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On A Whim Baking

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#501 KeithA

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Posted 25 November 2013 - 04:11 PM

Thanks to my wife, I'm devouring the best super fudgy, chocolaty brownies I've ever had.(or at least since I made them last time). The recipe is from the Sticky Fingers Sweets cookbook. The same/modified version is available here: http://www.today.com/id/46284329/  when we got this cookbook for my sister-in-law who is often going through vegan phases, I whipped up a batch and they are just so good. If you like fudgy and not cakelike brownies, give these a try.  (skip the s'mores extra steps in the link unless that is your thing). 



#502 Anna Phor

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Posted 25 November 2013 - 10:46 PM

Shortbread! Proper Scottish shortbread like my grandmas used to make. It had always been a bete noire of mine; when I made it, it was always far too crumbly in the pan to cut. I have one of my grandma's recipes (maternal, probably, as my mother is far more a keeper of recipes than my father; although they really did both make the same dish), but I never had watched closely to see how the dough was made. 

 

The recipe: 8oz butter; 8oz flour; 4oz cornstarch, 4oz confectioners sugar. (I added a pinch of salt). I'd been making this like a shortcrust pastry and rubbing the butter in until I had pea-sized lumps, taking care not to let it get too warm. That left me with a crumbly dough to press into the tin. This time, I kept working the dough until it really was a ball of dough that held together, and that made all the difference. Prick the top with a fork to make a pattern, bake 50 min at 350F, sprinkle with sugar.


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#503 porcupine

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Posted 27 November 2013 - 12:48 PM

Pie crust cookies.


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#504 squidsdc

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Posted 27 November 2013 - 02:27 PM

Pie crust cookies.

drool. :rolleyes:


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#505 Rieux

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Posted 08 December 2013 - 03:30 PM

These Nutella-stuffed brown butter chocolate chip cookies with sea salt. Ohmygod! http://thebitesizedb...-with-sea-salt/

#506 Xochitl10

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Posted 08 December 2013 - 04:45 PM

Biscochitos


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#507 lperry

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Posted 11 December 2013 - 05:06 PM

Key lime bars, gluten-free.



#508 Barbara

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Posted 12 December 2013 - 03:13 PM

In the oven right now is that pumpkin cheesecake I was going to make for the Fall Picnic. It will be served tomorrow at my building's Holiday Party. Fried turkey is on the menu, too (I'm not cooking that)!



#509 ktmoomau

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Posted 12 December 2013 - 03:49 PM

Tonight I am making pepperoni rolls for my office secret santa (it won't be secret after she gets them), but she will be very happy.  There are just some things you can't acquire outside our "home" radius of Western Maryland/WV.  I am making a lot of them in case the people at our office need to try one.  After I go to a toy drive tonight, of course.  Nothing like too much to do.  


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#510 Anna Phor

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Posted 13 December 2013 - 10:56 AM

Baking question(s).

 

I'm thinking of getting dough hooks for my hand mixer. 

 

1. Should I bother? 

2. Are mixer parts interchangeable between models? I have a toastmaster mixer which doesn't appear to have additional parts available. If I buy somebody else's dough hooks, will they fit?



#511 zoramargolis

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Posted 13 December 2013 - 01:10 PM

Baking question(s).
 
I'm thinking of getting dough hooks for my hand mixer. 
 
1. Should I bother? 
2. Are mixer parts interchangeable between models? I have a toastmaster mixer which doesn't appear to have additional parts available. If I buy somebody else's dough hooks, will they fit?

My rec would be to use that money to start saving for a stand mixer. Hand mixers are almost by definition ill-suited for kneading heavy doughs that require time. You'd probably burn out the motor and wear out your arm trying to hold it steady.

#512 Anna Phor

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Posted 14 December 2013 - 08:26 PM

Thanks, Zora!

 

It's not so much the cost of the stand mixer--it's the real estate on the countertop. And frankly, I don't make bread often enough to make the investment, in money OR space.



#513 The Hersch

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Posted 14 December 2013 - 09:40 PM

Thanks, Zora!

 

It's not so much the cost of the stand mixer--it's the real estate on the countertop. And frankly, I don't make bread often enough to make the investment, in money OR space.

 

Kneading bread dough by hand is far too satisfying to give it up to a machine, in my always humble opinion.


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#514 lperry

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Posted 14 December 2013 - 10:10 PM

Another batch of lime bars and hazelnut shortbread out of the oven, Jacques P├ępin's butter caramels cooling in the fridge.  I need to make the thumbprints. 



#515 ktmoomau

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Posted 16 December 2013 - 04:56 PM

Thanks, Zora!

 

It's not so much the cost of the stand mixer--it's the real estate on the countertop. And frankly, I don't make bread often enough to make the investment, in money OR space.

I also can't imagine this working with a hand mixer.  Do you have a food processor that can have a dough attachment?  That would work similarly well to the stand mixer.  If not, I would do it by hand.  I love my stand mixer though, I wouldn't make bread nearly as often without it, just as a time sort of thing.  It's one of the few appliances that earned space on the countertop.  


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#516 zoramargolis

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Posted 16 December 2013 - 06:42 PM

then again, you can make no-knead bread, which is easy-peasy, once you get the hang of it. By the way, Anna Phor, my Kitchenaid does not reside on the counter--way, way too little counter space for it. It stays in a low cabinet under the oven. I don't use it as often as I would if it were out all the time, but it is still incredibly useful for making cakes, cookie doughs, and using the various attachments, like the meat grinder.

#517 Anna Phor

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Posted 17 December 2013 - 10:06 PM

1. I did not know I could get a dough attachment for my food processor. That's awesome.

 

2. No knead bread. I've made Bittman's; I love it. I'm just never organized enough to make the dough 18 hours before I'll have three hours at home to let it have the second rise and then bake it. If anyone knows of a method to do this that would result in fresh baked break on a worknight Tuesday, I'd love to know about it. Could the second rise run more than two hours? Like nine hours? (Now that I've thought of this, I might use a bit of my vacation time to find out. Will report back if I get a chance to try it out.)



#518 bettyjoan

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Posted 23 December 2013 - 08:34 AM

Made some of these yesterday - http://www.washingto...-cookies/13763/

 

I liked them, but I thought they leaned too much toward the salty side of the spectrum and needed maybe a little more chocolate?  Strangely enough, husband thought they were too sweet.  To each his own.  :D


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#519 Xochitl10

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Posted 24 December 2013 - 09:24 AM

The dough for Ann Amernick's Maryland strudel is resting in the fridge. I'll be making that and Parker House rolls for Christmas dinner.


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#520 Ilaine

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Posted 24 December 2013 - 07:58 PM

My Kitchenaid stand mixer, Cuisinart, and Vitamix now live on a small table by the window, not on the countertop.  If I had a smaller kitchen, they would live on a moveable cart.


I'm just here for the chow.


#521 bettyjoan

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Posted 26 December 2013 - 09:14 AM

Made some of these yesterday - http://www.washingto...-cookies/13763/

 

I liked them, but I thought they leaned too much toward the salty side of the spectrum and needed maybe a little more chocolate?  Strangely enough, husband thought they were too sweet.  To each his own.  :D

 

A follow up on the pretzel cowboy cookies - they hardened (like they were going stale) SO fast, I have no idea why (they were in airtight containers), and it really ruined them.  I have some of the dough in the freezer, as the recipe suggested, but I guess I will have to be prepared to serve them right out of the oven.  Boo.


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#522 bettyjoan

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Posted 29 December 2013 - 07:16 PM

These Nutella-stuffed brown butter chocolate chip cookies with sea salt. Ohmygod! http://thebitesizedb...-with-sea-salt/

 

Ohmygod indeed.  I just made these, and holy moly are they tasty.  They are labor intensive, but definitely worth it.


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#523 TheMatt

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Posted 30 December 2013 - 11:54 AM

Ohmygod indeed.  I just made these, and holy moly are they tasty.  They are labor intensive, but definitely worth it.

 

My sister wants to know if she can substitute peanut butter for the Nutella filling. I might have to try that...


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#524 bettyjoan

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Posted 30 December 2013 - 12:37 PM

My sister wants to know if she can substitute peanut butter for the Nutella filling. I might have to try that...

 

I think you could substitute any kind of nut butter for the Nutella - they are essentially the same consistency, and you're basically just putting a little dollop in the middle of all the cookie dough.  Depending on the PB you used, you may want less sea salt at the end to preserve the salty/sweet balance - but, that precise balance is very personal.  I say go for it!


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#525 TheMatt

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Posted 30 December 2013 - 12:46 PM

I think you could substitute any kind of nut butter for the Nutella - they are essentially the same consistency, and you're basically just putting a little dollop in the middle of all the cookie dough.  Depending on the PB you used, you may want less sea salt at the end to preserve the salty/sweet balance - but, that precise balance is very personal.  I say go for it!

 

I suppose the logical (ultimate) extension to this is then using the Speculoos Cookie Butter from Trader Joe's inside. A cookie with cookie paste in. I would probably destroy Pinterest were I to do that.


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#526 porcupine

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Posted 21 February 2014 - 01:29 PM

devil's food cupcakes with orange cream cheese icing

mock angel's food cupcakes with Tahitian vanilla cream cheese icing


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#527 DonRocks

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Posted 25 February 2014 - 12:57 AM

devil's food cupcakes with orange cream cheese icing

mock angel's food cupcakes with Tahitian vanilla cream cheese icing

 

There's something very Freudian about this post, and I can't quite put my finger in it.


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#528 Pat

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Posted 25 March 2014 - 11:30 AM

Chocolate hazelnut chocolate chip cookies



#529 zoramargolis

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Posted 25 March 2014 - 06:22 PM

chocolate blood orange cake



#530 JoyS

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Posted 26 March 2014 - 03:46 PM

Pineapple gingerbread upside down cake.







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