These definately were not as good as a Kit Kat and as much as I dislike Paula Deen, they were not bad. Two suggestions to those of you who want to make these: Line the pan with foil as they are too hard to get without it and also they cut much better when cold. Enjoy!
Just went to Tatte in Brookline last week-OMG!!!! A definate must-I have never made or tasted such melt in your mouth butter cookies and dough!! Don't expect much chocolate-mostly butter and nuts and some delicious cheesecake!
Clear Flour has amazing cranberry pecan rolls but you have to get there early.
Also, if you eat sushi, right near Copley Plaza is Douzo on Dartmouth St. and Caffe Jaffa which has terrific middle eastern food.
Flour Bakery is just ok but they do have among the best sticky buns I have ever eaten.
Stay away from Summer Shack-overpriced and terrible food!!!
My mom always used Granny Smiths because she is not too big on sugary tastes so I used those until I took a baking class in Philadelphia years ago with a pastry chef from a well known restaurant who ONLY used Golden Delicious. I started using them then and have never looked back but I do sometimes use equal Golden Delicious and Granny Smiths to even out the sweetness. Northern Spy is an interesting thought but Macs and Empires I would think would turn to mush!!!
You can use the graham cracker one for key lime pie whch really doesn't take much as it is mostly lime juice, sweetened condensed milk, and egg yolks. Ina Garten the Barefoot Contessa has a great frozen one.
As for the choc crust, easy peanut butter pie with cream cheese, pb, cool whip (I know I know but it holds the texture better than real whipped cream), and chopped up pb cups. Look for it on the website of whoever makes cool whip-I think kraft. ever easier-soften good coffee ice cream, put in the crust and freeze. top with yummy hot fudge!
Thanks for commenting but no those aren't the ones. These had cream cheese not ricotta.
Many thanks to all of you for your insight! One more question, a friend brought me fairly large salt crystals from overseas and I am not sure what to do with such big crystals. Any ideas what to use it for or should I grind it down?
the monkey bread from Rose Beranbaum's Bread Bible is unbelievable!!!!I had never had monkey bread before I made that. I don't make it very often since I would eat the majority of it if it was left alone!!!!
Are you kidding???? Bake it or better yet, being a lover of raw cookie dough, just eat it!
I travel alot for my job and I eat alone alot. I don't mind as long as I can read (I always bring a book) and I go to whatever kind of restaurant I want to: casual, fancy, wherever there is good food and in Boston, there is plenty. What I DON'T do is go to a sports bar and sit at the bar. Bad image for a woman by herself. I also prefer not to eat at a bar as it is just not that comfortable. That said, if one of my favorite restaurants only has room at the bar, as long as there is light, I will eat there.
I agree with the fine dining from mizbee and shaw's crab house is delicious but very pricey.
Whatever you do, don't eat deep dish at Gino's East. Well know, but not only does it take 45 mins to bake but it is so mediocre. Maybe I am spoiled by NY pizza but it was definately not worth it. Try someplace else for it if you want deep dish.
Other delicious places are Le Colonial and Cafe Spiaggia (one of my favorites) and for breakfast or lunch, Pierre Gourmet at the Penninsula Hotel. The chocolate caramel cake is fabulous but so is everything-golden beet salad, the flatbreads....
Hi-we just got back from a quick trip to Chicago on Sat. Here are my takes on some places to go and not:
Gino's East-so bad I can't believe that people recommend it. Very touristy and it takes 45 mins to make a pizza that has pounds of melted but not browned cheese because they put the toppings on the crust and THEN the sauce! And the crust is not only filling but not that great. Have any of you ever had NY pizza for goodness sakes? This was incredibly disappointing!!
Another disappointment was Harry Caray's steakhouse on Kinsie. Not only bad food but very expensive bad food. Don't get me wrong-it is a steakhouse and the steaks were delicious but everything else that went with it was terrible. The vesivious (sp) potatoes were sitting in oil and limp. The salads had little on them but the lettuce itself and the desserts were just ok. Would try someplace else like the place across the street from Harry Caray's that starts with a K and I just can't remember right now. We ate there the next night and everything was delicious-especially the mashed potatoes!!!
What was great was Pierre Gourmet next to the Pennisula Hotel. They have wonderful breakfasts (which they serve all day), flatbreads, salads-their golden beet salad was so good, and delicious desserts. We went there twice it was so good.
Also great but not a new place is Cafe Spiaggia. They have homemade pastas, and everything there is delicious. It is not cheap but it is certainly worth the money. Lunch is probably cheaper and make sure you go to the cafe not the really pricey restaurant!
I also agree about Garrett's popcorn, but am not a fan of the mix. Plain caramel is just fine with me-a word of caution for those used to going to the location on Michigan Ave. It is no longer there as they are putting up another condo building (as if there aren't enough right now!). The only place to get it now is at the airport or in the loop although I have heard that Nuts on Clark is delicious.
This was just too funny-needed a laugh this am and this was it!!!! BTW, love them stale!
Why is this listed under Passover recipes??? It sounds delicious but has a graham cracker crust which is NOT for Passover. I have made Rose Bernbaum's cheesecake from the Cake Bible for years for Passover as it has no crust and can be made ahead and frozen.
where is the recipe for the salted caramel cream pies? would love to try them.
The filling was creamy and on its own, not very tasteful, but when sandwiched with the cookies which also were not that tasteful on their own, it seemed to work. The big pain to the filling was the heating of the sugar and egg whites to a certain temp. Think it is time to buy a different kind of thermometer.
I just had this same dish at a fairly new restaurant in Boston last week, Sportello. I think it may have been some of the best food I have ever eaten!!!! It was creamy, buttery, and just all around delicious!!!!!
Ina actually has a recipe in one of her books for homemade marshmallows which are DELICIOUS!!! I could have eaten the whole pan myself!!! Sorry I can't remember which book, but they are so easy and to spend anything on any of her mixes as much as I love her, it is insane!!!
Only thing-make sure you use a fair amount of powdered sugar on both the top and bottom so they come out of the pan and are easier to cut.
SOOOO worth the cost!!!! I am just sorry it has taken me so long to start buying them. I have 3 round casseroles that I just LOVE and use all the time for everything. Soups, casseroles, sauces.......and the stuff really doesn't stick!
Go for it-they are my favorites along with my All Clad-another splurge well worth it!
You have to go to the hamburger place in the Parker Meriden hotel. It is on W 57th st. Not alot of room but the line moves quickly. You won't need to eat the rest of the day if you have a burger and fries!!!
Also, an old favorite is Prime Burger near St. Patricks.
Finally got over there last week. All I can say is OMG!!!!! One of the best things I have ever eaten and I have eaten alot of good bakery treats. Will have to save all my calories for my next trip. Was not as impressed with the other baked treats, but this would be worth going back for. Unfortunately (or fortunately) I am in Boston two to three times a month, so this temptation will have to be carefully dolled out or I will look like the Pillsbury dough boy!!!!
Without a doubt, very much worth the trip-especially in the am when they are fresh!
These sound so delicious that I would like to make them tonight, but I am the only one home right now and don't want to eat the batch myself. What is the opinion on freezing the biscuits-either unbaked or baked?
You can take any recipe that calls melted unsweetened chocolate and substitute 1 tbsp oil and 3 tbsp cocoa powder. This provides a different depth to cakes and I use it in one of my favorites-choc buttermilk cake.
Thanks asking and thanks for responding. I had the same question and was just about to send something in as well.
For all the puddings I have ever made, I have never used a food processor to incorporate the butter. What is accomplished with this step besides another thing to clean up? Don't get me wrong, if it greatly improves the final product, so be it, but just wondering how you came up with that step?
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