I remember you used to use a howling wolf’s head silhouette for your avatar. Did you have the wolf mold pan made specially for you? Or a lucky find somewhere?
Edit - NVM, I see you already answered the question.
And I may be the only person in the Western hemisphere not to have ever watched GOT.
For Christmas, I was gifted two baking items I’d long wanted:
KAF’s Fiori di Sicilia extract
KAF’s lemon juice powder
Looking forward to trying both of these out 
My daughter made cinnamon rolls and dinner rolls for (respectively) Christmas breakfast and dinner. I made a crusty bread yesterday to go with the clam chowder for Christmas Eve dinner.
Usually they make the cinnamon rolls at my MIL’s house so the process was kind of new for me (I helped her a bit), so I took pics at each stage. Probably old hat for you guys but it was interesting to me how cleanly the rolls sliced without getting deformed. We didn’t have dark brown sugar so she had me slowly drizzle molasses into light brown sugar while she whisked it.
Here’s the bread. I forgot to photograph the dinner rolls but they were fairly standard yeast rolls, enriched with egg yolk, butter and milk, and they turned out really nicely despite we baked them in the smaller slot oven that doesn’t have very good temperature control.
The worst thing is, she avoids gluten so she doesn’t even get to try her stuff and has to rely on our critiques.
Not old hat for me! How were they cut? I think I saw someone use string once.
That was the surprising thing to me. I’ve used fishing line wrapped about and spanning thumb-to-index to cut deviled eggs and cheese cleanly, and some other stuff, but she just grabbed a sharp, thin-bladed knife, oiled it and used a very fast, light sawing motion. Didn’t drag the dough down with it at all. She did wipe and re-oil about every 5th one.
I usually use dental floss!
Let us know! I have both and haven’t used them at all.
Lemon meringue pie. Mostly from Bravetart recipe except I used a pate brisee crust. The best I’ve ever tasted or made! The lemon filling is amazing. I did her variation of subbing 1/4 cup of the water with elderflower liquor. Wish I’d spent more time on the meringue application but was tired at that point….
The meringue looks amazing to me!
It’s turned around to hide the black splotch on the back where I decided to use the torch to ‘improve’ the browning ……it caught the meringue on fire. All ok just a spot ruined.
Understood. Yesterday I was so ashamed of the too dark spots on the bottom of my yellow cake. Nothing a lot of ganache couldn’t fix!
You are reminding me that I have a torch I’ve never used !
The baked goods we took to the family gathering yesterday. Ina’s Applesauce Cake with Bourbon Raisins and Cream Cheese Bourbon Frosting and assorted Christmas cookies. Mocha Nut Butterballs, (family favorite), Thumbprints, Spritz and Toffee bars. Hope you all had a wonderful holiday!
I’ll upvote any meringue!
(See my avatar)
KAF’s cinnamon star bread. I added golden raisins and chopped pecans.
To prevent the dreaded “soggy bottom”, I bake this dough on a rack placed over a pre-heated baking stone, which seems to do the trick.
That looks amazing and artistic!
TARTINE’S SOFT GLAZED GINGERBREAD
After hearing raves about this recipe online (from a lovely tiktok couple, cultflav, and somewhere else I’ve forgotten), I had to try this one out for myself. It’s a heavily spiced gingerbread designed to be a chewy. All in all, I found the dough easy to put together and relatively easy to roll out - I used the underside of a crystal glass to decorate the cookies, since I don’t have any cookie stamps. I also completely missed the instructions to glaze them while warm, so I only glazed a few and they came out a bit messy. My family was a bit split on whether the glaze was even necessary, since it doesn’t add a ton. I am a big fan of the cookie - I love the texture and flavor - but my sister feels they are a bit too spicy. Still, this is definitely one I will keep in my arsenal for people who love gingerbread. I agree that it’s pretty much an ideal version.
Thank you! That star bread recipe is much easier than it looks. You get a lot of bang for not too much effort.
