I actually don't know this cultivar, I read your post as saying they were both supposed to look like the first plant with the narrower lobes and was saying how it could happen that the other one didn't look like anything special. Since they both look somewhat aberrant you probably have two named cultivars there - are they both clearly grafted? Mislabeling is not unusual at nurseries. All it takes is a mistake at some point in the process from propagation to final sale.

I made these a couple of years ago. They were good and different. Everyone does regular cutouts and so this was different and my friends who I gifted with cookies seemed to be appreciative to see something different than regular cutout cookies. Martha Stewart's Dark Chocolate Cutout Cookies It's a Martha Stewart Recipe: 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder 1/8 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 1/2 cups sifted confectioners' sugar 1 large egg, lightly beaten 1/2 teaspoon pure vanilla extract Nonpareils, for sprinkling (optional) DIRECTIONS 1. Sift flour, cocoa powder, salt, and cinnamon into a bowl. 2. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. mix in egga nd vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight. 3. On a lightly floured work surface, roll out dough to 1/8-inch thick. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes. 4. Preheat oven to 350 degrees F. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to prepared baking sheets, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes. 5. Bake cookies until crisp, about 9 minutes. Let cool completely on sheets on wire racks. Cookie can be stored betwween layers of parchment in an airtight container at room temperature up to 1 week.

Sounds like it's a problem w/ the muffin pan, not the recipe. If you use a non-stick pan, it most likely would come out cleanly. Alternatively, you might bake the cakes in little ramekins or custard cups and serve them unmolded. Additionally, I find letting cakes & muffins cool in their pans for @ least 10 minutes causes enough steam condensation to make it easier to turn them out. Sliding a thin blade around the edges first definitely helps.

Well, you all have me convinced! I'm ordering one today or tomorrow, along with a grill temperature probe, which I needed anyway. I watched a few YouTube's last night on the Instant Pot and was pretty surprised at what it can do. I'm going to get the Ultra, as it seems to have a few more features for now and later - it does have a 'faux' sous vide setting, which I'm sure is inaccurate, but will suffice for now should I attempt it. I'll get the Anova after reno if I still want it. Hard boiled and poached eggs, fast and easy rice, pasta, proteins, steamed veggies, stock and bone broth, and I can make soups! Soups!!!! So glad this was brought up and I was encouraged to get one. I'll most likely order a pressure cooker cookbook as well. Annie, I will look for Instant Pot recipes too! Snowed yesterday, rain and cold temps for the next week, so clearly grilling is not something I can do always. However, I think I'll start small - I've got chili in the fridge, so next non-rainy day, cornbread in the grill : ) I think, with the grill, the electric skillet (which is quite large), the Instant Pot, microwave, and my sad toaster oven, I should be set. I've so few cooking utensils now, and very little space, it's all I can really use! The induction burner looked great, but I'd have to find and unpack my pans and order skillets - but I'm quickly running out of storage containers and I'm finding they aren't ideal for storage/cooking - nothing is, but I'll manage : ) I know one thing: After we're done with the reno, it'll feel like we're living like Kings! LOL! During the reno, I won't be limited in meals as I thought I might be. Again, and again, I'm so grateful to everyone here at the GW Cooking community!