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Thanks Mike and Aaron. You're both right about the cookie. I went looking for recipes online - ironically, Martha Stewart had a recipe for homemade Milanos, but used a thicker cookie dough and had a recipe for langues du chat as well. The recipe I used only had egg whites as the langues du chat. The other recipes for homemade ones all had whole eggs.
The recipe I tried was definitely out of balance - 8 ounces butter, 2 cups powdered sugar (8 oz.), 4 egg whites, 1 tsp vanilla and 1 ½ cups flour. The other recipes vary but ¼ to ½ cup butter, ½ cup sugar and 1 to 1 ¼ cups flour. I'll have to play someday.
Mike, we all really liked the ganache
1 cup (6 ounces) chocolate - I used dark
½ cup heavy cream
Break up the chocolate in a heatproof bowl. Heat the cream to boiling over medium heat. Pour over chocolate and let stand 30-45 seconds. Stir well to combine.I had seen a recipe for Homemade Milano Cookies which I decided to try yesterday since I had the 4 egg whites it called for. I had no problem making the dough, but I had problems piping the cookies p. The recipe said to cut ¼" in the corner of the bag. I found I was going back and forth over my piping to get more dough out. My cookies looked like Milano but they never crisped. The chocolate ganache was good. I took some of them to work. Everyone looked them despite their softness.
I looked at other homemade recipes and found that people cut bigger holes which makes sense. However the doughs came out much thicker in those recipes. The site I found it on has no place for comments which is frustrating. I think I'm going to research Madeleines to see if the batter is close to those.
On Sunday I made Pain au Chocolate Bread Pudding from Gourmet (Epicurious.com) for a dinner party last night. I hadn't made it in years and I was amused to read the comments that, like me, a lot of people substituted raspberries for the cranberries. I used frozen raspberries figuring that it was baked so it wouldn't matter (it didn't. I followed some of the comments and added a little more liquid and wished I hadn't - I thought it made it soggy. I used 6 ounces of chocolate. Next time I will tent it at 30 minutes so the top doesn't get too brown and I will air dry the croissants. But I had forgotten how much I like this decadent bread pudding.
On Wednesday, I made another orange pound cake from KAF for my boss' family. I decided to put the drizzle on the bottom and letting the cake cool in the pan before putting it on the plate. It came out beautifully!! I did make a glaze from powdered sugar and oj to put on top. It wasn't quite thick enough to show, but it will still taste good.
Tuesday night we had tenderloin steaks - can't call them filet mignon because they weren't trimmed - it was on sale. And I made The Pioneer Woman's stir fried vegetables to go with it. We really like them because it makes a ton. Last night I made sheet pan Fajitas which is becoming an easy favorite
Just got an email from Cuisinart with the headline "we're making Valentine's a little sweeter this year." I thought they were going to say they were shipping blades ? No such luck - they were selling red appliances ?
On Saturday, I made a batch of the Slow Cooker Honey Ginger Chicken. I think I now have the texture of the sauce right, but I think I want to reduce the quantity a tad. This time I cut up the chicken breasts in large chunks so that it would cook faster. I haven't made it since I went back on SBD in October. The interesting thing is that now I think it's a little too sweet, so I'm thinking either about less honey or finding (or making) a sugar-free or low sugar ketchup. Baker Aunt - I'll post the recipe as I made it this time.
I received the same email, but I haven't tried the link yet. Wonder when we'll get the blades...
On Tuesday, I made chicken salad with the remainder of Sunday night's chicken (we also ate it on Monday). I added celery, dried cranberries and pecans. I used half mayo and half 2% Greek yogurt - we've decided we like the addition of the yogurt and will try it in our family's favorite chicken salad which uses 3 cups of mayo.
Yesterday, I tired a recipe for crispy tofu bites - they didn't come out crispy so I went and did some research. Turns out you shouldn't marinate the tofu first - it, duh, makes it soggy. I'll try again with the new recipe and save the marinade for something else - it was good. I also made a sheet pan dinner with chicken sausage, veggies & sweet potatoes.
January 31, 2017 at 12:19 pm in reply to: How Many Different Flours Do You Have in Your House? #6490Yikes, since I haven't been baking as much, I've become a real lightweight. We don't have enough freezer space to store what I would like to have. KAF AP, WWW, Bread flour, Swan's Down cake flour, semolina, cornmeal, rolled oats and steel cut oats. I currently buy it as I need it. I would love to have some KAF Irish meal, but I don't have enough to put together an order right now.
Italiancook, I can get Frontera Grill products at my supermarket in with the rest of the Mexican style brands
Sunday I baked some chicken breasts with Penzey's Quebec seasoning. Sadly, the seasoning stuck to the skin and didn't make it to the chicken. I think in the future, I'll just do boneless chicken breasts with olive oil and the seasoning rubbed on.
On Saturday night (I know this belongs in a different thread, but in the interest of time) I made penne with vodka sauce because we had a friend visiting from Ireland who always liked it when I made it.
Happy Birthday, Baker Aunt!!!
I made a Meyer Lemon pound cake by subbing in Meyer lemon juice for the oj in the KAF orange pound cake. We haven't tried it yet, but it is beautiful! Will report when we slice into it
Will gave me Ina Garten's Foolproof for Christmas and I've been wanting to make something out of it that was healthy enough so I could enjoy it. Last night I made 1770 house meatloaf. It made a LOT of meatloaf. We're going to slice it up and freeze some of it. There was a recipe for a garlic sauce to serve with it which was delicious, but . . . I probably won't make it again and is separated as it cooled. I had to whisk it over heat to emulsify it again and then it separated again. We were amused last night because we were talking about the $20 meals for 2 people from Blue Apron. I splurged on ground veal and neither the pork nor the ground beef were on sale. Even with the added ingredients I didn't have on hand, I spent around $20 for 3 pounds of meatloaf which will easily give us 5 or 6 meals for 2. So even with my splurge, it's a good deal.
Someone was asking about Cinnamon Roll pancakes a while ago. I know it wasn't in its own thread, so I decided to post here. I get emails from a site called Pure Wow. They featured this article and recipe yesterday
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