Wednesday, September 24, 2008

Tuesday, September 23, 2008

TWD: Dimply Plum Cake

I actually took Dorie's advice on this one and ate a piece for breakfast the day after I baked it. This is one delicious cake. If you're looking for something not too heavy or sweet, with that tangy plum taste that comes with fall, you will love this cake. I used prune plums and also used the cardamom. The plums wouldn't completely suck back in their juices while it was cooling, but that's ok; they weren't to dribbly anyways.

Saturday, September 20, 2008

Pumpkin-Apple Butter Waffles

I opened up a big can of pumpkin on Thursday to make Pumpkin Mini Loaves. Then I realized that I had to use the whole thing up, or risk forgetting about it in the freezer. So I made Pumpkin Rocks and this morning, Pumpkin-Apple Butter Waffles. I used smitten kitchen's Pumpkin Waffle recipe except after putting all the ingredients together, I realized I only had a 1/2 cup of pumpkin left. Instead of running out at 9:00 to go to the supermarket, I substituted a 1/2 cup of apple butter.
They turned out really good, just the right combination of fluffy and dense, with the spice of pumpkin pie. The apple butter didn't add too much flavor, it was mostly pumpkin; I figured it was the right consistency and wouldn't mess up the batter. My whole family ate them with plain greek yogurt and baklava filling (golden raisins, almonds, walnuts, honey, and spices) on top. The house is saturated in the smell of these delicous waffles- something I don't mind one bit.

Tuesday, September 16, 2008

TWD: Chocolate Chunkers

I hate them. I hate hate hate hate them. My dad's taking pictures right now. They wouldn't form into balls when I shaped them onto the cookie sheet, and they fell apart when I took them out of the oven. Hmm...maybe that's because THERE'S NO COOKIE IN BETWEEN THE CRAZY AMOUNT OF CHUNKS. I never want to see these cookies again.

And besides. They're too sweet.

Update: the infamous "turd" cookies, as all the other TWD bloggers are saying!

Update: I made the rest of the dough into bar cookies- much easier. They are still too sweet, although I like the saltiness of the peanuts.

Monday, September 15, 2008

Semi-Food Related...

I'm a senior this year and I'm hoping to go to culinary school next fall. I'm mainly looking at Le Cordon Bleu either in London or Pasadena, California, mainly because their Grand Diploma consists of both Patisserie and Cuisine. I've also researched Johnson & Wales a little, although I really do not want to go to a four-year school. Does anyone have any suggestions for what to look at? Have any of you been to culinary school? If you could help me out that would be awesome, I'm really not sure what they look for in a potential student.

Saturday, September 13, 2008

Maple Walnut Mini Loaves

Two days ago, I went to Home Goods and got this. Mini anything is so cute, and I wanted to make something immediately, except I couldn't think of the perfect recipe to christen my new pan. It was between the basics: pumpkin bread, banana nut bread, blueberry loaf, blah blah blah. Then I spotted Maple Walnut Muffins in Mostly Muffins by Barbara Albright and Leslie Weiner. It was the perfect recipe for the fall chill we're starting to get in Massachusetts.
They baked for the full 20 minutes that the recipe called for; I thought they would take a little bit longer, but good thing I checked! I haven't tried them yet, but I'm sure that's what I'll be having for breakfast tomorrow morning. I'll let you know how they turn out although, I have to say, they smell maple syrup-y deliciousness.

Maple Walnut Mini Loaves
original from Mostly Muffins
adapted by Zoe

1 cup all-purpose flour (the original calls for 2 cups AP and no whole wheat)
1 cup whole wheat flour
2 T dark-brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup toasted chopped walnuts
1/2 cup buttermilk
1/2 cup pure maple syrup
1/3 cup sweet butter or margarine, melted and cooled
1 egg, lightly beaten
1/2 tsp vanilla
optional- 1/2 tsp maple extract (I didn't use this)

Preheat oven to 400 degrees F. Grease 4 mini-loaf pans.

In a large bowl, stir together flours, brown sugar, baking powder, baking soda, and salt; stir nuts into dry ingredients to coat. In another bowl, stir together buttermilk, syrup, butter, egg, vanilla, and maple extract if you're using it, until blended. Make a well in the center of the dry ingredients; add buttermilk mixture and stir just to combine.

Spoon batter evenly into the 4 pans, and spread the batter so it reaches all the corners of the pan. Bake for 15-20 minutes, until a toothpick inserted in the middle comes out clean.

Remove pan from the oven and place on a cooling rack. Cool 3 or 4 minutes before removing the loaves from the pans. Wait until the loaves are completely cool before storing in an airtight container.

These freeze very well, and are best eaten, warm, the day they are made.

Update: Just had a slice of this- it's so good. Moist, with a nutty whole wheat flavor and the distinctive sweetness of maple syrup. Although there is definite maple flavor, next time I will add the maple extract to give it that extra je ne sais quoi.

Wednesday, September 10, 2008

Mom's Birthday Cake

Chocolate cake with chocolate mousse frosting and strawberries.

TWD: Chocolate Malted Whopper Drops

Ok so here's the deal...
I though I had missed a week of TWD. I really did. Tuesday was crazy at my house; I was making cupcakes for a friend, and my moms birthday cake (which I will post pictures of later). I though this week was the Chocolate Chunkers and I was so upset that I had missed them. Except as I looked through the other blogs, I realized that yesterday was the Whopper Drops! I must have done them so far in advance that I completely forgot about them. they are. Sorry about that!

These cookies were soft, incredibly chocolatey, and so so good. If I made them again I think I would leave out the Whoppers though- I know, that's sacrilegious cause it has Whopper in the name- I just thought they got kind of crunchy and oozed out the sides of the cookies and didn't really add much. I would up the amount of malt powder in the cookie and add more chocolate chunks, yum!

Tuesday, September 2, 2008

TWD: Chunky Peanut Butter and Oatmeal Chocolate Chipsters

No school today- a water main broke and flooded the school. Five day weekend!
These cookies were delicious straight out of the oven and dunked in milk. I made them with a friend, and cut the recipe in half cause honestly we don't need 60 cookies lying around. These were quite simple but delicious, and I love the flavor combo of chocolate and peanut butter.