Comments on: Walnut Wedges of Decadence http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/ Wed, 04 Nov 2009 09:00:15 +0000 http://wordpress.com/ hourly 1 By: silvia http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4195 silvia Wed, 01 Apr 2009 22:02:41 +0000 http://hande.wordpress.com/?p=802#comment-4195 necesito la receta en español,sobretodo la preparacion,algo entiendo pero no todo...se ve rica y me gustaria hacerla....soy chilena...mandenmela a mi correo...gracias necesito la receta en español,sobretodo la preparacion,algo entiendo pero no todo…se ve rica y me gustaria hacerla….soy chilena…mandenmela a mi correo…gracias

]]> By: Honey http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4138 Honey Thu, 19 Feb 2009 15:53:52 +0000 http://hande.wordpress.com/?p=802#comment-4138 It was a mess. I dont know how I was so off. I went thru 10 paper towels on top trying to sop up the oil. It still had a thin layer showing when cooled. I think the crust was the problem. It never really Cooked. I had to add some milk to get it to come together. By my computations there is a full stick of butter in the crust. Is that correct> The filling was boiled well & seemed fine, it just kind of melted into the crust making a oily soggy mess at the bottom. I would LOVE to try this again, could you take a stab at the conversion out of grams? Thanks!!!! <em><strong>Edit Hande:</strong> Honey, ok, here is what I think: a) you had <strong>conversion</strong> problems: You are right about the butter, 110g is just minimally under a stick (which is 113g). Flour would be around 1,5 cups (better would be to say 6.4 ounces, please do weigh your ingredients if you can) and the brown sugar just under 2/3 cups (or 3.9 ounces). Did you use about this much? This is why I almost always give weight measurements, that is the most accurate! Things like flour, sugar can have huge weight differences when you use cups, tbsp, etc. Was your butter ice cold (it should be)? As I wrote in the recipe, I sometimes don't need any liquid at all and sometimes maybe just a tbsp of milk. The dough is not supposed to be like a roll-able pie dough, you push it into your baking form with your fingers - that is the easiness of the crust for me! or b) did you maybe overlook the directions to <strong>prebake</strong> the crust as said in the recipe for ca. 18 minutes at 350F, till light golden brown? This "seals" the dough and after that I can't imagine the filling soaking into it, as it happened to you. Looking forward to hearing your feedback, I really want you to successfully bake this, as it is sooo yummy!</em> It was a mess. I dont know how I was so off. I went thru 10 paper towels on top trying to sop up the oil. It still had a thin layer showing when cooled. I think the crust was the problem. It never really Cooked. I had to add some milk to get it to come together. By my computations there is a full stick of butter in the crust. Is that correct> The filling was boiled well & seemed fine, it just kind of melted into the crust making a oily soggy mess at the bottom. I would LOVE to try this again, could you take a stab at the conversion out of grams?
Thanks!!!!

Edit Hande: Honey, ok, here is what I think:
a) you had conversion problems: You are right about the butter, 110g is just minimally under a stick (which is 113g). Flour would be around 1,5 cups (better would be to say 6.4 ounces, please do weigh your ingredients if you can) and the brown sugar just under 2/3 cups (or 3.9 ounces). Did you use about this much? This is why I almost always give weight measurements, that is the most accurate! Things like flour, sugar can have huge weight differences when you use cups, tbsp, etc. Was your butter ice cold (it should be)? As I wrote in the recipe, I sometimes don’t need any liquid at all and sometimes maybe just a tbsp of milk. The dough is not supposed to be like a roll-able pie dough, you push it into your baking form with your fingers – that is the easiness of the crust for me!
or
b) did you maybe overlook the directions to prebake the crust as said in the recipe for ca. 18 minutes at 350F, till light golden brown? This “seals” the dough and after that I can’t imagine the filling soaking into it, as it happened to you.
Looking forward to hearing your feedback, I really want you to successfully bake this, as it is sooo yummy!

]]> By: Honey http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4129 Honey Fri, 13 Feb 2009 19:53:41 +0000 http://hande.wordpress.com/?p=802#comment-4129 Its cooling now. Perhaps my conversions were off as there is a huge layer of oil/ hot butter on top. Its to jellylike to tip it to pour it off. Hmmmm congealed butter sounds not yummy... Time will tell <em><strong>Edit Hande</strong>: Honey, how did it go? I am surprised about the butter separating, this hasn't happened ever before, neither to others baking according to this recipe. Did you follow the instructions (esp. boiling and thickening the filling <strong>before</strong> baking)? There is not soo much butter in there and I gave the measurement in tbsp, as well. The baking temperature maybe, 350F? It really bubbles up during baking. Do let me know!</em> Its cooling now. Perhaps my conversions were off as there is a huge layer of oil/ hot butter on top. Its to jellylike to tip it to pour it off. Hmmmm congealed butter sounds not yummy…
Time will tell
Edit Hande: Honey, how did it go? I am surprised about the butter separating, this hasn’t happened ever before, neither to others baking according to this recipe. Did you follow the instructions (esp. boiling and thickening the filling before baking)? There is not soo much butter in there and I gave the measurement in tbsp, as well. The baking temperature maybe, 350F? It really bubbles up during baking. Do let me know!

]]> By: Anonyme Köche » Archiv » Reverenz an die Dekadenz http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4128 Anonyme Köche » Archiv » Reverenz an die Dekadenz Fri, 13 Feb 2009 15:01:10 +0000 http://hande.wordpress.com/?p=802#comment-4128 [...] jedenfalls erlag sofort dieser süssen Verführung. Blumen gibt es für beide Kreationen, ob dreieckig oder in Würfeln serviert. Danke für die Inspiration, [...] [...] jedenfalls erlag sofort dieser süssen Verführung. Blumen gibt es für beide Kreationen, ob dreieckig oder in Würfeln serviert. Danke für die Inspiration, [...]

]]> By: laura http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4126 laura Thu, 12 Feb 2009 22:34:00 +0000 http://hande.wordpress.com/?p=802#comment-4126 This is beautiful. . .Edible art? Certainly a masterpiece. Can't wait to try it! This is beautiful. . .Edible art? Certainly a masterpiece. Can’t wait to try it!

]]> By: Fatima http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4125 Fatima Thu, 12 Feb 2009 11:21:12 +0000 http://hande.wordpress.com/?p=802#comment-4125 Thanks for the advice, sorry, I shhould have said: My friend is actually Vegetarian trying to be Vegan. Strictly no eggs but she still eats butter and cream for now. I find it quite hard when I bake cake for the children Bdays and she is not able to eat it! So this is something I can make for her. I love your description of Istanbul; I always wanted to go there. Certainly your blog is inspiring me to arrange a trip soon. Thanks for the advice, sorry, I shhould have said: My friend is actually Vegetarian trying to be Vegan. Strictly no eggs but she still eats butter and cream for now. I find it quite hard when I bake cake for the children Bdays and she is not able to eat it! So this is something I can make for her. I love your description of Istanbul; I always wanted to go there. Certainly your blog is inspiring me to arrange a trip soon.

]]> By: Delicious Days » Decadence in cubes http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4124 Delicious Days » Decadence in cubes Thu, 12 Feb 2009 00:16:32 +0000 http://hande.wordpress.com/?p=802#comment-4124 [...] know the year has just started, but when I was visiting my friend Hande’s blog and discovered her latest sweet creation, which she very aptly named Wedges of Decadence, I just felt the potential right then and there. [...] [...] know the year has just started, but when I was visiting my friend Hande’s blog and discovered her latest sweet creation, which she very aptly named Wedges of Decadence, I just felt the potential right then and there. [...]

]]> By: hande http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4123 hande Tue, 10 Feb 2009 16:41:45 +0000 http://hande.wordpress.com/?p=802#comment-4123 all, thank you for the nice words. Beyza, your version sounds good, too. I love amaretto! Fatima, thank you for considering this recipe. But you should be careful if your friend is vegan: I am afraid the butter in the crust as well as in the filling and the cream in the filling are further problems for a vegan. I am not well-versed in baking for vegans and am sorry, but can't offer any adequate substitutes for these. The alcohol is no problem though, you can just omit it. I am sure if you google you will find sources for fresh walnuts in your area. all,
thank you for the nice words.
Beyza,
your version sounds good, too. I love amaretto!
Fatima,
thank you for considering this recipe. But you should be careful if your friend is vegan: I am afraid the butter in the crust as well as in the filling and the cream in the filling are further problems for a vegan. I am not well-versed in baking for vegans and am sorry, but can’t offer any adequate substitutes for these. The alcohol is no problem though, you can just omit it. I am sure if you google you will find sources for fresh walnuts in your area.

]]> By: Fatima http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4122 Fatima Tue, 10 Feb 2009 15:09:01 +0000 http://hande.wordpress.com/?p=802#comment-4122 I have found the link to your receipy on deliciousday. It looks yummy and also it does not contain eggs, for my friend is vegan and this should be a nice suprise next time she visits. Could you suggest anything non alcoholic instead of the whiskey? Also is there anyway to order fresh walnut? Many Thanks I have found the link to your receipy on deliciousday. It looks yummy and also it does not contain eggs, for my friend is vegan and this should be a nice suprise next time she visits. Could you suggest anything non alcoholic instead of the whiskey? Also is there anyway to order fresh walnut?
Many Thanks

]]> By: Kirsten http://hande.wordpress.com/2008/12/05/walnut-wedges-of-decadence/#comment-4121 Kirsten Tue, 10 Feb 2009 07:17:30 +0000 http://hande.wordpress.com/?p=802#comment-4121 This recipe really sounds spectacular! I have to try it next weekend - and my family will love me... and you, too :-))) This recipe really sounds spectacular! I have to try it next weekend – and my family will love me… and you, too :-)))

]]>