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Everything posted by RWood
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It’s a bummer they closed. When I lived near there, I would drive over to pick up my order. They had a big facility, I’m sure there was a lot of money involved in that building. I thought it looked like a lot of space for that kind of production. Can hope they might reopen in the future.
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Tried King Arthur's recipe of the year focaccia. Really nice, and quick. I like that it made a 9 inch pan, and not a half sheet like most of my other recipes. I'm going to experiment with add in's, but it was good dipping in some garlic balsamic and lemon olive oil.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood replied to a topic in Pastry & Baking
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Planning: eGullet Chocolate and Confectionery Workshop 2025
RWood replied to a topic in Pastry & Baking
Well, this is closer to me, and I’ve been trying to make a trip to Austin for a few different things. El Rey Chocolate is about 1 1/2 hour drive from there. Maybe I can make it this year 🤞🏻 -
The first recipe is the one I used for my last Christmas cookies. It worked pretty well, it’s more of a soft bite type cookie. The second one is what I’ve used for years, but I did reduce the baking powder from 1 TBS. They kept their shape, but I felt it didn’t need that much rise. I change the flavorings around depending on the occasion, but I usually do almond and vanilla.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood replied to a topic in Pastry & Baking
Thanks, but I now live in a small town where people won’t pay what I would have to charge. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood replied to a topic in Pastry & Baking
Had a few cookies left in the freezer. Figured I should get them baked and decorated or they would be there till next year 😑. -
Amazon
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I should probably edit my post, mine was actually a cream (I'll add a photo). I had a jar of sweetened pistachio paste, it wasn't as smooth, and I think it's better added to buttercream than as the base for the bar. I've read some places people have made a gianduju for it, but that doesn't look like the texture I see in photos. Usually they look runny, and I haven't seen a recipe that includes chocolate. The ones I've seen are pistachio cream, tahini, butter and kataifi.
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I think in my case, it helped tone down the sweetness. I used a 7oz jar of Italian pistachio paste that was the best of the three types I had. But, it was sweet, and after I stirred in 2 TBS of tahini, it was better. I can't say I really tasted tahini, but it seemed to help balance it. I had an open jar of Trader Joe's tahini.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood replied to a topic in Pastry & Baking
Last thing I’m making. Lasagne is in the oven, and got the bûche decorated. Decided on tiramisu this time. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood replied to a topic in Pastry & Baking
Thanks! It’s all Royal icing. I piped the little Holly leaves with a paper cone. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood replied to a topic in Pastry & Baking
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Just bad tasting, wasn’t deodorized. I’ll be getting some from Cocoa Barry for the next round. I think I got this from Olive Nation.
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It’s been a busy month, but I got a few chocolates done. Late to the party, I finally made the Dubai bar and a few smaller. Pretty good, I think when I added a little tahini I liked it better. Flavors: peppermint patty, s’mores, raspberry caramel, pecan, Aperol, Dubai. I finally experimented on my toasted marshmallow, and I like how it came out. But the crust is still in progress. I tried @Rajala crust, but my cocoa butter was awful. Tasted terrible, so I made one with just browned butter. I made the Aperol for my step sister. She had the Aperol Spritz for her wedding cocktail. I could not find a blood orange within 20 miles of me (couldn’t get to Atlanta) so I made a Cara Cara gelee layer, and white chocolate Aperol ganache. Better than I thought, kinda marmalade-y.
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Had my mom’s cousins over last night since we won’t see them for Christmas. Made a charcuterie board, marinated olives, potato and Gruyère tart and mini mushroom tartlets.
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Yes it is 😋. My mother gets violent if you say add sugar to cornbread 🤣. I sneak in about a tablespoon or so just to balance it. I don’t like it sweet either, and most Southerners cringe at the mention of adding sugar.
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Kenji’s Chile Verde, Trader Joe’s Spanish rice and slaw. I had made the base from my Hatch Chiles and froze it, along with a pork butt, So it was a much faster process than from scratch. Tasty as usual.
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Yeah. I never knew of them until we moved to California. The house we lived in had three trees. Both my mom and her cousin planted them when they bought houses. I was on a mission to get a couple of trees when we got back to Georgia. I’ve been surprised they have done well. They will be put back in the garage once it gets colder.
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Pizza-Pepperoni, Vidalia onion and castlevetrano olives, and Mortadella (on half), red onion, Parm, fontina, pistachios and garlic. I used Ooni's poolish dough this time. It was surprisingly easy to work with even though it said it was 100% hydration. Nice and chewy too.
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My meyer lemon trees did pretty good this year. Looks like we'll have a dozen or so lemons from both of them. It's been warm so far with only one cold spell. I think they should be ripe before the next one.
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Found some Lion’s Mane mushrooms at Dekalb Farmer’s Market. Seared with a pan sauce, sous vide polenta and broccolini. Looked like pork loin when I was slicing them.
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Vegetarian "crab" cakes. Used shredded hearts of palm. Good sub for crab, they were tasty. Hard to get dungeness in Georgia, and not a big fan of other types. Served with a lemony aioli.