DiH
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Posts posted by DiH
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Whoopie Pie Filling
1 C. Crisco
7 oz. jar marshmallow cream
2-3 tsp. vanilla, to taste
3 C. powdered sugar
dash of salt
Up to 5 Tbsp. milk added a little at a time
Cream together the Crisco, marshmallow cream, vanilla, salt and about 1 C. of the powdered sugar. With mixer running, gradually add in the rest of the powdered sugar, then the milk. Turn mixer on high and mix until fluffy; 7-10 minutes, or so.
Di
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Seeing the carrot muffins made me decide to add them to the breadbasket for this weekend -- thank you.
... and thank you to you too; so glad I could be of help!
Happy Thanksgiving to everyone!
Di
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Carrot Spice Muffins... 'm'm'm delicious. Hubby sez "excellent"... bummer, I'll have to share!
I followed the recipe exactly... well except for sugaring the tops before baking.
Di
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Pumpkin Muffins... 'm'm'm. The only thing I did differently was to sprinkle the muffin tops with [more] pecans instead of sunflower seeds. Oh, and I also sprinkled 'em with sugar (for crunch) too before putting them into the oven.
Nice, thick batter... terrific rise... gorgeous, perfect domes!
Di
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Pam R, I believe the seventh layer would be butterscotch chips.
While googling Seven Layer Bars, this interesting twist came up.
Di
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we'll see what happens when I hit 40!
Jende, what happens when you hit 40 is that you trade the pan of brownies for an angel food cake.
Di
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Di, you can freeze the bars without their glaze, but if you freeze the glaze it will get gloppy (I think that's the professional term) when you defrost it. Fortunately, the bars are good without glaze, so I think you should jump in and bake them.
Thanks, Dorie... you're sooooooo fast! Yes, gloppy is a good reason for not freezing... so I'll probably freeze the naked bars, minus a couple for me of course. Those I'll glaze so that I can sample the whole shabang!
I absolutely love this book and all the gorgeous photos!
What a sense of pride for you. Hopefully, I'll be able to catch up with you at one of Dallas' Central Markets while you're here.Di
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I made the Applesauce Spice Bars last night. What a success! They are definitely a 10 on the yummy scale. Perfectly spiced & the apples, pecans & raisins give them a wonderful texture.
Wow, those pictures had me wiping drool drips off my monitor!
I picked up my copy of this wonderful book the other day and checked out this particular recipe... 'm'm'm'm'm'm. I'd wanted to bake and freeze them (since hubby is on the road 90% of the time) but the accompanying note sez "Because of the glaze, they cannot be frozen."
Why is that... anybody? Glaze ingredients are heavy cream, brown sugar, unsalted butter, corn syrup and vanilla extract. I rarely freeze finished baked goods so I'm not up on the whys and why nots of freezing.
Di
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Strawberries pee less if you use a very sharp knife.
So true! An el cheapo egg slicer works great too.
Di
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A Crooked Cake I helped a girlfriend make for her daughter's 5th birthday. It wasn't quite finished here. We also made "candles" out of white chocolate tinted pink with yellow white chocolate "flames" and they were mounted on each of the rosettes you can see. About 26 of them so each child got a candle. This is from a book Ruth often recommends called "The Whimsical Bakehouse". An awesome book of cake ideas for those of us who are amateurs at decorating.
Too, tooooooo cute... what a lucky kid!
What sizes were your tiers?
Di
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Can you please add a link to Chefette's recipe?
Y'know, actually I lied
... oops, it wasn't Chefette's recipe afterall. Sorry about that.Turns out that the recipe I use is by Jacques Torres:
16 oz. sugar and 1/2 C. water, cooked to hard ball stage. Add to 6 whipped egg whites, then toss in 20 oz. of butter, cubed. To this I also added the 8 oz. cream cheese at the same time as the butter.
Di
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Okay, I couldn't stand it any longer... just finished making a batch, adding an 8 oz. pkg of cream cheese to Chefette's previously posted IMBC. All I can say is O. M. G. This is the most awesome Cream Cheese Icing I've ever tasted!!
Di
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Thanks, I'll have to try it out... I just wanted a basic ratio of BC to cream cheese. Sounds good!!
Tweety69bird, how did that turn out?
Di
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Welcome, MariaA.
I used to live (for a short, dreadful time) in Cedar Rapids IA, and was told that to be authentic kolaches must be made with chicken fat. I was not impressed.
Ruth, small world... I was born, raised and lived most of my adult life in C.R. - a good place to be from!
Chicken fat --??? Euwwwwwww!
Di
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I too was wary of boiling cans so what I did was to vacuum seal the contents into a boiling bag using my trusty FoodSaver. Worked great!
Di
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I made the Double Chocolate Cake the other day... and I now totally understand what true addiction is. Ultra high rising, ultra moist and ultra chocolatey... I'm SOLD!
Di
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My new go-to recipe for carrot cake is from Sherry Yard's The Secrets of Baking... browned butter, 'm'm'm'm'm! It didn't make quite as large a cake as she said but I've somehow managed to suffer through several smaller ones!
I also tried another yummy variation this weekend that I found in a British cookbook... Sticky Carrot Cake. A single-layer carrot cake replacing the pineapple with diced, canned/drained peaches. That's a very good combination, btw. While the cake is baking, make a simple syrup out of 1C. peach juice, 1C. sugar and 1/2 tsp. ground ginger; simmer 5-10 min., or until slightly thickened. Pour all of the hot syrup over top of the hot cake that has been placed (top-side up) on a serving platter. Cool a bit but serve while still warm... globs of whipped cream on top makes it even better!!!
Di
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(1) Pecan pie, and (2) that vile filling for a German chocolate cake... euwwwwwwww!
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Wendy, do y'mean to say that you've had those chocolates for three whole days and none of the centers are pressed in yet??? hehehe
Gorgeous chocolates.
Merry Christmas everyone!
Di
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Looks awfully good to me, but if that little bit of flour really bothers you, Ling, you can ship it down here.
I soooooooo agree... terrific job, Ling!
Richard, let me know when it arrives... I'll come share it with you!!!
Di
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Speaking of beets (and broccoli!), I've always thought a parsnip cake might be really good -- it's a vegetable that's as sweet as a carrot but it also has that inherent gingery spiciness that seems a natch for a cake. Anybody ever tried doing that?
Absolutely... it's at the very tippy top of my list of favorites! Here's the recipe that I use... Parsnip Cake
Di
Rapberry puree
in Pastry & Baking
Posted
Dump the pureed berries into the toe of a pair of pantyhose, then squeeze the puree into a bowl and throw away the seeds... sooooooo easy. Gloves are recommended tho'.
Di