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The Perfect World >> Domestic Sphere >> Baking


CalGal -- Thursday, July 04, 2002 -- 07:35:57 PM

How-tos, tips, recipes.

This thread is tagged: cooking, baking, cake
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Lorelei -- Friday, March 04, 2005 -- 03:22:29 PM -- 4885 of 13465
Trust the force and never keep receipts. -Kate D.

Last night was the first round of M&M cookie experiments. I started with the Joy of Cooking chocolate chip cookie recipe. First I made a half-batch with no tweaks as a control. It was actually not bad - much better than the rolled sugar cookies I tried a few weeks ago!

For the second half-batch, I substituted brown sugar for the white sugar, then added a little extra white sugar as well as a couple extra tablespoons of butter. These were really good, and very close to the taste I'm going for. They were kind of flat and crispy, which I didn't really mind - they were soft enough in the center. But I think next time I'll chill the dough first to see if that'll make a bit of difference.

As an aside on the topic of kitchen chemistry: while I was doing this, my boyfriend and his brother were making chocolate chip cookies from the Tollhouse recipe. They had a really bad result, which surprised me because T makes excellent cookies normally. For some reason they mixed the butter, flour, and sugar all at once, then added in the eggs afterward. The dough tasted OK, but it was really crunchy (I guess the sugar didn't get at all dissolved in the butter or eggs as it usually would). I had gone to bed by the time they baked them, but apparently the cookies were brown on the edges and soft in the middle, and they cooled into hard, dark brown, squashed-looking cookies. They are edible, but I wouldn't serve them to anyone else. Lesson learned: don't ignore the order of steps in the recipe.

Lila Jones -- Friday, March 04, 2005 -- 07:44:52 PM -- 4886 of 13465

Lorelei, what temperature did you bake your cookies at? Try 325 for 15 minutes, if you're going for soft but chewy.

Curie Tournesol -- Friday, March 04, 2005 -- 07:49:26 PM -- 4887 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

I agree with Lila. The last time I baked Julia M's chocolate chip cookies, I took them out when they still looked underbaked. Let them harden on the baking sheet enough to remove, and when cool they're incredibly, perfectly chewy.

Anna Trueblood -- Friday, March 04, 2005 -- 08:06:40 PM -- 4888 of 13465

I tried to make a barbie cake and it fell in on itself and ended up with more of a brownie like density but still a cake like texture, if you get my drift. Barbie looked like a drunk sorority sister with her skirt falling to midthighs. Yummy chocolate cake though.

Curie Tournesol -- Friday, March 04, 2005 -- 08:14:58 PM -- 4889 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

Sigma Lambda Upsilon Tau Barbie!

Anna Trueblood -- Friday, March 04, 2005 -- 08:59:20 PM -- 4890 of 13465

Heh. Also, I made the frosting with a little Grand Marnier.

Lorelei -- Friday, March 04, 2005 -- 09:22:06 PM -- 4891 of 13465
Trust the force and never keep receipts. -Kate D.

Lila, thanks! I was doing 375 for 8 minutes, since that's what the original recipe called for, but once there was less flour that didn't seem to be ideal. I'll try 325 next time.

Hopefully the next batch will work out just right, then I'll post the recipe.

VanPear -- Friday, March 04, 2005 -- 11:03:24 PM -- 4892 of 13465

The Pear got a cookbook called 101 Perfect Chocolate Chip Cookies for his birthday. The plan was to work through them all in order, but recipe #3 was so good that he's made it four times in a row instead of going on to #4. I should post's just so perfect--crisp on the outside, soft on the inside and ideal dough flavor.

Julia M. -- Friday, March 04, 2005 -- 11:17:56 PM -- 4893 of 13465
Domo arigato Rob Halford!

Barbie looked like a drunk sorority sister with her skirt falling to midthighs.

Ha! I love this. You could surround her with jello shots.

VP, post the recipe!

dohdee -- Saturday, March 05, 2005 -- 05:41:37 PM -- 4894 of 13465

Lorelei, I just posted the M&M recipe.

rms -- Sunday, March 06, 2005 -- 03:08:41 AM -- 4895 of 13465

Both the chocolate chip bundt cake and the honey almond crunch were very popular last night -- thanks for the recipes!

Lorelei -- Monday, March 07, 2005 -- 02:40:01 AM -- 4896 of 13465
Trust the force and never keep receipts. -Kate D.

Thanks, dohdee! I'm going to need to come up with an occasion to bake a ton of cookies for, since I want to try your recipe as well as my tweaked one. I'm interested to see the effect of using shortening instead of butter.

Agnes Day -- Monday, March 07, 2005 -- 04:15:16 AM -- 4897 of 13465
I'm in with the In Crowd, baby. I go where the In Crowd goes.

Shortening will give you softer, chewier cookies that don't go stale as quickly.

rms -- Monday, March 07, 2005 -- 05:15:28 AM -- 4898 of 13465

Cookies go stale? Clearly you have more impulse control than anyone at my house.

dohdee -- Monday, March 07, 2005 -- 11:46:52 AM -- 4899 of 13465

Yeah - it does make a ton of cookies. I always bake those for bake sales and whatnot. You can half the recipe.

Laura Palmer -- Monday, March 07, 2005 -- 03:38:22 PM -- 4900 of 13465


Kaye -- Tuesday, March 08, 2005 -- 11:50:01 PM -- 4901 of 13465

I need to do baking for the funeral of a close family member (cousin).

Any suggestions? I'm a cake person. My cookies extend to once a year Christmas baking, chocolate jumbles and chocolate chip cookies. Not exactly funeral fare.

Any suggestions?

Patience -- Wednesday, March 09, 2005 -- 12:23:27 AM -- 4902 of 13465
Mastodons, mastodons, mastodons. O mastodons.

Are you looking for a big, feed-40-guests kind of cake? Or something more delicate?

Nigella Lawson has a section on cooking for funerals in her latest book, Feast. There's a large fruit cake and a lovely rosemary (for rememberance) cake. I can post recipes if that's what you're looking for.

Sorry to hear about your cousin -- my condolences.

Marya -- Wednesday, March 09, 2005 -- 12:31:18 AM -- 4903 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

I'm sorry, too, Kaye. Do you think cookies will be the thing? Or do you want savory stuff too?

Scarface Claw -- Wednesday, March 09, 2005 -- 06:04:56 AM -- 4904 of 13465
Loads of class and all of it third.

I'm going to try Anzac biscuits this arvo and have two recipes - kalika's and one in a book. Kalika's uses plain flour which I'm nearly out of and the book one uses self raising flour which I do have but castor sugar which I can't find. Does it matter if I use sr flour in k's recipe or sugar instead of castor sugar for the other? I'm not exprienced enough at baking to know what things I can easily substitute.

I know this belongs in the cooknig thread, but it's anzac biscuits after all.

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