"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Closed Thread
 
Thread Tools Display Modes
 
Old 12-27-2011, 11:09 PM   #4191
Master Chef
 
Join Date: Jun 2006
Location: upper midwest
Posts: 5,171
I used my new babycake cupcake maker today. It works great.
__________________

__________________
Don't let yesterday take up too much of today. Will
Rogers
JoAnn L. is offline  
Old 03-04-2012, 10:45 AM   #4192
Senior Cook
 
jonnyjonny_uk's Avatar
 
Join Date: Jan 2007
Location: Moscow, Russia.
Posts: 445
Quote:
Originally Posted by Rocklobster View Post
Bread day. Italian style. 4 x 1 lb loaves....
They look beautiful RL:) I'm always scared to attempt bread but looking at those I should try for sure. And I'm sure the aromas in the kitchen must be amazing!!
__________________

__________________
Cooking With Passion Blog
jonnyjonny_uk is offline  
Old 03-04-2012, 01:39 PM   #4193
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,519
Quote:
Originally Posted by Rocklobster View Post
6 cups flour
2 tblsp quick rise yeast
2 tsp salt
add water to make stiff dough, about 4 cups...
nead until smooth
let rise until double, divide into 4 and make balls.
Let rise for about another hour. Bake at 400 for 45 minutes.
Thank you thank you!
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now  
Old 03-13-2012, 09:42 PM   #4194
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
I'm baking these again for the upteenth time (I don't use the optional pearl sugar on top):
CHOCOLATE BREAKFAST MUFFINS
Chocolate Breakfast Muffins: King Arthur Flour
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline  
Old 03-14-2012, 12:29 AM   #4195
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,938
Well I haven't started the actual baking yet, but I am trying to come up with the ultimate chocolate cupcake for a wedding I am doing in a couple of weeks. I have a great recipe - several in fact - but I have something very specific in mind. I just have a little more tweeking to do and then will start baking test batches tomorrow.

I am going for a dark dense texture and flavour and am not sure whether I want to go with a mousse or ganache filling, or chunks of chocolate that will soften while baking. I will try all three methods and see what is best.

This is for a young lady who has litteraly grown before my eyes. I think she was all of 5 when I met her and she is turning 21. I was so honoured when she asked me to do her cake. I want it to be just perfect!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline  
Old 03-14-2012, 02:10 AM   #4196
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,057
Quote:
Originally Posted by LPBeier View Post
Well I haven't started the actual baking yet, but I am trying to come up with the ultimate chocolate cupcake for a wedding I am doing in a couple of weeks. I have a great recipe - several in fact - but I have something very specific in mind. I just have a little more tweaking to do and then will start baking test batches tomorrow.

I am going for a dark dense texture and flavour and am not sure whether I want to go with a mousse or ganache filling, or chunks of chocolate that will soften while baking. I will try all three methods and see what is best.

This is for a young lady who has literally grown before my eyes. I think she was all of 5 when I met her and she is turning 21. I was so honoured when she asked me to do her cake. I want it to be just perfect!
Have you looked at the recipe on the back of the Hershey's cocoa can? It is so moist. It is the only chocolate recipe I now use. I have a cake pan that you have a partially hollow center. I made it for Thanksgiving dinner one year and filled it chocolate mouse and topped it with whipped cream. I have also made a batch of cupcakes and filled the center of some with vanilla pudding or with whipped cream with this recipe.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline  
Old 03-14-2012, 02:13 AM   #4197
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,057
Hershey has a regular cocoa and a dark cocoa. The dark is to die for. Both of them give you a strong chocolate flavor. But the dark is even better.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline  
Old 03-14-2012, 02:26 AM   #4198
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,938
Quote:
Originally Posted by Addie View Post
Have you looked at the recipe on the back of the Hershey's cocoa can? It is so moist. It is the only chocolate recipe I now use. I have a cake pan that you have a partially hollow center. I made it for Thanksgiving dinner one year and filled it chocolate mouse and topped it with whipped cream. I have also made a batch of cupcakes and filled the center of some with vanilla pudding or with whipped cream with this recipe.
Thanks, Addie, yes I know the recipe you mean. It is a very good one. I actually have my own chocolate cake recipe that I have developed over the years as my signature. I then play around with it depending on what is called for. Sometimes I will use just cocoa, or, as in this case a combination of cocoa and melted chocolate to make it richer and moister.

Awhile back I posted my Mom's chocolate cupcake recipe with a cream cheese/chocolate chip filling. But the bride wants just chocolate. And I have learned that the bride ALWAYS gets what the bride wants!

Your chocolate mousse cake sounds divine!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline  
Old 03-14-2012, 02:30 AM   #4199
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,938
Quote:
Originally Posted by Addie View Post
Hershey has a regular cocoa and a dark cocoa. The dark is to die for. Both of them give you a strong chocolate flavor. But the dark is even better.
We don't get as much Hershey's cocoa here. We have a brand called Fry's which is good but is more regular cocoa. I also get a brand through my supplier that is dutch pressed. I will have to see if I can find the Hershey's dark.

I think one of the things I like best as a cake baker is experimenting. Much of my clientele of young brides are from the same source - our youth group so you don't want to always serve the same chocolate or white or lemon, etc. cake at every wedding. So I am always open to new products and ideas. That's what makes my job so fun.....I get to play with food!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline  
Old 03-14-2012, 08:01 AM   #4200
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by LPBeier View Post
We don't get as much Hershey's cocoa here. We have a brand called Fry's which is good but is more regular cocoa. I also get a brand through my supplier that is dutch pressed. I will have to see if I can find the Hershey's dark.

I think one of the things I like best as a cake baker is experimenting. Much of my clientele of young brides are from the same source - our youth group so you don't want to always serve the same chocolate or white or lemon, etc. cake at every wedding. So I am always open to new products and ideas. That's what makes my job so fun.....I get to play with food!
How much cocoa do you need? I can get it here LP and wouldn't mind picking it up for you.
__________________

__________________
PrincessFiona60 is offline  
Closed Thread

Tags
rye bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.