Cherry Cupcakes

Team Sexy all blasters (6 of us.. well, 5.. i had some drama so missed a good portion.. thanks again boys )

1.56


see ya next TFT!

hello loves...

I was just checking the server status crap and it says it should be back up at 545 pst 845 est... since thats the case, and to be certain everyone thats wants in, can get in, im gonna push the start time to 7pst 10 est. I know its 30 mins later, but, just in case COH decides to be.. well.. COH, the extra 30 mins will be a good thing.


thanks, loves, for understanding.


~Cherry.

nope, this is still on...

630pst 930 est.

see you guys then!

shays not from "americaland" (as buds puts it) so wooly pete could be anything...

OK kids... this session of TFT's will be teams made up using a specific A/T

IE: all blaster posi .. We'll run 2 different A/T's each week.. limiting it will reduce the chances for odd team sizes.

We'll pretty much run them all this session too, starting at the ground up. With the holidays comin up and other pending events, we'll adjust the schedule as needed.

1st up we'll run an all blaster or all troller Posi.. and we'll keep the teams small-ish to cut down on the time as well.

We wont do best times this session, for obvious reasons. An all blaster posi should be done fast, an all controller 1 may take a bit longer.

So, it you guys have a blaster or a troller, cmon out to steel on Tuesday 11-10 @ 6:30pm PST / 9:30 EST

~Cherry.


(this wasnt really my idea for an all a/t tft.. someone from a team i was on recently (RDV) had made mention of it being a good idea.. we were chatting about the all scrapper stf and kinda went from there.. and sadly, I cant recall who mentioned doing it on tft..sorry. THanks for the suggestion though!)

I love you, Shay.

thats a pretty sexy mt there chickie.

we need to talk later, i wanna know who it is (i think I have an idea tho)

will resume tuesday nov 10th..

I'll post up the next session's tf over this weekend...


see you guys then!

ooo they re did the smiley faces..


just thought youd guys would like to know

CHOCOLATE FLORENTINES

1/4 cup CANDIED ORANGE PEEL (recipe follows)
1/2 cup (1 stick) butter
2/3 cup sugar
2 tablespoons milk
2 tablespoons light corn syrup
1/3 cup all-purpose flour
1 cup sliced almonds
1 teaspoon vanilla extract
CHOCOLATE FILLING (recipe follows)


1. Prepare CANDIED ORANGE PEEL.
2. Heat oven to 350°F. Line cookie sheets with heavy duty foil; smooth out wrinkles.

3. Combine butter, sugar, milk and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking, without stirring, until syrup reaches 230°F. on candy thermometer or until syrup spins 2-inch thread when dropped from fork or spoon. Remove from heat; stir in flour, candied orange peel, almonds and vanilla. (To keep mixture from hardening, immediately place pan over hot water). Drop mixture by level teaspoons onto prepared cookie sheets, placing at least 4 inches apart. (Cookies will spread a great deal during baking).

4. Bake 8 to 11 minutes or until cookies are bubbly all over and are light brown caramel color. Remove from oven; cool completely. (Carefully slide foil off cookie sheet to reuse cookie sheet; prepare with foil for next use.) Cool cookies completely on foil; gently peel off foil.

5. Prepare CHOCOLATE FILLING; spread thin layer on flat side of one cookie; gently press on another cookie, flat sides together. Wrap individually in plastic wrap. Repeat with remaining cookies and filling. Store tightly covered in refrigerator. About 1-1/2 dozen filled cookies.

CANDIED ORANGE PEEL: Cut outer peel (no white membrane) of 2
small navel oranges into 1/2-inch wide strips. Cut across strips to make 1/2x1/8-inch pieces. Place peel, 1/4 cup sugar and 1/2 cup water in small saucepan. Cook over very low heat until bottom of pan is covered only with glazed peel; do not caramelize. Remove from heat; spoon onto wax paper. Cool.

CHOCOLATE FILLING: Place 1 cup Semi-Sweet Chocolate Chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

you know the milano cookies from pepperidge farms? mhm, thats right.. Im gonna test your baking skillz dazz.

Cookies
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/2 cup plus 2 tablespoons powder sugar
2 cups all purpose flour
Ganache
1/4 cup plus 2 tablespoons whipping cream
2 tablespoons (1/4 stick) unsalted butter
9 ounces imported white chocolate (such as Lindt), chopped
1/4 teaspoon peppermint extract

Coating
9 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
1 tablespoon solid vegetable shortening


For cookies:
Preheat oven to 350°F. Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Spoon half of dough into pastry bag fitted with no. 4 star tip. Pipe 2 1/2-inch-long ovals with solid centers on prepared cookie sheet, spacing cookies 1/2 inch apart. Repeat with remaining dough. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
For ganache:
Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
For coating:
Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
Dip 1 end of 1 cookie into bittersweet chocolate. Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.)

CHERRY RUM BALLS

• 1 cup Semi-Sweet Chocolate Chips
• 1/2 cup rum
• 1/4 cup light corn syrup
• 3 cups fine vanilla wafer crumbs (about 80 cookies)
• 1-1/2 cups finely chopped pecans
• 1/2 cup powdered sugar
• Additional powdered sugar
• Red candied cherries, halved


1. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted. Stir in rum and corn syrup.
2. Stir together vanilla wafer crumbs, pecans, and 1/2 cup powdered sugar. Drizzle chocolate mixture over crumb mixture, stirring until well blended. Shape mixture into 1-inch balls; roll in powdered sugar. If desired, place cherry half in center of each cookie, pressing down lightly.

3. Store in airtight container several days to develop flavor. Before serving, roll balls in additional powdered sugar, if desired. About 4 dozen cookies.

did you know that..

if you alter the brown / white sugar ratio's you'll either get a crispy cookie or 1 that stays more chewey and moist?

for the crispy kind use 1c white sugar and a 1/2c brown
for the chewey kind use 1c brown and 1/2c white

(bad idea starting a cookie thread dazz, im kinda full of useless baking info im sure no one wants to know)

omg... LMAOO

i recall a post where amy started it by saying QFT and it was a reply to a FD post about the challenges.

haha thats awesome.!


qft ! <3s it.

ok whew.. my sarcams radar is a lil off..

and, i wont lie, i had to look up what qft meant.

i know i know

Hold's
L over my head.

wait.. did i miss sarcasm there?

and why would stray tell you qft?

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