thanks! they were really good, even if not much to look at.
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IDK, they absolutely don’t look glamorous but they sure look tasty and I feel like your tea crowd is not really about glamour.
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Hah, that’s an understatement.
One time I made a big tray of blondies and I cut them into diamond shapes. That was fun - I could consider that here.
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It’s “fig leaf” SMBC, btw.
Huh?
The Swiss meringue buttercream flavor is “fig leaf.”
Reminds me that in Ella Quittner’s new cookbook Obsessed with the Best, she tests various forms of buttercreams.
(I talked about this book on the book thread)
Wow!
Are you going to try a trial run of this? No one would ever be able to say they’d already had such a thing.
I remember Peg Bracken wrote that if she served pickled parrot tongue for dinner her husband would say he’d just eaten it that day at a work lunch.
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Ah, OK. Didn’t know that acronym
Test bake of cupcake-sized individual cheesecakes tonight. I am not a cheesecake baker normally, so all this was new to me.
A sweetened Graham cracker crust is pressed into lined cupcake tins, and then the batter is poured in. I opted not to do the “optional” humidity-booster (pan of boiling water on the rack below the cupcake pan) out of laziness. In any case, it was a litany of little errors tonight. I guess that’s why you test bake, though, eh?
My cream cheese wasn’t really room temp when I started making the filling, and as a result I found some streaks of unmixed cheese when I was filling the first cupcake wells with the finished batter. I’d already put the beater in dish washer, so I broke out another KA attachment (the whisk this time) and beat some more. I wound up repeating that again a third time, and I still hadn’t got everything completely smooth. The directions warned against overbeating, however, so I was torn.
The cheesecakes baked quite a bit faster than the recipe indicated; I opened the oven to check them a few minutes early and found they were already past the jiggle-point where you’re supposed to take them out. I have one speed-chilling now so I can taste it tonight.
Cheesecake isn’t very “English tea” coded, but I kind of don’t care. I’d rather make these then some dreadful petit fours.
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update: they are delicious.
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Your comment made me think of Lamingtons…
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I’d enjoy having the recipe link if it’s easy to share — so many options from a generic search and it sounds like this one is a winner.
The only reason I didn’t supply it is that I am planning to test it again and wanted to be sure I recommended it. That disclaimer aside, this is it.
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I made some mini cheesecakes like these quite a while back. The oreo cookies softens. Also used cupcake .liners so easy to take out.
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I have made that version a couple of times and I like it
She also has a no bake version which is also quite nice. It’s a little fluffier texture, in the like of a cheesecake mousse
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Thank you!
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I had another one today. Still like them. They collected condensation over night in the fridge, however, and I’m not sure how to manage this.
First thing that came to my mind - dab with paper towel
