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The Perfect World >> Domestic Sphere >> Baking

Baking

CalGal -- Thursday, July 04, 2002 -- 07:35:57 PM

How-tos, tips, recipes.

This thread is tagged: cooking, baking, cake
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Marya -- Tuesday, March 01, 2005 -- 05:51:53 PM -- 4878 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

You could keep it in the cupboard and threaten the Bean with it.

Fiksu -- Tuesday, March 01, 2005 -- 05:54:35 PM -- 4879 of 13465

Yes! Right next to the six-year-old home-canned pickled beets.

debby -- Wednesday, March 02, 2005 -- 03:50:48 PM -- 4880 of 13465
lighten up

OK I had to skip a gazillion posts in here to keep me on the dieting straight and narrow, but I wanted to post this for later, like maybe my birthday.

baked donuts.

I'm home sick again and contemplating my birthday cake and realizing that I don't want just one kind of cake, I want all kinds of cake, chocolate, orange, lemon, cheese, almond, this list is endless. But it would be a lot of work to make myself seven different kinds of cake, not to mention fatal to dieting. I need a really good bakery, but I don't know any.

Lorelei -- Wednesday, March 02, 2005 -- 09:00:51 PM -- 4881 of 13465
Trust the force and never keep receipts. -Kate D.

Dohdee, sorry I wasn't around to request the M&M cookie recipe. If you still have it, could you post it? I think I'm going to try the first batch of experiments tomorrow.

rms -- Thursday, March 03, 2005 -- 02:35:33 AM -- 4882 of 13465

Tomorrow I'm going to bake the chocolate chip bundt cake and the honey-almond crunch cake. It's my turn to provide the oneg, the coffee and cake after Friday night synagogue services. DH will bake an extra challah, I'll bake cakes, and we'll pick up some strawberries or something for the dieters.

Julia M. -- Friday, March 04, 2005 -- 01:32:29 AM -- 4883 of 13465
Domo arigato Rob Halford!

I used silicone pans for the first time last night - to make muffins - and the bottoms got too brown. I had the silicone muffin pan thing on a baking sheet. Is that the right way to do it? I bought a whole set of the stuff at Costco because I've been wanting to try it, but I'm not thrilled with this first run.

I wish we had coffee and chocolate chip cake after services. All we get is the same old body and blood, week after week.

AnneS -- Friday, March 04, 2005 -- 02:10:00 PM -- 4884 of 13465

All we get is the same old body and blood, week after week.
And to add insult to injury, they get all snarky if you go back for seconds.

Lorelei -- Friday, March 04, 2005 -- 03:22:29 PM -- 4885 of 13465
Trust the force and never keep receipts. -Kate D.

Last night was the first round of M&M cookie experiments. I started with the Joy of Cooking chocolate chip cookie recipe. First I made a half-batch with no tweaks as a control. It was actually not bad - much better than the rolled sugar cookies I tried a few weeks ago!

For the second half-batch, I substituted brown sugar for the white sugar, then added a little extra white sugar as well as a couple extra tablespoons of butter. These were really good, and very close to the taste I'm going for. They were kind of flat and crispy, which I didn't really mind - they were soft enough in the center. But I think next time I'll chill the dough first to see if that'll make a bit of difference.

As an aside on the topic of kitchen chemistry: while I was doing this, my boyfriend and his brother were making chocolate chip cookies from the Tollhouse recipe. They had a really bad result, which surprised me because T makes excellent cookies normally. For some reason they mixed the butter, flour, and sugar all at once, then added in the eggs afterward. The dough tasted OK, but it was really crunchy (I guess the sugar didn't get at all dissolved in the butter or eggs as it usually would). I had gone to bed by the time they baked them, but apparently the cookies were brown on the edges and soft in the middle, and they cooled into hard, dark brown, squashed-looking cookies. They are edible, but I wouldn't serve them to anyone else. Lesson learned: don't ignore the order of steps in the recipe.

Lila Jones -- Friday, March 04, 2005 -- 07:44:52 PM -- 4886 of 13465

Lorelei, what temperature did you bake your cookies at? Try 325 for 15 minutes, if you're going for soft but chewy.

Curie Tournesol -- Friday, March 04, 2005 -- 07:49:26 PM -- 4887 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

I agree with Lila. The last time I baked Julia M's chocolate chip cookies, I took them out when they still looked underbaked. Let them harden on the baking sheet enough to remove, and when cool they're incredibly, perfectly chewy.

Anna Trueblood -- Friday, March 04, 2005 -- 08:06:40 PM -- 4888 of 13465

I tried to make a barbie cake and it fell in on itself and ended up with more of a brownie like density but still a cake like texture, if you get my drift. Barbie looked like a drunk sorority sister with her skirt falling to midthighs. Yummy chocolate cake though.

Curie Tournesol -- Friday, March 04, 2005 -- 08:14:58 PM -- 4889 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

Sigma Lambda Upsilon Tau Barbie!

Anna Trueblood -- Friday, March 04, 2005 -- 08:59:20 PM -- 4890 of 13465

Heh. Also, I made the frosting with a little Grand Marnier.

Lorelei -- Friday, March 04, 2005 -- 09:22:06 PM -- 4891 of 13465
Trust the force and never keep receipts. -Kate D.

Lila, thanks! I was doing 375 for 8 minutes, since that's what the original recipe called for, but once there was less flour that didn't seem to be ideal. I'll try 325 next time.

Hopefully the next batch will work out just right, then I'll post the recipe.

VanPear -- Friday, March 04, 2005 -- 11:03:24 PM -- 4892 of 13465

The Pear got a cookbook called 101 Perfect Chocolate Chip Cookies for his birthday. The plan was to work through them all in order, but recipe #3 was so good that he's made it four times in a row instead of going on to #4. I should post it...it's just so perfect--crisp on the outside, soft on the inside and ideal dough flavor.

Julia M. -- Friday, March 04, 2005 -- 11:17:56 PM -- 4893 of 13465
Domo arigato Rob Halford!

Barbie looked like a drunk sorority sister with her skirt falling to midthighs.

Ha! I love this. You could surround her with jello shots.

VP, post the recipe!

dohdee -- Saturday, March 05, 2005 -- 05:41:37 PM -- 4894 of 13465

Lorelei, I just posted the M&M recipe.

rms -- Sunday, March 06, 2005 -- 03:08:41 AM -- 4895 of 13465

Both the chocolate chip bundt cake and the honey almond crunch were very popular last night -- thanks for the recipes!

Lorelei -- Monday, March 07, 2005 -- 02:40:01 AM -- 4896 of 13465
Trust the force and never keep receipts. -Kate D.

Thanks, dohdee! I'm going to need to come up with an occasion to bake a ton of cookies for, since I want to try your recipe as well as my tweaked one. I'm interested to see the effect of using shortening instead of butter.

Agnes Day -- Monday, March 07, 2005 -- 04:15:16 AM -- 4897 of 13465
I'm in with the In Crowd, baby. I go where the In Crowd goes.

Shortening will give you softer, chewier cookies that don't go stale as quickly.

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The Perfect World >> Domestic Sphere >> Baking