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Post by jeremysgirl on Dec 25, 2016 4:19:39 GMT
My DH was recently diagnosed with a wheat allergy. His favorite cookies are snickerdoodle. I used the gluten free Bisquick recipe and he ate every single one. Then the guy shopped and bought me way too many chocolate chips and gluten free Bisquick. So I ended up making him gluten free chocolate chip cookies too. He raved about my cookies.
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Belle
Pearl Clutcher
Posts: 4,309
Jun 28, 2014 4:39:12 GMT
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Post by Belle on Dec 25, 2016 5:17:37 GMT
My goal for 2016 was to make the perfect pie crust. Sadly, another failure is currently in the oven. Everyone says my pie tastes fine, but the crust needs work. IMHO, the crust is still ugly. I used Vodka per America's Test Kitchen, but I can't get my crust to roll out long enough to nicely cover the apples. Plus, I have a heck of a time getting it neatly off of the dough board and onto the pie pan. I use a lot of flour and try not to play w/the crust. ARGH. I think I'll make some cookies so that I feel better about myself. I bake a white chocolate raspberry cookie that seems to be a hit. For the pie crust, next time, increase your crust ingredients by 25% and that will give you more crust to cover your pies. Also, I always roll out my crust between 2 pieces of plastic wrap - sprinkle the bottom piece of plastic wrap with a little bit of flour first then lay the dough on top, sprinkle the top of the dough with flour and then top with the 2nd piece of plastic wrap and then roll out. Once rolled out, take away the top piece of plastic wrap and then "flip" the crust (still with the bottom piece of plastic wrap attached to the crust) onto your pie. Once centered, peel off the 2nd piece of plastic wrap.
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Grom Pea
Pearl Clutcher
Posts: 2,944
Jun 27, 2014 0:21:07 GMT
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Post by Grom Pea on Dec 25, 2016 6:56:01 GMT
I made a akathy's caramels and they're super delicious but very firm, I might try again and heat them to a lower temp, I stopped around 250 but they're still very hard to cut and you need to keep them in your mouth for a while til they soften. I did discover if you heat the knife under the faucet and dry it then spray it with coconut oil or Pam you can cut a few strips off much easier. I can't decide whether to make more caramels or to make honey comb candy, the kind that's like crunchie or violet crumble. I was going to try to flavor the caramels with Irish cream but dh finished the bottle with some hot cocoa, and I don't want to go to Costco on Christmas eve! Did you test your candy thermometer to make sure it's registering the right temp? Even being a few degrees off can make a big difference with this stuff. I usually take mine off the heat atabout 242 degrees because I really don't like them that hard! I have and I also used digital laser as well as a manual candy thermometer to double check. Next time I'll try 242, do yours stick to the paper? I read that's the problem if it's too soft, they don't set up. I'll get it eventually :-)
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Post by scrappintoee on Dec 25, 2016 7:52:58 GMT
Kerri W ---That looks yummy! I need to try that recipe for DH; he lovessss peanut brittle! Lexica & **GypsyGirl** ---So sorry about your first Christmases without your Moms---(( hugs ))!! 1. fudge....once again---texture too DRY! I give up--I'm not making it again after so many fails! 2. Made raspberry thumbprints for the first time----I chose a recipe that had a SMALL amount of chocolate chips in the dough; I did NOT like them, because the chocolate overwhelmed the yummy fruit--however; I hope the people I gave them to enjoyed them! Next year, I'll make a standard recipe with NO chocolate! 3. Also, for the first time---Mexican Wedding Cookies (aka snowballs)---THOSEwere yummy! I love any cookie with lots of toasted pecans in them!
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Post by utpea on Dec 25, 2016 8:39:14 GMT
I made these. Found it on pinterest and ordered the mold from Amazon. They came out perfect. Frankly, I was surprised. These are so pretty!
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Post by eversograceful1 on Dec 25, 2016 16:38:50 GMT
I tried a new sugar cookie recipe and it turned out very well.
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Post by scrapmaven on Dec 25, 2016 16:53:16 GMT
My goal for 2016 was to make the perfect pie crust. Sadly, another failure is currently in the oven. Everyone says my pie tastes fine, but the crust needs work. IMHO, the crust is still ugly. I used Vodka per America's Test Kitchen, but I can't get my crust to roll out long enough to nicely cover the apples. Plus, I have a heck of a time getting it neatly off of the dough board and onto the pie pan. I use a lot of flour and try not to play w/the crust. ARGH. I think I'll make some cookies so that I feel better about myself. I bake a white chocolate raspberry cookie that seems to be a hit. For the pie crust, next time, increase your crust ingredients by 25% and that will give you more crust to cover your pies. Also, I always roll out my crust between 2 pieces of plastic wrap - sprinkle the bottom piece of plastic wrap with a little bit of flour first then lay the dough on top, sprinkle the top of the dough with flour and then top with the 2nd piece of plastic wrap and then roll out. Once rolled out, take away the top piece of plastic wrap and then "flip" the crust (still with the bottom piece of plastic wrap attached to the crust) onto your pie. Once centered, peel off the 2nd piece of plastic wrap. Thank you for that wonderful tip. I'll print this out and use it next time.
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Post by crazy4scraps on Dec 25, 2016 17:40:32 GMT
Did you test your candy thermometer to make sure it's registering the right temp? Even being a few degrees off can make a big difference with this stuff. I usually take mine off the heat atabout 242 degrees because I really don't like them that hard! I have and I also used digital laser as well as a manual candy thermometer to double check. Next time I'll try 242, do yours stick to the paper? I read that's the problem if it's too soft, they don't set up. I'll get it eventually :-) No, but I usually use waxed paper to wrap mine. I also store them in the fridge and that makes them harder too.
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Post by papercrafteradvocate on Dec 25, 2016 17:55:38 GMT
I made 10 batches of fudge last night, getting ready to cut it and plate it to get it all delivered today!
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Post by ~summer~ on Dec 25, 2016 18:41:36 GMT
I made chocolate almond toffee for the first time and it was a hit
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Post by papercrafteradvocate on Dec 25, 2016 19:22:57 GMT
I made 10 batches of fudge last night, getting ready to cut it and plate it to get it all delivered today! And done and plated!
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cakediva
Drama Llama
Making the world a sweeter place one cake at a time!
Posts: 7,463
Location: Fergus, Ontario
Jun 26, 2014 11:53:40 GMT
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Post by cakediva on Dec 25, 2016 22:12:34 GMT
I attempted Scottish tablet....
first recipe didnt really firm up. So I made a second batch and used a new recipe. It is set better, but not like it should.
i give up!
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Grom Pea
Pearl Clutcher
Posts: 2,944
Jun 27, 2014 0:21:07 GMT
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Post by Grom Pea on Dec 25, 2016 22:20:30 GMT
I attempted Scottish tablet.... first recipe didnt really firm up. So I made a second batch and used a new recipe. It is set better, but not like it should. i give up! I've never seen this before but it seems almost like caramels but a different consistency? Sounds yummy, sorry it didn't work out!
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cakediva
Drama Llama
Making the world a sweeter place one cake at a time!
Posts: 7,463
Location: Fergus, Ontario
Jun 26, 2014 11:53:40 GMT
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Post by cakediva on Dec 26, 2016 12:20:46 GMT
I attempted Scottish tablet.... first recipe didnt really firm up. So I made a second batch and used a new recipe. It is set better, but not like it should. i give up! I've never seen this before but it seems almost like caramels but a different consistency? Sounds yummy, sorry it didn't work out! More like fudge, but with a grainy, almost maple candy consistancy, but vanilla flavour.
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Grom Pea
Pearl Clutcher
Posts: 2,944
Jun 27, 2014 0:21:07 GMT
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Post by Grom Pea on Dec 26, 2016 23:31:59 GMT
I made sponge toffee/sea foam/honeycomb candy, the first batch my parchment folded in from the heat so there's a layer of paper inside but I thick the other batch looks good. The first batch may be salvageable, but I figured I might as well try to get it right, I guess it's so cold in my kitchen that the heat from the hot sugar drew the paper in towards the center of the pan and I had my hands full so just poured the rest on top and am hoping for the best
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