HA-HA, gave me a laugh!
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I’m strongly in the no chocolate with orange camp.
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Mise en place, mise en place.
Learned the hard way.
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I’m not looking for them, I was mostly reflecting that I rarely see organic clementines anywhere. I assumed (incorrectly) that one would always use organic for whole-citrus applications bec of the amount of gunk that’s sprayed on conventional citrus.
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I guess I live dangerously😁, they were originally purchased just for eating fresh. I gave the two a good scrub with a veggie brush and a veg wash, and then microwaved them . Now I’m curious if there are organic ones!
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Another math error that amazed me by being delicious and quickly eaten! I had written down recipe I liked for 2 6” basque cheesecakes, thot I had it down pat from a couple of previous efforts. I meant to halve everything but somehow I made 1 pkg of cream cheese to be one pound. Of course it’s half of that which I somehow thought of while baking what I assumed would be trashed. Sliced well and tasted good, maybe less tangy and lighter. But I
will revert to full amount of cream cheese in the future.
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I’ve bought a lot of various varieties of organic clementines/mandarins/tangerines, although lately I don’t see any organic ones in the stores (and they’re well out of season at the farmers’ market, where one vendor always has organic ones in season).
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I couldn’t resist ordering those disposable 4” containers. Now what? I’m lost with a specific recipe. I know you like pate sucree … please remind me, get me started. Maybe with a blueberry filling with crumble on top. Blueberries are easy to get.
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I think any pastry would work, I baked from a frozen crust. About 125 g flour made 4 crusts + a little more of scraps
As for blueberries, not having made that, I can’t give you a particular recipe to cut down…what about RLB blueberry pie recipe.
I would suggest you fill a mold with blueberries and weigh that amount and then multiple by how many of the tarts you wish to make.
But for a first try, apples are easier!
I also made egg, milk, cheese , herbs for a breakfast egg dish. It cooked in about 8 minutes. Measure the volume of the container and proceed from there, I did not keep a record of what I used. Certainly quiche is a possibility.
I’ve been thinking of raspberries for my next attempt, raspberry jam on the bottom , raspberries over that…some sugar, squeeze of lemon.
I’ll post any further experiments and tag you!
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What recipe for crust? Do you roll out or press in?
I’m not sure which recipe for crust, I’ll see if I kept notes on it and get back to you. I think I might have made a pâte brisée with an egg.
I rolled it out into a rectangle wide enough to cut out 2 pieces across, 2 down.
I then used a 5 1/2 “ bowl to cut the 4 pieces. The dough needs to be chilled and not soft, return rectangle to fridge if it warms up. This will be a sufficient size for the mold with a little extra. I rolled 1/8” thick.
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Raspberry, raspberry jam, pistachios, experiment #3 with the disposable molds.
Waiting for this to set up before removing from the mold.
This is the same frozen pâte brisée crust, no notes other than I used 1/2 egg and a little sour cream for the crust. Any favorite crust should work.
This released easily from mold and baked to a perfect golden brown.
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ETA…The molds are able to cook a crust completely through, if you have suffered from soggy bottoms 
, this will take care of your problem. I baked directly on a preheated stone, starting at 400*.
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I made the Chocolate Velvet Fudge Cake from Heavenly Cakes (link here - https://mrsmultitasker.wordpress.com/2010/07/18/chocolate-velvet-fudge-cake/) I don’t see any distinctions between this and the recipe in the box, except for the cutting up the butter, which maybe I missed in the book, but I think I might do next time. I’m not big on chocolate cakes in general, but I’d like to improve my results on this one.
I know butter cakes are traditionally drier than oil cakes, but I think I might be overbaking. I have a nordicware bundt pan that I’ve been using. I don’t consider it “dark metal” which the book says to bake at 325 instead of 350, but maybe it is and I should bake at 325? Would this maybe help? It isn’t terribly dry, but not exactly moist either. I’m also hoping to try this in a tube pan (mine is dark metal) because the bundt pan is such a pain.
I also wanted to ask two other questions:
First, my cake splits - not a lot - but some - at the top. This is because I’m overmixing, right? I’m hoping to avoid that with cutting up the butter next time, but any other recommendations to avoid this problem?
Second, has anybody tried coffee instead of water with the cocoa powder and/or the eggs? I’m less inclined to use it with the eggs (I don’t exactly know why) but coffee would increase the chocolate flavor if I used it with the cocoa powder, right? Is there any reason I shouldn’t use it in this particular cake?
TIA
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Are you dead set on that recipe? I love Rose, but I also love a choc bundt recipe from Cook’s Illustrated that I’ve made maybe a hundred times after testing it against other recipes. Happy to share it.
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That would be much appreciated, thank you. I made this particular cake recipe because I wanted to make something chocolate (gift for chocolate lover), it didn’t seem too too complicated, and, of course, I had all the ingredients in the house already! But I’d definitely be interested in trying something else that comes recommended.
One of my favorite cakes is a chocolate whiskey bundt cake fro either epicurious or the NYT (possibly both??). Very easy, improves each day. Unfortunately not home so can’t give you the recipe right away, but you maybe able to find it on one of those sites. It uses coffee and oil.
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I’ll message it to you now.
Here’s a gift link from the NYT for chocolate whiskey bundt cake.
oops, probably not the one. No oil.
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Could I please have it too?
