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What are you baking these days? April 2012 [old]
Hello April, glad you stopped by! Are you going to be as wacky as March? Please don't be Summer yet. We need some more cool weather to bake up a storm in...
I baked Rose Levy Beranbaum's lemon meringue pie last evening (using the all-butter CI crust that I especially like for its crispness -- did have to add a tb of vodka to get it to come together, however, despite weighing the ingredients and following the recipe slavishly).
The pie filling is stellar, about the best I ever made. You boil up the cornstarch, sugar, and water until thick and translucent, stir some into the egg yolks, then add the lemon juice and rind, butter, and salt. I added the butter before the juice because I had of course forgotten to take it out of the freezer until I was up to my waist in the recipe. She doesn't call for any furher cooking other than to set and brown the meringue, but I put it back on the heat just to come back to just under the boil because of egg safety nervousness.
It's an italian meringue, which means you have to futz around with bringing a sugar syrup to soft ball temp and beating it into beaten egg whites. At least in my hands it made a firmer meringue than usual and I couldn't coax it into dramatic Martha meringue swirls, so ended up with a sort of spackled effect.
Never mind the looks, here's the pie, pussycats -- divine, lemony/creamy, and the meringue marshmallowy and plush. Barely warm, mindbending, fridge cold, killer.
I love the sound of that lemon meringue pie, and the method is fascinating. I will definitely try it.
I made a buttermilk batter bread from Quick Breads, and given that the whole shebang only took a little over an hour, it was excellent. Actually, whether it took longer or not, it was excellent. The plan for today is Chocolate Chip cookie bars for my son to take to his first period Chemistry class tomorrow morning as salve for having to be back in class after the 2 week spring break. I also have quite a few over-ripe bananas in the house, and will make the banana chocolate chip bundt from Great Coffee Cakes. It sounds like a nice change from banana bread.
re: roxlet
The Banana Chocolate Chip bundt cake from Great Coffee cakes is a nice change from banana bread. The bananas are passed through a sieve, and the recipe uses butter and cake flour giving the finished product a lighter crumb than any banana bread I have made before. It also calls for banana extract, not something I have hanging around the house, so in addition to the vanilla called for, I added a little Fior de Sicilia, an extract sold by King Arthur Flour. Now I remember why I haven't used it in a long time: my son hates the taste of it, and he thought that the cake had a weird flavor. I thought it was pretty good, but since he is the main eater of cakes of this sort in our house, I am packing it up to give to the neighbors. I would make this cake again, but I would just use the vanilla. Off to find another breakfast option to lure my son to eat something before school...
re: roxlet
re: rstuart
Unlike roxlet's son, I like Fiori di Sicilia. It has a citrus-vanilla flavor, and according to KA, it is the traditional flavoring for panettone. I find it gives a je ne sais quois that people (including me) tend to like. I have used it to flavor cookies and frosting.
re: rstuart
I am trying salted peanut toffee cookies for the first time today, another recipe from Alice Medrich's Chewy Gooey Crispy Crunchy. Dough is chilling now. I am opting for the "fat little log" cookie shape that she mentions, and they will be rolled in toffee nuts.
Last week I tried (and really enjoyed) Martha Stewart's black bottom coconut bars, featuring a slim base layer of bittersweet brownie topped with a generous mound of chewy coconut, so basically a macaroon cookie on top of a brownie. mmmmm. Served for a crowd, and every single one disappeared. Someone assembled leftover goodies for a friend, and I heard her say to the friend, "Oh, I wish I could have brought you these coconut bars she made, but they were all gobbled up... they were sooo good." So, favorable reports!
re: peppermint_sky
re: peppermint_sky
re: roxlet
They were great, although I wouldn't put in them in my top echelon of cookies. I bake a new recipe each week. I would make these again, and they are definitely not flavorless, although I want to try a similar bar with sweetened condensed milk in the coconut layer. Gooier.... I think I would like that even more.
re: peppermint_sky
There was a sale on apples at the market yesterday. Average 69 cents per pound, so I grabbed a couple pounds and made a deep dish apple pie last night just before bed.
It's been sitting all night, cooling on the counter. Can't wait to get home and break into that thing.
I also got a ton of lemons from a neighbor's tree. Thinking lemon bars...or something. Can't decide.
Egg tarts. I always get them with dim sum but it never occurred to me that I could make them at home before.
I found this recipe today while I was dithering around on the internet at work. It's a delicious cake called "Salt-kissed Buttermilk Cake" from 101cookbooks.
I stopped at the grocery store on my way home from work and picked up some blackberries, and soon as I got home, I made this cake. We ended up having some before dinner, because after it came out of the oven, I went outside to transplant some irises and hostas, and do some weeding, and I was starving when I got back in the house.
I am in love with Hodgson's Mill Whole Wheat Pastry Flour. I am not a nut about whole wheat- it usually tastes too brown to me. But in this cake, and in my Kona Inn Banana Bread, it is perfect.
Not for passover but making Caramel Apple Cake with Caramel Frosting from the boys at Baked. For passover, making the Genius This (Tees) chocolate mousse over at Food52, Schaums torte, and probably and angel food cake.. though a Dacquois based dessert would be different.
re: burgeoningfoodie
re: burgeoningfoodie
go dacquoise! i did, i did! :) ...i just forgot to half the amount i was going to make. so i ended up with too much batter for the pans that would fit in the oven... i had to improvise. i did mini ones that i plan to sandwich with lemon curd and top with the honey pistachio buttercream i threw together this afternoon... i like the idea of minis and not having to cut a large one...
I bought a couple of new half-sheet pans from Williams-Sonoma to replace my battered old ones, and on the sheet covering each pan was a recipe for chocolate chip cookies, so I made them. Here's a link:
I didn't have AP flour, so I used cake flour, and I had only half the light brown sugar required, so I made up the difference with dark Muscovado that I had (finally found a use or it). Mercifully, the recipe I had also specified weights (though the one on the link does not), so substitution was easy.
The recipe also specified semi-sweet chocolate chips instead of the "valentine chips" on the link. I like my chocolate in cookies nice and melted, so I quartered Felchlin callets and used them.
My cookies did not turn out chewy. Instead, they had a meringue-y texture (probably because I baked them too long), which I enjoyed. I was glad to see that my rounded spoonful was close to that of W-S; I got 38 cookies instead of 36. Worth repeating.
re: souschef
Very nice! I was wondering where you had gotten to.
I bought a perforated half sheet pan in Chinatown a week ago ($8.50) and have been having fun with it. Makes an interesting bottom crust on bread and made brilliant, evenly-golden Melba toast from my bread. Think biscotti would do well on it too. Could also use it to sieve out nut dust from processed nuts...
re: buttertart
Didn't have anything to post prior to this.
I'm hosting Easter dinner, and am planning to make a chocolate bombe for dessert; it will look like half an Easter egg. I did make it twice before, using a Michel Richard recipe in a Julia Child book. MR bakes a génoise in a metal bowl, then slices it horizontally, fills it with ganache, reassembles it, and puts it back into the bowl, which is now lined with cling film coated with melted chocolate. The first time I made it it turned out fine. The second time it...well...it bombed.
This time I'm planning to cover the darn thing with marzipan and then glaze it with the glaze from the fig cake. I might sneak some gianduja into the filling.
My SO is obsessed with sticky buns, but I've never made them. I'm whipping up a batch (and by "whipping up" I am referring to what will likely be a 3 day process) of Bon Appetite's Ultimate Sticky Buns for Easter brunch on Friday. Has anyone tried this recipe or do you know of a better one?
re: Bananna85
I've never tried the recipe - a little presumptuous of me to respond??? - but , if you haven't already started, the Pioneer Woman's cinnamon rolls are terrific, the process well described and documented and they are well reviewed. A combo of the two recipes might just be great - P.W. dough, B.A. topping? There are recipes on line that scale down the P.W. recipe to less gargantuan proportions!
re: Bananna85
I know you meant something traditional, Bananna, but I like these ultra-tasty mini sticky buns. They're quite simple (no-yeast so no-rise and they come together in mini muffin tins in a snap). I chop the pecans up rather than leaving them whole.
Buttertart, how long would the lemon meringue pie last in the fridge? I'm afraid of having the meringue go all funny on me. But I'm SO EXCITED that you just made one you love. I'd like to be able to make an outrageous one for my father. He's 88 & that would make his month.
I made a double batch of almond joy macaroons today (following a single batch the two days ago, lol.)
I also made some more picadillo empanadas, as the ones I made last week only used about half of the filling (ground turkey, tomatoes, olives, almonds, raisins etc). So I mixed up another batch of the cream cheese dough (so flaky!) and now I have empanadas for dinner -- and a bunch for the freezer. Yum.
re: Chocolatechipkt
re: chocabot
Here you go! The only thing I did differently was to use ground (dark meat) turkey.
Passover baking today, so I made SK's lighter than air chocolate cake. I'll put it all together tomorrow, but it smells delicious.
re: milklady
I love that chocolate-almond torte! So simple to make, such great flavor. For readers-along, here's the recipe: http://www.seriouseats.com/recipes/20...
I have hot cross roll dough rising, will bake it in the morning. I just have to have a hot cross bun or two this time of year, and the bakery ones here are dismal.
Tonight was Passover dinner -- I served a Flourless Chocolate Cake decorated with hand-pulled Chocolate Flowers with Creme Anglaise. For some reason, I love making creme anglaise.
Also did mini Pistachio Dacquoise sandwiched with lemon curd and topped with a Honey Pistachio Swiss Meringue Buttercream. less well received... i have to keep reminding myself to save the more "esoteric," less mainstream (ie pie/cake/cookies) for friends and dinner parties where they're appreciated and enjoyed.
Lastly, did some Almond Cranberry Mandelbred. Well-received, though my mom said she remembers her grandmother's being like rocks... I said, "Is that a good thing??"
Had some downtime this afternoon, so to use up some almond paste (of which I ended up making more whilst baking the first thing...), I made a Frangipan Tart... So pretty. I'll take it with me to a brunch tomorrow.
Also made mini Almond Butter Cakes. These took MUCH longer to bake than I expected. Like double the time... which almost made me late for dinner. (...and bought the dog two more walks, to kill time...)
Planning to make some cookies tomorrow, one batch using almond paste as a base, one batch using pistachio paste as a base. Will let my subconscious work on it while I sleep.
Recipe for the pie, the way I did it:
1 prebaked flaky pie crust of your choice, (or a graham cracker crust, pressed into the pan ( like it with a gc crust, prefer it with pie pastry).
8 large eggs, separated and 4 egg whites kept for the meringue
1/2 c plus 1 1/2 tb cornstarch
1 1/2 c sugar
2 1/2 cups water
1/4 tsp salt (I used 1/2 tsp)
1 1/2 tb grated lemon zest (I used about 2 tb)
1/2 c fresh lemon juice
3 tb unsalted butter, softened
Whisk egg yolks lightly in small bowl.
Mix the cornstarch, sugar, and salt in a heavy saucepan.
Whisk in the water until smooth.
Cook over low-medium heat until thick and translucent.
Whisk about 1/2 c of this into the egg yolks, then whisk the egg yolk mix into the cornstartch one. Add the butter, then the lemon juice and zest.
Put the pan back over heat until it barely simmers again (it should "make eyes" as my family says, a couple of bubbles should rise).
Pour into the pie crust and cover with plastic wrap to keep the heat in it.
1/2 c sugar
2 tb water
4 egg whites
1/2 tsp cream of tartar
Have a heatproof 1 cup measure at hand.
Heat sugar and water until sugar dissolves and mixture is clear and bubbling. keep over lowest heat.
Beat egg whites until foamy, add cream of tartar, and beat to just less than firm peaks.
Turn the burner under the sugar syrup up higher and boil until 236 deg (soft ball stage).
Pour it into the measure to keep it from cooking further.
Pour the syrup in small increments over the egg whotes with the beaters off, then beat to incororate.
Scrape the last of the syrup into the meringue and beat until cool (mine was pretty cool from the get-go).
Top the pie with the meringue (take off the plastic wrap first, natch), attaching it to the crust all around and swirling it as you like/can.
Bake at 350 deg F for 5 mins, then put it under the broiler to get the meringue golden brown (or bake it at 425 or so until meringue browns if you don't have a convenient broiler -- I finally do, and an oven door with a window, and a light inside so I could watch the meringue get golden. Fun).
Cool at room temp for 2 1/2 to 3 hours.
Refrigerate leftovers.
We're having some non-American guests for dinner tonight, and for dessert I made a pecan pie and a coconut custard pie -- both of which I think of as fairly American desserts. I'm pretty behind on my Easter bread, the rising of which I retarded in the refrigerator over night, and it's finally in bread pans and in the warming oven for its final rise. I hope I can get it baked before our guests get here this evening, but it will be a near thing.
re: roxlet
re: buttertart
Sad to say, my Easter bread is not as good as usual this year. I think it had to do with delaying the rising, and then Robert getting so involved in making his pate that he left the bread to proof for too long, and then I was in such a rush to get them baked before our company, that they didn't really rise enough in the pans. Anyway, how anything with this amount of eggs and butter could be dry is beyond me, but it is. I've got 4 loaves and I'm not sure what I'm going to do with them. Bread pudding made with Easter Bread for our neighbor who loves bread pudding. Maybe...
A few days ago I had some bananas that were slightly overripe so made 2 loaves of banana bread - one loaf with mac nuts, the other with pecans. Strawberries were on sale so I got a bunch and made the strawberry pie from Joy of Cooking. We served the strawberry pie with whipped cream and it was quite good. When I got up this morning about half the leftovers had been consumed for breakfast by the early risers.
The Easter Bunny didn't stop by (what is WRONG with him?!?) so chocolate is what's for dessert tonight, in the form of RLB's "Brownie Puddle" from "The Pie and Pastry Bible". Supposed to be poked with the end of a wooden spoon after baking and the holes filled in with ganache. Did that, too much ganache, so topped it with the remainder. Doubt anyone will complain. Also leant a bit heavier on the pecans it called for, since I had a 6 oz package and it called for 4. Probably hit around the 5 oz mark with the others going to a good cause (down my gullet).
Made this olive oil cranberry bundt cake last night: http://allrecipes.com/recipe/olive-oi...
I omitted the cinnamon and cloves and added some orange juice and zest, but otherwise followed the recipe. It turned out amazingly well. Super moist with a slightly crunchy-chewy crust. Next time I'll add maybe 1/2 cup more cranberries to counteract the sweetness.
Shall I bake buttertart's Lemon Meringue pie with my leftover Swiss Meringue? I have 6 egg yolks, too. I have - at long last - baked Alex Miles' Winter Chestnut Cake. All my anticipated angst was for naught, it's not complicated and it is quite lovely.
My photo is not posting but souschef has the elegant one here:
Picture: http://chowhound.chow.com/topics/6383...
Today I baked an applesauce oatmeal quick bread for DH and me. He wants to try it with the apple butter I canned last fall.
Then, after talking to #1 son, who is in the Navy, and finding that he has only a couple granola bars left from the ones I mailed him a while back, I found a different granola bar recipe and made those up, too.
So DH gets the ones from the edges that look funny, and sailor boy gets the nice ones.
Molten chocolate cakes for two last night, for a delicious catching-up dinner with a friend. Flavored with Grand Marnier, yum. More gooey than molten in the center; I find that it's always a matter of trial and error in any given oven how long to bake them, and now I know they need a couple minutes less in this one.
Raspberry shortcakes with lemon curd.
I went in circles about what to make, esp. as I made a big Passover cake the other day. But I ended up with lemon and raspberries and somehow that evolved into this. We all loved it. :)
re: Chocolatechipkt
re: Chocolatechipkt
re: Cynsa
The recipe is here: http://www.foodnetwork.com/recipes/in...
(I've always ended up with 8-10 biscuits, vs. her 6-8)
More baking today - flourless chocolate hazelnut cookies, and Passover chocolate chip cookies. Delicious. Everyone was (jokingly) accusing me of making "hametz" (not okay for Passover) cookies!
re: milklady
re: Chocolatechipkt
Chocolate chip cookies:
Chocolate hazelnut cookies:
My gosh, that lemon meringue pie is beautiful, buttertart. I also like what appears to be a high lemon to meringue ratio.
I took the easier route and made two Lazy Mary's Lemon Tarts (from Food52) for a festive dinner on Saturday. I've also baked a couple of batches of (Ottolenghi's) pistachio shortbreads lately, one with cardamom and in the other, I subbed both orange and lemon zest for the cardamom. Much prefer the cardamom version as the citrus flavors seemed to disappear into the buttery shortbreads.
That's it for my baking lately, but you folks have sure been at it--my mouth waters at the amazing-looking and -sounding goodies here.
re: nomadchowwoman
re: buttertart
re: souschef
re: souschef
I made the gribee yesterday. I was looking for a sophisticated cookie to give my son's school librarian, and these caught my eye. I didn't have the energy to do the rolling out between two pieces of waxed paper that the recipe suggested doing in order to facilitate cutting, so I decided to use a cookie press instead. My son loves the cookies, but I'm not turning cartwheels over this one. Plus, with having to shell, toast, then remove the skins from the pistachios, this turned out to be a whole lot more work than I anticipated. Anyway, they are nicely packaged and going to school tomorrow with my son.
For our Easter Dinner I made Passionfruit Meringue Tart from Epicurious http://www.epicurious.com/recipes/foo... and Chocolate Cloud Cake from Leite's Culinaria http://leitesculinaria.com/2838/recip... flavoured with Grand Marnier. Not much left to savour....
It's chilly and rainy so I think I might bake some bread. Maybe dutch crunch rolls for sandwiches and soup at dinner? I've got lots of time now that the bakery I worked at is being shut down and I didn't get the job I wanted, so I'm still looking for something.
re: sarahjay
re: cstout
They're a sandwich roll with a crunchy topping that cracks, also known as tiger bread, it looks like this:
It was really easy to make, so I don't think I need to buy it from a bakery anymore! I did blog the recipe, but of course can't post the link here :)
re: sarahjay
Ahh! Your Dutch crunch rolls are beautiful, sarahjay!
I'm still waitin' on my offset spatula to come in. You should loan me one since you have so many (KIDDING!). ;)
re: kattyeyes
re: buttertart
re: kattyeyes
re: buttertart
the original recipe said to let the topping sit for a while, but I found that I got better results when I put it straight in the oven. So the first batch baked right away cracked really well and ended up in pictures, and the second batch that sat while the first baked didn't crack as well, but was still tasty and crunchy. I made dutch crunch rolls in pastry school once but didn't get as good a result.
re: sarahjay
Going to be baking a lot with Matzo.. Matzo muffins, Green onion matzo pancakes, matzo apple cake.. not sure I'll get to a dacquois this go round.
re: burgeoningfoodie
re: Emme
re: burgeoningfoodie
re: milklady
Eh that doesn't interest me so much as you can make just about anything so long as it is kosher for passover.. like a chicken with veg.. but yeah that would be interesting. Who is the famous rabbi to the celebs?
In any case I made this and it was very tasty..
We have our monthly Master Gardeners potluck on Thursday, and I have some mint chips and some Nestle's semisweet and mint chips I am thinking of using. Most of the recipes I find are for Christmas or St Patrick's day. Is this the wrong time of year for chocolate mint desserts?
I was trying to find a pie to use them in since I have a Marie Callander pie crust in the freezer, and I have two packs of cream cheese. Anybody have any ideas for me?
re: jmcarthur8
Well, not a pie, but I did make these with mint chips, and they were great..
what do I want?
pavlova with green tea whipped cream and slices of mango:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1 tsp. matcha powdered Green Tea
1 tsp. vanilla
I made a French yogurt cake with raspberries. This was so simple and quick to make, I was not sure how good it would be. But it was very satisfying! I can see endless variations of this cake in my future!
re: klynne
re: rstuart
Well, I did use full-fat yogurt because I had bought it by mistake and wanted to use it up. So I cannot say for sure how it would be with non-fat yogurt. Most of what I read suggested it would be fine; maybe a little drier.
Honestly, it took longer to preheat the oven than it did to put together this cake, so I would give it a try. Not too much lost if it is not to your liking.
I used Orangette's recipe, minus the lemon zest and glaze, and added raspberries.
I made mini lemon tarts with sugared blueberries yesterday, and they were a hit. I used Lazy Mary's Lemon Tart recipe, but slashed it down to make two 4 inch tarts
I got some culinary lavender at the farmers market last weekend and am planning a crème brûlée with it later on today or tomorrow. :)
re: BabsW
re: kattyeyes
re: BabsW
For your reading pleasure in case you're looking for other ideas. Thank you for reminding me to find this thread--there were many other lavender treats I had wanted to try!
I'm about to attempt Smitten Kitchen's "Lighter Than Air Chocolate Cake"(http://smittenkitchen.com/2007/03/the...) for my kid's birthday. She said "surprise me" when I asked what kind of cake she wanted, so hopefully this will go over well.
spent about 5 hours yesterday cooking in a kitchen where kosher is kept... the dairy oven was so small, i thought just maybe i'd be better off in an easy-bake... maybe 10" wide... just enough to fit my 9" springform pan... no room for the water bath.
undeterred, i still managed to churn out a luncheon for 14 for friday. everything just took forevvvver. i did a cheesecake, a cauliflower-leek kugel, a spinach mushroom cheese (farmer's, havarti, and mozzarella), salmon croquettes with a creamy lemon dill garlic butter sauce, almond roasted fruit and a ricotta dip... not to mention that my only kitchen tools were 3 plastic bowls, 1 knife, one wooden spoon, a zester, and about halfway in, the gift of a TINY frying pan. it was like playing Macgyver with a blindfold, leg shackles and 1 1/2 hands behind my back...
today, i made pop rocks with my friend's kids. i think next time i need to use more baking soda and more citric acid to see if i can get a little bit more foam going. we also made some pizza dough for us to make pizza for lunch tomorrow...
on tap tomorrow, i'm gonna made try to replicate See's Bordeaux, Pepperidge Farm Bordeaux, and then also prep some pain d'ancienne and possibly some crispy light almond paste cookies. i also have a challenge over my head to replicate fairytale brownies. i win dinner if i do :)
re: modthyrth
Very easily...
Powdered Sugar
1/4 - 1/3 cup Citric Acid, divided for beginning and end use
400 g Sugar
1 tbsp Corn Syrup
1 tsp baking soda
Line a baking sheet with foil and parchment (I prefer double for security).
Sprinkle with powdered sugar, then liberally with citric acid.
Take 2 cups (400 g) of granulated sugar, a splash of water, and 1 tbsp or so of corn syrup. Bring to a boil; stop stirring, then bring temp to 305 F. Take off the heat. Let cool to 275 F.
Quickly stir in 1 tsp of baking soda and extract/flavoring of choice (1/4 -1 tsp, depending upon strength of flavor), and any food coloring if desired. (We used lemon extract, and that was enough to turn the stuff yellow.)
Pour out onto your sugar/citric acid lined baking sheet. Sprinkle again liberally with citric acid. Let cool and break into pieces.
It's not quite the same as Pop Rocks, as we obviously don't have a way to infuse carbon dioxide. You get a fun foamy/poppy reaction from the baking soda and citric acid in your mouth though.
It's been a busy start to the month so I haven't had a lot of time in the kitchen. Earlier this week I made the Gourmet Raspberry Buttermilk Cake for Easter dinner with family. Today I baked a Flourless Chocolate Decadence Cake and put together a few dozen jello aquariums for a Fun Fair/ Bake Sale & Decadent Dessert Night at the kids' school tonight.
re: maplesugar
re: Caitlin McGrath
Yep the jello aquariums were very cute-although hard to see the fish once they were submerged. Next time (there's a surplus of swedish fish in the house and three eager kids hehe there *has* to be a next time) I'll have to try making them more shallow so it's easier to see the fishies. I think I might try making some honeydew melon "kelp" too.
ETA-I made them using the "quick set" method on the package so I could pour the slightly set jello into plastic sundae cups without the risk of melting the cups and put them in the fridge for 15 minutes, added the first fish, waited another 15 minutes and added two peeking out the top. Once filled, snapped on the sundae lids and used a colored elastic to secure a spoon to each cup. Sold out in short order. :)
re: maplesugar
re: maplesugar
I just finished making Heath Bar Crunch brickel cookies with the addition of some really excellent mini bittersweet chocolate chips that I got from Kingarthur.com. They are excellent and should definitely be appreciated by our cookie-loving guest who is arriving this afternoon. It's the recipe from the package.
Blueberry almond cream cake with streusel topping. I think next time, I'll lose the almond cream component. The cake with topping stands on its own. The top was so pretty, all crackly and stuff!
re: kattyeyes
re: kattyeyes
re: peppermint_sky
Certainly, it is on my to-do list. I would like to refine the cream part before I share, but I won't forget. And I left a message for you on a different thread about cooking heros. You had asked about Aunt Pegi's tacos. They're ready for you to read about now (did you find?). We had them for Easter b/c we dare to be different. HA HA HA!
The other day, I made a sesame halvah "toffee" from Melissa Clark, actually a sesame shortbread topped with bittersweet chocolate and crumbled halvah. It would be just as good without the halvah, making it more of a simple pantry sweet. It comes together quickly in the food pro, is simple to make, and has lots of sesame flavor. Plus chocolate! My sesame-fan sample loves it.
I made a blueberry/white chocolate cake from a recipe I found online.
A few problems: my flour was old and it affected the final flavor of the cake, but my friends were nice and said they didn't notice. :o) Next time, I'd reduce the sugar, because the recipe called for melting the white chocolate and stirring it into the batter. It imparts a sweetness of its own.
Also, I usually bookmark the recipe but this time I hand copied it and wouldn't you know it: I forgot to write down the cooking time! I got the most important things: ingredients, and oven temp so it wasn't that bad. Still, I wish I had bookmarked it. I really need to get on Pinterest, I guess.
It's too hot to bake today; summer has come early. We're making ICE CREAM! Trying a new coconut gelato recipe from She Simmers:
Decided to try the Black Forest Cookies from the first "Baked" cookbook. The recipe looked more like a cake recipe than cookies; melt the butter and chocolate, and beat 6 (!!) eggs with white and brown sugar ( 2 1/4 C total!!) until thick and glossy. Only 3/4 cup flour in the whole thing. It's sitting in the fridge to bake tomorrow as per the recipe, but I suspect that it will not be a typical "cookie" texture.. batter tasted very very good..
After a hiatus from baking when we travelled over Easter, I've happily returned to flour, sugar and butter.
Last weekend I made a blueberry fruit cake from a recipe published in the British Daily Telegraph newspaper. It was surprisingly good, a simple buttery almond cake base that had blueberries folded into the batter. The berries sunk to the bottom of the cake during baking, and halfway through the top was sprinkled with sliced almonds. After taking the cake out of the oven I dusted the top with confectioner's sugar.
Like most British desserts it's not overly sweet so the flavors of the blueberries really stood out. The almond batter also kept the cake very moist. It's easily the best of the summer fruit based cakes I've ever made or ate as my experience is that most of these cakes end up being too dry.
This past weekend I made a simple Victoria sponge. Once again it's British baking at its finest: simple, uncomplicated, not overly sweet and very, very good when perfectly executed. The sponge was made with 5 eggs and their weight in sugar, butter and flour. That's all. The butter was whipped for a solid ten minutes before adding the sugar and eggs. This helped make the cake light and airy despite the absence of any leaveners. The two layers were sandwiched with a generous dose of raspberry perserves and dusted with confectioner's sugar. It had been a long time since I'd last had a proper Victoria sponge and I'd forgotten how marvelously good a simple butter cake is with raspberry jam and a light dusting of confectioner's sugar is.
A cream tart Cockaigne JOC 1975) with sour cherry filling -- it's really a cake, you use the egg yolks in the cake and make the whites into a meringue that you spread on the cake batter and strew with slivered almonds. I've been making it forever, made it for my 23rd bday (filled with sweetened raspberries), for a party. Served it and put the rest in the fridge for later (for ME!!!) and found 2 of my friends had retrieved it and demolished it. waaaah...
Also have George Lang's Hungarian potato bread dough rising at the mo, something else I've made since forever.
Today I made a simple crumb cake from Carole Walter's Coffee Cakes book (forget the exact title). I have been struggling to find something that my son will find appealing in the mornings before school. I figured that this will be plain enough to be appealing.
re: roxlet
I started with pizza dough for later in the week (one ball in the fridge, the other in the freezer), went on to Dorie's banana bundt cake and now have grisini/breadsticks from The Italian Baker in the oven!. What a relaxing, lovely Sunday it's been - and the house smells great!
re: roxlet
I have Carole Walter's cookie cookbook, which is brilliant. Absolutely wonderful cookies and filled with hints on how to make them better. Oddly enough I do have her cake and pie cookbooks but have never cooked from them as the recipes didn't jump out and grab me the way the cookie recipes did, and they're buried in a box in a basement back in the US for the foreseeable future. Her coffee cake book has received good reviews, is it worth the buy?
re: Roland Parker
Coffee cakes are the most popular kind of cake in my house, so for me, the book is worthwhile. There are several recipes that I make over and over, this being one of them, and there are a bunch more that I am always meaning to try. I think it's a very good book, and the only one of its specific type that I own. I do find that her recipes work very well, however I also find that they can be a bit fussy. "Use only the freshest brown sugar," she continually exhorts, making it seem as if you have to open a new package of brown sugar every time you bake something. She also seems to always want you to sift the flour, and I will confess that this is a step I skip, particularly when I am in a hurry. But the results are consistent and worthwhile, and it's a book I go to frequently. I think it's worth the buy.
re: Roland Parker
I tried to make caramels and marshmallows and both turned out poorly. The marshmallows created a clump of spun sugar at the base of my KA MIxer's Whisk and didn't set right and the caramels got too dark (though the thermometer wasn't where Ms. Medrich said it needed to be yet). Anyone got good recipes for both that are great and almost fool proof?
If I can shore up enough will-power, I might make Original Sin bars...which are essentially giant no-bake peanut-butter chocolate bars.. I have made them before.
re: GraceW
re: buttertart
I have been making them for years.. but just saw them pop up in a cookbook I acquired from a past landlord.. ooops.. and finally they have a name that seems appropriate. TOO easy, TOO good:
1 c. (2 sticks) butter
2 c. chunky peanut butter
2 c. graham crumbs
4 c. (1 lb.) powdered sugar
Melt butter with peanut butter. Blend in graham cracker crumbs (usually I just beat them with a rolling pin.. or double-bag them and dance on-top...) and powdered sugar until thoroughly combined. Pat into ungreased 9 x 13 inch pan. Spread with glaze. Chill before slicing.
12 oz. chocolate chips
1/2 c. (1 stick) butter
Melt blend until smooth.
**Usually I also add some vanilla extract to the pb base.**
re: GraceW
re: GraceW
Sweet Lady Grace with no face! I am mid-sin right now. I halved the recipe and am getting quite the hand/arm workout stirring the PB/graham/sugar part...did you use a stand mixer? I started with a spatula and graduated to a large wooden spoon. PB part is NOM, NOM, NOM btw! This hits the spot on a day that truly called for a sweet treat. :) Thank you!
ETA: Strangely enough, once I got it into the pan, it seemed easier to work with. Now it's time to make the glaze. YAAAY! And I added a teaspoon of vanilla extract, too.
re: kattyeyes
Um, maybe I usually do--because I usually make them at my parents' home (safer to leave the sin with them...). But I don't have a stand mixer (reference about 10 threads where I discuss REALLY WANTING ONE, but don't have the money for the desired Kitchenaid... and I enter every one of those drawings to win one, but never manage to get one.. whatever: it's a first-world problem).
I remember it is hard to cut the bars (after they have been chilled) without the chocolate splitting off from the PB, but I looked up a solution for that.. I just cannot remember what it was. Let me know if you have solutions.
re: GraceW
Funny re your second paragraph. Of course, I had to break into them today and the chocolate split off the first piece just as you promised. Maybe letting 'em come up to room temp will help? I'll google later on. What's important is they're crazydelicious, so thanks!
ETA: YES, that's it! Room temp = no breaky. :)
re: kattyeyes
OK, full disclosure, less breaky @ room temp, but not a complete success...much better, though. Only one out of the row had a broken chocolate top. Thing is, once they're at room temp, the PB part softens, then THAT becomes more challenging to get out of the pan. Hey, guess I'll hafta eat all those not-so-perfect pieces, then! ;)
I have been unfortunately eating very healthy and I have therfore been regulating my baking to semi-boring recipes, like protein bars etc., until this wonderful weekend when I had a "cheat meal":) So I made the Inside Out German Chocolate Cake on Epicurious and it was GLORIOUS!! Everything complimented everything else and I almost went into a sugar coma. I made the cake layers in advance, and put them in the fridge to defrost the night before. I also, used a simple syrup to moisten the cake before adding the filling. I would double the filling and ganache recipe for sure and I also recommend serving the cake at room temperature. I then made the "Sweet and Salty Brownie" recipe by Matt Lewis and Renato Poliafito in their "Baked Explorations" cookbook. And I goofed. I made the caramel layer too thin, because I was worried that it would burn, so I think I will attempt this recipe again and make sure that the caramel layer is thicker. And I made some chocolate chip cookies, with my Martha Stewart Recipe but the piece-de-resistance, came with the addition of Godiva chocolate. HUGE difference in the quality of the cookies! I usually just eat a half of one but oh-no, this time I inhaled three and had to restrain myself from grabbing a fourth. Looking forward to my next "cheat meal", oh so much right now!!
I just bought speculoos at Trader Joe's (I didn't know they sold it until yesterday, or I'd have gotten it sooner!) and need to make something with it. I'm thinking about these:
re: sarahjay
The Biscoff-type spread? Well, I have bookmarked that recipe now.. and have no doubt I will try it!
But I can also recommend this:
They vanished in a flash from my office when I brought them in...
I was craving a chocolate empanada, but most of the recipes I saw were for chocolate-banana empanadas, and that's not my favorite flavor combo. A friend mentioned a recipe for Nutella coconut cupcakes that she'd found, so I decided to try a Nutella-coconut empanada.
An occasion arose that provided an opportunity to make Crescent Dragonwagon's Rose of Persia
cake. The artifice of the moniker with which she renamed herself irritates me no end, but I heard her talk about the cake on NPR a few months ago and then it was pictured in the Sunday mag section of the Boston Globe. I was intrigued by the ingredients, which include chickpea flour (along with regular flour), rose water, lemon, dry cherries, sour cherry juice, and pistachios. Trader Joe's happened to introduce the juice, and I had most of the other ingredients, just needed
a stop at the Indian market for the rose water. The cake is a little fussy for ME - a lot of time with the KitchenAid, sifting the flours, zesting lemons. I prefer baking recipes that I can do with melted butter, a bowl, and a wooden spoon. But it is light-textured with a fine, even crumb, and a
nice combination of flavors. The chickpea flour is not noticeable in any way but does allow a hypocritical claim to healthfulness. The group gathering to which I brought it appreciated it and polishedit off. I'm thinking of changing my name to Honeysuckle Firemountain. '-)
I made the Versatile Cornmeal Crust from my new copy of Handheld Pies, but then I decided on a ramp / feta filling, which sounded downright bad with the sugar in the cornmeal crust. So both filling & crust dough are languishing in the refrigerator until I make some other pairings.
Grey, honey - thanks for a chuckle this morning.
I have been baking up a storm for a fundraiser next weekend and I'm freezing some things to keep fresher.
I have made my favorite chococolate chip cookie dough and while I made two small cookie sheets of it their is still a big bag of ore rolled balls of cookie dough, then I made Bakeat350's sugar cookie dough with some flowers, butterfly, cats and dog bones. While the butterfly and flower cookies are colorfully decorated the cat and the dog bone cookies are just white so when kids come to my local humane society's table at a fundtaiser they can buy the cookie and decorate it however they want with edible markers. Then I made dog treats its a simple recipe with flour, oats, banana and shredded carrots, and olive oil. Then just for the family I made a cream cheese banana bread with pecans, I baked them in mini ceramic loaf pans and they are great and very moist. I still have pastel merangue cookies to make the day before the event and let dry in oven overnight, and strawberry and cream rice crispy treats dipped in a white chocolate bath and sprinkles. Whew a lot of work but its to help a great cause.
I made a fresh strawberry pie from JOY, and added a 1/4" layer under the fruit and glaze layer, of cream cheese mixed with powdered sugar, almond extract and vanilla. DH had never had a strawberry pie before, because it's not his favorite fruit, but he was delirious with this one.
Earlier in the week, I felt my baking mojo was off - first there was a quick applesauce cake that was slightly dry (remainder in the freezer to one day become bread pudding), then some lemon bars with rosemary that I loved the idea of but were a disappointment (that was down to the recipe, which I followed to a T, but I'll save the idea of fresh rosemary in the crust for another version).
Thankfully, things seem to be righted when it matters, as I wanted to make something to give to someone I worked with who is departing right at her birthday. Knowing the kind of flavors she prefers, I baked coconut-lime mini rose bundts, brushed first with lime syrup while warm, then with coconut milk-vanilla-sugar glaze. I think they came out very well, and the birthday gal loved it.
Loaf of bread, batch of salty oat cookies with pecans & chocolate, two loaves of Gramercy Tavern Gingerbread (http://www.epicurious.com/recipes/foo...), one batch of granola. Pie dough for hand pies chilling.
Gooey butter cake from Smitten Kitchen. The recipe had been in my file for ages, the quantity of butter, sugar and corn syrup put me off for a long time but I decided to buckle down and make it this weekend. I actually made it with Lyle's Golden Syrup as I couldn't find light corn syrup where I live (Dubai).
It's very good but very rich. We all enjoyed it, the boys more so than the adults, but I don't think I'll make it again as it's simply too rich for our tastes.
re: Roland Parker
re: pdxgastro
It was from scratch. The traditional gooey butter cake is made with a raised yeast base similar to a German kuchen yeast cake. The cake originated in the German bakeries of St. Louis.
However, I have to say that the gooey butter topping is overwhelming enough that it's almost irrelevant what the base is except perhaps that a butter cake base might be even sweeter (not a good idea!).
We finished the cake off yesterday. I have to admit that as much I don't care for intensely sweet desserts, there was something almost addictive about the gooey butter topping, as if it had woken a deeply buried psychological craving for intensely sweet, sugary products. It shocked me. Dangerous and I won't be making the cake again.
I have peanut butter s'mores bars in the oven, and the house smells great. They started off as traditional s'mores bars, but somehow some smooth peanut butter got in there ... lol.
re: Chocolatechipkt
re: rstuart
The orig. was from Lovin' from the Oven, but here's what I did:
Peanut Butter S'mores Bars
1/2 c butter, room temp.
1/4 c brown sugar
1/3 c white sugar
1 egg
1 tsp vanilla
1 1/4 c flour
3/4 c + cracker crumbs (I crushed up one of the three sleeves in package and used all of it)
1 tsp baking powder
4 Hershey bars (milk choc. is trad, but use whatever kind of choc. you like best)
7 oz marshmallow fluff (one container)
2-4 oz peanut butter (optional)
Line an 8x8 pan with foil and grease with butter or cooking spray. Preheat the oven to 350.
Cream together the butter and two sugars. Then add the egg and vanilla.
In a separate bowl, mix together the flour, graham cracker crumbs, and baking power. Then slowly add them to the butter-sugar mixture.
Divide the dough in half and put haf in the bottom of the greased pan. Press down to fill any gaps, but don't pack it in.
Then cover the dough with a single layer of chocolate* (and peanut butter, if using, as below). Four bars should be plenty, though you might have to break them to make them fit.
*If you're using peanut butter, it's easier to spread it on the chocolate bars before you put them in the pan, than to try to spread it on them once they're already in.
Then spread on the marshmallow fluff evenly, and cover with the remaining half of the dough. I crumbled it on so it would be sandier in texture at the end.
Bake for 25-30 min., til lightly brown on top. Cool briefly and enjoy. :)
I decided to try something new for my breakfast muffins, and made peanut butter muffins. But I decided that they needed something different, so sliced up a banana and mixed it in (peanut butter banana sandwiches were a childhood favorite of my brothers). I'm not exactly sure if they worked,but I guess I'll find out tomorrow morning...
I have carmelita bars in the oven for dessert tonight. I made a LARGE batch of caramel sauce to use up some cream that was going to go off soon. The recipe uses a cup of sauce, which is about a quarter of my supply. I'm sure the rest will go soon enough into oatmeal or onto ice cream :)
recipe is from here: http://luluthebaker.blogspot.ca/2010/...
found via pinterest
re: sarahjay
re: kattyeyes
re: buttertart
re: kattyeyes
Peanut butter bars keep really well in the freezer too. I make mine into a pseudo-nanaimo bar (as the filling, instead of the usual buttercream filling) with the base made of peanuts and oatmeal instead of almonds and coconut. They are probably my most popular Christmas candy-tray item.
re: sarahjay
re: sarahjay
re: rstuart
They're like a soft granola bar made with maple syrup (at least that's what we always used, in looking up recipes I saw a lot of honey+corn syrup+ maple flavor) with nuts and chocolate chips in them. We always made and ate them on road trips and when camping (the only thing that made camping worth while. I hate dirt)
I've been on a chocolate kick lately, earlier last week it was the Nutella-coconut empanadas. Then on
Friday I made 3 mini chocolate cakes with a pseudo-caramel filling, Nutella-chocolate gananche and hazelnuts.
Today I was trying my take on Billy's (from Masterchef Australia) Deadly Chocolate Delice found here: http://www.atablefortwo.com.au/2011/0...
I cut it down by a lot and added coconut. It'll be finished tomorrow, but I had extra "chocolate cream" and so baked it in a creme brulee dish as a sort of chocolate-coconut pots de creme.
Today I made some delicious homemade Oreos for the soccer team. I had made Whoopie pie cake for my oldests birthday about 5 weeks ago and the boys have been begging for more ever since. The Oreos are similar, and easier to transport. They seemed to help ease the blow of a tough loss. Of course 12 year old boys are the best baking audience ever. Everything is 'awesome.'


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Data Science Starter Kit
This kit includes everything you need, from analysis and visualization to management.
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Photographic Visions
By 1x.com
With more than 200 practical recipes, this book helps you perform data analysis with R quickly and efficiently. The R language provides everything you need to do statistical work, but its structure can be difficult to master. This collection of concise, task-oriented recipes makes you productive with R immediately, with solutions ranging from basic tasks to input and output, general statistics, graphics, and linear regression.
Each recipe addresses a specific problem, with a discussion that explains the solution and offers insight into how it works. If you're a beginner, R Cookbook will help get you started. If you're an experienced data programmer, it will jog your memory and expand your horizons. You'll get the job done faster and learn more about R in the process.
"Wonderfully readable, R Cookbook serves not only as a solutions manual of sorts, but as a truly enjoyable way to explore the R language—one practical example at a time."—Jeffrey Ryan, software consultant and R package author
Paul Teetor is a quantitative developer with Masters degrees in statistics and computer science. He specializes in analytics and software engineering for investment management, securities trading, and risk management. He works with hedge funds, market makers, and portfolio managers in the greater Chicago area.
View Paul Teetor's full profile page.
(based on 6 reviews)
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(3 of 7 customers found this review helpful)
Valuable Tool
By pcsnow
from Seattle, WA
About Me Developer
Comments about O'Reilly Media R Cookbook:
I took a course in data mining and found that this book was my most valuable resource with the exception of "R in a Nutshell". I really liked the explanations and the examples. I downgraded my rating because this book unlike most O'Reilly programming books does not provide code for the examples. I wanted to run the examples 12.12 and 12.13 which describe sorting syntax. It was a pain that these examples could not be provided. It seems that some O'reilly books now are requiring purchasers of the book to also buy Safari access as well. Guess, it's just business. My usage did not focus on statistics but on manipulation of files. There are lots of other sections that treat those topics as well.
Bottom Line Yes, I would recommend this to a friend
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(3 of 3 customers found this review helpful)
Useful R for Statistical Courses
By Eder Andrés Ávila Niño
from Paipa, Colombia
This is a book about how to use the R programming language to solve several statistical problems like combinations, probabilities, frequencies, quantiles, means, correlations, regressions and ANOVA analysis, and as a plus, time series analysis. This cookbook is perfect to students and professors looking for a computing tool that helps them to understand and teach statistical courses, respectively. That's because many times it is important to solve complex exercises that shows the several applications that a statistical topic, like the normal distribution, has in surveys, engineering, manufacturing and commerce, which implies performing several activities related to data retrieval, storage, processing, analysis and visualization.This cookbook explains the how-to of such activities providing a catalog of tasks to accomplish each of these, for example, how to read and write CVS files, prepare the data contained in those files, generate random samples, calculate the probability of X, test for normality, perform linear regressions and plot the histogram. Each task is described following this structure: Problem, Solution, Discussion and See Also, being the Discussion section the valuable resource of the R Cookbook, because this section explains the implications of using the given solution together with some tips and tricks. Those implications, tips and tricks makes the difference between the R Cookbook and a raw Internet search, so students and professors can learn about the rationale of a solving a statistical problem with R, not just the syntax of variables and functions.However, it is important to clarify that the R Cookbook is not a book for learning the essence of statistics; instead the R Cookbook is a suggested companion resource for the course main textbook. The R Cookbook will help the explanation and understanding of the core topics, exercises and applications, and simulate different problem scenarios.Finally and personally, I'd like to see a second edition, volume or update to include how to solve operations research problems using R, if possible. For instance, simplex method, duality, transport and network problems, and inventory and queuing systems are the most common ones in operations research. Note: This review is in exchange of the O'Reilly Bloggers Review Program (oreilly.com/bloggers).
(2 of 3 customers found this review helpful)
Great Book on R
By Joe
from Los Angeles, CA
About Me Educator
I'm in the process of porting the statistics projects I assign to my students over to R. This book has made the process almost effortless. The book is organized wisely and the explanations and code are easily understood. Separated into chapters based on the kinds of things that can be done with R, this book helps you quickly get the job done you need to do. Both input and output are clearly shown, with a brief explanation based on the statistics behind it all.I think it's especially useful to students who've been given a statistical analysis to do and who can use the book to figure out how to do that analysis in R. The book shares one of the reasons for using R;i.e., the ability to further explore the data by building on what we learn from previous analyses of the data. Both R and this book make it very easy to say things like, "If you split the data by gender, can you see any significant differences based on gender?"I'd quibble a little with his explanation of the confidence interval for the mean. On p. 197 he obtains a confidence interval and says there is a 95% probability that the mean is in that interval, which I think is not quite right. Either the mean is in there or it's not! However, if we found the confidence interval 100 times using the t.test, then the mean would be in about 95 of those intervals,which I think is saying things slightly differently.
A Cookbook For Data Analysis
By shawnday
from Dublin, Ireland
About Me Developer, Educator
The R Cookbook by Paul Teetor is a solid addition to the well respected series. Teetor provides a rich collection of useful examples written in the proven method and covering everything from installing, configuring and running R to carrying out sophisticated statistical analysis tasks that demonstrate the power of R. The book is targeted at a wide audience from R novice eager to just start playing in R to more experienced practitioners looking to hone and round out their R repertoire. It can be used as an introductory training source for those who like to learn by doing and extrapolating knowledge from examples. It also has the useful ability of function as a reference source when plotting a particular R exercise.The problem — solution — discussion pattern works well when the problem is clearly and concisely stated as Teetor does. As the book progresses it does move towards more advanced statistical manipulation and analysis, but then if you are using R in the first place then this is a fairly safe assumption. This is one of the more notable cookbook series for the thoroughness of the discussion. The inclusion of philosophical notes, parameter and options sections when necessary and finally the cross-indexing via the more information section set this book apart as a superb reference. In conjunction with the R in a Nutshell which was reviewed earlier, there are indispensable tools for the budding R enthusiast and in conjunction with the freely accessible R reference manuals from the Foundation form the optimal R library.My only gripe is that there is less focus in this book on the visualisation end of R. That is not to say that there not vis exercises in the book. Simply that it is heavier on the analysis end on the language which is actually well and good as this is crucial to the latter and an area that I for one need the instruction.This cookbook does not expect readers to arrive with extensive R knowledge and as I mentioned earlier is targeted for a broad audience of R practitioners.
Paul Teetor brings R to the masses
By PLSVN
from Houston, TX
Paul Teetor finally brings R to the masses! I've struggled for several months now to learn R on my own from a non-statistical background. I've struggled through several other books on R, but they never read as easily as Teetor's R Cookbook does. Coupled with O'Reilly's R in a Nutshell, if you have Teetor's R Cookbook on your bookshelf, too, R becomes a practical, useful, software tool you can become comfortable with.... even with R's steep learning curve. Teetor knocks the learning curve down to size!Hint: 2nd edition needs more Time Series discussion!
(2 of 2 customers found this review helpful)
Simple, yet powerful
By Michal Konrad Owsiak
from Poland
Simply put, one of the best R starters around. What you get here are recipes for most common problems you will face while working with R. This book is an extended version of 25 Recipes for Getting Started with R. However, the coverage of material is different. While 25 Recipes focus on getting started with R, R Cookbook penetrates the subject in greater details and goes beyond simple usage of R. You will find here not only how to load data, manipulate it and plot some graphic. You can find description of various statistical analysis as well.This book, is not for a reading in bed just before you go to sleep. It is too pragmatic. Simple definition of the problem and just after that, simple solution – that's what you get when it comes to each issue covered within the book. This is the strength of R Cookbook. On the other hand, it's weakness. If you cant find the question within table of contents it might be hard to get the answer for what you ask about. As I like pragmatic approach, I like the book as well. For me it's just perfect. Well, maybe just too short.
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Looking for an active manager to join a 3 sport keeper league starting with basketball,
The league has 12 managers and has been together for 3 years, We play all Basketball, Baseball, and Football, We also have a Farm system for baseball prospects, We use Yahoo and also have our own website where we hold our drafts, We trade current and future draft picks and even trade during the draft like in real life, It is 25 bucks per league, In many other leagues there are a few people that do not stay active throughout the whole season and even stop checking their team after the draft, This league was created to prevent that from happening so activeness is very important, Everyone in this league is a crazy sports fan and has a great time all year round playing fantasy sports, Hit me up if interested
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Dirk Nowitzki, Manu Ginobili, Chris Paul, Zach Randolph, Gerald Wallace, Goren Dragic
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Football team is not yet known because the current manager will finish the season. But here are his 3 keepers that he kept starting this year(3 out of 5).
LeSean McCoy, Rob Gronkowski, Michael Vick
Obviously this might change depending on trades and add/drop in free agency
Hit me up if interested, soccer10islife at the yahoo


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Drexel University is a private institution that was founded in 1891. It has a total undergraduate enrollment of 11,901, its setting is urban, and the campus size is 96 acres. It utilizes a quarter-based academic calendar. Drexel University's ranking in the 2014 edition of Best Colleges is National Universities, 97. Its tuition and fees are $37,505 (2013-14).
Students at Drexel University get a mix of in-class education and extensive on-the-job experience before graduation. Drexel operates a cooperative education program, sending students to more than 1,200 employers worldwide for six months at a time. Before graduation, students can complete as many as three co-ops, many of which are paid. (The average paycheck a Drexel student will take home after six months is more than $16,000.) To accommodate the co-ops, the university schedule is split into quarters. A co-op is completed over two quarters, and students who complete three co-ops will graduate in five years. Graduating in four years is possible if students opt for a single co-op experience. Most majors require students to complete at least one co-op. The experience pays off after graduation, as many Drexel graduates are offered jobs by their co-op employers.
When students aren't working, there is plenty to do on the school's main campus in Philadelphia's University City. They have more than 220 student clubs and organizations to get involved in, including more than 25 fraternities and sororities. The Drexel Dragons compete in the NCAA Division I Colonial Athletic Conference. The neighborhood, also home to the University of Pennsylvania and the University of the Sciences in Philadelphia, is extremely student centric. The city's central hub of public transportation, 30th Street Station, is two blocks from campus, and Center City Philadelphia is a 10-minute walk away. First-year and second-year students are required to live on campus unless they live with their parents within a 10-mile radius of the University City campus. In total, more than 70 percent of Drexel students commute to school. Drexel was the first campus in the nation to be entirely wireless.
Drexel offers well-regarded programs through the College of Engineering, and has a medical school and a law school, too. The Drexel University College of Medicine is the country's largest private medical school, and the Earle Mack School of Law is a unique extension of the university's mission, offering co-op opportunities to law students and special curriculums in entrepreneurship, business and health law. Notable alumni of Drexel University include Earle I. Mack, a former ambassador to Finland and namesake of Drexel's law school, and William T. Schleyer, former chairman and CEO of Adelphia Communications.
|School mission and unique qualities (as provided by the school):
Drexel University holds a unique place in the academic community as Philadelphia's technological, cooperative education university. The first university to mandate students to own computers and the first to operate a fully wireless campus, technology is integrated into every aspect of the University. Drexel focuses on experiential learning through its cooperative education program, one of the nation's largest and oldest. The University's service-learning initiative, the country's largest campus-based program of its kind, complements cooperative education by allowing students to utilize the resources of Philadelphia as a "living laboratory". Drexel's thriving multidisciplinary research enterprise has erased boundaries between academic specialties. As a comprehensive university, Drexel includes the nation's largest private medical school and newest law school. Drexel's thriving multidisciplinary research enterprise has erased boundaries between academic specialties.
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|private, coed college
|Year founded
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|Academic calendar
|2012 Endowment
When applying to Drexel University, it's important to note the application deadline is January 15, and the early action deadline is November 1. Scores for either the ACT or SAT test are due January 15. The application fee at Drexel University is $75. It is selective, with an acceptance rate of 74.9 percent.
For more information about the tests, essays, interviews, and admissions process, visit the Applying to College knowledge center.
|Fall 2012 acceptance rate
|Application deadline
|January 15
|SAT/ACT scores must be received by
|January 15
Academic Life
The student-faculty ratio at Drexel University is 9:1, and the school has 57.5 percent of its classes with fewer than 20 students. The most popular majors at Drexel University include: Business, Management, Marketing, and Related Support Services; Health Professions and Related Programs; Engineering; Visual and Performing Arts; and Computer and Information Sciences and Support Services. The average freshman retention rate, an indicator of student satisfaction, is 84 percent.
|Class sizes
|Student-faculty ratio
|4-year graduation rate
|Five most popular majors for 2012 graduates
Student Life
Drexel University has a total undergraduate enrollment of 11,901, with a gender distribution of 56.8 percent male students and 43.2 percent female students. At this school, 28 percent of the students live in college-owned, -operated, or -affiliated housing and 72 percent of students live off campus. Drexel University is part of the NCAA I athletic conference.
|Total enrollment
|Student gender distribution
|Undergraduate men who are members of a fraternity
|Undergraduate women who are members of a sorority
|Collegiate athletic association
Campus Info & Services
Drexel University offers a number of student services including nonremedial tutoring, women's center, placement service, health service, and health insurance. Drexel University also offers campus safety and security services like 24-hour foot and vehicle patrols, late night transport/escort service, 24-hour emergency telephones, lighted pathways/sidewalks, and controlled dormitory access (key, security card, etc). Alcohol is permitted for students of legal age at Drexel University.
|Students who have cars on campus
|Health insurance offered
More About Campus Info & Services
Paying for School
Paying for college doesn't have to be difficult or devastating. Go to the Paying for College knowledge center to get advice on raising cash and reducing costs.
|Tuition and fees
|$37,505 (2013-14)
|Room and board
|$14,175 (2012-13)
|Financial aid statistics
* Overview details based on 2012 data


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The American Civil Liberties Union of Iowa is supporting two residents who are trying to ban traffic cameras in Iowa City.
Aleksey Gurtovoy and Martha Hampel have filed an affidavit to start an initiative that ultimately could let voters decide. The ACLU has submitted to the City Council a legal argument in support of the pair's effort.
Iowa City doesn't have the cameras installed yet, but the council has approved them. City staffers are now working out the details.
Gurtovoy and Hampel have twice filed what they considered affidavits for an initiative, but the city attorney has said the wording made it a referendum and subject to a specific deadline.
The ACLU says the pair seeks an initiative, which doesn't have the same time restrictions.
Council Bluffs also used traffic cameras at a handful of intersections.


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Washington Nationals Agree To Terms With 2012 2nd Round Pick Tony Renda, 4th Round Pick Brandon Miller.
Washington Nationals: 2012 Draft Overview - Lucas Giolito, Tony Renda And More.
This Week In Cal Baseball: Keeping Hope Alive, Barely, plus more Tony Renda thoughts!
Cal Baseball Week In Review: Talking About Playoffs. What will it take for Bears to return to the playoffs?
Nebraska baseball takes on the California Golden Bears, who travel from nice warm Berkeley to fairly cold Lincoln.
Cal Baseball Season Preview Part 2: Position Players - a look at the hitters on the 2012 Baseball Bears.
Nebraska Baseball: A Look At The 2012 Non-Conference Schedule - What do Huskers fans have to look forward to?
Who was the best Cal male student-athlete in 2010-11? Was it swimming champion Nathan Adrian, decathlete Mike Morrison, water polo player of the year Ivan Rackov, second baseman Tony Renda,...
Cal Baseball 2011: From Elimination To Omaha, Part Two. An oral history of Cal's incredible season.
Cal Baseball 2011: From Elimination To Omaha, Part One - an oral history of Cal's incredible season.
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By James F. O'Brien
Sir Arthur Conan Doyle claimed that he wrote the Sherlock Holmes stories while waiting in his medical office for the patients who never came. When this natural teller of tales decided to write a detective story, he borrowed the concept of a cerebral detective from Edgar Allan Poe, who had "invented" the detective story in 1841 when he wrote The Murders in the Rue Morgue. So, in 1887, the brilliant Holmes debuts in A Study in Scarlet. The second Holmes story, The Sign of the Four, is a rewrite of The Murders in the Rue Morgue (1841). Instead of an Orangutan scaling the unscaleable wall and killing the occupant, Doyle uses Tonga, a pygmy from the Andaman Islands to do the job. The third Holmes story, A Scandal in Bohemia, is a rewrite of Poe's The Purloined Letter. Instead of seeking the Queen of France's letter, Holmes must find the King of Bohemia's incriminating photograph.
Doyle wrote a total of 60 Holmes stories and most of the time Sherlock Holmes and Dr. Watson share lodgings in London. Their very lives reflect the superior English education of that era. At 221b Baker Street the conversation is full of mathematical terms such as surds, conic sections, and the fifth proposition of Euclid. We hear about astronomy too: the obliquity of the ecliptic and the dynamics of asteroids. But Holmes is a chemist at heart. Before Watson even meets Holmes he is told by Young Stamford that Holmes "is a first-class chemist." Almost every one of the tales contains a reference to some chemical. They range from elements like zinc (Zn) and copper (Cu), to industrial chemicals such as sulphuric acid and the dye Tyrian purple. Of course numerous poisons are mentioned, and several are used.
Watson, the narrator, makes Holmes's devotion to chemistry very clear. While still a student Holmes spent his Christmas break working on experiments in organic chemistry. Holmes had a "chemical table" in their Baker Street flat. On at least one occasion the odors drove Watson to leave the premises. Another time Holmes suspended working on a case because he had "a chemical analysis of some interest to finish." Would that Sherlock had solved more cases by chemical means, but still the chemist finds much of interest in nearly every one of the 60 tales.
Arthur Conan Doyle was also at the forefront of forensic innovation. Holmes used fingerprints (before Scotland Yard), footprints, dogs, document analysis (before the FBI started its document section), and cryptology. After Doyle's death it was noted that,
"Poisons, handwriting, stains, dust, footprints, traces of wheels, the shape and position of wounds, the theory of cryptograms — all these and other excellent methods which germinated in Conan Doyle's fertile imagination are now part and parcel of every detective's scientific equipment."
There is more science in the first half of the "Canon" and its prevalence has clearly affected the popularity of the individual tales. The Holmes stories have been ranked several times and the results consistently support the idea that those stories which contain science are preferred over those that do not. Even Conan Doyle' own rankings agree with this. In 1927 he listed his favorite stories — 19 of them. Fifteen were from the first 30 stories and only four from the last 30. Other rankings yield the same result. In 1959 The Baker Street Journal listed the results of a poll which named the ten best and the ten worst Sherlock Holmes tales. Eight of the ten best were from the first half; while nine of the ten worst were from the last half. Sherlock Holmes was, and is, a detective that every scientist can love.
James F. O'Brien is the author of The Scientific Sherlock Holmes: Cracking the Case with Science and Forensics. Like our country he was born in Philadelphia on the Fourth of July, many years ago. He has degrees in chemistry from Villanova and Minnesota. He played college and professional basketball. He retired from Missouri State University as Distinguished Professor. A lifelong fan of Holmes, O'Brien presented his paper "What Kind of Chemist Was Sherlock Holmes" at the 1992 national American Chemical Society meeting, which resulted in an invitation to write a chapter on Holmes the chemist in the book Chemistry and Science Fiction. O'Brien has since given over 120 lectures on Holmes and science.
Subscribe to the OUPblog via email or RSS.
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Image credit: Cover of Beeton's Christmas Annual for 1887, featuring A. Conan Doyle's story A Study in Scarlet. Public domain via Wikimedia Commons.
5 Responses to "Sherlock Holmes knew chemistry"
While it's clear the best stories are from the early Holmes tales, it's a mixed bag on the bottom 10.
For Conan Doyle's own rankings in 1927, he specifically excluded his last stories from his list since they had not yet been published in book form.
The 1959 BSJ poll of the 10 Best and 10 Least had a small sample size and the instructions for ranking the 10 least stories were ambiguous – so you should not rely on the order given for those 10 (though as a group they should reflect the voters' opinions).
I conducted the most extensive poll ever of Baker Street Journal readers in 1999, and those results show the best tales are from the first two collections of 24 stories. The December 1999 BSJ includes the details. As noted on my website, the (indirectly rated) 'least' tales come from all different periods.
Conan Doyle's best Holmes stories came shortly after he completed his medical education and was practicing medicine. Given that education, it's not surprising that he included more science in his early Holmes tales, and these are unquestionably the best.
For more information on rating the stories and the various reader polls, see my website The Best of Sherlock Holmes.
[...] The clocks went forward for British Summer Time, but the loss of sleep didn't affect the Board of Longitude Project blog, where a constant stream of posts covered topics including: setting the date for Easter; timekeeping on the Bounty; and using earwax to fix quadrants. For those of us looking at the stars, there was Thony Christie on grumpy astronomers in the late 17th century, Alice Sage on star-gazing girls in the 18th century (see also these other great links about women in science), Imogen Clarke on early 20th century astronomical expeditions (and the split between 'classical' and 'modern' physics), and Amy Shira Teitel on cosmonauts stranded in the Siberian forest. There were also stories of travel that included Edmond Halley on HMS Paramore, Charles Wilkes on the last great worldwide sailing expedition, Vincent Lunardi in a balloon, Albert Einstein sailing around in search of wisdom, and forensic biologists in search of Tycho Brahe's nose. Finally, we also learned that Tom Lehrer (of 'The Elements Song' fame) turned 85 recently, that Michael Faraday occasionally failed, and that Sherlock Holmes was a great chemist. [...]
[...] buy now read more Posted on Monday, September 9th, 2013 at 6:30 am [...]
[...] F. O'Brien, Sherlock Holmes knew chemistry, OUP blog, [...]
[...] razlag za preverjanje hipotez. Dve steni in pogovor s Sherlockom pa prepuščam vaši domišljiji: kaj o slavnem junaku ali njegovem avtorju Arthurju Conanu Doylu boste spravili noter, je vaša [...]


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August 1, 2014
A father and son are in police custody, after a 27-year old man was stabbed at a home in Monona.
According to the Monona Police Department, the 27-year-old victim was confronted by 61-year old Amado Rodriguez Junior early Sunday morning, who was upset that the victim did not bring any beer with him. Authorities say Rodriguez stabbed him in the stomach with a pocket knife.
Police also say they found Amado Rodriguez III in the home - they say extremely intoxicated and wearing blood-spattered clothing. He was arrested on a parole violation.
Amado Rodriguez Junior was arrested on charges of conduct regardless of life.
The victim's injuries are not life-threatening.


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December 4, 2008
Text Amendment to the Zoning Regulations and Related Map Amendment to Extend the Sixteenth Street Heights Overlay District
(File Number Z.C. 08-09)
The National Capital Planning Commission (NCPC) determined that a text and map amendment to extend the existing Sixteenth Street Heights Overlay District would not be inconsistent with the Comprehensive Plan for the National Capital nor adversely affect any other federal interests. The Zoning Commission of the District of Columbia referred the project to NCPC for its review. The proposal calls for expanding the overlay district to include Squares 2708 through 2716, bounded by Colorado Avenue on the north, 16th Street on the west, 14th Street on the east, and Decatur Street on the south.
Advisory Neighborhood Council (ANC) 4C petitioned the Office of Zoning in April 2008 for the text and map amendments to conserve low density, single-family neighborhoods for housing and neighborhood-related uses. The existing overlay district was established in 1994.
See the Commission Action and Staff Recommendation
See the Commission Action and Staff Recommendation
Consent Calendar: The Commission voted on Consent Calendar items without staff presentations or public testimony.
Delegated Decisions: Projects for which the Commission delegated decision-making authority to the Chairman, Executive Committee, or Executive Director.


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Over 100 research studies and reviews support the effectiveness of Accelerated Math. AM is also highly rated by key federally funded evaluators.


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The Salem News
The Peabody High boys track team locked up the Northeastern Conference North championship with a 61-25 win over Revere yesterday.
The two teams came into the contest unbeaten, but wins from Christian Cedullo in the 45-yard hurdles (6.0), Chris Cennami in the 45-yard dash (5.0), Thomas Drover in the 600 (1:21.4), Drew Fossa in the 1,000 (2:28.4), Riley Dowd in the mile (4:53), and Richie Fournier in the 2-mile (10:48) helped Peabody (6-0) prevail.
"The score looks lopsided, but that's not an indication of the two teams. They're better than the score indicates," Peabody coach Fernando Braz said. "The staff did an outstanding job preparing for this. Revere is an extremely well-coached team and they had run the gamut in the league and won by large margins. It took a lot of luck, but execution and preparation was just as important. It's a privilege to work with this staff and these kids."
Peabody's first-place finishers produced 30 points, while the team's second and third-place finishers accumulated 31 points, which speaks to the Tanners' balance.
Danvers 59, Saugus 27: The Falcons (6-0) clinched the NEC Small title with their victory over Saugus yesterday. Connor Rollins (high jump), Joe Manson (shot), Ryan Levesque (hurdles), John Thomas (dash), Brandon Hyde (300) and Drew Piazza (600) all had first place finishes for Danvers. Thom Brennan won the mile, while Stelio Vatousios placed first in the two mile.
Peabody 74, Revere 12: The Tanners move to 4-2 as Heather MacLean doubled in the high jump (4-8) and 600 (1:32). Catarina Rocha tied a school record in the 1000 with a time of 2:43.5, which is also held by Lesley Welch (1980). Other first place finishers for Peabody include, Pam Zabala (shot), Rachel Barrett (45 hurdles), Hayley Dowd (45), Sydney May (mile) and Julia Merchant (2 mile).
Danvers 67, Saugus 18: The Falcons (4-2) took first in every event yesterday, except the 600. Ashley Brooks (high jump), Meghan Kellard (shot), Erin St. Pierre (hurdles) and Xanthi Pantazelos (55 dash) all had wins for Danvers. Lexy Bean (300), Meahgan McCarriston (1000), Jessica Driscoll (mile) and Rebecca Godfrey (2 mile) also had victories.
Danvers 70, St. Mary's 40: Sophomore guard Vinny Clifford scored a game-high 27 points, including eight three-pointers as the Falcons improve to 11-0 overall. Senior point guard Eric Martin had 18 points, six assists and five rebounds, while Danny Connors added 12 points. Nick Bates finished with seven assists and six rebounds, Kieran Beck added four points, three assists and three rebounds for Danvers.
Newburyport 50, Ipswich 39: The Tigers (2-10) were led by Eric Fyrer who had 11 points, 11 rebounds and four blocks in the loss. Quinn O'Connor added eight, while Matt Jaeger finished with seven points.
Bishop Fenwick 49, Georgetown 29: Kate Lipka led all scorers with 17 points to go along with her five rebounds, three assists and three steals as the Crusaders move to 9-5 overall. In her third straight game in double figures, freshman Sydney Brennan added 10 points, while Chandler Wilder finished eight.
Marblehead 4, Agawam 1: Captains Ian Maag and Tom Koopman, as well as freshman center Matt Koopman, all had a goal and an assist as the Headers (10-2) prevailed in West Springfield. Senior winger Trip Franzese added his North Shore-leading 15th goal in the victory, while Ty Bates had a pair of helpers and Myles Barry stopped 15 shots between the pipes.
Swampscott 3, Amesbury 2: Senior Corey Carmody had a pair of goals and junior third liner Joey Silva notched the game-winner, his fourth goal of the year, in the third period as the Big Blue (10-2) punched their postseason ticket with this non-league win. Freshman Tristan Bradley earned his sixth win without a loss in goal, making 24 saves. Seniors Tyler Peterson and defenseman Patrick Burkett had assists as well.
Masconomet 5, Saugus 1: The top line of Alec DiGiorgio (2 goals, assist), Tyler Costello (goal, 2 assists) and new center Jared Brann (2 assists) combined for eight points as the Chieftains (4-7-1) secured a much needed victory on the road. Anthony Anzalone and Edison Forbes also ripped the twine for Masconomet, which scored two power play goals. Mitch Nekorowski stood tall between the pipes for the win.
Danvers 1, Methuen 1: Despite holding the host Rangers to just 10 shots, Danvers (6-3-3) needed a third period goal from Jay Calcagno to earn the tie. Fellow third liners Trevor Daly and captain Kevin Hodgkins had the helpers on Calcagno's tally.
Lincoln-Sudbury 5, Peabody 0: The Tanners (2-7-2) didn't have an answer to crack unbeaten L-S's defense in a road setback. Sophomore forward Reed Foster and freshman defenseman Aaron Dollin both had strong games in the setback.
Beverly 7, Shawsheen 1: Anna O'Neil and Nicole Woods each had a pair of goals and an assist as the Panthers remain undefeated at 11-0. Caitlin McBride also had two goals, Kristen McCarthy added a single score and Ami Thompson had 13 saves in goal.
Masconomet 3, Cambridge 1: The Chieftains make it three in a row and move to 7-3 overall.
Marblehead 4, Norwell 3: Brittany Lydon scored a pair of goals along with an assists as the Lady Headers get back in the win column after tying Algonquin over the weekend. Brittany Smith and Rachel McKay each finished with a goal and an assist, while goalie Aly Hopkins had 14 saves in the win.
St. John's Prep 21, Bishop Feehan 6: Ethan Smith, captain of the saber team, went a perfect 3-0 as the Eagles (6-1) prevailed in Attleboro. Rory Burke and Joe August each had two wins in epee and foil, respectively, while Luke Andrew also picked up a win in epee for St. John's.
ST. jOHN'S pREP SWEEPS: D.J. Lemieux won his 100th career match and was one of nine Prep wrestlers to win all of their matches yesterday (his coming at 126 pounds) as the Eagles won their MLK quad-meet over Shawsheen (46-15), Josiah Quincy (80-0) and Masconomet (49-9). Hunter Costa (106 lbs.), Louis Bornstein (113), Fred Colberg (132), Jared Costa (138), Peter Locke (160), Jon Polansky (195), Ian Butterbrodt (220) and Corey Jean-Jacques (285) also swept their weight classes for the Eagles (31-3).
PEABODY 108.9, gLOUCESTER 106.25: Sam Kinnaly took first in the all-around with a 32.2 as she finished first out vault (8.4), bars (7.6), beam (8.3) and placed second on floor (7.9). Becca Boccuzzi was second on bars (7.3) and third on vault (7.9), while Brianna Rheo placed third on floor (7.1).
Westfield State 6, Salem State 1: Eric Defelice scored off a feed from Cam Moniz in the second period, though the Vikings (8-7-1) drop their second straight contest. Salem State starter Ryan Sutliffe stopped nine shots before being relieved by Khalid Devji (11 saves).


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District names new Ranch principal
Date: July 15, 2009
by: The Observer Staff
Linda Nesselhauf has assumed the top post at Lakewood Ranch High School.
An original member of the Mustang administrative team, Nesselhauf has spent the last two years as assistant principal at Manatee High School.
Nesselhauf, a Braden Woods resident has spent her entire educational career in Manatee County. She began as a middle school English teacher at Lincoln Middle in 1976 and began assuming administrative roles in 1985 as the coordinator teacher/advisers program at Bayshore High School and then as a grade level administrator at Harllee Middle School.
In 1996, she became an assistant principal on assignment for Manatee, meeting with parents, assisting in reviewing and monitoring of school improvement plans and substituting for absent principals in schools without assistant principals, among other responsibilities.
She formally began her administrative career as an assistant principal at Lakewood Ranch High School in 1998, where she served until 2007.
"My first core value is that you should have honesty and integrity," she said. "I believe in being upfront. You have to be trustworthy."
Nesselhauf said her top two priorities as an administrator are student safety and education. She said she would look at best practices for improving safety on campus and look at data to make sure that Lakewood continues as an "A" school.
Nesselhauf also said she wants to better implement the district's strategic plan by encouraging students to set goals for themselves and making learning relevant.
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27 Health & Wellness Expo
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Have you seen Tiny Tim?
Tiny Tim, a 2-year-old Chihuahua, has gone missing from his foster home.
Temple plans community outreach
Temple Sinai will expand its presence in the Lakewood Ranch area this fall with programs and opportunities for socializing and learning.
Fifty-year reunion offers payback
When Lakewood Ranch resident Thomas Newman returned to his alma mater for a 50th reunion, he took home more than memories.


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33522A Function / Arbitrary Waveform Generator, 30 MHz
|Product Status:
|Discontinued | Currently Supported
|Supported Until:
|1 September 2018
A replacement for this product is available:
Key Features & Specifications
Dual-Channel Capability
- Frequency and amplitude coupling, differential or combined outputs
Waveform Generation
- 30 MHz, dual-channel mode, sine, square, pulse bandwidth cover more applications
- < 40 ps jitter and less than .04% total harmonic distortion for more precise signals
- 250 MSa/s, 16-bit sampling rate for higher time resolution arbitrary waveforms
- True point-by-point arbitrary waveforms for more accurate representation of user-defined signals
Instrument Features
- 16 MSa/channel arbitrary waveform memory option
- Large, color, graphical display for intuitive operation
- TCXO timebase standard, OCXO optional for ultra-high stability
- USB and LAN (LXI-C) standard for easy utilization and connecting and GPIB option
Waveform Creation and Editing
Get advanced signal creation/editing capability without tedious programming with
33503A BenchLink Waveform Builder Pro and Basic Software
Product Status: 33522A model begins discontinuance March 1, 2013.
Replacement Product: 33522B
The recommended replacement product is the new 33522B Waveform Generator, 1-Channel 30 MHz with exclusive Trueform technology. Or select one of eight models from the 33500B Series of waveform generators with exclusive Trueform technology.
The Agilent 33522A is a 2-channel 30 MHz function / arbitrary waveform generator. The 33522A offers the highest signal fidelity and implements a breakthrough technology that provides you with the ability to generate more accurate arbitrary waveforms. With 10x better jitter than anything in its class, it offers unparalleled control of signal frequency for your most challenging measurements.
Unique to the 33522A model is a flexible, dual-channel mode with frequency and amplitude coupling, differential channels, and combined output channels. This functionality is particularly useful in applications where testing a device relies on the timing and interaction of two distinct signals to operate properly, such as a heart pacemaker.
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