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Everyone uses mascarpone as a dessert cheese. Be brave, try chocolate+bleu cheese! In all seriousness, that actually is supposed to be pretty good. http://www.chowhound.com/food-news/3373/blue-cheese-and-chocolate/
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# ¿ Nov 14, 2016 23:24 |
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# ¿ Mar 29, 2024 11:33 |
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cocoavalley posted:I don't have a recommended recipe, but IME chocolate chip cookie recipes are pretty forgiving as far as swapping additions/optional ingredients. Just keep in mind that white chocolate is a lot sweeter than dark, so if your favorite recipe has really sweet base cookie, maybe try to counter that by using salted mac nuts? Looking at rogue creamery it looks like they mix the bleu cheese with some cocoa powder (and probably other stuff) presumably to avoid the problem you're talking about. That being said, macarons aren't really famed for their intense flavor, so maybe things like truffles and spreads really are the way to go for bleu cheese (that's what rogue creamery does at any rate)
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# ¿ Nov 29, 2016 16:17 |
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http://www.lilliebellefarms.com/blue-cheese-chocolates/ Here's their site. Christmas is coming, so it might not hurt to give some hints to people if you wanted to try it.
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# ¿ Nov 29, 2016 17:36 |
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It'll dry out the surface of the dough if you don't.
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# ¿ Dec 24, 2016 07:46 |
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One thing I suppose you could do is put the cookies in a plastic bag, then put them somewhere warm. If you have hot water from a sink use that, or you could hold them under your armpits for a while. Really though fire is the best non-electric option. Is there a reason you can't use fire?
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# ¿ Dec 30, 2016 08:01 |
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You could also put the cookies on the coffeemaker or the iron, or use the hair dryer- most hotels have at least one of those. If there are none in the room you could ask to borrow an iron at the front desk and they'll probably oblige. Just don't tell anyone you're ironing cookies. Edit: don't have the cookies in a plastic bag if you use any of these solutions. Use paper or tissues or something non melty to prevent crumbs. CrazySalamander fucked around with this message at 00:37 on Dec 31, 2016 |
# ¿ Dec 31, 2016 00:35 |
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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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The Bananana posted:that is a very large cookie. Yeah, this actually became the general baked goodies thread a few pages ago by general agreement but no one bothered to update the title.
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# ¿ Jan 28, 2019 18:47 |
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Griddle of Love posted:I have to shill these, they are such an addictive treat. The salt and coffee bring out the chocolate flavor even more! Here is the clear solution
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# ¿ Oct 12, 2020 16:30 |
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# ¿ Mar 29, 2024 11:33 |
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When you substitute some of the gluten in something with something else that doesn’t provide structure, the end result is going to be similar to using cake flour instead of all purpose. The burning is probably the Maillard reaction occurring due to the lactose which occurs at lower temperatures than some other sugars. https://www.sciencedirect.com/science/article/pii/S0022030205728356
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# ¿ Nov 7, 2020 07:48 |