libbymae's Profile

I made a similar recipe for Easter and they were a hit. To the folks who are having trouble with deflating -- sounds like this can happen when they're undercooked? The recipe I used said one of the keys is to make sure these are truly golden brown before you take them out of the oven.

I was thinking sour cream would separate when frozen. Anybody have any thoughts on this?

I had a Bialetti but it has been collecting dust since I acquired my AeroPress. AeroPress + Intelligentsia espresso + two-dollar IKEA frother = happiness.

Anyone know how long a jar of espresso powder keeps? I've got some but I know it's been in my cupboard for at least a couple years.

Cook's Illustrated's Key Lime Pie bars -- they're easy and terrific. This version of the recipe is slightly different, but it's free:

http://judyskitchen.blogspot.com/2009/04/cooks-illustrated-key-lime-bars-adapted.html

I think the main difference is that the Cook's Illustrated version doesn't have any whipped cream topping.

I'm not crazy about the taste of vinegar with my poached egg, even though it's very faint. I drop a couple of cookie cutters in simmering water and pour the eggs into those. Works like a charm. Mason jar lids also work pretty well, but they're harder to clean.