Pucca

FoodMan - When you made the Most Extraordinary French Lemon Tart using Meyer Lemons, did you reduce the amount of sugar you used since Meyer Lemons are sweeter than regular lemons? Also, do you really need all 21 tbsp of butter? Once you fill the baked tart w/the filling, do you serve it right away or do you chill it again? Thanks!

After taking months to finally try the master recipe, I regret not trying it sooner. We made it tonight, and it was delicious. I did not read the entire thread until today, and it scared me. I made the dough on Saturday afternoon, and did not use my scale. I halved the recipe and used KA's AP flour. My slashes were not very deep, but I don't think it compromised the end result. I can't wait to make more bread, but I hope it wasn't just beginners' luck. P.S. When you reuse the bucket w/o washing it, do you make the next batch of dough right away or can you wait a couple of days and just leave the empty bucket in the fridge until you're ready to make the next batch?

I have an enameled cast iron pot from her line that has worked out well so far, especially given the reasonable price point. I was at Macy's last week and saw that many of her pots and pans were on clearance. I was curious to know if anyone here has any experience with her stainless steel or non-stick pans. The reviews on Macy's website seem pretty decent.

Please HELP! I made the simple dough for the second time now, and my dough is so sticky! I really do not recally it being this sticky the first time. It's impossible to work with if I don't use a lot of flour when I am kneading it and rolling it out. What happened? How much will using a lot of flour alter the outcome?

Has anyone made Grandma's All Occasion Sugar Cookie? If so, what were your thoughts & experiences in working with the dough and how did it taste? I am considering it for using cookie cutters on it. Thanks.

The last batch of PB cookies that I made were from the Magnolia Bakery cookbook. I'm not a big fan of their cupcakes, but after I saw these cookies posted on a food blog, I had to try them for myself. They were delicious and melted in my mouth. The recipe calls for chunky pb, pb chips, and choc chips. As a kid, I never really cared for chunky pb, but I love the added texture that it adds to the cookie.

I love this cookbook. I have made the Chocolate Pecan Strip twice now (both times used walnuts instead). I brought it into work, and it was a hit. However, I did find that it had a yeasty taste to it, which I think I let it rise for too long. I have a little bit of trouble forming it b/c I feel like the chocolate filling is just oozing as I try to twist the cut strips. I also love Zach's blueberry muffins - they are so good! I made Jeff's chcoolate-glased midnight muffins, but I wasn't that impressed. I just made Neil's whipped cream pound cake for a chocolate fondue to be served for Father's Day. I have to say though that I feel like the temperatures are either too high or the cook time is too long in all the recipes I have tried so far. I know it's not my oven, b/c I have a thermometer and everything else bakes just fine when I follow the recipe.

So last night, I baked my chocolate stout cake (from epicurious) and prepared the ganache. However, since the ganache is just whipping cream and chocolate, I want to whip it up with electric beaters to increase the volume and to make it lighter. I'd like to serve it tomorrow night. I was thinking about preparing it during my lunch break, but will the whipped cream frosting be stable long enough to last through the afternoon? I don't have meringue powder w/me. Any tips? Or should I just leave work early tomorrow to prepare the cake? Thanks.

I know this is a really old thread....but has anyone else made this cake? How does it compare to the one from Barrington Brewery on Epicurious? Here are the links to the two recipes: Nigella Lawson Barrington Brewery The most notable difference is the frosting, where Nigella uses a cream cheese frosting and the other uses a chocolate ganache. There are also slight differences in the amt of sour cream, cocoa amt and type, and baking soda (I am halving the BB recipe for my basis of comparison). Anyway, if you've made a chocolate stout cake, which one did you make, and how did you like it?