Friday, October 23, 2009


i bought some Stayman/Winesap apples from the farmers market

they are my favorite apple currently

sweet and tart and kinda spicy, they have a very complex, delicious flavor

theyre good for eating and very good for baking

i peeled, cored and diced them, then sauteed them in earthbalance, nutmeg and turbinado sugar

rolled out the dough, put down a layer of cinnamon goo, then covered it with apples and rolled it up

definitely the best apple bun so far, beating Rome and Rambo.

probably my favorite bun ever.


a frankenstein is a scrappy mashup cookie

it is produced with all the scraps that werent big enough to make a full cookie. it may contain brownie ball, chocolate chips, any nuts, craisins, icing, peanut butter, donut batter, cinnabun dough, etc.

(for frame of reference: that parchment paper it is sitting on is 16x20, this week its beast)

we generally make one frank per week and sell it at the farmers market or bring it to a party.

we did an experiment a few weeks ago where we made berry batter donuts. we froze some of the batter and its been wasting space in the freezer ever since.

so yesterday i baked off a few dozen (and they turned out great!) and still had alot left over.

this made the giant pink base.
then theres a whole lot of peanut butter dough down the center.
then theres a few huge chunks of chocolate chips that had melted together.
and a band of chocolate cookie dough.
and small amount of both ginger molassses and oatmeal cashew craisin.

Wednesday, October 21, 2009

Giant Kandy Kake

so the best tastykakes are the peanut butter kandy kakes.

butterscotch crimpets are good, sure.

but kandy kakes?

hot jawns.

i made this recipe a few years ago and it was good but not quite right.

the peanut butter filling was far too runny, and the ganache shattered when cut- way too hard.

so i remade it yesterday and its much better. still needs a few tweaks but real close.

the cake is close but prolly a lil too moist and the ganache is still not soft enough. Not quit enough peanut butter on the big cake, tooo much on the small cakes

but it is delicous.

the pics dont have a point of reference but this is a nine inch cake as opposed to a 2 inch tastykake. i also made a few 4 inch mini cakes that were gobbled before photos.


ive been slacking on re making the pumpkin cookie recipe i came up with last year. i wanted it for october 1st. way off. so i decided it has to be out by halloween at the latest. less than 2 weeks away now.
i made the cookies last night. and i dont like them.
the spice is off. i think i made giant batches of pie spice last year and didnt keep good notes on what ratios i used. what i had written on the recipe wasnt enough. chris even ground me fresh cloves! and still they are kinda dull.
i used light brown sugar instead of turbinado because thats all i had in my house in the middle of the night. it may have carmelized way too much. they seem super sweet and too moist.
at 18 minutes the big jaws were pale and kinda doughy still.
did another pan for 20 and still whack.
kept them in for 23 all together, a bit overdone by then.
the second pan i did a wild experiment of glazing them in apple butter for the ultra fall cookie
i also made small thumbprint cookies w/ gingered apple butter
ive decided the cookie is to close to ginger molasses already so adding apple ginger butter is dangerous; it wants to be gingerbread so bad.
ill try different spicing and less sugar and maybe the snickerdoodle trick...

Thursday, October 1, 2009

27 month hiatus is over!

im not very good at blogging.
but this is a hot domain name and it should be taken advantage of.
pics coming soon.