FOT Forum
FOT Community => General Discussion => Topic started by: ~L on April 13, 2011, 09:46:53 PM
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I made the yummiest cake this weekend: Banana Cake Layers with Milk Chocolate Ganache in the middle and Fresh Lemon and Passionfruit Alize Buttercreme icing.
What did you bake?
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Nothing, but I'm working up the gumption to make coffee ice cream. I'll steep whole beans and a scraped vanilla bean in hot sugary milk for an hour or two, then cook up that mixture with several egg yolks, and, finally, add a bunch of heavy cream and freeze the whole mess up. I'm making it decaf, so I can clog my arteries in the evening.
I'm also vaguely considering making a sour cream-based cake of some sort, since I have an extra container of sour cream kicking around. Moosewood has a good recipe for an orange cake that should work just fine.
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I melted some baker's chocolate and mixed in some coconut cream, put it in a pie pan, and topped it with cherries. Delicious and very rich.
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Homemade coffee ice cream is the best! I still mourn my ice maker maker with the busted belt. I might try to fix it with duct tape, it works well on everything else.
I used sour cream in my milk chocolate ganache instead of heavy cream, just add the room temperature sour cream to the melted chocolate and stir til smooth, and use right away.
There is a great sour cream coffee cake recipe in the Cupcake Cafe's cookbook that uses sour cream instead of butter in the cake batter.
I like that chocolate-coconut creme pie, nice vegan option! Did you use the liquid or solid coconut creme?
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I may experiment with sour cream ice cream.
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Do that, it's used in European-style ice cream, without eggs and no cooking, just stir and freeze. Substitute sour cream for some or all of the milk or cream in your recipe.
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Jawohl!
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I made the yummiest cake this weekend: Banana Cake Layers with Milk Chocolate Ganache in the middle and Fresh Lemon and Passionfruit Alize Buttercreme icing.
What did you bake?
A pepperoni hot pocket.
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I have an ice cream maker that I got off of senorcorazon when he and his missus moved out of the neighborhood - I was thinking of trying to make ice cream w/coconut water, soy milk or almond milk ... has anyone w/a maker tried this? I guess I could try a straight swap out, cow milk for one of the above, but I'm wondering if I'd need to increase or decrease for whatever reason. Soy milk, for example ... seems like it's "heavier" than cow milk.
Just wondering ...
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If you use Edensoy, it has enough emulsifiers for a straight dairy swap. For other soys, you may need to add 1/4 vegetable oil per quart (be careful to use a flavorless oil or one that will enhance your flavor, like almond oil). You will also need more sugar, if it's unsweetened soy, in your recipe, and a little salt to bring out flavors.
Rice milk and other non-diary milks and creamers can be substituted without changing your basic recipe.
Sorbets are great too and non-dairy.
Have fun churning! :D
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Next time you bake brownies try this:
Remove the baked brownies from the oven, place thin chocolate bars (like Ghiardelli's or Lindt, or Hersey's) on top, put the brownies back in the oven for 20 seconds, remove from the oven, smooth out the chocolate to cover the brownies completely, then cool completely and cut with a serrated knife. "It's like Eating Brownie Ice Cream" says my kid! Not that that makes sense, but the brownies do morph into something amazing!
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I finally made sour cream ice cream. Yesterday I made the usual custard base (2 c. whole milk, 3 eggs, vanilla (I used one bean, scraped), 7/8 c. sugar) and then stirred a pint container of sour cream into when it was cool. I churned the ice cream this morning, and I'm eating some right now. It is delicious.
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I finally made sour cream ice cream. Yesterday I made the usual custard base (2 c. whole milk, 3 eggs, vanilla (I used one bean, scraped), 7/8 c. sugar) and then stirred a pint container of sour cream into when it was cool. I churned the ice cream this morning, and I'm eating some right now. It is delicious.
Next time try french onion dip!
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You make fun, but you would love it, Mr. from Knoxville.
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That's too easy, though, because I love everything.
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But even if you didn't you would love this ice cream. Although you might need to pour some Karo on it, because I cut down on the sugar.
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My future wife (wedding is this saturday) made a lemon blue berry bundt cake yesterday. I had a warm piece and it was delicious
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My future wife (wedding is this saturday) made a lemon blue berry bundt cake yesterday. I had a warm piece and it was delicious
I just pray you're still talking about the cake. BOOSH!
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My future wife (wedding is this saturday) made a lemon blue berry bundt cake yesterday. I had a warm piece and it was delicious
I just pray you're still talking about the cake. BOOSH!
:P
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My future wife (wedding is this saturday) made a lemon blue berry bundt cake yesterday. I had a warm piece and it was delicious
I just pray you're still talking about the cake. BOOSH!
:P
My sincere apologies to the entire world. I saw an Edwin E Newman grammar-based punchline and could not let it pass. My best to you and your new bride.
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My future wife (wedding is this saturday) made a lemon blue berry bundt cake yesterday. I had a warm piece and it was delicious
I just pray you're still talking about the cake. BOOSH!
:P
My sincere apologies to the entire world. I saw an Edwin E Newman grammar-based punchline and could not let it pass. My best to you and your new bride.
feel free to let the grammar-based zingers fly. Thanks!
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@Key L: Hope your wedding is wonderful and fun. What kind of wedding cake will you have and who is baking it? And can you post a photo of it here?
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@Key L: Hope your wedding is wonderful and fun. What kind of wedding cake will you have and who is baking it? And can you post a photo of it here?
It was great. We had the cake I mentioned above (lemon and blueberry bundt cake)
heres a picture
(https://lh6.googleusercontent.com/-_APsYqmFyXA/Te7UUzuYSGI/AAAAAAAAA54/Otu2pXbJo4M/s640/IMG_1988.jpg)
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Wow! Those look beautiful! Congratulations!!!
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Wow! Those look beautiful! Congratulations!!!
Seconded! They look totally great!
I also like how it looks like the forks are all crawling toward the cakes, as if against their will.
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Those must have been some well-greased pans.
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I just made this strawberry frozen yogurt (http://www.davidlebovitz.com/2006/04/may-day-market/) and it came out incredibly well- by volume, it's mostly just strawberries, so the flavor is obviously strong.
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I have the Cuisinart ICE-21--in red, because for some reason that color was cheaper.
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How does it work? Other than having to find freezer space, I've always been happy enough with the standard pre-freezing type, but maybe I'm missing out on a texture difference in the finished product.
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Those must have been some well-greased pans.
I had no idea baking was such a morally filthy art.
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How does it work? Other than having to find freezer space, I've always been happy enough with the standard pre-freezing type, but maybe I'm missing out on a texture difference in the finished product.
This is a prefreezing type, but electric. I find I'm liking it more than my old Donvier. I think it's because the ice cream (or whatever) base is constantly churned, rather than being agitated only every minute or so by hand.
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Those must have been some well-greased pans.
I had no idea baking was such a morally filthy art.
This vein you've uncovered runs deep; I would point you to "rather than being agitated only every minute or so by hand."
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The first rule of baking . . .
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Those must have been some well-greased pans.
I had no idea baking was such a morally filthy art.
This vein you've uncovered runs deep; I would point you to "rather than being agitated only every minute or so by hand."
That frequency seems, um, low. Although I'm not sure that "constantly churned" sounds any better. I will stick to frozen waffles.
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Vanilla Bean pound cake, maybe it's actually a two pound cake! Great with summer berries.
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I've been making pretzels a lot lately, to the point where my coworkers complain when I don't bring in a bag a week. And I've been fairly (completely) obsessed with biscuits, and I'm getting closer and closer to where I want to be.
Man do I love baking but hate how sweaty my kitchen gets.
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@Pete, your pretzels sound good! Try setting up a fan in a window on exhaust to draw heat away from your oven, if you don't have a window nearby, place a small fan on the floor in a corner of the room to get the air circulating, it should help. Last summer I discovered a great recipe called Firehouse Breakfast Biscuits. You roll out your biscuit dough into a flat rectangle, and then top it with lightly scrambled eggs, cheese, sauteed vegetables, or what ever you choose, roll it up like a jelly roll, then slice into pieces, like you do with cinnamon buns, slip the cut side up pieces into parchment paper lined muffin tins and bake. Really good and fun to eat for brunch or for a picnic.
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Fudge Squares:
So easy, and your oven is on for only a minimal amount of time
It's a cookie crumb crust, baked in a rectangular pan for five minutes. Melt one pound of chopped chocolate, and 4 ounces of butter over a double boiler, add a can of that sinful sweetened condensed milk, and some vanilla extract. Pour into the cooled crust, chill a couple of hours until firm, slice into squares. Tote them along to your local outdoor event. I took mine to the NJ Shakespeare Theater's outdoor greek amphitheater to A Midsummer Night's Dream. Everyone was happy!
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Doing my Thanksgiving baking, making Viennese "Saddle of Venison" cakes, Lemon Curd Tartlets, Almond cookies, Cranberry Fruit Soup, and Autumn Leaves sugar cookies, if I have time.
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I wish I still liked to bake.
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Homemade Pumpkin Pie, with homemade creamy cool whip. I used no more then, like, 10 ingredients for everything. Think about all the CRAP I'm avoiding by making it from scratch! Highfructose corn syrup - Hydrogenated oils - trans fats. It's SO much healthier. This is the REAL reason to bake your own food!
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By "homemade creamy cool whip," do you mean whipped cream?
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I think it's still cool whip because it's not as airy, I think? All I added was powderd sugar and heavy whipping cream.
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Do you mean your so-called homemade cool whip consisted of heavy cream and powdered sugar? If so, it's still whipped cream. Lightly whipped, perhaps, but whipped nonetheless. Don't insult it by calling it cool whip. That stuff is disgusting: water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring). YUCK!!!
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Did you just take "Cool Whip" out of your refrigerator and read off the ingredients?
p.s. Thanks for bringing it back to my original point, about making your own food in order to avoid unhealthy ingredients.
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I wiki'd it, son. You think I'd bother to transcribe that list? (I've also never had Cool Whip in my fridge and have probably consumed it only thrice in my life, the last time when I was twelve or so, many decades ago).
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Thanks for setting me straight mom. The next time I make Whipped cream, I will not accidentally refer to it as "Home Made Cool Whip" Chill out dude. I mean Ma'am, what is the female version of dude? That's something I'm honestly interested in finding out. Is it Dud'et? Either way, since you were mean to me, I'm not going to share my Homemade Pumpkin Pie and Cool Whip with you now. HA
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I love that you called it "Home made Cool Whip"! There are people who have never had real home made whipped cream, and know none other than Cool Whip. They also do not know what they are missing.
Next time you whip the cream, try adding unsweetened cocoa powder with the confectioners sugar, for a chocolate version. Also, chill the bowl and the beaters in the freezer before you whip, it goes faster and makes a sturdier whipped cream, and if you are using a mixer, do it on high speed, (watch out for splashing).
Did you cook a fresh pumpkin for the pie? If not, next time try a baked fresh cooking-pumpkin (not the jack-o-latern type) for a much lighter pie, and you only need 2 cups of mashed pumpkin for a pie.
Doing your own baking is a great way to eat healthier and avoid processed junk foods. The only thing I think one can not make at home is Malted Milk Balls, the candy.
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Thanks for setting me straight mom. The next time I make Whipped cream, I will not accidentally refer to it as "Home Made Cool Whip" Chill out dude. I mean Ma'am, what is the female version of dude? That's something I'm honestly interested in finding out. Is it Dud'et? Either way, since you were mean to me, I'm not going to share my Homemade Pumpkin Pie and Cool Whip with you now. HA
Go to hell, punk.
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A spoonful of palm oil makes the medicine go down, makes the medicine go down
You people are a bunch of real hippie downers. Why don't you go Occupy a Mixing Bowl?
- Love, The High-Fructose Corn Oil/Hydrogenated (and Partially-Hydrogenated) Vegetable Oil Industries
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Go to hell, punk.
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Dear ~L,
Thanks for the advice! I did chill my bowl and whisk in the freezer before use, and it worked very well. That's a great idea about the cocoa powder! I'm definitely going to try it some time! Unfortunately, I didn't use a fresh pumpkin. I used caned pumpkin from my local health food store. But, I'm sure a fresh pumpkin would of made it better! ;D
Today I made some "Buckeyes" for those who aren't familiar, they're peanut butter balls dipped in dark chocolate. Can somebody say yum-o! :o
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I like to support everyone's efforts at DIY baking! The "Buckeyes" sound delicious! Tonight I made real Hot Fudge sauce with one of my teenage sons, and it was great over Vanilla Haagen-Dazs (as my ice cream machine is still busted!)
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Got into cooking more this year and was really happy with the polenta stuffing I made for Thanksgiving. I browsed a few recipes to get ideas for non-typical ingredients, but ended up just improvising it in the end. I went back and wrote it all down in recipe format & gonna try to post it to Epicurious.
Another thing I did for Thanksgiving: cannabis butter baked into homemade Almond Joy bars. Got pretty blown out.
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Just finished making Vegan Vanilla Cupcakes, which I am bringing tonight to the Best Show Marathon for all the lovely vegans there. Be sure to call in your pledge. Secret icing ingredient, Organic Vanilla Vodka!
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Peppermint Patty Brownies, made with 2 and a half bags of peppermint patties (left over from our hurricane storm cancelled Halloween) . It's the Hershey's recipe off the internet. Layer of brownie batter, peppermint patties, layer of brownie batter, then bake it!