u/TastesLikeChitwan

I wanna teach my preschoolers what they found! Thank you!

Thank you u/dangerdania for sharing your recipe! I've had it saved for about a year. Copied the directions below, and modified with some of my own notes.

https://www.reddit.com/r/Baking/s/UaG37pK9GJ

For the dough:

- 250g soft butter

- 100g sugar (I used brown)

- 1 sachet vanilla sugar (I used a splash of vanilla extract)

- Pinch of salt

- 2 egg yolks

- 375g flour

- 2 tsp baking powder

-> mix butter + sugar + salt with mixer;

-> add egg yolks and mix until mass becomes lighter color (a few mins);

-> sift flour + baking powder into the mass and just combine with spatula until it becomes one;

-> let chill in fridge for 1 hr (be aware dough is very crumbly) (I did not do this, but pressed the dough in a springform pan immediately after mixing, then rested it in the fridge overnight)

Filling:

- 600g apples (3 apples for me)

- 250g Halbfettquark (I used half sour cream and half ricotta)

- 1 bag vanilla pudding powder (I used 70g of instant vanilla pudding mix)

- pinch of salt

-> thinly slice apples, combine with quark and pudding powder very well.

Prepare cake:

-> use 2/3 of dough for bottom of a round pan (9 inch spring form), press it to the bottom and up the sides as well to build the base, pierce it thoroughly with fork;

-> evenly distribute filling on top;

-> crumble the rest of the dough evenly all over the top.

Bake the cake:

-> 180 celsius degrees (350F), bottom half of oven, approx. 50mins.

Let it cool and dust with powdered sugar.

Next time I'd hold back by about half on the apricot glaze just to cut the sweetness down more (here I did 75% of her recommendation, results may vary based on brand of jam), but the taste in this galette was AMAZING. Claire is so good at apple desserts.

Had 2 extra pouches of chestnuts waiting to be eaten so put them to use in this recipe. I've only ever eaten them straight up before so it was fun to experience cooking with them a bit. Texture was a little chewy/fudgy, and she recommends that they are kept in the fridge. This is a center piece and I think I should have pulled them from the oven a bit earlier, not that they taste dry, but just to have a more consistent dense texture that I enjoy. I don't prefer these brownies to the Malted Forever Brownies, but it was a nice way to use up the chestnuts in the pantry.

That's a serious 2 Tbsp of cinnamon sugar on top, per her recipe. Didn't have orange bitters but used Picon. Served with a small hunk of sharp cheddar.

I enjoy her cheddar and caramelized cream apple pie more, but this one is a solid recipe.

Haven't gotten the chance to check out the bakery myself, but I do love the book Sister Pie. Finally got around to making this laborious pie.

Layers are chocolate ganache, butterscotch chess filling, and marshmallow creme meringue.

Sohla's recipe for "Future Brownies." Enjoyed trying a version of brownies made with rice flour. The texture is pleasantly bouncy. They cut so cleanly!

https://www.penguin.com.au/recipes/4299-future-brownies

Edit: Apparently I used the wrong flour! I had regular rice flour instead of glutinous rice flour. It wasn't a sad mistake and in fact I would repeat it, BUT now I need to go to the store and do a proper comparison!

My dad died earlier than I thought was fair, but he did leave me with great memories of coming home from the first and last days of school to a simple boxed cake mix cake in a 9x13 inch pan, coated with canned frosting.

It's just another time of year that I celebrate his memory with food, and I'm hoping my little preschool-age kids will have this association with him too, despite never getting to meet him.

Salty Caramel peanut butter cake with fudgy caramel icing (penuche) from Yossy Arefi's Snacking Cakes. This is the second time I've made this recipe, but it's the first time I didn't screw up the penuche!

Book: World of Wonder

Illustrator: Cynthia Alonso

I am never bringing baked goods outside for a glamour shot ever again

Really great recipe, would totally make again. Opted for the meringue instead of the whipped cream topping in the book, which let me use the egg whites leftover from making the filling!

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When I was little, we'd come home from school on both the first and last days of the school year to a 9x13" pan of boxed cake mix cake, topped with frosting from a can. It's such a fond memory of someone I deeply miss, and who never got to meet my own spawn.

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Made this for my kid. The recipe is Yellow Cake from the book Baking By Feel (this feeling associated with this recipe in the book was Delighted!) and topped with the recommended chocolate cream cheese frosting. The bottom layer was just for fun: crushed Oreos + butter that I had stashed in the freezer, leftover from making a pie a few months back.

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The cake itself was a little dense but it did have a nice flavor. Young sir loved it.

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Added almond flour to the dough as per the notes for using cookie stamps. These are tasty cookies! First time playing with luster dust too...that was fun.

https://www.kingarthurbaking.com/recipes/maple-shortbread-sandwich-cookies-recipe

They were very tasty!

I've currently got this book on loan from the library and saw that the author has an errata sheet on her blog. Her site also says that these errors are present in the first edition. Maybe I'm just a dingus but I'd like to purchase this book but try to find a newer edition if possible and don't know how to verify the edition (it's not obvious on the copy I have). I'm attaching the amendments to the Straight-up Yellow Snacking Cake, which seems like it's an entirely different recipe rather than a simple omission or mistake.

Anyone have any comments on this edition, or any of the recipes from this book on general?

https://www.thevanillabeanblog.com/100-afternoon-sweets-errata-sheet/

Doubled the recipe and had to use about 50 gm of bluebs since I didn't have the full amount of rhubarb. These are nice little cakes! Think I'd hold back on a little of the cardamom next time. I love cardamom but think it can be overpowering in some of her recipes.

Super excited about the bucket of Crayolas I picked up. BUT my hands aren't as small and agile as when I was younger. I have had trouble finding some type of crayon holder that will help me hang onto them better. Does anyone have experience with something like this and can point me in the right direction?

https://www.kingarthurbaking.com/recipes/pan-de-cristal-recipe

This one is worth repeating!

We've been going the Friday night (or so) before mother's day, he picks some flower bouquets, and I grab anything else I'm in the mood for. It's laid back but it's very fun!

Edit (forgot the description!): flowers, red Leicester cheese, cookie butter, retinol night serum, Sulawesi medium roast coffee, crispy rice bars, and raspberry yogurt clusters