Ooh cinanmon rolls...can't wait! A wonderful baker in Chiangmai Thailand taught me to make my very first batch. The brioche dough which I'd never made before is some kinda magic! She kept assuring me that the butter would incorporate into the flour. I had serious doubts but it was only a matter of time just like she said. From that day I've never taken a Cinnamon roll for granted. When made by hand, they are truly a labor of love.
Phew-y made that carrot salad w/ date vinaigrette last night and per usu it was a stunner. We are long time snacks stans in this house (but new to Substack? Lol) and my wife was like I ACCEPT JUSTINE’S FOOD ONLY!!!!! like copy that 🫡
Forgot to mention: I am using bread flour to make the Salted Banana Cookies and the Sour Cream Chocolate Chip Cookies per your suggestion about the bread flour. I am really loving what a level up texture these cookies have now! You give such great instructions...it's so great to be able to trust that the time and ingredients will produce such a dependably terrific result!
The tuna salad. It will now be THE tuna salad for me. Really satisfying and perfect!
A question: Can the Salted Banana Cookie dough be portioned and frozen successfully? I tend to make the two ounce cookies and I'm also wondering about how long to bake them and at what temperature if I freeze them. These have become such a favorite and we would love to have them "at the ready" when the craving hits...but, we are also wanting to try for more "moderation." That never seems to happen when I make a full batch!!!
Hello! Ok I ADORE those cookies! I recommend freezing the in "disc" form, since cooking from frozen tends to make the cookies a bit taller in the center than I prefer. From there, I'd recommend baking at 400°F (toasty, I know) for 11-12 minutes, of course, checking as needed! They'll look the same as if baking from fresh, although the edges might be a bit lighter. Hope this helps!
Adding that carrot salad to my cook list - looks heavenly!
It truly delivers for what it is! I hope you'll love it!
Ooh cinanmon rolls...can't wait! A wonderful baker in Chiangmai Thailand taught me to make my very first batch. The brioche dough which I'd never made before is some kinda magic! She kept assuring me that the butter would incorporate into the flour. I had serious doubts but it was only a matter of time just like she said. From that day I've never taken a Cinnamon roll for granted. When made by hand, they are truly a labor of love.
They are 100% effort, and something I'm always trying to perfect, but I hope you'll really like these ones!
Pasta alla mezcal is on my meal prep list for tomorrow. So excited 🙌🏻
YAY ok I'm also making it for Sunday dinner! We'll both be having it this week ;)
Jaw dropped when I read mezcal pasta. Running to the abc store 😮💨
Ohhhh I cannot WAIT for you to try it.
Ooo trash TV and snacks. Now we’re talkin’!
I had to give the REAL goods this week haha
Phew-y made that carrot salad w/ date vinaigrette last night and per usu it was a stunner. We are long time snacks stans in this house (but new to Substack? Lol) and my wife was like I ACCEPT JUSTINE’S FOOD ONLY!!!!! like copy that 🫡
Anyway thank youuuu, J. 💕
Forgot to mention: I am using bread flour to make the Salted Banana Cookies and the Sour Cream Chocolate Chip Cookies per your suggestion about the bread flour. I am really loving what a level up texture these cookies have now! You give such great instructions...it's so great to be able to trust that the time and ingredients will produce such a dependably terrific result!
The tuna salad. It will now be THE tuna salad for me. Really satisfying and perfect!
A question: Can the Salted Banana Cookie dough be portioned and frozen successfully? I tend to make the two ounce cookies and I'm also wondering about how long to bake them and at what temperature if I freeze them. These have become such a favorite and we would love to have them "at the ready" when the craving hits...but, we are also wanting to try for more "moderation." That never seems to happen when I make a full batch!!!
Hello! Ok I ADORE those cookies! I recommend freezing the in "disc" form, since cooking from frozen tends to make the cookies a bit taller in the center than I prefer. From there, I'd recommend baking at 400°F (toasty, I know) for 11-12 minutes, of course, checking as needed! They'll look the same as if baking from fresh, although the edges might be a bit lighter. Hope this helps!
Thanks so much for the guidance here! NEVER would have thought to freeze them in disc form!