Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by emmalish

  1. That's what I do with pie dough, which I am not capable of rolling out without sticky disaster.  The dough usually sticks to the paper in spots, but I'm able to scrunch enough off and reshape in the pie plate so it's not terrible.  Not pretty but at least looks like food instead of.... Well, I won't go on. 


    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.

  2. I'll have to buy the whipping cream...no problem...but exactly how does one measure a litre of flour?  Would it be 4 cups? 


    I doubt I can get oil of lemon where we are, but I could add lemon zest.


    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...

  3. I roll cookie dough between two sheets of parchment - remove the top sheet, cut the cookies, remove the "trimmings" and slide the parchment onto the baking sheet.  I do several sheets at once, stack them, even chill if the kitchen is warm.

    After cooking I just slide the parchment onto the cooling rack and slide another full unbaked batch onto the sheet pan and right back into the oven.


    This saves considerable time - no need to transfer the indifidual cookies before or after baking. 


    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.

    • Like 1
  4. Does anyone have a good recipe recommendation for soft, chewy vanilla sugar cookies?  Not the crunchy kinds for cookie cutters & decorating.  A quick google search brought up lots of chewy sugar cookie recipes, but there's so much variation - some call for buttermilk, others cream of tartar, or cornstarch.....




    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?

  5. 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...

  6. What Quesmoy said. I'm fairly certain that using whatever marshmallow recipe you usually use (I love David Lebovitz's recipe), and reducing the length of the final beating/mixing (i.e. when all the components have been combined) would do the trick. I'm basing this on the fact the first time I made marshmallow, I underbeat, and it never really set up firmly, and whenever I overbeat, the marshmallow sets up much more quickly.


    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). 

  7. Quesmoy, good ideas. I was thinking of whipping the mixture less or not heating the sugar mixture to as high a temp. Definitely planning to let the tops skin over before capping / backing them.


    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. 

  8. I am in love with the Christmas Stollen by Thomas Haas. I ate a whole loaf last year. I think I'm still working it off :) I have read in some posts that his recipe was posted several years ago. But I can't find it anywhere. I'm hoping someone might still have it ?


    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...


    • Like 1
  9. attachicon.gifimage.jpg

    Katherine Hepburn's brownies. I detect a brownie theme emerging here! Perhaps next week it will be Ina Garten's outrageous brownies.


    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?

  10. Emmalish, thanks for finding those pictures. The one thing they don't show is that if your roll is longer than your ruler, you can work across and back: push with the ruler and pull the paper in that area, then slide the ruler over a bit and repeat, etc. Then work your way back down the roll until it's even.


    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. ;-)

  11. 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. 

  12. DH bought double cranberries at our Canadian Thanksgiving and I thought:  Oh great.  What am I going to do with a package of cranberries?


    Well found this recipe for Cranberry-Apple-Walnut Crisp which called for an amazing 2 cups of cranberries.  Hooray!  And it was a great success.  I thought it was a tad too sweet: DH loved it.  Will use it again.


    From: Clifford A. Wright. Bake Until Bubbly.   From my search for a good casserole cookbook.  (Sorry, forgot about taking a photo and it was all gone in a trice.)


    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!

    • Like 1
  13. This is a cross between a cookie and a cake -- spongey for a cookie, and dense for a cake.  I really liked it.


    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).

  14. 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?

  15. I'm looking for the perfect gingerbread/ginger cookie to give as Christmas gifts.


    I liked Tartine's gingerbread tiles, I might do that again.


    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.

  16. 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? 

  17. I have more than three.  all gotten on sale.  they change models from time to time like cars, so the last model is on sale.


    this one :




    makes incredibly 'fluffy' parmesan grated cheese.


    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!



  18. emmalish – you are so kind.  Here is the recipe for Dream Cookies:http://http://www.recipecircus.com/recipes/Kimberlyn/COOKIES/Dream_Cookies.html

    They are similar to shortbread – very buttery and crisp and I’ve been making them since I was a little girl – about 45 years.  They are our family’s favorite cookies.


    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. 

  • Create New...