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The Perfect World >> Domestic Sphere >> 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 -- Thursday, February 24, 2005 -- 11:44:49 PM -- 4858 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

I wouldn't bother with a light chocolate cake. But for easy, and flavor contrast, you can't beat a (mostly) flourless bittersweet chocolate cake. I like the Boca Negra cake a lot. The recipe I have has a white chocolate ganache on the side with bourbon, but I'd think whipped cream or a simple raspberry sauce would work just as well.

Babylon Sister -- Thursday, February 24, 2005 -- 11:56:44 PM -- 4859 of 13465

That looks good but I can't use any recipe with alcohol in it. Is there something similar you can suggest?

I can always do cheesecake or the chocolate chip bundt if nothing else occurs to me, but I am feeling like baking.

Marya -- Thursday, February 24, 2005 -- 11:59:43 PM -- 4860 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

How about this? There are a gazillion flourless chocolate cake recipes on the net, though. There may even be one in Only Recipes; I think it's J-Ro's adaptation of Insanity Rose's, which is a good recommendation.

Marya -- Friday, February 25, 2005 -- 12:03:06 AM -- 4861 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

Here you go.

Julia M. -- Friday, February 25, 2005 -- 12:07:16 AM -- 4862 of 13465
Domo arigato Rob Halford!

I think you should make my Great-Aunt LaRue's chocolate pie, BabSis. It's excellent and not fussy and gives a big payoff for the amount of effort. You make it early in the day and put it into the fridge to set up, then add the whipped cream on top before serving. The recipe is in Recipes. It's TPW approved - I think maybe CrispyGirl made it. Somebody did.

Babylon Sister -- Friday, February 25, 2005 -- 12:28:39 AM -- 4863 of 13465

Thanks for the suggestions! I will report back after the weekend - and if the banana cake is good I will post the recipe.

dohdee -- Friday, February 25, 2005 -- 12:55:37 PM -- 4864 of 13465

I have a fab M&M cookie recipe that I can post this evening. Warning: makes a metric assload of cookies.

vw -- Friday, February 25, 2005 -- 09:24:03 PM -- 4865 of 13465
I got okra, enough to choke ya, beans of every kind/If hungry is what's eatin' you, I'll sell you peace of mind/And I hate to disappoint you, but I got no love today.

I recently had lunch with a friend who was eating chocolate pudding cake, and I happily helped myself to a few bites. It was pretty good and she's a very healthy eater, so I expressed some surprise about her dessert indulgence. She gave me the recipe.

The darn thing was vegan. Vegan. I mean, who eats vegan dessert? It actually tasted good. AND it's dead easy. I've never seen this technique before, but it's genius - you spread the batter in the pan, sprinkle it with lots of cocoa/sugar mix and then you pour hot water over the top of the unbaked cake, stick in the oven and out comes chocolate pudding with squooshy, chocolatey cake on top. I doubled the amount of cocoa to make it more flavorful, but the texture was great if you like squooshy cake. A little research and it showed up in old cookbooks as Denver Chocolate Pudding Cake.

It's kind of a nice thing to have in your repertoire, vegan cake that tastes good.

Krista -- Saturday, February 26, 2005 -- 05:39:46 AM -- 4866 of 13465
And time yet for a hundred indecisions,/And for a hundred visions and revisions,/Before the taking of a toast and tea.

The wacky cake recipe (it goes by several names depending on region) is also vegan.

Curie Tournesol -- Saturday, February 26, 2005 -- 07:04:23 PM -- 4867 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 baked another batch of Julia's cookies this morning for our weekend guests. I made it by hand again, and I have solved the crumbly issue: Make sure the sugars and butter are very well blended. Use 2 eggs instead of one egg and a yolk, and beat well. The dough texture is then perfect. Guests are raving, btw.

rms -- Tuesday, March 01, 2005 -- 02:50:44 PM -- 4868 of 13465

When I was home sick for a few days and DH took Anna to the library, I asked him to check out a baking book for me -- any baking book. He knows I like to bake bread, so he brought me Peter Reinhart's The Bread Baker's Apprentice.

Okay, Peter Reinhart is annoying and self-congratulatory, and the recipes are written for aspiring professional bakers. But I made the poolish focaccia and it is astonishing.

Poolish is a pre-fermented starter -- IOW, flour and water mixed with a little yeast and allowed to ferment for a few days. Generally it's all used -- unlike a sourdough, the culture isn't maintained over a long period. Because my schedule has been out of whack and I'm still a little bit sick, I ended up with about a 3 day old poolish, which was a bit tangy, when I baked last night. The dough was silky in a way I've never seen before.

It's a lot of work for one pan of bread, but I may try it again some time -- the other problem is that with 3 people in the house, it'll take a while to eat a half-sheet of focaccia!

Fiksu -- Tuesday, March 01, 2005 -- 05:14:45 PM -- 4869 of 13465

Tangy bread sounds good, RMS. I'm going to keep my eye out for that book.

I feel the same way about IR's bread ukazes instructions: What a freaking lot of work for one loaf. And oh, how worth it! Her brioche takes all day - four rises - and comes out impeccable.

Marya -- Tuesday, March 01, 2005 -- 05:17:15 PM -- 4870 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

You've all seen the La Brea Bread Book? The shortest recipes there take two days, and that's AFTER you've spent something like five days making sourdough with organic grapes and organic flour and organic water.

J-Ro -- Tuesday, March 01, 2005 -- 05:18:49 PM -- 4871 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

First you have to grow the grapes.

edit: My sister's ex-BIL swears by that book and makes all of his own starter and bread from grapes that he does, indeed, grow. But he lives in the Garden of Eden and the rest of us don't.

Fiksu -- Tuesday, March 01, 2005 -- 05:24:37 PM -- 4872 of 13465

I could only make bread about two months a year if I tried to capture natural yeast. It's either too hot or too cold here.

J-Ro -- Tuesday, March 01, 2005 -- 05:26:28 PM -- 4873 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

Once you capture it, you keep the starter going all year.

Marya -- Tuesday, March 01, 2005 -- 05:29:23 PM -- 4874 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

That's the only cookbook I've ever bought and then sold to the used bookstore without making a single recipe.

J-Ro -- Tuesday, March 01, 2005 -- 05:31:00 PM -- 4875 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

He gave it to me and I did the same. Life is too short and I can buy La Brea bread at WFM.

I do enjoy his cooking and his obsessive craziness in pursuit of the ultimate, though. Unfortunately, it's the same family trait that made for an unsuccessful marriage between my sister and his brother.

Nancy T. -- Tuesday, March 01, 2005 -- 05:42:17 PM -- 4876 of 13465
We bloviate on a whole lot of different subjects. We might as well bloviate on this.

organic water

This is great. It sounds like something Martha Stewart would make, using some really lovely vintage hydrogen.

Fiksu -- Tuesday, March 01, 2005 -- 05:47:50 PM -- 4877 of 13465

Once you capture it, you keep the starter going all year.

Once one captures it, one keeps it going all year. There's no telling what I would actually do with it.

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The Perfect World >> Domestic Sphere >> Baking