tag:blogger.com,1999:blog-18287055915755072962024-03-13T22:47:49.368-04:00Lisa is a BakerLady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-1828705591575507296.post-9013152735197869912010-07-13T20:25:00.003-04:002010-07-13T21:07:23.871-04:00TWD: Brrrrownies!!Short and sweet this week just like the recipe that Karen from Welcome to <a href="http://ourcrazyblessedlife.blogspot.com">Our Crazy Blessed Life</a> chose for our <a href="http://tuesdayswithdorie.wordpress.com">Tuesdays With Dorie</a> recipe this week!<br /><br />If you love Junior Mints...if you love York Peppermint Patties then this is THE brownie recipe for you! I know it's up my alley--I welcomed the excuse to have to buy Peppermint Patties! Half the bag is now in fridge for snacking!<br /><br />Dorie explains in her book that her son's liking of YPP ( forgive abbreviation, but I'm posting this from my iPhone... Tricky keypad)<br /><br />the recipe came together so easily--though when I baked it, some of the white mint made like lava and bubbled up to break the surface... But regardless of looks, these were indeed refreshing as the old peppermint patty ad claimed ("when I bite into a York peppermint patty, I get the sensation of cool gale force winds whipping through my hair!!"...or there was another ad with a guy pretending to ski jump on his coffee table...anyone remember??)<br /><br />anyway, these were awesome!!! Great moist texture...I'd make them again in a heartbeat!!<br /><br /> NOTE: how can I upload a photo from iPhone to blogger???! I can't seem to get my brownie photo into thus post !!! Grrrrrrr....(grrrownies!)Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com3tag:blogger.com,1999:blog-1828705591575507296.post-19776893620039175062010-06-15T00:00:00.001-04:002010-06-15T00:00:02.286-04:00TWD: Raisin Swirl Bread<div><a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/TBbpGNaOa2I/AAAAAAAACfk/VKESNqkGThw/s1600/BAKING+037.jpg"><img id="BLOGGER_PHOTO_ID_5482825889258302306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/TBbpGNaOa2I/AAAAAAAACfk/VKESNqkGThw/s400/BAKING+037.jpg" border="0" /></a><br /><br /><div><br /><div><br /><div><br /><div><br /><div>Susan of <a href="http://food-baby.blogspot.com/">Food.Baby</a> chose this week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie </a>recipe--(a club dedicated to baking and blogging through her book <em>Baking: From My Home to Yours</em>)--and what a choice she made! (ok, let's face it, it's not like any of the Dorie recipes are bad choices...) I guess I always especially like the ones that make me feel connected to childhood/young adulthood spent in the kitchen.<br /></div><br /><div>Nothing does that for me--as I'm sure with so many others--than the smell of bread baking. I was excited to try this recipe--and it came together so easily!! I made the dough Saturday night...up to the 'freeze for 30 min' which is when I put it in the fridge to hang out for the night. I left it in a nicely shaped rectangle....<br /></div><br /><br /><div>And Sunday morning I found this<br /><br /></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5482823337480023698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/TBbmxrS37pI/AAAAAAAACe0/snGU6669lS8/s320/BAKING+025.jpg" border="0" /> Ya, that dough goiter hanging off the left side of it wasn't there the night before...but it rolled out nicely and after some shoving I got it into the pan! <a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/TBboSNtc2wI/AAAAAAAACfM/u4WDfKOwXOo/s1600/BAKING+027.jpg"><img id="BLOGGER_PHOTO_ID_5482824995985742594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/TBboSNtc2wI/AAAAAAAACfM/u4WDfKOwXOo/s320/BAKING+027.jpg" border="0" /></a><br /><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div>I have made bread before, but never made raisin/cinnamon swirl! So festive...Here is where I admit I'm a raisin snob at times. In fact, I used less than half the raisins called for in the recipe--just enough to complement every piece cut, but not enough to overload it. (I'm always on the lookout for the ever elusive "cinnamon" bagel...no raisins, just cinnamon. I have only rarely found it!) </div><br /><br /><img id="BLOGGER_PHOTO_ID_5482826071814093170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 212px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/TBbpQ1e6uXI/AAAAAAAACfs/NasTmOMaRCs/s320/BAKING+041.jpg" border="0" /> <a href="http://4.bp.blogspot.com/_6iHLt6B_FIQ/TBbs6UC6klI/AAAAAAAACf0/rZbUX7tvlMY/s1600/BAKING+034.jpg"><img id="BLOGGER_PHOTO_ID_5482830082927661650" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/TBbs6UC6klI/AAAAAAAACf0/rZbUX7tvlMY/s320/BAKING+034.jpg" border="0" /></a><br /><br /><div>I froze half the loaf for making Father's Day French Toast! Dear Husband and I thoroughly enjoyed the rest..."this is awesome" was the exact phrase from DH..and our little one even had some, and from the flailing hands and feet from the high chair, and the hands opening and closing to beckon for more, I think it was a thumbs up! </div><br /><br /><div></div><br /><div>It was a pleasure to make--and to bring the smell of my mom's kitchen into my kitchen, which I just love doing. Music and smells are what brings me back to a moment in time..how I measure my history. (Which is why I just emailed my high school reunion committee a whole playlist of songs from 1986-1990...our 20 yr reunion is this fall and they asked for song suggestions...I gave them everything from that era from B-52 Love Shack to Young MC It Takes Two to Bon Jovi's Livin' on a Prayer..and everything in between (that means you Milli Vanilli, MC Hammer, Ton Loc, and Paula Abdul!) I hear some of these songs and I'm immediately in a car with my best friend from high school, and we are driving to football games...or basketball games.....or dancing at school or CYO dances ---looking for whomever was Crush Boy at the moment to make an appearance....and when I hear songs like The Lady in Red or Hold onto the Night, I have an urge to go blend into the wall or run off to the bathroom for fear that I'd be the loser without the dancing partner!)</div><br /><br /><div>And so with kitchen smells it's the same. As the bread was baking I was transported to the kitchen in our house I grew up in....Mom would make multiple loaves of bread usually at Thanksgiving and Christmas..she'd make enough to cover us through dinners, the leftover turkey sandwiches, morning toast (we so loved our toast in our house! Both French and good ol' toast-r-oven kind!) And any snacks in between. I love when I bake yeast recipes because I smell it, and Mom, who has been gone over 12 years now, seems to be no further away than just the other room...maybe in the dining room trying to find the "good tablecloth", or counting out silver, or in the Breakfast Room setting up the "kids table", and all the while singing along with Nat King Cole or Bing Crosby or Frank Sinatra or the Carpenters or show tunes....I hope one day my Littlest Baker smells bread baking and thinks "Home. Mom." I may not ever know about it, but I hope it's a connection made one day over time and space....(though I fear it won't be nice as the picture I have in my head ...My son will probably say something like, "I smell bread baking -- you know, that almost-burned smell--and I think of my mother...swearing that she left it in the oven too long..or not long enough...and in the background--I hear her singing along to bad 80's music....ahh, home. Mom..."</div><br /><br /><div></div></div></div></div></div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com16tag:blogger.com,1999:blog-1828705591575507296.post-91724552344347791782010-06-08T00:00:00.000-04:002010-06-08T00:00:00.453-04:00TWD: Tender Shortcakes<div><a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/TA2SHj4Rj5I/AAAAAAAACek/F90-PAKD0tw/s1600/BAKING+009.jpg"><img id="BLOGGER_PHOTO_ID_5480196980167774098" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/TA2SHj4Rj5I/AAAAAAAACek/F90-PAKD0tw/s320/BAKING+009.jpg" border="0" /></a><br /><br /><div><br /><br /><br /><div><br /><br /><br /><br /></div><div><br /></div><div><br /><br /><br /><br /></div><div>First a story about this week's recipe host/selector, Cathy of <a href="http://thetortefeasor.blogspot.com/">The Tortefeasor</a>...</div><div><br /></div><div></div><div>Cathy and I met 1990 (aka freshman year of college) and have been great pals ever since...now going on (gasp) 20 years??! Wow, ok, that really makes me feel old...many beers ago...</div><div><br /></div><div>Cathy and I have been through a lot together--including (I think) at least 1 class together (right Cath, or am I imagining you were in an English class with me--the British female professor...the one who'd make us put the chairs in a circle and discuss the book of the month/week/semester/whatever..the one who called on that guy "Mahhrk" a lot? (aka "Mark"...but not the way she said it!) </div><div> </div><div></div><div></div><div>Anyways, so regardless of curriculum, Cathy and I have gone through ups and downs....we have shared laughs and tears both good and bad...during college I can't begin to say how many belly pains I have had because of Cathy and I building upon each other's jokes and stories and putting us into hysterics with our housemates...I came out of college with a tight group of friends...friends who I know will have forever. Friends who I know I can call (or tweet...or text...or Facebook 'friend') and know they will be there.....Cathy is one of those few who I know I am bonded to forever. Let's face it, you don't go through the rise and fall of Zima together and not become bonded for life. </div><div><br /> </div><div></div><div>And after college, we have seen each other through questions like 'what will you do after graduation" to "where will you live.." to "who will you marry"...to "what will your baby be named"...and now that she introduced me to TWD questions like "did you bake this week?" or "could you find that ingredient in Alabama, because I could not in Connecticut..." And I know years from now the question will be "so where do we all retire to?" I can't wait until I am sitting next to Cathy at Bingo one day when we are old and grey....then catching the Early Bird Special somewhere...and then reminiscing for the 1000th time "remember the time we cooked Thanksgiving dinner for our parents senior year??"<br /><br /></div><div></div><div></div><div></div><div>And in between now and then, Cathy and I are now going through a new curriculum together: <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>. Cathy told me all about the club and her blog two summers ago--no more than a few weeks after I decided to start baking more, and tried my hand at my first <a href="http://kids-table.blogspot.com/2008/08/cake-from-scratch-fever.html">scratch cake</a> (recounted on my now-defunct first blog). Though let's face it, Cathy is ten times as dedicated as I am with it and 20 times as witty and interesting with her posts! I always look forward to them. Whereas the miles between her and I are far, TWD keeps us in closer touch than usual, and brings us closer together. So I thank this blog for that.</div><div><br /> </div><div></div><div></div><div></div><div>So back to baking--this week was Cathy's choice. Tender Shortcakes. What a perfect selection to kick off Summer! We have had wonderful sunny weather recently (with some gross humid days mixed in) here in the Northeast....and Sunday after the humidity lifted with a passing thunder storm, I dove in and made the shortcakes. </div><div><br /> </div><div></div><div></div><div></div><div>They came together easily--Cathy, I can't thank you enough for an easy-peasey recipe! (obviously, thanks to you too, Dorie!) I didn't even have to plan to get the butter to room temperature! (love the "chilled butter" recipes!)<br /></div><div><br /></div><div><a href="http://4.bp.blogspot.com/_6iHLt6B_FIQ/TA2PPFeAfJI/AAAAAAAACeE/vzelBvlQt8Y/s1600/BAKING+002.jpg"><img id="BLOGGER_PHOTO_ID_5480193810908609682" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/TA2PPFeAfJI/AAAAAAAACeE/vzelBvlQt8Y/s320/BAKING+002.jpg" border="0" /></a>I opted to add the cinnamon and nutmeg, called for in the sidebar of the recipe....if I see any spin on recipes that adds those spices, I tend to go for it immediately. I started forming them...and then I forgot that it said if you go for the cinnamon route, to add some vanilla into the dough...."Doh!!" I forgot! So I tried to get it back into the cakes not yet formed...so I start to blend it in then, "doh!" I panicked thinking if I add to it and remix the dough, it means I would have over-handled the dough..Dorie says not to do that...You can see here the first row has pre-vanilla cakes, the bottom row has 'post-vanilla' cakes....and since I was at the bottom of the bowl, the unmixed flour started appearing...(I did half the recipe by the way, and it yielded six cakes) Forgive yellow hue to all photos...with my flash it was too bright, without it, it looks like this...darn energy-efficient bulbs...<br /></div></div><div><div>So onward...and when they came out after 15 minutes, give or take--Voila!!</div><div><a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/TA2QM-o4ZfI/AAAAAAAACeU/Ng8NZ18c86U/s1600/BAKING+008.jpg"><img id="BLOGGER_PHOTO_ID_5480194874227058162" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/TA2QM-o4ZfI/AAAAAAAACeU/Ng8NZ18c86U/s320/BAKING+008.jpg" border="0" /></a> <a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/TA2QY3IWHkI/AAAAAAAACec/skkdF2kwzCw/s1600/BAKING+006.jpg"><img id="BLOGGER_PHOTO_ID_5480195078369975874" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/TA2QY3IWHkI/AAAAAAAACec/skkdF2kwzCw/s320/BAKING+006.jpg" border="0" /></a><br /><br /><br /><br /></div><div><br /></div><div><br /><br /><br /><br /></div><div></div><div><br /><br /></div><div></div><div><br /><br /></div><div></div><div></div><div><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>So here's the confession...I don't like strawberries...growing up, when we would have strawberry shortcake, I would opt for the spongecake and whipped cream, hold the berries. I decided to use the lesser of the berry evils for me, and went with raspberry and blueberry (I love blueberries, but better when they are baked in a cobbler or crisp. I know these 2 berries do not get as juicy as the strawberry, so not as perfect for shortcakes, but I had to go with what I thought I would eat! Dear Husband prefers those two berries as well, so it made it easy--and quite patriotic I might add.)</div><div></div><div></div><div><br /></div><div>These cakes are AWESOME. Tender, indeed--and I love the added dimension the cinnamon provides. Especially since I mostly was eating just the cakes and whippped cream. Easy recipe+yummy recipe=repeated recipe!!<br /><img id="BLOGGER_PHOTO_ID_5480197229525073810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/TA2SWEzr_5I/AAAAAAAACes/BkAuBY43ZCE/s400/BAKING+010.jpg" border="0" /><br />I know I'll make these again a few times this summer--even if I don't get into strawberry shortcake,I know guests will love it with these shortcakes! </div><div></div><div></div><div></div><div>Cheers, Cathy! Thanks for introducing me to Dorie! Thanks for a fabulous recipe pick!! Miss ya, babe! </div></div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com9tag:blogger.com,1999:blog-1828705591575507296.post-81875481322295405202010-05-25T00:00:00.001-04:002010-05-25T00:00:05.058-04:00TWD: Coconut Banana Ice Cream Pie<a href="http://geniusbeauty.com/wp-content/uploads/2009/03/matthew-fox-as-dr-jack-shepherd.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://geniusbeauty.com/wp-content/uploads/2009/03/matthew-fox-as-dr-jack-shepherd.jpg" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/S_sdE_H-mgI/AAAAAAAACd8/m2B3taKLPtU/s1600/DSC_0761.JPG"><img id="BLOGGER_PHOTO_ID_5475001743500548610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/S_sdE_H-mgI/AAAAAAAACd8/m2B3taKLPtU/s320/DSC_0761.JPG" border="0" /></a> </div><br /><div></div><br /><div></div><br /><div><em>"See you in another life, brotha"</em> </div><br /><div></div><br /><div>Well I've made just about as many resurrections on Dorie as....the man in black/smoke monster on Lost.</div><br /><div></div><br /><div>But here I am, trying again to work a little slice of baking into my little world filled with my ever-growing Littlest Baker. I must admit, I get selfish of my free time and ensuring that it goes to him...working all day I usally count the minutes til I can shut down and drive home and the weekends are all about either playing (or taking turns with daddy playing with him so we can clean the house!)</div><br /><div></div><br /><div>Yet I do so enjoy making new things and this <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie </a>group, and carving out some 'me' time in between nap time will be good for me...so I'm back...again! </div><br /><div></div><br /><div>So this week Spike of <a href="http://spikebakes.blogspot.com/">spike.bakes</a> (who is super cool in my book by the mere fact that there is a photo of Buffy and Spike in last week's post) chose Dorie Greenspan's Coconut Banana Ice Cream Pie...page 350 of Baking..From my Home to Yours.</div><br /><div></div><br /><div>What a perfect dessert this was to assemble as it had to be done in phases...quite inducive to napping schedules. No baking involved. You need only melt some butter and brown some coconut (which took longer than I thought it would to brown by the way...maybe I had it too low for fear of it burning too fast..oh ya, or maybe because I had it in a little saucepan, not a sautee pan as called for ..had to switch about 5 min into staring at still white coconut). So you get the crust together (coconut/butter/butter cookies) and press into pie plate and freeze for at least 30 min...then later on during naptime #2 I was able to blend the banana and ice cream and rum </div><br /><div></div><br /><div>I made this on Sunday--in preparation for the finale of Lost....I was so happy that this week was a tropical flavored dessert as it went so well with the Hawaiian location and all! Thanks, Spike! Anyone who knows me knows I'm into my tv shows (what few I have these days)...and who doesn't like a good 'theme' night. So in honor of the end of Lost, I made Shepherd's Pie (rather than go a tropical dinner route, I went the "pun" route as Jack Shepherd is a main character). After dinner Dear Husband and I enjoyed a slice o' banana coconut---and chocolate (a main flavor left out of the title, by the by) pie! Down the hatch it went! Though it was hard to get past the lump in my throat from tearing up the entire episode....It was a worthy finale of the show, I thought. Lots of hub-bub about disappointed fans...but I was not at all.</div><br /><div></div><br /><div>Sorry for the awful photography...but it's Monday night, I did not take photos when I first served this, so that's the pie without the banana top garnish..in awful artificial lighting...I'm keeping it frozen and serving one slice at a time, so I decided to forgo the sliced banana topping....If there is an award for worst photo, I think I just won it this week. Thus I had to open with a more attractive photo.<br /></div><div>So with that, I hope to continue on and be here next week for white chocolate brownies...</div><br /><div></div><div><em>See you in another (blog), brotha</em></div><div> </div><div>oh, speaking of brothers...one of mine has a birthday today! Happy Birthday, Bri! </div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com3tag:blogger.com,1999:blog-1828705591575507296.post-54441915397397048442010-04-13T00:00:00.002-04:002010-04-13T00:00:00.356-04:00TWD: Swedish Visiting Cake (aka Gimme Gimme Gimme a Cake After Midnight)<div><a href="http://lh3.ggpht.com/_6iHLt6B_FIQ/S8PDGAkTyUI/AAAAAAAACdE/jVf6NG6rYGE/s720/DSC_0669.JPG"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 720px; CURSOR: hand; HEIGHT: 477px; TEXT-ALIGN: center" alt="" src="http://lh3.ggpht.com/_6iHLt6B_FIQ/S8PDGAkTyUI/AAAAAAAACdE/jVf6NG6rYGE/s720/DSC_0669.JPG" border="0" /></a><br /><br /><div>And here I thought ABBA was the best thing to come from Sweden!! </div><br /><div></div><div>Thank you, Nancy, from <a href="http://noe847.blogspot.com/">The Dogs Eat the Crumbs </a>who chose Dorie's Swedish Visiting Cake as this week's recipe! I'd like to think I would have baked along this week no matter what, but the fact that one of my very very fave <a href="http://tuesdayswithdorie.wordpress.com/">TWD </a>bloggers chose it led me to know there was NO WAY I was skipping this week! Nancy/n.o.e I was SO happy to bake along with you this week! :) I always love visiting your site-even though unfortunately I've not visited m/any TWD sites lately due to time working mommy constraints...but look at this face...HERE'S why I don't post or read so much anymore..forgive me, fellow bakers??) <img id="BLOGGER_PHOTO_ID_5459430575924110802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/S8PLLvnc5dI/AAAAAAAACdc/4VJcPl7F-JM/s400/DSC_0617.JPG" border="0" /></div><br /><div></div><br /><div>but truly, I always find myself relating to Nancy's posts and thinking "I think she and I would get along so well!" :) </div><div></div><br /><div>Back to the Swedes: This cake is amazing. It's perfect in its simplicity. It is supposed to be made in a cast iron skillet--and I bought a dark blue/white glazed one not to long ago (it's so much nicer than the terrible photo shows...) But I realized that mine is a bit over the 9" called for in the recipe, so you'll see my edges were well done...but the texture in the middle? Spongy without being soggy...perfectly moist (thanks to a melted stick o' butter!)..the almond flavors are so full, yet not overpowering (gotta love anything with almond extract!...Or I do anyways!) Perfect for tea/coffee in the morning...or in the afternoon, or over after dinner conversation! </div><div></div><div>The story here is you can start it when you see folks coming up the street, and the cake will be ready by the time you get around to having dessert. Love that kind of story behind a traditional recipe! </div><div></div><div></div><br /><div>You start with a great little tactic that Dorie uses in one of my other fave recipes, the <a href="http://lisaisabaker.blogspot.com/2009/03/twdfrench-yogurt-cake-sans-marmalade.html">French Yogurt Cake</a>, wherein you blend the lemon zest with your hands into the sugar to make the sugar fragrant prior to adding in other ingredients (oh, and by the way, this was a one-bowl, no electric mixer needed recipe--another reason to love this!!) Once you do that you've done the "heavy lifting" of this recipe--all else you have to do is add the eggs, extracts, flour and melted butter.</div><div></div><div></div><br /><div>Nancy, you are the reason I have another top Dorie recipe! I know that when I go visiting, or expect visitors, this will be one of those things I can whip up (I already know the recipe by heart, which is even better!) THANK YOU THANK YOU! I needed another "French Yogurt Cake" type dessert and found it!<br /><br /></div><div>Dear Husband thought it was fabulous--but asked "so I don't suppose this is good for me in any way?" Once I shared there is a cup of sugar and stick of butter his fears were confirmed...so we may have to freeze half of it to prevent the 2 of us from eating this whole thing in record time!</div><div></div><div></div><div></div><div></div><div><br /><br />I can't wait to make this and impress folks with it! I will try different pans next time--or adjust recipe to fit properly into a 10" skillet...</div><div></div><div></div><div><br />I have awful photo this week...it was either snap and post, or no post at all...and considering 2 weeks ago I took extra time to snap photos in the daylight, and then did not get my act together to write the post on the coconut cake we all baked--ugh..meant I missed a Tuesday posting...So even though it does not count, just for the record, here is my dandy coconut cake from a couple of weeks ago! Anytime I can take out the Kugelhopf pan is a good time! </div><div><img id="BLOGGER_PHOTO_ID_5459428974746088562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/S8PJuiw3NHI/AAAAAAAACdU/f8wSXaD2ZfE/s400/DSC_0628.JPG" border="0" /><br />For more on the Swedish Visiting Cake, including recipe, visit Nancy's <a href="http://noe847.blogspot.com/">blog</a>...and for more takes on the cake, visit the sites listed in the<a href="http://tuesdayswithdorie.wordpress.com/tbr/"> blogroll</a> of us Dorie Greenspan faithfuls!</div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com10tag:blogger.com,1999:blog-1828705591575507296.post-43159347367215357692010-03-09T00:00:00.000-05:002010-03-09T00:00:02.134-05:00TWD: Thumbprints for us Big Guys<a href="http://lh3.ggpht.com/_6iHLt6B_FIQ/S5WpPOhZWQI/AAAAAAAACcU/wJcysArbNMU/s400/DSC_0620.JPG"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://lh3.ggpht.com/_6iHLt6B_FIQ/S5WpPOhZWQI/AAAAAAAACcU/wJcysArbNMU/s400/DSC_0620.JPG" border="0" /></a><br /><div><div>This week's <a href="http://www.tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie </a>recipe was chosen by Mike of <a href="http://uglydudefood.com/">Ugly Food Dude</a>, who picked a great hazelnut-based cookie filled with raspberry jam...<br /><br />Question: mine came out anything but a cookie I would call for a 'big guy'--they were super miniature..I took a teaspoon of dough, used the end of the wooden spoon, all as detailed in directions, and yet I can't say that they looked anything like the picture in Dorie's book...were there camera tricks..smoke & mirrors?? Or is the 'big guys' supposed to mean some sort of grown up recipe/flavors, not the size of the cookie? (but still..the photo in the book seem much larger)<br /><br />Regardless, I was happy to try something I never would have done otherwise on my own--my problem is that I overbaked the dough...so I have the other half of the dough in the freezer for a rainy day--when I will reduce cooking time by enough to not have the cookies come out with a burn sort of taste....<br /><br />Mike, thanks for picking a great recipe--even overdone they were pretty good and I'm looking forward to making the 2nd batch soon!!<br /><br />Oh--and I tried raspberry jam in some, blueberry in some others...some, as you see in the photo cracked, but the jam was thick enough that it did not leak out too much! </div><div> </div><div>Apologies for a lack-luster boring post..I am half-asleep, dead tired right now..just wanted to be sure I got this posted on Tuesday!! Even though I ruined them, I was glad to bake along this week! </div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com4tag:blogger.com,1999:blog-1828705591575507296.post-31140234387288305782010-03-01T21:52:00.007-05:002010-03-01T22:07:30.134-05:00My first "occassion" cake<div><a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/S4x-2l1a3BI/AAAAAAAACbs/4RapOu9bZpg/s1600-h/DSC_0555.JPG"><img id="BLOGGER_PHOTO_ID_5443865525918293010" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/S4x-2l1a3BI/AAAAAAAACbs/4RapOu9bZpg/s320/DSC_0555.JPG" border="0" /></a> We had my son's baptism this past weekend...finally...and I am happy to report that I faced down the scary "special occassion cake" demon and I went ahead and made the cake for our 30+ party myself. (How can I look anyone in the face and tell them I have a baking blog--and then ORDER a cake from a bakery? Just could not bring myself to do it)<br /><br /><br /><div></div><div>I knew that it would come out looking quite home made--which it did...but it TASTED AMAZING! I used Martha Stewart's One Bowl Chocolate Cake, and my dear friend <a href="http://thetortefeasor.blogspot.com/">Cathy</a> gave me the link to use for the <a href="http://therepressedpastrychef.blogspot.com/2008/05/buttercream-icing.html">buttercream frosting</a>! I had the ultimate one-two knockdown punch going..everyone loved it! And I think it looked rather charming--if only because you can tell that it was home-made. It was a labor of love--I had so much fun planning this very special day and am still smiling at what a perfect day it truly was. </div><br /><br /><div></div><br /><br /><div></div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com2tag:blogger.com,1999:blog-1828705591575507296.post-80027579069750332010-02-22T21:40:00.010-05:002010-02-23T10:15:22.657-05:00TWD: Honey-Wheat Cookies<div><a href="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S4PribTjsQI/AAAAAAAACbc/LJJbCP-ogU8/s1600-h/honey+lemon+011.jpg"><img id="BLOGGER_PHOTO_ID_5441451751471558914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S4PribTjsQI/AAAAAAAACbc/LJJbCP-ogU8/s320/honey+lemon+011.jpg" border="0" /></a><br /><div><div>Wow, three weeks in a row with a <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie </a>recipe completed and posted!<br /></div><div><br /></div><div>This week, I was happy to do the recipe for a few reasons-</div><div><br /></div><div>1. It was chosen by<a href="http://homebakedsweetness.blogspot.com/"> Flourchild</a>, whose blog I try to keep up with (but apologize that I have not lately, but now that I'm back posting--I hope to follow through and be back READING other blogs as well!) She is one of about 4 'followers' I have for my blog...and I can't help but think she meant to bookmark someone else's--but I truly appreciate her willingness to "follow" me on this poor excuse of a blog!<br /><br /></div><div>2. It did not have chocolate. I wanted to know I could branch out and enjoy a cookie that did not involve chopping, melting, or otherwise using (let alone eating) chocolate </div><div><br /></div><div>3. It would be three posts/recipes in as many weeks...after a very long "maternity leave" (if only my maternity leave at work was as long as the one I took from this baking club!)</div></div><div> </div><div><div><br /></div><div>So...I put the dough together over the weekend and baked the Monday night. I was so proud of myself to be baking something that seemed very much un-Lisa like. I must admit reading the recipe I had hesitation....honey...wheat germ (I mean really, "wheat germ" and "cookie" in the same breath?)<br /><a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S4PrVh9FmkI/AAAAAAAACbM/IMghnub-z18/s1600-h/honey+lemon+003.jpg"><img id="BLOGGER_PHOTO_ID_5441451529918061122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S4PrVh9FmkI/AAAAAAAACbM/IMghnub-z18/s320/honey+lemon+003.jpg" border="0" /></a></div><div> </div><div> </div><div> </div><div>My expectations were varied. One minute I thought "why am I doing this recipe" and the next I would think "wow, what if this becomes a new favorite!"<br /></div><div><a href="http://4.bp.blogspot.com/_6iHLt6B_FIQ/S4PrzgCkToI/AAAAAAAACbk/Sr_klMw_SY8/s1600-h/honey+lemon+008.jpg"><img id="BLOGGER_PHOTO_ID_5441452044800249474" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/S4PrzgCkToI/AAAAAAAACbk/Sr_klMw_SY8/s320/honey+lemon+008.jpg" border="0" /></a><br /><br /></div><div>And so I baked 2 dozen, froze the rest of the dough for a rainy day....</div><div> </div><div>tried them....</div><div> </div><div>and as it turns out....</div><div> </div><div>I have not found a new favorite.</div><div></div><div><br /></div><div>I promise I'll bring them to work so I can try them with some tea in the afternoon, and maybe their appeal will change. They are not bad, they just are not for me. I know many will like this recipe, and my hats off to them, and I wish my taste buds have evolved past the age of about 11, but when i comes to sweets, I don't think they have! (Case in point: I thought to myself how much the rolled out dough, once rolled in a bath of wheat germ look so much like small Dunkin Donuts Munchkins--the coconut ones! But that very well could be because I gave up all things Dunkin for lent and I tend to see munchkins and donuts now in everything I see (see: "Whatever it is I think I see becomes a Tootsie Roll to me")</div><div><br /></div><div></div><div>So here's what I keep thinking...it's the whole letter of the law/spirit of the law routine. Are these a 'cookie' --sure, in that they are a round baked good, made with flour, sugar and other add-ins, and they can be eaten in 1-3 bites....but these fall short in that I'm not stealing tastes of the batter, nor thinking "wow, I can easily eat a whole cookie sheet of these" or "I better buy more milk." Am I glad I made them? Yes. Will I eat most of them? Of course, because really even a so-so cookie is still a cookie! And some day I'll circle back to the dough in the back of the freezer and give it another try and maybe feel differently.</div><div><br /> </div><div>Thanks, Michelle for picking this recipe!! It was fun to bake along with you and all the other folks once again this week! </div></div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com5tag:blogger.com,1999:blog-1828705591575507296.post-36255261656085094352010-02-16T16:22:00.004-05:002010-02-16T16:58:22.778-05:00TWD: "My Best Chocolate Chip Cookies"<div><a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S3sT0k011lI/AAAAAAAACa4/UIwck71mlJs/s1600-h/DSC_0531.JPG"><img id="BLOGGER_PHOTO_ID_5438962768939439698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S3sT0k011lI/AAAAAAAACa4/UIwck71mlJs/s320/DSC_0531.JPG" border="0" /></a> Short post so I can get it posted before Tuesday becomes Wednesday.<br /><br /><div></div><br /><div>This week's recipe for us <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays With Dorie</a> bakers were Dories Best Chocolate Chip Cookies....and wow were these ever good....I love a crispy cookie--and chocolate chip to boot? Bring it.</div><br /><img id="BLOGGER_PHOTO_ID_5438962864455430562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S3sT6IpoMaI/AAAAAAAACbA/IgOY1vrbqVw/s320/DSC_0530.JPG" border="0" /><br /><div></div><br /><div>I made mine with store bought chips---but only because I really wanted to size up the cookie--and to me I need to try all batters with the same chips to really measure up which 'cookie' I like.</div><br /><div></div><br /><br /><div>I did however use the finely chopped walnuts called for, and I am not one for nuts in my cookies--but using such finely chopped walnuts was a welcome addition!</div><br /><div></div><br /><br /><div>I would make these again...and again....the only caveat is to chill the dough prior to baking-I had not done that and these suckers spread out BIG time...I think I'd gain a chewier cookie if I chilled the dough for awhile first, but like I said I loves me a crispy cookie, so I had no problem polishing off way too many of these!</div><br /><div></div><br /><div>Thanks to Kait of <a href="http://kaitsplate.com/">Kait's Plate </a>for this week's recipe pick! :)<br /><br /></div></div><br /><div></div><br /><br /><br /><div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com2tag:blogger.com,1999:blog-1828705591575507296.post-62775675294943028852010-02-09T00:00:00.012-05:002010-02-09T00:00:01.762-05:00TWD: Rick Katz's Brownies for Julia<a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S3CH9YUxILI/AAAAAAAACaM/lTORLYRbzv4/s1600-h/doriekatzbrownie"><img id="BLOGGER_PHOTO_ID_5435994238807515314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S3CH9YUxILI/AAAAAAAACaM/lTORLYRbzv4/s400/doriekatzbrownie" border="0" /></a><br /><div><em><strong>Hey, </strong></em><a href="http://newyork.seriouseats.com/2010/02/dorie-greenspans-cookie-bar.html"><em><strong>check it out </strong></em></a><em><strong>folks! Dorie is opening up a cookie bar in NYC!! Right now she and her son have a pop-up shop within Mizu Salon, but plan is for their own storefront in NYC! Sigh...I never missed working in NYC more than I do right now!<br /></strong></em><div><br /><div>I can't tell you how glad I am to be finding some little time to myself in the kitchen during the weekend napping of the Littlest Baker. And to have Brownies be one of the very first returning recipes I get to do for <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays With Dorie</a>?! Perfection! Thanks to Tanya of <a href="http://chocolatechic.wordpress.com/">Chocolatechic</a> for picking this recipe!!! Her blog is one I love to visit--and look forward to reacquainting myself with now that I'm back among the living/blogging! Her photos and write ups are both equally fabulous!!! It's no surprise she would pick such a classically chocolate recipe! You can't make brownies without chocolate, so perfect choice for our 'Chocolatechic' gal!</div><br /><div>Brownies have crept up there in the line of 'favorite desserts' for me...they are neck and neck now with the simple, classic, chocolate chip cookie (and hello, take 2 guesses what next week's recipe is for the Dories?! Yep. That's right....I'm so excited!!)</div><br /><div>Back to brownies-to me, no one had better home made brownies than my beloved great-aunt Margaret. She was the baker in our extended family, and although we lost her in the early 1980's, in our family her name is often mentioned whenever we speak of apple pie, brownies, tapioca, and any number of other yummy goodies she would drop off. As a kid, nothing was better than playing outside, and seeing her vanilla colored Duster take the ride up our driveway. </div><br /><br /><div></div><a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S29zUwgYKoI/AAAAAAAACZk/0BWB79Yt75E/s1600-h/72duster.jpg"><img id="BLOGGER_PHOTO_ID_5435690075714759298" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S29zUwgYKoI/AAAAAAAACZk/0BWB79Yt75E/s200/72duster.jpg" border="0" /></a>If it was an unexpected drop-by, we always knew it meant Aunt Margaret had something warm and gooey and tasty to share with us that was just baked. To this day I can't see a pie basket without thinking of her. My gram (her sister) gave me Aunt Margaret's cookbook and I cherish it to this day. <a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S23DlN3pMUI/AAAAAAAACYI/4YPCot-xjd0/s1600-h/goodhousekeeping.jpg"><img id="BLOGGER_PHOTO_ID_5435215369451680066" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 133px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S23DlN3pMUI/AAAAAAAACYI/4YPCot-xjd0/s200/goodhousekeeping.jpg" border="0" /></a><br /><br /><div></div><div></div><div>It's pages are worn--or more specifically the dessert pages are well worn/spilled on/etc. There were recipes stuck in side clipped from old Redbook magazines, or ripped from the newspaper, and even some things written in pencil inside the front pages....(Gotta love a cookbook from the 40's that uses lard in some cases--and talks about the "new" product on the market (Crisco) that could be used in its place! ha!)<br /></div><div></div><div></div><br /><div><br />Tangent, thy name is Lisa.<br /></div><div>Ok, so bottom line, my Aunt Margaret made the best brownies.</div><div></div><div></div><div></div><div><br />I've been striving to find recipes that stand up to hers (because what I don't have is the recipe she used--it must have been done by heart, or by some other recipe card long lost...) I thought the ones we did with the espresso coffee added (<a href="http://lisaisabaker.blogspot.com/2009/07/twd-tribute-to-khepburn-brownies.html">Katherine Hepburn Brownies</a>) were great in texture--to me they were not right in taste as I don't want coffee interrupting my way to finding the chocolate. (note to self I meant bake these again to try without the coffee). </div><br /><div></div><div>So far, my favorite was a recipe for <em>super duper fudgy</em> brownies that I was told about <a href="http://lisaisabaker.blogspot.com/2009/04/tuesdays-sans-dorie.html">last year </a>that hit the ball outta the park...across the street, and probably broke a window somewhere.... They were for any fan (like myself) of that fudgy/moist texture...that you can break open, then stick back together, hold upside down, and they'll stay. Not wet and gooey-but between that stage and the cakey brownie.<br /></div><div></div><div>The brownies we made this week--Rick Katz's recipe--are just as delightful. They are for those who like an inbetween of fudge-vs-cake. I think the 9x9 pan helps them keep a fudge-cake balance..(fakey? cudgey? what would you call that?)</div><br /><div></div><a href="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S3CII-YYdcI/AAAAAAAACaU/SVTgDnMFAWw/s1600-h/doriekatzbrownie2"><img id="BLOGGER_PHOTO_ID_5435994438001784258" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S3CII-YYdcI/AAAAAAAACaU/SVTgDnMFAWw/s320/doriekatzbrownie2" border="0" /></a><br /><div>What I can't tell is exactly how long I need to bake them next time. The baking time called for yielded soupy middle...so I kept putting it back for a few minutes...then Dear Husband wanted to get AT&T on the horn to get us signed up for DirecTV....but the baby needed attention, so then I took the phone to talk to the gal and I ended up turning the oven way down, and walking away for a good 15 min...then I just turned the oven off (because I was STILL on the phone with them) and let them stay in the warm oven. I thought they'd be in ruins, but when I was (finally) off the (half hour+) phone call, I took them out and tested the middle...seemed ok. And come to find out these were done to perfection! It will be tricky trying to time it next time, and I'll have to consult the other Dorie bakers to find out what time worked for them. (Also-no greasing was called for?? I threw parchment paper into the pan b/c I wasn't sure what to do-if it was a forgotten step in the cookbook, or if they really did not need greasing..having never made brownies without some sort of liner or butter in the bottom of the pan, I took the cautious route)</div><br /><div>All in all a great week---made brownies, enjoyed them while watching one of the best episodes yet of <em>Lost</em>....and now officially have posted a 2010 TWD recipe!!<br /></div><br /><div>Having limited time, I only took the finish photo--and that was about 3 days after I baked them...so forgive me the lack of a good 'play by play' blog this week! </div><br /><div>Thanks, Tanya! </div></div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com7tag:blogger.com,1999:blog-1828705591575507296.post-25673803111234683182010-02-01T21:54:00.014-05:002010-02-03T21:29:26.427-05:00Is this thing on?? (a.k.a "Is There Anyone Out There?")<a href="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S2ovFGwxp-I/AAAAAAAACXQ/YYaE7fGHsIM/s1600-h/DSC_0497.JPG"><img id="BLOGGER_PHOTO_ID_5434207665136969698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S2ovFGwxp-I/AAAAAAAACXQ/YYaE7fGHsIM/s400/DSC_0497.JPG" border="0" /></a><br /><br /><div></div><br /><div>So...every week for the past several months, I think "this is the week...." and Tuesday comes and goes so fast (let alone the other six days of the week!!) and I admit defeat...and then think "maybe NEXT week..."</div><div><div><div><br /><div>Turning the page on yet another month made me think "now or never"--let alone feeling the worry of being deleted from the club's blog roll! (Maybe I already am??) But I'm going to give it the college try...I'm back among the <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> throng! I knew it when I read the February recipes that February will be the month I get back into the swing of it!!</div><br /><p>But understand it's been with good reason that I made such a break from the kitchen and our <span class="blsp-spelling-error" id="SPELLING_ERROR_0">TWD</span> baking club! And here he is!! </p><img id="BLOGGER_PHOTO_ID_5434202539643681330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 212px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/S2oqawz8ujI/AAAAAAAACW4/XJA7tVZPeqg/s320/DSC_0518.JPG" border="0" /><br /><br /><img id="BLOGGER_PHOTO_ID_5434202740090485314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S2oqmbiMOkI/AAAAAAAACXI/ZkMMwtKFGIQ/s320/DSC_0520.JPG" border="0" /><br /><br /><br /><div>So since I'm not making this comeback on a Tuesday, I AM still posting a Dorie recipe-but not one from our 'bible' "Baking: From my Home to Yours"--instead I'm sharing one of her recipes that she wrote up in the Dec 09 issue of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Appetit</span>, and one that I tried over the holidays! It was amazing!! In the issue, she made Pecan Sticky Buns with a spiced dough base--a dough that she describes is just as luxurious as brioche dough (brioche being the norm for her pecan sticky buns), but not as rich, and amped up with some spices. If you are even THINKING about trying this-do it. It was the first time I attempted <a href="http://www.bonappetit.com/magazine/2009/12/one_simple_dough_two_treats">Pecan Sticky Buns</a>, and although it was a longish process, it was so.worth.the.ride....oh my Goodness...not since the <a href="http://http//lisaisabaker.blogspot.com/2009/01/twd-french-pear-tart-aka-i-cant-believe.html">French Pear Tart </a>have I felt that feeling of "wow, did I REALLY make this??!"</div><br /><br /><div>Here's the play by play!!!</div><br /><div>Once made and risen, here is the spiced dough all rolled up and nowhere to go!<br /></div><div><div><div><br /><div><a href="http://4.bp.blogspot.com/_6iHLt6B_FIQ/S2eUzbAFbuI/AAAAAAAACVw/UiB3nxe7tm8/s1600-h/pecanbunspeartart+004.jpg"><img id="BLOGGER_PHOTO_ID_5433475086588145378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/S2eUzbAFbuI/AAAAAAAACVw/UiB3nxe7tm8/s400/pecanbunspeartart+004.jpg" border="0" /></a><br />wow, they could be twins....<br /><br /><div><a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/S2eUzOQB0pI/AAAAAAAACVo/HwDR1Z7I8OE/s1600-h/pecanbunspeartart+002.jpg"><img id="BLOGGER_PHOTO_ID_5433475083165356690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/S2eUzOQB0pI/AAAAAAAACVo/HwDR1Z7I8OE/s400/pecanbunspeartart+002.jpg" border="0" /></a> </div><div>Rolled up and cut up....ready for next rising....<br /></div><img id="BLOGGER_PHOTO_ID_5433475095940685138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S2eUz9153VI/AAAAAAAACV4/pL-j6Zqkw0c/s400/pecanbunspeartart+008.jpg" border="0" /><br />the dough was all nestled, snug in their beds-while visions of sticky buns danced in their heads...<br /><img id="BLOGGER_PHOTO_ID_5433475098690103074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/S2eU0IFapyI/AAAAAAAACWA/iUvLX52CFWw/s400/pecanbunspeartart+009.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5433475401119418194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/S2eVFuuLx1I/AAAAAAAACWQ/d58KcyIoNKs/s400/pecanbunspeartart+014.jpg" border="0" /> Above is post rising, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pre</span> baking...<br /></div><br /><div>....and here is post-baking, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pre</span> 'flipping' (and I really need to learn a graceful way of flipping a 9x13 glass dish upside down onto a cookie sheet..)<br /><img id="BLOGGER_PHOTO_ID_5433475406375371858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S2eVGCTTRFI/AAAAAAAACWY/Duj2cJhEQFU/s400/pecanbunspeartart+015.jpg" border="0" /><br />Post the stressful flipping...<br /><br /><img id="BLOGGER_PHOTO_ID_5433475396473923042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/S2eVFdanJeI/AAAAAAAACWI/W4jzCF8w8UM/s400/pecanbunspeartart+017.jpg" border="0" /> Voila! <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mmmm</span>...these were so amazing..I can't even begin to tell you. I felt SO PROUD to have made something so involved.....We did not finish them all only because I KNEW that they must have a week's worth of sugar/fat content in just one...(ya, one what? One BITE maybe?!)<br /></div><div> </div><div>Heaven on a plate!</div><br /><br /><div>THANK YOU DORIE! I'm loving that spiced dough and will use it for more things for sure!!<img id="BLOGGER_PHOTO_ID_5433475077675952146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/S2eUy5zQKBI/AAAAAAAACVg/qAKtx_zzigY/s400/pecanbunspeartart+030.jpg" border="0" /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com4tag:blogger.com,1999:blog-1828705591575507296.post-79774676082606804462009-09-15T13:02:00.013-04:002009-09-15T15:47:29.429-04:00TWD: Flaky Apple Turnovers<a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/Sq_uu6fMPoI/AAAAAAAACUU/3Z1lbuSpn6s/s1600-h/at4"><img id="BLOGGER_PHOTO_ID_5381782569472507522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/Sq_uu6fMPoI/AAAAAAAACUU/3Z1lbuSpn6s/s400/at4" border="0" /></a><br /><div><a href="http://lh4.ggpht.com/_6iHLt6B_FIQ/Sq_Icxx5_nI/AAAAAAAACTo/k5bn5uLFGps/s720/DSC_0225.JPG"></a><br /><br /><br />Quick post as I am taking the Littlest Baker to the doctor today...2 month check up and (gasp!) shots!<br /><br /><strong>recipe</strong>: Flaky Apple Turnovers from Dorie Greenspan's Baking from My Home to Yours (via baking club <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays With Dorie </a>(aka TWD).<br /><br /><strong>chosen by: </strong>twd club member Julie of <a href="http://someonekitchen.blogspot.com/">Someone's in the Kitchen</a><br /><br /><strong>verdict:</strong> delicious!!!!! love these...love the dough-though it was super crumbly maybe I did not do the cutting in of butter too well?? I had to add some H20 to it.<br /><br />photos: as seen below...I tried to add a cut-out apple shape to the tops of these, but it puffed up..hopefully you see what I was going for... <img id="BLOGGER_PHOTO_ID_5381781829339821234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/Sq_uD1RztLI/AAAAAAAACUM/KylqMP1ERDU/s320/AT3" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5381781768466557266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/Sq_uASgfaVI/AAAAAAAACUE/YlUU2yUAc9s/s320/at1" border="0" /><img id="BLOGGER_PHOTO_ID_5381781688698525826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/Sq_t7pWT2II/AAAAAAAACT8/5YX73dXEF_s/s320/AT2" border="0" /><br /><br />Ok, off to get the apple of my eye (pun intended) up from his nap...if only he was old enough to have some of these sweet treats as a way to console him after the 4 vaccinations! Someday....<br /><br /></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com8tag:blogger.com,1999:blog-1828705591575507296.post-12737090644399901972009-09-08T21:42:00.013-04:002009-09-08T22:36:22.426-04:00TWD: Chocolate Souffle!!<div><div><div><br /><div><a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/SqcKINlpJJI/AAAAAAAACRc/GxlaajpLr78/s1600-h/JASON+ROBERT+009.jpg"><img id="BLOGGER_PHOTO_ID_5379279416120124562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/SqcKINlpJJI/AAAAAAAACRc/GxlaajpLr78/s400/JASON+ROBERT+009.jpg" border="0" /></a><br /><br /><div>Well I did it...albeit the post is not appearing until late Tuesday--I actually baked one of our Tuesdays With Dorie weekly recipes!! Feels good to be back...at least for now! once I am back to work i am not sure how well I'll keep up.<br /></div><div>This week I give a shout-out to my nearly 8-week old who let mommy run around like a maniac in the kitchen this afternoon whilst he played on his play mat, staring up at his favorite toys hanging from above him. He loves that play mat ALMOST as much as the ceiling fan in his room...Now the fan--there's his favorite thing in the world. They always seem to have a great dialogue together...the Littlest Baker stares up at the fan, 'talks' and laughs...the fan whirring around back at him...they really do get on famously. If only he looked at <em><strong>me</strong></em> the way he does Hunter Douglas....sigh..(What is it with kids and ceiling fans? I am beginning to think there are some sort of hidden subliminal messages, known only to infants transmitted by these fans.) Here is the li'l guy:</div><img id="BLOGGER_PHOTO_ID_5379288964898456370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/SqcS0BjzgzI/AAAAAAAACR0/-BMVeCuPfV0/s320/JASON+ROBERT+096.jpg" border="0" /><br /><div><img id="BLOGGER_PHOTO_ID_5379289213937179666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/SqcTChTQ3BI/AAAAAAAACR8/wI-Fdn_F7co/s320/JASON+ROBERT+091.jpg" border="0" /><br /></div><br /><div></div><div>I must admit it was this weeks <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays With Dorie</a> recipe totally lured me back in...this week the recipe was chosen by Susan of the blog: <a href="http://doughmesstic.blogspot.com/">She's Becoming Dough-messtic</a>. (Chocolate Souffle, page 406 in Dorie Greenspan's <em>Baking: From My Home to Yours</em>) What self-respecting baker <em>wouldn't</em> want to try their hand at making a chocolate souffle?! I am happy to report it came out absolutely decadent, fabulous...it was "beyond'..it was 'bananas" (as Rachel Zoe would say Anyone? anyone?)</div><div></div><div></div><br /><div>Dear Husband and I feel it shoots up to the top of the Dorie list of recipes I have done-the <a href="http://lisaisabaker.blogspot.com/2009/01/twd-french-pear-tart-aka-i-cant-believe.html">French Pear Tart </a>and <a href="http://lisaisabaker.blogspot.com/2009/04/twd-banana-cream-pie-aka-gilligan.html">banana cream pie </a>have a rival for SURE! I was the only one who enjoyed it warm as I had to make it during the window of opportunity I had earlier in the day. But "fallen souffle cake" was enjoyed by us both tonight after our dinner!</div><div></div><div></div><br /><div>It came together easily...my only hiccup was I burned the top of it. I tried to take a photo of it risen right before I took it out but it didn't come out as I did w/ the door closed, so you see more of MY reflection than the darn souffle! But if you look carefully, you see the nice dome I was able to get on it...it started deflating by the time I took the photo that is at the beginning of the post! (FYI the light you see is not my flash--the flash was off..it's the light in the corner of the oven).</div><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5379279158892595362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/SqcJ5PV0iKI/AAAAAAAACRE/TUiVgyMVp6Y/s320/JASON+ROBERT+005.jpg" border="0" /> <div></div>FYI, for the foodies out there who are fans of Food TV-I've made some pretty darn good dinners here and there during maternity leave...not many, and Dear Husband has been my hero when it comes to him arriving home after painting all day and still cooking up dinner for us as my day and nights are spent totally tending to our son...My intentions are always there, but I am at the beck and call of our Little Baker--who at 7 weeks seems to have developed some sort of digestive issues...gassy...spitting up..things that we have dodged until now but add more time to the feeding process--and to the 'calming down' process as he is mr fussy these days due to the aforementioned issues. </div><div></div><br /><div>When I nurse him I seem to always be tuning into Food TV...so here are recipes I have tried over the past 7-8 weeks! ALL of which I recommend!!</div><br /><div></div><div>Ina's <a href="http://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe/index.html">Asian Grilled Salmon</a></div><div>Melissa D'Arabian's (the newest Food TV star) <a href="http://www.foodnetwork.com/food/shows/episode/0,1000011,FOOD_32078_64607,00.html">Salmon Cakes and Lemon-Thyme Orzo</a></div><div>Melissa D'Arabian's <a href="http://www.foodnetwork.com/food/shows/episode/0,1000011,FOOD_32078_64606,00.html">Chicken A L'orange with Fennel Cabbage Slaw and Crispy Potatoes</a><br /></div><div>Then one day in the mail came my <em>Bon Appetit</em>...and I realized that I had all the fixins for one of their "Fast-Easy-Fresh" recipes--and I gave it a whirl! Can I just say there is nothing more satisfying to me than going through a recipe and realizing that I had all the ingredients?! So Dear Husband was surprised when he came home to <a href="http://www.bonappetit.com/magazine/fasteasyfresh/2009/10/panko_crusted_chicken_with_mustard_maple_pan_sauce">Panko-Crusted Chicken with Mustard-Maple Pan Sauce</a></div><br /><div></div><div>Speaking of Bon Appetit, FYI Dorie has a "brioche-made-easy" recipe in this months B.A mag! I can't wait to try!)</div><div></div><div> </div><div>I hope to return for next week's recipe Flaky Apple Turnovers! Fall is around the corner!! My favorite time of year!! (only this year my least favorite..Oct 12 I return to reality and work...and try not to have a breakdown over leaving the Petit Baker with daycare....) </div></div></div></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com6tag:blogger.com,1999:blog-1828705591575507296.post-87089280566109187442009-08-21T22:28:00.019-04:002009-08-22T18:32:10.752-04:00Bingo!!! THE definitive chocolate cake recipe!<a href="http://2.bp.blogspot.com/_6iHLt6B_FIQ/SpAaIeCqLjI/AAAAAAAACQY/MJ6DhHhoRBE/s1600-h/BAKING+013.jpg"><img id="BLOGGER_PHOTO_ID_5372823088258494002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/SpAaIeCqLjI/AAAAAAAACQY/MJ6DhHhoRBE/s400/BAKING+013.jpg" border="0" /></a><br /><br /><div><br />OK, so I have not been doing much blogging in light of the birth of my our little one--five weeks old this past Wednesday! I will say I DID make the banana bundt cake that everyone made a few weeks ago and LOVED it...but did not take photos...so I never made it an official posting!<br /><br />Long before joining <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie </a>baking club--and since joining--I have often lamented that I have not found 'THE' chocolate cake recipe that offers a 'box cake' moistness... </div><div> </div><div><em>NOTE; this in no way is to offend Dorie Greenspan--my take is I am just not making her recipes for chocolate cake up to her standards! So THIS recipe I have found is super easy, (i.e. "dummy-proof") and gave me the cake texture I've been seeking....so just to be sure I point out that I'm sure if I had the exact technique that Dorie has, I would deem HER chocolate cake recipe the 'one'!)<br /></em><br />The search is over (cue Survivor), I found the recipe today and I AM SO EXCITED! Well, actually I did not find it today, I had heard of it for some time..<br /><br />Fellow TWD blogger, Nancy, of <a href="http://noe847.blogspot.com/">The Dogs Eat the Crumbs</a>, told me in a comment in <a href="http://lisaisabaker.blogspot.com/2009/02/twd-devils-food-white-out-cake.html">February</a> to try Martha Stewart's 'One Bowl Chocolate Cake. It's taken me until NOW to do so.<br /></div><img id="BLOGGER_PHOTO_ID_5372911506655241074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/SpBqjGPLY3I/AAAAAAAACQw/h4_YaIxt1Eg/s320/BAKING+007.jpg" border="0" /><br />The occasion was Dear Husband's birthday. He LOVES chocolate cake--problem is he does NOT love frosting..therefore, it leaves little room for error when doing scratch cakes. When a cake lacks moistness--I just slather on more frosting and drink more milk. He, on the other hand, has been stuck with many a dry mouthful of chocolate cake, and I'm sure has wished on many an occasion that I just do the 'box cake' and be done with it. And I almost did this year..almost!<br /><br />Knowing the Birthday Boy does not enjoy frosting on cake-and knowing we were having our friends over for dinner led me to determine that cupcakes would be best--I could frost some, and leave others as they are.<br /><br />I found Martha's<a href="http://www.marthastewart.com/recipe/one-bowl-chocolate-cupcakes"> One Bowl Chocolate Cupcakes</a>, which is basically taking the cake recipe and halving it. It's not only the BEST texture and moistness--it's the simplest recipe! Sift all dry ingredients in the mixer bowl..then add the liquid ingredients, mix until blended and presto! Cake batter! Indeed its simple nature made this a very "baby-friendly" recipe! I stopped and started about 3 times and never worried that I lost my place in the recipe! Plus, if needed I could do some of it with one hand while I held him in the other arm (I actually cracked 2 eggs with one hand with no shrapnel!)<br /><img id="BLOGGER_PHOTO_ID_5372911635201248578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/SpBqqlG7zUI/AAAAAAAACQ4/cjXwDNLn68s/s320/BAKING+008.jpg" border="0" /><br />And so now I've got it--THE recipe for a perfect chocolate cake--and in plenty of time for Jason's first birthday!<br /><br /><br /><div>Next time I think I'll branch out and fill some with whipped cream a la "Hostess" and maybe do some peanut butter frosting/filling a la "Funny Bones." But for now, I'm just thrilled with having a go-to chocolate cake recipe! Thank you, Martha--and thank you Nancy for turning me onto it!</div><br /><br /><div><img id="BLOGGER_PHOTO_ID_5372911298422430402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 212px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/SpBqW-gm2sI/AAAAAAAACQo/9a6fqxlCCfM/s320/BAKING+003.jpg" border="0" /></div>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com5tag:blogger.com,1999:blog-1828705591575507296.post-65759095357873223972009-07-28T00:00:00.000-04:002009-07-28T00:00:04.032-04:00TWD --a bit on hold for now in light of the new arrival!Here he is...our first born...Jason!<br />Born July 15<br />9 lbs 1oz<br />22"<br /><br />We're doing GREAT but I am just not sure when I'll get back to the next recipe--but I intend to be back in the Tuesdays with Dorie fold as soon as I can!<br /><br />In the meantime, in lieu of a food creation, I give you a photo of our blessed creation! So in love with this face..I can't even tell you...!!<br /><br />:) Lisa<br /><a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/Sm40W4vNl1I/AAAAAAAACPQ/qfzWqlahDKY/s1600-h/ry%253D400.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 233px;" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/Sm40W4vNl1I/AAAAAAAACPQ/qfzWqlahDKY/s320/ry%253D400.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5363281774037014354" /></a><br /><a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/Sm40OTlbnII/AAAAAAAACPI/xt3gd9FbYkM/s1600-h/JASON+ROBERT+031.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/Sm40OTlbnII/AAAAAAAACPI/xt3gd9FbYkM/s320/JASON+ROBERT+031.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5363281626624924802" /></a>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com13tag:blogger.com,1999:blog-1828705591575507296.post-13853069461199570522009-07-07T00:00:00.002-04:002009-07-09T01:33:53.369-04:00TWD: Tribute to K.Hepburn Brownies<a href="http://picasaweb.google.com/lh/photo/_-dGPip7uKzhEbv6iTk1aA?authkey=Gv1sRgCJz925Wslob0dQ&feat=embedwebsite"><img src="http://lh4.ggpht.com/_6iHLt6B_FIQ/SlKQOmw_rJI/AAAAAAAACO8/KmecbvDT36Y/s400/MISC%20JUNE-JULY%20041.jpg" /></a><br /><br /><br />This week in the <a href="http://tuesdayswithdorie.wordpress.com">Tuesdays With Dorie </a> bake-it-and-blog-it club, the recipe was chosen by the winner of the logo design contest! You see her winning design here on the side of my blog--It perfectly represents Dorie--the combo of France, baking, etc! I love it! The winning artiste is Lisa from <a href="http://survivingoz.com">Surviving Oz </a>and she chose for this week's recipe the one on page 96 of Dorie's <em>Baking: From My Home to Yours</em> "Tribute to Katherine Hepburn Brownies"<br /><br />Just a reminder for those 'just joining us'--the Tuesdays With Dorie (TWD) club is a group who are baking our way through this cookbook. Every week a new (dessert) recipe. I've been out of it the past few weeks...so have not participated lately but was glad to hop back in the saddle with brownies! <br /><br />I tried a <a href="http://lisaisabaker.blogspot.com/2009/04/tuesdays-sans-dorie.html">brownie recipe</a>-not one of Dorie's--back in April and it was a huge success according to Dear Husband (who just loves chocolate). Brownies are a fave in this house--so I was excited to try this interesting spin on them, in which Dorie adds both coffee and cinnamon to the batter. It also calls for nuts, which I normally omit in brownies--though I found new compromise by using finely chopped walnuts (vs coursely/rough chopped) and I think it added some welcome texture and flavor to this rich brownie.<br /><br />They came together rather easily--I love the 'mixing bowl' recipes (vs hauling out the electric mixer). My pan is 9x9, not 8x8, so I kept checking them not knowning how the baking time would be affected--turns out I baked it about 5 min less than what was called for in the book, and they were baked to perfection!<br /><br />I LOVE the texture of these--fudgy and moist! They really are an ideal brownie when it comes to texture and the chocolate taste/etc. The recipe is supposedly a fave of Kate Hepburn's (whose movies I just adore....and referenced in <a href="http://lisaisabaker.blogspot.com/2009/02/twd-floating-island.html">this post</a>!) But, overall, for me, let's just say the coffee is not my cup of tea. They are basically 'coffee brownies' which is not a bad thing, but I was hoping for more subtle taste. <br /><br />I can't wait to make these again and will admit I'll do so by removing the coffee/cinnamon combo and doing a classic walnuts/brownies. I think they'll rival the ones I made back in April for sure! <br /><br />I would make the coffee flavored ones again, perhaps for entertaining or hostess gift for a dinner...they are really good, and its a neat twist, but it's just I'm a purist (read: boring, mainstream) who just likes her brownies chocolate, once in awhile with nuts and nothing else needed but a glass of milk. <br /><br />Here is the other project I have going! The nursery is coming along!! 8 days until the due date...doctor appointment is tomorrow, I hope for progress, but seeing as I keep hearing "You haven't dropped yet" my guess is I'll be going past the due date..we shall see! <br /><br /><a href="http://picasaweb.google.com/lh/photo/1QDkQs4kYO8upOdCrW13MA?authkey=Gv1sRgCJz925Wslob0dQ&feat=embedwebsite"><img src="http://lh4.ggpht.com/_6iHLt6B_FIQ/SlKQLmBDNRI/AAAAAAAACOg/AN3nWTwA2hM/s400/MISC%20JUNE-JULY%20031.jpg" /></a><br /><br />My very fave part of the nursery is the custom-made vinyl lettering/quote I ordered. I asked for the opening line of the best book ever: Goodnight, Moon and I think it came out great! It was hellish to get the thing up straight, but I am glad that I didn't give up (usually projects like this do not work for me..there was a very good chance the lettering would all have not stuck...or a letter be ripped/peeled off...but happily it's all up there-and looks like it'll stay too!! <br /><a href="http://picasaweb.google.com/lh/photo/HfjbdHeEWlNzQ_cu0BHc_w?authkey=Gv1sRgCJz925Wslob0dQ&feat=embedwebsite"><img src="http://lh4.ggpht.com/_6iHLt6B_FIQ/SlKQKjfniBI/AAAAAAAACOY/TpT-pWFAu3M/s400/MISC%20JUNE-JULY%20028.jpg" /></a><br /><br /><br /><a href="http://picasaweb.google.com/lh/photo/_6uI7q9yrWEXWjQxt1bZeg?authkey=Gv1sRgCJz925Wslob0dQ&feat=embedwebsite"><img src="http://lh3.ggpht.com/_6iHLt6B_FIQ/SlIxR11JKII/AAAAAAAACNg/ZTMcpMpsouU/s400/MISC%20JUNE-JULY%20002.jpg" /></a><br /><br />Once the baby is here we'll know if we need a pink or blue rug/curtains/etc. In the meantime the next phase is framing up images/covers from favorite storybooks I remember loving when I was growing up. Books like Make Way for Ducklings; One Morning in Maine; Frog & Toad are Friends, the Little Engine the Could--I'm still deciding on the 'finalists'. I wanted a nursery that wasn't to 'theme' ridden, so figured just a few well placed framed children's book covers that were family favorites and this quote should do the trick! It's sort of a tip of the hat to my late mother, who was a librarian, loved kids books--and children in general--who had 5 kids of her own (I was 4th) and relished her role as 'Nana'. My baby may not know Nana in person--yet will be read all the stories that nana would surely have shared with them, just as she did with all of us.Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com7tag:blogger.com,1999:blog-1828705591575507296.post-19154305461365755942009-06-09T00:00:00.001-04:002009-06-09T00:00:01.355-04:00TWD: Parisian Apple Tartlet!Well this is part 1...as my camera was accidentally put away in the 'on' position (such a Lisa thing to do, I can't even begin..) and so as I bake my apple tartlet now (Monday, 9:20pm) I cannot take any photos....I have enough puff pastry to do 'round 2' Tuesday night, so I shall try to follow up later tonight (Tue) with actual photos of a tartlet!<br /><br />So as I wait for it to come from the oven I will comment that this recipe--for the <a href="http://www.tuesdayswithdorie.wordpress.com">Tuesdays with Dorie</a> baking club--was chosen by Jessica from <a href="http://www.mybakingheart.wordpress.com">My Baking Heart</a>. Visit her site for the recipe! <br /><br />This one is super easy--though next time I shall make it more challenging and will try to make my own puff pastry. I found some great recipes here and there, and it just sounds like such a wonderful 'baking' sort of recipe to say that I have done...<br /><br />But this week it was thanks to store-bought puff pastry that made the recipe so simple. Pastry, apple, brown sugar, pads of butter, oven. Done.<br /><br />Dorie recommended using 100% butter pastry, and thanks to those in TWD, I came to find out that good ol' Trader Joe's sells it! Dear Husband and I LOVE Joe. The only bad thing is the closest stores to us are at least 30 min away. So we tend to go once a month or so and stock up. I took a special jaunt there Sunday and was thrilled to find the Puff Pastry there. My Plan B was the Whole Foods in that same town (again, the closest one to us). But happily Joe came through. Not only that, but the 'sample' of the day was the Joe Joe's cookies (basically Oreo type cookie). Somehow I passed the sample counter...uh...3 times I think? Each time taking a cookie. I figured the baby belly I've got going on would mean no one would cut me off...and I used 'strategery' and only went back up to the counter for subsequent visits when the employee left her post so that she did not see the pregnant lady chow down on 4 cookies (because I just lied--it wasn't 3 times that I went up to the counter, it was 4! But I more than made up for it-- because I ended up just buying a box)<br /><a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/Si282LMfJFI/AAAAAAAACIY/9MNa60S-YJA/s1600-h/jojos0001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 217px; height: 320px;" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/Si282LMfJFI/AAAAAAAACIY/9MNa60S-YJA/s320/jojos0001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5345135971662767186" /></a><br /><br /><br />while I'm at it, here is an image of the pastry I found there:<br /><br /><a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/Si29KXcmYbI/AAAAAAAACIg/CwaUw3GYYgY/s1600-h/tjspuffpastry.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 298px; height: 320px;" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/Si29KXcmYbI/AAAAAAAACIg/CwaUw3GYYgY/s320/tjspuffpastry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5345136318548959666" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The dinger just went off--they look so great!! Reminds me of a nest--which makes me think these would be neat for an Easter or Spring timed special dinner! Time note: I set it first for 15 min, so I could check on progress...apples were not done, so I threw another 7.5 min on timer. ONe thing I did notice was the sugar/butter dribbled off the top and onto the sheet on one of them, did not stay on the pastry. I guess I'll take that one, give Dear Husband the 'good' one....They are sitting out now as I know I'll scald my tongue off should I attempt to eat now.<br /><br />(Dessert Break...)<br /><br />Verdict: we love these! They are the perfect portion, and would compliment many type of meal! I will try to make again Tues evening so I have actual photos-but I must say this was one of the Dorie recipes where what came out of my oven actually really did look like the photo in the book! <br /><br /><a href="http://2.bp.blogspot.com/_6iHLt6B_FIQ/Si3CG0V798I/AAAAAAAACIo/ZS8SNbf4t8g/s1600-h/4476_91023748964_751178964_1857235_4486306_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 236px;" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/Si3CG0V798I/AAAAAAAACIo/ZS8SNbf4t8g/s320/4476_91023748964_751178964_1857235_4486306_n.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5345141755144304578" /></a><br />What lovely timing..a Parisian recipe on the heels of the French Open! Congratulations Roger Federer!! (my very very fave!) <a href="http://4.bp.blogspot.com/_6iHLt6B_FIQ/Si3CRei3PLI/AAAAAAAACIw/2Shd2vSDIJc/s1600-h/4610_1147910667424_1517305178_30371555_869304_n.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 234px; height: 320px;" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/Si3CRei3PLI/AAAAAAAACIw/2Shd2vSDIJc/s320/4610_1147910667424_1517305178_30371555_869304_n.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5345141938271501490" /></a>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com14tag:blogger.com,1999:blog-1828705591575507296.post-27573029757757072112009-06-02T00:00:00.001-04:002009-06-02T00:29:19.779-04:00TWD: Cinnamon Squares<a href="http://picasaweb.google.com/lh/photo/a7vx-owv5J3n1oAkQaR_vg?authkey=Gv1sRgCMfWwq6mw6SWvAE&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/SiOnlSYxooI/AAAAAAAACH4/0yLgPFzOCKs/s400/DSC_1222.JPG" /></a><br /><br />This week, in the <a href="http://www.tuesdayswithdorie.wordpress.com">Tuesdays With Dorie </a>baking club (in which we are baking our way through Dorie Greenspan's <em>Baking: From My Home to Yours</em>) Tracey of <a href="http://www.traceysculinaryadventures.blogspot.com">Tracey's Culinary Adventures</a> chose the recipe on page 210-211--CINNAMON SQUARES!<br /><br />In reading the TWD comments/questions on this particular recipe there seemed to be a lot of folks who do not like the combo of cinnamon and chocolate. It made me wonder if it would be another recipe like <a href="http://lisaisabaker.blogspot.com/2009/05/twd-chipster-topped-brownies.html">last week </a>when, to me, the combo of brownies and chocolate chip cookie dough were two powerful forces that combined to a not-so-perfect dessert. (I liked it, but reported back that I thought the 2 amazing recipes sort of canceled each other out). Would this week's flavor combo--two other favorites of mine namely chocolate and cinnamon fall to the same fate?? The answer is....sort of. I'm on the fence, and think I need a reality check.<br /><br />Let's back up to a year ago, before I joined Tuesdays with Dorie. I loved to bake, but kept things to a simple repertoire...though I did branch out and try my first <a href="http://lisaisabaker.blogspot.com/2008/09/story-of-my-first-scratch-cake.html">'from scratch' </a>cake just prior to joining TWD. This led me to want to bake more, and perfect timing, it was very soon after that my college roomie <a href="http://www.thetortefeasor.blogspot.com">Cathy</a> approached me about TWD. <br /><br />So I think that the past 2 recipes I have been hard on Ms. Greenspan--saying that desserts aren't ones I 'loved'--when really, when I step back and think about it, they really are amazing recipes. I think with desserts like the <a href="http://lisaisabaker.blogspot.com/2009/01/twd-french-pear-tart-aka-i-cant-believe.html">Pear Tart </a>and the <a href="http://lisaisabaker.blogspot.com/2009/03/twdfrench-yogurt-cake-sans-marmalade.html">French Yogurt Cake</a>, or <a href="http://lisaisabaker.blogspot.com/2009/04/twd-banana-cream-pie-aka-gilligan.html">Banana Cream Pie</a>, and some of the others we've done--that have sent me off for days saying how amazing they are, that they are the 'best' recipes yet, and other such praise, that when a recipe does not garner THAT over-the-top reaction, I tend to say "eh, it's good, it's ok" as I did last week--and was about to this week! I tasted the cinnamon squares again tonight, with the mindset of me 365 days ago--and know that I really like these--and that I would make them for guests for sure.<br /><br />I thought that I need to come up with a rating scale...because basically let's face it, when you get an "this is good" in a Dorie recipe, it would translate to anyone else used to the norm brownie and cookies made-from-a-box as "amazing/great/out of this world." I think I'm becoming spoiled by some of the more fanciful desserts Dorie's book has sent my way?! <br /><br />So although I did not do cartwheels in the kitchen (which probably would have been a bad idea--if not impossible-- at 34 weeks pregnant), I DID in fact really like the cinnamon squares. Are they a French Pear Tart? No--but they're not supposed to be either.<br /><br />I can see having these squares at the end of meal, when coffee drinks are being poured as the flavors certainly lend themselves to a cup of coffee (no doubt in part because of the espresso powder we added.)<br /><br />This recipe came together rather easily--I must admit I love the 'just mix in a bowl' (or 2 as this case) as it means I don't have to deal with the big Kitchen Aid. You basically make the cinnamon cake batter, pour half in a square pan, top with chocolate chips and cinnamon-sugar-espresso powder combination and then top with the 2nd half of the cake batter. <br /><br />It called for an 8" square pan, and I only had 8.5" so I baked it under the time called for. <br /><a href="http://picasaweb.google.com/lh/photo/jAWQAipxfpBqvTL_iV-3WQ?authkey=Gv1sRgCMfWwq6mw6SWvAE&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/SiMXH2-K3CI/AAAAAAAACEU/ZKHYoxQL-D8/s400/DSC_1193.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/nQKnvs2Fi6OlsGJrwtZe5g?authkey=Gv1sRgCMfWwq6mw6SWvAE&feat=embedwebsite"><img src="http://lh4.ggpht.com/_6iHLt6B_FIQ/SiMXK1jZTiI/AAAAAAAACEs/3F3qQ5I-jfg/s400/DSC_1198.JPG" /></a><br /><br />After cooling out on the cooling rack, I put together the frosting....<br />"Look, ma, 1 hand!"--a.k.a me stirring while I snap an action shot:<br /><a href="http://picasaweb.google.com/lh/photo/iHYsm_QUzWNGQmZQMCzgPg?authkey=Gv1sRgCMfWwq6mw6SWvAE&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/SiMhW2fWEEI/AAAAAAAACFs/FIrHhSo4MWg/s400/DSC_1201.JPG" /></a><br /><br />And with a few swoops of the spatula--voila!<br /><a href="http://picasaweb.google.com/lh/photo/fxli7s5C8bxCCGDhmmkG_g?authkey=Gv1sRgCMfWwq6mw6SWvAE&feat=embedwebsite"><img src="http://lh4.ggpht.com/_6iHLt6B_FIQ/SiMhZ9kBJdI/AAAAAAAACGA/dJ0m4baeliw/s400/DSC_1206.JPG" /></a><br /><br /><strong>Changes to recipe:</strong><br />I found I had only 2 oz left of 'bittersweet' chocolate--so my recipe for the frosting is mostly 'semi' sweet chocolate w/ just 2 oz of bittersweet (and the layer of chocolate that is in the middle--bittersweet was called for, but its all semi-sweet.) Still tastes fine by me..though I tend to have a sweet tooth.<br /><br />So, Dorie--if you are out there in blog-land, I apologize for my lackluster report last week--and for almost doing the same this week. These really are fun, tasty gooodies that I would serve again. If anything it's because some of your other recipes I have had the good fortune of baking from your book are THAT amazing that it spoiled me for some of the others that are fine, just as they are. (There I go quoting Bridget Jones's Diary again...oh that Darcy) <br /><br />AND IN OTHER NEWS....<br />Had my baby shower this past weekend--was fabulous!! Had lots of family and friends, and my sisters and sisters-in-law threw me a great celebration! The only photo I have right now is one of me and my 2 sisters, back at my house at the end of a long--but fabulous--day! So 6 weeks and counting...after this weekend it's really hitting home: there really is a baby moving into the house!! <br /><br /><a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/SiMlDbo6UaI/AAAAAAAACHY/tMYLLUtrgmE/s1600-h/MB9ECAM9X3TFCA82LW0QCAYHUTD7CACW10DFCAWP29BNCA6IS67WCAY1BEJBCAEV07VXCA7UELC5CA6AHV4LCAQW1GKHCAVLDH2NCAYTCMSNCA41E62PCAAIBUAXCAGWFN1UCAOCD1P9CAEP09SRCAAUP0F3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 233px;" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/SiMlDbo6UaI/AAAAAAAACHY/tMYLLUtrgmE/s320/MB9ECAM9X3TFCA82LW0QCAYHUTD7CACW10DFCAWP29BNCA6IS67WCAY1BEJBCAEV07VXCA7UELC5CA6AHV4LCAQW1GKHCAVLDH2NCAYTCMSNCA41E62PCAAIBUAXCAGWFN1UCAOCD1P9CAEP09SRCAAUP0F3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5342154323880726946" /></a>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com24tag:blogger.com,1999:blog-1828705591575507296.post-51264145199681241162009-05-26T17:12:00.002-04:002009-05-26T17:14:09.929-04:00for the TWD bakers!I went to see a movie this weekend and saw this preview! Can't wait!!<br />(see post below for the recipe of the week post-Chipster Topped Brownies!)<br /><br /><br /><object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/DXklTRsLui4&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/DXklTRsLui4&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com2tag:blogger.com,1999:blog-1828705591575507296.post-56479828266741623152009-05-26T10:30:00.004-04:002009-05-26T11:22:08.450-04:00TWD: Chipster-Topped Brownies<a href="http://picasaweb.google.com/lh/photo/ALsndi7glcU7V4tZIxuDhA?authkey=Gv1sRgCL32uMfXsLfCRw&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/Shv8CZYUiSI/AAAAAAAACDs/BiCQ83kI-TA/s400/DSC_1166.JPG" /></a><br /><br />Wow, I almost forgot today is Tues, not Monday! Posting 'late' for me--though it's still morning here in CT, usually I have this thing done the night before, ready to post at midnight...talk about a flashback to getting a paper done the day it's due!<br /><br />This week's <a href="http://www.blogger.com/www.tuesdayswithdorie.wordpress.com">Tuesdays with Dorie </a>baking recipe was chosen by Beth of <a href="http://lloydsdinnerandamovie.blogspot.com/">Supplicious</a> --Chipster-Topped Brownies....Reading this recipe I knew it was a recipe I would have tried anyway as it combines two of my very (VERY) favorite baked items--brownies and chocolate chip bar cookies...it has a brownie bottom and, as the name suggests, chocolate chip cookie dough on top!<br /><br />The recipe came together rather easily, and I must add I am proud of myself that I even included the walnuts in the brownie batter, as called for (as for me, walnuts are not necessary...I love my brownies pure and simple and un-cluttered). I told myself "If I have them, I'll use them...I'm not going to buy them just for this"....I must say I love my pantry now that I am involved in our TWD club--it means that now I have a constant stash of chocolate (though never the kind I need--I still had to go out and get unsweetened) and a decent stash of various nut products---some unopened, others half-gone, stored in various zip lock bags. I found pecans...almonds (slivered almonds as well as sliced..) peanuts, and I found a bag of 'finely' chopped walnuts. The recipe called for 'roughly chopped' (or something similar) I believe--but I LOVE that I had the finer diced version as it meant the walnuts would not be dominating the bites of brownie. <br /><br />It's basically making 2 recipes--as you have to make the brownie batter, then start over and make the chocolate chip cookie dough. (Note to self: buy extra bowl for KitchenAid mixer so I have a spare to use straight away rather than washing/drying/etc and then starting over...)<br /><br />I was so tempted to stop when I saw the brownie batter in the pan...I do so love brownies! Here is the cookie dough plopped on top (I almost left like this thinking it would just melt evenly in the oven..but I didn't want to chance it, so got out the offset spatula and did as told):<br /><a href="http://picasaweb.google.com/lh/photo/K2arAZLzCy2bZrX5UXT8eQ?authkey=Gv1sRgCL32uMfXsLfCRw&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/Shv78GxGMMI/AAAAAAAACC0/QRYSkBE-0og/s400/DSC_1151.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/m2hU0AtkCKv12MuQjX9rVA?authkey=Gv1sRgCL32uMfXsLfCRw&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/Shv78vsngBI/AAAAAAAACC4/enI9bKI7des/s400/DSC_1152.JPG" /></a><br /><br />The glitches I had here came with the baking time...I baked it just about 50 min and found I had a fabulous looking outer crust--nice and golden. But....the knife test came out smeared in cookie dough (and some brownie...unless it was melted chocolate chips?)<br /><br />So I threw foil over the top and baked another 5 minutes--still had the issue...baked 5 more and then worried that the brownies would be terribly overdone, so I bailed and took it out, as I knew the majority of the pan was done, it was just that middle that seemed to keep it's gooey texture.<br /><br />I love the new 'trick' I learned (not new at all to veteran bakers, but to me it's a godsend). <a href="http://lisaisabaker.blogspot.com/2009/04/tuesdays-sans-dorie.html">The last time I baked brownies</a>--the.best.ever--I discovered the parchment paper liner technique allowing you to lift them out easily (especially for a 'corner' lover like myself! When you cut them in the pan -vs-lifting out on handy parchment and cutting out of the pan, many times the corners won't really come undone all the way and get left behind. But with parchment--it all stays intact!<br /><br />Here is what I mean...look at that tasty corner, just waiting for me! Parchment paper rules.<br /><a href="http://picasaweb.google.com/lh/photo/ZZhKiomyNALf_KrfeR-1Tw?authkey=Gv1sRgCL32uMfXsLfCRw&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/Shv7-RnESWI/AAAAAAAACDI/KQTtXcKGT-E/s400/DSC_1156.JPG" /></a><br /><br />After it cooled to room temp I cut them all up--and found the very middle had a 'middle earth' area that was still undone. The top was great, the bottom part of the brownie was great, but the top half of the brownie and the bottom half of the cookie dough was still unset! ??? I just did away with those few pieces and had plenty to go around!<br /><br />Here are the throw-away pieces from the very center of the pan.<br /><br />You can see the divot in the middle that I made when I was testing for doneness...<br /><a href="http://picasaweb.google.com/lh/photo/SS06EzOP3jdBtKVsQibjew?authkey=Gv1sRgCL32uMfXsLfCRw&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/Shv7_-_nWNI/AAAAAAAACDU/bIkb0NcE40A/s400/DSC_1160.JPG" /></a><br /><br />And here is a close-up of a still unfinished dough:<br /><a href="http://picasaweb.google.com/lh/photo/lPxBwOWW4jaO8kg7eEf5Hw?authkey=Gv1sRgCL32uMfXsLfCRw&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/Shv8AcswJwI/AAAAAAAACDY/Hj7zBmcwLIU/s400/DSC_1161.JPG" /></a><br /><br />So Dear Husband came around, asking how everything was going and I summed it up with the following: "two worlds are colliding in here....brownies and pan cookies....either it will be a match made in heaven, or utter chaos" Would you like to hear his reply? "<em>That's what your brother said when we started dating.." </em>(Background=Dear Husband and I have only been together for 6yrs--married for 3, but he and my brother have been the closest of friends since grammar school. So for us to get together was definitely a Seinfeld moment where my brother's "family" and "friends" worlds were all of a sudden colliding before his eyes)<br /><br />Dear Husband and I share a love for brownies and bar cookies....love, love them. With that said, we did not LOVE this recipe. I liked it a lot, I find myself nibbling on them throughout the day and going back for more, but I keep thinking "these would have been great brownies" or "I should make bar cookies." <br /><br />So unlike the success of Dear Husband and I combining into a better 'one', for me, when it comes to brownies and pan cookies, they each operate better as a solo gig and never the twain shall meet. For me, neither really 'shines' and they cancel each other out. They're good and all, but I think my expectations were set a bit high...Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com14tag:blogger.com,1999:blog-1828705591575507296.post-73278572074847830042009-05-19T00:00:00.000-04:002009-05-19T00:00:01.954-04:00TWD: Fresh Mango Bread<a href="http://2.bp.blogspot.com/_6iHLt6B_FIQ/ShH792WfsHI/AAAAAAAACBY/1EIdAgvfUfw/s1600-h/DSC_1099.JPG"><img id="BLOGGER_PHOTO_ID_5337324073391206514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_6iHLt6B_FIQ/ShH792WfsHI/AAAAAAAACBY/1EIdAgvfUfw/s320/DSC_1099.JPG" border="0" /></a><br />Well this week I am back from 2 weeks off of blogging...and must say I was pleasantly surprised by this week's Tuesdays with Dorie recipe, Fresh Mango Bread, chosen by Kelly of<a href="http://bakingwiththeboys.wordpress.com/://"> Baking with the Boys!</a><br /><br />Mango is a funny fruit to me. It's one of these fruits I rarely have, but not for any true reason...I like the taste of it and all, and when I do have mango (usually in the form of a tropical drink of some sort, admitedly) I think to myself, "Now why don't I eat mango more?" Same with kiwi, pineapple....the more tropical fruits. Most likely because they are all products of some far off sunny spot, far from the Northeast corner of CT.<br /><br />Still, for some reason I was not so sure I would like this bread--the raisin, the fruit....I must admit now I am really not very sophistique when it comes to my baked sweets...I had my doubts...Yet I am pleased to announce my horizons have been broadened...because this bread, something I thought was more in line of a dish my mom would have loved truly grew on me! (uh-oh, does this mean I'm a grown-up?)<br /><br />Oh--and speaking of growing...it did just that in the oven...grew and grew and when I checked on it 60 minutes in it had spilled over the top and onto the baking sheet (thank you Dorie for telling us to put it on a sheet! I know it was to prevent burning--but in my case it saved me from a mess in my oven!)<br /><br /> I was so upset my camera's battery needed to recharge...I have no snaps of the bread taking over the cookie sheet, spilling over the top of the bread pan! It did look pretty cool...(ok, so maybe I'm not so grown up?!)<br /><br />I charged it up in time to show the cut away photo above....the only photo I have as its 8:40pm on a Monday and I must get this posted for Tues!<br /><br />Notes overall--mine was finished in about 70-75 min...and still it was a bit done more than I expected. After checking on it an hour (when I saw the blob had emerged to take over my oven) it was already pretty brown...but the flavor is amazing!<br /><br />Dear Husband was not convinced it was up his alley on Sunday night (I made it Sun afternoon). He is not a 'raisin' fan and suggested next time maybe omit the raisins...but he liked it, didn't love it. Then Monday night --just 2 minutes ago actually--he was eating it while I typed this and JUST said, "I think it's even better today." And I got all excited saying how thats EXACTLY what Dorie had mentioned in the footnotes of the recipe! We loved this recipe-- and nary a bittersweet chocolate chip in sight! Now that's a week to remember.Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com15tag:blogger.com,1999:blog-1828705591575507296.post-86128521828269024722009-04-28T00:00:00.000-04:002009-04-28T00:00:01.766-04:00TWD: Chocolate Cream Tart<a href="http://picasaweb.google.com/lh/photo/jie64I4YraW-b2QvIMxsPA?authkey=Gv1sRgCIa7goaex4iYXg&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/SfZQBoxtbzI/AAAAAAAACAs/PXV7LYfxgVE/s400/DSC_1097.JPG" /></a><br />It's that time of the week again...and lately that seems to mean me in kitchen...unwrapping bars of chocolate...chopping it.......tempering eggs to make a custard....(mind you, I am not complaining, we've just had our run of custard and chocolate recipes lately!)<br /><br />This week's <a href="http://www.tuesdayswithdoriewordpress.com/">Tuesdays With Dorie </a>recipe was Chocolate Cream Tart, chosen by Kim of <a href="http://www.scrumptiousphotography.com/">Scrumptious Photography</a>.<br /><br />I love chocolate cream pie...love, love it. And it's the kind of dessert I rarely buy, or order out...I was really looking forward to making this week's dish, seeing the posts on P&Q on TWD site-and hearing from fellow bloggers like <a href="http://http//noe847.blogspot.com/">Nancy</a>, who promised this recipe would not disappoint.<br /><br />The only thing I fear is I'M the one who will disappoint....Confession: I didn't make the tart crust for this....what's worse, I didn't make the crust at all..I used the frozen one that's been in the freezer the better part of 6 mos! It was another hectic weekend in the house, my 4 siblings came to town, some with niece/nephew in tow, and we were hopping back and forth between my house and my brother's a few miles away. He was putting up a basketball hoop in his driveway for his three kiddos, and needed help putting the finishing touch--backboard--up onto the pole....Some folks swung by our house as Dear Husband and I wanted to show off the progress we've made on the various paint jobs he's done around the house. So as much as this recipe called for a crowd, I did not make it until it was back to just the 2 of us on Sunday.<br /><br />Since I am still "wishin' and hopin' and prayin'" for a large capacity food processor to tun out tart dough and other fun pastries (Yes, I know I can make in the mixer..but it never quite comes out the 'grainy' texture I look for) I flaked out (pun intended I suppose!) yet again and went for the frozen pie shell in the freezer that was begging to finally be used. "Use it to save it" as my grandmother would say...and so I did. It also meant I can take this recipe in piecemeal--focus on the filling, get it right, and then next time incorporate a home made crust.<br /><br />The filling was amaaaazing! I loved this...It came together super easily and I'm a whiz now at the temper, stir and boil routine! Bring on the custards! <a href="http://picasaweb.google.com/lh/photo/IodXoqR6DdG20rPYkXrV_Q?authkey=Gv1sRgCIa7goaex4iYXg&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/SfY15Hq6DlI/AAAAAAAAB60/kbZa1xHXnaQ/s288/DSC_1074.JPG" /></a><br />I put the filling together on Sunday morning and did the saran wrap on top-and-cool in refrigerator route most of the day. Here is the saran-wrapped filling: <a href="http://picasaweb.google.com/lh/photo/aTpHVoWStxxzDoDX0HnWIw?authkey=Gv1sRgCIa7goaex4iYXg&feat=embedwebsite"><img src="http://lh3.ggpht.com/_6iHLt6B_FIQ/SfY16119VOI/AAAAAAAAB7M/G8cpEX1fZyQ/s288/DSC_1077.JPG" /></a><br />Meanwhile, I baked the empty shell and it hung out on the counter until after dinner when I put it all together with the whipped cream...(is there anything more lovely than home-made whipped cream?!)<br /><br />So here is the finished product....<a href="http://picasaweb.google.com/lh/photo/Ly9W4qZRCuQVh2-OZDvagQ?authkey=Gv1sRgCIa7goaex4iYXg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_6iHLt6B_FIQ/SfY2TfgMo0I/AAAAAAAAB7s/5yXC38SpWQc/s288/DSC_1091.JPG" /></a><br />I got a bit messy with the topping...not the best presentation (I urge you to visit other TWD bloggers for more creative takes on this!)<br />I'll definitely make this again--and we are enjoying it tonight, on day 2, so the whipped cream held up in the fridge....so I think it does not necessarily need to be eaten that day, as suggested.<br /><br />Dear Husband (my chocolate connoisseur) admitted that with such a rich filling, a chocolate crust might actually have been too much chocolate for him, so he voted to go with a pie crust next time (I just vote that next time I make the crust..I feel like a farce using the store bought shell!)<br /><br />So there you have it...not the best post I've ever had either...I'm rather distracted now that I have 'wi-fi' in the house and a new work laptop...I've got one eye on this post--and the other on my poor Yankees....looks like Detroit is not any better luck for them than Beantown was....Sigh...Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com13tag:blogger.com,1999:blog-1828705591575507296.post-50045945514050956892009-04-21T00:00:00.001-04:002009-04-21T00:00:01.539-04:00Tuesdays (Sans) DorieYes, I had designs on doing my own brioche..using Dorie's recipe, using half for the raisin pinwheels the other half of the dough for the brioche-bread pudding...Then the weekend totally went out of control...I scaled down to: "I'll go buy some brioche and just do it that way.." but then the more I thought about it, the more I thought I could not be trusted with bread pudding in the house--CHOCOLATE bread pudding at that...and I have a major date with the<a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/Sez4HSDD7wI/AAAAAAAAB5o/WFmGzZtXb7Y/s1600-h/4.22.06.jpg"></a> chocolate cream tart next week and was loving the torte last week...what's a mom-to-be to do when she's gaining weight every week as it is?! Plus, the big thing is I feared I had no one to share it with beyond Dear Husband, and I wasn't so sure it was up his alley.<br /><br />So, I was going to forgo all of baking this week. Then I thought that I wanted to make my guy something special seeing as we celebrate 3 year wedding anniversary Wednesday...<a href="http://3.bp.blogspot.com/_6iHLt6B_FIQ/Sez4SiCKcXI/AAAAAAAAB5w/zIVwrGoS3aU/s1600-h/mysticseaport.jpg"><img id="BLOGGER_PHOTO_ID_5326905456529666418" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://3.bp.blogspot.com/_6iHLt6B_FIQ/Sez4SiCKcXI/AAAAAAAAB5w/zIVwrGoS3aU/s320/mysticseaport.jpg" border="0" /></a>(here we are 3 yrs ago, April 22!) and because he worked super hard out in our yard all weekend (Spring was in the air all weekend up in CT this weekend! It was sunny and in the 70's! Gorgeous!) Dear Husband LOVES dark chocolate...I thought cake at first but THEN I remembered seeing the recipe for "<em>Perfect Chocolate Brownies</em>" as I browsed through <a href="http://www.phemomenon.blogspot.com/">Phe-Mom-enon</a>'s blog last week!<br /><br /><br /><br /><br /><br />It wasn't a cheap recipe by any means, as I took this opportunity to finally upgrade my cocoa powder from the rather pedestrian Nestle (forgive me expert bakers for being so mainstream!) to something better. The spree did not end there as the recipe called for 11oz dark chocolate...the higher end the better...and at about $1/ounce it did not come cheaply....but I wanted to give this recipe the best shot.<br /><br /><br />And I'm so glad I did!! Because the result were the.most.amazing brownies I have EVER had!<br /><a href="http://picasaweb.google.com/lh/photo/g-Fe2delm13xa8l6-20TYA?authkey=Gv1sRgCIqZ8LPA8KX0fA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/Sez0o4UOysI/AAAAAAAAB5Y/iXOGNtmJHxM/s400/DSC_1072.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/qjGkYz7tsafrs76NKTK2nQ?authkey=Gv1sRgCIqZ8LPA8KX0fA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/Sez0pYEA_ZI/AAAAAAAAB5g/RflsBZcSjD0/s400/DSC_1073.JPG" /></a><br /><br /><br />I did not take photos of it in progress as I was trying hard to follow the recipe (there are very specific instructions to ensure your brownies are not 'cakey' and are moist and 'fudge-like' so I had to focus all energies on that!)<br /><br /><br /><br />Find recipe <a href="http://phemomenon.blogspot.com/2009/04/perfect-chocolate-brownies.html">here</a> which will take you to the day PheMOMenon posted the recipe, adapted from <em>Baked: New Frontiers in Baking</em> (not only is her post that day about these perfectly heavenly moist brownies, but about her new gig as a writer for Examiner.com as the Salt Lake "Baking Examiner"! Impressive!) It's a rather easy recipe to get together--no electric mixer needed--just double boiler, bowls and the yummy ingredients. I am not one for nuts in my brownies, but these are SO incredibly dense and fudgy that they could very well compliment them...but for me they are perfect!! :) So a shout-out to the Phe-Mom-enon for sharing this recipe! I'd like to think it means that one I will have a child who brags, "MY mom makes the BEST brownies!"Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com5tag:blogger.com,1999:blog-1828705591575507296.post-46618679611512748882009-04-14T00:00:00.004-04:002009-04-14T06:50:28.978-04:00TWD: (Three-Hour and) Fifteen-Minute Chocolate Amaretti Torte<a href="http://picasaweb.google.com/lh/photo/MoyC-446XBIQqZX7G718Jw?authkey=Gv1sRgCMmZ5vyJh77tdQ&feat=embedwebsite"><img src="http://lh4.ggpht.com/_6iHLt6B_FIQ/SePoOieq1tI/AAAAAAAAB3s/qjdo8UWXUdA/s400/DSC_1064.JPG" /></a><br /><br />This week on <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>--the baking club made of the most fabulous members who follow a new recipe-a-week from Dorie Greenspan's <em>Baking: From my Home to Yours</em>--we made a chocolate torte, chosen by club member Holly of <a href="http://phemomenon.blogspot.com/">Phe/MOM/enon</a> (another clever blog name!)<br /><br /><br /><div>Now..it's actually called "<em>Fifteen Minute" Chocolate Torte</em>--but you're on the blog of someone who can never make a 30-minute meal in under 60 min....so seeing as I made this, on Monday night, while trying to make dinner....well, let's say I started it between 5 and 6pm and Dear Husband and I did not cut into until about 9pm. (OK, I "get" that the 15 min refers to the prep time to get it into the oven---but let's be real too, the recipe starts off assuming you have ALREADY melted and cooled the bittersweet chocolate...so I think its a bit of a misnomer...but hey, it's probably the most amazing torte I've ever had, so in the words of "Fish" (from Ally McBeal, not Barney Miller) "bygones") <a href="http://4.bp.blogspot.com/_6iHLt6B_FIQ/SePl8QQtwvI/AAAAAAAAB20/6EIfyIWN_wA/s1600-h/1269.jpg"><img id="BLOGGER_PHOTO_ID_5324352007802045170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 62px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_6iHLt6B_FIQ/SePl8QQtwvI/AAAAAAAAB20/6EIfyIWN_wA/s320/1269.jpg" border="0" /></a> </div><br /><br /><div><br /></div><br /><br /><div><a href="http://1.bp.blogspot.com/_6iHLt6B_FIQ/SePmE9H0SMI/AAAAAAAAB28/34J-Yoc3z58/s1600-h/Chambord-Liqueur-lg.jpg"><img id="BLOGGER_PHOTO_ID_5324352157283272898" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 160px; CURSOR: hand; HEIGHT: 218px" alt="" src="http://1.bp.blogspot.com/_6iHLt6B_FIQ/SePmE9H0SMI/AAAAAAAAB28/34J-Yoc3z58/s320/Chambord-Liqueur-lg.jpg" border="0" /></a>But first a story--so way back during my holidays growing up, there was always that time of the holiday dinner where the kids had gotten up from the (kids') table and were already running every which direction, the adults were chatting...men in dad's study by his TV, and ladies around the dining room table getting out the desserts and finishing up the dishes. It's about this time I would sometimes be collared and by my mom as I ripped through the kitchen to chase someone, or run from someone and my mom would say "<em>Go and tell your father to bring out the liqueurs"</em>--and she'd say the word "liqueurs" with a neat sort of French accent, stressing the second syllable...always making me think that perhaps she was being fancy and did not want to say the mundane word, "liquor"...come to find out that <em>liqueurs</em> were indeed the a special 'type' of liquor--the after-dinner cordials...and they lived up to their fancy sounding name with their fancy and unique bottles...and the fancy pieces of mini stemware from which the ladies would sip them....So I'd go tell Dad, and sometimes help him carry in everything from his wet bar in the study to be placed out for the adults to pour along with their desserts. Everything from "the tall one" (Galliano---which was a yellow color that always reminded me and my siblings of the the amber colored liquid Actifed cold medicine we'd have to take whenever we had colds). I'd admire "the globe" (Chambord) and "the monk" (Frangelico) amongst the other random offerings like "B&B", Crown Royal, white schnapps, and all the other whiskeys/bourbons/etc...And, of course, the subject at hand today: the boxy one with the square top, aka: <em>Disaronno</em>. </div><div></div><br /><a href="http://picasaweb.google.com/lh/photo/zuyYM6s611qMZ1L9VaIMWA?authkey=Gv1sRgCMmZ5vyJh77tdQ&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/SePs6KHNU-I/AAAAAAAAB4M/lKySkrQzJQQ/yhst-29738542126477_2045_9217650.jpg" /></a><br /><br /><div>And into the dining room buffet or table they would all be lined up with the desserts for all the aunts/uncles/grandmothers to choose their 'poison.' I can hear my great-aunt Agnes now asking my dad, "John, can you pour me a Tia Maria...." And while dad tended to the drinks, mom tended to putting out the desserts...and in the midst of Aunt Margaret's pumpkin pie, apple pie...cookies, etc was always a mysterious tall red tin of cookies. I'd always want to try one, but I'd get close, take a whiff and run the other way. Our family eventually just called them the "booze cookies" as we were told they were made with what was sitting on the table in that square bottle...so we would blow them off (yes, I was young, I thought it was gross...now, had someone told me they tasted a lot like "Stella D'oro Breakfast treats" back in the day, I would have been all over them!) </div><br /><a href="http://picasaweb.google.com/lh/photo/iquVgrBAAema5GOaP_-97Q?authkey=Gv1sRgCMmZ5vyJh77tdQ&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/SePtaehFcZI/AAAAAAAAB4s/9WUm6ZiRTPQ/s288/LT629T-l.jpg" /></a><br /><br /><div>So I grown up seeing that red tin...which later stood in our kitchen cabinet and was used for other food storage..and to this day we'll kid about the "booze cookies" that we all avoided like the plague not liking the smell of them. (Remember, this was a LONG time ago...fast forward to these days--when prior to pregnancy I will definitely enjoy my coffee+amarettos!)<br /><br />It was a 'flashback' for me to read that the same di Saronno amarettini cookies were in Dorie's recipe this week. Yet now, 30 some years later, when I WANT to find these darn things, I could not. I finally settled on another brand of mini amaretti cookies from another Italian distributor...but I really was hoping to get back to my 'roots' and find that red tin. I'm determined to find it again and have it at MY next holiday gathering.......where I will also be serving this melt-in-your-mouth decadent chocolate torte!</div><br /><div>Yes...back to the torte....as I said, I threw it together on Monday night....because it took me until Sunday to find the cookies! (Thank God--no pun intended--for Easter. I think that was why I found them randomly at a shop that would not normally carry them..they had a display of cookies out for the holiday). So I don't have any photos of the torte in the making, but here it is out of the oven....</div><br /><br /><a href="http://picasaweb.google.com/lh/photo/a4UO5-k94n8DCjZSL_eGiA?authkey=Gv1sRgCMmZ5vyJh77tdQ&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/SePZpqRHnWI/AAAAAAAAByU/rNCL7XC5Ft0/s288/DSC_1040.JPG" /></a><br /><br /><div></div><div>And here is my cream+chocolate sitting ready for the big stir...</div><br /><a href="http://picasaweb.google.com/lh/photo/oV0YRz3KTW-kjeJVwcrNaQ?authkey=Gv1sRgCMmZ5vyJh77tdQ&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/SePZtjeoGkI/AAAAAAAAB1w/Zl3RPuT6w-4/s288/DSC_1046.JPG" /></a><br /><br /><div></div>and here is the glaze that went on top after it cooled...all lookin' glossy-like and yummy!<br /><br /><a href="http://picasaweb.google.com/lh/photo/_T78BYxiuXqHCoXmLhAGOw?authkey=Gv1sRgCMmZ5vyJh77tdQ&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/SePZvFo-tWI/AAAAAAAAB2A/H7lL0NZXhjA/s288/DSC_1049.JPG" /></a><br /><br /><br />I threw the glaze on the cake at 8:30.....<br /><br /><a href="http://picasaweb.google.com/lh/photo/fEXZPKEdiw4yFFUwuubLXA?authkey=Gv1sRgCMmZ5vyJh77tdQ&feat=embedwebsite"><img src="http://lh5.ggpht.com/_6iHLt6B_FIQ/SePZzkOjwdI/AAAAAAAAB0I/0zhy8vVUeyE/s400/DSC_1054.JPG" /></a><br /><br /><br />and by 9pm after the required 30 min 'chill' to set the glaze, we were digging in.<br /><br />FYI,I passed on making the whipped cream as I could not stand the thought of another kitchen clean-up after finally cleaning up from dinner +torte making. So I chickened out and took out the RediWhip! Plus I plan to freeze half of this as there is no way we can allow ourselves to eat this whole thing, but we could so very easily!<br /><br />Here was the scene of our taste test. I cut out a small piece and plated it. Threw on some dots of whipped cream...took a fork to it, as did Dear Husband...we look up at each other, mouths full, eyes W-I-D-E open and we both just started to chuckle a laugh, shaking our heads as if to say, "there is no way we can be left alone with this thing..." I told him my plan was to freeze half and he agreed.<br /><br />I can't tell you how much enjoyment we have out of these recipes each week! And I just love the fact that it seems the majority of the time, he is always telling me "this one is my favorite so far!"<br /><br />Check out <a href="http://www.phemomenon.blogspot.com/">Holly's blog </a>for the recipe--and check out all the blog members of Tuesdays With Dorie in the <a href="http://www.tuesdayswithdorie.wordpress.com/">blogroll!</a> I assure you, you'll find better bakers than I who probably did really fun things this week with mini tortes, or a different spin on the batter/glaze...I tend to do mine 'by the book' for the first go-round...Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com15tag:blogger.com,1999:blog-1828705591575507296.post-21659981285174277892009-04-07T00:00:00.000-04:002009-04-07T00:00:01.887-04:00TWD: Banana Cream Pie!!! (aka: Gilligan & Skipper, this one's for you!)<a href="http://picasaweb.google.com/lh/photo/O6rBsrS5ARqR2IY7A2pi6g?authkey=Gv1sRgCLys3c2_18qzIw&feat=embedwebsite"><img src="http://lh3.ggpht.com/_6iHLt6B_FIQ/SdqbWE58veI/AAAAAAAABv4/-ZN3QkwC8y4/s400/DSC_1030.JPG" /></a><br /><br />So every time I hear <em>Coconut Cream Pie </em>or <em>Banana Cream Pie </em>I think of Gilligan's Island. Though I think the coconut variety is what was mentioned most, when she wasn't convinced she was Ginger, or singing with the Honey Bees, or switching personalities with The Professor in some crazy contraption, or doing a soft shoe dance in a talent show, Mary Ann was always walking around handing out a pie of some sort for the boys.<br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/pBpdv82fmk8&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/pBpdv82fmk8&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><br />This week's Tuesdays With Dorie recipe, chosen by Amy of <a href="http://singforyoursupperblog.com/">Sing for your Supper</a>, was Banana Cream Pie.<br /><br />It was almost the pie that never was....I can't believe how close i came to not even trying this...how close I came to never knowing what a knock-out-of-the-park (on baseball opening weekend yet) it was!<br /><br />To make a 'long story longer' as a friend of mine says,here we go: I was doing so well baking ahead in March, but then April snuck up on me. I was out on Saturday most of the day so when Sunday came around I was out of the house by 8am to do the dreaded grocery shopping, unpacked it all then went back out to make Mass,for a change, for Palm Sunday...ran over to Kohls afterwards to see about any sales in the maternity dept as I find myself with absolutely nothing to wear to work to cover this this baby belly of mine....and then came home and thought the defeatist words, "I guess I can skip this week.." Mind you, I had already bought the heavy cream and the bananas and some extra eggs---and had all the other ingredients, the list was pretty simple this week. I even had purchased ---as a back-up in case my dough did not come out---Pillsbury 'roll out and bake' pie dough. But still, what really was stopping me was the thought that I would make the pie--and either (a) most would go to waste because it's just Dear Husband and I in the house...or (b) I would eat way too much of it BEFORE dumping the rest...<br /><br />Fast forward (over a quick nap on the couch) to 3:30 Sunday when we get a call from my sweet nephew--inviting us over for dinner....the wheels start turning in my head.....I look at the clock close to 4...and wondered, "can I really do this?" What I realized was the invitation to dinner=seven people (brother, sis-in-law and their 3 kids--hoping they would try it!) to eat the pie-vs-two. It meant I would also be confined to just ONE piece so as not to tip the scales at my monthly check up on Wednesday (more than I will as it is!)<br /><br />I have no photos of the pie-in-the-making because I was doing it in such a rush. Probably a good thing because it was not a pretty sight. And yes, I cut to the case and DID use that Pillsbury dough/crust!<br /><br />It was the Battle of '09: Lisa-vs-Time. I won, but not without casualties. The kitchen counter looked like a war zone. Oh the humanity....as the haze of cornstarch and confectioners sugar cleared, into view came the eggshell shrapnel.....the flood---(water everywhere on one counter from the part where I cooled the pan of custard by putting it into a bowl of water which was hastily filled too high) Weapons strewn about in form of whisk, wooden spoon, and about 3 different rubber spatulas...teaspoon measuring spoons...sour cream residue in the tablespoon....3 soulless banana peels left on the field...empty carton of heavy cream...sifter, strainer PLUS an insert from our salad spinner (the brown sugar would NOT strain through anything else--so I picked the colander thingy from the inside of the spinner to do the job...it worked!)...And there, at the end of the counter, the only one left standing besides me--my trusty Yellow Kitchen Aid having gone a round with the whipped cream, still plugged in, whisk attachment still attached over an empty stand as the bowl had long been taken from it...it was the only one left in an upright position as if to say, "That's all you got? Bring it." As I gave her yellow back a pat, I told her she done good...we would live to fight another day. And in the end, a pie sat sitting in the fridge...and by 5:45 we were off to big brother's house with it in hand.<br /><br />Now, back to actual 'baking' feedback. Based on other P&Q posts on twd site, I had a similar experience with the custard....I thought all was lost as I continually whipped it...and whipped it...waiting for it to boil. It was a bit frothy from the get-go from pouring in the milk--it stirred up some bubbles, not 'boiling' bubbles) It was not boiling, then all of a sudden I saw a thick edge start to form and freaked out thinking it was curdling and I just wasted a chance at my banana cream pie dessert. So I lowered the heat, whisked it more and then this great smooth custard formed. But it never boiled...? I kept it on the heat a bit longer, then threw in the vanilla and let it sit for the 5 minutes...then put it into a bigger pan of water (thus the overflow flood on the counter).<br /><br />I gave up on the pan as every time I stirred it it would spill out more water. So then figured I'd just fill the sink a bit with cold water, threw ice cubes into it and put the pan in to cool its jets while I whipped up the cream. The whipped cream was not super 'smooth' I think I over whipped it...it was a bit porous..Not sure how to explain it...but it did not look like the nice smooth cream I was hoping for--but still, it tasted right, and at this point I was not hoping to win any 'presentation' awards knowing that I had to fit my 9" crust into a 9.5" pie plate as it was...I missed out on a nicer thicker crust too.<br /><br />Now as for taste. My brother has three great kids (12, 10 and almost 9)..all of whom were very willing to try this. After dinner was cleared I doled out the pieces to them all...kids got their first, followed by adults. By the time I went to sit down to start eating my piece, I looked across the table and my 2 nephews (the 12 and 8yr old) were already scraping the edge of the forks on their empty plates to get the last bit of whipped cream/custard! That was all I needed to tell me it was going to be a great pie! And indeed it was! Next time I'll do my own crust, but it's the custard that makes this. My sister-in-law picked up on the cinnamon and nutmeg right away. It definitely adds a nice depth to the taste and shows off the bananas well.<br /><br />I am SO HAPPY I made this, and even happier when I heard Dear Husband say to that he'd love to grab the last piece that was left in my pie plate and take it back home with us because it was one of the best desserts he's had yet! He was still talking about the pie Monday morning as we both got ready for work...saying "who knew a dessert without chocolate could taste THAT good?" Gilligan & Skipper would have loved it!! My kitchen has been put back together, so bring on the amaretto torte next week!<br /><br />Here is the photo of the aftermath..with Dear Husband's piece he saved for Monday night's NC game. As I 'go to press' (and pre-publish Mon night) he is hoping for a Tar Heels win...we shall see!<br /><a href="http://picasaweb.google.com/lh/photo/nP2PiT1wqTtdOvf5y6nw6Q?authkey=Gv1sRgCLys3c2_18qzIw&feat=embedwebsite"><img src="http://lh6.ggpht.com/_6iHLt6B_FIQ/SdqbZPIXmOI/AAAAAAAABwo/G78dhZnVZdE/s288/DSC_1036.JPG" /></a>Lady Bakerhttp://www.blogger.com/profile/10409125931638759149noreply@blogger.com13