DrXmus Posted February 21, 2011 Share Posted February 21, 2011 Our oven has been out of service for over a month. Pizza was the inaugural baked dish...and it was scrumptious. Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted March 5, 2011 Share Posted March 5, 2011 I'm baking a coffee cake -- apple-ginger, I think -- for brunch tomorrow. I'm making a cheddar-red bell pepper strata, too (make ahead ... in the fridge tonight, in the oven in the morning.) Link to comment Share on other sites More sharing options...
DrXmus Posted March 6, 2011 Share Posted March 6, 2011 Boston Cream Pie - from Cook's Illustrated. It was a fair bit of work, but mostly in the planning. You have to let the pastry cream sit for 2-24 hours and the pie, once made, needs to be refrigerated for at least 3 hours before cutting. It was a definite success, though. Scrumptious. Interesting pastry cream...different than typical, but great for the pie. Link to comment Share on other sites More sharing options...
Tweaked Posted March 14, 2011 Share Posted March 14, 2011 Only took me four years to try out the no knead bread recipe! Link to comment Share on other sites More sharing options...
monavano Posted March 14, 2011 Author Share Posted March 14, 2011 Only took me four years to try out the no knead bread recipe! You'll get hooked on the simplicity and accessibility of this method of bread baking. Which one did you use? Link to comment Share on other sites More sharing options...
Tweaked Posted March 14, 2011 Share Posted March 14, 2011 You'll get hooked on the simplicity and accessibility of this method of bread baking. Which one did you use? Just followed the recipe from Bittman's NY Times article. Super easy. Although we found the crust too be a little too hard and crusty...any suggestions on how to make it a little more tender? Link to comment Share on other sites More sharing options...
monavano Posted March 14, 2011 Author Share Posted March 14, 2011 Just followed the recipe from Bittman's NY Times article. Super easy. Although we found the crust too be a little too hard and crusty...any suggestions on how to make it a little more tender? Spray just a little non-stick spray on the dough for its second rise. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 14, 2011 Share Posted March 14, 2011 Here's a website that is the most popular among home bread bakers. It's a great resource: The Fresh Loaf. Link to comment Share on other sites More sharing options...
Pool Boy Posted March 15, 2011 Share Posted March 15, 2011 Salty Oatmeal cookies Ginger Spice cookies Also a clementine-almond cake (interesting, but not super great) Link to comment Share on other sites More sharing options...
porcupine Posted March 15, 2011 Share Posted March 15, 2011 Salty Oatmeal cookies Would you mind posting the recipe? Link to comment Share on other sites More sharing options...
Pat Posted March 16, 2011 Share Posted March 16, 2011 Momofuku compost cookies. Well, the dough is chilling in the fridge and will be going into the oven soon. I'm working from three different versions of the recipe. I hope I pick the correct parts of each one . Link to comment Share on other sites More sharing options...
Anna Blume Posted March 16, 2011 Share Posted March 16, 2011 Not baking now, but goodeats and others, heads-up: if you are into coconut cakes, on March 19 there's Semi-finals for bakers of said item at Miriam's Kitchen. Link to comment Share on other sites More sharing options...
zoey_k Posted March 17, 2011 Share Posted March 17, 2011 made Smitten Kitchen's irish soda bread scones this morning for coworkers. they didn't look anything like the pictures - maybe because I forgot to form the scone wedge into a round. tasted best warm. Link to comment Share on other sites More sharing options...
squidsdc Posted March 20, 2011 Share Posted March 20, 2011 Just finished cleaning up from my first attempt at hamantaschen. I started out pretty late. They're sorta ugly, but tasty. Baking has never been my strength but I've wanted to try my Grandmother's and Mom's recipe for years, and never got around to it. Then I had to figure out what to fill them with since I'm allergic to stone fruits! I ended up doing some with purple sweet potato spread (too sweet) and most with Guava jam, which was just right. Now that I've made this recipe, I may attempt trying other recipes; this recipe had no salt or orange zest or juice, and a full cup of sugar. I think I'd prefer a recipe not quite as sweet next go 'round. (if there ever is another attempt!) Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted March 21, 2011 Share Posted March 21, 2011 Catching up from last week a bit, but I made Irish muffin bread (like English muffins, except as bread and with Guinness) -- which is about the best thing ever toasted, since sliced bread. I also made a chocolate-Guinness cake with a completely over-the-top dark chocolate frosting and caramelized hazelnuts as little pots of gold around the base. Link to comment Share on other sites More sharing options...
mame11 Posted March 27, 2011 Share Posted March 27, 2011 Have overripe bananas? Bake something bananany... Oatmeal/Chocolate Chip/Banana muffins! I doubled the amount of banana and used about a cup of chocolate chips. If I make them again I'll decrease the amount of sugar. Link to comment Share on other sites More sharing options...
squidsdc Posted March 28, 2011 Share Posted March 28, 2011 Just finished cleaning up from my first attempt at hamantaschen. I started out pretty late. They're sorta ugly, but tasty. Baking has never been my strength but I've wanted to try my Grandmother's and Mom's recipe for years, and never got around to it. Then I had to figure out what to fill them with since I'm allergic to stone fruits! I ended up doing some with purple sweet potato spread (too sweet) and most with Guava jam, which was just right. Now that I've made this recipe, I may attempt trying other recipes; this recipe had no salt or orange zest or juice, and a full cup of sugar. I think I'd prefer a recipe not quite as sweet next go 'round. (if there ever is another attempt!) Update--I tasted these pretty much right out of the oven. After they were completely cooled the next day, I have to say the purple sweet potato one was better than the guava, and quite good! No need to change a thing. (and confirmed when I brought a sample of each to my coworker. He thought the sweet potato was really good.) Link to comment Share on other sites More sharing options...
zoramargolis Posted March 28, 2011 Share Posted March 28, 2011 chocolate honey cake a la Nigella Lawson. made in the cuisinart, like she did it on t.v. Link to comment Share on other sites More sharing options...
DrXmus Posted April 3, 2011 Share Posted April 3, 2011 Soft pretzels! This is my fave take-to-a-party dish. It gets raves. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 11, 2011 Share Posted April 11, 2011 opened the windows and ran the oven cleaning cycle. finally! oven says: "thanks, i needed that!" and how. recently, any time I cranked it higher than 325, all the smoke detectors in my house went off. Link to comment Share on other sites More sharing options...
Jane Posted April 12, 2011 Share Posted April 12, 2011 Made Smitten Kitchen's homemade oreos (http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/) for my brother yesterday. It was fun to press the two cookies together against the big dab of cream and ooze the cream out to the sides. Oozy dabs, mmm, sounds delicious, right? Link to comment Share on other sites More sharing options...
Anna Blume Posted April 12, 2011 Share Posted April 12, 2011 ^Cool! (Welcome, Jane!) ************* Not yet, but just about to assemble Dean Gold's torta verde [see top of page 11 in thread on Dupont Circle FRESHFARM Market], using a huge over-wintered escarole (10 cups worth of leaves in a single head!) and leeks as antidote to the bitterness of outer leaves. Pinenuts & chives instead of slivered almonds. Muffin tins. Link to comment Share on other sites More sharing options...
Jane Posted April 12, 2011 Share Posted April 12, 2011 ^Cool! (Welcome, Jane!) ************* Not yet, but just about to assemble Dean Gold's torta verde [see top of page 11 in thread on Dupont Circle FRESHFARM Market], using a huge over-wintered escarole (10 cups worth of leaves in a single head!) and leeks as antidote to the bitterness of outer leaves. Pinenuts & chives instead of slivered almonds. Muffin tins. Thanks, Anna, happy to be here! Link to comment Share on other sites More sharing options...
Anna Blume Posted May 11, 2011 Share Posted May 11, 2011 Alice Medrich's chewy, gooey coconut macaroons using big-flake organic dried coconut. Easy peasy, pretty and quite good. Since those required 4 egg whites, I used up the yolks in empanada dough and egg wash. Filling: beet greens and stems cooked yesterday, separately with various aliums, the latter flavored w saffron and a drop or two of Trader Joe's smokey chili sauce. Used up some mozzarella, sheep's milk feta and grated Stoneyman when filling. Good instructions on about.com, though I might try a different dough next time--avoided lard for vegetarians. Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 1, 2011 Share Posted June 1, 2011 Amaretto and peach muffins Link to comment Share on other sites More sharing options...
Pool Boy Posted June 1, 2011 Share Posted June 1, 2011 strawberry cake.....mmmmm Link to comment Share on other sites More sharing options...
zoramargolis Posted June 5, 2011 Share Posted June 5, 2011 first peach dessert of the season: peach crisp fracking peaches (from Whole Foods) wouldn't peel even after double blanching. Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted June 12, 2011 Share Posted June 12, 2011 Went strawberry picking .... strawberry shortcakes strawberry-lime pie strawberry-blueberry souffle (all while drinking strawberry daiquiris) Link to comment Share on other sites More sharing options...
dcs Posted June 12, 2011 Share Posted June 12, 2011 No-knead rye bread. Link to comment Share on other sites More sharing options...
bettyjoan Posted June 12, 2011 Share Posted June 12, 2011 Made Thomas Keller's Ad Hoc at Home brownies yesterday - SO GOOD. Nothing complicated, just LOTS of good quality chocolate. Yum. Link to comment Share on other sites More sharing options...
monavano Posted June 20, 2011 Author Share Posted June 20, 2011 Pie cherry and cherry blackberry mini muffins using this KAF bread recipe. The coriander was a nice touch. Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted July 5, 2011 Share Posted July 5, 2011 Lemon scones Dessert tonight: variation on a berry shortcake using a lemon layer cake (one layer out of the three the recipe made, split) filled and topped with whipped cream and strawberries, blueberries and raspberries. Link to comment Share on other sites More sharing options...
Pool Boy Posted July 5, 2011 Share Posted July 5, 2011 Blueberry scones Blueberry pie tart cherry pie black raspberry custard pie Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted July 6, 2011 Share Posted July 6, 2011 Do you have a link for the black raspberry custard pie Pool Boy? We're going raspberry picking tomorrow. Link to comment Share on other sites More sharing options...
Pool Boy Posted July 6, 2011 Share Posted July 6, 2011 Do you have a link for the black raspberry custard pie Pool Boy? We're going raspberry picking tomorrow. My wife uses the basic recipe out of the good old Betty Crocker cookbook actually, but any basic cookbook (Joy, etc) should have a decent recipe. Some tips -- Just add black raspberries to the bottom of the pie before pouring in the custard. And berries MUST be dry before adding to the pie. So once washed, give them ample opportunity to dry out before baking. Too much wet, and the custard won’t set up. It's a basic no-top 'pie'. Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted July 10, 2011 Share Posted July 10, 2011 Thank you! Link to comment Share on other sites More sharing options...
Anna Blume Posted July 12, 2011 Share Posted July 12, 2011 More like what I am cooling: churrant pie! Trust that I did NOT stuff each and every hairpin-pitted cherry with a single currant each. Just that the costly organic sour cherries were purchased about a week too late in the season and I had to chuck almost half. Fortunately, there was a pint of pink currants in the fridge to stir into the saucepan before almond extract. RLB's method pretty interesting--I may have overdone it on the cornstarch, but the filling definitely is not too runny. Also chose leaves vs. lattice, but did not pre-bake them. Filling took about half an hour in oven vs. 15-20 mins. Link to comment Share on other sites More sharing options...
monavano Posted July 17, 2011 Author Share Posted July 17, 2011 Peach* and blackberry clafoutis. *Seconds @ $.99/lb at Toigo Link to comment Share on other sites More sharing options...
Pat Posted August 26, 2011 Share Posted August 26, 2011 Chocolate cake. Out of the oven. About to be frosted. The power went for a minute just before the cake was to go into the oven. A Pepco storm preview, I suppose . Link to comment Share on other sites More sharing options...
squidsdc Posted September 5, 2011 Share Posted September 5, 2011 not now, but earlier this evening I made chocolate chip cookies, to honor the "cookie lady" by giving them away. Link to comment Share on other sites More sharing options...
Xochitl10 Posted September 11, 2011 Share Posted September 11, 2011 Callebaut 97.5% bittersweet brownies Link to comment Share on other sites More sharing options...
leleboo Posted September 11, 2011 Share Posted September 11, 2011 Ginger buttermilk scones with raisins. Happy autumn. Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted September 20, 2011 Share Posted September 20, 2011 English muffin bread (now mostly gone) and two loaves of challah Link to comment Share on other sites More sharing options...
monavano Posted October 1, 2011 Author Share Posted October 1, 2011 Chocolate chip cookies with walnuts. Here's the thing... the recipe called for adding the baking soda as a warm slurry. Wow. My cookies puffed up big and made them just so lovely to look at. Never knew this. Now, my favorites have tasted good, but were pretty much cookie pancakes, because they deflated right out of the oven. Give it a try... Link to comment Share on other sites More sharing options...
bettyjoan Posted October 3, 2011 Share Posted October 3, 2011 Monkey bread! So ridiculously decadent. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 9, 2011 Share Posted October 9, 2011 Earlier today: banana bread with sour cream. Quick breads are mercifully forgiving. I subbed dark brown sugar for white and used half the amount called for, added more banana and it turned out moist and delicious. Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 19, 2011 Share Posted October 19, 2011 Rose Levy Beranbaum's "Chocolate Spike" cake sans spikes because I'm too lazy to decorate. Chocolate fudge cake frosted with milk chocolate buttercream. I used Hershey's natural cocoa for the cake and Guittard milk chocolate chips plus Callebaut 97% unsweetened for the icing. It's *really* good icing. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 21, 2011 Share Posted October 21, 2011 roasted butternut spice bread with ginger and molasses It's a pumpkin bread recipe which I doubled, and added some Canton ginger liqueur-soaked golden raisins to, but it is taking a lot more time to cook through than the recipe called for. Could I have screwed it up by cutting back on the flour by 1/4 cup and adding a splash of milk when the batter seemed too stiff? The roasting dehydrates the squash, which makes a much denser puree than canned pumpkin, so I thought it might need a little more liquid. I put foil over the pans, so that the tops wouldn't burn while the bottom cooked through. Link to comment Share on other sites More sharing options...
The Hersch Posted October 24, 2011 Share Posted October 24, 2011 I baked a little free-form pear tart earlier, and have just eaten half of it. The crust was an all-butter pastry dough I made a couple of weeks ago and froze: 00 flour, unsalted butter, salt, ice-water. The filling was peeled, sliced, very ripe Bartlett pears, lemon juice, sugar, potato starch. Put a piece of buttered aluminum foil on a cookie sheet, rolled out the pastry with a beautiful French pin, transferred to the foil, spooned the pear filling in the middle, folded the dough up around the fruit, brushed a little water on the dough and then sprinkled turbinado sugar over it. Baked at 425F for about 25 minutes. I astonish me when I approach this close to perfection, and I start thinking about how pride goeth before destruction. The pastry was tender and wonderfully flaky, the filling just right. The image I hope to insert here shows how flaky the pastry is. The fork is by Towle in the Lady Constance pattern. I try to make it sound more manly by calling it Lord Constance. Link to comment Share on other sites More sharing options...
monavano Posted October 26, 2011 Author Share Posted October 26, 2011 Halloween cupckakes. Red velvet and cream cheese frosting. Link to comment Share on other sites More sharing options...
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