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What do adults do? Throw tea parties with copious amounts of sweets, of course. At least, that’s how I adult. I spent the better part of a week off and on over the course of a month prepping cookies and cakes. Wanna know how to whip out a tea party with the majority of the foods baked the morning of? Prep everything ahead of time. I made cookie dough and froze it in 32 oz yogurt tubs. I cut and froze scones. Baked them all off in the morning. I baked cakes ahead of time and decorated them that morning (defrosted), too. You can also prep frosting a few days ahead of time, too. Prep, prep, prep!

Above we have red velvet cookies (with white chocolate chips); gluten-free, vegan quinoa raisin cookies; and below we have savory garlic chive scones.
Behind them is a white cake with guava paste filling, and vanilla buttercream. So moist!
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Matcha green tea “blondies” or “brownies” with white chocolate chips. Super fudgy and not too sweet.
Oatmeal chocolate chip cookies courtesy of R.
Sweet scones.

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Mudslide cake with kahlua chocolate and irish cream frostings. So much frosting. I used a recipe from Butter Baked Goods – holy cow, that’s an awesomely moist chocolate cake.
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Quince jam shortbread bars on the top, and more garlic chive scones on the bottom. By the by – I made these tiered tea stands using some old plates from a thrift store, and some hardware from Amazon. Super easy, and super cute!
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Daniel B was a champ and drove up to TC Bakery for their last retail day and picked up an array of treats: Paris-Brest.
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Berry tart
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Famed lemon tart, and a bunch of macarons after I had lamented earlier that my house was too humid to make macarons so that they wouldn’t be on the menu. So sweet.

Overall, the older I get, the more I realize that adulting doesn’t have to be all about paying your bills and saving for retirement. I suppose the reality is that things are always changing. People age. They have kids. You buy a house in the ‘burbs. But you can still have bursts of whatever you think is fun in between all of that responsible adulting. And the best part is having lots of people to share these fun times with.

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I know of no better way to start off a meal than with fried yucca and chicarron. Flores Family Restaurant is one of the few places you can get this fab appetizer.
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You can also get a papa rellena, which is a massive fried disc/oval of mashed potato stuffed with ground beef for $2.99. Seriously – share this. It’s great, but you’ll fill up on it if you order it for yourself, and there is so much more to eat. Creamy mashed potatoes filled with seasoned ground beef, the entire exterior crisped up.

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ALL OF THE PUPUSAS. Cheese, bean and cheese, and loroco greens. The loroco greens are incredibly mild and blend in well with the cheese. And who doesn’t love a soft corn exterior before giving way to any filling?
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Whole fried tilapia is another menu bargain at $10.99 and more than enough for two people to share. I happily crunched on the especially fried tail and fin bones.

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Holy moly these rolls were good. I found the recipe for Cheesy Herb Rolls on Oh, Sweet Basil.

I couldn’t not at least try to make them. Except I hardly ever have dairy milk in my pantry. But not to worry! They are easy to make with powdered milk! And SO freaking good. I should make more cow-milk rolls. That milk just makes things so tender.
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Follow the link above to Carrian’s recipe. I swapped out the 1/2 c half and half and 1/2 c milk for the equivalent of 1 C of milk using powdered milk. My herb mix was a little different. I used grated romano and whatever dried herbs I had – mainly oregano, thyme, dried onion (go with your nose. If it smells good it’ll be good as a mix).
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SO MUCH POOF

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Ayelada is the newest frozen yogurt shop in the area. I was excited for their arrival as they tout using local ingredients as often as possible. They use the same dairy as the Cowbella line of yogurt as a main supplier (though it appears other farms supply them as well), and all of their froyo is made from scratch.

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In the first few weeks, I’d heard that Ayelada was a bit on the expensive side, and I suppose they are compared to the other fro-yo shops in the area, but it’s also a bit of a different format. This is not self-serve fro-yo. You order at the counter, and there is a toppings bar similar to the self-serve fro-yo, but you just tell them what you want and they add the toppings. In my opinion, the toppings are what add up the bill pretty quickly. The picture above was $7 for a 5 oz small ($3.50 + $1 for 1 topping) and a 3 oz mini ($2.50). I thought the portions seemed really small on this visit, and found it a bit on the expensive side for the portion (this seems to have been part of the opening kinks), but the FLAVOR. Man – that is some good frozen yogurt. It’s kind of tart initially, then has this creamy finish. It’s really a pleasure to savor the original.

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Second visit! The mini seems to have doubled in size almost, and they put the fro-yo on a scale. They also ask you if you want to leave room for toppings, and presumably fill it less. Since the frozen yogurt is the real star, I suggest skipping the toppings and focusing on the main event. I was able to snag the tropical punch (mango, pineapple, toasted coconut) which was a real treat – the flavors were well balanced and the fruit flavors complemented the tart and creamy yogurt.
There is also a free toppings area by the registers which feature some honey, caramel sauce, cinnamon, and cocoa powder. How nice! But again, that fro-yo is where it’s at.

I really recommend you try Ayelada. They’re a unique and delicious addition to the frozen dessert scene in Albany, with weekly rotating flavors. Their facebook page updates their flavors in addition to their website: This week currently features lavender honey, chocolate coconut, and triple berry.

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This pumpkin tang zhong is so good, it’ll fool folks into thinking it’s a rich brioche! It’s also very lightly pumpkin-y, so it’s great for year-round eating.
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I think the little rolls of dough are so precious. Plus they wind up being tasty mini bread loaves if you choose to separate them from the main loaf.
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I used Christine’s Recipes Tangzhong Pumpkin Loaf bread. I have a scale, so this was easy to whip up for me. It’s also easy to change the original tangzhong quantities for 1 recipe’s worth of tangzhong (in the past I’ve wound up having a lot of excess tangzhong hanging around).

Here’s what I did, with a few tweaks:

120g tangzhong (22g flour + 3.5oz/98g water) mix this up, cook over medium-low heat until it become a bit pasty

100g pumpkin puree
1 egg
3.7 oz water
50g milk powder
pinch of salt
40g sugar
2 t active dry yeast
25g melted butter
350g bread flour (if you only have AP, you can toss in a 1-2T of vital wheat gluten to bump things up a bit)

You can mix everything all together (sweet), or do the traditional proof the yeast in some water and sugar, then add everything else in.

Mix it up, let it double in size (~45-60 minutes), then form into mini loaf rolls and proof in bread pans.

Before you bake it, brush it with a beaten egg to get that nice and glossy top.
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So poofy! I had to insist this was NOT brioche, but at least one person tried to insist it must be brioche because it was so tender, fluffy, and golden (thanks to the pumpkin, not tons of egg yolks).

Go forth and tang zhong!

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A few weeks ago the innovators at TC Paris Bakery in Saratoga Springs, NY debuted a new menu. They invited Daniel B up to see the new menu creations, and I tagged along for the pictures (and the delicious goods).

New menu items are beignets, Le Mosaic macaron, and … salted caramel.
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The beignet. What’s not to love? It’s a light and eggy dough fried, and packed to the gills with raspberry. So good. I bought a few more on my way out, and they were just as stuffed as these. And guess what? They keep very well until the end of the day, which is impressive for anything fried.
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Le Mosaic is a new macaron – pistachio shell on top, branded Morello cherries, and a white chocolate shell underneath. Delectable! While I love making my own macarons, TC Paris is on another level, and are so inventive with their flavors.
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And guess what? Lunch is now on the menu! A Croque Monsieur made with Niman ham, bechamel, imported gruyere and Pan de Compagne. It’s a hearty sandwich that I want to eat entirely too much of. Saratoga, call in your lunch orders now. This is an amazing treat.

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Salted caramel! This is lovely – It’s firm enough to retain its shape, but pliable enough to yield to a bite. TC Paris once again manages to perfectly push their caramel to the burnished side, developing rich caramel flavor. This is no one-note saccharine caramel.

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And any time Daniel is around, the lemon tart must make an appearance. This was another one of my purchases on the way out that kept very well until the end of the day. That is, if you can fend off everyone who sees a TC Bakery box.

Wow, the Tavern Pizza Tour was in February? Where does the time go. It seems my days cannot have enough hours lately. Yikes. Any way, The Fuss Man organized a small outing of folks to go eat pizza at a bunch of taverns. I like these epic afternoons because it really lets you compare different places all in one day.

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First up with Hill Street Cafe. This place has never really stuck out for me, but zomg, now I really want their pizza. It is a pizza I am incapable of making at home, mainly because I don’t think I can use the amount of oil they use in their crust in good conscience. The pizza was baked on a screen, which let any extra oil they oiled the screen with, plus the oil from the pizza fry the end crust into this delicious piece of heaven. Seriously, so good. And there was a ton of cheese. It was a hearty pizza, the crust flopped under the weight of the cheese and toppings.

Then somehow I forgot to take a picture at Deacon Blue’s.  We got the scampi pizza, which was okay, but would probably have been better with a few less seafood toppings (like the fake crab). Put that one on  the “maybe return to” list.
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Next up with the Purple Pub, where I was the lone dissenter against their pizza. What did we get? Mushroom & sausage? Dan B. is convinced I hate onions in sauce, but I love onions, so I think it’s something else. For me, there was too much crust, and just a smattering of cheese. Ah well, no matter, more pizza to taste.
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Ralph’s Tavern! Pepperoni and mushroom. I love how they crisped up a lot of the pepperoni (my ideal kind of ‘roni). I like Ralph’s. They have a soft, but still pretty thin crust (as thin as tavern crusts get) that stays crisp on the exterior, but soft inside. Good ratio of cheese-sauce-toppings. And man, try their mozzarella sticks if you’re in there.
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Last stop was Smith’s Tavern out in Voorheesville. We got the Villager, which was comprised of a lot of toppings that are not my favorite, so I’d like to go back and try it again.

I suspect I am not a fan of the ultra-poofy style round tavern crusts and more of a rectangular tavern pizza kind of gal. Unless you basically fry your crust in oil (Hill Street Cafe), and then I love you above everything else.

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