Bake your bread, make your desserts 2020

Thank you! It’s slightly disheartening to be friends with people who aren’t foodies, because the earl grey cookies in particular are so unique and have such a nice crisp texture, but I had a ton of leftovers, whereas the store bought (not bakery) chocolate chip cookies were demolished. But most of the joy is in the making at least.

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I understand that feeling. Personal satisfaction coupled with a forum like this keeps me motivated to keep trying new recipes and learning new methods.

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Earl grey is also a bit of an acquired taste. I’m very much of a foodie and appreciate homemade baked goods, but I also don’t like earl grey tea at all (one of the few teas I won’t drink) so I may have passed on this cookie too.

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So weird as to the Earl Grey Tea, I’m not a fan either. Must be the bergamot. BUT @Sasha, I def would have tried your cookies, whereas I won’t touch packaged cookies (with some qualifications :smiley_cat:)

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I’ve some earl grey tea with lemon, bergamot, lime and orange blossoms and extract that I don’t particular like. Generally I’m not hot with fruit tea. I used them to make Madeleine cakes, lovely and delicious.

Second attempt was a success! Phew.

I used Serious Eats’ seriously easy recipe (minus the toppings except salt). The end result was great! Crispy outside, fluffy inside. And it was very easy. Next time I’d probably deflate the dough a little more before baking.

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This looks good!

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Hazelnut baklava for mom’s birthday

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Omg What a nice gift.

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BEAUTIFUL!
Happy Birthday Mom!

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Those look FANTASTIC!

Halved batch of Salted Chocolate Chunk Shortbread Cookies found on the web. Almond flour bag got used up, low sugar, no eggs, salted butter and agave. Chopped choc bits from HU chocolate company (vegan). Pantry clean out.

gilding the lily later.

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Lucky mom - looks great!

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Looks and sounds delicious @Rooster! Love the serendipity of using multiple things up, too.

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Thanks! They tasted better without the chocolate tahini spread; too much of a good thing… The almond flour kept the shortbread tender.

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Last night, my wife made what I’m calling the Black Hole of Brownies–so incredibly rich and gooey that I can only have a small bit at a time, preferably with an espresso. Since for some reason the recipe she used didn’t have any coffee powder in it, I convinced her to add some (I think she used a tablespoon) and I think it made a world of difference. The brownies probably would have been too sweet otherwise.

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Sounds good, do you have any photo?

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Tried the midnight chocolate cake from the Flour book. First error was not adding the brown sugar to the flour butter baking soda :triumph:
So that lump is now sitting in the fridge, ANY suggestions to use it will be appreciated!!
Repeated the cake mixing and put it in to bake. One tin 8x3” for the cake that gets sliced into 3 layers. Def would have been easier to bake 3 layers, not sure how much of a dif that would make.
Then the buttercream (which was why I tried the recipe). 12 oz of well chopped milk chocolate to which you add 1/2 cup of hot cream - that amout of cream was not nearly enough to melt the choc, was not easy to get it into a state to add to the buttercream. The egg white and sugar were cooked 3-4 min to a dissolved slurry then whipped to a meringue, lots of butter - too much for me. I wondered what would happen to the buttercream if I used half the butter. The cake was pretty good but was a struggle. Final verdict: bravetart’s unbeatable chocolate cake with milk chocolate ganache will be my go to chocolate cake:)

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Nice looking layers. My sister bakes a mocha version.

Not the prettiest picture, but you get the idea. :wink:

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