Culinary Goods

So, this was awesome. It came from carlsbadcravings.com and it was very tender cake. Here are some thoughts: You do need room temperature ingredients. I don't know that the brown sugar in the glaze helps the texture at all--perhaps use all white. If I were to cut the sugar, I would not go under a cup because I am not sure how much that had to do with the awesome texture. Apparently this is better the next day.   Kentucky Butter Cake  CAKE 24   tablespoons (3 sticks)   unsalted butter   softened to room temperature 2   cups   granulated sugar I did 1 cup white sugar and 3/4 cup brown 5   large eggs   at room temperature 3   cups   all-purpose flour 1   teaspoon   salt 1   teaspoon   baking powder 1/2   teaspoon   baking soda 1   cup   buttermilk or sour milk*   see notes I did buttermilk 1   tablespoon   vanilla extract I also added 1 tsp. cinnamon BUTTER SAUCE/GLAZE 1   cup   granulated sugar I did 3/4 white and 1/4 brown 1/4   cup   water 1/2   cup   unsalted butter 1 1/2   teaspo

This was good-- I would recommend it. I sort of just created this myself after looking at a few different recipes, so all criticism can be sent directly my way. The picture is horrible because by the time I took it it was nearly gone.  Chocolate Zucchini Bread --Makes 2 loaves ·          3 C grated zucchini ·          2 C flour ·          2 t cinnamon ·          1/2 t salt ·          1 1/2 t baking soda ½ tsp. baking powder 1 cup cocoa (not Dutch processed, unless you want to switch the amount of soda and powder measurements) ·          2/3 cup olive  oil ·          3 /4 C brown sugar ·          3 eggs 1 egg yolk ·          2 t vanilla ·          1/2 C sour cream ·          1/2  C mini chocolate chips ·          ½ tsp espresso powder 1/2 cup pecans So, I think I combined all the dry ingredients in a bowl and then in the mixer beat the oil sugar and eggs. I added the sour cream and the zucchini (you squeeze it out firs to get liquid out) and then put the nuts and

  I can't give this a proper rating because I forgot a few steps, but the texture was good and it makes for a nice presentation. Don't forget the last steps (with the glaze and the poking of water and sugar in after it's done baking) like me, because it just wasn't sweet enough. This is a Fine Cooking recipe.  For the dough 1/2 cup warm whole milk (110°F to 115°F) 1-1/2 tsp. active dry yeast 1/4 cup plus 1 tsp. granulated sugar 10 oz. (2-1/4 cups) all-purpose flour; more as needed 1/2 tsp. kosher salt 1 large egg plus 2 large egg yolks, at room temperature 2 oz. (4 Tbs.) unsalted butter, at room temperature, cut into 1/2-inch cubes; more as needed For the filling 3 Tbs. (1-1/2 oz.) butter 3 oz. semisweet chocolate, finely chopped 3 Tbs. granulated sugar 2 Tbs. cocoa powder (Dutch process or regular) 1 tsp. cinnamon 1/2 tsp. kosher salt For baking 1 large egg 1 Tbs. heavy cream 1/4 cup granulated sugar For the glaze 1/4 cup heavy cream 2 oz. semisweet chocolate, finely c

Coffee Cake  So, this cake texture was amazing. And it was also really good. The basis for the recipe came from the Flour cookbook, but I tweaked it. One problem is that I put this in a 9x9 pan instead of an 8x8, and I definitely think an 8x8 pan would work better. I also think the streusel needs more cinnamon. I combined a few recipes, but they all used the reversed creaming method that Cooks Illustrated explains, and it seems counterintuitive to beat flour in a cook, but it works. The Cooks Illustrated recipe is really similar to this one from melskitchencafe.com ( https://www.melskitchencafe.com/new-york-style-crumb-cake/ ), and it says you can double this for a 9x13 pan, which would be great, b/c the Flour bakery cookbook (where I took most of this recipe from) has this doubled for a 10 inch tube pan, and sometimes I don't like tube pan texture for cakes.  Coffee Cake 150 grams cake flour—it HAS to be cake flour, so put 2 Tbs of cornstarch in a bowl and add flour until it g

  These were good and a nice change from our normal waffles. I didn't make the cream cheese frosting since I was low on cream cheese, but they were great with maple syrup. They get a 7 and the recipe came from cookingclassy.com. 1 3/4   cup   milk   , heated to 110 degrees 1 1/2   tsp   active dry yeast 1/3   cup   granulated sugar   , divided I used 2 TBS total 2   Tbsp  olive  oil 2   Tbsp   butter   , melted 1 1/2   tsp   ground cinnamon 1   pinch ground nutmeg 1/2   tsp   salt 2   large eggs 1   tsp   vanilla extract 2   cups   all-purpose flour 1   recipe Cream Cheese Glaze   , recipe follows Cream Cheese Glaze 6   oz   cream cheese   , softened 6   Tbsp   butter   , softened 2   cups   powdered sugar 1/2   cup   milk   , plus more if desired (for a thicker consistency use only 1/4 cup) 1/2   tsp   vanilla extract https://www.cookingclassy.com/overnight-cinnamon-roll-waffles/#jump-to-recipe

   This is a recipe I got from Melissa, but it had been so long since either of us made it that we couldn't remember some of the specifics. She thought this recipe made one loaf, but the amount of each ingredient would suggest that it made 2 loaves, which is what I did.  1 Package cream cheese, add 1 C. sugar.  I used 1/2 package cream cheese and 4 ounces oil 2 eggs,  1/3 C. olive oil ½ C. cocoa 1 3/4 C.  zucchini 1 ½ tsp. vanilla ¾ tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 ½ tsp. cinnamon ¾ C. nuts ¾ C. chocolate chips 2 C. flour I baked this for 50 minutes at 350, but it was overbaked, so I would start checking it at 40 minutes next time. 

  This frosting was a big hit. It came from melskitchencafe.com, and it was fantastic. More work, but really good. THE BEST FROSTING {A.K.A. MAGICAL FROSTING}  1 1/2 cups granulated sugar 1 cup is fine  1/4 cup all-purpose flour  3 tablespoons cornstarch  1/4 teaspoon salt We also added 1/4 cup cocoa to the dry ingredients  1 1/2 cups milk (I use 1% or 2%)  2 teaspoons pure vanilla extract  24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature (I use salted butter) The Best Frosting {a.k.a. Magical Frosting} | Mel's Kitchen Cafe (melskitchencafe.com) Essentially, you make a pudding with the dry ingredients. Combine dry with milk and strain into a pot. cook over medium. It will boil, and it thickens to more than a pastry cream. It's like stirring hot fudge. It bubbles a lot at the end. Then, you put this in a bowl at room temp, for like an hour. It can't be warm at all. Then, you put it in the mixer and mix 3 cubes of butter into it. Add the v

I tried another chocolate cake recipe because that's what I do. This one is from melskitchencafe.com, and it was great. People liked the texture of my original cake better, but the coffee undertones were really nice. Essentially, it was more sugar for a worse texture. I like the idea of increasing the cocoa powder, using coffee as part of the liquid, and maybe adding buttermilk.   THE BEST CHOCOLATE CAKE  1 1/4 cups unsweetened cocoa powder  2 1/2 cups all purpose flour  2 1/2 cups sugar I did a scant 1 1/2  2 1/2 teaspoons baking soda  1 1/4 teaspoons baking powder  1 1/4 teaspoons salt  2 large eggs plus 1 large egg yolk  1 1/4 cups warm water I did coffee  1 1/4 cups buttermilk  1/2 cup plus 2 tablespoons vegetable oil  1 1/2 teaspoons pure vanilla extract I did 2 tsp. Basically, you sift the flour and the dry ingredients together in the mixer. Then, you pour in the buttermilk, milk, oil, eggs, and vanilla. You mix it until it comes together and then put it in 2 9-inch cake pans