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Posts posted by merstar
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My favorite source is Beanilla. Great quality and great customer service. I've ordered their vanilla beans, and they were outstanding.
http://www.beanilla.com/vanilla
I've ordered Arizona Mexican vanilla extract from Amazon, and it was good, but I don't think Amazon offers it anymore. However, you can order directly from Arizona's site:
http://www.arizonavanilla.com/Store/vanillastore.php?cat=21
I love Penzey's double Madagascar vanilla extract.
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Chocolate Croissant.
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Tonight was a mega salad with tuna, navy beans, pasta, red bell pepper, tomatoes, sweet onion, black olives, and green peas, tossed with a lemon vinaigrette. Baguette on the side.
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Tonight is salmon with an orange/ginger/soy glaze and brown rice, garnished with scallions.
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Thank you. Hope to make this shortly.
You're very welcome. Let me know how it turns out.
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My friend served this at his wedding - big hit. He served the sauce separately, rather than mixing it in with the shrimp.
SHRIMP IN GREEN MAYO
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That looks delicious. What size loaf pan do you use? Care to share your tweaks?
I use a 9x5 loaf pan. Here are my tweaks in parentheses that I posted on another forum in 2008. They're basically up to date, except I don't fold over the whole batter, just the very top layer slightly. I also dust the pan with flour after buttering.
http://www.eat.at/swap/forum/index.php?action=display&forumid=5&msgid=11
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I'm baking this for the upteenth time with my tweaks:
Cinnamon Quick Bread
http://www.food.com/recipe/cinnamon-quick-bread-49525
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Peppercorn-crusted filet mignon, baked potato, and salad. Vanilla ice cream with homemade hot fudge sauce for dessert.
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Today I had a chocolate croissant. Needless to say, it was delicious.
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I made these again. I've tried tons of brownie recipes, and this is definitely my favorite. The only change I made was to reduce the salt:
THE BAKED BROWNIE
Fall into Cooking Featured Recipe: The Baked Brownie and Chocolate Stout Milkshake from Matt Lewis and Renato Poliafito
Also posted with great photos at:
The Baked Brownie | Brown Eyed Baker -
Tonight was penne with sauteed garlic, red bell peppers, and mushrooms in a white wine sauce. Served with Parmigiano Reggiano, and lots of white wine! Roasted cauliflower on the side.
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Merstar -- I'm intrigued by the Espresso Chews -- what is the texture of them like? Are they cookie-like? Or more fudgy?
They're chewy and fudgy at the same time. Very deep chocolatey and decadent - nice and melty/gooey. I omit the nuts, use 2 1/2 tsp finely ground espresso beans instead of 1 Tbsp dark roast, and bake them 10 minutes.
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I made these again - they're insanely good:
http://www.eat.at/swap/forum8/40_Chocolate_Espresso_Chews
Photo:http://media3.washingtonpost.com/wp-dyn/content/photo/2006/07/13/PH2006071301541.jpg
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Salmon filets with a sauce/glaze of lemon juice, dry white wine, olive oil, Dijon mustard, chili powder, cumin powder, garlic powder, and smoked paprika. Served with basmati rice and steamed broccoli.
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You might be able to email them (search for their web site) and ask them where you can find it locally. They should be able to tell you.
Don't search for it on Amazon unless you want a heart attack when you see the price/bag.
Thanks - that's the link I posted also, but they said "This product is stocked seasonally." I'll have to contact them and find out what the story is.
OMG - you weren't kidding about Amazon. Insane prices! This looks pretty reasonable for 12 bags, but that same company charges $10.00 if you only buy 1 bag!
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Oh, sorry, my mistake. I thought this was the recipe:
http://mostlyfoodstuffs.blogspot.com/2014/04/shaved-coconut-macaroons.html
Originally found it here on tastespotting/Search - third one down, then I clicked the link.
http://www.tastespotting.com/profile/deensiebat/submissions/1
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I looked up the recipe you used, and noticed it calls for unsweetened coconut, which is drier than sweetened coconut. Did you use a different brand, by any chance, or did you use sweetened in the past, and this time you used unsweetened?
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Popcorn, Indiana Dark Fudge Chocolate Chip Kettlecorn. Unfortunately, (or fortunately , I can't find it anymore.
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Well, I would love to see your recipe, please. Either online or PM.
My macaroons, which I have already made successfully 4 times, were a disaster this time. I'm going to start a thread to see if someone can help me with whatever I did incorrectly.
Darienne,
What was wrong with the macaroons? Were they too runny/flat?
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Amazing, merstar. That's exactly what I have planned to make today. My recipe comes from eGulleter, Deensiebat.
Great! I use my own recipe - Love the combination of coconut and chocolate!
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I made coconut macaroons, immersed in bittersweet chocolate.
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Tonight is rainbow trout fillets with caramelized scallions in extra virgin olive oil and dry white wine. Served with basmati rice, and steamed asparagus.
Deep dark devil's food cake with dark chocolate ganache for dessert.
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Tonight is peppercorn-crusted filet mignon, baked potato, and green salad.
Your Daily Sweets: What are you making and baking? (2014)
in Pastry & Baking
Posted · Edited by merstar (log)
I made Mocha Truffle Cookies again:
http://www.bhg.com/recipe/cookies/mocha-truffle-cookies/