Cooking & Baking
Related: About this forumI can't even pick my favorite. I like a lightly crispy edge with a soft gooey middle.
How about you?
rug
(82,333 posts)But, of these, I'd take the one with baking powder and baking soda. I didn't even know you could do that.
cbayer
(146,218 posts)wish me luck.
It's got some great stuff in it, I'm just not convinced that the persimmons were fully ripe.
rug
(82,333 posts)I'd be even more impressed if I had tasted a persimmon.
cbayer
(146,218 posts)They are the slowest fruit to ripen I have ever seen.
If eaten too soon, they have an off-putting astringent taste.
If allowed to ripen, they are super sweet and very delicious.
These might be somewhere in between, as my patience with them finally gave out.
Will let you know.
tclambert
(11,085 posts)And personally, I prefer pecans to walnuts.
Major Nikon
(36,827 posts)I keep them in a sealed container with each layer separated by wax paper and they keep a lot better than in a cookie jar.
truebluegreen
(9,033 posts)winter is coming
(11,785 posts)chill dough for an hour or so, scoop it into portions, and then refrigerate the scoops overnight. I've got a disposable aluminum half-sheet pan with plastic lid that I use for this, as it's a great size for storing my homemade "place and bake" cookies.
1monster
(11,012 posts)Indescribably delicious! :d
Lucinda
(31,170 posts)cinnabonbon
(860 posts)shenmue
(38,506 posts)Mmmmm. Want them all.
Borchkins
(724 posts)With a big glass of milk.
B
Betsy Ross
(3,147 posts)At least at my house.
anasv
(225 posts)just saying..
I'll go with the baking powder one.