The Food Thread
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From what you told me, I think you might have added a bit too much flour. The cookies look a bit dry.
Then again, meh can mean a lot of things. Any chance of more detail on that "meh?" I could help you with future adjustments. Or not. I love peanut butter, so this recipe was something I tinkered around with for a while.
Then again, meh can mean a lot of things. Any chance of more detail on that "meh?" I could help you with future adjustments. Or not. I love peanut butter, so this recipe was something I tinkered around with for a while.
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I think i cooked them too long, and the dough didn't really stay together all that well, nor did it mix with the peanuts and chips, when I got to the bottom of the bowl there was a whole crap load of chips and nuts at the bottom.
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You might have. If it makes you feel any better, I find that cookies are one of the hardest things to bake in general (far more so than cakes or pies, and about on par with bread) since depending on ambient humidity, air pressure, etc. even the simple act of baking them becomes vastly more complicated.
This is the sort of dough that comes together just barely. Sort of like ambient temperature ice cream, almost. So much so that I recommend a scooper for shaping. And chilling the dough also helps.
Recommendations:
One extra egg for better binding. And more slowly incorporating/decreasing/eliminating the chips and superfluous add-ons. I've never had that problem, but they're not strictly necessary and the cookie does already have an assertive (but complex) peanut flavor.
So the issues were mostly with texture then? Flavor-wise to your liking?
This is the sort of dough that comes together just barely. Sort of like ambient temperature ice cream, almost. So much so that I recommend a scooper for shaping. And chilling the dough also helps.
Recommendations:
One extra egg for better binding. And more slowly incorporating/decreasing/eliminating the chips and superfluous add-ons. I've never had that problem, but they're not strictly necessary and the cookie does already have an assertive (but complex) peanut flavor.
So the issues were mostly with texture then? Flavor-wise to your liking?
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That's the other thing with cookies. I was making some chocolate cookies the other day, and I made five batches. I literally cooked the fifth one a minute too long and it solidified into a hockey puck. For better results in the future, take them out when they're still squishy in the center.
Sweetness wise, you could always up the sugar. I don't have much of a sweet tooth, and I like the toffee and peanut notes in the cookie, so I designed it that way. Perhaps you could replace the molasses with brown or granulated sugar, and add another quarter cup of sugar. That would also make for a softer cookie, so caveat pistor, as always.
Sweetness wise, you could always up the sugar. I don't have much of a sweet tooth, and I like the toffee and peanut notes in the cookie, so I designed it that way. Perhaps you could replace the molasses with brown or granulated sugar, and add another quarter cup of sugar. That would also make for a softer cookie, so caveat pistor, as always.
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Challah! I will have the recipe up later.
:CStern you better, also I'll be making my herb and cheese biscuits this weekend, which are awesome. Pictures to come Saturdayish.
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Challah! I will have the recipe up later.
dude...this...with raisins in it...toasted and with a little butter... IS AMAZING! :bitchez:CHappy:bitchez
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Well on a lighter note,
First one for my father turned out quite well. Ground beef, pepperoni, onion, orange pepper and mushrooms.
Next it Mum's, just made a simple greek, fresh feta, tomato slices, red onion, black olives, and she wanted a sprinkle of ground beef
And finally mine, it's the same as Dad's except no mushrooms, I have red onion, and jalapenos.
No pizza's were shot with hollow point shells in the making of these pizza's.
First one for my father turned out quite well. Ground beef, pepperoni, onion, orange pepper and mushrooms.
Next it Mum's, just made a simple greek, fresh feta, tomato slices, red onion, black olives, and she wanted a sprinkle of ground beef
And finally mine, it's the same as Dad's except no mushrooms, I have red onion, and jalapenos.
No pizza's were shot with hollow point shells in the making of these pizza's.
Well on a lighter note,
First one for my father turned out quite well. Ground beef, pepperoni, onion, orange pepper and mushrooms.
Next it Mum's, just made a simple greek, fresh feta, tomato slices, red onion, black olives, and she wanted a sprinkle of ground beef
And finally mine, it's the same as Dad's except no mushrooms, I have red onion, and jalapenos.
No pizza's were shot with hollow point shells in the making of these pizza's.
1) Looks good
2) The bottom note :CSly
3) Don't tease us (non cookers) so with your homemade food, unless ya plan on sharing. Hehe
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Neverrrrrrrrrrr. :CFuu That's what my man is for!
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You're really switching up the sammich form...well done :)
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Prospero's Challah
Yeast (1 1/2 tablespoons or 3/8 ounces or 11 grams)
1 tablespoon (13 grams) plus 1/2 cup (100 grams) sugar
1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon (14 grams) table salt
8 to 8 1/2 cups (1000 to 1063 grams) all-purpose flour or 35-38 oz
1/2 cup raisins (about 70 grams or 3 oz) per challah, if using, plumped in hot water and drained.
Poppy or sesame seeds for sprinkling. Celery seed also works.
1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in 1 3/4 cups lukewarm water.
2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading.
3. Turn dough onto a floured surface and knead until smooth. Should take about ten minutes. Resist adding much flour to it. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
4. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
For four strand challah, follow an over-under-over pattern, starting at the rightmost (relative to you) strand.
5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow.
I remember having these in Hebrew school during the High Holidays and they're very versatile. French toast, bread pudding, paninis, sandwiches, toast, etc.
Coming soon:
BROWNIES!
Yeast (1 1/2 tablespoons or 3/8 ounces or 11 grams)
1 tablespoon (13 grams) plus 1/2 cup (100 grams) sugar
1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon (14 grams) table salt
8 to 8 1/2 cups (1000 to 1063 grams) all-purpose flour or 35-38 oz
1/2 cup raisins (about 70 grams or 3 oz) per challah, if using, plumped in hot water and drained.
Poppy or sesame seeds for sprinkling. Celery seed also works.
1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in 1 3/4 cups lukewarm water.
2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading.
3. Turn dough onto a floured surface and knead until smooth. Should take about ten minutes. Resist adding much flour to it. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
4. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
For four strand challah, follow an over-under-over pattern, starting at the rightmost (relative to you) strand.
5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow.
I remember having these in Hebrew school during the High Holidays and they're very versatile. French toast, bread pudding, paninis, sandwiches, toast, etc.
Coming soon:
BROWNIES!