Eating locally and seasonally has many joys, but one particularly comes to mind this week after the farmers’ market has opened and hibernation has officially ended. It is the joy of seeing new friends again. I’m not just talking about … Continue reading
Clockwise: Fiddlehead Omelet Tomatoes trying to get a good start in life Ravioli made from the last of the storage squash Chickpeas with massaged kale (I learned how to “massage” kale here – so many possibilities!)
Clockwise: A luscious lemon loaf made with gifts of lemons from friends passing through CA (and recipe from the delightful Hummingbird Bakery Cookbook) The perfect hard-boiled egg, thanks to the generous layers at Heyday Farms Vegetarian pho, inspired by My … Continue reading
This tasty yellow cake with spunky vanilla frosting has now become my favorite celebration cake. I’ve made it for several birthdays and events (and convinced friends to make it, too.) I recently adapted it to serve 40-50 and wanted to share my tips in case you too find yourself in need of a big cake for a crowd.
How to adapt a recipe for a half sheet cake pan:
- For a half sheet cake pan (12X18X2), you’l need to double a recipe that calls for a 9X13 cake.
- Bake the cake at 350F for 40-47 minutes. If, at 25 minutes, you find the edges are beginning to brown, tent them with foil. Before I placed the cake in the oven, I prepared the foil by measuring it out over the top of the pan and cutting a rectangle in the middle. This helped me to just open the oven quickly, place it on top, and close the door.
- Check the crumb with a toothpick in the center. It should, of course, come out clean. (The internal temperature of the cake should be 209-210F, but I found this less reliable of a test. Stick with the toothpick!)
- To have success with the frosting, really commit to letting all of the ingredients come to room temperature. Because it was such a big batch. I used the electric mixer and whisk attachment for all steps, instead of folding in the final yogurt cheese by hand. It will become smooth, shiny, and very easy to decorate with.
- Need more help? Do what I did and call King Arthur’s Baking Hotline. (Don’t have them in your contacts? You need to! These lovely, helpful people can be reached on a live chat, also.) While you’re at it, be sure to sign up for Baking Circle forums.
This recipe is an amalgamation of many different recipes I’ve tried. I present you with many different finishing options so that you can create your very own favorite cinnamon roll experience. This recipe is adapted to rise over night in … Continue reading
What says, “I love you,” better than homemade noodles in homemade soup? Nothing. Add these to your favorite soup and improve someone’s day. Makes 1 pound of thick, hand cut noodles – enough for a big pot of soup. 6. … Continue reading
When I was growing up, there were only a few things that my dad would cook (and only when the absence of mom necessitated it.) He would scramble an egg and pour it into bubbling Lipton instant soup, under the … Continue reading