I had an idea to cover cupcakes with peanut butter frosting and then dip the tops into milk chocolate ganache. The flavor was great, but the tops never set up properly.
I chilled the frosted cupcakes until the frosting was hard, waited until the ganache was no longer warm, and dipped them quickly - shaking off the excess, then popped them back in the fridge. (I should add that this is the first time I'd made this particular ganache - just guittard milk chocolate and cream.)
The tops were almost sticky and the two toppings sort of melded together - you couldn't see the frosting underneath, but that's the impression I got. Again, the flavor was very good, but I wasn't happy with how they looked. I don't think I would have served them at a party because of their sticky tops.
I've made swiss buttercream and milk roux frosting in the past, but I plan on making a simple vanilla frosting for my niece's birthday cake. I use confectioner's sugar, butter, vanilla and milk or half and half but I'm wondering....has anyone come up with something to add that takes away the metallic taste of the sugar? (I've tried the cooked confectioner's sugar vanilla frosting recipe in Joy but I didnt care for the consistency)
Plus, I've read that some process granulated sugar in the food processor until it becomes powder. Has anyone tried this in this type of frosting?
I am going to rip out all of my hair and throw it out of the window.. *I need help and you all are my last hope!
I make my Grandfather's top secret egg nog recipe every Christmas and use pasteurized eggs when I can find them. If not, I find farm fresh eggs (that I know I can trust) but have been unable to do either this year. I used Davidson's pastuerized eggs in the past, but they no longer sell them online and the stores they say carry their product, don't. (at least not in my area - NJ,PA,DE)
I have been searching the web for two days to find a "pasteurize at home" technique and have found several. (so which is the best?). I have tried some (heat the yolk to 160, which cooked most of it), and have tried cooking the yolks and cream (which noticibly altered the consistency)
Has anyone tried pasteuizing whole eggs in the shell at home with any success?
If so, how? Help!
*I understand this isnt life or death, but frustration is a cruel master
I hope someone can help! I had this Butter Crescent cookie recipe I made every Christmas, but lost the recipe when I moved. I got it from a magazine (Good Houskeeping or Better Holmes, maybe) but it was a rectangular heavy paper insert that you detached from the magazine. The entire pull out was narrow and rectangular and contained I believe 3 other recipes. I think it was put out by Land O Lakes or Kellers (definately a brand-name recipe collection), because in each recipe, butter was a star ingredient. All I remember was that the dough required ground blanched almonds and 1 c of butter. I cant remember how much flour, etc and I dont think there was vanilla. You would chill the dough, shape pieces into crescents and roll in cinnamon and sugar when baked. I have looked at several "crescent" recipes, but they arent quite right. I make at least 10-12 kinds of cookies at Christmas which is why I hadnt commited this one to memory...I wish I had!! They were sooooo delicious. Does anyone know this one??
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