CanadianBakin'

Thanks for the tip. Was hoping to reserve at Parkside at the end of January but didn't realize it was going to be Dine Out and of course they're booked.

Holy smokes girl, you've done yourself proud! I didn't know about PH's florentines and I will definitely try them. I love the crust on your banana bread. I can almost feel the crisp texture in my mouth. You've also done a great job of photographing everything. What exactly is it that you've placed on top of the Coconut & Chestnut Cream Tartlets? It looks like a little chocolate chunk that's been dipped in cocoa to take off the shine but I'm not so sure that's what it is.

I know you mentioned something unique...I'll have to have a think about that part of it but the first things that come to mind are rice krispie squares, big "bricks" of chocolate sheet cake with chocolate icing, puffed wheat squares, and possibly homemade granola bars. All of these could be made in larger pieces, easy to make, would transport well as long as boxed properly and appeal to the masses. Maybe you could start with a basic recipe and just jazz them up a bit, either with decoration or the addition of an unusual flavour. Like rice krispie squares with dried cranberries and a bit of oatmeal, chocolate cake livened up with a bit of chili and cayenne...

Thanks for posting the link. That's awesome!

I was thinking the warmth from your hands may have affected it. Did you fill the bag each time before piping or was it all in the bag the whole time?

After having taken Serious Foodie Pastry 1 and 2 I have finally signed up for the Serious Foodie Culinary Basics begining January 22nd. Is anyone else signed up?

Holy smokes, Rob!!!! How do you keep your figure?...or don't you . I'd be 400 lbs with all the baking you do.

Here's a link http://forums.egullet.org/index.php?showto...dpost&p=1134843 to two large cupcakes that lapasterie made for a birthday. You could PM her to ask how she went about making them. I'm guessing you could use a 6" springform for the bottom and a pyrex bowl for the top.

Very pretty!!

WOW!! What a lot of flavours. I can't wait to see pictures and read your opinion of each. Thanks for adding notes about your discoveries when using this recipe.

Thanks for the giggle !

Thanks for the demo Annie. I'm not sure why but I wouldn't have thought of piping it on to get the buttercream thick. Great idea! I would have just kept slopping it on and making a huge mess.

In this thread, I was stating that I actually could not find any malt and had to buy malt barley powder. I was wondering if it could be used just like malt or not. ← Here's the ingredient list from what I buy as "malt powder": Malted barley flour, dextrose, flour. Is there an ingredient list on your package? I'm pretty sure it's the same thing as malt powder, it's just not the drink mix.

If you google Malt drink +recipe you'll find lots that you can use your malt powder for. I use malt powder in Pain Brie and croissants. It adds great flavour. Here's a link to a drink recipe: http://www.floras-hideout.com/drrecipes/re...lted_Milk_Shake - I haven't tried it, just wanted to give an example.

You've peaked my interest...I've got it on reserve at the library. BTW, your baking book collection is just beginning. Once you begin it's pretty hard to stop. Before you know it you'll have a whole shelf of beautiful books.

Loved your story !

Fantastic! It certainly doesn't look like a first attempt. Those would make anyone proud!!

Is it just the picture of are those apples as bright as they look?

How disappointing, Rob! I don't have the book out of the library right now but I do have the pistachio paste.

Badiane - are these ok kept airtight at room temp then? Any problems adding dried fruit to the granola bars? Do you get brown rice syrup at the health food store? Is it less sweet like corn syrup?

Very fun! My 5-year old daughters would love it!

Could you make just a rough shaped truffle and coat it with King Arthur's black cocoa powder?

My husband gets his green tea at T&T Market. They have several varieties.

You've got to try JeanneCake's recipe in the Buche de Noel thread. I've tried both vanilla and chocolate and they are very easy to make. Here's the link: http://forums.egullet.org/index.php?showto...dpost&p=1498232

I don't think you mentioned when the competition is but if it's before Christmas you might be able to use the pressure cooker idea for a sticky toffee pudding with a homemade caramel sauce. Whipped cream or creme anglaise is nice with it too but I don't know if it would be possible without refridgeration and with your time constraints. http://www.epicurious.com/recipes/food/views/104071 - I haven't used this specific recipe but so you have an idea what it is. (I can PM you the recipe I use if you like.) It's basically a very moist cake with dates that dissolve so even people who don't like dates love it. It's served warm with the caramel sauce poured over. You could easily do this in individual ramekins although it's very rich so probably no bigger than 6 oz. I've never cooked a cake in a pressure cooker but maybe kbjesq could help you if you decide to take that route.