ElsieD

What brand do you have now?

I'm thinking of buying a waffle iron. I'm not looking for one that makes only a single waffle at a time, I'm looking for one that makes a 2 or 4 at a time. Anything to look out for, both good or bad? Any recommendations?

@rotuts. Coming soon to a book store near you "The Bestest, Greatest of All Time Recipes using the Anova Precision Oven" by America's Test Kitchen.

Don't know whether to laugh or cry.

@Tropicalsenior. I love that cake!

Love bangers 'n mash.

I made a half batch of 6 cookies of Christina Tosi's Dulce de Leche Cookies. These are really good.

Just as a point of interest, they are $38.34 in Canada excluding 13% sales rax.

Tonight's dessert is from "Desert for Two" by Christina Lane, called Old Timey Pudding Cakes. These were good, not spectacular, but good.

I would have, had @blue_dolphinnot beaten me to the punch. My MIL was moved to a dementia ward last week. She said she didn't like it because everyone is old. She'll be 101 in May. She has a love of date muffins and I have made them for her many times. John will be going to see her soon and I'll be sending down a batch with him. I believe that food memories bring them some cheer.

I made another batch of the lemon bars from Small Batch Baking. Oddly, while we really liked the first batch, we were not as enthused about this batch. I didn't change anything in the recipe but I found the lemon taste overwhelming. Time to make something I haven't made before.

That was a great article. It would be nice if other hospitals, including those in Canada, took note.

Today I did a repeat of the Sweet and Salty Chocolate Cake. I did not make the dulce de leche icing, but rather served it with whipped cream sweetened with some cinnamon sugar. The recipe is from Small Batch Cakes by Edd Kimber.

@liuzhou That's hilarious.

@blue_dolphin. I have a dumb question. When you bake a full recipe from Snacking Cakes in 3 mini loaf pans, how high up the sides have the loaves risen when they have finished baking?

That actually sounds pretty good if the eggs and spuds were hot, or at minimum, warm.

I'm glad you have posted. I was worried about you.

I once spent over a week as a patient at the Heart Institute here. A lot of the food that was served wasn't bad but not necessarily what I, in my limited wisdom, would serve to a heart patient. The coffee with with breakfast was something I thought was especially bad. So, John would stop by every morning with fresh strawberries and coffee he made at home. Best meal of the day.

Well, if I don't happen to have the set of three little pans! I had not thought to make a full recipe and bake it in three little pans, freezing two for another time. Gingerbread coming up! My Breville hand mixer came with a whisk that fits into a I-cup measuring cup and I use it whenever I want a 2 serving size of whipped cream. It also, believe it or not, came with a dough hook which I have never used. I can't imagine such a little dough hook working on bread dough. Having just typed that last sentence, I'll try that little dough hook next time I make what I call my wee loaf. If nothing else, it should be good for a laugh.

@blue_dolphin. What size were the loaf pans that you used? I made the Salty Caramel Peanut Butter Cake from Snacking Cakes. I made 1/2 of the recipe. We liked the cake but scraped off the icing as we did not like it. I have made two of her icing recipes and did not care for either of them. Too sugary, if that makes sense. I will give similar icing recipes a miss. Next time I want a peanut butter flavoured cake I'll make the Chocolate Peanut Butter Cake again.

Good grief. In what country is this?

Thank God I don't live there.

I have done fish glazed with a hoisin-based sauce. It was glazed before it went in and most of it fell off. I think that was because the fish had been previously frozen and as it exuded moisture, the glaze went with it. My experience may or may not be helpful.

It's a great book, isn't it? To your comments above, I would also add that the recipes easily scale down. I do this and bake them in 6" round or 6" square tins. If you like ginger, try the Sparkling Gingerbread. We love it.

Welcome from one CPA to another. I think you will enjoy this forum. Lots of great people with a lot of knowledge.