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#Post#: 2081--------------------------------------------------
Re: Get Baked
By: HeddyL2627 Date: August 17, 2021, 9:59 pm
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Here's what just came out of the oven. It's not sweet ... or
enhanced! Yay! Sourdough! ;D
Hmmm. That's squished and rotated.
#Post#: 2136--------------------------------------------------
Re: Get Baked
By: Queenie Date: August 18, 2021, 6:01 am
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YUM!
#Post#: 2185--------------------------------------------------
Re: Get Baked
By: Galium Date: August 18, 2021, 8:54 am
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The only baking that my family does, and is excellent at, is
fudge in December. We give it out to our
friends/family/coworkers, and typically make 40-50 pounds each
year. Our core flavors are chocolate, peanut butter, chocolate
mint, penuche, lemon, and pistachio. Every year we like to try
a new flavor - some past hits were irish cream, dark chocolate
espresso, chocolate orange. I'd be happy to give recipes if
anyone would like them!
#Post#: 2200--------------------------------------------------
Re: Get Baked
By: Queenie Date: August 18, 2021, 9:16 am
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I'm definitely hoping for recipes, so, yes please!
#Post#: 2205--------------------------------------------------
Re: Get Baked
By: Galium Date: August 18, 2021, 9:24 am
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Ok. Will do! All of our fudge recipes are based on the fluff
jar recipe, but with small changes. We always use a double
boiler to melt the chips, and pour melted chips into the hot
sugar mix at the end. We also use a small immersion blender to
blend the hot fudge before pouring into pans (we use silicone
pans). For the chocolate, I use dark chocolate godiva chips.
For the mint chocolate, I found a bag of crushed Andes candies
pieces - and that certainly beats the old system, which involved
unwrapping a million Andes candies (I felt a bit like the
workers in Willy Wonka). For the peanut butter, we use white
chocolate chips - and always a lower sugar peanut better.
Regular PB is too sweet, and the no-sugar doesn't have enough
additives to stay together. I like Jif naturals the best (the
one that is 90% peanuts). Oh, and game changer! We found a
spatula that has a thermometer built in on Amazon. I'll try to
update later this year with our flavor selections :)
#Post#: 2230--------------------------------------------------
Re: Get Baked
By: Galium Date: August 18, 2021, 10:09 am
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I forgot to include some of the other recipes, my bad! For the
penuche, we use white chocolate chips (Godiva's are the best)
and brown sugar instead of white sugar. Dark brown makes the
best penuche, in my opinion. For the lemon, we use white
chocolate chips, and a jar of lemon curd (add the curd with the
chips, and add that mixture to the hot sugar). For pistachio,
white chocolate chips, and I like to use a packet of jello
pistachio pudding. I add the pudding mix, and a slew of chopped
pistachios, in with the melted chocolate. The jello mix gives
it a nice green color.
#Post#: 2299--------------------------------------------------
Re: Get Baked
By: Thetis099 Date: August 18, 2021, 11:52 am
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No baking required!
HTML https://www.npr.org/2021/08/18/1028541673/next-year-the-girl-scouts-will-introduce-a-brownie-inspired-cookie
#Post#: 2435--------------------------------------------------
Re: Get Baked
By: TwoASAPsAgo Date: August 18, 2021, 4:22 pm
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[quote author=Queenie link=topic=66.msg1597#msg1597
date=1629218662]
Here's my world famous peach cobbler. It has the feel of a
clafoutis almost, definitely my favorite cobbler ever and my
boys will fight you if you disagree:
This recipe lives and dies by the quality of the peaches, don't
even bother if they aren't fabulous.
[/quote]
Hi Queenie, curious to know what you look for in the peaches. I
tend to prefer firm texture over sweetness in fresh fruit, but
that might not be the right approach for cobbler. Thanks!
#Post#: 2442--------------------------------------------------
Re: Get Baked
By: Queenie Date: August 18, 2021, 4:43 pm
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They should smell divine.
#Post#: 2450--------------------------------------------------
Re: Get Baked
By: HeddyL2627 Date: August 18, 2021, 4:54 pm
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Seconding Queenie — if you can't smell the peach without
sticking your nose up to it, pass.
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