Sour Cream Rhubarb Pie whole

Have you ever picked up a cook book and had almost all of the recipes sing out to you? Rosie Daykin’s Butter Baked Goods is like that for me. The book itself is gorgeous (and available at Albany Public Library!), beautifully laid out and the recipes inviting and easy to follow. When I borrowed it from my local library I worked my way through seemingly half of the recipes over the course of a week – and everything was delicious!

The Sour Cream Rhubarb pie was a delight that I’d never tried before, and cooked up beautifully. I mean, put a crumbly crust on anything and I’m sold.
Sour Cream Rhubarb Pie

And can I let you in on a little secret? I used store bought pie crust. After years of making my own I’m ready to realize my own limitations. I can’t make a pie crust to save my life lately and the premade kind is a huge time saver.

Any way, grab the book (it’s worth it), but the gist of the recipe is:
1 uncooked pie crust.

An 8 oz container of sour cream.
A bit of sugar to sweeten things up (but not too much)
2 eggs
2 tablespoons flour
3 C rhubarb

Butter + Sugar + Flour for the crumb topping

Mix together the sour cream, sugar, eggs, and flour.
Cut the rhubarb into small pieces. Toss it in the pie crust.
Pour the sour cream mixture over it.

Bake at 375-400 for 20-30 minutes until the top sets just a little bit.

Mix together the butter + sugar + flour for a crumble, then sprinkle it over the set pie top.

Lower to 325F and bake until the crumble is lightly browned and delicious, about 30-ish minutes more.

It’s best the same day its made so that crust and crumble stay crisp. It’s also delicious if you have some leftover slices and freeze them. Oh my gosh it’s so good frozen. It’s like a delicious frozen ice pop. Even better than those pinky white strawberry shortcake ice cream bars.


Ice cream at Bumpy’s Polar Freeze in Schenectady. A kiddie with rainbow sprinkles, and strawberry small. Satisfying soft serve ice cream. I’ve been craving cherry dipped soft serve, and BakingSuit‘s preferred way to eat cherry dip with sprinkles sounds like heaven on Earth.

Summer’s floating by now that it’s finally getting hot out, and I’m trying to keep up with it. Smoking, grilling. The sparks shooting up out of a charcoal chimney are my kind of fireworks you can have any time of year.

Kimchee dumplings. I love how homemade dumpling skins taste, but man, hand rolling those skins out takes a while. Still always worth it for the chew and pull on that fresh dumpling skin. I think I might try a pasta roller next time – my forearms are always crazy sore the next day.

YEAH CRISPY DUMPLINGS. I bought a non-stick pan, and this is so much better for dumplings than my… well, all of my other pans. Just a dollop of oil, sear for a few minutes, pour a bit of water in, cover, and let steam until done, around 10-15 minutes (depending on size of dumplings). Perfect every time.


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!

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.


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.

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!

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.

Berry tart

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.


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.

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.


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?

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.


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.

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).



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.


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.


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.


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.

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.

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.

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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