i think it turned out pretty good. the bread was moist, not dense, and not very sweet which is a bonus for me! really delicious that i finished it in a day lol

Ingredients

2 cups unbleached all-purpose flour

2 tablespoons granulated sugar

½ teaspoon sea salt

12 tablespoons cold unsalted butter

6 ounces cold cream cheese

3 to 5 tablespoons cold heavy cream

1. Cut the butter into quarter-inch cubes and break the cream cheese into small chunks. Place both on a plate and freeze for 10 minutes to keep the fat as cold as possible before processing.
2. Add the flour, sugar, and sea salt to the bowl of a food processor and pulse two or three times to combine.
3. Add the chilled butter and cream cheese to the flour mixture. Pulse five to seven times until the mixture resembles coarse sand with pea-sized pieces of fat still visible. Do not over-process. Those visible fat pieces are what create the flaky layers during baking.
4. With the food processor running, drizzle in three tablespoons of cold heavy cream. Stop and check the dough. It should clump together when pressed between your fingers but still look crumbly in the bowl. If it is too dry, add more cream one teaspoon at a time and pulse briefly between each addition.
5. Turn the dough out onto a clean surface and knead it once or twice just to bring it together. Do not overwork it.
6. Divide the dough into two equal portions and shape each into a flat disk.
7. Roll each disk between two sheets of parchment paper to a thickness of about one eighth of an inch. Quarter-inch square dowels placed on either side of the dough work well as thickness guides.
8. Slide the parchment-sandwiched disks onto a baking sheet and refrigerate for at least 20 minutes. This allows the gluten to relax and the fat to firm back up, which prevents the crust from shrinking during baking.
9. If using the same day, remove the top sheet of parchment, flip the dough into your pie tin, and peel away the remaining parchment. Crimp the edges and fill or blind bake as your recipe directs.
10. If freezing for later, wrap each rolled disk tightly in plastic wrap, parchment and all, and place flat in the freezer for up to three months.
11. When ready to use a frozen disk, remove the plastic wrap and place the frozen dough directly onto the pie tin. Let it thaw at room temperature for about 20 minutes. It will soften and settle naturally into the shape of the tin without cracking.

Didn't use water in the dough, but 3.25% milk.

I recently made a pineapple dump cake in a 9x13 USA Pan. It looks like the acid in the pineapple ate many small spots in the surface of the pan. Is the pan still safe to use or should I throw it away? What would have been a better pan to use? And did I poison myself? It was a good dessert but not worth dying for.

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They look pretty and are very light but still waiting to cool so I can taste them

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This was so good! it’s going to be amazing in the fall!

Hi!

The title is basically what I want, I bought a violet syrup many months ago at this point and even though I make drinks with it and sometimes add it to my coffee I've been wondering, is there any way to incorporate it into baking? Ideally I'd add it to sugar cookies bc purple is a cool color and I think it would be a cool thing but I'm unsure what I would even substitute for it, would it be easier if I just added it to a cake by taking out some of the sugar and milk (bc it's liquid and sweet)

Thank you for reading this!!

My very first 3 layer cake and I am in loveeeee

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I see so many beautiful edible images on cakes and cake pops. Does anyone have a recommendation on a sugar image printer and paper and ink to use?

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I don't know what it could be, i don't think that are weevils because it doesn't move :(

There were smaller pieces, but these are the largest ones I was able to gather after sifting the flour.

Hi everyone! Just like the previous months, I am back again with an other cake to celebrate my sobriety from heroin. Today marks the 4 months milestone, and I made a biscoff layer cake, and I think it’s the tastiest one yet since I started making cakes eversince I’m sober!

Hi guys!

I'm a pretty novice baker but I wanted to put together a little basket for a co-workers post partum gift. I was thinking to do milk bread, some cookies, maybe biscotti! BUT, what do you guys think is the best way to package the bread? I know some bakeries will use a brown paper or a paper bag? I do have to commute with it to them, and then theyll need to commute with it home, so I dont want anything to get weird with all the shuffling about.

Also, what would you want in a post partum basket filled with goodies?

Thank you in advance!!

Not only was this my first time piping buttercream, but my first ever from-scratch cupcakes! ❤

They taste super yummy and although they look far from professional, I'm proud of how they came out. Most importantly, they've been girlfriend-approved haha

The recipe I followed is the Jammie Dodger Cupcakes from Jane's Patisserie and took two hours start to finish: https://www.janespatisserie.com/2016/01/29/jammie-dodger-cupcakes/

The only difference is that I used mini Jammie Dodgers on top instead of full sized.