I make a German chocolate cake once a year for my partner's birthday that uses an absolutely horrifying amount of sour cream. 12/10 would bake more if it wasn't such a pain in the ass.
I'll do about a quart of buttermilk in recipes around the holidays, but I've been leaning hard on my sour cream mixture.
I increased the amount to 3Tb per cup of water for my lemon pound cake, and I'm thinking about adding more. Testing the possibilities before summer hits and I bake a million loaves for when I go visiting.
Hoecakes.
Buttermilk is weird, and adding vinegar to milk is gross, so my workaround is 1TB sour cream per 1 c. Water, mixed together.
Also, if you're sick of syrup, compound butter is a great alternative.
I will add in my own twist:
Caffeine pills are better than those shitty MiO caffeined water flavor squeeze bottles.
- MiO is stupid expensive and owned by an evil megacorp.
- Black plastic isn't recyclable.
- Dosages are standardized for caffeine pills. If you squeeze thr MiO too hard and don't notice, you're gonna have a bad time.
- You can wash it down with any flavor liquid you choose, not just chemical fruit flavor.
Nah, he's just a little guy.
Incoming freshmen born on even-numbered dates attend West Bend East while those born on odd-numbered dates attend West Bend West.
Huh.
(150,000,000÷2,000,000,000)*100 = 7.5% of what was promised.
Thats a big fat F-minus for the doge cucks.
Sullying the name of that poor shiba.
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Happy baby