Manoras

The amount for butter is missing in the recipe.

Whenever I bake in my bundt pans the chocolate cakes never come out in one piece. I grease and dust with flour or cocoa powder but they always come out knicked or little chunks get left behind. I even searched for a recipe for mini bundt chocolate cakes, found one of Emeril's and I still have the same problem. What am I missing?

I tried AB's recipe last night. Put the tray of scooped batter into the freezer for half an hour (couldn't wait any longer) and baked at 375. The cookies were chewy but they spread a lot, I think because I flattened them before freezing . Then I froze another scooped batch and baked it this morning for 12 minutes at 400. reducing the oven to 375 midway. The cookies didn't spread too much and are almost 1/2 an inch thick.

Thanks for the recipe Gleep.I made this cake a few weeks ago and loved it. I think this is the alternative to a cake mix (as long as people don't want the chemical taste ) It has wonderful tight crumb, very soft and moist and very comparable to a cake mix in texture. Actually, I made half the recipe the way it is written. Then another half recipe made with eggs mixed in whole and the last experiement was by mixing all dry ingredients and then adding the wet like in a mix. I took pics when they came out of the oven (hope I can post them). The first two cakes were a little higher than the last one, I guess creaming does help. I wrapped them and put them in the freezer and the next day cut them to look at the texture which was very similar. I didn't take any pictures though and put them back in the freezer. Anyway last night, I filled the first two cakes with strawberry filling and made a 4 layer cake and iced it and took it to a pot luck. Since the cakes had been sitting in the freezer not very well wrapped (coz when I wrapped them I was at the tail end of my plastic wrap roll ), I was afraid it might be dry, so I used a lot of simple syrup, maybe a tad bit much. But the cake was a big hit and everybody raved about how soft it was. I hope others have tried this cake too and would love to hear other reviews. <img src="http://forums.egullet.org/uploads/1127544468/gallery_19340_1815_61431.jpg" style="width: 240px; height: 180px"> Click to Enlarge Made according to method described in the recipe <img src="http://forums.egullet.org/uploads/1127544468/gallery_19340_1815_43365.jpg" style="width: 240px; height: 180px"> Click to Enlarge Made by adding whole eggs and not separated <img src="http://forums.egullet.org/uploads/1127544468/gallery_19340_1815_14667.jpg" style="width: 240px; height: 180px"> Click to Enlarge Made like box mix <img src="http://forums.egullet.org/uploads/1127544468/gallery_19340_1815_54445.jpg" style="width: 240px; height: 180px"> Click to Enlarge Took pics of only the third experiment - mixed like a mix. I was happy with the result. Wish I had taken pics of the other two but I wasn't able to get a decent picture of the texture. This morning I took it outside in the yard and voila .

Steve or anyone else, Could you give some more info as to what time it starts and if the demos are everyday. Not much info on the Brides' magazine website.

Wendy, there's a way to get around that. You can print a picture that has been created in Flash by hitting the printscreen button on your keyboard (for the picture you want to save or look at) and pasting it in another program like Photoshop or even Word and voila! You can edit the picture in Photoshop but not in Word. Mona

It used to be apple crisp (haven't made it in a while), or brownies if I have less than an hour. My favorite is mango cheesecake. Incidentally couple weekends ago I made the carrot cake from Southern Living (mentioned in the 'best carrot cake' thread.) and I got rave reviews. Yummmmm.

You really don't need to add soda, I think that spoils the taste. Just plain boiling in a pressure cooker should do it. I remember when I was little we used to add tea leaves when boiling the chick peas. But once we acquired a cast iron skillet that eliminated the need for tea leaves and thats how the halwais in Delhi made it - in big kadais which are cast iron. I don't use canned because they are 'al dente' shall we say. Add a little oil to the hot cast iron skillet and add chopped onion and saute till light pink. Then add dried ground pomegranate seeds and dry cumin powder and fry a minute or so and add chopped garlic and ginger. Then dump in the boiled chickpeas including the water and add cayenne pepper, black pepper chopped green chillie and adjust the tartness with mango powder. Let it simmer till the water dries up or the desired consistency is reached. Garnish with tomatos and onions and coriander. Enjoy

Yup I remember them as plums. During the plum season, my mother would make lots of plum jam and we used to have it in yogurt after meals like a dessert.

Yes please. Where do we start? I have been lurking on egullet for for a few months and have been searching for the perfect "yellow cake". Finally had to come out of lurkdom because this thread wasn't going any further