Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Meeting-friendly snacks to bake


  • Please log in to reply
171 replies to this topic

#151 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 27 January 2015 - 01:26 PM

AnnaN : could you taste the difference ?


I might need to do a side-by-side tasting to be sure but I think these ones were just a little bit more molasses like. I also think they should have come out of the oven a little before they did
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#152 ChocoMom

ChocoMom
  • participating member
  • 107 posts

Posted 27 January 2015 - 05:20 PM

Hi Anna,

 

The blondies look wonderful with that bit of tan!  I bet it made them taste lovely, too. 

 

My coffee was lonely this morning, and it got me to thinking.....I was wondering if, in your search for more baked goods to make, if you've done any biscotti?  My neighbor and I used to take turns making different kinds, and we'd "taste test"  them over morning coffee after our husbands went to work. Morning coffee would go until about 2pm on those days. :raz:  (No wonder I'm so chubby!)

 

I'd use the basic recipe out of one of the KAF cookbooks and tinker with it.  The Cookie Companion, maybe?    Anyways, there's so many different combinations that work well together. Dried cherries and pistashios dipped in dark chocolate was a favorite of mine. Almond was another. White chocolate, dried apricots or dried pineapple, and macadamia nuts was yet another.  The list goes on and on.  

 

So, maybe if you feel like trying a different sort of thing, that might be something to experiment with. ? I can't wait to see what you make next! 

 

Andrea



#153 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 27 January 2015 - 05:40 PM

Hi Anna,
 
The blondies look wonderful with that bit of tan!  I bet it made them taste lovely, too. 
 
My coffee was lonely this morning, and it got me to thinking.....I was wondering if, in your search for more baked goods to make, if you've done any biscotti?  My neighbor and I used to take turns making different kinds, and we'd "taste test"  them over morning coffee after our husbands went to work. Morning coffee would go until about 2pm on those days. :raz:  (No wonder I'm so chubby!)
 
I'd use the basic recipe out of one of the KAF cookbooks and tinker with it.  The Cookie Companion, maybe?    Anyways, there's so many different combinations that work well together. Dried cherries and pistashios dipped in dark chocolate was a favorite of mine. Almond was another. White chocolate, dried apricots or dried pineapple, and macadamia nuts was yet another.  The list goes on and on.  
 
So, maybe if you feel like trying a different sort of thing, that might be something to experiment with. ? I can't wait to see what you make next! 
 
Andrea

Andrea,

Thank you for your kind words.

Even though I am baking these treats for others to eat I am not so altruistic that I can make things I would not eat myself. I dislike biscotti. I have tried a number of different versions made commercially and even attempted to make a couple myself and I cannot bring myself to like it. Perhaps if they were served to me with enough vin santo I might learn to enjoy them! Coffee doesn't do it for me. But that is not to say I don't appreciate your 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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#154 ChocoMom

ChocoMom
  • participating member
  • 107 posts

Posted 27 January 2015 - 07:17 PM

Oh, that's okay!  If I can find an excuse to eat chocolate, I will. :smile: And, the biscotti was a good breakfast avenue for chocolate to make its way to my mouth.

 

So another thought is Nisu....a Finnish sweet bread. I braid mine, and sprinkle with coarse sugar; others use a glaze or nothing at all. It can be pulled apart easily, and eaten with or without butter. If you'd like, I can find a recipe.  My Swedish daughter in law calls it "Cardamom bread", as that is the main flavor/spice used in it.

 

Just a thought, but I'd only use it as a last resort:  the bars and cookies you make look so yummy and decadent, I'm not sure that Nisu would suffice. But, it is tasty with a cup of coffee. :smile:



#155 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 09 February 2015 - 03:09 PM

image.jpg

Lemon snaps. They don't look very exciting but they are quite delicious.
  • Toliver, Kim Shook, gfweb and 4 others like this
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#156 rotuts

rotuts
  • participating member
  • 6,445 posts
  • Location:Boston MA

Posted 09 February 2015 - 03:25 PM

AnnaN :

 

your Energy in the Kitchen 

 

is fantastic  !!!!!!!!!!!!!!

 

Me, I just shovel show .............



#157 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 09 February 2015 - 03:32 PM

You might think so. But like so many of us as we age we celebrate the good days!
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#158 cookingofjoy

cookingofjoy
  • participating member
  • 76 posts

Posted 11 February 2015 - 12:39 PM

I've been enjoying following all of your baking!  With your shortbread and the comment on the world peace cookies, I thought of Dorie's espresso shortbread cookies from Baking from my home to yours.  I am usually baking with consideration for kids, but grown ups seem to like these.   



#159 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 17 February 2015 - 02:44 PM

I've been enjoying following all of your baking!  With your shortbread and the comment on the world peace cookies, I thought of Dorie's espresso shortbread cookies from Baking from my home to yours.  I am usually baking with consideration for kids, but grown ups seem to like these.

Thanks for this suggestion. These are definitely delicious. Most recipes that call for espresso leave me wondering why I bothered. But the espresso flavour comes through in these in spades. However, this is no reflection on you whatsoever, they are incredibly fragile and seem prepared to crumble if you give them a look of any kind! This is not such a bad thing as I get to keep the crumbled ones.

image.jpg

image.jpg

Since I was fairly certain that my granddaughter would not like the coffee flavoured cookies I thought I might give the World Peace Cookies another shot. I know from doing a lot of reading that I am not alone in my inability to get this recipe to work. As before, as soon as I attempt to slice the roll they crumble.

image.jpg

The very few rescued ones.

image.jpg

The cookie-making debris. I have made this into a roll and put it back in the fridge and perhaps by tomorrow I will care whether I cook them or not.
  • Toliver and rotuts like this
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#160 Tri2Cook

Tri2Cook
  • participating member
  • 3,868 posts
  • Location:Ontario, Canada

Posted 17 February 2015 - 03:59 PM

I didn't have too much trouble with them crumbling, just enough for it to be mildly annoying. The problem I did have is going to get me in a lot of trouble with the masses though... I just didn't particularly love them. I didn't hate them, just didn't like them enough to wrestle with them again.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#161 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 17 February 2015 - 04:16 PM

I didn't have too much trouble with them crumbling, just enough for it to be mildly annoying. The problem I did have is going to get me in a lot of trouble with the masses though... I just didn't particularly love them. I didn't hate them, just didn't like them enough to wrestle with them again.


I was equally underwhelmed which probably explains why it took me so long to bother attempting again.
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#162 Kerry Beal

Kerry Beal
  • participating member
  • 10,189 posts
  • Location:Ontario, Canada

Posted 17 February 2015 - 04:23 PM

Thanks for this suggestion. These are definitely delicious. Most recipes that call for espresso leave me wondering why I bothered. But the espresso flavour comes through in these in spades. However, this is no reflection on you whatsoever, they are incredibly fragile and seem prepared to crumble if you give them a look of any kind! This is not such a bad thing as I get to keep the crumbled ones.

attachicon.gifimage.jpg

attachicon.gifimage.jpg

Since I was fairly certain that my granddaughter would not like the coffee flavoured cookies I thought I might give the World Peace Cookies another shot. I know from doing a lot of reading that I am not alone in my inability to get this recipe to work. As before, as soon as I attempt to slice the roll they crumble.

attachicon.gifimage.jpg

The very few rescued ones.

attachicon.gifimage.jpg

The cookie-making debris. I have made this into a roll and put it back in the fridge and perhaps by tomorrow I will care whether I cook them or not.

They would make excellent bark in this condition!



#163 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 17 February 2015 - 06:35 PM

Kerry,

If you are referring to the debris I doubt it would make good bark. It is raw cookie dough.
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#164 Kerry Beal

Kerry Beal
  • participating member
  • 10,189 posts
  • Location:Ontario, Canada

Posted 17 February 2015 - 06:38 PM

Ah I see - if you were to bake the debris first - I could use it for bark.


  • Tri2Cook likes this

#165 MelissaH

MelissaH
  • participating member
  • 1,460 posts
  • Location:Central New York via NEO, CO, Pittsburgh

Posted 18 February 2015 - 06:35 AM

I've always just taken the bits that crumble off and pressed them back onto their cookie before baking. they maybe aren't quite as perfect looking, but they taste fine. If the dough is too cold, I get more crumbling.

 

I should also note that this is one recipe I have ALWAYS made on a scale. I first learned about it in Paris Sweets, when they were still Korova Cookies and not yet World Peace Cookies. If you want to see the original mass measurements, they're here: http://doriegreenspa...variations.html


  • rotuts and Thanks for the Crepes like this
MelissaH
Oswego, NY
Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

#166 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 18 February 2015 - 06:40 AM

I've always just taken the bits that crumble off and pressed them back onto their cookie before baking. they maybe aren't quite as perfect looking, but they taste fine. If the dough is too cold, I get more crumbling.
 
I should also note that this is one recipe I have ALWAYS made on a scale. I first learned about it in Paris Sweets, when they were still Korova Cookies and not yet World Peace Cookies. If you want to see the original mass measurements, they're here: http://doriegreenspa...variations.html


Melissa,
Thank you so very much for this. Even as I was making them I was wishing for proper weight measurements as it seemed likely it would lead to greater success. No guarantee of course but I am definitely willing to give them another shot.
  • MelissaH likes this
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#167 Toliver

Toliver
  • participating member
  • 4,680 posts
  • Location:Bakersfield, California

Posted 18 February 2015 - 09:48 AM

I've always just taken the bits that crumble off and pressed them back onto their cookie before baking. they maybe aren't quite as perfect looking, but they taste fine. If the dough is too cold, I get more crumbling.

I try to use the sharpest knife I have to thick-slice the cookie dough. The last few times I've made them, I used a serrated knife and "sawed" my slices off. It's those little bastard chunks 'o' chocolate that are the troublemakers. They refuse to slice easily and instigate the crumbling. Of course I use the "mush the crumbs all back together to sort of resemble a cookie again" method. Whatever works! :laugh:

 

edited to add: The first time I made these cookies I forgot to add the salt and threw it in as the very last ingredient for the final stir. I ended up liking how the salt was more pronounced in the cookie to contrast with the sweetness. That's how I've been making them ever since.


Edited by Toliver, 18 February 2015 - 09:53 AM.

  • emmalish and Thanks for the Crepes like this

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”


#168 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 18 February 2015 - 12:12 PM

I try to use the sharpest knife I have to thick-slice the cookie dough. The last few times I've made them, I used a serrated knife and "sawed" my slices off. It's those little bastard chunks 'o' chocolate that are the troublemakers. They refuse to slice easily and instigate the crumbling. Of course I use the "mush the crumbs all back together to sort of resemble a cookie again" method. Whatever works! :laugh:
 
edited to add: The first time I made these cookies I forgot to add the salt and threw it in as the very last ingredient for the final stir. I ended up liking how the salt was more pronounced in the cookie to contrast with the sweetness. That's how I've been making them ever since.


I did put an edge on my sharpest, thinnest knife but it didn't help a bit. Some of them I did scrunch (scientific terminology) back together.
But you are right it is the little chunks of chocolate that gremlinate (another scientific term) the process.
  • Smithy, Darienne and Thanks for the Crepes like this
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#169 cookingofjoy

cookingofjoy
  • participating member
  • 76 posts

Posted 23 February 2015 - 08:11 PM

Anna - I'm sorry they were so touchy!  I didn't remember them being so crumbly, but I do remember the world peace cookies being crumbly.  I thought it was the rolling that I had trouble with.  I looked back at some old pictures from one of the times I'd made them (edit: the espresso shortbread), and at first I thought maybe my chocolate was smaller chunks, but looking on the side, I don't know if that's true either. 

I'm sorry they didn't work out!

Attached Images

  • DSC08646.JPG
  • DSC08642.JPG

Edited by cookingofjoy, 23 February 2015 - 08:12 PM.

  • Toliver likes this

#170 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 23 February 2015 - 09:20 PM

Anna - I'm sorry they were so touchy!  I didn't remember them being so crumbly, but I do remember the world peace cookies being crumbly.  I thought it was the rolling that I had trouble with.  I looked back at some old pictures from one of the times I'd made them (edit: the espresso shortbread), and at first I thought maybe my chocolate was smaller chunks, but looking on the side, I don't know if that's true either. 
I'm sorry they didn't work out!


Oh dear I'm sorry if I gave you the impression they did not work out. That's not true at all. They were definitely challenging but I enjoyed them and so did the people they were intended for. And my granddaughter definitely enjoyed the peace cookies. I kept some of the espresso shortbread and it is in my freezer and I sneak one or two almost every day!
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#171 Anna N

Anna N
  • eGullet Society staff emeritus
  • 7,193 posts
  • Location:Oakville, Ontario, Canada

Posted 24 February 2015 - 02:22 PM

image.jpg

A repeat. Dorie Greenspan's caramel crunch bars. They do not look much like bars. I think they shattered because I had put them into the refrigerator to firm up the chocolate as advised in the recipe and then attempted to cut them while they were still very cold.
  • Toliver, rotuts and JoNorvelleWalker like this
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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#172 rotuts

rotuts
  • participating member
  • 6,445 posts
  • Location:Boston MA

Posted 24 February 2015 - 02:38 PM

AnnaN

 

such a shame you cant email me

 

as an attachment  

 

In one of those new 3.D

 

printers

 

Sytreene

 

is one thing

 

but Id love to see the above 

 

in my Kitchen Mail Box

 

as is   no styrene