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Baking ~ Foodies Wanted
I was looking through the forum and didn't see any threads specifically geared towards baking so I figured that I would create one. I've always loved sweets, chocolates, cakes, muffins, cupcakes etc but never did attempt to bake things other than the occasional birthday cake or brownie from the boxes found in stores. However lately with all sorts of shows coming out like Cake Boss, Cupcake Girls, Cupcake Wars etc it got me to thinking ~ what would it be like to bake as, say, a career choice?
Well I have the opportunity to possibly get funding to go to school to get a degree and I was going to go into accounting originally but what about a cooking diploma? I've been thinking about opening my own cupcake shop or something like that here in Winnipeg and I've had alot of ideas running through my head but of course its all just a dream for now. What I want more than anything is to share this thread with fellow BFP'ers who love to bake; cakes, cupcakes, muffins, pies etc. I thought it would be cool to exchange recipes, bounce ideas off of one another, and just talk about all subjects under the baking spectrum. Come in and sit down with beverages and pastries, and let's talk about how much we all love to bake :-) |
I've always loved to bake and have been baking from scratch since I was about 10. In fact, the only things I use mixes for are corn bread (Jiffy) and sometimes pumpkin bread (Pillsbury) when I'm feeling lazy. :)
I had to chuckle when I read your OP because I'm literally baking bread right now....it's on its first rising, and soon I'll punch it down, divide it in two, put one back to rise as a plain loaf and knead shredded cheese and herbs into the other one. I've also got 3 over-ripe bananas in the fruit basket that will be becoming banana cake later on today...my son's favorite. The idea of opening a bakery has been a long-term fantasy for me...and one I may actually carry through on eventually. It's long hours in the middle of the night for the baker....so probably not until my son is grown....but it sounds pretty darn good to me. Besides, my chocolate chip cookies are already quasi-famous! :cheesy: |
i love dessert but a good bread can do amazing things for my mood..i don't indulge much but when i do i love to do homemade pitas..and coconut cake i absolutely adore...:|
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LOL Jo, I bet that anything you bake is fabulous :D
I've baked a couple things based on recipes, but I'm hoping to do more in the future. I want to get into more than just the occasional cake or whatnot, I'm hoping to venture into pies and cupcakes and more ~ I'll probably even take pics and tell of my baking adventures as time goes on and this thread starts hopping more. I think it'll be fun for all of us who love baking to share things in here while having fun - I look forward to it :-) |
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Like Jo, I have been in love with baking since I was a little girl. Since it's so hot in Tucson I tend to get the urge once fall sets in, but I still love to make various breads during the warmer months. I have a secret cinnamon swirl banana bread recipe from my maternal grandmother that I adore <3 |
I think your idea is a fine one,there were two thinggs I wanted to do in haveing a job in my lifetime.One was train horses till I had done all I wanted to do,then become a chef.My only regeret is I didnt do it sooner than I did,at age 50 I went to culinary school,on one hand it was the hardest thing I have done cause I hadnt cracked a text book since high school then there was the age factor of me being the oldest on my class most being around 19 to 25..that was anothe lesson to learn cause people shure have changed a lot over the years.
Culinary school isnt a walk in the park,you can bet it will take lots of work in class as well as in the lab(kitchen).Dont be afraid to make a mistake in anything you do its part of the learning process nomatter what you choose.It took me two years to get through my chef training and graduate.So many folks get into this trade and are shocked to find out how much book work there is to it and trere will be lots of it.Be chosey as to which school you go to as the better it is the more you will learn,Cordon Bleu is rally good,Culinary Instatute of America is another good one,Look in your area at the local colleges or trade schools or look for specilaty schools by well known Chefs that have a school of there own.I went to a local trade school,it was pretty good but I never thought I got he training I should have gotten in many areas ..such as bakeing,working sugar,cake decorateing ..Ice carveing even will add to you credentials that you will need to inhace your resume.If you have anymore questions just ask, I will anser them,pm me or ask hear. Good luck in your venture and happy bakeing. |
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I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes. :)
Jo's Basic Bread In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal).... Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes). Stir in a couple spoons full of sugar or honey (to give the yeast something to eat). Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread. After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it. Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit. At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread. Don't stir too long....just enough to get most of it mixed in. Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want. I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough. Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel. Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts. Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon :) ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes. Divide the dough in two. Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best. Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait. In 45 minutes or so, your loaves will be almost doubled in size. Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven. The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers. Let them cool (if you can resist)....and enjoy! :) |
Thanks Leigh for posting. I've been baking now for a few years now, sometimes a la box and other times, from scratch. I feel that there are only a few recipes that I'm truly good at and they'll probably always remain my staple baked goods.
Cupcake shops are so en vogue right now! The ones that are around are very well known even outside of the city! Accounting may sound like more of a secure bet, but follow your heart. If you do what you love, then you'll shine! I've yet to find a recipe for Tres Leches that wows me. If anyone has any to share, it would be greatly appreciated. I live close to Baltimore, and have heard of this place in D.C. Must be pretty amazing to have folks all the way up here talking about it. Here's the link: http://www.georgetowncupcake.com/ Christy :blueheels: |
I grew up with relatives that owned 2 bakeries. As a kid, i really liked spending time there. I can tell you one of my uncles had 3 heart attacks or maybe strokes, I can't remember. I do know my mom said it came from the long hours and heat he'd be in, in the bakery while he baked. That was long ago and and thank goodness for air conditioning nowadays. when they were ready to retire, there wasn't a family member anywhere that wanted to take on the business, so they sold to outsiders. In order to take on a bakery, you don't really need culinary school. You really have to have a flare for baking and want to do it all the time. Most everything my uncle baked were from recipes handed down from family or trial and error until he got a recipe the way he wanted it.
As for me, I always looked forward to making bagels and challah with my mom once a month. her recipe was not one that you could use unless you had the juice glass she used to measure her oil. back then there was cake yeast and converting it to what is used today would not be easy. Smelling the dough as I waited for it to rise for the first time was even harder than smelling the bread as it baked. Making the bagels was also a really fun process for me as a kid. Mom used a boiling the bagel method before putting them in the oven to bake. She said it made them lighter and not rock hard out of the oven. Something she learned from my uncle at the bakery. Good luck and happy baking Leigh :) |
Mmmm fresh bread. Has anyone ever made or had fresh pizza bread?
I used to split a loaf with my high school bestie from this little shop that had magically appeared one day. It's pretty simple, just homemade fresh bread stuffed with pizza ingredients. I taught myself how to make it a few years back. I blew the kitchen up a few times but it was so worth it! |
i love to bake...it's something my grandmother and i did every time she came to visit. The majority of my baking is from scratch but there are times when i will use a mix - though mainly as an ingredient.
A few years ago i thought about starting up a specialty cake business. But after talking with a client about her take & bake meals business (sold at farmers markets and via email orders) i changed my mind. She told me that she had to have an inspected commercial kitchen and since she did not have one of her own she rented the kitchen from a local church. It would take up more of my time than it was worth to continuously haul supplies, etc back & forth. i've heard of some ladies in my area who will do custom cakes (from their homes) via word-of-mouth but my work schedule will not allow me enough flexability. But for anyone who is able i say go for it! |
I would be willing to sacrifice my time to be a taste tester for some of you.
One has to do what is right. |
I just made my very first, homemade (less premade crust) apple pie ever!!! And it was fabulous; Riley and I ate half of it as soon as it came out of the oven.
:sparklyheart: |
i love baking! and cooking in general. i know enough about working for myself at this point that i'm pretty sure i'd never want to do either as a job, though.
i tend to go off of recipes when i bake and adapt things, whereas i'm comfortable cooking things from scratch without a recipe at this point. so i'm still getting comfortable with baking. i just started baking my own bread in the last year, but i love trying different recipes for cookies, cakes, brownies/blondies, etc. i don't make pie very often - i prefer to bake cobbler or souffle instead. but i might bite the bullet one of these days and work on my pie skills. |
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I would recommend the book "On Baking" to you, if you wish to learn more about the art and science of baking. It is used in the Baking and Pastry department at my college for their standard textbook. This book helps teach you the theory behind things, which is something that you will need to know, if you open your own business.
I'm studying Culinary Arts at a local community college, and they offer culinary arts degrees and also baking and pastry degrees. If you would like to learn more about the science of food in general, I would recommend "On Cooking", as that teaches you the theories on how things work. "On Baking" has recipes in it, but "On Cooking" doesn't. They both are extremely useful books, however, to my mind. Both of these books are used as textbooks at my college. |
What is more beautiful than baking? I am just not sure... in the world of beautiful things I find it is hard to resist the warmth, smell, rise and family traditions of baking. Oh happy sigh...
I am a dabbler in baking. Letting the desire come and go. When I am weekend mom my daughter and I bake together even something small. The closeness is next to heaven. Cupcakes this weekend. And cupcakes make things better. My current kick is muffins. Since it is just my daughter and I and our tastes are very different (and she is a strong minded girl) I enjoy recipes that have a basic ingredient we can both enjoy and then I can add to for our differences. Like banana then banana nut for me. I use a small muffin pan for hers and larger one for mine so I can tell them apart in the morning rush. Next I hook her on scones. I adore pie. Persnickety and messy but fun. Homemade crust.. I know I don't have it down yet but love it anyway. Mom used to make pie squares growing up. I call them portable pie. Flatter made with a thin layer of filling baked on a raised edge cookie sheet. She usually did this before making her pies. Kept 4 kids and their busy hands out of her way. We could grab and go... She was the master of fast good food. Finally giving in to getting a pastry cloth has done wonders for my baking mood. |
Its nice to see so many people coming in and sharing things; I hope this thread takes off like the other food ones seem to have ~ besides, who doesn't love baking and goodies?
Jo ~ I am going to make a point of making that bread at some point, I may even do it next weekend as a treat for my family :) Christy ~ I know down in the states they have alot of those cupcake shops, not sure if they have specific ones here in Winnipeg but I'm going to do some research because if there is a true niche for it and I can get training then I'll definitely go for it !!!! Wolfy ~ I've seen on these shows how hard it can be to work in a bakery, and I worked in one briefly for a few months so I've seen how it can be stressful and difficult but I think it would be more than worth it :D MrSunshine ~ That definitely sounds worth it Scarlett ~ I plan on beginning to do some baking in the future here at home to get me started, but I think it would be alot of fun (better than sitting in an office all day) :-) UofMFan ~ You can be my taste tester if you want, I may need a few of them ;) |
How to Braid Bread | Recipe for Butternut Squash Bread
This is one of my favorite *easy* bread recipes (fr allrecipes.com) -- along with a great video (watch and learn -- no verbal instructions whatsoever). Enjoy!
INGREDIENTS: 1 pkg active dry yeast 2 Tbsp warm water 1 Cup mashed, cooked butternut squash 1/2 Cup warm milk 1/4 Cup butter or margerine, softened 1 egg 3 Tbsp brown sugar 1/4 tsp salt 3 Cups all-purpose flour GLAZE: 1 egg, beaten plus 1 Tbsp water METHOD: In small bowl, dissolve yeast in water. In a mixing bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 Cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (NOTE: Do not over knead or bread will not properly rise and will be too dense.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into a 18-in rope. Place on greased baking sheet. Braid ropes together (see video); pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine glaze ingredients; brush over braid. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from baking sheet and cool on wire rack. |
Red Velvet Banking
I thought it said "Banking" , and am more pleased that it is "Baking"
If you need a West Coast taste tester, I am here--->:hangloose: So, baking on your way to banking would be a good thing. I have a virgin like oven, being a non-cook, but I am a foodie eater, and LOVE baked foodie goodies. Cupcakes here in Southern California are the rage. http://www.sprinkles.com/ |
I love baking. There’s almost nothing I can’t bake except for pie crust which I couldn’t bake to save my life. I love the process of baking . . . measuring the ingredients, blending, mixing, there’s something so therapeutic about it to me. Sometimes I bake something just to see if I can bake it. I have that cupcake shop fantasy too, on and off.
I’m not sure you could choose two more different possible occupations than accounting and baking. Both have lots of opportunity, so I guess the decision comes down to what you enjoy more and what you want/need from your career. Pastry chefs are in demand right now, at least in Montreal. And it doesn’t even seem to matter how many shops there are, you pretty much can’t flip your hair without hitting a patisserie here. My goddaughter is a pastry chef, and has had her pick of jobs since she graduated a few years ago. The possibilities are endless . . . restaurants, hotels, grocery chains, private label bakers . . . the list goes on and on. She started her career working at a private label that supplies major grocery stores across Canada, developed her own recipes (and reputation), and recently left after 3 years to work for herself. Her business is still in its infancy so her future is uncertain, but I know one thing for sure: she loves what she does, and that is the most important thing to her. |
I could and would be a taste tester in my area.
As much as I like cooking and baking, I also enjoy tasting the food others make. So, if anyone is ever OK bound and baking, remember I inquired and applied for taste tester job. Lastly, some things ship well and care packages are always welcome :) |
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I actually have a love/hate relationship with baking... I like playing chopped with what ever I find in the kitchen... This means that about 25% of what I bake gets to *feed* the birds... the other 75% contributes to my ever so apple like figure... So I don't bake much... I generally have to get obsessed by something to do any serious scratch baking... I mean obsessed, like I have been perfecting my Ciabatta bread for about five years (Mitmo generally grabs that out of my hands before I can *gift the birds with the bread that doesn't meet my standards.. I bake artisan so it's only flour, water,salt, yeast and the poolish... the success of the bread is ALL in the glution development) The last thing I was obsessed about was: Sharlotka (Rustic Apple Cake) Butter or nonstick spray, for greasing pan 6 large, tart apples, such as Granny Smiths 3 large eggs 1 cup (200 grams) granulated sugar 1 teaspoon vanilla extract 1 cup (125 grams) all-purpose flour Ground cinnamon, to finish Powdered sugar, also to finish Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick. Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon. Serve warm or cooled, dusted with powdered sugar. Love it, love it, love it... I tweeked it just a bit... I lightly carmalized the apples and added lemon juice (cause I love apples and lemon) I made the cake in ramkins (Reduce baking time by about 15ish mins) and I topped the ramkins with a salted carmel sauce topped with my clotted/whipped cream.. (the texture is right in the middle) The tang/sweet of the apples played really well with the salted carmel.. the cake it's self is not overly sweet, so the carmel is just right... I also did a couple with molassess in the apples without the carmel, but they just didn't come out as well.. Like I said.. I have a love hate relationship with baking/breadmaking... I miss being in a kitchen... I absolutely loved the quiet hours of nothing but work, focusing only on what you are making... I loved being able to pull a loaf of bread out of deck oven and being able to tell if it's done just by the weigh and color of the bread...I loved walking past racks of beautiful pastries and knowing that I made them that way... I miss working with people who shared my obsession with bread and pastries... I do not miss 14 hour days six days a week because the flu hit the bakery and the department went down... At thanksgiving... I don't miss some idiot filling the sugar bin with salt and the mixer not tasting the mix before baking off 60 cakes.... I don't miss getting ready to walk out the door and being handed an order that needs to be made NOW because the order never made it out of the catering managers office and we can't let the customer down... I don't miss brush burns, steam scalds, dislocated shoulders (rack full of pies with a bad wheel fell and I had the choice to try and stop it or let it knock me into a 425' walk in oven) I don't miss feet that hurt so bad you can't walk, hands so swollen you can't close them.. lower back pain so bad that you work with an ice pack taped to your back... (Because it doesn't matter how bad you feel, you have to show up) I don't miss sinusitis and having such a close personal relationship with my neti pot... You have to love cooking/baking to work in the commercial world.. Because for every cool thing you get to make, you are piping 500 hundred roses on cupcakes because they sell really well and have a high profit margin.. oh shoot, I did it again... Ummm enjoy the Sharlotka... It's easy and nummy |
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as far as the warm spot goes...is it too warm to turn your oven on warm and let the dough rise in there? or should i pick a sunny spot and let it rise? |
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I haven't baked in years...but now that I have a huge kitchen I think it's time to start again! Thanks for the recipe Jo. I baked bread a long time ago...but not since..although I absolutely LOVE the smell of baking bread, and even the smell of the dough! I am gonna try your recipe soon!
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Upside down Pineapple Cake
One of the reasons I love this recipe, is that if you have last minute company coming for dinner, it takes nothing to put it together, ingredients are always in my cupboards, and it tastes absolutely fantastic.. very most cake .. enjoy!
Ingredients 1 - 8 1/2 ounce can sliced pineapple (drained) or 7 slices fresh, cored 3 tablespoons butter 1/2 cup brown sugar 4 maraschino cherries (halved) 1/3 cup shortening 1/2 cup sugar 1 egg 1 teaspoon vanilla 1 cup flour 1 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup whipped cream (optional, for serving) Directions Melt butter in a 9" square pan. Stir in brown sugar and mix well in the pan. Arrange pineapple slices in the bottom of the pan. Place 1/2 a cherry in the middle of each pineapple ring. Drain the pineapple, reserving syrup. Add water to remaining syrup to make 1/2 cup. Cream together shortening and white sugar until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients plus 1/2 cup reserved pineapple syrup. Beat until all is well mixed. Preheat oven to 350ºF. Bake for 40 to 45 minutes. Cool for 5 minutes in the pan then invert the cake on to a plate. Great served warm with a dollop of whipped cream. |
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I'm very thankful that everyone is here sharing recipes, volunteering as taste testers and just having a good time chatting with one another ~ makes me smile so thank you to my wonderful BFP friends for making this space as yummy and happy as it is :hk16: |
I'm baking the bread now and it doesn't look like it's rising. Maybe I'm making it nervous by staring at it. :|
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Give it time and see if your yeast was up to the job. If you want to head to bed and it's not done, put some oiled plastic wrap directly on top of the dough and put it in the fridge. Yeast will still grow in the fridge, but much more slowly since it prefers warmth. Baking bread is one of those "feel" things, and easier to learn standing in the same kitchen with someone. Maybe I'll ask my son to help me make a video for YouTube :) |
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I do love to bake, though I personally do not have a sweet tooth per se. I get true satisfaction from making other happy with what I make. And for me, I simply adore the scent of something incredible baking in the oven. Have been torturing those that live in my building with the amazing smells that waft thru. One of the things I really love is more akin to creating art. Like painting with fruit on a wonderful torte. The colour is divine, hard to beat what mother nature can create. And I think you have a wonderful idea about going to school for your mad culinary interests. Follow your passion and you will be happy the rest of your life - your work will not feel like work, will be more joy than anything you can imagine. Pastry shoppes, baking in general is not for light weights, it is a lot of work. But it is fun! And the creative process is especially enjoyable, yes? Now I want to make some killer brownies and take them to some friends. For me the best part is the smell. I can stay out of them completely. Which is a good thing for me. Sitting down with you, pouring a cup of tea and cutting up a Yakima Peach. |
Hello Fellow Bakers :)
I watched a bunch of youtube videos yesterday on how to bake bread and now I think I know what I was doing wrong. #1. The water I put the yeast into was waaaay too hot and was killing the yeast. I learned that the perfect yeast brewing temp. is 115 degrees. I went out and bought a cooking thermometer so I can check it out first. #2. Only use about a tablespoon of sweetener or else it will also overwhelm the yeast. #3. After adding flour to the yeasty water, mix just until the clumps are gone, cover and let it double in size. I also think I was kneeding it way too hard. This guy said to be care you don't tear the dough and put just a little bit of pressure on it. Oh hell, here's the video ;) http://youtu.be/-Rjd1NZfG4Y |
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I've watched so many shows and know a few people who have worked in restaurants and I know that it wouldn't be for lightweights but I think it would be alot of fun so I'm definitely going to go for that course so I can eventually begin my own business ~ I'm sooooooooooo excited now :D |
Friends....we have BREAD MAKING SUCCESS!!!! :)
Following my youtube hero's advice, I made two incredible (pat-pat-pat) loaves of whole wheat bread last night. I really believe that making sure your water is around 115 degrees before you put the yeast in, is key to being successful. Oh, and it tastes good, too ;) |
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Grats!!! Woohooo on your first success with the bread making! Now I want to make bread! Which is so much better done by hand. My ex had a bread making machine and I could never quite the hang of it, I need to touch my dough. Feel it, respond to it accordingly. And I will be getting the white whole wheat, great stuff. King Arthur ftw! Thanks for the reminder Jo |
Ok, so now I have the desire to bake today... ALOT..
Congrats on the success of your bread!! Yes it does take the water being of the correct temperature.. I have always used a bread machine.. Now I want to try out making it by hand... I want to go buy butternut squash to make the butternut squash bread.. Damon thought that sounded disgusting.. more for me! Just Jo - Can I please have your banana cake recipe? I have made banana bread for the household so much the past 3 weeks I am ready for something new!! I made no bake cookies yesterday.. they were very yummy!! I had to put half in a container and cover it so I didnt eat them all... I too like allrecipes.com. Ok... so I want to bake all day... what the hell??? lol.. |
My forte is sweets-ie "crack brownies" (which got their name for their "crack-like" addictiveness) my banana-split brownies (yummy) and my black forest cake.
But, I wondered if anyone has a "tried & true" recipe for German chocolate cake. :sparklyheart: |
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