Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

"Baking: From My Home To Yours"


  • Please log in to reply
1392 replies to this topic

#841 Dorie Greenspan

Dorie Greenspan
  • participating member
  • 280 posts

Posted 05 May 2007 - 09:57 AM

Bekkiz -- glad you're enjoying the book. With the glaze for the Applesauce Spice Bars, all you really want to do is simmer the mixture until the sugar is melted and everything is blended and has turned a light-medium caramel color; the glaze should thicken slightly but still be liquid enough to pour over the bars and spread easily. I hope this helps and that you'll make the bars because they're awfully tasty.

Chufi -- your pound cake looks great!

#842 rjwong

rjwong
  • participating member
  • 1,511 posts
  • Location:Glendale, CA

Posted 07 May 2007 - 08:12 PM

The 2007 James Beard Foundation/Kitchenaid Book Award for Baking and Desserts goes to:

Dorie Greenspan for "Baking: From my home to yours"


Congratulations, Dorie!!!
Russell J. Wong aka "rjwong"

Food and I, we go way back ...

#843 emmalish

emmalish
  • participating member
  • 877 posts
  • Location:Vancouver, BC

Posted 08 May 2007 - 04:28 PM

Contratulations Dorie!! :laugh:

I made the black & white banana loaf on the weekend (that's a healthy breakfast, right?). And I'm in the process of making the madeleines. I mixed up the batter last night, and will bake them when I get home tonight. Fingers crossed! I've had my madeleine pans for a couple years, but I've never gotten around to trying them. I'm a madeleine virgin. :wub:

Edited to add that I've made the madeleines, and they're delicious (of course). I don't know why it took me so long to try making these. I doubled the recipe and made two pans of larger ones, and one pan of smaller ones. I found that instead of spreading out to fill the mould and then rising, my batter just rose up, so the madeleines are pretty round. Any ideas what could have caused this? The same thing happened at both sizes.

Edited again to say that I brought the madeleines in to work today, and there are a lot of yummy noises around me.

Edited by emmalish, 09 May 2007 - 09:19 AM.

I'm gonna go bake something…

wanna come with?


#844 Patrick S

Patrick S
  • participating member
  • 2,233 posts

Posted 09 May 2007 - 04:56 PM

Hi everyone! I've been ridiculously busy for the past few months, and haven't had much time to check in, but I wanted to share my picture of the orange berry muffins from the book:

Posted Image

And let me add my congratulations to Dorie for the JBF award! Bravo!
"If you are irritated by every rub, how will you be polished?" - Rumi

#845 Nina C.

Nina C.
  • participating member
  • 299 posts
  • Location:Brooklyn

Posted 09 May 2007 - 05:53 PM

Hi everyone! I've been ridiculously busy for the past few months, and haven't had much time to check in, but I wanted to share my picture of the orange berry muffins from the book:

Posted Image

And let me add my congratulations to Dorie for the JBF award! Bravo!

View Post


Patrick! It's so good to see you here. I've thought about pming you a couple of times to find out where you'd gone to, but then worried that would be too intrusive.

I myself haven't had anything to contribute to this thread because I just keep making the applesauce spice bars and the korova cookies. They're both very easy, and I know I've got the ingredients at home and the time to bring them together. I never make the glaze for the bars -- I think they're better without!

Congrats to Dorie on the cookbook award and the Who's Who of American Food and Beverage! They are both well-deserved.

(When I went looking for the exact title of the Who's Who, I found Dorie's blog. Why didn't I know about this before????)
The Kitchn

Nina Callaway

#846 Dorie Greenspan

Dorie Greenspan
  • participating member
  • 280 posts

Posted 09 May 2007 - 07:25 PM

Thank you for the congratulations! It was pretty exciting to win and my head is still spinning.

And let me also add a welcome back to Patrick. I, too, thought of a pm. Glad to see you back and lovely to see those muffins photographed in your wonderful style.

#847 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 10 May 2007 - 02:07 AM

Congratulations Dorie! You so deserve it!

I made the sugar cookies this week, and 'played around' by adding chopped crytallized ginger and lime zest. Picture here. I took them to a dinner and we had them with ginger/lime creme brulees, which was absolutely wonderful!

Now I have a question about storing. I stored half the cookies in an airtight tin, and the other half in a ziploc bag. Next day, all of them had considerably softened. Is that inevitable, or is there a way to keep cookies like this crisp?

#848 Mottmott

Mottmott
  • participating member
  • 1,295 posts

Posted 10 May 2007 - 03:49 AM

Wonderful news about your well deserved triumph award for your delectable Baking.

It's become my go-to book. This weekend I shall go to it for a contribution to my DIL's heroic collection of our family's gaggle of grannies. Another granny will be making a Bundt cake of some sort, so I'm thinking lemon tart. The raves are still coming in for that contribution to last Tday's potluck!

This in fact is my complaint with this book. Each venture into it is so successful that people want repeats when I want further exploration. What a problem. We bask in your reflecting glory.
"Half of cooking is thinking about cooking." ---Michael Roberts

#849 Jean Blanchard

Jean Blanchard
  • participating member
  • 434 posts

Posted 10 May 2007 - 05:44 AM

One more congratulations to you Dorie. Well deserved. Can't buy your book anywhere in my neighborhood so I've ordered two from Amazon for my daughters.

Jean

#850 ALTAF

ALTAF
  • participating member
  • 132 posts

Posted 10 May 2007 - 11:02 AM

Congratulations Dorie!......You so deserve it!

And a blog too? wow i'm exited

#851 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 12 May 2007 - 06:36 AM

Posted Image

I made the marbled cheesecake a couple of days ago. This was unbelievably good! I'd never made a baked cheesecake before because I was afraid of them :smile: But this recipe was so easy to follow and the result just perfect! And I even messed around with the recipe.. :shock: I was only cooking for 2 so I halved the filling ingredients and baked the cake in a 7 " springform tin.

#852 SugarGirl

SugarGirl
  • participating member
  • 31 posts
  • Location:Los Angeles, CA

Posted 13 May 2007 - 12:22 PM

Posted Image

I made the Cherry Rhubarb Cobbler yesterday, and it was fantastic! The ground ginger, brown sugar, and whole wheat rounded out the flavors well... and sure packed it full of flavor!

I just made a couple changes -- cinnamon and ground mahleb in the biscuits instead of more ginger and baked it in a pie dish instead of a square pan. I also topped it with Philadelphia-Style Vanilla Ice Cream.

The biscuit dough was a little wet (probably b/c it wasn't meant to be made in a small mini-prep food processor :rolleyes: ), but it baked up light and delicious.

I would probably decrease the ginger a little bit in the filling next time, but I used an organic ginger from a new bottle that seemed abnormally strong, so maybe that had something to do with it.

#853 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 14 May 2007 - 01:22 AM

SugarGirl, that cobbler looks great! Must make that before the pink rhubarb season ends!

I made the split level puddings yesterday and the salt & pepper cocoa shortbread:

Posted Image
I put some whipped cream on top.

Posted Image

the puddings were delicious. I made the full recipe but used the chocolate mix to fill just 4 ramekins (and still thought there could have been more chocolate). My vanilla pudding layer was a bit lumpy, but I think this was from boiling it a bit too hard (I had a pregnant dinner guest and wanted to make sure the eggyolk was fully cooked).

The shortbread was very good, very dark and chocolaty and the salt and pepper made them interesting.

#854 Lindacakes

Lindacakes
  • participating member
  • 882 posts
  • Location:Brooklyn, New York

Posted 14 May 2007 - 02:19 PM

Congratulations on your award, Dorrie! I hope it brings a bounty of good things for you.

I made the cranberry shortbread cake last night. Chantilly cream on top. Wow, was it good. I say "was" because it's nearly gone. Two people each ate two pieces last night, then pieces for breakfast, I think there's two left . . . Yes, they were big pieces . . .

The shortbread is delicious and I want to make it again with strawberries for a strawberry shortcake. My mind is reeling with delicious possibilities to stick in between the layers. It's like an American Victoria sandwich . . .

Every thing I've made from this book is something I look forward to making again.

Which is just the sort of book that deserves to win the Beard award.
I like to bake nice things. And then I eat them. Then I can bake some more.

#855 emmalish

emmalish
  • participating member
  • 877 posts
  • Location:Vancouver, BC

Posted 14 May 2007 - 02:28 PM

Every thing I've made from this book is something I look forward to making again.

View Post

I'm finding the same thing. Which is a bit of a problem because I'm ending up making the same things over and over again instead of trying new recipes now. But I'm determined to try one of the brownie recipes this weekend. And I gotta say that cherry rhubarb cobbler looks really good! I've been experimenting with ice cream recipes lately – I'll have to make some vanilla to go with this.

I'm gonna go bake something…

wanna come with?


#856 Dorie Greenspan

Dorie Greenspan
  • participating member
  • 280 posts

Posted 15 May 2007 - 03:26 PM

Wow! I haven't checked the thread in a while, but you've all been baking like crazy -- makes me feel like a slug.

Thank you all for the kind congratulations. One week and one day later and it still seems unreal.

Chufi - about those cookies going soft. Part of the reason is, as you guessed, inevitability and part might be the crystallized ginger softening in its cozy cookie home.

#857 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 17 May 2007 - 04:25 AM

I need HELP - I can't stop baking!! :shock: :laugh:
I made the chocolate chipcookies today. Slightly less chocolate, because I did not have the right amount. And I added some peanutbuttercups. Very, very good.

Posted Image

#858 Pat W

Pat W
  • participating member
  • 202 posts
  • Location:Nebraska

Posted 17 May 2007 - 06:50 AM

I need HELP - I can't stop baking!!  :shock:  :laugh:
I made the chocolate chipcookies today. Slightly less chocolate, because I did not have the right amount. And I added some peanutbuttercups. Very, very good.

Posted Image

View Post



I'm gazing at these with tears of longing. They look & sound incredible.

pat w.
I would live all my life in nonchalance and insouciance
Were it not for making a living, which is rather a nouciance.

-- Ogden Nash

http://bluestembooks.com/

#859 RuthWells

RuthWells
  • participating member
  • 671 posts

Posted 17 May 2007 - 07:33 AM

Wow! I haven't checked the thread in a while, but you've all been baking like crazy -- makes me feel like a slug.

View Post


......... But, how many different countries have you been in in the last 2 weeks?! (You can't bake on an airplane, after all!)

:wink:

#860 seisei

seisei
  • participating member
  • 22 posts
  • Location:New York, NY

Posted 17 May 2007 - 12:16 PM

I've been dying to make the Lemon Cream Tart, but I have a question:

Lacking a stand mixer or a large food processor, would it be alright to mix in the butter using a hand mixer, or will I risk separation? The recipe mentions emulsification to achieve a light creamy texture. Or should I just mix everything in stages in my teeny little cuisinart?

Thanks for the advice, and I love this thread, and the book.

#861 Patrick S

Patrick S
  • participating member
  • 2,233 posts

Posted 17 May 2007 - 03:26 PM

I need HELP - I can't stop baking!!  :shock:  :laugh:
I made the chocolate chipcookies today. Slightly less chocolate, because I did not have the right amount. And I added some peanutbuttercups. Very, very good.

Posted Image

View Post


I agree with you -- I've made the chocolate chip cookies from this book several times, and absolutely love them.
"If you are irritated by every rub, how will you be polished?" - Rumi

#862 Badiane

Badiane
  • participating member
  • 661 posts
  • Location:Chilliwack, BC

Posted 17 May 2007 - 03:53 PM

I've been dying to make the Lemon Cream Tart, but I have a question:

Lacking a stand mixer or a large food processor, would it be alright to mix in the butter using a hand mixer, or will I risk separation? The recipe mentions emulsification to achieve a light creamy texture. Or should I just mix everything in stages in my teeny little cuisinart?

Thanks for the advice, and I love this thread, and the book.

View Post



I use my blender, so if you have one, try that. I don't think that a hand mixer would work very well, but give it a try - if it splits, just throw it in the fridge, let the butter firm up and then whip it again and use it on biscuits or pound ake :smile: Sound like a winner either way.
Don't try to win over the haters. You're not the jackass whisperer."

Scott Stratten

#863 Dorie Greenspan

Dorie Greenspan
  • participating member
  • 280 posts

Posted 17 May 2007 - 05:40 PM

Chufi, your chocolate-chip cookies look great and they're just the way they're supposed to be.

Ruth, thanks for the giggle. Yes, it's true I've been traveling a lot -- I'm writing this from Las Vegas!

Patrick, it's nice to see you back. I've missed you.

Badiane, I think your advice to Seisei is good -- certainly, your attitude is right on.

Seisei, I think you'll have problems making the lemon cream with a mixer. If you have a blender, that's the perfect tool for this recipe. I dont' know where you live, but you might be able to buy a really inexpensive blender. I just bought one that I really like for $15 in Connecticut -- I use it for the lemon cream, of course, but it really gets a workout making soup. If all you've got is your teeny Cuisinart, divide up the cream and butter and work on it in batches. It'll be slow, but I think you'll get the right consistency.

#864 emmalish

emmalish
  • participating member
  • 877 posts
  • Location:Vancouver, BC

Posted 20 May 2007 - 04:46 PM

I finally got out of my recipe rut and tried a new one. The Katherine Hepburn brownies. Yum! I used SB cocoa and a Valrhona bittersweet chocolate. When I first opened the oven to take the pan out, the aroma totally reminded me of something I used to bake years ago (can't remember what, but I was having serious flash-backs). Deliciously chocolatey, chewy, and with lots of pecan and chocolate pieces, with just a hint of the cinnamon and coffee flavours.

I'm gonna go bake something…

wanna come with?


#865 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 21 May 2007 - 10:40 AM

I made the blueberry muffins this weekend, except I used some frozen cranberries I found in the freezer instead of blueberries.
I'm not a big muffinfan but I really liked these, they were fragrant and cakey and not at all dry or tough (which has often happened to my muffins :biggrin: )

Posted Image

edited to add: this recipe, like most others I've tried from the book, is easily halved which I really like.

Edited by Chufi, 21 May 2007 - 10:42 AM.


#866 MonaPizza

MonaPizza
  • participating member
  • 10 posts

Posted 25 May 2007 - 08:35 AM

I'm going to a BBQ tomorrow where ribs are being served and I was asked to bring cornbread...has anyone tried either of the corn muffin recipes? Any opinions on which is better if you've tried both? Thanks!

#867 emmalish

emmalish
  • participating member
  • 877 posts
  • Location:Vancouver, BC

Posted 25 May 2007 - 08:46 AM

I made the blueberry muffins this weekend, except I used some frozen cranberries I found in the freezer instead of blueberries.

View Post

I make them with cranberries too. I love the combination of orange and cranberry. I've also started to substitute 1/2c of flour for 1/2c of rolled oats (soaked in the milk). They still have a wonderful flavour and texture, but they're just a bit healthier for breakfast.

I'm gonna go bake something…

wanna come with?


#868 prasantrin

prasantrin
  • legacy participant
  • 5,468 posts

Posted 25 May 2007 - 02:59 PM

I'm going to a BBQ tomorrow where ribs are being served and I was asked to bring cornbread...has anyone tried either of the corn muffin recipes?  Any opinions on which is better if you've tried both?  Thanks!

View Post


I've made the jalapeno ones. They were a big hit at a tea party I had last March (I made mini muffins into bacon and tomato sandwiches), and I froze the few I didn't make into sandwiches. My mother defrosted them while she was here, and she loved them, too (they were still good after 2 months!).

#869 arriba!

arriba!
  • participating member
  • 85 posts
  • Location:Deep South

Posted 25 May 2007 - 07:11 PM

re: corn muffins I made the muffins with fresh corn but no jalapenos. I don't have the book right here and can't remember the exact name. The flavor is wondeful but they were too sweet for us. I made a second and used half sugar from recipe and they were amazing. I think the texture was better too. As stated in the recipe, these muffins don't dome, so if you care about that, this is not the recipe for you.

#870 MonaPizza

MonaPizza
  • participating member
  • 10 posts

Posted 25 May 2007 - 07:45 PM

Thank you both for your input! I'll let you know what I end up making :biggrin: