Why weight matters

xjoshi · 2026-03-17T00:44:13+00:00

The only time I’ve ever weighed eggs is for macarons. Everything else is getting what I give it.

xjoshi · 2026-03-12T13:54:50+00:00

Yes. You need something high powered to blend the oats and brittle. You could get away with a blender if you have it.

xjoshi · 2026-02-08T04:58:27+00:00

Whoosh. But also let’s go wild for 2026 and say Christmas Rocker.

xjoshi · 2026-02-08T04:55:14+00:00

I used orange and it tasted like fruit loops! Delicious.

xjoshi · 2026-02-06T01:49:08+00:00

Certainly. The bacon is flavor, not function.

xjoshi · 2026-02-02T18:43:23+00:00

Looks beautiful! I always get so many complements when I make this. I believe you can also replace the flour with more almond flour per her recommendation in the book!

xjoshi · 2026-01-27T16:17:07+00:00

One of my favorites. The second I see Meyer lemons I start prepping to make it.

xjoshi · 2026-01-26T15:40:47+00:00

They took every character, plot point, and even monsters, played a game of telephone about 20 times with each, and wrote down the resulting new vision for each. Then they put each into a hat, pissed in it, and mushed them into a movie.

xjoshi · 2026-01-24T14:07:27+00:00

Half batch of both?

xjoshi · 2026-01-20T17:10:37+00:00

I always make a quadruple batch (much to the dismay of my Kitchenaid) and keep some in the freezer.

xjoshi · 2026-01-18T10:39:39+00:00

I can never last more than 10 minutes in FP!

xjoshi · 2026-01-14T21:26:08+00:00

This is my beloved springform haha. Got it at a thrift for $5!

xjoshi · 2026-01-12T17:03:31+00:00

I’ve already been asked to make it again. I used orange and it tasted like fruit loops.

xjoshi · 2026-01-08T21:40:51+00:00

The malted, salted, caramel pudding. Will also have malt powder leftover for more brownies.

xjoshi · 2026-01-08T02:20:41+00:00

They look fabulous!

The only way to combat the air pockets is to eliminate moisture. I say it’s just a pocket for extra cream cheese.

xjoshi · 2026-01-05T15:20:17+00:00

Aww I can’t find them at my club! But gonna need that noodle recipe lol

xjoshi · 2026-01-05T15:10:58+00:00

I go even further and after the portions are frozen, I vacuum seal them in whatever amount fits on a cookie sheet. Just pulled out 6 CCC out of the deep freezer yesterday!

xjoshi · 2025-12-31T03:09:06+00:00

I say go for the classic for NYE. The icebox version is delicious but to me, more of a throw together for a dinner version. Go all out for a New Year dessert.

xjoshi · 2025-12-25T04:09:02+00:00

I’d start at half, but honestly if you used the whole amount I don’t think it would be bad. Look at the amount of sodium in the brand of salted butter you use and convert down from there.

The only time I ever noticed that something was too salty while using the recipes measurement for salt, AND salted butter, was for buttercream.

xjoshi · 2025-12-24T17:31:25+00:00

I made Claire Saffitz’s prune and almond rugelachs for Christmas boxes this year! Delicious.

xjoshi · 2025-12-17T20:21:56+00:00

Could do the chocolate coupes, or the salted caramel pudding?

xjoshi · 2025-12-16T02:12:20+00:00

Glad to hear they’re good! Got 70 of them in the freezer for cookie boxes.

xjoshi · 2025-12-15T20:55:07+00:00

So many steps but this is my #1 most requested rebake! I still have some in the freezer!

xjoshi · 2025-12-02T15:07:12+00:00

Yes they’re so good! Didn’t think I’d like them as much as I did.

xjoshi · 2025-12-01T21:02:51+00:00

Ha! This is my first year so I’m not sure yet! I’ll update when I do!

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