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Wednesday, December 30th, 2009
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bakebakebake
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I recently auctioned off a custom-made cake as part of a fundraiser. The winner asked me to make a cake for last week's Lunar Festival, based on a picture he gave me. Here's how it turned out:
Not as perfect as I'd have liked - not least because it cracked across the middle - but overall, I'm pretty proud of it.
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Comments: Add Your Own.
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bakebakebake
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This is such a fun recipe to make with kids. There's making the dough, rolling the dough into balls, rolling the balls in sugar, and then squishing in the chocolates. My daughter loved it. And the cookies taste so good. They were still soft and delicious the next day.
( Recipe )
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Comments: Read 3 or Add Your Own.
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bakebakebake
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| Posted by: | evolve. |
| Time: | 9:12 pm. |
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So, I cook at a retirement village and every day I have to bake for morning and afternoon teas in addition to the regular meals. This is honestly the most exciting part of my job, but I have one tiny problem. We have 8 diabetic residents, and I always run out of time/energy/creative power and end up giving them peanut butter and sugar free jam sandwiches for tea. I feel really bad about this! So what I need are some tasty and quick recipes for diabetic-friendly baked goods..
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Comments: Read 4 or Add Your Own.
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food_porn
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Well, it became more of a hamlet after more than a few breakages and someone, I'm blaming dad, eating a roof tile! Every year I make a gingerbread house but I can never bring myself to destroy it in order to eat it. I thought that with individual houses I would be able to eat them without destroying everything. Having my house and eating it if you will! The gingerbread recipe is over at AnnaintheKitchen. It makes delicious bisuits but I'm sure there's a much better recipe out there for houses.
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Comments: Read 1 or Add Your Own.
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cooking
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I remember on the Good Eats episode on poaching, AB mentioned that you can poach pears in ginger ale. I'm interested in trying this tonight; has anyone ever done this before?
Most of the recipes I've found involve poaching in white wine (or adding some amount of white wine, to syrup). I don't have any white wine on hand and don't really feel like going out to get some.
Anyone have suggestions? I was thinking about using ginger ale and adding a bit of honey. I don't know what temperature to look for, how long it should take, etc. Any help would be appreciated. :-)
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Comments: Read 5 or Add Your Own.
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bakebakebake
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I need a recipe for apple spice cupcakes - but they need to have applesauce in them, not chopped apples, in order to save time and cut costs. All the recipes I've found so far either use chopped apples, or do have applesauce but are more like muffins. I could just take my pumpkin spice cupcake recipe and mess around with it a bit, but I wanted to try this first. Thanks guys.
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Comments: Read 5 or Add Your Own.
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Tuesday, December 29th, 2009
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bakebakebake
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I want to back something for New Year's Eve. I'd prefer it to look showy and special but don't want to rely on foundant for the looks. I'm a good cook so complex isn't an issue. I'd like it to be a cake rather than cookies. Any suggestions?
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Comments: Read 6 or Add Your Own.
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Wednesday, December 30th, 2009
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cooking
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I have a great recipe I want to try, only its a microwave recipe and my microwave is a bit old so I'd prefer to do this in the regular oven. Any idea how to change the times?
Here's the recipe:
Potato Lasagna
Cooking Spray
2 Medium Russet/white or yellow flesh potatoes or 3-4 small red potatoes
1 15 oz can of pizza sauce
1 lb of ground beef
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 1/2 cups of shredded mozzarella cheese
1/4 cup grated Parmesan
Coat a 1 qt microwavable disc with spray.
Cut potatoes into 1/4 inch thick slices.
Spread 2 tablespoons of pizza sauce in the bottom of the dish, Crumble half the beef evenly over the potatoes, Season with half the salt and pepper, sprinkle with half the mozerella and half the remaining sauce.
Repeat layers and then sprinkle parmasen over the top.
Cover with a lid or plastic wrap. Microwave on high for 20 minutes or until the potatoes and beef are done. Let sit for 2 minutes in the microwave.
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Comments: Read 8 or Add Your Own.
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cooking
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I received a Kitchenaid 9c food processor for Christmas. I'm very excited to give it a whirl but need healthy recipe ideas! Any suggestions?
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Comments: Read 6 or Add Your Own.
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cooking
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I never was a jam person but once i heard about this tomato jam i had to try it. it was so so easy to make and quite unusual. i mean i always hear about fruit jams... and once i even ate an eggplant jam (yeah- i know its way- weird) but tomato jam just struck me as a quirck. may be its just me :) so after i made a third batch of it i wanted to make something with it coz- i mean how much jam can u eat. and here it is!
http://www.yummyfoodies.com/en/posts/show/86
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Comments: Add Your Own.
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cooking
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Okay, so for New Year's, I'm planning on making mashed potatoes from scratch *this is my first time doing so*. So, I looked up Barefoot Contessa's recipe on FoodNetwork.com.
Now it says to use a food mill on the potatoes after they cook and strain. Problem: I don't have one?
What could I use in place of a food mill?
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Comments: Read 35 or Add Your Own.
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bakebakebake
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I made these last night and i am surprised i have not demolished the entire batch yet. Pumpkin is no longer just a fall item for me after making these. Also, this is my first post so i wanted to say hi or something and tell you all that this community makes me terribly happy. More pictures and link after the cut!
and visit my new blog -- http://freshlywhipped.blogspot.com/ -- for more pictures and the recipe!
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Comments: Read 4 or Add Your Own.
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Tuesday, December 29th, 2009
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cooking
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i bought too many oranges...
i have six, month old oranges. They are a little bland and dry. Can i use them for anything?
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Comments: Read 4 or Add Your Own.
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cooking
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Hey folks! My boyfriend's parents got us a 5.3 cu. ft. chest freezer for our (Brooklyn) apartment and we're busy filling it up with good stuff. Later in February, we're going to split half a cow with them and my bf's cousin & his wife. That will roughly be 120lbs of beef for each of the three households. Before that, I would like to start organizing it so we can know what to rotate and not lose stuff in there. Plus, over the course of the next week, I'm planning to do a bunch of batch cooking such as stocks, soups, etc to stick in there for easy meals.
So, I ask, does anybody have a template for freezer list? I know it should be simple enough to make & print it once or 2x/month, but I would like to have a rather efficient way of organizing it. Also, how do folks do a fridge/cupboard or pantry list for themselves? Do you simply list everything, make blank lines to add "We need more of this...", print and tape it to the fridge & cupboards? Or do you make handwritten lists and tape them up? If you have an Excel or Word file, would you mind sharing? I've Googled and am probably not using the right words for this search, "freezer list". Whenever I do find something (a while ago), it seems overly complicated like an entire food matrix or something.
I would like to have these for the new year because it would help immensely to know what's available in our kitchen so we could throw dinners together rather quickly or just meal plan for the week. My boyfriend can be bad about not cooking dinner if I don't initiate at times. He's completely content to eat a bowl of cereal. Since I'm restarting classes in January and running my design business, it would be great to have a bit more control or just plain organization in this area. Any help is much appreciated and thanks so much!
Cross-posted to ![[info]](http://l-stat.livejournal.com/img/community.gif) poor_skills, hip_domestics, cooking
ETA: Also, what kinds of containers do other folks use to organize their chest freezers? I was thinking some deep rectangular containers but how do I easily see what's in each container? Or do we just lift them to get what we want? We have friends visiting us with a car next week, so we're planning to make a run to Brooklyn Ikea. Any suggestions for this are welcome too!
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Comments: Read 11 or Add Your Own.
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bakebakebake
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I'm dying to bake something, but am currently lacking ingredients. I have flour, sugar, things like peanut butter/chocolate chips/fruit etc, but no baking soda or powder. Can you possibly recommend some recipes that don't require baking soda/powder? I know that it sounds silly, but I really want to bake, haha.
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Comments: Read 15 or Add Your Own.
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bakebakebake
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I hope that everyone had a fantastic holiday season. Kramer and I celebrated with my parents on Christmas Eve, then had a Festivus breakfast yesterday morning with his dad, his dad's girlfriend, and his sister. My parents gave Kramer and I tickets to Rome for our honeymoon and these awesome union suit pajamas (pictured are my brothers, Dane (19) and Wyatt (16), Kramer, and myself). My brothers also got me the Tracy Morgan autobiography, I Am The New Black, which I'm really excited to read! Kramer's dad (check out his golfing blog, Journey to St. Andrews) got me a bread-maker (which I will be putting to good use very soon) and a pasta roller attachment for my KitchenAid mixer! You can all thank him for the inevitable carb-o-loading you'll soon be witnessing on here.
When I originally found this recipe, it was advertised as a recipe for buttermilk brownies. Interesting, I thought, I've never seen a brownie recipe that used buttermilk before. That's probably because this recipe ended up being for cake and not for brownies. As I added the flour into the wet mixture, I knew it was much, much too thin to ever be brownie batter. No matter, though, because there's nothing wrong with rich, moist chocolate cake! The buttermilk made a big difference in the texture and taste of this cake. It was so tender and the crumb sticks perfectly together while still being light, fluffy, and delicate. The frosting is ridiculously simple and is as good as it is easy to make. If you need something quick to whip up for a New Year's party, this is the thing! Just slice into small bites and place in muffin liners for clean, easy snacking. If you haven't had a fantastic piece of chocolate cake in a while, let me help you out: make this today! Recipe after the cut or on my blog at The Crepes of Wrath.
( Chocolate Buttermilk Sheet Cake with Chocolate Buttermilk Frosting )
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Comments: Read 6 or Add Your Own.
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bakebakebake
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Crack it open and you'll find out!
Flour and pastry crust Chicken. Recipe from Jamie Oliver's: Happy Days with the Naked Chef!
More here: YouMeTogether
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Comments: Read 2 or Add Your Own.
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bakebakebake
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This is one of my favorite quick and easy dinner options: Taco Stuffed Crescent Rolls. You can bake them with Pillsbury (or generic) big and buttery crescents, or use leftover yeast roll dough. They're stuffed with a creamy, gooey, cheesy, spicy, meaty mixture and topped with toasted cheddar. Even more delicious than the sum of their parts!
( recipes and photo )
To read more about this recipe, send me free biscuits, or just to see more photos, please head over to my baking blog, Willow Bird Baking!
x-posted to bakebakebake and cooking
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Comments: Read 22 or Add Your Own.
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food_porn
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I hope that everyone had a fantastic holiday season. Kramer and I celebrated with my parents on Christmas Eve, then had a Festivus breakfast yesterday morning with his dad, his dad's girlfriend, and his sister. My parents gave Kramer and I tickets to Rome for our honeymoon and these awesome union suit pajamas (pictured are my brothers, Dane (19) and Wyatt (16), Kramer, and myself). My brothers also got me the Tracy Morgan autobiography, I Am The New Black, which I'm really excited to read! Kramer's dad (check out his golfing blog, Journey to St. Andrews) got me a bread-maker (which I will be putting to good use very soon) and a pasta roller attachment for my KitchenAid mixer! You can all thank him for the inevitable carb-o-loading you'll soon be witnessing on here.
When I originally found this recipe, it was advertised as a recipe for buttermilk brownies. Interesting, I thought, I've never seen a brownie recipe that used buttermilk before. That's probably because this recipe ended up being for cake and not for brownies. As I added the flour into the wet mixture, I knew it was much, much too thin to ever be brownie batter. No matter, though, because there's nothing wrong with rich, moist chocolate cake! The buttermilk made a big difference in the texture and taste of this cake. It was so tender and the crumb sticks perfectly together while still being light, fluffy, and delicate. The frosting is ridiculously simple and is as good as it is easy to make. If you need something quick to whip up for a New Year's party, this is the thing! Just slice into small bites and place in muffin liners for clean, easy snacking. If you haven't had a fantastic piece of chocolate cake in a while, let me help you out: make this today! Recipe after the cut or on my blog at The Crepes of Wrath.
( Chocolate Buttermilk Sheet Cake with Chocolate Buttermilk Frosting )
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Comments: Read 12 or Add Your Own.
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cooking
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I'm spending New Year's Eve in a hotel that, thankfully, has a kitchenette (fridge, sink, microwave, coffeemaker).
I'd love to bring along a few made-in-advance appetizers. Any suggestions? We can warm stuff up in the microwave but I'd prefer not bringing along any extra utensils or small appliances.
So far my menu is as follows:
- homemade guacamole and corn chips
- tortellini, cherry tomato and bocconcini skewers with homemade pesto
- pumpernickel bread and spinach dip
- antipasto platter
- pizza delivery for the smelly teenagers
Of course, there will be a variety of chips, dips, chocolate, candy etc.
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Comments: Read 10 or Add Your Own.
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cooking
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I was wondering does anyone have any recipes for a soup that will keep well? I mean, that'll last for around a week if I don't freeze it. I'm not particularly fussy about ingredients, although I'd prefer it not to be cream-based as I'm trying to lose the Christmas weight! Basically, I just want an alternative lunch to sandwiches, that I can make on Sundays and eat throughout the week, the more unusual the better! I've never made my own soup before, so I'm really excited to try!
Thanks!
Edited to add:
Thanks so much for all your replies, you've all been really helpful. I can't wait to try out the recipes!
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Comments: Read 21 or Add Your Own.
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cooking
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Hubby's church runs a weekly free lunch. I'm the designated baker and I need ideas of what to make. We're serving 40+ people / week so it has to be fairly simple and economical (food bank contributions won't kick in for a while and even that will only be some help). I also prefer to pack in as much nutrition as I can (via fruit / nuts / etc.) while still keeping it tasty and dessert-like.
Things I've made:
apple and almond spice cake
banana chocolate chip cake
chocolate cake
pumpkin pie (a special request for Christmas week)
Next on my list is carrot cake
Then I've got nothing. Maybe a pineapple cake? Any other ideas? Recipes?
Thanks!
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Comments: Read 22 or Add Your Own.
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cooking
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I served this on Christmas Eve ~ and yes, despite the grainy 1960s nature of that picture above, it was only taken last Thursday evening :P
Champagne & Cheese Fondue ~ adapted from The Fondue Cookbook
1 c. mushroom caps
2 c. champagne
4 c. grated Swiss cheese (I used 3c Jarlsberg & 1c Gruyere)
2 TBS-1/4thc. all-purpose flour
2 egg yolks
1 tablespoon cream (I used half and half)
salt & pepper to taste
Place mushroom caps in a pot with just enough water to cover them and bring to a boil. Cook for five minutes. Drain – but reserve 1/4th of the water. Slice the caps very thinly, set aside.
Heat champagne slowly in the fondue pot over the stove. Stir in the cheese, melt and sprinkle the flour in slowly to use as a thickening agent. You may need more/less than called for. Stir constantly until completely melted & smooth.
Combine egg yolk, cream, reserved liquid and sliced mushrooms caps and stir into the fondue. Do not bring to a boil!
Season with salt & pepper to taste.
Transfer mixture to the table & burner.
Dippers: French bread, medium cooked shrimp, cooked asparagus tips, raw broccolini, cucumber, small cooked potatoes, baby carrots, salami, mushrooms.
For a bonus recipe & notes you can check out the full post in my blog
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Comments: Read 9 or Add Your Own.
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cooking
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last night i decided to make a Julia Child Beef Bourguignon inspired stew. I followed her recipe about halfway through, but then added some more veggies and didn't drain the broth after to make a thicker sauce. It was still amazingly tasty and with only a couple spices thrown in.
2 large blade simmering steaks
1 small pkg baby potatoes
3 medium size carrots
8 pieces of bacon
1 large onion
3 c dark red wine (Barefoot Cabernet Sauvignon)
4 c beef stock
5 cloves garlic
2 1/2 tbs worcestershire sauce
1 tbs oregano
Preheat oven to 325F.
Halve the potatoes and put into a large dutch oven. Add the chopped garlic, oregano, and chopped carrots.
Brown the bacon in a skillet, remove and put in pot.
Cut the simmering steaks into cubes, and brown in pan. S&P a bit as they brown. Don't crowd the pan, and as the batches finish put them into the pot.
Brown the onion in pan until soft and slightly carmelized. Add to pot.
Deglaze pan with splash of wine.
Add wine, stock, and worcestershire sauce and bring to a simmer on the stove top.
Pop into oven on lower third of oven and cook for 2 1/2 hrs.
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Comments: Read 2 or Add Your Own.
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bakebakebake
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With new years coming and left over Puff Pastry from Christmas I am looking for a dessert to make with it. I cannot think of anything to make, and the crowd there will be a lot of kids and "picky" eaters, the like "normal" foods sadly. Any ideas?
Thank you!
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Comments: Read 7 or Add Your Own.
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bakebakebake
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Hi there bbbake-rs!
I've been lurking around here for a year or so and have found many recipes and ideas which have helped my own baking experience very much. So now I'd like to share a few pictures of recipes that I've tested this december!
( Many pictures ahead! )
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Comments: Read 2 or Add Your Own.
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Monday, December 28th, 2009
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Tuesday, December 29th, 2009
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Wednesday, December 30th, 2009
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Tuesday, December 29th, 2009
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food_porn
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I served this on Christmas Eve ~ and yes, despite the grainy 1960s nature of that picture above, it was only taken last Thursday evening :P
Champagne & Cheese Fondue ~ adapted from The Fondue Cookbook
1 c. mushroom caps
2 c. champagne
4 c. grated Swiss cheese (I used 3c Jarlsberg & 1c Gruyere)
2 TBS-1/4thc. all-purpose flour
2 egg yolks
1 tablespoon cream (I used half and half)
salt & pepper to taste
Place mushroom caps in a pot with just enough water to cover them and bring to a boil. Cook for five minutes. Drain – but reserve 1/4th of the water. Slice the caps very thinly, set aside.
Heat champagne slowly in the fondue pot over the stove. Stir in the cheese, melt and sprinkle the flour in slowly to use as a thickening agent. You may need more/less than called for. Stir constantly until completely melted & smooth.
Combine egg yolk, cream, reserved liquid and sliced mushrooms caps and stir into the fondue. Do not bring to a boil!
Season with salt & pepper to taste.
Transfer mixture to the table & burner.
Dippers: French bread, medium cooked shrimp, cooked asparagus tips, raw broccolini, cucumber, small cooked potatoes, baby carrots, salami, mushrooms.
For a bonus recipe & notes you can check out the full post in my blog
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Comments: Read 4 or Add Your Own.
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cooking
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This is one of my favorite quick and easy dinner options: Taco Stuffed Crescent Rolls. You can bake them with Pillsbury (or generic) big and buttery crescents, or use leftover yeast roll dough. They're stuffed with a creamy, gooey, cheesy, spicy, meaty mixture and topped with toasted cheddar. Even more delicious than the sum of their parts!
( recipes and photo )
To read more about this recipe, send me free biscuits, or just to see more photos, please head over to my baking blog, Willow Bird Baking!
x-posted to bakebakebake and cooking
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Comments: Read 14 or Add Your Own.
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cooking
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I've got a small pot roast and I'd like to do something other than just toss it in the crock pot. How can I make it a little more interesting?
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Comments: Read 5 or Add Your Own.
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Monday, December 28th, 2009
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Tuesday, December 29th, 2009
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bakebakebake
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New Year's Eve is coming in two days. My friends and I are hosting a full-blown party for the occassion. The main host (the house owner) is dealing with all the food including a roast chicken :9. I'm in charge of dessert (hallelujah!) and cocktails.
I'll be making an awesome chocolate cake with oreo cream cheese, which I made for her birthday. (can be seen in this shitty picture here). Anyhow, I'll be attempting to make a combination of Apple, Blueberry and Cranberry Crumble and in need of a really good no fuss custard sauce. The tricky part is....not to use those vile powdered stuff. Any recs?
Also, what other dessert that requires minimum prep, which is also good as party snacks? Ideas are most welcomed! Thanks!
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Comments: Read 1 or Add Your Own.
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