JeanneCake

I would try spraying ever so lightly with Pam or another cooking spray - you could even spray a wadded up paper towel and just run it around the pie plate; and I'm thinking if you use something (like caramel bars or few rulers taped down ) as a guide when you're rolling (you know those rings they put on the edges of rolling pins so you can roll it to an even thickness) that can help. Chilling the dough definitely helps. If you decide some day to par bake your pie, you might want to experiment with this method. When we have small pie shells to bake (they're in foil tins) we bake them upside down so they don't shrink. I put an empty pie tin in the dough lined tin and flip it over on a piece of parchment on a sheet pan. You can't really do that with a glass pie plate though. But if you ever wanted to try something different - those disposable pie tins are pretty cheap (both in terms of $ and quality)

what kind of pie plate are you using (glass or metal)? have you ever tried spraying the pie plate first (very lightly) before fitting the dough in? Or even use a little crisco instead of butter on the pie plate?

I knew I would regret not buying one of these..... I'll wait for Black Friday

is a commercially available compound not an option? Amoretti makes a tiramisu, and MEC3 also makes on (I think that one is for gelato) but I don't know what that would do to your water content

I order directly from the bakery the website https://www.ohdanishbakery.com/everyday-kringle-favorites And you can get the pecan one all year round

Sigh. The only Trader Joe's near me is in a small shopping center with an impossible parking lot; literally you come into the lot and start going up and down the rows (which accommodate 8 cars) and it's akin to a maze in that you can only go in one direction; the lanes are extraordinarily tight so turns are nerve-wracking and you circle the lot several times before a spot opens up. I went a few times, but spent more time trying to park than to shop. The last time I went, I did get Kringle, which was absolutely delicious! Completely agree about the Pecan Kringle. I also liked the cheese version and the raspberry one. Thankfully I can order online and not brave that parking lot!!

When we moved into our house, one of the deep kitchen drawers (the bottom of three drawers) had a sliding cover on it and my mother wanted to know what it was for - storing potatoes and onions. We'd always kept them in the basement growing up so she was unfamiliar with it. I thought the drawer was foolishly placed next to the oven! We bought the house after the builder made the countertops/cabinet/trim/door choices so we weren't able to pick our own.

here's a link to the Silverwood cake tins I mentioned: round 3 inch mini cake tin It's a lot to spend for one occasion though

are you talking about baking them or assembling them? Years ago Silverwood made tins for individual cakes (I think Squires Kitchen sold them). When individual cakes were popular for weddings years ago, I found the best approach for round ones was to bake a sheet of cake, (level it/torte it depending on the height) cut it using a round cutter and then use two layers of cake and a layer of buttercream filling to assemble. If you wanted a tiered mini cake, then go with something like 2.75 inch bottom and 1.25 inch top. The top is kind of useless if you want to know; it's difficult to do two layers of cake and a layer of filling in this tiny round size. I ended up just cutting rounds of cake for a top tier if the client wanted that look. If you wanted square mini cakes, and you are very steady with a long knife, you could assemble a larger rectangle (layer of cake, filling, layer of cake), chill well and then use a ruler to mark the top and cut the size you want.

My mom sold Princess House crystal when I was growing up and The Cake Plate was the most coveted item they had! I think it might have only been offered if you hosted a party and the sales were above some number. I have to wonder how many people ever really used it. I also remember we just kept everything (baked goods) in a bread box. A fun game to play with the younger generation is to ask them if they know what a rotary dial is, or a bread box....

I think the author is trying to give options for a sugar free version?

Thanks! I haven't had this before; usually when we get Thai take out, it's a noodle dish or a fried rice dish; or massaman curry; my husband loves tom yum soup. We don't usually get an appetizer which probably explains why I'm unfamiliar with this. I found this recipe online, what do you think? Homemade Sweet Chili Sauce

Having learned about gochujang only because someone posted about Eric Kim's buttered noodles and it's now become a staple in our house, I'm interested in this sweet chili sauce. What's your favorite way to use it?

The kid is thrilled with the book, he can't wait for the wok to arrive (any day now) and the Staub is scheduled to arrive May 6. He's excited! Thank you for the recommendations.

I am intrigued by the pretzel shortbread! What's it like? Crispy? Crumbly?