mamacrumbcake's Bookshelf

  • Really nice blondie, chewy, with crackly crust. I made it in an 8x8 pan and baked for 44 minutes. Maybe next time bake for another minute or two. The white chocolate macadamia version is sweet. It might benefit from a little more salt.
    about Big-bite blondie squares from Everyday Baker added on November 29, 2021

  • Good basic poke. I used 1/2 teaspoon of salt and it was fine.
    about Shoyu‘ahi poke from Aloha Kitchen added on November 15, 2021

  • Very good cookie, but hard to get right. Christina Tosi, in her baking class, recommended baking a tester cookie, in order to know the best time and temperature for your specific oven. For me, a #16 scoop and 11 minutes at 375 yielded the best results. This was universally liked by our family, friends, and neighbors. My only change would be to add the tiniest sprinkling of salt to the top of each cookie before baking. I’m adding some pictures to show the difference in spread between 11 and 12 minutes.

  • This is a gorgeous cake and definitely a lot of work (4 components), but it is quite manageable if you spread it out over a few days. Unfortunately, you do need acetate and cake ring to pull this off. That being said, this is a recipe that some will adore, they will think it is the yummiest cake ever. And some will think it’s just okay. In my experience, younger people (the under 40 crowd) like this cake more than the older generations, whose principal criticism was that it was excessively sweet.
    about Birthday cake from Momofuku Milk Bar added on July 26, 2021

  • A rum-flavored cold soufflé over a layer of chocolate pudding, all under swirls of whipped cream. Some members of our family really loved this pie (grandparents generation). The rest of us didn’t care for it much. I think if you enjoy the rum flavor, you will like it. With multiple components, it is a bit of a pain to prepare.
    about Black bottom pie from Maida Heatter's Book of Great Desserts added on July 26, 2021

  • These are nice, rustic muffins. They are not too sweet and they are deliciously nutty. I like the use of nut flour in this recipe and can see myself playing with different combinations of nuts and fruit. I used the food processor to mix instead of whisking. Turned out fine. I gently patted the streusel on top of the muffin batter; it adhered very well. These make an attractive, beautifully domed muffin.

  • This is very delicious. Crave worthy actually. The harissa was not as strong as I expected. By the time everything is cooked, you have a pan of caramelized leeks, roasted potatoes and chicken. It is nice to mix the potatoes, leeks, sauce, and fresh herbs together. Very easy to make—the hardest part is cleaning the leeks.
    about Harissa chicken with leeks, potatoes, and yogurt from Food52 added on May 18, 2021

  • This was good and very savory, but not the best. It was very heavily umami and I think would be improved with a bit more tomato, or maybe a squeeze of lemon. Probably won’t repeat as there are other recipes we greatly prefer.
    about All-American pot roast with gravy from Food Lab added on May 18, 2021

  • I thought this was swimming in oil. Also would have liked to taste more of the sweet and sour contrast.
    about Cucumber and poppy seed salad from Ottolenghi: The Cookbook added on May 18, 2021

  • Very pillowy cupcakes with a delightful, soft crumb. Made a half recipe which yielded 12 cupcakes plus enough batter for 1-2 more. Baked the full 22 minutes. I followed the mixing directions exactly. It yielded a soft batter.
    about Classic yellow layer cake from BraveTart added on May 18, 2021

  • Lovely cake, fragrant with vanilla and a hint of lemon, and of course, cherries. My oven is too small for a half sheet pan so I made it in 2 quarter sheet pans with no problem. In the small pans, they were done in about 20 minutes.
    about Mom's cherry shortcake squares from Midwest Made added on May 18, 2021

  • This is a classic banana bread, easy to make, and very yummy.
    about Flour's famous banana bread from Flour added on May 18, 2021

  • This was very nice and easy. Also a convenient dish for entertaining since it does not have to be served hot.

  • This is really good, especially the sauce, which I can see making for lots things. The 14 scallions was enough for 8 servings with leftovers.

  • This was very tasty and easy! I microwaved the spinach for 2 minutes instead of blanching. This makes the whole job easy enough for a weeknight. After chopping the spinach, it still needed to have excess water squeezed out.

  • Very yummy. Fragrant with nutmeg and cardamom—like a doughnut. The recipe amount for the cinnamon sugar coating was not enough for me and I had to make more. Can be refreshed for 10 seconds in the microwave for fresh from the oven texture and flavor.
    about Dirt bombs from Leite's Culinaria added on May 10, 2021

  • This is a 3½ star recipe for our family. It has a nice, moist texture and a fine crumb. In taste, texture, and appearance it is much more like a quick bread than a pound cake. It is not very appley tasting, you taste mostly the spice, raisins, and lemon. It took the full 65 minutes for it to be cooked through in the center, but the the edges were somewhat overdone. I think this would be nice with nuts and maybe with some chopped apple or dried apple instead of raisins. Not sure I would make this again: it won’t do for a pound cake and is not appley enough to be apple cake.
    about Golden applesauce pound cake from Passion For Baking added on April 23, 2021

  • Although plain looking, these lemon squares a quite tasty. They are nothing like a traditional lemon square, which is lemon curd over a short crust. In contrast these have a creamy lemon filling sandwiched between a brown sugar oat crumble. The filling is very thin and almost disappears after baking; this is a thin cookie, not more than ½“ in total for all three layers. The crumble gives a nice crunch to these bars and the brown sugar goes well with the lemon filling. I think I added an extra tablespoon of lemon juice to the filling because it was not lemony enough for me. I also used a tiny bit of lemon paste ( ?-¼ teaspoon) to amplify the lemon flavor. Much easier than traditional lemon squares.
    about Florida lemon squares from Happiness Is Baking added on March 17, 2021

  • The family did not love this. No one cared for the peanuts in the treat itself. Family thought they were distracting and out of place. The peanut butter ganache tasted off and the peanut butter flavor did not really come through. And finally, the family thought there was too much marshmallow. This recipe does have double the proportion of marshmallow compared to most other recipes.

  • This is very nice—a pretty cake with velvety texture and lovely orange flavor and fragrance. It has just the right amount of orange. In my oven it was baked in 62 minutes.
    about Orange-cranberry bundt cake from Vanilla Bean Baking Book added on January 17, 2021

  • This was delicious! I was pleasantly surprised. The chicken was cooked perfectly, fully cooked but still juicy. Often, chicken parm relies on the sauce for all the flavor, while the chicken itself is bland. But in this recipe, there is flavor all the way through—sauce, chicken, and cheese. The cook times were spot on for me.
    about Weeknight chicken Parm from Food52 added on December 21, 2020

  • My new favorite cranberry sauce. It has a fresh, bright cranberry flavor with the fragrance of orange peel, and a good balance of sweet and tart. Because it is not cooked, it doesn’t have that cooked sugar, jammy taste you find in other cranberry sauces. The texture is more like a relish.
    about Cranberry sauce [Daniel Humm] from Food52 Genius Recipes added on December 02, 2020

  • This is quite light and delicate tasting for a cream soup and it makes a lot—over three quarts. I didn’t have leeks so I used 2 onions. It was too much onion for my taste, so next time use leeks or one onion only. Even so, it was quite lovely. Would be nice with a small pat of butter at serving time. PS since it makes so much, in the future, I would not add milk till serving time; therefore I would be able to freeze some of the soup. Recipe says salt and pepper to taste—it needed 3.5 teaspoons salt and 1/2 teaspoon pepper.
    about Brussels sprout cream potage from Twelve Months of Monastery Soups added on November 30, 2020

  • This is almost as good as Arroz a la Mexicana from Diana Kennedy’s The Art of Mexican Cooking—and much easier to make. But I made one change and that was to increase the salt to 1.5 teaspoons. I understand why others said this was bland. The recipe calls for a mere 1/4 tsp salt for two full cups of dry rice. There is no way that is close to enough. The increased salt brought forth the flavor of the aromatics and the stock. My stock was unsalted so if you use regular stock, you might need less than 1.5 teaspoons.
    about Mom's rice from Amá added on November 29, 2020

  • These cookies have a lovely lemon flavor and the texture of a little cake. I don’t normally like this type of cookie, but I found it surprisingly habit forming. Using a #40 scoop, these needed 12 minutes to bake. They are very homely looking.
    about Lemon sour cream cookies from Perfect Cookie added on November 27, 2020