[luvpyrpom]

Thanks, Cwcdesign, for the recipe link. I definitely will reread the turbinado sugar thread. I really like using that sugar as a topping for my quick breads/muffins to give them a nice crunchy topping. I'm glad that the baking powder has been so successful for you.

[luvpyrpom]

The cake sounds yummy. Do you remember if the recipe is posted here, BakerAunt? Keep us updated.

[luvpyrpom]

I miss the old BC, too. Especially when I have a question about a recipe. Like I really like the KAF Tuscan Coffeecake recipe but want to make them in loaf pans instead of a 9" round pan. I emailed KAF people and their reply was that "they haven't tried it yet" and that it was too much for 1 loaf pan and too small amount for 2 loaf pans. I.E., no help at all. So this weekend, I'm going to try it and see how it turns out.

[luvpyrpom]

I totally agree with Mike. It's all about the texture of the crust. Of course, to me, when baked in a casserole dish, it becomes a "thick" slab pie.

[luvpyrpom]

I love both cookies. I like the French macarons as it's dairy free with the Swiss method of adding cooked syrup to the meringue. I haven't found a dairy free version for the coconut macaroons except for the KAF mix version.

[luvpyrpom]

Besides cooking a storm (see other thread), on Tuesday, I baked crack pie bars for work. That recipe always leaves me with a lot of egg whites left over so this time I tried making KAF macarons. I think I overbeat the whites this first time and a friend who makes them all the time, she tasted some and said that I needed to bake them 1-2 min longer as they were a little bit hollow. And then on Friday, I made Barefeet in the Kitchen's pineapple cupcakes with coconut cream cheese frosting, and her sugared shortbread cookies. Definitely need to remind self not to make these cookies when it's super warm - I kept having to chill the dough in between rolling them out.

[luvpyrpom]

With the cooler weather I started to crave my childhood comfort foods. So on Sunday, I made a big pot of Chinese chicken and dumplings soup, invited my sister and her family for lunch. My father had taught me how to make the "dumpling" thin enough that you poured/cut it into the broth. Almost like a spaetzle except bigger pieces. Then on Tuesday, made a stirfry of chicken with wood ears and mushrooms. I don't know if this part falls into cooking or the baking part but I had made orange fig jam a couple months ago and tried it w/prosciutto and sharp white cheddar cheese. Tried it as a sandwich and as a crostini - both were delicious. Then on Friday, made pot roast with carrots. Bakeraunt, we've must've been thinking alike! Mine was a little different as I use onions, celery, a can of Campbells beef consumme. And a couple things I've learned, I always add a small package of beef short ribs and I freeze the previous pot roasts liquid/stock to include for future pot roasts. And if the pot is too big, I then just portion out the beef into containers, add the stock and freeze for future meals.

[luvpyrpom]

Great thoughts and notes on the English Muffin breads - I agree with you, maybe next time try coating the sides w/farina. I mainly use the KAF recipe as it's quick and I don't have to haul out my bread machine, it's mixer friendly. Plus, one loaf will last me a while to eat.

[luvpyrpom]

Happy birthday, Mike! Hope you have a great day and lots of goodies to enjoy!

[luvpyrpom]

I've been reminiscing about old recipes - you know, the ones that everyone liked years ago but you just haven't made it? So last week, I made a honey-molasses chicken drumsticks (for some reason the balsamic vinegar sticks to my mind so I keep calling it balsamic vinegar chicken. Took me a while to find that recipe). Recently went to the Asian market and stocked up on the Asian veggies - braised beef shank with daikon radish curry. Then craving some comfort foods as the weather is starting to cool - azuki bean soup (sweet red bean soup) and last night made Chinese BBQ pork to go with sautéed soy bean sprouts.

[luvpyrpom]

I saw a new recipe on FB and thought I'd give it a try using margarine for myself to taste and compare with the lovely Cinnamon Toast Bars from Barefeet in the Kitchen. Snickerdoodle Blondie. Tastes are pretty similar, the blondie is definitely more denser, more like a brownie texture. I also tried a dairy-free pound cake - it substitutes coconut milk and olive oil for the butter. It also calls to bake in 6.5 in loaf pans (do they even make them that small?) so I just opted to make it in my bundt pan. It's a bit lighter than a pound cake but the flavor is there.

Joan, I'm sorry for your loss. Our pets really do fill a big space in our hearts.

[luvpyrpom]

I do look at Zen's website, here, and on FB on a daily website. I just don't contribute much as I'm limited in my knowledge of cooking and baking.

[luvpyrpom]

On Sunday, I made peach-blueberry crumble - it was a mish-mash of two different recipes and adding whatever I needed. Didn't have any regular ClearJel, used the instant ClearJel instead. Now every time I reheat a serving of the cobbler, it's pretty runny. Oh well, lesson learned. Friday I made Snickerdoodle Blondie and Cinnamon Streusel Pound cake for work. I'm hoping that once the weather has cooled a bit more, I'll be able to get back to baking breads.

[luvpyrpom]

I love peaches, haven't tried to make peach pie yet. I tend to make peach-blueberry cobblers as I can divide them into mason jars and freeze for lunches. I'm anxious to hear how your pie turns out.

[luvpyrpom]

Well, it always happens with me when I'm under pressure or something. I had promised a close friend that I would make her favorite cake for her birthday on Wednesday. Last year I had made the Fresh Coconut cake that was posted on the old BC thread. So I thought I would make it again but in cupcake form. Had scooped all the batter into the cupcake pans. Then I saw the two egg whites sitting nearby - totally forgot to whip the egg whites and add into the batter. Good thing I have extra ingredients to make again.

Second time I remembered the egg whites and I actually found the right scoop to use to fill the cupcakes. The first scoop was too big so the initial batch came out all blown out of proportions. Will definitely make notes on the recipe so I can remember what I did next time.

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