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Gwyrgyn Blood posted:Pretzel Cookie Sandwiches Would the pretzel cookies be good just on their own?
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Mar 21, 2018 06:09
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They weren't bad by themselves but I wouldn't say they were super exciting either. I would think you could top them with pretty much any of the usual pretzel suspects if you wanted to, certainly no need to make a sandwich. I suspect the quality and type of pretzels you use probably has a lot to do with it though, I was using a cheapo brand so I think getting some better pretzels would help a lot. I'm going to try a better brand, and thinner and smaller cookies next time, and see how that improves the end result. Gwyrgyn Blood fucked around with this message at 06:27 on Mar 21, 2018 |
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Mar 21, 2018 06:23
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Gwyrgyn Blood posted:Middles puffed up more than I hoped so the shapes didn't come out as clean as I hoped, anything I can do about this? Are they soft when they come out of the oven? I'd probably just use the cookie cutter on them again to get the shape back.
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Mar 21, 2018 23:59
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That's definitely a good call, I didn't check them right as they came out of the oven but maybe they are still soft enough to re-cut at that point. I ended up with a page full of notes for how to make those cookies better next time, so I'll see how it goes. Once I've managed to eat all these buckeyes anyway.
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Mar 22, 2018 07:04
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It isn't a cookie, but do cakes belong in this thread too? (before - buttermilk not pictured) Cara cara cake with lots of juice and zest. After sitting overnight, the glaze soaked in a bit and the zest softened. I left in plenty of pith and used toasted sugar, so it isn't too extremely sweet, but it has this amazing texture - almost like a cake donut.
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Mar 22, 2018 21:29
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SymmetryrtemmyS posted:It isn't a cookie, but do cakes belong in this thread too? Gonna need the recipe for that.
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Mar 23, 2018 00:23
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Peanut butter cookies happened last weekend! Featuring one cup of artisanally-pulverized peanuts, because I don't have a food processor but I DO have ziplock bags and a hammer.  And if we're doing cakes too, I also made a Donauwelle at the request of a German coworker for an office shindig.   (Sorry for that bad slice pic, it was at work but I HAD to get a quick shot of the most picture-perfect donauwelle slice possible)
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Mar 23, 2018 02:58
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Sex Hobbit posted:
The cake thread fell into archives, maybe there should be a baking/desserts thread, or this can become it.
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Mar 23, 2018 03:32
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I'd be okay with this becoming a catch-all non-bread baking thread. There probably isn't enough baking happening in GWS for threads dedicated to each and every individual thing (besides bread).
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Mar 23, 2018 03:44
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I was not going to make cookies this week. Then I made the mistake of going to Costco where they had their Kitchenaid stand mixer knocked down to $250. So I felt obligated to make something They good.
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Mar 23, 2018 03:53
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I support this becoming the general baking thread. I would have much more to post!
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Mar 23, 2018 03:54
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listrada posted:Gonna need the recipe for that. Sure. This is my first time making it, so there were a few snags, detailed below. Also, I substituted the zest of three oranges (peeled, pith not scraped off) instead of four clementines. I used cara cara oranges, but substitute however you want - I want to try this with grapefruit and citron sometime. If you start with a 3# bag of oranges, you'll end up with two or three left over. I can only suggest candying them and saving the syrup. It's really amazing. Stir it into coffee, bake with it, cook with it, stir it into oatmeal, serve it on pancakes. It'd be crazy good in a cocktail, too. Oh yeah, and I completely stole this recipe from Binging with Babish, but it turned out different on his show (less delicious-looking, more fally-apart and less dense) so I'm pretty sure you should do it my way instead. Ingredients posted:
Instructions posted:
Notes posted:
Oh, and I accidentally found a new (to me) way to make fudge while making this cake. Fudge posted:Continue slowly simmering the syrup left over from candying the clementine slices until it's not quite at one string consistency; it should be viscous, like jelly without pectin, but it shouldn't even remotely clear the pan when stirred. It took me about two hours total, but I used a 12" cast iron. SymmetryrtemmyS fucked around with this message at 06:07 on Mar 25, 2018 |
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Mar 23, 2018 04:22
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I have been using this thread for all baking as there aren't any other threads I can find for it. I hardly ever make cookies though. It would be nice if we could use this for general cookies/pies/cakes/sweets. EDIT: Turns out I only made a single post. I guess it was more like I wanted to post these but decided not to since it wasn't cookie related. So if we're going to be more inclusive, here's some pie:   Oh hey, cookies: 
His Divine Shadow fucked around with this message at 12:00 on Mar 23, 2018 |
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Mar 23, 2018 10:28
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I want to know more about those cookies.
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Mar 23, 2018 15:11
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I lost the exact recipe but if you google "no bake peanut butter chocolate oatmeal cookies" you'll get a ton of similar stuff. I put the coconut on because they turned out sticky.
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Mar 23, 2018 17:10
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SymmetryrtemmyS posted:Sure. This is my first time making it, so there were a few snags, detailed below. Also, I substituted the zest of three oranges (peeled, pith not scraped off) instead of four clementines. I used cara cara oranges, but substitute however you want - I want to try this with grapefruit and citron sometime. If you start with a 3# bag of oranges, you'll end up with two or three left over. I can only suggest candying them and saving the syrup. It's really amazing. Stir it into coffee, bake with it, cook with it, stir it into oatmeal, serve it on pancakes. It'd be crazy good in a cocktail, too. Oh yeah, and I completely stole this recipe from Binging with Babish, but it turned out different on his show (less delicious-looking, more fally-apart and less dense) so I'm pretty sure you should do it my way instead. Oh, dude, this is so good - thanks for passing the recipe along! Orange is such a refreshing flavor for a cake. I'm still kind of confused about the quantity of batter it's supposed to make, but I'm hardly complaining that I ended up with two cakes. 
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Mar 25, 2018 04:40
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Glad you liked it! Isn't the texture great? I'm also a little confused about the quantity of batter it's supposed to make, to be honest. I made it once, and it was too much but the springforms I have are oddly sized. I think it might work really well in a big bundt pan with half moons around the base and/or whole slices over the top.
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Mar 25, 2018 06:04
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 Had some milk I needed to use up and some real-deal chai that a grad student brought me from Nepal, so chai spiced cupcakes happened. The recipe is modified from the Vanilla Chamomile Cupcakes in Ruby Tandoh's Crumb. I tossed a couple cinnamon sticks and whole cloves into the milk/butter/tea while it was simmering and these are zippy.
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Mar 29, 2018 05:52
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  Dulce de Leche Brownies. These are good but I couldn't get them to cook quite right. The recipe calls for a 10x6 pan, which I've never seen, but the comments say an 8x8 can be used but your brownies will be thinner. These things are anything but thin and the middle flat out didn't want to cook. So I ended up with overcooked edges trying to get the middle possibly edible. I think a 9x9 pan would work better.
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Mar 30, 2018 01:17
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Brownies in general you can take out before the middle is set, and it'll set as it cools. It's not like a cake where you have to wait for a clean tester. They look great, though!
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Mar 30, 2018 02:18
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i like nice words
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Hi thread, I just made a cake and I saw that it was okay to post things that aren't cookies so... Chocolate cake with dulce de leche Italian meringue buttercream and dark chocolate ganache. My first attempt at doing a drip-edge cake. edit: here, so I'm still playing in the rules - I made these as a thank you to our garage mechanics when we bought a new car, and they checked all of our prospective cars for free and kept us from buying a piece of poo poo. 
Sehkmet fucked around with this message at 03:14 on Mar 31, 2018 |
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Mar 31, 2018 03:09
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Those are amazing! I took a cake decorating 101 class and I was awful. I mean, obviously I wasn’t a whiz prior but I didn’t expect to have such poor control etc. It also didn’t help that I have v warm hands so my buttercream was melting. How did you get into decorating? How did you do those cookies?? Ugh, such beautiful creations! I’m jealous!
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Mar 31, 2018 05:20
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I'm making meringues for the first time and I hope they turn out. My piping on the 2nd/right sheet was way better. 
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Mar 31, 2018 23:20
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Don’t hold us in suspense!
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Apr 1, 2018 03:34
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Cross post from the general questions thread:legendof posted:This reminds me - I made the strawberry lemon curd that someone linked earlier, only I had fourteen lemons so I made a 5x batch (minus one stick of butter) which took absolutely ages to thicken, which is totally my own fault. Oh, and I strained the seeds out of the strawberries after pureeing them instead of after making the curd, which I definitely recommend. It was great - excellent flavor, with a sort of spring-y extra kick from this strawberry. I've been giving it away, putting it on cookies and in cake rolls, etc. I canned it and ended up with six jars worth. This was my first time attempting a decorated sponge cake for the cake roll so I'm pretty happy with it. legendof fucked around with this message at 20:57 on Apr 3, 2018 |
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Apr 3, 2018 20:49
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I approve.
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Apr 3, 2018 21:05
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Boywhiz88 posted:Those are amazing! I took a cake decorating 101 class and I was awful. I mean, obviously I wasn’t a whiz prior but I didn’t expect to have such poor control etc. It also didn’t help that I have v warm hands so my buttercream was melting. I have never taken a cake decorating class - I'm self taught, learning from YouTube and blogs and things like that. It's just something I find fun to do and strangely relaxing, although I struggle with trying to get my buttercream smooth, haha. The cookies are just plain sugar cookie base, then I took a template I made out of paper and traced out the edges/logo in black icing, let it dry, then did the floods in yellow and green. It was only my second time flooding cookies too but I was super pleased with how they turned out.
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Apr 4, 2018 00:47
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This week's efforts: Almond Crumb Coffee Cake  And chewy peanut butter chocolate chip cookies!
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Apr 4, 2018 04:09
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Sex Hobbit posted:This week's efforts: Good god drat. I know what I'm having this weekend.
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Apr 4, 2018 14:00
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How'd the cookies come out? Those look like a potential hit in my family.
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Apr 4, 2018 15:52
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Boywhiz88 posted:Don’t hold us in suspense! Not a complete flop but the tops were almost pebbled? Humidity was probably top high. They were still really tasty and pretty easy so I'll probably attempt again soon.
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Apr 5, 2018 00:06
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Ben Nevis posted:How'd the cookies come out? Those look like a potential hit in my family. They were a hit! The peanut butter taste is more subtle than you might expect, and they come out super chewy and soft.
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Apr 5, 2018 03:34
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 White Chocolate Raspberry Bars from the ATK book. I'm absolutely poo poo at drizzling chocolate.
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Apr 5, 2018 04:32
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Second try at these Salted Caramel Pretzel Sandwich cookies: Came out 100% better this time after following all my notes from last attempt. I started with butter snap pretzels and that helped considerably. Also was careful to get them as thin as possible, and not overcook the cookies or caramel so they were far less overly crispy and dense. These are a big winner now that I've gotten it down, but still a pretty large amount of work. Took me about 2 hours from start to finish to make em, with a little help.
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Apr 9, 2018 23:27
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I made  Ugly but delicious. The process was so simple I really wanna try some other flavors - what else goes well in a shortbread?
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Apr 12, 2018 06:34
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My favorite (aside from lavender) is to chop up drained maraschino cherries and put those in with mini chocolate chips.
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Apr 12, 2018 08:10
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Chocolate Espresso is a pretty good one. Lemon tends to be pretty good too, I was thinking I should try a glazed lemon poppyseed shortbread sometime.
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Apr 12, 2018 19:18
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Lemon rosemary shortbread is lovely.
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Apr 12, 2018 20:36
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What is the texture of madeleines supposed to be? I baked some and they turned out all right in my opinion, and they certainly look like madeleines but the texture was totally different from storebought and I'm not sure if I got them wrong or the supermarket did. I know it's hard to tell from the pic but they do have that weird center bump thing. They were pretty crispy on the bottom and otherwise a fair bit lighter and airier than storebought. AnonSpore fucked around with this message at 23:44 on Apr 12, 2018 |
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Apr 12, 2018 23:06
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Ben Nevis posted:How'd the cookies come out? Those look like a potential hit in my family. https://instagram.com/p/Bhc8zqXlUrM/ They came out great for me!
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Apr 12, 2018 23:32
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