Okay, that didn't take long...

Suddenly, I have to learn how to bake again.

Eager to try out my new KitchenAid (KA), but without a lot of ingredients at home, last night I went for making my standard ONTHCCC (Original Nestle Toll House Chocolate Chip Cookie; see link). Oy. Totally different texture!

Envision me standing at the counter in front of my mixing bowl, and I'm holding that $9.99 hand mixer. The beaters are rotating in a certain way, which is NOT the same way the KitchenAid flat paddle moves. Alas, in the future I'll definitely be making my ONTHCCC the old-fashioned way, with my $9.99 special.

So today I'm trying out my KA again, via my Rustic Fruit Desserts winter item: "Cranberry Buckle with Vanilla Crumb." I made the Vanilla Crumb first; fantastic. Next!

I made the cake with the KA, but 1) I had not prepped my mise-en-place adequately, and had to run down to the store to buy an orange for zesting (have I mentioned I live in a 4th floor walk-up?), and 2) I obviously did not read the recipe thoroughly, and it certainly seemed like I was adding to the batter a LOT of cranberries. Turned out, I was only supposed to add half that amount, and keep the rest for the topping. Not!

And 3) though I cut in half the Vanilla Crumb recipe, it still made a lot more than I'd anticipated, and I didn't measure it before I started applying it -- what?! -- and now I have a cake in the oven, with way too much Vanilla Crumb on top, and way too many cranberries in the batter, leaving none for the topping.

Smells good already, but clearly I'm gonna have to start this baking thing all over again. Story of my life.

http://www.epicurious.com/recipes/food/views/Cranberry-Buckle-with-Vanilla-Crumb-358317

Do not not fully grease the sides of your pan!

This cake was doomed from the start. I guess I didn't have enough butter on the sides of the pan, and voila the results.

Do not put too much batter in your cake pan!

For example, this particular mini cake had way too much batter in it -- I knew it, and kept going. Long story short: it got cut off at the top of the oven when I pulled it out.

Embarrassment!

It's almost a week later, and still have not made the Panettone. But I did buy the baking molds, which were not easy to find, though ultimately uncovered them on 22nd Street and 6th Avenue, Manhattan. And I opted for dried cranberries overall, as opposed to the "fine quality candied citron," of which I could not discern what that was, and neither could any number of Brooklyn salespersons. Anyway, I figure it will look festive, via the cranberry color. Also, will not use sweet Marsala wine to soak the golden raisins in, but instead, will try a cranberry or cranberry apple juice.

Improvising over here! Hope to get to it asap! Embarrassment!

Must bake something for tonight -- a former babysitter's final MFA art show opening, tomorrow -- final playwriting class before the holidays, and Friday -- my bday!

New Tip, should probably be obvious...

...but if you're not feeling well with a little bit of a virus or something, don't cook/bake for others, 'cause you don't want to get anyone sick!

However, you can prepare in your mind the next day's baking, and make up your shopping list. For example, tomorrow I'm making another Sour Cream Apple Pie, and also trying an Upside-down Pear Chocolate Cake...! Ergo, I need apples, pears, some nice dark chocolate, and unsweeteened Dutch-processed cocoa powder. Now if I could just get my sous baker to shop for me. Not!

Sorry about the last few days off...

Couldn't find anything in my baking tip bag.

Post Halloween is fun, but...

If you're going to eat sweets (4 pounds apparently), then let's put a little butter, flour, and eggs into the mix. Go for homemade treats, not candy!

Tip of the day:

Don't bake, in the early a.m., a pie you mean to sell, while watching a rerun of an episode of the previous night's TOP CHEF.

Darn, the crust is a little dark!