?

Log in

No account? Create an account
Baking Marathon - Redhead Rantings [entries|archive|friends|userinfo]
Lanette

[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

Baking Marathon [Dec. 18th, 2008|08:15 pm]
Lanette
[Current Mood |draineddrained]

I now have even more respect for what Angela does every day. OH MY Goodness. I feel like I've been beaten after baking for 12 hours straight. I still didn't complete the peanut butter bon bons and I don't care. I took some photos, but am too tired to get the off the camera just now. You will soon see what about $150 in ingredients and 12 freaking HOURS of time gets me. Some of this will be brought to family and friends to share, and some will go as gifts.



I say screw baking as a gift. It's expensive and time consuming to do well.

Worst Choice-Following the stupid Martha Stewart Sugar Cookie recipe to the letter with all of the insane temp requirements. Egads. Then they taste no better than a tube of Pillsbury sugar cookies! Why oh Why did I do it? Also, I'm not thrilled with the frosting I made to go with these. I should have just used cheap canned stuff with all of the time and energy it took for mediocre results.

Best Choice-Following my intuition on the Potato Starch butter cookies. Amazing results this time. Also, the homemade Almond Roca ROCKS and ingredients are quite affordable. Would cook this again. I think my other best choice and tip for other people is to use 2 sizes of cookie cutters if you have kids or people like me who might enjoy a taste, but not one huge cookie.

Baked Goods for Emotional eater? Aren't you an Emotional Eater? First, yes I am an emotional eater. I have the following "binge test". Can I decide to eat a portion, eat it, and then just walk away easily without obsessing? If no, it's a trigger food. There are a few things that fit the "trigger food" list and those are items I just don't make in the house. There is no food worth getting sick over. I always look for signs. For awhile I got to the point where I would cook for other people, but be terrified to even have one taste. That also wasn't healthy for me. At this time in my life I enjoy a portion appropriate for my needs, but if it becomes a problem it just isn't worth my health and I'll drop it.

Per the usual, Swedish Cream Wafers are still the best of the bunch and they turned out so flaky this time.

Ok, now here are the pictures from my camera.

Photobucket
Photobucket
Photobucket
Photobucket
LinkReply

Comments:
[User Picture]From: graphxgrrl
2008-12-19 07:32 am (UTC)
Baking for gifts is definitely not for everyone, and the best strategy I've found for cost savings over time is to pick one thing with expensive ingredients and a couple of cheaper things. I also usually pretty much bake exactly the same things every year--which means I don't spend a lot of time having to tweak new recipes and have figured out strategies for multitasking to save time.

I love baking year round, so for me it's a natural extension of that.
(Reply) (Thread)
[User Picture]From: starrynytes4me
2008-12-19 07:36 am (UTC)
I enjoy cooking, but baking is pretty much something I only do for the holidays. The almond cardamom cookies turned out better the 2nd time, but the sugar cookies were not worth the hassle at all.
(Reply) (Parent) (Thread)
From: stephie1973
2008-12-19 07:50 am (UTC)
Looks yummy indeed. So nice of you to bake for other people. I'm a great cook but a horrible baker of sweets. I can never seem to get it right. I am envious! My kids were practically licking the monitor this morning drooling over your cookie pics. :)
(Reply) (Parent) (Thread)
[User Picture]From: starrynytes4me
2008-12-19 04:30 pm (UTC)
Thanks! I'm better at cooking than baking, but I really enjoy bringing the traditional swedish recipes that my family uses to life and sharing them with others.
(Reply) (Parent) (Thread)
[User Picture]From: matrixx
2008-12-19 01:27 pm (UTC)
Yum! And your chairs are pretty, too. I keep promising the kids we'll make cookies; maybe this afternoon!
(Reply) (Thread)
[User Picture]From: starrynytes4me
2008-12-19 04:31 pm (UTC)
Thanks! We need to use our pretty dining room more often. I just love that room. It's small, but festive.
(Reply) (Parent) (Thread)
[User Picture]From: paganpilgrim
2008-12-19 02:39 pm (UTC)
no chocolate?
(Reply) (Thread)
[User Picture]From: starrynytes4me
2008-12-19 04:24 pm (UTC)
Didn't you see the homemade almond roca on the right? Most of it is still cooling. The peanut butter bon bons for today are also dipped in chocolate, but the chocolate stuff is the easy part, so I got the main baking done first. The pastry and dough that has to be temperature controlled is a major pain in the booty.

Also, I hate fudge, but it's easy. My Mom is bringing it.
(Reply) (Parent) (Thread)
[User Picture]From: gonzy317
2008-12-19 03:05 pm (UTC)
looks gorgeous! I know its a lot of work, but it'll be worth it when you give the gifts out! How is your pain level after this much stuff?!?!

my weekend bake will start tomorrow and I'm both looking forward to it and not. :/ On my list are cookies, fudge (3 flavors), pecan treats (miniature pecan pies), and some miniature loaves of banana bread. I try not to do all sweets (not that banana bread is a great choice) just in case.
(Reply) (Thread)
[User Picture]From: starrynytes4me
2008-12-19 04:25 pm (UTC)
I hope so! I have some really cute cookie boxes that look nice. My pain level was sky high after this. I'm insane for doing it, but this morning it feels better! I think the shot might be working?

Good luck for tomorrow! Miniature pecan pies sound so yummy. I love pecans.
(Reply) (Parent) (Thread)
[User Picture]From: carryaway
2008-12-19 04:56 pm (UTC)
It all looks so good! :) Good job. Yeah, it is hard work, but baking for family and friends is so much more meaningful than me baking for people who whine and complain, who mean nothing to me except profits.
(Reply) (Thread)
[User Picture]From: starrynytes4me
2008-12-19 05:00 pm (UTC)
I am going to be proud to share some of this with Craig's family. I have it all sealed up so it will still be fresh. Timing was a bit tough since we are going up to the cabin tomorrow.

I hate to say it, but they haven't deiced the hill. It isn't safe to drive up here and it's only in the 20's temp wise, so even though the sun is out, none of it is melting yet. I will email you and Amy this afternoon for sure. I SO want to see you both, but not at the risk to your safety. IF they do come by with the snowplow it will be safe. I'll let you know what happens.
(Reply) (Parent) (Thread)
[User Picture]From: carryaway
2008-12-19 05:06 pm (UTC)
It's 15 degrees at my house outside. Ugh. Let me know. Stupid weather. It's not supposed to snow again until Saturday night, so it better not before then. Or else.

(Reply) (Parent) (Thread)
[User Picture]From: starrynytes4me
2008-12-19 05:11 pm (UTC)
The hill is icy as hell. We can't drive it, but to get up to the cabin we have chains, so tomorrow we may chain up the Honda and head out anyhow. I just HOPE that they come by with the plow and then it will be safe to head over to our house.
(Reply) (Parent) (Thread)
[User Picture]From: the_new_perfect
2008-12-19 10:23 pm (UTC)
Everything look so pretty! Would you be willing to share your Roca recipe?
(Reply) (Thread)
[User Picture]From: starrynytes4me
2008-12-19 10:30 pm (UTC)
Sure! It's easy as can be.

1 stick of butter, melt over medium heat (on electic range, med low on gas range)

Take a 9x9 glass casserole dish and put sliced almonds on the bottom enough to cover the entire bottom and then some (or else it will get stuck in the pan).

Wisk in 3/4 cup brown sugar and mix the crap out of it for 7-9 minutes on electic range and 4-6 minutes on a gas range until it is toffee sticky. Do not let it get stuck on the side. Do not stop stirring. It if burns it will be ruined, but it does need to be hot enough to bubble to make toffee.

Pour the toffee over the almonds. Immediately sprinkle milk chocolate chips over the top of the toffee, about 6oz (not an entire bag). The toffee is so hot it will melt the chips, so spread them evenly with a knife. Let everything cool overnight, then cut into pieces.
(Reply) (Parent) (Thread)
[User Picture]From: the_new_perfect
2008-12-20 12:44 am (UTC)
So you don't have to use a candy thermometer to get it to a specific temp? Awesome! I'm definitely going to try to make this.
(Reply) (Parent) (Thread)
[User Picture]From: starrynytes4me
2008-12-20 02:45 am (UTC)
I mean, maybe you do? But I don't cook like that. I'm kinda ghetto and I don't have fancy equipment, and the almond roca I made was good.
(Reply) (Parent) (Thread)
[User Picture]From: the_new_perfect
2008-12-20 12:46 pm (UTC)
Believe me, I am super excited. :)
(Reply) (Parent) (Thread)
[User Picture]From: nadalia
2008-12-20 12:45 am (UTC)
That sounds awesome and easy. I may have to try that.
(Reply) (Parent) (Thread)
[User Picture]From: starrynytes4me
2008-12-20 02:46 am (UTC)
Just don't burn it. That's the main risk. IT stinks really bad if you burn the toffee.
(Reply) (Parent) (Thread)
[User Picture]From: nadalia
2008-12-20 02:51 am (UTC)
Burnt sugar = bad. Got it. :)
(Reply) (Parent) (Thread)
[User Picture]From: starrynytes4me
2008-12-20 02:53 am (UTC)
I wrote the translation for gas range because the electric range directions led to horrid burnt toffee. See, my mistakes saving you peril. ;)
(Reply) (Parent) (Thread)