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Showing results for tags 'Dessert'.
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Amanda rediscovers the joy of plain old vanilla today at the hands of Bill Yosses. Get the recipe for his killer warm vanilla cake that I alluded to earlier in the New York/Citarella thread: click. What Amanda doesn't tell you--which I think is of value to amateur and pro alike--is that the batter can be held in the fridge for 3-4 days.
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Okay, I admit it, I just can't convince myself to like Indian desserts. At least, not based on the ones I've tried. I recently ordered a bunch of stuff from Surati Farsan Mart in California (which is temporarily closed on account of a kitchen fire, details at http://www.suratifarsan.com ) and I found most of it to be painfully cloying and one-dimensional. These are supposed to be some of the best Indian sweets around, though I suppose there must be better ones in India. So, what's the deal? Have I just not been exposed to good Indian desserts? Will somebody educate me a bit here?
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I love cake, yet it's extremely difficult to get a good cake anywhere -- you really have to make it yourself or pay a whole lot of money at a specialty bakery that does them right. But enough griping. What's your favorite cake? Me, I'm a seven layer cake man (yellow cake, chocolate frosting). My mother makes a superior specimen, albeit in four layers. You?
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Here's the quandry... I saw on one of those Discovery Channel cooking shows, some pastry chef made ice cubes of one flavor and then pushed them into the batter of another flavor. When baked, the outer batter firmed up but the inner "ice cube" became molten. I have perused every cookbook and website to no avail. I HAVE found those recipes where the batter is slightly baked and the center is left liquid. Since I want a different flavor in the middle, this won't work. What I am envisioning is a White Chocolate exterior that will ooze Dark Chocolate when pierced.. Any help most graciously appreciated!
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Mid-Autumn festival is still a month away but mooncakes are starting to rear their ugly heads in SF Chinatown. I know people who actually like them, but I suspect most people view them as China's version of the fruitcake. They're for giving, not for eating, and you sort of know that whomever you give them to will give them to someone else. (At least that's my view.) Do you like mooncakes? If so, what style do you prefer, the Cantonese varieties that have everything but the kitchen sink in them, or the more spartan northern style? Meat-filled Jiangsu-style? Ice Cream mooncakes (I kid you not)? Any mooncake memories?
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I've had a request. Can someone give me the world's best recipe? Thanks in advance.
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Hi, has anyone made that cake and what did you think of it? Can you post the recipe of that particular cake?
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Gluten Free White Cake This recipe has always turned out well for me! We even had it for our wedding cake. 3 eggs 1-1/2 c sugar 1/2 c butter 1-1/4 c rice flour; 1/4 c tapioca starch 1/2 c potato starch 2 tsp xanthan gum 1 tsp salt 3-1/2 tsp baking powder 1 c plain yogurt 1 tsp vanilla Preheat oven to 350 degrees. Beat eggs and sugar until fluffy and lemon yellow. Add butter and mix. Mix dry ingredients, add to egg mixture, and stir to combine. Add yogurt and vanilla and mix. Bake ~45 minutes for 9x13, ~30-35 minutes for two round 9” layer pans, 15-20 for cupcakes. Note: I recommend rice flour from the Asian market - it is a much finer grind and results in a better texture for baked goods. Keywords: Dessert, Cake ( RG1738 )
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I've been asked to bake a wedding cake for a bride that has gluten and dairy allergies. Only one layer of the cake will be made for her; with the rest of the cake made with regular ingredients and recipes. Any recipes I've made have not been good - with my most recent attempt the texture was crumbly and the cake fell apart when turned out of the pan. Can anyone provide me with some guidance?
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I have to supply a dessert for a dinner for eight next weekend. Two of the guests eat gluten free and are vegan. Other than a fruit salad what else is there?
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Recently, I have been working on a project for a student group. They are trying to come up with recipes for desserts with pecan flour and pecan oil that are gluten free. We worked with a couple of recipes, but they turn out wasn't great. Most of them turned out very gummy. We added rice flour and xantham gum to help stablize the products. Does anyone have any ideas? The products have to be fairly stable, because they will be taking the pre-made products to Germany.
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I have been volunteered to make a cake for someone who is Gluten intolerant. Ok, it is the Inlaws and it is for their 50th anniversary party. (No pressure on me at all! Yeah, right!) This is new to me and I tried a mix from the local health food store (bought the last one!) and made it. It was ok, after I added vanilla and a better cocoa to it to bump up the flavour but I wasn't wowed about the mix. Is there anyone who can offer advice, recommend a mix or suggest a good cookbook? I checked a few sights on gluten free stuff but it seems that the ones that seemed most promising require subscriptions in order to see more of their recipes & techniques and since this is for an anniversary I am not prepared to subscribe. Any suggestions would be appreciated as I would like to impress the in-laws and the other members of the family that seem to have developed this problem. The pressure is on, as the date is September 19th!
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Dear all, Have already checked some topics about cake books from the index, but would like to start another one. I am looking for the recipe cake books which has the recipes of absolutely delicious layered cakes. You know, not just a cake + buttercream, but perhaps something more interesting, when flavor combination just leaves you with WOW! And of course the compliments from others.. Preferably not too complicated, the one which is possible to make for the intermediate baker at home. Any suggestions?
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this is my recipe for tres leches cake 5 whole eggs, separated 1 cup sugar, separated (3/4 & 1/4) 1/3 cup milk 1-1/2 tsp baking powder 1 cup flour vanilla beat yolks w/ 3/4c sugar add milk & vanilla add flour & baking powder make meringue with whites + 1/4 cup sugar fold meringue into yolk mixture bake for 35-40 @ 350F it rises a nice amount, but when it cools, it invariably always shrinks back to its original volume of uncooked batter, and shrinks away from the side should i be using non stick spray + a pan liner? its just a habit from cakes i pop out of the pan, considering this one will be served in the baking dish the taste is great but its just not so pretty when it gets so little =/
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I am toying with making some of my tarts (made with pate sucre) with gluten free flour, for a friend who is gluten intolerant. I was wondering if anyone has tried this (ie, using gluten free flour mix) and what the results are like, and whether it is worth doing. TIA
