flourgirl

Nothin' says lovin' like dog bones from the oven.

My aunt made the same move as you, from Jersey to Florida. She GREATLY missed her bagels and pizza, forget about it. Good luck to you

Thank you Panaderia Canadiense! You are very fortunate to have such good friends and to live in such a beautiful country. I'll try to find citrus honey in my area. We can go to local places and see what it available. Thanks for steering me in the right direction.

That is so trueI buy the Costco brand too and find I rip off a partial piece a lot of the time because they are so big.I use paper towels mostly for applying shortening to baking pans and for wiping spills. I rarely use paper towels for cleaning. I have a large collection of micro fiber cloths which I use from cleaning everything from the dog's ears to the windows and even the car. Microfiber has to be laundered separately and you cannot use fabric softener or bleach; but, I find they are excellent for cleaning.

That's probably the idea

Now that my husband and I are hooked on your honey glaze, may I ask which honey you use? I am at the bottom of my jar and need to buy a new one. I can't believe how easy that glaze is to make. It made the cake moist from the first piece to the last! Thank you

The liquids in the books I prefer are listed in grams. I scale everything.

I much prefer books with weight measurements too. If a baking book does not have weight measurements, I always convert into weights before making the recipe. This is a list of my baking books which use weight as well as volume: The Fundamental TechniquesOf Classic Pastry Arts The Professional Pastry Chef: Fundamentals of Baking and Pastry by chef Bo Frieberg Chocolate And the Art of Low Fat Desserts by Alice Medrich (some ingredients are by weight) William Sonoma Cake Rose's Heavenly Cakes by Rose Levy Beranbaum The Cake Bible by Rose Levy Beranbaum The Bread Bible by Rose Levy Beranbaum The Pie And Pastry Bible by Roe Levy Beranbaum Rose's Christmas Cookies by Rose Levy Beranbaum King Arthur Flour Baker's Companion King Arthur Flour Whole Grain Baking Crust And Crumb by Peter Reinhart Bourbon Street Bakery by Paul Allam & David McGuinness Baking For all Occasions by Flo Braker The Simple Art of Perfect Baking by Flo Braker Pure Dessert by Alice Medrich (some ingredients are by weight) Chewy Gooey Crispy Crunchy by Alice Medrich Sinfully Easy Delicious Desserts by alice Medrich The Cake Book by Tish Boyle Flour by Joanne Chang Tartine by Elisabeth M. Prueitt and Chad Robertson The Grand Central Baking Book by Piper Davis and Ellen Jackson Ready For Dessert by David Lebovitz Inside The Jewish Bakery by Stanley Ginsberg and norman Berg The Sweeter Side of Amy's Bread by Amy Scherber and Toy Kim Dupree Warm Bread and honey Cake by Gaitri Pagrach-Chandra The Joy of Vegan Baking by Colleen Patrick-Goudreau Desserts by michel Roux Pastry Savory & Sweet by Michel Roux Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Franci, I am an avid fan of Rose's Heavenly Cakes. I first began using that book as a brand new baker. The overwhelming raves I receive has spoiled me for most other books. I know it *might* seem a bit confusing at first glance but after you make a recipe or two you will notice a pattern emerge. It is my belief that Rose's technique is actually easy and the results are incredible. Really. Here is the Amazon link to her book. If you scroll down the page you will see Rose gives links to 3 of her recipes. I think you won't regret trying them. http://www.amazon.com/dp/0471781738/ref=nosim/?tag=egulletsociety-20

Lovely croissants! I have the book too. I can highly recommend the Banana-Date Teacake.

Oh yes, we do love it. And it is so easy to make. And no mess! Next time I will bake it in a 9x13 pan, cut the cake in half to make it into layers and frost it with a Vegan frosting recipe I have which uses silken tofu. I never tried the frosting before but it sounds as though it will go well with the cake. I actually have a Texas Sheet Cake recipe with a chocolate glaze. It is in the book "Olive Oil Desserts" by Micki Sannar. I'd be happy to message the recipe with you if you would like it.

WOW! That is so beautiful! It looks amazing!! I thought you must be a professional as your baking is exquisite. I found the recipe you posted. Thank you VERY much! I am actually following a low cholesterol plan which includes olive oil. And your recipe has no eggs, which makes it even better! I've only used yeast once time but your recipe seems do-able for me. We have a local health food store which carries uncommon flours. I think I have seen Spelt there before. Thank you very much. I really appreciate that you posted the recipe.

Everything looks amazing on this thread. Kudos to all!

Jeanne, Thank you for telling me about the Wowie cake. I cannot believe the raves I am getting by people who have eaten a piece of this cake. My husband, who really is not crazy about chocolate, loves this cake. Everyone I have given a piece to loves it too and cannot believe it is not laden with eggs and butter. I baked it in an 8x8 pan. I am thinking of trying to bake it in a bundtlette pan next.

That was easy! The glaze is wonderful! Thank you very much! It will now be one of my go-to recipes as well

That sounds perfect!!! I just removed the cake from the oven and will make the glaze right now. Thank you so much!!!

Thank you! I am baking for just for me because it is dairy-free. Honey sounds good! I just don't want to add excess fat. The cake is baking now. Do I brush honey on while it is still warm?

I am planning on baking the Wowie Cake this morning. Could anyone recommend an adornment which does not contain butter, margarine or shortening? Thanks.

Thanks for the link. I like the regular one too. I think Rose's is the regular one but the rubber blades are red. It is packaged with a cute characature of her. I'm anxious to get it.

Woo-Hoo! So glad to hear this! I order from them on a monthly basis. Aside from it taking a week to get their orders, the shipping charges add $7 to the bill.

Oh yes! He needs to put some weight back on. He doesn't look well at all.

I love Bobby too. I have all his cookbooks, except those on grilling. Awesome, awesome food!

Jeanne, which model BB do you have?

I like their walnuts chopped especially for baking. They are just the right size and are a big time saver. I also like their produce. I get their organic bagged spinach for $1.99/10 oz bag which is much cheaper, ounce per ounce, than most of the other stores in my area. Trader Joe's has a nice selection of dried fruits which I use for baking too. All in all, Every time I go, I walk out of that store with several bags for under $15. There customer service is excellent too.

i like Hellman's too. We use the reduced fat version. My husband must have mayo on almost everything. I recently switched him from full-fat to reduced fat mayo and he is very accepting of the change. If he didn't like it he would insist on the return of his old mayo. In a report published this June 2012, Cook's Illustrated recommended Hellman's Reduced Fat Mayo (third choice) and said, "it seemed like the real deal".