I am super excited- I happened to have cake flour in the pantry so these were a breeze to make. I’m not sure I have made this recipe before but they look great. I may steal a taste before I freeze them!
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I kind of wish I’d made a few less so I could have filled them a bit more for some more doming… I’ll make up for it with frosting 
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Just one-to-one chocolate and cream, then whipped once it sets up, like this.
You should definitely try ermine sometime if you haven’t before.
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Just had a nibble - wow - these are great. I thought they may be too sweet but I think they’re really the perfect yellow cupcakes. I definitely want to go with a chocolate frosting with these.
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The swirls are lovely!
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@ChristinaM - final funny-us cap on the night. We’re enjoying the avgolemono daughters 1 and 3 made at D1’s house, and enjoying the bread and what not.
Afterwards, my son asks his sisters if he can try their bread (the GF), and they give him a slice. He munches it and says, “Wow, this is even better than the regular bread!”. D1 (who’d made the regular no-knead bread) couldn’t seem to figure out whether to be mad or happy about that.
Personally I think he’s wrong. I tried both, and both had a 20-ish hour preferment period, but the GF just never seems to develop as much yeasty flavor. What it did have was a much nicer texture. I’m not sure but D1 maybe didn’t mix the no-knead dough enough.
And I might try going multi-days on the next GF loaf to see if that helps it develop more flavor. I once did a rapid multi-times-per-day feeding for 3 days on a regular (gluten containing) dough, all at room temp, and got something approaching the tang of sour dough. So I might fiddle with something like that with a GF wet ferment and see what happens.
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I gave a snickerdoodle to my hairdresser to see if she wanted to buy some. You should have seen her face … pure delight … keep in mind she’s not a foodie.
I thought she and the nail lady might share the little bag. Nope, she wanted it. 8 big cookies $10. They are so easy to make and cost much less than ones with nuts etc.
I’ll have to make more so nail lady can buy, she has 3 hungry teenage boys.
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Snickerdoodles are like The Gateway Cookie. I mean, seriously so.
Coupla hits and you’re cooked!
Here I am all trying to be “Mister All Low Carb” and all holiday season my daughters are making Snickerdoodles!
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I bought a new giant container of Saigon Cinnamon from Costco today so I’m all set. (Haven’t found the one I could have sworn I had!)
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@MadameC Would love a recipe link for these if one is available!
All looks wonderful!
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Success!
Mom says it’s not too sweet (a positive) and very light (I remembered that I added 2 tbsp of semolina, as eggless versions of this recipe have sometimes been dense in the past). Mix of oil and ghee, so good flavor plus moistness.
She’s trying to figure out the tiger striping 
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This is the one I’ve been making for years ! Always add raisins or currents, never add the coconut.
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There’s a cheat bread, I think from America’s Test Kitchen, that uses some beer to replace the missing ferment flavor. Maybe you could try gluten-free beer to replace some of the liquid?
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Good thought. Lagerstrom does that (use beer to add yeasty flavor) with some of his quick doughs. I haven’t looked for GF beer but have heard advertisements for them.
ATK’s Spiced Applesauce Muffins. I added chopped pecans and dried sweetened cranberries, and subbed oil for the butter. I didn’t want to open a new jar of apple juice for the 4 T. required by a half-batch and instead reconstituted a spoonful of boiled cider. The applesauce was homemade from our Honeycrisp apples, processed after canning in the FP until perfectly smooth.
These are terrific. Sweet with warm spices and a smooth and tender crumb. Bonus points for the crispy cinnamon-and sugar top. They put some of my other muffin attempts to shame. What doesn’t get eaten today we will take on the ferry tomorrow morning for breakfast.
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I add a bit of cider vinegar.
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Two more late night bakes (it seems to be the only time the kitchen is free at the moment):
Cheddar Cheese Apero Bread with Chilli Crisp (chilli crisp idea courtesy my sib, when I was musing aloud that chilli flakes might add some oomph)
and
Marble Cake (was supposed to be tiger cake but the batter was mysteriously thin for the first time, so now it is what it is — still tastes great)
Both will go to an impromptu Christmas party being hosted by an old classmate for a bunch of folks I went to elementary school, after we reconnected last week thanks to our school’s anniversary celebrations.
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This sounds wonderful, though I don’t know if pandan leaves are readily available where I live.
Good question. I don’t know if you can buy frozen leaves though they do make a pandan extract.
I am fortunate…I have pandan in my garden.
