More sugar cookies. Mustache cookies for a family pool party later this week. I'm moving next week, so I wanted to get them done so I can start packing. I hope the kids like them

I had leftover pulled pork, so I made more buns and extra dough for cinnamon rolls. It's been in the high 90s, so I don't know why I'm on such a baking kick this week. I also have birthday sugar cookies to make and send to my brother by by the end of the week. He likes pie, but its hard to mail, do I'm making cookies that look like pie ;)

One pie, both together. I love stone fruit and berries. It's early yet, but my all-time favorite is peach and blackberry. I like the sweet and tart contrast and the colors are so pretty!

I just bought apricots and blueberries for a pie for Sunday dinner, it's my turn again so I'm making pulled pork with coleslaw and pie!

I made Princess Cake cupcakes, sort of. I made an almond flavored cake, filled with raspberry jam and iced with chiboust cream (pastry cream lightened with whipped cream) I intended to make marzipan flowers to put on top, but forgot to defrost the marzipan. They were pretty popular!

If you can get ahold of Momofuku Milk Bar book (or google it) Christina Tosi's cookie method is amazing. The basic idea is to cream the sugar and butter for 2-3 minutes then add the eggs, then beat for 7-10 minutes. This makes for the BEST chocolate chip cookies I have ever made, large, thin, crisp edges, chewy center. I'd suggest looking at your local library.

I've made personalized cookbooks with Tastebook.com, they look really nice and last well. I also like that I can access my recipes on their website. You can add pictures and notes (I used family pictures and memories) to personalize. I think they cost about $35 each, but they're sturdy. My mother has had hers for I think 8 years and it's the book we use most.

I know people that like Blurb books as well.

We used to eat leftover hamburger buns toasted with butter and McCormick's "Salad Supreme" seasoning blend. I've never heard of anyone else using Salad Supreme as a topping for toast, but it's still a favorite!

I just got Bakewise from the library, but haven't baked anything from it yet, I've been baking loads of cut out sugar cookies (on sticks) for a cookie bouquet class I'm teaching on Wed. I'll bake more tomorrow and start decorating a few for examples, which will double as the birthday cookies for my niece, who turns two next weekend

We had left over choux so we now have cream puffs for Mother's Day. Unfortunately they are ugly, so I guess we'll have to dip them in ganache ;)

Congrats! It's a great mixer, and the cookies look good too!

We're having people over for games and churros tomorrow night! So I'll make a big batch of choux and some thin ganache for dipping. I'm also baking less (waistline issues) and quilting more, which for me is a lot like baking (precise measuring and combining to make something comforting and beautiful)

I like it best with hearty vegetables and pepper flakes and bacon ( I cook chopped bacon, add onion and garlic then veg while the pasta cooks, add pasta, some pasta water and red pepper flakes, sometimes parmesan, salt to taste) rather than traditional pasta sauces. It's especially good with cauliflower or asparagus

I didn't think you were. And it IS great, hope you like it!

yes, but we weren't that fancy in my home growing up ;)

I used to buy it at the Asian market near where I used to live (in California) but now I buy it on Amazon

Try using them in other ways, such as the popular "cake mix dump cake" with tart fruit, instead of making a cake.

This is why I buy powdered versions. Powdered buttermilk lasts forever in the fridge or freezer, as does powdered coconut milk. If you look at the ingredients on a can of light coconut milk you will usually find they are coconut milk and water. By using powdered you can add more water to suit.

Growing up we had fruit for "dessert" every night, and real dessert on Saturday (often ice cream) and Sunday (usually fancier, like a cake or pie, after a big Sunday dinner) but only if we ate our veggies ;)

One of my comfort foods is creamed eggs on toast, which is simply hard cooked whites in a white sauce with grated hard cooked yolks on toast. I grew up eating this at Easter to use up colored eggs, but it's something I make year-round now.

I just mix peanut butter, coconut milk, and thai curry paste (red or masaman) in a sauce pan, and sometimes sugar (depends on the peanut butter brand)

I really just do it to taste

I'm making a real dinner, for the first time in weeks: Chicken, rice, and a Thai peanut sauce. The sauce is so easy I don't know why I don't make it more often!

I made snickerdoodles tonight, but I'm not that happy with them. They taste fine but I'm still figuring out high altitude baking, so they look funny. The recipe calls for extra yolks, so I had leftover whites so I made Alice Medrich's chocolate souffle cookies.

That's out of my price range, like the restaurant ones, which is why I'm looking for home cooks, but thanks

All I could find on meetup were groups to go out to eat, and I was hoping for adventurous home cooks

I'm newish to the area and looking for a way to meet new chow-minded friends. Any ideas?

It turned out pretty good, but it's super sweet, so it might not disappear too quickly, luckily the syrup should keep it moist for a few days!

I'm making a yeasted coffee cake in a couple of days, kind of like a cross between coffee cake, rum baba (minus the rum, no alcohol in this house) and baklava (nuts, spices, honey syrup) Hope it turns out ok!

Tangent question, my sister can't eat beef, so we skipped the corned beef this year, but I'm sorry I did. Any ideas on cuts of pork to try corning?

Congratulations on a successful soufflee!