Remember when I said I didn’t make a lot of cheesecake and I wanted to correct that? Well, I’m working on it, and I’m glad to say this is the best cheesecake I’ve made so far :)
Here’s my take on October’s challenge at the Daring Bakers: mille-feuille. I’m not sure how to pronounce that, but I can tell you that it’s delicious! The thousand layers are made with 3 sheets of puff pastry (which are weighed down to make them more compact and sturdy), and 2 layers of pastry cream.
|Chocolate cola cake with toasted coconut-pecan frosting
I definitely don’t write as many posts as I would like to. I bake at least two times a week and some things don’t make it to the blog. Some of them wouldn’t have been posted anyway because I didn’t get many pictures or because they were ugly (like the awesome strawberry milk whoopie pies from Sprinkle Bakes that I accidentally turned into strawberry milk shortcakes), but other times I just lack time to post them.
Ok so I’m sorry if you already knew this (in that case, you should have told me) but: you can make pudding from jelly mixes.
I was clearing my cupboard one day, and I found a box of nearly expired sugar free banana jelly. My first thought: seriously, who makes banana jelly? Banana is supposed to go on pudding, not jelly. So I thought I’d make pudding from it.