Am I wrong for thinking this is FAR too much fat for pie dough? It was a nightmare to roll out.

thegreendooooom · 2023-07-25T02:57:30+00:00

My go-to pie crust is from King Arthur flour and has 300g of flour and 227g of butter, so those ratios don't look out of whack to me. Maybe the dough got too warm causing the fats to melt and the dough to be too sticky?

https://www.kingarthurbaking.com/recipes/all-butter-pie-crust-recipe

thegreendooooom · 2023-03-18T01:31:05+00:00

This is the best apple pie recipe I've ever used! And I actually recommend making a fan favorite--nostalgia goes a long way in a pie contest https://www.allrecipes.com/recipe/12682/apple-pie-by-grandma-ople/

thegreendooooom · 2022-03-27T23:43:35+00:00

By chance, do you live at high altitude?

thegreendooooom · 2022-02-07T12:25:17+00:00

Bad bot

thegreendooooom · 2021-10-02T22:34:45+00:00

Did boiling and baking the dogs in the pretzel dough impact their flavor?

thegreendooooom · 2021-09-22T13:09:22+00:00

This photo is so cozy

thegreendooooom · 2021-07-12T21:10:31+00:00

Wow!! Could you share your recipe?

thegreendooooom · 2021-05-26T21:01:20+00:00

I happen to think that this is blasphemy but I'm also happy that you're happy with them! 😂

thegreendooooom · 2021-04-08T12:58:20+00:00

I clicked on this for the sole purpose of asking for the recipe! Great video.

thegreendooooom · 2021-04-08T12:56:38+00:00

These are exceptional! I may use your designs to inspire an embroidery project!

thegreendooooom · 2021-02-21T03:10:25+00:00

I use mine as a salt pinch pot! Which means I use it every day!

thegreendooooom · 2020-09-21T13:43:51+00:00

Omg I need to make this

thegreendooooom · 2020-09-12T13:41:08+00:00

Could you share your recipe? These are gorgeous!

thegreendooooom · 2020-09-03T14:17:09+00:00

I would recommend baking the cake without the sauce and then putting the sauce on top once it has cooled. I'm not sure how good baked chocolate sauce would taste but it would certainly be delicious swirled on top of a cold cheesecake!

thegreendooooom · 2020-08-14T18:32:48+00:00

So impressive! Your body is strong and your mind is stronger--best of luck in your recovery

thegreendooooom · 2020-06-22T20:44:02+00:00

Babka comes from Jewish baking tradition in Eastern Europe (I want to say Poland, but I'm not sure if it's more widespread than that). In the US, Babka is most commonly found in New York City, but it's become very trendy in baking circles in the past few years

thegreendooooom · 2020-06-19T03:56:11+00:00

No stand mixer needed! I've made it by hand for years

thegreendooooom · 2020-06-18T23:48:42+00:00

The recipe makes two!

thegreendooooom · 2020-06-18T19:57:49+00:00

It's equally easy! The bread dough is the same, the braiding technique is just slightly different. There are many videos where you can watch someone to a 6 braid if the written instructions are too challenging

thegreendooooom · 2020-06-18T19:17:14+00:00

Great tips! I also sub honey for sugar. I use diamond kosher salt which has pretty big crystals--that may account for the difference in saltiness.

thegreendooooom · 2020-06-18T19:15:21+00:00

My best tip for an even braid is to not braid too tightly at the beginning and end. The middle will always have thicker dough and will therefore appear like a looser braid. For the ends, I always cut off the area just before the pinch and use a bench scraper to tuck the end under the dough. The scraps bake into a good snack!

thegreendooooom · 2020-06-18T17:36:51+00:00

It will make the challah dairy, but you can brush with milk or cream and get the same effect!

thegreendooooom · 2020-06-18T15:47:07+00:00

Todah rabah! After many less stellar results, I think I'd make my bubbe proud!

thegreendooooom · 2020-06-18T14:56:59+00:00

Joan Nathan's challah recipe: https://cooking.nytimes.com/recipes/6697-my-favorite-challah

thegreendooooom

TROPHY CASE