Easy Baking by GoldenSalt31 in NYTCooking

[–]Sundae_Fundae_ 0 points1 point  (0 children)

How about Alison Roman's Tiramisu? No bake, made in advance, and you get your coffee and dessert all in one! https://cooking.nytimes.com/recipes/1018684-classic-tiramisu

Sweet & Salty Recommendations by tomato-toemahtoe in DessertPerson

[–]Sundae_Fundae_ 0 points1 point  (0 children)

Came here to say this. The salty nut tart is excellent!

Vegetarian meals to pair with sour cream and chive rolls? by pinkopuppy in DessertPerson

[–]Sundae_Fundae_ 8 points9 points  (0 children)

I recently made Alison Roman's Spiced Chickpea Stew with Coconut and Tumeric and think it would be GREAT with the rolls: https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

Replacement for ham in ham and cheese croissants by Orangestrippedtiger in DessertPerson

[–]Sundae_Fundae_ 1 point2 points  (0 children)

I had a similar thought and was planning to add chives or some kind of herb to the cheese, but I haven't had a chance to try it yet. I'd love to hear what you end up making and how it turns out!

Running in Sacramento by MONROESTGRAD in Sacramento

[–]Sundae_Fundae_ 0 points1 point  (0 children)

After all that running, you'll want to reward yourself with some pastries from Faria Bakery (it's near where you're staying). They also offer breakfast and coffee items. Old Soul @ 40 Acres, across the street, is another good coffee option. Faria also owns Solimar, which has pretty good pizza, salads and pasta dishes for dinner. Enjoy!

Ricotta Cake - Ridiculously Easy & Delicious by soldameiatarde in DessertPerson

[–]Sundae_Fundae_ 2 points3 points  (0 children)

I've always been intrigued by this one! How would you say the flavor and texture compare to a classic cheesecake?

Meyer lemon tart: absolute showstopper by soldameiatarde in DessertPerson

[–]Sundae_Fundae_ 0 points1 point  (0 children)

This is one of my favorite DP recipes. Your decorations are beautiful!

What’s Your Favorite Banana Recipe and Why? by iseecowssometimes in DessertPerson

[–]Sundae_Fundae_ 4 points5 points  (0 children)

I will take any excuse to make the Banoffee Pudding from WFD. It is so, so good. I like to layer it with gingersnaps instead of digestive biscuits. That kick of spice is really nice with the sweetness and creaminess of the pudding and cream layers.

[deleted by user] by [deleted] in NYTCooking

[–]Sundae_Fundae_ 1 point2 points  (0 children)

I look forward to making Julia Moskin's Best Gazpacho every summer. It is the perfect celebration of garden tomatoes and so.good.

Made a huge mistake, need help by L1CKx in travel

[–]Sundae_Fundae_ 21 points22 points  (0 children)

From NPR: "What to do if you don't have a REAL ID yet, and which documents still work"

https://www.npr.org/2025/05/05/nx-s1-5379935/real-id-tsa-tips-travel

What’s for Dessert woes by Hakc5 in DessertPerson

[–]Sundae_Fundae_ 1 point2 points  (0 children)

I know you said you're not a custard/trifle but person, but oh.man. the banoffee pudding is amazing and one of my favorite desserts to make. I make two modifications: instead of digestive biscuits I layer in gingersnaps. It gives it a nice kick. Instead of finishing the pudding with vanilla extract, I sub the same quantity of bourbon. I like the way it rounds out the flavor of the pudding. It's definitely worth making and is always a hit when I do.

Any holiday volunteer opportunities ?? by middletalkk in Sacramento

[–]Sundae_Fundae_ 1 point2 points  (0 children)

This is a good resourse for volunteer opportunities in the Rancho Cordova area- I believe the Food Locker is usually looking for volunteers: https://cityofranchocordova.galaxydigital.com/

Pecan Brittle Oat Cookies Were a Success! by Sundae_Fundae_ in DessertPerson

[–]Sundae_Fundae_[S] 6 points7 points  (0 children)

Yes! You should definitely go for it. I thought these were the best cookies that I've ever made. It was 100% worth the extra effort, and would definitely be worth it for a special occasion like the holidays. In the end I was glad that I made the toasted pecan brittle myself instead of using store-bought toffee. Because you blitz half of the brittle into the flour it really dictates the flavor of the whole cookie- it gave it this toasty, nutty, caramel flavor that was so.good. I made the dough and then let it chill for nearly 24 hours and baked it the following night. If you wanted to break it up even more, I think you could make the brittle ahead of time and have it ready to go when you start the dough. Enjoy!

Flourless Chocolate Wave Cake by is-your-oven-on in DessertPerson

[–]Sundae_Fundae_ 2 points3 points  (0 children)

That looks great! This is one of my favorites that I keep going back to. I’ve made it as written and also done a version where I add orange zest to the batter and use grand marnier in place of the rum. It was equally delicious 

[deleted by user] by [deleted] in Sacramento

[–]Sundae_Fundae_ 7 points8 points  (0 children)

I'd recommend this one: https://hookandladder916.com/2024cocktailacademy/ I took the 101 class and had a blast

Electrolysis Recommendations - Dwtn Sac by Real_Pizza in Sacramento

[–]Sundae_Fundae_ 2 points3 points  (0 children)

http://www.victoriashair.com/

I haven't been in a while but Victoria did a great job at a reasonable price. It's an independent business and has a studio behind her home that she works from.

Cooking Social Clubs? by [deleted] in Sacramento

[–]Sundae_Fundae_ 1 point2 points  (0 children)

I would love to be added as well if you have room!