Posts by month
Posts by category
Tag Archives: Baking
And I am chipping right away at #3 on my 31 before 32, this time with Upside-Down Skillet Corn Cake. While seemingly simple, I had a tough time with the recipe. Was it an off day? Was it the humidity? Am I not as good at this baking thing as I thought I was? Who knows, but this recipe was delicious and, after a bit of reflection, well worth the trouble.
- Boy howdy did I have a rough time with this recipe. First, I could not get the brown sugar to melt into the butter. I stirred and stirred, up-ed the heat, turned it back down, and in a desperate attempt – added more butter. Alas, it was all for naught, and I eventually just had to give it a “good enough” and cross my fingers. It 90% worked out. Most of the texture issues worked themselves out as the cake baked, but there was one small grainy patch left that I gently scrapped off before serving.
- I also could not get the fruit to cooperate, I used nectarines instead of peaches because that fuzz on the outside makes me shudder. As I tried to pit the fruit, it refused to release the pit, and two of my nectarines turned to mush in the process. Even afterwards all I could do was squeeze fruit pieces off of the pit and use them for something else. So I guess I should go for slightly under ripe fruit next time?
- The cook time was WAY off on this. I baked it for the recommended time plus some and finally took it out when it seemed like the sugar mixture on the edges was starting to burn. The middle was still not fully cooked. Next time I am going to bake it lower for longer. Maybe 325 for 50 minutes to an hour.
- It is important to note, I do not have a cast iron skillet that is the right size for this recipe so I used a cake tin. Which might have contributed to the bake time issues. I’d still use it again, but I’d also be interested in a do-over with the recommended equipment.
After a very intense week, I was looking forward to this past weekend quite a bit. I was ready to disconnect for a bit and indulge in something creative. I decided to work on an idea I had a while back, which is coming up with interesting ways to spruce up gluten free cake mixes (there are some really good ones out there these days), sort of like the Cake Mix Doctor recipes, but a bit more pretentious sounding. I also wanted to include fresh rosemary because I’ve tried in a few sweet applications, and I think it brings something unexpected to the flavor party.
Just for funsies, I came up with two variations: a Rosemary Olive Oil Cupcake with Blackberry Frosting and a Chocolate Orange Olive Oil Cupcake with Whipped Ganache Frosting. I used the King Arthurs Yellow and Chocolate Cake Mixes as my bases, respectively. The Results:
Rosemary Olive Oil Cupcake with Blackberry Frosting – Pretty good. I was a little worried when I tried the cake without the frosting that it was going to be to herbaceous, but the sweet and fruity from the blackberry frosting went a long way to even things out. I think it needed a tart element to really give things some depth. I’d made a blackberry filling for these, but I forgot to fill the cupcakes before I frosted them (Oops). I think it would have done the trick, though.
Chocolate Orange Olive Oil Cupcake with Whipped Ganache Frosting – A bit disappointing. The cake alone was almost perfect, but when paired with the whipped ganache, the subtle flavors of orange and rosemary were very much overshadowed by CHOCOLATE. I am still rolling this one around in my head; keep the cake and change the frosting? Or Keep the frosting and change up the cake? The frosting was a new 2 ingredient recipe I found online: equal parts chocolate and butter, melt together, allow to set up in the fridge and whip until light and airy. Rich, light and a little prone to melting, but as long as the weather is cool, I will be using it again.
Progress made, but no finished recipes quite yet. I’ll have to get back into the kitchen and give things another go. Although, considering how long it took to clean up the kitchen when I was done, it might be later rather than sooner 🙂
I do a lot of “scratch” baking (there are some situations where store bought just can’t stand up to homemade), but sometimes you need/want baked goods and you don’t have 3 hours to whip egg whites and temper chocolate. I always keep a box of brownie mix and a box of gluten-free cookie mix in my pantry. Along with convenience, box mixes are getting more and more sophisticated. Recently, my Target started stocking a number of swanky looking baking mixes, and I picked up a few, for those “just in case” moments. We hit one this weekend, and I pulled out the Milk Cornflake Chocolate Chip Marshmallow Cookie Mix.
- This required a little more effort than the standard rip and dump method of most box mixes. That being said though the flavor was spot on, and I learned the only thing more delicious than frosted flakes was toasted frosted flakes. They gave the cookies a chewy toffee-esqe element that made it even more difficult for me to leave them alone.
- I followed the directions on the box exactly, but as you can see, I did not end up with the prettiest cookies. Fine for me and Andy, but I wouldn’t have given them to other people. My kitchen was really warm while I was cooking, and I think my dough got too soft. Next time I’ll pop the filled cookie sheets in the fridge for 15 minutes before baking.
- Also, I think it is important to note that these cookies are not vegetarian. Unless otherwise specified, marshmallow contains gelatin which is decidedly not vegetarian. If that is something that doesn’t bother you, bake on, but if it does, you can easily swap the provided marshmallows with Dandies.
These cookies are delicious: a tiny bit labor intensive, but completely worth it. I’ll be buying the mix again.