Thank you! 
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Looks like that pan on King Arthur site may be by NordicWare? I own that and have never been able to satisfactorily “decorate” cakes baked in it - frosting or glaze disguise the shape too much, powder sugar somehow just looked odd. I use mine for baking Easter dinner rolls. Inspired to try cake again since I really like the ear outlines shown on the King Arthur site.
Here’s the pan from the Nordicware site
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The Milk Street Torrijas recipe has stuck in my mind since I watched it, but I haven’t tried it yet.
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I was all set to make this cookie dough today, bake off tomorrow for a birthday celebration tomorrow (at Sotto Mare, Italian Seafood, North Beach, SF I’ve never been). My birthday was in February but we decided to wait until the rains stopped.
I went to Andronico, now owned by Safeway. I bought flour and Ghirardelli pallets (?) but found they don’t stock Skor.
Back in my car, I called Walgreens since website shows it, had to talk to a robot first, then clerk said none there.
I called another big Safeway and Lucky (big store) but the help desks wouldn’t answer the phone.
I gave up.
There’s a time and place for Amazon!
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You can use Heath bars instead, also made by Hershey.
FWIW I had to go to a local chain of gas stations with adjacent minimarts (and a big candy selection) to find my Skor. There were none in any grocery stores.
I was reading about them on Amazon; others said they were hard to find in stores, one said they were much better than Heath bars.
SF isn’t a tiny village, shouldn’t be that hard. I was going to pass the cookies to my friends after the dinner … I’m sure they would have been great.
I’m still going to make them soon.
Happy belated birthday!
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I could not locate Skor bits around Christmas, which I use in several holiday recipes. Much panicking on my part: rescued by a HO friend who lives in another city in Ontario. I was considering the Skor bar route… Of course now, I see them everytime I go to the store 
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Those look so great! The first time I tried cream puffs I was about 12. I was just pulling them out of the oven when my great-aunt (great baker) stopped by. My puffs were rocks, no puff. She just looked at them and laughed and said you have to let the batter cool a bit before you beat in the eggs! What a timely lesson! Love cream puffs. If she hadn’t stopped by I probably would have never made them again.
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Made a Kentucky butter cake for Mom’s church event and put the excess batter in my mini-bundt pan for a couple of these cuties.
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Beautiful golden color on that, looks especially delicious!
Thank you. They brown quickly in those little wells!
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I had a bunch of white dinner rolls to use up and made French toast casserole loosely based on Pioneer Woman - torn rolls soaked overnight in a custard of beaten eggs, 2% milk, cornstarch, vanilla, and maple syrup. Topped the next day with a mixture of butter rubbed with brown sugar, cinnamon, flour, and salt. Turned out quite tasty and not too sweet.
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Brilliant!
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I actually bought Guittard Bittersweet Wafers, even better than Ghirardelli. Still searching for Skor, Target doesn’t stock. Haven’t ordered from Amazon yet.
Sarah Kieffer’s Milk Chocolate Rye Bread from 100 Morning Treats. A keeper!
Details on the BCOTM thread here.
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Another go at the Chefsteps slider buns, but I wanted large buns for sandwiches. I was wondering how to adapt as the slider buns have a very specific cooking method being that they steam for most of the baking time and are bunched together in a pan. With large buns I couldn’t really bunch them up as I need to flatten out the dough.
I baked six buns on a half sheet tray covered with foil, and three buns on a quarter sheet uncovered. The buns that weren’t covered were shinier and smaller than the covered ones. The covered ones feel lighter, more delicate, and definitely expanded more in the oven. I wasn’t sure on timing and probably could have left them covered for full amount of time as the slider buns should be.
These are still incredible buns with an amazingly soft texture from super well-developed gluten and lots of milk and butter. Even baked to over 200° these are so moist!
The thin crust on these wrinkles shortly after baking, so they aren’t the prettiest buns, but they’re so fluffy. They truly are like some of those commercial burger buns you would get at the supermarket 
. When I get the baking technique down they might change, though from what I see of the Chefsteps buns they do seem to wrinkle as well.
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The buns look great. I don’t think the crinkles detract in any way.
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Oops
I just ordered from Amazon because I saw the same box of Skor I put into Wish List for $5 less.
Went downstairs to fetch my laundry and there was a bag of them!!!
I’d asked my daughter to check my friend’s market for them after she got off work. He had them, and she hadn’t informed me!!
Amazon let me cancel the order.
Anyone in SF: You can find Skor at market at Polk/O’Farrell!!!
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Wheat, einkorn and rye sourdough. This is the popular loaf at the moment. 3 at a time because that’s what one oven will efficiently take. I’ve recently been using a proofing chamber improvised with a plant heating mat and the top oven (of the double oven). It has cut the proofing time and taken much guesswork out of it. Very pleased, especially right now when the kitchen is quite cool.
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