They are so thin and crispy they’re practically florentines.
The instruction say to bake for 16 minutes. That will leave you with very VERY dark cookies indeed, almost to burnt. 8-10 seems to be the magic timeframe.
You MUST let them cool completely on the pan, then on a rack for another hour to ensure they fully crisp up, lest you be left slightly chewy, caramelly centers. Which, you know, you do you.
I am looking forward to seeing what else a full on food processor might help with. I know there are a couple of bagel and lower-hydration bread doughs that might be easier to bring together in a FP.
Do you have one? What do you use it for regularly, or even occasionally?
I have a similar one (obtained from Goodwill). I probably use it once a week or every two weeks. I do use the shredding blade for my shredded potato casseroles, and the chopper blade for everything else. I’ve only used the slicing blade a few times, though. I do like it and it makes quick work of larger jobs and cleanup is easy – everything (except the base) into the dishwasher!
Yesterday, Sunshine presented me with an early birthday present – 2 pounds of yeast. I mentioned I was getting low on yeast. I was “over the moon” beyond happy and looking forward to more baking of breads, pizza dough, etc.
Keep it tightly wrapped in the fridge and it should be great. Maybe see if you can freeze some for super long term might be another pandemic deep freeze storage?
These are SO good - moist, chewy and just sweet enough. a friend introduced me to the recipe (using rhubarb) this spring and I knew they’dbe perfect with sour cherries as well. I browned my (salted) butter and used dark brown sugar to deepen the butterscotchy flavor. Also, omitted the white chocolate - they don’t need it, IMO. I didn’t quite cook my fruit down to the jam stage so I was worried the moisture might negatively affect the finished product, but they were fine - just needed an extra 5 mins or so beyond the 45 indicated in the recipe.
Caramel chocolate crunch chunklet cookies from Baking with Dorie. Cookies that are sliced 1/2 inch thick and baked in a muffin tin brushed butter. These are very buttery, crunchy with a caramel taste. An extra effort for chocolate chip cookies but would make them again for a special occasion .
So the whole Olympic chococlate muffins thing is apparently burning up the TikToks or whatever. I have zero interest in the Olympics OR the TikToks, but chocolate muffins have my attention.
Has anyone given the Wash. Post copycat recipe a try?
(the above is a copy of a gift link. I hope it works.)
Perusing the recipe, it seems like this recipe works on the principle that people will take almost any excuse to shove a ridiculous quantity of chocolate in their face-holes, a behavior I heartily endorse, probably far more than is good for me. Or anyone.
But I have a number frozen cookies to burn through before my next sugar-fix. Anyone wanna give these a try?
I baked for the first time in weeks. Peach Crisp, using a local bakery’s (slightly too sweet for me) granola, butter and flour, with a 5 local peach, tapioca and brown sugar filling.
I had intended today to make Gateau’s Gateau Aux Baies, but didn’t have any sour cream. Instead, I made a similar, less complex (but still delicious!) version of a blueberry cake from The New Blueberry Hill Cookbook. Unlike a Boy Bait (also delicious), the French-style cakes have no streusel topping.
This is a full-sized 9” cake.
The cookbook is out of print, but can be found at the usual spots: Ebay, Alibris, Thriftbooks, etc.
Its zucchini bread time. Farmer House Zucchini Bread with chocolate chip from Snackable Bakes. I doubled the recipe. Really appreciate Snackable Bakes and Snacking Bakes right now because there’s a whole lot of baking going on for a milestone birthday.
https://www.donnahay.com.au/recipes/sweets/pies-tarts/pear-and-almond-tart
Pistachio/almond tart with peaches and chopped pistachios.
I’ve made this in countless ways, all good!
Multiple different fruits such as fig, cherry,apricot and raspberry, this was so pretty, looked like a mosaic.
Italian plums are equally good and also made a plum, nectarine, apricot peach combo that was delicious!
This had a light glaze applied after baking to give a little shine to the peaches and secure the pistachios.
For those that have the rectangular tin, @mig and @MunchkinRedux this is a nice alternative to a pastry base. I have made it gluten free @tcamp using all nut flour . Today’s was half pistachio, half almond flour.
If using a pastry base, crème pat with raspberries is PDG.
