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I'm a cookbook author (my latest book is Baking From My Home to Yours), a food writer (I'm a special correspondent for Bon Appetit) and the baking columnist for Serious Eats (Baking with Dorie).
Thank you so much for coming in. Josh Greenspan -- better known as The Kid, my son -- and I had such a good time planning this year's line-up, so it makes us really, really happy that you like our cookies.
They must have been spectacular. They looked so delicious when they came out of their braise -- they could only have been delicious-er after their breading and roasting. Great post!
Terrific story! Terrific storytelling!
Hi all -- Hope you've been cheesecaking. I know, RYNGSDL, you won't be doing cheesecake until you get the bacon-infused bourbon with maple syrup down...
Jooree, I know exactly what you're saying -- those Kiri squares are teensy. Kiri seems to be the substitute that's always given for American cream cheese in France. That, or neufchatel, which I've never tried. I've seen Kraft Philadelphia Brand Cream Cheese in some of the French markets, but it's soooooooooooooo expensive. I wish I had another alternative for you, but I really can't think of one. "Desolee."
It's funny that this is also the Tuesdays with Dorie recipe -- I sent it in for this column before I knew what next week's TWD recipe would be. Another case of great minds thinking in the same delicious direction :)
Thank you all!
Cook eat Fret: Grape jelly and corn muffins -- now there's a combination from my childhood that I haven't thought about for a long time.
aharste: I like that your son is the muffin-picker-outer in the family. Looks like you're bringing him up right. I think he's going to like the lemon poppyseed muffins -- let me know.
PerkyMac: one of the fun things about writing recipes is getting to name them. Sometimes I go with the straight descriptor, but it's always better when the descriptor is also whimsical -- it doesn't always happen, but when it does, it's nice to know that someone appreciates it. Thanks.
Jenilowrance: Who ever wouldda thunk to turn the muffins into a breakfast cereal? Wait until I tell my husband about this!
JEP -- I like your style -- why not throw in walnuts, indeed?
Patty -- I'm delighted to hear that you've made this cake so often and like it so much. I think you're going to like the baby cakes, they're fun (even if my husband tasted one, mistook it for a muffin, and said, "you know, I don't think these would be very good with butter and jam").
Boscomb -- I think you could put caramel ganache on a rubber tire and it would taste good! What a great idea and what nice tweaks you made to the recipe.
Leslie -- be careful what you wish for! It's funny, my mom lives in Florida and this morning she was complaining about the cold weather. She finished by saying, "Well, there's nothing to be done about it." Should I call her back and tell her to have a little chat with you?
K -- how great that you had this at its source. Coffee-scented mascarpone sounds like the perfect go-with for this cake.
Samedog -- I think you can leave the espresso powder out completely. It provides a lot of flavor, but doesn't do anything to the texture.
Sorry to have been so out of touch for so long -- glad I came back in time for "berrier" :)
I think you could use frozen berries -- the kind that are individually frozen without syrup. I'd usually say defrost and drain them, then pat them dry, but as I wrote that I thought maybe it would be better to just pop them in frozen. I've never done that, but I think it could work.
What would definitely work is the raspberry jam suggestion.
I haven't looked recently, but my guess is that Kalustyan's would have it - they've got a great selection of spices.
Hungrychristel, those are currants, indeed.
Cathy, I think a little Aleppo pepper, which I love, could be nice with the pineapple.
Dksbook, I don't know much about San Antonio food, but if it's a pomegranate town, the food's gotta be good!
Robonations, thank you -- I had no idea!
Hungrychristel - what a great expression "good bake" is! And you're right, they are "warming".
Cathy - I have lots of rolling pins (I know, no surprise), but the one I pull out most often, especially for pastry, is called a French Pin. It doesn't have handles and, the one I like most, is not tapered -- it looks like a fat dowel. I find that French pins give me the most control and, because they're not super heavy, they're nice for pastry. I use a big, heavy pin with handles that have ball-bearings for bread. I'm also really fond of my silicone rolling pin with handles - and not just because it's fire-engine red!
JEP - whomever you decide to share your hearts -- and your heart -- with, is going to be one lucky person!
Cakespy - White chocolate will work and it's going to look great -- terrific idea!
Vicky, I don't have a clue why your cake was still molten after 30 minutes. the fact that it was molten and that you were still able to unmold it is a miracle. I'd say that your oven temperature was off, but my bet is that you've checked that and have a thermometer, right? (It would have been too simple.) I can't come up with the answer, but I am surprised, since this is a recipe that's been around for over 10 years and has been made by sooooooooooo many people. Is it possible that you might have mismeasured an ingredient? I'm reaching here because I'm puzzled. Sorry.
bmorecupcake, you can use the "baking" chocolates, but you won't get a fabulous cake because the chocolates themselves aren't fabulous. It's true that Hershey's and Nestles have baking chocolates, but they have also come out with better quality chocolates and you might want to try them -- they'd be the ones that list the cacao/cocoa percentages on the packages (look for a bar that's over 50% cacao). You might also look for Lindt chocolate (it's often in supermarkets). When you're ready to break open the piggy bank, go for Valrhona, ScharffenBerger or Guittard. And, yes, of course you can use coffee in the cream (the color will be dark, but you know that).
Gorzd -- many thanks! I'm so glad you're enjoying the recipes.
nyalys, I'm so happy that you and yours liked the cake soooooooo much! Don't you just love it when clean-up is that easy?
bmorecupcake - if you can swing it, I'd suggest that you use one of the high-end Hershey's or Nestle's chocolates for this cake. While the ingredients in all chocolates are pretty much the same -- cocoa solids, cocoa butter, sugar, vanilla and lecithin or other emulsifiers -- the quality of chocolate, like coffee, depends on the quality of the beans, the way in which they're dried and roasted and then made into bars. It's too complicated to describe in much detail here, but if you ever get the chance to do a comparative tasting of chocolates, you'll know the difference immediately. And, don't worry about covering the cake iwth plastic wrap -- it won't melt or burn. As for getting the pan out of the water bath -- use mitts or a couple of dish towels. Since you only fill the roasting pan with enough water to come 1 inch up the side of the cake pan, you'll have enough room to safely grip the cake pan.
Talk about a fast turn-around, is right -- wow, you're quick, kitchbitch
Julie, I remember the Colette bakery -- I'll have to go back and look at Lora's book. Thanks for the tip.
Just want to chime in with a "yes" for coffee as a sub for the bourbon.
No_Pam, you're right -- it's sooooooooooo rich.
I see that I left out the number of servings. The recipe says 12, but you might even get 14 slices out of it, if you're a good divider.
Michele, this will be perfect for a potluck - it's a good traveler. Let us know how it goes.
Hi All -- let's start with JEP: you can do it! Read the recipe thru a couple of times and I think you'll see that it's really very doable.
Phaelon 56 - you're right, it's the sugar that's caramelizing, not the coffee beans per se. But I think the additional heat does intensify the coffee flavor so that the milk gets every bit of coffee flavor possible.
Seyo -- glad this worked out.
And thanks, Adam.
JEP, many quickbreads do taste better and have a slightly tighter texture after a day's "aging". As for this one, it's a good keeper, but I think it's just fine eaten the day it is made.
Patty Cho, I find that sometimes, if a seemingly neutral/flavorless oil ends up having too much flavor in a cake, it's because the oil isn't really fresh. Oils are fragile and can turn quickly, so I try to remember to smell them and taste them before I use them. Could this have been the case with your oil?
jd7979 -- :):)
jd -- You are absolutely right about "not angering the gluten," but in this recipe, what needs to be "well blended" is the yogurt, eggs and sugar, and since none of these ingredients develop gluten, you don't have to worry about over-blending them. It's when the flour goes in that the gentleness must start.
elijah - I put most of what I bake on a baking sheet -- it makes it easy to get things in and out of the oven and it helps even out the heat in ovens that might not be perfect -- and I line the sheet just to keep it clean, in case a batter drips.
I was in such a tough category that I'm both delighted and very surprised to win. THANK YOU!
Congrats to all nominees and winners.
Cathy, you're right -- the classic galette des rois is very much like a pithivier.
The idea of a pastry crown is interesting, but, in fact, the crowns are paper or foil or some other kind of non-edible material.
mlt43 -- lucky father!
Carpecookie -- of dear, you're right! This is a typo. It should be 3/4 cup plus 2 tablespoons water . Thank you for finding this and I AM REALLY SORRY.
Eliz - I'm so glad you're enjoying my Baking book! As for leaving out the dried fruit in the spice loaf, I think you'll be just fine.
JEP, I don't know the honeys you mention, but if they're darkish and deeply flavorful, then they're what you're looking for. I've used chestnut honey and it was nice. As for the cheese, I don't think Pierre would mind if I recommend plain, old, ordinary cream cheese. If you can find a soft sheep's milk cheese -- a "brebis" -- or a even a runny Camembert, I think you'll be really happy.
Jerzee tomato -- thank you for the link -- I'm happy to have it as a blog link and also for the molasses info.
Julie -- I, too, like chocolate and spices, but I always think you've got to get just the right balance, so that the chocolate isn't overwhelmed. It can be a bit tricky.
Patty Cho -- When I read your description of the Bahlsen gingerbread hearts, I could have sworn I remembered them too. Bahlsen is still in business -- did they just go out of the gingerbread biz? Hmmm.
JEP -- gingerbread and lemon is a great combination. If you wanted to keep the family tradition alive, I think you could serve this chocolate gingerbread with a lemon sauce.
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