I’ve made many a cheesecake in the instant pot with success. I always pre bake the graham crust before adding the filling and putting it into the instant pot.
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The annual bake of the Meyer lemon cake from the Vanilla Bean Blog. This used up the last of the Meyer lemons from our tree for this year. I made a half-recipe in a 6 1/2" Fat Daddio loose-bottom pan.
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We are lucky down here in the Bay Area (and presumably south) in that our backyard Meyer lemon trees bear twice a year.
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Very lucky indeed! 
I should have made a full 13x9 pan as the rest of the rolls molded 
Umm… all gone 
This got even more delicious the next day!
Going to test it out on the true cheesecake lovers in the family in the next few days when I visit. Think they’re going to love it!
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Fabulous .
Has anyone made Baked By Melissa style coin cupcakes?
As I prepare to shell out $$$ for the bite-sized wonders yet again by kid request, it strikes me that I should really just start making them.
I found the cake recipe online, just curious if anyone has experience baking tiny bite-sized ones.
Also, I’m a bit curious about the recipe vs my experience eating them – usually butter cakes don’t stay as moist for many days (and in the fridge) as these do, which leads me to wonder if what they sell are oil cakes.
ETA: Well, found the store version ingredient list, and yep there’s oil (among other things):
White Cake (Sugar, Bleached Wheat Flour, Modified Food Starch, Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Egg Whites, Nonfat Milk, Emulsifiers (Propylene Glycol Monostearate, Mono & Diglycerides, Sodium Stearoyl Lactylate, Soy Lecithin), Natural and Artificial Flavor, Rice Starch, Enzyme, Xanthan Gum), Sugar, Egg Whites, Butter (Sweet Cream, Natural Flavor), Soybean Oil, Vanilla Extract, and 0.5% or less of Blue 1, Red 3, Red 40, Yellow 5, Yellow 6, Caramel Color.
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I hope you’re going to make a six inch one, that 4” one only goes so far 
! Very happy that you’re happy! If you add the pistachio butter, I might consider leaving the sugar amount the same as in the recipe as written. Be sure to post the outcome! ( I was looking at my notes and came across a 4” one I had made previously, 4 oz. Cream cheese, 1 egg and only 2T. sugar, my notes said it tasted a little flat and needed another T . sugar.)
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I’m hoping you get some response to your “coin cupcake” question. All the talk of English tea rituals, and tiered tea-time serving stands, has had me thinking of whether I could miniaturize some of my cake recipes into a mini-muffin tin.
I think starting with an oil-based cake recipe is a good call.
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Epi style baguettes, these are about 12” long with 4 “rolls” on each. Although I made an Irish soda bread for lunch with a poached salmon salad, I think it’s imperative to sample a piece of these. Made with a poolish this morning, they are about a 4/5 hour project. This is a new recipe for me , although I’ve made this shape previously, they were the more standard 16/18 “ baguette length. Sampling soon.
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Interesting, were each “Roll” Section formed separately, rather than the traditional way of forming a long Loaf and then snipping with Scissors?
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No, traditional way, snipped but they are shorter/fatter . I did three horizontally rather than the length of the baking sheet.
Your bread looks great!
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Thank you.
The Epi-ettes are very cute as well.
We have been doing a 24-48 Hour Poolish and are very happy with the result.
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I’m a sourdough baker, so I strayed from my usual formula. And my SAF was dead to my dismay as I rarely use it. But I found another French brand that I had a while and it fortunately activated, I added a spoonful of sourdough starter to the poolish as well….and autocorrect does not like the word poolish!
The more I think about it, the more I think the cake part is a “whatever” because there are plenty of vanilla and chocolate cake recipes that would easily work, it’s just the gimmick of the variety and the size.
Though I think a crazy cake recipe is probably too fragile to extract from the tiny cups, so definitely a recipe with eggs for some sturdiness.
I have to remember to carry my mini silicone cups with me, and the food colors. (Though I can just order them from Amazon if I forget.(
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I was just texting with my sil to ask if they’ve eaten one before, and she said they had mail ordered a GF one from somewhere (goldbely of course) and it was amazing.
The GF bit made me lol for real, but I have refrained from responding 
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Nice control! I have a recipe for mini cupcakes from Abby Dodge called two bite brownies, have always been a crowd pleaser. It was from the now non-functioning Food and Wine site. One or two mini chocolate chips go in the center and chopped hazelnuts for the top or whatever you prefer on top. In was also possibly on her website. I have a pic of the recipe if you are interested, or I’ll give a quick google.
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