flourgirl

Delicious looking baked goods everyone!

You are very welcome rod rock

Of course, LT Wong, I received the book yesterday. I have only browsed through it but I am eager to get started. The chapters are arranged by ingredient: Chapter 1 is Peanut butter Chapter 2 is Lemon And Lime Chapter 3 is Carmel Chapter 4 is Booze Chapter 5 is Pumpkin Chapter 6 is Malted Milk Powder Chapter 7 is Cinnamon Chapter 8 is Cheese Chapter 9 is Chocolate Chapter 10 is Banana There are lots of pictures. Everything looks delicious. The book has cakes, pie, cookies, souffles, bars,sugar pretzels, whoopies pies, quiche, chocolate cheese cake muffins, pudding, tarts, banana in a blanket, scones and more. My husband loves upside down cakes. There is a Whiskey Peach Upside-Down Cake that looks great and is different than anything I have made before. I am very excited about this book. I love the 2 previous Baked books. Even more, I love the fact that the authors are accessible and answer their email questions. I asked how much their cup of flour weighs. I got a response saying it is 139g. That information is very important to me. Everything I have ever made from their previous books was GREAT! I hope you enjoy the book. If you would like to know anything else about the book, just let me know

Woo-Hoo! "Baked Elements: The Importance Of Being Baked In 10 Favorite Ingredients" by Matt Lewis has been released. I have been looking forward to this book since Mr. Lewis announced a new book was to be released. I own two other books written by Matt Lewis, "Baked" and "Baked Explorations". Both are winners! What impresses me most is that Mr. Lewis responded to an email I sent asking him the weight of this cup of flour. I love that he is accessible and stands behind his book to make sure his customers have a positive experience. Rose Levy Beranbaum is the same way. She is accessible on many different venues and is always there to answer questions or help in some way.

I agree janeer. I have found Rose's recipes to actually be easier once you see the pattern of her technique and they yield perfect results. I just finished baking Rose's zucchini bread recipe from her Bread Bible. It is perfection. I glazed it with a brandy glaze and cannot wait for it to cool to try it. I have also made Carole Walter's zucchini bread. Carole's is very good too but much more labor intense, in my opinion.

No, I think that is a perfect description. The orchids are perfect. I applaud you!

Here is Rose's youtube showing how she makes her Whipped Cream Cake

Hi Lindacakes. I have made Rose's Whipped Cream cake many times. Every time I bake it, I get raves and requests for the recipe. My cake was never heavy. Just the opposite, it is light without being too light. I like to glaze my cake because we like a little pop of sweetness on our baked goods. I always get raves for any cake I bake from Rose's books. Rose has a website with very knowledgeable members who can troubleshoot any issues, if you are interested. Happy baking to you! http://www.realbakingwithrose.com/ Here are 2 pictures of my cake.

This cake is breathtaking! Absolutely gorgeous!

Can Trader Joe's Almond Meal be used in recipes which call for grounding almonds in a food processor and using as part of the flour? If so, $4 is a good price. Almond flour offered by King Arthur Flour and Bob's Red Mill is much more expensive.

I have that one. I love it and got one for my son.

It looks perfect Kerry.

Your cake is stunning!!!! Excellent, excellent job.

Panaderia That sounds amazing !!

How about savory recipes? The book, "Cooking With Chocolate" has savory recipes. I have not seen the book but I heard it was very good.http://www.amazon.com/Cooking-Chocolate-Essential-Recipes-Techniques/dp/208020081X/ref=sr_1_1?s=books&ie=UTF8&qid=1343315522&sr=1-1&keywords=cooking+with+chocolate

I actually used a couple of drops of lemon oil in place of zest - I'm very lazy that way! Drops are good too! I will have to reduce the lemon. I've used both zest and drops in the past. As long as it is barely noticeable, my husband can tolerate it.

Thank you or the recipe Kerry. After reading the recipe I can understand why you would make those modifications. It sounds great. I would follow your suggestions, for sure. I'd alo have to reduce the amount of lemon zest because my husband has a citrus sensitivity. The recipe sounds very interesting. Thank you for sharing.

Kerry, both loaves look fabulous. The Pistachio loaf is very interesting. I've never seen it before. Which River Cafe book did you use for the recipe?

Everything cleans better with microfiber cloths. I use them for windows, counters, dusting, mopping the floor and drying pots. But their best use is for cleaning my dogs ears. My dog has chronic ear infections and irritations. The cleaning agents the vet gave me were causing additional irritations. The microfiber cloths remove the dirt without the need for liquids.

I love Bar Keepers Friend. Can't clean my cookware without it. For the counters I use Windex or Simple Green mixed with water. For quick clean-ups I use sanitizing wipes. I prefer the Kirkland brand found in Costco because they are thicker and the packaging makes it easier to get a wipe when they fail to come out on their own.

Rest in peace Marion Cunningham. Another legend is gone.

"Rustic Fruit Desserts" has a good jam cake recipe. I actually made the jam to use for the cake, sustained several burns making it; but, in the end the cake was very good.

Wishing you the best of luck in your new venture.

That's a very nice compliment they gave you! I like your idea about trying the online recipe. Is it on the book's website? I have white whole wheat flour in the house so it would work out perfectly. I usually dive right into things, buy everything imaginable even before I know if it will work for me. This will be the wiser thing to do. I know how you feel about your oven. I feel the same exact way about mine. When I bake at my sons's house, the attachment to my own oven grows even stronger. He has a major oven and I don't like how it bakes. I like my ordinary Whirlpool.

Julia Child's Cauliflower Gratin is excellent. Most of it can be prepared and assembled ahead of time.