My little bottle says “mint” – – not “peppermint”, I know I like peppermint with chocolate (it’s Christmas!) but mint seems like a different thing. I think I bought this for a cocktail (?) originally.
I made the brazilian chocolate glazed carrot cake from Milk Strret Bake It today. Will let you know how we like it.
I was given some high-quality orange extract as part of a gift. Not something I’d used before, but wanting to make use of it, I have used it along with orange zest. and vanilla extract to flavor sugar cookies (the soft kind) and other simple baked goods, for a kind of nostalgic “creamsicle” flavor that was well liked. Anything made with stone fruit (but especially cherries) gets a little lift from a little almond extract.
For the orange extract: https://muybuenoblog.com/wprm_print/39607
Yes, this almond biscotti was a Christmas time favorite for many years. Now I tend to make a cardamom biscotti that has shorter baking time That’s 3 teaspoons of flavoring for 3 cups of flour – it’s not overpowering.
This blog says mint extract is milder that peppermint and pairs well with chocolate. https://substitutecooking.com/peppermint-vs-mint/
Just saw this! Thank you, I even happen to have aniseed. Not waiting for the Day of the Dead to try this one.
Thanks for the article, I didn’t know how much I didn’t know. I’ve never met a mint candy I didn’t like, strong or mild, with chocolate or not.
I saw that Ruby from the British baking show made one of those and loved it. I do have an enormous bag of carrots so… I might choose a different glaze though.
I’m also really curious about these
Technicolor Kitchen has a Brazilian style carrot cake that I made several times and enjoyed.
ChristinaM suggested Pan de Muerto (Bread of the Dead) - Muy Bueno as a use for my little-used orange extract. It’s meant to be decorated with stylized bones for the Mexican Day of the Dead, but I was too impatient. I am so pleased with how this came out, it is gently orange, gently licorice, gently sweet. The dough was no trouble, the rise no trouble, a keeper for me. (I made a half recipe.)
Thank you, ChristinaM.
My great grandmother made crepes with orange extract so that’s what my mother and I do as well.
Somehow we’re already done with the first month of the year, so here’s your February thread.
I’m so glad they worked out for you! My son makes these every year at his school for experiential learning day. (They use an outdoor cob oven).
Sure! It’s from the same aunt that I got the cranberry cream cheese pound cake recipe:
Lemon Loaf: yield 2 loaves
-grease 2 loaf pans, preheat oven to 350.
Mix 1 C oil and 2 C sugar
Add 4 eggs, beat until smooth
Combine 3 C flour, 1/2 tsp each b. soda and salt.
Alternate adding dry ingredients to sugar/oil mixture with 1 C buttermilk. Add 2 tsp lemon zest. Bake for 1 hour.
Glaze combine 1/2 C lemon juice with 1 C sugar. Simmer until clear then cool.
Cool loaf for 10 minutes, then poke holes and pour over glaze ( nb I poured and then used a brush for the syrup that dripped down)…
Thank you @rstuart !
First of two chocolate sour cream bundts is in the oven.
Actually, I forgot the recipe is for a 12-cup bundt. I only have one 12-cupper and I used that for the Kentucky butter cakes, and I want the other flavor to be in a different pan design. So after I filled up my 10-cup Brilliance and saw how much was left over, I got out my Heritage 6-cup, and they are both filled 2/3+ full. I wish I had thought to use a 10-cup Heritage so that the chocolate pan designs would match, but I didn’t realize this until it was too late. The Brilliance is probably my favorite pan, and I wanted to use it. But I do like the idea of having different-sized cakes (and more of them) for visual interest.
So.
What’s left is a second chocolate bundt, and the chocolate layer “birthday girl” cake. I’ll do those tomorrow.