My PIC’s pistachio cookies, just outta the oven.
14 Likes
I wanted to get rid of 4 overripe bananas and not bake something overwhelmingly sweet after being completed desserted out over the last week. I significantly reduced the sugar and honey. Batter tastes sweet enough. I also only had nonfat yogurt. We’ll see how they turn out. Figured they’d make a good grab and go breakfast with some almond butter on top.
7 Likes
Please report back – I have a similar glut of bananas.
1 Like
Will do!!
I really like these. Especially for a muffin made with whole wheat flour, they’re on the fluffier/lighter side - not too dense. I was careful not to overmix. Cutting the sugar and honey in half was a good level of sweetness for me - I may even cut it more next time. The bananas were really ripe and sweet and didn’t need a lot of sugar. Disclaimer that I ate it while still a bit warm so I’ll let you know if my opinion changes by tomorrow morning!
6 Likes
These look amazing.
1 Like
Last sourdough bake of the year. This one is part whole wheat. Got some tools for Christmas (baker, bannetons, lame) that have helped, but still a way to go.
16 Likes
The book is called mochi, cakes and bakes by Catherine Zhang.
1 Like
1 Like
Love the flavor profile!
Looks like this is the coffee one. She also has a Vietnamese coffee tiramisu.
(Her japanese cheesecake is the one @Nannybakes had recommended a while back; she has a few other tres leches cakes on her blog)
