Things That Go in Your Mouth

[Silversong]

I made my first panettone this weekend! I used the recipe from King Arthur Baking.
The reviews assure me that it isn't a real panettone, but it's good and full of fruit, and I am having it for breakfast with a thick layer of amazing pistachio cream.

I think the main issue with it is that I had great difficulty working the fruit very deeply into the dough. Is there a trick for that? Should I have put it back under the dough hook for a few minutes?

[Mongrel]

pistachio cream

Hooooooooooold on there. WHAT? I MUST KNOW OF THIS WIZARDRY.

[Silversong]

https://www.zingermans.com/Product/pist ... ream/P-PSP

Such delicious wizardry. I totally need to make pastry cream with it and fill cream puffs. O_O Too bad it's so expensive.

[Mongrel]

It's an actual product and not a recipe, nuuuuuuu

D:

[nosimpleway]

Is it not just ground pistachios with enough olive oil to emulsify it?

[Upthorn]

Well, it's in their "sweets" section, and neither pistachios nor olive oil are innately sweet, so I imagine there must be at least a third ingredient.

[Silversong]

The ingredients as listed on my jar are:
Sicilian pistachios (35%), sugar, extra virgin olive oil, rice flour, sunflower lecithin (as emulsifier). I imagine if you have a good food processor, you could try to make it?

[nosimpleway]

Sugar as the second ingredient, so it's not pistachio butter... it's pistachio Nutella.

[Büge]

I Can't Believe It's Not Pistachio Butter

[Büge]

Back in November, Kylie and I decided to make a fruitcake, as we'd had good success doing it last year. We've been keeping it swaddled in cheesecloth and crop-dusting it with brandy for more than a month. Last night we decided to open it up and have some, as is customary.

Behold, the fruit(cake) of our efforts: a confection as dark as the comedy stylings of Christopher Titus.





preeeeeeetty sure it gave me a hangover

[Mongrel]

holy shit

WANT

[nosimpleway]

preeeeeeetty sure it gave me a hangover

I once met a Jamaican who told me the appropriate time to bake, and start soaking, a fruitcake was approximately July. I can't imagine.

[Mongrel]

Incidentally, we had a bunch of pancakes and whipped cream with the excuse of giving the cats a big ole spoonful each of said whipped cream. Good times were had by all.

[atog]

+1 over here with a beggin' bowl

god that thing looks geologic

[Yoji]

I want to print a cookie roller... there are websites that can take an image and convert it to a lamp shape, which includes cylinders. I just need a good tileable image since I'm too busy and frazzled to make my own...

(looks at the forum background)



But it doesn't work too well on smaller cookies, so I made a crapload of fishy poofs instead.



Also thanks to Silver for the shortbread recipe. It smells great in the oven and I can't stop eating them!

[Silversong]

Every time I make this, I wonder why I don't do it more. Two big plops of plain greek yogurt, one glop of natural peanut butter, stir until combined. It makes this delicious dip like fluffy peanut butter that's great for dipping apples into.

[nosimpleway]

Here I'm wondering if using an electric beater to get some air into it would make it actually fluffy. Both Greek yogurt and peanut butter can be beaten and fluffed.

[presses finger to earpiece]

well, you know what I mean

[Büge]

Congratulations, nosimpleway! That was your 4000th post.

[Silversong]

So I just learned you can make cookies with olive oil instead of butter?!
The resulting cookie is soft, crisp on the bottom, and tastes of olive oil. The recipe had no flavorings, so I added orange zest and fiori di Sicilia extract. Next time I might try cinnamon.

[nosimpleway]

You can also use an oil that doesn't taste like olives, if you feel like it.

Or applesauce, the more traditional substitute for fat.