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Anyone here make Christmas baskets? Looking for new ideas and recipes :)
- Thread starter cheezz
- Start date
I don't know if you have tried these Lacy Chocolate Cookie Sandwiches
but they are KILLER! I learned of them via MarilynFl via Sandi in Hawaii. Really good!
http://eat.at/swap/forum8/41_Lacy_Chocolate_Oatmeal_Cookie_Sandwiches
but they are KILLER! I learned of them via MarilynFl via Sandi in Hawaii. Really good!
http://eat.at/swap/forum8/41_Lacy_Chocolate_Oatmeal_Cookie_Sandwiches
How far in advance can I make cookies? I want to make them in ...
a week or so and have them in my daughter's pantry from Thanksgiving on. She is due Nov.18
and I know she will be having tons of people
in and out after that- so I want to be ready since I won't have time to bake after that.
Is there any specific cookie not to bake in advance.
a week or so and have them in my daughter's pantry from Thanksgiving on. She is due Nov.18
and I know she will be having tons of people
in and out after that- so I want to be ready since I won't have time to bake after that.
Is there any specific cookie not to bake in advance.
lana-in-fl
Well-known member
For something a little different, how about coconut ice?
Most people in the US don't know this, but I love it. I can't find my recipe right now but this one at allrecipes seems right. The only trick is to make sure that you put the second pink layer on top of the white layer as fast as possible, as otherwise they might not stick together.
http://allrecipes.com/recipe/coconut-ice/detail.aspx
Most people in the US don't know this, but I love it. I can't find my recipe right now but this one at allrecipes seems right. The only trick is to make sure that you put the second pink layer on top of the white layer as fast as possible, as otherwise they might not stick together.
http://allrecipes.com/recipe/coconut-ice/detail.aspx
cynupstateny
Well-known member
Why do some recipes call for such wierd pan sizes? 7x7?!
Some reviews at Epi say they get dried out (see link). You could try a half batch and see for
yourself how they hold up. They have alot of moist ingredients in them so I don't see how they'd get dried out unless they're overbaked.
http://www.epicurious.com/recipes/food/views/Giant-Chocolate-Toffee-Cookies-103095
yourself how they hold up. They have alot of moist ingredients in them so I don't see how they'd get dried out unless they're overbaked.
http://www.epicurious.com/recipes/food/views/Giant-Chocolate-Toffee-Cookies-103095
sandi-in-hawaii
Well-known member
These are my favorite cookies EVER. People go crazy over them!
Parchment would probably work. I always use silpats.
They probably last a week. I usually store them in an airtight container, like a tupperware thing, with this little blue crystal thing.
The blue thing is a dessicant, and it absorbs moisture in the air to keep the cookies crisp. You can probably keep them without it, but since it's usually so humid here, I use it just to make sure.
Parchment would probably work. I always use silpats.
They probably last a week. I usually store them in an airtight container, like a tupperware thing, with this little blue crystal thing.
The blue thing is a dessicant, and it absorbs moisture in the air to keep the cookies crisp. You can probably keep them without it, but since it's usually so humid here, I use it just to make sure.
To you both, Meryl and cheezz, and I need Sandi to jump in here about
these as she's more of a cookie pro. I'm not but these pretty cookies made me look like one. I've only made them once, last Christmas, and I'm sure parchment would work fine. Maybe try out a practice few? And I want to say I kept them for a couple of weeks in the fridge?
these as she's more of a cookie pro. I'm not but these pretty cookies made me look like one. I've only made them once, last Christmas, and I'm sure parchment would work fine. Maybe try out a practice few? And I want to say I kept them for a couple of weeks in the fridge?
Rec: Cheddar Cheese Crackers
Pat's note: These are thin and coin-sized and have a really nice flavor, not bland at all like I find many homemade crackers to be. The chef who brought them to a party I attended said she used Cabot sharp cheese.
Cheddar Cheese Crackers
3/4 cup plain flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 teaspoon black pepper, freshly ground
2-1/3 cups sharp Cheddar cheese, grated
1/4 cup unsalted butter, at room temperature
2/3 cup walnuts, chopped medium fine
In a small mixing bowl, stir together the flour, salt, cayenne pepper and black pepper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese and butter and beat on medium speed until combined. Add the flour mixture and beat on low speed until incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Mix in the walnuts on low speed. The dough should be fairly stiff, with small chunks of cheese and walnut visible. You can do these same steps with a mixing bowl and a wooden spoon, mixing the ingredients in the same order.
Transfer the dough to parchment paper, waxed paper, or plastic wrap and shape into a log about 1 inch in diameter. Wrap well and freeze until hard, about 2 hours. Or, gather the dough into a ball, flatten into a disk, wrap well in plastic wrap and chill in the refrigerator until firm but still pliable, about 1 hour.
Gather the dough into a ball, flatten into a disk, wrap well in plastic wrap, and chill in the refrigerator until firm but still pliable, about 1 hour.
Preheat the oven to 400F. Line a baking sheet with parchment paper or a nonstick liner.
Unwrap the log and cut crosswise into slices 1/8 to 1/4 inch thick. If you have shaped the dough into a disk, unwrap, place on a floured work surface, and roll out into a square or rectangle 1/8 to 1/4 inch thick. Using a pizza wheel or sharp knife, cut the dough into 1-inch squares, 1-by-2-inch rectangles, or whatever shape you like. Arrange the crackers on the prepared pan, spacing them about 1 inch apart.
Bake the crackers until golden brown on the edges and lighter in the center, 7-10 minutes, depending on size and thickness. Transfer to a wire rack and let cool completely. The crackers will keep in an airtight container in a cool, dry place for up to 2 weeks.
Blue Cheese variation: Make dough as directed, substituting 2 cups (8 oz) crumbled blue cheese for the cheddar and 1 teaspoon crumbled dried or minced fresh sage for the cayenne pepper.
Yield: about 50 1-inch round crackers
Source: Tartine by Elisabeth M. Prueitt and Chad Robertson
Book notes: Be careful with cheese substitutions. A cheese with a high butterfat content, such as Brie or Camembert, will not work. Neither will very hard cheeses, such as aged pecorino, although you may add a few tablespoons of a hard aged cheese for flavor.
Pat's note: These are thin and coin-sized and have a really nice flavor, not bland at all like I find many homemade crackers to be. The chef who brought them to a party I attended said she used Cabot sharp cheese.
Cheddar Cheese Crackers
3/4 cup plain flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 teaspoon black pepper, freshly ground
2-1/3 cups sharp Cheddar cheese, grated
1/4 cup unsalted butter, at room temperature
2/3 cup walnuts, chopped medium fine
In a small mixing bowl, stir together the flour, salt, cayenne pepper and black pepper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese and butter and beat on medium speed until combined. Add the flour mixture and beat on low speed until incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Mix in the walnuts on low speed. The dough should be fairly stiff, with small chunks of cheese and walnut visible. You can do these same steps with a mixing bowl and a wooden spoon, mixing the ingredients in the same order.
Transfer the dough to parchment paper, waxed paper, or plastic wrap and shape into a log about 1 inch in diameter. Wrap well and freeze until hard, about 2 hours. Or, gather the dough into a ball, flatten into a disk, wrap well in plastic wrap and chill in the refrigerator until firm but still pliable, about 1 hour.
Gather the dough into a ball, flatten into a disk, wrap well in plastic wrap, and chill in the refrigerator until firm but still pliable, about 1 hour.
Preheat the oven to 400F. Line a baking sheet with parchment paper or a nonstick liner.
Unwrap the log and cut crosswise into slices 1/8 to 1/4 inch thick. If you have shaped the dough into a disk, unwrap, place on a floured work surface, and roll out into a square or rectangle 1/8 to 1/4 inch thick. Using a pizza wheel or sharp knife, cut the dough into 1-inch squares, 1-by-2-inch rectangles, or whatever shape you like. Arrange the crackers on the prepared pan, spacing them about 1 inch apart.
Bake the crackers until golden brown on the edges and lighter in the center, 7-10 minutes, depending on size and thickness. Transfer to a wire rack and let cool completely. The crackers will keep in an airtight container in a cool, dry place for up to 2 weeks.
Blue Cheese variation: Make dough as directed, substituting 2 cups (8 oz) crumbled blue cheese for the cheddar and 1 teaspoon crumbled dried or minced fresh sage for the cayenne pepper.
Yield: about 50 1-inch round crackers
Source: Tartine by Elisabeth M. Prueitt and Chad Robertson
Book notes: Be careful with cheese substitutions. A cheese with a high butterfat content, such as Brie or Camembert, will not work. Neither will very hard cheeses, such as aged pecorino, although you may add a few tablespoons of a hard aged cheese for flavor.