miladyinsanity
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Posts posted by miladyinsanity
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Okay, I have no idea what the name of this place is, so if anyone wants to chime in based on the photo, please do.
I can't quite make out the first character. Is it the Jing in Beijing? If it is, then it's Jing Wei Mian Da Wang, which would be Beijing Taste Noodle King in English.
I think. I'm not a very reliable translator.
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Is it just me who thinks brownies taste better the next day?
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A few questions:
Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?
If I want to sandwich a cake with lemon curd folded into whipped cream, what would be ideal ratios/recipe? Mine appears rather liquid, but it's not yet been in the fridge overnight.
Is it possible for me to fold the curd into a Italian or Swiss Meringue instead of whipped cream? I'm not talking about a buttercream here (I've made it from scratch, and it's not really my favorite frosting), but just the meringue part. I'd be using it to fill/frost cake.
Thanks!
By the way, lemon curd cheesecake bars Are Good Things.
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I really enjoy your blogs, Peter.
I have to say, I'm absolutely puzzled by the starfish. I mean, I know they say the Chinese eat everything, but starfish?
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You can make black sesame bao, perhaps?
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I believe so, or you can try this recipe.
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To make my version of World Peace Brownies, I halved the cookie part of Kerry's recipe, made the dough, and rolled 16 little scoops of cookie dough--because I cut an 8 by 8 pan of brownies in 16 pieces--with just enough left over for my baker's snack.
I made a batch of brownie batter (use your own as I'm not yet happy with mine), baked in the pan at 180C for 10 minutes, then used chopsticks to insert the balls of cookie dough and baked until done.
I think the cookie dough needs to go in earlier to get the sandy texture.
Another option might be to pour in half the brownie batter, roll out the cookie dough (maybe not quite possible) and put it on top of the batter, bake partially and then pour the rest of the batter on top and bake till done.
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. . .
But for the twist... I decided to fill my frogs with gooey soft caramel. RED gooey soft caramel!
. . .
Almost everyone that I've shown them to has been quite disgusted, but I think they worked out very well!
I know a bunch of 7 and 8-year-olds who would think that these were absolutely the neatest thing ever.
I think they are the neatest thing ever, and I'm way past that age. I think maybe I have too many little cousins.
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doughgirl, how many cupcakes did it make? Also you said, "I also grated most of a bar of Lindt bittersweet chocolate into it". What size bar and was this separate from the chocolate that you grated on top of the cupcakes?
Can't wait to make these!!
Kim
I made 12 cupcakes and decided to throw the rest into a tall 8-inch cake pan to freeze for later, so I'm guessing if you used it all for cucakes, it would make close to 2 dozen.
Grating the chocolate in was a whim and I'm sure it would taste fine without it, but I liked the way these came out with it. I used about 1/2 of a 3.5 oz bar in the batter and the rest I grated on top. Hope you like them!
Thanks doughgirl! I think I'll make a whole cake instead though.
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We had Bittersweet Chocolate Cupcakes with Chocolate Frosting and Grated Bittersweet Chocolate on top. (and then we all lapsed into a diabetic coma....
)
I want! Can we have a recipe?
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I used to have this cup that I was going to hand carry all the way to the UK in September when I move there to study. Except I broke it.
See, I used to drink chocolate milk in it. Now, I no longer drink chocolate milk. In fact, I don't drink milk at all.
I believe that fried rice Must Have Eggs fried in it. If not, fried rice is a misnomer--I'm afraid, Doddie, that I think your garlic fried rice is not really fried rice, as yummy as it looks.
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I'm working on version 2 and version 3 of World Peace Brownies tonight. Version 2 has 1 less egg, and I stirred in the brown sugar at the end to see if I could get that sandy crunch. It seemed an rather dry batter.
Version 3 contains chunks of world peace cookies, made without the chunks of chocolate. The chocolate chunks were added to the batter along with the chunks of cookies.
I'll report back tomorrow after my tasters get through with them. I'll have to bake up the remaining world peace cookies to take along for the comparison. I wonder if it's too late to stir in the chunks of chocolate.
Into the cookie dough? No.
I've done that. The first time I made WPC, I halved the chocolate chunks and baked off only part of the dough. Then I added more before baking the rest off.
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You can substitute white sugar.
The texture different for a cooked meringue.
I think Italian meringue (drizzling in syrup) is supposed to weep less, but Swiss meringue (whisking on stove top) 'cooks' the egg whites.
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maybe I could replace the nuts with chunks of world peace cookies. We could call them universal peace brownies.
Maybe it should be chunks of frozen WPC dough instead of the baked cookies... then you might get a brownie with (hopefully) chunks of soft (rather than crisp) cookie in it. Hmmm have some WPC dough in the freezer, must try!!
But we wouldn't be getting that trademark WPC sandy texture.
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World Peace Brownies on the left, World Peace cookies on the right. Tomorrow I'll take them to work and get folks to taste them and see what they think. I have a cold, totally stuffed head and can't taste a darn thing, so I'll have to count on other taste buds to tell me how they compare.
If they taste similar I'll post the recipe.
I'm dying to hear how the World Peace Brownies came out.
Everybody loved them, but the texture wasn't quite what I was after. I want the brownies to have the same sandy crunch to them that the cookies did. I made the cookies with 1/2 cup of coarse dark brown sugar only (instead of the 2/3 cup brown and 1/4 cup white called for). So my next experiment will have some turbinido sugar stirred in at the very last minute, with the salt.
I'll let you know how they turn out.
I was imagining that you could do a layered brownie with the World Peace Cookies. Use the cookies as a bottom crust with the brownies on top. Though as crumbly as the cookies can get, I don't know if they'd hold up well once they were cut.
Interesting idea. My brownies have big chunks of chocolate and nuts in them, maybe I could replace the nuts with chunks of world peace cookies. We could call them universal peace brownies.
I almost did that with a batch of chocolate chip cookies.
I wonder if you can get that sandy texture by removing an egg.
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If a restaurant owner decides not to serve bottled water, what's wrong with that? Feel free not to go to Chez Panisse if you want to have it with your meals.
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May, with all the great local fruits you have there, have you considered making pastries with rambutan? Limau nipis? Mangosteen? Mata kucing? Just wondering. If you do, I'd love to see the results!
I have.
But I'm just too lazy to go to the trouble of opening all of the fruits. Plus, well, I'm greedy and more than half will make their way into my mouth in the process.
I might make a limau nipis curd when I finish my current batch of lemon curd though. If I do, I'll try to post a picture, except that my picture taking skills....Let us just say that they are non-existent.
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I made this pineapple creme caramel for a dinner party. It's from David Leibovitz's book Ripe for Dessert. It was actually last Saturday... I'm kinda slow at processing pictures. It tasted really nice, the pineapple was very good.
Doesn't my friend have the most beautiful plates?
Aaaaaah! Now I know why I've been thinking of using up the left over pineapple jam the same way!
Thanks for the inspiration!
Milady, I am honoured to inspire! How did it turn out?
Haven't gotten to them yet. Not enough egg yolks and I have too many egg whites. LOL.
I had not so good chocolate chip cookies. Roasted strawberries.
Now I am contemplating lemon curd cheesecake bars.
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I think you've been given honorary membership into the PMS thread.
But I'm looking at the blondie recipes I have, and think I can come up with something. Disaster coming right up.
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Yes, it is a curd. I have not made it and wondered if it would give same results. I think the only difference is in the technique and I would think it would be just as tart, but I don't know that.
I'm no curd expert, but it tastes pretty tart to me. Comparable to the Medrich recipe I made before this.
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If anyone can develop a brownie recipe based on Hermé's salted chocolate "World Peace" cookie in Dorie Greenspan's new book, I'd send them homecured bacon for life. (Ix-nay on the uts-nay.)
I'll accept this challenge - but I'll need the recipe of the World Peace cookies (I know someone who has the book). Is it OK Chris if they aren't quite as sweet at the cookies?
The recipe. ETA: The cookies aren't all that sweet though.
Chrisamirault, this is possibly the best idea I've heard in my life! (albeit rather short life)
To answer Paulraphael's question, I like fudgy and must have crackly top. I like my brownies plain, no nuts, even chocolate chips are usually iffy.
I am going to try adding chocolate chip cookies to brownies this weekend, since it'd be a horrible waste otherwise.
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I have made the cake several times using lemon curd--I have learned the "tricks" the hard way--chill layers before icing, make dam to prevent curd seepage, make 4 thin layers instead of 2 thicker ones, use skewers until it is set etc. I love the curd/cream icing and just wondered if the lemon cream will give the same results as curd. This has become one of my favorite cakes.
Oh....I thought the Lemon Cream is a curd?
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I might need to start a new thread for this question but hope it gets noticed here. Can PH lemon cream be used instead of lemon curd to make a lemon curd cake? This is not Emily Lucchetti's curd cake where the curd is mixed into the batter--it is a layer cake with curd between the layers and mixed with whipped cream for icing.
You will need a buttercream dam for the layers. And you will have to cut the cake frozen.
Not sure how it'll last mixed with the whipped cream for icing.
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By cooler, you mean fridge not freezer?
FWIW, I've done this and it didn't seem to affect the cookies adversely. But they were icebox cookies. I've not done this with drop cookies.
Brownies -- Bake-Off I
in Pastry & Baking
Posted
Foodbloggers, Brownie Babe of the Month is being held this month as well.
I must get off my butt and take pictures.