ElsieD

Crema Catalan:

I just measured them. They are 5/8" thick, 4" across and weigh 70 grams each. Edited to add: the brand also makes mini pitas which can also be made into a pocket but they are quite a bit thinner than these. I know I have 2 of those buns in the stand-up freezer but I can't find them to measure them.

Here you go. I bought them at Loblaws. https://ozerybakery.com/ca-en/our-products/deluxe-sandwich-rounds-frena/

Update: those labels work in the fridge, sort of. I was able to remove them with just a gentle tug and some had lifted part-way off what they were taped to. In the freezer they stay put, and i rinse them off or rub them off with a wet cloth.

I ended up serving it with whipped cream.. I was going to add some lemon zest. But my lemons refused to be zested, I think they were too soft.

@Pete Fred OH lordy, that looks good. Too late for today but I'll keep this in mind. I don't suppose by chance you have the recipe for the pear caramel?

Pizza Beans?

I am making a ginger cake tomorrow that is very gingery. Is there a sauce that I could make to accompany it? A lemon sauce maybe?

I did make a Chocolate Dulcs Pudding Cake from her book. I was disappointed in it.

I made something called Chocolate Dulce Puddle Cakes from Smitten Kitchen Keepers. This was definitely more fudgy than the cakes pictured in the book. I made the mistake of dusting the pans in black cocoa so that outside of the cakes were rather bitter. I used 60% cocoa and thought the cakes needed more sugar than the 1 tablespoon it called for. I also thought it could have used more dulce de leche. I won't make this, as written, again.

Thank you. I'll be making them for sure. The sound delicious.

I copied that one as well.

I just read through this topic and now have some wonderful ideas for waffle-making using my new waffle iron. I found all the info very useful, so thanks to everyone who contributed to this topic.

@Kim Shook Do you still have that recipe?

Welcome, and another wild rice fan here.

I've made arancini and love them. I usually just used leftover risotto and stuff the cheese in there, bread them and fry them. We devour them using marinara sauce to dip them in.

@Smithyif that meal happened here, we'd be on the same vegetable page but his plate would have rice on it and mine, spuds.

I use them all the time in the freezer and have never had a problem. Just running a bit of water over the label dissolves in them and leaves no residue. I don't thinl I've ever used them in the fridge but I'll go now and slap a couple of those labels on a few things to see what happens. I'll post an update.

I use these. https://www.leevalley.com/en-ca/shop/kitchen/canning-and-preserving/52558-dissolvable-labels?item=EV161

That looks good. Do you suppose I could sub peanut butter for the tahini?

I bought the book and was disappointed as I found there was very little in it I wanted to make. Given that I paid full price for it at a bookstore, I should have leafed through it before I parted with my $$$. Strange thing is, I love her blog and have made many of her recipes and really enjoyed them. This book, however, will not have me rushing into the kitchen except for a couple of dessert recipes.

I had never heard of peeps. I need to get out more.

What is a peep?

I made these today. They are meringue "nests" filled with lemon curd, vanilla whipped cream on top. These were a trial run to see if I'd like to make them for Easter. I think they would make a pretty Easter dessert with the meringue nests piped, as opposed to blobbed, and some pretty colored Easter eggs atop the whipped cream. Or, maybe forget the cream, and just use the eggs?

I made that recipe. It's very good.