Foodgasms

[bluntforcemama]

yeah, I just use the plain lofat Stony Brook I eat for breakfast.

I'm gonna let you be my Cooks Magazine and perfect this recipe. Let me know when you nail it!

Will do.

 

[tortoise]

That reminds me. One of my favorite breakfasts ever: a good, thick, plain Greek yogurt with a bit of good honey drizzled on top. Delicious. First time I had it was actually in Istanbul, where they also know their yogurt.

 

[Tinkersquash]

That reminds me. One of my favorite breakfasts ever: a good, thick, plain Greek yogurt with a bit of good honey drizzled on top. Delicious. First time I had it was actually in Istanbul, where they also know their yogurt.

That's what I'm eating right now I love how Greek yoghurt tastes so naughty! It's just so thick and creamy, it tastes like it ought to have heaps of calories in it. I use it when I make frozen yoghurt recipes, just for that reason.

 

[Tati]

VS, I got the vanilla paste in the mail today...you have to tell me how to use it...do I use the same amount that I would normally use with the liquified version?

and OH MY GOD...I tasted it...I want to pour the whole damn thing down my throat!

 

[Tati]

mmmmm, I love anything coffee

Coffee Hazelnut Cookies

http://farm3.static.flickr.com/2303/2103715553_a7bdc02ee9.jpg
Makes 45 2-inch cookies

Ingredients

2 cups all purpose flour
1 cup hazelnuts (whole)
3/4 cup sugar
1/4 tsp salt
2 tsp fresh finely ground medium-roast coffee beans, plus 45 whole beans
14 tbsp unsalted butter
1 1/2 tsp pure vanilla extract


Combine the flour, hazelnuts, sugar and salt in the bowl of a food processor and pulse until the hazelnuts are finely ground. Add the ground coffee and pulse to mix. Add the butter and pulse until the mixture is crumbly.

Drizzle in pure vanilla extract and pulse until the dough begins to clump up around the blade.
Remove the dough and press it into a ball. Knead a few times to complete the mixing.

At this point, you can either roll the dough into a 12×2 inch log or divide the dough in half and form into 2 flat patties.

Wrap it and refrigerate at least two hours (or overnight).

Preheat the oven to 350 F.

If you rolled the dough into a log, cut into 1/4 inch slices and place on ungreased sheets 1 inch apart. Press a coffee bean into the center of each cookie.

Or if you formed the flat patties, roll the dough between two pieces of wax paper to a thickness of 1/4 inch. Using cookie cutters, cut out cookies and place on ungreased sheets 1 inch apart.
Press a coffee bean into the center of each cookie.

Bake until golden at the edges, 14-16 minutes. Let cookies firm up at room temperature before you transfer to a rack.

Cookies can be stored in an airtight container for at least a month.

 

[JustSkye]

VS, I got the vanilla paste in the mail today...you have to tell me how to use it...do I use the same amount that I would normally use with the liquified version?

and OH MY GOD...I tasted it...I want to pour the whole damn thing down my throat!

You can use it tsp for tsp just like extract, but the flavor is soooo much more! Mmmm

 

[Tati]

these are SO good, very light and flakey.

Cream Cheese Spritz Cookies
http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/26550.jpg
INGREDIENTS
1/2 cup shortening
1 (3 ounce) package cream cheese
1/3 cup white sugar
1 egg yolk
1 teaspoon lemon or orange extract (I used about a teaspoon and a half of orange)
1 1/2 cups all-purpose flour
1/2 teaspoon salt

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. Beat in egg yolk, and lemon extract. Combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. Load dough into a cookie press, and press cookies onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 40 Min
Original recipe yield: 3 dozen
http://allrecipes.com/Recipe/Cream-Cheese-Spritz/Detail.aspx

 

[tortoise]

Those sound so good, Tati!

 

[Rambling Rose]

Who am I kidding? I don't bake cookies! So I made these instead:

White Trash Saltine Toffee Things

Get a cookie sheet and line it with aluminum foil. I like to call this "tin foil", because I'm trashy like that. Get your saltines (we like Premium for it's saltine-y-ness) and lay those suckers down tight. You get your two sticks of butter and your cup of brown sugar and you melt this in a small pot until it boils. Boil for three minutes (this is crucial! My redneck relatives passed this recipe down the chain and they just kind of smush the butter and sugar together without letting it boil. Makes for some grainy treats and I hate the grainy treats) and pour over those tasty crackers. Oh! I forgot! Preheat your oven to 375 before you start this undertaking! Okay, moving on...slip and slide the greasy sugar all over the crackers by tilting the cookie sheet around and slip that sucker into the oven for...not 7...not 9...8 minutes! After eight minutes that sugar shit will be bubbling and you have to use a mitt to get it out of oven. Set it on the counter and let the bubbling die down. Sprinkle with some quality chocolate chips ( I broke up a good candy bar, but only because I was too lazy to run to the store before attempting this ) and spread 'em. Let cool and peel off the tinfoil before breaking into biteable chunks.

Thank me later.

:mint:

 

[Saint Peter]

Who am I kidding? I don't bake cookies! So I made these instead:

White Trash Saltine Toffee Things

Get a cookie sheet and line it with aluminum foil. I like to call this "tin foil", because I'm trashy like that. Get your saltines (we like Premium for it's saltine-y-ness) and lay those suckers down tight. You get your two sticks of butter and your cup of brown sugar and you melt this in a small pot until it boils. Boil for three minutes (this is crucial! My redneck relatives passed this recipe down the chain and they just kind of smush the butter and sugar together without letting it boil. Makes for some grainy treats and I hate the grainy treats) and pour over those tasty crackers. Oh! I forgot! Preheat your oven to 375 before you start this undertaking! Okay, moving on...slip and slide the greasy sugar all over the crackers by tilting the cookie sheet around and slip that sucker into the oven for...not 7...not 9...8 minutes! After eight minutes that sugar shit will be bubbling and you have to use a mitt to get it out of oven. Set it on the counter and let the bubbling die down. Sprinkle with some quality chocolate chips ( I broke up a good candy bar, but only because I was too lazy to run to the store before attempting this ) and spread 'em. Let cool and peel off the tinfoil before breaking into biteable chunks.

Thank me later.

:mint:

You lost me at white trash.

 

[Collette]

Who am I kidding? I don't bake cookies! So I made these instead:

White Trash Saltine Toffee Things

Damn it! This is gonna put my chocolate covered peanut butter crackers to shame.


*mumbles about high-falutin' woman*

 

[Saint Peter]

Damn it! This is gonna put my chocolate covered peanut butter crackers to shame.


*mumbles about high-falutin' woman*

Rose? High-falutin'??

 

[Collette]

Rose? High-falutin'??

Any special holiday jello plans in the making, Pete?

 

[cjh]

Who am I kidding? I don't bake cookies! So I made these instead:

White Trash Saltine Toffee Things

<snip>

Thank me later.

:mint:

you've been hanging out with the woman who lived next door to my grandmother, haven't you?

 

[Saint Peter]

Any special holiday jello plans in the making, Pete?

Years back the men in the family stood up for our rights. NO MORE STINKING TURKEY! Prime rib done on the grill is what we eat now. Of course, a turkey is still done each year to shut up the split tails.

No jello on the menu this year. Only top notch grub. Dinner will be at my house, which is rare. I am having company from out of state, and he is also a great cook and wants to fix the viddles. Who am I to say no to that? It is not like I planned it that way or anything.

And there will be no damn Saltine based anything on the table. Rose is just fucking with you people.

 

[Saint Peter]

you've been hanging out with the woman who lived next door to my grandmother, haven't you?

OMG!!

Rose is CJH's Grannie???

Oh wait.
Nevermind.

 

[tortoise]

[...]Get your saltines (we like Premium for it's saltine-y-ness)[...]

Well la-di-da!

 

[Tinkersquash]

Who am I kidding? I don't bake cookies! So I made these instead:

White Trash Saltine Toffee Things

Rose! I can't believe you posted this!!! For some reason over the past year, I've been thinking about this recipe which I first made during a Pioneer Girls meeting, at the age of 10 I think the woman may have substituted graham crackers for Saltines, instead. But I've been thinking about this recipe and how to find it again, and I just couldn't imagine what it might have even been called. Typing in "graham cracker chocolate chip toffee thingy" wasn't yeilding any great results I'm just so thrilled to finally have the recipe! Yay! Yay!

And everyone, they're really really good! The ones with the graham crackers in tasted a bit like Skor bars.

Damn. Just remembered we don't have Saltines OR Graham crackers in this country! LOL Damn it! Damn it.

 

[tortoise]

Use Ryvita.

 

[Saint Peter]

Use Ryvita.

Sounds like a hair loss product.

 

[Tinkersquash]

Sounds like a hair loss product.

You must be thinking of Wryvita.

 

[Rambling Rose]

I'm a hit. Damn you, Pete!

 

[rosco rathbone]

Rose? High-falutin'??

"low falutin" ahahaha I slay me.

 

[Rambling Rose]

Not high...not low...just for lootin'.

Are you gonna finish eatin' that?

 

[Saint Peter]

Not high...not low...just for lootin'.

Are you gonna finish eatin' that?

Go for it. I could not eat another Saltine if you paid me.