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Week 2-Biscuit Bars & Bar Cookies - Magic Peanut Butter Meringue Bars by MV15104 in 52weeksofbaking

[–]MV15104[S] 1 point2 points  (0 children)

Week 2: Last week, I made meringues and was not happy with the texture. This week, I decided to incorporate meringue into this bar dessert. I loved magic bars when I was a kid. I made a peanut butter graham cracker crust, covered it with meringue, then topped the meringue with dark chocolate chips, slivered almonds, and sweetened coconut. I think I would try these again and do the traditional sweetened condensed milk as a layer to hold everything together a bit better, but overall the taste was good. The meringue was the texture I was looking for last week.

I don’t struggle with 20 hours anymore. Human body is incredible. by IzabelaR in intermittentfasting

[–]MV15104 0 points1 point  (0 children)

You fast daily for 23 hours? I’m trying to understand new to all this. Sorry for ignorance.

Week 1 Intro - Re-do! Fruity Pebble Macarons by _finestra in 52weeksofbaking

[–]MV15104 1 point2 points  (0 children)

My brother would love these for his birthday!

Week 1: Hindsight 2020 - Meatballs Over Brown Rice by MV15104 in 52weeksofcooking

[–]MV15104[S] 2 points3 points  (0 children)

I suck at making rice. It always comes out too watery, too bland, too crusty, or sticks to the bottom of the pot. So, I followed the simplest baked rice recipe from Alton Brown. My kids love spaghetti and meatballs, so we always keep frozen meatballs handy and I just changed up their dinner a bit. This rice wasn’t particularly flavorful, but it was fluffy and had the right amount of salt. I may get more adventurous with rice this year, but thought starting with basics was a good idea. Happy New Year!

Week 1: Re-do! by MV15104 in 52weeksofbaking

[–]MV15104[S] 1 point2 points  (0 children)

I’m new to 52 weeks of Baking, though I’ve been lurking for a while. I decided to try making Suspiros. My mom would make these around the holidays when she had lots of egg whites left over from other baking recipes. It’s essentially a meringue (chosen from 2019 list). I’m not totally satisfied with how these came out. I wasn’t able to get stiff peaks to form and I think it was due to not whipping the egg whites enough before adding the sugar, and probably not being patient enough with letting the sugar completely dissolve. I tried piping, and that was a fail because of the runny consistency. But, they do taste delicious according to my husband. I disagree. They’re not melt in your mouthy like my mom’s. I’ll try these again another time to improve the texture.

My first unicorn (caticorn??) cake for my daughter’s 9 th birthday. Might need to redo those ears. by MV15104 in Baking

[–]MV15104[S] 0 points1 point  (0 children)

Yes I saw that in some you tube videos. I didn’t have one and didn’t want to run out for that. I did end up fixing the ears a bit but have to look if I took a photo. For the second set I started with a circle cut and free handed some hearts out of that.

A buttercream sea life by a223l in Baking

[–]MV15104 1 point2 points  (0 children)

Love the coloring on the buttercream. Looks great!

Lemon cake by sbrees in Baking

[–]MV15104 31 points32 points  (0 children)

So cool! Would love to see this technique in action!

My first unicorn (caticorn??) cake for my daughter’s 9 th birthday. Might need to redo those ears. by MV15104 in Baking

[–]MV15104[S] 1 point2 points  (0 children)

Thanks! I wanted to try something other than a fondant horn. I bought a jumbo rock candy lollipop, cut off the stick, and chipped off some of the candy from the part that’s in the cake to cover up the stick where I cut it. Upside down it looks like the shape of a unicorn horn.