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  1. Cellophane it is! Thank you for the link - it looks like one order will last me a while!
  2. 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?
  3. 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).
  4. It is hard to find decaf options. I've looked more (at random times) for just unsweetened tea or coffee. I'm sure you already googled it, too, but vitacost seems to carry it at some locations (I don't know if there is one by your FIL). They also have it for $2/bottle and free shipping with $50 purchase (though it looks out of stock right now) http://www.vitacost.com/real-beanz-iced-coffee-relax-decaffeinated It looks like it's out of stock a lot online.
  5. We have linoleum (Armstrong, I think it's marmorette) in the kitchen. It's been really nice as far as clean up and not breaking anything, and it does feel warm and soft and matte (not shiny or sticky). We had wood floors in our last kitchen, and we have wood floors in the rest of the house, but it would have been too difficult to match. It was a little tricky to find an installer here, but forbo marmoleum has click if you're a diy-er.
  6. Shelby, the lemon bars I've made are my mom's (from another relative from ....), and they're 3/4c butter, 1 1/2c flour for the base and 3 eggs for the curd in a 9x13 pan. So I'm guessing they were probably a little thinner, but just how they are. I've never made any with baking powder, though, so I don't know how the frothy part might affect the height.
  7. Thanks! I did go ahead like you suggested, and I think it turned out well. Like other Ferber recipes I've made, it's a little softer set, at least right now. I'll check again tomorrow. It tastes amazing - like I'll be able to have chocolate covered orange peel for breakfast
  8. I was trying Ferber's Orange with Chocolate, and the first step is boiling 750g of Granny Smith apples with 3 c 2ounces water for 20min, and then straining through cheesecloth overnight. While I was doing the first boiling step, I was interrupted with a phone call, and it definitely boiled longer, probably 30-35 minutes total (instead of 20). I also have a jelly bag, but no cheesecloth, so I've been draining with the jelly bag. So far I have 1c of juice, instead of the 2c 1ounce that I should. She also says to leave the sediment in the bowl, and I definitely don't have any sediment (with the jelly bag). I'm wondering how my juice looks? It's definitely not clear, but it looks pectiny. I'm thinking I'll let the jelly bag still drain for the rest of the day, since there's still definitely juice there. In the end, do you think it'd be ok to just go ahead with the recipe even if it's over-reduced, and just check for set once I'm further along? Or is this going to make it like a rock?
  9. Anna - I'm sorry they were so touchy! I didn't remember them being so crumbly, but I do remember the world peace cookies being crumbly. I thought it was the rolling that I had trouble with. I looked back at some old pictures from one of the times I'd made them (edit: the espresso shortbread), and at first I thought maybe my chocolate was smaller chunks, but looking on the side, I don't know if that's true either. I'm sorry they didn't work out!
  10. Do you have a theme in mind (other than the white)? It seems the donut, doritos and ice cream are kind of thematic, and then the rice, cocoa and sourdough&brie could be another.
  11. This is a while back now, but I believe these are the labels that Trader Joe's uses for their pound plus. Milk (I have no idea of the percentage), Dark in a brown wrapper is 54%, and Bittersweet in a red wrapper is 72-74. I've used the bittersweet for dipping candied orange peel, and I really liked that. I also made this chocolate orange cheesecake on epicurious and didn't realize til the cheesecake was baking that there really wasn't much chocolate, so I topped with bittersweet ganache instead of orange glaze. The bittersweet worked really well there, too. I'll keep reading to see if you've made your tart!
  12. Thanks, Kerry and pastrygirl! That is really helpful. I was just starting to get interested in chocolate, and then got busy for a few years. I've only tried tempering a few times, so I appreciate all the guidance! I have a few polycarbonate molds that I'll have to try to get some practice.
  13. I've been enjoying following all of your baking! With your shortbread and the comment on the world peace cookies, I thought of Dorie's espresso shortbread cookies from Baking from my home to yours. I am usually baking with consideration for kids, but grown ups seem to like these.
  14. Kim - I could sit down with a pan of those brownies for myself! Ruth - the edges of the cookies are so clean! Norm - the torte looks delicious - you found some great raspberries! After finding organic lemons at Costco (organic citrus is hard to find here in Wi), I've been loving a lemon meringue ice cream based on a Sherry Yard recipe shared here. It's just a cup of lemon curd, 1-2TB lemon juice and 1 1/4 c half and half. I use the whites leftover from the curd for the meringue, then cut up the meringue and blend it in the ice cream. Then I've been looking for a dark chocolate bundt recipe. I got the heritage pan for my birthday, and so far I've tried the one from Malgieri's perfect cakes and now this one from food and wine. My favorite chocolate cake is Toba Garrett's chocolate fudge cake but I think that would be too dense to try to adapt? I've also liked one of the revisions on the forums here for the epicurious double chocolate layer cake. I'm thinking for the bundt, I'd like a blend of butter and oil, and I really need to increase the cocoa powder. I'd love any recommendations for good recipes, too!
  15. I was trying to make little chocolates for my kid's star wars valentines, using Trader Joe's dark pound plus(54%). I just used some silicone ice cube molds, and the Han Solo ones turned out well, but the hearts were out of temper and all bloomed like crazy where they touched the mold. You can see a clear line on the side of the heart. Is there some way I could try treating or prepping the mold? Any other especially obvious things I did wrong?
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