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04-17-2008, 09:53 PM
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#381
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Executive Chef
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
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I baked some apple dumplings and topped them with vanilla ice cream.
__________________
Dina 
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
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04-17-2008, 11:00 PM
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#382
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Senior Cook
Join Date: Apr 2008
Location: Canada
Posts: 266
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Apple pie!
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04-18-2008, 07:28 AM
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#383
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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LP, I will post my lazy daisy cake when I get home from work. It DOES have oatmeal in it.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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04-18-2008, 09:04 AM
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#384
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Sous Chef
Join Date: Sep 2004
Location: New York
Posts: 863
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Today I baked a batch of Pignoli macaroons and a Chocolate Cheese Pie. We are invited to our friend's home tomorrow for Passover and I tried to make acceptable desserts!! Love and energy, Vicki
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04-18-2008, 03:48 PM
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#385
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,400
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Well, my chocolate half sheet is out of the way and have started the carrot cake layers for the main cake. They don't seem to be rising as I would like though so I will probably have to do 2 of each size and cut them down to 1 1/2" high rather than just slicing them through the middle as I prefer. During all this rentadaughter is coming over to "help" and called a few minutes ago to see if she can make some oat squares for her boyfriend's lunches (Real Mom doesn't have a stove!). Don't ya just love kids!
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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04-18-2008, 04:16 PM
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#386
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Senior Cook
Join Date: Jan 2008
Location: Sunny San Diego
Posts: 444
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Tonight, I'm going to start the dough for the no knead bread. So I guess I'll really be baking tomorrow. Mmmm, fresh bread.
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04-18-2008, 04:29 PM
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#387
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Master Chef
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,614
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corn bread and a one bowl chocolate cake
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
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04-18-2008, 06:53 PM
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#388
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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04-18-2008, 09:17 PM
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#389
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
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ny bread made with cake flower. it is edible but prefer the other.
babe
__________________
"life isn't about how to survive the storm but how to dance in the rain" 
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04-20-2008, 05:23 PM
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#390
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,400
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Okay, so I didnt' bake anything today (in fact with the flu and a cold I can't even think of food), but I think from Thursday to yesterday morning I baked enough cake to make up for it! This wasn't as fancy a wedding cake as the one I showed earlier; however, I learned three important lessons while making it. 1) the densness of carrot cake does not easily lend itself to making a 12" x 3" round layer all at once, even when you lower the temp and increase the time. I ended up redoing it as two 1 1/2 layers which had me up late and back working early yesterday to get it cooked, cooled and decorated for 11 am! 2) working with real flowers, while they save on the time to make sugar flowers, provide new challenges like weighing down the edges of the layers (making a perfect scallopped edge not so perfect!). Also, you have to clean and carefully wrap each flower. For the centerpiece I cheated! I cut a hole in the top layer and inserted a small glass with some water in it and inserted the arranged flowers tied with florists tape. 3) Cream cheese frosting is great with carrot cake, but not with hot lights! But I DO love my work! It is always worth it when the bride is happy!
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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04-20-2008, 05:30 PM
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#391
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,486
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Laurie, those are beautiful cakes 
I made a banana nut bread today to take to work tomorrow, and I have a cinnamon-raisin loaf in the bread machine for DH's breakfast this week.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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04-20-2008, 05:33 PM
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#392
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Head Chef
Join Date: Nov 2005
Location: Farmington, Minnesota
Posts: 1,007
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My wife and I just doubled the standard cookie recipe on the Nestle Toll House Chocolate Chips and made Chocolate Chip Cookie Bars. Yum!
__________________
Integrity & Honesty have been sacrificed on the combined altars of Control, Political Correctness, and Convenience
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04-20-2008, 06:13 PM
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#393
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,400
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Quote:
Originally Posted by GotGarlic
Laurie, those are beautiful cakes
I made a banana nut bread today to take to work tomorrow, and I have a cinnamon-raisin loaf in the bread machine for DH's breakfast this week. |
Thanks, GG, as I said this one was a real learning experience and not what I would call one of my best, but the couple and guests were happy so I guess that is what counts.
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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04-20-2008, 06:16 PM
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#394
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,426
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Quote:
Originally Posted by BigDog
My wife and I just doubled the standard cookie recipe on the Nestle Toll House Chocolate Chips and made Chocolate Chip Cookie Bars. Yum!
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Sounds yummy, BigDog. Just what the doctor ordered.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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04-20-2008, 06:44 PM
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#395
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Head Chef
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
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Laurie, the cakes are stunning. I'm sure the bride was thrilled. And I'll bet they even tasted good!! I didn't do any baking today except I have some dough rising for pizza. Got my attention diverted by an errant young pelican who mistakenly flew into the field next door to us and got tangled in the vegetation. Jerry and our neighbor Pepe got him out, and we took him to the beach (about 4 blocks) and let him go. He was definitely dehydrated and suffering - don't know how long he had been in there. But he happily drifted out on the waves and seemed to be OK.
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Saludos, Karen
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04-20-2008, 06:50 PM
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#396
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Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
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Quote:
Originally Posted by LPBeier
Okay, so I didnt' bake anything today (in fact with the flu and a cold I can't even think of food), but I think from Thursday to yesterday morning I baked enough cake to make up for it! This wasn't as fancy a wedding cake as the one I showed earlier; however, I learned three important lessons while making it. 1) the densness of carrot cake does not easily lend itself to making a 12" x 3" round layer all at once, even when you lower the temp and increase the time. I ended up redoing it as two 1 1/2 layers which had me up late and back working early yesterday to get it cooked, cooled and decorated for 11 am! 2) working with real flowers, while they save on the time to make sugar flowers, provide new challenges like weighing down the edges of the layers (making a perfect scallopped edge not so perfect!). Also, you have to clean and carefully wrap each flower. For the centerpiece I cheated! I cut a hole in the top layer and inserted a small glass with some water in it and inserted the arranged flowers tied with florists tape. 3) Cream cheese frosting is great with carrot cake, but not with hot lights! But I DO love my work! It is always worth it when the bride is happy!
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Have you ever used a baking core when you are baking big layers? They really help alot.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
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04-20-2008, 06:51 PM
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#397
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,426
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Nothing here either unless you count the "slurry" I prepared for N.Y. Times bread to bake tomorrow. I just checked it. It's lookin' nice and bubbly. Can't wait. It's gonna be sooooo good, as usual.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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04-20-2008, 06:55 PM
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#398
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,400
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Quote:
Originally Posted by jpmcgrew
Have you ever used a baking core when you are baking big layers? They really help alot. |
No, I haven't, but after I got home yesterday I was researching them on the internet. But hearing from someone first hand that they work helps. Thanks. The cake I am doing this week is cheesecake but next time I am at my supply store I am definitely going to buy a baking core for the future!
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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04-20-2008, 07:31 PM
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#399
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Executive Chef
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
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Quote:
Originally Posted by LPBeier
No, I haven't, but after I got home yesterday I was researching them on the internet. But hearing from someone first hand that they work helps. Thanks. The cake I am doing this week is cheesecake but next time I am at my supply store I am definitely going to buy a baking core for the future!
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These are great too
Bake Even Strips - Wilton
They help keep the layers level.
I'm curious about your wedding cakes. Is this a business you run? I'm interested in going into the wedding cake bis once I get the kids in school. I made my sister's wedding cake this past summer. It turned out great! I can't remember if I ever posted photos...
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
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04-20-2008, 07:36 PM
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#400
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Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
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Quote:
Originally Posted by corazon
These are great too
Bake Even Strips - Wilton
They help keep the layers level.
I'm curious about your wedding cakes. Is this a business you run? I'm interested in going into the wedding cake bis once I get the kids in school. I made my sister's wedding cake this past summer. It turned out great! I can't remember if I ever posted photos... |
I also use the baking strips baking at 7500 ft they help alot for even layers.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
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