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emmalish

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Posts posted by emmalish

  1. I was doing a lot of no-bake cookies over the summer because my kitchen gets HOT (south-facing). I'm really happy to see the weather turning a bit cooler now so I can get back to using my oven. I have tons of recipes bookmarked that I'm dying to try out. I did manage to sneak a few in on some cooler days though.

    I made Martha Stewart's Lemon Poppyseed Crisps. These are amazingly lemony, with both zest and reduced lemon juice. Seriously, they have all the flavour of a lemon tart. If you like lemon? Give these a shot.

    lemon-poppyseed-cookies-4798-2.jpg

    I also made these Milk Chocolate Macadamia Nut Cookies. The name is a bit of a fake-out because there's dark chocolate in there too. The nuts are both ground & mixed with the flour, and chopped, so these cookies really taste like macadamia.

    macadamia-chocolate-5042.jpg

    I've made a few other things too, but I was having some issues with my website and am behind on posting. Just playing catch-up now.

    • Like 4
  2. Resurrecting this thread with a question about one of the recipes in this book. I was thinking about making the oatmeal snickerdoodles on the weekend. I was reading through the ingredients, and it all made sense, until I got to TEN cups of oatmeal. Is that right? That can't be right! I've been googling and not finding this recipe online. And while the blogger referenced here has made the cookies, she didn't post the recipe.

    Help?

  3. I sort of wonder how it would be without the added fat. I've done nougat that didnt include a fat at the end, and it came out nicely. That's one of those things I've been meaning to do! Also, for the stickiness try some confectioners sugar, I pour press the nougat into a frame dusted with the sugar, then after it sets ill just brush it off and cut, seems to work nicely.

    I was wondering about using confectioners' sugar, like with marshmallows. I was wondering if that somehow went against the spirit of nougat or something because no one else seemed to be doing it.
  4. A number of the recipes I make for nougat add a fat that deflates things - I've found if you put the cocoa butter over the warm inclusions that you get less collapse.

    Thanks Kerry! I'm pretty sure in Greweling's recipe he says to melt the cocoa butter first. Anita's just called for the butter to be at room temperature. I'll eventually try a few other recipes for comparison. Is there any getting away from the stickiness? Cutting and wrapping these was a huge pain. And they're still sticking to the wax paper wrappers I used.

  5. I made my very first nougat on the weekend, and I have no idea whether it turned out properly or not. Everyone seems to love it, and I ate so much of it I thought I was going to pass out, so it couldn't have been a complete failure. I used Anita Chu's recipe from her Field Guide to Candy. Her recipe calls for butter to be added towards the end, which is when the mixture lost a lot of its volume. If I remember correctly, I think Greweling's recipe calls for cocoa butter to be added, but most of the recipes I've read online skip that step altogether. Any thoughts?

    Recipe here.

    honey-almond-nougat-0061.jpg

    • Like 1
  6. Kerry, I would love to reach in and grab one (or two) shortbreads. I don't know why, I never think to make shortbread through out the year and not just at Christmas.

    ~Ann

    I'm with you - I typically make shortbread only at Christmas. But Dad wanted it. A couple of weeks ago it was chocolate cake. Doesn't really eat a lot any more now that he's 94 - but still wolfs down desserts and cookies.

    Same here. Shortbread and gingerbread seem like such a Christmas thing. Which is a shame because they're such good cookies! I made some lime cookies the other day that were basically a shortbread with lime zest added, but then topped with white chocolate and a zest-sugar combination. Very summery. I'll try to get a pic up tonight sometime.

    Ann, I honestly don't recall ever seeing coconut cream pie in real life anywhere. Now I'm going to have to keep an eye out for it though! Now I want pudding though... beautiful.

  7. Ann, it was kinda hard to tell because of all the chocolate chips and nuts in there getting in the way of the texture, but they seemed denser -- not tough or hard, but still soft and tender. One of these days I'll have to test a recipe 2 ways to compare.

    Gorgeous pie! I'm just now realizing I have never actually had coconut cream pie. How sad is that? I think the only cream pie I've had is banana. To be honest, I don't know that I've even seen coconut cream anywhere. Maybe it's just not a Canadian thing?

  8. Baselerd, where did you source the dry hibiscus? I know it is part of certain tea blends, but I don't believe I have ever seen it sold on its own. The colour of that sorbet is amazing, by the way.

    I'm not Baselerd, but there's a tea shop in my neighbourhood that carries individual ingredients like this so you can make your own blends. Might be worth checking it out if you have any tea shops in your area.

  9. Oh that's lovely, Baselerd. I actually like yours better than the inspiration photo. Yours seems so much more organic. The original was a bit too fussy for my taste.

    Now I'm totally embarrassed to follow that up with (drumroll...) chocolate chip cookies. Yup. That's about my speed. This is the first cookie recipe I've made with melted butter rather than creamed (not counting madeleines). Not so sure how I feel about it. I think I'm just used to the creaming method. Recipe here.

    chocolate-chip-cookies-9980.jpg

  10. Ruth, that cheesecake is gorgeous! I'm so jealous of people who have such decorating talents! I lean more towards a "rustic" style. ;-)

    I'm glad to hear that you tried the cookies and they turned out for you. It's a really nice recipe, right?

    This week I made what may be the world's least pretty cookie. It tastes really good though! But seriously, look at this thing. The brown cookie, the day-glo orange butterscotch chips... yeah.

    My coworkers finished them in record time though. They have a great flavour, and I know I'll be using the brown sugar cookie as a base recipe with different additions in the future. I think they'd be really good with toasted pecans or walnuts. Just NOT the orange butterscotch chips again.

    (Recipe here).

    brown-sugar-butterscotch-9798.jpg

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