I'm surprised you've not had almond paste, liv. Marzipan seems to be common in German chocolates (I personally can't stand the stuff; BB2 loves it). If you go to World Market, they have the stuff in logs.
Ainorite? I make do with my blenders and my gigantic foot-in-diameter mortar and pestle. The latter is the only way I make pesto and hummus, believe it or not.
Yep, I've got one of those, and a smaller one for spices. Love them both.
Marzipan and almond paste are actually not the same thing. Marzipan has a lot more sugar in it and is smoother in texture. I love it. My graduation cake had a marzipan icing, and as a kid I was fascinated by those Sicilian marzipan fruits. I love all almond-derived products, basically.
So there's almond paste, and Marzipan=almond paste?
No. There's almond paste, and there's marzipan. The latter has more sugar than the former and a smoother texture. It can be rolled out and formed into detailed shapes and figures like fondant.
Quote:
(Between your almond love and dried blueberry love, I would like to send you this.)
That looks good, although it's not so much almonds that I adore. I like them just fine, but it's things made from almonds that I truly love.
__________________
Live for today and not tomorrow
Live for the Now and whats here
Stop living for what maybe or what may never come
Live for the day already here
I ate one warm from the oven, the filling of the Oreos almost liquid in its creaminess, the chocolate chips melted all around it like a volcano cake with a double crater. It's like something they sell at state fairs.
I just moved, and yesterday as I was trying to figure out how to operate this newfangled oven with all its bells and whistles and digital read-outs, I encountered quite a perplexing problem. I turned it on to 375 degrees F, and after a moment, it bounced back to 350. I was like, "WTF?" and tried to turn it back up, but after a few seconds it showed 350 again. This happened a couple more times and I was about to ... and then it turned 3:51.
The pumpkin roll cake I made cracked and looked horrible, so I tried again today, and today's cake also looks like a sunbaked turd. So, I prerry much FAIL on all counts.
I made banana bars with almond cream cheese frosting this TG. They were excellent, but far better the next day after they had time to condense a little.
I had a couple of relatively successful bouts with making meatbread for my gaming group. I thought it was awesomely delicious as did one or two others, but it's a bit of effort, so I don't do it every week. I have been thinking about trying a version of my favorite (beanless, as god intended) chili as the filling for the meatbread, but I would need to tone down the liquidity of the sauce or it would become a soggy mess. Something to try in the future. I also have a new favoritest cookie recipe in the world, for peanut butter chocolate chip cookies. They are really rich, so you end up only eating a few and downing lots of milk with them, but damn are they good.
My mother laid some brownies on me over the holiday weekend that I grabbed the recipe for. They're "Sweet and Salty Brownies" she got out of some magazine and they were scrumptious!
Secret ingredient: cayenne pepper.
So how come none of you kitchen-y types ever told me about putting hot stuff in sweets? It was only in the last five years or so that I even heard about putting chocolate in hot stuff. And now this.
Always add some salt to your frosting. It makes the flavor pop.
There, now you've been told.
I made lemon cupcakes for the United Way lunch at work today. I've been craving them ever since I visited the famed Sprinkles Cupcakes in Chicago and was sorely disappointed by theirs.
__________________
"freedom to differ is not limited to things that do not matter much. That would be a mere shadow of freedom. The test of its substance is the right to differ as to things that touch the heart of the existing order."
- Justice Robert Jackson, West Virginia State Board of Ed. v. Barnette
Prolly not exactly fitting the thread, but last night I experimented and it worked out so I am reporting.
My neighbors have citrus fruit literally everywhere. I've already made two batches of marmalade and still had a bunch of stuff, including a handful of kumquats. WTF do I do with kumquats?
One of my family traditions is quick breads for Christmas breakfast, and my fave is cranberry bread so I was fixing to make some last night and those kumquats were staring at me. I halved them and took out the seeds, chopped them a bit, then pureed them in my little food processor attachment on my blender (my big one is borked). I had about half a cup of puree and I replaced half a cup of cranberries with it in my recipe.
Re: Stupid Baking
Mulebear. I miss him too.
... and then it turned 3:51. 
If you tackle the meatbread with chili, let us know how it turns out!
Linear Mode
