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merstar

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Posts posted by merstar

    iso chocolate cake recipe

    in Pastry & Baking

    Posted

    I remeber from the thread and the ones I tryed , one of the best was the sour cream chocolate cake .It was the better in taste texture and everything.the receipe .. see if I can find it :-P

    That's the one I recommended - I love it! It's the Chocolate Sour Cream Bundt Cake from Cook's Illustrated.

    Brownies -- Bake-Off I

    in Pastry & Baking

    Posted · Edited by merstar (log)

    I tried the King Arthur "On The Fence Brownies," and they were excellent, but ONLY after chilling overnight. When I tasted them right after baking and cooling, they were really bland. I chilled them overnight, and it was if they were totally different brownies - they were completely transformed. These brownies really need to bloom overnight to bring out the chocolate flavor, whereas certain other brownies, such as the Fine Cooking Chewy ones, are deep chocolatey right out of the oven - although in general, I prefer all brownies chilled.

    I tried these side by side with the FC Chewy ones and like them both pretty equally. The only thing the OTF ones are lacking is that nice, crusty top that the FC ones have, but they're delicious, regardless.

    Chocolate Mousse Pie

    in Pastry & Baking

    Posted

    If you have to use Oreos I'd probably take the icing out. I know it's a pain but I find it really reduces the chocolatiness(sp?) of the wafers.

    I'd use the nabisco chocolate wafers instead. No icing.

    Yes, I would love to. Unfortunately no one has ever actually seen these "rumored" cookies in northeastern Louisiana. Seriously they just are not carried anywhere ever. It's wierd.

    Have you looked in the ice cream section of your supermarket? They're usually next to the ice cream cones, chocolate syrup, etc. - not in the cookie section.

    Brownies -- Bake-Off I

    in Pastry & Baking

    Posted

    Thanks merstar, CanadianBakin' and jende for answering my questions.  Shall try the Chewy recipe as written, since I've finally managed to get some unsweetened chocolate today.  And if I have time I'll try the OTF ones too. 

    You're very welcome. Let us know how they turn out!

    Brownies -- Bake-Off I

    in Pastry & Baking

    Posted · Edited by merstar (log)

    Did you try them chilled or frozen? They get chewier/fudgier.

    Why don't you make them again with the original recipe ingredients and measurements? You should have a moister result, plus a deeper, more intense chocolate taste from the unsweetened chocolate. I bake these for less time than the recipe indicates, about 32 minutes in a metal pan, and they're not dry at all.

    Brownies -- Bake-Off I

    in Pastry & Baking

    Posted · Edited by merstar (log)

    I did try the supernatural brownies the other day........ wow!! I don't know if I'm just getting better at gauging when to stop baking brownies, or what.... but these are probably one of the best I have baked.  However, it could also be the ingredients I used were quite different than before as well... I used Trader Joe's bittersweet and dark muscovado sugar for the brown.  Either way, these brownies came out with a soft texture I have not had in the brownies I've made before, and it was very rich and chocolatey, but the texture helped save them from making you feel sick.  I prefer these I think to any of the cocoa powder brownies I've made, which are too dense and sticky in the mouth for my liking.  Anyway...delish!

    Hello,

    Have you tried the Fine Cooking Chewy Brownies? If so, how do these compare in taste and texture?

    http://www.taunton.com/finecooking/recipes...y_brownies.aspx

    Favorite Cheese

    in Food Traditions & Culture

    Posted

    Okay, I'll weigh in with my favorites.

    The short answer is All of them, except Brie, for some strange reason -- quite likely overdosing on it in college.

    But forced to choose three, I will pick:

    Pennsylvania Noble (Cheddar-style cheese; distinctive in that the maker skips the salting step in the cheddaring process)

    Smoked Gouda (real, not industrial)

    ...the third one is a toughie, there are so many that qualify...

    Maytag Blue (though I use Buttermilk Blue, which is almost as good, more often)

    I love Buttermilk Blue and prefer it over Maytag!

    Cheese (2005–2008)

    in Food Traditions & Culture

    Posted · Edited by merstar (log)

    I found something different this week-  Iberico 3 milk cheese. It's made from all 3 animal milks and has a firm, creamy texture and slight tanginess. It was just super for eating plain. I googled it, and found that it's not good for cooking, tho. Oh well, I'll just have to eat it plain, if I can keep my husband out of it!

    I just discovered Campo de Montalban, which may be similar. Also from Spain and made from goat, cow, and sheep milk. Nice and creamy with a tang - very well rounded. Aged 90 days. My new favorite.

    Brownies -- Bake-Off I

    in Pastry & Baking

    Posted · Edited by merstar (log)

    I made the Best Ever Brownies from Baking With Julia. They were definitely the best brownies I've made. Thanks to this thread, I didn't worry when the baking time was nearly twice that of the recipe. The texture of these brownies are exactly what I like - a little chewy with a nice crackle crust.

    Question for the better bakers than I: I want a more deep, pronounced chocolate flavor. Maybe a tad less sweet. I used 4 ounces of 91% Theo Chocolate and 2 ounces of 70% Scharfenberger. The recipe called for 2 cups of sugar. How do I acheive a deeper chocolate, slightly less sweet flavor without changing the texture?

    I would reduce the sugar by 1/4 cup, then taste the batter - if it's still a little too sweet, you could add a touch of espresso powder.

    Brownies -- Bake-Off I

    in Pastry & Baking

    Posted · Edited by merstar (log)

    Allright, gang. I'm looking for a new brownie recipe to use at the shop. I need one that's crunchy/flaky on top, and chewy/fudgy in the middle. The one I love at home hates the convection oven at the shop. I need one that can be eaten out of hand, or be thrown in box lunches, but is still sinfully delicious. Please help!

    Several people on this thread have recommended these, including me. They're my favorite so far:

    http://www.taunton.com/finecooking/recipes...y_brownies.aspx

    Brownies -- Bake-Off I

    in Pastry & Baking

    Posted

    Yesterday, I used Shaloop's recipe too (inspired by Domestic Goddess's picture).  Turned out pretty good, I threw in a handful of walnuts, but next time will take it out of the oven earlier.

    These are my favorite brownies, but I find the recipe indicates too long a baking time, ie, 35-45 minutes, the shorter time for metal pans, the longer for Pyrex pans. I do them about 32 minutes in a shiny metal pan.

    Here's the link for those who want to check these out:

    http://www.taunton.com/finecooking/recipes...y_brownies.aspx

    Brownies -- Bake-Off I

    in Pastry & Baking

    Posted

    My favorite brownies are Chewy Brownies from fine cooking.  Rich, chocolaty, and chewy.  Excellent as they are or as the base for countless adornments.  I also LOVE the banana brownies from a Brownie Cookbook.  Can't remember book title or author, will post when found.

    I love the Chewy Brownies also. Which way do you like them better, room temperature or chilled? I've been eating them mostly chilled, but they're also great at room temp.

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