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Everything posted by CanadianBakin'

  1. I use half potato starch and half tapioca starch. The potato starch isn't gummy like flour and the tapioca holds together well when warm. I would use about half the starch you normally do. I agree for best presentation allow to cool completely and then rewarm in oven just before serving. Grains of Paradise should also be available at your local gourmet kitchen store.
  2. Sheryl, your pies look great! I only see the chocolate crust on your blog. Could you please post the plain crust recipe?
  3. I see Kerry has a sponge toffee recipe listed in recipegullet but in one of the threads she mentions using gelatin in Greweling's recipe. I don't have Greweling's recipe and the library is closed. I was wondering if someone could please post it? Do you prefer sponge toffee with gelatin or without?
  4. Just to add one more to the mix, I've always used the recipe from Canadian Living: http://www.canadianliving.com/food/sugar_cookies.php It's very forgiving and holds the edge. They seem to reprint it just about every year in their Christmas magazine.
  5. I made them using homemade chocolate cake and cream cheese icing and they were terrible. I don't get the appeal aside from them being so cute. I think I'd prefer going the mini cupcake route. At least I know they'll taste good. If you find a way to make them that tastes good, let us know.
  6. Stunning! Nice to see the before and after.
  7. Love it! I'd eat that kind of sushi any day.
  8. October 4th is National Cinnamon Bun Day. Are you celebrating? I have a pan of them baking in the oven as I type.
  9. Are they completely cooled before you put the lid on? You may want to try putting the muffins in the container and into the fridge for a bit before putting a lid on, just to be sure. Or leave them on the rack for a couple hours.
  10. I'm pretty sure you'd find something in this book: http://www.babycakesnyc.com/books.html
  11. Did you dust sugar over the tops before baking? The sugar will attract moisture and make them sticky. Without the sugar topping I store mine in tupperware.
  12. Not easy to cut up and serve on a platter to a group, however. They are if you freeze them for an hour or so before cutting. Beautiful clean cuts. Anything you bake is done when it's done. By that I mean you need to know what it looks and feels like when it's done rather than rely on the timer. When you think they're done, stick a toothpick in the center of the pan. If it comes up with liquid on it, they aren't done. When they are done depends on what you want. If you want them quite fudgy then the toothpick should look a little gooey. If you want them more firm, then a few moist crumbs sticking to it. I wouldn't bake it further than that. If after you first check them and they aren't done to your liking, begin checking them every 3 minutes or so until they reach the stage you want.
  13. Awesome! I hope she replies............thanks for doing that. I guess I should have read her whole article as she says it's mentioned. Helen was kind enough to give me the link: http://www.earthydelights.com/home.cfm. I don't have time right now to look through the site but it looks interesting. Here's the link she included in her article. They have petals vs flowers and it's much more economical. http://www.markethallfoods.com/products.php?product=Candied-Violet-Petals
  14. Awesome! I hope she replies............thanks for doing that. I guess I should have read her whole article as she says it's mentioned. Helen was kind enough to give me the link: http://www.earthydelights.com/home.cfm. I don't have time right now to look through the site but it looks interesting.
  15. I've just sent her a note on Twitter. I'll post her reply when it comes.
  16. My first thought when I saw your title was the recipe from Tartelette's blog. Lavender might be an option for the violets.
  17. The BBQ marshmallows look great! I don't think I explained myself very well in my original request. I was looking for savoury applications for sweet marshmallows. Where would a hit of sweet and possibly spicy enhance a savoury dish?
  18. I've had that happen to me with a similar recipe and I'm trying hard to remember why...did you bring it to the same temperature both times or take a guess? The other thing I was wondering about is if stray sugar crystals might have caused the problem. Either way it tastes good but it is disappointing when it doesn't turn out the way you had hoped.
  19. Thanks for your input. My supplier is an hour away and I don't order enough to have a regular rep or delivery so I have to make the trip out. I'll call and see if they can give me dimensions but from what you say, it sounds like I wouldn't want larger than 300ct for sure. I just realized I can weigh out 4 ounces of what I currently use and count it so I have a comparison.
  20. One of my suppliers sells dark chocolate Callebaut chunks in 250ct and 300ct. She said they are both popular and the price is about the same. I don't know which one to buy. I haven't needed them much before now so I've bought them in bulk at my local grocery store and I don't know what size they are. I've looked on line and can't find any dimensions. They are for oatmeal chocolate chunk cookies. I prefer handcut Belcolade chocolate but my wrists aren't going to hold up for the amount I'll be making. What size do you use? Do you know the dimensions?
  21. I recently made vanilla marshmallows and added the spices that I usually put in my pumpkin cheesecake. They taste amazing and we discovered that not only do they taste good plain, they're amazing melted on a latte and taste great eaten on a Moroccan spice cracker. Someone mentioned that they would taste good as a garnish on butternut squash soup and I bet they'd up the standard sweet potato casserole by quite a notch. So my question is: Do you ever use your homemade marshmallows in a savoury application? What are those or do you have any ideas that you think might work?
  22. You rock, my friend!! Problem seems to be solved by putting them in the freezer for a bit right after dipping. Thank you so much!
  23. No need to worry about bits of lemon zest if you use a microplane. If you don't have one yet it's a worthwhile investment. If you whisk it into the sugar before adding, the sugar crystals cut the zest and bring out more of the natural oils. Flour, I think it depends where you live. Here in Canada our flour has a higher protein content so I'd use all-purpose, in the US I'd probably use bread flour. For the best flavour I'd use unsalted butter and make sure there was salt in the recipe. A tip I learned on King Arthur Flour is to brush milk on the dough instead of butter before sprinkling with sugar and cinnamon. The protein in the milk binds it to bun so it all stays together instead of the layers opening up when it cools, as they usually do. Depends on the look you want.
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