Looks good, but I would have never done the cardamom (yeech). (c;
My favorite spice. Can’t stand cinnamon. Especially given the rampant overuse on everything…
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Baked some impossible mini quiches for dinner apps, which turned into a comedy of errors.
Didn’t have enough milk, but I decided kefir would do as a buttermilk-kinda sub.
Forgot to add the faux-bisquick and started filling the mini cupcake tin… luckily, the liquidy filling made me pause… so I only had to empty 2 cups.
Baked both tins together for the first time in my countertop oven, intending to switch them 3/4 of the way so both browned. Wondering why no browning occurring. Realized I forgot the grated cheese in the fridge in the bisquick excitement. So I pulled both trays out, topped the muffins with generous cheese, and stuck them back in just to melt it.
Sampled, and they’re delicious. But so close to disaster 
Fillings today were sautéed onion and bacon, and the cheese was TJs sage something that I found to grassy to eat as is, but worked for this purpose.
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Only bought/used it once in a Chef John pineapple upside-down cake recipe… ruined the whole cake (and I mean trash can ruined). Never again in anything.
This isn’t something for which I have an audience, but I am posting tge link because folks who are gathering with young children for the holidays might want to bake a kid-friendly “fruitcake”. It has canned pineapple, candied cherries, and colorful gumdrops.
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I got a donut baking pan. Tried this recipe and it was a total failure. Batter was liquid. I see the portion of milk to flour is too high. Does anyone make baked donuts and have a good recipe please.
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i would trust erin.
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Thanks and i have nyt cooking. I will try them. I want to bring some donuts to a brunch next week.
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Good the first day once completely cooled. Better the second, if stored properly (see pts. 7 and 8).
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Genoise tres cafe from Rose’s Heavenly Cakes. I baked the genoise in a square pan, but I don’t know if I intend to sell it if I won’t use a round pan so the slices seem more substantial.
The topping is a white chocolate and espresso ganache montée rather than the dark chocolate mocha one Rose uses because I made a lot of white chocolate ganache for something else, decided I found it too sweet, and the only thing to do to fix that is add cream and whip it into something delicious. I think it works rather well with the not-too-sweet cake.
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Pic of a slice.
This is definitely custardy. Think I’ll try a more cakey option next time.
Served warm (reheated in a low oven) with vanilla ice cream.
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This was the “no egg” variant?
No
This was the recipe as written
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Hope you get a chance to do Helen’s recipe. I use honeycrisps and It is really good.
Honeycrisp apples are my preferred eating apple. I like Granny Smith for strudel.
Agreed GS in strudel and pie, but prefer HC in cake.
wow! starting to think I have to unsubscribe from this thread before I gain ten pounds.
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Yeah, it’s very custardy. I love it the most cold out of the fridge or room temp on the day it’s baked.
For a more cakey option that pairs well with ice cream, I recommend an upside down cake. Or one like this one:
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The NYT apple cider donuts are excellent, as are the pumpkin spice.
Thank you.
