French method macarons with Sugar Spun Run's ratios
Filled with honey ermine frosting - replaced about ⅔ of the sugar with honey
Decorated with melted chocolate and halved candy melts
Happy World Bee Day (tomorrow)!
Cookies and cream cookies - adapted from this chocolate pb cookie recipe, replacing pb chips with every variety of chocolate I had in my pantry, filled with cookies and cream spread (store bought).
Kinder chocolate chip cookies - adapted from this CCC recipe, stuffed with mini Kinder chocolates
Strawberry cheesecake cookies - adapted from this strawberry shortcake cookies recipe, stuffed with cheesecake filling from here
And a few notes on the baking process -
All of these recipes produce thick, absolute beefcakes that spread very little. Personally, I don't love that esthetic, so I manually press down on them with a wide spatula about ⅔ of the way into baking time.
Then about 2-3 minutes out, press in their respective toppings while the cookie is still soft (oreos, chocolate chunks, etc.)
Thank you teachers for all your hard work and patience. Keep fighting the good fight!
(Also technically I am a week late, but our school pushed ours back on account of standardized testing).
Chewbacca chocolate sugar cookies - courtesy of Sally
And
Han Solo cup chocolate custard - using blender method described here, topped with whipped cream and chocolate shavings
Side note - I focus tested calling it Poe Da(cre)meron (Pots de creme) on my spouse, and he was like. That's super great but literally no one you give this to is going to get that. So. Custard in a Solo cup, it is!
Also including a shot of an extremely cursed venture in what would have been C-3P-Oatmeal cream pies.
May the Force be with you!
I ended up baking two batches after the first one wrinkled like crazy, and surprise, the second batch was janky too (feet, where did you go?) I didn't attempt a third because I absolutely cannot afford to accrue more yolk debt, so Im just gonna lean into it and dub them OG Yoda (wrinkly, darker green) and Baby Yoda (lighter green)
OG Yoda shells were made with the French method using Sugar Spun Run's ratios.
Then filled with chocolate ermine frosting and a dulce de leche (store bought) middle
Baby Yoda shells were made with the Swiss method, guidance from Pies and Tacos. I attribute the feet problem to 100% user error/inexperience, since I've always used the French method, but at least they turned out with smooth tops and full shells.
Then filled with chocolate ganache (1:1 Aldi dark chocolate to heavy cream) with a pistachio cream middle (store bought).
Also bonus picture of some derpy initial mock-ups on some of the wonkier shells.
May the Force be with you (tomorrow)!
Had a teacher birthday coming up and couldn’t do the usual cookies since I’m already baking them for Teacher Appreciation next week, so brownies!
I've made variations of these flavors in the past in some shape or form but never in one pan, but for the sake of efficiency (and not having a shit ton of leftover brownies lying around), I gave it a go in a single 9x13.
Aldi brownie box mix, my beloved, x2 - half oil/butter, milk instead of water, + half tbsp espresso powder, + tbsp cocoa powder, +all the spare yolks I had lying around because I am in perpetual yolk debt (1 egg + 5 yolks total)
Biscoff
Middle layer - slab of frozen cookie butter and Biscoff cookies
Topping - Cookie butter swirl and more cookies
Toffee
Middle layer - Toffee Symphony bar and dulce de leche
Topping- Toffee bits
Cookies and Cream
Middle layer - Oreo Thins and white chocolate ganache (3:1 ratio)
Topping - more Oreos and more ganache swirl
Peanut butter
Middle layer - Nutter butters
Topping - more Nutter butters and PB chips
Pretty satisfied how it all came out, though I hadn’t foreseen the white ganache browning so drastically. Live and learn!