PDA

View Full Version : Baking! I has done it! (and so can you!)



Jacklu
2010-02-16, 09:08 PM
Brownies. I made them from scratch. =3 Bask in their glory!


http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie001.jpg
Teh supplies! (recipe will be at bottom of page)

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie002.jpg
Melt teh butter, low heat. ~9tsp. (6 for brownies, 3 for chocolate)

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie003.jpg
Sugars. For teh sweet making. 1 1/2 cups

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie004.jpg
A pinch of salt. ~1/4 tsp

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie005.jpg
Flour! Not as tasty as teh Sugars. 3/4 cups

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie006.jpg
Vanilla! For flavors! 1 1/2 tsp

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie007.jpg
Butter is melted!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie008.jpg
Baking Chocolate! Unsweetened. 3 tbsp

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie009.jpg
Mix teh chocolate and butter! Mix!!!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie010.jpg
Three eggs! Epic!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie011.jpg
All together now!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie012.jpg
Whisk it! Whisk it good!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie013.jpg
Grease teh pan.

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie014.jpg
In teh pan!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie016.jpg
http://i24.photobucket.com/albums/c22/Jacklu/oh.png Whasiss?

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie017.jpg
Onto da brownies! (You can put them on when is half cooked to keep them on the surface, but I like to sink them in like buried treasure. =3 Yar!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie018.jpg
Into teh ovens!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie019.jpg
OMG! SO HAWTS! ~325-350

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie020.jpg
I has to waits! What will I do to pass teh times???

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie021.jpg
-_- Right... *scrub scrub scrub*

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie022.jpg
=D Oh joys!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie023.jpg
Yes! Yes! Yeeeeesss!!!1!

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownie024.jpg
You Has Received Brownies!
~*Doo Dee Doo!!!!*~

Now to nomed them up. =3

http://i24.photobucket.com/albums/c22/Jacklu/Brownies/brownieRecipe.png
Teh Recipe I uses.


=D Anyone else bake? Share the stories and recipes!

EDIT: Any kind of cooking is up for discussing!

Mystic Muse
2010-02-16, 09:13 PM
Does Roast count?

Jacklu
2010-02-16, 09:14 PM
No

Yes. =)P

Innis Cabal
2010-02-16, 09:16 PM
I see you didn't follow the recipe :smalltongue: I was actually wondering the whole way through the pictures just what you were doing.

I'm an actual chef/baker, so I do it all the time. Even when not being paid to. I made a pineapple upside down cake the other night, still have a piece or two left over, but it never lasts long.

Nageto004
2010-02-16, 09:19 PM
Do making crepes count as baking?

Coidzor
2010-02-16, 09:19 PM
^: Wazzat?

Seeing as how I lack chocolate, I might just try this recipe with a peanut butter substitution.

Pretty good stuff, though I always prefer non-shelled chocolates to add, due to their expansion and melting adding a bit of moistness usually.

I'll have to try it with shelled candies again just so I can remember what they're like, it's been so long, haha.

Hmm. that an 8x8 or 9x9 baking pan you used for the recipe?

Jacklu
2010-02-16, 09:20 PM
I generally use the recipe as a guide for the ingredients and amounts thereof. The order I mix them in tends to be what is most convenient. Also, I dun can't afford good chocolate, so I use the baking powder instead. It all tastes good in the end, though. :smallbiggrin: :smallwink:

EDIT: It was a "I own one baking pan so that is the one I used" size pan. :smalltongue:

Innis Cabal
2010-02-16, 09:27 PM
I generally use the recipe as a guide for the ingredients and amounts thereof. The order I mix them in tends to be what is most convenient. Also, I dun can't afford good chocolate, so I use the baking powder instead. It all tastes good in the end, though. :smallbiggrin: :smallwink:

Well, thats really all that matters. I was just teasing. I'm a bit of a cooking snob I must admit :smalltongue:

Mystic Muse
2010-02-16, 09:28 PM
Apple and spice roast.
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 4-5 pound roast. (I usually use a two and a half pound one because that's more affordable and it tastes just fine)
1/4 cup honey
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamont
2 medium apples cored and cut into wedges

Combine 1 teaspoon ginger 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 teaspoon salt and 1/8 teaspoon pepper. Rub onto outside of meat. (put some of those inexpensive plastic gloves on when you do this.) Place meat fat side up on a rack in a shallow roasting pan. Insert meat thermometer so bulb rest in thickest portion of meat and does not rest in fat or touch bone. Roast uncovered in 325 degree oven until meat reaches desired doness. (for rare lamb or beef roast for 2 to 2 and 1/2 hours or until thermometer register 140 degrees. For well done pork roast for 2 and 1/2 to 3 hours or until thermometer register 170 degrees. Trasfer meat to platter and let stand 15 minutes. Meanwhile for sauce combine honey, water, lemon juice and remaining spices. Bring to boiling. add apples. cover and simmer for 8 to 10 minutes or just until tender. if desired garnish the platter with some of the apples and endive. Then you put the sauce on the meat. makes 10-12 servings.

It might look complex but I think this was the second or third thing I've ever baked. it does help to have somebody in the kitchen to help you though.

Oh yeah, the ten to twelve servings thing? that's a lie. the two and a halve pound roast fed my family for three days (7 people)

Jacklu
2010-02-16, 09:39 PM
*drools a little*

O_o Sounds delicious...

Also, I edited the first post. So... Any kind of cooking you happen to do. :smallbiggrin:

THAC0
2010-02-16, 09:40 PM
I am doing the Bread Baker's Apprentice Challenge. It is awesome. You bake your way, one recipe at a time, through the Bread Baker's Apprentice.

Ninja Chocobo
2010-02-16, 09:43 PM
I made a St Tropez cake a couple of times. However, the first time I used self-raising flour (doy) and the second time was a gift so I didn't get to taste it.

thubby
2010-02-16, 09:51 PM
I've always been told whisks and beaters make brownies hard, and that you're supposed to use a fork whenever possible.
I'm more for cooking than baking, but I've been known to make a cheesecake when the mood strikes.

I made a St Tropez cake a couple of times. However, the first time I used self-raising flour (doy) and the second time was a gift so I didn't get to taste it.
a what now?:smallconfused:

Starscream
2010-02-16, 09:53 PM
"Rough Suggestion" would be the perfect description of how I view recipes. Also mathematical formulas, stop signs, and poison warning labels (I kid:smallbiggrin:).

I enjoy experimenting in the kitchen. Sure, I've produced a few culinary disasters (note: mint is not a good spice to add to spaghetti sauce), but it turns out pretty good more often than not.

Mystic Muse
2010-02-16, 09:55 PM
*drools a little*

O_o Sounds delicious...




Yes but what Dinner is complete without dessert? :smallwink:

Berry Chiffon pie.
2 and a half cups fresh strawberries or raspberries (frozen work fine too.)
1/4 cup suger
1 tablespoon lemon juice
1/4 cup sugar
1 envelope unflavored gelatin
3/4 cups water
2 egg whites (PM me if you don't know how to seperate the whites from the yolks)
1/4 cup suger
1/2 cup whipping cream. (Not whipped cream. Whipping cream. You make your own whipped cream!)

get a pie crust of some sort (preferably baked according to the recipe.)
in large bowl crush enough berries to measuere one and a quarter cups. stir in 1/4 cup sugar and lemon juice. Let stand 30 minutes. meanwhile combine 1/4 sugear and gelatin. stir in water heat and stir until cugar and gelatin dissolve and then cool. stir cooled gelatin mizture into berry mixture. Chill to consistency of corn syrup stirring occasionally. remove from fridge. immediately begin beating egg whites until soft "peaks" form. Gradually add 1/4 cup sugar beating until soft peaks form. When gelatin is partially set (consistency of unbeaten egg whites) fold in stiff beaten egg whites. Whip cream just until soft peaks form. fold into berry mizture. CHill until texture mounds. pile into crust. CHill for 8 hours. if desired garnish with additional berries and additional whipped cream.

Renegade Paladin
2010-02-16, 09:56 PM
I just got done mixing dough for a custom cheese bread that one of my clients gets from me weekly, so yeah. :smalltongue:

Innis Cabal
2010-02-16, 09:58 PM
(note: mint is not a good spice to add to spaghetti sauce)

Steep the mint in the water your going to put the noodles in like you would for tea ( you can do this by getting some cheese cloth and making a makeshift tea bag). Then take the mint out and boil the noodles. The flavor should be light, and mesh better with the other spices.

Ninja Chocobo
2010-02-16, 10:04 PM
a what now?:smallconfused:

http://farm3.static.flickr.com/2119/1705560189_d17d477814.jpg
http://i202.photobucket.com/albums/aa252/NinjaChocobo/Other/caek.jpg
(The latter from the self-raising flower fiasco)
De. Friggin'. Licious.

Starscream
2010-02-16, 10:05 PM
Steep the mint in the water your going to put the noodles in like you would for tea ( you can do this by getting some cheese cloth and making a makeshift tea bag). Then take the mint out and boil the noodles. The flavor should be light, and mesh better with the other spices.

That sounds like it would work. My philosophy was more like "This sauce looks too plain. I'll just sprinkle some of these green leaves in."

Flickerdart
2010-02-16, 10:06 PM
The only thing I've ever cooked were griddlecakes, nothing caught fire and nobody died. Most of the time wasted was on trying to figure out whether or not you can use baking power instead of yeast (turns out that you can, but only if you don't need it to rise).

Renegade Paladin
2010-02-16, 10:07 PM
That sounds like it would work. My philosophy was more like "This sauce looks too plain. I'll just sprinkle some of these green leaves in."
Well, you don't want those green leaves; you want basil and oregano. :smalltongue:

Mystic Muse
2010-02-16, 10:10 PM
nothing caught fire and nobody died..

come on now tell us the truth.:smallwink::smallbiggrin::smalltongue:

Flickerdart
2010-02-16, 10:16 PM
come on now tell us the truth.:smallwink::smallbiggrin::smalltongue:
Ok, you caught me. At first, I thought I could use a baking plate instead of a pan because it was bigger so I could cook more at once, but the first few blobs charred almost immediately and I abandoned that shortcut.

Innis Cabal
2010-02-16, 10:16 PM
That sounds like it would work. My philosophy was more like "This sauce looks too plain. I'll just sprinkle some of these green leaves in."

The same technique can be used for soup broths, in fact its the only way I make mine.

If I might make a suggestion to you, being in the Colombus area (I'm in Akron myself and make special trips out to go to this store), there is a store called Penzy's on Kenny Road. Best spice trader you can get commercially. The resturant I work for even buys from them.

Trog
2010-02-16, 10:51 PM
=D Anyone else bake? Share the stories and recipes!
Trog's Beer Bread

Ingredients

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 oz) bottle of beer
1/2 cup melted butter

Directions

Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

Jacklu
2010-02-16, 11:04 PM
=D *is so happy she made this thread* I might take over cooking at my house for a week. =3

memnarch
2010-02-16, 11:32 PM
Only occasionally, and when I'm not at college. (just easy stuff there)


Grasshopper Brownies
Brownie
1 cup sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour*
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
if flour is self-rising, omit baking powder and salt

Filling
3 cups powdered sugar
1/3 cup margarine or butter, softened
1/4 cup milk
1/2 teaspoon peppermint, spearmint, or wintergreen extract
green food dye

Glaze
2 squares (2oz.) unsweeted chocolate


Heat oven to 350. Grease 8x8x2 inch pan. Mix sugar, margarine, vanilla, and eggs. Stir in remaining Brownie ingredients. Spread in greased pan.

Bake until a wooden toothpick inserted in center comes out clean, about 25-30 minutes. Cool.

Mix all filling ingrediants together; spread on brownies.

Heat chocolate over low heat until melted; spread over brownies and filling. Refridgerate at least 3 hours.

Peanut Butter Brownie Tort
Brownie
21 1/2 oz. brownie mix (or close to it)
1/2 cup water
1/2 cup oil
1 egg
1/2 cup chopped unsalted peanuts (optional)

Filling
1 cup creamy peanut butter
1/2 cup powdered sugar
1 tsp vanilla

Glaze
4 oz. semi-sweet chocolate (squares)
1/4 cup margarine or butter

Heat oven to 350. Grease 9"-10" spring form pan (only the bottom part) In a large bowl, combine all brownie ingredients. Beat until mostly smooth (about 50 strokes by hand). Spread batter in greased pan. Bake until set and a wooden toothpick inserted in center comes out clean, about 35-40 minutes. Cool for 1 hour, then remove the sides of the pan, then finish cooling.

In a small bowl, beat all filling ingredients at medium speed until very thick. Spread on brownie.

In a small saucepan over low heat, melt all glaze ingredients stirring until smooth. Spread on brownie, allowing glaze to run over the sides a bit.

Refrigerate for at least 2 hours.

Carl Sagan's Apple Pie

1 universe
1 9" pie shell
6 cups sliced apples
3/4 cup sugar
1/2 cup brown sugar
2 tbsp all-purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup all-purpose flour
3 tbsp butter

Preparation time:
12-20 billion years

Servings:
8


Preheat oven to 375F. Make the universe as usual.

Place the apples in a large bowl. In a smaller bowl, mix together sugar, 2 tbsp flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss unitl evenly coated. Spoon mixture into pie shell.

In a small bowl mix together 1/2 cup flour and brown sugar. Add butter until mixture is crumbly. Sprinkle mixture over apples. Cover loosely with aluminum foil.

Bake in preheated over for 25 minutes. Remove foil and bake another 30 minutes, or until golden brown.

KuReshtin
2010-02-17, 02:45 AM
This thread makes me sad that I didn't remember to take pictures of my recent scone-making adventure.

In the end, it turned out pretty good, although I ate WAAAAAY too much of it.

Might have another go at it tonight and try to remember to take pics.

Serpentine
2010-02-17, 02:56 AM
Hamusing :smallbiggrin:
But... is the "unsweetened chocolate" cocoa? :smallconfused:

So, is it worth resurrecting the ol' Cookbook thread? Or shall this just go on the list of threads to go through when I finish my index at some ambiguous future date?

I have two recipes that I think are in said Cookbook thread: an Impossible Pie and an incredibly rich "cake". The former is something like egg, flour, coconut and sugar mixed together that, when cooked, separates out into a sort of bottom crust, custard and coconutty upper crust. The latter is, from memory, 6 eggs + 1/2kg dark chocolate + 125g butter + 1/4cup flour = deliciousness.
Think I'll do the Impossible Pie sometime soon... It's easy and cheap enough.

thubby
2010-02-17, 03:01 AM
Trog's Beer Bread

Ingredients

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 oz) bottle of beer
1/2 cup melted butter

Directions

Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.


beer bread makes the best pizza crust, ever

llamamushroom
2010-02-17, 03:22 AM
...an incredibly rich "cake"... is, from memory, 6 eggs + 1/2kg dark chocolate + 125g butter + 1/4cup flour = deliciousness.

Try it without the flour, with a dash of vanilla and a cup of espresso, and you've practically got my favourite cake. None of my friends could eat more than one slice, and the kids at school thought I was a cheapskate before they realised they couldn't finish a baby slice.

Other baking I've done? Minimal. Mostly because I'm too intimidated by what the bakers do where I work. And because my mum is the avatar of the Kitchen Goddess. She is scary, sometimes. And with her approach to recipes, I'm glad she isn't a scientist, and worried that she's a doctor.

Quincunx
2010-02-17, 05:06 AM
Should be making pizza crust right now for homemade it's-not-quite-kebabpizza-but-it'll-do, but will leave it 'til after breakfast. . .

Made sticky ginger cake (http://englishmum.com/2009/07/28/1970s-ginger-cake-the-newer-stickier-betterer-er-version/) week before last, sans treacle, and judging by the amount of rising it didn't do, self-rising flour that was too old to be viable. The cake was blond and flat, which wasn't so great, but sweet and dense, which was. Also, it didn't dry out in its wrappings as I nibbled my way through it over several days--a good recipe for people who live alone. Next time, I'm doubling the ginger, so that it can be identified as a ginger cake and not just a sweet one.

Anuan
2010-02-17, 06:54 AM
Felix made cookies today. As he is fond of doing.

He used roughly cut up pieces of a laaarge piece of cadbury's chocolate in them. One of them had a semi-melted chunk of chocolate nearly a quarter of the size of the cookie.

He gave one to the guy who came to check our fire alarms when he was done working. His response was "Oh, thanks! ... ._. great cookie!"

And they were. They really were.

Derjuin
2010-02-17, 07:28 AM
Carl Sagan's Apple Pie


Crumbly, but...good. (http://www.youtube.com/watch?v=BlpyGhABXRA) :smallbiggrin::smalltongue:

The other day I helped make some bread pudding; we sprinkled some brown sugar on top just before it finished. Unfortunately there's none left or I would post a picture :smallamused:

I'd like to turn my adventures in baking into a career, but the local colleges and U's have a "culinary" (with no specialization) degree, and 2 baking classes, or nothing at all...

I'm thinking of making peanut butter cookies now, maybe with chocolate chips on top...mmh...

Lord Herman
2010-02-17, 07:51 AM
Great thread, Jacklu! The only brownies I've ever baked were those pre-made instant-brownie-powder-just-add-water things, but it seems I have all the ingredients to make them myself with your receipe.

Also, I have got to try Trog's beer bread receipe.

potatocubed
2010-02-17, 07:52 AM
So, is it worth resurrecting the ol' Cookbook thread?

Yes! I love the cookbook thread! And the other cookbook thread! Once all the recipes are compiled I was thinking of putting them into a pdf, when I have a spare week or so.

I was actually planning on making my first foray into cake-making this evening. I'm going to make a fruitcake, because a) it looks easy and b) I like fruitcake.

Meanwhile, here is a simple cookie recipe which I know works:

Potatocubed's Upgradeable Cookies
Makes ~30 cookies.

225 grams butter
275 grams plain flour
100 grams caster sugar
[Empty Slot]
[Empty Slot]

1. Pre-heat yo oven. Somewhere between 160 and 170 degrees C is what I use - I don't know exactly because all the numbers after 100 have rubbed off the dial on my oven.

2. Whap butter and sugar in a mixing bowl. Insert fork and beat until it gets kinda firm and whippy-looking.

3. Prepare Your Upgrades! The beauty of this recipe is that you can add whatever you want to flavour your cookies. I've used cinnamon and ginger (massive quantities of each, plus ginger chunks), and white chocolate and lemon. One word of advice I would give is that adding more liquid - like lemon juice - makes the cookie mixture sloppy, which changes the texture of the final cookies. It doesn't make them fail, just different.

4. Mix in flour and upgrades. I use my fingers. You will have to use your own fingers, because mine are occupied. You can tell when it's all properly mixed together because the mixture starts sticking to itself instead of you.

5. Put walnut-sized lumps of your cookie mix onto a baking tray, and stick it on the top shelf of the oven for about 10-12 minutes.

The cookies will be a bit flimsy when they're first pulled out but if you leave them to cool on a rack they'll stiffen up nicely.

I'm also told that this isn't a cookie recipe, it's a shortbread recipe. I have no idea what technical kind of bakery it actually might be, but the outcome is not shortbread. It's cookies.

Ninja Chocobo
2010-02-17, 08:35 AM
He used roughly cut up pieces of a laaarge piece of cadbury's chocolate in them. One of them had a semi-melted chunk of chocolate nearly a quarter of the size of the cookie.

Y'know in Australia, Cadbury's chocolate isn't technically chocolate.

Nageto004
2010-02-17, 10:42 AM
^: Wazzat?

Thin french pancake like things with filling and covered in fruit.

Kneenibble
2010-02-17, 10:53 AM
Well I gots to say, Jacklu, that is the yellowest butter I've ever seen go into brownies. I guess you skipped the stage to make it that promising light green. :smallcool:


Try it without the flour, with a dash of vanilla and a cup of espresso, and you've practically got my favourite cake. None of my friends could eat more than one slice, and the kids at school thought I was a cheapskate before they realised they couldn't finish a baby slice.

Without the flour? That's... not a cake...
I don't know what that would be :smalleek:


Next time, I'm doubling the ginger, so that it can be identified as a ginger cake and not just a sweet one.

Why not use some fresh grated ginger instead of/in addition to dry in that recipe? Unless you add heaps, dry ginger seems too content to sit in the background to make anything distinctly gingery.

Crixon
2010-02-17, 11:04 AM
I baked a chocolate devils food cake, made two halves and put peanut butter ontop of one then stuck the other ontop, and ooooh it is so good when icing is spread on top, ah damit i want to make another one :S that and cookies, so many cookies.

Zeful
2010-02-17, 11:14 AM
That sounds like it would work. My philosophy was more like "This sauce looks too plain. I'll just sprinkle some of these green leaves in."

Buy a green Zucchini and add that. It gives color. It also tastes good.

Vizzerdrix
2010-02-17, 12:35 PM
I baked a meat cake once. It was yummy.

potatocubed
2010-02-17, 02:06 PM
I baked a meat cake once. It was yummy.

Were you Man Cooking (http://loadingreadyrun.com/videos/view/397/man-cooking-the-gigantor), perchance?

(I made a smaller version of that not long ago, and it was gorgeous.)

albis
2010-02-17, 02:42 PM
wow, there are some pretty nice recipes in there...
I do some baking every once in a while, I might try something out :)

Pocketa
2010-02-18, 02:05 AM
Thanks for teaching people how to bake. Baked goods never hurt anybody.

(waits for somebody to find an article proving her wrong)

Nageto004
2010-02-21, 04:19 PM
I have remembered the crepe recipe (finaly)

----Dry----

1 Cup flour
1/4 Tsp salt
1/4 Tsp Baking Powder
1 Tsp suger

----Liquid----

1 Cup Milk
1 Egg
1/4 Tsp Vanilla

----Other----

Half stick of cream chese
2 Cups suger*
Fruit (optional)

----Cookn' em'----

0. Set out cream chese to soften.
1. Wisk dry ingredients together in a large bowl.
2. Wisk liquid ingredients to gether.
3. Make a well in the dry ingredients & pour liquid mix in the well.
4. Mix together slowly integrating the dry ingredients.
5. When well mixe measure out 1/4 Cup of mixture.
6. After buttering your pan rotait it in small circles while pouring the measured out mixture in the pan.
7. Flip when you think they're ready (Im still not entirely sure when that is).
8. Place on plate to cool.
9. Repeat steps 5-8 as many times as you can.
10. Put cream chese and suger* in to a new bowl and mix together useing beaters/ kitchen aid for 5-6 min.
11. Spread filling on crepes and roll them up.
12. Place fuit over crepe.(optional)
13. Enjoy.

Flickerdart
2010-02-21, 04:20 PM
Hurrah! Made another thing that isn't fatal. Incidentally, it's also vegan, so there's that. Not very complicated though, just little potato and onion pies, but they came out pretty well.

Lord Herman
2010-02-21, 04:59 PM
I've tried my hand at Jacklu's brownie receipe. The brownies are in the oven now, so I should have chocolatey goodness in about 50 minutes. Or 35, if I skip the 'let it cool before you eat it' nonsense.

Edit: Chocolatey goodness indeed! These are some very tasty brownies. A piece of advice for anyone else who's making them, though: 40 minutes in the oven is too long. Mine were a bit burnt at the edges. 30 to 35 minutes should be fine.

Jacklu
2010-02-22, 06:51 PM
Yay! I told you they were good. ^_^ Though the cook time is a little surprising. Mine took a little over forty minutes to bake. Though pan size was probably a factor.

KuReshtin
2010-02-23, 03:18 AM
I made scones last night.
They was goooood!

Lord Herman
2010-02-23, 06:48 AM
Yay! I told you they were good. ^_^ Though the cook time is a little surprising. Mine took a little over forty minutes to bake. Though pan size was probably a factor.

Pan size, and the fact that I used a convection oven and forgot to adjust the temperature or baking time to compensate.

Anyway, the edges may have been ruined, but the middle is super tasty. Thanks for the receipe, Jacklu! :smallsmile:

Manga Shoggoth
2010-02-23, 06:51 AM
Thanks for teaching people how to bake. Baked goods never hurt anybody.

(waits for somebody to find an article proving her wrong)

Have you never played Superhero League of Hoboken?

(One of the superpowers was "Vanquish Baked Goods")

Anuan
2010-02-23, 07:06 AM
She's apparently never read Pratchett, either :smalltongue:

Lord Herman
2010-02-23, 07:19 AM
She's apparently never read Pratchett, either :smalltongue:

Ah, but didn't Pratchett say that dwarf bread is forged, not baked? :smalltongue:

Anuan
2010-02-23, 07:55 AM
Forged, baked, same thing. Just a much, much bigger oven :smallwink:

Kris on a Stick
2010-02-23, 09:31 AM
I bake from time to time. Apple pie is, of course, a delicious treat to bake. I occasionally cook other things too, and it usually turns out at least palatable.

My favorite thing to make, however, is ice cream, which sorta counts, I guess, though my forays into frozen custard (ie, frozen desserts which actually require fire in their production) end up looking too much like scrambled eggs with melted ice cream all over it. Of course, one thourough sieving and freezing later and it's tasty enough, I guess, though slightly... grainy(?) from bits of egg. I usually decide not to mention that when it's served to guests. :smalltongue:

Alyss
2010-02-23, 09:36 AM
Did some last month, for a cake sale (raising money for my play).

Corlindale
2010-02-23, 10:41 AM
I love baking (and cake, by extension - or is that the other way around?), and generally strive to live by the maxim "Never let an occasion to bake a cake pass you by", coupled of course with "You don't need a reason to bake cake".

I got a fantastic cake recipe-book for Christmas (not internationally available, sadly) which I've been using quite a bit these past months. I just took a simple banana-cake with dark chocolate frosting out of the oven, which I'm pretty sure will turn out good. Other highlights so far have included Coconut Cake with lemon frosting, a delicious brownie-ish chocolate cake and finally Chocolate Chip Cookies.

I also discovered the wonderful concept of Fusion Cake a while ago along with a friend of mine.
We decided to find out what would happen if we were to combine our two favourite cake recipes into one single, unified cake. The recipes were a spicy apple cake and a sweet banana/coconut/chocolate chip cake respectively - we each made "our" dough seperately before finally stirring them together, and the final result of the combination was nothing short of divine:smallsmile: I sadly only have half of the recipe...

memnarch
2010-02-23, 08:56 PM
Hamusing :smallbiggrin:
But... is the "unsweetened chocolate" cocoa? :smallconfused:
...

Sorry, didn't catch this. Unsweetened Chocolate (http://www.joyofbaking.com/unsweetenedchocolate.html) also known as baking chocolate. I don't think cocoa [powder] would work very well.

THAC0
2010-02-23, 09:23 PM
I just got a new cheesecake pan! :smallbiggrin:

Mini Cheesecakes: Cookies'n'Cream and Blackberry (http://glacial-ice.blogspot.com/2010/02/mini-cheesecakes.html)

ForzaFiori
2010-02-23, 11:28 PM
225 grams butter
275 grams plain flour
100 grams caster sugar


The metric makes me sad. :smallfrown:

anyone know of a site that can translate metric into...whatever the system we use in America is called?

ThreadKiller
2010-02-23, 11:45 PM
The metric makes me sad. :smallfrown:

anyone know of a site that can translate metric into...whatever the system we use in America is called?

Clicky! (http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm) :smallwink:

Anuan
2010-02-23, 11:52 PM
Imperial. Here's (http://www.france-property-and-information.com/metric_conversion_table.htm) a link.

Oh. Ninja'd. D:

Serpentine
2010-02-24, 12:05 AM
Sorry, didn't catch this. Unsweetened Chocolate (http://www.joyofbaking.com/unsweetenedchocolate.html) also known as baking chocolate. I don't think cocoa [powder] would work very well.I thought so, but (IIRC) it looked like cocoa in the picture.

Felixaar
2010-02-24, 05:35 AM
Metric is better than Imperial when it comes to actually being a system of measurement, Imperial is better than Metric when it comes to being cool.

Because, you know, you were all sitting around waiting for my opinion.

Oh, and I'm here to build some... what's the word? To make look forward to? anticipation.

I'll be baking tomorrow.

And there'll be pictures.

KuReshtin
2010-02-24, 06:05 AM
I took a picture of my scones I baked the other night, but was too lazy to upload them to share with the world.

I might make another batch tonight. Or try for a big loaf of bread.
I need a bigger dough cutting ring, though. The scones I did the other day, i cut out using a regular drinking glass, and they turned out a tad small.

Pinnacle
2010-03-15, 07:45 PM
I had found a new cookie recipe that I wanted to try out, so I took pictures while I did. It turned out to be a very easy and unimpressive recipe. Ah well.

The recipe for Yumar Cookies (http://community.livejournal.com/cakepieces/114697.html) was found on another webcomic (http://www.vincifruit.com)'s forum (actually a LiveJournal community; close enough).

Step 1) Preheat your oven to 350 degrees (I didn't take a picture of this, oops).

http://img717.imageshack.us/img717/1676/baking002.jpg
Step 2) Gather your ingredients.

http://img41.imageshack.us/img41/5791/baking003.jpg
Step 3) Pour cake mix into bowl (I used Devil's Food).

http://img15.imageshack.us/img15/579/baking004.jpg
Step 3b) Spill some on the counter because it's hard to pour with your left hand while snapping photos with your right.

http://img197.imageshack.us/img197/6857/baking005.jpg
Step 4) Add instant pudding (I used vanilla--one box is sugar-free, the other isn't because we only had one box and the corner store I ran to didn't have sugar-free).

http://img715.imageshack.us/img715/9142/baking008.jpg
Step 5) Add eggs.

http://img85.imageshack.us/img85/3927/baking010.jpg
Step 6) Add sour cream (Whoo, I only had just enough and I was already running late from having to run to the store the first time--it hadn't occurred to me there wouldn't be enough sour cream, we always have some).

http://img21.imageshack.us/img21/1801/baking011.jpg
Step 7) Add mix-ins (I used white chocolate chips).

http://img97.imageshack.us/img97/1655/baking012.jpg
Step 7b) Continue adding mix-ins (I only had, like, one-third of a bag of white chips, so I threw in some semi-sweet too).

http://img19.imageshack.us/img19/8569/baking013.jpg
All ingredients added! :biggrin:

http://img191.imageshack.us/img191/7928/baking014.jpg
Step 8) Mix!

http://img32.imageshack.us/img32/4479/baking015.jpg
Step 8b) The recipe warns that this stuff will be extremely thick and sticky, and it does not lie! I was unable to mix with the spoon, and had to do it by hand. So how did I take this picture, anyway? :confused:

http://img696.imageshack.us/img696/3060/baking016.jpg
Step 9) Grease yer cookie sheets.

http://img46.imageshack.us/img46/8013/baking017.jpg
Step 10) Make 1-inch balls of dough and put them on the cookie sheet. This part the recipe says to do by hand, but I have a cookie scoop so I cheated by using a tool.

http://img694.imageshack.us/img694/5552/baking018.jpg
My cookie sheets are full! Too.. much.. cookie goo..

http://img269.imageshack.us/img269/7818/baking019.jpg
Step 9/10b) Scrounge another cookie sheet and grease it, then finish scooping goop.

http://img33.imageshack.us/img33/8786/baking020.jpg
Step 11) Place cookies in oven. (The third cookie sheet did not fit and had to be baked later.)

http://img686.imageshack.us/img686/6194/baking021.jpg
Step 12) Wait 10-13 minutes. (This picture would be more meaningful if I actually wore a watch, wouldn't it?)

http://img514.imageshack.us/img514/7914/baking022.jpg
Step 13) While waiting, there's time to clean up! Joy. Clean up, clean up, everybody everywhere...

http://img687.imageshack.us/img687/3761/baking023.jpg
Step 14) Remove cookies from oven (I actually had to check them several times and put them in for some more time. I was probably more like 16 minutes before this picture.)

http://img697.imageshack.us/img697/4434/baking024.jpg
Step 15) Check the cookies by poking them with something. If it comes out clean, they're done! I have a cookie-poking device, but a fork or a knife works fine for this purpose (just leaves a more visible mark) if you don't have one.

http://img686.imageshack.us/img686/1875/baking025.jpg
Step 15b) Looks good! (This is a close-up of the clean cookie-poking device, if you can't tell.) I dunno though, these "cookies" look kinda like they're still just balls of dough...

http://img11.imageshack.us/img11/3386/baking026.jpg
Step 15c) I was wrong, they're pretty tasty and solid (also: HOT! That was stupid Pinn).

http://img7.imageshack.us/img7/5374/baking027.jpg
Delicious cookies! I might as well have left the semi-sweet chips out, they blend in so much with the Devil's food (both color and flavor--I can barely see or taste them, and I'm the one who put them there).

I did lots o' baking today. I didn't think to get the camera out for the cake or the muffins, though. They were just made by-the-book (er, box) from mixes anyway.
http://img199.imageshack.us/img199/8546/baking007p.jpg
http://img96.imageshack.us/img96/4221/baking006.jpg
Hate frosting cakes so much. The cake always disintegrates under the knife when I do it. It's my weakness/nemesis.

Serpentine
2010-03-15, 10:13 PM
Using cake mix doesn't count as baking :smalltongue: Although using cake mix to make biscuits is pretty neat...

I made chocolate-chocolate chip muffins yesterday. I don't have photos, but I'm going to eat one now. They're pretty awesome P=

Pinnacle
2010-03-15, 10:23 PM
I thought of that, but it was a recipe that used cake mix in a way that was not-quite-intended. Does that count?

Plus I decided to make them and thought of this thread before looking up the recipe again and realizing the main ingredient was cake mix. I decided to do it anyway.