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Sunday, December 27, 2009

Food: Eggnog Cake

I noticed we had almost a half gallon of eggnog left in the fridge yesterday and knew it was probably going to go bad before we drank it. So, I looked into the Bakespace recipe vault and came up with this EggNog Cake recipe.

It was very easy to put together, and I think it looks wonderful baked in our "Cathedral" bundt pan. It smells wonderful, too. We haven't tasted it yet, but I am pretty sure it will taste wonderful, too. Can I say wonderful enough? (SMILE)

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Saturday, October 24, 2009

In the kitchen: Banana-Oatmeal Cookies

Banana-Oatmeal Cookies - 19I made these tonight and liked them quite a bit.

Great change-up from my typical Oatmeal Chocolate Chip.

I used 3 extra ripe bananas we had in the freezer, so the banana flavor was pretty good.

These are very light and "cakey". When I made the bigger sized ones, my wife described them as muffin tops. I will make this for my annual Holiday Open House instead of my standard oatmeal chocolate chip.

More photos on my Flickr account

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Saturday, October 10, 2009

Rosanne Makes Parsnip Muffins

After 23 years together, I see that my baking and my geekdom have had some influence on Rosanne. Here she is mixing up a bowl of parsnip muffins, of all things. She saw them on Alton Brown's Good Eats and decided to give them a try in a desperate attempt to get some vegetables into my and, in a less severe case, the boy's diet.

On the geek side, I was amazed to see her with her Macbook on the counter instead of a printed recipe. Now, if I could just convince her to turn on the live video stream, her geek apprenticeship would be complete. (SMILE)

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Monday, December 15, 2008

Recipe: Pistachio Pudding Cake

My friend Helen asked for the recipe for the Pistachio Pudding Cake I made for the cookie party so I figured it was a good excuse to post it for everyone.

Here is the link to the web page, which also has a variety of variations on the cake. I chose the one with the least oil in it.




1 3-ounce package instant pistachio pudding mix
1 package white cake mix
5 eggs
1/2 cup vegetable oil
1 1/2 cups water


1 3-ounce package instant pistachio pudding mix
1 1/2 cups milk
2 envelopes instant dessert topping

* Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
* In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan. 3 Bake at 350 degrees for 45 minutes, or until done. Allow to cool.
* To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.
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Sunday, November 30, 2008

Cookie Baking Begins!

Update: Also made Good Eats Peanut Butter Fudge tonight. Yum!

Today I got started on the 80+ doz cookies I typically make for my annual Christmas open house. We have been doing this for almost 15 years now, so I have it down to something like an art form.

I mix and bake each day, typically completing 2-3 cookies batches each day. This year I am trying something a little different with a few of these early batches. I was listening to an episode of The Splendid Table with Lynn Rossetto Kasper and Jacques Torres about the perfect Chocolate Chip Cookie. They suggested allowing the mixed cookie dough to rest for between 24 and 36 hours before baking. Supposedly, this allows the flour to hydrate completely and results in a much better cookie. I usually mix and bake almost immediately, but I was interested to see how this changes the cookies this year. We shall see.

Today I mixed up 3 different batches of cookies. First was a a traditional Toll House Chocolate Chip using the recipe on the back of the Nestle's bag. I made one addition to this recipe of Cocoas Nibs. A friend gave me a bag of these a while ago and the last batch I made with them came out wonderfully. They give a rich chocolate flavor as well as a nutty crunch.

Next were 2 batches of oatmeal cookies (recipe) using the recipe from the Joy of Cooking cookbook. In this recipe I do make a fairly significant change. It is never wise to fool with the proportions of a cookie recipe, so I don't add extra flour or anything. Rather, I change the way the cookie tastes by adding an additional 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/8 tsp of ground cloves. I tried this many years ago and love the way it makes the cookies taste. If I remember correctly, there was a spice cookie recipe next to the original oatmeal cookie recipe and I decided to see what would happen if I added the spices from one recipe to the other.

One batch of these cookies recevied white chocolate chips. This makes them easier to identify from the more typical Oatmeal Raisin cookies. The next batch added raisins but also 2 other dried fruits -- cranberries and blueberies. Rosanne had these in the cupboards for other purposes but they seemed an excellent addition to these oatmeal cookies.

Tomorrow Joe and I will bake these batches and see if they improve significantly over past years. Then we will mix up a few more. I still need to go get more butter, sugar, flour and nuts to keep me going, but it always a good feeling to have the first batch done.

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