Separate names with a comma.
Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by arabianequine, Jan 28, 2012.
Chili & chocolate go together quite well.
The heat brings out the chocolate's flavor : 9
I added fresh cracked black pepper to a shortbread recipe (baked with a layor of rhubarb curd on top) and it worked fabulously!
Just that small bit of heat made it seem sweeter.
I think it looks like they would be Delicious. But it is going to be expensive to make and with the mixed reviews, I probably won't try it.
Although I will ignore the review from the person who complains that she doesn't like spicy things and they are too spicy. How muddled do you have to be to put cayenne pepper into a recipe when you don't like spicy things?
I know its off the topic but how come my Toll House Chocolate chip cookies flatten?
I've used unsalted butter and followed the recipe to the hilt and cookies still come out FLAT or spread out too much. Checked my baking powder and baking soda, all of them are very active.
I've chilled them, no difference.
So would increasing a couple TB of flour would make them a bit more puffier? I don't like crispy cookies.
I use reg. salted butter, and try turning your heat down a bit.
I use salted butter for all my cooking and baking. If a recipe calls for salt I might just put a little less salt in it depending what it is I am making.
I like soft cookies and I made soft chocolate chip cookies in the past and just the other night.
It is the instant vanilla that makes them stay soft. You put 2 small boxed into your wet ingredients and just the dry pudding powder only. Make sure not to over bake them though. I cooked them at 14 min between 325 and 350 but my oven runs hot.
They don't spread much at all and stay a normal thickness.
I added a lot of vanilla and 2 tsp baking powder as well. If you use unsalted butter or what I used which was the last time I made these was butter flavored crisco so I also added 1/2 tsp salt.
Hope this helps.
Butter spreads out more than margarine as cookies bake.
I like choc chip cookies to be thin and crisp on the edge and chewy on the middle, so I remove a bit of flour. Adding more flour should make them thicker. You are already working with chilled dough, which makes a difference.
It's possible that a teaspoon of Xanthan gum will help to keep them from spreading. If all else fails and you want fat cookies, put the dough into a baking pan and make bars.