basicallybaking

[basicallybaking]

Pine Nut shortbread with Vanilla Sugar Rubbed Goat's Milk cheese

Used this recipe.

Sally's recipe is tasty, but the shortbread had too much fat and sugar, which resulted in it being greasy. The ratio for shortbread should be 1:2:3 sugar:butter:flour. Sally's ratio doesn't have enough dries and has too much sugar. The flour (this is NOT including the nuts) should be increased to fit the ratio. Sugar can be decreased to fit the ratio as well. Sam's version: pine nuts instead of pistachios, one third whole wheat red fife flour (but I think you could do half whole wheat), next time would decrease sugar to be only 0.75 in the ratio for a more savory version, topped with TJ's vanilla sugar ribbed goat's milk cheese slices and torched - really good combo!

[basicallybaking]

Hawaiian Inspired Mochi Cookies Used this recipe with candied (dried would have worked too) pineapple instead of white chocolate chips and subbed coconut extract for half the vanilla extract and stuffed with this mochi recipe , which I doubled (unnecessarily, x1 would have been perfect) and flavored with coconut extract and pineapple lorann oil to taste. Baked at 350 for about 13-15 min - a little longer is better for these, the mochi releases liquid after baking that can make the dough soggy. Best just after baking or freshly flashed in the oven so the mochi is nice and soft, texture of mozzarella.

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I need to find a better balance of spices for me, but I think this method + toasting in a dry pan beforehand is very good for infusing their flavor.

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Really good! Add a little more salt to the dough, maybe 1/4 tsp?

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Very good!

[basicallybaking]

Works well but I needed to bake for 14 minutes instead of 10-12, and I think I should have baked for longer because it was still soft afterwards. I left it out to get stale for 3 days after baking and that worked really well, it was solid as a rock after that, but baking for longer would be easier. I rolled out to 1/8 inch thick but it really puffed up in the oven, I think it would be good to try halving the leavener because I really don't need so much puff, I think it changes the shape of the gingerbread too much.

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http://www.thekitchn.com/recipe-stovetop-thanksgiving-stuffing-225090

My go-to stuffing recipe, but I make some changes. Halve the onion, halve the broth, add 1 chopped apple and 1 cup cooked rice at the very end.

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Been making this recipe for years with adjustments, not sure if I've ever written my changes down before. I use 3/4 of the sugar listed in the recipe, use half dutch processed cocoa powder and half natural, for a x1 recipe add in 2oz of a 70% dark chocolate bar and 8g cocoa butter callets for richness and a smoother mouthfeel. This is a balanced hot cocoa/hot chocolate hybrid drink, so it's rich but not so rich that you can't get the flavor and acidity of the cocoa solids coming through. My ideal hot chocolate recipe.

[basicallybaking]

Melomakarona/Finikia (Cookies) Greek spiced honey soaked cookies. Recipe from omg food blog. Perfect flavor for the holidays, soft to the bite but firm to the touch, expect a greasy dough and make one change to the recipe: don't soak just-baked cookies in the syrup for two minutes, dip them quickly in the syrup one at a time and remove immediately upon submerging. They absorb the syrup extremely quickly, like a ladyfinger, and if you leave them in there for more than, say, 5 seconds, they will be completely soaked through with syrup and will be to my taste too sweet. If you just dip briefly you can still taste the olive oil in the cookie dough, which is nice, and it's still sweet, just not terribly so.

[basicallybaking]

Melting Snowman Cookies

Recipe is from Constellation Inspiration blog. Tastes great, good texture, salty and sweet from the kettle corn. Megan's royal icing recipe.

[basicallybaking]

Pan de Muerto Cookies

These look very cute after baking, but because they don't have any leavening in them they are very hard and can really only be eaten with hot tea or coffee afterwards, and not in a fun, biscotti-esque kind of way. I wish they had worked out better - maybe adding a little leavening would help. Baking powder might work to help them puff instead of spread out, and that might keep the shape. Not as nicely as this, but it might be alright. x1 Recipe makes 18 cookies using the following weights: 20g for the central ball, 10g for the decorations.

Recipe in the "food" folder.

[basicallybaking]

Apple Pie cookies

Recipe from Preppy Kitchen, very good but I omitted the caramel because I thought it would leak out, recipe makes way more filling than you need, like 3 or 4 times more.

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Really good recipe! Just the right amount of spice.

[basicallybaking]

Vegan Mango Ice Cream

This recipe is super heavy on the mango puree and the only emulsifier it contains is xanthan gum, so it freezes quite hard, but it softens to a nice scoop and has a STRONG mango flavor. Recipe is in a word document in the "Food" folder. There is a ginger variation as well.

[basicallybaking]

Strawberry Coconut Macaroons

I made these with unsweetened coconut because that's what I had on hand, but it turns out unsweetened coconut is too dry for this recipe (the macaroons wouldn't hold together after baking even though I added extra egg white!). In the future I would either have to use unsweetened coconut with a whole bunch of corn syrup added or, more easily, just use the sweetened coconut specified in the recipe.

[basicallybaking]

Savory French Toast with Cherry Tomatoes and Basil

Such a good no-recipe recipe from the New York Times Cooking "No-Recipe" Recipe Book. I added garlic the second time around, which was very nice. I think this would also be very good with goat cheese or feta sprinkled on top.

[basicallybaking]

One-Pot Bibimbap Rice

From July/August 2024 issue of Better Homes & Gardens. Very good, but I changed it from one pot to multiple pots because the original recipe has some flavor dilution because of the water. Changes: use impossible beef instead of real beef. Double the beef sauce ingredients but completely omit the sugar, the gochujang is sweet enough without adding sugar. I cooked the ginger, garlic, and mushrooms together in a nonstick skillet, then added the spinach at the end, and boiled the rice separately.