How the fuck do I make puff pastry that doesn't come out dense

>>316 Are you talking about cooking with ready made puff pastry or are you talking about making puff pastry from scratch?

>>326 The latter, but a little bit of the former.

>>327 What's your process for making puff pastry?

>>329 2:1 flour-water with 1/3 the amount of butter in weight Fold out the dough into a rectangle, place butter in the center and fold over the two sides. Roll and let cool in fridge. After 30 minutes, take out and fold three more times. Repeat this step once or twice. I've tried various amounts of butter and water but I think I might be getting too rough in the folding process.

>>335 Are you chilling your rolling pin and rolling surface as well? That might help. What kind of flour are you using?

I finally tried a recipe for peperkoek/ontbijtkoek. It's a Dutch gingerbread cake, but in this case, you actually leave the cake to rest for a minimum of twelve hours before baking. It turned out amazing, even though the bottom got a bit too dark. I used a speculaas spice mixture which seemed really similar to the one recommended in the recipe. The initial mixture is a bitch and a half to work with because it is literally sticky like honey (not surprising with the amount of honey in it), and I should have buttered the parchment paper to avoid unnecessary sticking, but it's worth it. I left mine to sit for 15 hours, but I'd be interested to see if longer gives it a deeper flavour. Also, I'd be interested in trying it with some molasses and not just honey. Also, the traditional way is to eat it slathered with butter, but I tried it with homemade apple sauce and it was fantastic. If anyone is interested, I used this recipe: https://coquinaria.nl/en/peperkoek-dutch-gingerbread/

I have a bunch of apples and decided to make an apple galette. However, rather than use the two pie dough recipes I normally stick to, I decided to try a sourdough pie dough. It certainly browned nicely and smelled buttery, but it didn't have the typical flakiness you'd expect from a pie dough. Still, if you're looking to put your sourdough starter to good use, I'd say try it.

Sharing a recipe for oatmeal cookies. It's actually a blueprint where you choose the base ingredient mixtures. I actually found it through someone who made bacon fat molasses cookies (which were great). Here you go: https://leitesculinaria.com/94790/recipes-oatmeal-cookies.html A warning - I used two flax seed eggs for these cookies once and they turned out somewhat flat. I would personally go with two cups of add-ins rather than 1/2 or 1 cup. One cup just isn't enough.

Made a chocolate cake using cauliflower which I got to enjoy today. You process the vegetable up with the liquids and add it to your dry ingredients, baking for thirty minutes. It actually tasted nice. Out of the oven, it had more of a vegetal taste, but once cool, it was a not-so-sweet chocolate cake. Akin to beet chocolate cake in my opinion.

I made my quintessential fall dessert yesterday - apple stack cake. It's a molasses-based cake with apple butter as the icing. I halved the recipe since it makes a huge cake. This year I decided to use some pear butter instead given I had no apple butter in stock. Normally I'd coat the whole thing in pear butter, but I just did it in the intermediate and top layer this time. It was a bit drier without that extra sauce, but it paired super well. If you like molasses, it's a cake to try. This looks similar to the recipe I have, but I use 1 tablespoon each of fresh and powdered ginger instead of cinnamon: https://www.epicurious.com/recipes/food/views/tennessee-mountain-stack-cake-359949 And a word of caution: you can replace maybe 1/4th of the cake with blackstrap molasses, but one year I tried using only blackstrap and the cake collapsed. It was a very intense-tasting cake too, but not bad.

Been feeling burned out with making sourdough bread, so I turned my attention to trying sourdough chocolate chip cookies. I followed this recipe (https://littlespoonfarm.com/sourdough-chocolate-chip-cookies-recipe/) with some minor modifications: I didn't have all that much butter left (I think only 30 g compared to the 113 g called for), so I replaced the rest with coconut oil. I read that coconut oil can be used as an alternative to butter in cookies, but you need to replace I think around 16% of it with water because coconut oil is pure fat whereas butter is around 82% fat. Since I had some butter in the dough, I didn't reduce the coconut oil and add extra water I used both some rye sourdough starter and white flour sourdough starter. I used a cup of chocolate chunks I cut up from a chocolate bar and 1/2 cup of roughly chopped pecans. I added these at the end rather than when it was called for. The 12 portions called for made me realise I'd have a 75 g cookie (normally I go with 25 g or so), so I made 15 instead. I left them in the refrigerator for around 15 hours and baked them up. I was worried the salt would be too high in the dough, but they turned out great. Definitely worth a shot if you had sourdough discard you need to use up. Also, bake directly from the fridge - I let some of them warm up to room temperature and they nearly burnt at the bottom and were a mess to deal with raw.

Does anyone have a recipe for a no butter/oil/crisco frosting? King Arthur use to make this cupcake mix with a chocolate malt frosting that only needed milk added to it. It's a lot more convenient than having to fuck around with buttercream when you just want a quick frosting.

>>670 Not the same ingredients as the King Arthur frosting mix, but still relatively fast with no butter: https://www.seriouseats.com/recipes/2019/09/old-fashioned-7-minute-frosting.html Another alternative is to mess around with the ingredients for the King Arthur one.

>>670 Don't know if you'd consider it frosting, but cream cheese+fruit syrup (maybe extra sugar) makes a great topping without added butter/oil.

Is steamed golden sponge pudding just an autistic way to make pound cake? The batter is very similar if not identical to a pound cake batter.

>>756 >just an autistic way to make pound cake? Never heard of golden sponge pudding before so I'm hypothesising, but I imagine rather than be autistic, it's just another method to making the dessert. Puddings have existed for a while (Townsends has many videos on the subject and he specialises in 18th century cooking) and it's possible they are still the preferred way to certain people. You certainly don't get any darkened bits with a pudding, and if your oven is taken up by a roast during Christmas, a pudding allows you to still serve up a warm dessert.

>>759 All I can tell you is that after I fixed it that: 1. I thought I messed up the recipe really bad and 2. my mom loves it. I got the recipe from Lyle's Golden Syrup website.

>>761 Glad to hear it turned out tasting good!

Been making healthier desserts given the passing of the holidays. I previously mentioned making cauliflower chocolate cake, but I remade some beet chocolate cupcakes this week which were better than I remembered. In case you're looking to add in more vegetables to your diet, but still want something sweet, here's the recipe I followed: >1 small beet, thoroughly scrubbed and rinsed >1/2 cup of yogurt + 1/2 cup of milk (or 1 cup buttermilk) at room temperature >3/4 cup (150 g) of sugar (I did half brown sugar and half granulated white - would reduce the sugar next time as these were pretty sweet) >1/4 cup (52 g) melted coconut oil >2 tsp vanilla extract or 1 tbsp sweet booze >1 cup (160 g) all-purpose flour or whole wheat flour >1/2 cup (45 g) unsweetened cocoa powder >1 tsp baking soda >1/2 tsp baking powder >1/4 tsp salt <Wrap the beet in foil and bake on a tray in a preheated 350F oven for 40 to 60 minutes, or until a knife piercing it easily. Let cool in the aluminum foil until easy to handle. <You may choose to turn off the oven at this point, but you will need to preheat it to 350F once you're ready to prep the cupcakes. <Grate the beet on the largest holes of a box grater into a large bowl. You may choose to skin the beet, but I never do. You may also use a food processor if it's easier. Finally, I suggest doing this when you're planning to roast some beets anyway, or try boiling the beet. <In the bowl with the grated beet, add the yogurt/milk mixture, sugar, and vanilla extract and mix until combined. <In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt together to ensure there are no clumps. Add to wet ingredients and stir with a rubber spatula or wooden spoon just until combined. <Line your muffin tin with 12 liners (or grease *very* well) and add batter to each liner. Bake for around 22 minutes, or until the tops bounce back when pressed and a toothpick comes out clean. <Let cool in muffin tin for ten minutes than transfer to a cooling rack to cool completely. Store in an airtight container for up to a week.

Everyone here is familiar with Townsends channel, but I'm still here to say that this bread pudding recipe really changed my mind on the subject. The fact that you aren't using cut-up bread and end up with a custard texture made this the best bread pudding I've ever made. Granted, it takes extra work (I ended up using a food processor because my sieve was way too small), but worth it in my opinion. I'd cut down on the 6 oz of sugar next time - I put maybe 5 oz and it was quite a bit. I also only used three eggs.

Y'all looking to impress a lady friend with a nicely decorated cake, but fuck the effort of icing it? Try powdered/icing sugar. Covering up particular areas of the cake and then sifting it over can allow you to make spectacular designs that adds little to no time to making the cake. Here I made an olive oil chocolate cake with some kinako added in for nuttiness and went with a mountain design for my friend's birthday. A few guidelines: powder the cake when it's cold or it will disappear into the cake. It's preferable to powder it right before serving as well, but if the cake is cool, the powder will still be visible hours later. Another option is to use cocoa powder or even kinako itself on top.

I won't be using these anymore because I'm going to fast on rest days until I hit 10% bf so I'll let you guys have them: Fudgy brownies: This one is less about the amount more the proportion. No eggs, eggs just make brownies cakey. For dry ingredients you want to have 50 more ml of brown sugar at any given time. I have found the perfect one's are exactly about >150 ml dark brown sugar >100 ml flour >54 ml cocoa powder Any less than this and it will get dangerously too little. At least for my brownie pan. If you want to adjust remember for more or maybe even less remember Sugar>flour>cocoa powder all by 50 ml. Add in half a tbsp bakign soda, and less than half of one with baking powder. Add in half a stick of butter or less if going by the 100 ml flour dry ingredients listed above, maybe more if you are doing more. You may be going >That's too little butter Yes but too much would cause a buttery after taste that I don't like, it just tastes like butter, not like a brownie, the egg isn't there to even things out, if you're making a huge fuck off batch with 500 ml of flour then yeah use 2 eggs or something and 3 sticks of butter. But I don't because that would just be too much and I don't throw parties or anything of the sort. Anyway there is a very specific method I use: Melt the butter first, then add in the sugar, mix the two into a fine brown cream, add in the baking soda and powder, then sift in the flour and cocoa powder gradually. Stir well enough, by this point you should realize there is nowhere near enough moisture in the dough. So what I do, and I'm not sure why this makes them so perfect, but instead I substitute the remaining butter/egg/moistening agent with an indiscriminate amount of milk, eyeball it, you want it wet and sticky, preferably closer to pancake mix instead of dry if you have to pick one or the other. Pre heat your oven to 350 while doing this then put it in, and maybe just in case another pan under it because there is a good chance it might inflate out of the brownie pan, it did for me. Leave it for 20 minutes, poke with a fork, you only want 1 or 2 crumbs thereabout on the fork to ensure it's done, nothing like wet brownie batter still on it, check every two minutes to see if it's done. Let cool for 20 to 40 minutes, then remove, these break very easily very easily, so I cannot stress this, be careful and indeed wait for the brownies to solidify and rest for 40 minutes or more ideally if you wanna be careful, 20 minimum if you're impatient. These brownies for me at the very least, were the greatest. I'll miss having to not eat them for a while. They were fucking astounding, literally food for Gods when cooked right. I might give my cookie recipe tomorrow, as I have no time to write it out right now. No pics either unfortunately.

Here's the cookie recipe I promised, haven't had much time to write it out, heh heh. Anyway it's extremely basic, and can generally be divided into any size dough balls, however I have found that about 50 ml each makes for the best, I tried with 30 ml each before, too little, never disinflates, and always refuses to spread. 1/2 tbsp baking soda. 3 oz dark chocolate, I use the darkest I can get, but you do you, feel free to just snap in a fucking hershey bar if you feel like it. Do remember not to use chips though, these are quite large cookies in general so it's made for larger than average chocolate content, 3 oz worth of a bar. 1 stick butter. 1 egg 295 ml dark brown sugar. 295 ml flour. I generally add in more sugar than flour by a bit but to each his own. That's about it. I also use the pan bang method here where you pick up the tray the cookies are baking on after 6 minutes and drop it in the oven, then after 3 more, then after 7 and leave it for another 4 for a total of 20 minutes at 300 degrees. And it never hurts to use a bit more sugar and butter.

>>973 Thank you for sharing this brownie recipe. I went on a brownie/blondie kick many years ago, but I haven't made any since as it just isn't something I can enjoy every week without repercussions. Some suggestions I have on how I would make them using the ingredients you name: 1. I'd use Dutch-processed cocoa powder to make them super fudgy and dark. It's not mentioned which one you use, but this is something I'd go for. 2. I'd brown the butter, given that you're melting it anyway. Why? It gives a nuttiness to the batter which is nice when it comes to brownies. 3. Add in some espresso powder or use some coffee for the liquid part. It just brings out that chocolate flavour even more. I'll keep this recipe around for the next time I need to bring something to a party. >>980 >pan bang method Wait, what is this? You mean the tray is baking for six minutes in the oven, you reach in, grab the tray, lift it a few centimetres and then let it fall back to where it was? I have never heard of this before... What does it accomplish?

>>984 >Why do you melt the butter anyway? To mix in with brown sugar before adding in any other dry ingredients. This will give the brownies a craggily crispy top that is desired among many. So much so that Adam Ragusea (yes the e-celeb) has dedicated 3 videos in a row to how to get it, and in reality the answer is fairly simple, just mix the sugar into whatever fluid ingredients are in the batch to get it. I have experimented with the other dry ingredients but never changed up my brown sugar-butter creaming, and I have always ended up with a perfect crispy top no matter how bad the brownies came out. >I have never heard of this before... What does it accomplish? It bursts any air bubbles in cookies while baking if you want the flat type and not cakey and inflated. Of course spam enough butter and baking soda and they'll flatten out enough but this is just a precaution. Once you go under 40 ml dough balls though for me at least they become immediately impossible to use this on, it will not make a difference because the cookies will cook too quickly even at only 300 degrees. Not sure why. Do be warned that depending on the cookie dough this method might kill it's aesthetics completely, because it'll cause a ripple effect on other doughs that are less strong.

>>986 >Explaining why to melt the butter I was suggesting browning the butter given that you're melting it, not asking why you melt the butter. I've also seen this recommendation for other recipes, but interesting to read how it (at least partially) gives rise to the crispy top. >It bursts any air bubbles in cookies while baking if you want the flat type and not cakey and inflated. The experimentalist in me has awakened. I want to try doing a side-by-side comparison to see how much of a difference this makes (while also seeing if size of dough can stop this from happening). I mean, it makes sense since it's recommended you bang your cake batter to get rid of extra bubbles, but still, I want to see if pan banging, banging beforehand, and just not banging at all makes a substantial difference. One of these days, I'll get to this. Thank you for explaining!

>>980 Pic related

Does anyone have a good recipe for biscotti?

>>1035 Biscotti Caserecci: >1kg flour >500g sugar >4 eggs >8 tbsp olive oil >1 packet baking powder >zest of 1 lemon >700g blanched, peeled, lightly roasted almonds >3 tbsp milk + more as needed Preheat oven to 200C, combine, sugar, flour, 3 eggs plus the fourth egg white, oil, baking powder, peel, almonds, and knead to smooth dough. If the dough is too dry, add milk. Form into a mass, put it on a baking sheet and brush with the remaining egg yolk. Bake for 15 minutes, take out, cut in fingerthick pieces, and bake another 15 minutes until crispy.

>>1036 Not that anon; I attempted it a few weeks ago but with a basic egg sugar and flour recipe. What consistency should it be? My recipe claimed it would be dry but it wasnt, it was actually rather moist and sticky

While making chocolate pecan pie I just "discovered" a neat trick. Melt 3 or 4 oz of chocolate and mix it into a cup of sugar and you'll end up with what is basically chocolate sugar. You may or may not also need a little melted butter with the chocolate. I'm sure someone can repurpose this information for something.

i love kringles in the fall i especially adore almond kringles from this company with a glass of milky

>>1035 just buying them is alright for me

>>1470 We also get kringles every year. Ours is a different brand, but they are also from Wisconsin. I'm fond of the cherry and cream cheese ones, myself.

>>1470 I see them sometimes during the year. What exactly are Kringles, just like a big danish ring?