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Problems with ice cream maker -- Cuisinart Ice-20

This just happened to me with the same machine. The bowl was too cold. I let the bowl sit out and warm up a bit, then poured the mixture back in and it worked fine. Very helpful thread!

Jul 14, 2012
apple342 in Cookware

coconut cake

Ohhh....Roxlet....going to have to make this one! This looks amazing...love that he uses coconut milk....which book is this from? Thanks so much for posting this!

May 19, 2011
apple342 in Home Cooking

coconut cake

Yay for Coconut Cake! I dont' think I have had one with lemon curd for layers (also grew up in south); we always used a sour cream filling. I saved this thread (from a while back) and found to be quite helpful...lots of great recipes, photos, tips etc. from other hounds on coconut cake. One tip I picked up is to sub coconut milk (Or buttermilk) for reg milk. Sometimes I add a little cream of coconut , just make sure liquid ratio is same.

http://chowhound.chow.com/topics/372197

May 19, 2011
apple342 in Home Cooking

Elaine's Closing

It's definitely the end of a colorful NYC restaurant chapter. I am a little bummed as this was one of my neighborhood spots for many years; although I agree completely with Diane Becker... there really is no Elaine's w/out Elaine.

May 17, 2011
apple342 in Food Media & News

Sharing the Last Course

lilgi -- stunning!! Thanks for posting on this and sharing your photo. Gorgeous! I am sure it was delicious. This thread inspiried me to go back through her book and am *way* into it again. Just made her chocolate biscotti this weekend. Another winner. Love this book and want to make everything in it. Should start a separate thread? Am making her doughnuts this week.

May 16, 2011
apple342 in Home Cooking

Malgieri's Strawberry Cream Crumble Pie

you are quite welcome!! Love the idea of using cherries for this. Yes, on the cardamom...crush the pods to remove the seeds and grind the seeds (I use a krups coffee grinder for my spice grinder). I have only used black seeds (from green pods), so not sure about green seeds.

May 16, 2011
apple342 in Home Cooking

Malgieri's Strawberry Cream Crumble Pie

Jay F, the great thing about a pie like this (for your bakery friend and for all of us), is that it is *so* easily adaptable to making it your own:

1) Sub/Blend Mascarpone, Ricotta or Goat Cheese for the cream cheese filling
2) Sub any berry as Chowser said, or really go out on a limb w/ your fruit choice.
3) Sub any nut for the crumb topping (I would love a macadamia nut!)
4) Be adventurous w/ spice in crumb topping - use cardamom or coriander (I just made a coconut loaf w/ coriander that was to die for!)

The sky is really the limit!!!

May 16, 2011
apple342 in Home Cooking

APRIL 2011 AMFT/ Greenspan: Vegetables and Grains; Desserts; Fundamentals and Flourishes

Katie Nell, I have mailed this several times but, not as one big cookie...I broke up and put in tin and in cello bags with ribbon. Everyone loves the unusual shapes--sort of like brittle. Eases the mind of "breakage" if you know what I mean!

May 16, 2011
apple342 in Home Cooking

Malgieri's Strawberry Cream Crumble Pie

Ohhhh, boy does that looks grand. Thanks for posting the link, Roxlet. Great idea on the berries, Chowser. Can't wait to make this one.

May 15, 2011
apple342 in Home Cooking

Forks Over Knives

ediblover, have you seen the film ? Who is "claiming that there is a miracle out there" ? There is no such claim in this film.

May 15, 2011
apple342 in Food Media & News

Forks Over Knives

Highly recommended. Enlightening and thought provoking. Regardless of what your personal thoughts are on health and nutrition, the message is spot-on about the ultimate control we have over our health: we can choose to live with disease or without it.

May 14, 2011
apple342 in Food Media & News

Gramercy Tavern Lavender Lemon Pound Cake

Yay!!! Lilgi, your cake is gorgeous!! Thanks for posting the photos and so happy to read that this time worked for you! I am sure you could use a different flour. I want to try w/ AP flour that has been sifted a few times and try a gluten-free version of this beauty. Thanks again for sharing the info---this is awesome!

May 14, 2011
apple342 in Home Cooking

Forks Over Knives

going to see this tonight. can't wait! good review.

May 13, 2011
apple342 in Food Media & News

"cookie of the day"

Yes, that is brililant, Cynsa! Great tip!

May 12, 2011
apple342 in Home Cooking

ISO Recipe "Pound Cake" Recipe that Uses Heavy Cream

Gretchen, yes you can......I am the same way......always cut back on the sugar. For big mama's poundcake (above), recipe calls for 3 cups of sugar and I use a little over 2 cups, turns out perfect without that cloyingly sweet taste.

May 12, 2011
apple342 in Home Cooking

ISO Recipe "Pound Cake" Recipe that Uses Heavy Cream

Got a GREAT one for you. A terrific Southern one...."big mama's whipping cream poundcake". It is to die for. You will not be disappointed! http://bit.ly/kc7hRJ

May 10, 2011
apple342 in Home Cooking

Vita-Mix vs. BlendTec

I used a BlendTec for a year and sold it last year to get a Vitamix 5200, which I love, love, love. I use it 3-4 times a day (as I did the BlendTec). IMO, one is not better than the other- they are both great machines... like asking which is better --a mercedes or a BMW. Both very well made machines, accomplish the same thing, but each feels different. Ultimately it comes down to your personal preference more than anything. Here is how I weighed:

* The cost ended up being about the same for both--I purchased the BlendTec at Bed Bath & Beyond w/ 20% coupon, ended up buying the larger pitcher at a BlendTec Costco show, then got the VitaMix 5200 at Costco for about $375. Each came in at about $400.

* The biggest pro of BlendTec for me was the size. Fits beautifully under any counter top and the base is more compact and lighter than the Vitamix. It was easy for me to pack up when I traveled. The Vita-Mix is larger and heavier (although they do make a smaller container now so unit will fit on your countertop under your cabinets.)

* The biggest pro of the Vita-Mix is the manual speed dial and the "high speed" switch. Gives you the ultimate control.....vs the BlendTec that is all digital settings. Sometimes I just want to flash blend something...its alot easier on the Vitamix. Ultimately, this was more important to me than the size/weight factor. It is worth not being able to put the lid on the container under the counter. (For me).

The VitaMix (to me) feels more solid. The BlenTec, while it may have lasted as long as a VitaMix would, didnt feel like it would with as much as I used it. The warranty on the VitaMix is longer than the BlendTec .

Good luck on your decision and let us know what you decide! Cheers!

May 09, 2011
apple342 in Cookware

What are you favorite epicurious dessert recipes?

Definitely!! Thanks, HillJ! Forgot to include links. They are a keeper!

May 09, 2011
apple342 in Home Cooking

What are you favorite epicurious dessert recipes?

*Grasshopper Squares. Alot of steps, but worth it.
* Black Pepper Biscotti. Sub orange zest and double it.
* GT Gingerbread
* Inside Out Carrot Cake Cookies

May 09, 2011
apple342 in Home Cooking

Gramercy Tavern Lavender Lemon Pound Cake

I will defintiely report back...am going to make this week with some adjustments. Thanks so much for the feedback and suggestions...hopefully we can get some kinks ironed out, so you can enjoy a great graduation cake!! :)

May 09, 2011
apple342 in Home Cooking

Baking fail: Tunnel of Fudge Cake

Ohhh, that is a bummer! Sorry to hear.... I did a bit of research on the tunnel of fudge cake and ended up making this one, which is the original : http://bit.ly/fjMS78 . An oldie but goodie...careful not to overbake..you can't use the traditional testing, because of the center. Have made it several times since ... it is a real winner!! It's definitely worth trying again!

May 08, 2011
apple342 in Home Cooking

Brownie Aficionados -- experience with BAKED brownies?

I love, love, love the baked brownie. It is *definitely* worth giving another go, if you are up for it.
My two other go-to's (and surprised that ButterTart hasn't beat me to the punch on this) are 1) Nick M's Supernatural Brownie and 2) Alice Medrich's Cocoa Brownies. Medrich's are fast and easy, (no melted chocolate). I actually get more compliments on hers...but they both different.

Many, many threads on brownies here. Almost forgot about the Mancatcher Brownies--those are great also! (below) Happy Baking!!

http://chowhound.chow.com/topics/652778
http://chowhound.chow.com/topics/429015
http://chowhound.chow.com/topics/370281

May 08, 2011
apple342 in Home Cooking

Gramercy Tavern Lavender Lemon Pound Cake

Lilgi, thanks so much for reporting back. Sounded perfect for mother's day! Good to know about the syrup. I actually pulled out my Claudia book last night....want to try this in 4 mini loaf pans I have.

May 08, 2011
apple342 in Home Cooking

Breakfast smoothies that keep you full till lunch

This is one of my all-time fav Smoothie's.... everyone should make this smoothie!! It is *so* delicious , no one can believe how good it is...it is thick and a definite must try! Dairy-free and banana free. Was so good, I made it 5 times in a 24 hr stretch. Throw all in Vitamix (or blender).

black forest smoothie

1 cup almond milk
1 cup frozen dark cherries
1 - 2 tablespoon almond butter
1 teaspoon cinnamon (I used more – no rules here!)
1-2 tablespoons cacao powder
1 tablespoon freshly ground flax seed
Stevia to taste

I also added (because they hide EXTREMELY (cant taste) and add tons of fiber and thickness):
Large handful of organic spinach
1/2 cup grated carrots (you can use whole carrots if using vitamix or blendtec)
1/2 cup cabbage

May 08, 2011
apple342 in Home Cooking

Strawberry Cake recipe? No mixes, please!!!

Yes, 1matilda, you can definitely sub pan size. The Baking 911 site will help: http://bit.ly/kM4XBo.

May 08, 2011
apple342 in Home Cooking

Peanut Butter Rice Krispy Treats

They really do--texture is PERFECT. You cannot believe how they flew off the table at our bakesale. I can't thank you enough for sharing this. Everyone loves a rice krispy treat, but when you throw in that caramelized peanut butter?! Whoa. Everyone should make these. Thank goodness for this post - which is now almost 5 yrs ago!!

May 02, 2011
apple342 in Home Cooking

Peanut Butter Rice Krispy Treats

OMGOSh, Becca. I made these for a bakesale today---they are AMAZING!!! I wanted them really thick, so I used 4 cups of RK for every cup of sugar/syrup/peanut butter. This is a KEEPER!! Thank you so much for sharing!

Apr 30, 2011
apple342 in Home Cooking

Lunch in Woodlands - non-chain recommendations

Have a business lunch there next week. Any great non-chain recommendations for lunch on the more upscale side? No sushi, BBQ or Mex. Thanks in advance!!

Apr 21, 2011
apple342 in Houston

APRIL 2011 AMFT/ Greenspan: Vegetables and Grains; Desserts; Fundamentals and Flourishes

Salted Butter Break-Ups. Pg 400, Desserts

These became a fast favorite in our house. This salty-sweet butter cookie is heaven. Similar to shortbread, only better. It is the perfect example of how the simplest recipes are the most treasured. I rolled a little extra sel gris on top of the cookie (under wax paper) before brushing the egg wash on. Have made these many, many times and everyone has loved them. The concept of "one big cookie" that everyone breaks off a piece is really quite fun. Highly recommend this one.

Apr 04, 2011
apple342 in Home Cooking

pralines

I just made them in Jan and used John Folse's recipe....he is the leading authority on cajun creole cuisine. The key is with these to move QUICKLY in getting them on the pan. They are unbelievably good. Quick and easy to make. You need a candy thermometer.

1 1/2 cups chopped pecans
1 1/2 cups granulated sugar
3/4 cup packed light brown sugar
1/2 cup milk
6 tablespoons (3/4 stick) unsalted butter
1 teaspoon pure vanilla extract

Line several baking sheets with aluminum foil and lightly butter the foil, or line with parchment paper. (I used Silplats). Combine all of the ingredients in a large saucepan and cook, stirring constantly, until the mixture reaches soft-ball stage and registers 240F on candy thermometer.
Remove from the heat and, working quickly, stir vigorously with a wooden spoon until the mixture becomes creamy and cloudy, slightly thickens, and the pecans remain in suspension.
Quickly drop spoonfuls of the mixture onto the prepared sheets. Let sit for about 1 hour, until they are set.

Mar 06, 2011
apple342 in Home Cooking