Tuesday, December 1, 2009
Wednesday, October 28, 2009
Babette Friedman's Apple Cake
Bake until a toothpick inserted into the center of cake dough comes out clean and apples are golden and tender, about 50 minutes (or longer)**. Serve warm or at room temperature.
Wednesday, July 15, 2009
Topped with cinnamon and sugar, the biscuit batter had "fluffed up" in the ten minutes I let it rest. I followed the recipe instructions and left some holes for the berries to bubble through.
The larger pie required a good twenty minutes more in my oven than the stated twenty five minutes in the recipe. But the topping came out slightly crispy on top and soft and fluffy inside. But like some of my past pie-making experiments, I had a little too much syrup-y juices on the bottom; like blueberry soup.
The second recipe was the Easy Batter Fruit Cobbler also from Allrecipes.com. I liked this recipe because it was really easy to make. Warm up the pie pan in the oven with the butter until melted, mix your batter up, pour it in, scatter the fruit on top and into the oven it goes!
This recipe baked up much more quickly. The edges were slightly crispy and when scooped, the cobbler was much more solid.
Wednesday, June 17, 2009
Chocolates and butter... I had forgotten to coarsely chop the chocolate because I was too busy trying to take this picture...
But the chocolate melted after some patient stirring. I didn't want to overheat the chocolate.
Then I mixed the eggs and sugar until they were creamy and thick.
I had read a few of the other blogs and found that some people baked the brownies for 15 minutes before adding the cookie dough topping. So after combining the melted chocolate and butter, in the pan it went and into the oven for its first 15 minutes while I made the cookie batter.
Da cookie dough. Looks a bit sticky and thick. I wasn't able to spread the batter at all onto my brownie mixture. So I dropped the batter by the spoonfuls over the top of the brownie hoping that the cookie dough will spread as it bakes.
Here's my pic honoring Alton Brown's oven shots from his Good Eats show. We're spreading, and puffing up too!
Wednesday, June 10, 2009
This was what was left a short time later. So much for watching my kids' diet. They both loved the cake. Smitten Kitchen's recipe called for a ganache glaze and use real butter paired this chocolatey cake with some freshly whipped cream. To keep the kids' mess at a minimum I left both options off. The kids didn't miss anything.
Wednesday, June 3, 2009
After a few hours of false starts I decided to bake a batch of cookies. So Nick Malgieri's Peanut Chocolate Chip cookies from his Chocolate book was the first.
This was how they looked after each ball is flattened with the bottom of a glass.
The baking itch was still there so I thought, why not bake another batch. My husband could bring it to his friend's house later. So I started the Vanishing Oatmeal Raisin Cookies from Quaker Oats... and then moved onto the Cinnamon and Sugar butter cookie recipe from the Mrs. Fields Cookies cookbook because I realized that my son didn't like either of the first two cookies.Topping:
3 tablespoons Sugar
1 cup Salted butter -- softened, room temperature
But there's one more! Why not round it out with a batch of brownies??? So I cheated and baked up a batch from one of those that come out of a box. It was still good since I kicked it up a notch with some coffee powder.
As it turned out, my coworkers enjoyed the fruits of my labor the next day. And my husband built his Great Wall in our backyard.