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Old 12-22-2012, 11:24 AM   #121
 
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Originally Posted by Starmie View Post
spring1onu - don't suppose that recipe for the crab, brie and spinach dip is online is it? Sounds good.
Keep in mind I've never tried this one, but it sure seems like it will be good.

Baked Lobster & Brie Dip
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The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 12-22-2012, 11:27 AM   #122
 
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Fudge is just very sweet. It's candy, after all. You won't find less sweet recipes because the sugar is necessary.
You can always make dark chocolate fudge. The chocolate cuts some of the sweetness.
Chocolate marshmallows are some of my favorites to make for this reason.
Well I am not a big fudge fan but I know other are. However my husband made some fudge last week and after trying some, I thought my mom and grandmother won't like how sweet it is. I found a great recipe posted on the Huffington post that stated it wasn't too sweet, but it is a British recipe and I didn't want to substitute the ingredients and have it come out terrible. I am also trying to avoid any nuts too as I am making two things with nuts also. I think I am being too picky.

This is it here. Cookie Crumb Caramel Microwave Fudge | Cook Republic
It'll be as sweet as fudge is. The "not too sweet" thing provides no comparison. Fudge is freaking sweet. As candy-making goes, I don't make it much unless it's chocolate or peanut butter because it's supposed to be really sweet since the sugar is needed for it to turn out.
You can certainly make it without issues. Golden syrup is sold here, but you don't need it. Glucose is used in professional applications here. The ingredient for home is just corn syrup. The Brits are always trying to find substitutes for corn syrup for candy. You can just replace both the glucose syrup and the golden syrup with corn syrup.

Why don't you make cookies if you're worried about things being sweet?
Or some of that salty sweet pretzel bark concoction everyone loves?
Or if has to be candy, chocolate truffles?
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Old 12-22-2012, 11:35 AM   #123
 
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Oooh! I nixed the fudge idea after I realized every recipe I found was far too sweet. These sound great and really easy! Would you mind sharing the recipe you use?
Curlysue, these I have made and they are SO good. My mom used to make them years ago to take to family gatherings so it's one of those memory things for me as well. If you're going to use foil make sure to spray the hell out of it or you'll be picking pieces of foil off the underside of the graham crackers. They're super easy! I haven't made them in a few years so I'm really looking forward to having some. I've always used sweetened coconut in the past, but I'm doing unsweetened this time because I've got some to use up.

Caramel Heavenlies
  • 12 whole graham crackers
  • 2 cups miniature marshmallows
  • 3/4 cup butter
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup sliced almonds
  • 1 cup flaked coconut
Directions
  • Line a 15-in. x 10-in. x 1-in. baking pan with foil or parchment and spray well with non-stick spray. Place graham crackers in pan; cover with marshmallows. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from the heat; stir in vanilla.
  • Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350 for 14-16 minutes or until browned. Cool completely. Cut into 2-in. squares, then cut each square in half to form triangles. Yield: about 6 dozen
And a picture I found online:

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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 12-22-2012, 11:58 AM   #124
 
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This is what I'm talking about:

http://smittenkitchen.com/blog/2009/...amel-crackers/

http://www.ezrapoundcake.com/archives/18367
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Old 12-22-2012, 12:04 PM   #125
 
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OATMEAL CHOCOLATE CHIP COOKIES

Yeaaaaahhh buddy!


Birth Feb 1984, First press 1990, First relaxer 1992, Last relaxer Oct 2006, BC Sept 2007, 4C, High Porosity, Protein Craving
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Old 12-22-2012, 12:09 PM   #126
 
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Originally Posted by Saria View Post
It'll be as sweet as fudge is. The "not too sweet" thing provides no comparison. Fudge is freaking sweet. As candy-making goes, I don't make it much unless it's chocolate or peanut butter because it's supposed to be really sweet since the sugar is needed for it to turn out.
You can certainly make it without issues. Golden syrup is sold here, but you don't need it. Glucose is used in professional applications here. The ingredient for home is just corn syrup. The Brits are always trying to find substitutes for corn syrup for candy. You can just replace both the glucose syrup and the golden syrup with corn syrup.

Why don't you make cookies if you're worried about things being sweet?
Or some of that salty sweet pretzel bark concoction everyone loves?
Or if has to be candy, chocolate truffles?
Thanks for the swap suggestions. That would certainly make my life much easier using corn syrup!

I am making five different kinds of cookies and thought fudge might be a nice addition and not too difficult or time consuming to make. I just had forgotten how cloyingly sweet it is until I just recently had some. I know. Duh.
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Old 12-22-2012, 12:15 PM   #127
 
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Thanks Spring! Those look sooo good.

I'll try posting pictures of my stuff later to share.
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Old 12-22-2012, 12:51 PM   #128
 
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I made coconut macaroons, some are dipped in chocolate, and creme brulee. Still waiting for my scottish shortbread
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Old 12-22-2012, 01:42 PM   #129
 
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Started getting things made for Xmas eve dinner. 3 pasta sauces - tomato with ground beef, alfredo with chicken, oil and garlic. Ranch dressing and blue cheese dressing. And a fresh batch of Baileys, Pumpkin Spice flavored this time. It's REAL good.

I just did the dishes and for some reason I used 9 knives and 7 wooden spoons to make these few items. Weird.
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Christmas baking and cooking thread. Watcha making?-baileys-pumpkin-spice-12-2012.jpg  
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Old 12-22-2012, 01:52 PM   #130
 
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Quote:
Originally Posted by MissKris View Post
OATMEAL CHOCOLATE CHIP COOKIES

Yeaaaaahhh buddy!


Birth Feb 1984, First press 1990, First relaxer 1992, Last relaxer Oct 2006, BC Sept 2007, 4C, High Porosity, Protein Craving
That's the favorite at our house, too. I use the recipe under the Quaker lid, but I use Crisco instead of butter.
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Old 12-22-2012, 11:43 PM   #131
 
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Thanks spring, you'll have to report back on how it was. I'm off to a party in Jan and this would be good to take. I prefer crab and, after seeing the price of lobster at the fishmongers this morning I definitely won't be doing that!
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Old 12-23-2012, 11:23 AM   #132
 
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Will do, Starmie!

I got Dungeness crab for it and it's all I can do not to nibble at it. We won't discuss what it cost.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 12-23-2012, 11:49 AM   #133
 
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You know, I keep wanting to make pasticciata bolognese and then I never get around to it and forget about it. I won't be doing anything until after the holidays are over because I'm scheduled to work six days a week for at least the coming week, but maybe I'll finally do it after the holidays. If it's slow enough today at work I could take advantage of the pasta machine and make both egg pasta and spinach pasta and freeze them. Then it would be just the sauces and assembly. Hmm, maybe.
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Old 12-23-2012, 12:07 PM   #134
 
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Peanut butter cookies, oatmeal cookies, and donuts. I'm getting together gift baskets.
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Old 12-23-2012, 12:11 PM   #135
 
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I decided I'm going to make a Buche de Noel. I'm a little intimidated because the recipe in Joy of Cooking referred me to four other recipes, one of which referred to another recipe. I hope it won't be too difficult.
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Old 12-23-2012, 12:20 PM   #136
 
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^It's not hard but you need a lot of components and they require a certain amount of baking skill. Check out Joe Pastry's:

http://www.joepastry.com/category/pastry/buche-de-noel/

You can do a different design and change up the components (like chocolate sponge for example), but he has a good breakdown of the classic.

You can and should do most of the components ahead of time so that all you do is assemble on the day.
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Old 12-23-2012, 03:58 PM   #137
 
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Oatmeal raisin cookies
Christmas baking and cooking thread. Watcha making?-imageuploadedbycurltalk1356303480.585359.jpg

Shortbread with dark chocolate shmear
Christmas baking and cooking thread. Watcha making?-imageuploadedbycurltalk1356303490.968530.jpg

Leftover chocolate? Don't mind if I do!
Christmas baking and cooking thread. Watcha making?-imageuploadedbycurltalk1356303504.038269.jpg
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Old 12-23-2012, 04:06 PM   #138
 
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Peanut butter blossoms
Christmas baking and cooking thread. Watcha making?-imageuploadedbycurltalk1356303556.396907.jpg

Lemon ricotta cookies
Christmas baking and cooking thread. Watcha making?-imageuploadedbycurltalk1356303880.714010.jpg
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Old 12-23-2012, 04:09 PM   #139
 
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We've been assigned to bring dessert for MIL's big xmas dinner, so I'm making a chocolate butter cake. Mmm.
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Old 12-23-2012, 05:09 PM   #140
 
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I guess I am late to the party! I am hosting xmas brunch at my house, so tomorrow I will be baking common crunch banana bread. I can't wait!

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