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tafkap4d

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  1. If I'm not using a pan on a regular basis I will buy the pan from Michael's or Hobby Lobby (craft store). My donut, cake pop and seasonal cake/cakelet pans come from there. I know you said you don't have a local place but you can order online if you aren't in a hurry. I'll post a recipe from my laptop shortly.
  2. Neighbor gave us this for Christmas. Steak is cooking in ours.
  3. How to cook everything is an amazing cookbook! I love it! It is my holy grail
  4. tafkap4d

    Gingerbread

    I love mine with lemon curd or a dollop of fresh whipped cream - the way my Grandmother served it.
  5. The holiday season is upon us and we tend to give homemade treats and gifts. We found a great article regarding roasting your own coffee beans and we were sold. Has anyone roasted their own coffee, created their own blend and if so, was it worth it? How was it?
  6. Wonderful ideas. I was thinking a nice rice krispie treat (for a mid-day snack) - the larger ones maybe jazzed up a bit. I am a fan of ooey, gooey butter cakes, oatmeal chocolate chip muffins, and I agree something hearty and not to artsy would go well. Thank you for the ideas - we are having some landscaping work done in our yard in a few weeks and I think that would be a nice treat for the workers. Let us know what you decide.
  7. Yes, yeast can go "bad" (for lack of a better word). Yeast is living and has a shelf life like everything else. You had a great brand. I am not a baker so I do not purchase a large quantity of yeast. There are many factors for yeast - how it is stored, brand, how long you have it, contaminants, and expiry just to name a few.
  8. This actually sounds like a meal my 20 year old daughter would make and eat!!!
  9. caviar and sour cream on dark chocolate
  10. mini cupcakes! We are having a wine tasting this coming Saturday and serving "finger"/bit size food and I'm trying out a new cupcake recipe.
  11. I made shortbread last Christmas for the first time in my life. I did some with superfine sugar, brown sugar and even one with confectioner's sugar. All were hits and delicious. I even dipped some in chocolate, sprinkled some with colored sugars, added lemon (zest and juice) and added nuts to others. I need to find my recipes and post them.
  12. Aroma Natural Millefiori - cute vials of a clear liquid sent to me by a close friend in Italy for my birthday. The instructions from Chetan were to use it like Vanilla but use half measurements. They are cute little boxs written in Italian. It tells me to dilute the vial in water and use. Has anyone used this before?
  13. Two Tone Biscotti 1/2 cup chopped nuts – pecans, walnuts, etc. 1 1/2 cups all-purpose flour 1/2 cup high quality unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 1/2 cup (1 stick) unsalted butter, at room temperature 2 large eggs 1/2 teaspoon vanilla extract 1/4 cup Cacao Nibs Position a rack in the middle of the oven and preheat the oven to 350°F. Butter 1 large baking sheet. Toast nuts on baking sheet or in skillet for 5 minutes, or until fragrant. Sift together the flour, baking powder, and salt into a medium bowl; whisk to blend. Using an electric mixer, starting out on low speed and increasing to medium-high, beat the sugar and the butter until well blended. Add the eggs one at a time, beating well after each addition. Add vanilla and reduce the speed to low. Add the flour mixture, one-third at a time, scraping down the side of the bowl as necessary, and beat just until blended. Stir in the nuts and nibs with a rubber spatula until well blended. Divide batter into halves and add the sifted cocoa powder to one half of the batter. Place the plain batter onto an oiled baking sheet and quickly into a 13- by 1-inch log. Wrap the chocolate half of the batter over the plain “log” and smooth with damp fingers. Bake for 30 minutes, turning the pan once, or until the log is firm to the touch and cracking on top. Let cool on the pan for 10 minutes. Transfer the log to a cutting board and cut diagonally into 3/8-inch slices with a serrated knife. Arrange the slices on the same baking sheet and return to the oven. Bake for 15 to 20 minutes, turning the cookies over halfway through baking, or until crisp and dry on both sides. Let cool on a wire rack. These can be stored in an airtight container for up to two weeks. Makes approximately 3 dozen. Keywords: Italian ( RG2145 )
  14. tafkap4d

    Showcasing Bacon

    Bacon...is grand. I love the chicken livers wrapped in bacon - my mother used to make these. I wrapped some sea scallops in bacon the other night. A good BLT - an awesome juicy tomato, some arugula and a homemade mayo. I am particularly fond of apple, bleu cheese and bacon cheesecake and chocolate bacon blondies - who am I kidding chocolate and bacon...that's a winner for me already.
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