Matthew.Taylor

I did steam them. I had a small basin of water on the rack underneath them the whole time. The basin actually warmed up with the oven.

Well, these aren’t the best looking pieces of bread I’ve ever made, but I’ll post them here anyway, in the hope to get some thoughts and advice. Clearly my skill with baguettes is still somewhat lacking.

My Memorial Day dessert, Strawberry Pie!

Well, here it is. My Tunnel of Fudge cake.

Maybe so. I'll try to look into the old product online (if there is any actual info about it out there), But you may have a point. Vegetable oil could possibly imply that the original has something in common with what we now call Devil's food cake. Milk Powder also makes sense as one of the defining characteristics of this cake is a fudgy texture.

Ah, my bad, I misunderstood you. It’s just that by my logic, the original secret ingredient for the TOF cake was a dry buttercream mix, I assumed that logically it would have been based on American buttercream, which is categorized normally as being made of butter, vanilla, confectioners sugar, and some salt. As such by the logic I was going on, to make a dry buttercream powder mix, powdered butter would be the replacement for the butter. so in order to stay true to the original recipe (which, under my logic, would include a good deal of butter), I would need to include powdered butter in the buttercream mix.

I've managed to dig up a copy of the original recipe. (The American Table: Tunnel of Fudge Cake (1966)) And it definitely says that the buttercream mix is mixed into the dry ingredients.

Ah, but I’m not talking about the cake recipe, not yet, but I will. I’m talking about powdered butter on the dry frosting mix that acts as the “secret ingredient.”

I admit that I'm making some assumptions about the ingredients in dried buttercream, but it does seem to make sense to me. I really don't like using chemicals like that in my baked goods, but I will if I have to. I'm going to maybe do some experiments with the ingredients I suggested above, and see what happens.

According to the book, American Cake by Anne Byrn, The original Tunnel of Fudge cake was created by Ella Rita Helfrich for the 1966 Pillsbury Bake-off in San Francisco. he came in second in that competition, but won in the long run, as her cake is still remembered today, while the winner (Mari Petrelli, with her Golden Gate Snack bread) is mostly forgotten. What really made the cake stand out is Helfrich's secret ingredient, A box of Pillsbury Double Dutch Fudge Buttercream dry frosting mix. When baked into the cake (in a Fluted Bundt pan) it supposedly oozed a fudgy chocolate filling, thus "Tunnel of Fudge." That mix above is what I really need to focus on, as it is no longer made by any real company, as such, I am stuck making my own. We can assume that it was based around an American Buttercream, which is composed of four primary ingredients, Butter, Confectioner's sugar, vanilla extract, and a Flavoring (also some salt usually). Since this is supposed to be a dry mix, the one semi-liquid ingredients will need to be changed, that being butter. I have managed to find several different dry butter powders on the internet, so current ingredients would be: Butter powder Confectioner's sugar Double Dutch Cocoa Powder. (found in specialty baking stores, some groceries, and online) Any advice you guys can give would be extremely welcome. it may be a bit before I can really launch into this, as I get paid every 2 weeks, nevertheless, any advice or opinions would be welcome.

Here’s the recipe I used, this is a great site. http://www.hungrybrowser.com/phaedrus/m1123SU03.htm#2

Well it’s technically a pound cake, so it would be a little dense. The glaze is brown sugar, black walnut extract, confectioners sugar, butter and milk. I actually had to save it when the original recipe made the “frosting” dry and clumpy. I added more milk and made it a glaze.

Well, I finally did it! Here’s my Black Walnut cake! In truth I think I overcooked it a bit, and I need to consider adding more black walnuts to it next time, plus perhaps baking it in two loaf pans instead of the tube pan.

Well, 1 cup of vodka, 1/2 a cup of bourbon, 1 and 1/2 cups of toasted black walnuts, left in the back of the pantry for two months and three days. I ended up with around 4 oz of extract. Not as much as I wanted m, but enough for the black walnut cake I intend to bake in the next week or so.

Don’t know how many of you have seen this book. I got it years ago on a trip to San Fran in Ghirardeli’s park and store there. I made this recipe from it today. First time I’ve done anything out of it in years. These are called Black and White Macaroons.

First things first, here’s the link to the recipe I used for this. https://www.foodnetwork.com/recipes/alton-brown/pistachio-butterfiyou-know-9440781 if you guys watched the recent Good Eats Halloween special, you’ll have seen this recipe. I’m not sure if this is the right thread to put this in, but it is kind of a chocolate. I’ve wanted to find a recipe for this particular candy bar for awhile, but could never find one that didn’t involve candy corn. Mine aren’t quite as “neat” as those shown on the show, but I like them. If my math is right, there’s a total of 540 layers of sugar and nut mixture in these things.

This was one of my favorite shows back when it was on. I'm glad that there are new episodes coming up, and I enjoyed the recent "House that dripped chocolate" Halloween special (especially because it showed recipes for treats which I've wanted to try for years.) So I wanted to make this thread for the show, favorite recipes from the show, or episodes. Enjoy.

The engine on my old kitchen-aid stand mixer is starting to make some “struggling” noises. If I have to upgrade, what is a good realiable choice nowadays?

Made this tonight with leftover pizza dough and Italian sausage.

I got the recipe here. http://collectingmemoriess.blogspot.com/2015/05/millionaires-bars.html?m=1 give it a shot. though I should tell you, make sure you stir the caramel constantly! It will take at least 40 minutes of constant stirring. EDIT: though I should tell you that I may have cooked it too long. The caramel is not as soft as I would have liked.

Here’s my new work! Millionaire Bars!

Made this for the first time. Ciabatta bread!

Ok! They’re done! Some are normal, some are Craquelin covered. The filling is a mixture of the pastry cream I showed you and whipped cream.

So I've been looking into this stuff for quite awhile now, and today I took the time to make some. I know that Dark Invert Sugar is used in beer, and clear Invert Sugar is often used by bakers and confectioners. From what I've read it can do so things as help retain moisture, and help in making Ice Cream more smooth and improve flavor in sorbet's and Jams. Of course, it should not be used entirely in place of sugar, as one of the things it does is make Maillard reaction (aka Browning) happen faster, and while this can be helpful in flavor and appearance, it can also lead to the outside of something browning before the inside is done (at least that is my understanding, I'm happy to be proven wrong). It is said to be best in supporting the normal sugar in a baked good or confection. So the question I ask for this thread is how do you use Invert Sugar? Do you use it at all? According to my reading, this link leads to the most commonly used recipe for it, if you want to try it out. http://www.chefeddy.com/2009/11/invert-sugar/

Got big plans for this weekend, just last night I made this for the first time. French Pastry cream. And this weekend I’m gonna make cream puffs for the first time. the picture in the fridge has it next to another new thing I made recently, a decadent hot fudge sauce.