Galeongirl
Galeonbroad
I have the same recipe (I think) for the Guinness cake, but I make cupcakes with it, and do a glaze - they look like little mini pints of Guinness when I made them.![]()
Oooh that's an awesome idea!
I have the same recipe (I think) for the Guinness cake, but I make cupcakes with it, and do a glaze - they look like little mini pints of Guinness when I made them.![]()
I'd use a 1/4 cup of cocoa powder, probably 2-3 teaspoons of coffee but maybe more like 2. As for nuts, I guess it depends on just how nutty you'd want it. Probably about a cup. Looks like a small recipe so I wouldn't go overboard with them unless you like things nuttyIt was probably pecans in this recipe but any nut would do.
You could be my new hero. I'm a whore for milk chocolate, and love white chocolate when it's a white choc. cheesecake or mud cake. Man, I need to do some baking!
If you could pass on this other recipe, I'd be very grateful! I've heard of a similar cake before, but never saw a recipe for it. It sounds great! If you can ever happen upon a more useful subsitute than xantham for GF cooking, you know you'll be worshipped the world over by coeliacs and those with gluten intolerances. A company here has created a product which does closely mimick the properties of wheaten flour, but it's really hard to come by.
Ohhh this thread is back
Anyone have any good holiday-type recipes with pecans? Someone just gave me 4 pounds of them.
Ohhh this thread is back
Anyone have any good holiday-type recipes with pecans? Someone just gave me 4 pounds of them.
She makes up for it with the cream cheese. i love her gooey buttercakes![]()
True
I've only seen those on tv. I think I'd die of a heart attack if I were to even look at one in person.![]()
I have a lot of pecan recipes!!!! Lots
I've got a apple pecan upside down pie
This is what we call.........VICTORY!
I'll take 2 please.
How come no recipes for Lemon Bars? WTF kind of shit is that.
This is my absolute favorite lemon bar recipe. I got it out of a book by Magnolia bakery in NY. I've never been to the bakery but the friend that gave me the book swears by this place everytime he goes to NY to visit.
Crust:
2 cups (4 sticks) unsalted butter, softened
4 cups all purpose flour
1 cup confectioners' sugar
1/2 t salt
2 t grated lemon zest
Topping:
2 cups sugar
6 large eggs, room temp
1 cup lemon juice
6 cups grated lemon zest
preheat oven to 350* F and grease a 12 x 18 baking sheet
For the crust: combine all of the crust ingredients in a large bowl and use the mixer on low speed. Form the dough into a ball then spread evenly onto the pan. Cover the crust with wax paper and press down to make an even crust. (a bottle of pan release spray such as Pam works great for this. Just roll it up on down the pan until your crust is even). Bake for about 20 min until golden brown then let cool a bit.
Meanwhile beat the eggs, sugar, juice and zest until combined. Pour onto the crust. Bake for about 20 minutes. Once this is completely cool you can dust it with confectioners' sugar and cut.
I've made this recipe using oranges and limes as well. I think lime is probably the most requested flavor by my family when I say I'm going to make a citrus bar. I've never mixed flavors but I've been meaning to do so to see what sort of flavor I come up with.
This is what we call.........VICTORY!
I'll take 2 please.
How come no recipes for Lemon Bars? WTF kind of shit is that.
This is my absolute favorite lemon bar recipe. I got it out of a book by Magnolia bakery in NY. I've never been to the bakery but the friend that gave me the book swears by this place everytime he goes to NY to visit.
Crust:
2 cups (4 sticks) unsalted butter, softened
4 cups all purpose flour
1 cup confectioners' sugar
1/2 t salt
2 t grated lemon zest
Topping:
2 cups sugar
6 large eggs, room temp
1 cup lemon juice
6 cups grated lemon zest
preheat oven to 350* F and grease a 12 x 18 baking sheet
For the crust: combine all of the crust ingredients in a large bowl and use the mixer on low speed. Form the dough into a ball then spread evenly onto the pan. Cover the crust with wax paper and press down to make an even crust. (a bottle of pan release spray such as Pam works great for this. Just roll it up on down the pan until your crust is even). Bake for about 20 min until golden brown then let cool a bit.
Meanwhile beat the eggs, sugar, juice and zest until combined. Pour onto the crust. Bake for about 20 minutes. Once this is completely cool you can dust it with confectioners' sugar and cut.
I've made this recipe using oranges and limes as well. I think lime is probably the most requested flavor by my family when I say I'm going to make a citrus bar. I've never mixed flavors but I've been meaning to do so to see what sort of flavor I come up with.
The post fills me with rage. FUCK.
It's nothing personal arw, it's just the way I react to Lemon Bars. And the better they sound, the madder I get, and I am fucking pissed right now.
here are two more recipes that have been passed around among my siblings.
PUMPKIN COOKIES
1 c. sugar
1 c. butter or margarine
1 egg
1 tsp. vanilla
1 c. pumpkin
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. chopped nuts (optional)
1 c. raisins
Cream sugar and butter. Add egg and vanilla; mix. Add pumpkin; mix. Sift in flour, powder, soda, salt and cinnamon. Add nuts and raisins if desired. Drop teaspoonfuls onto an ungreased cookie sheet. (I always use a Silpat or parchment on my cookie sheets, though...) Bake at 375 degrees for 12 minutes. (Check after 10 but I've found they sometimes take longer than 12...)
Makes about 5 dozen.
Pumpkin Mousse
2 small boxes fat-free, sugar-free vanilla pudding
2 cups skim milk
1 cup to 1 can pumpkin, to taste (I usually use a whole 15 oz. can)
1/2 tsp. pumpkin pie spice (I tend to add a little more than that)
1 cup Cool Whip Lite (I generally defrost it first but the original recipe actually doesn't specify)
Mix first four ingredients together in a medium-sized bowl. Stir in Cool Whip. Refrigerate at least one hour.
just out of curiosity, how many lemons do you think one would need to buy for that much zest? whenever i zest i can just eyeball it so i've no idea how much zest anything yields.just go to the store and buy some lemons, lots of them, and make this recipe. I think that might cure your rage......
just out of curiosity, how many lemons do you think one would need to buy for that much zest? whenever i zest i can just eyeball it so i've no idea how much zest anything yields.![]()
I love pumpkin. LOVE it.We made so many pumpkin things at work in Oct and Nov that I thought I was going to turn into a pumpkin! My favorite is the pumpkin souffle with cinnamon anglaise
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thanksI think I've used about 6 large lemons. I juice them as well for the base part of the recipe so I generally pick up a few extra just in case. I always throw in lemons in water or diet coke so I don't mind if I have extra. But I'd go with 6 for sure. Limes is another story......I think I've doubled that if not more. They're so much smaller than lemons.
I've always liked to bake and this is a cookie I've made for over 30 years. One day (when my parents were away) I decided to make cookies from a recipe I found in the newspaper. It was called Mocha Nut Butterballs. However, I didn't have any cocoa, I didn't have any nuts (in more ways than one
), and I was damned if I was going to put coffee in cookies. So I ended up with a very simple buttery little cookie. Easy to make and quite tasty.
Butterballs (they are actually just flat little cookies)
1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt
Cream butter, sugar and vanilla, then mix in flour and salt.
Lightly shape heaping teaspoonfuls into balls and place on ungreased cookie sheet.
Bake 10-12 minutes at 325F. The bottoms should be just barely beginning to brown. Remove to cooling rack.
Buckeyes
![]()
1-1/2 cups creamy peanut butter
1/2 cup margarine
1 teaspoon vanilla extract
1 16-ounce package powdered sugar
1 6-ounce package semisweet chocolate chips
2 tablespoons solid vegetable shortening
Line a baking sheet with wax paper. Melt margarine. In a medium-size bowl, mix peanut butter, melted margarine, vanilla, and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into balls, using about 2 teaspoonsful for each ball. Place on wax paper and put in refrigerator. Melt chocolate chips and shortening in microwave. When smooth, pour into a small bowl or cup. Remove peanut butter balls from refrigerator. Insert a wooden toothpick into a ball and dip it into the melted chocolate so that three-fourths of the ball is coated. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate on wax paper 30 minutes or longer, until chocolate is firm, not sticky. To store, remove balls from baking sheet and place in plastic containers, with wax paper between layers to keep separate. Refrigerate until read to serve. Makes about 5 dozen candies.
I have the recipe but it's in weight not cups. Do you bake with cups or do you weigh things out? I'll have to convert it for you if it's cups. I always forget that all of my work recipes are by weight.