Yes, and King Arthur Baking carrot cake is very nice too.
This little round one is cute being round and showered with coconut flakes, but I’m sure any one of us could make the same. (No offense to the Side A !)
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Here’s Luisa Weiss’s version (The Wednesday Chef): Bienenstich (Honey-Almond Caramel Cake) https://share.google/X78jASygUrWVPvzMF
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This one is my favorite Beehive Cake Recipe | Food Network
for that sort of cake – but I’m not sure it is the right thing??
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Looks right!
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Has anyone here made the Smitten Kitchen one? I’ll do it over a 2-day period.
So technically August but since I started the process in July I’ll leave this here…
Ice cream s’mores were a huge hit.
The homemade graham crackers were perfect for ice cream sandwiches. Firm but not fragile. A little bite but soft enough to bte through and not crush the filling.
The hot fudge firmed up but didn’t harden in the freezer
, really the perfect texture. I cut the ice cream/fudge layer into squares and put them on the crackers. We roasted marshmallows and put them on top of the fudge layer and then closed it up with another cracker.
The kids were in heaven. It was a fun project and made them so happy.
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Wow, an experiment that was successful, could have gone wrong at multiple stages!
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Those look terrific.
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I’m pretty fond of alexandracooks.com … I’ve made her No Knead bread before but this is my first time making her Brioche Rolls
https://alexandracooks.com/2018/04/28/easy-no-knead-brioche-rolls-overnight-and-refrigerated-or-not/
I made 10 rolls … maybe will do 12 next time … and I didn’t weigh each one … they didn’t have to be so perfect. House smells nice and yeasty. Speaking of yeast: this instant yeast has been in my freezer since 2011 and it’s still perfectly fine.
I think they look just like her photo. I haven’t tasted one yet. Wish I had some teriyaki skirt steak to go with them!
In one of the comments she says you can freeze them in a ziplock when they are cool, and later reheat in 350 oven for 10 - 15 minutes.
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Wow! Such success, so beautifully documented! Kudos!
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I’m so thrilled this all worked out for the kids! Sounds like making your own graham crackers was a good idea for firmness, but not shatteringly crispy firmness.
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This is a new post replying to ieatalotoficecrem because I originally replied by mistake to aubergine. Sorry! Such a devoted mom, and you nailed every part of it! So glad that the kids were happy and so were you with your fun, loving project. I think this is something every one of the kids will remember forever!
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I wasn’t even there and I’ll remember it for a long time!
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Well, I tasted one with good butter and raspberry jam. It’s a nice roll but doesn’t resemble brioche to me. It isn’t soft like the St Pierre brand I buy at the grocery store.
Any advice on other recipes?
Awesome!!
IMO the “quick” or “easy” brioches will never give you that shreddy texture which a classically made brioche has, but America’s Test Kitchen has a no-knead version calling for melted butter and an overnight ferment, which gives you some of the flavor. PBS SoCal has a paraphrased version of the ATK recipe:
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I’d probably try a traditional (i.e. kneaded) recipe. Somehow I’m not convinced the no-knead treatment is going to give you the same kind of result for an enriched loaf like that.
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@Aubergine I made this one from Alexandra’s kitchen during the pandemic, looks like she updated it recently:
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