Jump to content

emmalish

participating member
  • Posts

    951
  • Joined

  • Last visited

Posts posted by emmalish

  1. A few things since my last post. First up are these chocolate espresso caramels. This is a variation of the coconut chocolate caramels I posted a couple weeks ago. I really like this base caramel! I'm sure I'll be revisiting it with other variations too.

     

    chocolate-espresso-caramels-eG-8544.jpg

     

     

    Then I made these double chocolate coconut cookies. Chocolate cookies with white chocolate chips, coconut, and walnuts. It's a good cookie, but I found it a bit sweet. It's made with sweetened coconut, and that coupled with the white chocolate was a bit much for me. Everyone else loved them though. I think they'd be better with dark chocolate chips rather than the white. Or with unsweetened coconut.

     

    double-chocolate-coconut-cookies-eG-8585.jpg

     

     

    And then I made these coconut oil oatmeal chocolate chip cookies. It's my first time baking with coconut oil in place of butter – I've been meaning to try it for awhile, but I just hadn't gotten around to it. I really like the way these turned out! They're really soft and moist and chewy. One of these days I want to do a side-by-side comparison of the same recipe made with butter vs coconut oil.

     

    coconut-oil-cookies-eG-8776.jpg

    • Like 6
  2.  

    For those of you who make marshmallows, do you dust them in straight cornstarch, or powdered sugar, or a mix?  I did a mix, but the powdered sugar seemed to burn before the whole thing was toasted.  Toasting over a gas burner rather than hot coals may have contributed :shock:

     

    That looks absolutely amazing!! And I'm with Jeanne, the burnt part is the best. :-)

     

    I dust my marshmallows in a 50/50 mix of potato starch and powdered sugar, and shake off the excess in a sieve. I've never tried toasting them, though, so I'm not sure how that would work out.

  3. Since the last time I posted, I've made these peanut butter butterscotch chip cookies. I wasn't sure what this flavour combination would be like, but it really works. Some of the butterscotch chips are melted and mixed in with the cookie dough. The result is a soft, tender cookie that's almost creamy.

     

    peanut-butter-butterscotch-eG-8502.jpg

     

     

    And then I made these lime meltaways (spellcheck keeps trying to change that to "beltways"). I looooooove lime. And these are really flavourful tiny cookies you can just pop in your mouth. I could've eaten them all myself.

     

    lime-meltaways-eG-8725.jpg

    • Like 3
  4. Everything looks great, but those chocolate coconut caramels have really caught my eye, they are stunning. The animal crackers look wonderful. I have that cookie-cutter set (from Williams Sonoma) and I made the cookies once. I don't remember which recipe, but it used nutmeg, not cinnamon, and it worked very well. I brought the cookies to a family function for the little ones, but the cookies got broken up during the flight. I was upset but no one else seemed to mind, the kids had fun matching the giraffe's head to the lion's body, etc. The cookies were good, I thought the nutmeg would be too overpowering but it wasn't. I have to try out those caramels.

     

    Thanks cakewalk. :-)

     

    I love these cutters, but I really want the Williams-Sonoma set too. It has a few different animals than what I've got – there's a tiger and a seal, right? I've just got the lion, elephant, zebra and giraffe. I've seen photos of a camel one too, but I've never seen the actual cutter anywhere.

     

    And the Williams-Sonoma site has an animal crackers recipe – could that be the one you used? It's on my list of recipes to try out. It has both nutmeg and mace.

    • Like 1
  5. WOW Emma! The rum raisin ones REALLY are calling to me......I may have to try to make those ASAP.  May I ask what brand of rum you used?   And, I hate to ask because I KNOW that recipes are spectacular the way they are....but what would happen if I omitted the pecans.  Totally would change the flavor???  

     

    Thank you! If you like rum, you will LOVE these cookies. And the flavour works so well with the chocolate chips. I used Appleton dark rum – honestly, it's just what I had on-hand. And I'm sure you could skip the pecans with no problem. They don't add flavour so much as a bit of crunch in texture. In fact, the original recipe had them listed in the ingredients but not in the instructions, so they might not belong there at all.

     

     

     

    Wow, emmalish - so many choices, and all look awesome! It's too hot here right now to turn the oven on, but when it cools down, I want to try one of these. Although it is hard to pick just one. :)

    I have a question about the animal crackers. Can you please share where you bought the cookie cutters? The jungle theme suggests a set. Am I right? I think my son would love these.

     

    Thank you! I'm totally with you on not wanting to bake in this weather. I'm going to be switching to no-bake recipes for the summer. Very soon. I got the animal cutters from another set that includes a couple of different animals – I may need these too... Is it possible to have too many cookie cutters?

    • Like 2
  6. Every time I post, I promise I'll be better about posting more often. And then before I know it, it's been almost 2 months since my last one. Oops. So once again, we have several weeks worth of goodies. So, in order that I baked them...

     

    First off, these triple chocolate chip cookies with walnuts. These cookies are fantastic! Loaded with milk, white, and dark chocolate chips, AND peanut butter chips, AND walnuts. No lack of flavour in these.

     

    triple chocolate chip-eG-7972.jpg

     

     

    Then I made these chocolate crackles. These have both the flavour and texture of a slightly cake-y brownie. A friend of mine loved them so much she asked for the recipe, and has since made them at least three times. 

     

    chocolate crackles-eG-8011.jpg

     
     

    Next up are these white chocolate cranberry cookies. This is one of my favourites. They have both dried and frozen cranberries, and orange zest, which is one of my absolute favourite flavour combinations.

     

    white chocolate cranberry-eG-8107.jpg

     

     

    Then I made these sugar crunch cookies. I'm going to be honest – not my favourite. I thought they were too crunchy. But everyone else seemed to love them, so I'm going to say it's just personal preference.

     

    sugar crunch-eG-8066.jpg

     
     

    Then there are these rum raisin chocolate chip cookies. SO GOOD. The raisins are soaked in dark rum for SIX HOURS. So. So. Good.

     

    rum raisin-eG-8190.jpg

     

     

    Then I got on a bit of a caramel kick, starting with these coconut caramels. I'm experimenting with some different techniques. For these, the sugar is heated to the point where it smokes before adding the rest of the ingredients, resulting in a less-sweet caramel with a deeper caramel flavour. Definitely liking these.

     

    coconut caramels-eG-9907.jpg

     
     

    Then there are these chocolate espresso white chocolate chip cookies. You can't go wrong with chocolate and espresso.

     

    white chocolate mocha-eG-8299.jpg

     

     

    Back to the caramels with these chocolate coconut caramels. This is based on a recipe from Martha Stewart, but I changed the cooking instructions. This is my new favourite chocolate caramel. Seriously good.

     

    chocolate coconut caramels-eG-8343.jpg

     

     

    And finally, some cinnamon animal crackers. They don't really taste like "animal crackers" – a little too cinnamon-y, and too soft from the honey. Still a good cookie though. It just means I'm still looking for that "animal crackers" recipe.

     

    animal crackers-eG-8416.jpg

    • Like 11
  7. Welcome shubashuba! If it's a sweet and you made it? It's absolutely welcome here!

     

    But seriously, I know what you mean about feeling intimidated by the skillz displayed in that thread, but they're the same friendly bunch that you see in this one. I don't make chocolates often (wow, it's actually been about five years now... how did that happen?), but I have posted in the chocolates thread a few times.

     

    And they're all happy to help out with advice (if you want it). And there's also the "chocolates with that backroom finish" thread if you want to ease into things. That's more like where my stuff belongs. ;-)

     

    Unfortunately your photos aren't showing in your post. I can see them by clicking on them though and I think your chocolates are looking great! And that filling sounds delicious. When you make a post here, if you click on the "more reply options" button on the bottom right, you'll also get the option to upload images from your computer and insert them in your post. Just let us know if you're having trouble with it and we'll help you figure it out.

    • Like 1
  8. You could be right, however, it is what we Canucks use.

    Edited to add

    Just checked my math. It's actually 13.33%! From the nutrition label. 4 g of protein per 30 g of flour.

     

    Canuck here too. I've never had our flour cause such a drastic problem in a recipe though.

     

    For anyone curious about the differences between Canadian-US-UK flours, here's a handy chart that I keep having to google to find (finally remembered to bookmark it this time).

  9. Getting feedback is a little like pulling teeth and feels very much like compliment fishing.

     

    I have the same issue with my weekly cookies here at the office. I have to be sure to clarify that I've never tried the recipe before and want to know whether it's worth making again.

     

    Those muffins? Look HUGE. I'm curious, what kind of extravagant ingredients were called for?

  10. Our church is hosting a board meeting of our diocese's Episcopal Church Women.  We are serving breakfast, box lunch and sending them home with cooky bags.  I'm in charge of the food and am baking the cookies.  Maybe 100 ladies, so I'm thinking 300 cookies!  Yikes.  Getting started as soon as I get done with Mother's day.  I'm making your chocolate snaps and the stamped German shortbread cookies that I posted awhile back.

     

    Kim, you bake so much that just sounds like a normal week for you!  :raz:

  11. not to steal Kim's crust, but something vague was buzzing in my mind about this:

     

    http://www.thekitchn.com/recipe-review-vodka-pie-crust-68851

     

    rotus, thank you so much for that!  :wub:

     

    If I ever get around to making a pie, I'll give that a shot. Forwarding it to a friend of mine who's a big pie guy.

     

     

    emmalish – thanks – I saved the recipe for the cut outs and will try them once my 300 cooky baking project is done (I really need to start that soon since the event is the 22nd of this month :wacko: ).  Rotuts is right about the vodka and that article explained it better than I could!  It really is a wonderful crust.  I used it again yesterday to make a savory pie and just omitted the sugar.  It came out wonderfully.

     

    300 cookie project? What's this?

  12. emmalish – I love the look of those chocolate cut outs.  How do they differ flavor-wise from the snaps?

     

    Gosh Kim, I'm not sure. They both had good chocolate flavour, but I made them weeks apart from each other so I can't really compare. I guess you'll just have to try them  :raz:

     

    That pecan pie looks delicious! I love that you use vodka in your crusts – I've never heard of that before. Why vodka? (I don't do pies often, so I'm not very experienced with crusts)

  13. Okay, I've been a bit lax about posting what I'm baking. So here's a few weeks worth...

     

    Way back when I made those cookie shot glasses, I also made these chocolate cutout cookies. They turned out great. They really hold their shape well and have a strong chocolate flavour.

     

    chocolate-cutouts-eG-7476.jpg

     

    Then I made these peanut butter oatmeal chocolate chip cookies. All your favourite comfort food cookies rolled into one! A perfect combination.

     

    peanut-butter-oatmeal-chocolate-chip-eG-7676.jpg

     

    These brown butter white chocolate macadamia nut cookies are insanely good. Fresh from the oven they were just okay, but the next day they were phenomenal. They were so popular I ended up making 2 batches of them.

     

    brown-butter-macadamia-eG-7861.jpg

     

    And then I made these cowboy cookies from Mario Batali. What exactly constitutes a "cowboy cookie"? Is it just a kitchen-sink type cookie? Or are there specific ingredients that must be in there? This one has oatmeal, coconut, and butterscotch chips. Like the brown butter macadamia ones, they were so-so fresh from the oven, but the next day the flavours seemed to intensify. Great cookie!

     

    cowboy-cookies-eG-7875.jpg

     

     

     

    • Like 6
  14. Made banana cookies from Martha Stewart's website http://www.marthastewart.com/338169/banana-walnut-chocolate-chunk-cookies

    My son loved them. I didn't use any nuts and added some caramelized white chocolate. For my taste, I'd lower sugar a bit, pulse the oatmeal, add walnuts and dark chocolate chunks. And bake just 6 at the time freezing the rest.

     

    I was just looking at that recipe the other day too. I'm definitely going to have to give it a try.

×
×
  • Create New...