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Post by tynged on Nov 17, 2010 7:10:58 GMT -6
Eggnog, once I figured out how to cook it to something thicker without it curdling. (It involves really low heat and a cultivated patience) But I can't mail it to any of you guys because by then the milk will have turned it green, and probably be trying to crawl away. Here's the recipe I use, though! - The Very Best Eggnog, Ever. But the title, it lies. One year I substituted this super smooth cognac for the whisky-and-rum, and that was better so that's the way I've been mixing it since. Back when it would curdle, though, I'd strain the solid bits and serve the virgin eggnog as pudding, with cinnamon, nutmeg, or chocolate dust on top.
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Post by AllyKatt on Nov 17, 2010 11:00:06 GMT -6
Alas, I have nothing to swap that would even remotely shape up to what designates a "cookie." The only ones I make are flourless peanut-chocolate chip cookies that take about 5 minutes to mix together. that sounds really interesting, especially because i have a best friend who is gluten-intolerant. got a recipe i can peek at for those?
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Post by dyzzispell on Nov 17, 2010 11:29:56 GMT -6
Aww... If only I were a baker....(Lol, that sounds extra funny in a forum like this one... ) Kyashi, you are awesome. You made me chuckle today and I really needed it. ;D And on a related note, I've decided that if my husband and I ever went to culinary school, he'd be the chef and I'd be the baker. (Or pastry chef or whatever they call it) Yes, that cookie-type dessert you mentioned does sound interesting...
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Post by Unger69 on Nov 17, 2010 16:18:57 GMT -6
Baker..haha.
I almost went to culinary school. But I didn't.
But that flourless peanut-chocolate chip "cookie" sounds really interesting. And really yummy.
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Post by Kyashi on Nov 17, 2010 21:28:42 GMT -6
Okay, girls! Here's the super easy recipe for these flourless peanut butter cookies. I guess they're my own version of a recipe I swiped from teh interwebz, so I'm gonna say it's my own recipe (I also named them).
Quicky Flourless Peanut Butter-Chocolate Chip Cookies
1 cup peanut butter ½ cup sugar ½ cup brown sugar, very lightly packed 1 egg 1 teaspoon baking soda Chocolate chips (optional, but seriously worth it)
Just mix everything together all at once, if you want, adding as many chocolate chips as you can handle, if desired. If the dough is initially too wet, let sit for 10 minutes and it will thicken and dry a bit. This is good if you halved the recipe, but not the amount of egg added. Scoop out spoonfuls onto a baking sheet (line with parchment paper for best results).
Bake at 350 degrees for approx. 10-12 minutes, or until the edges of the cookies turn golden brown. DO NOT over-bake them, or the cookies will turn hard and crumbly. (Fer sure, they will, if you do that.) Yields 2 dozen cookies.
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