BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
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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.
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.
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.
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.
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 it...it's just so perfect--crisp on the outside, soft on the inside and ideal dough flavor.
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.
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.
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.
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.