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- This topic has 16 replies, 12 voices, and was last updated 9 years, 7 months ago by 🍫Syag Lchochma.
April 23, 2012 1:04 am at 1:04 am #603054
I just added a bag of mini marshmellos to the chocolate chip cookie dough I made. First batch is almost gone.April 23, 2012 1:57 am at 1:57 am #970856yitayningwutParticipant
I just got such a craving.April 23, 2012 6:29 pm at 6:29 pm #970857golden momMember
omg that sounds amazing did the melt or say whole but softApril 23, 2012 8:10 pm at 8:10 pm #970858Shticky GuyParticipant
I just added a bag of mini marshmellos to the chocolate chip cookie dough I made. First batch is almost gone
Sounds just like my house. You did not say that you succeeded in getting the dough into the oven. So I assume that when you said the first batch is almost gone you meant eaten raw off the tray on the kitchen side. As I said, sounds just like my house! The stomach pains are so worth it!! Mmmmm.April 23, 2012 9:06 pm at 9:06 pm #970859bptParticipant
And to think, all I had with this morning’s cup of coffee was a whole wheat muffin.
Perhaps someone can send the CC cookie with mini mellows recipe to Mrs. BP?April 23, 2012 10:50 pm at 10:50 pm #970860
My favorite recipe is the one on the bags of Jewel brand (Acme to you) flour and brown sugar. I added a bag of minis while no one was home to foil my plan (see shtickys post). they oozed a bit but retained their shape for the most part. Now Im addicted.April 23, 2012 11:00 pm at 11:00 pm #970861Doodle-Man™Member
recipe for bpt:
marshmallowsApril 24, 2012 3:41 am at 3:41 am #970862pergamentMember
i like cheeseApril 24, 2012 3:59 am at 3:59 am #970863SayIDidIt™Participant
moskidoodle, you really “bring color to the CR”! Thanks for the laugh! However, you’r marshmellowsare not melted with that creamy white stuff oozing out…Mmmmm…April 24, 2012 12:59 pm at 12:59 pm #970864
Pergament : we do too! Another favorite in our house is red Krunchers with too much shredded mozzarella, microwaved for 41 seconds.April 24, 2012 1:40 pm at 1:40 pm #970865No One Mourns The WickedMember
*Picking at my weight watchers cookie while sobbing*April 24, 2012 2:21 pm at 2:21 pm #970866TheGoqParticipant
Syag you will have to explain to the non Chicagoan’s what Krunchers are.April 24, 2012 4:54 pm at 4:54 pm #970867yungerman1Participant
Goq- We had Krunchers in NY a while back. Very good, but hot!
Syag- I want to head straight home for some vanilla ice cream with cookie dough!!! I’ve actually bought raw cookie dough and just mixed it with the tub of vanilla ice cream. Cheaper than buying a cup for 5 bucks at Carvel.April 24, 2012 5:23 pm at 5:23 pm #970868
Krunchers are potato chips. Red bag is bbq, green is jalapenio.August 15, 2013 5:29 am at 5:29 am #970869
mmmmmmmmm I am not too bad of a baker but homemade Challah is definitely not one of my strenghts and I have tried many, many recipes. I just made Rebbitzen Kanievsky’s zt”l recipe from the Bais Yaakov cook book and it is sooooooo good!! It’s only Wednesday so I didn’t make challahs, I made rolls and brushed them with garlic salt to eat while warm. Definitely worth trying for anyone out there afraid to take the homemade challah plunge.
(I made it because I wanted the zchus of taking challah)August 15, 2013 10:53 am at 10:53 am #970870pinnymMember
Syag: I too had far too many flops with challa, can you please post the recipe of reb. kanievsky?
thanx!August 15, 2013 3:54 pm at 3:54 pm #970871
This one is so awesome. It has a lot of liquid so you can just stir it by hand all the way til the end. Then I only needed to knead it for a minute, I didn’t use a mixer at all. It is VERY sticky, but it is SO soft. Just use a lot of flour on your hands and board when you form it, it is worth the try.
Rebbetzin Kanievsky’s Challah Recipe (courtesy of the Bais Yaakov cook book)
5 cups water
4 Tbl dry yeast
1 1/4 cups sugar (I did 1 1/2)
1 1/4 cups oil
1 1/2 Tbl salt
5 pounds flour
1 egg, lightly beaten for glaze (I added 3 to the dough as well)
Place warm water, yeast and sugar in a bowl. Let sit 7 minutes until bubbly. Place mixer on low and add oil and salt. Slowly add the flour, one cup at a time. Continue adding flour, for about 10 minutes.
Remove dough from mixing bowl and place in large bowl. Cover with towel and let rise for about an hour.
Grease 5 or 6 loaf pans, depending on what size challah you prefer. At this point, take challah with a brocha. Braid the dough and place in greased loaf pans. Let rise another hour. Preheat oven to 350.
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