Calling all foodies! Join us for a holiday baked goods edition of What's Cooking, our live online culinary hour with Kim O'Donnel.
A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.
Kim O'Donnel
(Craig Cola - washingtonpost.com)
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The transcript follows.
Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.
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Kim O'Donnel: Hello! Come on out from the snow and slush and join us for the next hour as we talk seasonal sweets. It's that time of year, when the bakers of the bunch go into a frenzy, whipping up batters and doughs and confections of all kinds. People love to exchange, give, receive and mail goodies at this time of year, and I'll do my best to help along the way. To get things started, take a look at A Baker's Dozen, a collection of reader recipes just in time for the holidays. Also, this week's video is sweet-centric as well: chocolate truffles are on the menu. So, let's keep things topical and tackle just the sweets department today. Next Thursday's special is for vegetarian entertaining, followed by a free-for-all the following Thursday, Dec. 19. Plenty of time to deal with all other issues on your holiday agendas! On that note, let's bring out those rolling pins...
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Peppermint oil:
Where can one find peppermint oil (not peppermint extract)? Can extract be used instead of oil, and if so, what is the substitution ratio (e.g., 1 tsp. oil = ? tsp. extract)? Thanks.
Kim O'Donnel: Have you ever looked at the site for King Arthur Flour? It sells all kinds of specialty items for the baker, among them peppermint oil. Check it out.
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Alexandria, Va.:
I copied a great recipe for pecan sandies from a newspaper (not the Post) a few years ago, but I realized now that I left out the directions for the very last step. The cookies are supposed to be sprinkled with powdered sugar when they are done baking, but I don't know if I should let them cool first or do it while they are hot. Based on your cookie-baking experience, which do you think would be better?
Kim O'Donnel: If you sprinkle the powdered sugar while cookies are hot, the sugar is gonna melt and disappear. Give them time to cool and then go wild with sprinkling.
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Huntingdon Valley, Pa.:
Happy Holidays Kim,
My wife and I love to snack on Stollen this time of year. Unfortunately, the German bakery that we frequented has closed. We have had trouble finding a decent substitute. By any chance, would you have a recipe that a beginner could handle that will satisfy our craving? Thanks.
Kim O'Donnel: I found a relatively easy (although time consuming) recipe in the "Joy of Cooking." Do you have a copy? If not, e-mail me and I'll get you the details. Stollen, for those who don't know, is a yeast bread filled with dried fruit, very traditional Christams sweet from Germany.
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A Buckeye in washington, D.C.:
I'm making Ohio's favorite chocolates, Buckeyes, for Christmas gifts. Any idea where I can find baking wax (paraffin wax) in the district or nearby?
Kim O'Donnel: Check the reader recipe for Buckeyes in A Baker's Dozen (see link posted a few minutes ago)...I don't think she uses wax...that said, I'd look at the King Arthur site as well...and I'd give a call to a smaller specialty shop like La Cuisine in Alexandria or Sur La Table. Anyone else have other ideas?
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Peppermint oil and other goodies:
MOM has it. MOM also has a ton of other gourmet and unusual ingredients, and lots for baking. I was pretty surprised, because I thought it was just going to be a big "health food store", but seriously, it has all sorts of things like chestnut flour and essential oils and wonderful things you have never heard of. It is just that 99 percent of the stuff is organic. And oddly inexpensive. (I guess it is location--I got to the one on Mt Vernon in Alexandria, Va. which is still an underpriced real estate market)
Kim O'Donnel: Very cool. MOM, by the way, stands for My Organic Market, a small grocery company...thanks for the heads up.
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Cookies in Virginia:
I have no extra time and I need to make batches of cookies for two different weeks. If I would like to double a batch of cookie dough (typically yields about 36 cookies) for chocolate chip cookies, can I freeze half of this dough for use a week later? If so, how long for the dough to thaw and how do I store it in the freezer? Thanks! I am new to these chats and enjoy them very much.
Kim O'Donnel: Absolutely. You could put it plastic airtight containers or a ziploc-type bag...just make sure it's airtight. I would give it overnight to thaw in the fridge.
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Arlington, Va.:
Hi Kim! I must confess that I do not know my way around a kitchen too well, but I would like to bake some holiday treats for gifts this year. What would you recommend that is EASY but carries a gift worthy "wow-factor." Thank you for your help and have a happy holiday!
Kim O'Donnel: Biscotti are great gifts...and whaddya know, I've got a video from last year you that can consult. I also recommend taking a crack at the chocolate truffles...they are amazingly easy to make and are very high on the wow scale. I gave some to the WTOP anchor yesterday and he said on the air that he felt like he was 15 all over again while eating them! See link posted earlier in the hour.
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Washington, D.C.:
I just wanted to say THANK YOU for listing a vegan recipe in the top picks. As a near-vegan myself (sans dairy, eggs and red meat) I am absolutely sick of the myth that vegans only eat 'foreign food' like tofu and bean sprouts. I miss those old school favorites like cookies, lasagne, cheesecake... but most vegan cookbooks out there focus on ridiculously standard veggie recipes that I find boring.
Kudos to Susannah Ock! I'll be making these cookies tonight and snuggling up by the fire during this weekend's snow.
Kim O'Donnel: Yes, Susannah gets a high-five from me as well. I have not had a chance to test these recipes, so please send your kitchen reports next time. By the way, my Lulu's cookie recipe is nearly vegan (contains honey)...let me know if this is of interest.
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Non dairy chocolate chips:
I noticed for the Vegan Banana cookies the author calls for chocolate chips--a hint on finding non-dairy ones is to search in a kosher specialty store (or a big supermarket that has a good kosher aisle) to look for bags of chips marked PARVE (or PAREVE). Some brands include Rokeach and Paskez (not sure how that is spelled).
They are NOT as good as Ghiradelli and others, but they are definitely not milk based if marked parve.
Happy holidays!;
Kim O'Donnel: You know, there's a brand out there that does dairy free chips, and I've seen them sold at Whole Foods..I've used them and was quite happy with results...does anyone know what I'm talking about? They also sell dairy-free choco bars.
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Vienna, Va.:
Kim, My mother has recently been diagnosed with diabetes and I am looking for a good diabetic cookbook that does not rely on the diabetic person taking insulin (i.e., one that focuses on low sugar, whole grains, etc.). My mother especially misses her sweets. Any suggestions?
Kim O'Donnel: I have a book at my desk called "The Diabetes Food & Nutrition Bible" by Hope S. Warshaw and Robyn Webb. It looks fairly comprehensive and seems to look at lifestyle ie shopping, cooking, eating. See if that is of interest.
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Not homemade, but...:
You can find a pretty decent stollen at World Market. They import directly from Germany, and have a few varieties. My favorite is the Almond/Marzipan... very flavorful and moist. There are a few World Markets scattered around Virginia (Pentagon Row, Baileys Crossroads, Fair Lakes).
Kim O'Donnel: Don't know if there's a location in Pennsylvania, where the reader is from, but thanks for tidbit...wouldn't it be fun, though, to try your hand at one??
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Washington, D.C.:
I have an old cookie recipe that doesn't have salt as an ingredient but that just lists butter, not unsalted butter. If I were to use unsalted butter (two sticks), how much salt should I add?
Thanks!
Kim O'Donnel: I'm referring to "Food FAQs: Substitutions, Yields & Equivalents" by Linda Resnik and Dee Brock...for 1 stick of unsalted butter, you add 3/8 tsp. salt.
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Bethesda, Md.:
I wanted to bake cookies this weekend to give as gifts. Is it better to just make the sough, or are there some tips to freezing cookies after thay have been baked? Thanks!
Kim O'Donnel: I think it really depends on how much freezer space you have. For me, making dough, freezing it and then baking is more efficient given the constraints of my kitchen...However, I betcha other readers have more space and will spout on the beauty of baking, freezing and then serving...let's see what unfolds here.
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Upstate New York:
Instead of freezing a glob of cookie dough in a container or bag, it is easier to make the small (cookie-size) balls of dough, put them on a cookie sheet, freeze them that way, and THEN put them in a ziploc bag. It'll be much quicker when it's time to actually bake them.
Kim O'Donnel: The freezing ideas are comin' in...
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Non dairy choco:
I believe you are referring to Tropical Source--which produces vegan chocolate bars and chocolate chips of several varieties. The chocolate bars have colorful cartoon animals on the wrappers. Get them at MOM or Whole Foods or your food co-op.
Kim O'Donnel: Yes! Exactly. Thanks for jiggling my memory bank.
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New York, N.Y.:
Hi Kim-thanks SO MUCH for doing this chat! I am setting aside this weekend as my cookie-baking time, so the timing couldn't be better.
I am on a hunt for a recipe for those spherical, powdered-sugar-coated, super-buttery, hazelnuty (I think it's hazelnuts) Christmas cookies. I don't even know what they are called, so I can't look up a recipe online. Can anyone help? Thanks!
Kim O'Donnel: I'm going to leave this to you guys...although crescent moons come to mind...
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Lanham, Md.:
Another question about preparing baked goods in advance -- can I make bundt cake batter and store it in the fridge the day before actually baking it? The batter contains cake flour, butter, sour cream, sugar, eggs and vanilla, no leavening. Thanks, Kim.
Kim O'Donnel: I've never made a cake batter in advance. Actually, eggs are acting as leavener here, and in a funny way, so is the sour cream (has to do with the lactic acid)...any one ever do this before?
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Alexandria, Va.:
For the busy person, you can also freeze the baked cookies. Once they thaw, no one will know the difference. I always freeze cookies for later functions (up to 3 months later).
Kim O'Donnel: Another vote for freezing baked cookies...
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Boston, Mass.:
Shortbread -- why oh why can't I make it? Everytime I attempt it crumbles before I can even bake it. Is there a sure-fire way to get shortbread to stay together?
Thank you so much for this chat!
Kim O'Donnel: Maybe you're overworking the dough? Any one with tried and true shortbread tips?
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Crofton, Md.:
Kim Dear
I LOVE pecan pie. When my wife makes it for me the pecans have a burnt taste. When I make it for me the pecans have a burnt taste. When we buy it in a store the whole pie has no taste! What are we doing wrong/ can we do different?
Thanks sweetie pie Happy Birthday
Kim O'Donnel: Wondering how fresh your nuts are. Sometimes rancid nuts can taste bitter, burnt. Try your nuts before putting them into the pie, ok? That's one thought. Some bakers like to cover pecan pies with foil to prevent burning...maybe this would help next time? who you wishin' happy birthday?
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Outside of Boston, Mass.:
After all my years of baking, I feel like I should know this answer but... can all baked good be frozen (i.e, can you tell the difference once thawed?)? I have a cream cheese/cranberry bar receipe that I would love to make ahead of time. Any suggestions would be greatly appreciated!
Thank you so much -- love the chat!
Kim O'Donnel: Well, I hesitate on freezing cheese or milk, even when it's mixed in with other stuff...consistency tends to change when thawed.. anyone with thoughts on this matter?
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Paraphin Wax:
You can buy it at regular old Safeway (at least you can in my hood). It's by the canning supplies in the baking aisle or by the Jello and other related thickeners.
Kim O'Donnel: Excellent. Thanks for the tidbit.
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Upstate New York again:
Those spherical, powder-sugar coated buttery nut cookies are called "Mexican Wedding Cookies" (or sometimes Mexican Wedding Cakes). Yummy and easy!
Kim O'Donnel: Right on. Now we just need to get a recipe for the reader...
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Re: spherical, powdered-sugar-coated:
She/he may be thinking of Mexican Wedding Cake, which is cookie with ingredients similar to Kiflin.
It's so cool that my Grandma's recipe was part of the bakers dozen,
Kiflin Submitter
Kim O'Donnel: Aha! Kudos to you, my dear.
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Washington, D.C.:
Hi Kim, I'm a guy who has never baked a thing in his life, but I really like Pizzels and I really like Cannoli. I came across this recipe yesterday that combines them both. Would I be a fool to try and attempt something like this for my office Christmas party next Friday?
'CANNOLI '(FILLED PIZZELLE)
6 eggs
1 cup oil
1 cup sugar
2 1/2 cups flour
1 teaspoon almond oil or extract
1 teaspoon baking powder
Mix all ingredients together (batter should have the consistency of waffle batter). Place about 2 teaspoons batter in the center of each cookie mold. Bake for about 20 to 25 seconds. Remove pizzelles and place on a countertop covered with waxed paper or foil. Place the dowel rod on the edge of the pizzelle, and, working quickly, roll the pizzelle around the rod. Gently press the cookie onto the rod for a few seconds. Slide pizzelle off the rod and place on a cooling rack. Cool completely before filling.
FILLING
2 3.9-ounce packages instant vanilla pudding
2 cups milk
1 cup butter or margarine
1 1/2 cups sugar
1 cup shortening
2 tablespoons vanilla or almond extract
With electric mixer, mix the pudding and milk; refrigerate at least 1 hour. Cream together the butter or margarine, sugar, shortening and extract until sugar granules are dissolved. (This will take about 8 minutes.) Add the pudding mixture a little at a time to the shortening mixture until both mixtures are thoroughly combined.
To fill the cookies, I used a pastry bag with enough filling to fill the cookies from end to end.
Makes about 5 to 6 dozen cookies.
Kim O'Donnel: I applaud your spirit, my dear. Never a fool the first time. I love pizzelles myself. Do you need a pizzelle maker for this one?
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Buckeyes without Wax!? -- No Way:
Kim -- Parafin wax can be found in most craft stores. I'm a little suspicious of today's recipe. In my experience, if you don't add the wax to the chocolate (and no, you don't taste it) then the chocolate runs right off of the peanut butter because of the oil in the peanut butter.
Kim O'Donnel: Well, perhaps our reader will chime in and defend her recipe...
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Rockville, Md.:
I would like your favorite icing recipe for decorating sugar cookies and your method. How does one get the rich deep colors and look of professionally decorated cookies that I see in the specialty grocery stores for about $3.99 each?
Kim O'Donnel: Are you thinking Royal icing? Yikes, this is not my area of expertise. Anyone who can lend a hand?
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Washington, D.C.:
Can I bake a pumpkin pie and a chocolate chess pie two days in advance of the event? Or is that too long?
Kim O'Donnel: I just consulted Rose Levy Beranbaum's "Pie and Pastry Bible" and her recipe for pumpkin pie says to store at room temp, up to 3 days. I suppose you can do this, just leaving less time for leftovers. As for chess pie, I'm at a loss...who might know?
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San Francisco, Calif.:
Vegan Chocolate Chips: Ghirardelli chips are, in fact, vegan! Their semisweet and double chocolate chips are vegan (although they are "made in a plant that also processes dairy products" so if you're allergic be careful).
Trader Joe's brand chocolate chips are also vegan, and there is another brand at my local grocery store that I can't remember the name of, but it might be on the west coast only anyway.
It's amazing what products are already in peoples' pantries that they don't know are vegan -- like Ritz crackers and Keebler graham cracker crusts and yup, chocolate chips. Just start reading labels and you'll be surprised.
-Vegan Kim
Kim O'Donnel: Excellent tidbits. Thanks Kim!
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Chicago, Ill.:
A simple mixture of powdered sugar and milk (a few teaspoons) makes a wonderful glaze for cookies and holds colors well. I use that with a sugar cookie recipe that includes orange peel. They are delish!
Kim O'Donnel: Fab. Sounds easy enough and low tech, which I prefer. Thanks, Chicago!
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Bethesda, Md.:
Kim, Do you know of any excellent seasonal oatmeal cookie recipes or how to spruce them up. Also, is it really better to cook cookies on wax paper?
Kim O'Donnel: Hey there, actually I prefer to bake on parchment paper, which minimizes burning, clean up -- plus you can re-use. A great tool for baking. Sprucing up the oatmeal cookies...you can nuts...you can dried cranberries...you can chocolate chips...
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Happy Birthday:
Apparently someone was reading your chat and Carolyn's at the same time. It's her b-day.
Kim O'Donnel: Ah, very good. Yes, birthday wishes to Ms. Carolyn.
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Washington, D.C.: vegan recipe:
Lulu's cookie recipe would be great! Or any others you have. Honey is perfectly fine.
Kim O'Donnel: Lulu's Cookies, adapted (and name changed) from Brother Juniper's Bread Book
Oven to 350.
Toast in oven 1/2 cup each sunflower seeds, pepitas (pumpkin) and sesame seeds, and 2 tablespoons flax seeds.
Mix dry ingredients:
4 cups flour
2 cups oats
1 tsp baking powder
1/2 tsp salt
1 scoop soy protein powder (optional)
Soak 1 cup raisins in 1 cup hot water.
Add water, 1 cup canola oil, 1 cup honey to dry ingredients and mix til blended with rubber spatula. Add raisins. Add 1 cup chocolate chips.
Form patties on cookie sheet. Bake til golden brown. Don't overbake; the cookies will become like rocks.
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Substitute for Royal Icing:
Mix powdered sugar with canned evaporated milk, add food coloring. It gives the slick, smooth look of bakery decorated cookies and tastes good.
Kim O'Donnel: Fantastic. All these great ideas...
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Re: Royal icing:
Alton Brown on Good Eats last night was all about cookies and royal icing:
He recommended using powdered food dyes for the best color.
Kim O'Donnel: Aha. Thanks for this; I'll have to check it out.
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Somewhere, USA:
I second the milk n powdered sugar glaze tip.
Sometimes I add a tiny bit of butter to mine.
Kim O'Donnel: Another vote on making cookie frosting...
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Washington, D.C.:
Hi Kim,
I was thinking of doing something treat related (read:cheap) for my friends this holiday season. I was thinking of putting all the dry ingredients for brownies in jars and decorating. Is that too lame? Any better ideas?
Thanks!
Kim O'Donnel: I think by the time you buy containers and ribbons and stuff you could bake a bunch of stuff and spend less...how many gifts are we talking? do any need to be mailed? Tell me more.
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New York City, N.Y. -- spherical cookies:
Thanks, all! The Mexican Wedding Cookies are exactly what I was looking for.
Kim O'Donnel: We aim to serve...now let us know how they come out...
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Falls Church, Va.:
Hi Kim. I'm not much of a chef, but I wanted to satisfy my wife's sweet tooth tonight with a treat. Anything simple but special I can whip up (chocolate a must). Thanks!
Kim O'Donnel: how do you (and does she) fancy chocolate truffles? This could be a group activity, by the way. Perfect night for it. See video link at top of page.
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Alexandria, Va.:
Hello Kim and All. Anyone out there have a recipe for Almond Shortbread? I had a really delicious cookie at a famous cookie bakery in town recently and it was heaven! Looking for that fine line with shortbread between moist but slightly crumbly.
Kim O'Donnel: Okay, calling all cars for almond shortbread...
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Skip the wax:
I used wax for years and it does help a little with keeping the chocolate from getting "semi-sticky" but I found that a little shortening does fine especially as they are not going to get very warm. Mine have turned out fine since I switched to shortening to help the chocolate coat a little easier.
Kim O'Donnel: Excellent. Thanks for chiming in.
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Oatmeal Cookies:
Do you prefer dried cranberries to fresh cranberries? I have a cup of crans left from a cranberry bread I made and need to use them.
Kim O'Donnel: I do prefer dried to fresh in cookies, yeah...they'll hold up better.
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Dressing up Oatmeal Cookies:
Paula Deen on the Food Network did a very easy butter frosting to dress up her oatmeal cookies.
Kim O'Donnel: Thanks for the add-on!
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Baltimore, Md. -- RE: Oatmeal cookie spruce-up:
My family's favorite cookie recipe is an oatmeal, peanut butter, chocolate chip cookie. Just add 1 cup peanut butter and 1 cup choc. chips to basic oatmeal cookie recipe. (You can also add 1 cup rice krispies, which taste nice and crunchy, although I think my mom was just trying to stretch the cookies farther when she added it!). Everyone loves these.
For other oatmeal cookies, you can add holiday spices (cinnamon, ginger, a bit of nutmeg) to give it a flair.
Kim O'Donnel: Yeah, I like my oatmeal cookies with cinnamon, too. Peanut butter gives an extra protein punch...I bet kids love these.
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Annandale, Va.:
Favorite Holiday Sweet:
Whole date, remove seed, put dollop of creamed cheese inside, push in half pecan, roll in sugar, EAT. Wonderful
Kim O'Donnel: Sounds decadent...thanks for sharing, Annandale.
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Moldy pumpkin pie:
Beware, my Thanksgiving pie went moldy on the third day on the counter. I guess it's never lasted that long before for me to find out!
Kim O'Donnel: Hmm...good point.
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Rosslyn, Va.:
Kim,
Do you know of any good chocolate chip cookies recipe? I have yet to find one that satisfies me. I am looking for soft and chewy cookies that stays for days and days.
I tend to make great chocolate chip cookies (when they come out of the oven) but after a few hours it hardens and turns to stone. HELP!
Thanks!
Kim O'Donnel: You know, I've always referred to the Tollhouse recipe...I know some folks who swear by using Crisco instead of butter, which I admit taste fab, but I won't use it...You could be overworking your dough, which makes cookies hard. Butter also tends to make cookies crispy, fyi...
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Kim O'Donnel: That's it for today, gang. Thanks for your help and delicious tidbits. If you live on the East Coast, this weekend's weather makes for great baking time. High-fives to the chowhounds whose recipes appear in A Baker's Dozen, and here's to having fun with flour...Talk to you next week. Ciao!
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One note on the wax..:
Got to chill those buckeyes before dropping them in chocolate otherwise it won't do so well. so chill for a couple of hours and still skip the wax, you will need the rest if you made lots of balls
Kim O'Donnel: Oh, good one for the road...thanks. Now I'm really going.
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