bakerisbetter

Jam Thumbprints

Recipe Used

What I Changed

  • A good amount 😛

What I Liked

  • Did not like, something tasted funny about them…maybe my vanilla extract?
  • The jam center was really good though, I used an apple/cranberry butter that Shawn’s mom got me 😛

What I Would Change

  • Maybe try whole-egg recipes?

Other Comments

  • Would switch to a different vanilla extract brand!
  • Would also increase the amount of jelly used, probably only used about 1 tsp in the end
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More Homemade Oreos

 

 

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Can you tell which ones had shortening?

Recipe Used

What I Changed

  • 1/8 inch thin, Bake until PUFFED and the shine peaks

What I Liked

  • Good flavor, stayed moist
  • Retained its shape

What I Would Change

  • The shortening ones spread so much more! I would stick to butter. But the shortening ones were also more tender…
  • Dunno that I would choose this over the other ones I made but it’s also hard to remember…

Other Comments

  • I am determined to find the perfect recipe for these guys!!!

Almond Cake

Recipe Used

What I Changed

  • Didn’t make the topping
  • Sprinkled the top with cinnamon sugar after they came out of the oven
  • No coconut flour on hand so did the almond flour sub

What I Liked

  • Light but also substantial in terms of texture. Also very flavorful!

What I Would Change

  • I wish I had lined the pan with cinnamon sugar and sprinkled the top with it before baking as well!
  • Might try toasting the almond flour prior to baking next time
  • Might also add a smidge of almond extract too!
  • Didn’t like the irregular air bubbles/texture

Other Comments

  • I’m so curious to see how coconut flour would change this recipe, it feels like such a blank slate!
  • I was hoping to recreate an almond cake I tried at The French Workshop, a relatively new bakery that opened up near me. Their’s was so plush and velvet-y, literally melt in your mouth ❤ Didn’t quite achieve that unfortunately. Will keep trying! The flavor was almost there, though!

Marble Cake

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Recipe Used

What I Changed

  • Used canola oil
  • Kind of eyeballed the smaller measurements (not enough cocoa/batter in the chocolate portion) cause my measuring spoons decided to disappear on me
  • Used nonfat yogurt
  • Used 2 T cocoa and 1 cup confectioner’s to make a glaze (water to the right consistency)

What I Liked

  • Easy! Wet and dry with a really cool look

What I Would Change

  • Didn’t like the taste. Maybe it was because of the nonfat yogurt?
  • Also didn’t like the texture, too irregular –I prefer cakes that are a uniform consistency

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Other Comments

  • Probably wouldn’t make it again. Also not a fan of the way marble cakes taste, just how they look 😛

Pear Buttermilk Cake

Recipe Used

What I Changed

  • Asian pears instead of blueberries
  • No crumb topping

What I Liked

  • Loved the buttermilk tang

What I Would Change

  • I think the pears were a little bit of a miss, or maybe should have been chopped up smaller…but I was just trying to use them up 😛

 


Lemon Tarts and Squares

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Baked these squares off for the folks at the window at school 🙂

Recipe Used:

What I Changed

  • Used the sugar cookie dough that I had lying around as a base. Important to only par-bake (70%?) to make sure it doesnt get too hard in the second bake

What I Liked

  • Wish the stovetop version had a better set
  • Overall, lemon desserts are easier to make than I had thought 😛 Especially when the crust is ready to bake!
  • I wish they had formed more of a crust, but I think that would require a better creaming of eggs/sugar, which I was too lazy to do/strapped for time 😛 Would be curious to see what the trick is there, though! Edna had mentioned there was something in the technique to me at one point but I never made them at her place

What I Would Change

  • Baking the crust less–I burned a small part of some of the squares!
  • Always better to dust with sugar as late as possible b/c it just dissolves into the tart, even if it’s cold out! The squares had actually been covered in a solid layer of sugar after cooled and the picture is from ~24-36h later

Other Comments

  • Makes for such a pretty flower design 🙂 🙂 Should have let some of the yellow show through!
  • Important to make sure the sugar completely dissolves in the eggs, which can be hard to do by hand if the ingredients are cold. If not dissolved, the sugar really sinks to the bottom :/
  • I think I actually prefer a sweet/sugar cookie crust to contrast with the tartness of the lemon, as opposed to a barely-sweetened pie crust

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Confetti Cookies/Sugar Cookies

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Because I’ve been on a funfetti roll!

Recipes Used

What I Changed

  • Added 1 T corn syrup to half the dough

What I Liked

  • Solid recipe, but don’t think it was amazing. The sprinkles on the outside actually added a lot!
  • I kept flip-flopping on whether I preferred the cookie with or without the corn syrup

What I Would Change

  • Would be interested in seeing how it tastes rolled in cinnamon-sugar
  • Maybe increase the almond extract a little?

Other Comments

  • I actually used the dough as a lemon tart and caramel tart base…worked like a charm and it was super convenient to have it ready to go in the fridge!
  • Important to only par-bake the sugar cookie dough for the lemon bars, otherwise they got too hard in the second bake

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