I have 2 things I'm baking for, a BBQ couples shower this Sunday (catered, but for dessert the caterer is only bringing brownies) and a brunch the next Sunday (the morning after my niece's wedding).
I made Dawn's mini-cheesecakes. I used mini-muffin tins. A vanilla wafer wouldn't fit, so I smashed 12 ginger snaps in a plastic bag and put a spoonful of crumbs in each little paper liner, then filled each to the top and baked for 12 minutes.It made 36 minis + 2 regular sized ones for my DH. They look great(OK I ate one, they taste great too!)
Also Silvia's Jammy trianges, with Apricot preserves,also great! I had some coconut, so I added a couple of tablespoons to the topping. Next I'm making a batch with cherry preserves.
I made Michael's T&T coffee cake in a bundt pan. It fits perfectly. I sprayed the pan with Pam for baking, then I put 1/3 of the streusal in the bundt pan and shook it around, 1/3 batter, 1/3 streusal, 1/3 batter, remaining streusal, remaining batter. Baked for 55 minutes.
When I took it out it looked beautiful, but, like it was going to collapse! So I put it back in the pan until completely cold and then unmolded it again. At that point it looked pretty sturdy. I have not cut it (it's frozen now) I don't know if the cake is too tender to support a tall cake, or if it's an altitude issue (I'm in Denver) I'll let you know when I serve it. (Maybe a couple more eggs would help)
Already made Pizzeles.
I think I'm going to make Ina Gartners Rugelach if I have time. Unless someone has another good idea.
Thanks for all your help!!
I made Dawn's mini-cheesecakes. I used mini-muffin tins. A vanilla wafer wouldn't fit, so I smashed 12 ginger snaps in a plastic bag and put a spoonful of crumbs in each little paper liner, then filled each to the top and baked for 12 minutes.It made 36 minis + 2 regular sized ones for my DH. They look great(OK I ate one, they taste great too!)
Also Silvia's Jammy trianges, with Apricot preserves,also great! I had some coconut, so I added a couple of tablespoons to the topping. Next I'm making a batch with cherry preserves.
I made Michael's T&T coffee cake in a bundt pan. It fits perfectly. I sprayed the pan with Pam for baking, then I put 1/3 of the streusal in the bundt pan and shook it around, 1/3 batter, 1/3 streusal, 1/3 batter, remaining streusal, remaining batter. Baked for 55 minutes.
When I took it out it looked beautiful, but, like it was going to collapse! So I put it back in the pan until completely cold and then unmolded it again. At that point it looked pretty sturdy. I have not cut it (it's frozen now) I don't know if the cake is too tender to support a tall cake, or if it's an altitude issue (I'm in Denver) I'll let you know when I serve it. (Maybe a couple more eggs would help)
Already made Pizzeles.
I think I'm going to make Ina Gartners Rugelach if I have time. Unless someone has another good idea.
Thanks for all your help!!