1. Forum
  2. FidoNet
  3. HOME COOKING

  • Top 10 Famous Desserts 04

    From Dave Drum@1:3634/12 to All on Fri Feb 2 14:45:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Levain Chocolate Chip Cookies
    Categories: Cookies, Snacks, Chocolate, Nuts
    Yield: 12 servings

    3/4 c (170g) unsalted butter;
    - softened
    3/4 c (150g) dark brown sugar
    3/4 c (150g) white sugar
    2 ts (13g) kosher salt
    2 1/2 ts (11g) baking powder
    1 1/2 ts (9g) baking soda
    3 lg Eggs; cold
    3 1/2 c (420g) A-P flour
    3 c (530g) blend of dark and
    - semi-sweet chocolate chips
    3 c (280g) walnut halves

    Whisk together the flour, baking soda, and baking
    powder. Set aside.

    In the bowl of a stand mixer, fitted with the paddle
    attachment, cream together the sugar, salt, and butter;
    about 8 minutes on medium-low.

    Add the eggs, one at a time, mixing until fully combined
    into the dough after each addition

    Editor’s Tip: Take care to properly cream your sugar and
    butter. This will limit cookie spread, improve the rise
    of the cookies, and enhances their final baked texture.
    Seriously, don’t rush this process-you really want to
    see the mixture go through an obvious change in your
    mixer. Properly aerated butter and sugar should be
    fluffy and noticeably lighter in color.

    With the mixer on low, stir in the dry ingredients until
    just combined.

    With the mixer on low, fold in the chocolate and walnuts
    mixing until evenly combined and the walnuts have become
    partially broken up a bit by the mixer’s paddle.

    Using a food scale, portion out twelve roughly-hewn
    5.5oz (156g) balls of dough (they’re more like globs if
    you want to be technical).

    Transfer to a large parchment-lined container with a lid
    and chill the cookie dough for at least 6 hours or
    overnight for best results.

    Set the oven @ 350ºF/175ºC.

    Transfer the chilled "globs" of dough onto a parchment
    lined baking sheet about 2" apart.

    Bake for 20-25 minutes until the internal temperature of
    the cookies registers 180ºF/82ºC when using an
    instant-read thermometer. The cookies should appear
    almost fully set and have a warm golden color on their
    top and edges.

    Let the cookies cool for 5 to 10 minutes on the sheet
    pan and then transfer to a wire rack to cool for another
    5 to 10 minutes before digging in.

    Taste of Home Test Kitchen

    Makes: 12 giant Levain-style cookies

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... We should regulate banks and railroads not uteruses and drag shows.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:2320/105 to All on Sat Jul 27 16:22:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Levain Chocolate Chip Cookies
    Categories: Cookies, Snacks, Chocolate, Nuts
    Yield: 12 servings

    3/4 c (170g) unsalted butter;
    - softened
    3/4 c (150g) dark brown sugar
    3/4 c (150g) white sugar
    2 ts (13g) kosher salt
    2 1/2 ts (11g) baking powder
    1 1/2 ts (9g) baking soda
    3 lg Eggs; cold
    3 1/2 c (420g) A-P flour
    3 c (530g) blend of dark and
    - semi-sweet chocolate chips
    3 c (280g) walnut halves

    Whisk together the flour, baking soda, and baking
    powder. Set aside.

    In the bowl of a stand mixer, fitted with the paddle
    attachment, cream together the sugar, salt, and butter;
    about 8 minutes on medium-low.

    Add the eggs, one at a time, mixing until fully combined
    into the dough after each addition

    Editor's Tip: Take care to properly cream your sugar and
    butter. This will limit cookie spread, improve the rise
    of the cookies, and enhances their final baked texture.
    Seriously, don't rush this process-you really want to
    see the mixture go through an obvious change in your
    mixer. Properly aerated butter and sugar should be
    fluffy and noticeably lighter in color.

    With the mixer on low, stir in the dry ingredients until
    just combined.

    With the mixer on low, fold in the chocolate and walnuts
    mixing until evenly combined and the walnuts have become
    partially broken up a bit by the mixer's paddle.

    Using a food scale, portion out twelve roughly-hewn
    5.5oz (156g) balls of dough (they're more like globs if
    you want to be technical).

    Transfer to a large parchment-lined container with a lid
    and chill the cookie dough for at least 6 hours or
    overnight for best results.

    Set the oven @ 350oF/175oC.

    Transfer the chilled "globs" of dough onto a parchment
    lined baking sheet about 2" apart.

    Bake for 20-25 minutes until the internal temperature of
    the cookies registers 180oF/82oC when using an
    instant-read thermometer. The cookies should appear
    almost fully set and have a warm golden color on their
    top and edges.

    Let the cookies cool for 5 to 10 minutes on the sheet
    pan and then transfer to a wire rack to cool for another
    5 to 10 minutes before digging in.

    Taste of Home Test Kitchen

    Makes: 12 giant Levain-style cookies

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Salted caramels are only a fad. Chocolate is a permanent thing.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:2320/105 to All on Mon Jan 6 11:10:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Taylor Swift's Chai Cookies
    Categories: Cookies, Snacks
    Yield: 36 servings

    1/2 c Unsalted butter; softened
    1/2 c Oil
    1/2 c Granulated sugar; more for
    - sugaring tops
    1/2 c Powdered sugar
    1 lg Egg
    2 ts Vanilla extract
    1 Chai tea bag
    2 c Flour
    1/2 ts Baking soda
    1/4 ts Salt

    MMMMM---------------------------GLAZE--------------------------------
    1 1/2 c Powdered sugar
    1/4 ts Nutmeg
    1/4 ts Cinnamon
    2 tb Milk or eggnog

    In a mixing bowl or the bowl of a stand mixer, cream the
    butter until fluffy. Mix in the oil until the butter and
    oil come together. Next, mix in the sugar, powdered
    sugar, egg and vanilla extract. Cut open the chai tea
    bag and mix the dry leaves into the batter.

    Mix in the flour, baking soda and salt until the dough
    begins to come together. It will be very soft.

    Place the mixing bowl in the fridge and allow the dough
    to chill for at least an hour.

    Set the oven @ 350oF/175oC before removing the dough
    from the fridge. Using a cookie dough scoop, portion the
    dough into tablespoon-sized balls. Flatten the dough
    balls slightly, and then place them on a greased or
    lined baking sheet, leaving space in between each
    cookie.

    Sprinkle the tops with sugar. Bake the cookies for eight
    to 12 minutes until the outer edges are lightly golden
    brown. Remove the cookies from the oven, and allow them
    to cool on the baking sheet for 15 minutes. Transfer the
    cookies to a wire rack to finish cooling.

    Whisk together the powdered sugar, cinnamon, nutmeg and
    milk. Spoon the glaze onto the cooled cookies and allow
    it to set for 10 minutes.

    Taylor Swift, Kansas City, Missouri

    Makes: 3 dozen

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... If it works, alternative medicine is just called medicine.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)