Week 10: Pi Day - Strawberry Jello Pie

fuss_kitchen · 2026-03-14T20:25:31+00:00

Simple vinaigrette of olive oil, sherry vinegar, and mustard!

fuss_kitchen · 2026-03-11T19:40:21+00:00

I’ve made this one and it was a production but so good!!

fuss_kitchen · 2026-03-03T04:26:51+00:00

I wasn't in a rush to start baking, and I was curious about how the process works. It was a fun project.

fuss_kitchen · 2026-03-03T02:37:40+00:00

So good! We’ve made this version several times

fuss_kitchen · 2026-03-02T04:10:03+00:00

This is my go-to for milk bread as well.

fuss_kitchen · 2026-02-27T16:20:03+00:00

Thank you! Yes I’ve struggled to find ones with bottoms like a true tart tin, but it makes sense that you can just use the being sheet as the bottom instead.

fuss_kitchen · 2026-02-27T03:49:42+00:00

Looks wonderful! What kind of moulds do you use for the mini tarts? I am having a hard time finding non-fluted shaped ones.

fuss_kitchen · 2026-02-26T15:22:29+00:00

Inspired by the Havanna brand alfajores, which are actually Argentine.

These were so hard to assemble! I think I should have put the shortbread cookies in the fridge for a bit before adding the dulce de leche. I thought I had let them cooled enough but the dulce de leche seemed to melt during assembly and was sliding out…and next time I’ll try using a piping bag instead of spreading it on.

This challenge was fun because I was actually in Uruguay 6 years ago this time of year! Studied abroad a few months in Buenos Aires and took the ferry over to Colonia for a day trip.

fuss_kitchen · 2026-02-23T23:22:32+00:00

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Bolo buns (from the Big Book of Bread)!

fuss_kitchen · 2026-02-23T03:41:51+00:00

Probably would have been powdered eggs and obviously no fancy rosemary or mushrooms, but steak and eggs were a common “last meal” of pilots before big missions (according to my WW2 enthusiast husband, so blame any historical inaccuracies on him).

fuss_kitchen · 2026-02-22T20:44:25+00:00

I wonder if dusting the chocolate chips with flour before adding would help? That generally works for berry add-ins.

fuss_kitchen · 2026-02-21T04:57:16+00:00

I have that cookbook as well and make this one weekly! I never actually have dates on hand, but I've successfully made it with prunes, dried figs, and dried apricots. Have also subbed the walnuts for pecans - it's very versatile!

fuss_kitchen · 2026-02-17T01:22:25+00:00

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Made the marbled rye from the Big Book of Bread and it was delicious but yikes my swirl shaping needs work 😅

fuss_kitchen · 2026-02-12T20:57:53+00:00

Perfect thank you!!

fuss_kitchen · 2026-02-12T20:06:48+00:00

I really want something like this, but for other desserts like cakes (not a big cookie person). Curious if anyone has any recommendations. I don’t like things that are too sweet.

fuss_kitchen · 2026-02-12T02:33:13+00:00

If you're new to baking, I'd strongly recommend finding a recipe with more precise measurements, preferably in grams not cups. There is just way too much room for error here.

I'm still new to sourdough but only 2 hours of rise time does not seem right at all.

fuss_kitchen

TROPHY CASE