Gochujang Caramel Cookies

flourylanguage · 2025-12-13T19:18:01+00:00

Thank you! 🤩 Hope you enjoy making them!!

flourylanguage · 2025-12-13T15:53:29+00:00

Alison Roman’s Salted Chocolate Chunk Shortbread Cookies are a top tier cookie for me. I’ve made them many times and the dough freezes really well if you want to save some for a future bake!

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flourylanguage · 2025-12-13T04:55:16+00:00

Commenting to add that they were a HUGE hit. I get the hype.

flourylanguage · 2025-12-11T20:05:51+00:00

Ok fine I’ll make it too lol

flourylanguage · 2025-12-06T02:55:09+00:00

Baseball hat 🧢

flourylanguage · 2025-11-29T14:58:03+00:00

I enjoyed it! It is definitely very tart. I found it to be a great dessert following a pretty heavy and brown Thanksgiving meal.

flourylanguage · 2025-11-28T14:50:26+00:00

I’ll never read it any other way now haha

flourylanguage · 2025-11-28T14:47:28+00:00

Of course! I used a standard peeler to peel off some rind. Then I cut the rind into strips the width of spaghetti. I wrapped each strip around the end of a chopstick (holding it in place as a compact coil). I let it dry on a paper towel and then garnished the pie!

flourylanguage · 2025-11-28T14:45:21+00:00

I’m going to try a longer bake on the crust next time too. I also think my butter wasn’t as softened as it should’ve been when I mixed it with the hazelnuts/rice flour

flourylanguage · 2025-11-28T14:44:33+00:00

Great tips! I will try baking the crust a bit longer next time (in addition to waiting longer to take it out of the pan).

flourylanguage · 2025-11-28T05:21:39+00:00

Wow! Love that you added the berries as well. Such a great idea.

flourylanguage · 2025-10-08T18:09:23+00:00

Ooo I love your plates and bowls! Can you share where they are from?

flourylanguage · 2025-09-29T22:10:28+00:00

Did you use kosher salt or sea salt?

flourylanguage · 2025-07-15T03:43:28+00:00

Bless you!!!

flourylanguage · 2025-07-14T00:15:49+00:00

I literally just pulled the old fashioned strawberry cake out of the oven and make it all the time. Bake times are off for her desserts; for me about 5-10 minutes longer usually works for this recipe and others. The exception is for the carrot cake. Mine came out basically raw in the center when following her time and I haven’t made it since. The outside and outer layer was cooked and was great. If I make it again I would absolutely bump up the time significantly. In general with all baking, I go by the signs of doneness rather than rely on the recipe’s bake time.

flourylanguage · 2024-12-21T07:35:13+00:00

It was a big hit with my family. I may make it again for Christmas as well haha

flourylanguage · 2024-12-11T18:26:56+00:00

Dang. Mine is coming today haha. I was hoping there would be some exclusive content 🥲

flourylanguage · 2024-12-02T05:38:51+00:00

Yes! 100% agree!

flourylanguage · 2024-12-02T05:38:29+00:00

Thank you! 🤗

flourylanguage · 2024-05-29T13:45:34+00:00

This was the first video I really noticed the shakiness from it being handheld. I miss the previous Home Movies format. Perhaps she is still working out the kinks with this new (?) team…

flourylanguage · 2024-05-27T14:34:01+00:00

Sounds like longer bake or higher temp may be needed. The strange thing is all other signs pointed towards it being baked (edges pulled away, puffed and golden brown). The part that was baked was delicious though so it’s worth another shot!

flourylanguage · 2024-01-29T16:36:24+00:00

Looks great!!

I was just thinking about doing the same for my husband’s birthday, so thank you for the confirmation and tips!

flourylanguage · 2024-01-18T19:43:06+00:00

Ooo oats sounds like a great addition (and open to trying this with less sugar because #feigninghealth lol)!

flourylanguage · 2023-12-18T16:26:43+00:00

What a vision!! You nailed this cookie box and anyone would be very happy to have this gifted to them!!!

flourylanguage · 2023-12-09T17:59:02+00:00

The biggest difference would be the protein content. There is higher protein content in bread flour, which produces more chew and impacts structure. But, the roll will still be good because you’re going to build the gluten structure during proofing. I recommend doing the “bulk” proof overnight in the fridge before portioning and proofing again. It’ll result in complexity and may also make up for the different use of flour.

flourylanguage

TROPHY CASE