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The Kitchen: all things delicious and disastrous

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Recipes, experiments (successful or otherwise), food you remember from your childhood, eating out. It's all welcome here.

Yuanchosaan antic disposition from Australia Since: Jan, 2010
antic disposition
#1976: Sep 24th 2012 at 3:08:59 PM

Does anyone have a recipe for white chocolate macadamia cookies?

"Doctor Who means never having to say you're kidding." - Bocaj
OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#1977: Sep 24th 2012 at 3:24:02 PM

just make sugar cookies and add the macadamias and white chocolate.

Doodles
DrunkGirlfriend from Castle Geekhaven Since: Jan, 2011
#1978: Sep 24th 2012 at 3:30:24 PM

[up] Or you could use a good chocolate chip cookie recipe, and use white chocolate and macadamias instead.

"I don't know how I do it. I'm like the Mr. Bean of sex." -Drunkscriblerian
Madrugada Since: Jan, 2001
#1979: Sep 24th 2012 at 4:08:01 PM

I'd go with a basic shortbread cookie recipe. But a basic sugar cookie would be good, too. So would a basic chocolate chip recipe, although my favorite one of those uses half white sugar and half brown sugar, and I'm not sure how well the brown sugar taste would play with the macadamias.

OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#1980: Sep 24th 2012 at 4:23:59 PM

yeah the brownsugar "issue" is why i suggested sugar cookie. I've done WCM's with brown sugar and it was too sweet even for me.

Doodles
blackcat Since: Apr, 2009
#1981: Sep 24th 2012 at 4:34:27 PM

You can fiddle around with the proportion of white to brown sugar. I've seen recipes with all white and others with all brown and still others with varying proportions of either. The only constant was the *total* amount of sugar, it was always the same.

Madrugada Since: Jan, 2001
#1982: Sep 25th 2012 at 10:43:30 AM

If I recall correctly, using brown sugar tends to push the cookies more toward the "chewy/soft" end of the "crunchy/crisp <—> chewy/soft" spectrum. The higher the proportion of brown to white, the farther along it shoves them.

Anyway, the cake is in the oven and the sink is full of dirty dishes again. That's really the only part of baking I don't enjoy — doing all the dishes. In this case, since I was increasing the recipe by .5, I have extra bowls —- the one I measured the eggs and oil into, the one I measured the pineapple into, and the one I put the chopped walnuts in so that they were ready to add right away instead of stopping to chop them with the batter half-made.

edited 25th Sep '12 10:44:34 AM by Madrugada

shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#1983: Sep 25th 2012 at 10:51:08 AM

Yay, cake. Let me know how it turns out.

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
Madrugada Since: Jan, 2001
#1984: Sep 25th 2012 at 11:10:55 AM

Oh, I will, trust mewaii. I won't know till tomorrow night, though. It wasn't till I actually started mixing it that how strange it is really struck me, though: no water, no milk, no vanilla. I sort of half-assedly drained the pineapple. I don't know whether that was what was intended or not. And I valiantly resisted the urge to dink around with it, adding more spice, like ground clove or nutmeg or allspice. I'm proud of myself. And the batter tasted really good. Yes, I lick the beaters when I'm done. And the spoon. And the spatula. And the bowl. Salmonella risk from raw eggs be damned.cool

edited 25th Sep '12 11:14:53 AM by Madrugada

Madrugada Since: Jan, 2001
#1985: Sep 25th 2012 at 11:58:42 AM

It's out. Omigoditsmellsgood.

Baking note for anyone else who's going to try it: for a 9x13 pan, the final baking time at 325F was 1 hour, 15 minutes, and I had to cover the edges with a loose collar of foil for the last 15 minutes to keep them from burning while the center finished.

shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#1987: Sep 25th 2012 at 1:24:40 PM

Yay! It looks good.

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
Lightningnettle Nettle Since: Apr, 2012 Relationship Status: Shipping fictional characters
Nettle
#1988: Sep 25th 2012 at 8:43:10 PM

Made the Raw Apple Bread from Beard on Bread tonight, with my standard changes: 1.5x the amount of apples, a rounded teaspoon of cinnamon, a pinch of allspice, and yoghurt instead of buttermilk. I like buttermilk, I just don't keep it around. The bread isn't raw, only the apples when you add them in.

It has apples and walnuts and a nicely crunchy crust. I tried a new thing for me tonight though, I used the loaf pan to toast the walnuts in the pre-heated oven, thus saving a pan to wash. The only difficulty was that I didn't do it soon enough, and the pan was hot to handle when I added the batter.

Beard on Bread is a very reliable cookbook, I've liked all the recipes I've tried from it. The lemon bread is particularly good with a blueberry sauce over it.

The cake looks delicious! And I too lick my bowls and implements, I figure I probably have immunity by now...

edited 25th Sep '12 8:44:50 PM by Lightningnettle

drunkscriblerian Street Writing Man from Castle Geekhaven Since: Oct, 2010 Relationship Status: In season
Street Writing Man
#1989: Sep 25th 2012 at 9:52:21 PM

Licking the implements during baking is not a risky idea, it's a God-given right. cool

If I were to write some of the strange things that come under my eyes they would not be believed. ~Cora M. Strayer~
Madrugada Since: Jan, 2001
#1990: Sep 26th 2012 at 6:27:52 AM

I have Beard on Bread. Somewhere, in one of the boxes of books that stil hasn't been unpacked. I'll have to dig it out. That Raw Apple Bread sound wonderful.

shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#1992: Sep 26th 2012 at 1:16:27 PM

Yummy looking. Let me know how it tastes. I know it's a weird recipe, but it's tasty.

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
Madrugada Since: Jan, 2001
#1993: Sep 26th 2012 at 1:21:07 PM

I'll know in about 2.5 hours. It will be later than that before I get back home to post, though.

Madrugada Since: Jan, 2001
#1994: Sep 26th 2012 at 8:18:21 PM

Shima: this is how much of it was gone at about an hour after arrival. By the time I left at 10, it was down to about a third of this, and almost everyone had left. Some of the comments:

  • "Stupendous!"
  • "The best carrot cake I've ever had."
  • "Fabulous!"
  • "The woman who gave you this recipe — is she single? I'd marry her for this cake."
  • "Excellent"
  • "So good"
  • "Wait, it's got pineapple in it?"

I think they liked it.tongue I know I did.

shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#1995: Sep 26th 2012 at 9:31:09 PM

Yay! I'm glad it went over well. It's my favourite carrot cake recipe.

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
Madrugada Since: Jan, 2001
#1996: Sep 26th 2012 at 9:37:28 PM

I can see why. It's going into my "go-to recipes" notebook. And I don't think I'll dink around with it at all, at all.

Euodiachloris Since: Oct, 2010
#1997: Sep 26th 2012 at 10:21:54 PM

Maddie, I'm going to give it a shot at some point (although, I'll have to mess with the mass: I don't have a lot of people to feed). Most importantly, my Mum is trying it out for a church do this coming weekend for harvest festival: it goes into the oven on Friday. Seeing as the harvest has been crap, to say the least, she needed a recipe to lift spirits, and I handed Shima's Carrot Cake over, as she wanted something different from her usual ones. smile

She'll try to race you for the Magical Disappearing Cake prize. [lol]

edited 26th Sep '12 10:22:41 PM by Euodiachloris

PeacefulApocalypse from Planet Fastoon Since: Oct, 2012
#1998: Sep 27th 2012 at 12:16:07 AM

Yesterday, my parents baked the most delicious apple tart ever. Making it with the Brownies tonight :3

ಠ_ಠ
DrunkGirlfriend from Castle Geekhaven Since: Jan, 2011
#1999: Sep 27th 2012 at 1:07:09 AM

I think I will trust Maddy's judgement on this and also add it to my recipe book. grin

Drunkscribleirian's asked me to make more of that spicy-savory zucchini bread for his birthday party, so I started the biga dough tonight so I can have this done by Saturday.

edited 27th Sep '12 1:08:21 AM by DrunkGirlfriend

"I don't know how I do it. I'm like the Mr. Bean of sex." -Drunkscriblerian
Madrugada Since: Jan, 2001
#2000: Sep 27th 2012 at 3:02:29 AM

Eudia: If you don't have a lot of people, use the recipe just the way Shima posted it: that will make a nicely-sized two-layer cake, although you might want to double the frosting recipe to be sure you don't have too thin of a coat.

If your mom wants to make the larger recipe, here's what I did to make it 1.5 times larger, for the 9x13 pan:

  • multiply each of the flour, sugar, cinnamon, salt, baking powder, baking soda, and oil (I used corn oil) by 1.5 straight up.
  • instead of three large eggs, I used 4 jumbos.
  • Instead of one small can of pineapple (8 oz by weight), I got a large one (20 oz by weight) (in natural pineapple juice, not syrup), mostly drained it and used a heaping cup of it, so probably about 9 fluid ounces by volume.
  • I bought carrot preshredded since my food processor does a crap job of shedding anything. It came in 10 ounce (weight) bags, and I used one and slightly more than half of a second — so a pound (or around there) of carrot shred.
  • The walnuts was a 2.25 ounce (64 gram) bag of chopped walnuts from the baking section. I don't use nuts consistently enough to make getting a big bag worth it, they tend to go rancid before I use them up.

Oiled a non-stick pan, put baking parchment on the bottom and oiled that.

The batter filled the pan about 3/4 of the way to the top.

And then I made a double batch of frosting; didn't measure the sugar or the vanilla but started with two 8 oz blocks of cream cheese.

Baked it at 325F, set the timer for 55 minutes at first, and checked it when it went off. The outside edges were nicely crusted and caramelized, so I made a foil frame to cover them and leave the center exposed, and gave it 5 more. it was still wet in the center, so I gave it 8 more. Toothpick test still didn't quite come out clean, so I gave it five more. Toothpick came out clean, so I called it done.

Cooled it in the pan for about three hours, turned it out and onto the serving tray, covered it and put it in the fridge. Cake came out of the oven Tuesday about one PM, was frosted Wednesday about 2 pm, went back into the fridge until I was ready to leave about 5. Served Wednesday about 5:30 pm.

edited 27th Sep '12 3:18:40 AM by Madrugada


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