Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 I made the chocolate chip cookies from Bette Hagman's dessert cookbook last night. My family doesn't seem to mind the flavor but to me it seems to be lacking in, well, " zing " for lack of a better word. Basically, the dough tastes gross to me and the cookie is very bland. Has anyone modified this cookie to make it taste more like the " real " thing? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 I haven't used her recipe, but I did find the most AMAZING chocolate chip cookie recipe. It's the recipe that was in the November issue of Gourmet magazine, and WOW is all I can say. From: SillyYaks [mailto:SillyYaks ] On Behalf Of heerhomesteadSent: Thursday, January 19, 2006 12:00 PMTo: SillyYaks Subject: Just me? I made the chocolate chip cookies from Bette Hagman's dessert cookbooklast night. My family doesn't seem to mind the flavor but to me itseems to be lacking in, well, "zing" for lack of a better word. Basically, the dough tastes gross to me and the cookie is very bland.Has anyone modified this cookie to make it taste more like the "real"thing? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 I haven't used her recipe, but I did find the most AMAZING chocolate chip cookie recipe. It's the recipe that was in the November issue of Gourmet magazine, and WOW is all I can say. From: SillyYaks [mailto:SillyYaks ] On Behalf Of heerhomesteadSent: Thursday, January 19, 2006 12:00 PMTo: SillyYaks Subject: Just me? I made the chocolate chip cookies from Bette Hagman's dessert cookbooklast night. My family doesn't seem to mind the flavor but to me itseems to be lacking in, well, "zing" for lack of a better word. Basically, the dough tastes gross to me and the cookie is very bland.Has anyone modified this cookie to make it taste more like the "real"thing? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I made Hagman's Mock Tollhouse recipe over the holidays. While they ended very flat, they were AWESOME!! I only modified it by putting in about half of the choc chips. Is that the recipe you tried? If not, you might want to try that one. (Can't remember which Hagman book it was in...sorry!) HTH, Nina > > I made the chocolate chip cookies from Bette Hagman's dessert cookbook > last night. My family doesn't seem to mind the flavor but to me it > seems to be lacking in, well, " zing " for lack of a better word. > Basically, the dough tastes gross to me and the cookie is very bland. > Has anyone modified this cookie to make it taste more like the " real " > thing? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I made Hagman's Mock Tollhouse recipe over the holidays. While they ended very flat, they were AWESOME!! I only modified it by putting in about half of the choc chips. Is that the recipe you tried? If not, you might want to try that one. (Can't remember which Hagman book it was in...sorry!) HTH, Nina > > I made the chocolate chip cookies from Bette Hagman's dessert cookbook > last night. My family doesn't seem to mind the flavor but to me it > seems to be lacking in, well, " zing " for lack of a better word. > Basically, the dough tastes gross to me and the cookie is very bland. > Has anyone modified this cookie to make it taste more like the " real " > thing? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I have been using the Mock Toll House recipe in Reilly's Gluten-Free Baking book (borrowed from the local library no less!!!) and using Pamela's baking mix in place of the flours, baking soda, salt and xanthan gum, nix on the nuts b/c my kids don't like them. They are a hit here. I served them to our entire church group Friday night. I can't tell the difference and I'm not on a GF diet. I was making the Gluten Free Pantry Chocolate Chip Cookie mix, these are way way, sooooo much better than those and those were pretty good although I would not go back for 1 more. I was not able to use my stoneware baking pan, put parchment paper on a metal cookie sheet works perfectly. The Parchment paper is a must as far as I'm concerned to avoid a crumbly broken up mess. I don't like the way potato starch flour taste and I'm afraid brown rice as used in Reilly's book would definitely not work well in cookies (kinda like whole wheat flour in cookies -- yuck). While I'm willing to experiement with bread and flour mixing, I'm not gotten brave enough with cookies. So, when all else fails I'm glad someone has a good GF flour mix already perfected for me. I've only tried Pamela's baking mix and I really love it. It was so great in Peanut Blossoms this Christmas and all I did was substitute the PBM for the flour, baking soda, and salt straight exchange from the recipe on the back of the Hershey kiss package. Rejoyce VA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I have been using the Mock Toll House recipe in Reilly's Gluten-Free Baking book (borrowed from the local library no less!!!) and using Pamela's baking mix in place of the flours, baking soda, salt and xanthan gum, nix on the nuts b/c my kids don't like them. They are a hit here. I served them to our entire church group Friday night. I can't tell the difference and I'm not on a GF diet. I was making the Gluten Free Pantry Chocolate Chip Cookie mix, these are way way, sooooo much better than those and those were pretty good although I would not go back for 1 more. I was not able to use my stoneware baking pan, put parchment paper on a metal cookie sheet works perfectly. The Parchment paper is a must as far as I'm concerned to avoid a crumbly broken up mess. I don't like the way potato starch flour taste and I'm afraid brown rice as used in Reilly's book would definitely not work well in cookies (kinda like whole wheat flour in cookies -- yuck). While I'm willing to experiement with bread and flour mixing, I'm not gotten brave enough with cookies. So, when all else fails I'm glad someone has a good GF flour mix already perfected for me. I've only tried Pamela's baking mix and I really love it. It was so great in Peanut Blossoms this Christmas and all I did was substitute the PBM for the flour, baking soda, and salt straight exchange from the recipe on the back of the Hershey kiss package. Rejoyce VA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I have been using the Mock Toll House recipe in Reilly's Gluten-Free Baking book (borrowed from the local library no less!!!) and using Pamela's baking mix in place of the flours, baking soda, salt and xanthan gum, nix on the nuts b/c my kids don't like them. They are a hit here. I served them to our entire church group Friday night. I can't tell the difference and I'm not on a GF diet. I was making the Gluten Free Pantry Chocolate Chip Cookie mix, these are way way, sooooo much better than those and those were pretty good although I would not go back for 1 more. I was not able to use my stoneware baking pan, put parchment paper on a metal cookie sheet works perfectly. The Parchment paper is a must as far as I'm concerned to avoid a crumbly broken up mess. I don't like the way potato starch flour taste and I'm afraid brown rice as used in Reilly's book would definitely not work well in cookies (kinda like whole wheat flour in cookies -- yuck). While I'm willing to experiement with bread and flour mixing, I'm not gotten brave enough with cookies. So, when all else fails I'm glad someone has a good GF flour mix already perfected for me. I've only tried Pamela's baking mix and I really love it. It was so great in Peanut Blossoms this Christmas and all I did was substitute the PBM for the flour, baking soda, and salt straight exchange from the recipe on the back of the Hershey kiss package. Rejoyce VA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I love to bake and prefer my baking to buying any commerical brand cookies, etc. This summer I found out that I had to learn how to bake GF for my family. I was a bit frustrated and didn't know what to do. Did I need to buy a GF cookbook? Did I need to buy baking mixes? Or maybe even stop baking if it was too hard or too expensive. The best way to muddle your way through learning how to do things the GF way is to talk to someone who has been there, done that. I came in contact,through recommendations from people I knew, with a wonderful woman who is a Celiac and loves to mentor people. Soon after I met her, she actually developed her own all purpose flour mix! Which she is now in the process of patenting and selling. At the risk of sounding like a commerical I have to share with you my experience. I started using her mix and discovered just how wonderful it is. Any celiac can use her flour mix the same way you would use " normal " gluten all purpose flour. Whatever I want to bake from all my old cookbooks (such as Betty Crocker Cookbook, our local church cookbook, etc) I just use this flour cup for cup! If I want to bake chocolate chip cookies, I just use the recipe I always would use or even the recipe on the back of the choc. chips and I use her flour. I have made many different kinds of cookies, I have made several different kinds of cakes (even chiffon cakes), I have made a pastry puff, and I make cinnamon rolls - all from my normal recipes that I always used before the GF days. Nobody can tell the difference! I do not have any need for baking mixes or a cupboard full of various flours. I am not trying to sound like an info- merical : )... really, But I truly I can't imagine what baking would be for me with out her flour. You can find out more by finding Naomi Poe at her web blog www.xanga.com/ReturntoNormal or you can contact her at betterbattergff@... all of this information is posted on her web blog site. All celiacs should return to a normal life and have their cake and eat it too. Hope you will find this information helpful. JAS > > > > I made the chocolate chip cookies from Bette Hagman's dessert cookbook > > last night. My family doesn't seem to mind the flavor but to me it > > seems to be lacking in, well, " zing " for lack of a better word. > > Basically, the dough tastes gross to me and the cookie is very bland. > > Has anyone modified this cookie to make it taste more like the " real " > > thing? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I love to bake and prefer my baking to buying any commerical brand cookies, etc. This summer I found out that I had to learn how to bake GF for my family. I was a bit frustrated and didn't know what to do. Did I need to buy a GF cookbook? Did I need to buy baking mixes? Or maybe even stop baking if it was too hard or too expensive. The best way to muddle your way through learning how to do things the GF way is to talk to someone who has been there, done that. I came in contact,through recommendations from people I knew, with a wonderful woman who is a Celiac and loves to mentor people. Soon after I met her, she actually developed her own all purpose flour mix! Which she is now in the process of patenting and selling. At the risk of sounding like a commerical I have to share with you my experience. I started using her mix and discovered just how wonderful it is. Any celiac can use her flour mix the same way you would use " normal " gluten all purpose flour. Whatever I want to bake from all my old cookbooks (such as Betty Crocker Cookbook, our local church cookbook, etc) I just use this flour cup for cup! If I want to bake chocolate chip cookies, I just use the recipe I always would use or even the recipe on the back of the choc. chips and I use her flour. I have made many different kinds of cookies, I have made several different kinds of cakes (even chiffon cakes), I have made a pastry puff, and I make cinnamon rolls - all from my normal recipes that I always used before the GF days. Nobody can tell the difference! I do not have any need for baking mixes or a cupboard full of various flours. I am not trying to sound like an info- merical : )... really, But I truly I can't imagine what baking would be for me with out her flour. You can find out more by finding Naomi Poe at her web blog www.xanga.com/ReturntoNormal or you can contact her at betterbattergff@... all of this information is posted on her web blog site. All celiacs should return to a normal life and have their cake and eat it too. Hope you will find this information helpful. JAS > > > > I made the chocolate chip cookies from Bette Hagman's dessert cookbook > > last night. My family doesn't seem to mind the flavor but to me it > > seems to be lacking in, well, " zing " for lack of a better word. > > Basically, the dough tastes gross to me and the cookie is very bland. > > Has anyone modified this cookie to make it taste more like the " real " > > thing? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I love to bake and prefer my baking to buying any commerical brand cookies, etc. This summer I found out that I had to learn how to bake GF for my family. I was a bit frustrated and didn't know what to do. Did I need to buy a GF cookbook? Did I need to buy baking mixes? Or maybe even stop baking if it was too hard or too expensive. The best way to muddle your way through learning how to do things the GF way is to talk to someone who has been there, done that. I came in contact,through recommendations from people I knew, with a wonderful woman who is a Celiac and loves to mentor people. Soon after I met her, she actually developed her own all purpose flour mix! Which she is now in the process of patenting and selling. At the risk of sounding like a commerical I have to share with you my experience. I started using her mix and discovered just how wonderful it is. Any celiac can use her flour mix the same way you would use " normal " gluten all purpose flour. Whatever I want to bake from all my old cookbooks (such as Betty Crocker Cookbook, our local church cookbook, etc) I just use this flour cup for cup! If I want to bake chocolate chip cookies, I just use the recipe I always would use or even the recipe on the back of the choc. chips and I use her flour. I have made many different kinds of cookies, I have made several different kinds of cakes (even chiffon cakes), I have made a pastry puff, and I make cinnamon rolls - all from my normal recipes that I always used before the GF days. Nobody can tell the difference! I do not have any need for baking mixes or a cupboard full of various flours. I am not trying to sound like an info- merical : )... really, But I truly I can't imagine what baking would be for me with out her flour. You can find out more by finding Naomi Poe at her web blog www.xanga.com/ReturntoNormal or you can contact her at betterbattergff@... all of this information is posted on her web blog site. All celiacs should return to a normal life and have their cake and eat it too. Hope you will find this information helpful. JAS > > > > I made the chocolate chip cookies from Bette Hagman's dessert cookbook > > last night. My family doesn't seem to mind the flavor but to me it > > seems to be lacking in, well, " zing " for lack of a better word. > > Basically, the dough tastes gross to me and the cookie is very bland. > > Has anyone modified this cookie to make it taste more like the " real " > > thing? > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.