Do you take out the pan halfway through baking and then bang the pan?
Do you think the recipe can be doubled?
Yes. And yes.
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I might have tried spritzing them with water on the tray if it was a matter of liquid.
Thanks for this tip! We have a lovely local baking shop in Cambridge, MA, called Elmendorf, and they mill corn, pastry wheat, bread wheat, and ancient grains including Danko rye. When I am ready for rye baking, I’ll be going to get fresh milled flour along with their best-ever chocolate chip cookie and one of their delicious sandwiches. I didn’t know of the difference in rising time.
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Thanks for this… I will put it in my mental file should this happen again.
I did a tiny bit of research last night that suggested I probably couldn’t save them. I think if the flavor had been good, I might have tried harder by adding some additional liquid of some kind, but they were already kind of wan, and I figured more liquid wouldn’t help that. Unless I had had an actual lemon to make the liquid be lemon juice, which I did not.
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Cocoa question! Can I make this cake with Dutch-processed cocoa?
Yes. In fact lots of recipes for chocolate mayo cakes call for Dutch process. It’s an old-timey recipe, so it makes sense it would call for natural, but the one you linked is mostly leavened with baking powder, so Dutch process should be good.
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Thank you @Shellybean !!!
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Does anyone own “All about cookies” by Christina Tosi? I have a TON of ritz crackers to use up and would love her recipe for RC cookies. Thanks!
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@saregama - thanks! I found that too but the ingredients in her book have weight and the instructions are different -I found this tiktok but the directions are blurry
My library has the ebook — I’ll send it to you a bit later.
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Thank you @Saregama ! Not available in my system -
Have you tried like icebox pie made with Ritz? Everyone always loves it!
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no! Do you have a recipe? Thanks @Shellybean
I double the amount of lime juice (or more since I do it by taste). Kinda kills me how crowd-pleasing this is compared to more labor-intensive stuff 
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Sent.
I’ve made matzoh crack with ritz crackers, and it’s fantastic (toffee + melted chocolate). I think it has a name (or a few), but I ate it first with matzoh so I never remember the saltine or ritz name
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I’ve made this pie, and loved it.
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Those are just my type! Yum.
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