Ok, so I’ve started to really stray from just the cookbook that is in my “What Am I Doing” page. This recipe is from the Family Baking Book. I’ve made this recipe a few times and I have a few thoughts on the overall process. The actual recipe calls for ramekins but since I don’t have ramekins I went with the alternative large baking pan.
However, be warned that if you’re on the website for America’s Test Kitchen you won’t actually find this recipe there. Instead, it’s actually found in their Cook’s Illustrated website. I actually find it pretty annoying because I do already have an America’s Test Kitchen membership and as far as I can tell its the same people that are behind all of their websites. Its fine if you want me to pay for access to Cook’s Illustrated, it’s just frustrating to see that website be so clearly connected and that the recipes and information do not seem substantively different. Sorry about the minor rant, but hey, it’s my blog.
Back to the food. I have made this recipe 3 times and each time it’s gone relatively smoothly.
- One of the things is that I’ve noticed that the amount of toffee this recipe produces is a lot. I do have a number of Asian friends who have, in general, a palate towards less sweet food. So in the future, I think its safe to say that I can probably cut back on the toffee recipe.
- I’ve only used cooking spray for my baking pan and did not flour the pan. I didn’t do it only because by the time I’m ready to pour I have normally put the flour away and I forget about doing that step. It seemingly hasn’t made a difference in taste. Who knows maybe the flour could make a world of difference. Probably not.
- I always buy too many dates! I bought so many I decided to make it again just so I can clear enough of them out of my fridge.
- After prep, the boiling of water seems to slow down the whole process, I think a quick boil at the beginning prior to preparing all ingredients would make things faster. Those minutes waiting for water to boil while everything is just sitting there seems interminable.
- I don’t have a glass measuring cup so I end up eyeballing the amount of boiling water to add to the dates. I normally fill the bowl until all the dates are submerged. However, I think this is probably resulting in too much water in the mixture. The last time I did that I had to add 5 minutes (40 in total) because otherwise it was way too underdone. Normally I hate to overcook baked goods but you really have to check the consistency from the top after pulling it out of the oven.
- I have my blender to pulse the brown sugar and the dates together, if you don’t have either a food processor or a blender than maybe this recipe is out of your reach for now.