Cuppy Cake

this morning hubby requested chocolate waffles. its a bit of work, but the end result is soooo yummy. they are more like waffle shaped fluffy chocolate cakes then a true waffle. throw in some chocie chips and its breakfast heaven. of course it makes a boatload and i got 5 giant waffles out of the mix so be forewarned ;D

( pic and recipe this way )

xposted

So basically, I have to make a traditional Spanish recipe for my cooking class. I was thinking along the lines of churros, since they seem relatively simple and easy to eat.

But here's my problem: I know that there are bunches of recipes on the web but I need one that I know will taste good because I don't have much time or money for do-overs. It would be even better, and completely preferred, if I could possibly make them the night before and heat them up in time for class the next morning. I don't know much about churros, so I'm not sure if they can be stored or how I might go about doing this.

So any suggestions? Feel free to slap me in the face if this has been posted before, I tried to look for it.

Muchas Gracias!

Hello, cooking! I'm new. Please do not eat me.

I have two questions for you.

First, I have a couple of very ripe bananas, and as I'm not a huge fan of banana bread, I'd like to try making these with them. Problem being I have no apple juice. :( Would apple sauce be an acceptable substitute for this?

Second, my bookmarks folder was going madly out of control with recipes I want to try - so I've started making little LJ entries whenever I get too overloaded. Problem being, of course, they aren't particularly organized. How do you organize your recipes? I was thinking of looking into a recipe storage program, but I have no idea where to start.

Thanks in advance. :)

I made a chiffon cake using Meyer lemons... and it made a break for freedom. I.e., it fell out of the pan while cooling, and I have almost no idea what could have caused that.

( Recipe and tale of moderate woe )

I must have bought the only package of corned beef that didn't come with the seasoning packet.

I've tried looking online and all the directions I've found say to add the seasoning packet to it - which is my problem - I have no packet.

So what spices do I need to add to make my corned beef turn out tasty?

Help? Please?

Thanks!

Chocolate Chip Cookies

Ingredients:

* 2/3 cup vegetable shortening
* 2/3 cup butter
* 8 oz sugar
* 8 oz brown sugar
* 2 eggs
* 1 egg yolk
* ½ tsp vanilla extract
* 14 oz all purpose flour
* 1 tsp baking powder
* 1 tsp salt
* 12 oz chocolate chips
* Optional: Semi-sweet chocolate, chopped

Method:

1.   Line a baking sheet with parchment paper and a quick brush of vegetable shortening. Not too much or the cookies will be greasy.
2.   Sift the flour, baking powder and salt together.
3.   In a mixing bowl with the paddle attachment, mix the vegetable shortening and butter. Add the sugar and brown sugar.
4.   Add the yolks and the eggs on low speed. Then slowly add the flour and vanilla.
5.   Add the chocolate chips and a good handful of chopped chocolate.
6.   Use a small ice cream scoop to portion out the cookies. Chill 15 minutes.
7.   Bake at 350 for 13 minutes.

Check out my blog for more recipes!  www.savorysimple.net

Hello all!!! I am a new member (as in half an hour ago or so :P) and I am currently at uni, living in a hall. Now my issue is that we get provided with 3 meals a day, of course there is no guarantee that this food is actually edible... So I was wondering, what is quick, easy, cheap and can be made in a microwave, toaster or toastie maker? (the only cooking things we have here!) I love to cook and miss it dearly but I generally use the oven/stove/crockpot so I am completely out of ideas for snacks or things to have for meals made in a microwave. Please help!
Thanks :D

Also I live in NZ so I might not have some of the things that most people in America have. Hope you can help!
P.S Mods I hope this is acceptable...

I have been doing really well with my agoraphobia lately. I've been able to go out, even to places I've never been before, with my husband.

Recently we learned that a friend is DJing at a club that's about 15 minutes from us. There's supposed to be a big St. Pattys day party tonight at the club. A few of our friends are going. I've never been to that club before.

Because we couldn't get a sitter I told my husband that he should go. Tonight he came home and said that I need to get out of the house so I should go. I immediately began to feel such strong anxiety. The thought of going had me nearly in tears with a full blown panic attack.

He tried for 3 hours to talk me into going. I found an outfit to wear and took a shower. I was about to do my make up when I just couldn't do it. I was nearly in tears at the thought of going. He kept on pushing, insisting that I would have a good time.

I just can't go. If he was able to go with me that would be a different story. But without him, even though there will be people I know there, I just couldn't do it. I can tell he's disappointed. I insisted that he should go though. I don't want both of us to miss out on some fun.

I feel so pissed at myself. I know he's right. I know that if I go I'll probably have a great time once I'm used to where I am. I can always just focus on my friends or go outside for a smoke if it gets to be a bit much. And I can always leave it it gets to be too much. But I just can't bring myself to go.

I hate this fear. I hate feeling so helpless to my own emotions. I want to cry. I really don't want him to go. But I told him to. I want him to have fun. I want to have fun too but I'm just to afraid tonight.

Fear sucks!

I'll be making my corned beef tomorrow in the crock pot. I plan on adding large chunks of celery, carrots, onions, and potatoes (yukon gold) because they taste awesome when roasted with meat. When should I add them? I plan on cooking it on low , covered with water and possibly beer, for a good 8 hours or so, and I'm pretty sure that would turn the veggies into mush by the time it's ready. Any advice would be greatly appreciated.

I have about three pounds of beautiful white mushrooms (rather large in size). I am drawing a blank. Hit with ideas (and recipes). Thinking maybe soup or sauce, but anything else will be appreciated.

I'm likely going to be flying to Maine come next month and since the flight is going to be somewhat long (8.5 hours with two stops before the final destination), and I'm not entirely sure if there's going to be a meal option (or if I'll want it). So, what can I take with me? Vegetarian, please.

for more pictures and recipes, visit my FOOD BLOG

Sweet Tart Dough (Simply Sensational Desserts
140 Classics for the Home Baker
By François Payard)

Makes Two 9-1/2 inch tart shells

This recipe for the rich, sweet short dough known as pâte sucrée is the only one you will need for the tarts in this book. In addition to its use as the pastry shell for tarts and tartlets, pâte sucreé is frequently used in petits fours, for filled cookies, and as a thin sweet crust under mousse desserts. This recipe makes enough pastry for two tart shells. You can freeze half for another time, or you can roll out and shape both shells and freeze one of them, well wrapped, ready to use.

1 cup plus 1 tablespoon (122 grams) confectioners' sugar
1-3/4 cups (254 grams) all-purpose flour
Pinch of salt
9 tablespoons (127 grams) unsalted butter, softened
1 egg

1. Sift together the confectioners' sugar, flour, and salt into a medium bowl.

2. Place the butter in the bowl of a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it in two. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. Half of the dough may be well wrapped and frozen for up to 1 month.

3. Let the dough stand at room temperature for 30 minutes to soften. Lightly butter two 9-1/2 inch fluted tart pans with removable bottoms.

4. Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Repeat with the remaining dough and tart pan. Prick the bottom of the tart shells all over with a fork. Chill the tart shells for 20 minutes. (The tart shells can be refrigerated for up to 24 hours.)

To Prebake the Tart Shells

Preheat the oven to 325 degrees F. Lightly butter two pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice, or pie weights.

Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 8 to 10 minutes longer, until evenly golden brown. Cool completely on a wire rack.

Pastry Cream
(Dorie Greenspan's Baking from my home to yours)

makes about 2 cups

2 cups whole milk
1 1/4 teaspoons vanilla extract
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons unsalted butter, softened and cut into small bits at room temp.
Bring the milk to a boil in a small saucepan.

In a medium heavy-bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well-blended. Still whisking, drizzle in about 1/4 cup of the hot milk---this tempers the yolks so they won't curdle. Still whisking, slowly pour the rest of the milk. Put the pan over medium heat and whisk vigorously, constantly and thoroughly (making sure to get to the edges), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove from heat.

Whisk in the vanilla extract. Let the cream sit for 5 minutes, then whisk in the butter until smooth and silky. Cover the cream with a piece of plastic wrap—press the wrap against the cream—and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water.

(Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 3 days. To smooth the chilled cream, whisk it for a few seconds.)

Does anyone here have any quick and easy dishes I can make with this?
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I tried butter on bread, and melting it, and it was okay. Any other suggestions?

There are many names for this amazing sheet cake. My family calls it, simply, "Chocolate Sheet Cake." Some call it Texas Sheet Cake or Sheath Cake. I've renamed it to reflect its flavor, as you can see in the title of this post. We'll call it MIFSCOL for short.

MIFSCOL is basically the best sheet cake you're gonna find. It's extremely moist, rich, gooey with frosting, and just altogether addictive. The best part is that in addition to being my favorite sheet cake, it's the easiest. You can throw this together in 30 minutes or so -- including baking time! You don't even need to wait for it to cool before frosting.

I promised I'd share this with you because it was the basis for my Ice Cream Cupcakes in a previous post. Whether you use it to make those cupcakes or just eat it by it's lonesome (or with ice cream!), you should definitely plan on baking this soon.


MIFSCOL

( recipe )


To read about how Pioneer Woman did NOT steal this cake recipe from my family, see more sheet cake photos, or see another recipe I've used this cake in (Chocolate Chickie Cake Balls -- perfect for Easter), head over to my baking blog, Willow Bird Baking!

x-posted to food_porn, bakebakebake, and cooking

Does anyone have a tried and true kosher for passover apple cake recipe? I've been invited to a seder and was asked to make a non-chocolate dessert. Thanks!

I was wondering if anyone has a favourite recipe for banana bread! Or perhaps one with chocolate chips?

Banana bread is delicious!! So good.

Thanks guys!

I realized the other day that I've made a cake for every "significant" US holiday, including those I don't really celebrate ... except for St. Patrick's Day, which I hold great affection for. Why would I not make a cake on my own birthday? No idea. But I've remedied that now!


No rainbow in sight, but here's a pot o' gold! I made it using the Wilton Giant Cupcake pan.

( All that glitters is ... cake )

Happy St. Pat's, everyone!

best banana bread ever!!! more pictures and such at my blog HERE

( Read more... )

best banana bread ever!!! more pictures and such at my blog HERE

( Read more... )

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