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Suspect Bucket posted:What would be a good dairy and egg free cookie? Doesn't have to be vegan or paleo or whatever bullshit, I'd just like to bring in cookies to work and three co-workers are ovo-lacto free. Two for medical reasons, one's vegan but she's extremely cool and low-key about it and bends the rules for honey and other low impact animal products every once and again, and I just want to make something everyone can enjoy because my co-workers are all pretty darn cool. As far as I know, nuts are OK and beloved, so load that poo poo up. Coworkers of mine have described these as the best cookies they've ever had. They're my go-to cookie when I want to impress, and they've never failed. They're sort of like a cross between polvorones and shortbread. They have a sort of crumbly texture, but they melt in your mouth due to all the butter and powdered sugar (not granulated! the cornstarch improves their texture). Last time I made them I added some nutmeg and mace to the cinnamon, and it turned out very well. Ingredients 225 grams butter, room temperature 240 grams powdered sugar 2 teaspoons (10 ml) vanilla extract 250 grams all purpose flour about 110 grams pecans, hazelnuts or other nuts, toasted and finely ground (if using hazelnuts, wrap in a dishtowel while still warm and roll about until most of the brown skins come off) ground cinnamon (optional) Method Using electric mixer, beat butter in large bowl until light and fluffy. Add 60g powdered sugar and vanilla; beat until well blended. Beat in flour, then nuts. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes. Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon, if using, in pie dish to blend. Set cinnamon sugar aside. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.) Sift remaining cinnamon sugar over cookies and serve. e: never mind, dairy  Still keeping this recipe in the post because it's extremely thread relevant
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Nov 18, 2017 00:03
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Sex Hobbit posted:Dark Chocolate Mint Chip Cookies- this isn't the exact recipe I used, but it's close enough and probably better anyway I made this, but with mint + chocolate chips. Absolutely amazing. The dough is like a stiffer brownie batter, so you get this great fudgy-chewy texture and a tremendously deep chocolate flavor. I used Guittard dutch process cocoa. I brought some in to work, and my coworkers are all talking about how amazing they are. A+ recipe. 
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Dec 27, 2017 00:31
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Dogwood Fleet posted:Well that does it. I'm going to try that but with cinnamon chips (I really don't like mint and chocolate together.) I was thinking of doing them again, but with butterscotch chips. Where do you get cinnamon chips?
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Dec 28, 2017 01:31
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Dogwood Fleet posted:I know they're a thing, but I have no idea where they're sold. I don't mind looking through a few different grocery stores though. Well, godspeed, and please report back with results. One tip: cream the poo poo out of the butter. Generally do that for any cookie, but especially these. I went 30 minutes at max speed in an Ankarsrum stand mixer (roughly equivalent to 30 minutes in a KitchenAid at 3/4 speed, I'd guess, based on having creamed butter/sugar in my sister's KA and in my own Ankarsrum).
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Dec 28, 2017 02:37
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Dogwood Fleet posted:They had everything (even s'mores for god's sake). There aren't a lot of great options online either. nuts.com had some, but that means dealing with shipping. I might give these a try. Sub cocoa powder for PB2 and sub mint chips for cinnamon chips. Peanut butter cinnamon cookies.
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Dec 30, 2017 04:39
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Boywhiz88 posted:How do you folks motivate yourselves to bake? I want to make oatmeal raisin cookies, but I’m tired, but I’m also not going to do anything if I don’t bake. How delicious are cookies? Right? Well, get at it.
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Jan 24, 2018 02:56
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I think it really depends on what brand of condensed milk you buy. I like Milkmaid, it's smoother and tastes better than Carnation and the other one I can find on shelves in normal stores. I buy it at the Indian store but they also sell it at the Asian market (which is really just a small international market, they have African and European ingredients too). I suspect it's because condensed milk is used more in some cultures than others, so the consumers are pickier on quality.
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Mar 7, 2018 22:03
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It isn't a cookie, but do cakes belong in this thread too? (before - buttermilk not pictured) Cara cara cake with lots of juice and zest. After sitting overnight, the glaze soaked in a bit and the zest softened. I left in plenty of pith and used toasted sugar, so it isn't too extremely sweet, but it has this amazing texture - almost like a cake donut.
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Mar 22, 2018 21:29
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listrada posted:Gonna need the recipe for that. Sure. This is my first time making it, so there were a few snags, detailed below. Also, I substituted the zest of three oranges (peeled, pith not scraped off) instead of four clementines. I used cara cara oranges, but substitute however you want - I want to try this with grapefruit and citron sometime. If you start with a 3# bag of oranges, you'll end up with two or three left over. I can only suggest candying them and saving the syrup. It's really amazing. Stir it into coffee, bake with it, cook with it, stir it into oatmeal, serve it on pancakes. It'd be crazy good in a cocktail, too. Oh yeah, and I completely stole this recipe from Binging with Babish, but it turned out different on his show (less delicious-looking, more fally-apart and less dense) so I'm pretty sure you should do it my way instead. Ingredients posted:
Instructions posted:
Notes posted:
Oh, and I accidentally found a new (to me) way to make fudge while making this cake. Fudge posted:Continue slowly simmering the syrup left over from candying the clementine slices until it's not quite at one string consistency; it should be viscous, like jelly without pectin, but it shouldn't even remotely clear the pan when stirred. It took me about two hours total, but I used a 12" cast iron. SymmetryrtemmyS fucked around with this message at 06:07 on Mar 25, 2018 |
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Mar 23, 2018 04:22
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Glad you liked it! Isn't the texture great? I'm also a little confused about the quantity of batter it's supposed to make, to be honest. I made it once, and it was too much but the springforms I have are oddly sized. I think it might work really well in a big bundt pan with half moons around the base and/or whole slices over the top.
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Mar 25, 2018 06:04
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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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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 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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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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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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look at a snickerdoodle recipe, which is a sugar cookie with cinnamon, and look at spice quantities split your batch into, say, two or three and add different amounts of spices to each minibatch try rolling in sugar + spices, try just putting the spices in the dough, try both Scudworth posted:Baking is a series of attempts and failures.
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Oct 23, 2018 15:14
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Macksy posted:Hey baking goons I want to get back into baking things like cookies and brownies, but in terms of ingredients I dont want to use butter/margerine/lard, i want to use only brown sugar or honey and not as much as is called for, and whole wheat pastry flour. Yes I want to make less tasty but healthier versions of recipes for me cause I dont eat white bread or butter or refined sugars anymore. I tried this recipe http://overtimecook.com/2015/01/28/oatmeal-peanut-butter-chocolate-chip-cookies-without-butter-margarine/ and white it tasted okay they were more like muffin tops than cookies. Reading this thread showed me that I mixed the dough too thoroughly and I didnt chill it. Any tips for baking with these sucky conditions would be lovely like what is a good substitute for butter. Well, what sort of fats are you comfortable using? Lard is very healthy, so I'm not really sure what the upgrade from there would be.
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Dec 2, 2018 07:22
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I just use my mouth to scoop the dough balls. Unrelated, I've gained 50 pounds in the past two months. What gives?
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May 10, 2019 01:45
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I did a cookie   It tastes like caramel and toffee and chocolate SymmetryrtemmyS fucked around with this message at 03:36 on Sep 11, 2019 |
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Sep 11, 2019 01:43
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| # ¿ Apr 26, 2024 00:23 |
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RandomPauI posted:What is the recipe for it? I did basically this, but I accidentally started creaming the butter in the first step, so I refrigerated it, broke it up by hand into big chunks, and processed it again until it was sandy, then continued as marked.
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Sep 11, 2019 07:59
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