What are you baking today (2025)?

[JAS_OH1]

Another batch of Twinkies for the Groomer Girls except these will be filled with what was the original filling, banana pudding. WWII came along and bananas got scarce so they were filled with vanilla. That eventually cost too much so now we have them filled with whipped marshmallows, sugar, and hydrogenated vegetable oils... View attachment 134548

I haven't eaten one in 40 years. I think I remember a light vanilla frosting filling? Now it's marshmallow? Yuck.

 

[Barriehie]

I haven't eaten one in 40 years. I think I remember a light vanilla frosting filling? Now it's marshmallow? Yuck.

Yes, yuck. The ones I make are pdg (pretty darn good).

 

[JAS_OH1]

Yes, yuck. The ones I make are pdg.

I'd rather have that light fluffy one from 40 years ago. If anyone still has some that were made back then, they are probably still as good as they were the day they were made! And perhaps for another 40 years...

 

[Barriehie]

Probably, if I had any of that. Used to have it but back to that U-Haul trailer wasn't large enough so in the trash it went. This is coming.View attachment 133934

This is a total waste of everything. Can anyone recommend a brand of filling tools that aren't an exercise in frustration?

 

[badjak]

Maybe the od fashioned piping bag?

 

[msmofet]

Plain old pastry bag or a zip bag with corner cut off?

 

[Barriehie]

Maybe the od fashioned piping bag?

I saw where I can get different sized funnel ends for those so that might be what I need. I've been refunded for the abomination but still it's wasted weeks!

 

[TastyReuben]

My first-ever attempt at GF and xanthan gum-free baking, gougeres:

Gotta admit…they taste great. I followed my usual recipe and simply subbed in some GF/XGF flour (1:1 ratio).

The only slight difference is that these are just a skosh less chewy than the traditional ones. Other than that, taste and texture is spot-on.

These are for a niece-in-law of ours, whom we’ll be seeing at Thanksgiving. She’s the chef in her family (and a double damn good one!), and the only celiac in her extended family, so she either has to make her own stuff, buy it, or do without, and last Thanksgiving, I felt terrible not being able to make something for her when I’d made stuff for everyone else, so this year, I’m determined to make her feel a little special and thought of.

 

[TastyReuben]

Also made these:

Using up some graham crackers that are a year past their best by date. Good use for them.

Pulverized graham crackers, a little flour, etc. along with condensed milk and butter, chocolate chips and toffee bits. The recipe optionally listed coconut, but I didn’t have any.

They’re excellent.

 

[msmofet]

My first-ever attempt at GF and xanthan gum-free baking, gougeres:

View attachment 134633View attachment 134634

Gotta admit…they taste great. I followed my usual recipe and simply subbed in some GF/XGF flour (1:1 ratio).

The only slight difference is that these are just a skosh less chewy than the traditional ones. Other than that, taste and texture is spot-on.

These are for a niece-in-law of ours, whom we’ll be seeing at Thanksgiving. She’s the chef in her family (and a double damn good one!), and the only celiac in her extended family, so she either has to make her own stuff, buy it, or do without, and last Thanksgiving, I felt terrible not being able to make something for her when I’d made stuff for everyone else, so this year, I’m determined to make her feel a little special and thought of.

Did I miss what’s in them?

 

[TastyReuben]

Did I miss what’s in them?

Nope!

This is Dorie Greenspan’s recipe, so in addition to the dough, the additions are chopped toasted walnuts and grated cheese.