greenbean

Of course all of this was complicated by the fact that I split the dough, some with cherries and some without. And, since the non-cherry camp in my house did not want their dough contaminated by dried fruit, I had to figure out what percentage of the left out sugar went in each portion. By the time I finished there was smoke coming out of my ears.

Yes, it's .82 times the amount I left out, which is the same as one batch. From now on, I think I will make it a habit to write down the amounts when I multiply or divide a formula. This one may be savable, but I others may be difficult to rescue.

I've already figured this out. I have taken the number of total cookie scoops (44) and divided that into the number of baked cookies (8). So, I have baked 18% of my dough which leaves 82% left. I will multiply .82 times the number of ounces and come up with the amount of each sugar that I need.

I love cupcakes. I like making them and I like eating them. Cupcakes are fun and they make people happy. Whether simply or elaborately decorated, they are inviting and make people smile. A cupcake is a portable party for one, and even better when you bring some for friends. Cupcakes can make you feel like a kid again, and we all need to feed our inner child sometimes.

K8: I know exactly how much I left out, half. I doubled everything but the sugars, so I ended up with something that was a cross between a cookie and a scone. Thanks for the advice. While they may not come out like they should, hopefully they will be better than they are.

Made a double batch of my favorite cookies today, but forgot to double the sugars. The cookies were scooped and chilled when I decided to try a couple after dinner. They baked up very puffy and light and it was not until I looked at the recipe again that I realized what I had done. So, can I put the cookies back in the mixer and add the sugar? Will it affect the taste or structure? Will it incorporate enough to be somewhat normal? Has anyone ever tried to do this, and if so, what was the result? I know I should never try to do math in my head, it never works.

Chocolate Malted Milk It's delicious! Coconut Ginger, my favorite. Eggnog, Orange Clove, Caramel Apple (for the holidays) White Chocolate, my husband's favorite.

Could you possibly cook them off and give them to a local shelter or food pantry? At least this way it wouldn't be a total waste. I understand not wanting to sell inferior product, but something good could be done with it.

Here are the answers to some questions: Are you alone, are you a one person department? No, there is a staff of six people. Do you have your own freezers? The department has its own freezers and coolers Do you order your own ingredients? Not really, most things are already in house. Do you use any convience items like premade tart shells, etc....? Some, but we mostly make our own stuff Do you choose your own ala carte menu? How often do you change it? Yes, and it can change daily depending on what’s on hand. Do you/are you supposed to make and plate all your items yourself? I don’t have to make all of my stuff. It’s mostly made in bulk and I can pull what I need. I plate parties, but not individual desserts, that is done on the line. How many outlets do you service? The halfway house, main dining room, catering, parties and just how much business is typical? How many ala carte desserts do you sell a day in addition to your banquets? I serve three in house venues, plus parties. Business varies and I haven’t been there long enough to know what is typical. How many functions do they typically have a day? What sized parties are they on average? Varies, could be one, or five, I never know. So far, parties have ranged from four to two hundred and fifty. However, with the holidays coming up, the parties will be getting busier and busier Are you making breads and pastries? I only do pastries How many hours are you working a day? 8-10 Where did you go to school or how did you become a pc? I am still in school. I have wanted to become a pc for awhile now, that’s why I started school. I got the job because I was working in another part of the club and a position in the shop became available. Char: Haven't done anything worth photographing yet, but I'll keep a camera nearby, just in case.

Thank you everyone for your advice. I will definitely try to incorporate some of your suggestions. To answer a couple of questions: I work at a country club and I've been here for four weeks.

I love their Praline Spread. I fell in love with it while visiting a friend in Geneva. I actually carried ten jars of it home (on my back) from Paris as gifts for friends. When I gave it to my friend in Washington DC, she immediately went online, found a Le Pain Quotidien in New York and made her mother mail her four jars. Let me know if you figure out how to make it, I am down to my last few jars. Greenbean

I recently started my first pastry job and so far it has been a real struggle. While I am able to perform all of the tasks that I am assigned, I am always behind. I can't seem to master the speed/efficiency/thinking two steps ahead thing. Is this something that comes with experience or is it something you either have or don't have? I hit the ground running everyday; I am scrambling from the minute I get to work to the minute I leave, but when I look back, I wonder what I've done. I definitely feel like I am dragging down the rest of the crew because people always have to help me get my work done. This is very stressful because I don't like to feel like I'm not pulling my weight, but I just don't get it. What am I missing? Am I in over my head or do I just need to give myself some time? Thank you, Greenbean