What are you baking today?
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I baked 5 half sheet genoise layers (1 inch high). Four are for the base cake and the other one will be cut in four, filled and stacked and carved into a heart shape to go on top. The filling, which I will do tomorrow, is a dark chocolate mousse, made with chocolate ganache (chocolate and heated whipping cream) and whipped cream. Unfortunately all the tickets for the celebration it is going to have been sold. 
bethzaring
Master Chef
I have fussed with this product a lot in the past. I have a dedicated ceramic/stone cookie sheet that I use for vegetables. I have 2 appliances that slice veggies and I use the one that slices them thicker. Toss with olive oil and salt. Bake at 450*F and bake at least 15 minutes. They will be soft cooked but then burn rather quickly. So I keep checking them and remove the outer chips as they crisp and keep baking until the center ones are done. I sprinkled some of them with a Penzeys salsa salad seasoning and gave them quite a kick. I also select long thin potatoes that are a perfect chip size.
oh my on the cake you are baking for the anniversary
also looking for that nutella cake recipe too!!!
Do you have a recipe we could see Chopstix? (and how are you? Haven't seen you in a bit.)
Today's Baking
Today I am going to bake one of my all time favorite fall time recipes. It is Gooey Chewy Pumpkin Cake It is easy and o so delicious. It combines butter cake and pumpkin cheesecake all into one! Who could resist that 
Today I am going to bake one of my all time favorite fall time recipes. It is Gooey Chewy Pumpkin Cake It is easy and o so delicious
. It combines butter cake and pumpkin cheesecake all into one! Who could resist that
I have a bunch of egg yolks left from yesterday's cake spree so I am going to try to fit in some lemon tarts today to take for the luncheon on Sunday. I also need to take "sandwiches" to it and have decided on ham and cheese muffins as an alternative. I have a lot of ham and cheese to use up!
msmofet
Chef Extraordinaire
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merstar
Head Chef
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Chocolate Cheesecake Cupcakes.
msmofet
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yesterday I made jack, cheddar, swiss and pepperoni chips after lunch.
Bananas were 39 cents a pound the other day...consequently I will be making banana cream pudding today before they all get brown. Once they are brown I'll put them in the freezer for banana bread. I'm making pudding cups because I'm too lazy to make pie dough today.
babetoo
Chef Extraordinaire
blackberry pie. lazy here too, using frozen pie crusts
Hi Alix! I've been in a cooking rut
but otherwise I'm great! I still check in here once in a while. Here is a link to the Korova Chocolate Cookie. You'll LOVE it! It's a perfect recipe adapted from the pastry master Pierre Herme for easy-to-make double chocolate cookies with just the right amount of crunchy, chewy, and melt-in-your-mouth goodness. I have trouble keeping myself from gobbling up the whole batch! 
Tell me how you like it!
CharlieD
Chef Extraordinaire
It’s kind of a joke, but I too baked today. I baked frozen Pepperidge farm turnovers this morning. There.
It’s kind of a joke, but I too baked today. I baked frozen Pepperidge farm turnovers this morning. There.
Charlie,
Several years ago I cooked at a youth camp for a week. I was filling in last minute for someone else so the menus were set and the food ordered (very badly I might add). There were cookies almost every day for snack time and I was quite prepared to make from scratch. But they had purchased several boxes of frozen cookie dough - you take them out of the box, put them on trays and bake.
The kids were always out on activities when I would do this but they would come into the dining hall to the wonderful smell of fresh baked cookies and would eat them warm.
They would say did you really make these? and I would reply - "yep, baked them up fresh just for you!"
! wasn't lying and either are you! We baked!
CharlieD
Chef Extraordinaire
In all honesty, I love the turnovers, they are really - really yummy.
Oh, I do too. They are so good there is no point in making them from scratch.
CharlieD
Chef Extraordinaire
Who has time to make them from scratch. Even when I do, I still use store bought dough.
LadyCook61
Master Chef
No Knead bread with Monteray Jack-Jalapeno Pepper in it.
I quite agree, why spend the time when you have found something store bought that is just as good as you could make from scratch. It leaves me time for making from scratch other foods and baked goods.
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