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I think the flavor and texture works best with pizza, where the sauce isn't the star of the dish, but it wouldn't be bad with pasta. I think pasta sauce usually has pieces of real tomato, which you won't get from tomato paste, but this recipe would certainly work in a pinch. You are more than welcome to try it!

I just started testing dough in it last week, and my shortcrust pastry came out great! I haven't tested it for pizza or bread dough yet, but that is on my list of things to try in the next couple weeks before I film my full review. I have a hard time imagining the blade forms gluten better/the same as a dough hook in a stand mixer, but I still want to test it because I trust ATK!

The heating elements themselves are not (any residue burns off in a couple cycles anyway). The metal guards are cleanable, but they're tricky to really scrub without hitting the quartz elements. And the only way to really get the residue off those is by scrubbing (of course lol), so I just leave it for the most part. It tends to burn off after a few bakes, but it takes longer than the quartz heating elements themselves. Those metal pieces only get dirty if oil drips down onto them (in my experience, at least), so I try to keep the roasting pan in between them and the air fry basket when I use it, and that has helped somewhat. The manual says not to use soap on the elements but does not specify if that also applies to the metal protectors.

@@FloralApronBlog ok thanks so much love for responding 🥰

Thank you, Lyric-you're so sweet 💛

Full recipe is on my website floralapron.com/oatmeal-chocolate-chip-cookies/ :)

Oh, very interesting! I'm not sure exactly what leaving the slices in the water overnight does, short of giving you infused citrus water. I suppose it could remove some of the bitterness, but I think you would still need to blanch them to remove all of it... I could be wrong, though! If you make another batch within 1-2 weeks, I think you'd be able to reuse the syrup (if you stored it in the fridge between uses)! If you try either one of those, I'd love to know how they work for you! Thanks for watching 💛

Yes, you still have to blach them the next day. I will first try your method

I hope you are able to try them sometime in the future! Congratulations on your new addition 💛

Full recipe is on my website, along with the nutrition facts :) floralapron.com/small-batch-cherry-jam/

Interesting! Another commentor said they also don't have any condensation, so it could be a regional issue, or perhaps the Breville just has a better seal to keep heat and moisture in.

@@FloralApronBlog Yes perhaps so.

Full recipe is on my website at floralapron.com/small-batch-pomegranate-jelly :)

Oh, that's too funny! I hope this converts you ;)

Thank you! I've never understood the oatmeal + raisin pairing either lol

Thank you! Glad you enjoyed it!

I always keep the two racks in there; that's fine. I wouldn't recommend also keeping the roasting pan with its rack, the pizza pan, *and* the air fry basket in the oven while baking, as that won't leave you much room inside, and I'd assume having all that in there would change the airflow considerably. Personally, I tend to keep the roasting pan in the oven on the upper rack, then place it on the top of the oven if I want to use a different pan (or just make toast/bagels on the upper rack). Then, I keep the smaller rack for the roasting pan, the pizza pan, and the air fry basket in the cabinet below my Breville.

Thank you so much; I really appreciate it! I hope your Breville serves you well :)

You're welcome! I am glad this video helped you make your decision :)

Yum, I've been meaning to do that myself! Hope you enjoy :)

@@FloralApronBlog The place is called Ethel M Chocolates. They have truly unique and beautiful chocolates, etc.

Do it, do it, do it! ;)

Ya know, I haven't seen any fresh sour cherries in my area, so it's fortunate I really love sweet cherries! I picked 20 lbs of Bing and Rainier sweet cherries from a local orchard a few weeks ago, and trust me, these have TONS of flavor :)

Absolutely! Full recipe with tips and tricks is on my website at The Floral Apron: floralapron.com/cherry-pie-with-almond-extract/ You can also Google "floral apron cherry pie" and it'll pop right up for ya :)

Nope, thickening the liquid over the stove before baking is the key to prevent a soggy bottom! :)

@@FloralApronBlog thanks for the tip! :)

Thank you so much!

Thank you!!

Thank you haha!

Thank you so much!

"Homemade" doesn't always mean complicated ;)

Thank you so much!

Thank you!

You're welcome! I hope you get the chance to make these sometime 💛

No lol, I used my homemade vanilla pie crust *and* my homemade cherry jam in this recipe. I have videos of me making both here on CZcams :)

If you have access to a store that has the ingredients to make a pie crust from scratch, you probably have access to pre-made pie crusts, right? Or am i misunderstanding your outrage?

Pie crust is only two actual store-bought ingredients. You do not need anything moee than flour, a form of fat, and couple tsps of water. Anything else and you are making it difficult for no reason.

Hi! It's *really* hard to fit all the info I would like into a 40-second voiceover, so I'll try to share a little more info here for ya 💛 It's pretty common for "pie crust" to be an ingredient in recipes-just like puff pastry or phyllo dough is-because there are a wide variety of ways to use the pastry. A lot of people already have a favorite pie crust recipe, too-especially if they have specific dietary restrictions, like you mentioned!-so it makes it easier for everyone if chilled "pie crust" is treated as ingredient, rather than listing the additional ingredients and steps to make it in *every* recipe that uses it. (And that also saves you time, because you don't have to scroll past it to try to get to more relevant info!) In the case you don't already have a pie crust recipe you love, I always link to a trusted pie crust recipe in the recipe card-it just happens to be my own. And like these pastries, my pie crust made with only four ingredients: Flour, butter, vanilla extract, and water. It took me about 15 mins to put the dough together the night before, and while it did take some advance planning to allow it to chill in the fridge overnight, that was inactive time on my part. But in case making your own pie crust doesn't work for you: One of the sentences that got cut for time was the clarification that you can use *ANY* pie crust dough you like here (store bought, homemade, gluten-free, etc), or even store bought puff pastry, which is often vegan! That info is right at the top of the blog post and in the recipe card itself, so people who watch this video and click through to my website to see the recipe would see that before they even started on the recipe :) I share recipes my friends and family have loved, in the hopes that these videos reach others who will also love them. I tend to make more complicated recipes like macarons (those are made from a base of four ingredients as well, but they're notoriously difficult to master and require a lot of technical skill). In comparison to macs, these homemade pastries are very beginner-friendly, and, funnily enough, something one of my followers elsewhere said they were really excited about because they were easy! My goal is to offer recipes for everyone, and perhaps this recipe in particular isn't the one for you-that's okay! Maybe there'll be one some day, or maybe not. That's okay, too :) I hope this clears up why I worded things the way I did and that you enjoy the rest of your day!

You're welcome to make them your way! I have had great success with this recipe as I've shared it, as have many others here in the comments :)

Thank you!

Yay, I hope you love them!

Me too! I’m obsessed! 😍 thank you!

Haha, you're welcome!

Thank you!

Full recipe is on my website! floralapron.com/homemade-cherry-pop-tarts/

I had hopes it would do well, but I didn't expect it to be one of my top videos, that's for sure!

Ah, love that! I hope the Breville serves you well! 💛

Like I say at the end of the video, full recipe is available on my website at floralapron.com :)

Oh, perfect! Hope you enjoy 💛

Yes, I recognize that, but I wasn't sure what our circuit was at the time of filming. I've since verified that our kitchen is split between two 20-amp circuits, and I clarified that in a few other comments if you haven't already seen them :)

Ahh, ok thanks for the video, trying to find a toaster oven and you’re video was very helpful, just thought I’d suggest that, I had to track my circuits to verify I had a 20amp, 1800 watts is to much for a 15. Thanks

I prefer it because it works quickly and efficiently with no extra skill required. You're welcome to hand stretch or spin it in the air if you're able :)

@@FloralApronBlog interesting. I was always told it ruined the crust, but can't spin either

Glad you found it helpful!

Yes, that's an option that some people prefer! But like I said in the video, the fan is much louder that way, and my husband and I personally prefer the quieter noise with the door shut for longer, since our kitchen and living areas are open concept :)

I wouldn't say I'm being picky; I think it's reasonable to expect a $400 appliance (that has elsewhere proved to be cleverly designed) to drip fully into the built-in crumb tray *when it drips onto the very edges of the crumb tray already* with normal use. Breville could have widened that section just slightly to make it a non-issue, but they didn't for whatever reason. It's possible to use a tray on the bottom rack to protect the heating elements but *still* have residue drip onto the counter from condensation collecting on the oven door, so it's not an either/or "sacrifice the counter in order to protect the heating elements" situation. My biggest reason for mentioning it at all is that people with marble or other soft stone countertops have to be very mindful of what goes on their counter to prevent etching. These drips have the potential to permanently discolor softer stones if not promptly wiped up (or prevented with a liner), and I want to make sure people know what to expect so they have every chance to prevent that from happening.