First time to make a chiffon cake. This was a banana chiffon cake.
I think I am finally going to invest in a stand mixer. It was taking forever for the whites to reach the stiff peaks stage with my mixer, and I didn’t continue as long as I should have. So the cake is a little denser and shorter than it should be.
I will attempt a chiffon cake again when I have a little more time and I’m more relaxed.
looks good to me!
I’m not in the market for a mixer now myself, but I happened to see this Amazon.com: Cuisinart Stand Mixer, 12 Speeds, 5.5-Quart Mixing Bowl, Chef’s Whisk, Flat Mixing Paddle, Dough Hook, and Splash Guard with Pour Spout, Silver Lining, SM-50BC, Silver Lining: Home & Kitchen on sale 44% off.
thank you!
Banana chiffon is a favourite around here!
None of us had eaten banana flavoured chiffon before!
I will be making it again!
That’s the one I have. I like it. I did have a problem with the beater not being low enough into the bowl. Found some hacks to raise the bowl to fix the problem (there was no way to adjust the screw to lower the arm).
Do you have a hand mixer?
Dueling cookie bars for tomorrow’s Super Bowl party, from Snacking Bakes. This time I added toasted chopped pecans and crushed Speculoos cookies to the batter. I switched the rum glaze to bourbon with cocktail bitters, vanilla paste, and a little cream cheese. The flavor was a little adult for my kiddo, so I only frosted half the batch.
A favorite appetizer/side, mushroom cheese cups, for lunch today. Recipe in the first reply below. The small wooden spreader knife at lower left is my go-to tool for extracting anything from the mini-muffin pan. A bonus sweet snack: the extra melted butter and pieces of tortilla got combined, spread on a foil-lined pan and sprinkled heavily with cinnamon-sugar, baked at the same temp as the mushroom cups.
Mushroom Cheese Cups
(¼ recipe makes just enough for two people - 12 mini-muffin appetizers)
1 cup chopped onion (1/4 C)
2 cups chopped mushrooms ( ½ c – chopped stems from 8 oz fresh)
use the caps for stuffed mushrooms
3 T. margarine/butter (omit)
¾ C. shredded mozzarella cheese (3 T)
¼ C. grated parmesean cheese (1 T)
½ C. chopped fresh parsley (2 T)
2 egg yolks, slightly beaten (1 yolk)
1 tsp. dried oregano leaves (1/4 t.)
(omit for us 1 tsp. salt ) (omit)
(omit for us½ tsp. pepper) (omit)
8 slices white bread (1 10-in. flour tortilla, or 2 slices bread)
½ C. margarine/butter, melted (2 T)
Heat oven to 350 degrees F.
(Optional – I used them uncooked – in small skillet, saute onions and mushrooms in 3 T. margarine, remove from heat) Combine onions, mushrooms, cheeses, parsley, egg yolk, oregano, salt and pepper. If using tortilla, cut tortilla into approx. 1 ½ in. squares. If using bread, remove crusts from bread and cut each slice into 4 squares. Roll flat with rolling pin. Dip each bread/tortilla square in melted butter, and place in mini-muffin cup. Fill each cup with about 1 T. mushroom-cheese mixture.
Bake 20 – 25 minutes. Makes 32 appetizers
Tip – cups can be prepared ahead of time, frozen and reheated.
From Potluck for 33,000 – 1993 Cookbook by Dayton’s Hudson’s and Marshall Fields Employees to benefit United Way - Carol Kalan, Dayton’s Minneapolis
I was using an electric hand mixer. I had been beating the whites and cream of tartar for (edit: at least ) 15 minutes and it still wasn’t hard peaks. I had to get dinner on the table so I folded the beaten whites into the mixture , threw it into the oven, and hoped for the best.
I haven’t used a standing mixer, yet.
I could have written every word of this myself. Agreed on ALL COUNTS!
Would you mind sharing the recipe? These sound wonderful!
My mother used to make something similar for parties all the time when I was growing up - she called them mushroom croustades. Yours look fab!
I haven’t baked in a while but had a party to attend and TJ’s sea salt caramel chips to use up! I made the recipe on the bag but my way - fridged the dough overnight, scooted the cookies to make them round which makes them pleasingly thicker and chewier, salted butter, and Maldon sea salt on top. They are fantastic!
Yesterday’s supper was Clam Chowder Pie from Baking with Dorie. The galette pastry is also from this book. Nicely spiced with Worcestershire sauce, Tabasco and Old Bay. Couldnt find oyster crackers so used Cheez-It It was a comforting dish to have on a very cold night.
Definitely! I’m extraordinarily sensitive to chili. Even the small amount of cayenne in Old Bay seasoning bothers the back of my throat (using 1/2 tsp in over 1L of stock). Time to toss the almost-full container.
wow this sounds interesting!
It was very good. Lots of preparation though. Will try some reheated for lunch.
