This is a good recipe that uses rye flour https://www.kingarthurbaking.com/recipes/spiced-rye-ginger-cookies-recipe. ALso good for the lactose intolerant!
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Looks good!
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Yet another batch of bread machine whole wheat sandwich buns. (Bread Machine Magic recipe). My plan was to bake today, freeze for freshness and use Thursday. They smelled so good that my husband insisted we have “something” on them as dinner tonight. I was happy to oblige… but this is why my weekly menu plans look like football play diagrams, all circles, arrows and X’s. Grin.
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That fresh yeasty smell is so irresistible.
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In keeping with a Chocolate & Peanut Butter theme… I made a chocolate cake & found a recipe for peanut butter frosting. And… Sunshine had a piece with her morning coffee, which she very much enjoyed.
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@MidwesternerTT - that is the BEST cake!
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And no eggs!
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My turn for the Gourmet Magazine chocolate whiskey cake. I made a half recipe in a 5-cup bundt, and it just barely fit.
Delicious! We both loved it. This was very tasty just a few hours out of the oven, and I’m looking forward to seeing how the flavor develops tomorrow+.
Yes, I could taste the bourbon. Thanks to @Lulusmom1 for the recipe.
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Over the weekend I made the high protein egg bagels from Skinnytaste. I thought I wrote about it but apparently not. They are super easy to make and there’s no yeast or boiling or lye involved. I don’t know what particularly makes them “high protein”. Yes they use Greek yogurt (but only half a cup) and the egg yolks in the dough mostly add fat. The separated egg whites are brushed on before sprinkling them with whatever toppings you want and baking but I didn’t need to use the full amount.
In any case I have been enjoying them. They are easy to make and tasty to eat–high protein or not. https://www.skinnytaste.com/high-protein-egg-bagel/
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Can I post this as what I am thinking of baking/making??
Has anyone made the Dubai chocolate bar? I getting ready to give it a go and would love some thoughts, tips and insights.
Thanks!
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Going to use the new nyt recipe?
I made the whiskey chocolate Bundt cake @lulusmom recommended subbing Goslings dark rum (which I learned today is aged in old bourbon barrels). Sprayed the 5-cup half pan with lots of baking spray and a coating of cocoa powder. Thankfully it released easily after 10 minutes’ rest. The rum flavor is distinct but not overpowering in the crumbs I tasted. Very excited to taste this on Sunday at a dinner we’re invited to. I think I will garnish it with rum and vanilla whipped cream for serving.
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Finally, one, out of several who tried this cake, said he could taste the bourbon.
How about a chocolate ganache drip glaze?
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I’ve made 5 or 6 different choco cakes in the last couple’a years. This one has been one of my top contenders (along with Sarah Kieffer’s choco-rye cake). A chocolate cake for grown-ups. We’re on Day 3, and it’s so good, both flavor and texture-wise. DH, who doesn’t drink, could taste the bourbon, but not smell it - a win.
A little goes a long way, and def guest-worthy. Thinking of making the full-sized version when overseas rellies come to visit in April.
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Hmm, now that I have that I have the full-(ish) sized oven again, I’m thinking ofbaking something in my 5-cup total bundt duet pan. I had in mind to make a safron almond cake, but this might be a contefer. Might have to do both eventually…
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The chocolate cake is so easy, you can probably do both.
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I’m surveying all the options, including NYT. Got my kadaifi at a local Greek bakery/shop and will make my own pistachio paste, then it’s off to the races!
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Oh, my. https://www.loveandoliveoil.com/2024/02/flourless-pistachio-cake-with-chocolate-ganache.html
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Le Pain Quotidien had a fantastic pistachio cake that was almost flourless — it’s probably in their cookbook, I’ll try to find it.
(I know pistachios and chocolate are all the rage right now courtesy dubai chocolate, but I don’t much enjoy them as much together for whatever reason.)
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