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cookingofjoy

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  1. For me, the advantage was not having to measure, the height ends up more even esp on the edges, and it was super convenient for make ahead, there wasn't any double wrapping or bagging required.
  2. Generally that's my feeling - I want my treats to be treats. The cookie butter and the browned butter pb cookies are great ideas! When I'd looked I'd found "soft" peanut brittle, but that seemed to be like angel food candy with peanuts. I did find some make pralines with peanuts, which I didn't think of at all since I associate pralines with pecans, and I'm thinking I'll try that, too.
  3. So maybe kind of an odd request, but my mil (86) loved peanut brittle, but recently has been having a lot of trouble with her teeth. I obviously do not want her to break a tooth enjoying a treat, but I'm having a hard time thinking of a soft treat that would have a similar flavor. I thought caramels could have a somewhat similar kind of flavor, but I don't think they would be much friendlier to her teeth. The closest I can think of now is a caramel fondant to cover a soft sugar cookie. I'd love any suggestions!
  4. This might not work for all rolled, but Dorie's espresso shortbread just has you throw all the dough in a gallon ziploc, roll it in the ziploc and chill. Then cut off the ziploc and cut the cookies. It's super helpful for make ahead! I haven't been able to find a video of Dorie, but this blog has a picture https://pudgefactor.com/espresso-chocolate-shortbread-cookies/
  5. I've not tried the Maida Heatter one but it looks really similar to one by Dorie Greenspan that we've liked a lot https://writeinplainsight.com/may-3-2014-dorie-greenspans-hot-fudge-sauce/
  6. We also have the unflavored whey protein and pea protein on hand. We usually just use them for smoothies, but my husband has had success with the migraine diet (no added sugars, gf, lower carb/higher proportion of protein), so I've tried baking with them some. He avoids legumes, so he just uses whey, and I haven't liked the baked pea protein so much when I've tried using it for myself. One of the brownie recipes we've used is from the big man's world blog, something like 1/2c almond butter, 1/2 c cocoa, 1 c pumpkin. Adding 1/4 c whey didn't seem to affect the flavor, but it did help firm the brownies a little. https://thebigmansworld.com/healthy-3-ingredient-flourless-pumpkin-brownies/ I've also used chocolate covered katie's almond flour banana bread https://chocolatecoveredkatie.com/almond-flour-banana-bread/ but instead of 2c almond flour, used 1 1/2 c almond flour, 2TB coconut flour, 1TB bob's red mill gf flour, and 2TB whey. Straight almond flour for me is too soft. I have used the buttermilk powder in wheat flour sandwich bread recipes, and though I don't recall trying to sub whey protein, it seems like it should work as a substitution.
  7. Your granddaughter's stuff probably isn't as old as mine and she probably would have noticed the smell of the flour before baking, but both my mom and I have recently had plastic containers give off a very unpleasant plastic smell. For my mom it was her click clack storage containers, and mine was an oxo salad spinner. They were both probably fifteen years old or so, and we'd also both not used the containers recently (like unused for a month or more). Just an idea!
  8. I was making the cinnamon challah braid from Breaking Breads and with the other half of the dough tried a chocolate-orange babka with nutella, callebaut 70 and candied orange peel. I diluted the syrup from candying the orange peels for glazing. It can't quite compare to the laminated babka dough, but this was pretty good! Also related to the babka - does anyone know of a reusable 9x2 3/4 x 2 loaf pan? I've only been able to find the paper ones.
  9. Very messy and embarrassing photo, but my favorite cake! Toba Garrett's Chocolate Fudge Cake, with Rosie's buttercream (from here!), and the ganache from the epicurious Double chocolate layer cake.
  10. Thanks! This is helpful. I didn't know if the enameled steel would be able to tolerate the temperature. I'm sorry about your pot, Jim, that would be frustrating.
  11. I was wondering if anyone had experience using the Dansk Kobenstyle 4qt casserole for baking bread, especially no knead? I liked the idea that it's lighter than the cast iron (and I love how they look!), but I didn't know if there would be any drawbacks to the enameled steel for bread baking in particular.
  12. Cellophane it is! Thank you for the link - it looks like one order will last me a while!
  13. My parents have always made the caramels (traditional and chocolate) for the holidays. They'd dip some in chocolate and then wraps some. This year they both have trouble with their hands, so I'm taking on the caramels. They'd always cut waxed paper squares to wrap, but I have little patience for cutting the papers. Do you think I could use the squares like this? They seem a little large, but I always would cut the papers too small when I tried in the past. https://www.amazon.com/Restaurant-Grade-Hamburger-Avant-Non-Stick-Food-Grade/dp/B07JLRVRTS/ref=sr_1_2?ie=UTF8&qid=1544817134&sr=8-2&keywords=waxed+paper+wrap+for+caramels What does everyone use for wrapping their caramels?
  14. These are all kind of oddball, but they're ones that I crave. They're not necessarily vegan, but I think they could be adapted pretty easily. Mushroom barley soup - I love the seared mushrooms http://www.bemindfulbehuman.com/index.php/warm-winter-soups-week-2016-mushroom-barley-soup/ Butternut squash turnover (the blogger adapted it to filo) - need a vegan pastry and a sub for the saltiness of the parmesan - little turnovers could be fun. http://www.slowtrav.com/blog/marta/archives/006420.html Beets with lime butter - though this may be because of the butter....I've never tried it with oil. http://melissacooksgourmet.blogspot.com/2008/09/beets-with-lime-butter-mashed-potatoes.html And I really like the Cooks Illustrated black bean, tomato, corn salad (that's more of a summer thing, though). http://www.geniuskitchen.com/recipe/fresh-corn-black-beans-and-tomato-salad-387887
  15. For the kid-friendly, maybe pulled pork and roast chicken? Those are reliable for my kids. I'll be watching for other kid ideas - this is something that seems to always be changing. We're at the age now where everyone eats dinner at a different time, and I love the idea of having a stash of single serve healthier items. I've not tried freezing regular mashed potatoes, but I have a couple of similar potato casserole recipes from mom and aunts that use 5 lb potatoes, 8oz cream cheese and 1c sour cream that can be frozen, thawed in fridge and then baked (350 45-60min) or microwaved (10-15 min).
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