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The cookies are very good, although there is little to no flavor of the espresso or the Kahlua. I baked (from a double batch) 32 2"cookies, and then scooped and then freezing about 30 more balls of dough for later. These cookies are not quite what I had hope for; my preference is a thinner cookie with crisp edges and a chewy center. I had thought the dough was a little dry and that may be at least part of the problem. I'll make them again, and reduce the amount of flour.
The cookies smell wonderful, but we are not eating any until after dinner! I did not attempt to make these healthier, and I doubled the recipe. For the melted chocolate called for, I used the last of a block of milk chocolate I got at KAF years ago, when they sold the large blocks, and made up the rest in Baker's sweet chocolate. I couldn't find my bag of KAF triple cocoa blend, so used store brand unsweetened cocoa powder. Finally, I used Ghirardelli chocolate chips; the bag was labeled "bitter", but they sure taste like semi-sweet. I added an extra tablespoon of Kahlua, because the dough seemed a little dry. Just sayin'. The raw dough tasted delicious. I know, I know - raw eggs, uncooked flour. But I've been eating raw dough for 76 years and it hasn't killed me yet!
February 25, 2020 at 7:13 pm in reply to: What are you Cooking the week of February 23, 2020? #21654Tonight we had chicken thighs marinated in Greek seasoning, smashed potatoes with the same Greek seasoning, and roasted squash bites. This is one of my favorites dinners.
I'm glad you posted your results, BakerAunt -- this is on my list to bake tomorrow morning! I've not decided yet how much healthier, if at all, I will make the cookies. Nor have I checked my stash of chocolate in the freezer; I know there is plenty, but not sure of the quality. I'm going out of town tomorrow, and need something chocolate for the trip.....
I made two loaves of bread using the KAF Super 10 blend.
Mike, I do remember the pineapple juice discussions on the old Baking Circle, and carried over onto the Fresh Loaf. I've use pineapple juice myself, and it does wake up a lazy starter. I'm sure you'll enjoy Deb's class.
February 22, 2020 at 5:47 pm in reply to: What are you Cooking the week of February 16, 2020? #21538Tonight we had Shepherd's Pie. We've been in a deep freeze the last few days, 15 below the last two nights, and up into the 20s during the day. Just thinking about casseroles and soups makes me feel warmer.
I don't have a stand mixer, although I had one years ago when the kids were young and I made a lot of cookies. I do have a hand-held mixer, which will cream butter and sugar or whip cream. I would never make a stiff dough. My husband bought me a big Kitchen Aid once and I had it for a few days, used it, and had him return it. It took up too much space on the kitchen counter, was too heavy to move around, and I just knew I would hardly use it at all. I couldn't survive without my food processor or stick blender, or probably my spiralizer!
I pulled a log of cranberry-coconut refrigerator cookies, made in December, from the freezer and baked about 3 dozen.
February 21, 2020 at 6:19 pm in reply to: What are you Cooking the week of February 16, 2020? #21513We had tuna fish sandwiches with soup from the freezer, split pea and broccoli-cheddar.
February 20, 2020 at 6:32 pm in reply to: What are you Cooking the week of February 16, 2020? #21502Pizzza!
I like the bread I get from my long covered baked, similar to one that KAF sells. It is clay, no enamel coating. I spritz it with water before it goes in the oven, and that yields a nice crisp crust. I do remove the cover for the last 10 minutes of baking to brown it. I would never have the patience to go through all that Mike is doing for his steam experiment!
I made banana bread and added 1.5 cups of blueberries and a little lemon, lime, and orange juice.
February 17, 2020 at 6:49 pm in reply to: What are you Cooking the week of February 16, 2020? #21416I made a seafood lasagna from delish.com. We liked it, and I will make it again, but with some changes. I added some chopped onion, 2 tablespoons of lemon juice, and a tablespoon of Old Bay seasoning, having read several comments that said it needed "something", and I would make those same changes next time. I would decrease the lasagna noodles, and make two layers in a 9 x 9 pan. I would use the same amount of fish (shrimp, scallops, and I used imitation crab meat) but it needs more sauce. I think simply adding more milk would work without making it too runny as it was a little dry. We now have leftovers for another night and then I will freeze the rest in meals sized containers.
February 16, 2020 at 6:22 pm in reply to: What are you Cooking the week of February 16, 2020? #21361Leftover beef stew and Deli Rye Rolls from the freezer.
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