JFLinLA

I've baked sugar cookies, frozen and defrosted for decorating with royal icing closer to when they're needed. I've not frozen already decorated ones. However, if this really works, I might be careful to keep them wrapped really well while defrosting to keep any condensation away from them.

In reply to the last few posts: I do not flatten, just scoop and freeze. I completely agree with laniloa. This method gets me a nice outside crunch and chewy insides and pretty cookies. Frozen dough, hot oven, does the trick. Yes, I have sent them and they held up. I have also made large quantities for a big event and they did hold up for a few days. Totally agree with chefpeon for how to mail.

Marie: As I'm reading this again, I'm wondering is your LA the same as mine? If your's is Louisiana then I'm not sure I can help. If it's Los Angeles, read on . . . Not a pro baker but this question is closer to my area of expertise. Here's what I would do. Quickly, I would see if Jeanne Cake would send you a copy of her health inspector report. Can you get others from other bakers you know. Have you gotten rulings in the past from the health inspector when they noted these mixers but never questioned them? Then, even without waiting, I would call the downtown LA office of your County Supervisor. Ask to speak to the deputy who handles health issues. Be sure to specify that you're not talking about health care (i.e., hospitals, etc.) but about health and safety for food establishments. Then, calmly (you don't want to sound like a wacko) explain what happened, the time frame the health inspector has given you, that these mixers are too small for a cage, and that you know of other bakers who have these mixers and received a different ruling/report from their inspector. Make a point of wondering why inspectors from the same department would make inconsistent rulings. Be sure to stress that you are a small business, not a big commercial baker, and that the health and safety of your customers, employees and yourself is of course always a priority for you. However, this ruling and the short time frame create a real hardship. You should be willing to send or fax copies of your report, your previous reports and information about others to point out the inconsistencies. I encourage you to think through and maybe even script some of the things you want to say. While it may take them a while to sort out the "inconsistency" within their own department, you should ask the deputy you speak to if you can be granted a temporary waiver, or to "stay" the order until the inconsistency is resolved. You will, of course, be very gracious and appreciative of all the help the deputy is giving you. Further, if things work out as we all hope, you will right a thank you letter to the elected official thanking them for their assistance and complementing their deputy by name. OK? Go get 'em.

I actually make a variety of challot for different holidays. However, it has more to do with what they look like than with what's in them. Yes, of course a round one for the new year . . . actually two, one with raisins and one without. For Sukkot -- with a lulav and etrog on the front -- this one's really gorgeous For Hanukkah -- shaped like a menorah with different colored sugars sprinkled on the "ends" of the candles to simulate flames For Purim -- shaped like a rather large hamantashen, be sure to sprinkle poppy seeds in the top where the hamantashen "filling" is peeking through Just about any holiday but Pesach. My original inspiration is from a book that's about 20 years old -- The Hallah Book: Recipes, History and Traditions by Freda Reider. Except for the Sukkot design, the others I came up with myself but this book got me started thinking about different designs or shapes for challot. The book has a lot of different recipes which you may or may not like but I really like getting inspiration from the designs and learning the history of where and when they originated and what they signify.

I bake these all the time. As I've stated elsewhere in eG, I scoop the dough then freeze the little, or not so little, lumps of dough. Then straight into a hot oven. By baking at the temp called for, you will reduce spread. As the bake from the outside in, the heat will "set" the shape of the cookie before it is baked through. Cold or even frozen dough and a hot oven will get you what you want.

Here's the challenge . . . I'm all for doing something new but the old stand-bys are what everyone associates with a holiday. One Thanksgiving I made a delicious pumpkin mousse pie and all anybody wanted was the store-bought Marie Callendar's one. So, they never get my pie again! I think it's always a balance, at least in my family. Something old, something new. I haven't planned either.

For years I have scooping the AB chewy dough right after mixing. I place the lumps of dough on a lined cookie sheet one right next to the other. Then I place the whole thing in the freezer. Once frozen solid, into a zip-lock bag. Whenever I'm ready to bake, they go right from the zip-lock bag, onto the cookie sheet (lined of course) and into the hot oven. It has always worked great for me both in terms of taste, shape and texture. Not much spread, a little crunchy on the outside and nice and chewy inside.

I gotta believe that you might find them at the original Farmer's Market. I was just there the other day but wasn't looking for them.

Okay, so maybe it's not Tommy's or the Apple Pan or as famous as Pink's but, if you've never been, get yourself a "double-double" at an In & Out while you're in town. And, since you mentioned ice cream . . . go check out Mashti Malone's. There was a whole thread here about ice cream not that far back.

There's a place in the Grand Central Market in downtown Los Angeles. It's against the south wall, about mid-way into the market. I can find it darn if I know the name of it.

A colleague of mine flies up to SF (from LA) to take classes there. That's a pretty solid recommendation, I think.

I've made the CI raspberry bars for years and they're always a hit. Yes, they freeze well. Here's another yummy blondie recipe that also freezes well: Coffee Kahlua Chocolate Chip Blondies

I made sugar cookies as favors for my daughter's Bat Mitzvah (long thread elsewhere on this board) in June. Cookies were rolled and baked well in advance, wrapped well and frozen. Several days before, they were thawed, then decorated with royal icing. Once that dried well (overnight), each was put in a cellophane bag. They lasted great and looked great. Just be sure to make some extras to cover breakage.

that looks goooood. Ok, assuming I make up this dough, eat some of it raw (I promise), and bake the rest of it into cookies.. would the cookies still taste good the next day?? I know this is probably not the right place to ask but I'm looking for a good chocolatecookie to bring over to friends when I go visit them next week, and I need to bake the cookies the day before. ← Absolutely. These will hold for a few days.

I love those Korova cookies (hmmm, haven't made those in a while). Of course, chocolate chip cookie dough is great. However, have you ever made the cookies from the recipe on the back of the bag of Skor toffee bits? Yum, baked or unbaked. This look like it's the recipe.

You can often spot celebs eating at the Hotel Bel Air. Then, of course, there are the restaurants with chefs who are celebrities. Head to Campanile and Mark Peel will almost certainly be in the kitchen and wandering around. There are others.

The "Downtown News" just published it's annual "best of" issue with a lot of recommendations of all kinds of food and drink in a variety of price ranges. Read about it here. Gelato in downtown LA? Who knew? Gotta go check it out.

The big area for this is the Korea-town area in the heart of LA -- primarily mid-Wilshire area. Dana Point is in Orange County. Never fear however, we have an ever resourceful group of eGulleteers in the greater So Cal, LA area. I'm sure someone will know of a place or two closer to Dana Point. However, if you're up for a long drive (over and hour minimum, more with traffic) and an adventure . . .

You might also want to take a look at my Coffee-Kahlua Chocolate Chip Blondies and figure out how to adapt them for what you are looking for. Or, here's another option: Zazu's Jaspers (from an old LA Times Sunday Magazine, with my comments added) 1/2 pound unsalted butter 1 2/3 brown sugar, packed 2 cups white flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 eggs, lightly beaten 2 teaspoons almond extract 3/4 cup crumbled Heath Bars (4 ozs) -- I prefer Skor Toffee Chips which I use instead 3/4 cup white chocolate chips In a large saucepan, melt the butter and bring it to a boil over medium heat. Simmer for 5 minutes, stirring occasionally and adjusting heat so the butter bubbles gently and turns slightly golden but does not burn. Remove the saucepan from the heat and add the brown sugar. Stirn until the sugar is incorporated, then let the mixture stand until it cools to lukewarm. Don't worry if the butter and sugar separate. Sift together flour, baking powder and salt and set aside. When the butter/sugar mixture is lukewarm, add the eggs one at a time stirring until incorporated. Then add the almond extract. Stir in the dry ingredients, then gently fold in the crumbled Heath Bars (or my preferred Skor Toffee Chips). Spoon the batter into a greased 9x13 inch pan and sprinkle white chocolate chips over the top. Bake for 35 minutes at 350. Cool and cut to desired size.

Thanks Ling. And, if you want another way to make a caramel cheesecake, here's the recipe I cam up with for Caramel Cheesecake Squares now in the eGRA. I'll definitely have to give this other method a try.

Lime curd is pretty sophisticated for a 4 year old. Are you sure he really understands what he is asking for? Now, you may have a kid like my daughter who probably would have been really excited with something like this. On the other hand, my son -- the picky eater -- is a straight chocolate guy. If this is just for him, OK. On the other hand, if the party will include other kids his age, you may want something more widely accepted. Perhaps he says lime because he is into green these days -- not unheard of for a four year old. In that case, buttercream and green food coloring may do the trick and keep a gaggle of tots happy. Just a thought. By the way, mine are now teenagers.

And could you please share your recipe and method?

And, if you can, post some pictures. Congratulations, by the way, on your new addition.

Yes, it was a great article. In defense of our other Russ, here on the CA board, I encourage you all to check the weekly LA Times Food Section Digest prepared lovingly and diligently by Russell Wong. You can find treats from Russ Parsons and his LA Times compatriots every week. The Food Section is out on Wednesdays and Russ (Wong, that is) usually has the digest up that evening.

I agree with Lancastermike. The best way to learn how to bake is to just bake. As with anything new, it can be overwhelming at first. I'm a fairly accomplished home baker but it's taken me years and years to get here and I'm still learning. And, I've made my share of mistakes along the way. Start off with what you feel comfortable doing, get good at that and then move on. Besides, even if you make a mistake, you've wasted a little sugar, flour and eggs. Okay, nobody likes to waste food but it's not the end of the world. Did I mention that I had to completely start a cake over this past weekend when I accidentally scooped out 50% more flour than I needed when I used my 1 1/2 cup measure rather than my 1 cup? Of course, I had already sifted the dry ingredients together so I had to dump that out and start over. Luckily, I caught it before mixing into the wet ingredients or baking. Unlike cooking where some things can be "to taste," baking is more science. So, at least initially, you will need to follow recipes and measure exactly. Over time, you'll learn where you can fiddle around. You also may want to take some classes. Find one's near you that work for your schedule. You'll learn so much from the pro's. Finally, over time, if you get seriously into baking, you'll begin to build up your supply of equipment -- different size baking pans, mixer, spoons, spatulas, scale, whatever. You don't have to get it all at once. However, it's probably not a bad idea to invest in some of the basic ingredients. Some of the things I always have around are flour (more than one kind but you can just start with AP and always stored air tight), sugar, brown sugar, powdered sugar, salt, cocoa, chips, nuts (again stored in an air tight container and often in the freezer), vanilla and other extracts, different kinds of baking chocolate (unsweetened, bittersweet, etc.), butter in the freezer, etc. That way, I can always whip something up when the mood strikes or the opportunity becomes available without having to make a special trip. If you're baking fairly regularly, you'll go through the stuff before it goes bad and most of it will hold for quite a while.