DiH

These? Paper Muffin Molds Di

In my opinion this is the be all/end all Dark Chocolate Cake. Quite a large recipe... yields 10 C. batter. Note: the recipe doesn't list any eggs... I add 4. Di

Here you go... Parsnip Cake This has been our house favorite for about 5 years now. How interesting! Can you taste the parsnips? How does this differ in texture, flavor, etc., from a "regular" cake? ← Yes, of course you can taste the parsnips... but in a verrrrrry good way. The texture is pretty similar to a carrot cake. It's also one of those recipes that I've never felt an urge to tweak... y'know, if it ain't broke don't fix it. Di

Here you go... Parsnip Cake This has been our house favorite for about 5 years now. Di

I use the foil (Reynolds) extra large baking cups. No muffin pans needed; just place 'em on a sheet pan and fill. The best part is there are no pans to wash... unless you overfill 'em, that is. Di

These are terrific brownies! I might have to make more....soon. Say, in an hour. Edited for html snag. ← DITTO!!!!!!!!!!!!!!!! These are some kick a$$ amazing brownies. JFLinLA, many thanks from the bottom of my brownie-stuffed tummy for sharing your recipe. Di

No leavening? Di

I baked my first chiffon cake yesterday and divided the batter between two 10" (3" high) round pans. Both cakes rose nicely but were still slightly below the top of the pan. I inverted them to cool... both stayed put until I ran a knife around the sides. Cherry-Nut Chiffon Cake... 'm'm'm'm Di

I tried it a couple weeks ago... it worked great! Yes, I re-boiled the water (stovetop) after one hour. Tons of condensation inside the microwave tho' so I'm awfully glad I'd thought to cover the dough. Di

Glad to hear that everyone's kitchens sound just like mine. Except my base cabinets are also the playground-of-choice for my two ferrets... music to their ears is the clattering of metal pans falling from the upper to the lower shelves. Di

Yes, by all means spray away! But at home I use a paint brush for greasing pans. That spray sh** was outlawed at my house a long time ago... when I found that I couldn't pay anybody enough to clean it up for me. Di

The Food Savers are terrific for freezing cookie dough... the stuff takes on nearly the life span of a Twinkie. Not so good for baked cookies tho' as it sucks all the air out of the cookie too. I've never taken a close look at the Glad press and seal... is it freezer safe? Di

Man, talk about two people getting two totally different results from the same recipe. Patrick, yours' is gorgeous! I used Sherry's recipe too yesterday and also used a 10" springform. My finished panettone, however, does not look anything like yours. Although what I ended up with is a good looking loaf of bread, it definitely has six distinctive sections. Did you not form the dough into six individual balls as she instructs? Then again, maybe I formed mine just a little tooooooo tightly. This also is my first taste experience with panettone. Other than the drunken raisins, this is pretty taste-less stuff... certainly not enough flavor to encourage me to make it again. Overall, this was a fun learning experience as I'd never before made a yeast bread outside of Mr. Bread Machine. Di

I tried this yesterday and it worked beautifully... thank you, chezcherie! The only change I found I needed to make was to re-boil the water after one hours' time. At the time, I happened to be using a Panettone recipe in Sherry Yard's The Secrets of Baking... and ran across her interesting suggestion to "run your dishwasher without detergent, turning it into a steam cabinet. Place the bowl or pans of dough inside the machine on the bottom after the rinse cycle has completed. This is the express (and energy-inefficient) way of proofing." Di

Yes, thanks! That's exactly what I was looking for too. Patrick, you're spoiling us -- I'm already anxious to see the picture of your dessert. Di

Glad to see this has been bumped up. I'm also interested in a fruit gelee cake topping... sure hope someone has some advice to offer. Di

A good explanation here... Rumford Di

Thanks, Wendy... can't wait to try it! Di

Jeeze, I was going to clean my monitor but after having read your menu, I've licked the screen clean. Would you mind sharing your recipe for the peanut butter mousse? That dessert sounds like it'd taste just like a Reese's PB cup. Thanks! Di

Here's the recipe I've been using (successfully) for aeons... you should easily be able to add your maple syrup to it. 8 oz. cream cheese 1/2 C. (one stick) butter, softened 4 C. powdered sugar Cream together the butter and cream cheese, then gradually add the powdered sugar; mix til creamy. Good luck! Di

Yes, humor me. hehehe I made a basic Vanilla marshmallow, then when almost finished whipping I scooped out 2 small portions to which I added color and about 1/4 tsp. peppermint extract and finished the whipping process. Why yes, there was a wee bit of noise from three mixers going at once. I spread the vanilla batch into the pan as usual and randomly dropped splotches of the colored mixtures helter-skelter all over the top, "marbling" them in just as you would a cake. Note: Work fast, this sh** sets up fast! Di

Those Williams Sonoma's put me in an adventurous mood to try my hand at some peppermint marshmallows... Extremely tasty little things... although next time I'll stick to one color tho' and use a smaller pan. Di Edited in an attempt to replace crappy colors.

Same here. I've been using a medium ganache but thought that both yours' and Anne's appeared to have drier surfaces than mine. Must be the camera magic of lights and mirrors. Anne - "no measuring....weighing......sigh....I'm always in a hurry........always wingin' it.....always usin' the shortcuts! Anyway, that's my "ratio" thingy". Tooooo funny! Thanks for both your responses! Di

What's your cream/chocolate ratio? Di

You should be proud of the results... gorgeous!!! Got a question for you (and chefpeon). Do you use a different/special ganache recipe when covering a cake... to get a harder-to-the-touch set. Di