What’s in your oven?
A request for gingersnaps for a church event inspired me to make these https://cooking.nytimes.com/recipes/1017041-bacon-fat-gingersnaps
I used all bacon fat but they would be okay with butter
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Roasted strawberry Victoria sponge, or Victoria Sandwich, I can hear Paul Hollywood saying. The recipe is from Sift. I made a half recipe in 6” pans and didn’t put too many strawberries and syrup in the middle, in the interest of not making a huge mess. I served extra on the side. The cake was very soft and tender and the layer with the sugared top had a nice crunch. I did not chill the cake, as I find it firms up a butter cake too much. If there are any leftovers by tonight I’ll see how it is, but I think this is a cake best served freshly made and assembled. Absolutely delicious.
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@pavlova - I made this cake too, but my berries roasted into almost nothingness! I made another recipe of strawberry compote instead for the top. What was the process like for you? I also made a half recipe but just did one layer.
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I had made a double batch of the roasted strawberries and baked them for the minimum time-30 minutes I think. They stayed pretty plump, with so much syrup. I was worried that my layers would be thin, as a 6” pan is not half of an 8” one, but they were substantial. I really appreciated how the recipe stated how many grams of batter in each pan. Also impressive that I didn’t forget to halve anything as I calculated each ingredient. There’s usually one…
There were no leftovers so I didn’t get to try the refrigerated cake.
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If I halve or double something I must write those amounts down on a post it; can’t trust myself to do it on the fly.
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Baking in slightly cooler 67 degree morning, using up 1 1/2 pints of fresh blueberries. French Toast cups and blueberry pecan whole wheat muffin tops.
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put together a coffee cake. I use the king Arthur version as a base, but I reduce the sugar in the cake and let the crumble and streusel do the sweet talking.
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Started August with a dud 
The otherwise stupid simple hot milk sponge cake was thwarted by ancient baking powder, because I did not heed warnings to that effect. So we will eat the dud cut up with custard.
Then a chocolate banana bread in cake form.
Finally, a jam bread & butter pudding to stand in for the hot milk cake (for the same gathering). Luckily there was just enough bread in the house for this to come together!
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@pavlova - thank you! Did you also leave them whole? I feel like that was my error.
I did leave them whole. We have used up all the strawberries and now just left with the delicious syrup.
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Birthday cake cookies from the book Sweet Tooth - I love these cookies, and my 13 yo and her friends LOVE them too! We made them as a welcome home gift for one of her friends
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I’ve been trying to use up sourdough discard. I’ve done the Skillet Cornbread and the Banana Bread from The Perfect Loaf. The cornbread was too soft for my liking so I’m going to turn it into croutons for panzanella. The banana bread baked up dark even though I pulled it at 55 minutes (recipe calls for 55-65 minutes). It is tasty though. I like it toasted with butter for breakfast.
Today I’m trying the sourdough crackers that I saw on a link here somewhere about sourdough. Man this stuff is like a part-time job.
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My first Dutch baby! It’s the blueberry lemon one from Alessandra’s kitchen.
450 was a bit too hot imho, and the blueberries add a lot of moisture.
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I’ve only ever tasted one, made by my college roommates, one from Hungary, the other from Ukraine. Served with spiced peaches and sour cream on top.
Memorable.
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Bravetart’s chocolate layer cake. I return to this recipe time and again. Failproof imo and delicious. Wish I’d noticed Stef _bakes July choc cake sooner as I had forgotten I had a pkg of those wonderful little pearls!
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Wowza!
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This looks profesh!
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Also, pouring one out for Stella, who I hope is enjoying whatever she is doing these days.
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Great minds think alike @mig.
We had blueberry Dutch baby for breakfast, as well. I added a bit of lemon zest and a teaspoon of sugar to an otherwise unsweeted batter. Baked at 425 for 20 minutes.
ETA: I used cold batter this morning, thus my pancake did not get the nice fluff-and-roll which mig’s did.
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