Well, the key lime pie cake from last week was a huge success. This week, we are turning them into cupcakes! I halfed the recipe and used 195g of flour. I made the graham cracker crust first, baked it for a few minutes and then added the cake mixture. These were topped with buttercream frosting, graham cracker crumbs, and lime zest. So good!
Pretzels have always been on my list of “must bake” items to try to perfect using fresh milled flour. I have made them in the past, but ended up with hard bricks. One of my favorite sourdough bakers, That Sourdough Gal, developed a great soft sourdough pretzel recipe that I tweaked to use fresh milled flour. The dough called for 510g of flour. Instead of 245g of water, I used 270g.
I needed to restock our tortillas. This recipe and the fresh milled flour make these amazing. They are perfection every time.
The cookie this week was my usual cookie base with caramel M & M. Devine.
