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SusanBP0129 said:Chocolate Pecan Lattice Tart!
dannyzmom said:Ok - I have GOT to try this one. I have been hearing RAVE reviews about it!
quiverfull7 said:Has anyone tried the Molten Chocolate Skittle Brownie in the DDB? I have it in the oven right now in the 12 Exec. skillet but I was thinking it might do fine in the DDB. Anyone???
ChefBeckyD said:I haven't done it in the DDB, but do it in the rectangle baker often....in fact, I'm doing it tonight for a show! Doing Smashed Potato Soup in the cookware (already done - just reheat and and sour cream & parsley at the show), and to feature stoneware, I'm doing the MCSB.
(except w/o the skillet! )
Ive never made it either...I have the skillet, but I want to make it with the stoneware for Feb. specials!!jenniferknapp said:Can you give us your tips on the MCSB?? temperature, bake time, etc? I don't have the cookware, but would love to make it!!
You would think....but not with the magic of parchment paper! ChefAnn might be able to give us the technical eason why this works....jenniferknapp said:I would think that the brownie batter would run off of the edges of the stone??
I will have to try it and report back...my director made it in her skillet at my show before I signed, and everyone was WOW'ed!ChefBeckyD said:I don't really have any tips...I make it just like the directions say for a skillet, except I lightly spray w/ oil my rectangular baker, and pour it in there instead. It takes about the same time to bake that way too - so just follow the directions and you should be fine!
I think it was my director - or maybe someone on here - who had a tip - If you need to make a double batch of this, you can do a double batch in the Roasting Pan!(don't know how long to bake though)
With cookie dough - you don't even need the parchment!jenniferknapp said:that is so awesome! My mom has made her awesome chocolate chip cookies on a pizza pan from the $ store that has a small ridge as a birthday cookie "cake" before... and that is always cute....maybe it will work on parchment paper with our round stone too!
ChefNic said:Basically ...
You make a brownie (19-21 oz)ON PARCHMENT paper on the large round stone... 375F 15-18 minutes. cool
Then mix 14 oz sweetened flaked coconut, 14 oz. sweetened condensed milk, and 2 egg whites.. spread on top of brownie...
Sprinkle sliced almonds(2.25 oz) on top and bake 20-25 minutes.
When it comes out drizzle with chocolate ( 2 oz semi-sweet chips and 2 Tblsp. oil melted in microwave 10 second intervals- stirring until melted)...
Serve warm or room temp.
Slice...yum!
SO easy!
Sorry, the nerd doesn't know.ChefBeckyD said:You would think....but not with the magic of parchment paper! ChefAnn might be able to give us the technical eason why this works....
It would if you didn't put parchment paper under it and only spread the brownie to about an inch from the edge of the paper.jenniferknapp said:I would think that the brownie batter would run off of the edges of the stone??
chefann said:Sorry, the nerd doesn't know.
I don't think you're a nerd - just very knowledgable!chefann said:The nerd didn't know, but her husband did!
Because the parchment is essentially non-stick, the batter sticks more to itself than the parchment. Which means it's beading up, like a water droplet on a freshly-waxed car. The batter won't spread because the liquid (yes, it's just a really thick liquid) wants to have as little contact with the parchment as possible. It just isn't fluid enough, or have enough surface tension, to form an actual ball.
A: There are many delicious stoneware dessert recipes, but one popular option is a chocolate lava cake made in a stoneware ramekin.
A: It is best to use stoneware specifically designed for baking, such as a stoneware baking dish or ramekin. This will ensure even cooking and prevent any potential cracking.
A: Yes, stoneware is safe to use in the oven. It is heat-resistant and can withstand high temperatures without cracking or breaking.
A: No, stoneware does not need to be seasoned like cast iron. However, it is recommended to wash it with warm soapy water before the first use.
A: Absolutely! Stoneware is versatile and can be used for various dishes such as casseroles, bread, and even roasting meats. Just make sure to adjust the cooking time and temperature accordingly.