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  1. drirene

    Cheesecake recipe?

    So proud of you! The lady who is not a big dessert person baking a cheesecake! You go girl.
  2. drirene

    Tres Leches Cake!?

    No clue what went wrong, but I use the Smitten Kitchen recipe and it always comes out great.
  3. drirene

    Sourdough Boule on Baking Stone

    No. 1 is a beautiful loaf. What kind of score did you use to get that effect?
  4. drirene

    Any ideas for flavors/fillings in a chocolate chip cookie trifle

    Don't you have to be pro to do that? :confused:
  5. drirene

    Any ideas for flavors/fillings in a chocolate chip cookie trifle

    Diplomat cream and citrus; great idea! While I prefer basic over sophisticated flavors, you have definitely inspired me Innocuous Lemon. Soooo, I'm thinking a brandy diplomat cream with bananas tossed in lemon juice. Maybe throw in a few toasted walnuts lightly seasoned with cinnamon. That's...
  6. drirene

    Any ideas for flavors/fillings in a chocolate chip cookie trifle

    Ooops! I removed one of my inch-thick quadruple chocolate-chip-cookie-cake layers from the pan while it was too warm and it fell apart. So, no two layers cake. I'm thinking trifle. One layer can work as the bottom. Recipes I googled used chocolate pudding and/or chocolate ganache and/or whipped...
  7. drirene

    Some steam and oil splatter from Belgium and Lithuania

    Welcome! (To the posting community.)
  8. drirene

    May 2019 Cooking Challenge: Salad

    Congratulations Chef!
  9. drirene

    What Food Photo is More Appropriate or Enticing?

    I prefer the crumby baking photos, but I would stage them to look good. Baking sheet presentation with somewhat imperfect and crumby goodies (to me) implies quality scratch made, whereas the perfectly presented pastries seem factory mass produced / lower quality.
  10. drirene

    Cream Puff - What Am I dong wrong?

    If you mean that they deflated, it could be too wet dough or under baking. I used the link below and they came out perfectly, first time! Note the troubleshooting on the page. https://www.theflavorbender.com/how-to-make-perfect-choux-pastry/
  11. drirene

    May 2019 Cooking Challenge: Salad

    This is BEAUTIFUL!
  12. drirene

    Looking for a torch for charring veggies, meringue, creme brule, etc.

    Lol @foodpump! Granny's panties may have turned into bikini bottoms. Benzomatic seems to have jumped into the micro torch business, and this little Benz looks good. It's not even the smallest one! It won't brulee 50+ of anything, but it does feature a push button igniter and seems suited to...
  13. drirene

    May 2019 Cooking Challenge: Salad

    Great idea Koukouvagia! My very favorite eat-almost-every-day-salad. Toss lettuces, cilantro, onion, strawberries, blueberries, blue cheese, mixed nuts or cashews, and chick peas or boiled egg, or whatever protein you have in the refrigerator. Lightly dress it with a fresh lemon/garlic/EVO...
  14. drirene

    Looking for a torch for charring veggies, meringue, creme brule, etc.

    There was a discussion about torches back in 2009. I knew nothing about torches but learned that Iwatani is good and that butane is good. (BenzOmatic looks like something that belongs in a machine shop.) This Itwani looked good until I read the 1, 2, and 3 star reviews. They talk about a...
  15. drirene

    It's time to try a pate a choux!

    Two sizes and it all worked out!
  16. drirene

    Hello from Montenegro in Europe

    You found a great place for yourself and your son. Welcome!
  17. drirene

    It's time to try a pate a choux!

    Thank you! All the components for profiteroles are now in the refrigerator or freezer, awaiting assembly tomorrow. They will be filled with vanilla pastry cream that has just a little whipped cream in it to lighten it, and will have chocolate espresso sauce on top. But, I have questions about...
  18. drirene

    It's time to try a pate a choux!

    My kitchen is finally finished. Yay! We have had no kitchen since Christmas. Don't ask. We chose a "normal" (i.e., non pro) Bosch dual fuel convection oven and I want to attempt a choux pastry for the first time, ever. After searching choux, I want to thank all of you for so many tips in...
  19. drirene

    How much of vanilla stick should I use instead of 4 drops of extract?

    Can the spent bean be used to flavor sugar, or do you need the whole bean?
  20. drirene

    What are making for Easter?

    Italian Easter Bread, recipe from hubby's mom. Basically a pizza dough filled with mozzarella, eggs, ham, grilled red pepper, and provolone. I like the reservations idea better.
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