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Meeting-friendly snacks to bake


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#121 Anna N

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Posted 13 December 2014 - 09:19 AM

I cannot answer your question, rotuts, as I am still very much novice baker. I never use the convection feature on either oven.

On the lime meltaways. I got no feedback initially. I thought perhaps this was an epic fail. But a day or two later the feedback was very enthusiastic. They were being described as a "key lime pie cookie". I also found out that the "big bosses" had learned of these treats that appeared in a certain department on Wednesday mornings and were showing up in that department to make sure that they had a sampling!
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#122 CatPoet

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Posted 13 December 2014 - 11:51 AM

Convection ovens are so much easier to bake with then older types of ovens.   You just lower the  heat a bit and it bakes quicker.  I dream of that type of oven. Buns coming out perfect with zero problem. You can also bake several sheets of cookies and buns at one go.  Sadly my  landlord doesnt give us this option.  Oh well for a novice baking it much easier to  get success with fan oven the old fashion. I know in  Celsius you just turn the heat down  10 C and it work like a charm.

 

Spice cake with a twist

 

3.5 oz  butter

2 eggs

1 1/4  cup brown sugar

2 teaspoon  ground cinnamon

1½ teaspoon ground  cardamom

1 teaspoon  ground ginger

1 ½ cup flour

1 teaspoon bicarbonate soda

½ cup  sour cream

½ cup thick  cranberry sauce  or mashed cranberries.

 

Turn the oven to  350 .  Grease and dust  a loaf tin  that holds 6 cups. Melt  the butter and let it cool a bit.

Mix flour, spices and bicarbonate soda  in a bowl.   In a separate bowl whisk the eggs and sugar  fluffy.   Add the flour, a little, then a bit of the butter, sour cream and  cranberry sauce while whisking. When all is in, pour it into the pan and  bake in the cooler part  ( most often the lower)  for  1 hour.   Check so it doesn't burn, if it gets too brown cover with a  baking parchment. Cool   on a rack and serve.   Taste a bit of Christmas and it really nice.


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#123 CatPoet

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Posted 13 December 2014 - 12:24 PM

Rotus: I have a recipe for brownies that a friend makes for customers on a regular basis . It contains raspberries  and dark chocolate and so easy and addictive.

 

Tasmanian brownies

 

Ingredients
370 gram  unsalted butter
340 gram best-quality bittersweet chocolate
6 eggs
1 3/4 cups  sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 cup semisweet chocolate buttons, chips or morsels
 3 cups  semi frozen raspberries
 
 Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Preheat the oven to 350 degrees F.
 
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
 
In a bowl or large measuring jug, beat the eggs together with  sugar and vanilla extract.
 
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the  chocolate buttons or chips, add the raspberries ,  Fold  to combine then scrape and pour the brownie mixture into the prepared tin.
 
Bake for about 25 minutes.. Remember that they will continue to cook as they cool.
 
Cool and serve.

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#124 JoNorvelleWalker

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Posted 14 December 2014 - 02:21 PM

On David Lebovitz blog he has a recipe for brownies made with black cocoa powder. Even to this non-brownie lover they look astounding. May have to see if I can source some of that stuff.

 

I source mine from King Arthur Flour.



#125 Anna N

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Posted 14 December 2014 - 03:05 PM

I source mine from King Arthur Flour.


Yeah I would too except their shipping cost to Canada would put me in the poorhouse! I have an in through Kerry Beal to a number of chocolate suppliers if I decide that I really really can't live without it..... But thank you for the suggestion.
Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
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#126 Kerry Beal

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Posted 14 December 2014 - 04:17 PM

Yeah I would too except their shipping cost to Canada would put me in the poorhouse! I have an in through Kerry Beal to a number of chocolate suppliers if I decide that I really really can't live without it..... But thank you for the suggestion.

Punjab market has it.


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#127 Anna N

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Posted 16 December 2014 - 06:47 PM

image.jpg

Banana walnut sheet cake. I was not pleased with this and before it had completely cooled searched around for another recipe for which I might have the ingredients. No photos but I also made a batch of chocolate chip blondies.

I believe the problem with the sheet cake was that I was not fastidious enough when smoothing the batter. However I was able to rescue enough to send some squares along. You can see from the photograph how uneven it is.
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
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#128 Anna N

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Posted 22 December 2014 - 12:10 PM

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Apparently there is no meeting tomorrow but since the whole darn company eats what ever I send I made some classic shortbread to finish up the year.
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#129 ChocoMom

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Posted 22 December 2014 - 12:26 PM

Anna,

Those lime-meltaways are fantastic!  I used to make them all the time, but I ate way too many so I quit making them.   They're quite addiciting.  I'm sure the crowd was overjoyed with them!

 

BTW, I think I gained about 10 pounds just looking at all the delectable brownies. Now, I must wipe the drool off my keyboard.... Thanks. :raz:    

 

Seriously though....that group has NO IDEA how good they have it- with all the tasty treats you make for them! WOW!

 

Andrea


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#130 Anna N

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Posted 22 December 2014 - 04:41 PM

Anna,
Those lime-meltaways are fantastic!  I used to make them all the time, but I ate way too many so I quit making them.   They're quite addiciting.  I'm sure the crowd was overjoyed with them!
 
BTW, I think I gained about 10 pounds just looking at all the delectable brownies. Now, I must wipe the drool off my keyboard.... Thanks. :raz:    
 
Seriously though....that group has NO IDEA how good they have it- with all the tasty treats you make for them! WOW!
 
Andrea


Thank you so much. I really did not think the lime meltaways would hit the spot but they surely did. Not only that but my daughter and granddaughter were fighting over them.
Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
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#131 JeanneCake

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Posted 22 December 2014 - 08:51 PM

Sorry, can we go back a bit to the Katherine Hepburn brownies, please? 

 

Maida Heatter has a recipe in her All American Desserts book where she takes said brownie recipe (without the nuts) and pours half of it into the prepared pan then freezes it (unbaked).  When frozen, she spreads a layer of seedless raspberry jam on it, then pours the remaining batter on top, lets it come to room temp, then bakes it.

 

It. Is. Amazing.

 

Moreso than the original recipe.  If you serve them chilled, they are divine.  When this comes back in the rotation, you should try this!

 

She mentions that you can sub out other types of jam/preserves; even peanut butter and jelly (mixed up) but I think she cautions that the bars might come apart when cut with this combination.  It could also have been just plain peanut butter that causes the bars to separate when cut.   In any case, this is a wonderful recipe!


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#132 Anna N

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Posted 23 December 2014 - 02:50 AM

Sorry, can we go back a bit to the Katherine Hepburn brownies, please? 
 
Maida Heatter has a recipe in her All American Desserts book where she takes said brownie recipe (without the nuts) and pours half of it into the prepared pan then freezes it (unbaked).  When frozen, she spreads a layer of seedless raspberry jam on it, then pours the remaining batter on top, lets it come to room temp, then bakes it.
 
It. Is. Amazing.
 
Moreso than the original recipe.  If you serve them chilled, they are divine.  When this comes back in the rotation, you should try this!
 
She mentions that you can sub out other types of jam/preserves; even peanut butter and jelly (mixed up) but I think she cautions that the bars might come apart when cut with this combination.  It could also have been just plain peanut butter that causes the bars to separate when cut.   In any case, this is a wonderful recipe!


Thanks for sharing this. I was going to give brownies bit of a rest but this sounds intriguing. I won't be doing any more baking for meetings until the new year but I will certainly keep this one in mind.
Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#133 Anna N

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Posted 06 January 2015 - 11:44 AM

image.jpg

Cinnamon elephant ears. Lest anyone think that I slaved over a cold pastry board these were made with President's Choice all-butter puff pastry. I made a double batch so that my granddaughter has treats to take to band practice on Thursday. It definitely feels like an indictable offense to call it home baking! But they are always received with such enthusiasm that I bury my guilt!
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#134 Darienne

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Posted 06 January 2015 - 12:05 PM

In this case, guilt is highly overrated.  :smile:   Making puff pastry from scratch?  Not in this lifetime...


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#135 Shelby

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Posted 06 January 2015 - 12:51 PM

Oh Anna, can you tell me how you make those??? They look scrumptious.



#136 Anna N

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Posted 06 January 2015 - 01:13 PM

Oh Anna, can you tell me how you make those??? They look scrumptious.


Shelby,
They are embarrassingly easy. Best I point you to the recipe that I riffed off. Google Ina Garten cinnamon elephant ears. I used one half teaspoon cinnamon per sheet of pastry and used an oven temperature of 400°F. If you can, find all-butter puff pastry not the Pepperidge Farm mentioned in the recipe. Apparently Dufour pastry is available in the US although I am not sure how widespread it might be in terms of availability. Watch these cookies very carefully. Because of the amount of sugar involved they can burn in the blink of an eye which is why I prefer 400° Vs 450. These are not for those afraid of sugar or butter!
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
Our 2012 (Kerry Beal and me) Blog
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#137 rajoress

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Posted 06 January 2015 - 02:27 PM

Those elephant ears look awesome! Just for the record, I believe Trader Joe's puff pastry is made with all butter although they don't always carry it. I was pleasantly surprised this December to see they brought it back.

Ruth



#138 Anna N

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Posted 06 January 2015 - 03:31 PM

Those elephant ears look awesome! Just for the record, I believe Trader Joe's puff pastry is made with all butter although they don't always carry it. I was pleasantly surprised this December to see they brought it back.
Ruth


Yes, I read somewhere that it is a very seasonal thing with Trader Joe's. The President's Choice is a Canadian product of course and was on sale for just $2.99 a package.
Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
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#139 Deryn

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Posted 06 January 2015 - 07:14 PM

Can't say I have ever seen President's Choice puff pastry in the States, but, interestingly, a local grocery store in the Asheville area occasionally has some products labelled President's Choice - with a slightly different packaging 'look' than the Canadian ones but the same script/layout for the PC name so I am pretty sure they are from the same company. Who knows, perhaps the butter puff pastry will migrate too, especially with the Can $ so low these days.

#140 Anna N

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Posted 20 January 2015 - 07:54 AM

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Taking a page from Kerry Beal's book I am calling these "Not Your Mother's Tollhouse Cookies". They are soft and chewy chocolate chip cookies using single origin Belgian chocolate.
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
Our 2012 (Kerry Beal and me) Blog
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#141 ChocoMom

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Posted 20 January 2015 - 08:19 AM

Anna, all I can say is YUM!!!!

 

  I haven't had breakfast yet, and suddenly, that looks like the perfect mate for my lonely cup of coffee.  :biggrin:   :biggrin:



#142 Anna N

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Posted 20 January 2015 - 11:01 AM

Anna, all I can say is YUM!!!!
 
  I haven't had breakfast yet, and suddenly, that looks like the perfect mate for my lonely cup of coffee.  :biggrin:   :biggrin:


Thank you. I made enough that my granddaughter who is a chocoholic will get a few. They are far from my favorite cookie. Right now I would kill for a Peak Freans plain digestive!
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
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#143 Anna N

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Posted 21 January 2015 - 06:56 AM

Just got an instant message from the meeters. "So good. They should be illegal." That is the chocolate speaking. They are nothing special as far as the recipe goes. Still a compliment is never amiss early on a gray winter morning.
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#144 emmalish

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Posted 21 January 2015 - 10:41 AM

Sorry, can we go back a bit to the Katherine Hepburn brownies, please? 

 

Maida Heatter has a recipe in her All American Desserts book where she takes said brownie recipe (without the nuts) and pours half of it into the prepared pan then freezes it (unbaked).  When frozen, she spreads a layer of seedless raspberry jam on it, then pours the remaining batter on top, lets it come to room temp, then bakes it.

 

It. Is. Amazing.

 

Moreso than the original recipe.  If you serve them chilled, they are divine.  When this comes back in the rotation, you should try this!

 

She mentions that you can sub out other types of jam/preserves; even peanut butter and jelly (mixed up) but I think she cautions that the bars might come apart when cut with this combination.  It could also have been just plain peanut butter that causes the bars to separate when cut.   In any case, this is a wonderful recipe!

 

I'm late responding to this, but these sound amazing. I love the Katherine Hepburn brownies, but every time I've brought them to work, people have found them too rich and chocolate-y (how is that a thing??). I think it's just because they're all used to cake-y store-bought brownies and not these gooey & decadent ones. Much as I want to make these, I worry no one will eat them. :-(


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I'm gonna go bake something…

wanna come with?


#145 CatPoet

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Posted 21 January 2015 - 01:27 PM

Anna, this used to be a recipe I loved before I got intolerant to citrus, it called Cobblestones and is a Danish recipe. My Danish side left Denmark in 1935 and never returned so the recipe is old.

 

Cobblestones 50 cookies

250 gram of honey

150 ml of brown sugar

75 gram butter

2 teaspoon cinnamon

1 teaspoon ground ginger

zest of one orange

100 gram almonds ground

50 gram succade or candied orange peel

1 whole egg

1 egg yolk

2 teaspoon baking soda

600 ml self raising flour

 

In a thick bottom pan,  melt honey, brown sugar and butter.  Remove the pot from the heat and  ground almond,finely chopped succade or candied orange peel, cinnamon,ginger and zest. Stir with a spoon until combined. Whisk egg and egg yolk  in a separate bowl and add to the mix. Add the flour + baking soda and stir in .  Wrap in plastic and leave  to mature over night in the fridge.

Next day roll the dough out to ½ cm thick  and cut round circles . Bake at 200 C for  about 8 minutes. Leave to cool on a rack.

 

If you want to you can ice them too

200 ml icing sugar

the juice of one orange.

Mix and spread on the cookies.


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Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#146 Anna N

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Posted 21 January 2015 - 01:57 PM

Thank you. I'm sure they're delightful.
Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
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#147 andiesenji

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Posted 21 January 2015 - 02:20 PM

This recipe with spectacular photos of various cookie toppings has been trending on FaceBook yesterday and today.  Numerous shares.

 

The direct link to Lavender Shortbread with Fruits, Flowers and Herbs  is  HERE!

 

I have baked one of the Bon Appetit shortbread recipes in the past with fantastic results.


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#148 CatPoet

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Posted 21 January 2015 - 03:06 PM

Anna the dough holds for 3 days in the fridge, so it can be spread out over days .


Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#149 Anna N

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Posted Today, 06:41 AM

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Butterscotch Blondies this week. They look a little darker than usual because I used dark brown sugar.
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
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