souschef's Profile
What are you baking these days? May 2012
I haven't been doing much baking of late, but yesterday baked the RLB GM cake, with a difference. Instead of chocolate I used orange peel that I candied. I was pleased to see that the cake turned out great, unlike the Medrich apricot/Cognac cake from Cocolat that more often than not gets messed up when it's turned out.
Unfortunately I don't get to eat this one. I poured a bit of extra GM over it, and am shipping it to my SIL in CA, with strict instructions to give me feedback.
What are you baking these days? May 2012
Buttertart (kiindred spirit), as you know, I don't like cocoa in baked goods either. I find that it makes stuff too dry. I discussed it with a local German cakemeister, and he feels the same way; told me that he always mixes it with chocolate, something I have not tried.
What are you baking these days? May 2012
Buttertart, I'm sure RLB is a sweetheart. Anyone who bakes like that has to be. BTW she has the mind of an engineer. Lucky Cynsa has met her !
What are you baking these days? May 2012
Thank you ma'am. Did you use the dip and sweep method for measuring the flour? You no doubt know my pet peeve by now.
What are you baking these days? May 2012
Looks good, BT. Have you seen the walnut cake in "Cocolat" that's also decorated with caramelized walnuts? I made it once, and really enjoyed it. I think it's called "Lutece".
So how did "himself" enjoy your confection?
What are you baking these days? May 2012
Is the recipe online? It sounds like a cake I'd like to make using orange instead of lemon (I really like orange cakes).
What are you baking these days? May 2012
Roxlet, maybe you're, um, barking up the wrong tree when it comes to breakfast for your son. I was never a breakfast eater until I was on holiday in Germany. It was then that I discovered that i like paté for breakfast. Maybe you should suggest it to him.
What are you baking these days? May 2012
Sorry you're feeling under the weather, Battered tart. Please let us know what cakes you make for your nurse (M), and for your anniversary - or is it going to be just one?
BTW you forgot to post a link to this thread.
What are you baking these days? April 2012 [old]
You don't have to get ALL of the skins off.
What are you baking these days? April 2012 [old]
I'm glad your son likes the cookies even though your feet are firmly planted on terra firma.
What are you baking these days? April 2012 [old]
If you like pistachio cookies, you should try Nancy Baggett's "gribee" (Lebanese shortbread) from her International Cookie Cookbook.........you DO have it, don't you?
What are you baking these days? April 2012 [old]
Cynsa, I'm glad you liked it. And,.....welcome back!
What are you baking these days? April 2012 [old]
Maybe Buttertart IS the Easter Bunny?
What are you baking these days? April 2012 [old]
Didn't have anything to post prior to this.
I'm hosting Easter dinner, and am planning to make a chocolate bombe for dessert; it will look like half an Easter egg. I did make it twice before, using a Michel Richard recipe in a Julia Child book. MR bakes a génoise in a metal bowl, then slices it horizontally, fills it with ganache, reassembles it, and puts it back into the bowl, which is now lined with cling film coated with melted chocolate. The first time I made it it turned out fine. The second time it...well...it bombed.
This time I'm planning to cover the darn thing with marzipan and then glaze it with the glaze from the fig cake. I might sneak some gianduja into the filling.
What are you baking these days? April 2012 [old]
I bought a couple of new half-sheet pans from Williams-Sonoma to replace my battered old ones, and on the sheet covering each pan was a recipe for chocolate chip cookies, so I made them. Here's a link:
http://www.williams-sonoma.com/recipe/chewy-chocolate-chip-cookies.html?cm_src=RECIPESEARCH
I didn't have AP flour, so I used cake flour, and I had only half the light brown sugar required, so I made up the difference with dark Muscovado that I had (finally found a use or it). Mercifully, the recipe I had also specified weights (though the one on the link does not), so substitution was easy.
The recipe also specified semi-sweet chocolate chips instead of the "valentine chips" on the link. I like my chocolate in cookies nice and melted, so I quartered Felchlin callets and used them.
My cookies did not turn out chewy. Instead, they had a meringue-y texture (probably because I baked them too long), which I enjoyed. I was glad to see that my rounded spoonful was close to that of W-S; I got 38 cookies instead of 36. Worth repeating.
What are you baking these days? March 2012, part 2! [OLD]
Yup, to the worse. I'll keep the low shelf life in mind the next time.
What are you baking these days? March 2012, part 2! [OLD]
I looked at the food network recipe and wondered why muffins need to have so many spices these days. I like spices, but not in muffins. Even the little nutmeg I used in the epi recipe I did not really like. BTW after a day my wife and I changed out minds about those muffins.
What are you baking these days? March 2012, part 2! [OLD]
Wouldn't you classify a zucchini muffin as savory, despite the sugar?
I have some duck fat in the fridge, so I should try it - for me, not for the wife.
What are you baking these days? March 2012, part 2! [OLD]
I've always wondered what it would be like to use duck fat in sweet stuff. Has anyone tried it ? Buttertart? Caitlin? Roxlet ?
What are you baking these days? March 2012, part 2! [OLD]
Thanks Caitlin, I'll give those a try as well. While reading through the recipe I couldn't help but think Buttertart would never make them - too many bowls to clean after !
What are you baking these days? March 2012, part 2! [OLD]
I know nothing about low-fat as I've never had to watch my fat intake. I was telling my wife that there's nothing wrong with that recipe that butter would not fix :)
Would you consider 1/3 cup oil for a dozen muffins low-fat? I'm looking for guidance here.
My wife was suggesting that I add bran, wheat germ, and flax seed, as well as using some whole wheat flour, making it disgustingly healthy. What do you think?
What are you baking these days? March 2012, part 2! [OLD]
This link. I'm positive I included it, but here it is:
http://www.epicurious.com/recipes/food/views/Zucchini-Muffins-365229?mbid=ipapp
Oh BTW I omitted the cinnamon, and used almonds instead of pecans.
What are you baking these days? March 2012, part 2! [OLD]
I made the zucchini muffins in the link below; I already had the zukes, so decided to make them first, before the other low-fat recipes posted above. They turned out really nice, so I'll make them again. Mme Souschef loves them ❤
The recipe is a perfect example of something I dislike - 3 cups of grated zucchini specified, instead of the weight. I bought 2 zukes, thinking it would be enough, but I got two cups, unless I had decided to pack the stuff, in which case it would have been one. Emme will understand my frustration.
What are you baking these days? March 2012, part 2! [OLD]
Thanks for posting the recipe; I'll give them a whirl.
What are you baking these days? March 2012, part 2! [OLD]
Funny you asked about muffins, as Madame Souschef has requested low-fat muffins. I found an Epi recipe I intend to make this weekend. If they are any good I'll post a link.
Don't forget the food and wine show in Toronto (Mississauga, that is).
What are you baking these days? March, 2012 [old]
I use a copper saute pan. It works great. The pan was expensive, though.
What are you baking these days? March, 2012 [old]
I don't think so. I like to keep them separate.
