|
Post by peasapie on Nov 20, 2017 10:26:14 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. I had to google this clever idea. Do you mean like this? Log thumbprint
|
|
Julie W
Drama Llama
Posts: 5,209
Jun 27, 2014 22:11:06 GMT
|
Post by Julie W on Nov 20, 2017 12:43:39 GMT
I took a class on baking macrons at a cooking school, and it was SO helpful. I learned not just about macrons but baking in general.
That being said, it did appear complicated to me, so three months later I have yet to make them at home.
|
|
|
Post by not2peased on Nov 20, 2017 15:06:03 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. I do this too-makes for a much puffier, less crispy, flat cookie I also cream the sugar and butter, really really well
|
|
perumbula
Pearl Clutcher
Posts: 3,439
Location: Idaho
Jun 26, 2014 18:51:17 GMT
|
Post by perumbula on Nov 20, 2017 15:27:41 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. I had to google this clever idea. Do you mean like this? Log thumbprintYes, only mine were prettier because of the glaze drizzle.
|
|
|
Post by crazy4scraps on Nov 20, 2017 16:53:03 GMT
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... Ugh! Fixed the link, but here you go so you don’t have to go back: Microwave Caramel Sauce It really is super easy, just make sure you have a big enough container because it does bubble up!
|
|
StephDRebel
Drama Llama
Posts: 6,689
Location: Ohio
Jul 5, 2014 1:53:49 GMT
|
Post by StephDRebel on Nov 20, 2017 21:12:30 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? They're the easiest sweet ever. 1/2 cup sugar 1/2 cup peanut butter 1/2 cup karo syrup. Bring to a boil and remove from heat. Stir in 3 cups corn flakes until coated and then drop by spoonfuls onto waxed paper and let cool. Mine always drop kind of messy. It may or may not be because I get to nibble on the little bits as they cool. My family has been making this recipe for generations. Terrible for you, but so tasty!
|
|