I can’t believe it… we have a 16 year old! He is our oldest of three boys and our type 1 diabetic. He doesn’t get to partake in a lot of sweet treats. So, when I asked him what he wanted for his birthday dessert, he said key lime pie. When researching recipes, I came across this key lime pie cake recipe and decided to give it a go. I made the three layers of cake and froze them. Then, pulled them out to thaw while I made the buttercream frosting. The recipe called for 390g of cake flour. I used 390g of FMF and did a 1:1 AP to FMF conversion. The cake was super moist and delicious. It was a winner for sure.
I had an order for English muffins and hamburger buns this week. Both have minimal ingredients. They are both so rewarding to make because the end products are amazing. My favorite tool for the English muffins is this pan. If you don’t have one, get one! Complete game changer when making English muffins.
We’re back at it with the bagels. Like I always say, practice makes perfect. This time, I did parmesan bagels and blueberry bagels. Instead of just putting the parmesan on top of the bagels, I also added some into the bagel dough during the last portion of hand kneading. I rehydrated some freeze dried blueberries for the blueberry bagels and kneaded them into the dough. The blueberry bagels took a bit longer to proof because of the moisture in the blueberries.
This week, I added some Biscoff cookie butter and Biscoff cookie pieces to my base cookie dough. So good!
