Yes, my bad.
SECONDS.
But then again, what’s a few seconds or minutes among friends …
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That’s a great recipe. Mazes tov on the new oven.
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Smitten kitchen’s blueberry crumb cake. Mom tasted it and said, “Bookmark that recipe!”
I left out the walnuts, used buttermilk instead of the whole milk, and took the advice of many commenters to bake it in a 9” springform so I wouldn’t have to flip out a streusel-topped cake. The amount of blueberries in the recipe is a little overwhelming - I wasn’t sure I could get them all in the batter- but it was worth it.
A terrific cake, and easy.
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Sort of baking related. For my birthday Son #1 made me this lovely pastry board and son #2 gifted me the James Beard award winning baking book Tava
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There’s a special button on the microwave for that. It’s labelled “SMITE”.
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Looks luscious! Happy Birthday to your Mom and Happy Baking in the new oven!!
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On mine it’s labeled “NUKE”
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@ipsedixit seconding the request for quantities
(This is sounding too easy to be good for my long term health …)
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Handmade. Wow.
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Tarte Tropézienne from Baking Chez Moi. First time i had a slice was in Nice although origins are from St. Tropez made famous by Brigitte Bardot. After Baking Chez Moi came out i made it. Now revisiting. Its a nice brioche cake filled with crème diplomat. Love this type of cake.
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I use ratios instead of weight when I bake, as I rarely write anything down.
So ingredient list first.
- butter
- chocolate (I used 85%)
- sugar
- almond milk (regular dairy milk is fine)
- almond flour
Let’s assume we start with 30 grams of butter as a our baseline for proportional ratios.
Then you will need a 3:1 ratio of chocolate (or about 90 grams)
Then a 1:1 ratio of sugar (or about 30 grams)
Then a 1:1 ratio of almond milk (or about 30 grams or roughly 2 tablespoons, depending how soft or dense you like your brownie mixture, add or reduce)
Then a 2.5:1 ratio of almond flour (or roughly 70-75 grams)
So in a nice friendly format:
- Butter 30 grams
- Chocolate 3:1
- Sugar: 1:1
- Milk: 1:1
- Almond flour*: 2.5:1
*Please only use almond flour. If you use any other type of flour, you need to heat treat it first (i.e. bake it), which defeats the purpose of “microwave brownies”
Hope that helps
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Maida Heatter (whose recipe this is originally) uses a square pan, so I’ve just used a parchment sling to pull it out and avoid flipping.
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What lovely presents! Happy birthday Stef.
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Thank you
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Banana bread for mom’s cousins who are coming to visit her tomorrow.
I added some chopped-up dark chocolate.
Two smaller loaves: one eggless and with jaggery instead of sugar, the other per the recipe. I’m quite pleased with the loft of the eggless one — let’s see how it slices up tomorrow.
The eggless one will be shared with our neighbors, whose mom also doesn’t eat eggs (I totally forgot to send some of the orange cake).
Used up the bananas I froze a few months ago (to my sister’s great relief: “you keep freezing stuff!!!).
Just a box of cherries to go before she stops blaming me for blocking freezer space 
. Will look for a recipe for this weekend to take to a friend’s — maybe chocolate and cherry something? Upside down cake? Let’s see.
.
Eggless:
.
Regular:
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I don’t have whole milk at home, so I use 1 cup of 2% fat milk.
12 tbsp of butter is entirely converted to 1/2 cup of 2% Greek yogurt and 1/4 cup of 0% honey yogurt (if you have a sweetened vanilla Greek yogurt or Skyr because you don’t live near Belmont MA, maybe take out a bit more sugar). The only butter is used to grease the pan and coat it with cornmeal.
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or “yeet pie into the sun” like Sharon did with the Marie Callender’s pumpkin pie
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Awesome - thank you! Will give it a try. I loved the recipe, but found it a little too rich for frequent consumption.
While I didn’t make this, I thought that this group might appreciate it. I was back in Winnipeg to visit family, and went up to Gimli to see a friend at her cottage. It was the icelandic festival so I bought some vinarterta to see if I liked it now ( I… do not. ) It’s a very Manitoba thing: https://www.atlasobscura.com/foods/vinarterta that to me tastes like a fig newton. People do love it though ( including my mother and brother).
It’s apparently no longer made in Iceland but remains a delicacy in the interlake region of Manitoba. I think that it would be really good with a non-prune filling…
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Interesting article, thanks for the post! Would love to try this.
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