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CanadianBakin'

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Everything posted by CanadianBakin'

  1. Abolutely gorgeous! Are you able to say how much you charge for them?
  2. I agree, these are fabulous! My family likes them best with frozen raspberries.
  3. I freeze the baked cookies in the paper liners with no problems. However I think I've always used grease proof cups like these. And I can even test your cheesecake situation for you. I have cheesecake bites in my freezer right now so I'll go put one in a cup and then take it out tomorrow to thaw and see how it does.
  4. A caterer that I bake for has been selling my mini scones for events where they are passed around on trays in large paper liners with a dollop of mock devonshire cream and a couple fresh berries. They look very pretty and get a great response but I'm having a hard time finding a recipe that will hold up overnight without turning at least somewhat liquid. The first recipe I used was 1 part cream cheese beaten with 4 parts heavy cream, lightly sweetened with white sugar and vanilla bean paste. I stored some of it in a tall 4 quart container and the rest in a shorter 2 quart container. The cream in the 2 quart was fine but there was some liquid in the 4 quart. Second attempt, I used 1 part cream cheese to 8 parts heavy cream thinking that the cream cheese was the problem. I also sweetened with icing sugar thinking the extra starch in it would help and again used vanilla bean paste. I stored it all in a shallow container this time and it was even more liquid than the first batch. This caterer is a fantastic chef but not a baker, so I need to have everything prepared for her. I'm not able to get there in time to have it prepared first thing in the morning so I have to do it the night before. Any ideas? Should I just stick with sweetened whipped cream?
  5. My Belcolade supplier sells a cocoa called Ruddy Red and he says it's from the states and is very good quality but that's all I know. I googled it and not much came up. Has anyone heard of it or know if it's any good? He said he could give me a small sample but his location is close to an hour away and he doesn't come to my city.
  6. Marshmallows for sure. You could swirl colours in right at the end to give them a rainbow effect and cover the top in non-pareils before it sets. Just cut them up in squares and bag them. Very low cost, easy and delicious!
  7. Right now I use King Arthur's On-The-Fence Brownies which calls for a 9 x 13 pan. To bake in a half-size sheet pan I multiply by 1-1/2 and when it's done I cover with a glaze made with 12 oz chocolate and by that time the pan is pretty much full to the rim. If you weren't using the glaze you might be able to double the recipe. There's a chart here on The Pastry Scoop about pan volumes. This recipe cooks in the same time whether I use a 9x13 or a half-size pan but I guess that's because the batter is thinner. Loaf to Muffins - if the batter is really thick then you shoud be able to fill them up and mound the tops to get big bakery style muffins. If it's thinner then the 2/3 rule would apply.
  8. Beautiful! Thanks for sharing the process.
  9. I've had a Bosch Universal for about 4 years now and I love it! I've never had a problem with it affecting my recipes but I was only using a hand mixer before. If you are depending on beating at each step for a certain amount of time rather than how your batter looks, that could be the problem. As you know, it's function is different than a Kitchen Aid so the timing will likely be a bit different.
  10. Or what about cutting the rounded end off and then spraying it. Depending on the length maybe cutting it in half would make it easier to be creative with.
  11. That's a hard one but I think sleep in the AM would win out for me . You'd have to bake them with enough time for them to cool before bed tonight. Put them back in the pans and wrap with saran. Maybe refresh them for a few minutes in the oven in the morning. You probably know this but just in case....coarse sugar on top doesn't hold well unless served the same day, in case you might be planning to use it on the blueberry muffins.
  12. Ok, couple questions about your recipe Kerry. Just want to confirm that condensed milk is sweetened condensed milk and what type of coconut are you using? Is it sweetened shredded? It just seems like a whole lot of sugar so I want to check before taking the plunge.
  13. I've just been testing coconut macaroon recipes for a cafe I bake for. Cali is right, Ina Garten's recipe is fabulous! When looking around though I noticed almost the same recipe on www.marthastewart.com except that it called for twice as much coconut. When I mixed up Ina's recipe I could see that it was going to spread too much so I added another 50% coconut and these still spread a little but not enough to worry about. I used a blue disher, I think it's 2 oz and I got about 15 cookies. The sweetened condensed milk makes them more expensive for retailing but the difference in texture is worth it. ← One little question, CB -- with the 2oz disher, what was the (rough) diameter of the cookies? ← Without measuring I'd say about 2-1/4". I'll measure after I feed the kids dinner and change this number if I'm wrong. ← Ok, it is a 2 oz disher. The baked cookie is about 2-3/4" diameter and 1-1/4" tall.
  14. I've just been testing coconut macaroon recipes for a cafe I bake for. Cali is right, Ina Garten's recipe is fabulous! When looking around though I noticed almost the same recipe on www.marthastewart.com except that it called for twice as much coconut. When I mixed up Ina's recipe I could see that it was going to spread too much so I added another 50% coconut and these still spread a little but not enough to worry about. I used a blue disher, I think it's 2 oz and I got about 15 cookies. The sweetened condensed milk makes them more expensive for retailing but the difference in texture is worth it. ← One little question, CB -- with the 2oz disher, what was the (rough) diameter of the cookies? ← Without measuring I'd say about 2-1/4". I'll measure after I feed the kids dinner and change this number if I'm wrong.
  15. Can you leave out the flour for passover? Or sub cake meal? ← Yup! ← Yup to what? Leaving it out or subbing it? I need it without flour so it's gluten-free. What would you recommend subbing it with? I don't know what cake meal is.
  16. I've just been testing coconut macaroon recipes for a cafe I bake for. Cali is right, Ina Garten's recipe is fabulous! When looking around though I noticed almost the same recipe on www.marthastewart.com except that it called for twice as much coconut. When I mixed up Ina's recipe I could see that it was going to spread too much so I added another 50% coconut and these still spread a little but not enough to worry about. I used a blue disher, I think it's 2 oz and I got about 15 cookies. The sweetened condensed milk makes them more expensive for retailing but the difference in texture is worth it.
  17. Thanks everyone for the ideas! I have a granola bar there already and it's not selling well yet so I think I'll hold off on them for a bit. Pastrygirl - I like the idea of grinding the oats. I might give that a try with my regular scones. Cali - I haven't tried CI's oat scones yet or KA's morning glory (rise & shine) so I'll give those both a try. It's funny, at a coffee house I baked for in the past we tried selling those muffins as morning glory and no one bought them. Changed the name to rise & shine and we couldn't keep them in. Just loafing - Good tips on cutting down prep time. I really don't like the flavour of mini carrots but it would definitely cut down time.
  18. Do they freeze? I forgot to mention that in my original post. It's a cafe within an office building so it doesn't have as high sales as a usual cafe. I'll be going in once every two or three weeks to stock their freezer and scones are the only thing baked fresh every morning.
  19. A new cafe opened about 3 weeks ago and I bake all the muffins, scones, brownies, etc for the chef who runs it. She'd like to have one or two items that were a bit healthier and I'm wondering if you could please help me with ideas and tried and true recipes. I began with a dried cherry, almond granola bar but they aren't selling. She's going to try putting out samples to get it in some mouths because they are very good. I've tried a couple oatmeal scone recipes (note I said healthy-ish ) and haven't been sold on them yet. I have considered a rise and shine muffin but I'm hoping for a recipe that doesn't have quite as much prep. Any ideas?
  20. You're not the only one . Mine's been broken now for a long time and it still seems to bake everything just fine. Apparently it's about $80 to fix but I just have never gotten around to doing it.
  21. Rob, I'm wondering if part of the problem is that you're using natural peanut butter? I think many recipes are designed to be used with good ol' Skippy. I think there's a thread on peanut butter cookies somewhere here and I'm quite sure that a PB like Skippy made a better cookie for some reason. Could be the same with the PB Pie.
  22. I'm not sure how it would taste but I think you should be able to use it to flavour and colour IMBC. I was also thinking you could use it to enhance the flavour of a preserve or coulis. What about pomegranate marshmallows? You could put it in them as well as dust them with a mixture of icing sugar and the powder.
  23. Kim, I think if you chilled them just the same but flattened them a bit when you put them on the pan that they would probably turn out just right.
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