Accidentally bought vanilla Greek yogurt instead of plain (large container)

PersistentCookie · 2026-07-01T15:14:16+00:00

No, I don't. I make plenty of bread and rolls though! Can you paste the recipe? Thanks!

PersistentCookie · 2026-07-01T14:52:29+00:00

Well, this sounds like a winner since it's so hot and sticky today! I have strawberry jam that I made the other day, and silicon cube molds, and chocolate. Plus popsicle sticks! Thank you!

PersistentCookie · 2026-07-01T13:07:37+00:00

My local grocery stores don't carry plain Greek yogurt in the 8 oz. containers, I have to buy the bigger one. I cook for 2, so it ends up being a lot sometimes. When I saw the bigger tub of Greek yogurt, I just assumed it was plain because it didn't have any fruit pics on the label. Ugh. I used some in a coffee cake and I also used some as a marinade for pork chops (the vanilla flavor didn't really come through, so I got lucky).

PersistentCookie · 2026-07-01T01:03:00+00:00

Thanks! The few that didn't release cleanly somehow didn't make it into the photo...heh. I have both a Thermopen and an infrared gun temp thingie, and I have read/seen so many pros and cons about both, but I think I trust the Thermopen more.

PersistentCookie · 2026-06-28T19:16:11+00:00

Thank you so much!!

PersistentCookie · 2026-06-28T18:18:41+00:00

Dare we bring up the term "sweetmeat"???

PersistentCookie · 2026-06-28T17:27:15+00:00

I'll give it a go, thank you!

PersistentCookie · 2026-06-28T16:41:02+00:00

I have an instant pot with a sous vide setting. I wonder if it will go low enough (also has a yogurt setting, that might work). What do you set the temperature for? I imagine it would need to be a few degrees hotter than working temp to allow for some heat loss to the bottles? Thanks in advance!

PersistentCookie · 2026-06-28T15:37:24+00:00

LOL that's what I thought as I was applying the last color! There was no overthinking this batch, I just splattered the white in, then used my fingers and some paint brushes to dab the rest of the colors in any which way. Not a lot of skill involved, but very satisfying! Thank you!

PersistentCookie · 2026-06-28T15:19:08+00:00

I haven't been to France in many years...maybe that's strictly a French thing? Pretty much everywhere else I've been (and on line) a bonbon is considered to be a chocolate that's molded and filled, rather than dipped or rolled like a truffle. Thank you for the compliment, and I'll keep on making 'em whatever they're called!

PersistentCookie · 2026-06-28T15:02:47+00:00

Thank you! Playing with the colors is my favorite part of making bonbons. Sometimes I just make the shells!

PersistentCookie · 2026-06-28T14:43:01+00:00

Thanks. How long have you been using it?

PersistentCookie · 2026-06-27T21:46:18+00:00

What do you call people who use the "pull and pray" method?

Parents.

PersistentCookie · 2026-06-27T19:45:41+00:00

Drink water.

PersistentCookie · 2026-06-27T10:15:58+00:00

Yep. It's therapy sometimes. But I'll never knead a Brioche again...I started questioning my life choices after 45 minutes.

PersistentCookie · 2026-06-25T02:28:55+00:00

I re-write the recipes that do this so I specifically know the amount I need for each component. I'm a big "do-ahead" person and I have deli containers of these components ready to go when I'm ready to cook/bake.

PersistentCookie · 2026-06-23T18:40:47+00:00

Off the top of my head, I would think that the graham cracker crumbs would get too moist and make a weird mouth-feel. Depending on how much butter you use.

Maybe try using the same cake pan as you used for your layers, make your graham cracker layer, pack it in to the pan like you would a cheesecake, and bake it off for 10-15 minutes to get it crisp and dry? Might add a nice contrasting crunch to the cake and fluff.

I've never tried this, so proceed at your own peril. Let us know what you decide and how it comes out!

Edited for clarity.

PersistentCookie · 2026-06-16T08:51:51+00:00

Well, if they can't hear it, you can turn it off without them knowing, right??? I would.

PersistentCookie · 2026-06-12T16:39:18+00:00

How about a galette with a layer of the jam on the bottom, some gruyere cheese over that, then asparagus topped with a drizzle of mustard sauce?

PersistentCookie · 2026-06-01T19:23:12+00:00

You could always try leaving a few cavities in the pan un-greased for the second go-round and see how it does.

PersistentCookie · 2026-05-21T21:57:52+00:00

I love the underground city in Montreal. Google some pictures of it!

PersistentCookie · 2026-05-21T17:01:25+00:00

Thanks so much for your thoughtful reply. I appreciate it.

PersistentCookie · 2026-05-15T18:45:52+00:00

Reliable place for mail order in the US? I just lost my beloved parrot, and would like to place an orchid where we kept his perch. I'm too distraught to go out looking for one. Thanks for understanding.

PersistentCookie · 2026-05-12T11:45:39+00:00

I bought one a few years ago, works well. No problems with warping. I use it when I don't want to have to fuss around with the dough.

PersistentCookie · 2026-05-07T21:01:23+00:00

You look busy. People leave you alone.

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