CanadianBakin'

You probably now this but it hasn't been brought up so I thought I would mention it just in case...the brulee has to be done just prior to serving as it will just melt into a pile of goo in the fridge.

Thanks beccaboo! That's the one I was thinking of.

It's also called Wacky or Crazy cake. I'll try to post it later if someone else doesn't beat me to it.

Here are the ingredients to Cooks Illustrated's Peanut Butter Buttercream. 8 tablespoons unsalted butter , softened 1/2 cup smooth peanut butter (don't use old-fashioned or natural brand) 3/4 cups confectioners' sugar Pinch table salt 1/2 teaspoon vanilla extract 1 tablespoon heavy cream You basically cream the ingredients together beginning with the butter, adding one ingredient at a time and beating after each addition for a few seconds (15 - 45) until each item is blended in. When everything is added you beat for 4 minutes until light and fluffy. I've got to tell you this is the best peanut butter icing type recipe I've tasted ever. I could have eaten the whole bowlful but it really wouldn't help my attempts with weight watchers so I iced the cupcakes and took the rest to my husband to eat so it wouldn't tempt me any longer. Many filling and icings I've tried just don't have the right peanut butter taste but this one does. It's just the right sweetness.

I'm with the rest who say they look scrumptious as is. I think they look very "Martha" and I'd be thrilled to be served one. The idea of 10X dusted on top with a spoonful of whipped cream and a "throw" of fresh berries sounds beautiful!

I'm no bread expert but at a pastry course I took this spring we made bread that began with a poolish made with a bit of dry yeast that sat airtight at room temperature for about 16 hours until it began to collapse. Then we used it to make the bread dough. I'm pretty sure we added in a bit more yeast at this point. I can check the recipe later today. Then we continued as a normal yeast bread with a first rise, shape, rise and bake. It definitely had a much better flavour than a 2-hour yeast bread.

Sarah Phillips made this comment in Rodney's quest for and Orange muffin...

Reminded of a dessert my mother-in-law had not too long ago in Mooshmouses account of Banoffi Pie... in Vancouver's "Truth be told: Where've you eaten lately" thread. I googled Banoffi Pie and came up with a number of variations. I decided to try the one which claimed to be the original. Three of my tasters began with a small piece and all came back for more. For something so simple it sure is delicious. I'll definitely make it again.

I was just thinking it was odd that Henry was reporting on his desserts since I remember you saying he wasn't much of a dessert guy before he met you. Thanks for clarifying.

My favourite sheet pans come from Russell Food Equipment on the corner of Clark and Venables. They sell to the general public no problem. The half-size sheet pans which seem to be the best size for a home oven cost about $10. I like them better than the ones at Genesis Food Equipment because they are flat right to the corners. The sheet pans at Genesis slope down at the corners which means if I'm doing a pan of brownies or something, the corner squares are thinner.

Rodney, I have an amazing muffin recipe from one of this years Fine Cooking magazines. It has sourcream in it which would help enhance the tanginess as suggested by some of the others. These are called Bake Shop muffins and I don't think they'll disappoint you. They don't list an orange variation but it would be very easy to adapt. Just add the flavourings as you did with your recipe. I would also suggest using a very fine grater to zest an orange and rub it with your fingers into the sugar to release the oils. The smell will amaze you! To get more glaze into the muffins I would suggest getting a marinade injector or a needle from your local vet and injecting some of the glaze into the muffins. I do this with my lemon loaf and it really helps saturate the flavour. Bake Shop muffins 16 oz all-purpose flour 4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 9-3/8 oz white sugar 5 oz butter, melted and slightly cooled 8-1/2 oz whole milk, at room temp 8-1/2 oz sour cream, at room temp 2 large eggs, at room temp 1 large egg yolk, at room temp In large bowl, sift together flour, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk together sugar, butter, milk, sour cream, eggs and egg yolk until well combined. Pour wet into dry and fold gently just till ingredients are combined. Don't over mix. Thoroughly grease a 12-cup muffin pan, cups as well as the top. (I just use a heavy coating of pan spray) Using a 4-oz disher, scoop batter into pan. The batter will mound higher than the pan. Bake in a preheated 350F oven for 30 - 35 minutes. Test with a toothpick. Cool in muffin pan for 15 - 20 minutes then transfer to rack. Based on the last recipe you listed I would add 2 tsp orange extract and 1/2 tsp vanilla. Rub the zest of one orange into the sugar before combining with other ingredients. Use the same glaze but inject it as well as pouring it over. Hope this helps!

I've tried a bag of their 66%. It wasn't my favourite. I found it a bit "smokey" tasting. I actually prefer dark Callebaut to the Belcolade. However, the pastry chef where I took a part-time course uses Belcolade all the time and loves it. He was raised in Germany I believe. I don't know if a European background makes a difference in preference.

Thanks Angie for letting us know about your store. I'll definitely be heading there in the near future. And thanks Stephen for the heads up on Cooks n Corks. Two more resources closer to home!!!

I have the same frustration you do. I live in Mission and there's not even a mall-type kitchen store. None in Abbotsford either. Here's a link that might help Ravensbergen. They are in Coquitlam. The sell mainly wholesale so they only have a tiny showroom in front but are very helpful and have no problem taking debit or visa. Because the showroom is so small you really need to shop with their online catalogue so you know what you want before you get there. Just call ahead to make sure they have in stock what you are looking for.

LittleIsland, they do make SilPat rolling pins with handles. I just don't like them as much as non-handled ones and since I already have a maple one with handles, I didn't duplicate it. No handles does take getting used to -- all personal preference. Others seem to like the pins they have, but I didn't have a handle-less pin, tried one of these, and LOVE them. Don't replace something you may already have and like. As for the pen thermometer -- it is good for anything you need a thermometer for like syrup for buttercreams, or for curds and pastrycreams or bread pudding. Reads accurate in like 5 seconds and goes up to over 500F. Has a very thin probe and is accurate with only a small insertion unlike others that you have to insert like 2 inches. I hate waiting around for an "instant read" one to creep up and stop moving. Plus it's digital. Here's a link: Baker's Catalogue Dishers are a must if you make anything in single portion sizes. Happy Shopping! ← Thanks for the review on the silpins. I need a new rolling pin desperately and have been looking at the silpins but didn't know if they were a good option. Also good to know about the pen thermometer. Quite expensive but I have about 4 different cheaper ones in my drawer and the only one I find reliable is the old glass and mercury one. My "instant reads" are terrible. I'll have to add that to my list of "wants".

I'm not CanadianBakin' (but I am Canadian and I do bake!), but I use mine for scooping cookie dough, but also muffin or cupcake batter, and I use the smaller ones for truffles. I also use them for portioning out certain savoury foods, like mashed potatoes. ← Thanks prasantrin! I use them for similar things. I'm a bit anal about things being all the same size and I love using the dishers for this purpose. Once you've got them in the house you find many other things besides cookies to use them for. I've also used them for individual meringues and then you just push the center in a bit with a spoon to make a bit of a bowl. You can also use them for dishing fillings into small tart shells. Another thing I've found useful is a big bag of disposable piping bags. And since you're into cakes you'd definitely use them. Although again, once you've got them you find a million things to pipe through them, savoury and sweet.

Ling, which recipe do you like better? I really like the Cook's Illustrated recipe but if you've found a better recipe I'd be willing to try it.

I took a short part-time pastry course this spring with a great pastry chef. He made us do everything by hand and the full-time students said they did most things by hand as well. His theory is that you need to be able to feel and see when your product is ready to move on to the next step. If you do it with a mixer you don't learn this as well and you're more likely to rely on a timer. You'll need a good whisk and a strong wrist. Good luck!

They look delicious! I'm no expert and have only tired one dessert with the two flavours. I found the pistachio a bit strong so I would only suggest that the layer be quite thin. I used some pistachio paste in a very boring but delicious way recently...just in a pistachio buttercream sandwiched between thin layers of butter cake and sliced small for petit fours. Everyone who had it thought it was amazing. Let us know how it is.

Didn't think of the digital scale but that's a must if you don't have one.

Sorry about the dumb question, but what are these? ← I am thinking "pinch bowls" small bowls in which to assemble ingredients for mise en place. ← Good guess, but not quite. Sorry I guess I should have put a better description. Here's a picture of dishers.

I second the Braun muli-mix which I believe was rated 3rd in Fine Living's testing, with Kitchen Aid at the top. I owned a Braun for years and when it finally died (I used it a LOT) I bought the Kitchen Aid and I can't say I'm that impressed. First, I don't need that many speeds. The Braun has 3 and that's enough for me. The biggest drawback is the quality of the whisks on the KA. They bend quite easily and once bent slightly off it's really hard to get them aligned again. Mine are always "clacking". You won't be disappointed with the Braun. The micro graters are an excellent suggestion as well. Something else I use all the time is a selection of dishers. 1 oz up to 4 or 5 oz are very useful.

I've never had fennel let alone cook it but I have seen it in the store and always wondered what to do with it. I often roast cauliflower, broccoli and asparagus. How do you prepare fennel for roasting?

What about making small kabobs with the marshmallows and fruit and then grilling them? Strawberries and pineapple would probably be good grilled. Oh, and what about a chocolate fondue to dip them in? Or use apples on the kabobs with the marshmallow and have some caramel sauce for dipping.

I bought already picked strawberries in Abbotsford today and they are awesome! Even better than the flat I bought on saturday.