JeanneCake

@Shelby where could I find the tart recipe? I might want to try that!

There are members posting pictures (not their own) and asking how to make them because they've posted said pictures to their pages and now need advice on fulfilling orders for hundreds..

I do like your snowballs. I saw Ashley Vicos' chocolate bombs on her FB page (she's opened a confectionery shop in ATL) and she used chocolate scribbles on hers. Maybe I will just stick with marshmallows and leave well enough alone!

Would you make the half spheres in a solid plastic mold or a silicone one? I have plenty of silicone molds (the flexi sheets that have 20 or 30 forms in them) from making mousse bombes; I have never tried to mold chocolate in one. How would you keep the chocolate from cracking when you try to unmold it? And not have a flat spot on the bottom from resting on a sheet pan while it sets up?

A friend showed me a video clip of a hot cocoa bomb early this week; I'd never seen one before. And now it seems as if I'm seeing them all over social media. Is this a relatively new gimmick? It seems as if you just fill two half spheres with cocoa powder, flavoring and those tiny marshmallows then seal them .... maybe it's a thing for the upcoming winter months to keep people kids amused during a snow storm? Does anyone make them? What size are they?

I had a random thought about your ingredients - even though the brand hasn't changed, it's possible the formulation of the (sweetened condensed milk) could have been changed by the manufacturer. Perhaps it might be worth subbing a different brand of one of your ingredients to see if there's any difference? Or perhaps the pan you're making it in has new scratches/dents/dings (I once made meringue buttercream at a friend's bakery, using a pitted aluminum pan and the sugar syrup crystallized for the first time in the 5 or so years I'd been making buttercream ......)

We did a turkey breast roll one year (in addition to the roasted bird.) I'd wanted to try this recipe from Rose Levy Beranbaum's Melting Pot cookbook; it was rolled with proscuitto, herbs and something else. I remember it being delicious but we didn't end up repeating it for Thanksgiving; we had it a few times at Easter alongside lamb. That brings me to another food memory - the sausage bread from the Silver Palate cookbook. I used to have to make several - one for my mom, one for my best friend's husband and one for us to serve. It calls for an insane amount of herbs (chervil, thyme, rosemary, oregano, fennel, basil....) and some smoked mozzarella along with sausage. I always had to add more sausage to satisfy the masses. Maybe I'll surprise the husband and make it this year

Wow. Just, wow! ❤️

I knew I was living on borrowed time with our 24 year old fridge; it came with the (new) house and we haven't had any problems with it although my husband had been saying he thought it was sounding different. It's in a tight spot, with a useless cabinet above it and not very wide so our options were limited. Our appliance store was upfront with us in July when I ordered a new one, that it would likely be a minimum of 2 months. I also wanted a second freezer for the basement, they said freezers are selling out the day they come in. Both luckily arrived and were delivered last week. Neither of them are fancy, maybe they'd be called mid-range. I can't say I'm wild about the freezer (I'm not crazy about the way the shelves are arranged and I do not need storage on the door but so be it) but it's here and I can start to fill it. Even if there is no second wave, I'm trying not to have to venture out for Dec/Jan/Feb and make do with what I can freeze. I hate driving in the snow!

Happy Birthday @Shelby! Hope you have a GREAT day! 🥰

McVities! Thank you, I'd forgotten the name. And the supermarket that does curbside pick up stocks them (AND hobnobs too!) so thank you @AnnaN and @liuzhou - they're in my cart!

I liked Oreos, before they started messing with new flavors. They taste different to me as an adult but maybe it's because I know better. I am reminded of the oreo cookie cake in Maida Heatter's Book of Great American Desserts; she was told that Oreos (at the time) were the best selling commercially made cookie in America so she says she chopped some oreos and added them to the cake she was in the middle of making. It's a great cake recipe BTW! I like Biscoff cookies (and the spread, that is addictive and I can't stay away from it if I have it in the house.) It's not a cookie, and I haven't had it in forever, but there was a British wholemeal digestive cracker/cookie that I loved. I didn't even need cheese or fruit with it. The Carr's one is the closest I'll get now I guess. Oh, wait! Lorna Doons. I could eat a whole package by myself without sharing as a kid! Another cookie I haven't had in a very long time .....

My first response was "no". Then I wondered how other people do them and this video popped up in a search. I don't know what others call this device, but I would refer to it as a sauce gun.

I've learned a few things from the pandemic, and shopping at Restaurant Depot ...... one day I went down an aisle I'd hadn't been in (I was wandering the store trying to wait until the lines were short). I stumbled on the aisle with powdered Knorr (and some other brand) mixes! Hollandaise from a POWDER?! Alfredo sauce from a powder? Seriously? Sometimes I am really naive, I had no idea you could cheat like that. Then I realized this is the savory side's "bucket frosting". Years ago I sheepishly asked my sale rep if they sold pre-made frosting (I had someone who wanted the Publix kind of frosting and didn't have shortening in house). She just started laughing, I was her only account still doing scratch baking.

I've always washed it by hand, and once or twice I foolishly used a knife to cut some salmon while it was on the grid and it definitely harmed the finish I might dig out the stainless grill and see how it works. ETA: I just looked up replacement parts, the nonstick grid is $47 and change....

Nice job! A beautiful day for a wedding and a lovely cake to match! Congratulations to the happy couple!

If it were a dough type consistency, I'd experiment with lining a rectangular bread/loaf pan with a sling of foil or parchment, press the mixture in, tamp it down, use the sling to get it out when it's firm, then slice it ..... ?

And then, touched broccoli with her hand ? .... blech I wonder if I would have the grace to offer her some hand sanitizer after seeing that. Knowing how other people had bad experiences engaging strangers, I likely wouldn't have but there's hope. Maybe. Maybe not ...

You can add more of the pink to get a vibrant hue....what kind of buttercream are you using?

I'm going to have to think about this...... I don't think my habits are out of the ordinary but now I'm going to have to think about it. I don't fold over the slice of pizza (thin crust) before eating it, I eat the crust too..... if we get Chinese takeout, I always eat it out of the container (my husband puts it in a bowl) and always always always use chopsticks (husband uses a fork) although I haven't had Chinese take out since the start of the pandemic I'll eat ketchup, or pickle relish or mustard on a hot dog. I do have a preference for certain spoon shapes for eating ice cream (but if I can't find "my" spoon, I'll eat the ice cream anyway!) I would rather have salad after mains but I'm eating it either way Hmm. When I eat cereal, and there's milk left in the bowl, I'll pour more cereal in until there's no milk left. Oh! When people eat cupcakes by splitting them across the middle, then taking the bottom and flipping it over onto the frosting to make a "sandwich" so the frosting is in the middle! I'd never seen a cupcake eaten that way until I became a baker. So, yeah. I don't do that

If I hadn't bought that Philips IR grill for Christmas last year, I'd be in tougher shape now! I don't use the IP much (except for maybe the beans) in the summer, but it gets a work out in the winter. That grill though, gets used every other day, sometimes even every day, much to the chagrin of the Breville Smart Oven . I'm sure if I told the husband and son that I wanted one of these ovens this Christmas (and I'm not saying I don't!) the first thing I would hear is "oh yeah, what are you going to cook in it"? and then, "where would we put it?"

I can relate. I'm hungry (because at the bakery I snack on cake scraps and ganache and cookies and I'm sick of all of it to be honest. I need protein! LOL. Plus I've gained 15 pounds ) but when I get home I don't want to cook. At the start of the pandemic, I was home by 2 or 3 in the afternoon and I would throw together a frittata, or baked pasta; or I would make the Fiesta Chicken in the Instant Pot or Rancho Gordo bean stews, meatloaf of different types. I was searching for Instant Pot recipes and enjoying making new things - some were keepers and others were duds. I made lists, navigated Restaurant Depot (I wasn't doing grocery delivery and curbside pick up wasn't a thing then), got fresh fish delivered twice a week, made menus and I looked forward to cooking. Flash forward to now: we are doing some small weddings, I'm working (every day) pretty much alone save for the high schoolers who come in one or two days when I am too busy to handle work and the dishes and I'M TIRED. I don't want to cook anymore. I'm repeating just out of boredom: pizza, grilled salmon (Rub with Love is a godsend!), baked haddock, grilled swordfish, peanut noodles with chicken.... Maybe when fall sets in and the weather is cooler I'll get more adventurous.

We had a customer order a birthday cake who wanted a Derby theme with a Happy Birthday message and to please include "I'll Have Another" on the cake as well. Apparently years ago, the birthday boy placed a bet on a horse - a very long shot to win - and of course, the horse won; big payoff. It comes to light that the wife FORGOT to place the bet 😮 ! I couldn't resist asking if they were still married (yes) and if this is a annual Derby reminder (yes). I didn't want to do a mean spirited reminder of their missed fortune, so I found a free watercolor image of a horse winning and used that as an edible image with some red roses and the client was happy with it but I so wished I could have seen the reaction when the birthday boy and wife opened the box!

I had never heard of them referred to as Moon Pies until I started talking about Scooter Pies (which is what we called them and it was what was on the package!) and wanting to make them from scratch. No one in the kitchen knew what I was talking about; we had to google it. We've made them with regular sugar cookie dough, chocolate sugar cookie dough and graham cookie dough. I like pumpkin - in pie. That's it. Not in coffee, not in cereal, not in Oreos, just pie. Although if I were hungry and there was a particularly good pumpkin bread around, I would eat it without fuss.

Are you near a Restaurant Depot? Or another type of distributor cash-and-carry? Restaurant Depot is selling to the public now (previously it was to the trade only) so it might be another option for you - the one near me is always stocked with multiple types of flour in sizes ranging from 2-25# bags, to 50# bags. You can also buy cambros/lexans to store it in if you don't already have storage.