KAW - cookies!
8 years ago
Just finished icing the cut-outs for the employees of a local animal health store. They special order things for me sometimes, etc. and I appreciate it. Besides, they helped me to find a home for one of the neighbor's kittens by letting me leave her pic and a flyer. I am to deliver the kitten to their store tomorrow at noon, then a delivery man from a branch store in another county will take her to a lady who works at that store and lives on a big farm. I hope I don't cry! She's going so far away from her mother and brother. :( The brother has a tentative home but I'm not sure if I want him to go there. We shall see.
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8 years ago
8 years agoRelated Discussions
KAW - Weekend of Feb. 22-23
Comments (40)Thank you all...my daughter is only 13...she is a wanna be chef. She is in a cooking club at her middle school and they made cakes for an event at the high school. They wore chef coats to the event. She used an air brush to paint a rainbow on the outside using watered down food coloring. It worked much better than I thought it would, but perhaps not as as well as she had hoped. And yes, there were 7 bowls of different colored buttercream to frost the inside layers....See MoreKAW...pizza steel !!
Comments (23)You need to go to the Cooking Forum...I posted my latest pizza. Have revised and refined ! I love the steel even more since I am using it correctly. And....the Sullivan No Knead recipe worked great...and tonight DH and I reheated for 2 min in broiler and had a redux of the best kind :) Can't get over how well this has worked. I would qualify the Cast Iron by saying that if you want to make more than one pizza you are sorta ...well....screwed...it will be hot and how will you load it unless you wait till it cools or...try and use a peel to load onto a round pan with edges. I am thinking I will get it as I have some other things I want to try. But..now that I can load from the peel to the steel with ease and bake in 4 minutes !! I don't need anything but a huge crowd that loves...PIZZA !!! Smiling...please post I sure want to see what you do with the CI pan . c Here is a link that might be useful: cooking forum pizza steel...See MoreKAW: Macarons!
Comments (11)Thanks amck! It was my first try, but technically three batches. My first batch was nutella, then the buttercream, then the chocolate truffle, over the course of a couple weekends. I think I had beginner's luck, as I made only very slight adjustments to the thickness of the batter to each batch, but they all came out looking like the photos. Terri, French macarons (pronounced "macaroon") are actually completely different beasts from coconut macaroons. Macarons are made with meringue and almond flour, and have a reputation for being finicky/tricky, like souffles. Done right, they have a thin crisp but fragile outer shell, and the inner part manages to be both light and chewy, with a slight nutty flavor from the almond flour. Then throw in whatever filling you choose, and the result is a very grown up cookie indeed, as you'd expect from the French :-) Bakeries sell them for around $1.50 - $3 each, although the most expensive I've seen were at Jean Phillipe in Las Vegas for $5 each. I've dubbed my truffle-filled macarons, "chocarons". They're like a chocolate truffle wrapped in a chewy macaron. Love at first bite :D...See MoreKAW - my little cutie-pies
Comments (11)Thank you so much. Well, I ate one. Gave one to a friend, one to Mom this morning, so that leaves three. Another friend will expect at least two of them, and I sure would like to keep the last one for myself. :) Dilly, no broth, these are mincemeat pies, a combo of raisins, apple bits, suet, etc. no meat in this mixture tho like old fashioned mincemeat. And no recipe really. I buy the mincemeat in a jar (Nonesuch brand). One jar fills six 4.5" pies. The pie crust is: 1.5cups of flour, 3Tbs.self rising flour (if you have it), 2 sticks of cold butter, and a tsp. of water or so to draw the dough together to form into a ball. Cut the butter into slivers with a knife and work into the flour with finger tips. I've used this crust recipe for years and for most everything that requires a pie crust....See More
8 years ago
8 years ago- 8 years ago
- 8 years ago
Bye-bye Star. Be good, don't be too afraid. One more hour before she leaves. sniff, sniff.
- 8 years ago
8 years ago
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