Five Spice Sweet Rolls from one of my favorite baking BOOKS Midwest Made by Shauna Sever. Not the first time of made this recipe. The dough has buttermilk and 113 gems of melted butter and so easy to work with. Filling.ling is brown sugar, cinnamon and 5 spice. Recipe calls for a cream cheese frosting but I went with a simple icing glaze. I had to get a new tab.et and taking picture and editing is a whole new .learning curve.
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Focaccia from COTM Good Things by Samin Nosrat. Tender and delicious.
Scaled down to 1 cup flour to fit into a loaf pan.
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Bingeing on bialys, this is Smitten Kitchen’s bialy babka. I’m anticipating delicious results with this babka, it had amazing oven spring. The second rise, which was in the pan, was in the micro with a Pyrex cup of hot water. This has nigella seeds sprinkled in with the onions, I used the same seeds on my second batch of bialys, yesterday.
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Those bialys look perfect!
I saw that babka and couldn’t get my head around the babka idea given bialy texture… would love to see a slice when you cut into it. It’s gorgeous!
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It is going to have bialy taste but the texture will be more like a babka. So it’s bialy more in name than a duplication of the texture.
By the way, the bialys that I’ve been making are not dry like purchased ones are, the moisture level is spot on.
I’m curious as to the texture of the babka as SK has you pull it at 185*. I did, but I put it back in the turned off oven for a couple of minutes.
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Delicious, but hard to eat neatly. Fine textured crumb, crisp crust, would be impossible to toast vertically. I plan on toast for breakfast tomorrow but bialys are certainly easier to eat!
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Spinach souffle inspired by @MunchkinRedux on WMP.
In the style of Jacques Pepin’s Maman’s Souffle.
And a Kuku from COTM Samin Nosrat.
Using up sautéed spinach!
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That top picture has me salivating.
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I made the chocolate cake of my dreams! I should have specified that I didn’t want a fudgy cake that might as well be a chocolate bar - I wanted a deep chocolate one-layer cake.
I made this cake by my bff (just kidding, only in my mind) Yossy -.
Several edits!
- I made a half recipe of cake, 1/3 recipe of the frosting.
- I ran out of vanilla JUST as I added it to the batter which felt like the Hannukah myth! This never happens as I always have a 32 oz container of vanilla as backup, but it did happen, so I used vanilla bean paste for the frosting.
- I use salted butter now in my baked goods and they’re better for it.
- I always sub 50% black cocoa for dutch process, and did here for both the cake and the frosting.
- I FORGOT the oil but used a simple syrup 20 min after the cake was out of oven (1/4 cup sugar, 1/4 cup water) on both sides of cake and it was delicious! It would have been way to oily if I had added water.
- Baked for 25 min.
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Drooling
Another sourdough boule with about half sprouted flour blend. I did the bulk ferment during the daytime and was better able to keep it from going over. Then 2 nights’ retard in the fridge before baking. Turned out great! Crumb shot is one slice in from the end.
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Looks fabulous!
brava
