he’s sad looking alright, but it’s intended for a higher protein snack & the bread beneath the top layer is nice & soft. vegan.

<div class="md"><p>he’s sad looking alright, but it’s intended for a higher protein snack &amp; the bread beneath the top layer is nice &amp; soft. vegan.</p>
</div>

Week 1: New Year, New Recipe - Protein chocolate banana bread

Week 3: Recreate-Whole Wheat Ritz Crackers

Week 2: GBBO Technical-Paul’s Chocolate Babka

Recipe is from Isabella Beeton's 1861 cookbook 'The Book of Household Management' and unfortunately was a fail for me! It quickly deflated once I took it out of the oven so it probably needed longer than the recipe stated and it tastes a bit too eggy for my liking. I can see how baking techniques and ratios have changed from this recipe to more modern iterations of the Victoria Sandwich and thankfully my boyfriend is still happily eating it covered in jam and cream! 

https://history-in-the-making.com/2021/03/14/victoria-sandwiches/


<div class="md"><p>Recipe is from Isabella Beeton&#39;s 1861 cookbook &#39;The Book of Household Management&#39; and unfortunately was a fail for me! It quickly deflated once I took it out of the oven so it probably needed longer than the recipe stated and it tastes a bit too eggy for my liking. I can see how baking techniques and ratios have changed from this recipe to more modern iterations of the Victoria Sandwich and thankfully my boyfriend is still happily eating it covered in jam and cream! </p>

<p><a href="https://history-in-the-making.com/2021/03/14/victoria-sandwiches/">https://history-in-the-making.com/2021/03/14/victoria-sandwiches/</a></p>
</div>

Week 5 - Something Old: Victoria Sandwich (somewhat fail)

https://healthynibblesandbits.com/pineapple-buns/#recipe

I’ve only been baking for a couple of weeks, starting seriously this year. This was tough in some ways even though it seemed simple.

They kinda look like brains lol. Don’t crucify me over the sugar either!!! 

I know what I can do better if I make these again! I need to get better at size division for one thing. They taste good though!

<div class="md"><p><a href="https://healthynibblesandbits.com/pineapple-buns/#recipe">https://healthynibblesandbits.com/pineapple-buns/#recipe</a></p>

<p>I’ve only been baking for a couple of weeks, starting seriously this year. This was tough in some ways even though it seemed simple.</p>

<p>They kinda look like brains lol. Don’t crucify me over the sugar either!!! </p>

<p>I know what I can do better if I make these again! I need to get better at size division for one thing. They taste good though!</p>
</div>

Week 4: Lunar New Year - Bolo Bao

I've been wanting to taste pandan, so I chose these cookies.  Very rich, yet light and surprisingly hazelnutty. Also I got tired of making the balls, so I made a sad snake.

<div class="md"><p>I&#39;ve been wanting to taste pandan, so I chose these cookies.  Very rich, yet light and surprisingly hazelnutty. Also I got tired of making the balls, so I made a sad snake.</p>
</div>

Week 4 - Lunar New Year - Putri Salju Pandan

This is from Food &Wine and was published in November 2024. These are DELICIOUS! The only change I would make is more cheese and sprinkle the Thyme leaves on top, don't use sprigs like I did. The link will be in the comments in a few minutes.

<div class="md"><p>This is from Food &amp;Wine and was published in November 2024. These are DELICIOUS! The only change I would make is more cheese and sprinkle the Thyme leaves on top, don&#39;t use sprigs like I did. The link will be in the comments in a few minutes.</p>
</div>

Week 6: Something New - French Onion Potatoes

I used the Sacher Torte recipe from Baking at the 20th Century Cafe by Michelle Polzine (which I love and highly recommend!). My glaze could’ve gone on smoother. I really struggled with the crumb spackling she described to make the sides ultra smooth. But I’m really pleased with how it turned out. 

<div class="md"><p>I used the Sacher Torte recipe from Baking at the 20th Century Cafe by Michelle Polzine (which I love and highly recommend!). My glaze could’ve gone on smoother. I really struggled with the crumb spackling she described to make the sides ultra smooth. But I’m really pleased with how it turned out. </p>
</div>

Week 5: Something Old - Sachertorte

Week 5: Something Old - Pound Cake (for One)

Recipe: https://ahundredyearsago.com/2020/07/05/old-fashioned-blueberry-or-huckleberry-muffins/

These were honestly a bit of a fail, they came of more scone like for some reason.

<div class="md"><p>Recipe: <a href="https://ahundredyearsago.com/2020/07/05/old-fashioned-blueberry-or-huckleberry-muffins/">https://ahundredyearsago.com/2020/07/05/old-fashioned-blueberry-or-huckleberry-muffins/</a></p>

<p>These were honestly a bit of a fail, they came of more scone like for some reason.</p>
</div>

Week 5: Something Old- Blueberry Muffins

Yum! This is my first time making bagels and I think they came out ok! I wanted to recreate( former) bagels from a local bagel shop. Former because they don’t sell this flavour anymore, either. For anyone in Vancouver, these were the banana bagels from Siegels bagels.

I used this recipe: https://celebrationgeneration.com/banana-nut-bagels/ but did an overnight cold bulk ferment and added a bit of sourdough discard just because I was discarding at that moment.

I experimented with two different shaping techniques.

Quite delicious. A little lighter and fluffier than the original, but it worked. And I don’t have a wood fire oven so not authentic Montreal bagels, but we’ll take what we can get these days.

<div class="md"><p>Yum! This is my first time making bagels and I think they came out ok! I wanted to recreate( former) bagels from a local bagel shop. Former because they don’t sell this flavour anymore, either. For anyone in Vancouver, these were the banana bagels from Siegels bagels.</p>

<p>I used this recipe: <a href="https://celebrationgeneration.com/banana-nut-bagels/">https://celebrationgeneration.com/banana-nut-bagels/</a> but did an overnight cold bulk ferment and added a bit of sourdough discard just because I was discarding at that moment.</p>

<p>I experimented with two different shaping techniques.</p>

<p>Quite delicious. A little lighter and fluffier than the original, but it worked. And I don’t have a wood fire oven so not authentic Montreal bagels, but we’ll take what we can get these days.</p>
</div>

Week 3 -recreated: local banana walnut bagels

Week 1 : New Year, New Recipe - Slow Rise Focaccia

Sweet pomelo soup with sweetened coconut milk. Very new thing for me! I went to visit my boyfriend's Vietnamese family and I wanted to bring something for Tết (Vietnamese New Year). It has weird jiggly consistency, but I was told that it is the way it should be. I can imagine having it cooled in hot summer days. What I was most surprised when making it, is that you don't use the pith of the pomelo, but the white part that is underneath the peel. Really cool!

<div class="md"><p>Sweet pomelo soup with sweetened coconut milk. Very new thing for me! I went to visit my boyfriend&#39;s Vietnamese family and I wanted to bring something for Tết (Vietnamese New Year). It has weird jiggly consistency, but I was told that it is the way it should be. I can imagine having it cooled in hot summer days. What I was most surprised when making it, is that you don&#39;t use the pith of the pomelo, but the white part that is underneath the peel. Really cool!</p>
</div>

Week 4: Lunar New Year - Chè Bưởi

Week 5: Something Old – A Biscotti Burnt to History


The recipe is from here: https://thewoksoflife.com/chinese-walnut-cookies/ 

Overall, I really liked the cookies, they have great flavor and are very easy to make. They turned out a bit huge though lol. 
I used lard, so the dough was a bit easier to handle. Keep in mind that the dough is quite dry, so if you’re using all-purpose flour instead of cake flour, you might need to add a bit more egg. I kneaded each ball separately to help it come together.

<div class="md"><p>The recipe is from here: <a href="https://thewoksoflife.com/chinese-walnut-cookies/">https://thewoksoflife.com/chinese-walnut-cookies/</a> </p>

<p>Overall, I really liked the cookies, they have great flavor and are very easy to make. They turned out a bit huge though lol. 
I used lard, so the dough was a bit easier to handle. Keep in mind that the dough is quite dry, so if you’re using all-purpose flour instead of cake flour, you might need to add a bit more egg. I kneaded each ball separately to help it come together.</p>
</div>

Week 4: Lunar New Year - Walnut Cookies

I have this macaron book from Ladurée, and I’ve been wanting to test their recipes for a while. So, I made a simple vanilla macaron. I’m not a macaron pro, I’ve only made them maybe twice before, so I’m still figuring them out.

The shells were quite easy to make since they’re based on French meringue. I prefer them over Italian meringue ones, but that’s purely a matter of taste. I slightly undermixed the batter because my macarons turned out too tall and had some hollowness inside, but they still tasted pretty good. I have to say, though, that their instructions aren’t great, because there’s no way you’re getting stiff-peaked French meringue in just three minutes.

The filling, however, was a total failure. I followed the recipe, but it turned out with a condensed milk-like consistency and was extremely sweet. To save it, I added some butter and cream cheese to balance the sweetness and make it more stable, but it broke, so the texture isn’t great :-( But it still tastes good.

Next step is figuring out how to properly fix their filling. I think they used a higher cocoa butter percentage in their chocolate. 

<div class="md"><p>I have this macaron book from Ladurée, and I’ve been wanting to test their recipes for a while. So, I made a simple vanilla macaron. I’m not a macaron pro, I’ve only made them maybe twice before, so I’m still figuring them out.</p>

<p>The shells were quite easy to make since they’re based on French meringue. I prefer them over Italian meringue ones, but that’s purely a matter of taste. I slightly undermixed the batter because my macarons turned out too tall and had some hollowness inside, but they still tasted pretty good. I have to say, though, that their instructions aren’t great, because there’s no way you’re getting stiff-peaked French meringue in just three minutes.</p>

<p>The filling, however, was a total failure. I followed the recipe, but it turned out with a condensed milk-like consistency and was extremely sweet. To save it, I added some butter and cream cheese to balance the sweetness and make it more stable, but it broke, so the texture isn’t great :-( But it still tastes good.</p>

<p>Next step is figuring out how to properly fix their filling. I think they used a higher cocoa butter percentage in their chocolate. </p>
</div>

Week 3: Recreated - Macarons from Ladurée

I was intimidated by the thought of making Bao Buns. I’ve never made any sort of steamed bread and do not have a bamboo steamer. I used a regular pot with a steamer insert, which I think ultimately affected the overall texture, but they still turned out ok! I also used store bought hoisin sauce since I already had some on hand. 

I used Paul Hollywoods recipe https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-steamed-bao-buns-with-crispy-duck/

<div class="md"><p>I was intimidated by the thought of making Bao Buns. I’ve never made any sort of steamed bread and do not have a bamboo steamer. I used a regular pot with a steamer insert, which I think ultimately affected the overall texture, but they still turned out ok! I also used store bought hoisin sauce since I already had some on hand. </p>

<p>I used Paul Hollywoods recipe <a href="https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-steamed-bao-buns-with-crispy-duck/">https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-steamed-bao-buns-with-crispy-duck/</a></p>
</div>

Week 4: Lunar New Year- Steamed Bao Buns with Crispy Duck

I got White Lily Flour for Christmas and was excited to use it for this week’s something old. White Lily’s biscuit recipe is from 1883 and is super duper simple and delicious. Only thing is the recipe calls for a 2 inch biscuit, so somehow we (2 humans and a toddler) ate a dozen of these before noon. Next time I’ll use bigger rings so we get bigger biscuits and then double the recipe. 

<div class="md"><p>I got White Lily Flour for Christmas and was excited to use it for this week’s something old. White Lily’s biscuit recipe is from 1883 and is super duper simple and delicious. Only thing is the recipe calls for a 2 inch biscuit, so somehow we (2 humans and a toddler) ate a dozen of these before noon. Next time I’ll use bigger rings so we get bigger biscuits and then double the recipe. </p>
</div>

Week 5 - Something Old: White Lily Self Rising Flour Biscuits

There are a lot of 100+ year old pie recipes to choose from, and I went with this Pennsylvania Dutch pie that was popular in the late 1800s. 

I got the recipe from Rose Levy Beranbaum, who got it from food historian Will Weaver, who got it from his grandmother, who got it from the label on a bottle of molasses. This is a really unique pie! The base is formed by a mixture of hot coffee, molasses and baking soda, which is topped with a buttery spiced crumb. Where the layers meet, a cakey texture is formed while it bakes, which gives it this triple layer effect. My kids were less than thrilled, not being used to such a strong molasses flavor. I actually enjoyed it, and froze the remaining pieces for myself to enjoy for breakfast with strong coffee. It’s more of a breakfast pie to me than a dessert pie. This is a polarizing flavor profile for sure.

For the crust, I pulled out my copy of Fannie Farmer’s *The Boston Cooking School Cookbook* printed in 1914. She has a number of “pie paste” recipes in there, and I went with “chopped paste” as it seemed closest to what we consider pie crust to be these days. It’s pretty light on instruction, so I had to use what I already know about pie crust, but honestly this crust was excellent. It was strong enough to pick up a piece of pie with my hand, tender enough to cut easily with a fork, nice buttery flavor with delicately crispy flakes from the lard. The folding distributes the fat and gives it just enough structure to not leak out during baking. Very little room for improvement here except to maybe to convert it to a more modern baker’s ratio by weight for consistency. Fannie’s book uses more consistent measurements than most other cookbooks from that time, but I’m not sure there was a strong standard for what a cup measure was then.

<div class="md"><p>There are a lot of 100+ year old pie recipes to choose from, and I went with this Pennsylvania Dutch pie that was popular in the late 1800s. </p>

<p>I got the recipe from Rose Levy Beranbaum, who got it from food historian Will Weaver, who got it from his grandmother, who got it from the label on a bottle of molasses. This is a really unique pie! The base is formed by a mixture of hot coffee, molasses and baking soda, which is topped with a buttery spiced crumb. Where the layers meet, a cakey texture is formed while it bakes, which gives it this triple layer effect. My kids were less than thrilled, not being used to such a strong molasses flavor. I actually enjoyed it, and froze the remaining pieces for myself to enjoy for breakfast with strong coffee. It’s more of a breakfast pie to me than a dessert pie. This is a polarizing flavor profile for sure.</p>

<p>For the crust, I pulled out my copy of Fannie Farmer’s <em>The Boston Cooking School Cookbook</em> printed in 1914. She has a number of “pie paste” recipes in there, and I went with “chopped paste” as it seemed closest to what we consider pie crust to be these days. It’s pretty light on instruction, so I had to use what I already know about pie crust, but honestly this crust was excellent. It was strong enough to pick up a piece of pie with my hand, tender enough to cut easily with a fork, nice buttery flavor with delicately crispy flakes from the lard. The folding distributes the fat and gives it just enough structure to not leak out during baking. Very little room for improvement here except to maybe to convert it to a more modern baker’s ratio by weight for consistency. Fannie’s book uses more consistent measurements than most other cookbooks from that time, but I’m not sure there was a strong standard for what a cup measure was then.</p>
</div>

Week 5: Something Old - Shoofly Pie (Meta: Pies & Tarts)

This week’s challenge is close to my heart. 

My Opa (grandfather) used to take me to Keith’s for pie all the time growing up.

His favourite was always the coconut cream pie.

While most recipes these days call for a whipped cream topping, a true old fashioned coconut cream pie uses a meringue.

While this isn’t 100 years old, Keith’s opened in 1952, and that’s plenty old enough for me to work with!

**Some important notes:**

This recipe is a bit haphazard, as one of the sons who made all of the pies (after his father Keith retired) unexpectedly passed away before this recipe book was made. Another son, with the help of his mother (who also made the pies) created this recipe book after the restaurant closed down a few years ago. 

Some of the pictures and recipe notes reflect this son’s lack of experience baking, but the bulk of the recipes stand up.

**Disclaimer:** I never liked their meringue growing up. It was always a bit loose and never adhered to the filling. 

I’ve since learned that their baking times (425F for 3-5 mins) and recommendation to top the meringue onto a cooled pie are the reasons why! 

I hot filled the pie, used a modified recipe for the meringue (I’ll post below), and baked it for lower and longer.

**So how’d turn out?**

For my FIRST EVER PIE…It’s good! Is it the best coconut cream pie I’ve ever had? No. But I didn’t expect that it would be. This is from a simpler time, with simple ingredients. The crust is stupidly simple to make, and holds up really well. The filling is VERY VERY good, although I did triple the amount of coconut… 

I also had a pretty wacky double boiler set-up, so it took waaaaay longer to make. This did have the unexpected bonus of the coconut simmering much longer, which helped impart more delicious flavour.

**Would I make it again?**

I would make the filling again - although I wouldn’t use a double boiler!!

I’d probably switch to a pie crust with some butter, and I’d stick to whipped cream. 

<div class="md"><p>This week’s challenge is close to my heart. </p>

<p>My Opa (grandfather) used to take me to Keith’s for pie all the time growing up.</p>

<p>His favourite was always the coconut cream pie.</p>

<p>While most recipes these days call for a whipped cream topping, a true old fashioned coconut cream pie uses a meringue.</p>

<p>While this isn’t 100 years old, Keith’s opened in 1952, and that’s plenty old enough for me to work with!</p>

<p><strong>Some important notes:</strong></p>

<p>This recipe is a bit haphazard, as one of the sons who made all of the pies (after his father Keith retired) unexpectedly passed away before this recipe book was made. Another son, with the help of his mother (who also made the pies) created this recipe book after the restaurant closed down a few years ago. </p>

<p>Some of the pictures and recipe notes reflect this son’s lack of experience baking, but the bulk of the recipes stand up.</p>

<p><strong>Disclaimer:</strong> I never liked their meringue growing up. It was always a bit loose and never adhered to the filling. </p>

<p>I’ve since learned that their baking times (425F for 3-5 mins) and recommendation to top the meringue onto a cooled pie are the reasons why! </p>

<p>I hot filled the pie, used a modified recipe for the meringue (I’ll post below), and baked it for lower and longer.</p>

<p><strong>So how’d turn out?</strong></p>

<p>For my FIRST EVER PIE…It’s good! Is it the best coconut cream pie I’ve ever had? No. But I didn’t expect that it would be. This is from a simpler time, with simple ingredients. The crust is stupidly simple to make, and holds up really well. The filling is VERY VERY good, although I did triple the amount of coconut… </p>

<p>I also had a pretty wacky double boiler set-up, so it took waaaaay longer to make. This did have the unexpected bonus of the coconut simmering much longer, which helped impart more delicious flavour.</p>

<p><strong>Would I make it again?</strong></p>

<p>I would make the filling again - although I wouldn’t use a double boiler!!</p>

<p>I’d probably switch to a pie crust with some butter, and I’d stick to whipped cream. </p>
</div>

Week 5: Keith’s Coconut Cream Pie

Yakgwa is a traditional Korean sweet made with wheat flour, sesame oil, honey & cinnamon, deep-fried, then soaked in a honey-ginger syrup.  It’s crunchy on the outside, chewy on the inside, syrupy sweet and very rich. 

See comments for recipes.

<div class="md"><p>Yakgwa is a traditional Korean sweet made with wheat flour, sesame oil, honey &amp; cinnamon, deep-fried, then soaked in a honey-ginger syrup.  It’s crunchy on the outside, chewy on the inside, syrupy sweet and very rich. </p>

<p>See comments for recipes.</p>
</div>

Week 4: Lunar New Year - Korean Yakgwa

These ended up very dry, but I’m pretty sure that’s on me since my dough was definitely more crumbly than the pictures showed. They are delicious though. I went to try one and ended up having three. 😄

https://wokmeetsoven.com/chinese-peanut-cookies/

<div class="md"><p>These ended up very dry, but I’m pretty sure that’s on me since my dough was definitely more crumbly than the pictures showed. They are delicious though. I went to try one and ended up having three. 😄</p>

<p><a href="https://wokmeetsoven.com/chinese-peanut-cookies/">https://wokmeetsoven.com/chinese-peanut-cookies/</a></p>
</div>

Week 4: Lunar New Year - Chinese Peanut Cookies

For this week’s challenge, I set out to recreate the iconic Pillsbury Ready To Bake Shaped Sugar Cookies, but with a heart shape! I added a touch of almond extract for extra flavor, and they tasted amazing. However… as you can see, the hearts didn’t quite turn out as planned. In hindsight, maybe watching a few cookie-shaping tutorials would have helped! But I had a blast making these and can’t wait to try again—maybe with a slightly easier shape next time. 😂

<div class="md"><p>For this week’s challenge, I set out to recreate the iconic Pillsbury Ready To Bake Shaped Sugar Cookies, but with a heart shape! I added a touch of almond extract for extra flavor, and they tasted amazing. However… as you can see, the hearts didn’t quite turn out as planned. In hindsight, maybe watching a few cookie-shaping tutorials would have helped! But I had a blast making these and can’t wait to try again—maybe with a slightly easier shape next time. 😂</p>
</div>

Week 3: Recreated - A Not-So-Heart-Shaped Sugar Cookie

Week 3: Recreated - Gevulde speculaas

Week 4: Lunar New Year - Scallion Pancakes

The GBBO bagels were rainbow, but as we can all see here, I couldn't even get regular bagels to work out. 😬 No way am I going to try again adding the element of multiple colored doughs to the equation.

I have no idea what went wrong where. The texture's not right, the color's not right, the burning and the smoking is definitely not right. This wasn't even my first time making bagels and I weighed everything out so l'm pretty sad, especially since my previous attempts half a dozen years ago were so successful.
And now my house smells weird.

I’m just gonna move on... 😞 

<div class="md"><p>The GBBO bagels were rainbow, but as we can all see here, I couldn&#39;t even get regular bagels to work out. 😬 No way am I going to try again adding the element of multiple colored doughs to the equation.</p>

<p>I have no idea what went wrong where. The texture&#39;s not right, the color&#39;s not right, the burning and the smoking is definitely not right. This wasn&#39;t even my first time making bagels and I weighed everything out so l&#39;m pretty sad, especially since my previous attempts half a dozen years ago were so successful.
And now my house smells weird.</p>

<p>I’m just gonna move on... 😞 </p>
</div>

Week 2: Great British Bake-Off Technical - NoRainbow Bagels (fail)

Absolutely delicious 🤤 and very easy!! 

Recipe: https://louisianawomanblog.com/2018/03/24/cajun-cake/ 

Only change I made was to use 20 oz can of pineapple instead of 15 oz recipe called for. The moisture of this cake is off the charts!! Make it! You won’t regret it!! 

<div class="md"><p>Absolutely delicious 🤤 and very easy!! </p>

<p>Recipe: <a href="https://louisianawomanblog.com/2018/03/24/cajun-cake/">https://louisianawomanblog.com/2018/03/24/cajun-cake/</a> </p>

<p>Only change I made was to use 20 oz can of pineapple instead of 15 oz recipe called for. The moisture of this cake is off the charts!! Make it! You won’t regret it!! </p>
</div>

Week 5 - Cajun Cake

The 2nd cake was gifted to my cousins.  Happy lunar new year! 

<div class="md"><p>The 2nd cake was gifted to my cousins.  Happy lunar new year! </p>
</div>

Week 4: Lunar New Year- k(sn)ek lapis

Definitely non traditional lol.

Recipe from Mooncakes and Milk Bread by Kristina Cho

<div class="md"><p>Definitely non traditional lol.</p>

<p>Recipe from Mooncakes and Milk Bread by Kristina Cho</p>
</div>

Week 4: Lunar New Year - Everything bagel buns

I'm not well versed in breadmaking and recipes with yeast, but I'm super pleased with how these burger buns turned out. Although I realised too late the original Filet-O-Fish burger doesn’t have the sesame seeds on the bun. 

[Matt Adlard's Soft Burger Buns](https://mattadlard.com/recipes/burger-buns) recipe for the buns.

[Chef Mike Hard - McDonald's Copycat Filet-O-Fish Sandwich](https://www.chefmikehard.com/blog/mcdonalds-copycat-filet-o-fish-sandwich)

For the fries in the background, I found [this recipe on Mashed ](https://www.mashed.com/68896/make-perfect-mcdonalds-fries-recipe/) that uses a brine of beef stock, soy milk and baking powder on frozen shoestring fries. I didn't have a few exact ingredients and wanted to use the airfryer so adapted it. I used beef stock, cows milk and baking powder to parboil hand cut red potatoes before tossing in oil and popping in a preheated airfryer. Definitely not comparative to McDonalds fries, but dang good! Might try with white potato next time to see if that changes anything. 


<div class="md"><p>I&#39;m not well versed in breadmaking and recipes with yeast, but I&#39;m super pleased with how these burger buns turned out. Although I realised too late the original Filet-O-Fish burger doesn’t have the sesame seeds on the bun. </p>

<p><a href="https://mattadlard.com/recipes/burger-buns">Matt Adlard&#39;s Soft Burger Buns</a> recipe for the buns.</p>

<p><a href="https://www.chefmikehard.com/blog/mcdonalds-copycat-filet-o-fish-sandwich">Chef Mike Hard - McDonald&#39;s Copycat Filet-O-Fish Sandwich</a></p>

<p>For the fries in the background, I found <a href="https://www.mashed.com/68896/make-perfect-mcdonalds-fries-recipe/">this recipe on Mashed </a> that uses a brine of beef stock, soy milk and baking powder on frozen shoestring fries. I didn&#39;t have a few exact ingredients and wanted to use the airfryer so adapted it. I used beef stock, cows milk and baking powder to parboil hand cut red potatoes before tossing in oil and popping in a preheated airfryer. Definitely not comparative to McDonalds fries, but dang good! Might try with white potato next time to see if that changes anything. </p>
</div>

Week 3: Recreated - McDonalds Filet-O-Fish Meal

52-weeks of theme-based baking! Great way for beginners to learn and for experienced bakers to expand their skill set and explore their creativity.

**[2020 Challenge List](https://www.reddit.com/r/52weeksofbaking/comments/e733fw/2020_challenge_list/)**

**[Posting guidelines and rules](https://www.reddit.com/r/52weeksofbaking/comments/41gtoc/posting_guidelines_and_rules/)**

[2019 Challenge List](https://www.reddit.com/r/52weeksofbaking/comments/a69u8n/2019_challenge_list/)

[2018 Challenge List](https://www.reddit.com/r/52weeksofbaking/comments/7jkhd5/2018_challenge_list/)

[2017 Challenge List](https://www.reddit.com/r/52weeksofbaking/comments/5j9m5i/2017_challenge_list/)

[2016 Challenge List](https://www.reddit.com/r/52weeksofbaking/comments/3y48va/2016_challenge_list/)

[Introduction](https://www.reddit.com/r/52weeksofbaking/comments/41grcu/introduction_to_52weeksofbaking/)

**Other baking-related subreddits:**

* [Baking](https://www.reddit.com/r/baking)

* [AskBaking](https://www.reddit.com/r/AskBaking)

* [Breadit](https://www.reddit.com/r/Breadit)

* [GlutenFree](https://www.reddit.com/r/glutenfree)

* [Cakes](https://www.reddit.com/r/Cakes/)

* [CakeWin](https://www.reddit.com/r/cakewin)

* [Cooking](https://www.reddit.com/r/cooking)

* [Cupcakes](https://www.reddit.com/r/cupcakes/)

* [Dessert](https://www.reddit.com/r/dessert)

* [Pizza](https://www.reddit.com/r/pizza)

* [Recipes](https://www.reddit.com/r/recipes)

* [VeganBaking](/VeganBaking/)

<div class="md"><p>52-weeks of theme-based baking! Great way for beginners to learn and for experienced bakers to expand their skill set and explore their creativity.</p>

<p><strong><a href="https://www.reddit.com/r/52weeksofbaking/comments/e733fw/2020_challenge_list/">2020 Challenge List</a></strong></p>

<p><strong><a href="https://www.reddit.com/r/52weeksofbaking/comments/41gtoc/posting_guidelines_and_rules/">Posting guidelines and rules</a></strong></p>

<p><a href="https://www.reddit.com/r/52weeksofbaking/comments/a69u8n/2019_challenge_list/">2019 Challenge List</a></p>

<p><a href="https://www.reddit.com/r/52weeksofbaking/comments/7jkhd5/2018_challenge_list/">2018 Challenge List</a></p>

<p><a href="https://www.reddit.com/r/52weeksofbaking/comments/5j9m5i/2017_challenge_list/">2017 Challenge List</a></p>

<p><a href="https://www.reddit.com/r/52weeksofbaking/comments/3y48va/2016_challenge_list/">2016 Challenge List</a></p>

<p><a href="https://www.reddit.com/r/52weeksofbaking/comments/41grcu/introduction_to_52weeksofbaking/">Introduction</a></p>

<p><strong>Other baking-related subreddits:</strong></p>

<ul>
<li><p><a href="https://www.reddit.com/r/baking">Baking</a></p></li>
<li><p><a href="https://www.reddit.com/r/AskBaking">AskBaking</a></p></li>
<li><p><a href="https://www.reddit.com/r/Breadit">Breadit</a></p></li>
<li><p><a href="https://www.reddit.com/r/glutenfree">GlutenFree</a></p></li>
<li><p><a href="https://www.reddit.com/r/Cakes/">Cakes</a></p></li>
<li><p><a href="https://www.reddit.com/r/cakewin">CakeWin</a></p></li>
<li><p><a href="https://www.reddit.com/r/cooking">Cooking</a></p></li>
<li><p><a href="https://www.reddit.com/r/cupcakes/">Cupcakes</a></p></li>
<li><p><a href="https://www.reddit.com/r/dessert">Dessert</a></p></li>
<li><p><a href="https://www.reddit.com/r/pizza">Pizza</a></p></li>
<li><p><a href="https://www.reddit.com/r/recipes">Recipes</a></p></li>
<li><p><a href="/VeganBaking/">VeganBaking</a></p></li>
</ul>
</div>

<div class="md"><p>Welcome to 52 weeks of theme-based baking! This is a great way for beginners to learn, and for experienced bakers to expand their skill set and explore their creativity.</p>
</div>

99,516 Subscribers