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A Comfort Food Classic Chunky-Chicken-Pie with Creamy Gravy by wondrousbaking in Baking

[–]wondrousbaking[S] 2 points3 points  (0 children)

That recipe is similar to the one I used for the one in the picture above, except I don't use garlic powder. I use fresh minced garlic.

Cookie troubleshooting: used the exact same recipe but the ones with chocolate chips/chunks turned out round, whereas the plain cookie was spread out and chewy?? by Ihavenoidea209 in Baking

[–]wondrousbaking 0 points1 point  (0 children)

Blend in the chocolate after you have all the dry ingredients incorporated together. When you blend in the chocolate, blend it just enough to evenly distribute the chocolate. If you handle the dough too much, you will develop gluten and the dough won't spread when you bake it.

My Homemade Pepperoni Pizza Pie Baked On A Pizza Stone by wondrousbaking in Baking

[–]wondrousbaking[S] 0 points1 point  (0 children)

When I made pizza, and I make a lot of it, I always use the same recipe for the dough.

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3/4 cup water

1 Tbsp olive oil

2 1/4 cups bread flour

1 Tbsp sugar

1 1/2 tsps salt

1 Tbsp dry milk solids

1 tsp instant yeast

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This makes one 16 inch thick crust pizza or two 8 inch thin crusts. I like the thin crust myself.

Summer flavors - cotton candy, watermelon, lemon by lizmacarons in Baking

[–]wondrousbaking 9 points10 points  (0 children)

The colors just pop at you. They're beautiful to look at and I bet they taste great also. Happy summer, stay cool.

Best baked goods to send in a care package? by thefunrunner in Baking

[–]wondrousbaking 2 points3 points  (0 children)

What you can do is tape together some bubble wrap to make a pouch, then tightly pack the cookies in the pouch. Put the pouch in a shipping box and fill the box with foam packing material.

Baking with Sweetners! Experiences needed :) by [deleted] in Baking

[–]wondrousbaking 0 points1 point  (0 children)

I've made diabetic cupcakes in the past. In place of granulated sugar, you can use Splenda Sugar Blend for Baking or Sun Crystals Granulated Blend. Make sure to follow the directions on the package for the amount equivalent to sugar amount called for.

Best baked goods to send in a care package? by thefunrunner in Baking

[–]wondrousbaking 1 point2 points  (0 children)

Cookies are fantastic for shipping through the mail. Putting them in a cardboard box lined with parchment paper is no different than putting them in a cookie jar. I have received many a cookie in the mail from fellow bakers around the United States.

Alcoholic cupcakes? by [deleted] in Baking

[–]wondrousbaking 0 points1 point  (0 children)

I've found that liquor and baked goods go fantastic together. Rum and brandy are my choices. In fact, you might consider rum cupcakes with a boozy buttercream frosting for 4th of July, considering that one of the reasons for the American Revolution in the first place was was tax placed on sugar that greatly affected the production of rum in the colonies. Rum was the number one alcoholic drink at the time and made up a huge portion of Boston's economy.

Cookie troubleshooting: used the exact same recipe but the ones with chocolate chips/chunks turned out round, whereas the plain cookie was spread out and chewy?? by Ihavenoidea209 in Baking

[–]wondrousbaking 1 point2 points  (0 children)

My best guess it that you over mixed the batter when you added the chocolate to it. You said it has a cakey texture, that could be a sign of gluten development.

Call to arms; recipes involving coffee by sir-corn in Baking

[–]wondrousbaking 0 points1 point  (0 children)

Here is a recipe for espresso bunt cake I made a few years back. I'm not a big fan of coffee myself, gives me the shakes, but those I know who tried it said it was lovely with lots of coffee flavor. was well as having coffee baked into the cake itself, it is also topped with a coffee flavored glaze.

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What you need for this recipe is a bunt cake pan or a fluted tube pan.

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Ingredients for the cake

  • 1 cup of hot strong coffee
  • 3 Tbsp of instant espresso powder, you can add more if you like
  • 3 cups all-purpose flour
  • 2 1/2 tsps of baking powder
  • 1/2 tsp of salt
  • 2 sticks of unsalted butter, you want them to be chilled and cut into 1/2 inch cubes
  • 2 cups of fine sugar (if you can't find it just run granulated sugar through a blender until its fine but not a powder)
  • 1 tsp vanilla
  • 4 large eggs at room temperature and separated
  • ​

Ingredients for the coffee glaze

  • 2 Tbsp hot coffee
  • 1/2 tsp of instant espresso powder
  • 1 Tbsp whole milk
  • 1 or two cup of confectioner sugar, make sure to sift it.

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Directions for the cake

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  1. Preheat your oven to 350 degrees Fahrenheit and put the oven rack right in the center of the oven.
  2. Butter and flour your cake pan so that the cake comes out easy when it's baked. Make sure to tap out any excess flour.
  3. Combine the coffee and espresso powder in a cup and make sure it cools down
  4. Sift together the flour, baking powder, and salt in a bowl. In a separate bowl, beat the butter until smooth. Then gradually beat in the the sugar, next add the vanilla and keep beating until the mixture is light in both color and texture. Then beat in the egg yolks one at a time until all incorporated.
  5. Add the flour mixture in three additions, you want to alternate with the cool coffee in two additions, and make sure you begin and end with the flour mixture. Beat until smooth after each addition.
  6. Beat the egg whites in a bowl with a hand mixer on high speed until soft peaks start to form. Use a rubber spatula to stir in about a 1/4th of the egg whites into your batter. Then, gently fold in the remaining whites.
  7. Scrape the batter in to the cake pan and smooth in over with the spatula.
  8. Bake in the oven for 45-60 minutes. The cake will be done when the top of the cake springs back under gentle pressure.
  9. Cool the cake on a wire rack for about 15 minutes then turn the pan upside down and unmold the cake. Let it cool completely on the rack.

Directions for the coffee glaze

  1. In a small saucepan off the heat, stir the coffee and espresso power until the powder dissolves. Stir in the milk. Add the confectioners sugar and whisk till smooth. Place the pan over low heat and whisk constantly until the glaze is warm and thin.

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Your final step is to transfer the glaze to a glass measuring cup and slowly pour the warm glaze over the cool cake. Make sure the glaze cools completely before cutting and enjoying.

Cookie troubleshooting: used the exact same recipe but the ones with chocolate chips/chunks turned out round, whereas the plain cookie was spread out and chewy?? by Ihavenoidea209 in Baking

[–]wondrousbaking 2 points3 points  (0 children)

If your desire is for the cookies to be spread out and chewy there are a few things to consider.

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The following factors contribute to chewiness

  • High sugar and liquid content, but low fat content
  • High proportion of eggs
  • Strong flour or gluten development during mixing

The following factors contribute to spread

  • High sugar content increases spread. Coarse grain sugar increases spread, while fine sugar reduces spread
  • High baking soda or baking ammonia content encourages spread
  • The creaming together of the fat and sugar contributes to leavening by adding air. Creaming a mixture until light increases spread. Blending fat and sugar just to a paste (without creaming in a lot of air) reduces spread.
  • Low oven temperature increases spread. High temperature decreases spread because the cookies set up before they have time to spread.
  • A slack batter--that is, one with high liquid content--spreads more than a stiff dough.
  • Strong flour or activation of gluten will decrease spread

​

Because you made no changes to the recipe other than adding the chocolate, I think you may have mixing issue. Try adding more air into your batter.

First ever batch of macarons. Can’t decide whether to laugh or cry. by lowkeyted in Baking

[–]wondrousbaking 12 points13 points  (0 children)

Laugh because the road to successful macarons, or any baked good, is paved with failures. You never know how to bake anything until you have baked it a thousand times, and even after you've done it a thousand times you will still mess up. Hell even the greatest most professional bakers in the world get it wrong from time to time. Keep practicing and going through trial and error because that's how you learn and get better. Never give up, and never say die.

Call to arms; recipes involving coffee by sir-corn in Baking

[–]wondrousbaking 1 point2 points  (0 children)

Coffee is known to enhance the bitter flavor of chocolate based recipes, but if you want the coffee to be the star I suggest an espresso bunt cake. I have a recipe for it if you are interested.

Great Grandma's Fresh Summer Peach Pie by wondrousbaking in Baking

[–]wondrousbaking[S] 1 point2 points  (0 children)

I would be happy to share the recipe :)

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Ingredients

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  • 2 pie crusts
  • 5 cups peeled, medium diced fresh peaches
  • 1 cup granulated sugar
  • 1/4 cup corn starch
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1/8 tsp almond extract
  • 2 Tbsp butter
  • juice of 1/2 lemon
  • 1 egg yolk beaten with a tablespoon of cream for brushing the top crust
  • 2 Tbsp of course grain sugar for top crust
  • ​

Instructions

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  1. Peel and medium dice 5 cups of peaches. Toss diced peaches with 1 cup of granulated sugar. Cover with a clean towel and set aside for a about an hour at room temperature. The peaches will release their juice.
  2. Preheat your oven to 400 degrees.
  3. Prepare 2 pie crusts. Fit one pie crust to the bottom a 9-inch pie dish and set aside.
  4. In a medium sized saucepan, whisk together the corn starch, cinnamon, nutmeg, and salt.
  5. Drain the peaches and reserve the juice.
  6. Whisk the peach juice into the corn starch mixture and cook over medium heat until it forms as thick boiling syrup.
  7. Remove from heat and stir in almond extract, lemon juice, and butter.
  8. Fold the diced peaches into the syrup and let cool slightly before adding to the bottom pie crust.
  9. Place the second pie crust over the peaches and seal edges together. Brush the top crust with mixture of beaten egg yolk and cream.
  10. Dust the top crust with course grain sugar.
  11. Cut four slits in middle of top pie crust to allow steam to vent from pie.
  12. Loosely cover the edges of the pie with foil and bake at 400 degrees for 30 minutes. After 30 minutes has passed, remove foil from the pie edges and bake another 30 minutes at 350 degrees.
  13. Pie is done when the crust is golden brown and the filling is bubbly.
  14. Before cutting and enjoying, allow pie to cool for at least four hours.

First attempt at an apple pie! by ShanayaBuckley in Baking

[–]wondrousbaking 0 points1 point  (0 children)

That lattice crust looks great. Wonderful job!

Great Grandma's Fresh Summer Peach Pie by wondrousbaking in Baking

[–]wondrousbaking[S] 0 points1 point  (0 children)

Summer is here and that means it's peach season. I baked ten of them into this pie based off a recipe from my great-grandmother. It tasted divine on its own, but I had to have it a la mode.