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Life is too short to sweat over gnocchi. Last night's pecan pies were iffy. Two did not want to leave the nice and warm muffin tin. Called it crumble and covered the disaster up with ice cream. BTW - melted vanilla ice cream makes great desert sauce. Sprinkle with a bit of cocoa or cinnamon and you will be a hero.
I happen to know a number of professional chefs and they all say baking is the hardest form of cooking...it's chemistry...not every good chef can do it.
Absolutely and I say this all the time. I can cook like no one's business but when it comes to baking, I'm a dork and I tend to not have as much patience. I ruined many cakes and cookies because in my haste, I either went a little over or a little under in certain ingredients.
I also made an apple cake overflow like lava in my oven because I assumed doubling the recipe meant doubling the baking powder (and a little extra since it was a big cake).
I've gotten much better at it though. I am very cautious about measurements (and my patience )
My restaurateur husband, who has both culinary AND biology degrees, said you need to weigh your ingredients and not measure them.
He said baking is actually a science.
Good luck!
PS He said to always test your scales before you bake with a pound of butter because no one is more precise than the butter industry and scales constantly get out of whack.
I watch a lot of Alton Brown shows on the food channels and almost all of his recipes are by weight unless he specifically says by measurement.
My grandmother made a cake that always fell in the middle - but was delicious, buttery and rich. She called it her "sorry cake". She was a great baker, so I think the fallen part was part of the recipe. The recipes I've found for Sorry Cake aren't the same.
I’m trying my hand at this. Seems like it’s working. I’ll freeze one and use raspberry jam and pecans on the other, and glaze it. It’s my husband’s birthday tomorrow.
I’m trying my hand at this. Seems like it’s working. I’ll freeze one and use raspberry jam and pecans on the other, and glaze it. It’s my husband’s birthday tomorrow.
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It really is! I used raspberry jelly and toasted pecans. I froze the second one.
They seem to be identical to the Swedish kringle we get in the stores around here in the holiday season, they're yummy and nearly calorie-free and highly nutritious. The almond version is good, too. Got to have them with a great cup of coffee.
We used to have a family owned bakery downtown here in Naperville that had a great version, Tasty Bakery, but they had to move out because they couldn't afford the rent in the yuppified downtown. They moved to a strip mall, finally went out of business.
They seem to be identical to the Swedish kringle we get in the stores around here in the holiday season, they're yummy and nearly calorie-free and highly nutritious. The almond version is good, too. Got to have them with a great cup of coffee.
We used to have a family owned bakery downtown here in Naperville that had a great version, Tasty Bakery, but they had to move out because they couldn't afford the rent in the yuppified downtown. They moved to a strip mall, finally went out of business.
People were saying that on the comments section. The first one is gone! So good. I have to work on the glaze. It was too loose, and pooled. I’m trying to replicate an amazing coffee cake our Safeway makes. They cycle recipes and it’s just about time it goes away. And lately...it hasn’t been that amazing. They are skimping on the raspberry jam.
This isn’t it, but it was an amazing first try.
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The almond version is good, too. Got to have them with a great cup of coffee.
