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Post by erin elizabeth on Dec 10, 2020 9:19:04 GMT -5
Anyone? It is harder this year with less visiting. My street just organized a Christmas cookie walk--cookies left on the porch and/or walked around to various porches. There are nut allergies on the street so that will be a no nuts recipe which I don't normally do. I have some coconut to use so I was considering Everything Bars since the nuts are optional and I can do another chip. And I am doing a small cookie exchange with a friend--just one batch each--and her husband is allergic to nuts, too, but not almonds so I am thinking this recipe Cranberry-Glazed Chewy Almond Cookies because they are so beautiful I am also considering rugelach which I have never made--these two recipes caught my eye: Cherry Rugelach with Cardamom Sugar and Pecan Pie Rugelach. I have some ricotta in the freezer and some oranges from Chinese takeout so I think I will make Cannoli Pound Cake for work. I LOVED this recipe the last time I made it.
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Post by erin elizabeth on Dec 10, 2020 14:14:53 GMT -5
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Post by mcgee on Dec 10, 2020 19:16:49 GMT -5
I checked out the recipe for the Carrot Cake cookies and they get a lot of bad reviews. If you haven't already read them, you should. They turned into brittle for a lot of folks but they said it was very tasty brittle .
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Post by erin elizabeth on Dec 11, 2020 5:32:40 GMT -5
Thanks for that, mcgee! 1 1/2 c flour to 2 sticks of butter does seem like a lot, but then there are 3 cups of oats. Hmmm. I could definitely see letting sit overnight so that the oats could hydrate. Maybe I will try another recipe
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Post by emma on Dec 11, 2020 14:23:51 GMT -5
erin elizabeth - Not cookies, but these are good scones - if you like all things Carrot Cake. Carrot Cake Scones - 3 cups flour 1/3 cup sugar 1/2 teaspoon salt 1 tablespoon baking powder 1 1/2 teaspoons cinnamon 1/8 teaspoon allspice 1/2 cup golden raisins, plumped 3/4 cup carrots, shredded 1/2 cup black walnuts, chopped 2 large eggs 2 teaspoons vanilla 1/2 cup milk 4 tablespoons cold butter, diced 1/4 cup shortening 3 tablespoons turbinado sugar (optional - cream cheese frosting) Whisk the dry ingredients. Mix the vanilla and milk. Cut the butter and shortening into the dry ingredients until the size of peas. Stir in wet ingredients, raisins, carrots and walnuts, mix until just combined. Divide in half and shape 2 balls of dough. Draw 2 8-9" circles on a parchment paper lined baking sheet. Pat each ball of dough about 1/2" thick. Cut each into 6 or 8 wedges but do not separate, sprinkle with turbinado sugar. Bake 450 degrees 7 minutes. Without opening oven door, turn oven off, let scones remain in the oven 8-10 minutes until golden brown. Cream Cheese Frosting ~ 2 ounces cream cheese 4 teaspoons maple syrup 1 1/2 teaspoons vanilla 1 dash salt Mix all the frosting ingredients. Remove scones from the oven, cool 15-30 minutes. Pipe, or spread on the frosting. If frosted, refrigerate leftovers, if unfrosted, store airtight at room temperature.
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Post by erin elizabeth on Dec 12, 2020 6:40:56 GMT -5
I do, emma! Thanks for the recipe--going into my to-try folder.
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Varaile
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Post by Varaile on Dec 12, 2020 7:25:18 GMT -5
Not a big holiday baker - it's jut DH and I in the house so I normally don't make much if anything.
BUT, a couple weeks ago DH was in our local grocery store and saw the Julekaga/Swedish Holiday bread and thought this could be something to do. Being who we are, we researched a slew of recipes and settled on one from Bernard Clayton's Complete Book of Bread. I just picked up the candied fruit bits grocery shopping last night and will make the bread this weekend. Looks like this will easily be a 5-6 hour project (mostly hands off).
Hm...now I'm kinda thinking it could be fun to make a cookie plate for the handful of us in the office, for the week of Christmas.
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applecrisp1
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Post by applecrisp1 on Dec 13, 2020 14:23:51 GMT -5
I'm having a small cookie swap with friends ---- dropped off at everyone's door.
I think I might make Chocolate Biscotti.
Always fun to see what people are baking --- at any time of year.
Enjoy! And take care all!
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Post by erin elizabeth on Dec 13, 2020 21:06:17 GMT -5
I made the Carrot Cake Cookies I posted a link to above. Made the dough the night before and made the cookies about half the size suggested so 1oz instead of 2. Turned out good, but I missed the nuts
I also made Brown Sugar Cookies. I rolled mine in demerara sugar and would definitely do that again--much better texture and taste. Mine did not look like the picture! Maybe another candidate for overnight refrigeration? I did stash them in the fridge before I baked them off--maybe 45 min-1 hr.
Varaile, did you go with citron, candied cherries, and golden raisins? I know the office would love a good cookie plate!
applecrisp, my fave biscotti recipes this past year or so were a peanut butter one and a cinnamon one--if you like the chocolate, post!
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Post by PattiA on Dec 13, 2020 22:08:05 GMT -5
Thanks for reporting back on the carrot cake cookies. I looked at them after you posted the link and I really wanted to make them until I read the comments. Good to know they worked.
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Varaile
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Post by Varaile on Dec 19, 2020 7:12:42 GMT -5
I did go with the citron, candied cherries and golden raisin Julekaga/Holiday bread annnddd....had a massive FAIL. I'm pretty sure I killed the yeast. I know my house sits on the cool side (68*) and the bread simply did not rise, which lead me to deduce yeast. The yeast is new and fresh, there was plenty of food for it, and I got a little action when I put a heating pad underneath it, but mostly, nothing. I baked it up anyway, and it was edible (DH ate it ), but nothing like what it should have been. After a day wasted with the bread, it kinda killed any urge to bake cookies. I'm going to try the bread again though - I have leftover fruit and raisins.
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Post by erin elizabeth on Dec 19, 2020 19:59:57 GMT -5
Better luck next time! Fingers crossed for you.
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lantana
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Post by lantana on Dec 20, 2020 6:55:19 GMT -5
Hope the bread works well the second time through!
I'm finishing up a batch of peppermint chocolate biscotti today and planning to deliver to a friend who waits all year for these. I've made and shared Dorie Greenspan's Princeton gingersnaps and The Daring Gourmet blog's German spice cookie called Pfeffernusse. I love it when the kitchen has those spicy holiday smells!
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Post by PattiA on Dec 20, 2020 18:57:35 GMT -5
I made my first ever rugelach based on this recipe www.seriouseats.com/recipes/2017/12/everything-bagel-rugelach-onion-jam-recipe.html to give to the folks who bring the best and freshest fish to the farmers market. I used the dough, but had some onion marmalade in the pantry so used that instead of making the onion jam. These are seriously delicious. I have a little bit of the onion marmalade left and some dough too. Will be playing more with this recipe. Need to research onion jams. The one I used is a local one I bought in Toronto back in the olden days when travel was possible. I just completed one batch of these peppermint truffles for a gift to our mail carrier. I went with a vegan version of truffle in case she has a dairy allergy. food52.com/recipes/78403-vegan-dark-chocolate-peppermint-trufflesI'm planning to so some mini rhubarb breads for a few local friends. And more peppermint truffles for other local friends. After Christmas when the mail settles down, I am going to mail some Lemon Shortbread cookies to my sister who loves them. Her birthday was a few days ago. And some Italian pine nut cookies to my mom because I always bring those to her on Christmas.
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lantana
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Post by lantana on Dec 21, 2020 20:48:12 GMT -5
Hi PattyA,
Do you have a favorite recipe for lemon shortbread?
Thanks,
Alice
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Post by PattiA on Dec 21, 2020 21:30:59 GMT -5
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Post by erin elizabeth on Dec 22, 2020 7:48:11 GMT -5
I made Oatmeal Raisin Cookies and Chocolate Chip Ricotta Pound Cake from A Good Bake. Both were good. The cookie dough can and is supposed to sit for four days to hydrate the oats. I used dried cranberries instead of raisins and threw in some white chocolate chips. They were quite good, but I never did hit on a good bake time. I suppose part of that was baking them over several days as I needed them. I made the pound cake in mini loaves and in mini bundts to give away--I liked it, but I think I would make SK's Cannoli Pound Cake instead as it is an old favorite.
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Post by thomasweek on Dec 24, 2020 4:40:29 GMT -5
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Post by wallycat on Dec 30, 2020 14:57:39 GMT -5
I made this this morning: sorry...working on posting the pic. ugh.... Got it...this is the no knead bread but I baked it in a loaf pan. Easier and less mess.
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Post by Catbatty on Jan 1, 2021 14:58:01 GMT -5
GOOD HEAVENS!!! Wallycat: that is amazing looking!!! WOW YUM YIKES
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joanieb
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Post by joanieb on Jan 2, 2021 11:57:41 GMT -5
My holiday baking efforts were practically nothing this year🙁. Neighbors were wary of noncommercial goodies (even when assured I bake in a mask, heck, there’s 1 neighbor who didn’t even want her misdelivered mail I maskedly returned this summer cause “I” had handled it🙄🙄) and we just didn’t see close family for safety. We did do 1 very distanced masked gathering Christmas Day for gift exchanges, in a cold big garage with doors open, and had a few finger foods. I made a new-to-me, easy, one bowl brownie recipe that we all adored. NUTELLA BROWNIES, y’all!! I used a jar of Simple Truth organic hazelnut spread. Insanely good! And I made Sally’s artisan bread (from the same blog) for us to devour here. Love this bread! That was my holiday baking🙁 sallysbakingaddiction.com/nutella-brownies/#tasty-recipes-70557Nutella Brownies ★★★★★ 5 from 31 reviews Prep Time: 10 minutes Cook Time: 36 minutes Total Time: 3 hours, 45 minutes (includes cooling) Yield: 12 brownies Completely outrageous Nutella brownies!! They’re rich, fudgy, chewy, dense, and perfect! Ingredients 1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature 1/2 cup (100g) packed light brown sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 and 1/4 cups (370g) Nutella, divided 1/2 teaspoon salt 3/4 cup (94g) all-purpose flour (spoon & leveled) optional: 3/4 cup (135g) semi-sweet chocolate chips and sea salt Instructions Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix. If using chocolate chips, gently fold them in. Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt. Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes. Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days. They won’t last that long! Notes Freezing Instructions: For longer storage, freeze the brownies for up to 2-3 months. Thaw overnight in the refrigerator then bring to room temperature before serving. Recipe from The Cookies & Cups Cookbook with permission from author & publisher
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Post by karenw on Jan 2, 2021 19:53:11 GMT -5
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lantana
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Post by lantana on Jan 3, 2021 10:31:49 GMT -5
Those are lovely! Nice work.
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