Sounds delicious. I do about the same to use as a marinade for Greek Chicken. Gonna try it with stew meat to see how it tastes. Gotta say having the Foodsaver Vacuum sealer has made a difference in how often I marinade chicken, beef and pork. Plus, the stuff we freeze gets almost no freezer burn.
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We had Yiros for the first time in 10 or so years a few weeks back. No place we have lived in that time has done it properly.
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Gyro meat and sandwiches are always delicious. Some places are better than others, but they are always a treat to eat.
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Cherry Cheesecake Cupcakes
- Mix 2 eggs, 12oz softened cream cheese, 2 cups sour cream, 3/4 cup sugar, 1 1/2 tsp. vanilla, pinch of salt.
- Place a Nilla Wafer in the bottom of each cupcake liner and fill 2/3 full with cheesecake mixture
- Bake at 350 F for 15 - 20 minutes
- Top with cherry pie filling and refrigerate for 1 hr
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I woke up to the sweet smell of crumb bun wafting out of the kitchen. oh ffs. They were still fresh and warm, couldn’t help it. The soft savory spongy bottom layer is a soft bread, a happy, moist, soft bread almost like a cake but with yeast… the top layer… Hunks of sweet, crispy, mouthwatering, buttery crumbles with a bit of cinnamon, and then the powdered sugar on top. Omfg.
My dad tells me about these when he was a kid, he says he actually cut the crumb topping in half, otherwise it would be more crumb than bun. The way he makes is perfect.
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I’ll take a full pallet of those sent to:
…PM you with the address. 
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Made a peach cobbler the other day, first time cobbling but it came out decent…
Had to kinda over cook the edges before the center was done…
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I’ve always wanted to try making a sort of cobbler, in my head it has a peach filling and big balls of biscuit dough dropped all across the top with some smaller drops of sugar cookie dough, going for a sweet crispy/chewy texture to mingle throughout the savory biscuit… In my head it sounds good at least. Lol
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I do it in layers: melted butter on the bottom, pour batter over butter, then add fruit on top. The fruit ends up in the middle after baking
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I was just trying to figure out what to cook some strawberries into and I came up with some random ingredients from what I had, and modeled it off some proportions from an actual recipe just so that it would fit in a 9-in cake pan. I was very curious to see how it turned out. I flavored it with vanilla, threw in some chopped up strawberries, and divided 1/3 of the batter and added some raspberry extract and natural red food coloring. The pink color sort of cooked out but the swirls i put stayed.
The texture came out moist and spongy, it’s kind of thick but in a really nice way. The flavors of vanilla and raspberry extract are delicious, and the strawberries just give a nice little tart pop. I didn’t coat them with flour so they kind of sank, but still delicious.
- 300grams of cake flour sifted
- 1 1/4 tsp of baking powder, made with baking soda and cream of tartar
- 2 tablespoons of nonfat milk powder
- 2 eggs (I didn’t wait for them to come to room temp)
- 1 stick of butter (softened)
- 3 tablespoons of coconut oil
- 75 grams of brown sugar
- 75 grams of white sugar
- about a whole package of strawberries
- the strawberries probably had about 3-4 tablespoons of sugar on them as well…
- squirted strawberries with some lemon juice
- 3 teaspoons of vanilla extract in the whole batter
- a splash of half & half, and some water to make the batter a little less thick
- 2-3 teaspoons of raspberry extract in 1/3 of the batter (McCormick kind, I didn’t use a pg raspberry flavor)
- natural red food coloring (next time I will add more so the pink doesn’t cook out i guess.)
Preheat oven to 350°f
I added the dry ingredients, cake flour, baking powder, and powdered milk to one bowl, and whisked them together and sat it aside.
In a 2nd bowl, I beat the butter, coconut oil, sugar, and vanilla extract up with an electric hand mixer until fluffy and combined, then added the 2 eggs and beat together until well combined.
I added the flour mixture in 3rds, adding a splash of half and half at first, and then alternating with a splash of water. I didn’t measure the water, I just added it so that I had a nice thick but not dry batter. I left it a little more thick cause I knew the strawberries would add more moisture. I beat everything together and then separated out about a third of the batter into a second bowl, This is where I added the raspberry extract and natural food color.
I added the strawberries to the vanilla batter and folded them in with a rubber spatula, and then I dumped that into the springform pan prepared with butter and a piece of parchment paper cut out on the bottom. I dumped the raspberry mixture on top of it, put a few drops of natural red food coloring, and swirled it around with a bamboo skewer.
Baked it at 350 for 30min in a 9in spring form pan, middle wasn’t cooked so I reduced temp to 325 and baked for another 10 - 15 minutes.
I was going for a sort of raspberry marble, despite it all kinda mixing together it really tastes delicious. I felt confident and just winged this with ingredients that I had.
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I just bought the things I need to start my sourdough journey! Glass jars, rubber spatulas, the flour and I need help with a name… Here’s a few I thought of, but if someone has any ideas
Flour-ence (Florence)
Crustine (Christine)
Bread zeppelin (Led Zeppelin)
The rolling scones (the Rolling Stones)
Anyone have any catchy names? 
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Clint yeastwood
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Omg…I love that…I think it’s settled! Thank you!
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Honeyed Crust Harmony…
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Doughjo (Dojo)
Dough-Re-Mi-Fa-So-La-Ti-Dough
Yeast of Eden
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Hi @Lynda_Marie if you’re making your sourdough from scratch by the time it becomes healthy you’ll going to go through close to ten pounds of AP or bread flour. Probably best if you start looking for recipes to use the waste up to make bread to brownies. It’s not hard to make an active starter it’s harder to figure out what you’re going to do with the waste. Good luck and have fun with your new obsession.
.
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Oh I’ve been scouring sourdough groups on FB, and I follow a few people on YouTube that make things like cinnamon rolls, brownies, pancakes, focaccia etc with discard. One lady made focaccia jelly filled glazed dessert. Cookies etc. i still need to get a Dutch oven…but i figured that’s at least a month down the line or more to get an active starter for bread…but definitely doing discard things. Thanks for the link to the book!
It took me a month to even get the nerve to start it… I’ve read horror stories about mold and pink mold… and hooch lol 
Feeding it actually in a few minutes!
Class…not book
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