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I adapted this from King Arthur Flour's recipe, just used my own flour mix because I like it better. Just a warning, the dough is more like a batter, very sticky and difficult to work with. Just be patient and remember to oil the parchment paper. They will turn out well! It's a surprise given how weird the dough is! For fillings, I have done a three cheese (ricotta, cheddar and mozzarella), and a sausage, ricotta, basil. Both turned out well. If you are doing meat, just cook beforehand. You also need a lot less filling than you think. I did 2 cups ricotta, 1 lb loose sausage and filled 12 of these. This takes about 3 to 4 hours total depending on if you batch it so this is probably a day-off project. They stand up decently to reheating in a microwave too. They aren't crunchy but they aren't soft either. You need a stand mixer for this recipe to beat the dough.

I did a triple batch of these on monday night, froze most of them and have been eating them for lunch and/or dinner and they are gr9

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Four long bars of fig newtons are sitting on a sheet pan.

Fig Newtons, oh so delicious. I love them. I know a lot of people don't. But I super duper love fig newtons. I used to eat them every time I could convince my mom to buy them which was frequently. I can't eat the commercial ones anymore but I adapted Stella Parks' recipe from Bravetart and they are SO GOOD. I used mandarin oranges today because that's what I had on hand but the recipes calls for regular oranges. I haven't eaten this batch yet because it's maturing but I can't wait! This is a food processor needed recipe for turning the figs to paste.

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Okay maybe more than a few

It always starts so simple, oh I just will make one or two things. Also I used cuts to hide the recipes but not the pictures so if you aren't interested, scroll fast!

So I had the sourdough "rising" on the counter, I threw that into the oven at some point. It uhh, turned out weird so I threw it out. I'm going to try again soon. It smelled weird but I don't know if that was the teff flour or not. I'm going to try and transition my starter to sorghum flour entirely since I don't really like the amount of teff flour in there. Not great!

A very weird looking loaf sits in a loaf pan. It is a sickly pale brown color.

I actually started my day with ice cream. I got the base made and into the fridge as soon as I could. I ended up having to make an emergency sugar run where I just bought a ten pound bag because of who I am as a person. I also nearly ran myself out of eggs later so I should have picked up more of those.

Ice Cream from Stella Parks' Bravetart
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I used up my vanilla on this recipe and so I was out for everything else. Whoops me.

A yogurt container holds delicious chocolate ice cream

Then I made Boston Creme Pie because pastry cream is important. Jade wanted something with pastry cream and originally suggested eclairs but god they're such a pain in the butt.

I made a double batch of pastry cream. I was out of vanilla so I used the vanilla pod that I still had on hand. Made it taste slightly different but still good.

Gluten free boston cream pie, adapted from the internet somewhere. 

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A very delicious boston cream pie sits on a counter. The glaze doesn't reach the edges.

I had some for breakfast this morning. 

Then I had all these damn egg whites left over. Since the ice cream used 5 egg yolks and each batch of pastry cream had five egg yolks, I ended up with fifteen egg whites and I'm tired of freezing them. So I decided to do something with them. I whipped them up into a meringue and then had to go walk the dog. It ended up being two hours before I got back to them and it turns out that they didn't like it and so started to turn back into egg whites and were weirdly lumpy and definitely weren't pipable anymore. I had planned to make meringue cookies and such. 

So I made them into cakes. 

Sort of. 

One half I did an almond dacquoise with, so I added 1 1/2 cups almond flour and some sugar and dumped it into my 10 in spring form pan. The other half I did a chocolate meringue recipe and added 1/2 cup dutch process cocoa and 1/2 cup confectioners sugar, mixed it up and dumped it in a cake tin. I baked them at 250 degrees F for 1.5 hours. 

They both turned out pretty tasty! 

An almond dacquoise in a silver springform pan sits on a stove

The almond dacquoise turned out like a traditional one, very crunchy crust. 

A chocolate meringue cake in a springform pan sits on a stove

The chocolate one turned out like an actual cake, still moist inside. Both tasty! 

So overall, got some things done yesterday, I also ran to the post office to send two things. My plans for today are lay around and play videos games, maybe nap. I've got to do some dishes at some point, although I kept up pretty damn well yesterday. Today is going to be windy as hell and the lights have been flickering a little, which is ominous. Yay!


unicornduke: (Default)
 A sheet try of 12 hazelnut cookies sits on an oven.

Omg they're so good, I immediately made a second batch to freeze. I used up all my butter. Hope I don't need that later...

Recipe was adapted to be gluten free from here. I used 72% dark chocolate. I also didn't do the drizzle. These ended up half crunchy, half chewy which is my preferred cookie texture.  (I tried to make a cut work but it didn't want to paste the formatting in I guess. Sorry)

Ingredients

7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups; 200g)

4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons; 115g)

10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)

1 1/2 teaspoons (6g)Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon freshly grated nutmeg

1/2 ounce vanilla extract (1 tablespoon; 15g)

1 large egg,straight from the fridge

9 ounces flour mix (5.7oz white rice flour, 2.5oz potato starch, 0.8 oz tapioca starch;255g)

3 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped;85g), tempered

Directions

1.

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C).In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough.If not tempering the chocolate, fold chopped pieces into the dough now.

2.

Portion the Dough:Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

3.

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes.Cool directly on baking sheet until crumb is set, about 5 minutes.

4.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


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