cake, I bought a different brand - I think it was called Wholesome. When I went to make the most recent batch of CTC, I pulled out the Sugar in the Raw and THEN saw that it was turbinado. The difference between the 2 was that the Wholesome turbinado was lighter in color and the crystals were a little smaller, but not as small as refined sugar. I combined the 2 brands for the CTC. Knowing that now, I would probably shop for the best deal.

[cwcdesign]

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.

[cwcdesign]

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.

[cwcdesign]

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.

[cwcdesign]

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.

[cwcdesign]

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.

[cwcdesign]

Thank you for your prayers, Joan. He will be 28 tomorrow.

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