Gravy's Cooking Thread

Dr.Retarded

Dr.Retarded

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Furry said:
Where I grew up in MN had a lot of dutch influence, so those were super common around christmas. The hard ones are aids and awful. The recipe I follow is a modified version of this. https://www.allrecipes.com/recipe/155182/pfeffernusse-cookies/

Biggest difference is I use fresh microplaned ginger, also mess with the spice amounts and add some white pepper and all-spice, and procedurally the biggest change is I add the spices and extracts to the cooled molasses mixture rather than into the dry. Don't cheap out on the molasses. And I don't always use all the flour. Usually its a bit tacky if you do it right, but sometimes the dough starts losing its tackyness and I decide to stop. Recipe is solid as is though.
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I'm going to share this with my wife because that sounds right up her alley. She likes ginger snaps and gingerbread. I need to ask my mom if my grandmother or great grandmother used to make that type of stuff because they were out of Minnesota in Chisholm. I don't ever remember them making something like that though.

Looking at it they sound delicious.
 
Fogel

Fogel

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Koushirou said:
Yeah, I haven't had any issues with the oven at all. I'm guessing the biggest thing might be elevation, since when I did cookies previously it was at my old house in the mountains. I'm just not quite sure how to adjust for that. I did also realize that last year I tried to prepare and actually let my butter soften before using it, when previously I'd always forget and just chuck it in straight from the fridge, so I'll try to go back to just throwing it in there hard (ho ho). Will see how they turn out this year!
Click to expand...

Try a different recipe. I use america's test kitchen recipe if you like thick and chewy

1 1/2 stick butter unsalted - melted
2 cups 2 tablespoons flour
1/2 cup granulated sugar
1 cup brown sugar
1 egg + 1 egg yolk
2 tsp vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
+Whatever quantity/type of chips or add ins you desire

325 degrees for 15-20 minutes rotating halfway through, you'll have to eyeball the time, you don't want them golden except for a little around the edges.

Another trick for juicing up certain cookie recipes if you have any coffee freaks is to add 1-3 tablespoons of instant espresso to the wet mix. Works great with the chocolate chip recipe.
 
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Dr.Retarded

Dr.Retarded

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Fogel said:
Try a different recipe. I use america's test kitchen recipe if you like thick and chewy

1 1/2 stick butter unsalted - melted
2 cups 2 tablespoons flour
1/2 cup granulated sugar
1 cup brown sugar
1 egg + 1 egg yolk
2 tsp vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
+Whatever quantity/type of chips or add ins you desire

325 degrees for 15-20 minutes rotating halfway through, you'll have to eyeball the time, you don't want them golden except for a little around the edges.

Another trick for juicing up certain cookie recipes if you have any coffee freaks is to add 1-3 tablespoons of instant espresso to the wet mix. Works great with the chocolate chip recipe.
Click to expand...
Test Kitchen ladies don't fuck around!

l-intro-1710873593.jpg
 
B

bolok

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Mrs. Gravy said:
I have my sisters/bonus sisters holiday cookie baking and exchange tomorrow.
We all try to bake different varieties of cookies.
I have been assigned Snickerdoodles (the cream of tartar variety, not a cinnamon sugar cookie pretending to be a snickerdoodle). I also was thinking about lemon ricotta cookies, simple shortbread cookies, and double dutch chocolate chip.
I make a mean chewy oatmeal raisin, but my big sis called dibs on that, so I will bake those another time.
Steady and I usually do not eat a lot of carbs, this will put us in a Christmas coma.
What are your favorite cookies?
I have about 19 hours til the exchange to bake 11 doz.
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Pb, molasses, dark chocolate chip with walnuts, and not real cookies- but oat cakes in no particular order.
 
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Mrs. Gravy

Mrs. Gravy

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Furry said:
Where I grew up in MN had a lot of dutch influence, so those were super common around christmas. The hard ones are aids and awful. The recipe I follow is a modified version of this. https://www.allrecipes.com/recipe/155182/pfeffernusse-cookies/

Biggest difference is I use fresh microplaned ginger, also mess with the spice amounts and add some white pepper and all-spice, and procedurally the biggest change is I add the spices and extracts to the cooled molasses mixture rather than into the dry. Don't cheap out on the molasses. And I don't always use all the flour. Usually its a bit tacky if you do it right, but sometimes the dough starts losing its tackyness and I decide to stop. Recipe is solid as is though.
Click to expand...
My dad would love this recipe, it seems similar to the anise cookies he has described from his childhood. (German heritage in small farm town Missouri)
I think I will bake those for family Christmas.
Thank you!
Not a cookie...but now I am thinking about making kolache too. Those will be for my mom; my grandma always made kolache for Christmas...Bohemian heritage settled in rural Missouri.
 
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