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09-07-2012, 10:54 PM
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GreekChat Member
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Join Date: Aug 2003
Location: Michigan
Posts: 15,847
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I make mini cheesecakes in cupcake wrappers. The last ones I did, I used an Oreo in the bottom of each cupcake wrapper and put Bailey's cheesecake in them (recipe here: http://www.cooks.com/rec/view/0,196,...229207,00.html). I melted some chocolate melts and put them in a bag and just drizzled chocolate over the top of them to make them more decorative. They were the hit of the work Christmas party.
ETA: You only have to bake them about 25 minutes when in the cupcake papers instead of the spring form pan.
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09-07-2012, 11:24 PM
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GreekChat Member
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Join Date: Jul 2006
Location: What's round on the ends and high in the middle?
Posts: 3,043
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Ok, so the wife of my boss makes the absolute best chocolate cookies ever. EVER. She closely guards her secret recipe. They are always thick, but light and fluffy. They are perfect. CCCs are not my favorite cookie, but I enjoy making them for others. I have tried and tried again to replicate her recipe, with no luck. Last time I tried was last weekend. All I know of her recipe is that she uses butter flavored crisco, because my boss has seen the wrappers in the trash when she bakes them. I've tried using cake flour instead of all purpose flour. I've chilled the dough before baking. I've used baking powder instead of baking soda. Nada. I've made some great cookies, but they do not maintain their thickness like hers do.
Any ideas?
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KAQ - 1870 With twin stars and kites above.
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09-09-2012, 10:59 AM
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GreekChat Member
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Join Date: Aug 2012
Location: Red Stick, LA
Posts: 268
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Maybe they are a frozen dough recipe, some of them don't spread out as much.
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Dennise
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Louisiana Preceptor Pi -Exemplar
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09-09-2012, 11:54 AM
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GreekChat Member
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Join Date: Oct 2005
Posts: 2,954
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Quote:
Originally Posted by IrishLake
Ok, so the wife of my boss makes the absolute best chocolate cookies ever. EVER. She closely guards her secret recipe. They are always thick, but light and fluffy. They are perfect. CCCs are not my favorite cookie, but I enjoy making them for others. I have tried and tried again to replicate her recipe, with no luck. Last time I tried was last weekend. All I know of her recipe is that she uses butter flavored crisco, because my boss has seen the wrappers in the trash when she bakes them. I've tried using cake flour instead of all purpose flour. I've chilled the dough before baking. I've used baking powder instead of baking soda. Nada. I've made some great cookies, but they do not maintain their thickness like hers do.
Any ideas?
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I have two thoughts about this:
1) Beat the crisco, sugar and eggs very well before adding the flour mixture, and
2) Try adding some Cream of Tartar to the flour mixture. It's the ingredient that makes Snickerdoodles so soft/fluffy.
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Never let the facts stand in the way of a good answer. -Tom Magliozzi
Last edited by SydneyK; 09-09-2012 at 12:03 PM.
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09-09-2012, 01:38 PM
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GreekChat Member
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Join Date: Aug 2011
Location: Northeast
Posts: 350
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Wow, you guys impress me!
Today I am making/baking traditional rice pudding in the oven. I'm also making vegan rice pudding in the crockpot.
I just LOVE the vegan rice pudding- the traditional one is for my husband's mother. My husband told me that I looked like Betty Crocker, standing at the stove (in a 1950's apron) stirring the milk, sugar and rice until it boiled!
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