Walker suggested this great idea for a thread - please post your all-time favorite sweets with links or recipes!
Here are mine:
1. Brownies - I've tried dozens and nothing is like this one - I use semisheet chocolate and parchment not foil https://www.splendidtable.org/recipes...
2. Chocolate chip cookies - make sure to rest the dough - I use chopped chocolate not feves https://cooking.nytimes.com/recipes/1...
3. Rugelach - I use different filling but her dough is foolproof - https://www.foodnetwork.com/recipes/i...
4. Lemon cake - my favorite since the book came out 18 years ago! https://www.foodnetwork.com/recipes/i...
5. Chocolate cake - I've tried others and this is the best - https://foodess.com/moist-chocolate-c...
can't wait to see what others post!
I've been meaning to make those supernatural brownies for ages (probably since the first time I read your raves). Thanks for the nudge and link.
I made the Foodess chocolate cake. Frosted with PB frosting. Everyone loved it. I’m not a fan of the Hershey’s recipe and this was basically that recipe, with butter in place of oil.
Flo Braker's Crystal Almond Pound Cake (sugar reduced to 3/4 cup)
https://lldesserts.com/crystal-almond...
David Lebovitz's Almond Cake
https://www.davidlebovitz.com/almond-...
Claudia Fleming's Guinness Stout Ginger Cake
https://www.epicurious.com/recipes/fo...
Alice Medrich's Italian Chocolate-Almond Torte
https://www.seriouseats.com/recipes/2...
Alice Medrich's Olive Oil and Sherry Pound Cake
https://alicemedrich.com/recipe/sherr...
Alice Medrich's Queen of Sheba Torte 5.0
https://food52.com/recipes/76843-one-...
Kim Boyce's olive oil cake with rosemary and chocolate
https://food52.com/recipes/25846-oliv...
Orange Marmalade Almond Cake
https://www.chowhound.com/post/citrus...
Ina Garten's Lemon Cake
https://www.foodnetwork.com/recipes/i...
Hazelnut cupcakes (a tweaked version of the recipe in Ottolenghi: The Cookbook)
Alice Medrich's lemon curd and her melted-butter sweet tart crust, together as a lemon tart and separately for other uses
https://www.womenshealthmag.com/food/...
Pear Fudge Pie (no link; ask if you want the recipe)
My go-to sablé recipe, rolled or icebox style (ask if you want it)
Ginger Spice Cookies (I use all butter, 3/4 cup brown sugar, and roll in turbinado sugar)
https://www.epicurious.com/recipes/fo...
Rolled gingerbread cookies
https://www.epicurious.com/recipes/fo...
My go-to “classic” frosting, flavored all kinds of ways
http://www.treats-sf.com/2010/12/mira...
(In case you couldn't tell, I love almonds and ginger...)
Can you post a recipe for the hazelnut cupcakes please?
Here you go. I have tweaked it to up the hazelnut factor. If you don’t have hazelnut oil, you can use the equivalent in more butter. The oil deepens the flavor.
65g hazelnuts*
150g granulated or superfine sugar
180g AP flour
1 1/4 tsp baking powder
1/4 tsp salt
115g unsalted butter (1 stick)
4 T. roasted hazelnut oil
1 tsp vanilla extract
2 large eggs
150ml sour cream
Preheat oven to 350F and line a regular muffin tin with cupcake papers. Toast the hazelnuts in the oven for about 15 minutes, then rub their skins off. Pulse them in a food processor with half the sugar until finely ground. Whisk the flour, baking powder, and salt together. In a large bowl, cream the butter, hazelnut oil, and remaining sugar till light and fluffy. Beat in the vanilla and the eggs, one at a time, then the hazelnuts. With a spatula, fold in the flour mixture in two additions, alternating with the sour cream. Divide among the cupcake cups and bake for 20-25 minutes, until a tester comes out clean.
*Instead of grinding nuts, I usually use hazelnut flour, toasted for a few minutes in a skillet or the oven.
These are great iced with chocolate ganache. I like to flavor it with a dash of Frangelico if I have it around.
These are the baked goods I am known for.
It's silly to say, so I will not say: "I've tried everything, and these are the best." Taste is subjective. These are the things I have made repeatedly, and love to eat.
1. Kentucky butter (Bundt) cake - easy pantry-friendly ingredients, incredible crunchy buttery glaze, keeps at least a week covered, no separate creaming step.
I discovered this recipe in a FB group for people who collect vintage cast-iron bundts; among those collectors, this is the most famous recipe. It's incredible in cast iron, but just as worthy in a modern Bundt pan.
https://www.thespruceeats.com/kentuck...
2. Improved Tollhouse-style chocolate chip cookies - I use chocolate disks or feves for a better 'streaky' (not lumpy) chocolate experience. I found this recipe doing long-form research on choc chip cookies to make as a wedding cake substitute for a friend who was getting married; these were my gift to her and her 200 guests.
https://www.famfriendsfood.com/2009/0...
3. French pumpkin mousse - discovered this as a substitute for pumpkin pie at Thanksgiving, which my family protested was too heavy. This *very* easy mousse is lighter, inexpensive, very slightly retro, and extremely delicious.
https://www.thespruceeats.com/pumpkin...
4. Martha Stewart's Lime Meltaways - a citrus shortbread slice-and-bake that is covered in powdered sugar.
https://www.marthastewart.com/316576/...
5. Jeni's ice cream recipe: Brambleberry Crisp
I won an ice cream contest with this recipe, and have to force myself to make other flavors. It's so good.
https://thebitesizedbaker.wordpress.c...
6. Dorie Greenspan's Jammers
As a person who makes a ton of jam every year, discovering a beautiful cookie to use them in was .... special.
I made the Improved Tollhouse-style chocolate chip cookies - they were good! Though I liked them better the next day.
I used white and milk chocolate callets, because they were what we had. But apparently these melt: see https://www.cooksillustrated.com/how_.... Will try chips next time!
Indiana Mint Brownies. I use plain semi sweet chips rather than mint chips for the topping.
https://www.cooks.com/recipe/au5as22t...
Rice Krispie's Scotcheroos. Use regular rice krispie's and 12 oz pkgs of both chocolate chips and butterscotch chips for the topping.
https://www.ricekrispies.com/en_US/re...
Best Banana Bread I've ever made but I combine all dry ingredients before adding to the wet. The current recipe is not clear on this
https://www.kingarthurflour.com/recip...
Ina Garten Coconut Cupcakes: https://barefootcontessa.com/recipes/...
Chocolate Whiskey Bundt Cake: https://www.epicurious.com/recipes/fo...
I remember this being very popular on Chowhound. I copied from someone's post:
Galleygirl's Pear Tart
This is the original. Many people feel my oven is too cold, and they feel you should check the doneness after 40 minutes or so. This is my father's all-time favorite dessert. I got it from a chef-friend of mine, named Laurie. She calls it a Pear Tart, but it's more like a dense, rich, buttery cake, made heavy by the pear juice that infuses it. Don't overcook; it's even better the next day!
Laurie's Pear Tart
3 or 4 ripe juicy pears. (doesn't matter what kind, juicy and ripe are KEY!)
Peel, core, and cut into sixths or eighths
Cream 1 stick butter
3/4 c. sugar
1 teasoon vanilla
Add
2 eggs, one at a time...
Combine
1 c. flour
1 teasoon baking powder
1/2 t. salt...
Add to butter mixture.
Spray an 8" (important) spring form pan with Pam. Spread the batter in it. Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter. Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g). The more pears, the moister the cake will be. Sprinkle with handful of sugar before baking. Bake at 350 degrees til a skewer comes out clean, about an hour(Start checking at 40 minutes!). If you have any doubts, UNDERBAKE. This is a whole different animal if it dries out. Then it's just a cake; correctly done, you'll love it. It's just one of those recipes that is greater than the sum of it's parts. really. Ask my Dad. ;)
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I make this with sour cherries; fresh, jarred, canned all work.
https://www.chowhound.com/post/galley...
I love the chocolate cake and frosting recipes on the Hershey's cocoa can, sprinkled with a few pecan pieces.
I don’t make many dessert recipes twice, but these are some that I have made many, many times.
My mom’s Swedish Jelly Cookies which probably came from a magazine recipe. They are thumbprint cookies. She always rolled them in pecans and used red currant jelly in the center. They are one cookie that I always make for Christmas.
Rose Levy Berenbaum’s Apple Crumb Pie from ”The Pie and Pastry Bible” - I’ve made a lot of different apple pies and this is my all-time favorite.
Melissa Clarke’s Obsessive Twice-Baked Cherry Pie -She uses ground tapioca in the filling and it sets up beautifully
Alice Medrich’s Best Cocoa Brownies from ”Seriously Bittersweet” - Just decadent.
Alison Roman’s Salted Butter and Chocolate Chunk Shortbread from ”Dining In” - Whenever I bring these to a function, people go gaga over them. They are a crowd pleaser.
Ina Garten’s Coconut Cupcakes - I love coconut and this is my favorite coconut dessert.
Rose Levy Berenbaum’s Mahogany Buttercrunch Toffee from ”Rose’s Christmas Cookies’
Medrich also has a version of her cocoa brownies with browned butter that is very good.
https://www.epicurious.com/recipes/fo...
One tart and one cake. These two desserts I make all the time because the recipes are reliable and not that difficult.
The apple tart lends itself well for any apples or pears that are in season. The tart is basically just a platform to showcase the fruit. The lemon cake is a thing of lemony beauty.
Raymond Blanc's apple/pear tart: https://www.raymondblanc.com/recipes/... (note: I omit the cream/egg concoction to have a purer fruit flavour)
Tish Boyle lemon pound cake: http://tishboyle.blogspot.com/2017/05...
I love following the baking threads here at CH even though my sweet of preference is really great gelato (place near me has a haroset gelato this year that is amazing). But in the fall when you can't go a foot in a farmers marketing without coming across amazing and delicious apples, I crave apple cake. I've been making a cinnamon apple cake originally from Cooking Light for years and it never fails to make me happy. I can't get to my recipe repository from work but it here is a version. I am not picky about apple type as long as it is a firm, tart/slightly sweet variety. Sometimes I fiddle with the spices too.
Willie's apple crisp - this is the same recipe my Mother used in the 1950's and it is a family favorite to this day. She used 6-8 medium apples, peeled and sliced--no flour. I have made it with a combination of apples and pears also and it is delicious. https://www.latimes.com/archives/la-x...
I'll play!
My favorite chocolate cake:
https://joythebaker.com/2010/05/the-m...
I make this for a coworker's bday every year, and one year another coworker paid me to make it for her husband's bday. It has also become the go-to bday cake for both myself and my teenage DS. (I love it w/ mint chocolate chip ice cream; my son loves it w/ vanilla ice cream and raspberry sauce). Perfect eaten cold right out of the fridge b/c it gets a dense and fudgy texture but it is sooo good at room temp too.
My go-to cheesecake:
https://www.epicurious.com/recipes/fo...
I've been making this for years and it has spoiled me for any other cheesecake. I made it for my office's bake-off last year and won!
Snickerdoodle blondies:
https://www.bakedbyrachel.com/snicker...
I love that I always have all the ingredients on hand for these, and this is one of those recipes that tastes so much better than it looks/sounds. People go nuts for these.
My go-to brownies:
https://barefootcontessa.com/recipes/...
I use the version that appeared in Oprah's magazine years ago, which includes chopped Oreo's in place of the nuts and choc chips. I like to use TJ's Peppermint Jo Jo's instead when they are available.
Almond toffee:
https://www.cookiemadness.net/2009/10...
I've been making this since Anna first posted it on the Cooking Light message boards eons ago. I make trays of it every year for gifts and one tray of it just for my son.
Toronto Jo: Please post your favorites, especially the Hall of Shame one that made me think of this thread!
The lemon curd Pavlova
https://www.chowhound.com/recipes/pav...
The recipe off of the godiva white chocolate chip for macadamia nut white chocolate cookies.
I love these, although I purposely don't make them all that sweet. I like to top them differently with various fruit concoctions...
Cheesecake Cups (6)
2.65 oz (75 g) Nabisco graham crackers (processed fine)
1/8 cup (30 g) melted butter
Mix together and press into cups.
5.3 oz cream cheese (150 g) (room temperature)
A little less than 1/4 cup (40 g) sugar
Beat on low until creamy.
1 egg (room temperature)
mix until incorporated
1/2 teaspoon vanilla extract
Juice of 1/2 lemon
2 1/2 teaspoons (7.5 g) flour
Mix just to combine.
3.25 oz (92.5 g) sour cream
Mix just to combine.
Scoop into cups, shake to level, and bake in preheated 325° oven for 15-18 minutes. Remove, leave to cool, then refrigerate at least 4 hours.
The Cook's Illustrated recipe for coconut cream pie is especially good. I think this is a non-blocked link
https://www.food.com/recipe/coconut-c...
it is a favorite that came to mind immediately.
Here's the MadeIt household greatest hits list:
Brown butter rice Krispy treats: https://smittenkitchen.com/2009/11/sa... Maximum flavor for minimal effort. Sometimes we melt some chocolate chips on top which is extra delicious.
Another SK hit, fudgy bourbon balls: https://smittenkitchen.com/2015/12/fu...
Fave brownies are from a Williams Sonoma cookie cookbook circa 1995. They are minty but otherwise probably very similar to the supernatural brownies Sally posted. Can be mixed all in one saucepan, could not be easier.
Ginger molasses cookies also from the same Williams Sonoma cookie book. The secret ingredient is orange peel.
Husband's favorite cake is applesauce spice cake: https://food52.com/recipes/8646-apple... but we use this icing recipe which is similar to his grandmother's recipe except this one uses only butter, no Crisco: https://food52.com/recipes/1846-faulk... (the icing ingredients/instructions are entirely contained in step 3 of the cake instructions)
How about my all-time favorite recipes I got from Chowhounders? Hounds have been an amazing resource for dessert recipes.
1. Joy's (Joy the Baker) Brown Butter Chocolate Chip Cookies with Pecans
https://www.kingarthurflour.com/recip...
Someone posted this in a holiday thread and exclaimed it was the best cookie ever and every one needed to stop and make it. right. now. Welp, I was going to a Christmas party that night and so I baked these and they were so delicious. It also started my love affair with Joy the Baker (well, at least her recipes) and she has been one of my favorite bakers ever since.
2. Dorie Greenspan's World Peace Cookies.
http://doriegreenspan.com/recipe/worl...
I didn't know who Dorie Greenspan was before Chowhound, but this cookie gets recommended every year, and I had excess dark chocolate, so I made them. I immediately went out and bought her book after that. At the time I thought it was the best cookie I ever had and that's a big boast because I think I'm a cookie aficionado.
3. 1881 Coffee Cafe Dutch Apple Cake
https://www.latimes.com/food/la-xpm-2...
This ranks up as one of my favorite Chowhound recipes ever, it's just a little blurb in the LA Times, no grandiose pictures or superstar chefs. I have no idea what prompted me to try it but it turned out to be the best apple cake I ever had. Unfortunately I got sucked into baking apple pies the last few years, but this has to my favorite apple recipe ever.
And... I have to include this in here because it's such a crowd pleaser.
Chrissy Teigen's Famous Banana Bread
https://www.teenvogue.com/story/chris...
Yes, this recipe showed up in Teen Vogue, LOL. It doesn't seem right that a hall-of-fame sweets thread doesn't have Teigen's famous banana bread.
This is a combo of different recipes and it comes out perfectly every time. You can halve it if you wish. Very light even though it's all WW flour.
Banana Bread, Kona
2 ½ cups whole wheat flour
1 teaspoon salt
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter (room temperature)
1 ½ Tablespoons ground dry ginger (OR 1 large finger of ginger, peeled, grated with juice and 2 heaping teaspoons dry ginger)
1 ½ cups chopped walnuts or pecans, optional
1 teaspoon vanilla extract
1 ½ cups light brown sugar
7 large, ripe bananas, mashed
3 eggs, room temperature, beaten
Grated rind of 1 lemon
Juice of ½ lemon
Preheat oven to 350.
Grease and flour two bread pans. (Can use unflavored Pam, instead. I use Wilton’s Cake Release.) (I like to use Wilton’s 6 at a time little loaf pans, use 2 of these.)
Sift together flour, baking soda, salt and dry ginger to remove lumps.
Stir in nuts, if using.
Cream sugar and butter until light and fluffy, add mashed bananas, beaten eggs, lemon juice and grated rind, vanilla and fresh grated ginger .. it will be lumpy.
Stir in flour mixture until just combined.
Pour into pans and bake 45 minutes or until toothpick comes out clean. (If using little loaf pans, start checking after 25 minutes, mine take about 30 minutes .. I rotate pans half way through.)
Let cool in pans 10 minutes before transferring to a wire rack to let cool completely.
I was going to post an on-line recipe for Cardamom Cake from My Bombay Kitchen but instead am posting my copy with notes. This cake is not eye-catching but is so wonderful and it's come out perfectly since the first time I made it. Everyone I've served it to has loved it.
Cardamom Cake (recipe from My Bombay Kitchen by Niloufer Ichaporia King, given to
her by her Swedish friend)
2-3 Tablespoons sugar, for the pan (I use 3 Tablespoons)
sliced unblanched almonds, for topping (optional)
4 large eggs (room temperature)
1 1/3 cups granulated sugar
1 1/3 sticks unsalted butter (room temperature)
1 Tablespoon cardamom seeds (shelled from their green pods and bruised in a mortar & pestle) (I grind in a coffee grinder) (you can just buy cardamom seeds)
1 1/3 cups all purpose flour
pinch of salt
Preheat the oven to 350 degrees. Butter a 9-inch diameter springform pan and sprinkle in sugar to coat, shaking the pan until bottom and sides are coated with sugar. Don’t worry about extra sugar on the bottom. Add a thin layer of sliced almonds, if desired.
Melt the butter in a small saucepan and allow to cool off some.
Beat the eggs and sugar until pale yellow and tripled in volume, about 5 minutes (takes me 10 minutes) about speed # 5 on Kitchen Aid. Quickly fold the flour and salt into the egg and sugar mixture, followed by the butter and the cardamom. Give the batter a thorough stir then pour into the prepared pan. Thump the pan on the counter to settle the batter.
Bake for 30-35 minutes (mine takes 55-60 minutes), until the top is dry and brown. (At half way point, reverse pan in oven.) A knife inserted should come out completely dry. Let cool 5 minutes. Run a knife around the sides of the pan before inverting the cake onto a rack to cool. Remove the bottom of the pan carefully while the cake is still very warm.
Let cool before serving
I'm glad to see this one, Walker. I don't bake nearly, nearly enough to have educated bests to offer, but I got this recipe from you guys and really like it. I only depodded seeds the first time, though. :) Then I went back to the Indian market and got a nice bag of plain seeds, which I keep in the freezer.
While I'm at it, another favorite I learned about here is the Small Victories "Happy Wife, Happy Life" chocolate cake. I unfortunately too often OD after just a couple bites of sweet desserts, many of which my husband's had to consume on his own, but this is easy-fast enough even for me and delicious without being very heavy or sweet.
You've finally put me over the edge, walker! I plan to make this in the coming week. About time, right?
I finally made the cardamom cake! It is delicious. I love the crunchy sweetness of the sugar around the sides. Lulu took a bite and said "Whoa. WHOA. This is one of the best cakes I've ever had." I told her that you had been telling me as much. The cardamom seeds are a PITA; has anyone done this with ground cardamom instead? This cake is so easy (aside from the seeds) and so good. Thank you for the nudges over the years. You were right.
Oh, and I did use the almonds, and it did take about 55 minutes instead of 30-35. Served with whipped cream, but I think some strawberries would be lovely with it.
What a relief that y’all loved it. (Including LLD?)
Did you use an electric coffee grinder to grind the seeds?
LLD said "does this have cloves in it?" which I would say isn't a ringing endorsement from him, but he also said he liked it. Hard to tell with him sometimes, but he certainly ate the whole slice. Lulu and I were gaga for it.
I used an M&P after opening up all the pods.
Early on, I stopped using a m & p, they were flying out all over the place; the coffee grinder was the answer.
I didn't mind the M&P so much as having to crack the pods and then get the seeds out. But not that big a deal - next time maybe I'll buy just the seeds, or I'll do the deseeding while watching tv or talking to someone.
Extracting the seeds from cardamom pods is definitely a watching TV type of activity for me.
I'd told the landlady of the Airbnb studio I stayed in in Buenos Aires about this cake and she was eager to try it. The spice shop I went to there only had little pods, no seeds, so I didn't but any ... I thought she'd go crazy banging out 1 T of those little seeds. I told her I'd mail her some. Since I needed to buy more, I called around .. Rainbow wanted $55 per lb, SF Herb Company $34 per lb. I finally just asked my Indian son-in-law to beg some from a restaurant owner.
I decided to mail her enough for 2 cakes; I ground the seeds to my liking (not too fine) and packaged each in waxed paper, no foil (was afraid it might set off alarms en route.) I also put in the padded envelope $40 worth of pesos I had leftover and some plastic folders (she'd admired some I had with me so I gave them to her, maybe hard to get there?)
Went to Post Office, they had me fill out customs form. I didn't want to mention the pesos, a bit worried to mention cardamom so I just put down 6 plastic folders worth $6. Postal lady slapped on postage without telling me first and it came to $24.50. Now I'm really worried it might get inspected. It was less than a pound.
I mailed it 12/28, almost 9 days ago. By the way, I made it for Christmas Dinner and was a hit with everyone, as usual. I gave my best friend a big piece but it wasn't enough to share with his wife and 4 kids so he hid it and went to eat it at Starbucks, alone! I used the loose bottom Fat Daddio 9" instead of the cheesecake pan I used to use. I ordered another pan from Amazon for him to be able to make it at his home.
Sort of off-topic here, but like you I recently wanted to mail something out of the country. I was mailing a box of chocolate covered caramels and a thank you note to a relative of LLD's in Scotland. I went to the UPS store first, and she said "the lowest I can do for you is $214." Lulu and I looked at each other and started laughing. I took it to the Post Office, saying to L on the way "hey, if it only costs $200 we win!" and for a single box of chocolates and a card, it cost $25. Geesh. But it seemed almost like a bargain after hearing the quote at the UPS store.
I was in shock when I saw the price. There was a line and I couldn't think fast enough. Maybe I should have gone home, looked for a much smaller padded envelope and eliminated the folders. Wonder how much I could have saved. After all this, I hope her family LOVES that cake.
That Pensey's price comes out to more than $92 per lb for Cardamom Seeds.
Well, that package that cost $25 postage to mail to BA was returned to me. I took a photo of the front and sent it to AirBnB owner; she said the address was perfect. Now I’m going to send the pesos in a regular envelope to her home address in the suburbs, maybe some cardamom too.
I just made the banana bread again, smells so good in here. Makes 2 loaves or 12 individual ones.
LLM,
I buy the whole cardamom seeds from Penzeys and then grind in a mortar and pestle. They are more flavorful than the ground cardamom and way easier than removing the seeds from the pods.
https://www.penzeys.com/online-catalo...
If anyone prefers weight measurements for the cardamom cake, I found this link (scroll all the way to the end): https://www.theguardian.com/food/2019...
There are also different weight measurements posted in this comment, but I haven't tried them: http://www.tipsybaker.com/2011/10/car...
I'll try and report back after trying the cake. Smells great!
Flavor was great. I think I used too much flour, especially since I used higher-protein King Arthur All-Purpose Flour, so the texture was a bit off. Will use 160g flour next time. I love that the cake doesn't use chemical leavening. My family thought it was a cake version of a madeleine. Can't wait to make it again and try to improve it for my ingredients and kitchen.
I love the crunchy exterior from the scatter of sugar on the bottom of the pan. Also, it seems to last a few days ok.
Here are pics. Baked in an 8” pan, started on a baking steel, then moved off the steel half way through. The crust was divine. The sugar had caramelized, the almonds were toasted nicely (looked over-toasted but weren’t.) The interior was how I like cake: tight crumb, neither moist nor dry.
I had made fresh cocoa ice cream, too, so we cut into the cake warm and the two went well together.
I have everything out and ready to make this cake again today and for the 1st time I noticed that the recipe says 1 1/3 STICKS of butter. I think I've been making this cake with 1 stick + 1/3 of a cup. Seems to come out great. But this time I want to do this as the recipe dictates. I looked it up and 1/3 of a stick comes out to 2.66 Tablespoons. How much extra butter have I been putting in all this time? Maybe it doesn't matter?
A little under 3 T more. You'll have to tell us whether you can tell the difference, and if so, which you prefer.
Have you tried making this cake? So, I put almost 3 T. Also, for the 1st time, after beating the eggs and sugar, I now thought the recipe wants you to do the rest by hand. So, I folded in the flour but it was hard to really incorporate by hand so I kept going, then did the melted butter and cardamom (I ground the seeds, not too finely, in the electric coffee grinder.) I just took it out of the oven and it seems shorter in the pan. Maybe before, when I was doing more in the mixer, it was better.
I won't even be able to try it because I'm taking it to a friend and I won't be there when it's served on Monday. I hope it's not a flop.
I tried to make this the best one yet but it’s a flop. Guess I’ll go back to using the mixer except for the final stir by hand. It’s not good enough to gift. I tasted it and it’s dense, hard to choke down a bite.
Attention: to anyone who has made this: did you mix by hand when It says to fold in the flour? Before I always used the mixer all the way until the very end. I'm going to go back to that method even if it's not what the recipe writer intended.
Pretty sure I followed the directions and did the fold in at the end. I normally make a note if I do things differently. It turned out beautifully. So sorry you're having this problem.
So, when the recipe says to quickly fold in the flour, you do that and the rest by hand? This is so sad; if it had turned out like this on my first try, I would not have made it again. I couldn't leave the flour unincorporated but maybe I mixed too much? So funny, trying to improve the cake and did the opposite.
It’s possible that I used the paddle or kneading attachment. I wish I remembered more clearly. I know I didn’t have any issues.
I try to leave notes for myself in recipes, but sometimes I don’t bother, thinking I’ll remember, and then of course I don’t.
I used the correct amount of butter and, although the flavor was overall better the following day, it was noticeably drier. I didn't mind, but I think it might affect moist cake people.
I folded in the flour and butter by hand. Also, I used ground cardamom mixed into the flour because I was serving it to folks who probably would not enjoy the intensity of larger seeds. (Some Pakistani desserts use whole cardamom seeds so I have some experience with that.) Anyway, it was enjoyed by everyone.
I'm a big fan of Olive Oil Cake for it's versatility. I love this one as it's just as good gluten or dairy free yet it still seems fancy for those with dietary restrictions, which there are a lot of in my extended family. I use a little less olive oil than the recipe, and I serve with a fruit compote.
https://food52.com/recipes/26709-maia...
Mr Autumm nominates Fudgy oatmeal bars, basically an oatmeal cookie with a melted chocolate/sweetened condensed milk fudge sauce baked over the top. Totally not fancy and always requested
Many of us here on CH love this Smitten Kitchen recipe:
http://mattegray.net/recipes/willies-...
First time I made it with Apricots, 2nd time with nectarines ... preferred it as written, with apricots, too bad the season is so short. Everyone loved it.
Oops ... I put the wrong recipe above, it's
https://smittenkitchen.com/2014/08/ap...
You can really taste the butter. I buy the raw, unsalted pistachios from Trader Joe ... great quality, fresh, good turnover there.
Willie's Crisp
Perfect dessert, best 1st or 2nd day. Easy, I've never used my cuisinart for this. I always double the recipe, use a 9 X 13 pan, prefer with nectarines, blackberries, blueberries.
Bars of Shame (aka Peanut Butter Rice Krispy Brownies)
This is a recipe I adapted from one I found online. It's embarrassingly easy (hence the name I gave them), yet most people go a little gaga over them. You will be the hero of your office if you bring these in. It uses packaged ingredients, requires no baking experience whatsoever, and takes less than 10 minutes of active time. And it's very forgiving -- you can use more or less cereal, more or less peanut butter, more or less chocolate, nut or no nuts...you get the picture. I honestly don't even measure out the topping quantities any more, I just eyeball them.
1 box brownie mix (or make your own, but that defeats the simplicity)
Approximately 270 g (9 oz) milk or dark chocolate, chopped (I prefer dark, but milk is a nice change up)
Approximately 375 g (13 oz) peanut butter (smooth or crunchy) or speculoos spread (for nut free option)
1 T butter
1/2 t. vanilla (optional)
3 c. Rice Krispies
1 c roasted, salted peanuts, chopped (optional)
Flaky sea salt (optional)
Mix the brownies according to directions for an 8x8 pan. Spread in a 9x13 baking pan (you want a thinner layer than a normal brownie) and bake at 325 for 20-25 minutes, until done to your liking.
A few minutes before the brownies are done, melt the chocolate, peanut butter, and butter in a large microwave safe bowl. Stir to combine. Stir in vanilla, if using. Add cereal and peanuts (if using), stir gently to mix.
Remove brownies from the oven when done, spread cereal mixture evenly over the top of the hot brownies. Sprinkle with some flaky salt, if desired. Chill in fridge for at least 2 hours before cutting. These can be served cold, room temp, frozen -- it doesn't matter, they're good at any temp.
FYI: I use a sheet of non-stick foil to line the pan before making the brownies so that I can just lift the whole thing out after it's cooled. That way I can place the whole thing on a cutting board and cut it easily.
This recipe is from Baking Chez Moi. A gluten free cake. Improves with age. Serve it with fresh berries or ice cream or some fruit coulis always a hit here
https://www.skinnytaste.com/5-ingredi...
Do you have favorite sweets recipe you make with younger kids?
We love ina garten’s chocolate crisps:
https://barefootcontessa.com/recipes/...
ATK’s ganache for hot chocolate... https://www.cookscountry.com/recipes/...
Here’s an easy recipe - Oreo truffles
https://www.allrecipes.com/recipe/127...
I really love those chocolate crisps!
Not very friendly paywall is all I get with AYK Cooks Country recipe.
Sorry! I forgot it’s a paid site. Here’s a YouTube vid of their hot chocolate recipe
https://youtu.be/G1nseMiYc0o
Goo Goo Clusters
STELLA PARK's ENGLISH MUFFINS
https://www.seriouseats.com/recipes/2...
FOCACCIA
https://theviewfromgreatisland.com/su...
This is my favourite focaccia loved by all I served it too. It was introduced to me by poster nothingswrong a few years ago. I make it without the tomatoes and Parm, and it is delicious; start to table in about an hour!
Wow, lot of sweeties on here. I'm not as into baking; but I love to make biscotti and baklava when motivated.
https://www.nigella.com/recipes/cleme...
I have made this cake 3 times. Made it for a December potluck and at the January meeting 3 members told me they made it over the Christmas holiday. Loved by all.
I look forward to this treat on our yearly trip to London, English Sticky Toffee Pudding:
https://www.foodnetwork.com/recipes/e...
I've made this recipe at home and can vouch for its authenticity.
Here is a quick one with many applications: In a saucepan put 1 cup sugar, 1/3 cup milk, and 1/3 cup butter. Bring to boil. Boil without stirring 1 minute by clock. Remove from burner. Dump in 1 cup chocolate chips. Stir until they melt. Pour immediately over brownies or cake in pan. (Too runny for layer cake.) This sets up as it cools and makes a layer of good fudge on top of the cake. One of the very best recipes I know.
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