New answers tagged cookies
How about applesauce muffins? They require minimal effort, taste amazing, and take about half an hour to make (which includes waiting time where you can make other things).
The only way that I know to get them to have a near-liquid center would be to either warm them back up, or to use something that's already liquid at room temperature. I don't know if I would recommend this to someone without much baking experience, but for someone comfortable with baking and who wants to experiment ... I'd try the following. (note, this is ...
Assuming the cookie you mean is basically a filled chocolate chip cookie baked in a muffin tin with a chocolate filling: With one exception all of the top recipes call for chocolate chips as the filling (the exception using a commercial fudge product). Some used regular, one used milk chocolate chips. Given the way the recipe works, any chocolate ...
I've had no complaints using two different methods of shipping: Assemble a paper plate of assorted cookies. Place on a sheet of aluminum foil larger than the plate. Place another sleet of alumium foil on top Crimp the two sheets together tightly to lock the cookies in place. Pack the wrapped plate tightly in a box to keep it from shifting around too much. ...
Choose Wisely Cookie selection is key. You want to ship cookies that are going to stand up to the journey well. Hard, dry cookies like biscotti or Mexican Wedding Cake cookies ship well. Denser bar cookies, like brownies or blondies, packed well, should also stand up to shipping, and their rectangular shape makes it easier to fit them into the shipping ...
These cookies look all right, there is no need to change anything in your technique to correct the looks. If there is a problem with the texture, then this is a different question (which, as far as I can remember, we already helped you with in another thread). But the only viable answer to this question as stated is: no need to change anything here.
the closest thing to Kirsch is domestic Moonshine.
Wrong. The more eggs, the more cakelike a brownie or cake recipe will become. The less--the more moist and dense it will be. Eggs cause fluffiness.
I haven't tried it, but I have a cherry Grand Marnier that tastes divine. Let me know how you liked it. I live in Paris. I'm not sure you can get it in the U.S., but if you can you should try it.
You can generally replace oil in muffins and cookies with mashed fruit (applesauce, bananas, etc.) I've had good luck with replacing up to 2/3 of the oil with an equal volume of mashed fruit in muffins without problems. Butter however is a bit trickier, as it depends on how it's being used in the recipe. If it's melted, it shouldn't be a problem to ...
Banana adds structure & moisture to baked goods, so you'd actually have to replace some egg, some butter, and some flour. When doing complex substitutions like this, it's usually best to find a recipe that's actually for the kind of cookie you want, in this case banana. Otherwise, you could just add some banana to the recipe as it is and go from there. ...
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