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I'm not gonna post the whole procedure, for brevity's sake, but I've been iterating on a cashew/caramel cookie recipe I'm pretty happy with but feel compelled to push even further. 1 ¾ cups unbleached all-purpose flour (8 3/4 ounces) ½ teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) ½ cup granulated sugar (3 1/2 ounces) ¾ cups packed dark brown sugar (5 1/4 ounces) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 ¼ cups caramel bits/nibs/whatever you call them ¾ cup cashew pieces couple dashes nutmeg
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Jun 18, 2016 02:30
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| # ¿ May 4, 2024 09:22 |
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The Bananana posted:Peaches once I have money again I have to do this. I'll trip report, I promise.
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Aug 15, 2016 20:48
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The Bananana posted:Where are our cookies?! after payday edit: more precisely, probably friday. I get paid tomorrow but also have a bunch of medical stuff on the horizon so we'll see. I'm trying to look up some food chemistry stuff to figure out what degree the pH difference between peaches and blueberries might require further tweaks. Trebuchet King fucked around with this message at 18:32 on Aug 17, 2016 |
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Aug 17, 2016 17:57
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I got a free gift card when I filled a prescription at the grocery store so I went and got cookie supplies. Dough is chilling in the fridge now. edit: 
Trebuchet King fucked around with this message at 03:33 on Aug 26, 2016 |
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Aug 26, 2016 02:21
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Yep, as planned. I followed the recipe for the blueberries/cream cookies pretty resolutely but I noticed as I added all the milk crumb that it says 1/2 the recipe of milk crumb (so why not just halve the milk crumb recipe idk????) I feel like the dough portioning size it recommends is just ridiculously large; next time I'm going to try a little smaller. The whole kitchen smelled peachy keen tho. Tastewise the peach didn't come through quite as much as I'd like so I'm thinking I might borrow a note from my streudel experiments and toss the dried peaches in a bowl with some peach schnapps, saran wrap it, and nuke it in the microwave. Or maybe figuring a way to mix some schnapps into the recipe and adjusting the other ingredients appropriately. We'll see what the judges have to say tomorrow.
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Aug 26, 2016 04:48
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In the strudel recipe it was 1/2 cup golden raisins and an ounce of whichever fruit schnapps I was making a strudel of--kirschwasser for cherry, peach for peach, etc.; nuked about a minute. (until simmering is what the recipe called for)
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Aug 30, 2016 17:37
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Do brownies count too? I made brownies from scratch over a month ago and I'm still just blown away by how they turned out. Here's a pic: (for some reason trying to post the original via the awful app gets error codes so you have to make do with my nigh-masturbatory love of instagram's mayfair filter)
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Sep 7, 2016 19:28
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Based on my own experiences with baking with caramel in cookies, maybe try freezing the junior mints?
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Jul 23, 2017 18:50
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Ah, oh well. I'd say great minds think alike, but I think you're well beyond my skill level. I wonder if they make mini junior mints?
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Jul 24, 2017 02:06
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oh my gosh I wish the pusheen cookies were for me.
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Dec 18, 2017 07:15
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Hi again cookie friends, in a couple months I’m moving into a new apartment with more kitchen prep space and am looking forward to making cookies semiregularly again. One thing I think I want to try and do is get my cashew caramel cookies to the final form I’ve had in mind, which has ribbons/swirls of caramel through the cookies instead of just caramel bits. Just how to accomplish that is beyond me at present so I figured I should ask!
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Sep 23, 2021 04:35
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| # ¿ May 4, 2024 09:22 |
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That’s a neat idea, but I’ve never done sliced roll cookies. Will I need to adjust my dough to make it a little stiffer, or as long as I’m using a good knife it should be fine?
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Oct 8, 2021 15:10
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