mmlstarr

I have a recipe for gingerbread cake that calls for full-fat buttermilk. I can only find non-fat. Do you think it will make a difference? The recipe has 155g of unsalted butter as well (for a 1/4 sheet pan-sized cake)

1. Luisa Weiss' "Lottchen's Kirschkuchen" but made with Italian prune plums, so I suppose it's really Pflaumenkuchen, lol. 2. Dorie Greenspan's "Bill's Big Carrot Cake" with Rose Levy Beranbaum's Dreamy Creamy White Chocolate Frosting.

great resource - thank you!

Has anyone made Coffee Malteds? I tried today and the dough was very wet. Dorie says the dough will be "quite crumbly" and that you should knead it in the bowl for a moment and then scoop and roll into balls. I had to add about 6T of flour to get the dough to be workable in this way. Anyone else have this experience?

It's pouring when warm but sets to a nice creamy spreading consistency if left out or refrigerated. All 70% dark

Hi all! Perhaps a silly question, but if I were going to increase a ganache recipe (300g cream, 200g chocolate, 1T brown sugar) by 1.5 times, would I just multiply everything by 1.5? It sounds ridiculous as I write that question out, lol, but I just want to be sure there isn't some weird calculation that I need to watch out for. Chocolate is so crazy expensive....

So, they ended up being a big hit. Hard for over 1lb of chopped chocolate NOT to be a hit I guess. It really did take double the baking time for them to resemble the photos in Dorie's Cookies. Ah well.... At least they got there! Thanks @FrogPrincesse for your help!

So, maybe double the baking time later and then a good chill in the fridge, I think they'll be ok. lol They're just such a weird texture for a cookie. People said they were more like brownies, and I suppose that's true. I mean, the taste is GREAT, so there's that. And I'm glad they taste good, because the cost of the chocolate in these cookies alone is small mortgage. 🤪

Chunkers. Hmmm. Anyone have any difficulty with these "firming up to perfection on the rack"? I'm pretty sure I did everything as directed - and Dorie's implores the reader to "not second guess yourself" even though the cookies will look "seriously underdone." I cooked them 11 minutes (as directed) but 2 hours later they're still VERY bendy. Should I put them back in the oven for a few minutes? Does anyone know what the final texture should be?

Thank you! I may have had my first outright fail tonight making Chunkers. I think I did everything as directed, down to "going by time" - 11 minutes - and "not second guessing myself" even though the cookies looked "seriously underbaked" lol. I'm having my doubts that they're going to "firm up to perfection" on the rack, lol.

Getting obsessed with Dorie Greenspan. In particular, her cookies. So far have made Vanilla Bean Sablés, World Peace Cookies, Swedish Dream Cookies, and Chocolate Crème Sandwich Cookies (fake oreos). All were successes to varying degrees. I find her recipes so specific (when she uses weights!) and easy to follow. Everything pretty much happens just as she says it will, which is novel, I must say. I do have to occasionally adjust my oven temp or baking time, but that's my oven, not Dorie. I found my way to her cookies through her carrot cake, which is the go-to birthday cake for my husband. Anyway - just a shout out to Dorie, I guess. I don't have bakers in my life to geek out with, lol.

@blue_dolphin Thank you!

Does anyone know how Fleur de Sel compares weight-wise?

Question about inverted sugars: I have a recipe for ganache: 200g chocolate, 300g cream, and a tbsp of inverted sugar (maple syrup, honey, etc.) THe ganache is poured over the cake when slightly cooled (15 or so minutes) and then, after about 20 mins refrigeration, is scooped up and used to frost the sides of the cake. If I were to substitute a tbsp of white sugar for the inverted sugar, would it drastically affect the consistency? Thanks all!

The recipe also suddenly changed from ml to g for liquids: the buttermilk and oil were given in ml and the cream for the ganache was given in g