Mocha Cookies

Egg white powder

What about it?

Recently used egg white powder to make an uncooked meringue (which is what the recipe called for).The meringue was piped and blowtorched on top of a dessert. Looked great on the day but the next day the meringue had collapsed and was very soft. Is this just expected with the egg white powder or was this an error on my part. The recipe was 10g egg white powder and 125g strawberry puree whisked together with 200g caster sugar. At the time the meringue stiffened to stiff peaks (and passed the bowl flip test). Was quite sticky but piped well enough.

We love these muffins grilled with lots of butter have you ever grilled your muffins?

Anybody love making creme brulee?

Blueberry cobbler with dairy free butter and buttermilk! It was freaking delicious!!!

What about it?

I took a stab at dairy free cobbler and it was a hit! I used Becel dairy free butter and mixed soy milk and lemon as a buttermilk substitute. I'll make it again with oat milk instead as I found the soy milk made the batter very dense, almost like a pancake but still very yummy!! Recipe: https://tasteandsee.com/cast-iron-lemon-blueberry-cobbler/?epik=dj0yJnU9UThfODczMmtqOVhZWUFkVmFSN0ttdVcwMlZRUmNTMjEmcD0wJm49ODJpMDFGTEsyVWs0ODRBbDJ4RGVZUSZ0PUFBQUFBR1MtZDFj

Carrot Cake

What about it?

I’m not very confident at baking cakes but this one tasted amazing 😁

The cookie kits for August 5th are prepped and ready for baking!

What about it?

I am baking for my community’s social event on August 5th. We expect at least 120 people. The person heading this event, new to the committee, originally suggested a half sheet from Costco. Needless to say I was disappointed with that idea. I told her I would have preferred to bake cookies for the event. She thought that the short time frame and the number of people would just make the sheet cake easier. I convinced her otherwise. 😉 I can make the first dough today and bake tomorrow as I made room in my basement freezer. I can fit the Sparkling Butter Toffee Cookies and the two batches of Cowboy Cookies in the freezer. So they can be baked this week. The Peanut Butter Cookies and then the Iced Lemon Cookies will be baked next week close to the event. Based on the total number of cookies I may need to bake a sixth batch. I am considering making Chocolate Snappers using the updated Nestle’s recipe. The last time I made them Chocobake was still on the market. And that product was discontinued in 2014! Or maybe Snickerdoodles, although I baked them several months ago for a small social event. But perhaps I can get suggestions from you. Any links to a great cookie recipe that I might try for the sixth bake if needed? Something that would offer a different flavor profile than what I already have planned. I do not plan to make the NYT Cooking Chocolate Chip cookie (my favorite!) as I have made that recipe for two recent events. Besides, there are chocolate chips in the Cowboy Cookies and I try to have different options. So nothing with peanut butter either as I am already making Peanut Butter Cookies. Your suggestions and recipe links would be appreciated.

Special order for birthday boy

I have not made and decorated a cake in YEARS, but when the local cake shop isn't open and your child requests a bluey birthday cake you do your best.

Corn Custard Eclair with Roasted Corn

So, I'm learning how to cook and was trying this lemon bars recipe. While cooking in the oven, I noticed these little drops (of I assume water) forming on top. Is it a sign of overcooking or that the food will be dry? Or is it fine?