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
https://www.kingarthurbaking.com/recipes/golden-pull-apart-butter-buns-recipe
I used the tangzhong variation and kept these buns on the pale side. They're so soft and stuffed with black tahini, dried shredded coconut, and macapuno + syrup!
In 2020 when everything was weird, my brother and I bought each other The Filipino Instant Pot Cookbook. We live several states away from one another. We'd take turns on the third Thursday of each month selecting a recipe to try, and then have a video call afterward to discuss the process and the end result. We did this for 5 years until we completed as many of the recipes in the book as we both wanted to try.
We just sent each other copies of the new Hot Dog Cookbook. We're going to start Weenie Wednesdays this month, alternating between the book's categories of American Classics, International Styles, and Wild & Original. It'll take us about 4 years if we complete all the recipes. Really looking forward to it.
https://www.reddit.com/r/Baking/s/Mvl1aBZQko
I wrote more about it here^^^ but I did a mini experiment to see if I could get these cookies a little thicker and with better texture variation like Claire describes, and it turns out that for me I need to bake them at a higher temp than 350F. I do verify the temp of my oven with an auxiliary thermometer.
That said, even freezing the dough first before baking at 350F is a big help. For me, they were so flat baked straight from the fridge even after a 48 hour rest (see third pic)!
But for next time, I'll stick with 425F.