i put my vote in for anything involving chocolate and/or cinnamon in any way shape or form because om nom nom nom
I am actually gonna bake tiny balls of cake. with this kinda thingie! (mine's blue tho) chocolate and cinnamon yeeeees! gonna see if I can make a cool (maybe even witchie) thing for that! lavender and mint also sounds delish! Also, because I am luxurious garbage I wanna figure out a thing with pear and gorgonzola/roquefort/bavaria blu/another blue cheese. That's a well-established flavor profile but might not be everyone's cup of tea, since blue cheese is such a thing where people love it or hate it with a passion :P Probably gonna do it with pear jam filling and a sort of cheesy dough.
Ohh, all of these ideas sound amazing! And thanks, that's what I was wondering. ... now I want a mold. .... I did get my first-ever paycheck recently...
So! first summary/list: lemon lavender (lemon-sugar frosting, some lemon peel in the dough. prolly gonna get the lavender by drawing the flavor into the butter, also I have lavender salt i can use!) lemon basil (same except i won't mess with the butter i'mma just put the basil in the dough normally. fresh basil, obviously. probably garnish it with chopped basil on the lemon frosting!) thyme orange (sorta similar! thyme goes in the butter, orange instead of lemon frosting) something green tea (not quite sure what do with that.) strawberry basil (probably basil dough from above then a tiny, whole strawberry in the core) lavender mint (not sure how to configure. might put lavender butter in and then mint in the dough? mint sugar frosting made from tea? mh.) chocolate and/or cinnamon (yes. not sure how yet, but yes. maybe both and some chilli? hm.)
Get some nice strong peppermint. Better than culinary mint for desserts. Especially if you can get a fresh sprig.
yeah I getcha. we'll probably buy a plant again and i really prefer peppermint! though if the mood for mintiness strikes me and I have nothing fresh in the house, we do have both mint tea in a number of varieties (from peppermint to a slightly cinnamon-y oriental mint) and dried mint from the turkish supermarket that is pretty strong :)
Green tea jasmine is good, but I don't know how you'd get that into a cake pop. Starbucks has a green tea lemon thing that I hear mixed reviews on... it might be good with other fruits, I dunno.
i can't think of any ways to get green tea into the thing except either transfer the flavor into the butter (not sure if that works?) or brew tea and use it as the liquid in sugar frosting. Which would leave the dough pretty boring... Maybe almonds or something in the cake itself? Very conservative but might have a delightful afternoon tea feeling.
Oh! I have relevant knowledge! If you can get matcha powder, it makes for really excellent green tea desserts just by being mixed into the batter- I've made green tea shortbread before with matcha latte mix (which is cheaper, but I don't know if places other than Trader Joe's have it), and it's really good.
OKay as someone who made brumbled cake+frosting cakepops before, if you EVER make them that way, you CANT keep them for like, anything over a week, because they mold underneath the icing coatings, and then you go to eat them and get a whole mouthfull of mold. experience: we made ours too pretty and didnt want to eat them, when i finally went to eat them, they were balls of mold that smelled and looked fine because of icing coating (not sure if just round tiny cakes will do this too, maybe, (we did coat ours in an icing shell, soooo))
oh yeah that's a good point haha oh ew that sounds awful! i'll see how much I can peddle mine off to people if we don't finish them all lol i mean 20-batches aren't too big. But if they are i can probably end up halfing the batches easily in the future :D
a pinch or two of cayenne is better for cakes and cookies in my experience. chiles'd be great too though. chiles and chocolate are delicious. also i made a really dense cake once that was a regular white cake but i added a cup of guava nectar instead of milk to see what would happen, and although it was way too rich for a whole slice of cake, it'd be great for a little cake pop if you wanted to do that.
the base recipe i have has yoghurt instead of milk haha :D and if stuff is too rich my stomach throws a fit so I'd try to keep things on the light side if possible! (one of the reasons i'm gonna use normal confectioner's sugar frosting for most of these instead of dipping them in chocolate, making a full ganache frosting, or butter cream is that, while i can do all these things (and love them) i'd rather not suffer so much for my sweets haha.) idk if guava nectar might not be better for me than milk/yoghurt tho, come to think of it. I've never had it or seen it around. Does it taste very sweet?
it is super sweet. it's basically like a syrupy sort of thing. jumex is a good brand for it, if you wanted to try it. we actually add a little apricot nectar (a tablespoon or two) as a secret ingredient in our lemon bundt cakes, so even if you just add a little (instead of a whole cup like i did) it'll add flavor.
Hmm, my parents asked me to make a hors d'ouevre for Easter. Any recipe recommendations from the fine cookers of Kintsugi? (Normally I grab a recipe out of the ASOIAF cookbook because nerd trash, but it doesn't really have hors d'ouevres). owo Preferably not somethin mega expensive, and there'll be somewhere from 12-17 people at the dinner. Also not deviled eggs cause a) I don't like em and b) my dad makes them best anyways. :P
I loooooove antojitos. you need: tortillas avocadoes cream cheese black beans cayenne olive oil garlic (cloves or powder) mush avocado mush cream cheese w/cayenne (add other spices if you like) drain black beans blend black beans w/olive oil and garlic spread in this order: cream cheese, then black beans, then avocado add any other innards you might like (meat, veg, w/e) roll 'em up slice em! NOTE: you need a really sharp knife for this otherwise they will just kinda squoosh. also important: the avocado will brown p quickly. if i'm doing this for a party at someone else's house, i usually package everything up in separate containers and assemble them there. if it's at my place i do them right before people get there.
Food service tip for delaying browning avocados: try to wrap them with as little air as possible once they're cut. I worked at a restaurant where we made guacamole and other avocado things, and when you wrapped the prepped guacamole, you had to put an extra layer of clingfilm on, which you squished all of the air out of. It prevented oxidizing for several hours! So for something like what @Kaylotta is talking about, if you had to transport it, I'd get it to the "rolling up" step and then wrap it tightly with saran wrap, and slice right before serving. (semi-related trivia fact: the function of tomatoes and onions in restaurant guacamole is mostly to lower the pH to slow oxidation.)
