Jump to content


participating member
  • Content count

  • Joined

  • Last visited

Profile Information

  • Location
    Raleigh, NC
  1. I made a bundt cake. I've made it before, but I didn't get the swirl I did this time. I also made ganache for the first time. I think it was a little too thin. Next time, I want to fiddle with the proportions and see if I can get it thicker. It was like water.
  2. Baked Brie

    More suggestions did not help - lol. I ended up not being able to find a full brie wheel, so I made both. One with Boursin and one with honey and almonds. I think the only reason the honey one wasn't a hit was because it was in a bowl with foil since it leaked. I don't think anyone was sure what it was. Once I told them, it seemed to be a big hit. Not many have had brie with sweet, or "dessert" brie as someone called it. Turns out, there were two other people that brought brie. Next year, I think I'll do something different than brie. I didn't realize it was so popular!!
  3. Baked Brie

    Ok, so resurrecting this old as heck thread for some help. I am making baked brie tomorrow for a holiday party. I was going to make it like my mother used to: brie wheel with boursin smushed on top. I also have a recipe for a sweeter one where the wheel is cut in half and raspberry preserves are put in the middle. Then, my mother made another one last year that had almonds and homey. I, now, have too many options. Any suggestions? I didn't want to do onions as suggested above because it seems like a more common thing for people to have an aversion to onions. Also, what type of crackers to use to serve? Or is some type of bread better? Thanks!!
  4. The Bread Topic (2016-)

    Thanks! I have a counter oven, but I am ok with using the big one since it's winter here
  5. Thanks all! I never line a loaf pan, but the recipe said to do it. On the first try of a recipe, I usually try to follow the directions. I will try either a grease and flour or baking spray next time.
  6. The Bread Topic (2016-)

    Thanks! NO clue what a CSO is, but I'm not going to be getting one. I was thinking of trying to par-bake some challah bread. I found out they are a friend's favorite bread, so I was thinking of making some and taking it when I got back home to visit. Then, she can have some fresh baked bread.
  7. I FINALLY downloaded the pictures. I want to make them again, but I also want to make other things after watching the Great British Baking Show!! Also, is parchment necessary? Can't I just butter and flour the loaf pans?? Both loaves Close up of the one on the left and my terrible parchment skills.
  8. The Bread Topic (2016-)

    I made my first loaves of challah bread. They came out a LOT better than I expected. Why? Because I saw "roll the dough out" and I thought rolling pin. I had already flattened all the dough before I realized my mistake. I also have no idea why they got so dark. They only baked barely 30 minutes. The temp was right in the oven - I have a thermometer for that. The inner temp was good, so I took them out. I covered them in everything bagel seasoning before I put them in. It was a good idea, but some of the pieces got a little toasty. It was still tasty. I am going to give it another try. All done. Evil rolling pin in the background Sliced (after letting cool completely)
  9. The Bread Topic (2016-)

    Thanks! I ended up baking it all the way, but didn't bother warming it. I was afraid it would get too dark as it was already very dark. I had some when it was fresh though. I'm going to post it below So, how do you know when to take it out? Do you use the same temp as the original recipe? Do you store it in the fridge over night? Do you take it out for any amount of time before baking again? Have you ever tried par-baking, then freezing?
  10. The Bread Topic (2016-)

    I was wondering if I could get some help. I want to make bread for thanksgiving, but I am not going to be in my apartment for most of the day (Attempting a big old hike that morning, so I am just assuming I won't have enough time to make the bread and turkey). I wanted to make some challah bread. If I made it the day before, how would I store it so that it wold still be good for dinner? I was also thinking of making the dough all the way to the braid and putting it in the fridge. Then, on Thursday, take it out when I get back to rise and bake. Is this the type of dough I can do something like that with? I am willing to cut my hike short for the sake of homemade bread ETA - I will be using Peter Reinhart's recipe from Bread Baker's Apprentice
  11. If that was my place, I would just let you put whatever you wanted on the top shelves. They would be "Your shelves" - lol
  12. I just can't cook __________!

    Pancakes and waffles. Waffles usually fare a little better, but pancakes? NOPE! I've tried multiple recipes. If it's not coming form the bisquick box, it's not working for me
  13. I weigh a great deal more, too. Haven't had any problems. I've had it for as long as I can remember.
  14. I'll be honest - depending on what I am getting, there is a good chance I am just going to climb on the counters like I did when I was little. BUT, I also have one of these babies that I kick around the kitchen and use often.