JFLinLA

I love AB's chewy cookies. Yes, I make sure the melted butter and sugar are thoroughly mixed before moving on. Also, I use really, really good chocolate chips or chunks . . . and ones that are bigger than usual. I generally don't use the cookie scoop size he recommends. Those are really, really big. I make them small for fitting into the kids lunch boxes and bigger for serving to guests but, rarely with a #20 disher. Finally, and here's what I think is the really important part, I scoop the dough and freeze the little mounds before baking. Why? Well, first, it makes it really convenient to whip up a batch and then bake off when you want and how many you want. Once frozen solid, they go into zip-lock bags. Secondly, putting the frozen dough directly into the pre-heated oven (on parchment please) results in a better cookie in my opinion. They spread less, are a little cruncy outside and chewy inside. Don't change your oven temp, just maybe add a minute or so to your cooking time, though your time will adjust somewhat depending on the size of cookie you make. Here's a batch cooling on my kitchen counter, made with Guittard Super Cookie Chips and a #40 disher (I think): Also, a little more vanilla never hurt anybody. Enjoy

I'm just guessing but here's what I would do. I'd roll the dough thicker than usual as you will need the extra thickness to support the extra size. Not "cake" thick but you do want this to be a bit more substantial. Also, I might roll it directly onto my parchment lined baking sheet. You will want to move this as little as possible to avoid breakage. Then I would either chill it really well on the sheet or even freeze it. Place the chilled/frozen dough directly into your hot oven starting at regular temperature. You do want to get the outside cooked first to set the shape. Then lower your temp till it's baked all the way through. Put the cookie sheet onto a cooling rack and leave the thing alone till it's cooled and stiffened up.

Yes, yes, thank you all. Still "kvelling" and "shepping nachas" but the cheers and applause from eG are terrific. I suppose if I get too boastful, I'll deal with it on Yom Kippur but, for now, I'm still reveling in the after-glow. As to the questions, in no particular order: I love stuff with almond paste and I get really good stuff but have never paid $14/pound. I also like this JT recipe as it works great for Passover. Yes, I agree, there are other brownie recipes that give a bigger chocolate punch but these are really moist. What was a hit? Well I found out something really interesting. When it comes to dessert, people fall into categories. The "fruit" people loved the raspberry squares and apricot tea-cakes but they're not chocolate lovers. The "chocolate" people went nuts for those desserts but didn't vacuum up the fruit stuff. As stated earlier, the caramel cheesecake squares were a big hit. I don't think the lemon layer cake or biscotti went over as big. It's not that folks didn't like them, I just think there were so many other things to choose from. Also, kids don't really get biscotti but I did see a few adults having them with their coffee. (By the way, the cappucino cart was a huge, huge hit and way better than any chocolate fountain in my opinion.) Everything else went in about equal proportion. The kids all loved the chocolate chip and toffee chip cookies, as did many of the adults. Most people, who think they love chocolate and brownies, get scared off by the name of the Coffee-Kahlua chocolate chip blondies. If they take a bite, they're smitten but I wasn't about to chase after people (anybody have a better idea of what to call these?). The hebrew letter on the torah cookies is a "Shin" for my daughter's torah portion, "Shelach Lechah." I made a stencil out of the top of a plastic storage container (the kind you get shredded parmesan or salsa in at the grocery store), and traced it onto the baked cookies with a food safe pen. There were lots of leftovers. I left a bunch at the temple for them to freeze and use in the future. Some came home and I brought a good selection to the office. Oh yeah, a guitar. That's a laugh. As a home baker I've got lots of stuff not found in the average kitchen but that's a little over the top even for me. What I've got is a good, long, thin slicing knife, a tall pitcher of hot water, a clean towel and a well-chilled cake. Also, I think the picture is a bit deceiving. It's taken from above and the lemon slices on top of the cake cover some of the errors. I can never get them all to come out as even as I want . . . same with the caramel cheesecake squares. Wedding cakes, ha, ha. First I've got to get these kids into and through college, one year of which will cost way more than any Bar/Bat Mitzvah. Then of course, they have to find someone . . . and, well, I've got some time.

Okay, a week and a day after the big event, and a few evenings of struggling with the pix here. I think I can do this now. Before I get to the dessert part, let me just say that the whole ceremony & celebration was glorious. The Bat Mitzvah girl did a wonderful job leading much of the service, chanting Torah & Haftarah, and delivered a great D'var Torah (commentary on her Torah portion). All of that, and her amazing neshoma (spirit/soul) are much more important than the party that followed. It's now all over but the thank you notes. A big thank you to everyone here at eG for your help, support, advice, recipes and prep ideas. Here are the torah-shaped cookies. These were wrapped individually in cellophane bags and set at each of the kids seats as party favors.: Chocolate biscotti cooling in my kitchen: Triple-orange pecan biscotti: Lime Melt-aways, packed and ready: Almond Macaroons, scooped and waiting to go into the oven: And out of the oven, dusted with powdered sugar, waiting for transfer to cooling racks: Toffee-chip cookies, cooling and packed: Chewy Chocolate Chunk cookies (AB's recipe): Apricot tea-cakes, cooling: My dining room table, probably some time on Thursday afternoon, with everything staged for transport Friday morning. What you don't see is what's in my mother's and friend's freezer, challah dough, and lemon layer cake in my fridge: Okay, now it's Friday morning. That's my friend Andrea in the temple kitchen in the foreground setting out the raspberry bars for the Friday night oneg, and my mom in the background getting another platter. That's mom getting the fruit ready and my friend Sally: That's me glazing one of the two challot (the other one is hidden under the towel in the corner of the photo): And, aren't they gorgeous? Now we move to Saturday night. Here's a shot of part of the dessert bar as the caterer set things out: And another shot: And another one: And, now, here are each of the desserts, up close, starting with bite-size chocolate almond brownies: Lime Melt-aways: Toffee-chip cookies: Apricot tea-cakes: Lemon Layer Cake: Chocolate Biscotti (and that looks like my Dad's hand): Caramel Cheesecake Squares, well picked-over, these were a big, big hit: Triple-orange pecan biscotti: Coffee Kahlua Chocolate Chip Blondies: Chewy Chocolate Chip Cookies: Almond Macaroons: And, last but not least, Raspberry Bars: This whole effort was a lot of work for me personally. There were times, especially in the week leading up to the event, I was cursing myself for doing this. In the end, it was a blast and I'm really, really glad I did it. As a home baker, I don't know when I'll get this kind of opportunity again any time soon. Now, I have 10-15 years to learn how to do a wedding cake. Hmmmmm . . .

I've been struggling for a few days now to upload the pictures into my newly created eG albums. While I still don't have them all in, can somebody tell me how I post the pix from the albums into a post so I can tell you all the story and show them to you? Please, try to use small words as this seems to baffle me. Thanks.

I love, love, love Cafe Beacon in Culver City. Get the cod but anything is good. Furthermore, if you go during the day, walk around the corner to Surfas for the best gourmet, kitchen supply store around.

Here's the challenge -- the "main" entrance to Disneyland is surrounded by an ocean of parking. If you're already in the park, I don't know why you'd want to walk across that vast expanse to stuff that's not so great. If you don't want to eat at the park, there are two options. First, we've often taken the monorail over to the hotel area and eaten there. It gets you out of the high noise, high energy environment of the park and gives you a chance to sit down and catch your breath. Or, you can head over to Disney's California Adventure. Either way, your money still goes to the mouse but . . .

Pam -- I've been sitting at the computer for a while this evening trying to upload the pictures. It's the first time I've done this on eG. I've got about 10 more to upload but it's late here for me and I'm going to call it quits for the night. In short, it was fabulous. But, I'll be back with the pix, details and to kvell.

Pix and report?? Heck, I'm going for the whole schmear!! One of JFLinLA's tasters going through withdrawal ... ← RJ -- As I'm sure there will be leftovers, check in with me when I get back to the office. I'll be bringing them in. And to Wendy -- Those blondies are delish! I'm honored.

Thursday noon here on the left coast and . . . phew . . . everything is done except the last batch of challah dough. I'm running out for a bit to put some things in a friend's refrigerator and will finish that last batch of dough later this afternoon or tonight. I've been snapping pix but, as I said earlier, I need the 16 year old boy to download them for me and he's been swamped trying to finish up year-end school assignments. Maybe I'll post them Sunday. If not, next week. Thank you all for your advice, good wishes and support. Tomorrow AM, I'm off to the temple to braid and bake the challot, set up for the Friday "oneg" and leave everything else for the caterer with lots of notes. My SIL is coming early Saturday to go over everything with the caterer but I trust him.

I'm going to take a wild guess, since you already ruled out the San Gabriel Valley, and assume you mean the San Fernando Valley. For a group that big, you may want to try one of the many country clubs that are in the hills south of Ventura Boulevard. I've been to many things at Braemar (in Tarzana). While I've certainly had better food in my life, they are fine. They will also be quite accomodating and I believe fairly reasonable. I've been to Sunday brunches, lunches and dinners there. And, the view is nice. Just a thought.

Five days to go. 60+ Torah-shaped cookies are decorated and packaged for favors. I still have some undecorated ones and I'm going to mix up a bit more royal icing to make just a few more to cover breakage. These are for the 55 or so kids that are coming. The first batch of chocolate biscotti are cooling and the second batch is in the oven. I've got pix of the cookies and biscotti but I've got to have the teenager download them from the camera for me. They're coming. Remaining to do for today/Monday -- make orange-pecan biscotti; slice, bake and dust lime melt-aways; decorate a few more torah shaped cookies. Tuesday -- Bake-off chocolate chip cookies and toffee chip cookies; bake 1 pan regular brownies for Friday night oneg; make amaretti/almond macaroons. Tuesday is also rehearsal day in the afternoon. Wednesday -- Make bite-sized almond brownies. Make lemon layer cake. Mix up batter for apricot tea cakes and refrigerate. Defrost butter cream for lemon layer cake overnight. Thursday -- Bake tea cakes. Frost lemon layer cake. Mix challah dough. Remember, several things are already done and in other people's freezers.

Hi Soup: It's not my recipe, it's Lauren Groveman's from the Baking with Julia book. I've worked out the half amounts and done that at times. In answer to your questions: Amount of rise absolutely has an effect on flavor but we're talking about the dough once everything, including the yeast, has been added in. Once you've activated your yeast in water with a pinch of sugar, go ahead and add it in, as long as everything else is at the right temp. Absolutely, the amount of sugar has an effect. Too little and it will take a really long time. Too much and you'll kill it -- in other words, the stuff will puff up quickly and then collapse on itself which you also don't want. (My kid actually did a science fair project on this some years back.) In thinking about all of your rises, 1-3, don't think about time, think about volume. You want to think about doubling in volume and the amount of time it takes will depend on a variety of factors, the most obvious one being temperature. If it's a cold day, it will take longer. Actually, you can slow the process down and do the whole thing over 2-3 days by placing the dough -- shaped or otherwise -- in the fridge to rise overnight or up to a day. I do this quite often. On the other hand, you can speed things up just a bit by adding just a very slight amount of heat. For instance, place your covered dough in an unheated oven but also put a pot or large bowl of hot water in the oven too. I actually think you get better flavor by slowing things down but don't worry about that for now. What you need is some practice, trial & error, and you'll get it. Don't be discouraged. We've all had failed attempts, many of them, that's how we learn. One other note for this recipe that I've learned from experience, when it comes to flour, less is more. The dough for this should remain moist and even a bit sticky. Don't be tempted to add more flour because it's bread. Your end result will be moister and tastier this way. Good luck and let us know how the next attempt goes.

JFLinLA, the Recipe would be greatly appreciated. Soup ← I've just been searching as I was sure someone, maybe even me, had posted it somewhere before. But couldn't find it. I don't want to violate any recipe posting rules so here are the basics for one large or two regular challot: Dissolve 1 1/2 tablespoons (2 packets) yeast in 1/2 cup tepid water with a pinch of sugar. Melt 1 stick unsalted butter with 1 cup milk When butter is melted into the milk, pour into your mixing bowl and add in 1/3 cup sugar (minus the pinch you added to the yeast), 1 tablespoon honey, and 2 1/2 teaspoons salt. Stir to blend and allow to cool Once the liquid mixture has cooled to at least 110F, stir in 4 eggs and yeast mixture. If using a stand mixture, with a dough hook, add in 5 cups bread flour and mix to combine. Then add in additional flour, about 1/4 to 1/2 cup at a time, kneading to make a smooth dough. I usually end up with 6-7 cups flour total. If mixing by hand, you will need to start off adding the flour in smaller increments but should end up with the same amount. You will end up with a fairly moist, even sticky, dough. Once you have the desired consistency, put into a lightly buttered bowl, brush top of ball of dough with additional melted butter, and cover bowl with lightly buttered plastic. Allow dough to double in size, punch down, cover and let rise again. Shape dough and place on baking sheet. (I like to use parchment paper dusted with cornmeal on the sheet.) Cover loosely with a towel and allow to rise again. Glaze with beaten egg mixed with a little milk or cream. Bake in 375 oven. After 20 minutes, remove from oven and re-glaze, return to oven. Total baking time will likely be 40-45 minutes.

My motto for many things continues to be, "Why make it yourself if it isn't at least as good, if not better, than what you can buy?" After years of not bad but not great challahs, I finally found the one that I love. It's the recipe in the Baking with Julia book. Sweet, moist, rich, delicious. It's made with milk, melted butter, sugar, honey, eggs, flour, yeast and a little salt. And, yes, I also do a 6-braid though you can do any braid or shape you want and it will taste great. PS -- While I also don't keep kosher, I have, when required, substituted margarine for the butter and mocha mix for the milk and it still was great.

Toffee Chip cookies -- yum! If you can still find the Hershey's Skor Toffee chips, the recipe is on the back. If not, use any recipe for a basic chocolate chip type cookie and, instead of chips or nuts, add the toffee chips. You can make them as big or small as you like.

Caramel Cheesecake Bars/Squares I knew I wanted to make caramel cheesecake with the caramel on top or swirled in. After a lot of trial and error, this is what I developed. Hope you like it. Crust 1-3/4 c graham cracker crumbs 1/3 c butter 1/4 c brown sugar Batter 32 oz cream cheese (4 -- 8 ounce blocks) 3/4 c granulated sugar 4 eggs 1-1/2 tsp vanilla caramel base 1/4 c water 1 c sugar 1/3 c heavy cream, warmed Preparing the pan Use a 9 inch square pan. Take 2 sheets heavy duty aluminum foil, fold in half, and press into bottom, edges and up sides of the pan with edges hanging over. The sheets should be at a 90 degree angle so all 4 sides of the pan are covered. Remove foil. Spray pan with non-stick spray. Replace foil and spray again with non-stick spray. Make Crust Mix together graham cracker crumbs, melted butter and brown sugar until blended. Press firmly into bottom of pan (not up sides). Place into oven preheated to 375 degrees and bake for 6-8 minutes. Allow to cool completely. Make Cheesecake Batter In an electric mixer, mix cream cheese and sugar until smooth, scraping down as necessary. Add vanilla. Mix in eggs, one at a time, till well blended. Scrape down as necessary. Pour off 1 1/2 cups of the batter and set aside. Pour remaining batter on top of cooled crust. Pour batter you've set aside back into bowl of mixer. Make Caramel Base Put water and sugar in a medium saucepan. Heat over low flame until sugar has dissolved and liquid is clear. Turn up heat and boil rapidly until it turns a deep amber color. You may need to swirl the pan occassionally. As soon as the caramel has reached the desired color, remove from heat and immediately add the warm cream. Stir with a wooden spoon to blend until the bubbling has subsided. Mixing Caramel with Remaining Cheesecake Batter As soon as caramel has stopped bubbling, bring it over to the mixer. You will need to use your whisk attachment for this. Pour a small amount of the caramel into the remaining cheesecake batter and immediately whisk to blend. Once mixed, stop the mixer, add some more caramel and mix again. Keep adding in caramel until it's all mixed in. Scrape down sides of the bowl as necessary. Don't worry and lumps of thick caramel, they will bake in. Pour caramel cheesecake on top of plain cheesecake in the pan. Use a small off-set spatula to cover cheesecake if necessary. Baking Place in a preheated 325 degree oven. (Water bath is much preferred but not absolutely necessary.) Bake for about 45 minutes, until edges are cooked and middle of cake has set but still jiggles some when you shake the pan. Storing and Serving Allow cake to cool completely at room temperature, then cover and refrigerate. Or, you can freeze. When you are ready to serve, use overhanging flaps of foil to remove from the pan. Use a hot knife to trim the edges and then cut bars or squares in the size you desire. Keywords: Dessert, Cake, American, Brownies/Bars ( RG1277 )

Caramel Cheesecake Bars/Squares I knew I wanted to make caramel cheesecake with the caramel on top or swirled in. After a lot of trial and error, this is what I developed. Hope you like it. Crust 1-3/4 c graham cracker crumbs 1/3 c butter 1/4 c brown sugar Batter 32 oz cream cheese (4 -- 8 ounce blocks) 3/4 c granulated sugar 4 eggs 1-1/2 tsp vanilla caramel base 1/4 c water 1 c sugar 1/3 c heavy cream, warmed Preparing the pan Use a 9 inch square pan. Take 2 sheets heavy duty aluminum foil, fold in half, and press into bottom, edges and up sides of the pan with edges hanging over. The sheets should be at a 90 degree angle so all 4 sides of the pan are covered. Remove foil. Spray pan with non-stick spray. Replace foil and spray again with non-stick spray. Make Crust Mix together graham cracker crumbs, melted butter and brown sugar until blended. Press firmly into bottom of pan (not up sides). Place into oven preheated to 375 degrees and bake for 6-8 minutes. Allow to cool completely. Make Cheesecake Batter In an electric mixer, mix cream cheese and sugar until smooth, scraping down as necessary. Add vanilla. Mix in eggs, one at a time, till well blended. Scrape down as necessary. Pour off 1 1/2 cups of the batter and set aside. Pour remaining batter on top of cooled crust. Pour batter you've set aside back into bowl of mixer. Make Caramel Base Put water and sugar in a medium saucepan. Heat over low flame until sugar has dissolved and liquid is clear. Turn up heat and boil rapidly until it turns a deep amber color. You may need to swirl the pan occassionally. As soon as the caramel has reached the desired color, remove from heat and immediately add the warm cream. Stir with a wooden spoon to blend until the bubbling has subsided. Mixing Caramel with Remaining Cheesecake Batter As soon as caramel has stopped bubbling, bring it over to the mixer. You will need to use your whisk attachment for this. Pour a small amount of the caramel into the remaining cheesecake batter and immediately whisk to blend. Once mixed, stop the mixer, add some more caramel and mix again. Keep adding in caramel until it's all mixed in. Scrape down sides of the bowl as necessary. Don't worry and lumps of thick caramel, they will bake in. Pour caramel cheesecake on top of plain cheesecake in the pan. Use a small off-set spatula to cover cheesecake if necessary. Baking Place in a preheated 325 degree oven. (Water bath is much preferred but not absolutely necessary.) Bake for about 45 minutes, until edges are cooked and middle of cake has set but still jiggles some when you shake the pan. Storing and Serving Allow cake to cool completely at room temperature, then cover and refrigerate. Or, you can freeze. When you are ready to serve, use overhanging flaps of foil to remove from the pan. Use a hot knife to trim the edges and then cut bars or squares in the size you desire. Keywords: Dessert, Cake, American, Brownies/Bars ( RG1277 )

I've made cheesecake in a 9 inch square pan WITHOUT removable sides. I line the pan with overhanging layers of foil in both directions, spray everything really well with non-stick spray, let cool completely in the pan and we're good to go. I generally chill really well or even freeze the cake. Then, with a hot knife, I'll trim the edges and cut to the desired size bars or squares. Works great and no waste.

Also Santa Monica (not the OC) but there's always the restaurant Warszawa.

That's my plan but please be patient. Some time after the event itself.

Just checking in with a status report. The Bat Mitzvah is 4 weeks from yesterday. Here's what's done so far: torah shaped cookies are baked and frozen for later decorating 3 pans of coffe-kahlua chocolate chip blondies are baked and frozen and in mom's freezer 3 pans of raspberry bars are baked and frozen in my freezer and I will transfer to my friend's freezer later this week 11-12 dozen chocolate chip cookies scooped, frozen and in a zip-lock bag in the freezer for later baking 2 double batches (that's 4 batches I guess) of lime melt-aways mixed, rolled into logs and in the freezer to slice and bake later. 1 more double batch to do. For the coming week or next weekend, after the last batch of lime cookie dough, I'll make the lemon curd to put into RLB's lemon mousseline buttercream and then I'll freeze the whole thing. I think I'm on track. Just have to get the last of the RSVP in.

It's Barney's Beanery on the north side of Santa Monica Boulevard just east of La Cienega.

For what it's worth, I happen to know the owner of Sorrento's. He's an older gentleman and an Italian immigrant to the US though I don't know exactly where from. He and I know each other through other work though his "office" is adjacent to the store and from the few times we've discussed food, I believe he knows his stuff. He's also a shrewd businessman so if there is something obscure, he may not have it if he doesn't think he would ever sell it. I bet you could discuss it with him and he would know about it. However, he does have a lot of interesting things on his shelves and in his coolers. He also owns land in the San Joaquin Valley where he grows his own almonds and other things he sells in the market. If you go, ask for Councilman Vera. Just don't go during almond harvest season or on Monday's when he's at City Hall.

Le Marmiton on the north side of Montana in Santa Monica. 1327 Montana 310-393-7716 Is a French bistro-type place that also has great take-out from the counter next door with several kinds of foie gras.