his talent is unlimited
March 28th, 2026 07:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
musesfoolI know I owe comment replies and I am going to get to them. The intermittent internet situation this week made me very reluctant as it would drop and I'd lose track of what I was planning to say by the time it came back etc. But! My new modem and router arrived yesterday and early this afternoon, I hooked them up. It worked, though at first I was like, what is happening? Because you do all this waiting for the modem to boot up and activate and then the first thing the router instructions say is "reboot your modem" and I'm like "are you for real? I literally just activated it!" but I did it and plugged everything in and it worked briefly! And then the router started blinking and my phone told me I had no internet and I was like WTF? Because it could 100% be an outside the apartment problem, or it could be a cabling problem because I did not swap out the coaxial cables - why would I do that? They are all nice and tight and the splitter is connected and I have had no issues with my cable box. So I unplugged everything and then plugged it back in and went to the Spectrum website to activate everything and it told me I had nothing ot activate, everything was working! And it has been so far! I will keep the old equipment for a couple of days, just in case, and bring it back to the Spectrum store midweek, probably.
After that adventure, I baked these whipped shortbread cookies (pic). I did not separate into lemon vanilla/orange chocolate. Instead, I used 1 tsp of almond extract in place of the citrus zest, and added chocolate sprinkles once they were piped but before they were refrigerated.
I've mentioned this before, but I am trying to replicate a childhood favorite cookie from an old Italian bakery that closed long before I even moved out of Ozone Park. They were not kept with the fancy butter cookies but with the S-cookies and the biscotti and the anginetti, and they had a much crumblier/drier texture than the typical Italian bakery butter cookies (you know the ones, either dipped in chocolate on one end or sandwiched with apricot or raspberry jam etc.). they were piped round and a slightly darker brown than the butter cookies too. And they were my absolute favorites. I've never found them at another bakery either.
I've tried a few Italian butter cookie recipes but none were quite right (though the one from Dolci was pretty close!), and then last week on thee second or third day of the pecan shortbread, I was like, this is the texture! And almost the taste, but the pecans obviously made the flavor different, though they do have almond extract in them (almond extract is the smell of Italian bakeries to me). So I googled to see if there was a chocolate sprinkle shortbread recipe out there, and found the one I linked above, and they also seemed like they'd be close. So after checking to make sure I wouldn't leave myself out of butter if I made them (I had another pound way in the back of the fridge), I got to baking. I think these also need a little longer in the oven, but we'll see how they taste tomorrow - I think that will be the test. but I think I'm getting close!
*
After that adventure, I baked these whipped shortbread cookies (pic). I did not separate into lemon vanilla/orange chocolate. Instead, I used 1 tsp of almond extract in place of the citrus zest, and added chocolate sprinkles once they were piped but before they were refrigerated.
I've mentioned this before, but I am trying to replicate a childhood favorite cookie from an old Italian bakery that closed long before I even moved out of Ozone Park. They were not kept with the fancy butter cookies but with the S-cookies and the biscotti and the anginetti, and they had a much crumblier/drier texture than the typical Italian bakery butter cookies (you know the ones, either dipped in chocolate on one end or sandwiched with apricot or raspberry jam etc.). they were piped round and a slightly darker brown than the butter cookies too. And they were my absolute favorites. I've never found them at another bakery either.
I've tried a few Italian butter cookie recipes but none were quite right (though the one from Dolci was pretty close!), and then last week on thee second or third day of the pecan shortbread, I was like, this is the texture! And almost the taste, but the pecans obviously made the flavor different, though they do have almond extract in them (almond extract is the smell of Italian bakeries to me). So I googled to see if there was a chocolate sprinkle shortbread recipe out there, and found the one I linked above, and they also seemed like they'd be close. So after checking to make sure I wouldn't leave myself out of butter if I made them (I had another pound way in the back of the fridge), I got to baking. I think these also need a little longer in the oven, but we'll see how they taste tomorrow - I think that will be the test. but I think I'm getting close!
*
