2023 Edition - What are you baking?

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I made cinnamon rolls with orange blossom glaze for the first time, I used a mix because that always gives me an idea of what the dough texture should be like so I know what to look for when making it myself. I want to learn to make them, so this is the first step.
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Are you happy with how they turned out?
 
Yep! I use "wonky" a lot! LOL

Okay, so I made an Apple and Blackberry traybake. It's come out pretty flat (which is probably okay, as it's full of apples and blackberries and I am sure it will taste fine.) However, I am wondering if the appearance could be improved by either just dusting it with icing sugar, or, more adventurously, drizzling with some warmed salted caramel (from a jar) and then sprinkling with some toasted almond slivers?

What do we think? Keep it simple and just enjoy with some custard, or jazz it up a little? (Obviously, it is designed to be cut into squares for serving.)
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Don't know about the rest of Canada but I use 'wonky' - such a descriptive word!

Really depends on how sweet it is. Really sweet? then I would just serve with custard or maybe ice cream. Apple tart? drizzle some of that caramel and yep, the almonds too.
In either case dusting with icing sugar won't hurt and gives it eye appeal. JMHO
 
Well Dragn, I thought it best (in the interests of quality control, you understand) to taste it. Turns out it is very tasty indeed (and quite sweet enough), so I am keeping it simple. Taking some to work tomorrow. I'm never really very confident with baking, so pretty pleased with how this turned out.
 
Yep! I use "wonky" a lot! LOL

Okay, so I made an Apple and Blackberry traybake. It's come out pretty flat (which is probably okay, as it's full of apples and blackberries and I am sure it will taste fine.) However, I am wondering if the appearance could be improved by either just dusting it with icing sugar, or, more adventurously, drizzling with some warmed salted caramel (from a jar) and then sprinkling with some toasted almond slivers?

What do we think? Keep it simple and just enjoy with some custard, or jazz it up a little? (Obviously, it is designed to be cut into squares for serving.)
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Warm with vanilla ice cream...or custard, yes.
 
It's funny, this morning my husband said that the barometric pressure was making him feel a bit wonky today. I never told him about this conversation on the forum, LOL.

Well that's a coincidence! 😊
 

I found this recipe for copycat Red Lobster Cheddar Bay Biscuits. They turned out nicely, though I think I should have gone 425F instead of 450F like the recipe instructed because they were a touch dark on the bottoms before the tops were completely cooked...still very nice though. I added a little bit of old bay seasoning with the butter garlic parsley drizzle (parsley from the garden).

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I ate one plain. I served hubby's open-faced with a dollop of homemade sausage gravy and a fried egg on each half. Tasty!
 

I found this recipe for copycat Red Lobster Cheddar Bay Biscuits. They turned out nicely, though I think I should have gone 425F instead of 450F like the recipe instructed because they were a touch dark on the bottoms before the tops were completely cooked...still very nice though. I added a little bit of old bay seasoning with the butter garlic parsley drizzle (parsley from the garden).

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I ate one plain. I served hubby's open-faced with a dollop of homemade sausage gravy and a fried egg on each half. Tasty!
That looks amazing!
 
Well I grew up bilingual, so it's not far off. Thank you for the compliment however, darling :giggle:
You actually have a better command of the English language than some people I've met who were born in the US and don't know any other language than English--though if you were to ask some folks they might tell you that they "talk American" lol.
 
Oh yes, these look really scrummy! (Basically very cheesy scones!) I'm going to make these next weekend.. if not sooner. Thanks for the recipe Jusa.
You're welcome!

Today I cut one open and toasted it for hubby's breakfast and put a dollop of warmed leftover steak sandwich mixture (thinly sliced NY strip, sauteed onion, peppers, baby portabellas and a creamy provolone cheese sauce) on each half and topped with fried eggs. He devoured it. I just like them warmed plain.
 
You actually have a better command of the English language than some people I've met who were born in the US and don't know any other language than English--though if you were to ask some folks they might tell you that they "talk American" lol.
I once did the Oxford entry exam for the English language studies and scored a 7.9, so I suppose that might be true. Unfortunately my degrees otherwise don't match University level, so it wasn't enough to be accepted.
But my accent is awful (at least in my mind) and very hard to get rid of as in my day to day life I'm surrounded by Dutch people so I do have a heavy Dutch accent. I lost the Dutch accent when I lived in the UK but that's already 10 years ago now and I am back to sounding Dutch again.
 

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