tag:blogger.com,1999:blog-4897079154160126133.post2795767001525665457..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Orange Anise Cloud Cookiespastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4897079154160126133.post-80366952195772322572012-03-01T19:27:04.938-08:002012-03-01T19:27:04.938-08:00Anonymous, thanks very much for your feedback. So...Anonymous, thanks very much for your feedback. So sorry to hear your cookies didn't retain their shape. They really should be pretty chilled. Depending on how cold your refrigerator is, it may take longer than 50 minutes. Even when you start with very cold butter, working it into a cookie dough will warm it up significantly. So I usually refrigerate mine for about 4 hours or so. Just a habit I have for cookies with a high ratio of butter. <br /><br />This is my standard for volume and weight that we used in pastry school: 1 C flour = 5 oz (aerate the flour, dip and sweep) and 1 C sugar = 7 oz. I hope this helps.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-665804310282839762012-03-01T18:28:25.013-08:002012-03-01T18:28:25.013-08:00my cookies flattened. How disappointing! I chilled...my cookies flattened. How disappointing! I chilled the dough for 50 mins. Maybe not enough? What is your volume to weight (grams) conversion for flour & sugar?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-52704780604048007572011-01-20T09:43:30.236-08:002011-01-20T09:43:30.236-08:00they look so yummy !!!they look so yummy !!!a frog in the cottagehttp://froginthecottage.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-11660798825106901812011-01-06T15:28:32.495-08:002011-01-06T15:28:32.495-08:00Anonymous, I hear you on the need for less sweet a...Anonymous, I hear you on the need for less sweet and lighter pastry. I'm sorry I don't have a carrot cake recipe I'm prepared to share. However, you can always substitute applesauce for about 1/2 to 3/4 of the oil in your recipe and cut the sugar back by 25% (using half white and half brown) and it should still work pretty well.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-33311603042214051082011-01-06T13:38:16.923-08:002011-01-06T13:38:16.923-08:00Hi!
I am afraid this will not be a comment to thi...Hi!<br /><br />I am afraid this will not be a comment to this recipe... I hope you forgive me for that:)<br /><br />Do you perhaps have a seriously good carrot cake recipe somewhere, without heaps of oil and sugar? I would be so thankful to have one!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-88775852967913208372011-01-04T09:53:09.498-08:002011-01-04T09:53:09.498-08:00These looks fantastic; I've just been experime...These looks fantastic; I've just been experimenting with orange scented almond shortbread, so think this variation could be a lovely adjustment. <br /><br />Looking forward to all the New Year inspiration.Sprinzettehttp://www.gingerandalmonds.co.uknoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-44232143732547044442011-01-01T06:25:28.596-08:002011-01-01T06:25:28.596-08:00I feel like an 80 year old woman saying this, but ...I feel like an 80 year old woman saying this, but I love licorice. So the sound of these cookies ... and of the ice cream (both licorice AND fennel varieties) sounds divine. Happy New Year!A Plum By Any Other Namehttp://www.aplumbyanyothername.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-3284448904690803042010-12-31T10:40:02.147-08:002010-12-31T10:40:02.147-08:00One of my closest friends in NYC was telling me a ...One of my closest friends in NYC was telling me a couple of days ago that she craves licorice. I wonder what element it contains t that satisfies the craving? I would really love to try Fran Gage's licorice ice cream! I had that tea at a friend's house last year and I loved it. I also have Fennel Ice Cream staged for posting at some point. <br /><br />I've only had Sambuca once at a party. It was poured over coffee beans and it was pretty good! It does have a very strong flavor though. You can try steeping your creme brulee with star anise, plain anise or fennel seeds. Add a little shot of Sambuca to fortify.<br /><br />I'm about halfway through my project. It's a TON of work but very enjoyable. Will keep you posted!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-45379212663861833642010-12-31T09:45:23.851-08:002010-12-31T09:45:23.851-08:00Licorice/anise is one of my favorite flavors. Tha...Licorice/anise is one of my favorite flavors. That's putting it mildly. I crave licorice much more than I ever crave chocolate. I also love the scent of oranges so these look divine to me.<br /><br />I use a Fran Gage recipe for licorice ice cream, which is a lovely pale champagne color and has an elusive, haunting taste. It's made with licorice tea; I use Yogi brand. My creme brulee recipe calls for Amaretto or Frangelico, and lately I've been wondering how I can tweak it in favor of licorice. Perhaps Sambuca, or would that be too strong? Maybe infusing the cream with star anise? <br /><br />I don't know about measuring cookie scoops that way; I will have to check that system out.<br /><br />Happy New Year. May you have a fruitful and wonderful 2011, and may your project move forward!Victoriahttp://vicsrecipes.blogspot.comnoreply@blogger.com