Comments for Proof of the Pudding http://proofofthepudding.wordpress.com "The proof of the pudding is in the eating." Wed, 14 Nov 2012 22:29:14 +0000 hourly 1 http://wordpress.com/ Comment on A Quest for the Lith by Christopher http://proofofthepudding.wordpress.com/2008/01/30/a-quest-for-the-lith/#comment-1213 Wed, 14 Nov 2012 22:29:14 +0000 http://proofofthepudding.wordpress.com/?p=130#comment-1213 I used to work at Claire’s Corner Copia as a cook and a baker. I can tell you and your reader’s for a fact that we never used instant coffee or any other less than first class quality ingredients (pure vanilla extract! Williams & Sonoma offer a great product, Nielsen-Massey Vanilla). The brown sugar was only used in the filling. Here is some suggestions I have to improve upon your quest. As far as the bitterness of the ground coffee, I suggest you may want to use espresso as it is much more finely ground. Similar to cooking with wine, you should use a coffee that you would want to drink. If you don’t drink coffee I can not help you! If you would like an additional (yet not overpowering) flavor try a hazelnut or dark roast or other such deliciousness.
When it comes to the moisture and denseness of the cake you already have your answer. The secret for which you search is in the sour cream, as well as the creaming process (softened butter, chilled coffee). Try 12oz sour cream, or as much as 16oz.

Good Luck and Enjoy!

- Christopher

]]> Comment on A Quest for the Lith by Christopher http://proofofthepudding.wordpress.com/2008/01/30/a-quest-for-the-lith/#comment-1212 Wed, 14 Nov 2012 22:27:45 +0000 http://proofofthepudding.wordpress.com/?p=130#comment-1212 I used to work at Claire’s Corner Copia as a cook and a baker. I can tell you and your reader’s for a fact that we never used instant coffee or any other less than first class quality ingredients (pure vanilla extract! Williams & Sonoma offer a great product, Nielsen-Massey Vanilla) .The brown sugar was only used in the filling. Here is some suggestions I have to improve upon your quest. As far as the bitterness of the ground coffee, I suggest you may want to use espresso as it is much more finely ground. Similar to cooking with wine, you should use a coffee that you would want to drink. If you don’t drink coffee I can not help you! If you would like an additional (yet not overpowering) flavor try a hazelnut or dark roast or other such deliciousness.
When it comes to the moisture and denseness of the cake you already have your answer. The secret for which you search is in the sour cream, as well as the creaming process (softened butter, chilled coffee). Try 12oz sour cream, or as much as 16oz.

Good Luck and Enjoy!

- Christopher

]]>