The brilliance pan is 10 cups. Very frequently I find myself with slightly too much batter, which I then bake in a tiny second pan, but this recipe easily fit in brilliance.
I also made a blueberry cake as I keep clearing out the freezer.
I love this cake, but it should be baked in an 8-inch pan rather than 7” and it needs 2 g salt at the minimum. Just for the hell of it I only increased to 1.5 g and as soon as I tasted the batter after pouring into the pan I knew it needed more. Having tasted the finished cake the lack of salt is evident. With 2 grams it would be 1.5% salt, which for cakes is typically my starting point, but most times I use 2%. That’s also not counting the almond flour as part of the flour total.
The cake is very moist and delicious and made use of the bit of sour cream I had hanging around the fridge. It would be amazing with sufficient salt.
I didn’t have slivered almonds for the top and did not bother with a glaze.
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It’s gorgeous! Thanks for info. I think I need to try this one.
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I have a lot of cream left over from caramel making over Christmas. Made a salted caramel pound cake: I had WAY too much of the glaze last night for “quality control” and was unable to eat dinner. https://www.lottieanddoof.com/2015/03/salted-caramel-pound-cake/. I also apparently did exactly the same thing last year, so was able to use that picture, rather than this year’s… which is even worse than usual. Taken in to work to feed the team… went over well.
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@rstuart - love that cake! Love his blog too.
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Cowboy Cookies, modified from the Quaker Oats Chewy Choc-oat Chips Bars recipe. I included partial whole wheat flour, oats, sweetened coconut flakes, raisins, pecans, and milk chocolate chips, reducing the sugar a bit to offset some of the add-ins. I think my preferred version would include dark chocolate and sour cherries, however DH likes his on the sweet side, and this variant ticks that box.
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Black currant streusel blondies. I actually wish the streusel weren’t here as I find it takes away from the blondie, which are enjoyable in large part for their chewy texture and the crunchy streusel sort of obscures that.
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My girlfriend must have been felt better at some point, as it appears she did some “middle of the night” snacking. I had made a simple chocolate cake and frosted it after dinner. At that time, Sunshine wasn’t feeling all that great, and didn’t want any dessert. So, I just put it in the fridge for later consumption. Glad to see she got hungry and had a piece.
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Long time since I’ve made the pepperoni garlic knots from Serious Eats, and having leftover sauce from making Chicago style pizza, I thought it was a good time.
These are still very good, but having a more critical eye now I actually think they could do with less oil (and I don’t use as much as Kenji who employs it at various stages) and to really taste like the garlic knots I love, I feel salted butter is a must along with garlic powder, which I sprinkled at the end. These should also really be rolled in the mixture BEFORE knotting to really get them to be very flavorful.
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Probably my best batch of flaky biscuits yet.
Modified from Erin Jeanne McDowell’s Flaky Buttermilk Biscuit recipe, I gave the dough several folds before the first chill, followed by more folds before wrapping and holding in the fridge for several hours. With that second set of folds, I worked in a bit of grated sharp cheddar cheese (Cougar Gold). At dinner time it was roll, cut and bake.
I’ve read a few references lately from southern biscuit bakers about baking the biscuits upside-down once cut, so I tried it today. It’s supposed to encourage better rise. In any case, I don’t think it hurt them.
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I want to take two kinds of cookies with me on a work trip this week. I’ll be carrying them onto my flight.
I have a bunch of chocolate I bought for Xmas baking but didn’t use: semisweet, 60%, and white.
I don’t really want to make the greatest choc cookie I know, world peace, bec they aren’t very attractive… but maybe I’ll change my mind.
I also have dried cranberries, dried cherries, all kinds of citrus, all the extracts, pistachios and pecans.
About powdered sugar in cookies: I really like crinkle cookies and meltaways, but they can be a little messy, which might be a deterrent.
What would you suggest?
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What about Sables? Either vanilla with some chocolate and nuts etc in the dough, or a chocolate dough?
I am looking to use up some chocolate in a bake to take to work, but probably in cake as I prefer making it to cookies (I am lazy and like the one and done aspect of cake).
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World peace IS a sable.
Maybe I could make ones that are prettier than world peace …
I don’t realize that. Sorry.
I think dried cherry and pistachio icebox cookies are quite pretty.
From the eater rather than baker perspective, I don’t really like eating sables or shortbread-type cookies as much as I like eating a crispy chewy snickerdoodle or tollhouse cookie, or a crispy Norwegian Lace cookie.
I’ve been gifted cookies several times by a few home bakers on this site and on Chowhound. While I appreciate all the cookies, the cookies I’ve liked the most have been the Blondies and the lemon cookies.
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No worries. I’m poking around at other sable recipes now.
