I love this idea. Building something for your family that might still be standing generations later would be wonderful.
Has anyone made croissants from scratch, and how long did all the folding and chilling actually take?
Dave Duncan retweeted
Feeling confident that I’ve perfected this recipe.
Sourdough flatbreads pan-fried in olive oil. Made them with Barton Springs Mill Hard White 00 flour, then fermented them in the fridge for 48 hours after the initial counter ferment.
Served these with an amazing local ‘nduja from the farmer’s market, shaved parm, and a little balsamic.
Will write up the recipe and share tomorrow. Super easy to make, no special equipment required. A great one to have in your back pocket.
Those look lovely. I could happily spend an afternoon on one of those verandahs with a book and a cup of tea.
That's an all-time catch. Willie Mays was ridiculous.
July 12, 1955, County Stadium, Milwaukee: Willie Mays of the Giants leaps at the fence and robs Ted Williams of a two-run homer in the All-Star Game. The NL came back from 5-0 down and won 6-5 on Stan Musial's homer in the 12th. Mays then singled and scored twice. Better than The Catch? #WillieMays #AllStarGame
Those look absolutely lovely. I could happily have one of each, and probably another brownie for later.
I prefer kneading bread by hand to using a mixer, especially when the dough finally stops sticking to my fingers.
Dave Duncan retweeted
Got all my orders caught up and delivered. These mocha espresso bagels are insane! I am definitely making some tomorrow for my house.
January 2027 feels a very long way off, but I'll be keeping an eye on this one.
That looks absolutely glorious. I may have to find an excuse to bake a cheesecake this weekend
Sugar Cookie Cheesecake 🎉
Ingredients:
Shortbread Crust
1¼ cups all-purpose flour
½ cup powdered sugar
Pinch of salt
½ cup cold butter
2 tbsp milk
Sugar Cookie Dough
6 tbsp butter
¾ cup sugar
2 tbsp milk
½ tsp vanilla
1 cup flour
½ tsp salt
3 tbsp rainbow sprinkles
Cheesecake Filling
32 oz cream cheese
1 cup sugar
2 tbsp flour
1 tsp vanilla
¼ tsp almond extract (optional)
¾ cup sour cream
4 large eggs
Sour Cream Frosting
6 tbsp butter
⅓ cup sour cream
1½ cups powdered sugar
1 tsp vanilla
Rainbow sprinkles
Instructions:
Preheat oven to 325°F. Mix crust ingredients, press into a lined 9-inch springform pan, and bake for 18–20 minutes.
Mix cookie dough ingredients and roll into tiny balls.
Beat cream cheese, sugar, and flour until smooth. Add extracts and sour cream, then eggs one at a time.
Gently fold cookie dough balls into the cheesecake filling and pour over the crust.
Bake for 75 minutes with a separate pan of hot water on the lower oven rack.
Turn off the oven, crack the door, and let cheesecake rest inside for 45 minutes.
Cool for 30 minutes, then refrigerate overnight.
Beat frosting ingredients until creamy. Spread over the chilled cheesecake and decorate with rainbow sprinkles.
Enjoy! 💕
































