the SB. Froze what we didn't finish. They freeze great.
Nice! Ina G is awesome!
yeah, I've got over 300 of her recipes on my tablet. Here's another dessert from her if anyone is into rugelach. A little work intensive, tho Link - ( New Window )
the SB. Froze what we didn't finish. They freeze great.
Nice! Ina G is awesome!
yeah, I've got over 300 of her recipes on my tablet. Here's another dessert from her if anyone is into rugelach. A little work intensive, tho Link - ( New Window )
The brownies look fantastic. My concern, is having to use such a big pan ( in the past I have made brownies in a 8 x 8 pan) that the outer brownies will be over cooked.
I just read the reviews on this one, and there are many that are not good. That's unusual for Ina. You must have had a good experience with it. On a Southern dish like this, I went with a Southerner :) Emeril. Link - ( New Window )
I'm not good enough yet to bake from scratch, but I love the results of:
Ghiradelli dark chocolate brownies (add extra egg white), bake a little longer.
Duncan hines cake mix - substitute milk for the water, add extra egg white, substitute 1/2 the oil for melted butter, whip the wet ingredients well, don't over mix the batter, bake a little longer.
I have played around with other ingredient substitutions and different stuff but those give me the best and excellent results.
I just read the reviews on this one, and there are many that are not good. That's unusual for Ina. You must have had a good experience with it. On a Southern dish like this, I went with a Southerner :) Emeril. Link - ( New Window )
Hey Bill! I ajusted the recipe:
1/2 cup Maple Syrup
3/4 cup Unsalted Butter
3 cups of Pecans
and
1/2 Cup Dark Brown Sugar
Need to bake 5 to 15 more than the recipe calls for..
A crown came out while eating a dessert a few days ago. My dentist cancelled his appointments today because of the snowstorm. Are you available?
Funny observation. When I lived on LI, patients would cancel appointments if there was a dusting of snow in their driveways. And everyone had an SUV. In Utah, they'd drive their trucks over in a blizzard.
The only time I had a problem with the OBs was due to not waiting until the batter reached room temp before adding last choc chip addition. Chips melted. My last time, toothpick came out clean, but they were still a little moist and crumbled some when removing. Refrigerating before cutting would probably solve that. They still tasted as good :)
As good as any soft, chewy chocolate chip cookies as I've made. The tops will still be pretty soft when the sides start to brown- that's ok. From Kelsey Nixon Link - ( New Window )
I just read the reviews on this one, and there are many that are not good. That's unusual for Ina. You must have had a good experience with it. On a Southern dish like this, I went with a Southerner :) Emeril. Link - ( New Window )
The only time I had a problem with the OBs was due to not waiting until the batter reached room temp before adding last choc chip addition. Chips melted. My last time, toothpick came out clean, but they were still a little moist and crumbled some when removing. Refrigerating before cutting would probably solve that. They still tasted as good :)
I had the exact same problem with the brownies crumbling...anyone have a good solution?
Maybe more butter or eggs and a longer cooking time?
is that they fall apart and crumble. Anyone have a solution for it?
I'd suggest 2 things. 1-make sure that even if a toothpick comes out clean, there is no wiggles in the middle if you shake the baking dish. 2-Before cutting, refrigerate for a few hours and then wet/clean the knife in hot water when cutting. Remove them with a spatula. As a last resort, if they crumble, try to piece them together a little or just eat them in pieces. They're delicious anyway.
just that at some point in my life I received some kind of curse against dexterity so that my normal hands act like they have oven mitts on. We didn't get much past "melt chocolate". That's ok, I am an excellent engineer and we already have three different better solutions for our next try. Or we can buy a legit double boiler. Been meaning to get one.
to melt chocolate anymore. Put the chocolate and butter (or if making a ganache, chocolate and cream) in a microwave-safe dish, cover, and heat in 30 seconds intervals, stirring after each time (probably nothing will melt in first minute and a half) until the chocolate melts and totally blends.
is that they fall apart and crumble. Anyone have a solution for it?
I'd suggest 2 things. 1-make sure that even if a toothpick comes out clean, there is no wiggles in the middle if you shake the baking dish. 2-Before cutting, refrigerate for a few hours and then wet/clean the knife in hot water when cutting. Remove them with a spatula. As a last resort, if they crumble, try to piece them together a little or just eat them in pieces. They're delicious anyway.
and gives me lemons. I'm made a new recipe for tonight, he's coming over. From Jacques Pepin, lemon mousseline. It's like a mousse, with no cooking. Won't be tasting it for another 5 hours or so.
and gives me lemons. I'm made a new recipe for tonight, he's coming over. From Jacques Pepin, lemon mousseline. It's like a mousse, with no cooking. Won't be tasting it for another 5 hours or so.
German Chocolate Cake - ( New Window )
Coconut-Pecan Filling and Frosting - ( New Window )
Link - ( New Window )
Nice! Ina G is awesome!
Quote:
the SB. Froze what we didn't finish. They freeze great.
Nice! Ina G is awesome!
yeah, I've got over 300 of her recipes on my tablet. Here's another dessert from her if anyone is into rugelach. A little work intensive, tho
Link - ( New Window )
Quote:
the SB. Froze what we didn't finish. They freeze great.
Nice! Ina G is awesome!
I leave out the walnuts in the brownies. Maybe I'll try them some time
I'm now craving authentic lemon delight. I'll let you know if I can dig up a recipe.
Link - ( New Window )
Quote:
In comment 15155461 Bill in UT said:
Quote:
the SB. Froze what we didn't finish. They freeze great.
Nice! Ina G is awesome!
yeah, I've got over 300 of her recipes on my tablet. Here's another dessert from her if anyone is into rugelach. A little work intensive, tho Link - ( New Window )
Thanks Bill! This looks interesting.
Maple Pecan Pie! - ( New Window )
I just read the reviews on this one, and there are many that are not good. That's unusual for Ina. You must have had a good experience with it. On a Southern dish like this, I went with a Southerner :) Emeril.
Link - ( New Window )
Ghiradelli dark chocolate brownies (add extra egg white), bake a little longer.
Duncan hines cake mix - substitute milk for the water, add extra egg white, substitute 1/2 the oil for melted butter, whip the wet ingredients well, don't over mix the batter, bake a little longer.
I have played around with other ingredient substitutions and different stuff but those give me the best and excellent results.
Quote:
... Maple Pecan Pie! - ( New Window )
I just read the reviews on this one, and there are many that are not good. That's unusual for Ina. You must have had a good experience with it. On a Southern dish like this, I went with a Southerner :) Emeril. Link - ( New Window )
Hey Bill! I ajusted the recipe:
1/2 cup Maple Syrup
3/4 cup Unsalted Butter
3 cups of Pecans
and
1/2 Cup Dark Brown Sugar
Need to bake 5 to 15 more than the recipe calls for..
HTH
yeah, Al, I'm ready. And I'm defrosting some Outrageous Brownies for dessert with friends tonight. Just give me a call at 480-555-1234 :)
Funny observation. When I lived on LI, patients would cancel appointments if there was a dusting of snow in their driveways. And everyone had an SUV. In Utah, they'd drive their trucks over in a blizzard.
:whoops:
The only time I had a problem with the OBs was due to not waiting until the batter reached room temp before adding last choc chip addition. Chips melted. My last time, toothpick came out clean, but they were still a little moist and crumbled some when removing. Refrigerating before cutting would probably solve that. They still tasted as good :)
I'm making this tonight
Quote:
from Natasha's Kitchen Link - ( New Window )
I'm making this tonight
I hope you're not diabetic :)
Link - ( New Window )
oghwga : 2/17/2021 4:23 pm : link : reply
In Italy Sunday night. Can any Italian food ever be bad?
I'm now craving authentic lemon delight. I'll let you know if I can dig up a recipe.
Link - ( New Window )
Loved that show, can't wait for more. I found this recipe, seems close...I'm going to give it a shot
Link - ( New Window )
I prefer quatro leches cake. It is 33% better...
Quote:
... Maple Pecan Pie! - ( New Window )
I just read the reviews on this one, and there are many that are not good. That's unusual for Ina. You must have had a good experience with it. On a Southern dish like this, I went with a Southerner :) Emeril. Link - ( New Window )
Quote:
and see how they compare.
The only time I had a problem with the OBs was due to not waiting until the batter reached room temp before adding last choc chip addition. Chips melted. My last time, toothpick came out clean, but they were still a little moist and crumbled some when removing. Refrigerating before cutting would probably solve that. They still tasted as good :)
Maybe more butter or eggs and a longer cooking time?
TIA
Quote:
In comment 15155392 DC Gmen Fan said:
Quote:
from Natasha's Kitchen Link - ( New Window )
I'm making this tonight
I hope you're not diabetic :)
Quote:
In comment 15157379 montanagiant said:
Quote:
In comment 15155392 DC Gmen Fan said:
Quote:
from Natasha's Kitchen Link - ( New Window )
I'm making this tonight
I hope you're not diabetic :)
Definitely going to need to figure out some sugar substitute for it
Did you make it?
Quote:
from Natasha's Kitchen Link - ( New Window )
I'm making this tonight
FYI I did cut the sugar in half. I thought it was still great.
My son and I tried to make the brownies.
I am right now writing an apology email to Ms. Garten for any psychic distress she may have felt on Sunday afternoon.
We will have to try again on another day after I buy replacement ingredients.
My son and I tried to make the brownies.
I am right now writing an apology email to Ms. Garten for any psychic distress she may have felt on Sunday afternoon.
We will have to try again on another day after I buy replacement ingredients.
That's sad to hear. Any particular problems we might be able to help you through?
I'd suggest 2 things. 1-make sure that even if a toothpick comes out clean, there is no wiggles in the middle if you shake the baking dish. 2-Before cutting, refrigerate for a few hours and then wet/clean the knife in hot water when cutting. Remove them with a spatula. As a last resort, if they crumble, try to piece them together a little or just eat them in pieces. They're delicious anyway.
And you can always sprinkle the crumbles over a scoop of vanilla ice cream :)
:thumbsup:
Key Lime .... in it.
Sorry, I am a better eater than I am a cooker. : )
Quote:
is that they fall apart and crumble. Anyone have a solution for it?
I'd suggest 2 things. 1-make sure that even if a toothpick comes out clean, there is no wiggles in the middle if you shake the baking dish. 2-Before cutting, refrigerate for a few hours and then wet/clean the knife in hot water when cutting. Remove them with a spatula. As a last resort, if they crumble, try to piece them together a little or just eat them in pieces. They're delicious anyway.
Just made this! I'll let you know how it goes!
:yum:
Nice!
Quote:
In comment 15157411 Bill in UT said:
Quote:
In comment 15157379 montanagiant said:
Quote:
In comment 15155392 DC Gmen Fan said:
Quote:
from Natasha's Kitchen Link - ( New Window )
I'm making this tonight
I hope you're not diabetic :)
Definitely going to need to figure out some sugar substitute for it
Did you make it?
Yeah, a lot of work for IMO not that great of a cake