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Old 12-03-2011, 10:25 PM   #33921
 
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My DL picture is horrid. They use this new facial recognition software, that apparently doesn't work unless everything is just perfect. I had to pull my hair all the way back, no smiling and had to hold my head at this really awkward position. It is so different from the way I look I'm surprised I haven't been accused of using someone else's.
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Old 12-03-2011, 10:41 PM   #33922
 
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I made these today because I haven't seen them since I moved away from NYC and was craving them:

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Old 12-03-2011, 10:42 PM   #33923
 
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I'm so sorry for the ginormous picture! Photobucket won't let me edit it from my iPad.
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Old 12-03-2011, 10:43 PM   #33924
 
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^Did you see my pics from last year? I made them for the holidays. Love them. Apricot or raspberry jam?
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Old 12-03-2011, 10:43 PM   #33925
 
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Nallia, I don't know what it is but I'll take two, please.
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Old 12-03-2011, 10:47 PM   #33926
 
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Quote:
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Nallia, I don't know what it is but I'll take two, please.
Thanks, Springy! I'll bring the coffee!
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Old 12-03-2011, 10:49 PM   #33927
 
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Quote:
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^Did you see my pics from last year? I made them for the holidays. Love them. Apricot or raspberry jam?
Apricot. I was planning on freezing them and overnighting some to my mother and sister, but I don't know if they'll last until Monday without being eaten. Even with the 18 x 13 sheet I made! I bought enough almond paste for another batch and I think I'm going to try raspberry for that one.

I also made baklava this morning. . I've decided to skip the cheesecakes this year and make cookies instead.
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Old 12-03-2011, 10:51 PM   #33928
 
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They keep extremely well and actually improve with age, so they're great for shipping.
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Old 12-03-2011, 10:52 PM   #33929
 
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Yay! That's good news. I can't have them all in my house or I WILL eat them. ALL. lol
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Old 12-03-2011, 10:53 PM   #33930
 
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Found a pic of my rainbow cookies from last year:


Yeah, don't have to freeze them or anything, especially if the chocolate is tempered!
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Old 12-03-2011, 10:57 PM   #33931
 
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Beautiful! I was sure I wasn't using enough food coloring, but I was afraid they would get that food coloring taste I hate. It was the first I ever made them and I made a bit of a mess of the green layer when trying to invert it, so the jam soaked through that layer a lot. They're still yummy!
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Old 12-03-2011, 10:59 PM   #33932
 
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Are those officially called "rainbow cookies"? Because I want some!

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Old 12-03-2011, 11:01 PM   #33933
 
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I've heard them called Rainbow cookies, Venetian cookies, Seven layer cookies, or Neapolitans. I"ve only ever seen them in the northeast, usually at Italian pastry shops. Some Jewish bakeries make them as well.
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Last edited by Nallia; 12-03-2011 at 11:03 PM.
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Old 12-03-2011, 11:05 PM   #33934
 
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Rainbow cookies or seven layer cookies is how I know them. They're very much a NY thing and a thing of the past since most bakeries that sell them get them shipped from a factory somewhere.
They're basically almond cake layers sandwiching either apricot or raspberry jam.

Nallia, I use gel food coloring, so it only takes about a tiny drop or two.
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Old 12-03-2011, 11:05 PM   #33935
 
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Saria, I usually make cocoa brownies, but feel like trying some with chocolate instead. Do you have a recipe?
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Old 12-03-2011, 11:06 PM   #33936
 
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I googled it! Apparently, the tricolor is meant to represent the Italian flag. Interesting. I lived in Napoli, once upon a time.

Never had these cookies though, but looks like something I could eat a whole sheet pan of.

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Old 12-03-2011, 11:07 PM   #33937
 
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Quote:
Originally Posted by Saria View Post
Rainbow cookies or seven layer cookies is how I know them. They're very much a NY thing and a thing of the past since most bakeries that sell them get them shipped from a factory somewhere.
They're basically almond cake layers sandwiching either apricot or raspberry jam.

Nallia, I use gel food coloring, so it only takes about a tiny drop or two.
The gel food coloring readily available here isn't that strong. I used gel. I'm going to have to find some better ones.

Is a shame they've gotten so hard to find. And when you do they just don't taste right anymore. It was worth the work to have rainbow cookies that taste right.
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Old 12-03-2011, 11:19 PM   #33938
 
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Nallia, I like these:
http://m.saveur.com/article/Recipes/...tural-Brownies

And these, which are made by whipping the eggs to ribbon stage:
http://slowlikehoney.net/2009/02/11/love/
(these may actually be my favorite brownies; they are moist, chewy, and intensely chocolatey)

These are great, too:
http://thebrownieproject.wordpress.c...ssic-brownies/

Haven't tried these, but Melissa Clark is pretty great:
http://www.melissaclark.net/blog/201...m-up-eggs.html

I usually cut the sugar in most brownies by at least two ounces since I like them less sweet. And I love the Medrich ones with cacao nibs.
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Old 12-03-2011, 11:21 PM   #33939
 
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Thank you! More baking for me tomorrow!
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Old 12-03-2011, 11:24 PM   #33940
 
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Oh, and the brownies from Baked!
http://www.browneyedbaker.com/2010/1...baked-brownie/
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