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Haven't tried your recipe, but my take on blueberry muffins is that they're usually pretty sweet, added sugar on top seems unnecessary.
I haven't made them lately, because I don't have any spent grain, but the spent grain blueberry muffins I made several years ago were the best I ever had, a bit crunchy due to the spent grain. (Grinding it up in a food processor takes care of that fairly well.) spent grain muffins
I have been making blueberry cornbread muffins using the gluten-free cornbread recipe that I got from the gluten-free girl site. (The recipe has changed on that site several times, here's my variation on it: GF cornbread)) You do need to grease the muffin tin or they don't release well.
My wife baked the chocolate mushroom cookie dough today, a variety of shapes, some came out better than others. The puzzle piece ones were a bit disappointing.
I use pie beans when blind baking a pie shell, I have a Tupperware container of them, probably enough to do 2 pies. (At SFBI they had a huge tub of pie beans, you need to fill the pie pan quite full.)
I generally use parchment, like we did at pastry school, or sometimes tin foil. We don't drink coffee and you have to buy the commercial-sized filters in large quantity, I think the smallest package I've seen was 500. I do have 8 and 9 inch parchment rounds, but those are for making cakes.
*Note, this post sort of duplicates an earlier post that I wasn't sure posted, because my computer crashed.
I got it from The Prepared Pantry, http://preparedpantry.com, (look for non-stick pie pan), but googling 'norpro pie pan' finds other sources, though it may not be the same item.
I have a tupperware container of pie beans, that's what they used at pastry school, too. I've never tried the coffee filter idea because we don't drink coffee and the large commercial coffee filters only seem to be available in packages of 500 or more. So I just use parchment or aluminum foil.
I'm doing some kind of chicken for supper, too, bone-in breasts, probably with mushrooms and some sweet pepper.
Update: Onions, peppers, celery, tomato sauce, mushrooms, chicken stock, a little white wine, some flour to thicken it. Spices were thyme, parsley, rubbed sage and some caraway. Delicious.
I heard back from Greg, his site got hacked earlier this year and that link hadn't been restored yet. Hopefully he'll be able to get it fixed soon.
The KAF piece also had a photo of rolls from the Parker House Omni hotel in Boston, they were rectangular, too. But maybe they weren't rectangular when the recipe was first developed?
I've stayed at that hotel once, but didn't eat in the restaurant. (That was before I got seriously into baking, I've kicked myself a few times for not taking advantage of that opportunity, it's not like I didn't know the hotel's gastronomic history.)
I tried the 'dipping' method once, couldn't even get them to stay folded through the final proof at that point. But they were sure buttery!
One of the things we did in pastry school was to put a lid on a tray of puff pastry shapes that we were baking, with a stack of tart shells on all 4 corners to set the height. This limited how far it puffed up and gave it a uniform height. We used two perforated sheet pans on the top to ensure it had enough weight. We then assembled the six pieces (a bottom, a top and 4 sides) to make a box that we filled with fruit and pastry cream.
I've been tempted to try something like that with Parker House rolls for the final proof.
I have had very good luck with the Norpro non-stick pie pan. After the pie is baked, you just slide it out onto a plate (or into a regular pie pan), that way you don't damage the non-stick surface by cutting the pie in the pan. Sometimes you have to twist the pie pan a bit to get it free, but most of the time it is loose.
I've made cherry, apple and pecan pies in it, plus a chocolate creme pie with meringue in a blind baked graham cracker crust; all came out easily.
I think it was Tyler Florence who had a recipe that was pretty high on butter to start with, and then they were dipped or brushed with more butter after shaping. (His website is coming up as having malware on it in Firefox, which is getting pretty fussy about that sort of thing.)
A number of recipes say that overproofing the dough is what causes them to pop open.
Greg Patent wrote what may be the definitive article on the history of Boston Cream Pie for the journal Gastronomica back in 2001. He had it on his website, but it looks like the link is messed up again. I'll drop him a note to see if he can fix it again.
I had a series of emails with Greg a few years back, I was convinced (and he later confirmed) that the original icing on a Boston Cream pie was made using confectioner's fondant. (This is NOT the same thing as cake decorating fondant.) Almost nobody does it that way anymore, though, most use a chocolate ganache, whether it is semisweet or more of a milk chocolate ganache seems to vary depending on what part of the country you're in.
When I took my chocolate academy course last fall, other than the instructor I was the only one there who had ever made confectioner's fondant. It's made sort of like an unflavored fudge, but then is creamed on a marble surface until it becomes crumbly. Then you store it in a sealed jar and after a few days it softens and becomes almost like silly putty. It will last several weeks at that point.
The Fannie Farmer cookbook supposedly has the original Parker House rolls recipe in it.
I made the chocolate mushroom cookie dough today, my wife is going to roll them out and bake them either later today or tomorrow. (Probably just circles, not the mushroom shape.)
I spent quite a few months trying to get Parker House rolls that didn't pop open when they were baked.
Tried several different recipes and quite a few different ways to shape/fold them. Some recipes were so buttery that they were slippery on the outside before baking. But they all popped open. They were tasty, but I wanted to solve the popping open problem.
Then King Arthur had a blog post on them: Parker House Rolls
The recipe wasn't my favorite (in general I don't like rolls made with mashed potatoes, potato flour or potato starch) but the instructions they gave pretty much solved the problem and that method works with the recipes I prefer the taste of, too.
No matter what recipe you prefer, they're incredibly rich and buttery, so I save them for special occasions. I have my suspicion that restaurants have a trick to doing them.
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