doughgirl

I've got this cake recipe I've been wanting to try, a chocolate custard devil's food cake (Chocolate Cakes, Michele Urvater). It's where you make some chocolate custard and mix it into the cake batter, supposedly making it very moist. I'm unsure what to do with it now that it's cooling, I'm awful at trying to pair things like the filling and the frosting/icing/ganache. I was think of adding a chocolate custard buttercream for the filling and maybe regular or whipped bittersweet ganache for the top? Does that sound too heavy? Or just like an all around bad idea? Any other suggestions? Thank you so much for your help!

I use it for baking and cooking, but I just can't bring myself to drink it. The kiddos, however, drink milk once or twice a day (they are mostly water drinkers). I always feel slightly hypocritical saying, "You have to drink all your milk", at dinnertime when I wouldn't touch the stuff with a 10 foot pole. I used to be addicted to Ovaltine when I was a kid, though. It was the only way my mother could get me to drink milk. I even used to pour it over my cereal!

I've been wanting to make these lovely little buns and was wondering why none of the recipes I find include salt? I thought all bread needed salt or it would taste like fluffy cardboard? Would it be ok to add some salt to either of these recipes (most likely the first one), or would that mess it up? How much should I add? Recipe 1 Recipe 2 Thank you for your help!

Nothing to add really, just wanted to chime in on my love of grits! They are a winter breakfast staple in our house, plain with a little butter. I also make a cheesy grits casserole that it is a huge hit in our house, it has grits, cheese, crumbled turkey bacon and beaten eggs, seasoned with salt and pepper, dotted with butter, and baked until golden brown....absolutely delicious!

Hmm...my fantasy flavor would be a vanilla ice cream with salted roasted pistachios, chunks of dark or bittersweet chocolate and toasted coconut. Mmmmm! I also really liked the idea of an ice cream with KatKat pieces.....I would buy stock in that!

It's not really baking, more of a candy-like confection, but they are easy to cut into squares and a HUGE hit with the kids at every one of our PTA bake sales. I cut them into fairly small squares (they are pretty sweet) and nest them in a muffin cup. SCHOOL CAFETERIA PEANUT BUTTER FUDGE 3 3/4 cup powdered sugar 3 cups peanut butter 3/4 cup margarine 1 tsp. vanilla extract 1 cup chocolate chips 2 tablespoons margarine Mix first 4 ingredients well and press into a 9x13-inch pan. Melt 1 cup chocolate chips with 2 tablespoons margarine. Spread on top. Chill and serve. Keep refrigerated. Enjoy!

Thanks to my mischievous 5 year old baking helper, I accidentally baked three metal measuring spoons in a bundt cake last week. What a surprise I got when I cut into it! They were actually arranged very artfully, in even points around the cake, standing vertically. She never confessed, just giggled madly whenever questioned....little nutcase!

I just used a regular 12 hole muffin pan....worked perfectly, just enough batter for each cup. Definitely try.....they were a big hit with all our guests, both adult and children.

I haven't eaten a chip in years....sigh. But when I was younger the only ones I liked were Harvest Cheddar Sunchips and Andy Capp Cheddar Fries.

That is the exact same recipe! I wasn't paying attention while I was typing, it is a 1:1 ratio, but luckily I am more observant while I am baking! Thanks so much for both of your replies! I went ahead and made the Indianers and they were delicious! I have a terrible camera and I was in too much of a rush to make them look nice, but I did take some photos! They tasted a lot better than they looked! Thanks again!

I have made so many desserts that turned out to be utter disasters that I'm hoping you can help me figure out if this recipe is a good one or a bad one. I am looking at this recipe I'd like to make for dessert tonight, it's from a Foods of the World cookbook, circa 1968, The Cooking of Vienna's Empire. First off, I was wondering if anyone had heard of the pastry, it's either Hungarian or Viennese, and called either an Indianer or an Indianerkrapfen. It basically looks like an upside down cupcake filled with whipped cream, chilled and covered with a chocolate glaze and chilled again. I'm not very good at figuring out how something is going to taste just from looking at the ingredients and a few things in the recipe have given me pause. First the cupcake, (they call them "puffs"), it has 1/4 c. cornstarch (along with 1/2 c. flour, 4 separated eggs, 1/4 c sugar and vanilla). What is the cornstarch for, exactly? Will it give the "puffs" a funny texture? And my other question is for the glaze, it's basically unsweetened chocolate heated with heavy cream, sugar, water, corn syrup and vanilla and the part of that is whisked into an egg and then all of it mixed back together. I don't think I've ever made a glaze with an egg in it...any idea of how this kind of glaze will set up? Thank you so much for your help!

They have Cone Pizza in Seoul, Korea!

We returned two big jars to the store......and hubby was pretty sick about 3 weeks ago and he is our only PB eater. He had all the symptoms of salmonella, we just wrote it off as a stomach virus.

that sounds like a great idea.....I'll try that tomorrow morning!

I've been all through this post and I don't think I've seen any mention of chocolate malt-o-meal or coco wheats.....my absolute favorite breakfast! I love it with a healthy splash of milk and plenty of sugar. I eat it at least 3 mornings a week. This morning I had fried eggs and green chile over thick sourdough toast. Yummy!

Mmm...nutella! My number one toast topper! butter and a healthy sprinkle of cinnamon sugar. peanut butter and banana runny egg yolk or a mashed up hardboiled egg yolk with salt/pepper.

Hello, I have made the rum soaked vanilla cakes and they were a huge hit with my family! I don't have any pictures as they were eaten so quickly! I have the brioche doing it's final rise as we speak and it looks wonderful. I just love this cookbook so much! I'm hoping to make that lovely caramel peanut topped brownie cake tonight but I don't have an 8-inch springform, just a 9-inch.....will that make the cake too thin? Could it be baked in a regular cake pan or would that make topping it with the caramel and peanuts too difficult? Thanks for the advice. Tonya