Fleischmann's Sour Cream Rolls
Everything you would want in a fluffy roll in the shape of a muffin: light, airy, gorgeous, moist, easy-to-make BUT a bit dry to the uninitiated. I have been eating two of these for breakfast (after warming them up by nuking them for 20 secs; where nuking here refers to microwaving) without any condiments but a fruity jam would make it very tasty. They would work well as the carb side of a dinner, especially to soak up gravy juices or that little bit of soup left in one's bowl. The best part about these rolls is that they stay fluffy over the course of a week; at least mine did when stored in a zip-lock baggy in the fridge.
Paul's Pumpkin Bars
Okay, so if you look at the pictures for this recipe, you will see that it is a cake with the thickness of a bar. Not super exciting since the ingredients are closer to a cake than a bar. As you can see, mine is more of a cake on purpose since I enjoy more cake than frosting and was achieved by adding a 1/2 tsp of baking powder and baking soda each. Another change I would do the next time I make this recipe is to add some more spices, like pumpkin spice, nutmeg and/or cloves, as I could not really distinguish that it was pumpkin. Perhaps this was because mine was a cake and not a bar; less concentrated. Very tasty, especially the frosting.
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