Latest activity

Marilyn, a couple of years back I purchased a rolling pin that was made to roll out 1/4 inch cookies - no dowels, etc. needed (Prior to...

oh yes, that's much clearer. What thickness do you roll to? I use flat dowels now to get even thickness. And you don't flatten the...

Roll dough flat, cut out, then pick up flat cutout, fill, then roll into a ball. I’m using a square cutter. Then I just pull up the four...

So I bought the big and crunchy Macs all set to try this different method. Then I went out of commission. For weeks the poor things sat...

oh yes, that's much clearer. What thickness do you roll to? I use flat dowels now to get even thickness. And you don't flatten the...

Roll dough flat, cut out, then pick up flat cutout, fill, then roll into a ball. I’m using a square cutter. Then I just pull up the four...

That looks...amazing. Of course, I've been known to set myself on fire with grills so this probably won't be on my menu any time soon.

That looks...amazing. Of course, I've been known to set myself on fire with grills so this probably won't be on my menu any time soon.

The recipe says he rolls it in the syrup every 15 minutes. Also says it can be served with mascarpone in one of the articles.

Yes. I never "wing" anything. I remember it talked about dunking and I went out and bought a $1 pitcher at the dollar store so I had...

In the Bon Appetit article from 2018 he just says that he resoaks in pineapple juice every hour for 12 hours. May need to find someone...

Thanks so much. Maybe that's it. Somehow I remember is was served mascarpone cheese.

I will look some more but this is from his more recent book, not specifically the 12 hour version. I also found a 4 hour version that...

I need the recipe, not just the write up

I think I have posted this before but recently I have had the opportunity to make these for several occasions. AND with finding Martin's...