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  #31  
Old 10-30-2014, 09:00 PM
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WE'RE BACK AND WE ARE HUNGRY FOR PUMPKINS.

Tonight's pumpkin dish: pumpkin bread muffins!

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  #32  
Old 10-31-2014, 06:36 PM
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I haven't made these yet for Dietary Reasons but am putting this link here for reference purposes:

Cinnamon Roll Cookies
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  #33  
Old 11-02-2014, 10:44 AM
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Two things I made for the housewarming party:

Cider Carrot Cake. I was skeptical of this due to the olive oil, but it's fantastic. Really moist and flavorful.

Caramel Apple Tart. This went over really well, although I think I might have put too much caramel glaze on the tart. Still great.
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  #34  
Old 11-05-2014, 07:50 AM
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Quote:
Originally Posted by Lady View Post
I have a better idea for the guts. I got this crazy idea a few months ago of a pumpkin sauce that would be a sweet accompaniment to some meat dish. Basically just a really cooked down purée, right?
Pumpkin puree goes well in tomato sauce as an accompaniment to pasta. You could try something on that level.

Quote:
THEN the question is what do I do with the rest of the flesh? I remember doing . . .something? with it last year, but maybe it was just incorporated in the ill-fated bread.

Suggestions solicited and appreciated~
I could eat pumpkin muffins and cookies all day long. They have these pumpkin madeleines at work now...
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  #35  
Old 06-20-2015, 12:24 PM
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I made these Sweet Potato Muffins last week. They were amazing! Really filling and satisfying.



Some notes:

- I bought vanilla almond milk by accident instead of unsweetened, worked just fine
- The recipe made 18 muffins, not 12
- I didn't have Chinese Five Spice, I used Pumpkin Pie Spice instead
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  #36  
Old 12-09-2015, 10:07 PM
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I was linked to this Bon Appetit overview of cookie decoration techniques which is a fun watch. But I've never heard of luster dust before so I went to look it up.

Everything I found looked something like this:

Quote:
Is Luster Dust the Same As Petal Dust, Pearl Dust, Sparkle Dust, Disco Dust, or Highlighter Dust?
Is Bon Appetit trying to sell me illegal drugs? Because none of those sound legal.
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  #37  
Old 12-10-2015, 05:46 PM
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Those do sound like the names of fictional cyberpunk drugs.
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  #38  
Old 12-14-2015, 10:03 PM
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I made these Pecan cookies from Smitten Kitchen, really good!

Due to poor planning the food processor wasn't available so I ended up crushing the pecans with a meat tenderizer. But that wasn't working great, so I ended up only using something like a third of a cup of pecans in the dough instead of the full cup.

Then I put chunks of pecans on top which I thought was more fun than the usual shortbread holes. Pretty pleased!



I neglected to take a picture after they baked, but you get the idea.
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  #39  
Old 05-15-2016, 09:40 AM
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Shari's Berries had a really cool summary of how baking works. Neat to check out!
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  #40  
Old 06-19-2016, 08:05 PM
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Any of you guys know of a good banana bread recipe that uses almond flour?
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  #41  
Old 12-18-2016, 12:43 PM
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I made brie and chive biscuits when we went to a friend's house last night, I love these and need to make them more often!

(makes ~20 biscuits)
2 cups flour
2 tsp baking powder
3/4 tsp kosher salt
1/4t baking soda
6 tbs cold unsalted butter, cut into small pieces
6 oz brie, cut into 1/2 in pieces
4 tbs chopped chives
1/2 cup milk

Heat oven to 375 degrees. Line a baking sheet with parchment paper (we have small sheets so I use two).

In a large bowl, whisk together flour, baking powder, salt and baking soda.

Add the butter, mix until crumbly. Add the brie and chives, toss to combine. Add milk and stir until moist.

Knead dough a few times and transfer to floured surface. Roll out until 1/2 inch thick and cut into biscuits (I use a cookie cutter).

Place on baking sheets, bake for 16-18 minutes.

Notes:

The original recipe said to roll it out until 1inch thick but we didn't like those as much.

The original recipe called for 3/4 cup buttermilk, but we found that made the biscuits way too heavy for our taste.

The amount of chives I use varies quite a bit as I'm often just trying to finish off a bunch of them. Feel free to vary the amount of those.
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  #42  
Old 12-18-2016, 06:50 PM
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That's an awful lot of powder for that much flour, without something as acidic as buttermilk to null it. Did they not taste bitter or astringent at all?
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  #43  
Old 12-18-2016, 10:54 PM
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Quote:
Originally Posted by R^2 View Post
That's an awful lot of powder for that much flour, without something as acidic as buttermilk to null it. Did they not taste bitter or astringent at all?
Nope. Maybe the brie makes up for it?
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  #44  
Old 12-26-2016, 01:10 PM
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Bought a box of Pfeffernüsse cookies from Trader Joe's.

What the hell have I been eating till now?
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  #45  
Old 12-27-2016, 08:26 AM
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We just made some of those last week. They're so best.
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  #46  
Old 01-07-2017, 03:33 PM
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never speak to me or my son ever again
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  #47  
Old 01-31-2017, 09:22 PM
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I want to make ginger snaps, but I don't have powdered ginger; only fresh.

The recipe I want to use calls for 1tsp. ground ginger. How much fresh ginger should I use in its place?
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  #48  
Old 02-01-2017, 01:04 AM
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The rule of thumb for ginger is 1/4 tsp ground equals 1 Tablespoon fresh. Make sure to wring it out by pressing it between paper towels, four tablespoons of grated ginger is going to add a lot of water to your recipe.
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  #49  
Old 02-10-2017, 07:46 AM
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Can someone rephrase the following recipe instructions for me? I 100% do not understand what they're saying past the "fold into thirds like a letter" part.

Quote:
Building and Baking the Alligator:
When the dough has rested, roll out on floured board into large rectangle. Spread top with 1/4 cup softened butter. Fold dough into thirds, letter style. Repeat 3 more times, making four “turns” in total, turning it 90* relative to the last turn before rolling it out. Then, as before, cover with 1/4 cup softened butter, and fold letter style each time. If the dough becomes too sticky to roll at any of these turns, allow it to rest, covered, for 30 minutes before rolling again.
Full recipe is here. It's a coffee cake we had all the time when I was growing up, and apparently this version isn't the typical way to make an alligator but I am craving it!
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  #50  
Old 02-10-2017, 08:48 AM
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You've got your standard sheet of paper, right? Now take the top/bottom edge of the paper and then bring it a third of the way down/up the sheet and then crease it. Repeat the same step again with the remaining unfolded third.
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  #51  
Old 02-10-2017, 09:08 AM
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I think VV is saying she's got the letter-folding fine, it's after that. And I believe what they're saying is after you letter-fold it, rotate it 90 degrees, roll it back out in to the same rectangle size, and letter fold it again (so this time's folds are on the other axis from last time's), and then do that another two more times, rotating 90 degrees each time.
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  #52  
Old 02-10-2017, 10:45 AM
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Oh lawdy, you makin' Danish pastry. It's a pain in the ass to do by hand.

What you're doing is taking that sheet of dough and that butter block and folding them over until you have microscopically thin layers of starch separated by equally thin layers of fat. The goal is that the pastry bakes into discrete crispy layers before the butter melts off and everything sticks together. It's how croissants are made too, if that helps.

Edit:


Your recipe says to put another butter block on top of the dough and do it again. I don't know why you would ever do that, those layers of dough ain't gonna get any thinner.

Last edited by R^2; 02-10-2017 at 11:17 AM.
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  #53  
Old 02-10-2017, 06:17 PM
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Quote:
Originally Posted by Kirin View Post
I think VV is saying she's got the letter-folding fine, it's after that. And I believe what they're saying is after you letter-fold it, rotate it 90 degrees, roll it back out in to the same rectangle size, and letter fold it again (so this time's folds are on the other axis from last time's), and then do that another two more times, rotating 90 degrees each time.
Yep, I was completely confused on the rotation and refolding stuff. Thanks!

Quote:
Originally Posted by R^2 View Post
Edit:
You are awesome, this helped so much! I hadn't realized that it is so much like a croissant, but that's absolutely it. At least that's how I remember the flavor and texture, it's been over a decade since I've had it.

Also I like the "Yum" offscreen for the cinnamon rolls. Sounds amazing.
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  #54  
Old 02-16-2017, 01:58 PM
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  #55  
Old 02-20-2017, 07:59 AM
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I made the Alligator! It came out very ugly but tasted great and I know exactly what to fix for next time.

1) It tasted fantastic, the filling was just how I remembered.

2) I am incapable of rolling dough into a square. I looked up some tips but man that's a skill I need to develop. And this was still not quite the flakiness I remember so I think it needed a few more turns and rolls.

3) I either rolled the dough too thin or overfilled the pastry (leaning toward the latter) so the dough ripped and the filling poured out on both of these.



4) Although it proved useful as it covered up/sealed up the rip showen above, the amount of frosting they call for is probably 5 times more than needed. Weird.



Anyway, a success since we got tasty things, but I do have a lot to learn. It was fun!
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  #56  
Old 02-20-2017, 11:41 AM
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Did you poke any holes in the pastry to let steam out? I'd wager that was why it split, rather than overfilling.
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  #57  
Old 02-20-2017, 07:04 PM
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Quote:
Originally Posted by R^2 View Post
Did you poke any holes in the pastry to let steam out? I'd wager that was why it split, rather than overfilling.
I did not realize that was a thing I should do!
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  #58  
Old 02-20-2017, 07:38 PM
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Maple Belgian Waffle cake exists
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  #59  
Old 02-20-2017, 08:15 PM
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it is a regrettable sign of my advancing age that I would rather just eat the plain old waffle.
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  #60  
Old 02-20-2017, 09:24 PM
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Quote:
Originally Posted by Violentvixen View Post
I did not realize that was a thing I should do!
The thing about baking is that just about everything expands to some extent. Water turning to steam expands its volume about 40x. That's great when it's blowing up a little tiny bubble in your pastry dough into a big bubble, making your cake or muffin or whatever nice and puffy. That's bad when it's some of the liquid in your filling, since pressure building with nowhere to go will invent a way to escape by itself.
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