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.
What do you use to organize your online recipes? I have a bunch under Recipes in my favorites but not in any kind of orginization
I used an app called Cookmate. It's not ideal, but idt's pretty useful. I think the basic service is free, but I've got about 4500 recipes on it and I have to pay a yearly fee for that many. My wife pays it, so I'm not sure how much it is, or where the cutoff is from free to paid. Link enclosed. Link - ( New Window )
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.
It was pretty good. Not in the class of Outrageous brownies, but fairly light and real easy to make.
Ingredients
1/2 C lemon juice
1 tsp lemon zest
1 C condensed milk
2 T orange liquore
2 C heavy cream
Directions
Whisk together, vigorously, the lemon juice, zest, condensed milk and liquore
Beat cream until thickened, but not yet peaking.
Stir lemon mix into cream. Pour into bowl and refrigerate for at least a few hours.
We had it as is, in a bowl. We're taking the leftovers to my friends' to put on pound cake.
Back when I was chef in a small well regarded Italian
trattoria I made only 3 desserts on a regular basis: gelato, fresh fruit tarts on a short pastry shell with creme patissiere, and chocolate glazed cream puffs filled to order with the same vanilla bean pastry cream as on the tarts.
We were very successful with a large core of "regulars" who dined with us at least once a month, and ate and spent well. Those regulars knew we were swamped every Fri and Sat, and tended to come in Mon - Thurs nights, when they knew they could get the extra attention they deserved, as "regulars".
For those customers, I made fresh warm Zabaglione to order, spooned over fresh berries we had on hand for the fruit tarts. In the summer, I often picked wild blackberries for those tarts, as hiking in the SF bay area is typically magnificent on weekends and Mondays especiallly...
I used Marcella Hazan's Zabaglione recipe as a starting base. It called for egg yolks, sugar, and dry marsala wine, whipped over steam in a double boiler.
I played with the recipe and found it to be best prepared with sweet Japanese plum wine, and greatly reducing the added sugar, and spicing it lightly with nutmeg and a pinch of cinnamon or allspice.
There's a good bit of technique required to perfect Zabaglione. The key is to learn what its maximum volume is, and stopping the beating and cooking exactly at that point of maximum volume. Overbeating and/or overcooking even a tiny bit results in loss of volume and some of the ethereal lightness of the Zabaglione, which is its essence: a pop of flavor and aroma with the weight of almost nothing at all.
It is fabulous over fresh fruit of any type, but especially over berries or freshly pitted ripe cherries.
IIRC I reduced the sugar by about half to accomodate for the sweetness of the plum wine vs the Marsala, but can't be sure since its almost 40 years since I last made it.
Definitely in the small group of foods that, as a young man, I called "panty melters."
RE: Back when I was chef in a small well regarded Italian
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.
I refrigerated the brownies before cutting and they did not crumble!
How do you freeze them? Put them in ziplocks or plain plastic wrap?
TIA
I put them in ziplocks and have never had a problem. I squeeze out as much air as possible. Same with chocolate chips cookies. Glad chilling the brownies worked. Enjoy them :)
How do you freeze them? Put them in ziplocks or plain plastic wrap?
TIA
I put them in ziplocks and have never had a problem. I squeeze out as much air as possible. Same with chocolate chips cookies. Glad chilling the brownies worked. Enjoy them :)
Thanks again Bill!
Anyone have a good recipe for Peanut Butter Cookies and..
How do you freeze them? Put them in ziplocks or plain plastic wrap?
TIA
I put them in ziplocks and have never had a problem. I squeeze out as much air as possible. Same with chocolate chips cookies. Glad chilling the brownies worked. Enjoy them :)
Wow! These brownies are Nuclear! KaBoom!
Super chocolatey! Highly recommended.
RE: Anyone have a good recipe for Peanut Butter Cookies and..
Just happened to make PB cookies for my grandkids yesterday and they like them. Probably not the best PB cookie recipe, but they're flourless/gluten free, if anyone else needs to abide by that. Link - ( New Window )
Just happened to make PB cookies for my grandkids yesterday and they like them. Probably not the best PB cookie recipe, but they're flourless/gluten free, if anyone else needs to abide by that. Link - ( New Window )
Sadly didn't have a 12x18x1 pan, so I used a 15x10x2. Bad idea, meant they had to bake almost twice as long and it melted the chips on the inside.
Still tastes pretty good, but a lesson learned for next time.
I always use a 15X10 Pyrex baking dish. The time may be a little longer, but never near double. That would be over an hour. Also, never had the chips melt during baking. The only time they melted was when I added them to the batter without letting it come back to room temp. Don't know why you had those problems :(
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
I used an app called Cookmate. It's not ideal, but idt's pretty useful. I think the basic service is free, but I've got about 4500 recipes on it and I have to pay a yearly fee for that many. My wife pays it, so I'm not sure how much it is, or where the cutoff is from free to paid. Link enclosed.
Link - ( New Window )
It was pretty good. Not in the class of Outrageous brownies, but fairly light and real easy to make.
Ingredients
1/2 C lemon juice
1 tsp lemon zest
1 C condensed milk
2 T orange liquore
2 C heavy cream
Directions
Whisk together, vigorously, the lemon juice, zest, condensed milk and liquore
Beat cream until thickened, but not yet peaking.
Stir lemon mix into cream. Pour into bowl and refrigerate for at least a few hours.
We had it as is, in a bowl. We're taking the leftovers to my friends' to put on pound cake.
We were very successful with a large core of "regulars" who dined with us at least once a month, and ate and spent well. Those regulars knew we were swamped every Fri and Sat, and tended to come in Mon - Thurs nights, when they knew they could get the extra attention they deserved, as "regulars".
For those customers, I made fresh warm Zabaglione to order, spooned over fresh berries we had on hand for the fruit tarts. In the summer, I often picked wild blackberries for those tarts, as hiking in the SF bay area is typically magnificent on weekends and Mondays especiallly...
I used Marcella Hazan's Zabaglione recipe as a starting base. It called for egg yolks, sugar, and dry marsala wine, whipped over steam in a double boiler.
I played with the recipe and found it to be best prepared with sweet Japanese plum wine, and greatly reducing the added sugar, and spicing it lightly with nutmeg and a pinch of cinnamon or allspice.
There's a good bit of technique required to perfect Zabaglione. The key is to learn what its maximum volume is, and stopping the beating and cooking exactly at that point of maximum volume. Overbeating and/or overcooking even a tiny bit results in loss of volume and some of the ethereal lightness of the Zabaglione, which is its essence: a pop of flavor and aroma with the weight of almost nothing at all.
It is fabulous over fresh fruit of any type, but especially over berries or freshly pitted ripe cherries.
IIRC I reduced the sugar by about half to accomodate for the sweetness of the plum wine vs the Marsala, but can't be sure since its almost 40 years since I last made it.
Definitely in the small group of foods that, as a young man, I called "panty melters."
Definitely in the small group of foods that, as a young man, I called "panty melters."
When will you be in AZ and what's it's effect on Depends?
Quote:
Definitely in the small group of foods that, as a young man, I called "panty melters."
When will you be in AZ and what's it's effect on Depends?
1) Don't know.
2) Same.
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.
I refrigerated the brownies before cutting and they did not crumble!
Thanks again for the advice.
TIA
TIA
I put them in ziplocks and have never had a problem. I squeeze out as much air as possible. Same with chocolate chips cookies. Glad chilling the brownies worked. Enjoy them :)
Quote:
How do you freeze them? Put them in ziplocks or plain plastic wrap?
TIA
I put them in ziplocks and have never had a problem. I squeeze out as much air as possible. Same with chocolate chips cookies. Glad chilling the brownies worked. Enjoy them :)
Thanks again Bill!
TIA
Quote:
How do you freeze them? Put them in ziplocks or plain plastic wrap?
TIA
I put them in ziplocks and have never had a problem. I squeeze out as much air as possible. Same with chocolate chips cookies. Glad chilling the brownies worked. Enjoy them :)
Wow! These brownies are Nuclear! KaBoom!
Super chocolatey! Highly recommended.
TIA
Just happened to make PB cookies for my grandkids yesterday and they like them. Probably not the best PB cookie recipe, but they're flourless/gluten free, if anyone else needs to abide by that.
Link - ( New Window )
I'm now craving authentic lemon delight. I'll let you know if I can dig up a recipe. Link - ( New Window )
I just saw that show. That lemon cake looked like more work than I'd want to do :) But I plan to try the zucchini with spaghetti
Still tastes pretty good, but a lesson learned for next time.
Quote:
Butterscotch Cookies?
TIA
Just happened to make PB cookies for my grandkids yesterday and they like them. Probably not the best PB cookie recipe, but they're flourless/gluten free, if anyone else needs to abide by that. Link - ( New Window )
Thanks Bill!
Still tastes pretty good, but a lesson learned for next time.
I always use a 15X10 Pyrex baking dish. The time may be a little longer, but never near double. That would be over an hour. Also, never had the chips melt during baking. The only time they melted was when I added them to the batter without letting it come back to room temp. Don't know why you had those problems :(
https://www.tasteofhome.com/recipes/peanut-butter-chip-cookie/ - ( New Window )