Baking ~ Foodies Wanted

[Tommi]

I thought it said "Banking" , and am more pleased that it is "Baking"

If you need a West Coast taste tester, I am here--->

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/

[Truly Scrumptious]

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.

[WolfyOne]

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

[Random]

Originally Posted by Leigh

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 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

[Novelafemme]

Originally Posted by JustJo

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!

YAY!! this is the best recipe i've read to date!

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?

[Leigh]

Originally Posted by Nadeest

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.

Those books sound great ~ I'm going to begin buying baking books and stuff to add to my collection as well as taking a bunch of recipes that I've accumulated from various magazines to put into scrapbooks ........ it'd be nice to start baking things and get some experience that way

Originally Posted by jenna8987

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.

I've only baked things a few times, but what I have done of it I absolutely love and I look forward to doing more

[always2late]

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!

[Breathless]

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.

[Leigh]

Originally Posted by Tommi

I thought it said "Banking" , and am more pleased that it is "Baking"

If you need a West Coast taste tester, I am here--->

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/

See all of my taste testers are so darn far away ~ why is that? LOL

Originally Posted by Truly Scrumptious

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 actually wouldn't mind starting out at a place here in Canada like a Sobey's, Safeway etc and get some experience while baking out of my home then working on opening a place within say 3-5 years or so (give or take depending). I'd love to do not only cupcakes but also cakes for weddings, maybe even specialize in cakes for gay/lesbian weddings ~ the possibilities are truly endless and I'm excited just thinking about what can be done

Originally Posted by WolfyOne

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

If I could afford to send care packages to friends on the Planet I would but its not in the cards ~ I'm sure one day I'll be able to

Originally Posted by Random

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

A friend of mine from high school and I went out to dinner last night and I told her about my idea of opening a cupcake shop in the future ~ she loved the idea! She is the same one that eventually wants to be my roommate and get us an apartment together so I think I may be spending alot of time in that kitchen doing some baking especially at times when there isn't anything to do. I never used to like cooking but I've gotten more into it over the last 5-6 months; I've also never been a huge baking fan however I've done a few things for halloween and xmas this past year (which was alot of fun) so I hope to keep this up and make it a career

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

[Novelafemme]

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.

[JustJo]

Originally Posted by Novelafemme

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.

It should be fully risen before it goes in the oven....what step are you at and how long has it been rising? It takes time.

[Novelafemme]

Originally Posted by JustJo

It should be fully risen before it goes in the oven....what step are you at and how long has it been rising? It takes time.

OK, so, when I sprinkled the yeast package on top was I NOT supposed to stir it in? Also, as I was kneading it, it felt super tough. I only kneaded it for about a minute. I have it in the laundry room rising in a bowl under a kitchen towel.

[JustJo]

Originally Posted by Novelafemme

OK, so, when I sprinkled the yeast package on top was I NOT supposed to stir it in? Also, as I was kneading it, it felt super tough. I only kneaded it for about a minute. I have it in the laundry room rising in a bowl under a kitchen towel.

Not to worry...it sounds like you didn't let the yeast foam and grow long enough before you started stirring in flour. That's okay...it just means that it will take longer for your yeast to manage with all the flour it now has.

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

[Lady_Di]

Originally Posted by Leigh

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 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.

[Novelafemme]

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

[Leigh]

Originally Posted by Lady_Di

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.

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

[Novelafemme]

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

[Lady_Di]

Originally Posted by Novelafemme

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

Yes, those yeasties are sensitive creatures indeed.

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

[WingsOnFire]

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..

[LaneyDoll]

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.