Have to do some quality control anyway!
3 Likes
What clown? I see a very happy tiger.
3 Likes
The spanakopita loaf looks luscious!!
1 Like
This morning, on way too little sleep, I see a lopsided (drunk?) clown with a wig that’s slipping 
ETA: I think this could become a cake rorschach test 
8 Likes
@MunchkinRedux I noticed after the fact that the Medrich recipe calls for 1/3 of the batter to be mixed with cocoa, not half.
So the stripes are more subtle, and the chocolate flavor might be a bit stronger.
Aside from that, the True North recipe as written is a bit richer with an extra yolk and buttermilk, but since I used sour cream in the Medrich recipe, I ended up in a similar place.
2 Likes
The only thing I might change baking North Kitchen Tiger Cake is use light tasting olove oil instead of canola. ATK defines light tasting oil light, not less in calories. ive baked other loaves with the light olive oil and there is no heavy taste.
2 Likes
Otherwordly Vanilla Cream Scones from Snackable Bakes by Jessie Sheehan. I added mini chocolate chip and brushed them with cream and a sprinkle of coarse sugar. Honestly you can put this together before your oven heats up. Breakfast tomorrow.
13 Likes
Those scones are really good, and you’re right, so quick and easy.
1 Like
I am going to make Kentucky butter cake for an event at work on Tuesday. Monday nights are always bad for me: do you think that it’s safe for me to make sunday night?
3 Likes
god yes. it loves to wait and just gets better.
4 Likes
Thank you!!
Can I ask how you keep your cakes? Closed tin? Loosely covered? I’m never quite sure what is the best manner for fruited/unfruited cakes…
2 Likes
Poundcake-style bundts like KBC: closed container on the counter. If I will be serving it in a day or two, I don’t wrap it in anything. When I make these several days ahead for an event, wrap in plastic wrap. But usually not.
Once cut, I always wrap the cut surfaces completely to store. Again, I don’t refrigerate generally. Since a big poundcake bundt lasts so long, as it gets smaller I will typically rewrap the whole cake each time I cut a slice, making sure cut surfaces are completely covered.
5 Likes
Churro bundt cake, test bake for the upcoming Mother’s Day tea. Report here.
11 Likes
OMG, this looks amazing!
2 Likes
Thanks for that! I’ve been sticking most things in a tightly closed tin on the counter, so it sounds like I’m on the right track. Cakes with fruit, however, I do refrigerate (also in a tightly closed tin). It takes us 3-4 days to finish a cake, and I’m a little leery of leaving cakes with fresh fruit out on the counter for the duration (especially in the summertime).
I use the fridge occasionally to combat weeping fruit.
1 Like
How many years ago on Chowhound, LLM posted a Raspberry Sour Cream Tart from Bon Appetit (won’t post for you unless you are a member now but I found one on another site.)
I think I remember she said this was one of the few desserts her husband loved. I FINALLY got around to making it but could not find the NEW 9" tart pan I bought a few years ago (it’ll turn up when I’m looking for something else …). So, I ordered a Fat Daddio rectangular pan, removable bottom for about $15. (My math is not advanced enough to help me decide if they’d be equal but it worked out!)
Comments said to just use the whole 8 oz of cream cheese instead of 6 oz. Also, it seems that Graham Crackers have shrunk. I didn’t know that when I made this, there were 8 whole crackers in a sleeve. I thought my graham cracker crust was pretty fragile … did I not bake it long enough? Maybe a cookie type crust is better? Any suggestions?
I used perfect, fresh raspberries from Costco. Had to go a big search for seedless raspberry jam. Recipe didn’t say to warm the jam but I did and it still looked a little clumpy. Next time I’d warm apricot jam and strain it, I think it’d be shinier.
It’s pretty easy since the only baking part is the crust. You have to have room in your fridge to chill this. I thought it was pretty, tasty, lovely. I cut off a big piece for my daughter, gave a piece to my friend and had only one bite of his!! and sent the rest home for his family to try. I have enough raspberries to make another one!
17 Likes
I believe that what @LulusMom1 says is it’s LLD’s usual birthday dessert. (Just as Lulu prefers carrot cake for her birthday and LLM does coconut for her own.)
2 Likes
So good and so easy. Over the years I have adjusted it a little, adding more of the dairy and lemon.
And Caitlin is correct. He likes a lot of desserts, but this is his favorite, and I make it every year for his birthday.
3 Likes
