Bonappetit. We here at BA love our cookies.
(Seriously, don’t leave a cookie you want to eat unguarded on a table in the office.) We even dreamed up a holiday to celebrate them. So we get excited when we hear about other cookie-obsessives who go the extra mile to make cookies worth their salt. Here, meet a class of pastry school students who baked their way to the perfect chocolate chip cookie. Ask the nine students from the 2015 pastry class at the San Francisco Cooking School about their process, and they’ll tell you that making a perfect chocolate chip cookie isn’t about memorizing a recipe.
At least, that’s how it was in February when this group of students took a simple week of “how to bake cookies” lessons to the next level and obsessed over every possible cookie ingredient, during class time and after hours, until they knew they’d hit it. Feeling the Chemistry Former student D.J. Midway through the great cookie experiment, the class narrows down finalists. Best Pumpkin Pie Squash. Many consider pumpkin pie to be the most-important dish at the Thanksgiving dessert table (or perhaps more crucial to the feast than the turkey itself).
But little attention is paid to the pumpkin –– or other kind of squash –– used in the making of the pie. You can use canned pumpkin (which is often actually butternut squash) for a shortcut and guaranteed flavor, but when opting to start with a fresh squash, which one should you choose to roast and puree? Furthermore, how does the color and texture of the pie vary from squash to squash? The Cooking Channel editorial and culinary teams decided to make delicious work of these questions by testing and photographing different squash varieties using the same pumpkin pie recipe. Flip through this gallery of squash and pie images for the beautiful, surprising pictures and tasting notes. Thanksgiving Pie Recipes : Pumpkin, Apple, & Many More. Contest-Winning German Chocolate Pie Recipe. Just watch it!
Yuzu Macaron with Candied Grapefruit & Wasabi (Macaron Delicieux by Pierre Hermé) I’m not sure another page needs to be written in the great saga of humans vs. macarons but in this case it’s a rematch, a personal vendetta.
We made this recipe last year as part of a week-end project at NoRecipes and i still vividly remember how extraordinarily delicious those macarons were even though the experiment wasn’t a total success. That day we struggled with oven temperatures (or was it the humidity?) And as a result half of the meringue shells sunk in the middle.
The other half came out okay but were imprinted with pencil markings at the bottom because i had forgotten to turn the parchment paper over before piping the macarons. Needless to say, it didn’t keep us from devouring them later on. It’s a little bit like the taste got tattooed in the back of my mind and i’ve been waiting ever since for the right circumstances to take my sweet revenge. Of course, most people will say.. So here’s an translation/ adaptation of the work of the master. Tags: Macaron. Soft Oatmeal Cookies Recipe. Pumpkin Gingersnap Cheesecake Recipe. The Infamous Jacques Torres Chocolate Chip Cookies.
Now, I have a chocolate chip cookie recipe that I swear by.
I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients.
Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time: Chocolate Soup For Two. Directions: Soup: In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture almost to a boil. 6 Ways to Make Ice Cream Without an Ice Cream Machine.
Magic One-Ingredient Ice Cream 5 Ways — Peanut Butter, Nutella, and More Recipes from The Kitchn. Several years ago, tipped off by my sister, I tried a magical little kitchen trick for the first time.
I froze chunks of raw banana, then buzzed them in my food processor. Suddenly, out of nowhere, these gritty frozen pieces of fruit turned into ice cream. One-ingredient banana ice cream — it's kind of magic, isn't it? Have you ever tried it? If you haven't — well, it's a holiday weekend, and what better time to try something new? • The Original Magic One-Ingredient Ice Cream • Step-by-Step Instructions for One-Ingredient Ice Cream Banana ice cream with peanut butter and honey Peanut Butter & Honey Banana Ice Cream makes 2 servings 1 1/2 peeled medium bananas, sliced into coins and frozen until solid3 tablespoons peanut butter2 teaspoons honey Blend bananas in food processor until they are the consistency of soft serve ice cream.
Nutella Banana Ice Cream 1 1/2 peeled medium bananas, sliced into coins and frozen until solid3 to 4 tablespoons Nutella or other hazelnut-chocolate spread.