Yes, it'll be fine!
― mom tossed in kimchee (quincie), Tuesday, 10 October 2023 02:43 (seven months ago) link
Awesome, thanks!
― Hoisted by your own Picard (Leee), Tuesday, 10 October 2023 02:44 (seven months ago) link
have been preparing meals for my pops and his wife lately, she is gluten intolerant (sometimes she is tolerant I guess? she drinks beer so I dunno who knows) but I discovered Brazilian Sequilhos which has been a big hit, corn starch + condensed milk + butter
and then whatever else, have incorporated lemon/almond extract, and actual lemon/almond, tastes like a fancy sugar cookie, peanut butter/chocolate turns it into a more traditional cookie but anyway super simple and easy and delicious cookie base even if you don't care where the starch came from
― Florin Cuchares, Tuesday, 10 October 2023 03:53 (seven months ago) link
Recipe pls!
― mom tossed in kimchee (quincie), Tuesday, 10 October 2023 04:00 (seven months ago) link
worth experimenting with ratios but basically
1/2 cup room temp butter (~1 stick)1/2 cup condensed milk (~half adorable lil can of the stuff)~1 cup corn starch
350 for 10-15mins, 15-20 cookies
have been eyeballing the corn starch, erring on the conservative side yields a spread out/crispy caramelized edges thing while bumping it up makes a tighter dough, shortbread/Pfeffernusse territory
lately I split the dough in half, dash of lemon/almond extract/sliced almonds with a lemon juice/confectioners sugar icing on one pan and then vanilla extract/spoonful peanut butter/crushed peanut/chocolate on the other
― Florin Cuchares, Tuesday, 10 October 2023 04:52 (seven months ago) link
So I figured I haven't done anything weird in a while, and so I decided to try to make chocolate chip cookies with prunes.
― Selune Gomez (Leee), Monday, 4 March 2024 04:00 (two months ago) link
i would eat those! (i love prunes) how did they turn out?
― werewolves of laudanum (VegemiteGrrl), Monday, 4 March 2024 04:10 (two months ago) link
Texture was off and they weren't quite sweet enough, but not bad considering it's a first attempt! They weren't very airy so I'll probably reduce the number of prunes or bump up the baking soda. I was inspired by a base/crust I made once with prunes and walnuts, which I remember being pretty chewy.
― Selune Gomez (Leee), Monday, 4 March 2024 05:58 (two months ago) link
Did you purée the prunes or just dump them in whole/chopped?
― mom tossed in kimchee (quincie), Monday, 4 March 2024 15:41 (two months ago) link
Pureed. Chopped would've been like big raisin chunks.
― Selune Gomez (Leee), Monday, 4 March 2024 16:01 (two months ago) link
Which I think I would like actually!
― mom tossed in kimchee (quincie), Monday, 4 March 2024 17:38 (two months ago) link
prunes cut into small oieces would help the cookies to rise more, puree would make them too moist imo
― werewolves of laudanum (VegemiteGrrl), Monday, 4 March 2024 19:20 (two months ago) link
Moisture of chopped pieces giving off steam and creating air pockets?
― Selune Gomez (Leee), Monday, 4 March 2024 19:30 (two months ago) link
roll em in flour
― werewolves of laudanum (VegemiteGrrl), Monday, 4 March 2024 19:38 (two months ago) link
― Humanitarian Pause (Tracer Hand), Monday, 4 March 2024 19:43 (two months ago) link
I tried making these at my wife's request (she saw the recipe online): https://cooking.nytimes.com/recipes/1018450-pistachio-rose-and-strawberry-buns
Did not get the dough to come out right, it didn't rise as much as it should. Still tasted OK, and the filling is very good. Two things, though — to some degree it just tastes like a fancy peanut-butter-jelly sandwich; and there is evidently no way to puree pistachios for "pistachio cream" and not have the resulting mix look kinda like poop lol.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Monday, 4 March 2024 19:46 (two months ago) link