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Everything posted by emmalish

  1. Love seeing this! This has been on my list of things to try for ages now. Much as I want one, I can't justify buying that fancy kitchenaid attachment though. :-( (I reeeeeally want one)
  2. If the dough is reeeeeally sticky, I'll sprinkle a bit of flour in addition to using parchment paper. And if it still sticks, I'll use a lightly floured offset spatula to slide under the dough to help release it.
  3. If you don't mind waiting for delivery, you could order it from Golda's Kitchen. – oh whoops, I didn't see that you were in Utah right now! Disregard...
  4. Another vote for using parchment paper! Except that I use plastic wrap on top instead of parchment, as it's more flexible and I find the dough tends to curl a bit as I roll it out. With this method, I almost never need to use additional flour unless the dough is exceptionally sticky. I also use wooden craft sticks as guides for my rolling pin so I get a consistent thickness.
  5. I've made this one here. It's a roll-out recipe for cookie cutters, but it's NOT crunchy at all. They're very soft and tender. Or were you looking for a drop cookie?
  6. Tri2Cook, I'm with cakewalk – just reading that list was exhausting! I've finally caught that stupid cold that's been going around my office so I haven't felt up to doing a lot of baking. Boo. I had big plans... I did make peppermint marshmallows dipped in chocolate this weekend, and I made some sour cherry white chocolate cookies as part of a cookie exchange. I want to do some savoury biscuits or crackers to offset all the sweets though. Maybe tonight...
  7. I've never made marshmallows with egg whites (at least not yet – it's on my list). My vote for favourite recipe goes to Peter Greweling's from Candies and Confections. I've never had a problem with them not setting up (except for one time when I accidentally undercooked the syrup because I misread the temperature), but I have noticed that if I beat them too long, they're already starting to set up in the bowl and it's a struggle to get into the pan. If I beat for less time they're much more pourable (but they still set up fine).
  8. I'd be very interested to hear how this turns out for you. I've been wanting to do piped marshmallows for awhile, inspired by this – http://www.chefeddy.com/2010/04/lime-marshmallows/. Unfortunately they don't give any detailed instructions for piping vs slab. I was planning to try whipping slightly less and working reeeeally reeeeally quickly with my piping.
  9. There was a discussion about stollen several years ago here, and someone mentioned that the recipe had been published in a local paper (Metro). Someone posted a link to the recipe on the Metro site but that page has since been deleted. Thank goodness for the way back machine! Try this link... https://web.archive.org/web/20060319073246/http://www.citytv.com/vancouver/Stollen.aspx
  10. I've had the Katherine Hepburn brownies and love them – I brought them to work once and they weren't nearly as popular as I expected. I think most people are too used to the cake-y brownies you find in most coffee shops. Have you tried the Ina Garten ones before? How are they?
  11. That totally makes sense. I think if I had that much dough, though, I'd halve it and make two rolls. If it's longer than my ruler, it's not gonna fit in my wee freezer. ;-)
  12. Sandi, I found this photo set here really helped me understand the technique. Hope it helps you too! http://www.canadianliving.com/blogs/food/2014/04/30/how-to-roll-cookie-dough-into-a-perfectly-smooth-log/
  13. I haven't made a gingerbread house in years. Let's just say mine wasn't a big success (putting it mildly). Maybe I should try again one day... I have a recipe for gingerbread here that I absolutely love and would definitely recommend for the gingerbread men. The original recipe says it can be used for a house too, but I haven't tried it personally. I also have this chocolate-gingerbread that's really good, but if I had to choose just one, I'd go for the first one.
  14. Darienne, you can totally send any excess my way! I use cranberries all the time. In muffins, loaves, cookies, smoothies, and on the weekends in my steel cut oats (with an apple). I go through them like crazy!
  15. It sounds so nice! Did you find that it spread or distorted much? I'm definitely tempted to try it with cookie cutters, otherwise I'll need to buy a patterned rolling pin (such a hardship).
  16. I haven't actually tried that recipe. I'll try to get to it within the next couple weeks though and get back to you! Actually – a question. Does this recipe need to be cut into tiles? Has anyone tried using cookie cutters with it?
  17. There are people who don't like pumpkin pie? Also, that is gorgeous!
  18. Lindacakes, I've posted my absolute favourite gingerbread recipe on my blog. Don't be thrown off by the halloween-themed cookie cutters! I got the recipe out of an old issue of Food & Wine and I've been making it for eons. And this chocolate ginger cookie is amazing. I can't say enough good things about this cookie! Both of these cookies get specifically requested by my friends & coworkers every year. I still don't know what I'm going to be making this year, and I've just signed my blog up for the Great Cookie Swap – I'm so excited! And nervous! I'm also organizing a cookie swap at work, so I think I'm going to be pretty busy for awhile there.
  19. Oh Andie, I hope everything goes well and you're back to baking soon! I usually make the same things every year, but I'm focussing on trying new recipes so at this point I have absolutely no idea what I'll be doing. Jaymes, any chance you could share that fruitcake cookies recipe?
  20. Mmmm, I've made those before. I'm thinking it might be time to make them again. And I'll have to try those molasses spice cookies from her App too. I love those fall flavours!
  21. OMG, Elizabeth! Those are the cutest things ever!! I second IowaDee – I would like an entire flock of those. Are those pretzel stick legs?
  22. I have that exact same one, as well as one larger and one smaller (all three Cuisipro). I use the smaller one most often, for zesting citrus and grating nutmeg. After using a microplane for zesting? I would never go back to anything else. Just look at that zest! The 2 larger ones are usually used for hard cheeses (like you said, FLUFFY!). I do have a box grater that I mostly just use for grating larger quantities of softer cheeses, like cheddar and mozz. I have never, ever used the graters on my food processor. Way too much clean-up!
  23. Thanks Kim! I've pinned it and will be trying soon! By the way, cinnamon chips? I've never seen those before but I'll bet they'd be fantastic.
  24. Kim, seriously, I don't know why you'd want to live next to me for cookies. Look at you! I swear you're the most prolific baker here! And always such a great variety. Now what, pray tell, are dream cookies??
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