Orange County Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
wan (again)
so I made the dough for the mallo cookies - I cut the recipe in half. should I still make a full thing of marshmallows or cut that one in half, too? I think you mentioned you had too many cookies leftover.
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Re: wan (again)
definitely make the entire marshmallow recipe. i'm sure you read about my mixing disaster, right? haha!
in any case, if you end up with leftovers, just spread it out in a greased pan, let 'em set, and then cut them up and use them in s'mores or something. the marshmallow flavor is so yummy!
I will make sure to beat it twice!
d'oh!
that makes two of us.
I just tried rolling out the dough and it was still sticky (it's been refrigerated for at least 1.5 hrs).
grrrrrr!
I'll try again in a few hours and will probably assemble tomorrow. I thought I had corn syrup but don't - fortunately, I found a recipe online to make it. I was going to start crying!
wow! i made mine on a super humid day and was able to roll it out after an hour in the fridge.
i am ALWAYS looking for ingredient substitutes online. i think i make pretty good grocery lists but sometimes i tend to skim a recipe and end up missing a key ingredient. d-oh!
i'm pretty sure it wasn't anywhere near as humid as lithuania.
yeast and i are not friends. good luck with the brioche. yum.
85% humidity, b!tches. beat that.
i would kill myself.
but it WAS one of the more humid days - for soCA.
did I mention it's supposed to be 103 today? and tomorrow, and the next day, and it might drop down to 101 on sat if we're lucky.
I'm hoping I didn't royallyfuckitup.
damn! ?even when you roll it with flour and stuff, it's still not workable? ?boo.
okay, steps 1 & 2 of brioche buns, check. ?we're into step 3 now - the first rising.?
okay, the brioche buns = SPECTACULAR. they're actually really easy to make - just time consuming, and that's mostly sitting around waiting for the dough to rise. and they're so good - chewy, soft, buttery, with a hint of sweetness.
you've GOT to try them. and if you halve the recipe, well, just remember to actually only use HALF the ingredients
FRO.