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SymmetryrtemmyS posted:Share your recipe! I want that food. http://sallysbakingaddiction.com/2013/12/08/gingerbread-cupcakes/ Boom. Unless you really like molasses, I would do a little less than the 1/2 cup it calls for; it really seemed a bit much. They are super moist and loving delicious. I also refridgerated the icing for a while and probably should have let it get a little thicker before I applied. But who has patience. Echeveria posted:
Need a picture of these cuuuuuttttt. Edit: Hell yeah we made it to page 2. 
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Dec 11, 2014 22:31
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Echeveria posted:GLORIOUS DAIRY FREE HAZELNUT TOFFEE BLONDIES I made these as well and people at my work are still reminiscing out loud about them 3 days after I brought them in.
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Dec 12, 2014 01:30
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Princess Nebula posted:Need a picture of these cuuuuuttttt. I edited my post on the last page and added a picture of them cut.
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Dec 12, 2014 02:41
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Ok gonna start my baking today. Caramels, marshmallows and crinkle cookies for sure. Not sure what else from there. I usually cover the marshmallows in chocolate (well chocolate coating because I suck at tempering). I'm gonna temper the sous vide method this year though, so we'll see how it goes. My issue is with coating the marshmallows. the powdered sugar on them gets in the chocolate and seems to gently caress it up after a while if I dip them. Is there a good technique for pouring to enrobe them that doesn't require huge amounts of chocolate/create huge waste?
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Dec 13, 2014 18:00
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I decided to try some historical cookie recipes out for Christmas this year. So far I've made "sugar cakes" from a 1603 recipe in one of my cookbooks (sorry, no pictures yet), "desart cakes" based on the original recipe posted on Cooking in the Archives, Jumballs, and  "renaissance cookies". Yes, that is spinach on a cookie! It's actually pretty tasty!
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Dec 15, 2014 18:10
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Symbol posted:I decided to try some historical cookie recipes out for Christmas this year. Spinach? Cookies? Oh please....share!!
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Dec 17, 2014 02:06
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Can someone suggest some easy to make (aka hard to gently caress up) cookies? I'd like to give 2-3 types a whirl this year with my girlfriend but neither of us have really baked before.
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Dec 17, 2014 03:06
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Good Will Hrunting posted:Can someone suggest some easy to make (aka hard to gently caress up) cookies? I'd like to give 2-3 types a whirl this year with my girlfriend but neither of us have really baked before. I like nut butter cookies or chip type cookies, they are pretty hard to screw up. Spice cookies are pretty easy too and are a very holiday sort of thing.
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Dec 17, 2014 03:19
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I like an oatmeal chocolate chip cookie with a touch of cinnamon. Pretty much just mix ingredients and bake. Pretty hard to gently caress up.
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Dec 17, 2014 03:23
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Here is the recipe for the shortbread cookies I made. Shortbread is pretty hard to gently caress up. http://www.landolakes.com/recipe/2534/raspberry-almond-shortbread-thumbprints Yes, I know that is from the Land O'Lakes website. It's shortbread. It has four ingredients. I don't bother with the glaze, just the jam, use whatever you like. In my oven at least that baking time is much too long, so reduce as needed; last night it was in the 6-8 minute range I believe. This recipe doubles well if you want to make a large number for a group. This is easiest with a mixer but not required. Also, refrigerating the dough before baking is totally optional.
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Dec 17, 2014 12:09
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Suspect Bucket posted:I've been experimenting with Oatmeal cookies. My mom makes a fantastic chocolate chip and MnM walnut cookie (the MnM's are very important, does not taste the same without), but they are made with magic and unicorns and too precious to my family to even try to replicate on my own. So I'm going for spicy fruit! Made these for a work Christmas party. So. Epic. Thank you!
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Dec 20, 2014 18:57
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I made two whole goddamn sets of sugar cookie dough last week and since we didn't go to my aunt's tea party this year, I guess I'm making linzer cookies tonight! (because I also have too much jam)
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Dec 20, 2014 21:05
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My extended family is having a get together tomorrow. Instead of spending several hours with a bunch of people I don't like, I will let these cupcakes be my placeholder. They are chocolate with peanut butter mousse, and carrot cake with cream cheese frosting.
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Dec 20, 2014 23:26
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I made a big batch of cookies for work; pecan tassies, toffee almond squares, and lemon shortbread. Which get devoured in like, a day. But for my Christmas dinner with friends, I made a yule log for the first time. Tiramisu Yule Log with meringue mushrooms! How the hell did people make stuff like this before the invention of electric mixers? Cause I was tired enough after holding a hand mixer for whipping eggs and cream, and I can't imagine having to do it by hand. Old timey bakers, I salute you.
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Dec 21, 2014 13:10
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I've been busy with work, but I've taken the time to make some lovely homemade marzipan. 1.5kg (3 pounds) of almonds were heated in almost boiling water for about five minutes then cooled, and since I don't have a machine for it: One and one almond got its skin removed. Then the almonds were cooled and ground to a fine flour, before sucrose and sorbitol were added as a binding agent. When the marzipan had the correct consitancy I added a small dash of whiskey for a lovely taste. All in all I now have 2.5kg (5.5 pounds) of freshly made marzipan.
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Dec 21, 2014 14:39
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Disco Salmon posted:Spinach? Cookies? Oh please....share!! Sorry for the delayed reply. I got busy with Christmas-y things and forgot to check in on this thread. Anyway, I have a cookbook full of modernized 17th century (mostly) British recipes. The original recipe just gives instructions for making the spinach topping, but the modernized version suggests a cookie recipe to pair it with as well. However, I do question their interpretation of the original recipe. The way I read it, it sounds like they want you to make a single-crust pie, not a cookie. Maybe the author decided that it worked better as a cookie? Or maybe I'm just not very good at figuring out early modern recipes. Here's the recipe I used for the cookies at any rate: Shakespeare's Kitchen (paraphrased) posted:Renaissance Cookies If I decide to make these again sometime, I think I'd like to try replacing some of the white flour with ground almonds. Maybe half a cup or so. The spinach topping had a really strong almond flavour and I think it would've been nice if it had carried through to the cookie dough as well. I'd also be curious to try these cookies without the extra cutout on top. The author specified that the cutout was there to stop the topping from drying out, but it didn't really seem in danger of being too dry and the original recipe actually specifies that the spinach topping should not be covered during baking. The modernized recipe doesn't call for the sugar-coated fennel seeds, but the original did call for topping with "red and white muskedines". The cookbook only notes that things like muskadines and sugar-coated fennel seeds were common "bisket" toppings in the 17th century, but doesn't go into further details than that. I couldn't get muskadines, so I opted for some sugar-coated fennel seeds instead. I think they actually worked quite well with the spinach, though I had trouble getting them to stick to the tops of the cookies. (Yet another reason why I'd like to try an open-faced cookie next time.) After doing a bit of poking around the Internet, muskadine candies seem to have been some sort of diamond-shaped, musk- and rose-flavoured candy. I found one recipe that calls for musk grains (which seems to be referring to musk mallow seeds), sugar, rosewater, and "gum-tragacant". If anyone's interested in trying to make their own muskadines, the recipe can be found here. And I'll copy out the original spinach cookie/pie recipe below as well, in case anyone would like to take a crack at it. The Accomplisht Cook posted:Other made Dish of spinach in Paste baked Please let me know if you decide to try any of these recipes! I'd be interested to hear your results.
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Dec 29, 2014 07:36
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Muscadines are a kind of wild grape. They grow everywhere in the coastal southeast US. They have a thicker skin and stronger bitter taste then table grapes, some astringency as well. Red and white (green) varieties are available. They were heavily cultivated in the 1600s. Is that possibly what they meant? Also, the familiar french wine grape was called the Muscat. I love muscadines. I have a small arbor of them in my back yard. I hope I get some before the birds this year! Also, yay someone used my recepie! I am so proud. Suspect Bucket fucked around with this message at 15:34 on Dec 29, 2014 |
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Dec 29, 2014 15:26
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Suspect Bucket posted:Muscadines are a kind of wild grape. They grow everywhere in the coastal southeast US. They have a thicker skin and stronger bitter taste then table grapes, some astringency as well. Red and white (green) varieties are available. They were heavily cultivated in the 1600s. Is that possibly what they meant? Also, the familiar french wine grape was called the Muscat. I knew of the muscadine grape, but there also seems to have been an early modern candy called a muskadine/muskedine, so it can be a little confusing. I haven't done enough research to know for sure whether they were talking about the grape or the candy, but the author of my cookbook seems to think they meant the candy. Also, since muscadine grapes seem to be a US/New World thing, I wasn't sure how common they'd be in early modern British cooking, so I also figured that the candy was more likely here. I could be wrong though. Looking at the muskadine candy recipe that I found (in A Closet for Ladies and Gentlewomen, written in 1602 and published/printed in 1608), it looks like the idea was to make a paste of sugar, musk mallow seeds, gum tragacanth, and rosewater. The paste was then rolled out, dried, and cut into diamond shapes. If I run across any more information on the topic or anything that clarifies whether the recipe might be referring to the grape or the candy, I'll let you know! For now I'm happy with how the fennel seeds worked on top, but it might be interesting to play around with other toppings and combinations as well.
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Dec 29, 2014 21:24
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Edit: Sorry, double post. Baby started flailing at my keyboard.
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Dec 29, 2014 21:36
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Echeveria posted:I edited my post on the last page and added a picture of them cut. Lord god you cut those so cleanly. Also, can we keep this thread until the New Year at least? It's still the holidays, right? One rise cinnamon rolls, ya'll. The below cinnamon rolls are made in a pan because 1. my skillet needs to be re-seasoned (long story) and 2. I don't know where my pie pyrex went, but now I have two! Thanks, boyfriend. And because my brain thinks "Pan! Stove! Not in 400 degree oven! On stove!" I have a weird shaped burn on my arm. Yeah, whatever. They still tasted fuckballs amazing. Lesson learned: A squeeze of lemon juice is really crucial for the perfect cream cheese icing and don't think you can sight-guess measuring vanilla when you have shaky hands. 
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Dec 30, 2014 23:30
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Princess Nebula posted:I've made these I made these, but I didn't use any chocolate chips. Instead, I rolled them in this. They turned out amazingly delicious. I took them to a party last night and everyone was raving about them.
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Jan 1, 2015 19:21
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I went to Sweden recently and bought a jar of salt liquorice pastilles. I can't get enough of the salt liquorice, though most people outside Scandinavia hate it (the few that have tried it). You can buy chocolate bars flavoured with salt liquorice there, which believe me is a hell of a combo and brings me to my crazy plan... Putting aside the likelihood that the suggested flavour combination here is probably causing salt liquorice-haters to hurl onto their keyboards, would it be... insane... to try baking these suckers into some chocolate cookies?  They're hard and chewy, so my main concern is consistency. I'm wondering if they might melt and thin out in the cookie. Or is it more likely to just create a horrible chewy mess?
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Jan 12, 2015 01:52
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Since you describe them as chewy, I'm guessing they have some sort of gelatin in them, which won't result in a pretty melt if one occurs at all. And maybe difficult to chew. "Rubberize" sounds like the possibly adjective... Only one way to find out!
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Jan 14, 2015 22:56
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