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  1. There is quite a high butter content in that recipe and thus I presume the cookies are meant to spread a bit due to this. As mentioned above by @pastrygirl, I would add some more flour to keep a higher profile. Also, this may sound like a dumb question, but are you sure you used baking soda and not BP or forgot to add the soda? I would have imagined a bit more browning evident from baking soda than what your photograph shows. It will be interesting to see what happens next, although quite frustrating for you!
  2. Chocolate Mint Ice Cream

    Try a couple of lines of thin-ish caramel sauce or dulce de leche applied with a squeezie bottle. Not too much! Chocolate mint pairs well with a touch of DDL.
  3. Food funnies

    This is a recipe posted in a sailing forum I monitor: BAKED STUFFED CHICKEN Ingredients: 6-7 lb. chicken 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn salt/pepper to taste Method: Preheat oven to 350 degrees F. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds. When the chicken's ass blows the oven door open and the chicken stuffing/popcorn flies across the galley, it is done.
  4. Cooking for 100+...ideas anyone?

    @ChocoMom - can you enlighten us to what facilities are available at the hall - hobbs, ovens, Bain-Marie's etc.? Or are you thinking of pre-cooking and just heating for the functions? Also, will you have some "helpers" at the hall and during the cooking process?
  5. Do yourself a favour and tell your SIL that the squares are sun dried Moroccan figs that you managed to obtain on a special. Bet he and co-workers will not tell the difference! They will just wolf them down and appreciate them to the last crumb! And appreciate even that last crumb.
  6. In a large part of the metricated world, a full size oven pan is 40 x 60cm. Therefore, a half pan is 40 x 30cm and a quarter pan is 20 x 30cm. The thing is that I have never seen a quarter size metric pan sold anywhere - that means from the industrial baking supply houses to the retailers. I think where a recipe in a book (or web site) calls for this sized pan , it has been scaled down from a commercial bulk metric recipe - maybe a full pan or half pan. It is similar to me finding a US recipe which calls for 1 cup + 2 tablespoons flour - it is obviously taken from a metric recipe and converted for the US market as your cup is about two tablespoons smaller than a metric cup.
  7. Cream cheese

    Off the top of my head: Plain on a baked potato with some chopped chives. Mixed with some diced smoked salmon off-cuts on a baked potato. Mixed with chopped shrimp and a drop of Tabasco on baked potato. Put a blob in a bowl of pea soup and give a quick swirl. Add to a nice curry just before serving. Use in a glaze on cinnamon rolls. Bake a carrot cake and use in a cream cheese icing (frosting). Make a few mini cheesecakes for dessert tonight. Use with cream for Dauphinoise potatoes The list can be endless!
  8. @Kasia - when you say "not dense", do you mean smooth as in no curds, similar to cream cheese but a little softer?
  9. @HungryChris, your pickled/marinated mushroom - are they refrigerator storage or are they shelf stable? I am presuming that your latest batch is the same recipe as posted a couple pages back. I have noticed our mushrooms have dropped in price lately and have been thinking of pickling some. My problem is that they need to be shelf stable as my refrigerator space is severely limited.
  10. That sounds like a simple but tasty dessert! I had to google "vanilla fromage frais". We have "smooth cottage cheese" here that I am sure can be doctored with some vanilla to get about the same product. Thanks for posting.
  11. @Anna N, the post regarding your Katherine Hepburn Brownies is of interest to me and I have looked up the recipe on the net and found a few variations. Can you point me to the recipe you use? The one in the NYT seems about the most authentic to me - is it the recipe you are using? Edited to add: Maybe I should say the NYT recipe uses cocoa powder and some others use melted chocolate. Also, some use chopped walnuts, whilst others use chocolate chips or some use no nuts or chips. All are called the "authentic" Ketherine Hepburn recipe!
  12. Every bit of publicity helps, especially the NYT! Keep up with your good cakes and reputation. Let us know if it helped sales in the short term.
  13. @Franci I do not know anything about the machine you have acquired, but what you appear to be experiencing is a problem I have often come across with washing machines and microwave ovens manufactured in 220/240 volt 50Hz ac countries where they have tried to convert the machine to the US voltage and 60Hz electrical systems by simply using a different transformer to supply the unit with the required voltage. Unfortunately, the digital circuitry was designed to run on 50 Hz and not the 60Hz used in North America. Most digital controllers cannot handle the frequency difference and need to be specifically designed for the change. It screws-up motors, digital processors and other functions necessary for the efficient running of the machine. What you are experiencing is exactly what I have experienced putting microwave ovens into yachts on a 220/240 volt 50Hz generation system - everything works brilliantly until you arrive in North American waters and plug into the mains via a step-up transformer. You change the 110volts ac to 220volts ac but the frequency also changes from 50Hz to 60Hz. Microwave ovens and their digital controllers cannot handle it and you get temperature, motors and timers going wrong and often totally failing. Just something to mention to the Italian engineers when you speak to them.
  14. Your "crisp" is basically my "crumble" - 1:1:1 ratio of sugar, flour and butter. However, I have always used standard granulated white sugar but see you use brown, which, to tell the honest truth, has never crossed my mind. I have always just done it the way I was taught. Is your brown sugar plain granulated brown (light brown) or one of the brown sugars that contain some molasses?
  15. Jo, @happytown said it must not cost more than $50. That Waring spice grinder is priced at around $225 – a little over the required spend. Personally, I think just a smallish blender will do the trick and have plenty other uses - nothing fancy needed.