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mira

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Everything posted by mira

  1. Thanks so much for your help!
  2. Patrick - another question - how long would you say it takes to get the proper caramelization using your method?
  3. Thanks for the tip, Patrick!
  4. I am making Pierre Herme's caramelized rice crispies for a dinner tomorrow night. Can I make them tonight and put them in a tupperware, or do they need to be made the day of? Thanks in advance!
  5. mira

    message hearts

    they won't be as small as the mass-produced ones. i had not decided if i was going to make them out of candy or cookie - i wanted to see what responses i would get and then see what would work better for me and my (limited) kitchen. Thanks for the responses so far- keep them coming!
  6. i was thinking of making candy hearts with a written message, like the ones we all know and love (i think necco makes them?). but i have no idea how to do the writing, or if it is possible to do at home. any ideas? thanks in advance!
  7. Sheetz, the texture of the dough is quite light and tender, to me it is not so far off from a yeasted dough and is much easier. That said, I had revived this thread a few days ago with a question that hasn't been answered yet - can I make the CI dough and shape the buns the night before (like I would with a yeasted bun), throw it in the fridge and bake it off in the morning? Or will the dough not hold up overnight?
  8. Hello, all. I have made the CI recipe discussed above and it is WONDERFUL. I am wondering, however, if I can prepare any part of it in advance. I'm not so familiar with putting a non-yeasted dough in the fridge overnight but it seems to me that it might not be a good idea. Is there any way to prepare them in advance but still bake them the morning of a brunch? Thanks!
  9. Thanks so much, Badiane! Does this have a similar texture to shortbread? And do you think it will work better if I use coffee extract rather than adding espresso powder?
  10. I have been asked to prepare shortbread but with splenda. I have made a lot of drop cookies and loaves with splenda successfully but shortbread is a bit more fussy and has less ingredients to cover the taste of the sweetener (though I will be flavouring them with espresso powder). Has anyone here done this with success? Thanks in advance!
  11. In The Sweet Kitchen by Regan Daley is an incredible resource for a baker. It is like a textbook, covering the chemistry of baking, flavour matching, the role of each ingredient, and more. The second half of the book is filled with fantastic recipes. I can not say enough good things about this book.
  12. I have an excellent recipe for a vegan chocolate cake which uses oil instead of butter or margarine and it is incredible and supermoist. I make it all the time and everyone loves it-no one ever knows it's vegan. The recipe is at home and I am (sadly) at work but I'll post it later
  13. ok, heres the story: my friend just got home from Australia and he brought me some vegemite, challenging me to create a meal with it, including dessert Can any of you chefs help me out, especially with dessert, with ideas? TIA!
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