BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
(All users will see what tags exist for a thread. Please tag carefully!)
My friends and I were bored- too rainy to go to the woods, too rainy to go to the park, too rainy to go to the zoo- and decided to bake something. So I have finally tried the orange bars (chocolate shortbread with orange curd) in the Insanity Rose Christmas book. They are very good, but maybe not as extraordinary as I expected given the fussiness. I'd add more orange zest or possibly orange oil on top of the cup of fresh orange juice reduced to 2 tbls that's already in them. I'm a citrus freak, though.
Baked a banana bread yesterday with 3 of the multitudes of frozen bananas I have. Usually, when I freeze the too-ripe bananas, I peel them first, but this time I followed Anne L's advice to just freeze them in the peel and I have to say that either Anne has a secret method for taking the skins off once the bananas are thawing or she has a higher tolerance for mushy brown banana peels and squishy overripe banana than I do, because that was nast-ay and a pain. Much easier to just peel in the first place, I think.
I also attempted to use the blender to cream the butter, sugar, and bananas (as per sunnyside's method) and that went very poorly as well, because the butter just clogged up the blades and nothing got mixed up at all. I ended up having to scrape it all back out into a bowl and use my hand mixer on it, and the butter never did cream, which is unsurprising with the liquid of the bananas in there lubricating the whole mess.
LUCKILY, the recipe was as forgiving as I suspected it was (I also got a lot of help from my son, including dropping the entire bowl of banana/sugar/butter mixture on the floor, resulting in some loss) and the bread turned out delicious. I used Mark Bittman's recipe from How to Cook Everything again, omitting the coconut and adding about a half cup of chopped pecans and a quarter cup of dried blueberries I had hanging around. With a whole stick of butter, it'd BETTER be good, frankly. Next time, I think I will use more of the blueberries, though, because they were a very nice addition.
We made the LAMEST chocolate wafer cookies yesterday. I wanted something intensely chocolatey like an oreo wafer. No dice. I used a pretty standard sugar cookie recipe and added 2/3 cup cocoa. Anyone have something they recommend?
not a wafer, but I have an amazing recipe for chocolate biscotti, a really intensely chocolately biscotti that tastes JUST like an oreo when drizzled with white chocolate and dunked in milk.
I had a craving to bake peanut butter cookies today. I'm not hugely fond of them, as a rule, but the craving would not be denied. I got a recipe from a friend recently that I'm testing out, and they are awesome. I think I'll have to take a bunch into the studio tomorrow to get them out of my kitchen.
Cal's link has the KitchenAid Metallic Chrome Professional 6-quart Stand Mixer on sale for $350 (regularly $430). Get it or not? Is it a good deal? Which is the better model, the Professional or the Artisan? Is the 6-quart bowl big enough?
The 6-qt. is the biggest one, isn't it? I have the Professional. It's very powerful and the bowl is certainly big. I got it as a gift, but I think that price sounds pretty good. Do you have enough counter space to keep it on? Because it's a bitch to drag out if you don't. It's too big you just want to whip two egg whites or a quarter cup of cream, but for major baking, it's excellent.
(Deleted message originally posted by mollyT on Monday, February 21, 2005 -- 07:12:52 PM.)
I'm craving chocolate layer cake. It's snowy and I have the day off, so I have no reason not to make one. Except for the 90 million calories then sitting on my kitchen counter.
But I also kinda want to make the honey almond crunch cake that melisub posted in Only Recipes.
Maybe I'll make both. They serve different purposes, right?
I have the counter space, but frankly I'd rather not have it sitting out. How much of a bitch is it to drag out? I have the necessary storage space for it.
And what do you mean by "major baking?" I bake fairly frequently, but only average-size things like one loaf of banana bread or one batch of cookies. It's true that one of the things I'm hoping to achieve by buying a KA is that I'll start baking yeast bread again, but I doubt I'll be baking more than one loaf at a time. Would a batch of dough that size get lost in the big bowl and just get smeared over the sides of the bowl instead of getting really mixed?
It's heavy. I have to drag it from a bottom cabinet in the breakfast room into the kitchen proper, and I'd keep it out on the counter (with one of those nifty little covers) if I could.
You won't have any problem with small batches of cookies or bread dough. You will have to scrape down the sides, but I think that's true even if you have a smaller mixer. It will get adequately mixed though, for sure.
Jillian, I probably do have more of a tolerance for the dark squishy bananas than you do, because it can be icky. Sometimes I let them thaw all the way in the peel and just squeeze the banana pulp out. The bananas usually get thrown in the freezer by my husband, which is why they don't end up getting peeled. I'm sorry it didn't work well for you, but it sounds like the banana bread turned out good in spite of it all.
My KA is a heavy bugger and I'd hate to drag it out all the time if I needed it. And it's only the 5 qt. model. If you bake once a week or more, I'd leave it out if you have the room.
Oh, it was no big deal. I was just scraping off the mushy skins thinking "I MUST be doing something wrong here!" Hehe.
Ditto on the KA being heavy. I keep mine on the bottom shelf of my kitchen island, and it's a real pain to pull out because while there's sufficient headroom on the SHELF for the KA, there's a bar that runs just under the island counter which means I have to tip the KA to get it out from under the bar and THEN lift it out. Plus, there's just not a good hand-hold for picking it up from that height. I'm considering just removing the bar - it's for hanging things, but I don't use it. I wish I could just leave it on the counter, but there isn't enough space between the counter and the cabinets.
Jillian, get rid of the bar and put in one of these!
Well, the fudgy brownies I made from a recipe on recipezaar are not what I would call fudgy. They are good, not too sweet, and very chocolatey, but not gungy in the middle the way I like them. Crap.
I have not yet found a recipe for brownies that I like well enough to try more than once.