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Finding the Best Chocolate Cake Recipe (Part 1)
Posted 19 April 2004 - 10:40 AM
The main recipes I'm interested in networking on are basics: the best chocolate cake, the best white sratch cake, best yellow, best sponge, etc....These seem like simple cakes, well they are, but to a certain respect their very difficult because most don't compare in texture to a mix. Unforunately I live in a world that judges cakes to mixes and usually the mix wins in taste tests, especially white cake. Yellow cake which I get requests for, recipes doesn't really seem to exist (theres only a handful out there labeled yellow). You have butter cakes, sponge cakes, etc....but nothing really seems to come close to what consumers see in the box yellow mises.
I feel like I'm already using the best carrot and banana cake recipes. Cakes that get flavor from ingredients other then butter, flour and sugar are much easier to achieve good taste from. But the simple chocolate, white and yellow cakes are very ilusive. I also don't see the challenge in genoise or non-american cakes.........seeing that their rarely used on their own as is or in a wedding cake.
So what do you think? Unlike the other thread were they're working from one book, "Baking With Julia", you can bring the best recipe you've ever found from any source.......as long as we link to the recipe and excerpt or we put the recipe and directions in our own words we won't plagiarize and we'll respect fair use.
So who's in?
Posted 19 April 2004 - 06:23 PM
blog: The Institute for Impure Science
Posted 19 April 2004 - 06:31 PM
Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.
Posted 19 April 2004 - 06:36 PM
I have some chocolate cake recipes that I really like, but have yet to find the perfect ballance of moistness, soft but elastic (for want of a better word) crumb, not too dense - not to airy, and rich, full chocolate flavor.
By far my favorite white cake recipe is the white chocolate whisper cake from the Cake Bible, but then, I haven't really tried that many alternatives.
One recipe I would really like to find the best of is for baba au rhum and/or savarin. I've tried several, but I'm still searching for the right texture that will soak up the syrup soften nicely, but not fall apart or get pasty.
Posted 19 April 2004 - 08:46 PM
I've never setting something up like this. So anyone who knows how to organize this-please help?
I like the idea of finding a good savarin too! What else is hard to find a perfect recipe for?.......or we can add more items as we progress.
Chocolate cakes seems like a good place to start. Most everyone needs a good recipe for this. I've tried ALOT and should be able to find my notes on some of the more famous recipes.
I'll start by offering up my favorite chocolate cake recipe to date (asap, it's too late tonight). How should we do this? Do you all bake it and then you should offer up your recipe if you believe it's better? I'd like to try to limited the totally number of cakes we have to test bake in every catagory-for lots of obvious reasons. So if someone starts each catagory with a known good recipe that should save us time, no?
What do you think, am I going about this all wrong?
Posted 19 April 2004 - 09:36 PM
Fred Rowe
Posted 19 April 2004 - 10:37 PM
I have found recipes that work best for my purposes (and for now) BUT that certainly doesn't mean they're the best since I haven't tried them all. I'd also like to better understand why a certain cake recipe turns out moister, rises up better, is fluffier/denser or has a certain crumb.
My favorite chocolate cake recipe is from Margaret Braun's Cakewalk book. I like it because you basically dump all the ingredients together and bake, there's no creaming butter and sugar or adding dry ingred. in separate additions and all that. Super easy. And.. it's very moist and stays that way for days. It is a little dense and has a large crumb, but people love it. I've also used the Perfect All-American Chocolate Butter Cake out of the Cake Bible. I loved that recipe for it's flavor and it had a really soft texture and fine crumb. But, other people thought it was dry. Personally, I think they mistook the fine texture for dryness due to their uneducated palates, but in order to please my customers, I switched to the recipe I'm using now.
It will be interesting to hear any of your own comments on the same recipes I've mentioned above.
If anyone wants to try the Cakewalk recipe, Wendy pointed out a flaw in the recipe that the baking soda should be 1 tsp. instead of 1 Tbsp. Big difference!
Wendy, by the way, on the subject of yellow cakes, did you ever try the All-Occasion Downy Yellow Butter Cake from the Cake Bible? I used to use that one and I found it had a weight and texture closer to that of a cake mix and tastes wonderful.
Sorry, I'm not prepared with the actual recipes yet.
Posted 19 April 2004 - 11:57 PM
I think your idea of you starting with providing us with your recipe, then we test it, then we provide feedback and/or a better recipe is a great idea. This can easily be very chaotic, so I like your idea of starting with one recipe first.
Posted 20 April 2004 - 06:44 AM
Fudge Brownie Cake, yeild: 2, 9" rounds
sift together:
3 c. flour
1 1/2 c. cocoa
1 1/2 tsp. soda
1 tsp. salt
3/4 c. butter
2 c. sugar
Then add: until creamy
3 eggs
1 c. buttermilk
2/3 c. veg. oil
2 tsp. vanilla
Then mix in you dry ingredients from above.
To this you add:
1 1/2 c, boiling water or hot coffee.
Nuts are optional
Dirrections: Now heres the wierd part, baking. The author reccomends 275-300F oven and NOT hotter. They are allowed to cool in the pans for ONLY/exactly 5 minutes and then you turn them out and wrap them in plastic wrap, sealing them. This step can't be omited, it does steam the cake and that does make the cake better then if you air cooled it (I've done both, wrapped is better). I've also baked it at 350 and that does work but a cooler oven is better. Be forwarned this cake does not rise high in the pan, it will be pretty close to the level of batter when finished. I've mulitpled this recipe as high as x6 which fills a 20qt mixing bowl, with no problems. This cake can be baked in any size pan with-out changes.
Why this isn't totally perfect: the top domes and cracks. Perhaps it needs a slight adjustment in leavening-but I've never played with it.
I hope you all will try this recipe and then tell us what your think. On a scale of 1 to 5, 1 being horrible and 5 being perfect (as in the best you've ever made) rate it. Then if you have a chocolate cake recipe you think is better then this, please post it....and we will move on from there working as a group.
Posted 20 April 2004 - 07:19 AM
By the way Wen, I took a class with Scott-great teacher
Chocolate is food for the soul, The soul has no weight, therefore no calories" so said a customer, a lovely southern woman, after consuming chocolate indulgence
550 East Meadow Ave. East meadow, NY 11554
Brian Fishman
Posted 20 April 2004 - 08:50 AM
The flour, AP or cake?
The Cocoa, dutched or not?
Hot Water or Hot Coffee? it could make a big difference in comparing it to other chocolate cakes. Which is your favorite?
Fred Rowe
Posted 20 April 2004 - 02:35 PM
I use all purpose in this cake. I think that the hot water added in the end breaks down the gluten.
Lets stick with hot h20......that should keep the taste consistant with testers. I typical use h20, NOT coffee.
Dutched or not.........o.k. I have to admit I never pay attention to this.....cause I'm not ordering it. I'm pretty certain I've used both successfully.
Ladybug (and others) please join and bake when you get a chance. The more testers and experience in our group the more likely we will find the ulimate recipes.
Edited by Sinclair, 20 April 2004 - 02:35 PM.
Posted 20 April 2004 - 08:04 PM
Is there any established time frame for trying the recipes to get reasonable feedback or should this be open-ended? Should we do a separate thread for each type of recipe or keep it all in here?
I will definitely try this one out, but I would bet the coffee adds a lot over the h20. The recipe I'm currently using adds hot coffee as well and so far it's had the richest flavor of all the chocolate cakes I've tried.
My wife's gonna kill me. There goes the diet!
Edit: Have you ever tried this as a sheet cake? Would a sheet cake be a separate category from rounds?
Edited by kthull, 20 April 2004 - 08:06 PM.
Sweet: http://www.sweetestobsession.com
Green: http://www.greenpromise.com
Posted 21 April 2004 - 06:18 AM
Well I know most people have busy schedules, .....how much time should be limit each cake to? 1 month....does that seem reasonable?
Keeping a seperate thread for each item makes alot of sense so if there are straggliers it will keep info. from getting lost or entangled.
We were asked to contribute all of our recipes to RecipeGullet, you post it yourself. I think thats cool, but I hope we can label the 'one cake' as the "comunities favorite "so over time we can easily sort thru which was which.....and easily find the one that was best.
So I guess we'll call this thread the "chocolate cake thread" and start a new one when ever the majority is ready.
Yes, I've baked this in sheets-full sheet cakes. I put a sheet pan cover/baggie over it to steam, I don't unmold that size while hot. I don't think sheet cakes are a seperate catagory because were talking about the same batter. To be the perfect cake in any catagory I think it needs to be versitile enough to be baked in any pan (with the exception of a jelly roll which needs more flex. then ordinary cakes).
Kev. you don't have to eat the whole thing. Take a bite and pass the cake on to a neighbor....the more opinions and feed back the better. We need to find the best possible. Even though coffee does add flavor- ideally I need a pure chocolate flavor.......being able to adjust the recipe in the future is something we all can do individually.
Posted 21 April 2004 - 06:38 AM
I've started you off with Sinclairs Fudge Brownie Cake recipe.
In order to be able to seach only for recipes in this thread and have them come up together, I've used "The Baking Club" in the title of the recipe. IF everyone does this with the recipes they post in the archive, only the recipes from this thread will come up.
For example: use the "search by title" tool and type in "the baking club".
Once you have a winner, you can add that to the title of the recipe. For Example, Fudge Brownie Cake - Winner
Then when you do a search by the club, all the cake recipes will come up and this one will show as the chosen winner.
For convenience sake, I have added a link to this discussion in the introduction section "this recipe is being discussed here", so that users can click on the link, be directed to this thread and be able to read the discussion on different techniques etc.
Does that make sense?
Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.
Posted 21 April 2004 - 06:39 AM
1) What brand of cocoa do you normally use?
2) Do you usually bake this in a convection oven? If so, have you tried a conventional home oven? Any difference?
3) I don't suppose you have a version converted to grams or ounces?
4) What's the best way prepare you pans for this recipe? butter/flour, spray, parchement, or a combo?
Thanks very much for getting this ball rolling! I was testing chocolate cakes a couple months ago and really liked the Chocolate Fudge Cake from the "Cake Bible". I'm interested to see how this one compares.
Posted 21 April 2004 - 06:59 AM
I only have confection ovens at work. On low fan it works fine-use your typical adjustments when using a convection. My ovens at work have to be dialed down almost 75 degrees to equal a conventional oven.
I think a home conventional oven should give you better results actually. Everyones oven does bake differently-just keep in mind that this cake requires a lower temp. then the usual 350F-so if your oven runs really hot, adjust it.
I haven't converted this to weights.........one day.......I just use recipes as written for speed. Yes, weighting is very important-it would be helpful. I need to bake this at work so I'll try to find the time to convert it to weight and repost the recipe asap.
Unforunately baking is an art and requires certain skills from everyone who tests this. Bake until just done. I'm a stickler for over baked cakes-thats a no-no! It will ruin any cake.
Brand of cocoa-I'll double check at work and report back.
Hey Brian-did you happen to catch Roker On The Road last night? He featured Scott as one of his guests-the whole show was great! I loved the other people he featured too, I've GOT to look up Joesph Schimt in San Fran........I loved his chocolate work......very non-competitive in style, but nice!
Edited by Sinclair, 21 April 2004 - 07:01 AM.
Posted 21 April 2004 - 07:03 AM
Well that puts me neatly in my place I'll just watch thanks.
Unforunately baking is an art and requires certain skills from everyone who tests this. .
Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.
Posted 21 April 2004 - 07:19 AM
Well... I might actually say that baking is a craft, and while some of us have more experience than others, skills can certainly be learned. Although I think the main goal is to find "best of category" recipes rather than teach a class in baking, I think you can use this as an opportunity to try new things and get feedback. Don't be shy - this ain't rocket surgery. Just post if you have questions.Well that puts me neatly in my place I'll just watch thanks.
Unforunately baking is an art and requires certain skills from everyone who tests this. .
Posted 21 April 2004 - 07:22 AM
Now, now, Marlene! I'm definitely not a professional. This will be fun and certainly a home baker will know what they like and what they don't - you don't have to be a professional to have taste buds!
Ladybug (and others) please join and bake when you get a chance. The more testers and experience in our group the more likely we will find the ultimate recipes.
Posted 21 April 2004 - 09:04 AM
Glad to hear this works in sheets as that will be my test, without the coffee, and using Droste Dutch-processed cocoa. I'll probably bake this on the weekend. I'll also bake my current "best" so I can compare the two side by side.
I also agree on the weights. I think anyone should make it a goal to weigh the items out if they have access to a scale and add that to the volume measurements. If I'm first, I'll definitely do it.
And you say to give the cake to the neighbors! As if that's an easy thing to do... All kidding aside, I'm already the most popular person on the block.
Sweet: http://www.sweetestobsession.com
Green: http://www.greenpromise.com
Posted 21 April 2004 - 11:32 AM
Fred Rowe
Posted 21 April 2004 - 12:52 PM
Fudge Brownie Cake
sift together:
15 oz. AP bleached flour
4 3/4 oz natural process cocoa
1 1/2 tsp. soda
1 tsp. salt
6 oz. butter, room temp
14 oz. sugar
Then add: until creamy
3 eggs
1 c. buttermilk
2/3 c. veg. oil
2 tsp. vanilla
Then mix in you dry ingredients from above.
To this you add:
1 1/2 c, boiling water
I baked the cakes in 2 greased/floured 9 inch sheet pans. My conventional oven was at 285 degrees, according to my oven themometers. I took one cake out at 35 minutes since the cake was starting to look really dry around the edges (the cake tester still came out slightly gooey). I waited until 45 minutes for the other cake. 5 minutes after the cakes came out of the oven, I double-wrapped them in plastic wrap and let them cool.
Like Wendy, my cakes came out like humongous muffins or volcanoes. I would have been really displeased with this if I were to frost these cakes! I think there must be too much gluten or too much flour in this recipe.
I decided to use natural process cocoa because the recipe is using baking soda, but later on, I figured it could have been either natural or dutch-processed because there's quite a lot of buttermilk in this recipe.
I found that it was really difficult to NOT overmix this batter because mixing the dry with the wet resulted in a gooey kind of dough, which then needed to be broken down by the hot water....but the end texture was actually quite nice anyways.
My old favorites used to be the Chocolate Fudge Cake from the Cake Bible and the Chocolate Chiffon Cake from Baking with Julia. I didn't think either of them were perfect either though.
I liked the flavor from the Chocolate Fudge Cake (it tasted almost brownie-like....very chocolatey and full-flavored), and the crumb was really fine, almost silky. I thought it was a little dry and crumbly though. Normally, I like chocolate cakes that are really rich textured and flavored.
For a change, I liked the Chocolate Chiffon Cake because the texture was really nice...very moist & rich textured. If there was ever a "chocolate cake mix" cake, this is it. I didn't care too much for the flavor though....the oil didn't really highlight the chocolate flavor, and there was a definite "cake mix" flavor to this cake.
As for Wooley's (the one Wendy posted) recipe, I thought the texture was in-between the two above cakes. My results were slightly chewy, and moist. The crumb is in between the fine crumb of the Chocolate Fudge Cake and the open-holed Chocolate Chiffon Cake. It's a little crumbly though. I wish it were slightly moister, and held together better. I liked the texture of the cake baked for only 35 minutes much better than the 45 minute one.
As for flavor, I thought it tasted very chocolatey, but it didn't taste as full-flavored as the Chocolate Fudge Cake did. It was definitely much better tasting than the Chocolate Chiffon Cake though.
With quite a bit of tweaking, I think this cake could become my only favorite, but not the way it is right now. I think the mayonnaise chocolate cake in the Cake Bible also has potential, but I haven't tried that one yet either.
Any other takers?
Edited to add: I give this a 4 out of 5!
Edited by lorea, 21 April 2004 - 12:59 PM.
Posted 21 April 2004 - 05:22 PM
So it's in the oven now and I'm wondering if I'm to use the clean toothpick test for doneness? (I know it's a bit late to ask)
Posted 21 April 2004 - 07:30 PM
There is a picture of it on the cover of "Just a Bite" and the sauce that she has with it - perfectly fine. Just one little point - this recipe makes enough for 2 9X13's rather than one per the recipe and the directions actually have the baker using a sheet pan. This is the only bit of sloppy editing of all the recipes that I have tried.
Posted 21 April 2004 - 07:58 PM
I started with 12 oz of sifted cake flour (4 oz per cup), 6 oz of cocoa powder (4 ozs Valhrona (dutch) and 2 oz Ghiradelli (plain)--it's what I had in the cupboard), and 6 oz butter, other measures as given in Wendy's post. I went with the coffee, figuring that would boost the chocolate flavor. With less flour and gluten in the mix, there was still a bit of a round dome, but not too bad, no worse than any other cake I've ever made, though I suppose if it were for presentation it would still need to be leveled.
Wendy didn't indicate time for cooking, and with the low temp it was hard to be sure. It's also the first time I've baked in the oven in my new apartment. The mix and baking were much as lorea described. A cake tester came out clean after 45 minutes. I did wrap them a few minutes after taking them out of the oven.
On the whole I like the cake, it's fairly chocolatey, and the number 1 failing of most chocolate cakes is lack of flavor. The crumb was fine, not too sweet, and the only real failing was it was a little dry, and did not hold together well. One of the cakes broke apart while I was assembling it.
I can see why it needs to be wrapped for cooling--it would be very dry if it were air cooled. It's possible it was a little overbaked, but it didn't look it.
blog: The Institute for Impure Science
Posted 22 April 2004 - 04:25 AM
**So please if it's not too late make this adjustment. After baking and wrapping your cake once it's near room temp. put it in your freezer over night. Then defrost and use. **Another important note: since this cake domes you should cool it right side up so the flat side is down, and it's not sitting unbalanced on the dome. That will crack your cake.
Freezing in general improves most cakes (with a few exceptions). They actually become moister thru the process of defrosting. Fresh cakes are always drier in comparision. I promise! !!!!
I don't list times, sorry I've never baked by time. (this is a learning process for me to think like others, please have patience with me) But in this case it is important because it's such a low temp. baking should take a while in the oven. The recipe says, aprox. one hour! But I believe 40 minutes seems about right. Less then 30 minutes -your oven is too hot!
Test for doneness with a toothpick. It should just barely come out clean. The sides of your cake should NOT pull away from the pan. If so, your oven is too hot or you've baked too long.
P.S. Thanks for posting this in weights for me. There are plenty of charts out there as mentioned. My jobs are heating up and I will be very busy until after Mothers Day.
Edited by Sinclair, 22 April 2004 - 04:54 AM.
Posted 22 April 2004 - 04:51 AM
I'm worried that things could get confusing if we start comparing and sharing other favorites right now in our posts.
My thoughts were: everyone bakes this one cake. Think about it, compared to all the chocolate cakes you've baked in life. Then, if you have a better recipe, you should select your 1 best chocolate cake recipe and post it. Then we can work thru those recipes that you feel are better. Until we find the 1 that everyone agrees is the best.
Does that make sense-or is that too limiting?
I also had in mind a narrow focus/description for the perfect chocolate cake. I think it needs to be a regular all purpose cake. Something that can be used for a wedding cake or in any torte. I love chiffon cakes too, but using them in large wedding cakes is not simple. Opinions? Or should we define the perfect chocolate cake together as a group?
Posted 22 April 2004 - 04:37 PM
Freeze it overnight? But that means planning ahead! What about my instant gratification? I want my instant gratification now!
**So please if it's not too late make this adjustment. After baking and wrapping your cake once it's near room temp. put it in your freezer over night. Then defrost and use.[color=red]
They actually become moister thru the process of defrosting. Fresh cakes are always drier in comparision. I promise! !!!!
Actually, on day two the cake seems a little moister just from having sat under a glass cake dome overnight; it has not become dry or stale even where cut.
blog: The Institute for Impure Science
Posted 22 April 2004 - 05:35 PM
I'd give the cake a 4. I think I'm just spoiled because my standard chocolate cake has become the boca negra from BWJ. (It's not your birthday cake with frosting type layer cake however)
I think I prefer a cake where all the chocolate doesn't come from cocoa - there is a smoothness or creaminess lacking. Next time I do it, I'll use dutch processed cocoa instead of the natural.
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subset: commoncrawl


text:
Do you want to see the Kardashians taken off the air? Please take a brief moment to sign the online petition.
Sign here --------> http://www.gopetition.com/petitions/no-more-kardashian.html
Blogger422 36-40, F 10 Answers 3 Nov 15, 2011
Unfortunately, these reality shows are here to stay. I blame Paris Hilton and Nicole Ritchie for the show "The Simple Life". There will only be more garbage in the Kardashian time slot.
Best Answer
of course not! i love the Kardashians!
Best Answer
yes i really do. really bad for the world
Best Answer
People should just not watch it, I don't. I know who they are because they are in the papers. I really donot watch a lot of reality stuff, it is all fake anyway.
Best Answer
The Kardashians are depressing but they are a symptom, not the problem itself.
Best Answer
I haven't seen the Kardashians or any show similar to it, so it doesn't affect me either way.
Best Answer
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text:
I find this report highly erroneous. As a high level Scientologist, Will smith is cootie-proof. Topless women have no effect on him. Oh wait, that was your point. Carry on.
Of course he's ignoring the half-naked chicks at the beach, he knows what Jada would have done to him later (aka jealousy flogging, and/or stealing their phone numbers from his cell when he wasn't looking).
"Will, look'it this! It's a picture of my penis. I've never seen it myself of course because of my enormous gut. But I thought you might want to see a picture of it. I'm talking about my penis of course, because obviously everybody can easily see my enormous gut that I've chosen to expose at the beach despite the fact that you, a chiseled actor are wearing a shirt."
"Dude, that's the best picture of an adult man lying on my daughter's bed that I've seen so far this week!"
Definitely married as he's more willing to take picture with beer gut man than topless 17+ pussy. Pussified by Jada, 2014
"Will, could you take a 'selfie' with me? People don't believe me when I say I have black friends."
"Sure thing, Senator Paul."
suck it cleveland! suck it miami!
hes here with us in IBIZA!!!!!!!!!!
This picture just screams desperation.
Tits out, hand up, expression on her face is almost pleading.
This picture just screams desperation.
Tits out, hand up, expression on his face is almost pleading.
Only a gay scientologist would ignore a topless Emma Watson.


text:
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June 7, 2015 2 Comments
Common Core Update
The trouble with prevaricating is that it is necessary to remember what has been said. That can be difficult enough for one individual, but when the premier federal education agency does so and all associated entities must follow suit, someone is bound to make a mistake and tell the truth. Read the rest of this entry »
August 28, 2014 3 Comments
More on Common Core
Some months ago this blog commented on David Coleman's announcement that the Scholastic Aptitude Test (SAT) had been revised to align with Common Core State Standards (CCSS). Coleman, now president of the College Board, is known as the architect of CCSS. Read the rest of this entry »
August 18, 2014 No Comments
If you like your teacher…
Common Core, the stealth invasion of public education, is now joined by another little known federal initiative. It is called "Excellent Educators for All," and it, too, is courtesy of President Obama and his education consigliere Arne Duncan. Read the rest of this entry »
July 14, 2014 2 Comments
So Much For "State Led" Common Core Initiatives
Jane Robbins, author of "Uncommonly Bad" (Academic Questions, Spring 2013), reveals that one of the stated goals of the federally funded consortia creating Common Core-aligned tests and of the National Governors Association–which owns the standards– is for colleges and universities to accept a core-based test as sufficient for college entrance, no remediation required. Read the rest of this entry »
March 25, 2014 2 Comments
The Crucible of Change
A Crucible Moment: College Learning & Democracy's Future is a report produced by the National Task Force on Civic Learning and Democratic. Engagement. The Task force was appointed and funded by the Department of Education, and the White House endorsed the subsequent report. It carries forward Barack Obama's 2008 campaign vow to "transform" the nation, and Secretary of Education Arne Duncan's 2013 pledge to do the same to education. Read the rest of this entry »
February 17, 2014 2 Comments
The Corporate Connection To Common Core
Privacy has no place in the so-called Common Core Standards. The Gates Foundation has contributed $100 million to fund the creation of a database to track public school students' information and academic records from kindergarten through high school. This is called the Shared Learning Infrastructure (SLI) and it is now being run by an organization called InBloom, specifically created to operate the system. Best of all, InBloom has stated that it "cannot guarantee the security of the information stored … or that the information will not be intercepted when it is being transmitted." Read the rest of this entry »
January 29, 2014 No Comments
Conforming Laws to Common Core
The 1974 Family Educational Rights and Privacy Act (FERPA) is intended to protect the privacy of student education records. Amendments by the U.S. Department of Education in 2008 and 2011 weakened that protection and diminished parents' control over who has access to the records. By altering some definitions and inserting others, the Department increased the number of individuals with access to personally identifiable student information, while foreclosing parents' ability to object. Read the rest of this entry »
January 28, 2014 No Comments


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This is the FrancoPod. Your pole,one Ultrapod and a water bottle.Franco
Clever! What do you use to hold the pole to the bottle?-Mark
Edited by markhurd on 09/09/2007 16:50:02 MDT.
That is just a piece of string of undetermined length.... (it's a spare guy line)Here is another way of doing it. The bottle is not really needed for that type of backpack. A different solution (if you have no load stabilisers or tensioning strings at the front of the pack) would be to just wrap a rope around the pack.This will work with heavier cameras.It's the FrancoPod Plus ( new and improved but still under 2 oz)Franco
Isn't it hard to drink with all that stuff attached to the bottle? I suppose the camera gets a little beat up, too, when your using the pole for walking. :-)-Mark
Because I practice Leave No Trace, I don't like using those carbide tips , the camera does not mark the ground like they do.To have a drink I just go inside, or for water there is a tap at the end of the fence. Very handy.FrancoBTW I first used this attachment to take pictures inside a wombat tunnel (using the self-timer). So it is useful for low and high shots that are otherwise difficult or impossible. There is now a commercially made telescopic type stick that is sold for self portraits, those tourist shots of you and friends in front of a famous building.
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text:
World Tech Toys
DC Comics Licensed Batman RC Helicopter
$34 Gilt
- Color:
- black
Qty: 1
- 1
- 2
Please select an available size.
Please select a size.
Description: DC Comics Licensed Batman 2CH IR RC Helicopter:
- Remote-controlled plastic helicopter with twin rotors
- Includes IR transmitter and internal LiPo vehicle battery
- Features a superhero icon
- Licensed by DC Comics
- Requires six AA alkaline batteries (not included)
- For ages 8 years and up
Wingspan 6" W
Overall 7½" H
Material: Plastic
Care: Wipe with a damp cloth
Brand: World Tech Toys


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Slow-Cooked Savory Cheese Soup Recipe
4 4
This creamy cheese soup is great at parties. Let guests serve themselves and choose from fun garnishes such as popcorn, croutons, green onions and bacon bits. —Ann Huseby, Lakeville, Minnesota
- 3 cans (14-1/2 ounces each) chicken broth
- 1 small onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1/4 cup chopped sweet red pepper
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 1/3 cup cold water
- 1 package (8 ounces) cream cheese, cubed and softened
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (12 ounces) beer, optional
- Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions
- In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours.
- Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened.
- Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.
Originally published as Savory Cheese Soup in Quick Cooking May/June 2000, p44
Reviews for Slow-Cooked Savory Cheese Soup
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Reviewed Aug. 13, 2013
"My whole family loves it- it is perfect as is. Tastes even better the second day."
Reviewed Oct. 7, 2012
"Not bad, but I found it too salty. I even used reduced sodium chicken broth to make it."
Reviewed Sep. 4, 2012
"This was good, and you can do a lot with it - add mushrooms, broccolli, etc. We got tired eating the soup - added paprika and cayenne pepper and had a cheese dip (i'd reduce it more if I were to use it for that again). Very good, very versatile."
Reviewed Jan. 25, 2008
"This was very good. Ham or broccoli would be a nice addition as well."


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Welcome to Smogon! Check out the Smogon Info Hub for everything you need to know about starting out in the community. Don't forget to introduce yourself in the Introduction Thread, too!
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This is a place where I can share information with my family about the family that has come before us. I encourage those who want to share more to leave comments. If you find you are related to me, please drop me a note. I'd be happy to share information with you. My goal is to get through a pile of old photos. There are many posts yet to come!
Saturday, June 25, 2011
The Family of Joseph S. Cookus & Minerva Ellen Doty Cookus
The children of this couple are:
William P. Cookus (1857-1932)
Andrew D. "A.D." Cookus (1859-1927)
James Henry "Henry" Cookus (1861-1906)
Alwilda Mae "Allie" Cookus (1864-1898)
Charles J. Cookus (1866-1945)
Irena R. Cookus (1868 - ?)
Mary Eliza Cookus (1870-1941)
Flora E. Cookus (1876-?)
Ross Cubert Cookus (1878-1952) identified above as the youngest person standing.
2 comments:
Hi! I just found your site. My ancestor is Joseph, and William through William's son George. George was my grandfather!ReplyDelete
I have a family tree on myheritage.com under Lizabeth Irene DeForde Goldsworthy.
- AnonymousJuly 23, 2011 at 9:05 PM
I'm so glad I found this photo! One of the Cookus sons, Andrew, was my great grandfather. His daughter, Ruah, was my grandmother. Until now I had no photo of Joseph, just one of his brother, Robert. Thanks for posting this.ReplyDelete
Jim O.


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It Cosmetics Bye Bye Under Eye Corrector Concentrate Review & Swatches
It Cosmetics Bye Bye Under Eye Corrector Concentrate ($38) is a full coverage corrector/concealer that contains some rather awesome ingredients like coffee extract, hylauronic acid, peptides, cucumber, avocado, and hydrolyzed collagen. Being rather a diehard fan of It Cosmetics Bye Bye Concealer I was all about trying this new corrector formula but a little worried after my recent foray with the new Tarte BB Tinted Undereye Corrector. Apparently correctors and I have issues.
Let's take a look at It Cosmetics Bye Bye Under Eye Corrector Concentrate and see if I love it.
Even though It Cosmetics Bye Bye Under Eye Corrector Concentrate is marketed as a corrector you can get away with using it as a concealer product as well if the Light, Medium, or Rich shade selection suits your skin tone.
This comes in a tiny jar with a lovely little brush for application and a stand much like the one that It Cosmetics Bye Bye Redness comes with. I think the packaging is so similar to Bye Bye Redness that I automatically assumed this might be a creamy formula however, it is a dense cream. Don't get nervous when I say dense as it is creamy and very, very emollient.
I think it's a formula you're either going to love or hate. I find there are people in the I love, can't live without Bye Bye Concealer camp and there are folks in the wow I really dislike Bye Bye Concealer camp. It's likely you'll enjoy Bye Bye Under Eye Corrector Concentrate if you already use and like Bye Bye Concealer but it's kinda of a different format so you have to take that into consideration prior to a purchase.
The Medium shade runs a bit too peach for me so the light was the better match. I typically use Medium in Bye Bye Concealer and Light happens to be close to it in Bye Bye Under Eye Corrector. The peach in Medium is a better corrector though as the peachiness will diffuse the appearance of darkness under eyes.
Light and Medium
This is FULL coverage so it will definitely tackle the most troublesome of under eye woes such as dark circles, discolorations like purple or blue circles and even shadows.
I guess in terms of formula this most reminds me of Bobbi Brown's Concealer or Bare Minerals Correcting Concealer but it isn't as creamy. It's a bit dense to the touch but it warms up to a soft, emollient texture. It blends very easily under my drier eyes and once patted into place it sets for very strong, long wear. It doesn't crease into finer lines nor does it cake. The smooth, soft finish looks fairly incredible. I use my E.L.F. Concealer Brush to dot it on and proceed to blend it out with a kabuki brush to a picture perfect airbrushed finish. I set with a small amount of Skin Food Dark Circle Powder but I find it wears just as well without. I think if you have oily eyes it should prove just as wearable as although emollient the texture clings to skin very well so it won't wear away easily due to oiliness. Of course, the brush that comes with it actually is just as great as my beloved E.L.F. Concealer Brush! It's soft yet has dense bristles works great to brush the concealer under eyes and you can just gently pat into place after!
As with all concealer products you have to prep well prior to application especially if you have drier skin. I use plenty of eye cream and a smidge of Clarins Instant Smooth prior to application and all applies perfectly. I think the density of the product might prove a bit challenging during application if you eyes are showing signs of (or you already have) crepiness. Such an eye type might feel like the formula drags when applying.
Overall, I don't think It Cosmetics Bye Bye Under Eye Corrector Concentrate will not replace my beloved Bye Bye Concealer but it's a second close and a formula that easily earned a spot on my HG (holy grail) list! I liked this one, not as much as Bye Bye Under Eye Concealer, but I liked it none the less.
It is Muse Approved.
Tried it?
Do share!
I'd love to hear your thoughts it.
It's available now at QVC.com or www.itcosmetics.com
This review contains a sample
product sent for consideration by PR.
Read my full disclosure statement here.
9/23/13 19:49 Phyrra:
Oooh, nice!
9/23/13 20:21 Maddie:
Sounds divine! I have major under eye circle and have been on the hunt for a good concealer. I might have to splurge on this correct and conceal one! Just out of curiosity, what's your favorite drugstore concealer?
9/23/13 20:22 Maddie:
Whoops, meant circles, not circle!
9/23/13 22:55 Erin:
Do you feel this works as well as the Bobbi Brown Corrector/Concealer? I have very dark circles under my eyes. I haven't found anything that conceals them yet and am trying to decide which of these to try next.
9/24/13 2:16 melissa:
my local ulta has testers but no stock on most of the IT products. Either sold out or never got it in? Any how, i played with the testers and can tell the texture this would accentuate my crepines which I often refer too as creepy-ness. I've used the IT one in the tube and liked it and I really love the laura gellar one, it just disappears to quickly.
9/24/13 13:52 Cindy Ramirez:
This sounds like a dream! I'd love to try it out. I'm hoping my Ulta gets some It cosmetics products in already.
11/13/13 2:40 Nadine:
What would the difference be between this product and the original Bye Bye Undereye concealer ( in the black tube I do believe). I have wanted to try Bye Bye Undereye for a couple years now. This is the first time I'm seeing this product though, is it new to the line? Basically I have tried way to many products to hide my "blueish/purpleish" Undereye area. Which would you suggest and why?
Thanks so much,
11/13/13 22:19 Nadine:
Thank you so very much. If I hadn't gotten any suggestions I would have just went ahead and bought the original Bye Bye Undereye anyways lol. Do you have any experience with their Bye Bye Pores product? If so I would lIkea to hear your thoughts on it. If not, is it something you can do a full review on? Thevonly issues that I'm not sure if there are any stores locally where It Cosmetics are sold. I live in Nova Scotia, Canada and can only get It Cosmetics from the Canadian home shopping channel. Unless Sephora carries it then I can get it there. Do you know if they do? I have one more question then I promise I will stop killing your comment page hahaha. I have very dry skin…it is actually quite flakey around my nose, and eyebrows but I still have noticeable pores all over especially the T-zone and redness too. Usually people with oily skin have this issue which is what I find strange. Basically I need a good foundation primer that is ment to add moisture not take it away. I need a full coverage foundation for dry skin also, something that truly is full coverage, a product to hide pores and the dark blue Undereye situation. Lastly a good setting powder that also has some kind of coverage in it aswell. I have tried just about everything as far as makeup goes to hide these issues as well as treatment for my skin and I'm just at a loss with what to do now.
I'm sorry, I know this is a tall order and hopefully I can get going in the right direction makeup wise with your help.
I am a huge fan of your blog, as it is very informative, unlike many other beauty bloggers out there.
Oh yeah. I forgot to mention that I am a 27 year old female with a fair skin complexion. I say this because when suggesting some beauty products to someone who you cannot see, it's pretty hard to do without knowing their skin tone, skin type and even age of the skin the makeup is going on lol.
Thanks again. I think I just wrote a novel on your blog! Lol
11/27/13 13:15 Danae:
Hi Muse! I just got this (in Light) during the ItCosmetics.com sale last week. (Thanks for letting us know about that! I scored such a great deal!) I haven't really tried it yet but I just thought I'd let you know it did not come with the brush and stand. My guess is maybe you only get those if you ordered from QVC instead of direct from ItCosmetics.com… ? Is QVC where you got yours?
12/10/13 9:19 Cat:
So, I know close to nothing about makeup but am slowly learning what I like and don't. My BIGGEST problem is under my eyes. I have large, deep, dark circles under my eyes. I've tried quite a few different concealers but nothing is ever enough to do any more than slightly diminish the color. So, I'm wondering what's the difference between a corrector and concealer? Should I be using both and if so do you have suggestions!?
6/17/14 7:15 Amber:
Hello The Muse!
I've commented on one of your post few days back & I'm not sure which post it was/ if it even went through so here I am again.. Hahaha!
Just want to ask you some questions;
Is a good primer better than having a good concealer? Which is more important to you?
I'm actually looking at clarins instant smooth which is muse approved, hehe or concealer from it cosmetics (but don't believe it's available in sephora..)
Thus I'm looking at the high definition one from smashbox, is it good? Vs the MISSHA perfect cover, which is better? ( I'm using the MISSHA extreme cover, love it like you did!)
Hope you're able to tell me your thoughts on them 😛


text:
Poppin my Blog cherry
By Gav47 4 Comments
This is right here my friend is my every first, ever. I really don't get down with the whole 'share my life on the internet' thing, so in order to pass the time why don't you and i watch some hilarious home bloopers, take it away You've Been Framed.
Also, Oh Snap at No.96 and 73!