Yes, the attachment can stay on my mixer when its lowered into the cabinet, Caitlin
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I had some serious glaze envy from your picture upthread…
They look gorgeous. And just put that cookbook on hold at the library!
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I have made many, many glaze mistakes over the years, trust me!
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I’ve had my eye on that title, too! Not in my library system. I’m looking forward to all of your reviews!
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When I make my own farmer cheese or yogurt, I keep the whey and sub it for some of the water.
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I’m making two more recipes from it this week -
Vanilla cupcakes and vanilla buttercream for my daughter’s birthday. Will report back!
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It all looks wonderful, and beautiful job scaling those ciabatta rolls! I get 10 ciabatta rolls from my recipe, typically 2 small, 4 medium, and 4 jumbo. I do the final proof in a square box to help with the shaping before cutting, but it’s still all over the place. Any tips?
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Thank you! I use this recipe: https://healingslice.com/sourdough-ciabatta-bread#wprm-recipe-container-5582
I use a rectangular Pyrex (11 cups, got it at Shoprite) to proof the dough. I split the dough with a bench scraper in half the long way, then in half and in half again. That helps with portion size.
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I can’t wait to make this recipe!
Yum, Ukrainian bulochki, love a good amount of poppy seeds.
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My college student daughter is still home for break and it’s heavenly to bake with her. She wanted to make a chocolate chip banana bread so that’s what we made! Recipe from vanilla bean baking book by Sarah Kieffer, an underrated book! The bread is AMAZING
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I got a jar of TJ’s pistachio spread (ingredients: pistachios, powdered sugar, and oil) and wanted to experiment with it. Decided to adapt Yossy Arefi’s cookie butter recipe by replacing the cookie butter with 1/4 c ground pistachio (I forget the weight – something like 25g) and with the balance (100g) as pistachio spread. I also subbed whole wheat flour for the white for a nuttier taste, added a scant drop of almond extract, and omitted the cinnamon.
They were not an unqualified success, but they were really tasty. Very tender-- I probably underbaked them a little.
Given how expensive the pistachio spread is ($8?), I doubt I’ll make these this way again. But I will explore subbing my own ground pistachios, powdered sugar, and oil for the spread.
Any ideas on how to avoid the sunken middle?
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what % pistachio is the spread?
It doesn’t specify, but it doesn’t have any fillers like powdered milk. Pistachio is the first ingredient.
Cookie butter is made of blitzed cookies, so it has wheat proteins and whatever leavening was used in the cookies themselves to provide structure to the finished product. Without it, the recipe has less gluten and less starch.
If you wanted to try again, reduce the fat in the original recipe and increase the flour.
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Well, Sunshine made it a week with her “No Dessert” New Year’s Resolution. Last night she came to me about 11:00pm and told me she wanted dessert.
I asked her about her New Year’s Resolution not to eat dessert until she lost some weight. Her response “(expletive deleted) that New Year’s Resolution – I want DESSERT!!”
It was too late to bake something last night, so I made up a Pineapple Cobbler this afternoon.
And another New Year’s Resolution falls by the wayside…
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See my most recent post in the 2026 Costco thread. (Actually inspired by your post in the TJ’s thread - I bought the Costco jar a couple of weeks ago and forgot to try it until I saw your post!)
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The sunken middle is a way to have some chocolate added?
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