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Lemon almond biscotti from a KAF recipe. I'm shocked at how easy biscotti are. Will probably make these again, substituting other extracts for the almond. Will probably also add some chopped nuts next time. 
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Apr 16, 2018 22:36
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 A coworker put this recipe on my desk so I did what must be done. Hopefully they're okay with almonds rather than walnuts, because I forgot to get walnuts at the store but already had almonds (I like them better in cookies anyway). Overall I'm happy with how this recipe turned out and might go with this one over the ATK recipe in the future; they're pretty much the same thing but with easy ratios instead of ATK's insistence on using fractional amounts of everything.
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Apr 18, 2018 06:28
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You should brown your butter. It makes better cookies.
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Apr 18, 2018 13:43
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Croatoan posted:You should brown your butter. It makes better cookies. Eh I know  Meanwhile, the office every-month-or-so collective birthday celebration is tomorrow, and I have made Ruby Tandoh's buttermilk lemon black pepper cake, Sheet Cake Edition!   The actual recipe calls for two round cakes with the lemon curd sandwiched in between, but round/tall cakes are not generally well received at these parties in my experience so I just made a single sheet cake and I'll take the curd separate if anyone wants to try it. The cake gets drizzled with lemon syrup so it absolutely does not need frosting or anything, really. Just awesomely face-meltingly lemony with a little pepper to brighten it up. Included in the celebrations this month is my own birthday, which was Monday! My mom (she of the Pusheen cookies upthread) made me a fruit custard tart:  I got a $50 Amazon gift card and have NO IDEA which of the dozen or so cookbooks on my list I'm going to get. Or maybe a new cookie scoop, since mine bit the dust from overuse a few weeks ago. (Those are my chucks and my grandma's snoopy slippers that I just noticed I failed to crop out.) PERMACAV 50 fucked around with this message at 06:39 on Apr 25, 2018 |
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Apr 25, 2018 06:37
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 Still using up my packet of lavender. I have these down pretty well now, I don't even really have to think about the recipe which is kind of exciting after three tries. Shaping them while they're in log form is fun.
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Apr 28, 2018 22:08
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I’ve been sick the last 4 days and all I wanna do is bake
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Apr 28, 2018 22:38
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It's been a long time since I had a serious baking failure so my time had come. I tried the foodwishes soft pretzel recipe which uses store bought pizza dough and should come together quick and easy in like half an hour. No. Everything went wrong that could possibly go wrong, boiling them in the alkaline solution was a huge foamy mess, and even making half of them cinnamon-sugar coated as insurance against failure was not enough. They had such an intense PRETZEL chemical taste I nearly spit out my first bite. I left them for my housemates. 
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May 1, 2018 11:11
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 Soft & Chewy Oatmeal Scotchies  Orange Almond Crumble Coffee Cake (This, in particular, was a massive hit.)
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May 2, 2018 04:56
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What are my best options for a vegan butter substitution? I'm making cookies for a crowd, and some dietary restrictions apply.
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May 2, 2018 05:21
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SymmetryrtemmyS posted:What are my best options for a vegan butter substitution? I'm making cookies for a crowd, and some dietary restrictions apply. Vegan margarine is usually your best bet, but depending on end textures you can also use bananas, apple sauce, baking powder+water, or extra oil. I often end up helping with the xmas baking for my vegan sister and the margarine is best overall, but for example the banana can work in oatmeal cookies even better. Whatever kind of cookie you're making, google for a vegan version and see what they used as your guide.
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May 2, 2018 05:36
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SymmetryrtemmyS posted:What are my best options for a vegan butter substitution? I'm making cookies for a crowd, and some dietary restrictions apply. Butter-flavored Crisco, probably.
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May 2, 2018 05:37
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SymmetryrtemmyS posted:What are my best options for a vegan butter substitution? I'm making cookies for a crowd, and some dietary restrictions apply. I know my grandma and my vegan uncle use coconut oil. I'm not sure if they just use a straight 1:1 substitution ratio but the baked stuff I've had from them has been perfectly fine. Mr_Roke fucked around with this message at 03:58 on May 3, 2018 |
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May 2, 2018 05:47
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So it’s getting to be that time of year where I cannot leave butter to soften over the work day without it getting melty. How long do goons take to soften their butter?
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May 2, 2018 13:42
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SymmetryrtemmyS posted:What are my best options for a vegan butter substitution? I'm making cookies for a crowd, and some dietary restrictions apply. If they are going to be fresh out of the oven, applesauce works fine. Using applesauce though will make them go stale really fast so keep that in mind. Coconut oil would probably be a perfect substitution, but I've never tried that.
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May 2, 2018 23:02
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 Peanut Butter Blondie. Absolutely delicious. I should have sprinkled some Reese's Pieces on top for a little more visual appeal though.
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May 3, 2018 03:54
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Yeah, I’ve made those a couple times to great resound. Although they each came out a bit dry but I think I just need to reduce the time, or increase the PB.
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May 3, 2018 04:58
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Got a buddy in a band coming into town, asked what he wanted for his batch and he threw me for a loop: espresso-something. Any recipes for a delicious cookie w/ espresso flavor? "oooo you ever mess with like toffee cookies or poo poo with espresso??" Toffee suggestions are open as well but I have no experience with toffee nor know what it is!
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May 9, 2018 00:12
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Toffee bits = Heath pieces if you've got them in your local supermarket. Could do something like this but substitute in toffee bits instead of chocolate chips, or do a mix of both? https://cookienameddesire.com/coffee-chocolate-chip-cookies/ Also it's not cookies but close: I stress-baked lemon cupcakes with whipped vanilla buttercream. 
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May 9, 2018 00:28
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Coffee+Toffee is pretty much a winning combo whatever you do. Cappuccino Crinkles are a good choice if you want something very chocolaty. Don't have a particular favorite recipe for these but I have made these before: https://www.bhg.com/recipe/cookies/cappuccino-crinkles/ I liked these Espresso Chocolate Shortbread cookies: https://smittenkitchen.com/2007/12/espresso-chocolate-shortbread-cookies/ I was actually thinking about trying to making some kind of pecan + toffee cookie tonight to see how that would go.
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May 9, 2018 00:45
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I'm not vegan, but I'm going to a potlucky brunch thing where vegans will be present, so I made vegan almond poppyseed and cinnamon sugar scones!  quote:Sex Hobbit's Scone Recipe with Vegan Substitutions This is a super adaptable recipe; if you want to put chocolate chips or craisins or something in them about 2/3 cup is the ideal amount. Put them in with the dry stuff, you'll never get them all incorporated if you try to add them after the buttermilk and egg. PERMACAV 50 fucked around with this message at 08:16 on May 11, 2018 |
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May 11, 2018 08:10
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Gwyrgyn Blood posted:Coffee+Toffee is pretty much a winning combo whatever you do. Thanks! I don’t really drink coffee so I don’t have any instant stuff on hand. What should I grab or avoid? Wanna try one of these recipes today!
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May 12, 2018 11:57
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Boywhiz88 posted:Thanks! I don’t really drink coffee so I don’t have any instant stuff on hand. What should I grab or avoid? Wanna try one of these recipes today! After some research last time I baked with coffee, most of my trusted sources say to use whatever instant coffee crystals you can find. I was happy enough with the results, but I complained about the lack of really assertive coffee flavor to a patissiere friend and she said that she uses Cafe Bustelo. It worked much better than the instant crystals, and there was no grit in the delicate texture. You can also brew coffee (but make it very strong) and use that in place of water in recipes that call for extra water, like some pies.
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May 12, 2018 17:13
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I ended up going w Medaglia D’Oro. Does anyone have recipes for cookies w candy? Preferably a non-chocolate candy. I’m not sure where to start!
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May 24, 2018 22:47
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 Dark Indulgent Walnut Brownies from Mary Berry's Baking Bible. Moderate effort as brownies go, but pretty drat good.
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May 29, 2018 03:59
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I've been having a nonstop baking urge, like I'm baking literally every day. Here are some of my recent successes: Red wine chocolate cake (from a recipe a goon recommended in some GWS thread) with a chocolate collar and chocolate dipped strawberries:  Toasted coconut meringue cheesecake - I had a bunch of coconut cookies that tasted good but were getting stale, so I turned them into a cheesecake crust and sorta went from there:  Gluten free rhubarb pie - this is a totally adequate pie, I'm just proud of achieving this crust lattice with gluten free crust: 
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May 29, 2018 18:04
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It’s my 30th birthday and I put together a show w some local bands I love. I’m selling cookies and all proceeds go to an AIDS foundation and a fund for artists affected by a fire that happened a couple weeks back. I got distracted so I didn’t do everything I wanted but I have 2 batches of chocolate chip, 2 batches of Snickerdoodles, a batch of oatmeal raisin, and a batch of M&M cookies. I’m hoping to squeeze in a double batch of my lemon bars as well. I love baking.
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Jun 8, 2018 11:46
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What kind of cookie goes well with cheese and wine?
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Jun 10, 2018 11:29
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For white wine I'd make a shortbread and flavor it with something mild - lemon extract or lavender or something like that. For red I'd make something with flavors that are in the wine, like cherries, berries, chocolate, currants, etc. If you go the chocolate route aim for dark chocolate and a not very sweet cookie. I'd still probably make shortbread, lol, but I just really love shortbread.
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Jun 10, 2018 15:16
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Seconding shortbread! It's rich and not too sweet, with the added bonus it's crazy easy to make in any shape and flavors you want to mix in.
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Jun 11, 2018 04:49
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Wake up, thread! Apple and Cinnamon Cake from Mary Berry's Baking Bible. I have the hardest time keeping this thing from sinking in the middle. I think the next time I make this I might dehydrate the grated apple in the oven a bit.
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Jun 26, 2018 05:02
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As a follow-up to Sex Hobbitt’s post, what are people’s favorite recipe sites or books? I just picked up a Wilton cake decorating book for a few bucks at a used book store. Looks to be really informative.
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Jun 30, 2018 19:42
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Boywhiz88 posted:As a follow-up to Sex Hobbitt’s post, what are people’s favorite recipe sites or books? Joy Of Baking (dot com), every standard recipe one could ever need.
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Jul 1, 2018 01:23
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I made the 'dutch kleiner' recipe from ATK's "The Perfect Cookie" book. First attempts at actual twists were dismal so I made little pillows instead.   And then turned one into chocolate chip ravioli.  A+ recipe.
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Jul 1, 2018 01:28
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Haven't made macarons in over a year, but I found almond meal at the store for less than $5/lb and got inspired. Another apartment, another oven to get used to.... I took these out after 15 mins and they were already getting too dark, usually they need 20. On the plus side, I've been less precious with the batter, which seems to have helped a lot with hollows/cracks/feet formation. (The actual color is between these two photos, my lighting is all over the place) 
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Jul 3, 2018 03:55
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Gorgeous. Big pat on the back
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Jul 3, 2018 11:29
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Wow, seriously, those look beautiful. Hey, does anyone have a favorite lemon bar recipe?
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Jul 3, 2018 14:19
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Rotten Cookies posted:Wow, seriously, those look beautiful. I really like this one, from here Andrea's Lemon Bars For Lemon Bar Crust: 1 pound unsalted butter 4 cups all-purpose flour 1 cup powdered sugar 1/2 teaspoon salt 2 teaspoons lemon zest Prepare baking pan by lightly buttering it. I use a 8-by-13 Pyrex dish. Preheat oven to 350 degrees. To make the crust, combine all the ingredients into the bowl of your standing mixer. Combine until mixture resembles coarse crumbs and begins to hold together. Remove dough from mixer and spread with your hands evenly into pan. Press the crust down and along sides of pan. Bake the crust for about 15-18 minutes or until LIGHTLY golden. Remove from oven and allow to cool for about 10 minutes before adding lemon filling. For Lemon Bar filling 4 large eggs 1 1/2 cups granulated sugar 3/4 cup fresh lemon juice 1/3 cup all-purpose flour Zest of 2 lemons Powdered sugar to dust on cooled bars Reduce oven temperature to 300 degrees. To prepare the lemon bar filling, begin with a medium-sized bowl. Whisk together eggs and granulated sugar until combined well. Stir in the lemon juice and flour. Whisk until everything looks incorporated and smooth. Pour the lemon mixture over cooled shortbread. Bake your delights in the middle of oven until set, about 30 minutes. Cool completely in pan and cut into bars. I like mine in triangles. Lemon bars will keep, covered and chilled, 3 days. Sift powdered sugar over bars before serving. edit: This should go without saying, but under no circumstances should you use bottled lemon juice for these. Fresh lemon only. Flash Gordon Ramsay fucked around with this message at 19:11 on Jul 3, 2018 |
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Jul 3, 2018 14:27
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I like the Smitten Kitchen lemon bars (which I think is based on an Ina Garten one). They're nice and tart. There's two versions, with a thick lemon layer and a thinner one. Make the thick, obviously.
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Jul 3, 2018 19:52
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Flash Gordon Ramsay posted:edit: This should go without saying, but under no circumstances should you use bottled lemon juice for these. Fresh lemon only. Bottles zest should be fine though, right? Thanks to both your recommendations. Gonna have to have a head to head face off some time
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Jul 4, 2018 03:50
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I don't know how dumb an idea this is, but I figure I can make macaroons using Mexican hot chocolate since it already has a lot of sugar along with vanilla and cinnamon and a nice nutty flavor. I still want to do something that has orange and another flavor marbled together.
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Jul 4, 2018 07:45
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