colleenmomof2
Well-known member
Thanks, Paul - more info from Phil in comments
How is everybody? Hoping you are well
- Thread starter colleenmomof2
- Start date
colleenmomof2
Well-known member
Agree, Paul. Baking! Trying to do "involved" recipes.
And because resources are limited, spending more time researching and analyzing before making something. Colleen
And because resources are limited, spending more time researching and analyzing before making something. Colleen
I will mention that Gary who posted a slight tweak is an emergency room physician and
is also very knowledgeable and reasonable.
What Sally posted about adjusting face masks is what was reported at the very beginning of the rush to get face masks--by adjusting them you just add to possible contamination.
is also very knowledgeable and reasonable.
What Sally posted about adjusting face masks is what was reported at the very beginning of the rush to get face masks--by adjusting them you just add to possible contamination.
I have done both as well. I prefer the foie gras as I find the mushrooms eke out too much water,
compromising the pastry.
The little devils are, as I recall from the olden school days, 93% water.
No matter now as BW is just another thing that will have to wait for the lottery.
Barb are you referring to all mushrooms and no beef? Never done that one but it would be affordable.
compromising the pastry.
The little devils are, as I recall from the olden school days, 93% water.
No matter now as BW is just another thing that will have to wait for the lottery.
Barb are you referring to all mushrooms and no beef? Never done that one but it would be affordable.
I've never turned back after reading a note where the chef sauteed the
moisture out of mushrooms. Use a few TBL of butter with sliced mushrooms, saute over fairly high heat and flip each one. You can actually see the moisture evaporating away. The mushroom condenses in size, texture and flavor and becomes very "meaty" tasting, in my opinion. I season with kosher salt and fresh ground pepper and Sunny Paris when splurging. Excellent substitute for the meat in vegetarian pot pie. It's the only way I'll serve them over steak (with caramelized onions and wine), although I don't like them that dry for pizza.
moisture out of mushrooms. Use a few TBL of butter with sliced mushrooms, saute over fairly high heat and flip each one. You can actually see the moisture evaporating away. The mushroom condenses in size, texture and flavor and becomes very "meaty" tasting, in my opinion. I season with kosher salt and fresh ground pepper and Sunny Paris when splurging. Excellent substitute for the meat in vegetarian pot pie. It's the only way I'll serve them over steak (with caramelized onions and wine), although I don't like them that dry for pizza.
colleenmomof2
Well-known member
FRC: Why Work When You Can Procrastibake?
Copied from NYTimes. smileys/wink.gif Colleen
Why Work When You Can Procrastibake?
Julia Moskin
All procrastibakers do not bake alike.
Procrastibaking – the practice of baking something completely unnecessary, with the intention of avoiding “real” work – is a surprisingly common habit that has only recently acquired a name. Medical students, romance writers, freelance web designers: Almost anyone who works at home and has a cookie sheet in the cupboard can try it.
“I started procrastibaking in college as a way to feel productive while also avoiding my schoolwork,” said Wesley Straton, a graduate student in Brooklyn. “Baking feels like a low-stakes artistic outlet.”
Some procrastibakers like to make long, slow recipes that break up the entire day, returning to their spreadsheets or study guides in between steps like proofing, chilling and rising. Those who use baking as a transition into a creative state of mind are more likely to stir up a quick banana bread or pan of brownies.
“My personal favorite time suck is baking macarons,” said the author Jessica Cale. “Not only does it take quite a lot of time and patience to figure out how to get them right, but it can take up to three days to complete the process.”
Procrastibaking is also a thriving hashtag on Instagram, where #procrastibaking posts seem to proliferate just before annual rituals of anxiety like exam weeks, Tax Day and Election Day. And on any given day, baking photos are popular on Instagram, whether they are of plain chocolate chip cookies or a pastel rainbow-stripe cake.
It’s clear that for many cooks, today’s telecommuting jobs, combined with the comforting rituals of the kitchen and the lure of Instagram “likes,” have made procrastibaking irresistible.
“I should admit that I find many ways to procrastinate, but most of them, like weeding out the sock drawer for singletons, are just not as Instagrammable,” said Allison Adato, an editor at People magazine.
Rachel Courville, a veterinary student at the University of Missouri in Columbia, has baking sessions alongside study sessions “to prepare for hell weeks where we just have an inhumane amount of tests,” she said. “To decide what to make, I just think, ‘What will make my future, super-stressed-out self a little happier?’” (The answer, she said, is usually cake.)
Tim Pychyl, a professor of psychology at Carleton University in Ottawa, says that procrastination is one of few situations in which people consistently make choices that are demonstrably bad.
“We make an emotional, irrational decision to do what feels good right now,” instead of doing what is necessary, he said. “Present self feels better, but future self gets jerked around.” Procrastibaking, he added, like procrasticleaning, is an unconsciously deployed strategy that makes us feel skilled, nurturing and virtuous in the present while distracting us from the future.
“The kitchen gets a mighty workout in March and April,” said Renee Kohlman, a freelance writer in Saskatoon, Saskatchewan. (Canadian income tax filings are due on April 30.) “I know I should be at my desk, calculating how much I spent on internet and groceries and gas, but somehow I find myself at the counter, measuring out yeast and flour to make cinnamon buns.”
Best practices for procrastibaking are still being established.
“The ‘fun’ component is essential to procrastibaking, so the content of your product should not be something that you need to make in order to meet your daily nutritional needs,” Amy Sentementes wrote in an email. Ms. Sentementes, a Ph.D. candidate at the University of North Carolina at Chapel Hill, writes a blog about eating well as a graduate student. Baking sweet potatoes until they caramelize is a great project, she said, but it’s not procrastibaking.
Also, any recipe that requires leaving the house to buy ingredients is not in the spirit of procrastibaking. The procrastibaker must believe that it is possible to be simultaneously working on a document, buttering pans and separating eggs. A shopping trip to buy cocoa powder destroys the fantasy that the baking is not really an interruption of the work. That’s why recipes like “kitchen sink” cookies, which use whatever ingredients are on hand, are ideal.
Jonathan Martin, a medical student in London, says that the best recipes for effective procrastibaking are those with many steps, allowing the procrastibaker to get some work done in between and sustain an illusion of efficiency. “I make a few sourdough loaves, with the autolyzing, bulk proofing and then final rising steps all hours apart,” he said.
Another favorite is millionaire’s shortbread, which demands time for the layers – shortbread, then caramel, then chocolate – to chill between steps. “Looking forward to the next step allows me to enjoy and justify the time spent,” he said.
There’s a vivid description of procrastibaking, before it had that name, in a poem by Grace Paley called “The Poet’s Occasional Alternative” (published in “Begin Again,” her 2000 collection). It begins: “I was going to write a poem / I made a pie instead it took / about the same amount of time / of course the pie was a final / draft a poem would have some / distance to go days and weeks and / much crumpled paper.”
Many writers say that procrastibaking is actually part of their work, allowing them to enter a “flow state” that is conducive to creative thinking.
Mia Hopkins, a Los Angeles writer of racy romance novels, came to procrastibaking late. “When I was schoolteacher, I used to procrastinate by reading and writing romances,” she said. “When I started writing romance full time, I had to find a new way to procrastinate.”
She said that procrastibaking is her way out of writer’s block – especially pie, because it is more stimulating to the senses than other recipes. “You can bake an entire cake without touching anything,” she said. “With a pie, you squeeze the dough, you slice the fruit, you crimp the crust.” Baking helps her get out of the tangle of words in her head and into the physical world, she said, which helps with her particular line of work.
More surprisingly, there are many professional bakers who procrastibake.
“I used to beat myself up over it, but I don’t anymore,” said Erin Gardner, a cake decorator in New Hampshire. “I think it’s part of my creative process, and I just need to submit to it.” Inventing stunning new ways to shape chocolate flowers and stack cake layers is an imperative for Ms. Gardner, who contributes to The Cake Blog and to American Cake Decorating magazine, and who occasionally competes on the cutthroat cake-show circuit.
“Being in a field where I have to be creative on demand, I think my brain needs to ride on cruise control before getting down to business,” she said. So when she is procrastibaking, she sticks to the recipes she can make without thinking, like cookies, scones and brownies.
“Maybe I’m like a professional athlete,” she said. “We can’t just get out there on the floor and start playing and be at the top of our game. We have to warm up, stretch, do our drills.”
https://www.nytimes.com/2018/05/15/dining/procrastination-baking.html
Copied from NYTimes. smileys/wink.gif Colleen
Why Work When You Can Procrastibake?
Julia Moskin
All procrastibakers do not bake alike.
Procrastibaking – the practice of baking something completely unnecessary, with the intention of avoiding “real” work – is a surprisingly common habit that has only recently acquired a name. Medical students, romance writers, freelance web designers: Almost anyone who works at home and has a cookie sheet in the cupboard can try it.
“I started procrastibaking in college as a way to feel productive while also avoiding my schoolwork,” said Wesley Straton, a graduate student in Brooklyn. “Baking feels like a low-stakes artistic outlet.”
Some procrastibakers like to make long, slow recipes that break up the entire day, returning to their spreadsheets or study guides in between steps like proofing, chilling and rising. Those who use baking as a transition into a creative state of mind are more likely to stir up a quick banana bread or pan of brownies.
“My personal favorite time suck is baking macarons,” said the author Jessica Cale. “Not only does it take quite a lot of time and patience to figure out how to get them right, but it can take up to three days to complete the process.”
Procrastibaking is also a thriving hashtag on Instagram, where #procrastibaking posts seem to proliferate just before annual rituals of anxiety like exam weeks, Tax Day and Election Day. And on any given day, baking photos are popular on Instagram, whether they are of plain chocolate chip cookies or a pastel rainbow-stripe cake.
It’s clear that for many cooks, today’s telecommuting jobs, combined with the comforting rituals of the kitchen and the lure of Instagram “likes,” have made procrastibaking irresistible.
“I should admit that I find many ways to procrastinate, but most of them, like weeding out the sock drawer for singletons, are just not as Instagrammable,” said Allison Adato, an editor at People magazine.
Rachel Courville, a veterinary student at the University of Missouri in Columbia, has baking sessions alongside study sessions “to prepare for hell weeks where we just have an inhumane amount of tests,” she said. “To decide what to make, I just think, ‘What will make my future, super-stressed-out self a little happier?’” (The answer, she said, is usually cake.)
Tim Pychyl, a professor of psychology at Carleton University in Ottawa, says that procrastination is one of few situations in which people consistently make choices that are demonstrably bad.
“We make an emotional, irrational decision to do what feels good right now,” instead of doing what is necessary, he said. “Present self feels better, but future self gets jerked around.” Procrastibaking, he added, like procrasticleaning, is an unconsciously deployed strategy that makes us feel skilled, nurturing and virtuous in the present while distracting us from the future.
“The kitchen gets a mighty workout in March and April,” said Renee Kohlman, a freelance writer in Saskatoon, Saskatchewan. (Canadian income tax filings are due on April 30.) “I know I should be at my desk, calculating how much I spent on internet and groceries and gas, but somehow I find myself at the counter, measuring out yeast and flour to make cinnamon buns.”
Best practices for procrastibaking are still being established.
“The ‘fun’ component is essential to procrastibaking, so the content of your product should not be something that you need to make in order to meet your daily nutritional needs,” Amy Sentementes wrote in an email. Ms. Sentementes, a Ph.D. candidate at the University of North Carolina at Chapel Hill, writes a blog about eating well as a graduate student. Baking sweet potatoes until they caramelize is a great project, she said, but it’s not procrastibaking.
Also, any recipe that requires leaving the house to buy ingredients is not in the spirit of procrastibaking. The procrastibaker must believe that it is possible to be simultaneously working on a document, buttering pans and separating eggs. A shopping trip to buy cocoa powder destroys the fantasy that the baking is not really an interruption of the work. That’s why recipes like “kitchen sink” cookies, which use whatever ingredients are on hand, are ideal.
Jonathan Martin, a medical student in London, says that the best recipes for effective procrastibaking are those with many steps, allowing the procrastibaker to get some work done in between and sustain an illusion of efficiency. “I make a few sourdough loaves, with the autolyzing, bulk proofing and then final rising steps all hours apart,” he said.
Another favorite is millionaire’s shortbread, which demands time for the layers – shortbread, then caramel, then chocolate – to chill between steps. “Looking forward to the next step allows me to enjoy and justify the time spent,” he said.
There’s a vivid description of procrastibaking, before it had that name, in a poem by Grace Paley called “The Poet’s Occasional Alternative” (published in “Begin Again,” her 2000 collection). It begins: “I was going to write a poem / I made a pie instead it took / about the same amount of time / of course the pie was a final / draft a poem would have some / distance to go days and weeks and / much crumpled paper.”
Many writers say that procrastibaking is actually part of their work, allowing them to enter a “flow state” that is conducive to creative thinking.
Mia Hopkins, a Los Angeles writer of racy romance novels, came to procrastibaking late. “When I was schoolteacher, I used to procrastinate by reading and writing romances,” she said. “When I started writing romance full time, I had to find a new way to procrastinate.”
She said that procrastibaking is her way out of writer’s block – especially pie, because it is more stimulating to the senses than other recipes. “You can bake an entire cake without touching anything,” she said. “With a pie, you squeeze the dough, you slice the fruit, you crimp the crust.” Baking helps her get out of the tangle of words in her head and into the physical world, she said, which helps with her particular line of work.
More surprisingly, there are many professional bakers who procrastibake.
“I used to beat myself up over it, but I don’t anymore,” said Erin Gardner, a cake decorator in New Hampshire. “I think it’s part of my creative process, and I just need to submit to it.” Inventing stunning new ways to shape chocolate flowers and stack cake layers is an imperative for Ms. Gardner, who contributes to The Cake Blog and to American Cake Decorating magazine, and who occasionally competes on the cutthroat cake-show circuit.
“Being in a field where I have to be creative on demand, I think my brain needs to ride on cruise control before getting down to business,” she said. So when she is procrastibaking, she sticks to the recipes she can make without thinking, like cookies, scones and brownies.
“Maybe I’m like a professional athlete,” she said. “We can’t just get out there on the floor and start playing and be at the top of our game. We have to warm up, stretch, do our drills.”
https://www.nytimes.com/2018/05/15/dining/procrastination-baking.html
colleenmomof2
Well-known member
REC: Juicy Orange Cake
From NYTimes Procrastibake article with some of the cooking notes attached at bottom. Colleen
Juicy Orange Cake
For the cake:
1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for the pan
3 oranges, preferably organic
1 tablespoon fresh lemon juice
3 cups/375 grams all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups/400 grams sugar
3 eggs, at room temperature
1 cup/235 milliliters buttermilk
For the glaze:
½ cup/120 milliliters fresh orange juice
1 tablespoon fresh lemon juice
â…“ cup/66 grams sugar
Preparation
Bake the cake: Butter a deep, 9-inch round cake pan and line the bottom with parchment or wax paper. Heat the oven to 325 degrees.
Finely grate the zest of the oranges into a bowl. Squeeze 3 tablespoons of juice from the oranges and add it to the zest. (Reserve remaining oranges for making glaze.) Stir in lemon juice and set aside.
In a separate bowl, sift together flour, baking soda and salt.
In a mixer fitted with the paddle attachment, cream butter at medium speed until fluffy and light, 2 to 3 minutes. Add the sugar and beat to combine. Add the eggs, one at a time, mixing after each addition.
At low speed, add a third of the dry ingredients and a third of the buttermilk, mixing until the batter is just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches and mixing until just combined. Add the orange zest mixture and combine.
Pour batter into the prepared pan. Bake until just firm in the center and a tester inserted into the center comes out clean (a few crumbs are O.K.), about 1 to 1 1/4 hours. Start testing after 1 hour.
Meanwhile, make the glaze: Stir the juices and sugar together until sugar dissolves.
When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack set on a sheet pan with sides (run a knife around the edges if it sticks at first).
Peel off the paper and use a baster or brush to spread a few spoonfuls of the glaze over the top. Let soak in before adding more. Continue until all the glaze is absorbed by the cake, including any that drips through onto the sheet pan. (Use your brush to pick it up from the pan and transfer back to the top of the cake.)
Let cool at room temperature. Eat immediately or wrap well in plastic and refrigerate. Serve at room temperature or cold, in thin slices.
Cooking Notes
for the batter as oranges differ widely in juice amounts!
I have heated up the glaze to dissolve the sugars and added 1-2 tbs of Grand Marnier or triple sec keeping in the "orange" theme. It's a great recipe.
A question for Julia: Is there a reason the cake is basted & presented bottom-side-up as is shown in the accompanying photograph? Is the bottom more porous and absorbent of the glaze than the top?
Halve the recipe and bake in a 4.5 by 8.5 loaf pan at 325 degrees for 70 minutes. Turns out beautifully.
Very similar to my mother's go to birthday cake. I love it. I often dust the pan with coconut before baking. Add another layer of flavor to the cake.
I always use a springform pan so I don’t have to worry about the cake pan being too small for the volume of batter.
Read step 2, only 3 Tablespoons orange juice goes in the batter. The rest of the juice goes into the glaze, where variations in amount of liquid are less critical.
Only 3 T goes into the batter, along with the zest from all 3 oranges. Remaining juice (up to 1/2 cup) is used for the glaze.
Too much batter for a plain 9” pan. Fits perfectly and bakes beautifully in greased Bundt pan.
This was as easy as advertised--and as delicious. Keeping the sugar/juice mixture for an hour before applying, thickens it nicely. I made it for our library Christmas Party and it was a hit. It was sliced across then down into neat slices. A young man--age 12--said "Did you make the Orange Cake?" When I admitted that I had, he said, "It was very good." There's nothing nicer than a spontaneous compliment from a young person.
"In a mixer fitted with the paddle attachment". My heart always sinks when I see this: I don't have this piece of equipment and, as a hesitant baker, am not sure how to proceed. Any suggestions?
This batter appealed more, so I did only steps 2 & 3 of https://cooking.nytimes.com/recipes/1014488-upside-down-blood-orange-cake first in a springform pan to turn this one into an upside-down orange cake -- worked great, and even more beautiful and festive. Cooked the glaze down a bit first, then stirred in some marsala off heat. Once it was turned out, with the caramelized blood oranges on top, poked holes all over with a toothpick for the glaze. So delicious.
I have a lemon cake that is very similar....just a very basic cake (only one step up in richness from "cottage pudding," but the real lusciousness comes from the mixture of juice and sugar spread over the surface of the still very warm cake. Simple, simple, simple, but well-loved by all--especially if served with the smallest dollop of whipped cream and a bit of lemon zest for garnish.
Step 2 says 3 tablespoons of juice for the batter. The reason they say 3 oranges is for the zest, I think.
It really needs to be made in a spring form pan. I doubled the glaze and per one suggestion added Grand Mariner.
Good cake, but sugar must be reduced by half at least. I made it with 1.5 cups of sugar, and it was still cloyingly sweet. I recommend increasing orange zest and lemon juice content as well.
My mother too! Hers used orange juice, lemon juice, shredded coconut and powdered sugar as a topping. It was more of a white layer cake and absolutely delicious...moist to the end!
delicious--made it with oranges from our trees which made it even better! But there was too much batter for my 9" cake pan and it rose and dripped over. I think a slightly larger pan would be better.
While the ingredient list doesn't mention it, step 2 of the directions call for 3 tablespoons of orange juice to be added to the zest. This is separate from the half cup needed for the glaze.
Three navel oranges gave an awful lot of zest. A measurement for "zest" would be helpful. I'm waiting to see if the cake tastes okay or if I need to use less zest the next time. I got more than enough juice from just two of my oranges.
I used 4 Valencia (juice) oranges. I added 3 Tbsp of Grand Marnier to the extra glaze–more complex flavor (per another’s suggestion). After cutting cake slices, I brushed left-over glaze on the slices. Ripe, sliced strawberries (unsweetened) REALLY REALLY REALLY MAKES THE CAKE! I used a 9” springform pan which sort of “mushroomed” the top slightly but I easily trimmed that off. The slices were 2” tall. 1” serving slices were plenty big enough. Enjoy! It’s a wonderful dessert!!
https://cooking.nytimes.com/recipes/1019287-juicy-orange-cake
From NYTimes Procrastibake article with some of the cooking notes attached at bottom. Colleen
Juicy Orange Cake
For the cake:
1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for the pan
3 oranges, preferably organic
1 tablespoon fresh lemon juice
3 cups/375 grams all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups/400 grams sugar
3 eggs, at room temperature
1 cup/235 milliliters buttermilk
For the glaze:
½ cup/120 milliliters fresh orange juice
1 tablespoon fresh lemon juice
â…“ cup/66 grams sugar
Preparation
Bake the cake: Butter a deep, 9-inch round cake pan and line the bottom with parchment or wax paper. Heat the oven to 325 degrees.
Finely grate the zest of the oranges into a bowl. Squeeze 3 tablespoons of juice from the oranges and add it to the zest. (Reserve remaining oranges for making glaze.) Stir in lemon juice and set aside.
In a separate bowl, sift together flour, baking soda and salt.
In a mixer fitted with the paddle attachment, cream butter at medium speed until fluffy and light, 2 to 3 minutes. Add the sugar and beat to combine. Add the eggs, one at a time, mixing after each addition.
At low speed, add a third of the dry ingredients and a third of the buttermilk, mixing until the batter is just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches and mixing until just combined. Add the orange zest mixture and combine.
Pour batter into the prepared pan. Bake until just firm in the center and a tester inserted into the center comes out clean (a few crumbs are O.K.), about 1 to 1 1/4 hours. Start testing after 1 hour.
Meanwhile, make the glaze: Stir the juices and sugar together until sugar dissolves.
When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack set on a sheet pan with sides (run a knife around the edges if it sticks at first).
Peel off the paper and use a baster or brush to spread a few spoonfuls of the glaze over the top. Let soak in before adding more. Continue until all the glaze is absorbed by the cake, including any that drips through onto the sheet pan. (Use your brush to pick it up from the pan and transfer back to the top of the cake.)
Let cool at room temperature. Eat immediately or wrap well in plastic and refrigerate. Serve at room temperature or cold, in thin slices.
Cooking Notes
for the batter as oranges differ widely in juice amounts!
I have heated up the glaze to dissolve the sugars and added 1-2 tbs of Grand Marnier or triple sec keeping in the "orange" theme. It's a great recipe.
A question for Julia: Is there a reason the cake is basted & presented bottom-side-up as is shown in the accompanying photograph? Is the bottom more porous and absorbent of the glaze than the top?
Halve the recipe and bake in a 4.5 by 8.5 loaf pan at 325 degrees for 70 minutes. Turns out beautifully.
Very similar to my mother's go to birthday cake. I love it. I often dust the pan with coconut before baking. Add another layer of flavor to the cake.
I always use a springform pan so I don’t have to worry about the cake pan being too small for the volume of batter.
Read step 2, only 3 Tablespoons orange juice goes in the batter. The rest of the juice goes into the glaze, where variations in amount of liquid are less critical.
Only 3 T goes into the batter, along with the zest from all 3 oranges. Remaining juice (up to 1/2 cup) is used for the glaze.
Too much batter for a plain 9” pan. Fits perfectly and bakes beautifully in greased Bundt pan.
This was as easy as advertised--and as delicious. Keeping the sugar/juice mixture for an hour before applying, thickens it nicely. I made it for our library Christmas Party and it was a hit. It was sliced across then down into neat slices. A young man--age 12--said "Did you make the Orange Cake?" When I admitted that I had, he said, "It was very good." There's nothing nicer than a spontaneous compliment from a young person.
"In a mixer fitted with the paddle attachment". My heart always sinks when I see this: I don't have this piece of equipment and, as a hesitant baker, am not sure how to proceed. Any suggestions?
This batter appealed more, so I did only steps 2 & 3 of https://cooking.nytimes.com/recipes/1014488-upside-down-blood-orange-cake first in a springform pan to turn this one into an upside-down orange cake -- worked great, and even more beautiful and festive. Cooked the glaze down a bit first, then stirred in some marsala off heat. Once it was turned out, with the caramelized blood oranges on top, poked holes all over with a toothpick for the glaze. So delicious.
I have a lemon cake that is very similar....just a very basic cake (only one step up in richness from "cottage pudding," but the real lusciousness comes from the mixture of juice and sugar spread over the surface of the still very warm cake. Simple, simple, simple, but well-loved by all--especially if served with the smallest dollop of whipped cream and a bit of lemon zest for garnish.
Step 2 says 3 tablespoons of juice for the batter. The reason they say 3 oranges is for the zest, I think.
It really needs to be made in a spring form pan. I doubled the glaze and per one suggestion added Grand Mariner.
Good cake, but sugar must be reduced by half at least. I made it with 1.5 cups of sugar, and it was still cloyingly sweet. I recommend increasing orange zest and lemon juice content as well.
My mother too! Hers used orange juice, lemon juice, shredded coconut and powdered sugar as a topping. It was more of a white layer cake and absolutely delicious...moist to the end!
delicious--made it with oranges from our trees which made it even better! But there was too much batter for my 9" cake pan and it rose and dripped over. I think a slightly larger pan would be better.
While the ingredient list doesn't mention it, step 2 of the directions call for 3 tablespoons of orange juice to be added to the zest. This is separate from the half cup needed for the glaze.
Three navel oranges gave an awful lot of zest. A measurement for "zest" would be helpful. I'm waiting to see if the cake tastes okay or if I need to use less zest the next time. I got more than enough juice from just two of my oranges.
I used 4 Valencia (juice) oranges. I added 3 Tbsp of Grand Marnier to the extra glaze–more complex flavor (per another’s suggestion). After cutting cake slices, I brushed left-over glaze on the slices. Ripe, sliced strawberries (unsweetened) REALLY REALLY REALLY MAKES THE CAKE! I used a 9” springform pan which sort of “mushroomed” the top slightly but I easily trimmed that off. The slices were 2” tall. 1” serving slices were plenty big enough. Enjoy! It’s a wonderful dessert!!
https://cooking.nytimes.com/recipes/1019287-juicy-orange-cake
colleenmomof2
Well-known member
REC: Kitchen Sink Cookies
from the Procrastibake article. Colleen
Kitchen Sink Cookies (w/some of the comments included below)
* Yield About 18 large cookies
* Time About 1 hour, plus chilling
These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like – but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)
For the toffee (optional):
* ¼ cup/57 grams unsalted butter (1/2 stick)
* ½ cup/100 grams granulated sugar
* ½ teaspoon kosher salt
* ½ cup/110 grams toasted nuts or seeds (optional)
For the cookies:
* 2 ¼ cups/280 grams all-purpose flour
* 1 teaspoon kosher salt, more for tossing
* 1 teaspoon baking soda
* ¾ cup/170 grams unsalted butter (1 1/2 sticks), slightly softened at room temperatureÂ
* 1 packed cup/220 grams light or dark brown sugar
* ½ cup/100 grams granulated sugar
* 1 egg, at room temperature
* 1 teaspoon vanilla extract
* About 3/4 cup/170 grams salty mix-ins, such as nuts, broken mini pretzels, corn chips or potato chips
* About 3/4 cup/170 grams sweet mix-ins, such as toffee bits (brickle), chocolate chips or chunks, M&M's, cut-up candy bars or dried fruit
Preparation
1. Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
2. In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
3. Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.Â
4. Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
5. In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
6. Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
7. Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
8. Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don’t worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.Â
9. Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.Â
Cooking Notes
Great cookie recipe! I made dough balls, flattened them and froze them this way. When they were frozen, I popped them into a zip lock bag and pull them out as wanted.
These were a big hit with the family, but next time I procrastibake I will make them as drop cookies with a scoop. Rolling and slicing cuts the mixed-in pieces (like M&Ms) so they don't look as attractive as they would if they were whole.
Is the toffee to be mixed with the dough in *addition to* OR as *part of* the sweet, salty ingredients?
Very simple,fun cookie recipe. I made the toffee....scrumptious,added milk chocolate chips and chopped pecans that I lightly toasted first.Probably added 3 cups of mix ins to dough. Also cookies did not take 20 minutes to bake in my oven. Baked at 325 and a good thing I started to check at 12 minutes...they were perfectly baked at 13 minutes.
These are sinfully good! Made them as drop cookies instead, and they worked out perfectly. Next time I’ll reduce the amount of mix-ins–the recipe amount is too much and they were falling off since there was so much. Making the toffee is definitely worth the short extra time!! Next time might just do chocolate chips and toffee for a purely sweet cookie.
These cookies are delicious. The dough was very crumbly when I followed the directions exactly so I added an extra egg white and they came out perfectly. These are very large cookies- I might try making two smaller logs next time.
Used salt-n-vinegar kettle chips, and found the acidity of the chips gave a really nice tang. I did opt for dark brown sugar, and with toffee option the deep caramel flavor may have been a bit too much. Only change would to be go with light brown, or, forego the toffee. Great recipe and easy to execute.
So I added those chocolate covered sunflower seeds they normally use on ice cream, some salted and roasted pepitas, the home made toffee, and I was trying to figure out what to use for something else salty but maybe vaguely sweet so I opted for the bottom crushed original sun chips I had. Kitchen sink cookies they were, but good ones. forgot to say I added a homemade hot fudge sauce swirl into the batter and decreased the sugar from the cookies by 1/4 cup.
I added caramel popcorn, almonds, dried cranberries, and a touch of cinnamon in mine. They were just okay. I'm sure difference mix-ins yield different results. Also, I'm not a big fan of hard, crunchy cookies so I took the last batch out 5 minutes early--much better.
They don't get soggy and they add a wonderful unexpected crunch without screaming POTATO CHIPS There's another cookie recipe with potato chips I make every year, found in Mary Sue Miliken's and Susan Feniger's Mesa Mexicana called Border Sugar Cookies...they're really addictive.
https://cooking.nytimes.com/recipes/1019313-kitchen-sink-cookies
from the Procrastibake article. Colleen
Kitchen Sink Cookies (w/some of the comments included below)
* Yield About 18 large cookies
* Time About 1 hour, plus chilling
These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like – but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)
For the toffee (optional):
* ¼ cup/57 grams unsalted butter (1/2 stick)
* ½ cup/100 grams granulated sugar
* ½ teaspoon kosher salt
* ½ cup/110 grams toasted nuts or seeds (optional)
For the cookies:
* 2 ¼ cups/280 grams all-purpose flour
* 1 teaspoon kosher salt, more for tossing
* 1 teaspoon baking soda
* ¾ cup/170 grams unsalted butter (1 1/2 sticks), slightly softened at room temperatureÂ
* 1 packed cup/220 grams light or dark brown sugar
* ½ cup/100 grams granulated sugar
* 1 egg, at room temperature
* 1 teaspoon vanilla extract
* About 3/4 cup/170 grams salty mix-ins, such as nuts, broken mini pretzels, corn chips or potato chips
* About 3/4 cup/170 grams sweet mix-ins, such as toffee bits (brickle), chocolate chips or chunks, M&M's, cut-up candy bars or dried fruit
Preparation
1. Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
2. In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
3. Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.Â
4. Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
5. In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
6. Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
7. Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
8. Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don’t worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.Â
9. Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.Â
Cooking Notes
Great cookie recipe! I made dough balls, flattened them and froze them this way. When they were frozen, I popped them into a zip lock bag and pull them out as wanted.
These were a big hit with the family, but next time I procrastibake I will make them as drop cookies with a scoop. Rolling and slicing cuts the mixed-in pieces (like M&Ms) so they don't look as attractive as they would if they were whole.
Is the toffee to be mixed with the dough in *addition to* OR as *part of* the sweet, salty ingredients?
Very simple,fun cookie recipe. I made the toffee....scrumptious,added milk chocolate chips and chopped pecans that I lightly toasted first.Probably added 3 cups of mix ins to dough. Also cookies did not take 20 minutes to bake in my oven. Baked at 325 and a good thing I started to check at 12 minutes...they were perfectly baked at 13 minutes.
These are sinfully good! Made them as drop cookies instead, and they worked out perfectly. Next time I’ll reduce the amount of mix-ins–the recipe amount is too much and they were falling off since there was so much. Making the toffee is definitely worth the short extra time!! Next time might just do chocolate chips and toffee for a purely sweet cookie.
These cookies are delicious. The dough was very crumbly when I followed the directions exactly so I added an extra egg white and they came out perfectly. These are very large cookies- I might try making two smaller logs next time.
Used salt-n-vinegar kettle chips, and found the acidity of the chips gave a really nice tang. I did opt for dark brown sugar, and with toffee option the deep caramel flavor may have been a bit too much. Only change would to be go with light brown, or, forego the toffee. Great recipe and easy to execute.
So I added those chocolate covered sunflower seeds they normally use on ice cream, some salted and roasted pepitas, the home made toffee, and I was trying to figure out what to use for something else salty but maybe vaguely sweet so I opted for the bottom crushed original sun chips I had. Kitchen sink cookies they were, but good ones. forgot to say I added a homemade hot fudge sauce swirl into the batter and decreased the sugar from the cookies by 1/4 cup.
I added caramel popcorn, almonds, dried cranberries, and a touch of cinnamon in mine. They were just okay. I'm sure difference mix-ins yield different results. Also, I'm not a big fan of hard, crunchy cookies so I took the last batch out 5 minutes early--much better.
They don't get soggy and they add a wonderful unexpected crunch without screaming POTATO CHIPS There's another cookie recipe with potato chips I make every year, found in Mary Sue Miliken's and Susan Feniger's Mesa Mexicana called Border Sugar Cookies...they're really addictive.
https://cooking.nytimes.com/recipes/1019313-kitchen-sink-cookies
Whole food was well stocked today with flour and sugar
Not that I like their prices. But I had to go for a specific item and figured I'd get some other things I need. I wasn't going to pleasure bake again until I saw that stores were well stocked because I don't want my pleasure to override another's need.
Not that I like their prices. But I had to go for a specific item and figured I'd get some other things I need. I wasn't going to pleasure bake again until I saw that stores were well stocked because I don't want my pleasure to override another's need.
You know, barb, I was really worried about that too, until I remembered that I grew up in a home
where there were babies coming along all the time (8 kids in my family). And that's when I realized that all that cloth diaper cleanup and laundry was preparing me for something like this. In an emergency, I have had lots of training in that area.
where there were babies coming along all the time (8 kids in my family). And that's when I realized that all that cloth diaper cleanup and laundry was preparing me for something like this. In an emergency, I have had lots of training in that area.
I do as well. I saute the bjimineys out of them actually, in butter & always add Fr thyme. I suspect
the French would not likely agree to doing that to a mushroom. And I don't do that if they are going into a creamy sauce. (the mushrooms, not the French) The texture is too incompatible.
And I suspect I would not do that if the mushroom is going under a puff pastry. Have you tried that?
I also enjoy soaking dry mushrooms, then condensing the soaking water to add to a sauce. My fridge is never without whipping cream. Oh dear.
Lately I have been stuffing a duxelle into just about every kind of meat and finding that it works well.
I used to find them so intolerable when I was a kid. But now, so versatile and tasty.
Some hippie farmers are attempting to cultivate truffles around here. This really is mushroom country. Wouldn't that be heaven?! So far it is looking not unsuccessful.
I remember shopping in Paris with my Fr friend and seeing BC mushrooms, pointed them out to her as being CDN........the reply.......humphhh!
And who is Sunny Paris. Is this someone I should meet?
the French would not likely agree to doing that to a mushroom. And I don't do that if they are going into a creamy sauce. (the mushrooms, not the French) The texture is too incompatible.
And I suspect I would not do that if the mushroom is going under a puff pastry. Have you tried that?
I also enjoy soaking dry mushrooms, then condensing the soaking water to add to a sauce. My fridge is never without whipping cream. Oh dear.
Lately I have been stuffing a duxelle into just about every kind of meat and finding that it works well.
I used to find them so intolerable when I was a kid. But now, so versatile and tasty.
Some hippie farmers are attempting to cultivate truffles around here. This really is mushroom country. Wouldn't that be heaven?! So far it is looking not unsuccessful.
I remember shopping in Paris with my Fr friend and seeing BC mushrooms, pointed them out to her as being CDN........the reply.......humphhh!
And who is Sunny Paris. Is this someone I should meet?
cynupstateny
Well-known member
Good God, morning paper says in every county in my area stores are selling out of shotguns
and ammunition. I don't know if I'm more afraid of the virus or this!
and ammunition. I don't know if I'm more afraid of the virus or this!
Amateurs. I live in a region known for survivalists. The code is: food, water or ammo. Otherwise,
no entrance into restricted compounds.
This from a 75-year old woman. She probably could have shot the pierced earrings out of my ear lobes.
All I want is the library to open again.
no entrance into restricted compounds.
This from a 75-year old woman. She probably could have shot the pierced earrings out of my ear lobes.
All I want is the library to open again.
See link for Sunny Paris description. Fabulous on eggs and just about anything. I curse
the day Michael in Sarasota told me about this spice blend.
https://www.penzeys.com/online-catalog/sunny-paris-seasoning/c-24/p-276/pd-s
the day Michael in Sarasota told me about this spice blend.
https://www.penzeys.com/online-catalog/sunny-paris-seasoning/c-24/p-276/pd-s