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mooncaked's Profile

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Recipe for coconut cream pie?

Oh yes, Tom Douglas's coconut cream pie is amazing! I tried my hand at making it once for a potluck and while I didn't think it lived up to the Dahlia bakery version, it was still a popular selection. On a whim, I replaced one of the cups of milk with coconut milk instead; it came out extremely decadent and coconut-y.

Nov 14, 2010
mooncaked in Home Cooking

Favorite coffee blend for espresso?

This is actually the first I've ever heard of burr grinders -- I'm adding that to my list of things to look into! I do have a Whole Foods close by and going on a freshly-roasted-beans hunt and the ensuing experimentation sounds like fun; I'll give that a try first.

Oct 28, 2010
mooncaked in Home Cooking

Favorite coffee blend for espresso?

Noted; thanks! I have this grandiose plan of eventually roasting the beans myself at home, but I barely know how to work the espresso machine as it is... baby steps at a time?

Oct 28, 2010
mooncaked in Home Cooking

Favorite coffee blend for espresso?

I decided recently to finally dust off my espresso machine and try my hand at making my own espresso at home -- so far my results have been pretty good, but there's room for improvement! Specifically, I'd like to try different coffee beans. Any recommendations for your favorite brands/blends of coffee beans for espresso? If I can find it locally (Seattle), that would be great, but I'm up for online sources as well!

Oct 28, 2010
mooncaked in Home Cooking

Airy/fluffy cheesecake?

Thank you for sharing the recipe, Adam! The texture turned out to be EXACTLY what I was looking for, and it baked up so perfectly -- no cracks whatsoever, great flavor. I made a quick strawberry sauce to go on top and it got rave reviews from everyone who tried it. It's the first cheesecake I've ever made; I couldn't have been more pleased with it! :)

Apr 28, 2010
mooncaked in Home Cooking

Please help me troubleshoot these Chocolate Chip Cookies

"Aging" the dough definitely saved a batch of chocolate-mint chip cookies I made once -- it was my first time with the recipe so I followed it exactly and the first batch came out dry, hard, and rather tasteless. I added half another egg on a desperate whim to combat the dryness, and the second batch had somewhat better texture, but still not amazing. I stuck the remaining dough in the fridge out of frustration/sadness, then resumed baking the next evening. The "aged" batch produced a very admiring "ohmygod" from my taste testers who couldn't believe it was the same dough -- the final cookies had a distinctly 'caramelly' flavor and great texture (crisp outside, chewy inside); they were nothing like the cookies from the first few batches.

I 'age' my chocochip cookie dough whenever I can wait for them; the time spent in the fridge has NEVER done any harm to my cookies. Worth a shot!

Feb 10, 2010
mooncaked in Home Cooking

Airy/fluffy cheesecake?

Funny coincidence -- the bf's "reigning champion" of restaurant cheesecake is also from a steakhouse (Capital Grille, Seattle). I was too full to think straight and ask them their secret, but that gives me all the more reason to play around in the kitchen until I find it! Especially now that I've got all these great tips and recipes :)

Jan 26, 2010
mooncaked in Home Cooking

Your favourite recipe for eggplant

My family and I have an asian eggplant dish similar to this, except using fish sauce instead of soy sauce. The eggplant is first baked in the oven at 300 degrees 'til it's soft and squishy and browned/blistered (I've never actually timed this).Then the skin is peeled and the eggplant split into thick strands with a fork. It all goes into a bowl with a light drizzle of vegetable oil and some fish sauce + lime + garlic + chopped chilies + bit of sugar. One of my favorite comfort foods when eaten with plain rice.

Though I've made a note to try out the soy marinade, especially since it has cilantro in it -- yum!

Jan 26, 2010
mooncaked in Home Cooking

Airy/fluffy cheesecake?

Nope, it wasn't -- it wasn't cloud-like with its airiness, just noticeably softer than the NY style I typically get. I imagine a change of ingredients or a specific technique would do the job, I'm just not sure which one ):

Jan 24, 2010
mooncaked in Home Cooking

Airy/fluffy cheesecake?

It's the BF's birthday tomorrow and his favorite cake is a simple cheesecake + strawberries. He's a pretty big fan of the Cheesecake Factory's version, but we recently came across another restaurant's cheesecake that he has declared to be his new reigning favorite. It was described on the menu as "A lighter, fluffier version of its New York cousin", and that's exactly what it was -- all the richness and decadence of a NY cheesecake, but with a light and fluffy texture.

I've come across various tips for a light cheesecake -- ricotta, mascarpone, whipping the egg whites first, etc, but lack the time + resources to test all of them out. Please share any tried-and-true recipes for your favorite airy and fluffy cheesecakes!

Jan 24, 2010
mooncaked in Home Cooking