I am taking a cue from Deb at Smitten Kitchen before attempting her recipe for chocolate wafers. I am making ice cream sandwiches and wanted to use something besides the homemade chocolate chip cookies my husband seems to crave every 2 minutes.
Here are her tips: why did my cookies spread? | tips
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
February 19, 2011
Nabisco Classics French Vanilla Creme
Nabisco Classics French Vanilla Creme
I love cookies that smell of vanilla and butter. On most occasions, I make them myself. I also happen to be married to a man that loves bring in cookies from the grocery store. He brought Nabisco Classics French Vanilla Creme home yesterday and it seemed promising. What drew me in was "Classics". This really had me believing they would taste like cookies from when I was younger. I pulled the cookie apart and tasted cookie only, leaving the creme on the other side. The cookie was reminiscent of vaguely vanilla flavored cardboard. I decided to brave the vanilla creme center, which was nothing more than colored shortening with sugar. Not even the good kind. The filling coated my tongue in an greasy mess. The crunch was nothing short of teeth shattering. Even dipped in milk, it was disturbing how long it took to soften. Never more.
I love cookies that smell of vanilla and butter. On most occasions, I make them myself. I also happen to be married to a man that loves bring in cookies from the grocery store. He brought Nabisco Classics French Vanilla Creme home yesterday and it seemed promising. What drew me in was "Classics". This really had me believing they would taste like cookies from when I was younger. I pulled the cookie apart and tasted cookie only, leaving the creme on the other side. The cookie was reminiscent of vaguely vanilla flavored cardboard. I decided to brave the vanilla creme center, which was nothing more than colored shortening with sugar. Not even the good kind. The filling coated my tongue in an greasy mess. The crunch was nothing short of teeth shattering. Even dipped in milk, it was disturbing how long it took to soften. Never more.
November 30, 2009
Courtesy of LA Times: Viennese Hazelnut Chocolate Raspberry Bars
CHOCOLATE LAYER
1 cup unbleached all-purpose flour
1 cup (about 2 1/2 ounces) finely ground toasted blanched hazelnuts
1/2 cup sugar
1/8 teaspoon ground cinnamon
Dash sea salt
1/2 cup (1 stick) unsalted European-style butter
1 egg yolk
1 teaspoon vanilla extract
4 ounces bittersweet or semisweet chocolate, ground to a powder
Click link below for rest
Recipe: Viennese Hazelnut Chocolate Raspberry Bars -- latimes.com
1 cup unbleached all-purpose flour
1 cup (about 2 1/2 ounces) finely ground toasted blanched hazelnuts
1/2 cup sugar
1/8 teaspoon ground cinnamon
Dash sea salt
1/2 cup (1 stick) unsalted European-style butter
1 egg yolk
1 teaspoon vanilla extract
4 ounces bittersweet or semisweet chocolate, ground to a powder
Click link below for rest
Recipe: Viennese Hazelnut Chocolate Raspberry Bars -- latimes.com
September 10, 2009
Ground Beef Tamales
I made them and they were weak, I will post a recipe once I perfect them, the way I want. The masa was perfect, but the feeling left something to be desired. I did not have a steamer, so I was improvising. It was not my best work. Looking at
Williams-Sonoma for items to soothe my mind.
COOKIES needed!!!!!!!!
Williams-Sonoma for items to soothe my mind.
COOKIES needed!!!!!!!!
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