yfunk3 Posted January 21, 2012 Share Posted January 21, 2012 I want to make chewy chocolate mint chip cookies (stocked up on the mint Nestle dark chocolate and mint chips last week), but am finding it hard to get a good, guaranteed chewy chocolate cookie recipe. I'm basically looking for a chewy sugar cookie, but chocolatey and with the mint chips mixed in (will also add a tiny bit of peppermint extract). Does anyone know if I can just use a good, chewy sugar cookie, add lots of cocoa powder, and it will be fine? Or does someone have a good soft, chewy chocolate cookie (no crunchy, brownie-like top, please) that they are willing to divulge? I need to make something sweet tomorrow! Link to comment Share on other sites More sharing options...
KMango Posted January 22, 2012 Share Posted January 22, 2012 I want to make chewy chocolate mint chip cookies (stocked up on the mint Nestle dark chocolate and mint chips last week), but am finding it hard to get a good, guaranteed chewy chocolate cookie recipe. I'm basically looking for a chewy sugar cookie, but chocolatey and with the mint chips mixed in (will also add a tiny bit of peppermint extract). Does anyone know if I can just use a good, chewy sugar cookie, add lots of cocoa powder, and it will be fine? Or does someone have a good soft, chewy chocolate cookie (no crunchy, brownie-like top, please) that they are willing to divulge? I need to make something sweet tomorrow! I am hoping other kitchen-tested concoctions emerge for you, but, if not, here are some recipes I've been aiming to try. An intepretation of Whole Foods chocolate chewies, which, if correct, would fit the bill most nicely: http://recipes.spark...p?recipe=790010 Payard's (via the Smitten Kitchen) Flourless Chocolate-Walnut Cookies, adapted, might be a candidate: http://smittenkitche...-dessert-ideas/ Link to comment Share on other sites More sharing options...
Anna Blume Posted January 25, 2012 Share Posted January 25, 2012 Eating as it cools: banana cake/bread w cocoa nibs and chunks of chocolate, recipe adapted from David Lebovitz. Combo whole wheat and whole wheat pastry flour worked just fine. A Meyer lemon glaze would be nice, but plain's good, too. Link to comment Share on other sites More sharing options...
goodeats Posted January 26, 2012 Share Posted January 26, 2012 Sorry to be too late but ATK did an episode on this issue. The best I could find were these two substitutes, since ATK requires registration: Serious Eats (which has the key notes and the video but not the recipe) and The Apron Archives blog (this blogs take on the ATK + Cook's Illus. recipes) Link to comment Share on other sites More sharing options...
Anna Blume Posted January 26, 2012 Share Posted January 26, 2012 Sorry to be too late but ATK did an episode on this issue. ^The issue addressed by goodeats: How to make a really good, chewy chocolate chip cookie. Cf. Post 401 by yfunk3 above. Personally, I am a big fan of Alice Medrich's crisp cookie w bits of chocolate, recipe published in Chewy Gooey Crispy Crunch whose title promises much to meet your preferences vs. mine. I have yet to try David Leite's, but as published in the NYT, the recipe won awards. One way to develop flavor is to let the dough age in fridge overnight before baking which might be what DL recommends. Link to comment Share on other sites More sharing options...
TheMatt Posted January 29, 2012 Share Posted January 29, 2012 (edited) It's not really baking, but there isn't really a category for it. I'm making mosaic dessert bars, the lazy man's version of ye olde stained glass cake. In fact, I'm not even making that recipe. I'm using the sugar-free versions of the colored gelatins because, well, I don't need the sugar (and the condensed milk has enough). ETA: Things I've learned so far: maybe let the milk gelatin cool a bit more. Or let the other gelatins cool more. Whatever, it looks like I'll now have a slightly reddish-pink mosaic bar rather than a pure-white bar. Powerful dyes in Jell-o. (Or maybe that's to do with the sugar-free v sugared Jell-os?) Edited January 29, 2012 by TheMatt Link to comment Share on other sites More sharing options...
TheMatt Posted February 1, 2012 Share Posted February 1, 2012 One more update I forgot to post. It turns out that sugar-free Jell-o has a different density than sugar-ful Jell-o. After the final chill, all my sugar-free color blocks floated to the top of the dessert. So, instead of the cubes being distributed vertically, it was like a layer of color followed by a layer of white. Still tastes good! Now I'm contemplating a "surprise" dessert like stained glass cake where it looks like a weird white Jell-o until you cut into it... Link to comment Share on other sites More sharing options...
lperry Posted February 10, 2012 Share Posted February 10, 2012 Coconut / date granola bars. Link to comment Share on other sites More sharing options...
monavano Posted February 23, 2012 Author Share Posted February 23, 2012 ANKB with rosemary and Parmesan Blood Orange Pound Cake Link to comment Share on other sites More sharing options...
zoramargolis Posted February 25, 2012 Share Posted February 25, 2012 Not baking right this minute, but I'm chilling a meyer lemon cheesecake that I baked last night and just added a meyer lemon curd topping. It's based on Rose Levy Barenbaum's "cordon rose" cheesecake recipe--baked in a waterbath--very light and fluffy, not dense and heavy NY deli-style. Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted March 3, 2012 Share Posted March 3, 2012 Vanilla bean sables ... simple but flavorful. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 4, 2012 Share Posted March 4, 2012 my latest attempt at no-knead bread made with Pedro Pan's wild-yeast starter instead of commercial yeast. I'm sticking to Pedro Pan's method, but can't help tinkering with the recipe: I subbed freshly ground whole wheat flour made from Heinz Thomet's wheat berries for 1/2 cup of the white bread flour called for in the recipe. will have to tinker with the time/temperature for the final part of the baking, because the crust has gotten a bit too burned-y the first two times I've made it. Link to comment Share on other sites More sharing options...
DrXmus Posted March 17, 2012 Share Posted March 17, 2012 Salty Sweet Nutella Thumbprints. The recipe is from the Post's Food section. The recipe is super simple but the results are super delish. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted March 17, 2012 Share Posted March 17, 2012 Salty Sweet Nutella Thumbprints. The recipe is from the Post's Food section. The recipe is super simple but the results are super delish. Those look very tempting! We might have to give the recipe a try. Right now I have far more pedestrian-seeming soda bread in the oven. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 25, 2012 Share Posted May 25, 2012 Wild mulberry marble/meyer lemon cheesecake Link to comment Share on other sites More sharing options...
monavano Posted June 17, 2012 Author Share Posted June 17, 2012 Just frosted a Duke's Mayo chocolate cake. Used Duncan Hines milk chocolate icing cuz it was in my pantry and I'm feeling a bit lazy. Tastes really good, actually. Link to comment Share on other sites More sharing options...
porcupine Posted July 3, 2012 Share Posted July 3, 2012 Peach-blueberry cobbler (biscuit type). Making a sauce of sweetened ricotta cheese and lightly whipped cream (and a touch of nutmeg) to go with. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted July 4, 2012 Share Posted July 4, 2012 Banana bread and brownies. Got have sweets for the visitors! Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 4, 2012 Share Posted July 4, 2012 Four loaves of focaccia, plus a batch of meringues for a friend's annual 4th of July eating and fireworks extravaganza. Getting ready to start tempering chocolate for chocolate-dipped fruit. Link to comment Share on other sites More sharing options...
monavano Posted July 12, 2012 Author Share Posted July 12, 2012 Lemoncello marmalade and almond biscotti. Link to comment Share on other sites More sharing options...
monavano Posted July 12, 2012 Author Share Posted July 12, 2012 Bacon Candied Tomatoes-- going to top mac n cheese Link to comment Share on other sites More sharing options...
Anna Blume Posted July 17, 2012 Share Posted July 17, 2012 The Anglo-Italian rice pudding is finished and chilling in fridge (Venetian, stubby rice prepared British pudding style). Apricots currently poaching in sweetened, lemon verbena tea, 350 F. Link to comment Share on other sites More sharing options...
porcupine Posted July 18, 2012 Share Posted July 18, 2012 Tellus more about the apricots? Link to comment Share on other sites More sharing options...
Anna Blume Posted July 18, 2012 Share Posted July 18, 2012 Tellus more about the apricots? Trying as many recipes in Nigel Slater's Ripe as I can before my stock of apricots is depleted. Made a lemon v. tea w fresh, organic leaves from market. added a little sugar and vanilla. couldn't find the jar of star anise anywhere, so i guess i need more and that might have added something. After leaves seeped, discard them, sweeten tea (about 3 c) and pour over a pound of tightly packed together fruit in a gratin dish and bake for around 40 mins. good. delicate. still find roasting the fruit the best way to coax out and rev up the flavor of local, contemporary apricots. Link to comment Share on other sites More sharing options...
porcupine Posted July 28, 2012 Share Posted July 28, 2012 Peach pies. Just that, nothing fancy. (but there will be cinnamon pie crust cookies and cardamom pie crust cookies, too) Link to comment Share on other sites More sharing options...
goodeats Posted July 30, 2012 Share Posted July 30, 2012 Green tea cupcakes with marshmallow frosting. It was tasty. Link to comment Share on other sites More sharing options...
monavano Posted August 24, 2012 Author Share Posted August 24, 2012 Yesterday I made a Key Lime Cheesecake. I made it a bit healthier by using 1/3 less fat cream cheese and Lite Cool Whip for a topping. This one is so darn easy, especially because I use this Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 30, 2012 Share Posted October 30, 2012 In preparation for the storm, I made a focaccia heavily seasoned with black pepper on Sunday night. Yesterday, I made cinnamon rolls using the "Baking Illustrated" recipe and used up milk, butter, eggs, and sour cream that I figured I'd otherwise lose, being a Pepco customer and all. I didn't have cream cheese for the icing, so I swapped in sour cream instead and skipped the corn syrup. Also, I didn't have brown sugar (man, I'm a crappy baker), so I subbed granulated sugar with a healthy dose of dark rum for moistness and flavor. They're delightful. Link to comment Share on other sites More sharing options...
bettyjoan Posted November 21, 2012 Share Posted November 21, 2012 Just finished a batch of super-sized ginger chewies, now working on a round of salted caramel brownies. Was going to give the cranberry swirl cheesecake another go, but I have been sick in bed for the past three days, so I decided to go with the lower-maintenance baked goods. I may bring the cheesecake ingredients to Thanksgiving and attempt it if I am feeling better (and if we have plowed through the other desserts...). Link to comment Share on other sites More sharing options...
zoramargolis Posted November 21, 2012 Share Posted November 21, 2012 roasted butternut squash pie, pecan tart (John Thorne recipe with Lyon's Golden Syrup) for tomorrow; pear streusel tart for tonight Link to comment Share on other sites More sharing options...
Anna Blume Posted November 28, 2012 Share Posted November 28, 2012 My first butternut squash (vs. pumpkin) pie. Over 3 more lbs. left to go on a very large squash from Tree & Leaf with Mannerist neck. Haunted by Porcupine's breakfast which is a favorite. Potato bread in some time later today. Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 9, 2012 Share Posted December 9, 2012 Making a variation on Ann Amernick's cookie plate for a retirement party later this week: gingersnaps, orange sables, and either Brussels or Vanilla Nuts. I'm also craving a Japanese-style Christmas cake (sponge cake filled with whipped cream and strawberries, iced with either chocolate icing or whipped cream and decorated with sugar holiday things), so I may make one for the office holiday party. Link to comment Share on other sites More sharing options...
thistle Posted December 10, 2012 Share Posted December 10, 2012 I have a recipe for triple ginger cookies (fresh, dry, & candied) that is great & I've purchased lots of dark/bittersweet chocolate chips (Hershey's/Ghirardelli) hoping that my daughter will handle baking choc chip cookies. We'll also bake some poundcakes (because we can knock those out in our sleep)-when I'm not baking, I like Nonni's salted caramel biscotti, small packages so you can't overindulge, & you feel guilty for not baking them yourself... Link to comment Share on other sites More sharing options...
weezy Posted December 10, 2012 Share Posted December 10, 2012 Last night I made some oatmeal raisin pecan cookies using a new for me recipe out of the Cook's Illustrated "500 Best Recipes" cookbook. Solid winner all the way. A large, tall, bumpy, chewy cookie with a crisp bottom with a pronounced oat flavor. Very easy to whip up and the dough can be easily rolled up into balls and frozen for later baking. Link to comment Share on other sites More sharing options...
monavano Posted December 10, 2012 Author Share Posted December 10, 2012 Apricot and raspberry rugelach. Link to comment Share on other sites More sharing options...
Pat Posted December 24, 2012 Share Posted December 24, 2012 A cranberry - pecan pie (that's really a cobbler sort of cake) based on a Laurie Colwin recipe. It just came out of the oven and smells and looks gorgeous. Link to comment Share on other sites More sharing options...
TinaWDC Posted December 27, 2012 Share Posted December 27, 2012 Apple pie from scratch. All butter crust. The butter was from South Mountain Creamery in MD that I picked up from Seasonal Pantry. Used only granny smith apples, uncooked. For the flour, I used King Arthur's Perfect Pastry Blend. The filling came out a bit soupy, not sure if I should have waited longer before serving or will try to add a thickner next time. But, I thought apple pies usually don't need a thickner because of all the natural pectin from the apples. Will continue to experiment. The crust came out better than expected, crisp and flaky, with a rich butter flavor. I did not blind bake the crust. Also applied an egg wash and sugar to crust before baking. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 27, 2012 Share Posted December 27, 2012 The filling came out a bit soupy, not sure if I should have waited longer before serving or will try to add a thickner next time. But, I thought apple pies usually don't need a thickner because of all the natural pectin from the apples. Will continue to experiment. The crust came out better than expected, crisp and flaky, with a rich butter flavor. I did not blind bake the crust. Also applied an egg wash and sugar to crust before baking. A method I heard about from some baking experts is to saute the fruit on top of the stove to reduce the water content prior to filling the crust. Also there are very few fruit pie fillings that don't need some starch (cornstarch, wheat flour, potato starch, tapioca or arrowroot) to thicken them if you don't pre-cook the fruit before filling the crust. Link to comment Share on other sites More sharing options...
TinaWDC Posted December 27, 2012 Share Posted December 27, 2012 A method I heard about from some baking experts is to saute the fruit on top of the stove to reduce the water content prior to filling the crust. Also there are very few fruit pie fillings that don't need some starch (cornstarch, wheat flour, potato starch, tapioca or arrowroot) to thicken them if you don't pre-cook the fruit before filling the crust. Thanks for the tips! Best thing about experimenting with pies is that imperfect pies are still tasty!!! Link to comment Share on other sites More sharing options...
monavano Posted December 28, 2012 Author Share Posted December 28, 2012 Double chocolate biscotti with almonds, hazelnuts, citron, dates and a big shot of dark rum. Link to comment Share on other sites More sharing options...
porcupine Posted December 30, 2012 Share Posted December 30, 2012 Angel food cake, nephew #1's favorite, for his going away party later today. He's heading out for his third deployment in a few days. Afghanistan this time. How long has this war been going on now? I just needed to say that somewhere. Thanks, Don. Link to comment Share on other sites More sharing options...
Night Owl Posted December 30, 2012 Share Posted December 30, 2012 Mexican dark chocolate wafers with dulce de leche sandwiched inside. Made some for Christmas, went over well, so now making for friends for New Year's Eve... Both components are ridiculously easy to make, a very yummy combo, don't know why I haven't made these before this year. Link to comment Share on other sites More sharing options...
bettyjoan Posted December 30, 2012 Share Posted December 30, 2012 I made the Post's Salty Chocolate Nutella Thumbprints, but since I used a Ziploc bag instead of a piping bag, my results don't look nearly as pretty as Dr. Xmus's above. They are mighty tasty, though, and pretty simple to put together. To add an extra salty kick, I sprinkled a little bit of coarse sea salt on top of the Nutella. Husband has declared them a success, though not as good as my ginger chewies, which I also made (this must be batch number 12 for the season). Link to comment Share on other sites More sharing options...
thistle Posted December 30, 2012 Share Posted December 30, 2012 This sounds delicious, as do the chocolate wafers/dulce de leche & the chocolate biscotti w/rum, I wish you all were baking for me, I'm eating leftover Xmas cookies (chocolate chip, sugar, & Mexican wedding).... Link to comment Share on other sites More sharing options...
Barbara Posted December 31, 2012 Share Posted December 31, 2012 I made the Guinness Stout Ginger Cake today. I used a Wilton not-Bundt pan and it was done in just 40 minutes. Hope it's not too done. We'll see tomorrow. And, yes, it would have been a lot easier if I had just gotten the mixer out, rather than trying to whisk all that by hand. Link to comment Share on other sites More sharing options...
PollyG Posted December 31, 2012 Share Posted December 31, 2012 We just concluded our first annual Feast of the Seven Knishes. Fillings were: standard mashed potatoes, with lots of sweet onion bits; wasabi mashed potatoes; kim chi potatoes, yams, mushrooms (essentially duxelles, with a little bit of mashed potato to keep it sticky), spinach, and kasha. The crowd included a lot of my neighbors who are fairly white bread people (although with good taste in wine and beer) and the kim chi variant was the surprise hit. Link to comment Share on other sites More sharing options...
TinaWDC Posted December 31, 2012 Share Posted December 31, 2012 another test with apple pie (less soupy this time) and my first blueberry pie. blueberry on the left and apple on the right. all butter crusts. also experimented with using food processor to blend the crust (apple) versus doing it all by hand (blueberry). both were refrigerated for an hour before rolling. the food processor crust dough was easier to rollout after refrigeration. the hand blended crust dough did not roll out as nicely and was a lot harder to work with. taste-wise, there wasn't a noticeable difference. Link to comment Share on other sites More sharing options...
PollyG Posted January 1, 2013 Share Posted January 1, 2013 all butter crusts. also experimented with using food processor to blend the crust (apple) versus doing it all by hand (blueberry). both were refrigerated for an hour before rolling. the food processor crust dough was easier to rollout after refrigeration. the hand blended crust dough did not roll out as nicely and was a lot harder to work with. taste-wise, there wasn't a noticeable difference. I've found that my Cuisinart's dough blade is really fabulous at cutting butter into flour. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 2, 2013 Share Posted January 2, 2013 We just concluded our first annual Feast of the Seven Knishes. Fillings were: standard mashed potatoes, with lots of sweet onion bits; wasabi mashed potatoes; kim chi potatoes, yams, mushrooms (essentially duxelles, with a little bit of mashed potato to keep it sticky), spinach, and kasha. The crowd included a lot of my neighbors who are fairly white bread people (although with good taste in wine and beer) and the kim chi variant was the surprise hit. Great idea--right up there with the pascal yam on the vegetarian seder plate. A thought: next year why not do one sweet knish? My mother used to make a really tasty dessert knish with a farmer cheese and pineapple filling. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 3, 2013 Share Posted January 3, 2013 Nigel Slater's cauliflower cheese as Part II of a very large cauliflower. Were I not felled by a cold and short on energy, I would have tried this wonderful Tunisian dish instead. Anyone else leafing through the British author's Tender? Link to comment Share on other sites More sharing options...
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