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Aria B.

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Everything posted by Aria B.

  1. I, too, experienced this with my carrot cake. I solved it by always peeling my carrots even though they are organic.
  2. I have made the Nigella cake. I like beer okay but am not a huge beer drinker. Both hubby and I liked the cake. It is different for sure. It is one of those recipes that you have to make yourself to get a sense for what we're talking about. I'd make it again, but can see why others aren't sure.
  3. Aria B.


    I've made this vanilla pudding recipe before and I thought it was good. Has cornstarch but no eggs. I love pudding! http://www.nytimes.com/2007/02/21/dining/2...agewanted=print
  4. Has anyone tried making ice cream sandwiches with either of the brownie recipes in David's book? I am in search of a good brownie ice cream sandwich recipe! Thanks.
  5. I've made some interesting desserts out of the book "Retro Desserts" by Wayne Brachman. I checked it out from my local library.
  6. I had in my mind that room temperature cream cheese is easier to incorporate smoothly into cheesecake batter. Is this true? Can it just be softened in the microwave if so?
  7. I have a recipe that calls for eggs, butter, and buttermilk all at room temperature. I'm not worried about the butter, but would it be okay to leave eggs and buttermilk out overnight if I'm planning to bake first thing in the morning? How pertinent is it that they are room temp.? It is a pound cake recipe. I've also wondered this with eggs and cream cheese in cheesecake recipes. As usual, thanks everyone.
  8. What is the technical difference between pastry cream and vanilla pudding? Sorry for the silly question....the vanilla puddings I've made use the same ingredients if I remember correctly. Eggs, milk, cornstarch, sugar, etc.
  9. Thanks, Pam. You were right. I followed your advice and the soup turned out wonderfully.
  10. Can I peel and dice a couple of yams today for soup I'm making tomorrow? If so would I just put the cubes in a container in the fridge? Thanks in advance!
  11. I've never been willing to try fruitcake, until I considered it after reading this post. There's a picture of the list of ingredients if you scroll down. I have yet to do it, but I've wanted to try to replicate this recipe and then, just maybe, I'd try fruitcake. http://accidentalscientist.blogspot.com/20...door-stops.html
  12. Not a pie, cake, or cookie, but Molly Katzen's Yogurt Herb bread from The Enchanted Broccoli Forest. My girls love it.
  13. I've done a few searches (local stores, online, etc.) for unbleached cake flour since the only kind I've found before is bleached. Is cake flour always bleached by nature of it's purpose?
  14. It is so funny how some people can love the same recipe while others really don't care for it. I am a World Peace Cookie lover. My palate detects sweet, salty, and chocolaty flavors in perfect combination. This recipe is one of my favorites for sure. But, to each their own!
  15. Oops....looks like the one I suggested (from America's Test Kitchen on Leite's Culinaria) is the same as the Cooks Illustrated one. I know that ATK and CI are the same group, but now I'm wondering if most of the Cooks Illustrated/America's Test Kitchen recipes are the same in their various publications?
  16. Here is another option that I like, but it sounds like you already have the one you are trying for this weekend. If you are still interesting in trying this one another time here it is: http://www.leitesculinaria.com/recipes/coo..._cream_pie.html
  17. I'm wanting to try more curds besides good ol' lemon. I can imagine lime, but what other citrus or other types of fruit curds have you made? Where do you find the recipes, or do you make from experimentation?
  18. I've always used non-Dutch processed cocoa in my baking. I now have some recipes I want to try that call for Dutch processed cocoa specifically. I was reading another topic that said a CI article came out and they didn't find a difference between the two. Many of you chimed in and said you find the flavor to be superior with Dutched. So, it seems that substituting one for the other isn't a problem (I think?). I'd like to try Dutched now but can't find it in my town. The closest I saw was Hershey's Dark which says it is a mix of Dutch and non-Dutch. Do many of you order yours online (I'm a home baker so don't need a huge quantity)? I live in a medium sized town with a few different grocery store options. What brand would I be looking for? Thanks!
  19. I have been reading this post in search of the best (subjective, I know) yellow cake recipe to make with chocolate frosting for an upcoming birthday. Anyone baked a yellow cake lately and want to chime in and vote for a new or old favorite?
  20. Has anyone tried the lemon curd recipe in Dorie Greenspan's latest book? She also has a lemon cream recipe in the same book. The book says that the lemon cream has more tang and less butteriness. This confuses me since her cream has more than three times as much butter as her curd. I did purposely post this here here rather on the "Baking From My Home to Yours" thread, just in case you lemon curd lovers have tried her recipe. Thanks.
  21. Sugar Plum, Wow, this is great to have all the links in one place. Thank you!
  22. Thanks, Everyone. The cookies I used have butter in them as well as both brown and white sugar. They would be considered thicker and chewier than average I think for chocolate chip cookies. So I wonder if the cookies wouldn't freeze so hard if I used a thinner chocolate chip cookie recipe--like Dorie's or Nestle's maybe??? I'll have to try everyone's suggestions. Thanks again.
  23. I used my favorite chocolate chip cookies (homemade) to make ice cream sandwiches. I froze them and tried to eat one and the cookies were like frozen bricks! What kind of cookie would work for ice cream sandwiches? Is it more of a cake-like cookie? Any tips would be greatly appreciated--especially specific recipes to try. Thanks!
  24. I just made the Fresh Mango Bread. The taste is great. The bread overflowed the pan in the oven though so thankfully I'd followed the instructions to bake on a cookie sheet so the mess was contained. I was surprised it overflowed since I didn't have raisens and left those completely out. The raisens would have been an extra 3/4 cup in the pan. Anyway, the bread tastes great and next time I'll double the recipe and divide the batter amongst three pans maybe. Yum!!
  25. Thanks, Dorie. So when I cut the cake it looked just like a big air bubble happened to be sitting in the upper middle of the cake just under the top and when I inserted the knife to check for doneness it popped the bubble. The cake seemed perfectly done and everyone raved about it. --Aria
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