Parker House Rolls


Omg second favorite bun after the Amish ones!

IMG_3936.JPGRecipe Used:

What I Changed:

  • Went with 50g potato flour
  • Used 1 tsp salt
  • Shaped as simple rolls
  • Used 57g butter (half stick) in the bread and then just didn’t brush any on top…probably not traditional but helps compare between rollsšŸ˜›
  • Made 17 rolls (these rise a lot!) and probably juuust underbaked (my preference!!), approx 19 mins
  • Had to wet my hands to manage this dough, it was pretty sticky!!

What I Liked:

  • Very, very fluffy and light

  • Right when they came out of the oven, the bottoms were super crispy!

What I Would Change:

  • Would try an egg wash so that there’s more of a contrast between outside and inside, esp. if I’m underbaking
  • Would increase the sugar by…2T? Or up the salt a hint, maybe to what the recipe actually calls for heh. Could use a little more flavor in these buns, though I loved the texture!
  • Was it the egg that made these so good?? The milk?

Other Comments:

  • May have over-proofed these? But still amazing…
  • Also didn’t get these as brown as they could have been but probably due to underbaking
  • I think I may have under-proofed the “Soft White Dinner Rolls” so I’ll try that one again at some point soon
  • Next on my list is a partial whole-wheat bun that also calls for potato flour and dry milk!
  • Ah the sheet pan/silpat are amazing!!

Golden Pull-Apart Butter Buns


Buns4days! What a beautiful crumbšŸ™‚

Recipe Used:

What I Changed:

  • Made 20 buns
  • Baked for ~20 min at 350
  • Kneaded for ~7 mins

What I Liked:

  • This dough was such a breeze to work with!

  • Incredibly tender rolls
  • Soft for ~3 days, by day 4 I’d say they would be more stale but could be reheated (they didn’t make it to day 4 :P)

What I Would Change:

  • Maybe underbake a teensy bit more next time?



Other Comments:

  • It’s always so much harder to hear the “hollow” sound with buns…I really need to get an internal thermometer!
  • Iā¤ KAF
  • Didn’t brown as much as the photo, not sure why…I think I read about it having somethingĀ to do with drying out the tops? Maybe I underbaked?
  • These didn’t have the “wrinkly” appearance right when they came out…does that also suggest underbaking?

Soft White Dinner Rolls


Back to breadmaking!

Recipe Used:

What I Changed:

  • Swapped the instant flakes for half the potato flour
  • Used 1 packet of Fleischmann’s instant yeast
  • Baked at 350 for ~25 min, didn’t quite sound done but they were
  • Brushed the tops with salted butter
  • Reduced salt to 1 tsp
  • Went with 198 g water

What I Liked:

  • GoodĀ potato tastešŸ˜€

  • Very easy to make!

What I Would Change:

  • Nice, hefty bite but not as luscious a mouthfeel or as soft as the Amish rolls…I wonder if it would turn out better with potato flakes?
  • Did I not let it rise enough?
  • Shawn thought it had a bit of an aftertaste, but I couldn’t quite detect it
  • Didn’t get the guaranteed risešŸ˜¦ Again, maybe because of the lack of potato flakes…


Other Comments:

  • Get hard-ish in the fridge but can be warmed up in the microwave/toasted

Creme Patisserie Banana Pudding


Because Creme Pat > Vanilla PuddingšŸ˜›

Recipe Used:

What I Changed:

  • Used the vanilla extract and not beans
  • Kinda just mixed the egg yolks with the dry ingredients and skipped the “creamy” part of it cause I was rushing OOPS. Proooobably wouldnt have made that big of a difference anyway, oh well!
  • Whipped up 2 T confectioners sugar and half a cup of heavy cream and folded that in
  • Cooked for a whileeee and never saw a burp/boiling…but it definitely fully thickened and had no aftertaste


What I Liked:

  • Incredibly creamy without being too thick

  • A good consistency–not quite sliceable, but held on a spoon nicely
  • Such a beautiful color once the whipped cream was folded in
  • The whipped cream made it 2135181723518 lighter and better, I don’t think I would have enjoyed a thick pudding/creme pat on its own
  • The creme pat recipe was great–almost no moisture seeped out!
  • I think the cornstarch is better as a more powerful thickening agent but the flour is better taste-wise

What I Would Change:

  • In an attempt to replicate the texture of Magnolia, I would crumble the wafers a bit more and fold that into the pudding first, rather than layering it with the banana
  • In an attempt to replicate the pudding consistency of Magnolia and Sweet Life Bakeshop, I need to do….something to make the pudding lighter and more fluffy/whipped-cream like…but just adding more whipped cream dilutes the flavor of the pudding too much…maybe add powdered milk and vanilla extract to the whipped cream?? 1 T more of the flour to the creme pat? Idk…
  • Need to find a good vanilla wafer recipe, too!

Comparable Recipes:

Other Comments:

  • Ripe but FIRM bananas are ideal, not overripe otherwise it just turns to mush…
  • The flavor of the banana and texture of the wafers really does need at least a fewĀ hours. We tried it ~1-2 hours in versus next day and it really didĀ taste better the next day
  • No butter in this recipe hmmmm…
  • It’s amazing how much better a whisk is for custards than a spatula is!!!

Garlic Knots (Semi-Kneaded)


Recipe Used:

What I Changed:

  • Did a half batch
  • Baked 10 min at 400, 12 min at 350
  • Made some sticks, some bites, some knotsšŸ˜›
  • Kneaded for 5 mins by hand
  • Used driedĀ parsley, equivalent amount
  • Subbed half bread flour

What I Liked:

  • Topping had a lot of flavor, despite the lack of parmesan

  • Can be made by hand

What I Would Change:

  • Wouldn’t use the bread flour OR if using it, the knots need to be bigger so theres more room for a soft interior to form, otherwise the crust:interior ratio is too high
  • Would probably just make them bigger in general
  • Would add a pinch of salt to the topping


Other Comments:

  • Not bad for bread without a mixer!

Vanilla Cake with Nutella-Chocolate Frosting


Recipe Used:

What I Changed:

  • So this is actually a recipe for a Texas Sheet cake that the bloggerĀ felt was closer to a brownie…I felt like it was closer to a cakešŸ˜› A relatively dense, rich cake, but still cake. Maybe take out the BP for a more brownie-like texture?
  • Baked in a 9×13 for ~25 min at 350
  • Doubled the vanilla
  • Browned the butter juuuuust a bit
  • For the frosting, helps a lot to mix cocoa and powdered sugar with small amount of Nutella first – gets rid of lumps!

What I Liked:

  • Very easy to make, can be mixed by hand

  • The sour cream added a nice tang that helped cut the sweetness
  • Verrry moistšŸ˜€

What I Would Change:

  • Would bake in a sheet pan and split in two for a layer cake!
  • Would add half a teaspoon of almond extract to the batter (a lot of the original texas sheet cake recipes call for that, and I think it would really take the cake to the next level)

Other Comments:

  • Little bits of granola decoration came off in traveling…but otherwise the cake and frosting were super sturdy!


Now accepting models for my baked goods.


Flourless Chocolate Cake, Pecan Meringue, Mascarpone Cream Cheese Frosting


Wound up decorating this three times because I was unhappy with the consistency of the frostingšŸ˜›

Recipe Used/What I Changed:

    • Doubled the recipe and just added a pinch or two of instant coffee powder
    • No vanilla
    • Blended it with the whisk of the immersion blender to get rid of lumps, turned out fine – flourless, right? No risk of gluten overdevelopmentšŸ˜›
    • Used Ghirardelli semisweet chips
    • Had to bake for 1:20min at 350 (wanted to go with a lower temp because it was extra thick and much wider)
    • Snuck some candied pecans on top because they’re amazingšŸ˜€
  • Frosting:
      • This frosting was too runny at room temperature for this cake, imo. I might try it again but with a much smaller amount of heavy cream. Thought it would have a much better set than it did, especially considering I did whip the heavy cream to stiff peaks first (though maybe I should have whipped to soft weaks to account for the continued whipping?? Idk it didn’t look like it had curdled…
      • Adding cocoa powder helped firm it up a lot, but made the frostingĀ lose a lot of the mascarpone’s subtle flavoršŸ˜¦
      • Again, I actually decorated, removed EVERYTHING, decorated again, was still unhappy, and made a new batch of frosting entirely </3
        IMG_3767.JPGDecorating round 1…can you see frosting about to drip off the sides? I liked the bead border of this one better though, I must say…

        • Ultimately used 8 oz Mascarpone, 4 oz Cream Cheese, 4 oz Butter, 1.25 Cups Powdered Sugar
        • Also totally forgot JUST how important it is/how much it helps to PIPE the frosting on the sides!!


Notice the first AND second round of frosting removed…also this is before I remembered to pipe…


Somewhere in the middle…


Aaand voila!


What I Liked:

  • The flourless chocolate cake was amaaazing – incredibly rich and brownie-like in texture. A little chewy on the edges but otherwise a satisfying and dense bite. Rare to get a doseĀ of chocolate that woooonderfully intenseĀ :)

  • Really glad I was able to fudge a mascarpone recipe that worked. I need to be really wary of whipped cream frostings…I still want to try and approximate the mascarpone cream at Isgro’s
  • Mascarpone frosting was prettyĀ silky! Better than other times that I’ve made it. But I think it lost a little bit of the mascarpone’s flavor. I’m not sure whether it was the cream cheese in excess, the butter in excess, or the lack of salt. ALso I definitely prefer vermont brand over belgioso, for texture and taste

What I Would Change:

  • If doubling the cake recipe, 9×13 is the way to go
  • For the meringue, added cocoaĀ a little too soon, next time need to wait until stiff peaks otherwise it’s hard to tell what stage the whites are at – may have even overwhippedšŸ˜”

  • Need a pinch of salt next time, maybe vanilla extract in the frosting

Other Comments:

  • Tasted more chocolate-y than nutella-y…I feel like nutella is one of those things that is best on it’s own and doesn’t shine as much once incorporated into other thingsšŸ˜”



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