Made following Gordon Ramsey's recipe in his Great British Pub Food book.
The sweet shortcrust pastry recipe always has too much (the pastry recipe is for 500g and the tart recipe calls for 300g, but I like to make the extra and use it for patching any holes in the tin as its super delicate and for the decoration.
I used the Ghiradelli Dark Chocolate Cupcakes recipe and used espresso instead of coffee. Frosting was made with this Mocha Buttercream recipe. I tend to burn sugar when I cook it, so I used a store bought caramel filling.
I used a dough cutter that I picked up from doing all the breads this year. I just coated the edge with canola oil and it cut clean through. Here is a link the the cutter I picked up. Dexter-Russell - Sani-Safe 19783 6" x 3" White Dough Cutter/Scraper with Polypropylene Handle https://smile.amazon.com/dp/B004NG990E/ref=cm_sw_r_cp_api_glt_fabc_5VSX2B2GCHCVJA5A5KEP?_encoding=UTF8&psc=1
We gave homemade limoncello as gifts this past Christmas. With bottles of it leftover, I decided to find a recipe that would make use of it. This Limoncello Cake recipe was found on AllRecipes.
recipe It was super delicious and easy
Inspired by these guys, but gained some direction from bakespace.
I can't, in good faith, give you my measurements because it was a little off. Runny caramel, and crumbly cookie. Next time, giant twix bar, I'll get you right next time.
I basically used this recipe, but I just realized I forgot cake flour entirely and just used regular. I also skipped the ganache at the end.
I cut the recipe to a third of the original amount so I could make a small cake, but only cut the frosting to 2/3 the original amount and wished I had more. Every time I make German chocolate cake there's never enough icing! Hence, I kind of frosted the side on part of it and not on the rest. If you make it, make extra frosting!
My other tip on the frosting is all the recipes make it sound like you're going to ruin the frosting if you cook it very long at all. Not true. I started it on low, heated up everything except the egg yolks, tempered and added the yolks, stirred, and got it up to medium-low. As soon as it actually starts bubbling it thickens quite nicely. The first time I ever made it, it was a runny mess, so make sure you let it cook enough to thicken!
oops! I meant to add that. I basically used this recipe but made a basic brownie recipe from scratch, did 1.5 the cheesecake topping, and added half a jar of raspberry preserves between the cheesecake and brownie layers.
They really do taste like a margarita! I followed this recipe from Vegan Cupcakes Take Over the World. Only changes I made: skipped the food coloring and decorative sugar and decorated the larger cupcakes with lime wedges.
These involved rolling out pie crust and cutting out 4 inch rounds to stuff into a standard muffin tin, filling with chopped granny smith apples and dried cherries tossed in sugar, cornstarch, cinnamon and nutmeg, and topping with a crumb mixture made of partly ground oats, butter, and peanut butter.
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The peanut butter topping really sets the flavor apart from a basic apple pie, I loved it.
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recipe from Magpie, a sadly now-closed pie shop in Philadelphia.
Recipe from Claire Saffitz's Dessert Person
I expected this recipe to be good and it definitely delivered! The rice and baked custard ends up having a cheesecake-like texture, gently flavored with vanilla and cardamom, and then accented with the mild acidity of fresh mango and mango caramel (the sugar is caramelized first, then fresh mango is cooked in the caramel till it breaks down, then butter and cream are added to smooth it out and everything is blended together).
my husband cooks without recipes! i’m the baker and it’s more chemistry so amounts matter more! we got this one off amazon many years ago and it’s still going strong. it reads in both grams and ounces so it works for most recipes. i bake bread a couple times a week. i put my bowl on the scale, tare (zero) it, and start adding ingredients by weight. nothing to clean up after but the one bowl and much more accurate for flour. (there may be newer or better options - you might look at some reviews.)
yeah it's pretty cheap. this is the one I got a long time ago I didn't want a coil version since they can be pretty inaccurate too.
Recipe! I skipped the processing the oats step on the advice of many of the commenters. I baked it at 430 degrees (instead of 450) for 20 minutes and if I made it again I would go a little lower as the top was threatening to burn but the inside was just right.
This was the first time I've made laminated dough without the butter leaking out everywhere amd my first successful caramel! I followed this recipe for the tarts but made the puff pastry from scratch using the recipe in The Great British Book of Baking.
For anyone that's looking for inspiration, here's where I found mine: http://www.openculture.com/2016/07/an-archive-of-3000-vintage-cookbooks-lets-you-travel-back-through-culinary-time.html
Archive.org has this amazing trove of vintage cookbooks, you can even sort their collection by publication date! There are some really charming books with beautiful illustrations from the 50s. Some are fully available, for some you have to sign in to borrow them, but it's still absolutely free!
I am not sure how much I used, but I had an already open tube of chestnut cream that I squeezed into some Swiss meringue buttercream (I think there's a link to the chocolate version in the cake recipe; I made one without chocolate and didn't put the chestnut cream in until the buttercream had already come together).
Counter spare is always a killer isn't it! I recently learned about stack able cooling racks like these: https://www.amazon.com/Wilton-Excelle-3-Tier-Cooling-Cookies/dp/B00030CGKY
They might be a game changer for you!
Saw blood oranges at my local supermarket for the first time this season, so I had to pick some up and make this yummy dessert! Recipe comes from Claire Saffitz’s book: Dessert Person (recipe also available online here). First time doing an upside-down cake, now I know to cut the slices thinner and build that layer better, but it’s all a learning process!!
I modernized this retro dessert by using ingredients that would not be common in the typical 50s kitchen (whole vanilla beans and pink peppercorns) and making them mini. These came out super cute, and I really enjoyed these flavors together. Recipe from Cake Simple.
I found this recipe in my Cake Simple cookbook, and it turned out really good! The cake had notes of saffron, almond, and orange which all played really well together and made for a light and unique cake. This was my first time using this swirled bundt pan and I love how the final product turned out. I thought my family would be weirded out by a saffron cake, but everyone enjoyed it.
This week I made the dragon fruit pie dough from Pieometry. The dragon fruit powder (my unusual ingredient) gives the dough a lovely bright pink color. I made the All Strings Considered pie recipe which is an apple pie with gingerbread caramel filling. This may be the best apple pie filling I have ever made, and everyone was very impressed with the geometric design. I highly recommend this cookbook, and Lauren has the best Instagram page.
I found a package of Ube powder at my local Asian market, and had to go to Amazon for Ube extract. To get here on time, I ordered this one: McCormick Ube Flavor Extract 2 bottles (20ml/bottle) https://www.amazon.com/dp/B00C1TW100/ref=cm_sw_r_cp_api_glt_i_WZZ5TX8YJT93XQ0WESHH?_encoding=UTF8&psc=1
For cookie week I made the pan-banging s’mores cookies and marshmallows from 100 Cookies. This was my first time making marshmallows and doing the pan-banging technique. These cookies turned out HUGE and super delicious, perfectly crispy with a hint of salt. The toasted marshmallows were a perfect addition. I made them gluten free with Bob’s Red Mill 1 to 1 baking flour and gluten free graham crackers.
If you’re interested in the technique, here is the recipe for her chocolate chip cookies. I recommend the cookbook, it has a lot of great recipes in it.
For Lunar New Year, I wanted to make Sesame Seed Balls (recipe from Asian Dumplings cookbook. Well, these turned out terrible. I had to add almost a whole extra cup of flour just to get it to a dough consistency. Once these got in the oil, they did not float to the top or expand. They ended up super dense and burnt and inedible.
I was very unsatisfied with how this week went, and instead of just posting the fail and moving to next week, I decided to try two new recipes: Shuijiao (pork and bok choy water dumplings also from the Asian Dumplings cookbook) and Steamed Red Bean Baos with my leftover red bean paste from the failed sesame seed balls.
These both turned out AMAZING. It was my first time making dumplings and steamed buns, and both were easier than I expected. I definitely want to make more and have some fun trying out my new bamboo steamer. The sesame seed balls may be revisited in week 52.
I pretty much failed at stencils and fonts and yet I'm pretty dang happy with the results. My stenciling ended up looking like I had doused water colors on the cake and my attempt at hard letters made me curse candy coating. I ended up piping everything free form.
Thought I would link to the marshmallow fondant recipe as I had a really easy time with it and thought it tasted great. I used this white cake recipe and was super happy with results. The cake stayed together good but it's moist.
Halve the original recipe for a 9" pie plate.
Based off of my favorite GIF From an episode of Cake Boss
I followed this recipe. I will most likely not make these again. The cake was too dry and the frosting too liquidy (although it tasted delicious!). I ended having to add a bunch more powdered sugar to stiffen the frosting, ruining the flavor.
Yeah! I unfortunately did not make it from scratch. (Someday, though!) It is delicious and fun to make.
I got this box from my mom: link and the recipe is on the back of the back (link)
And you cut them up into little cubes and add fruits!
Okay, so this one ended up being a hot mess, but I always tell my kids that you learn more from failures than successes so here we go.
I found this recipe for a "Famous 1920 Ritz Carlton Lemon Pound Cake." Given that my wife is highly in love with Starbucks' Lemon Cake, I thought this was a winner. The recipe says it fits in "two standard loaf tins." I've been using these loaf pans for years (side note: I think Fat Daddio's tins are the absolute best and could not recommend them more). I thought they looked a bit too full but trusted the recipe and put a sheet pan underneath. 15 minutes into the cook and they were clearly about to go over so I scooped out about a cup or so of batter between the two. I don't know if that disturbed the loaves but they never really recovered. Upon cooling they sagged in the middle. And to top it all off they wouldn't come out of the tins cleanly (it's why I usually line with parchment paper, but again I was trying to follow the recipe).
So what we have is a hot mess but absolutely delicious. Great crumb and flavor. The recipe insists on fresh lemon juice/zest and it works really nicely. I made a vanilla glaze (a la Starbucks), but the top is crunchy in a great way so it isn't necessary. I will be making this again, but using much less batter (I think half full is going to be about it) and lining with parchment paper).
Live and learn!
Seconding this! Did you use coconut milk for drinking or canned coconut milk? If you used the first, that would have much more liquid/less fat and might cause the problems you had
The recipe I used is from this cookbook for children that my friend got me as a gag gift for Christmas. It has lots of great and pretty easy recipes!
Used caramels for the filling :)
I added chocolate chips to half the batter and raisins and sprinkled cinnamon to the other half. They were delicious and really easy (first time making scones).
these were easy and fun! I would try some cuter decorations next time. You could pretty much use any jam, whole fruit, or chocolate on top
Sure! I used deepL to help me translate and rewrote only some things to be more legible.
Dough:
Coat for the dough
Sprinkles:
Coat for the hot cake
Coat for the cooledcake
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For the dough, sift 2/3 of the flour into a bow and make a well in the middle. Mix the crumbled yeast with 1 teaspoon sugar and some of the warm milk, pour into the bowl and cover with flour. Leave to rise covered for 10-15 minutes.
Pour the other ingredients, except the flour, onto the flour rim with the remaining milk, beat vigorously with a wooden spoon until the dough separates from the bottom of the bowl and bubbles start to form. Then knead in the rest of the flour and work the dough vigorously for a few minutes until it no longer sticks. Then cover and leave to rise in a warm place for about 30 minutes.
In the meantime, knead all ingredients for the crumbles, except for cocoa and cinnamon. Cut the crumble dough in half, knead the cocoa under one half and the cinnamon under the other half (as desired).
Knead the dough again briefly, roll out to sheet size (approx. 32 x 38 cm) and place on a greased or baking paper-lined baking tray. Spread with melted butter (caution: must not be hot). Spread light and dark crumbles alternately in diagonal strips on the dough. Allow the cake to rise for another 15 minutes.
Bake in the pre-heated oven at 200 °C on the 2nd rack from the bottom for 15-20 minutes. Mix warm milk and melted butter and brush the hot cake with it. Let it cool down.
Sprinkle the cooled cake with melted butter. Serve with whipped cream.
Recipe from the CCCP Cookbook.
Nice, but I didn't nail the texture on the pastry: I just wasn't able to roll it out thin enough without breaking it! Each layer ended up with a texture like a flaky pie crust rather than the papery, almost phyllo-like dough the recipe calls for.
Recipe from the World of Cakes book, which, surprisingly is on Google books. Icing is just powdered sugar, milk, and a bit of amaretto.
Made following the Queen of English cooking's recipe in this book. It's the same recipe my mum has followed since I was a child and is the ultimate sticky toffee pudding recipe, to the point where I tracked myself down a used copy of the book when I moved out.
Happy Thanksgiving Friends!!! I used the famous pumpkin pie recipe on the back of the Libby can. You can find these leaves pastry stampers on Amazon.
I followed this recipe and substituted half of the sugar with agave syrup, as well as quick oats for oat bran. These muffins make a filling and simple breakfast and I absolutely love them toasted with jam! I hope you enjoy making them as well!
Here’s the link. We did need it to chill for a while to make sure the ridges came out. Our first one we took out too early and it was a bit weird
Silicone Cake Molds For Baking - Halloween 3D Pumpkin Silicone Mold 6 Cavities Cupcake Baking Pan Mousse Mold Tray For Candy Chocolate Brownie,Cheesecake Dessert Handmade DIY Soap Making https://www.amazon.com/dp/B08GSRQ5F9/ref=cm_sw_r_cp_api_glt_fabc_44SRC4KFA9X8HBWX49QR
Huh. I have something like this : https://www.amazon.com/dp/B07WFHRYQ4/ref=cm_sw_r_apan_glt_fabc_4TND62WRM4ZSKP2422K1 Don't remember if that's the exact one. This cake fit without the figs on top and wouldn't fit with the figs. Not an issue for me since I wasn't transporting the cake. No idea if there are taller ones.
Recipe from New-School Sweets by Vinesh Johny and Andrés Lara - https://www.eatyourbooks.com/library/197643/new-school-sweets-old-school
I didn't have tartlet pans so I ended up just cooking the tart shells in brioche cups, which worked really well! - https://www.amazon.com/gp/product/B095RFQGVR/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
It's a meringue frosting-- so 5 egg whites, 1 cup sugar, and then it's supposed to be a tsp of vanilla sugar but I actually used a squirt of vanilla bean paste.
You cook it over a double broiler while beating with a hand mixer until it reaches 150 degrees on a digital thermometer, and then I transferred it to a stand mixer with a whisk attachment to continue to beat until cool (you could still use the hand mixer if you want).
For cake pans, I normally use really nice Fat Daddio 8x3 inch pans... unfortunately, this recipe (and the other recipes in this cookbook) use 6 inch cake pans, so I bought these just to make this: https://www.amazon.com/gp/product/B00M4JCHRE/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 (I literally just bought these ones because there were 5 and they were cheap!)
I cook from cookbooks more that I cook from internet recipes, so unfortunately my recipes are often not available online!
I used to make these when my grandma would come over for dinner, dessert and coffee. They were super easy using the grocery store yellow sponge cakes and reddiwhip!
I used this recipe for the copycat grocery store shortcake shells And then this pan to get the right shape Then your basic homemade whipped cream and strawberries !
I got them off Amazon for hot cocoa bombs initially. KOSIMI 2 Packs Medium Semi Sphere Silicone Mold, Baking Mold for Making Chocolate, Cake, Jelly, Dome Mousse https://www.amazon.com/dp/B08PC3KB7C/ref=cm_sw_r_cp_api_glt_fabc_QCPHRV2S8GVFZ3Q0X651?_encoding=UTF8&psc=1
The tool in question is this multi colour piping coupler. Getting it all together was quite a challenge - next time I will fill the bags after I've assembled it all!! I'm really happy with the effect though.
The recipe is white chocolate and raspberry cupcakes with white chocolate buttercream with Jammie Dodgers, freeze dried raspberries and heart sprinkles. These were definitely a hit with my family!
Thank you! It's actually a set of these matte black Epicurean cutting boards I just got. I have one on the counter and one propped upright as a backdrop. I've used them for less than a month now, but so far they're great cutting boards, AND they photograph beautifully.
The reviews of the recipe mention using this. Looks like you can buy it on Amazon if you'd like to try again :)
Do you own a tart pan? Springform pans are better for cheesecakes or something else filled to the top of the pan. Tart pans, like this, would work a lot better. Glad it tasted ok though!
The first time I tried to make this a few years ago it was a dismal failure and there is still coffee all over my cookbook. This time was much more successful, I tried the "traditional presentation" from the book this time instead of the built version and was more patient and I think it turned out pretty well. I did have a hard time with the egg whites and ended up ruining two batches before I got the ladyfingers right, but I am pretty happy with the end result. I used the "traditional presentation" recipe from this book.
This Cinnamon Raisin Bread is another recipe from this book, which I use all the time because it is huge and I am just trying to make my way through it.
When I first bought this book there was a picture of this presentation of Cookie Crusted Profiteroles and I have wanted to make it ever since and this theme gave me the perfect excuse! There were a lot of parts, the profiteroles, the cookies on top of the profiteroles, the bavarian cream inside the profiteroles, the piping chocolate on the plate and the nougat sauce. In all it took me about seven hours. I was so happy with the result!
This strudel is another family recipe. I used the pastry dough recipe in the Professional Pastry Chef Book. For the strudel you just roll out a sheet of pastry dough (I used half of my pastry dough to make two strudels and the rest to make palmiers) and place apples and raisins with cinnamon sugar in the middle, brush with an egg wash, roll up jelly roll style and brush with an egg wash. Bake in oven on 350 for 35-40 minutes.
I've added a picture of the page from the book to the imgur album. This recipe is from The Professional Pastry Chef which, while expensive is definitely completely worth the money. Huge book with hundreds of recipes. I totally recommend it for anyone serious about home baking.
This is my first attempt at braided loaves. I think they turned out pretty well. I used the Challah recipe from The Professional Pastry Chef book, which I bought because I wanted to try some more advanced home baking techniques and it has been really great.
I decided to make these classic french pastries for this week since they end up heart shaped, or at least vaguely heart shaped in my attempt. I used the recipe from the book The Art of French Pastry although a lot of the recipes I looked at for them are similar. It was my first time making puff pastry (although I've made laminated dough for croissants before) so there a lot of things I would improve on for next time, but so far not a bad first attempt, even if they did separate a bit while baking.
So excited to give this subreddit a try! This week I kept it pretty simple and just used a recipe I found online for the cake and ganache. One of my Christmas gifts was one of these and so I wanted to use it right away!
As far as the recipe is concerned, I was pretty happy with how everything came out. I bake quite a bit so I had everything but the buttermilk on hand. I personally wasn't a huge fan of the ganache, but my husband and friends loved it. If I were to do anything different I think I would have made the ganache just a little thinner. The thickness was good for a normal bundt cake but since this pan leaves the little holes I think something a little thinner would have been more aesthetically pleasing.
IF you can find them dehydrated strawberries are great for flavoring/coloring the cake without changing the liquid content or adding gummy pectin. I get mine from trader joes, but I found these on amazon
This is my first time ever posting on Reddit. Anyway, I am going to try the challenge this year since I usually bring baked goods to work every two weeks anyway. These Chocolate Friands are from the Tartine book, and the recipe for the Friands can also be found on this site. Not the best looking things I've made lately since I utterly failed at properly greasing the mini muffin pans today, but they are a really fudgy brownie like cupcake. I would definitely make them again.
Recipe from the Ovenly Cookbook. I won't post it publicly because it's not published online, and it really is a great cookbook, but if you want the recipe just PM me.
This recipe is all about the chocolate, so I used a fancy organic fair-trade 60% cacao chocolate.
Now I don't actually like chocolate, especially dark chocolate, so I can't vouch for the taste personally, but others have told me it's pretty good!