Recently creations have included whoopie pies and the GF coconut cake.
I made some lemon, lime & bitters whoopie pies. For filling I made the lemon butter from the EDC. It is so yummy and so easy to make! I also made a lime marscapone & cream filling so there were 2 fillings. I later realised I had used normal flour instead of GF flour. Oops. Probably why they lasted as long as they did. I also made a batch of banana whoopie pies with maple cream filling. I accidently overbeat the cream, which is so easy in the TMX and made some more. I threw the curdled cream out but realised later if I'd just kept going I could have made maple butter.
I also had a fail making a batch of cranberry whoopie pies when I tried experimenting with using half coconut flour. They were like lead. Or rock cakes. They all got thrown out.
The GF coconut cake was superb. I used a mix of rapadura and coconut sugars. Didnt notice the difference. Instead of rum, I made a lemon & lime syrup with rapadura sugar. I was worried because it has a strong taste, but it was fine. Rapadura kind of tastes like rum anyway which is not a surprise really. I filled the cake with lemon custard from the EDC. Then used the rest of the lime marscapone to ice. It was really nice Saturday. However, we put it in the fridge overnight which ruined it. It was hard as rocks by Sunday. Which was disappointing but probably good for my waistline.
We have a bunch of mandarins I'm thinking of turning into mandarinade and/or marmalade. Has anyone tried either?
I am desperate to make some snickerdoodles. I have only just heard of them. I've been resisting because I know I'll pig out. But if I freeze some dough or cook and freeze some of the biscuits, that should keep me from them. What's best, to freeze biscuits or dough? Before baking, you roll each portion in a cinnamon & sugar mix. If I'm going to freeze the dough, should I leave that bit out? I'm thinking when the dough thaws the sugar would get wet and melt. WDYT?
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