For a second I was scared you weren't going to use muffin tins for any of these
I have a guilty conscience because of you :( whatever flour I would recommend, none of them will have the same effect as wheat flour.
Your enemy seems to be my biggest friend.
Serbia here, Serbia not Siberia 🤣
Lol... thats exactly what I thought as well😅
Feta?! never ever heard of that (Feta yes but not in frosting) SO just feta, butter and chocolate? or wait did you roll them into the rolls?
I guess this means me buying feta tomorrow...😏
Sorry pals, Mascarpone is overpriced here, so yes, feta!
I love that creamy savory sweet note, mix confectionery sugar, cacao, 2-3 spoons of milk and smaller piece of feta - this all was glaze, no chocolate in any part of the recipe.
(unbelievable 😱)
Muffin tins, hoho, soon I'm trading them for cutters.
Holiday cookies season. :D
Mad!!
Oh yes yes usually it gets a bit too sweet to me with too much sugar creams and sauces... but you could also roll it in, no? could be nice maybe?
oke might try some of this today... snow arrived😊🙃
...like that I am prepared to watch the muffins!
I did feta and sour cherry mix here, must tell one of the best pastry filings I've tried so far.
Bright side is that glaze is liquid only for few hours, later it hardens, and therefore that unpleasant feeling of sweetness disappears. I wouldn't recommend glaze as filling, but with similar ingredients can be good combo.
that was quick:)
ah yes I remember!!
...well yes I was thinking to rather have some sort of chocolate-feta filling (without glaze)
Makes me think, recently I made some raw cheesecake (with cream cheese and yogurt) but there feta could be really tasty in it too then.
But oke Ill stop the ideas about feta here, get some and see where it gets me:)
Try melting chocolate, a bit of powdered sugar and feta all together (that should give salty caramel wanna be taste).
Okaaaay, your time to share!
Baking can't be harder than sewing. 😜
Oke I tried!
Feta, cream cheese and some peer, rolled in some tough... but I dont have an oven, so doing backing related things is super edgy every time... but kind of fun, Ill never know how it turns out😅
Tasted good but didnt look presentable..
Oh! Serbia! I think maybe I did not know that. This makes you my first Serbian friend ever.
I wish that I could gluten. Wheat flour is fun. And the flavor is easier to mix with other things. Bob's Red Mill (don't know if it's exported to Serbia but I know they have it in UK and comes from my Portland!) makes a really good gf flour blend flavor-wise, but the starches rot my gut so I can't do it often. And you can't play with the dough.
When I was a kid I used to make baker's clay, the salted flour and water mix, and make little figurines out of it. I once made a mobile for a book report for 101 Dalmatians. This was back in the day when the USA had not yet figured out how to eternally destroy their wheat with genetic modification, so I could still eat it and make art with it.
Awwwww (puppy look)
Had no chance to try it out, as we already have a bunch of the same products in different packages, in case we do have it here, everything imported is so pricey, plus I'm really not into GMO taste, not only in USA, modification happens also here (one of my reasons to ditch markets and plant my own food).
Gluten intolerance really sucks, back in days I was resting my body from it, only flour I used was rice, oat, corn but as you said none of them can compare to the white wheat.
You can still entertain that kid with some regular clay, bake them in the oven.🤔
I hadn't even thought about the GMO taste. Here, I dunno, they package things with non-gmo labels but honestly with cross pollination and everything, I have my doubts as to whether any food is pure anymore.
I suppose I could get Sculpey, and also join a potters guild and make some friends who don't have feathers...