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How To Bake Cookies
#485560 - Tue May 11 2004 05:28 PM
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Yeah, I'm learning to cook, you gotta problem with that? Ne? *waves sword angrilly before sheathing it*
I need help. I've already mastered how to cook pretty decent breakfast and dinners.. But Desserts are beyond me.
'How to bake cookies' leaves it very vague and can be misleading if you don't read my actual post *glare*... It's actually, 'How to Cook Desserts' and recipes there abouts. Except that, well, cookies is a more attractive word than dessert and I want people to look at the thread. So there ya go.
If you know of any good dessert recipes, list them and help me out here.
If you know how to cook something in the dessert menu (ie, cookies, cakes, muffins, etc), tell me how.
Let's hope people come up with interesting recipes and ways to cook them. Perhaps this'll help others learn to cook cooler things as well.
As a small note, don't just list a link and be done with it. Actually take out the time to post the recipe you use. I don't want to leave this page and go on a wild link hunt unless I nessisarily have to.
Thank you for reading this thread.
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"Cookies!!" 
OOC:
I got a recipe for a very delicious cake from my mom.
And the best part is, it's easy to do and you don't need a scale.
You need:
- 1 cup Flour
- 1 cup grated Walnuts (Perhaps you can use other nuts as well. Haven't tried yet.)
- 1 cup Cocoa (powder)
- 1 package Baking powder
As cup you can use a plastic cup from yogurt or whipped cream (It's a quarter-liter I think.)
Put these ingredients into a bowl (or something similar) and stir it with the mixer.
Then take a second bowl and mix:
- 1 cup Crystal Sugar
- 1/2 cup edible Oil
- 3 eggs
After mixing it until it's a homogeneous mass, you add it to the first mass. (cup size as before)
Finally add 1 cup sour cream (again same size, perhaps in several smaller portions) and mix into the mass.
Then you pour (it's very pasty, you'll have to help a little) the mass into the form you want it to have (We often use the form of a big doughnut, with a nice pattern on the top). Don't forget to sweep the inside with a bit of oil and coat it with some flour so the cake is easier to remove afterwards.
Then you put the thing into the oven (Preheated to 200°C; is 392°F I think) and bake it for ~40 min.
After it cooled down (if you can wait that long) you can sprinkle some powder sugar over it.
Other possibilities are a chocolate coating or perhaps some jelly inside, but I'm quite happy with just sugar.
I like it best with coffee or milk.
Apart from the taste there is another advantage. The cup size doesn't really matter. Just take what you have at your fingertips. You only have to adapt the number of eggs.
I hope I translated the ingredients correctly (So many words I rarely use in a RP  ) and that it meets your taste.
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Cookies the bachelor way.
1> Go to poppa murphies and buy a tub of dough. Poppa murphies actually makes cookiedough, not plastic doughlike substance.
2> Grab spoon and eat.
Ok, on a more serious note now.
Strawberry pie is really easy to make and really good. The hardest part of it is making the crust. But with a good premade pie crust it's really easy.
All you do is make the crust as per instrucntions, cut up berries and mix them with the glaze. (All premade) and you have a very nummy dessert all ready to go. Some whipped creme and a few slivers of chocolate on top and it's heavenly.
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If you can competently use a convection oven to bake, say, chicken breasts, then you can easily make baked goods like cookies or brownies.
Layered squares or other slightly more exotic baked goods like macaroons can be more complex, and shortbread/pastry presents a challenge to any amateur chef; both require you to be able to cut butter into the dry mix without actually mixing everything thorougly.
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Not if you buy premade crusts, or pre-rolled crusts. Plus my mother's recipie is particularly easy. I may enjoy cooking more than most but I found that cutting butter into the mixture is relatively easy. Just keep squishing with a fork until the mix is about the size of peas. Nothing difficult about that.
Then again I doubt that you use my mother's recipie. Next time I"m over I'll see what I can do about obtaining it. It's useful for everything from pies to potpies to pasties.. (witch are basically potpies... :P )
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For some simple desserts I'd recommend the CafeZOOM.
For those not familiar with PBS (Or just avoid PBS during 'kids' shows), Zoom is something of a pre/young teen oriented show with activities, jokes, puzzles, simple recepies, science experiments, ect. Like I said, farily simple recepies, being kid oriented it has a large selection of desserts, and worth a try.
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I see that your mother is/was a serious baker, eh? It's true that a scale is more accurate, but for most people measuring cups work just fine.
Quote:
Neema said:
"Cookies!!"
OOC:
I got a recipe for a very delicious cake from my mom.
And the best part is, it's easy to do and you don't need a scale.
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OOC:
Quote:
I see that your mother is/was a serious baker, eh?
If you mean that it's her profession, then no. She is a teacher.
But she is really good at cooking in general and especially in sweet stuff.
Her speciality is a banana cream slice, with vanilla pudding filling and chocolate covering. I'd have given the recepy, but she didn't want me to. Besides it's a lot of work. (Luckily I'll have birthday soon, so she'll make one  . Perhaps I can take a photo of it )
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OOC:
Through a strange coincidence, I got a digital camera for my birthday! And guess what... I actually took a picture of the banana cream slice.
Here it is.
Bon appétit
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Hmm, well it looks like the recipe is basically a package of white cake mix on the bottome, sliced banana layered on top of that with some sort of merangue or cream as the top layer
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"Don't worry, I'm only dangerous when I don't know what I'm doing..."
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My father had this excellent recipe for chocolate souffles. It was actually low fat but tasted really good. I didn't believe him when he said it wasn't unhealthy at first, then he showed me the recipe. I can't seem to find it now, but I will look in the morning. I most definately recommend it if I can find it... it was very good.
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Even Time Can Freeze...
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*PG writes down what I've learned so far... Ame just sits in a corner and mutters something hateful about scribbles on paper and girly things. Til, well, PG throws Ame a bottle of sake to shut her up*
^^ I like this so far..
Man.. the last post intriques me.. Seriously.that sounds incredibly delicious. I really can't wait til you post a recipe for a choco souffle ^^
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Fate smiles cruely on this vagabond baikokudo
Optimism within her chest beats pulsing forward
Thrown against sword upon sword facing demons
Blown like the wind, caught in a mighty updraft
Destiny unclear, purpose unknown, a long path
Purity lost amidst the fresh blood soaked past
Befriended by few who in turn also lose their lives
Strong, beautiful, relentless, skillfull, and tranquil
Pursued by many who are blinded by her false reputation
Striving to survive despite the onslaught of constant death
Without home, without sanctuary, without hope, without love
A brightness that outshines her dismal existance soothes her
Poem by Brian V. C.
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I have found the recipe! It's a little complicated, but I'll type it exactly how it says in the magazine....
Rich Chocolate Souffle Cakes with Creme Anglaise
Unlike traditional souffles, these don't need to be served immediately (although they can be). In fact, we loved their fudgy, dense texture when chilled. The creme anglaise is good warm or chilled as well.
Souffle Cakes:
-Cooking spray
-8 teaspoons sugar
-2/3 cup sugar
-1/2 water
-2 ounces semisweet chocolate, chopped
-1 ounce unsweetened chocolate, chopped
-1/2 cup Dutch process cocoa
-3 tablespoons cornstarch
-1/8 teaspoon salt
-2 large egg yolks
-1 teaspoon vanilla extract
-4 large egg whites
-1/4 teaspoon cream of tartar
-3 tablespoons sugar
Cream Anglaise:
-3 large egg yolks
-1/8 teaspoon salt
-1/3 cup sugar
-1 cup 1% low-fat milk
-2 teaspoons vanilla extract
Instuctions:
1. Preheat oven to 350 degrees.
2. To prepare souffle cakes, lightly coat 8 (4-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.
3. Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.
4. Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch.
5. Bake at 350 degrees for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish.
6. To prepare creme anglaise, combine 3 egg yolks and 1/8 teaspoon salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes).
7. Heat milk in a heavy saucepan over medium heat to 180 degrees or until tiny bubbles form around edge (do not boil!). Remove from heat.
8. Gradually add hot milk to egg yolk mixture, stirring with a whisk. Return egg yolk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in 2 teaspoons vanilla. Serve with souffle cakes.
Yield: 8 servings (serving size: 1 souffle cake and about 1 tablespoon sauce).
Calories: 271 (27% from fat); Fat 8.2g (sat 4g, mono 2.2g, poly 0.5g); Protein 6.4g; Carb 47.1g; Fiber 2.7g; Chol 134mg; Iron 1.4mg; Sodium 123mg; Calc 63mg
Alright so maybe it's not the healthiest treat, and it certainly isn't easy, but if you like chocolate it is most definately worth it! Cold or warm, either is delicious.
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Even Time Can Freeze...
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Alright. This has gone on long enough without any sort of cookie recipe. Here's what I use:
* 2 1/4 cups flour (wheat/white)
* 1 teaspoon baking soda
* ˝ teaspoon salt
* 1 cup butter/margarine/shortening or ˝ cup each butter and margarine or shortening, at room temperature
* 1 1/2 cup sugar (granulated/firmly packed light brown)
* 2 eggs, lightly beaten
* 2 cups semi-sweet or bittersweet chocolate chips or coarsely chopped chocolate
Extras: 1 tsp vanilla extract, 1 cup chopped nuts
Places I've put s/ashes are where you can get away with and/or combinations. My favorite batch used all wheat flour, and a 30/70 mix of hard packed dark/light brown sugar (instead of firmly packed, light-only), and butter.
I recommend warming the butter to the point it's squishy, but not melty. Butter temperature/consistancy seems to make a huge difference in how they come out.
I don't have vanilla extract, so I don't use it, and they come out just fine. Same for the nuts.
How to cook: Smush the butter for a bit, add sugar, mix, add eggs, mix. Seperately combine all the flour, salt, and baking soda, make sure they're mixed well because baking soda pockets are awful awful things, then mix the dry stuff in with the wet stuff, then mix in the chips (and nuts).
Preheat the oven (I generally go with 350 F and cook longer, the original recipe was 375 and 10 minutes), grease pan(s), put some dough on, throw in oven. After about 10 minutes, keep an eye on 'em. For your first batch, when they start to look non-gooey, just take one off the pan at a time, enjoy it, and decide if it's cooked enough to take them all out.
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