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Recipe Talk / decorated short crust cookies
« Last post by Raven on December 15, 2018, 02:04:35 PM »
Hey there,
I made a little test for PAX East. Normal short crust cookies, except they are decorated with lemon frosting!
Recipe Talk / "Scotch Eggs"
« Last post by cavecibum on December 11, 2018, 05:32:11 PM »
Someone on Twitter was interested in my "recipe" for fake Scotch eggs, which isn't so much a recipe as a technique. You can buy the mini creme eggs online, but they're available in stores before Easter.

1 box Cadbury mini creme eggs (they come 12 to a box, in a little thing that looks like an egg carton)
3 Tbsp butter
1 10-oz bag mini marshmallows
6 cups rice krispies

At least an hour before making the rice krispie treats, unwrap each of the mini eggs, place back into carton, and place in freezer (so they won't melt when you put the hot rice krispie treat around it).

In a large pot, melt butter and marshmallows. When fully melted, remove from heat and mix in the rice krispies until combined.

Spray hands liberally with baking spray, then scoop out enough rice mixture to fit in your hand. Place one mini egg in the center and form the rice around it. Shape into an egg or oval shape. Press firmly to make sure everything sticks together. Keep spraying your hands between each one because otherwise things will get very sticky!
Recipe Talk / Re: Earl Grey shortbread with lavender glaze recipe
« Last post by cavecibum on December 06, 2018, 11:23:12 AM »
Thank you! I adore this cookies so much! Was there a particular shortbread recipe you used? They had a nice consistency - sandy but not overly crumbly.
Recipe Talk / Re: Eggnog Cookies
« Last post by cavecibum on December 06, 2018, 11:21:31 AM »
 :-*  Thank you!!
Recipe Talk / Eggnog Cookies
« Last post by Alcmene on December 06, 2018, 10:47:06 AM »
1 1/2 cups butter
2 cups sugar
1/2 cup eggnog
2 eggs
5 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp cloves
2 tsp vanilla
granulated sugar

Preheat oven to 350.
Cream butter and sugar together for 5-7 minutes, until light and fluffy.
Add the eggnog and eggs and beat until well combined.
Add the dry ingredients to the wet ingredients and mix until smooth.
Make balls about 2 tbsp in size, roll in granulated sugar and nutmeg and place on cookie sheet covered with parchment paper.
Bake for 8-10 minutes.  Cookies will set but won’t brown on edges.
Allow cookies for to cool for 1-2 minutes on cookie sheet, then move to a cooling rack to finish cooling.

Recipe Talk / Bacon Fat Gingersnaps
« Last post by Alcmene on December 06, 2018, 10:41:10 AM »
This is technically a doubled recipe - I think the original calls for all bacon fat but I do half butter just because the rendered bacon fat isn't always the same, so it keeps some consistency (except, apparently, at Unplugged this year!).  The dough freezes fine, but needs to be thawed a bit before baking or the cookies don't spread right.

¾ cup rendered bacon fat, chilled
¾ cup unsalted butter
2 cups white sugar, plus extra for rolling
1/2 cup molasses or cane syrup
2 eggs
4 cups all-purpose flour
1 ½ teaspoons kosher salt
4 teaspoons baking soda
4 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Heat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick liners.
Cream sugar and butter/bacon fat.  Add eggs and molasses, mix thoroughly then add dry ingredients. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough.
Recipe Talk / Earl Grey shortbread with lavender glaze recipe
« Last post by harmonyisarine on December 06, 2018, 09:34:25 AM »
Hello all! So I made the Earl Grey and lavender shortbread cookies for Unplugged and got several requests to post the recipe, which I'm happy to do! Base cookie is a recipe I found online, recipe makes 2 dozen cookies at their size, but see below for my thoughts on that. The only changes I made were starting with bagged tea and cooking it slightly less than recommended. The reason for bagged tea was two fold; first I had no time to order in whole leaf tea, and second, bag tea is already ground fine. I still ran it through my baking grinder, but I don't (yet) have a machine that can get the leaves as small as starting with bags. Two boxes of tea made three and a half doubled batches of the shortbread, with 3.5 tablespoons of ground leaves per double batch. As for less baking time, I baked them till gold on the edges for the first batch, as digested, but they got unhappily hard. Baking them until just done and barely a different color on the edges made them much tastier, in my opinion.

The glaze is this recipe:
2 cups powdered sugar. MUST be sifted
2+ tablespoons milk
1.5 tablespoons honey, warmed to pouring consistency
1.5 to 2 tablespoons ground lavender flowers
Purple food coloring

Put the sugar and lavender in a bowl with ample whisking room and add 2 tablespoons (approx) of milk and the warmed honey. Whisk until all combined. Drizzle in scant amounts of milk until the glaze reaches a good pouring and leveling consistency. Add food coloring (if desired). Fill into a piping bag and put a large lump in the center of each cookie. A batter filling piping bag tip is great for this, since it's got a little rubber valve that stops the glaze from escaping between cookies. One batch of this fills not even one double batch of the cookies, but I found making this in bigger batches meant the waiting portion of glaze developed a lumpy crust while I piped the first bag.

My glaze always made a mess under the cookie trays (I used wire cooling racks), and took overnight to harden enough to pack. This recipe freezes VERY well, so can be made well ahead of time.


Now, I made my cookie logs a little narrower than expected. I apparently can't measure diameter. ;D  Making them just a bit bigger than mine would make them perfect one cookie per bag size, mine were a stupidly in between size.
Recipe Talk / allergy-friendly white chocolate (vegan, grain-free)
« Last post by supercarrot on November 28, 2018, 08:17:52 PM »
the base recipe comes via: https://community.kidswithfoodallergies.org/blog/how-to-make-dairy-free-white-chocolate

the author goes into much more detail, and has many more photos, so i suggest taking a little clicksee over there.  i copied just the bare minimum below.

i made mine with coconut flour, and blended plain granulated vegan sugar in my vitamix to avoid the starches that are usually in regular powdered sugar.  i also used 1/4 tsp of powdered vanilla in each batch (this is sold by spicely.  those little green boxes of spices)

i have a chocomaker melting pot, but you can use a double boiler if you're really careful not to get steam or condensation into your chocolate.  otherwise, it's probably best to follow the recipe's microwave directions.

the mint flavored chocolate was made with 4 drops of peppermint oil (not extract.  extract has water in it.  craft stores will carry pure chocolate flavoring oils)  then to make them grasshoppers / andes candies, i melted some 69% dark chocolate from enjoy life and filled the molds the rest of the way.

the pumpkin spice chocolate had 1/8 t. cloves and 1/4 t each of nutmeg, allspice, ginger, and 1/2 t. of ceylon cinnamon (if you don't have ceylon, use only 1/4 t. of what you have.  ceylon is very mild and soft.)

i also dehydrated about 1/2 cup of canned pumpkin until dry and crispy.  i blended this with the sugar in my vitamix, but it didn't blend completely. (apologies if you got a hard bit of pumpkin in your chocolate) 

if i make this again, i will mix the pumpkin with the sugar before dehydrating to see if it blends better.

NOTE: to those who want to take a shortcut without using powdered sugar. don't dump granulated sugar into your cocoa butter. even caster sugar isn't fine enough.  sugar melts at 320 F, and you don't want your cocoa butter getting that hot.  (this means your sugar will be grainy if you dump anything with a tiny bit of graininess in there.)

4 ounces food grade cocoa butter
1 cup powdered sugar
pinch of salt
2 tsp coconut flour OR rice flour OR rice milk powder
1/3 of a vanilla bean

WARNING: Don’t get water in your chocolate. Not even from the ingredients.

Use a scale to measure your cocoa butter, and then chop it into small pieces. Cocoa butter takes longer to melt than ready-made chocolate, so the smaller your pieces, the faster your job will be.
Place your cocoa butter into a microwave safe bowl and heat for 30 second intervals at 50% power. Stir every time before heating more—just like with regular chocolate, you don’t want to burn it (ask me how I know.)

You’re going to want to temper your white chocolate, and you can’t seed it this time. The easiest way I found to do this was to heat the cocoa butter and then allow the other ingredients to cool it down, and then heat the entire concoction up a bit more before pouring. So once your cocoa butter is fully melted, use a thermometer to check its temperature. Continue heating it at 50% power for 20 or 30 second intervals until the cocoa butter reaches a temperature of 120°F.

While your cocoa butter is melting, use a paring knife to split your vanilla bean in half.
Place each half on a cutting board, use one finger to hold the narrow end of the bean down, and use the blunt edge of the paring knife to gently scrape the vanilla seeds out of the pod. Repeat with the other half.

Once the cocoa butter has reached the correct temperature, add the salt, coconut/rice flour, and vanilla seeds and mix to incorporate.

Gradually add your sugar and mix until smooth. You’ll want to use a small whisk or fork, and get out all the lumps.

Once you’re done, check the temperature again. Ideally, you’d like it to get down to about 79°F before carefully heating it back up to about 87°F.

You are now ready to pour your chocolate into molds.
General Chat / Introduce Yourself
« Last post by thesandwichlivz on November 25, 2018, 10:37:58 AM »
Hey all!
I helped out with PAX South last year in cookie distribution, I’d love to help this year full time. (this is Kyle, Bryce’s friend lolz) Who was at PAX South last year?
General Chat / Re: Introduce Yourself
« Last post by Blythey on October 19, 2018, 01:16:41 PM »
Hi I'm Blythe I'm from the seattle area and I helped with cookies last year (baking and selling) and it was such a fun experience Im excited to help again! I'm especially good at being loud and getting peoples attention  ;D
Pages: [1] 2 3 ... 10

* Recent Posts

topic decorated short crust cookies
[Recipe Talk]
December 15, 2018, 02:04:35 PM
topic "Scotch Eggs"
[Recipe Talk]
December 11, 2018, 05:32:11 PM
topic Earl Grey shortbread with lavender glaze recipe
[Recipe Talk]
December 06, 2018, 11:23:12 AM
topic Eggnog Cookies
[Recipe Talk]
December 06, 2018, 11:21:31 AM
topic Bacon Fat Gingersnaps
[Recipe Talk]
December 06, 2018, 10:41:10 AM
topic allergy-friendly white chocolate (vegan, grain-free)
[Recipe Talk]
November 28, 2018, 08:17:52 PM
topic Introduce Yourself
[General Chat]
November 25, 2018, 10:37:58 AM
topic Boston FIG 2018
[Brigade Events]
September 24, 2018, 11:18:02 AM
topic Has anyone done rice crispies?
[General Chat]
August 25, 2018, 05:14:07 PM