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Post by cannmom on Nov 18, 2017 20:44:55 GMT
I'm making some thumbprint cookies and the recipe doesn't say what temperature to bake them and the dough has to chill for an hour. I didn't notice that it had to chill before baking when initially reading the recipe. Also, it requires sifting the flour and powdered sugar. Heavy sigh! " but, Mom nobody else has to sift their ingredients!" These better be some good cookies.
Anyone else with baking or cooking vents?
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Post by scrapmaven on Nov 18, 2017 21:19:48 GMT
See, how they turn out, but you might need to make a fresh batch. Ugh!
I have the macaron ingredients, but I'm too scared to take the plunge and bake them. I just need to get up and do it. I'm worried that they'll be a mess. Everyone says they're very complicated. I suck at complicated stuff, but love a good challenge.
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Post by papersilly on Nov 18, 2017 21:31:17 GMT
See, how they turn out, but you might need to make a fresh batch. Ugh! I have the macaron ingredients, but I'm too scared to take the plunge and bake them. I just need to get up and do it. I'm worried that they'll be a mess. Everyone says they're very complicated. I suck at complicated stuff, but love a good challenge. I love making macarons! It's not hard at all. I find it easier and less of a mess than other baking projects. I love all the flavor and color combinations you can do. Just stay baking some! Just don't do it on a humid or rainy day. The macarons rise the best before baking when the air is driest outside. And it's best to weigh your ingredients instead of using cups and spoons. It's more accurate that way. |
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Post by scrapmaven on Nov 18, 2017 21:35:47 GMT
See, how they turn out, but you might need to make a fresh batch. Ugh! I have the macaron ingredients, but I'm too scared to take the plunge and bake them. I just need to get up and do it. I'm worried that they'll be a mess. Everyone says they're very complicated. I suck at complicated stuff, but love a good challenge. I love making macarons! It's not hard at all. I find it easier and less of a mess than other baking projects. I love all the flavor and color combinations you can do. Just stay baking some! Just don't do it on a humid or rainy day. The macarons rise the best before baking when the air is driest outside. And it's best to weigh your ingredients instead of using cups and spoons. It's more accurate that way. Thank you so much. I'm going in. Dive. Dive. Dive. |
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Post by papersilly on Nov 18, 2017 21:43:16 GMT
I love making macarons! It's not hard at all. I find it easier and less of a mess than other baking projects. I love all the flavor and color combinations you can do. Just stay baking some! Just don't do it on a humid or rainy day. The macarons rise the best before baking when the air is driest outside. And it's best to weigh your ingredients instead of using cups and spoons. It's more accurate that way. Thank you so much. I'm going in. Dive. Dive. Dive. When doing your macronage, do it until your batter has the consistency of lava on the sides of the bowl. Also, I find that gel is coloring is better that liquid food coloring because it won't affect the batter consistency as much as the liquid food color. |
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Post by maryland on Nov 18, 2017 23:14:01 GMT
We are baking cookies now! I made these lemon white chocolate chip cookies and they came out flat! My daughter made them over the summer and they were perfect! I hate when my cookies don't come out looking good!  I can't freeze these now because they are too flat and won't freeze well. I guess we have to eat them instead. They still taste okay. Let us know how yours came out. I love thumbprint cookies. |
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Post by maryland on Nov 18, 2017 23:16:00 GMT
See, how they turn out, but you might need to make a fresh batch. Ugh! I have the macaron ingredients, but I'm too scared to take the plunge and bake them. I just need to get up and do it. I'm worried that they'll be a mess. Everyone says they're very complicated. I suck at complicated stuff, but love a good challenge. I love making macarons! It's not hard at all. I find it easier and less of a mess than other baking projects. I love all the flavor and color combinations you can do. Just stay baking some! Just don't do it on a humid or rainy day. The macarons rise the best before baking when the air is driest outside. And it's best to weigh your ingredients instead of using cups and spoons. It's more accurate that way. Could that be why the cookies we made today (see post above  ) are flat? It's been raining all day! I made lemon white chocolate chip cookies. Taste good, just flat. |
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imsirius
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Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Nov 18, 2017 23:23:14 GMT
This is recipe I want to try for macarons. The gal I got it from said it's really easy. I'm hoping so.
Ingredients:
100g egg whites (approx 3)
50-30g white sugar
200g icing sugar
110g almond flour
Directions:
Line baking sheet with parchment paper or silicone mat. Beat the white in stand mixer until foamy; add in white sugar and continue beating until whites are glossy, fluffy, and hold soft peaks. Sift icing sugar and almond flour into separate large bowl. Quickly fold the almond mixture into egg whites, approx 30 strokes. Spoon batter into piping bag and pipe approx 1 1/2" diameter disks onto lined baking sheet. Let stand at room temperature until a firm skin forms, about 1 hr. Preheat oven to 285°F. Bake about 10 mins until set, but not brown. Let cool completely before filling.
Filling ideas:
Buttercream
Ganache
Whipped cream (not recommend unless they're being eaten that day as it's very soft)
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Post by scrapmaven on Nov 18, 2017 23:52:17 GMT
Ingredients: 100g egg whites (approx 3) 50-30g white sugar 200g icing sugar 110g almond flour Directions: Line baking sheet with parchment paper or silicone mat. Beat the white in stand mixer until foamy; add in white sugar and continue beating until whites are glossy, fluffy, and hold soft peaks. Sift icing sugar and almond flour into separate large bowl. Quickly fold the almond mixture into egg whites, approx 30 strokes. Spoon batter into piping bag and pipe approx 1 1/2" diameter disks onto lined baking sheet. Let stand at room temperature until a firm skin forms, about 1 hr. Preheat oven to 285°F. Bake about 10 mins until set, but not brown. Let cool completely before filling. Filling ideas: Buttercream Ganache Whipped cream (not recommend unless they're being eaten that day as it's very soft) Thank you. I am going to bake them tmw and fill them on Monday. I did the prep today. Tmw I just need to finish the cookie itself. I read that they're not good if you fill them a couple days in advance. |
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Post by crazy4scraps on Nov 19, 2017 0:03:34 GMT
I'm making some thumbprint cookies and the recipe doesn't say what temperature to bake them and the dough has to chill for an hour. I didn't notice that it had to chill before baking when initially reading the recipe. Also, it requires sifting the flour and powdered sugar. Heavy sigh! " but, Mom nobody else has to sift their ingredients!" These better be some good cookies. Anyone else with baking or cooking vents? The recipe probably calls for chilling the dough to keep them from spreading too much and getting too flat. I never sift anything anymore! Not since reading a Martha Stewart tip which is to put all of the ingredients you would normally sift together into a deep bowl and stir it briskly with a wire whisk. It breaks up any lumps and incorporates everything together nicely without the powdery mess of sifting! No more sifting for me!  |
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Post by ~summer~ on Nov 19, 2017 0:17:44 GMT
See, how they turn out, but you might need to make a fresh batch. Ugh! I have the macaron ingredients, but I'm too scared to take the plunge and bake them. I just need to get up and do it. I'm worried that they'll be a mess. Everyone says they're very complicated. I suck at complicated stuff, but love a good challenge. I love making macarons! It's not hard at all. I find it easier and less of a mess than other baking projects. I love all the flavor and color combinations you can do. Just stay baking some! Just don't do it on a humid or rainy day. The macarons rise the best before baking when the air is driest outside. And it's best to weigh your ingredients instead of using cups and spoons. It's more accurate that way. ooh I’m totally gonna make some. What do you use to color them with? |
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Deleted
Posts: 0
Sept 21, 2024 3:20:27 GMT
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Post by Deleted on Nov 19, 2017 0:32:33 GMT
I'm making some thumbprint cookies and the recipe doesn't say what temperature to bake them and the dough has to chill for an hour. I didn't notice that it had to chill before baking when initially reading the recipe. Also, it requires sifting the flour and powdered sugar. Heavy sigh! " but, Mom nobody else has to sift their ingredients!" These better be some good cookies. Anyone else with baking or cooking vents? Thumbprint cookies, where you put some jam in the indentation??? If so, I make them often enough. I've made them without chilling the dough and they were fine. Hope they come out well for you!! My only vent is that I always need a fresh box of baking soda & powder or the cookies will be flatter. That, and I really have NO room to cook or bake, but I do my best! |
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Post by papersilly on Nov 19, 2017 1:45:30 GMT
I love making macarons! It's not hard at all. I find it easier and less of a mess than other baking projects. I love all the flavor and color combinations you can do. Just stay baking some! Just don't do it on a humid or rainy day. The macarons rise the best before baking when the air is driest outside. And it's best to weigh your ingredients instead of using cups and spoons. It's more accurate that way. ooh I’m totally gonna make some. What do you use to color them with? Just the gel food coloring you get at the super market or Michael's. |
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StephDRebel
Drama Llama
Posts: 6,689 
Location: Ohio
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Post by StephDRebel on Nov 19, 2017 1:47:28 GMT
I've bought cornflakes to make peanut butter chews 3x this month and apparently my children have decided they love corn flakes because every time I've gone to make them the box has been half gone. The grocery store is 30 mins away so I'm by the time i run grab some I wouldn't have time to make them.
I'm running out of days and my mom prefers them a few days old.
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Post by cannmom on Nov 19, 2017 2:55:16 GMT
The cookies turned out great. I did go ahead and chill the dough. I don't know if the flour and sugar really needed to be sifted but they turned out really well so now I'm afraid to not sift if I make them again.
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snyder
Pearl Clutcher
Posts: 4,266
Location: Colorado
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Post by snyder on Nov 19, 2017 3:08:16 GMT
I find that our ingredients aren't the same as they once were back in the day when my mom made holiday goodies. The major one that affects my cookies is the margarine. Most margarines are pumped with water, so I only use 1/2 real butter and 1/2 shortening in my cookies. Real butter still isn't the same as long ago, but does better for me than margarine.
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Post by crazy4scraps on Nov 19, 2017 4:19:48 GMT
The cookies turned out great. I did go ahead and chill the dough. I don't know if the flour and sugar really needed to be sifted but they turned out really well so now I'm afraid to not sift if I make them again. Try doing it with the whisk just once! I swear you’ll never sift again.  |
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Post by AussieMeg on Nov 19, 2017 5:38:48 GMT
I have the macaron ingredients, but I'm too scared to take the plunge and bake them. I just need to get up and do it. I'm worried that they'll be a mess. Everyone says they're very complicated. I suck at complicated stuff, but love a good challenge. I love making macarons! It's not hard at all. I find it easier and less of a mess than other baking projects. I love all the flavor and color combinations you can do don't listen to papersilly - they ARE complicated!  Hideous little things. I won't even EAT them anymore let alone try to make them again. Even if someone else has made or bought them. THAT'S how complicated they are! Also, it requires sifting the flour and powdered sugar. Heavy sigh! " but, Mom nobody else has to sift their ingredients!" Sift schmift! Who has time for that?! I can't remember the last time I sifted anything. Hmmmm, maybe that's why my macarons failed!  |
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Post by peasapie on Nov 19, 2017 5:54:11 GMT
I am the butt of family jokes for my famous baking disasters, yet I persist and am rewarded with success only often enough to keep at it. The entire process of gingerbread houses — the walls that are too thin or thick, the royal icing glue that doesn’t harden, the caramel sauce that never turns from sugar to amber delight — never fails to beckon and then sneer at me. Maybe this year will be different...
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Post by papersilly on Nov 19, 2017 6:22:49 GMT
scrapmaven don't listen to papersilly - they ARE complicated! Hideous little things. I won't even EAT them anymore let alone try to make them again. Even if someone else has made or bought them. THAT'S how complicated they are! LOL! No really, they are not hard to make! Even my husband made them and he can't cook anything. Just measure your ingredients. You can sift using a regular mesh strainer. Macronage is essentially mixing the batter against the side of a bowl until it is lava consistency. Piping little circles is easy. Let it set long enough to develop a skin, bake, then fill. You don't even have to wait days in between baking and filling. You can even fill them after the shells cool. |
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Post by papersilly on Nov 19, 2017 6:28:23 GMT
 These are espresso macarons we made. |
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SweetieBsMom
Pearl Clutcher
Posts: 4,734
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Post by SweetieBsMom on Nov 19, 2017 13:10:05 GMT
I was going to do some baking today but it’s warm and raining. Nope, will do it tomorrow.
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Post by scrapmaven on Nov 19, 2017 18:04:14 GMT
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perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
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Post by perumbula on Nov 19, 2017 20:53:24 GMT
I had my first batch of macarons fail because I didn't mix it enough. My second batch was perfect because I did a lot of reading and really looked for answers to what happened and why. There is a school of thought that you should "age" your whites before you use them. if you are using supermarket eggs, that's not necessary.
I once made a type of thumbprint cookie where you baked the dough in logs with an intention down the center for the jam. After they were done, you drizzled a thick glaze over the log and then sliced into 1" cookies. They were really pretty and looked extra special. Of course, I have never found that recipe again even though I KNOW I got it out of a recipe book I own. Can. Not. Find. It. Sigh. They make really pretty Christmas cookies.
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imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Nov 19, 2017 21:09:48 GMT
I've bought cornflakes to make peanut butter chews 3x this month and apparently my children have decided they love corn flakes because every time I've gone to make them the box has been half gone. The grocery store is 30 mins away so I'm by the time i run grab some I wouldn't have time to make them. I'm running out of days and my mom prefers them a few days old. Can you post the recipe please? |
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Post by leannec on Nov 19, 2017 21:40:34 GMT
I used to love to bake ... now not so much ... I prefer to just cook My dd's do enjoy it but they leave my kitchen looking like a bomb went off ... so annoying ... flour everywhere  |
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Post by scrapmaven on Nov 20, 2017 4:08:50 GMT
My macarons came out too chewy, but dh said the flavor was good. So, I'll try them again at some point. I must have done too much w/the egg whites, but they came out like stiff peaks as they were supposed to. Thank you papersilly for your tips and encouragement. I will make macarons, again soon. |
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Post by crazy4scraps on Nov 20, 2017 4:58:05 GMT
I am the butt of family jokes for my famous baking disasters, yet I persist and am rewarded with success only often enough to keep at it. The entire process of gingerbread houses — the walls that are too thin or thick, the royal icing glue that doesn’t harden, the caramel sauce that never turns from sugar to amber delight — never fails to beckon and then sneer at me. Maybe this year will be different... I made caramel sauce in the microwave one year for Christmas gifts because it was so fast and easy. Seriously, six minutes or so in the microwave, pour in a jar and done. You have to give it a try. Everyone raves about it. Microwave Caramel SauceAnd THIS is the recipe I use for royal icing from the Bearfoot Baker site. I’ve had very good luck with it every time I’ve made it. Even this “half” version makes quite a bit of icing and it’s always been enough for our gingerbread houses. If it’s too runny, just add in more powdered sugar to stiffen it up. You want it fairly dry for assembling houses, you don’t want it to be a flood consistency. You can solve your dough thickness issues with one of THESE systems. I think I might have to put this on my own Christmas list, I’d completely forgotten about it until I read your post! We make a lot of cookies at the holidays and it’s nice to be able to roll all the dough to the same thickness. I have every confidence that this year WILL be different for you!  |
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Post by peasapie on Nov 20, 2017 10:14:11 GMT
I am the butt of family jokes for my famous baking disasters, yet I persist and am rewarded with success only often enough to keep at it. The entire process of gingerbread houses — the walls that are too thin or thick, the royal icing glue that doesn’t harden, the caramel sauce that never turns from sugar to amber delight — never fails to beckon and then sneer at me. Maybe this year will be different... I made caramel sauce in the microwave one year for Christmas gifts because it was so fast and easy. Seriously, six minutes or so in the microwave, pour in a jar and done. You have to give it a try. Everyone raves about it. Microwave Caramel Sauce And THIS is the recipe I use for royal icing from the Bearfoot Baker site. I’ve had very good luck with it every time I’ve made it. Even this “half” version makes quite a bit of icing and it’s always been enough for our gingerbread houses. If it’s too runny, just add in more powdered sugar to stiffen it up. You want it fairly dry for assembling houses, you don’t want it to be a flood consistency. You can solve your dough thickness issues with one of THESE systems. I think I might have to put this on my own Christmas list, I’d completely forgotten about it until I read your post! We make a lot of cookies at the holidays and it’s nice to be able to roll all the dough to the same thickness. I have every confidence that this year WILL be different for you! Awww thanks so much. Ever intrepid, I will give it a go! The caramel sauce link took me to a delightful looking cheesecake... |
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Post by peasapie on Nov 20, 2017 10:24:26 GMT
I'm making some thumbprint cookies and the recipe doesn't say what temperature to bake them and the dough has to chill for an hour. I didn't notice that it had to chill before baking when initially reading the recipe. Also, it requires sifting the flour and powdered sugar. Heavy sigh! " but, Mom nobody else has to sift their ingredients!" These better be some good cookies. Anyone else with baking or cooking vents? Thumbprint cookies, where you put some jam in the indentation??? If so, I make them often enough. I've made them without chilling the dough and they were fine. Hope they come out well for you!! My only vent is that I always need a fresh box of baking soda & powder or the cookies will be flatter. That, and I really have NO room to cook or bake, but I do my best! Thank you for mentioning this! I just went through my baking ingredients and found that my baking soda and powder, as well as a can of evaporated milk, were beyond the expiration date. Yikes. Time to go shopping for fresh ingredients. |
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I can't freeze these now because they are too flat and won't freeze well. I guess we have to eat them instead. They still taste okay.
) are flat? It's been raining all day! I made lemon white chocolate chip cookies. Taste good, just flat.
Hideous little things. I won't even EAT them anymore let alone try to make them again. Even if someone else has made or bought them. THAT'S how complicated they are! 
