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pjm333

Your Daily Sweets: What Are You Making and Baking? (2017 – )

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On 7/1/2019 at 1:35 AM, shain said:

Thanks. 

For the batter you need: 

2 eggs

200 ml (1 cup) milk (whole milk. If skim, replace water below with more milk) 

300 ml water 

200 grams flour 

1-2 tsp butter

1/2 tsp salt

1tsp salt 

.

Blend all together. 

Get a well heated pan, lighlty brushed with fat. Pour just enough batter to cover it, lift and rotate the pan to spread evenly.

You can cook from one side only, then set aside. But I like to flip and fry the second size for a few secs. 

 

 

@shain  Thank you!

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On 6/16/2019 at 2:22 PM, Anna N said:

These definitely appeal to me but I’m not into cutting out cookies with cookie cutters and my experience with slicing rolled cookies has always been abysmal. So I’m wondering how easy you found these to slice. Did they have a tendency to  crumble? Did they deform as you sliced?  I am sure it is operator error but after struggling with Dorie Greenspan‘s World Peace cookies I swore I would never try this again. But these do look good. Thanks. 

If it makes you feel any better, the World Peace Cookies are notorious for not slicing neatly. Sometimes they do, but more often they'll crumble a bit, or the slices will fall apart, or the roll will self-destruct as you're in the process of slicing. And it isn't just me that says so; Dorie herself admits it!

 

Just use a scale when you make the dough, to minimize any variation in the amount of dry ingredients, and go with it. If any cookies fall apart, push them back together and bake them. If the roll falls apart, push it back together and carry on!

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MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

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Posted (edited)

As I have no eggs in the house, yet felt a need for brownies, I did some research and found that one small banana, mashed (1/4c) would be a suitable replacement for one egg. It was either that or unsweetened applesauce (no ground flaxseed on hand) and I figured the banana flavor would be OK with chocolate. It was Ghiradelli mix from the pantry, so not a big investment. I baked the brownies for the max recommended time and they were a bit underdone in the center to my taste. The banana taste is very faint, will see if DH notices...since I don’t plan to tell him.😏

Edit to add, the next day, no banana taste.

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Edited by BeeZee Add photo (log)
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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Cheese kugel. Toasted pasta with fromage blanc. Dried apricots, marzipan.

 

IMG_20190621_204211.thumb.jpg.96710f48c9d28375b404d3d1bd5a0828.jpgIMG_20190621_204107.thumb.jpg.aa8bf854fd350046ff5e3efdb53b25a2.jpg

 

Hopefully, I'll be able to find decent apricots in the market tomorrow. I still have half a batch unbaked, and I'd like to add some to it.

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~ Shai N.

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Since it's Spiderman weekend for the movie, I decided to make some Spidey Macs, with a few Deadpool.

Also Birthday cake Macs with the leftover blue.

 

 

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How very cool!

 

What's the going rate for macarons? A cupcake shop here makes them. Decent sized -- between 1.5 and 2 inches in diameter. Charges $4.50 apiece for them. I was mildly astounded.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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3 hours ago, kayb said:

How very cool!

 

What's the going rate for macarons? A cupcake shop here makes them. Decent sized -- between 1.5 and 2 inches in diameter. Charges $4.50 apiece for them. I was mildly astounded.

Probably depends on the area. For regular ones, I charge $2.50. More elaborate decoration like these, probably $3.50. I buy them in Seattle when I visit, and I pay $2.50 at LePanier in the market. 

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This is inspired by Aachener Printen. I changed the recipe a little, first, because I wanted to experiment, and then, where I live, it is impossible to find zuckerrübensirup, only on Amazon, so I used honey, which made these cookies less dense and more sticky. Potash, that the recipe calls for, is much more effective leavener here than baking soda that is listed as a substitute for potash.

DSCN4891.JPG

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The latest sugar shenanigans for work - treats for a coffee cart to kick off an annual fundraising drive and get the building into a giving mood:

 

IMG-0237.thumb.JPG.022276b552366c3ae85aa3b2118e255b.JPG

 

Serious Eats cutout cookies augmented with orange, lemon and lime zest and lots of crystallized orange, lemon and lime, which also went into the royal icing for extra citrusness; macarons in passionfruit and espresso (though not nearly as gorgeous as @RWood's!); little chocolate bars with a layer of peanut butter meltaway spiked with a mess of Rice Krispies, a sheet of @Kerry Beal's chewy caramel from EGCI, and a thin layer of marshmallow; and a rustic but delicious cookie with oats, coconut, chocolate chips, pecans and a hint of cinnamon - the recipe was printed in our local paper many years ago - probably more than 20 - and I have never seen it anywhere else online or otherwise.

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Patty

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25 minutes ago, patris said:

and a rustic but delicious cookie with oats, coconut, chocolate chips, pecans and a hint of cinnamon - the recipe was printed in our local paper many years ago - probably more than 20 - and I have never seen it anywhere else online or otherwise.

Not that I’m saying there is anything wrong with your other offerings but I would be wolfing down these. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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17 minutes ago, Anna N said:

Not that I’m saying there is anything wrong with your other offerings but I would be wolfing down these. 

 

They are something else. Most of my recipes are stored on some device or other - either on a website or in a Kindle cookbook - but this is one of the few that only lives on paper, which is why I tend to forget about it for years at a time. I am always delighted anew when I dig it out and bake up a batch!

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Patty

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On 7/7/2019 at 12:34 PM, kayb said:

What's the going rate for macarons? A cupcake shop here makes them. Decent sized -- between 1.5 and 2 inches in diameter. Charges $4.50 apiece for them. I was mildly astounded.

 

Wow, that's a lot!  I think average price here is around $2 each, with some shops up to $3.

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So I did ended up making a second apricot kugel earlier this week.

It uses the same batter of toasted pasta and cheese, but cooked in the style of an upside down cake.

 

 

IMG_20190621_204459.jpg

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~ Shai N.

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I had a few different fruits that were approaching or at their peak, so:

 

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An apricot, blueberry and fig crisp. One of the simplest desserts, and a great way to use up expiring fruits. 

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Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Buckwheat Chocolate Chip Cookies from Sister Pie. The recipe can be found online in a blog post at this link

IMG_1092.thumb.jpg.6539653ae3ef8f2bd527e991737657e5.jpg

Not that it makes any difference to me, but this recipe uses all buckwheat flour so they are gluten free.   

I bought my whole grain buckwheat flour from a local mill and it is fairly light in color as are my cookies when compared to some I've see that were baked with Bob's Red Mill buckwheat flour.  See the photos in the link above for the difference. 

The recipe calls for using a 1/4 cup scoop, mine are probably about half that size.  

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21 minutes ago, blue_dolphin said:

Buckwheat Chocolate Chip Cookies from Sister Pie. 

Love to get your opinion on taste and texture. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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On 6/7/2019 at 6:17 PM, David Ross said:

I'm not sure how long they can go but it's long.  When I was a teenager I went to work for an older lady who had a small horse farm east of Salem, Oregon where we lived.  It was set on a hill and there was a long white picket fence running on the north side.  The weather isn't overly harsh there and the fence row got sun all day and wasn't protected from rain by trees.  She had some rhubarb plants along the fence row and one of my jobs was to cut it for her every spring.  Huge stalks of bright red rhubarb.  I think it was there before she moved in and she lived there about 10 years and it was still there.  I think one of her secrets was to fertilize it with horse manure which gave it plenty of nutrients to keep going on.


I don't think a century or more is out of the question. My father and I dug up and relocated my grandmother's rhubarb patch after it had been in place for 60 years or so, and it was going STRONG despite an absolute lack of maintenance. There were roots in there that looked like tree stumps, about half the size of a grown man.

 

The rhubarb continued to flourish in its new location for the next few years, and presumably still does. The house was sold after my grandmother died in 2008, and is no longer in the family.

 

As/when my GF and I buy/build our place in the country, a rhubarb patch and a couple beds of asparagus will be among the first things to go in.

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"The only questions that really matter are the ones you ask yourself."

Ursula K. Le Guin

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

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