Celebrating my friend’s birthday early as I will be in Paris, we did brunch on my balcony with the nice summer weather (finally!).
These waffles are Marion Cunningham’s from The Cake Bible. They’re crisp and very very light. It’s a yeasted waffle so you make them the night before and let it rise. Works well for me because that means I do less work and more sleeping in.
If you want light and crisp waffles, definitely go with this one. For a slightly crisp and fluffy waffle, the buttermilk waffles in the book is the recipe you should use.
I invited the neighbour friends over for Sunday brunch on the balcony. The balcony is covered and big enough to accommodate a large group which is great if it’s raining lightly outside. Of course, it was torrential down pouring so we did an indoor brunch instead.
I wish I took pictures, but everyone was busy eating and having a good time. I made a double batch of the buttermilk waffles from the Cake Bible and thought for sure there would be leftovers…I must’ve made 20 or so. Everything disappeared! The waffles seemed extra tasty this time around. I think because I used buttermilk instead of using milk with vinegar like I usually do. They were a lot lighter that R managed to eat five of them. I also reduced the butter to 180g instead of 227. I liked them this way but near the end I noticed the waffles started to stick to the waffle plates.
Of course once brunch was over the sun finally came out again.
Weekends are for getting up late. Usually breakfast happens closer to 1pm than 11am. Usually R is in charge of making breakfast. He rummages through the cupboards to find what random stuff can be thrown in eggs. Whenever I want something special like pancakes or crepes, I’ll step up and make breakfast. This time it was waffles.
I decided to make the buttermilk waffles from The Cake Bible. There is an errata in the equipment section, along with the waffle iron you will need a defibrillator. The recipe calls for (brace yourself) 16 tablespoons of butter (227g). The first time I made the recipe with the full amount and the batter had a butter pool on top of it. I dialed down the butter to 200g (I was planning on using less, but laziness got to me and I dumped the rest of my leftover butter), but I think for next Sunday brunch with our neighbours I will bring it down some more. My heart just can’t take it.
The waffles are very crisp on the outside and fluffy on the inside. There is enough butter in this to not need anymore on the waffles. Even Beranbaum says “Please, no more butter!” in her notes section.
I love angel food cake. When I tell this to people they usually scrunch up their face. “Really?” they ask and I always give the same response “It’s like eating a fluffy cloud!” Angel food cake is not everyone’s taste, because there is no fat to tenderize the cake (angel food cake is made with all egg whites), a ton of sugar is needed to tenderize the cake. There is no recipe for plain angel food cake in The Cake Bible, so I tried the chocolate angel food cake.
The instructions for this cake is very simple. I’ve tried a Flo Braker recipe and it is painstakingly detailed including what temperature the egg whites should be. Considering how detail oriented Rose is, I’m surprised the instructions were so straight forward.
This recipe requires 16 egg whites. This is how my 6qt bowl looked like:
If you don’t have a big stand mixer bowl, you may have to bust out your hand mixer and a very large bowl to make this recipe. Angel food cake also doesn’t make for the prettiest presentation (at least for me), it’s a very homemade looking cake.
It’s supposed to have deep cracks, like a souffle.
So how does chocolate angel food cake compare to the classic? I think if someone didn’t like angel food cake for its sweetness, this would make them a convert. This cake is moist and quite chocolatey, but not too intense. Even with my rough handling of the batter trying to get everything folded in properly, it didn’t turn out dense at all. It’s very good with strawberries. Would I abandon my classic angel food cake loving ways for this? No, I find the chocolate interferes with the plain sweet taste I love in the classic version. It’s still tasty and a great way to use up leftover egg whites.
- I put my granulated sugar in a food processor for super fine sugar
- I used a slotted skimmer to fold the batter
- I used pasteurized egg whites from a carton and didn’t have a problem with baking them
I think everyone I know loves cheesecake. ADORES it. Which is why whenever I say cheesecake isn’t really my thing, people are so shocked. I’ll still eat it, but I’m not gaga over it like everyone else. Maybe it’s the texture or maybe it’s the fact that I can’t have that much lactose without feeling utterly sick for the rest of the day.
We spent Mother’s Day at Movie Man’s brother’s house. Movie Man’s mom loves cheesecake. So much that at one point she was making cheesecake once a week for over a month — that’s a lot of Philly cream cheese to go through. There was even a time where I opened up their fridge to find 10 packs of cream cheese. So of course I would make her a cheese cake for Mother’s Day. I’ve actually never made a homemade cheesecake before. I say homemade because there was a brief moment in my life where I would churn out at least a dozen cheesecakes everyday. I think I finally forgot the recipe that I thought would be forever etched into my brain.
I used a recipe from The Cake Bible. After some Googling (er, research?) I found mixed reviews of it. Some felt it was too fluffy and moist, others made it clear that this is the only recipe they use. I decided to try the white chocolate variation because it’s supposed to be more firm. This recipe also uses a water bath (where the pan is surrounded by water) to help prevent cracking. I did get a teeny tiny crack:
I think that was from manhandling it too much though. The Cake Bible doesn’t give a graham crumb recipe, it just says that you can pat on the crumbs afterwards. I like the graham crust so I tried one from Anna Olson. When I baked it, it didn’t look “done” so I baked it some more…and then some more again. I didn’t like the addition of flour the recipe called for, but when it came time to cut the cake, it was rock hard. I can’t blame the recipe for my overzealous baking, but next time I’ll probably just stick to the recipe on the graham cracker box.
At the last minute I decided the cake needed a topping so we went to the grocery store to get some blueberries. The total cost of blueberries would have been $10 so Movie Man suggested blackberries instead. I boiled some water, sugar, and a bit of cornstarch to make a glaze and then threw in the berries to coat it.
How was the taste of the cheesecake? In my opinion, it’s just cheesecake. The book says it’s made converts out of people who hate cheesecake — I wasn’t converted. But from people who love cheesecake? Everyone took seconds and they were quite happy with it.