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pretend this is a really good effortpost about desserts but: I wanna see your holiday cookies, your sweet meats, your breads of great comfort and joy! Share your recipes, I'll share mine and we'll all be able to gain the holiday 15 together, as a family. |
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Dec 12, 2019 01:04
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RICOTTA MASCARPONE CHEESECAKE yield: SERVES 8 - 10 prep time: 30 MINUTES cook time: 2 HOURS INGREDIENTS 2 Pounds Ricotta Cheese 1 Pound Mascarpone Cheese 1 1/2 Cups Granulated Sugar 6 Large Eggs 2 Large Egg Yolks Zest From 1 Large Lemon Powdered Sugar Topping: Blackberries and strawberries, mashed into a compote. Or a jam of your choice (I like lemon curd). INSTRUCTIONS Preheat oven to 325 degrees F. Generously butter a 9 inch spring-form pan, then cover bottom and sides with aluminum foil. Place spring-form pan into a larger casserole dish and pour in enough water to come up the sides of the spring-form pan by 1 inch. Using a mixer, beat together the ricotta, mascarpone and sugar until light and fluffy, then add the eggs and egg yolks one at a time beating between each. Add the lemon zest and Fiori di Sicilia (or extracts) and mix until blended. Pour the batter into your prepared spring-form pan and bake for 1 and 1/2 hours. Turn the oven off, and let the cheesecake sit in the oven for another 30 minutes. Remove the pan from the oven and let cool to room temperature. Use a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate. Refrigerate the cheesecake for several hours before serving. Just before serving sprinkle with powdered sugar. Crypto Cobain fucked around with this message at 01:14 on Dec 12, 2019 |
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Dec 12, 2019 01:11
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here is the recipe for the extremely tasty caramel corn (known as 'The Corn') that i make many many many batches of this time of the year: Ingredients: 4 quarts popped corn (air pop or you can use those unflavored puffs if you can find them, like these http://olddutch.bobsproduce.com/puffcorncurls.aspx) 1 C. dark brown sugar (C&H brand is best) 2/3 C. light corn syrup (I use Karo) 1 stick butter (or margarine I guess if you have to) 1/2 tsp. salt 1/2 tsp. baking soda Instructions: Preheat oven to 250 Put popcorn in a roasting pan (I use a turkey roasting pan). For extra niceness, if you airpop the corn, move it from a bowl to the roasting pan so the duds get left behind. Set this aside. Set the 1/2 tsp baking soda aside In a heavy skillet (I use a large cast iron pan) add your brown sugar, corn syrup, butter, and salt. Cook on high heat until it comes to a rolling boil, stirring constantly with a whisk. Take it off the hot burner and add the baking soda, mixing thoroughly. The mixture will expand and the bubbles will get tiny. Return to heat and return to a boil Pour over popcorn and use a wooden spoon to gently stir so the popcorn is evenly coated. Bake for 45 minutes, stirring every 15 minutes to ensure caramel evenly coats the corn. Spread on parchment paper and cool, enjoy. e: i made some tonight 
City of Glompton fucked around with this message at 06:53 on Dec 18, 2019
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Dec 12, 2019 01:23
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I'm making cheesecake and caramel puffs this weekend, yessssss |
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Dec 12, 2019 01:28
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I would really like to just quote the original recipe by velvet sparrow but weirdly I can't find it, google can usually locate stuff like this. so I am using the recipe I saved, which might not be verbatim what she posted. anyway, in some gbs xmas thread some years ago, velvet sparrow posted a recipe for rum balls/brandy balls. I tried them, liked them enough to make for my family who liked them too. haven't made them in some years but maybe this year I'll need to do this again! Velvet Sparrow posted:Growing up, we called these “Rum Balls,” my mother wrote out the recipe for me and she titled it “Brandy Balls,” I used bourbon today. So go with the hard liquor of your choice. Something about the combination of the liquor, the cocoa, vanilla and walnut flavors make these amazing.
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Dec 12, 2019 01:29
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Mr. Dick only ever bakes one thing. 1 cup flour 1/2 cup sugar 1/4 cup almond flour 1 egg +/- 6 tablespoons pot butter or oil 2 tablespoons milk Cardamon, maybe almond extract Heat oven to 400 F Bake 6-8 minutes They taste o.k., keep in the freezer for a basically indefinite length of time and are chewy enough to easily tear into "measured" doses. Cardamon accentuates the weed flavor rather than masks it, so it might not be everyone's thing. ---------------- |
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Dec 12, 2019 02:01
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once i lived in a big house, with many utensils and appliances. i would bake fantastic things i could not pronounce the names of, rarely the same one twice. those recipes have been lost in time, like tears in the rain only one recipe remains simple, pure, and true it has stood the test of time. untold millions of fatty bong rips crashing on the shores of my consciousness have been unable to erode it in the slightest, and i will recite it from heart for you here today. it's pretty much the one on the chocolate chip bag, i will highlight the parts that are secrets Regular-rear end Chocolate Chip Cookies 2 sticks butter 3/4 cups each white and brown sugar (inclusive) 2 eggs Splash of vanilla all get mixed up. then you mix in 3/4 cups white flour (problematic) 1tsp baking soda ~1/2tsp salt aka a "hearty dash" Dash of cinnamon or nutmeg or w/e, pie spice then mix in 1.5 cups whole wheat flour. if you have the 3/4 cup scooper it's 2 of this and one of the white flour earlier and it's the same one as for measuring the sugar. neat huh? oh yeah stir in a bag of chocolate chips and as many nuts as you want, whatever kind is fine. i like a lot and my nut tier list for this is almonds>pecans>walnuts>peanuts. those are all i have tried oh yeah. the parts that are "secret" are there are two eggs instead of one, a bunch of the flour is whole wheat, and there's pie spice and vanilla. and that you only need the 3/4 measure. sneaky
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Dec 12, 2019 03:03
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the butter can ofc be weed butter, if that's still chill in your situation. another secret: you can put weed in *anything*. literally anything, and according to my calculations cheesecake can hold the most weed at almost 5 ounces per typical non "healthy" ~9" cheesecake. 1g would be like a lil sugar cube bite served on a toothpick
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Dec 12, 2019 03:08
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owlhawk911 posted:the butter can ofc be weed butter, if that's still chill in your situation. another secret: you can put weed in *anything*. literally anything, and according to my calculations cheesecake can hold the most weed at almost 5 ounces per typical non "healthy" ~9" cheesecake. 1g would be like a lil sugar cube bite served on a toothpick hmmm I have always wondered about this, making edibles taste really good seems like it could have a built in problem like would you be better off making edibles taste tolerable but not by any means delicious
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Dec 12, 2019 03:33
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Manifisto posted:hmmm I have always wondered about this, making edibles taste really good seems like it could have a built in problem the trick is to make a "decoy batch" so there's one to eat to get wrecked and one to eat just cause it tastes good
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Dec 12, 2019 03:46
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I always do this Charlotte russe for dessert after christmas dinner and gosh is it so good. First we're gonna need some ladyfingats. You can buy them, but they're super easy to make and delicious! Preheat oven to 400F Make a basic genoise batter: Separate 3 eggs. Beat yolks with 1/4 c sugar until pale yellow and form a ribbon when dripped from the beater. Add a splash of vanilla and maybe almond extract to the yolks. Beat whites with 1/4c sugar and a dash of cream of tartar to stiff peaks. Fold together the beaten yolks and whites while sifting over 1/2c flour. Put in pastry bag with 3/4" round tip. Pipe out in rows ~5?" long, with ladyfingats 1/4" apart on a parchment lined baking sheet. Dust with powdered sugar, and bake at 400 for ~12 min until puffed and pale brown.  Okay that was easy but you deserve a snack so munch a couple of those things! Now we've got to make the filling, which is basically gelatinized whipped cream and custard and is A++ delicious. We gonna need: 1.5C milk or 1/2 &1/2 1.5 envelopes unflavored gelatin 3 egg yolks 3/4c sugar 4c whipping cream 1.5 tsp vanilla 2TBSP cognac or rum Pour 1/4c milk over the gelatin in a small bowl and set aside. Heat remainder of milk to steaming. Beat egg yolks and all but 2 Tbsp sugar together. Pour a few tbsp of heated milk over gelatin/milk mixture, and set bowl of gelatin in a dish of warm water. Add the remainder of the hot milk to the egg yolks and sugar, and cook slowly, stirring constantly, until custard thickens and coats the back of a wooden spoon. Add gelatin mixture to custard and strain into a metal bowl. Place this mixture in the fridge, stirring occasionally. Or dunk the bowl in a bigger bowl of ice water and stir-you need to cool the mixture until the gelatin is just starting to set around he edges. 5-10 min with an ice bath in the fridge. Add vanilla and cognac. Line serving vessel ( A tallish skinnyish bowl is good like a pudding basin or a trifle bowl. Or just a mixing bowl} with lady fingers. Whip 3c of the cream with 2 TBSP sugar, but do not whip too stiffly. Fold whipped cream into custard mixture and add this mixture to the lined vessel. Refrigerate at least a few hours until the gelatin sets, can be done a day ahead. Before serving, whip remaining 1c of cream with sugar to pipe on as decoration (also helps prop the ladyfingers up if any of them got soggy and fell over). Decorate with whatever you want. I use rasberries and a 'Professor Sargent' camellia bloom because they bloom at christmas and are crimma colors.' 
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Dec 17, 2019 02:16
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Dec 17, 2019 02:20
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Kaiser Schnitzel posted:I always do this Charlotte russe for dessert after christmas dinner and gosh is it so good. Holy poo poo this is beautiful |
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Dec 17, 2019 02:21
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goddamn excuse me
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Dec 17, 2019 02:35
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poo poo and i thought my cookies looked good
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Dec 17, 2019 04:04
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every year i make a gingersnap banana cream log and it's 1970s as hell but it tastes so good
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Dec 17, 2019 04:52
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i usually don't make anything and instead celebrate the holidays as a drain on my loved ones but maybe
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Dec 17, 2019 05:07
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treasure bear posted:every year i make a gingersnap banana cream log and it's 1970s as hell but it tastes so good You don't waltz in here and talk this way without further elaborating with a how to. Is the fine dining thread still around? i cant seem to locate it. Queen-Of-Hearts fucked around with this message at 05:07 on Dec 18, 2019
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Dec 18, 2019 04:53
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sig by Prof. Crocodile
BYOB spells: Mutually Assured Kindness
Six-Of-Hearts posted:You don't waltz in here and talk this way without further elaborating with a how to. i searched "fine" on the front page because i love you
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Dec 18, 2019 05:31
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Aww thank you i heart you too, friend
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Dec 18, 2019 05:44
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Lowest effort post ever. I am having Christmas dinner with my daughter, my stepson-to-be, and his girlfriend. Sadly my partner is working a double shift on Christmas. I'm getting a Costco pie for Christmas dessert. Low effort and I suck. |
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Dec 18, 2019 07:03
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you def do not suck and i'm pretty sure costco makes delicious pies. ain't nothin wrong with that.
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Dec 18, 2019 07:10
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Bacon Taco posted:Lowest effort post ever. I am having Christmas dinner with my daughter, my stepson-to-be, and his girlfriend. Sadly my partner is working a double shift on Christmas. I'm getting a Costco pie for Christmas dessert. Low effort and I suck. Costco pie is better than no pie. Any togetherness you can get with loved ones and loved ones to be is whats important.
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Dec 18, 2019 16:23
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Bacon Taco posted:Lowest effort post ever. I am having Christmas dinner with my daughter, my stepson-to-be, and his girlfriend. Sadly my partner is working a double shift on Christmas. I'm getting a Costco pie for Christmas dessert. Low effort and I suck. You don't suck at all. Costco pies are loving phenomenal. |
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Dec 18, 2019 16:24
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Six-Of-Hearts posted:Costco pie is better than no pie. Any togetherness you can get with loved ones and loved ones to be is whats important. Thanks everyone! It will be an awesome Christmas dinner and perhaps next year I will make dessert. |
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Dec 19, 2019 02:46
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Bacon Taco posted:Thanks everyone! It will be an awesome Christmas dinner and perhaps next year I will make dessert. man if making your own dessert is something you'd be happy about there's still like a week and i believe in you. there are some really dang easy desserts it's way easier than actually cooking, people will p much like it as long as it's sweet. don't be intimidated by stuff like those glorious ladyfingers (charlotte russe? i can't even *say* that), look at those rum balls. there's nothing wrong with a store pie and you don't suck, but you can do this if you want to
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Dec 19, 2019 06:21
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Manifisto posted:I would really like to just quote the original recipe by velvet sparrow but weirdly I can't find it, google can usually locate stuff like this. so I am using the recipe I saved, which might not be verbatim what she posted. are the vanilla wafers those tiny muffin-tops known as Nilla wafers or are we talking these crispy shutterstock bad boys? 
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Dec 19, 2019 07:45
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Olive! posted:are the vanilla wafers those tiny muffin-tops known as Nilla wafers or are we talking these crispy shutterstock bad boys? ya it's the nilla wafers or equivalent. bake your own if you want to be fancy I guess, although I wonder whether the difference would be detectable.
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Dec 19, 2019 08:53
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owlhawk911 posted:man if making your own dessert is something you'd be happy about there's still like a week and i believe in you. there are some really dang easy desserts it's way easier than actually cooking, people will p much like it as long as it's sweet. don't be intimidated by stuff like those glorious ladyfingers (charlotte russe? i can't even *say* that), look at those rum balls. there's nothing wrong with a store pie and you don't suck, but you can do this if you want to Mmm rum balls... |
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Dec 20, 2019 01:12
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FYI fellow yobbers, while I won't be baking my own dessert for Christmas dinner, my daughter and I will be doing some light baking later this week, and it will be super fun. Thanks for the encouragement! Merry Christmas to BYOB and to all a good night!
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Dec 24, 2019 18:49
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I'm making rolls: 2 packages (1/4 ounce each) active dry yeast 2 cups warm water (110° to 115°) 1/2 cup sugar 1 large egg, room temperature 1/4 cup butter, melted 2 teaspoons salt 6 to 6-1/2 cups all-purpose flour Mix your yeast and water and sugar; let it bloom for ten minutes. Beat in your egg and melted butter. Sift your flour and salt together; add your dough hook on the mixer if you have one and slowly add the flour/salt mixture in four batches so it blends. Let it knead for about ten minutes on medium speed. Turn it out into an oiled bowl, and raise it for thirty minutes or until it's doubled. Punch it down, ball it into even balls and tuck it into an oiled pan. Raise them until doubled, then bake off at 350F until browned and done. If you want cinnamon rolls, follow the same directions until punching down. Roll that sumbitch out, spread with butter and cinnamon and sugar to taste, roll and cut into rounds. Raise until doubled and bake as directed, then frost with cream cheese buttercream. |
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Dec 24, 2019 20:09
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bark! it's super easy. we use Ghirardelli white and dark chocolate melts. the white one is roasted pistachio, dried apricot, and craisin. the dark chocolate is Heath bar toffee. there's also a few of the cashew clusters, and rocky road (walnut and marahmallow) in the pic melt the chocolate in the mocrowave, spread on parchment over a large cookie sheet, sprinkle goodies, cool in fridge 30 min. break into shards, making sure to make plenty of pieces too small to give away son you have to eat them. |
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Dec 24, 2019 22:39
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Hugh Malone posted:bark! woof. looks delicious 
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Dec 24, 2019 22:58
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thank you! and it's so frickin easy! |
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Dec 24, 2019 23:12
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Hugh Malone posted:
If you absolutely must melt chocolate in a microwave (you don't own a stove or hotplate), do it in a glass bowl using 30-second heating intervals and stir and let cool between each interval. But yeah the dark chocolate with toffee is extremely my poo poo and sounds real drat good. Crypto Cobain fucked around with this message at 00:17 on Dec 25, 2019 |
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Dec 25, 2019 00:14
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Fleetwood Crack posted:Whoa what? Never do this!!! This ruins chocolate! It must be melted in a double boiler or makeshift version of one (smaller pot floating in larger pot of water). must this, absolutely that, never the other... have you learned nothing from our time together?
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Dec 25, 2019 00:23
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owlhawk911 posted:must this, absolutely that, never the other... have you learned nothing from our time together? |
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Dec 25, 2019 00:27
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Coffee Chocolate Truffles Cook's Notes: We tried this recipe with both 60 percent dark and good-quality milk chocolate. The dark chocolate produced an intensely flavored bonbon that is lactose-free and is guaranteed to be a black-coffee and dark-chocolate addict's dream. Those who prefer their coffee with cream and their chocolate with less bite would like the milk chocolate version better. Reduce the amount of coffee by one third if using milk chocolate. Yield: about 14 one-inch truffles Ingredients 7 oz. (200g) dark chocolate (chopped fine) 1/3 cup (75ml) coffee or espresso, depending on how strong you want the coffee flavor (or 1 tbsp. and 2 tsps. if using milk chocolate) 1/2 tbsp. salted or unsalted butter (optional) 1/2 cup (125ml) unsweetened cocoa for rolling the truffles Method Place finely chopped chocolate into a high-sided bowl or the bowl of a blender. Place coffee in a saucepan over medium heat until hot but not simmering; remove the pan from the heat. Or microwave coffee in a cup for 30 seconds. Pour hot coffee over chocolate and blend in blender or in bowl with hand-held immersion blender. Or stir with a sturdy whisk, spatula or wooden spoon until you achieve a smooth consistency. Add butter, if desired, and stir into the mixture until very smooth consistency is reached. Make sure all chocolate lumps are melted. Let stand at room temperature for one to two hours until ganache has set and is firm. Scrape spoon or melon-ball cutter across surface of mixture. Dust hands with cocoa and quickly press truffle with fingertips into 1-inch (2.5cm) balls. Drop the balls into the cocoa and roll until well coated. Place on Silpat, waxed paper or parchment paper to set for several hours. Store truffles in the refrigerator in and air-tight plastic container or bag for 1 week or freeze, triple wrapped, in freezer bags for 1-2 months. |
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Dec 25, 2019 00:29
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Fleetwood Crack posted:Whoa what? Never do this!!! This ruins chocolate! It must be melted in a double boiler or makeshift version of one (smaller pot floating in larger pot of water). haha it's cool, it's the microwave melts. they're made for microwavin. v.easy to work with |
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Dec 25, 2019 01:41
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Hugh Malone posted:haha it's cool, it's the microwave melts. they're made for microwavin. v.easy to work with |
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Dec 25, 2019 01:56
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