Any Home Bakers Here?

[N F C]

Hi all! Mind if I stop by? I hear this is THE place to learn how to make biscuits

I got lots of delicious jams, jellies, and spreads for Christmas so I have been making lots of scones to eat with them. But I think I am ready to try my hand at biscuits.

Welcome to our baking thread CSA! If you look at page 1 of the thread, there is an index there that will help you find tons of recipes.

 

[CSAchook]

Welcome to our baking thread CSA! If you look at page 1 of the thread, there is an index there that will help you find tons of recipes.

Thanks Debby! Excited to try some new recipes!

 

[N F C]

Thanks Debby! Excited to try some new recipes!

I hope you'll share whatever you make with us! The good, the bad and the ugly That's how we all learn!

 

[CSAchook]

I hope you'll share whatever you make with us! The good, the bad and the ugly That's how we all learn!

Will do! And to start out, here is a new chocolate cake recipe I tried last weekend for my husband's birthday.

Chocolate Olive Oil Cake

CAKE INGREDIENTS

• 1 1/2 cups (195 grams) all-purpose flour
• 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (150 grams) granulated sugar
• 3/4 cup (145 grams) dark brown sugar
• 1/2 cup (120 ml) olive oil
• 1 1/2 cups (355 ml) water or coffee
• 1 tablespoon (15 ml) cider vinegar or white vinegar

GLAZE INGREDIENTS

• 3/4 cup (135 grams) semisweet chocolate chips
• 2 tablespoons (10 grams) cocoa powder
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (20 grams) light corn syrup (for shine)
• A pinch or two of flaky sea salt

DIRECTIONS

TO MAKE THE CAKE: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with melted butter.

Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.

Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

TO MAKE THE GLAZE: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted (or use a double boiler). Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.


I forgot to adjust the recipe for high altitude so I ended up with a slight depression in the center of the cake But I doubled the glaze to fill the divet and no one noticed. Cake was a big hit with DH and parents. Very rich and chocolatey kind of like a devil's food. (But vegan. Shhhh don't tell my DH!).

 

[ronott1]

Will do! And to start out, here is a new chocolate cake recipe I tried last weekend for my husband's birthday.

Chocolate Olive Oil Cake

CAKE INGREDIENTS

• 1 1/2 cups (195 grams) all-purpose flour
• 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (150 grams) granulated sugar
• 3/4 cup (145 grams) dark brown sugar
• 1/2 cup (120 ml) olive oil
• 1 1/2 cups (355 ml) water or coffee
• 1 tablespoon (15 ml) cider vinegar or white vinegar

GLAZE INGREDIENTS

• 3/4 cup (135 grams) semisweet chocolate chips
• 2 tablespoons (10 grams) cocoa powder
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (20 grams) light corn syrup (for shine)
• A pinch or two of flaky sea salt

DIRECTIONS

TO MAKE THE CAKE: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with melted butter.

Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.

Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

TO MAKE THE GLAZE: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted (or use a double boiler). Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.


I forgot to adjust the recipe for high altitude so I ended up with a slight depression in the center of the cake But I doubled the glaze to fill the divet and no one noticed. Cake was a big hit with DH and parents. Very rich and chocolatey kind of like a devil's food. (But vegan. Shhhh don't tell my DH!).

Thanks for the recipe!

 

[ronott1]

Hi all! Mind if I stop by? I hear this is THE place to learn how to make biscuits

I got lots of delicious jams, jellies, and spreads for Christmas so I have been making lots of scones to eat with them. But I think I am ready to try my hand at biscuits.

The tip for biscuits was to use low gluten\protein flour. Soft white wheat flour is harder to fine in the northern part of the US but is easier to find in the South.

 

[CSAchook]

The tip for biscuits was to use low gluten\protein flour. Soft white wheat flour is harder to fine in the northern part of the US but is easier to find in the South.

Thanks Ron! I will look for that at store this weekend

 

[bruceha2000]

I usually use a 2 inch cutter for English muffins

Do they spread out? Seems like 2" would be pretty small.

 

[Aria]

Will do! And to start out, here is a new chocolate cake recipe I tried last weekend for my husband's birthday.

Chocolate Olive Oil Cake

CAKE INGREDIENTS

• 1 1/2 cups (195 grams) all-purpose flour
• 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (150 grams) granulated sugar
• 3/4 cup (145 grams) dark brown sugar
• 1/2 cup (120 ml) olive oil
• 1 1/2 cups (355 ml) water or coffee
• 1 tablespoon (15 ml) cider vinegar or white vinegar

GLAZE INGREDIENTS

• 3/4 cup (135 grams) semisweet chocolate chips
• 2 tablespoons (10 grams) cocoa powder
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (20 grams) light corn syrup (for shine)
• A pinch or two of flaky sea salt

DIRECTIONS

TO MAKE THE CAKE: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with melted butter.

Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.

Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

TO MAKE THE GLAZE: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted (or use a double boiler). Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.


I forgot to adjust the recipe for high altitude so I ended up with a slight depression in the center of the cake But I doubled the glaze to fill the divet and no one noticed. Cake was a big hit with DH and parents. Very rich and chocolatey kind of like a devil's food. (But vegan. Shhhh don't tell my DH!).

Looks Fine. I made a copy of the recipe for my Cake File...Thanks for sharing. Aria

 

[N F C]

Will do! And to start out, here is a new chocolate cake recipe I tried last weekend for my husband's birthday.

Chocolate Olive Oil Cake

CAKE INGREDIENTS

• 1 1/2 cups (195 grams) all-purpose flour
• 3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (150 grams) granulated sugar
• 3/4 cup (145 grams) dark brown sugar
• 1/2 cup (120 ml) olive oil
• 1 1/2 cups (355 ml) water or coffee
• 1 tablespoon (15 ml) cider vinegar or white vinegar

GLAZE INGREDIENTS

• 3/4 cup (135 grams) semisweet chocolate chips
• 2 tablespoons (10 grams) cocoa powder
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (20 grams) light corn syrup (for shine)
• A pinch or two of flaky sea salt

DIRECTIONS

TO MAKE THE CAKE: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with melted butter.

Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.

Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

TO MAKE THE GLAZE: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted (or use a double boiler). Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.


I forgot to adjust the recipe for high altitude so I ended up with a slight depression in the center of the cake But I doubled the glaze to fill the divet and no one noticed. Cake was a big hit with DH and parents. Very rich and chocolatey kind of like a devil's food. (But vegan. Shhhh don't tell my DH!).

Wow, that looks great! Thanks for sharing the recipe and pictures with us