Just wanted to update and thank everyone for the thoughtful and helpful responses! I baked these up and let them cool for a few minutes (upside down and out of the pan on a flat sheet pan), then placed back into the original pan and covered with pricked foil. I drove them over and my dad was surprised! He loved them. Thanks again everyone:) Here are a couple of photos of my first attempt at sticky buns!

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Is there a way to surprise my dad this weekend with fresh out the oven sticky buns? He lives about 20-25 mins. away from me. Any advise on how to store them on the car ride over so that they aren't soggy, yet still kinda warm?

How do you travel with fresh from the oven baked goods? Is there a special container I should buy?

I usually make cinnamon rolls using rapid-rise yeast and they are ready the same day. They come out the oven moist and yummy. However, if there are any leftover the next day they are not as good. The texture is not the same. The roll is drier/harder, if that makes sense.

Are cinnamon rolls only best the day that they're made? Or, is there a way to extend the life of these delicious rolls at least for a day or 2? TIA

Just thought I'd share my opinion on the oatmeal raisin cookies that incorporate extra sourdough.  They were a little bit yucky to my taste - but my kids and neighbour loved them.  What I found yucky was the distinctly odd buttermilky sour flavour in the cookie, and not rich/chewy enough despite the cup of butter (recipe called for shortening but I subbed).

There is a discard recipe I love, the KA flour discard waffles - they were super with ice cream!

I have a few recipes from my mother-in-law, who I always thought baked from scratch... Come to find out that EVERY SINGLE ONE of her ecipes start with "1 yellow cake mix" or "1 white cake mix"

The problem with this is that I don't recall ever buying a cake mix. I am 25 and grew up baking with my grandmother, who never used a cake mix. I have every other ingredient you could want to make 30 or more cakes, but no CAKE MIX!!!

Can anyone please tell me how to substitute this ingredient?!?

Backstory: A local (?) baker supplies cookies, etc. to many of the local coffee shops here in da "Burgh. One of the treats they make is a carrot cake cookie with cream cheese icing -- needless to say, what's not to like?

My wife, a super baker, agreed to attempt to replicate these gems. She's done pretty well by starting with a carrot cake recipe and cutting down on the liquids, but she's still not there. Still too "cake-like".

How would you convert a cake recipe into cookies that have a bit of crunch as opposed to a more brownie-like texture? Enquiring wastelines want to know!

Another hopeful of mine is to bring the cream bun into the home! I need a dough that can hold a filling. I've tasted jam, cream, and chocolate breads that seem like a soft brioche or sweetened hamburger roll, that softness seems essential! 

Does anyone have any experience with something like this?

For a while now, it has been my dream to increase the popularity of Japanese style strawberry shortcake because, well for one, it's delicious! Besides, I don't know why but the American version annoys me a bit. Personally, throwing whipped cream and strawberries on a biscuit does not a shortcake make. 

I've tried many recipes but I just can't match the strawberry shortcake from Cafe Zaiya (18 E 41st! All NYCers must go here!!) It just seems so perfect and as I live in the Bronx, there really isn't much time for me to skip to Grand Central for it. 

I think the biggest deficiency is the sponge cake itself. I need a recipe that is soft, flavorful, definitely on the lines of butter cake. It can't be so soft that it lets the cream seep through. If anyone can send me their own recipes, I'd be happy to try them!

A banana cake to be more specific. Can this be done? There is a recipe to make it banana bread on the box, which I always thought banana bread was pretty much a cake, but I know very little when it comes to stuff like this. :)

I can't seem to find a banana cake recipe that uses a mix like this even on the betty crocker website so any tips would be great and very appreciated.

this is the exact product I have if it helps:

Okay, I'm going to admit it.....  I'm just about the only one in my family with a sweet tooth!  One of my grandmothers had one but unfortunately she is no longer with us.  I realized that I was the sole family member left to carry her torch as I gradually noticed that I was the one who always got nominated to make desserts for our family gatherings.  It's not that I'm some kind of pastry chef, I'm just the only one who really enjoys making desserts.  So this is how I will preface yet another post from me in the "sweets" forum.

I got the recipe for Summer Fruit Pie from the CI Best Recipe book, and I have made it with various fruits many times.  In this instance I used the excuse that I had received fresh peaches from my parents who had picked them from a peach farm here in North FL.   After DH and I ate our fill of raw ones, I put the rest in this pie:

This is a very easy and satisfying crust for which the food processor does most of the mixing.

Summer

Hello, I am new to this site but I am looking for a recipe for Medialunas.  I was recently in Argentina for several weeks on vacation and the only basic breakfast item is Medialunas which is Croissant shaped roll that is sweeter than a croissant and usually has a honey or sugar syrup coating on it.  Some places has ones that seemed to have yeast in them and other not.  Any recipes would be appreciated.  Luana