Quof December 25, 2020 Share December 25, 2020 Well, they look good. But they have to cool for 30 minutes (the Hell? I always eat them straight from the oven in NYC). So I'll get my workout in before breakfast. 3 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6517000
MargeGunderson December 25, 2020 Share December 25, 2020 @Quof, how did the bagels turn out? They are on my list of things to bake in 2021, so if you have any tips I’m all ears. Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6517270
Quof December 25, 2020 Share December 25, 2020 I hadn't made this specific recipe before New York bagels but realized after I had made half of them that boiling them in water with baking soda creates a pretzel crust, which is not authentic. I froze half before boiling, so I will boil those in plain water before baking. Otherwise, they are pretty good. Time consuming, but not complicated. 4 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6517301
biakbiak December 26, 2020 Share December 26, 2020 I was randomly craving a Lane Cake, something I hadn’t had in years, it’s soaked in bourbon for a few days and is delicious! 11 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6517652
chessiegal January 1, 2021 Share January 1, 2021 I'm probably the last person on the banana bread train. My husband eats a banana on his cereal everyday. Since I've cut down on grocery shopping, I've been freezing over-ripe bananas and used them to make banana bread today. 1 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6527758
Quof January 2, 2021 Share January 2, 2021 I've never been a big fan of banana bread, I view it as something to make when (1) there are no sweets in the house and (2) your bananas are going bad. Occasionally, I will bake up a banana chocolate chip sour cream strusel topped coffee cake. Otherwise, I throw bad bananas in the freezer and use them to make overnight oatmeal. 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6527877
chessiegal January 2, 2021 Share January 2, 2021 I used an ATK recipe that had good reviews - Ultimate Banana Bread. It was a lot of work - draining the thawed bananas, collecting the liquid from them, and reducing it down on the stove. I had so many dirty bowls and pans, I ended up running my dishwasher for a second time today. It's good, but I'm not sure it was worth the time and labor good. 1 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6528095
annzeepark914 January 2, 2021 Share January 2, 2021 44 minutes ago, chessiegal said: I used an ATK recipe that had good reviews - Ultimate Banana Bread. It was a lot of work - draining the thawed bananas, collecting the liquid from them, and reducing it down on the stove. I had so many dirty bowls and pans, I ended up running my dishwasher for a second time today. It's good, but I'm not sure it was worth the time and labor good. My theory is that the more strenuous the recipe, the less chance it has of being a winner. Wow...draining thawed bananas. That's intimidating!! 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6528228
biakbiak January 2, 2021 Share January 2, 2021 Chrissy Teigen’s much talked about banana bread lives up to the hyoe and only uses one bowl, a spoon, and a Bundt pan. 1 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6528394
MargeGunderson January 3, 2021 Share January 3, 2021 (edited) I’ve set a goal of baking one thing every week this year. Today was King Arthur’s Perfectly Pillowy Cinnamon Rolls which is their recipe of the year. I overproofed them, so they didn’t turn out as well. The flavor was fine, but I think the dough could have used a bit more salt. They were very soft, which is how I like my cinnamon rolls. I made 10 rolls instead of the 8 in the recipe so they wouldn’t be quite so big, and baked them in a 9x13 pan (instead of on a sheet pan) so that the sides would be soft. I also used the KA baker’s cinnamon filling (just because I had some on hand) and didn’t find it as cinnamon-y as I expected. I would make again, but keep my eye on the dough and make the cinnamon filling in the recipe. (Edit - Baking one thing every week this year, not day.) Edited January 4, 2021 by MargeGunderson 1 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6530085
BooksRule January 4, 2021 Share January 4, 2021 Tyler Florence's banana bread recipe is pretty good. I think the main difference from others is that he mashs up some of the banana and sets it aside. Then, he beats the rest of the banana with the sugar and butter. This really incorporates the banana flavor into the batter (you mix in the rest of the mashed banana near the end, so that you have some 'texture' to the bread). Maybe there are other recipes that do it this way, but most of mine just say to add the mashed-up bananas to the batter. I've also tried other recipes that add other fruits, such as blueberries or cranberries to the banana bread mixture. They are pretty good and keep it from being bland (I just googled ingredients to find recipes. I know the one with the cranberries was on the Ocean Spray site). 1 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6530417
chessiegal January 4, 2021 Share January 4, 2021 My husband asked for banana bread because I was freezing over ripe bananas. He's enjoying it. I'll make it again if I have more frozen bananas, but not the ATK recipe. The Pillsbury flour I bought had a recipe on the bag. It's probably as good as anything. 1 1 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6530468
caitmcg January 4, 2021 Share January 4, 2021 For a NYE/NYD treat, I made lemon curd tartlets with homegrown Meyer lemons, using Alice Medrich’s recipe (but note that per the cookbook, you need to make a double recipe of the lemon curd to fill a 9-inch tart, with some left over). This is my go-to lemon curd and my go-to sweet tart crust, whether used together or with other things. They’re easy and have great texture and flavor. 12 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6531789
larapu2000 January 5, 2021 Share January 5, 2021 I also only make banana bread because I've frozen the overripe ones. Then I freeze the banana bread in slices because I'm single and can't eat 2 loaves (because I always have more than 1 loaf's worth of bananas!), so it will thaw quickly and easily just by popping it in the toaster or just microwaving for 30 seconds or so. I like the King Arthur recipe, it's pretty solid. Ina Garten's Banana Crunch muffins are also a great way to use up those bananas, but allow me to caution you to cut her recipe in half unless you want eleventy million muffins. 2 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6533899
MargeGunderson March 7, 2021 Share March 7, 2021 I made a brioche loaf and 12 mini brioche buns with pearl sugar: 11 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6647085
Gramto6 March 14, 2021 Share March 14, 2021 On 3/7/2021 at 3:56 PM, MargeGunderson said: I made a brioche loaf and 12 mini brioche buns with pearl sugar: Looks delicious!! 1 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6661339
AimingforYoko April 1, 2021 Share April 1, 2021 Made a sour cream coffee cake with a brown sugar glaze using my new faux-Kitchen Aid stand mixer ($130 vs $350). Aucma is the actual brand. 6 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6696189
MargeGunderson April 18, 2021 Share April 18, 2021 (edited) I’m practicing for my department’s bake off. Since we are remote, the presentation is key. Here’s what I’ve tried so far: I’m attempting a cake next weekend (I’m not good at decorating). Maybe you guys can help me decide which one to submit. Edited April 18, 2021 by MargeGunderson 7 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6728285
biakbiak April 18, 2021 Share April 18, 2021 Both look great but I would submit the tarte soleil because it has more of a wow factor, particularly for those who haven’t made one. 4 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6728445
Trini April 19, 2021 Share April 19, 2021 Yeah, both look good. The second is a slightly better photo. Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6728848
larapu2000 April 19, 2021 Share April 19, 2021 I would also submit the tart. However, the photo has a bit of a yellow cast. Any chance you can utilize more natural light to get a cleaner shot? Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6729796
MargeGunderson April 19, 2021 Share April 19, 2021 (edited) Thanks, everyone! The tarte definitely has more visual appeal. The yellow cast is the reflection from the light in the room off of the marble board. I’m going to try to correct it in Photoshop if I can. Anyone who thinks being a good food blogger is easy has not ever tried to photograph food. The tarte soleil was easier than I expected. I followed this recipe, but used sundries tomato pesto and grated Parmesan for the filling. After the cut all of the “rays” I put it in the freezer for about 10 minutes so it wasn’t quite as soft when I made the twists. Edited April 19, 2021 by MargeGunderson 3 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6730216
biakbiak April 20, 2021 Share April 20, 2021 (edited) 9 hours ago, MargeGunderson said: tarte soleil was easier than I expected. I meant no disrespect when I said people who haven’t made it think it’s harder than it is, the cookies you showed probably took longer and required more skill than the tarte but it seems impossible until you do it. Sorry your coworkers don’t get to taste your lovely goodies! Edited April 20, 2021 by biakbiak Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6731202
caitmcg April 20, 2021 Share April 20, 2021 On 4/18/2021 at 3:14 PM, MargeGunderson said: I’m practicing for my department’s bake off. Since we are remote, the presentation is key. Here’s what I’ve tried so far: I’m attempting a cake next weekend (I’m not good at decorating). Maybe you guys can help me decide which one to submit. If those are the Neapolitan cookies from 100 Cookies (as it appears), you got great saturated color. Did you add food coloring to the red part and/or use black cocoa for the chocolate? I agree with others that the tarte soleil has more wow factor for a strictly visual judging. Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6731549
Quof April 20, 2021 Share April 20, 2021 I've got to ask - How does one have a baking contest when you can't eat the entries? It's like Ace of Cakes , where the focus is on what the food looks like rather than how it tastes. What's to stop people from entering modelling clay shaped as food? Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6731586
MargeGunderson April 20, 2021 Share April 20, 2021 5 hours ago, caitmcg said: If those are the Neapolitan cookies from 100 Cookies (as it appears), you got great saturated color. Did you add food coloring to the red part and/or use black cocoa for the chocolate? They are! They had been on my to-do list for a long time. I used black cocoa from King Arthur Flour. The red was a mistake - I used too much gel coloring. I want to try again to get the right shade of pink, and to make them all striped instead of some striped/some blobs of color. 4 hours ago, Quof said: I've got to ask - How does one have a baking contest when you can't eat the entries? It's like Ace of Cakes , where the focus is on what the food looks like rather than how it tastes. What's to stop people from entering modelling clay shaped as food? Yeah, it’s really more about aesthetics. I want to improve my decorating skills, so this is an opportunity. I’m definitely making real cake - I’m not going to put the time in if I can’t eat it! 4 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6731741
Quof April 20, 2021 Share April 20, 2021 My university cafeteria did catering and apparently charged a lot for it. We would see them doing photo shoots, with the food carefully waxed and beautified for their advertising. That was not the pig slop they served us. 7 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6731812
larapu2000 April 26, 2021 Share April 26, 2021 On 4/19/2021 at 1:01 PM, MargeGunderson said: Thanks, everyone! The tarte definitely has more visual appeal. The yellow cast is the reflection from the light in the room off of the marble board. I’m going to try to correct it in Photoshop if I can. Anyone who thinks being a good food blogger is easy has not ever tried to photograph food. I have to photograph food frequently for work, and it is NEVER easy. We utilize professional photographers and food stylists for certain shoots, but often do recipe concepts blogger style, where you don't get to use tricks or professional studio lighting to get perfect shots. It's just me, a nearby window, and my best attempt at presentation and angles. 3 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6744344
MargeGunderson April 27, 2021 Share April 27, 2021 (edited) The cake is going to be my submission: (but not these pictures. My husband took some better ones) Edited April 27, 2021 by MargeGunderson 10 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6746759
Trini April 27, 2021 Share April 27, 2021 Oooh! Nice job with the marble frosting! 1 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6746827
caitmcg May 17, 2021 Share May 17, 2021 I made devil’s food cupcakes with brown butter cream cheese frosting, and you guys, I may never make plain cream cheese frosting again. Brown butter really does make everything better. 1 9 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6785700
Spunkygal May 18, 2021 Share May 18, 2021 On 4/27/2021 at 5:14 PM, MargeGunderson said: The cake is going to be my submission: (but not these pictures. My husband took some better ones) How did your bake off competition go? They’re crazy if you didn’t win! 3 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6789211
Anela June 24, 2021 Share June 24, 2021 I want to make these: https://cloudykitchen.com/blog/baked-cream-buns-with-vanilla-bean-cream-and-jam/ 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6856659
larapu2000 June 28, 2021 Share June 28, 2021 I had to to share the incredible 2 recipes I tried and LOVED the last 2 weeks. Chocolate Oatmeal Moon Pies These are SO good! I'm not usually a marshmallow lady, but these were seriously so amazing. I would suggest storing them in the fridge to keep the marshmallow from getting messy in your storage container. The cookie dough was so good I told my fiance we would be lucky to get any onto the pan. They have chocolate, oatmeal, cherry, and pecan and they are dense but soft, chewy, just the perfect cookie. Considering entering them in the local domestic arts competition for the county fair. Black Forest Cake I was asked to make one for Father's Day and when I say no one could stop eating this, I mean it. Everyone begged to take a slice home. The chocolate cake alone is worthy of worship. I really like Sally's Baking Addiction and have had some major wins from her recipes (there is a lemon blueberry cake that is also amazing). Does anyone else do the county fair competition thing with their baking? 3 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6863689
AimingforYoko August 10, 2021 Share August 10, 2021 Fresh Strawberry Supreme Pie. One crust pie with cream cheese, heavy whipping cream and powdered sugar mixed together as a base. 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6942667
Zahdii August 11, 2021 Share August 11, 2021 On 6/28/2021 at 5:20 AM, larapu2000 said: I had to to share the incredible 2 recipes I tried and LOVED the last 2 weeks. Chocolate Oatmeal Moon Pies These are SO good! I'm not usually a marshmallow lady, but these were seriously so amazing. I would suggest storing them in the fridge to keep the marshmallow from getting messy in your storage container. The cookie dough was so good I told my fiance we would be lucky to get any onto the pan. They have chocolate, oatmeal, cherry, and pecan and they are dense but soft, chewy, just the perfect cookie. Considering entering them in the local domestic arts competition for the county fair. Black Forest Cake I was asked to make one for Father's Day and when I say no one could stop eating this, I mean it. Everyone begged to take a slice home. The chocolate cake alone is worthy of worship. I really like Sally's Baking Addiction and have had some major wins from her recipes (there is a lemon blueberry cake that is also amazing). Does anyone else do the county fair competition thing with their baking? I put some cookies in when I was a teen. Got first place! That was a good year. I took first for my cookies, my quilt, and my embroidery. 3 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-6945128
BooksRule December 8, 2021 Share December 8, 2021 With the Christmas holiday coming up, I hoped to get in the 'baking' mood this year since last year was such a bust as far as baking foods for others. But, it hasn't hit me too much yet, even though I've collected some good recipes I was hoping to try. I did bake an Eggnog Pound Cake this evening. I love baking pound cakes (and I will be making my usual Sour Cream Pound Cake for a luncheon next week and maybe another one for the family at Christmas) but I usually bake them totally from scratch. This one used a pound cake box mix and I added eggnog, freshly grated nutmeg, a couple of eggs, and 1/2 t. of vanilla. It makes one loaf. I tried a piece when it was still warm. Not too bad, and you could taste the eggnog a bit, but I had hoped for a stronger nutmeg flavor. My whole nutmegs might have lost their potency, too. I've had the jar for a while. If I bake another one, I'll make sure I get some fresh nutmeg to grate and maybe put in a little more than the 1/2 t. it called for in the recipe. 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7161608
chessiegal December 8, 2021 Share December 8, 2021 This is what Mr. Google has to say about how long whole nutmeg stays fresh. Quote Properly stored, whole nutmeg will generally stay at best quality for about 3 to 4 years. To maximize the shelf life of whole nutmeg purchased in bulk, and to better retain flavor and potency, store in containers with tight-fitting lids. I was surprised it's that long. I knew it was longer than ground spices. I've heard tv cooks say ground spices need to be replaced every 6 months. 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7162534
MargeGunderson January 17, 2022 Share January 17, 2022 I made bagels! They turned out great. I’m going to make cheddar bagels next time. 15 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7235917
Mondrianyone January 18, 2022 Share January 18, 2022 Somebody should say those look beautiful, so I will! Great job, @MargeGunderson! I was actually checking out that KA recipe a few days ago, and you've inspired me. Now if I could just reach through the screen . . . 3 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7236502
MargeGunderson January 18, 2022 Share January 18, 2022 I hope you try making them. I was surprised by how easy they are. I’m going to make the bagel sandwiches in the recipe for lunch tomorrow. 3 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7236520
Mondrianyone January 18, 2022 Share January 18, 2022 I think maybe next weekend. Now that I have fresh bugless flour again! Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7236745
PRgal January 24, 2022 Share January 24, 2022 I think I've finally found the perfect site for my kind of baking. Kirbie's Cravings. Lots of recipes with few ingredients, including cookies and quick breads. I recently made 2 ingredient apple sauce cookies (my pic here - I subbed some of the ingredients, which you'll see in my post)and plan to make apple sauce bread soon). 4 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7250393
Trini January 24, 2022 Share January 24, 2022 2 hours ago, PRgal said: I think I've finally found the perfect site for my kind of baking. Kirbie's Cravings. Lots of recipes with few ingredients, including cookies and quick breads. I recently made 2 ingredient apple sauce cookies (my pic here - I subbed some of the ingredients, which you'll see in my post)and plan to make apple sauce bread soon). Oh, the 2-ingredient cookies sound perfect for a friend who been asking for something sugar-free and gluten free! Adding a nut butter sounds like a good idea too. 2 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7250670
Gramto6 January 25, 2022 Share January 25, 2022 Those 2 ingredient cookies do look really yummy! I am going to have to buy some oats next time I shop. Thanks for sharing!! Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7251406
Leeds March 1, 2022 Share March 1, 2022 On 4/26/2021 at 6:58 AM, larapu2000 said: I have to photograph food frequently for work, and it is NEVER easy. We utilize professional photographers and food stylists for certain shoots, but often do recipe concepts blogger style, where you don't get to use tricks or professional studio lighting to get perfect shots. It's just me, a nearby window, and my best attempt at presentation and angles. I follow a food-based thread on a different site. Two posters in particular post frequently and always add awful pictures of their food. Not only is the quality of the photos terrible, but all the food looks astonishingly unappetizing - soggy vegetables, burnt proteins, etc. It's bizarre to me what some people thinks looks and tastes good. Oh well, it makes them happy and I don't have to eat it. (I'm sad not to eat everyone's baked goods on here though!) In other news, I was excited to see a new Spring Baking Championship on TV. I don't bake, but early-vintage GBBO is probably my favourite TV cooking show. Then I found out that Molly Yeh is the new host on Spring Baking Championship. She is like nails on a chalkboard to me, even with the volume off, I just discovered. 1 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7318992
Anela March 1, 2022 Share March 1, 2022 I'm going to try this: https://yeewittlethings.com/2015/11/mamushka-recipes-from-ukraine-eastern-europe-plus-apple-sponge-recipe.html The author's own page is here, but the instructions haven't been converted for US baking. https://oliahercules.com/recipes/apple-cake/ 1 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7319276
PRgal March 7, 2022 Share March 7, 2022 Speaking of banana bread, Kirbie's Cravings has a recipe for...get this...banana bread BAGELS. I was totally WTF when I saw it, but it might actually be something I'd attempt. Kirbie has a lot of recipes with few ingredients, including ones that don't have refined sugars and/or are sweetened with fruit. Because that's my pantry!!! She also has recipes for applesauce oatmeal cookies (similar to two ingredient oatmeal banana cookies, but with applesauce). 1 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7329595
annzeepark914 April 10, 2022 Share April 10, 2022 I need help with metric measurements. This Swedish Chocolate Cake recipe was given to me by one of the chefs at Qvikne's Hotel in Norway after I asked him for it. I tried making it (after my husband worked out the measurements) but it just didn't turn out right. 5 eggs 600 gr sugar 250 gr flour 100 gr cocoa 250 gr butter softened Bake at 150 celsius His writing made the first number in the 100 gr of cocoa and the 150 celsius look like a 7--I'm sure that can't be right so I made it a "1". Maybe he used small or medium eggs and I always use large. The cake tasted ok but it was very fragile and falling apart. 1 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7392351
chessiegal April 10, 2022 Share April 10, 2022 1 hour ago, annzeepark914 said: His writing made the first number in the 100 gr of cocoa and the 150 celsius look like a 7- That's the way Europeans write a 1. They put a line though 7s (7). Thank you, Rick Steves. 2 1 Link to comment https://forums.primetimer.com/topic/11963-the-baking-topic/page/10/#findComment-7392488
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