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OK to sub another oil for olive oil in cake?

Thanks for getting back so quickly. Much appreciated and good to know.

Feb 19, 2015
addicted2cake in Home Cooking

OK to sub another oil for olive oil in cake?

I ran out of light tasting olive oil which I usually use in my lemon/olive cake. I've tried making this cake with EVOO, but the taste is a bit overwhelming. Will the flavor change much if I substitute sunflower oil (which I have plenty of in my cabinet)? I'm guessing it won't, but thought I'd ask before I set out to make the cake. I can put off baking until I get to the market to get the light tasting olive oil, if you think that's best. Thanks for your help!

Feb 19, 2015
addicted2cake in Home Cooking

vegan streusel recipes

Thanks for checking in. I'll give it a try next time.

vegan streusel recipes

Does anyone have a good vegan streusel recipe? I've been using the following recipe, (can't remember where I found it - somewhere on line, I'm guessing) but it's a bit dry, especially in apple crumb pie - which I made yesterday. Apples are very good, topping, just eh.

1/2 cup flour
1/3 cup rolled oats
1/2 cup brown sugar
1/3 cup crushed walnuts
3 oz. Earth Balance
cinnamon to taste

I mix all ingredients either by hand in a small bowl or in a food processor and sprinkle over apples. Please help me improve. Do you think coconut oil or canola oil might be better than Earth Balance? If so, how much of either to use? Many thanks!!

pie plate mystery, please help me solve

I could certainly try this, for science!! :) Thanks, greygarious.

Jan 25, 2015
addicted2cake in Home Cooking

pie plate mystery, please help me solve

Thank you all for weighing in. I thought my greasy pie plate was such a weird problem, but all your comments make sense. I crimp my pies and cover with a pie shield, but I guess fat could still escape from underneath. Crimped edge pretty much rests on the rim of the plate. Dough is always cold when it goes into the oven as I chill my pies a good 20-30 minutes before baking them. I guess oozing filling plays a role to some extent. I usually don't line my sheet pans. I could give this a try and see if things are less greasy. I appreciate your thoughts.

Jan 25, 2015
addicted2cake in Home Cooking

pie plate mystery, please help me solve

This may sound a little strange, but whenever I bake a pie, the bottom of my pie plate (outside bottom, not baked bottom crust) is very greasy. I use glass pyrex 9 inch pie plates. What is causing the greasiness? The oven? The baking sheet it sits on? I can't figure this out. My fingers are so slick after handling the pie plate, you'd think the fat from the crust was leaching out. Is that at all possible? I thought glass was non-porous. Anyone have any thoughts? Thanks!

Jan 24, 2015
addicted2cake in Home Cooking

gingersnap crust hard as a rock

No, I only used this crust with a pumpkin pie filling. I could certainly spray the pan. Thanks for the suggestion.

Jan 06, 2015
addicted2cake in Home Cooking

gingersnap crust hard as a rock

I see. I thought you meant just during the prebake. I will follow your advice and bake assembled pie in upper third of my oven. Makes sense. Thanks for clarifying.

Jan 06, 2015
addicted2cake in Home Cooking

gingersnap crust hard as a rock

Yes, I baked the crust in the lower third of my oven with a sheet pan under it. I'll try your suggestion and move the crust up to the middle rack. Thank you for that advice. I appreciate your help. I'm hoping that omitting the sugar and baking crust higher up in the oven will do the trick.

Jan 04, 2015
addicted2cake in Home Cooking

gingersnap crust hard as a rock

This sounds like a very plausible explanation. Thank you for sharing that with me. Next gingersnap crust, I'll omit the sugar.

gingersnap crust hard as a rock

It's been a while since I baked a pie with a gingersnap crust. Last attempt, my pie crust was soggy. This go round, crust was hard as a rock and stuck to the pan. The crust I was able to get out of the pan was tasty, but more like brittle than cookie crumbs. I used 40 silver dollar sized gingersnaps, 2 tbsps. sugar, 6 tbsps. melted butter. Pulsed cookies and sugar together, then added melted butter, pulsed some more. Patted crumbs into an ungreased pie plate and prebaked for 10 minutes at 350. Baked pumpkin pie for 55 minutes. If anyone has a better recipe or a reason as to why my crust was so hard, please share. Thanks!

Jan 04, 2015
addicted2cake in Home Cooking

help with apple custard pie

I am familiar with this site and have made a few goodies following the recipes. Thanks for passing this one along. I enjoy reading the comments as most are from people who have actually tried the recipes.

Dec 28, 2014
addicted2cake in Home Cooking

help with apple custard pie

I will try that next time - and will use your prior suggestions. Thank you very much for your help. I do appreciate it.

Dec 27, 2014
addicted2cake in Home Cooking

help with apple custard pie

I used 2 pink lady apples, 1 honeycrisp apple. They're supposed to be good baking apples. I think it was primarily the custard recipe that caused the problem, though.

Dec 27, 2014
addicted2cake in Home Cooking

help with apple custard pie

Thanks chefj. I'll check out your link. I think I've seen some of these recipes already and felt a little confused by the different amounts of eggs and milk. Sounds like I need a higher fat milk and more eggs. Should I have cooked down the apples?

Dec 27, 2014
addicted2cake in Home Cooking

help with apple custard pie

I tried making an apple custard pie, but the custard was watery and thin. I need help with ratios of eggs, milk, sugar. The recipes I've come across on the internet all use different ratios (how can they all work??) so I picked one and the pie is still weeping as I type. Do I need to cook apples first? Most of the recipes I've seen call for raw apple slices, but apples exude juice when baking, right? Wouldn't that contribute to a watery custard? Anyway, here is the recipe I followed. I also had to bake it longer as it wasn't setting according to the given time.

unbaked 9 inch pie shell
3 medium apples, sliced thin
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsps. sugar
3 eggs, lightly beaten
1/3 cup sugar
2 cups 2% milk
1/2 tsp vanilla

Sprinkle cut up apple slices with seasonings/ 2 tbsps sugar. For the custard, whisk eggs, vanilla and sugar together. Heat milk until scalded and slowly pour into egg mixture. Stir until combined. Layer slices in pie shell then add custard. Bake at 350 degrees for 1 hour in lower third of oven. Pie is ready when knife cut near edge and close to center is clean. (My pie took about 1 hour 20 minutes.)

Any help would be most appreciated including links. Thanks!

Dec 27, 2014
addicted2cake in Home Cooking

What is your favorite stovetop meal?

Pasta with chicken and veggies. I cook some chicken tenders in olive oil in my saute pan, add 3 or 4 different chopped veggies (I like mushrooms, stringbeans, carrots, onion). I'll add some olives and capers if I'm in the mood. Then, I add a cup or so of low sodium chicken broth, some pasta sauce, then season. This cooks for 5-10 minutes. Once pasta is done, I drain it, then add it to the saute pan. It's a pretty easy dish. You can make this with take out chicken, seafood, or meat - which makes the dish even easier than it is. Good luck with your stove repair.

Dec 04, 2014
addicted2cake in Home Cooking

Kosher Valley Chicken/Turkey

I agree. Very gamey smell. I tried cooking it just a couple weeks ago and the smell was just awful. Fortunately, I had cooked the ground chicken separately from my veggies, so all was not lost. I really like KV's whole chickens and chicken pieces, though, especially if there is a good date on the package, at least a week out, although I prefer 10 days. For ground chicken, I stick with a kosher meat market or kosher butcher. Very fresh, always.

Nov 23, 2014
addicted2cake in Kosher

Best recipe for dairy free pumpkin pie

This recipe is similar to one I use. Definitely coconut milk. I've tried almond and soy milks and while OK, my pies made with coconut milk are smoother and creamier.

Nov 23, 2014
addicted2cake in Kosher
1

how to keep crispy cookies crispy

Tried this last night after I baked a batch. Worked like a charm. Cookie this morning was crisp, crunchy, not at all tough. Such a simple solution and a great one, too.

Nov 20, 2014
addicted2cake in Home Cooking

nutiva buttery spread

Just curious. Has anyone tried making a pie crust with this product? It's not vegan or certified kosher, but is considered vegetarian. It contains red palm oil and coconut oil and is marketed as a butter replacement. If you have any experience with this product, please share (recipe, how it handled, final result). It was on sale at Whole Foods so I thought I'd give it a try. Thanks!

Nov 20, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

I really appreciate your sharing your mom's "secret" to keeping crispy cookies crispy. I had never heard of this, so thank you once again for passing along this tip.

Nov 18, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

I like this idea. I'll give it a try. Thanks for sharing your Mom's way of keeping cookies crispy.

Nov 17, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

OK. Never tried that. I have some cookie batter in the fridge, so next batch, I'll put the cooled cookies in an airtight container, then refrigerate. Thanks for the suggestion. I'm hoping this will do the trick!

Nov 16, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

I'm doing that, environment is not humid, I live in New England and it's been dry of late.

Nov 16, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

In an airtight container on my kitchen counter.

Nov 16, 2014
addicted2cake in Home Cooking

how to keep crispy cookies crispy

I have been craving crispy cookies lately. I made a batch of pecan cookies the other day and they were great until I had to store them. By the next day, my cookies were more crunchy than crispy and a little bit tough. What is the best way to keep crispy cookies crispy? I don't have this problem with commercial cookies. Must be the ingredients that are used. The ingredients in my cookies are: 1 cup chopped pecans, 1 cup dark brown sugar, 1 egg, 1 stick butter softened (not melted), 1 tsp. vanilla extract. Mix all together, drop by teaspoons or tablespoons onto cookie sheet, bake at 325 for 13-15 minutes. Any thoughts or advice would be much appreciated. Thanks!

Nov 16, 2014
addicted2cake in Home Cooking

tough pie crust!

I wouldn't do a second baking. All my pumpkin pies are oven baked with a raw crust for 45-50 minutes. I believe the poster was referring to blind baking in Step #12 which works for pie fillings that are either uncooked or cooked on top of the stove (i.e. custard) then poured into the precooked pie shell and refrigerated. I hope that helps.

Nov 08, 2014
addicted2cake in Home Cooking

chocolate frosting recipe problems

Hi, I'm hoping you can help me with my chocolate frosting recipe. Ingredients:
1/2 cup refined coconut oil
1/2 cup cocoa powder, unsweetened
3 1/2 cups powdered sugar
1 1/2 tsps. vanilla
1/3 cup soy milk

First, I beat coconut oil till smooth, then add vanilla and beat after that addition. Next, I add the cocoa powder and confectioners sugar, which I sifted together, and beat while drizzling in soy milk. Then I beat till fluffy, about 5-6 minutes. The frosting comes out with streaks of white (coconut oil?) and looks shaggy instead of smooth. Soy milk came out of the fridge, maybe that has something to do with my problem as all other ingredients are at room temp. I like the taste of this frosting, just not the texture. The white streaks really bother me. Any thoughts? Advice would be much appreciated. Thanks!