Archive for April, 2012

Tuesday With Dorie Retro – Big Bill’s Big-Ass Carrot Cake

Posted in Uncategorized on April 25, 2012 by hoagiefest 2020

I don’t know if I’ve ever really had carrot cake. As such, this is going to be an interesting experience for me when we cut into it tomorrow. It can’t be any weirder than, say, zucchini bread. So it’ll probably be good. And the dregs of the cream cheese lemon icing were outstanding. Not the prettiest, but it is what it is.


These other cakes are Dorie’s cocoa buttermilk birthday cake recipe. Looks a little bit nicer than the first time I made it, eh?


Tuesdays With Dorie REDUX – Marshmallows

Posted in Uncategorized on April 17, 2012 by hoagiefest 2020

This is the second time I’ve tried this recipe, and the results were EH (unlike last time, where the results were AAAAAARGH).

As you can see, these still came out super-ugly for me.


Tonight I attempt to make two Cocoa Buttermilk Birthday Cakes, for two separate work birthdays.

Tuesdays With Dorie RETRO – Fresh Orange Cream Tart

Posted in Uncategorized on April 11, 2012 by hoagiefest 2020

This Fresh Orange Cream Tart is almost exactly the same as last week’s French Lemon Creme Tart. The only difference is some gelatin in the cream for reasons unknown, a bit of garnish, and a light glaze. Also, it’s a lot more slanted. AAAAAAAAAAAAAAAAAAAAAHHHHHH!


So I baked pretty much the same recipe two weeks in a row. It would be a bigger problem if this wasn’t one of the best things.

Additionally, I made 50 whoopie pies for a baby shower!


On the “not ugly food” front, my sister in law made this cake for Easter, and it is 1) amazing looking, 2) amazing tasting, and 3) relevant to my interests.


Did it blow your mind? It blew my mind. For reference, the cake was the size of TWO HUMAN HEADS (I measure everything in human heads).

Tuesdays With Dorie RETRO – Fresh Lemon Cream Tart

Posted in Uncategorized on April 4, 2012 by hoagiefest 2020

Another Tuesday, another kitchen disaster.

The tart dough itself was business as usual – I’ve made that 10 times now, and it’s second nature.

The custard had to be made double-boiler style. My heatproof bowl, which I have used dozens of times for the same technique, EXPLODED. I’m talking shrapnel, people.



The next day, I was rearmed with fresh ingredients and a new bowl, and I tried again. I’m glad I did – this recipe was amazing. The cream was not too sour, not too sweet, and velvety smooth thanks to the butter and extensive blending time. This one will go down in the annals of history as an ugly, ugly, ugly tart that tasted terrific.