mamacrumbcake's Bookshelf

  • This is a sturdy cake, with a fine crumb. The flavor of the rum was most forward on the first day and muted after. I could not detect the browned butter flavor. Nor was the vanilla very strong. I made the recipe as written, completely by hand. I did whisk extra long because was concerned that the cake would be dense and not rise. It rose very well, doubling around the sides, and developing a substantial hump (1.5 inches) in the middle. When we cut into the cake, it was a little dry so I think should have come out at 52 minutes or perhaps earlier. Needs to be toasted to be enjoyed. Probably wouldn’t do again.

  • Perfect dish for pandemic dinner as it can pretty much be made with what’s in the pantry. Except for substituting cabbage for bok choy and reducing chili flakes to 1/2 teaspoon, I made the recipe as written. When the ragu was finished I tossed it with cooked ramen (8 oz dry weight was slightly more than needed). It needed salt at serving. Very tasty, however, I found that I could not tolerate biting into the whole Sichuan peppercorns. Next time, I will grind it, and possibly use less.

  • 5-18-20 I made this bread for the first time in nearly 20 years. It is very nice—soft, springy, and moist. The crumb is fairly fine, but light. I baked it for the full 40 minutes at 375°. No need to brown the bottom. It was sticking to the pan so be careful next time with pan prep. I mixed this bread up yesterday and let it bulk ferment for 18 hours in the fridge. No problem! It turned out perfectly. I used the 9x5 pans, but would be interested in trying this in the Pullman pans, with lids.
    about White mountain bread from Bread Bible added on May 18, 2020

  • I love this dish so much that it’s on regular rotation, even though it’s a bit of work. It is really flavorful and comforting at the same time. (We have to reduce the cayenne by half.) When you add the aromatics to the hot roux, the aroma is intoxicating. We had this last week again, and as I was eating the leftovers, I realized that this is my most favorite thing to eat. Using the combination of boneless breasts and thighs makes it easier.
    about Chicken sauce piquant from Real Cajun added on May 12, 2020

  • Really good, and fairly easy. The gravy is delicious and savory. Recipe says lemon juice is optional. Trust me—it isn’t. The lemon juice is necessary to balance the flavors in the gravy, which without it would have been too savory. I have also made this as a weeknight family meal by scaling down to 1/3 of the recipe, cutting the pork into 1 1/2 inch cubes, and simmering on stovetop for an hour. Same savory goodness but in a more manageable size for us.
    about Smothered pork roast over rice from Real Cajun added on May 12, 2020

  • This is a wonderful example of Japanese milk bread—soft, fluffy, delicious. The dough is a dream to handle and even with the tangzhong, the recipe is not difficult. It literally looked like the Michelin Man during oven spring. I could not believe the heights to which this bread rose—it just crested over the rim of the pan when it went into the oven. The recipe says it is best the day it is made, but even two days later it is still very fresh and nice to eat, even without toasting.
    about Alina's milk bread from Pastry Love added on May 07, 2020

  • This would be a good cake for someone who needs something easy and is not extremely particular about taste/texture. This was an easy cake to make, but I thought it was just average. The crumb was fairly coarse and a bit heavy, instead of fine grained, soft, and tender. Though it had, what seems like the appropriate amount of butter and vanilla for a cake of this type, the flavor was a bit flat.
    about Golden vanilla cake from Smitten Kitchen Every Day added on April 26, 2020

  • This is a perfectly fine turkey meatloaf, moist, well-seasoned, other than that, not very special or memorable. A quarter of the recipe was enough for a family of 4.
    about Turkey meatloaf from Barefoot Contessa Cookbook added on April 16, 2020

  • Beautiful and delicious salad. All the components go well together. Easy enough for a weeknight, but pretty enough for company. The chicken shawarma is so good and if you’re not on a restricted diet, it would be great with rice or wrapped in a pita.

  • Yummy! Great on salad, as a dip, or even on sandwiches (if you’re not Whole30). I made this to go with the chicken shawarma from this book and it was excellent.

  • Really nice horseradish dressing. The horseradish was not as potent as I expected—and I used a full half cup. I eat it with so many things: beef, smoked salmon, hard boiled eggs...delicious and satisfying way to not feel deprived on Whole30.

  • These are delicious! My husband said it tasted like apple pie. These pears are very versatile—eat them with breakfast, for snacks, or as a side dish at dinner. (With ice cream, but that wouldn’t be Whole30). I was only able to fit 5 pears in my largest skillet and I had to use Anjou because I didn’t have Bartlett. Nevertheless, very easy and yummy. It did take longer than the recipe stated to reduce the apple juice.

  • Stunning cookies! These are slice and bake cookies with a twist. It is a little bit time consuming to roll all the layers and form the logs, but the instructions are very precise. Note: there is a lot of chilling time, so plan ahead. In my oven, these were done in 11 minutes. The cookies were very chocolatey tasting with a tender texture. PS I think the cookies need a little bit more salt.
    about Chocolate-vanilla swirl cookies from Baking for All Occasions added on February 15, 2020

  • Overall, these are very nice buns and not difficult to make. The dough is a slightly sweet, sturdy dough—not like a rich brioche. I froze these buns after shaping and let them thaw/rise on the counter overnight (for six hours) and then baked them first thing in the morning. It made the whole process quite manageable; I really appreciated that the authors gave instructions for freezing. The recipe doesn’t say how much pistachio paste to put into each bun. I used a #40 scoop (about 2 tablespoons) to portion it out and it was just right—there was a small amount left over and not too much overflow out of the buns. I was concerned that the rose flavor might be too overpowering (a tablespoon seemed like much too much) so I added it a drop at a time and stopped at a quarter teaspoon. The syrup had a nice, subtle rose flavor, but it did not come through when brushed on the buns, so next time I will add more.
    about Pistachio, rose & strawberry buns from Golden added on February 10, 2020

  • This was very simple, quick, and delicious. I love the spinach with black beans. It can be eaten over rice to make a full meal. My husband did not enjoy this as much as I did.

  • These are good! I too had trouble balancing the roasting of the tomatoes and the other items. I ended up discarding the garlic. The tomatoes are yummy—so many ways to use them, but I just love to snack on them with some good bread and cheese! PS it’s such a bargain to make these homemade :)
    about Oven-roasted canned tomatoes from Italian Country Table added on February 07, 2020

  • This was good, and made a nice sauce. However, I think the meat would be more tender cooked in a pressure cooker. Will try that next.
    about Braised pork with three peppers from Italian Country Table added on February 07, 2020

  • I didn’t make the whole salad, just the dressing and candied pecans, to use with a slaw. The combination of cabbage with this dressing and the candied pecans (which I thought was an unusual choice) was very nice. I would put this simplified salad in rotation for weeknight meals.

  • Not bad but did not love it. I can’t put my finger on it, but there was something missing in the flavor. Very, very easy to make.
    about Pomfret curry tumis from From Curries to Kebabs added on February 07, 2020

  • Oh my, these were terrific and oh-so-easy! The cookies had a good, satisfying crunch on the edges, with a truly soft, chewy center. I used a #40 scoop and got 34 cookies, and baked, as directed, for 15 minutes. This recipe is a keeper. I can see myself making these a lot and playing around with add-ins.
    about Easy one-bowl oatmeal cookies from Serious Eats added on February 05, 2020

  • The texture of this cake was so perfect, that I couldn’t give up on it. Here in the US I used King Arthur Unbleached AP flour. In nut crust, added 1/8 tsp kosher salt and increased sugar to 3 tablespoons. For cake batter, doubled vanilla, almond extract, and salt. Baked at 325 per recipe. In my oven, it took 92 minutes. Rose a full 2 inches higher than the pan. Much happier with this cake today.
    about Almond crusted cherry pound cake from Baker in Me added on February 05, 2020

  • The good: this recipe makes a beautiful, tall, pound cake with a velvety crumb—really, a perfect texture. The dried cherries (I used tart cherries) are very pretty and give a nice sweet-tart counterpoint. The not so good: the cake actually seemed a little bland. The almond flavor was not noticeable at all, and the vanilla could be amped up as well. I might also increase the salt. In my oven, it took a full 90 minutes to finish baking.
    about Almond crusted cherry pound cake from Baker in Me added on January 25, 2020

  • 01/08/20 Nice salad, different, surprising. Based on all the components, I could not imagine how it would come together, but it does. The sour of the sumac and lemon is balanced by the sweet dates. The pita chips and almonds give it a nice crunch. Marinating the onion mellows it a bit. It’s pretty easy to make. Has a bit of a kick due to the chile flakes—I use the amount called for in the recipe. It would be nice to try Aleppo pepper instead of the chile flakes. Note: When toasting the pita and almonds, either toast them separately or add the almonds in the last two minutes. If added at the beginning, they will burn. For me, it’s easiest to toast them separately, because I never know exactly how long it will take to get the pita crisp.
    about Baby spinach salad with dates & almonds from Jerusalem added on January 25, 2020

  • Good and easy. A touch too spicy. Dill in the slaw was ok but I think cilantro would have been much better. Recipe lends itself to variations. Next time try gochujang for the chile and scallions and sesame oil in the slaw...
    about Roasted salmon tacos from Cooking for Jeffrey added on January 25, 2020

  • Made this as a side dish to go with ham and Mac and cheese. It was really good! Next time I would reduce the sugar—don’t think it needed the extra sweetness.
    about Scalloped tomatoes from Barefoot Contessa How Easy Is That? added on January 01, 2020