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Lemon bars sound so good ... I think my leftover yolks are going to become lemon curd  RandomPauI posted: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 don't think it's a dumb idea  You could probably safely substitute Mexican hot cocoa mix for the sugar that gets mixed with the almonds... Or make a buttercream filling out of it.For the orange marble cookies, maybe try a pinwheel cookie? If you want them to actually be marbled, you could just knead the rolled-up dough a few times and re-form it into a log.
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Jul 4, 2018 14:23
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You want to make orange-and-something macarons, or just some kind of cookies? For cookies I'd make something fairly stiff like a shortbread or sugar cookie, make two kinds of dough, roll each one into a flat sheet, stack 'em, roll up, slice cute little spirals off the end. Orange pairs well with chocolate, almond, cranberry, cardamom, most tropical flavors...
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Jul 4, 2018 15:37
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https://www.allrecipes.com/recipe/232799/chef-johns-lemon-bars/ This has been my go to since 2016. It is my most requested item of anything I bake, and I bake soooo much. My friends had me bake for their wedding, I watched a gentleman come up to the table and be disappointed by the lack of lemon bars (after 2 double batches, 64 squares!). He scraped up all the goo and scraps he could with his hand and shoveled it in his mouth. I’m gonna try some of these others, but this one is reaaaaaal good. So, I have a 4.5qt KitchenAid stand mixer but it’s not big or powerful enough for double batches. I’m considering the 6qt professional 600 series. Any thoughts? Caveats?
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Jul 6, 2018 15:55
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I celebrated finally getting my kitchen in order post-wedding by making a bundt cake.  
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Jul 10, 2018 04:14
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 A friend gave me a bag of cherries he wasn't going to eat, so some Almond Cherry Bars were in order! Today I learned that there is definitely such a thing as too much icing. I'll halve that part of the recipe next time.
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Jul 24, 2018 04:19
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I made the smitten kitchen blondies recipe except apparently I either chopped the chocolate I was gonna add too finely, had too much of it, or added it in when the mixture was still too hot, because I got brownies instead.  Still good, at least, but not what I was hoping for. 
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Aug 1, 2018 06:49
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Don't look at this thread on a diet. Learn from my mistakes. Gonna whip up and easy batch of peanut butter oat bars to correct for this, bring them to work to prevent me from eating them all.
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Aug 1, 2018 20:43
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I have several pounds of peaches that are about to go bad. I want to bake something for my coworkers - I've been bringing something in every week or two, and I've gotten super positive reception. Pie or cobbler, or something else? I also have blackberries, blueberries, strawberries, a few apricots, and tons of rainier cherries to use up in the next week.
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Aug 1, 2018 21:10
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SymmetryrtemmyS posted:I have several pounds of peaches that are about to go bad. I want to bake something for my coworkers - I've been bringing something in every week or two, and I've gotten super positive reception. Pie or cobbler, or something else? I also have blackberries, blueberries, strawberries, a few apricots, and tons of rainier cherries to use up in the next week. Dump cake. Face God and walk backwards into hell
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Aug 3, 2018 03:43
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No goodies to post today, I just wanted to announce that I got hired for a side gig baking at a local cafe 
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Aug 5, 2018 00:29
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I made muffins today. I have cartoonishly huge tops and the streusel caramelized and fried and it's fantastic.   Blueberry with some orange and lemon zest. About a teaspoon of cinnamon went in the batter, along with a toasted star anise. Flavor is great, and the texture is out of this world. I meant to put almonds in there too, but I couldn't find my slivered almonds. I may have used them already. I didn't feel like blanching almonds, so c'est la vie.
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Aug 6, 2018 00:37
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Gonna need that recipe. I hosed up muffins pretty bad the one time I tried to make them from scratch.
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Aug 7, 2018 06:12
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Sure. Sally McKenney - Sally's Baking Addiction posted:STREUSEL TOPPING There was way too much streusel, but as you can see the results were delicious anyways. Removing them felt precarious, but there was no danger at all of tearing - the tops are just so disproportionate that it feels like there isn't much underneath.
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Aug 7, 2018 06:46
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SymmetryrtemmyS posted:Sure. Thanks!
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Aug 8, 2018 01:55
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SymmetryrtemmyS posted:There was way too much streusel, but as you can see the results were delicious anyways. Removing them felt precarious, but there was no danger at all of tearing - the tops are just so disproportionate that it feels like there isn't much underneath. Thanks for this! Blueberries were on sale yesterday so I made a batch of these last night. These are easily the best blueberry muffins I have ever made! The texture and flavor were on point, the blueberries didn't all sink to the bottom, and the height was really impressive! And not that "too much streusel" is a real problem, but I thought it made just enough streusel for 16 regular sized muffins.
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Aug 8, 2018 16:03
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I love Sally so I’ll try it out. How does using a fridge/freezer for a few minute affect things? Stuff in my 13x9 pan takes hours to cool if I just let em sit but yesterday and Monday, I threw my lemon bars and brownies in the freezer and fridge respectively and was happy w the results. I let them cool normally for 40+ minutes and then stuck em in the cooler for like 3 min. Just want to make sure I’m not screwing anything up.
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Aug 8, 2018 20:24
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Made lemon bars last night. Went with the smitten kitchen recipe (no offense to the other recommendations, next one I try will most likely be the one FGR posted). Through some miscommunication, half the lemons we got for this were used by my sister who was visiting. Ms Cookies suggests hey, we have limes, instead of calling this a loss, why don't we try to make half of them lime bars? Because of the lemon mishap, I ended up folding a bunch of tinfoil and sticking it in the pyrex to make a little dam to keep the lemon and lime fillings from mixing. It worked out pretty well. Hooray for emergency creativity. Well they smell drat delicious, but I had to go to bed before they were completely done cooling. I'm so drat excited to slice them up and eat some when I get home. Ms Cookies and I made cookies as Christmas gifts for all our friends, and it went over well enough that we're probably doing the same this year. Last year there were -Pfefferneusse -Spumoni (cherry/chocolate/pistachio) -Pistachio -Cardamom-cinnamon sugar cookies -Nutballs -Struffoli I think we're getting rid of the spumoni since people only liked them for the pistachio part, which is redundant anyway. They look pretty and add some color but ehh. Not well received. I think adding some lemon bars in there might be different enough. We also have a bunch of raspberry preserves from the garden this year, might make some thumbprint cookies. Tentatively this year is -Pfefferneusse -Pistachio -Cardamom-cinnamon -Nutballs -Struffoli -Lemon Bars -Raspberry thumbprints Rotten Cookies fucked around with this message at 18:34 on Aug 17, 2018 |
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Aug 17, 2018 18:27
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 Lemon on the left, lime on the right. Ended up with twice as many as pictured. They might not be lookers but they taste pretty dang good.
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Aug 17, 2018 23:42
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 I made a skillet cookie. I'm pretty happy with how it turned out, although I had to bake it a fair bit longer than the instructions said to get it to not be complete mush.
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Aug 18, 2018 00:27
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Rotten Cookies posted:
I've been wanting to try out lime bars, how did they turn out?
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Aug 19, 2018 06:53
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The Glumslinger posted:I've been wanting to try out lime bars, how did they turn out? You know, pretty good, actually. All in all they were very good.
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Aug 20, 2018 14:39
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I made jelly pigs (literal translation), basically yeast dough similar what you make doughnuts from, except this is turned into squares that you fill with jelly or apple sauce. Pic is kinda lousy, only snapped it before bagging up and freezing everything. I made like 30 pieces.
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Aug 26, 2018 19:02
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Did these back in February:      From https://www.seriouseats.com/recipes/2018/02/lacy-brown-butter-and-ricotta-cookies.html -- these are crazy good, crazy rich, and crazy easy. I suggest not using BOTH the pod and extract as she recommends, the turn out overpoweringly vanilla if the pod isn't completely used up already.
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Sep 4, 2018 03:12
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I desperately need any advice for rolling cookie dough. I suuuuuuck.
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Sep 5, 2018 22:40
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Boywhiz88 posted:I desperately need any advice for rolling cookie dough. I suuuuuuck. Like getting it even or keeping it from sticking or what? For getting it even, you have two options: practice or those silicone thickness rings that go on your pin. I'm in the "practice" camp but I was a professional baker for several years so... As for getting it to not stick, just use more flour dusted on the counter, the top of the dough, and your pin.
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Sep 6, 2018 18:54
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The school year has started again, I'm in a new apartment and I'm back to spoiling my coworkers. Cinnamon Sugar Cookies
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Sep 17, 2018 01:51
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Ms Cookies made some biscotti yesterday, and I decided to make some firnee. She went for a raspberry flavor in the biscotti, but either didn't use enough extract or the stuff we have is weak? Next time I make firnee I'm going to use less cardamom (I never thought I'd say that) and grind my pistachios so there's a couple chunks still left in. I liked the spoonfuls where there was a little cronch in there. Now I know firnee isn't a cookie, really, but..... it turns out that dipping biscotti in firnee is loving amazing. Rotten Cookies fucked around with this message at 13:38 on Sep 17, 2018 |
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Sep 17, 2018 13:33
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Anyone got good recipes with white chocolate chips? Don't have to be cookie based. It's just rare that I have something with white chocolate that I think 'this wouldn't be better with regular chocolate.'
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Sep 22, 2018 00:37
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Bogart posted:Anyone got good recipes with white chocolate chips? Don't have to be cookie based. It's just rare that I have something with white chocolate that I think 'this wouldn't be better with regular chocolate.' America's Test Kitchen posted:Cranberry, White Chocolate, and Macadamia Cookies
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Sep 22, 2018 06:20
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Bogart posted:Anyone got good recipes with white chocolate chips? Don't have to be cookie based. It's just rare that I have something with white chocolate that I think 'this wouldn't be better with regular chocolate.' https://sallysbakingaddiction.com/2014/09/01/white-chocolate-pumpkin-snickerdoodles/ These have been well received at 2 offices!
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Sep 23, 2018 03:34
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Made a batch of flourless peanut butter cookies I posted upthread with a mix of milk chocolate and mini semisweet chips. I also added a little extra salt to counter the chocolate. Definitely had to take the remainders into the office to get them out of reach.
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Oct 2, 2018 19:10
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I've spent the last couple weeks coming up with some new recipes: Pumpkin Spice Cranberry Muffins, a hybrid of the Sally's Baking Addiction blueberry muffin recipe and the pumpkin blueberry muffin recipe from a book I grabbed at Walgreens:   White Chocolate Chili Lime Scones, off the King Arthur Flour scone recipe base we use at work:  Pumpkin Spice Date Pecan Scones, also from the same recipe base; we're gonna be selling these starting next week  (the chili lime ones are too much of a pain in the rear end for me to even suggest selling them)
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Oct 14, 2018 20:47
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Cookie team, ASSEMBLE: What's the best way to turn this mix I got, https://www.krusteaz.com/products/cookies/butter-vanilla-sugar-cookie-mix Into a vanilla chai sugar cookie?
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Oct 22, 2018 23:31
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You have a vanilla sugar cookie mix and you want to turn it into vanilla chai sugar cookies? Follow the mix directions and add chai spices. What am I missing?
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Oct 22, 2018 23:39
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i like nice words
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I need a little direction. I'm not a baking wiz
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Oct 23, 2018 02:46
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The Bananana posted:I need a little direction. Do you have chai spices? Google "chai spice cookies" and compare the amount of mix you have to the amount in a recipe. Add as much chai spice to your mix as there is proportionate to the recipe you choose from google. Or add slightly less for safety. Taste the dough. Add more possibly.
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Oct 23, 2018 03:07
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Scudworth posted:Do you have chai spices? I'm thinking a teaspoon of vanilla extract, a teaspoon of cinnamon, half a teaspoon each of ginger and nutmeg, and a quarter teaspoon each of ground black pepper and cloves.
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Oct 23, 2018 03:49
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Sex Hobbit posted:I'm thinking a teaspoon of vanilla extract, a teaspoon of cinnamon, half a teaspoon each of ginger and nutmeg, and a quarter teaspoon each of ground black pepper and cloves. Needs cardamom
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Oct 23, 2018 05:21
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Scudworth posted:Needs cardamom quarter teaspoon of that too
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Oct 23, 2018 07:02
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Toss that stuff into the mix, or should I just roll the as intended balls of cookie dough in the chai mixture just before baking?
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Oct 23, 2018 10:22
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