emmalish
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Posts posted by emmalish
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I've got several of the Lekue ones and love them. I was hesitant to buy them at first, because they're a bit pricey for what they are. But then I won one in a store draw and loved it so much I decided I needed additional sizes. I use them all the time and only use plastic wrap on oddly shaped things now.
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Lots of great posts from everyone. FrogPrincesse, you've made me want to try that cookie recipe now! I have yet to try anything from this book but I have a number of recipes already flagged with post-it notes. :-)
I've got a few more cookies. I'm very lazy about rolling cookie dough and decorating cookies, but this is the time of year for that, right? I'll be doing my xmas cookies in a few weeks and will definitely be doing my regular Gingerbread (I've been using the same recipe since '97 LOVE it). I made it at Halloween already, using some new cookie cutters from Williams-Sonoma...
I also made some Crunchy Sugar Cookie Moustaches (that's not me, if anyone's wondering)...
Some Chocolate Chip Cookies from the Miette cookbook. These have ground oatmeal and ground walnuts, which give them more of a crumbly texture and a great flavour. I definitely recommend them...
Dark Chocolate Toffee Cookies. These also make use of ground oatmeal, which gives them great flavour and texture...
Molasses Cookies made with fresh grated ginger...
And finally, the Chocolate Oatmeal Cookies from Dorie Greenspan's Baking from My Home to Yours. I LOVE this book and can't believe it took me this long to try this recipe. There's so much chocolate in this cookie, it really is that dark...
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got it: a bright light is reflecting off the L lower side making it look white.
...but there's a shadow? What's the shadow from? I'm very confused...
Wait... I see it too. That shadow edge is actually the top edge of the pan, and the white area is the front side of the pan. Aha! (sorry for 2 posts in a row but I waited too long and couldn't edit my previous one)
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got it: a bright light is reflecting off the L lower side making it look white.
...but there's a shadow? What's the shadow from? I'm very confused...
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Thanks for that link, andiesenji! I'm on the lookout right now for some rolled cookie recipes to try (besides gingerbread and sugar cookies). I'll give this one a shot within the next month or so.
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I picked this book up on a whim this summer. I've browsed through it (and oooh'd and aaaah'd) several times, but haven't actually made anything yet. Looking forward to joining this party though. :-)
&roid, that plum tart is gorgeous!
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Paula, that cookie looks amazing! I want one.
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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.
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.
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.
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LOL – I'll admit I think the same thing every time I see her name!...for some reason I read it as "Mad Hatter's Cookies" and got excited... and then realized that it wasn't actually that.
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Brilliant, thank you! It's from a different book, but other than the quantity of oats, it's identical.If you look here http://www.imamother.com/forum/viewtopic.php?t=195494 you will see the 10 cups has become the more reasonable 1 1/2 cups. I leave you to judge the value of the link.
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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?
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Today I made chocolate covered caramels and chocolate caramel peanut clusters.
And...It looks like I posted this under the wrong category.
Psshhaw. They're sweet and you made them, right? They totally belong!
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I thought that pan looked familiar. Now it's doubly tragic. :-(As it happens I went to store tonight to replace the pie pan, an Emile Henri, and they wanted 50 bucks! There's no way I'm spending 50 bucks on a pie pan.
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Oh teapot, that's tragic. It was so pretty in the before picture!
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This week I made toffee pecan cookies from Tish Boyle's The Good Cookie. OMG, these are GOOD COOKIES. I was very tempted to keep them all to myself. They're loaded with English toffee bits and toasted pecans.
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Darienne, that cake sounds amazing! There's no such thing as too much chocolate. And happy birthday!
And Paula, that babka is beautiful. I love babka but have never made it. Difficult?
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Thanks Minas. I'm going to give it a try and see how it goes. Given that I'm wrapping them in wax paper anyway, it won't hurt their appearance at all.
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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.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.
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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.
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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?
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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.
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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?
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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.
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They look great. I just made my favorite chocolate chip cookies with some tweaks for the upteenth time. They're from Thomas Keller - soooo freakin' good:
Ooooooh, now that looks good. I'll have to try that recipe too. I'm still on the hunt for the perfect chocolate chip cookie recipe.
Your Daily Sweets: What are you making and baking? (2012–2014)
in Pastry & Baking
Posted
Jerry, that cake looks amazing! Especially the side view.