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emmalish

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Posts posted by emmalish

  1. 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

  2. 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

  3. Sorry for two posts in a row, but it was too late to edit the previous one. I've finally got this week's cookie posted. It was a long weekend up here in BC so I didn't make them until Monday, and then work was crazy all week and tonight was the first chance I've had to get everything typed out and uploaded.

    This week I made the Double Chocolate Cookies from Baking with Julia. I used to make these cookies all the time years ago - not really sure why I haven't made them in so long, but man, this is a good cookie. It's more like a brownie than a cookie, actually. There's a full pound of chocolate in this recipe and only a half cup of flour. Yup. I like those proportions.

    I used Cacao Barry Mi-Amère for the bittersweet and Valrhona for the unsweetened.

    (Recipe here).

    double-chocolate-cookie-cw-9726.jpg

    • Like 1
  4. I would love to know the answer to this too. If you ever get it figured out, please post your recipe!

    What temperatures have you tried cooking the sugar to so far?

    I will let you know if I figure it out. With only two essential ingredients, how hard can it be?? Ha. I was messing around with a copy cat starburst recipe last night, but I don't like the butter it calls for. Though it may give me another route. I've cooked the sugar anywhere between soft and hard ball.

    I'm not an expert in candy-making (still hoping someone will chime in here) but you may need some fat content to get the texture you're after.

    • Like 1
  5. This week's cookie is a lemon glazed ricotta cookie (recipe here). I've never had this cookie before and had no idea what to expect. They're not really what I would consider "cookie-like". They're light and fluffy and like little morsels of cake.

    Let me be clear — I am NOT complaining. I MAY have eaten three of them for breakfast this morning. Maybe. Of all the cookies I've brought to work, these have been by far the most popular.

    ricotta-cookies-9561.jpg

  6. But then all your measurements are in volume, and conversions to australian cups are not going to be terribly useful ;)

    But they look just devine!

    Aren't Australian cups almost the same as US? I'll be honest, I'm not always totally careful with my measurements when I'm baking. I measured the chocolate and the syrup by weight, and used a 500mL carton of cream (which is actually 2.11 cups according to Google). So... you might be ok with just doing Australian cup equivalents. Probably more accurate than what I did. ;-)

  7. I haven't been doing any confectionery work for awhile - other than the marshmallows I make at Christmas. I think it's about time for me to get back into it. Last weekend (when it was WAY too hot to be making anything), I made some salted chocolate caramels. Recipe here for anyone interested.

    salted-chocolate-caramel-9333.jpg

    salted-chocolate-caramel-9375-1.jpg

    I used Valrhona Araguani for the chocolate, which is darker than recommended in the original recipe, but it worked out for me. These are fantastic. Like a grown-up tootsie roll :-) The biggest problem I have is that I want to eat them all myself. And I want to make them again instead of trying a new recipe.

  8. Thanks for posting the link to the recipes.

    It's interesting that your Snickerdoodle recipe didn't call for cream of tartar. I have no idea what it does to a cookie (hopefully an SSB will drop by and tell me) but the majority of Snickerdoodle recipes call for it.

    The Peanut Butter & Chocolate Chip cookies gave me a Homer SImpson "DOH!" moment...as in why didn't anyone think of this combination before? I am anxious to give it a try.

    You're welcome! And I wondered the same thing about snickerdoodles. I've actually seen some pretty heated discussions online insisting that it's not a snickerdoodle if it doesn't have cream of tartar, but isn't baking powder just baking soda + cream of tartar? So... same thing?

  9. I've recently started a bit of a cookie project. I have a LOT of cookbooks that I've only baked one or two things from and I really want to bake my way through them. So I'm aiming to make something every week (my coworkers have just hit the jackpot). So far I've made...

    Glazed Orange Cookies

    glazed-orange-cookie-85611.jpg

    Snickerdoodles

    snickerdoodles-85981.jpg

    Oat & Coconut Cookies (Anzac Biscuits)

    coconut-oat-cookies-87651.jpg

    Chocolate Cookies

    grammys-chocolate-cookies-8959.jpg

    Peanut Butter Chocolate Chip Cookies

    peanut-butter-cookies-88331.jpg

    Lemon Pistachio Biscotti

    lemon-pistachio-biscotti-9102.jpg

    I've also just set up a blog to document the process. So far it's been a lot of fun! Hopefully I can keep this up long term and don't get bored with it. Right now, though, I'm so inspired that my cookbooks have essentially been living on the couch with me so I can flip through randomly and decide what I want to make next. SO many choices!

  10. Reviving this old thread yet again. I just recently discovered oven-cooked beans via an article in the kitchn. I've made them this way a few times and they turned out fantastic every time. Much better texture than beans cooked on the stove. The big difference I see between the method I used and what is mentioned already in this thread is that the oven is set to 325°F, and they go in the oven cold -- they're not brought to a boil first.

    Has anyone else tried skipping the stove-top boil first? Does it really add anything to the method? Or is it just to speed things up a bit?

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