JeanneCake

I remember zapping it in the microwave for a few seconds, just to loosen it; I was afraid it might not incorporate smoothly because it was pretty thick from the container, like peanut butter. Just like Pastrygirl, I don't have to do that to caramel when I make caramel buttercream (the caramel is more like sweetened condensed milk in terms of consistency). Add it until you get the taste you want

I had a client many years ago who brought me canned dulce de leche from Argentina to use in their wedding cake; I warmed it slightly so it was a little more fluid and then added it to the finished buttercream. Because I was doing layered cakes, I could also spread the warm(er) dulce de leche on the cake layer before putting the layer of buttercream on (our cakes are three layers of cake and two layers of filling; they're about 4 inches tall). I don't remember the brand (and it might have been in a jar, it's been at least three or four years) but it worked fine. There is a point where you can add too much and the icing breaks but you have to go slowly. I remember she brought 3 or 4 jars or cans, and I used them all.

Or you could bake the pie crust on curved flashing (from the hardware store). You can shape the flashing (be careful, the stuff is sharp) and then cover it in foil to bake if you think people are going to chip off pieces. You'd probably need a few test runs to see how the crust behaves (shrinking, browning, etc). Use styrofoam cake dummies to form the curves so you have the right dimensions. Then apply the piecrust to the dummies using the royal icing as glue.

I use liquid whites to make pavlovas, meringue cookies and mushrooms (at holiday time); I am using a French meringue (not Italian or Swiss, I think Swiss would work fine but not Italian. In my experience a few years ago, adding a hot sugar syrup makes the commercial whites collapse.) Are you using a stand mixer? hand-held mixer? whisk?

Mine (dark chocolate version) always forms a "crust" on the top, especially the larger size; I think if you're going to increase the eggs, I'd suggest adding an extra yolk or two before adding another whole egg.....

I would probably search for a white chocolate sponge cake with a little flour, and replace that flour with a gluten free flour replacer. The bete noire is pretty much a baked mousse, like Lisa says, so if you don't want that texture, go for a sponge cake to modify....

Sigh. I miss the good old TV cooking shows - the ones on PBS - I mean, the ones that I could learn from; and while I know I can get them on DVD, there's something about watching it while it's being televised. We have all the Indiana Jones movies, yet when they are on TV, we watch them. I loved spending Saturday mornings with Julia, and Jacques, and Pierre Franey......

So, how's about another week of blogging ! This is great!!!

I'm breaking in a pair of Birks, and wishing the cork were more cushioned; I've also got a pair of Klogs, which I am about to start breaking in. I like the cushioning of the Klogs, but I like the width of the Birks; I also bought a pair of Allpros but they are too big and have to go back. Finding the right shoe makes all the difference in this line of work.

Thank you for blogging this week; looking forward to it!

Love this! We just got asked to do "colorful" desserts for an anniversary party and this looks gorgeous. I especially like the little larger size; it would be great for this party. what color (brand) did you use for the purple? Ours fades and looks a little grayish (chefmaster brand). We haven't tried green yet; but have had great results with orange, red, pink, and yellow. Soon someone is bound to ask for the Tiffany blue color.... nice job!

I like to use bitter chocolate in a meringue cookie (not macaron) - from Rose Levy Beranbaum's Christmas Cookie Book; she adds ground unsweetened chocolate to the meringue at the end; then pipes it into shapes. You can also flavor the meringue with chocolate and coffee and that helps temper the sweetness. I don't like things too sweet, but I like the meringues with choc/coffee.....

I would toast them lightly before using them in a cookie; agree about chopping coarsely, makes me think if you look for a pumpkin drop cookie recipe and use toasted seeds in place of nuts. Or a brown sugar bar (like a blondie) and use dried fruits with either type of seed. What about a hermit-type bar cookie with figs or apricots (think Apricot Newton instead of Fig Newton!)?

I am looking at my copy of Maida Heatter's first cookie book; there is a recipe called Sunflower Coconut Cookies that calls for flour, soda/powder,, butter, light brown sugar, tbl of orange juice, honey, an egg, citrus rind (lemon and orange), oatmeal, shredded coconut,raisins and sunflower seeds (the raw ones, she specifically says to avoid toasted and/or salted seeds). They're a drop cookie. Let me know if this sounds like what you're interested in and I can PM the recipe to you if you like.

Has anyone ever made a chocolate brioche? Not brioche wrapped around a lump or baton of chocolate, but a chocolate throughout brioche. I can't find my copy of Emily Luchetti's Classic Stars Desserts where she had a chocolate caramel brioche bread pudding....and while I love the brioche bread pudding I make now, I'd love to do a chocolate version where the bread is chocolate, not the liquid.

I don't mind if the invitation is for 7, meaning we'll be sitting down to the table by about 8-8:15 or so. That's not what I would consider a delay but for my mother, who is managing diabetes, she needs to eat at specific intervals so that would mean she'll take a snack or plan to eat something accordingly. I think there's an "invitation to dinner" where there's a more formal expectation of when you'd be eating, and a "come on over around 7 and we'll do something for dinner" which is way more casual and prone to the whims of the distracted cook syndrome.

Sometimes I think it is because the host is trying a new recipe they've never made before. This concept (not to hijack the thread) I've never understood; why try to make something you've never attempted before - for company! Test it first! Then you'll know what to do and not have to order a pizza when it goes wrong. Now I've learned to have a snack before I go over there so I'm not ravenous when dinner is delayed....

I'm glad you like it My mom made this several times a week for us while we were growing up (that, and Texas Sheet Cake - which is kind of like a fudgy brownie with a chocolate glaze and nuts. Addictive. Very Addictive. Now I'm going to have to go find a recipe for that too and really bring home some taste memories!) and it was always good. Sometimes she would put a cream cheese frosting on it but we liked it plain. It works as cupcakes too

I've been using the same liqui-gel colors that I use to color buttercream/fondant; I am not crazy about the water-based airbrush colors but if it is a small amount, it's been ok. We've been using an Italian Meringue method from Herme's book, and adding the color to the second part of the egg whites, but we've also just added color before folding the batter. It seems to me that if you're going for a dark color, you run the risk of overfolding. We've had good results with Herme's method, and just like Teonzo, I've also found that on pastels, you do have to watch the oven time/temp otherwise a pale pink can have beige on it....

It's the regular one (not the Pro) - it's the one for the 6 qt KA; I got it at Home Goods about 3 months ago for $19.99; we love it so much at work that I called the company and they make one for a 20 qt Hobart (but it's really expensive). The more we use this little one, the more I think the money would be well spent on the one for the Hobart.... Here's a link to it:http://www.beaterblade.com/categories/beaterblade_1/beaterblade_.htm

I also have a Beater Blade (two, one for constant use and the other for backup), and love it; I want them to make it for my 7 qt KA, though.

Here is a link to the Barry-Callebaut site, and it lists the percentages for the white chocolate. I can't remember which one we have at work, I'll have to look tomorrow. http://www.callebaut.com/usen/products/chocolate/finest-belgian-white-chocolate

What about presenting a seminar at a local community college on starting a food business....

I am going to make Jaymes' sweet potato salad this weekend, but my favorite one comes from the Thrill of the Grill by Chris Schlesinger who owned the East Coast Grill in Cambridge MA. It uses fresh boiled potatoes, diced green and red peppers, red onion, scallions and an oil based dressing (it has olive oil, lime juice, garlic, tabasco, worcestershire and other stuff) and no one can get enough. I can make a 2x batch for 4 adults and there's none left for the next day Now I have to find the book!

Crooked Brook is good, too; a friend has gorgeous coats from there that she uses when she's in front of the public.