Hazelnut + peach is an interesting flavor combo. You could make a hazelnut frangipane and try it out.
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Repeat bake of those breakfast cookies this morning. They quickly became our snack of choice. Now I’m out of fresh/frozen last fall cranberries and need to be patient until October per the WI Cranberry Grower’s FAQ. Or look to see whether commercially frozen ones are stocked at my grocery store.
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Beautiful presentation.
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That looks amazing!
RLB has competition now!
Do you serve it warm?
Thank you , BG. Yes we had it warm and since we ate the whole dang thing, I didn’t have the opportunity to have it any other way. I usually make a 6” or 8” shallow tart and we generally eat it all.
When I make the deeper tart, that is definitely a two day eat. I warm it on a griddle over low heat, partially covered.
Baking and cooking with a gifted medium-large zucchini today. It shredded to less than I thought, so I had to ration/scale recipes by half or quarter to make a variety I’d planned. I set aside 3 other zucchini-intense recipes for when another gift arrives.
First out of the oven - Chocolate/zucchini/walnut cupcakes.
Very light and tender texture and just the right level of sweetness. This recipe was chosen from among many found in my Eat Your Books search because we don't like chocolate chips in zucchini bread/muffins/cakes. Original recipe was for 2 loaf pans, I scaled quarter-size for 6 cupcakes that baked 20 minutes.
paraphrased from The American Country Inn and Bed & Breakfast Cookbook, Volume One.
Credited to Eagle Harbor Inn and Cottages in Ephraim WI
For 2 loaves / quarter-recipe for 6 cupcakes. Note - uses 3 bowls.
2 ½ C all-purpose flour / ½ C plus 2 T
½ C cocoa powder / 2 T
2 ½ tsp baking powder / ½ tsp plus 1/8 tsp
1 ½ tsp soda / ¼ tsp plus 1/8 tsp
½ tsp salt / 1/8 tsp
1 tsp ground cinnamon / ¼ tsp
¾ C butter (1 ½ sticks) / 3 T
2 C sugar / ½ C
3 eggs / 1 egg
2 tsp vanilla ½ tsp
2 C grated zucchini / ½ C
½ C milk / 2 T
1 C chopped nuts / ¼ C walnuts
Grease 2 loaf pans. / Spray standard 6 -well muffin tin with Pam for Baking, use brush to coat evenly. Preheat oven to 350 degrees
Sift together dry ingredients and set aside. In a large bowl, cream together the butter and sugar. In a separate bowl mix together the eggs, vanilla, grated zucchini, milk and nuts. Alternate combining the wet and dry ingredients with the creamed butter/sugar. Spread batter in 2 greased loaf pans, or 1/4 C per muffin well. Bake at 350 degrees for 1 hour for loaf pans, 20 minutes for cupcakes
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Zucchini bread with oats baked 75 minutes at 350 degrees. I made a half recipe using 2 eggs and a tad less than 1/2 C oil and 1/2 C sugar. I omitted the sugar/oats topping. This is a firm slightly sweet bread / cake that holds up fine to a bit of cream cheese. I’m looking forward to toasting it.
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After dumping the failed rancid Magic Cookie Bars, I whipped up this simple ‘Nicole’s’ cake aka Redwood Inn Cake aka Pineapple dump cake.
4 ingredients that were on hand: butter, canned pineapple tidbits, a box of yellow cake mix and sliced almonds. Not chocolate, but it did okay. No whipped topping this time.
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Mini galettes for a lunchtime treat. Blackberries, blueberries, raspberries, will serve these with a scoop of ice cream in the center or sour cream. These are about 4 1/2 inches at the base, so maybe a half would be sufficient for a serving, although I doubt DH will agree to that!
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@Nannybakes , seriously, I’d like to live near you - everything looks incredible!
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Thanks, @sallyt, I appreciate your kindness!
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I adore Tres Leches Cake, but I rarely make it.
Most recipes are for a 9” X 13” cake. Tres Leches Cake talks to me. It says, “I’m cold and creamy and delicious. One little slice won’t hurt.”. Next thing you know, the entire cake is in my stomach.
I had some fantastic blackberries from the farmers’ market. I saw this recipe for a Blackberry Cuatro Leches Cake that is 8” X 8”.
It is absolutely delicious and it gets better each day.
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Sounds good.
I’ve only made the Smitten Kitchen recipe, everyone loves it!
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Back to the Violet Bakery yeast-less cinnamon buns. Here with Chad Robertson’s filling for orange morning buns, and topped with an orange glaze.
Honestly, I think this is my favorite thing to have with a cup of coffee or chai - so good!
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This looks divine but how do you halve blackberries without making a mess? Freeze them?
Buy a serrated Victoronix knife, about $11. Doesn’t squish much. Can’t live without that knife!
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That is the knife I used.
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I put a shallow-ish bowl on my cutting board. I cut the blackberries inside the bowl with a small serrated knife. They didn’t squish or squirt.
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Any friend I gift that knife to LOVES it, first one they reach for.
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