lperry Posted July 15, 2010 Share Posted July 15, 2010 Date nut spice bread from the Barefoot Contessa, Back to Basics. This recipe let me both use a cookbook and finish up three items that had been around the kitchen a while, so I'm feeling vastly superior to my usual kitchen self. I tried something new with this recipe that I haven't done before - I didn't like the looks of the zest on the aging oranges I juiced for the bread, so I added in some Angostura orange bitters. It smells really good in the oven, so I hope it comes out well. Link to comment Share on other sites More sharing options...
porcupine Posted July 15, 2010 Share Posted July 15, 2010 Quiche with cheddar, prosciutto, onions, tarragon (a 'use up what's in the fridge' kind of dinner; had the pie dough in the freezer). Cherry pie. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 17, 2010 Share Posted July 17, 2010 An apricot-buttermilk bundt cake. I've adapted a recipe from The Perfect Finish by Bill Yosses and Melissa Clark, substituting chopped fresh apricots for the blackberries the book calls for. I had close to a quart of apricots sitting in the fridge that needed something done with them. I also added some cardamom and orange zest to the vanilla in the recipe. Let's hope it works! After the cake bakes, the recipe instructs that holes be poked in the cake with a skewer and a cooked orange juice and powdered sugar glaze poured over to soak into the cake. I'm going to add a few drops of orange flower water to the glaze. This is the first time I've made something from the book, which has recipes for some very intriguing desserts in it. Link to comment Share on other sites More sharing options...
Pat Posted July 18, 2010 Share Posted July 18, 2010 I'm starting on a zucchini-carrot bread. My plan was to bake it yesterday, but I let it go until too late in the day, and I didn't want to turn the oven on. Link to comment Share on other sites More sharing options...
monavano Posted July 18, 2010 Author Share Posted July 18, 2010 I've got ANKB proofing-just put it together with Pecorino Romano, feta and sun dried tomatoes. Fingers crossed. Link to comment Share on other sites More sharing options...
Poivrot Farci Posted July 18, 2010 Share Posted July 18, 2010 Peach and rosemary frangipane tarts with candied almonds. Link to comment Share on other sites More sharing options...
qwertyy Posted July 18, 2010 Share Posted July 18, 2010 Peach and rosemary frangipane tarts with candied almonds. If you and Zora ever got together and collaborated on a meal, my head might explode. Link to comment Share on other sites More sharing options...
goodeats Posted July 19, 2010 Share Posted July 19, 2010 (Light) Rum Peach pie made with seconds from Toigo. Link to comment Share on other sites More sharing options...
Pool Boy Posted July 19, 2010 Share Posted July 19, 2010 Cherry chocolate chip cookies Link to comment Share on other sites More sharing options...
monavano Posted July 19, 2010 Author Share Posted July 19, 2010 I've got ANKB proofing-just put it together with Pecorino Romano, feta and sun dried tomatoes. Fingers crossed. It's a keeper Link to comment Share on other sites More sharing options...
goodeats Posted July 19, 2010 Share Posted July 19, 2010 I wonder how much we would make at a FM stand if we sold stuff posted on here? Just curious....such lovely pics and ideas!!! <drool.> Link to comment Share on other sites More sharing options...
Mrs. B Posted July 23, 2010 Share Posted July 23, 2010 Peanut butter and strawberry jam on a well toasted English Muffin with a side of Nutella. I've got a very big smile on my face and a milk jones. ETA: I guess this belongs in baking if you consider toasting an English Muffin baking but I really meant for it to be in the what are you eating right now thread Link to comment Share on other sites More sharing options...
bettyjoan Posted July 27, 2010 Share Posted July 27, 2010 I've baked (and sold) four key lime pies this week - they are so simple to make, but in this wretched heat, they are flying out of my kitchen. Best fundraising idea I've ever had (all proceeds go to my Chicago Marathon/Leukemia & Lymphoma Society efforts)! Link to comment Share on other sites More sharing options...
lperry Posted July 28, 2010 Share Posted July 28, 2010 Zucchini-squash bread. Two squash down, five to go... Link to comment Share on other sites More sharing options...
qwertyy Posted July 28, 2010 Share Posted July 28, 2010 Zucchini-squash bread. Two squash down, five to go... Can you share details? What recipe did you use? I made a zucchini bread recently that turned out dry as dirt. I'd love to make it again, but not before I get a more solid recipe. Link to comment Share on other sites More sharing options...
lperry Posted July 28, 2010 Share Posted July 28, 2010 Can you share details? What recipe did you use? I made a zucchini bread recently that turned out dry as dirt. I'd love to make it again, but not before I get a more solid recipe. I used my Grandmother's recipe that I've modified to use more zucchini. It makes two small loaves or one really large one. Zucchini Bread 2 XL eggs 2/3 cup oil 1 1/2 cups brown sugar 4 cups grated zucchini or squash 3 cups flour (I use 1/2 white whole wheat) 1 tsp salt 1 tsp baking soda 1 tbs vanilla 1 tbs cinnamon 2 tsp grated nutmeg 1 cup nuts Combine wet ingredients (including sugar). Sift dry ingredients together and mix in. Bake in two loaf pans 1 hour at 350. Mix these like muffins - just fold everything until it is incorporated. If you put the wet ingredients together and let them sit while you do everything else (grease the pans, sift the flour etc.), all the water will come out of the zucchini and when you mix it all together you end up with a really moist bread. Link to comment Share on other sites More sharing options...
qwertyy Posted July 28, 2010 Share Posted July 28, 2010 I used my Grandmother's recipe that I've modified to use more zucchini. Wow! A grandma recipe no less? Thanks! I love this site. Link to comment Share on other sites More sharing options...
lperry Posted July 28, 2010 Share Posted July 28, 2010 Wow! A grandma recipe no less? Thanks! If you had known her, you'd love it even more, and she would be thrilled to know you were making it. Up tonight, chocolate lemon madeleines from Pierre Hermé's Chocolate Desserts. I bought both the book and the pans online and they arrived yesterday, so all in all, I think I showed remarkable restraint by waiting this long. I read many, many blog entries on madeleines and, using tips from David Lebovitz, managed to have a most excellent first bake. The only modification I made to the recipe was using lemoncello instead of lemon zest. Here they are in the oven. I smacked the pan on the counter, and they fell right out. The much discussed dome. Mon dieu these are good. Soft, tender, chocolate cake with crispy edges, still warm out of the oven. Link to comment Share on other sites More sharing options...
Pool Boy Posted July 29, 2010 Share Posted July 29, 2010 Recently.....Chocolate Peanut Butter Cake....Outstanding(ly rich). Link to comment Share on other sites More sharing options...
lperry Posted July 30, 2010 Share Posted July 30, 2010 Can you share details? What recipe did you use? I made a zucchini bread recently that turned out dry as dirt. I'd love to make it again, but not before I get a more solid recipe. I was thinking about this post - with the recipe I sent, cooking time will change due to the shape and color of the pan you use. A narrower or darker pan will take less time, so if you do make it, start skewer-checking it at maybe 50 minutes for optimum moistness. Recently.....Chocolate Peanut Butter Cake....Outstanding(ly rich). This looks like the best Reese's ever. Link to comment Share on other sites More sharing options...
Pool Boy Posted August 2, 2010 Share Posted August 2, 2010 I was thinking about this post - with the recipe I sent, cooking time will change due to the shape and color of the pan you use. A narrower or darker pan will take less time, so if you do make it, start skewer-checking it at maybe 50 minutes for optimum moistness. This looks like the best Reese's ever. :-) It was delicious...and was quite rich. Link to comment Share on other sites More sharing options...
Pool Boy Posted August 4, 2010 Share Posted August 4, 2010 Peach spice muffins Link to comment Share on other sites More sharing options...
Pat Posted August 8, 2010 Share Posted August 8, 2010 Raspberry swirl cheesecake. It calls for 2 lbs. of cream cheese, and 1 have 1 lb. 15 oz. I'm guessing that's close enough, because I'm not going out to buy cream cheese now. Link to comment Share on other sites More sharing options...
monavano Posted August 8, 2010 Author Share Posted August 8, 2010 Raspberry swirl cheesecake. It calls for 2 lbs. of cream cheese, and 1 have 1 lb. 15 oz. I'm guessing that's close enough, because I'm not going out to buy cream cheese now. Intrepid baking! Let us know how it turns out. I'm hoping to start putting together a tomato pie, after reading about it here and being well, up to my eyeballs in 'maters. Not that that's a bad thing Link to comment Share on other sites More sharing options...
goodeats Posted August 8, 2010 Share Posted August 8, 2010 Sort of baking - we don't have a steaming thread, and this technically is proofed. Anyway, I made Chinese mantou from scratch and it's pretty tasty! The specks seen in the pics are shaved carrot bits to make it a bit healthier. (cough.) Link to comment Share on other sites More sharing options...
Pat Posted August 12, 2010 Share Posted August 12, 2010 Intrepid baking! Let us know how it turns out. FWIW, it turned out pretty well. It's a Martha Stewart recipe. I'm a little wary of how well-tested her baking recipes are, but a blogger I read had made the cupcake version with good results. Being a little short on cream cheese didn't make any discernible difference. It was a great way to use some beautiful fresh raspberries I had before they could turn on me . My husband has been taking a slice to work every day this week for lunch dessert. Link to comment Share on other sites More sharing options...
Xochitl10 Posted August 20, 2010 Share Posted August 20, 2010 Strawberry crisp using grated orange peel, ginger, and almonds in the topping. It smells amazing. Link to comment Share on other sites More sharing options...
mame11 Posted August 22, 2010 Share Posted August 22, 2010 I just made these Cinnamon Buns that called for cottage cheese and no-yeast. I love the idea of cinnamon buns but they are generally too sweet and rich for me to have more than a few bites. So this recipe appealed to me because it called for so little sugar. Also, I like the idea of non-yeast breads. And may I say wowza. I only wish I had taken a picture before the buns were consumed. I did not make the glaze because I am not a fan of glazes... but the buns were delicious! ETA: I used nonfat milk with a bit of vinegar because I didn't have buttermilk and I used 1% fat cottage cheese because that is what I had. Did it make a difference? I don't think so. Also, I didn't use pecans because I don't like nuts in my baked goods Link to comment Share on other sites More sharing options...
Pool Boy Posted August 22, 2010 Share Posted August 22, 2010 tomato pie Link to comment Share on other sites More sharing options...
monavano Posted August 28, 2010 Author Share Posted August 28, 2010 Blueberry Plum Crostata Link to comment Share on other sites More sharing options...
Pool Boy Posted August 29, 2010 Share Posted August 29, 2010 Genevieve's peach upside down cake Link to comment Share on other sites More sharing options...
lperry Posted August 31, 2010 Share Posted August 31, 2010 A banana, pecan, chocolate chip cake modified from the Williams Sonoma Muffins and Quickbreads cookbook. Link to comment Share on other sites More sharing options...
rockcreek Posted September 1, 2010 Share Posted September 1, 2010 Poolish baguettes, Reinhart recipe. Here today, gone tomorrow. Link to comment Share on other sites More sharing options...
Pool Boy Posted September 8, 2010 Share Posted September 8, 2010 pflaummenkuchen Link to comment Share on other sites More sharing options...
leleboo Posted September 8, 2010 Share Posted September 8, 2010 Honey cakes. L'shana tovah tikatevu! Link to comment Share on other sites More sharing options...
deangold Posted September 8, 2010 Share Posted September 8, 2010 Honey cakes. L'shana tovah tikatevu! Torte di Mela, Tuscan style apples cake... basically apples baked in a pancake batter and served with Saba. Livorni style Jewish New Year dessert! L'shana tovah tikatevu as well! Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted September 9, 2010 Share Posted September 9, 2010 Tonight: Apple layer cake with honey-cinnamon cream cheese frosting Monday night: tarte tatin Saturday night: chocolate cream tart Fall baking season has begun -- all I need now is for the weather to catch up. Link to comment Share on other sites More sharing options...
lperry Posted September 9, 2010 Share Posted September 9, 2010 I'm doing my least favorite thing - waiting for other people to do their jobs. To counteract my impatience, I made Julia Child's Queen of Sheba cake with Valrhona Manjari chocolate and Gosling's Black Seal rum. I've rented some of the old French Chef episodes from Netflix, and watched her make this cake a few days ago. Link to comment Share on other sites More sharing options...
Pool Boy Posted September 20, 2010 Share Posted September 20, 2010 Apple pie. Lawdy be. Cortland and Ida Red mix. My gosh such a good pie. And so extra perfumey this time. Link to comment Share on other sites More sharing options...
laniloa Posted September 20, 2010 Share Posted September 20, 2010 Chocolate cherry bread. This is going to make some kickass French toast. Link to comment Share on other sites More sharing options...
DanCole42 Posted September 27, 2010 Share Posted September 27, 2010 Sourdough boules... Queso Manchego is standing by! Link to comment Share on other sites More sharing options...
leleboo Posted September 29, 2010 Share Posted September 29, 2010 Maple-oatmeal scones. They're rather misshapen, but they smell damn good. Link to comment Share on other sites More sharing options...
Pool Boy Posted September 29, 2010 Share Posted September 29, 2010 two apples pies over the weekend. >urp< Link to comment Share on other sites More sharing options...
porcupine Posted October 2, 2010 Share Posted October 2, 2010 Mini apple galettes (and of course pie crust cookies). Link to comment Share on other sites More sharing options...
Poivrot Farci Posted October 4, 2010 Share Posted October 4, 2010 Labor Day fig pâte de fruit en croûte How I roll Sweet Sarcophagus Port holes Wedding dinner's caboose. Link to comment Share on other sites More sharing options...
porcupine Posted October 4, 2010 Share Posted October 4, 2010 Labor Day fig pâte de fruit en And here I was feeling all happy about baking cookies from some leftover frozen pâte sucrée, golden bakers sugar, and crystallized ginger... Well heck, they still taste good even if they're nothin' fancy. Link to comment Share on other sites More sharing options...
lperry Posted October 4, 2010 Share Posted October 4, 2010 Labor Day fig pâte de fruit en croûte That's beautiful. Link to comment Share on other sites More sharing options...
Pool Boy Posted October 5, 2010 Share Posted October 5, 2010 Labor Day fig pâte de fruit en croûte How I roll Sweet Sarcophagus Port holes Wedding dinner's caboose. THAT is effing awesome. Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted October 8, 2010 Share Posted October 8, 2010 Labor Day fig pâte de fruit en croûte How I roll Sweet Sarcophagus Port holes Wedding dinner's caboose. That's gorgeous! Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted October 8, 2010 Share Posted October 8, 2010 I made Twix-like "thousand dollar bars" from KAF the other night. They're good, but really rich and sweet. Link to comment Share on other sites More sharing options...
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