I baked some egg white biscotti tonight, omitting the dried cherries and nuts in this recipe.
https://food52.com/recipes/2284-cherry-almond-biscotti
a crunchy biscotti
a crunchy biscotti
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These egg white biscotti taste great, but they do not get soft after dunking! Good for people with strong teeth! I expected them to soften up after dunking.
Not me. I get this message:
Sorry, your request cannot be accepted.
That said, based on what I can see in the preview, it looks right!
According to an Italian lady I knew, whisky is the best thing for dunking biscotti!
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Greeks serve their Paximadi ( the Greek equivalent ) with Metaxa brandy at the funeral meal/ wake, and dunk it, too!
On regular days, Paximadi gets dunked in coffee.
I made Paximadia for the first time.
I used Eleni Saltas’ Brown Butter Paximadia recipe. I will wait to see how the DCs like them. I think they could use more spice. The only deviation I made was to add 3/4 tsp vanilla extract. The texture seems right and then aren’t too hard.
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the verdict on the Paximadia, good texture, not sweet enough. I will try another recipe next time.
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When I visited Business Costco on Saturday I got a 5lb flat of mushrooms. Made mushroom barley soup, had some in an omellette and today made a mushroom galette from Everday Dorie. The recipe for the galette dough is from the book also. The galette baked up nice and crisp. I still have enough mushrooms to make some sort of mushroom noodle dish. We love mushrooms.
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That looks heavenly! 
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Thank you.
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Martha Stewart Ginger [white chocolate] macademia blondies - a half recipe of a favorite that made the rounds back in 2017 on CH. Baked 30 minutes in an 8x8 pan. When I first baked these with the original recipe’s white chocolate chips, we thought they were too sweet. Someone recommended macademia nuts for the visual similarity to white chocolate and others (e.g. Toronto Jo) substituted pecans.
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Rosemary sesame rolls, a cobbled together recipe, made in the FP. These turned out very light, they will be a candidate for sausage, pepper, egg sandwich.
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beauties
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Thank you, Zoe!
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Whole wheat hamburger buns, using the Dough cycle, recipe from Bread Machine Magic. My copy of the book does not call for vital wheat gluten, I used the other ingredients exactly as listed.
Shape/rise/bake steps completed using the oven. Some of these are destined to become hot ham & Swiss sandwiches next week. The original Bread Machine Magic recipe calls for dividing the dough into 8 buns, I made 12.
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They look like they turned out nice and fluffy.
Will you be writing up your recipe?
It was really a seat of the pants no recipe.
I put about 3/4 c bread flour in the FP, fresh rosemary, added salt, a little sugar, generously heaped tablespoon of discard, scant teaspoon yeast, egg yolk, maybe a T of evoo, some warm milk. Pulsed and then ran for a few seconds, it needed a little more flour at this point. Added a little flour and a bit of softened butter. Ran processor maybe 30 seconds, let it rest to cool down a bit and then ran it for maybe 20 seconds. Removed, hand kneaded just a bit, divided in half and let rest 15/20 minutes. Rolled each to a long rectangle…longer than my silpat, rolled into a rope and shaped. Let rise until very puffy, brushed twice with some reserved egg white mixed with a little milk, sprinkled with sesame seeds. Baked convection bake around 350* ish. 6 minutes, reversed, 5-6 more minutes. Interior temp 195-200*.
Hopefully I remembered correctly!
I think I’ll copy this to remind me what I did! 
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I just made this cake and it’s excellent. Thanks for the recipe!
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Swirled Cinnamon Raisin loaf. No raisins for us. The levain for this bread is made with 6grms of active starter.
Bulk fermentation is 4hrs and proofing takes 6 to 8hrs. All this means you really have to plan your time,which I didn’t. Although the bread is delicious it should have been loftier. Will make great french toast tomorrow. Recipe is from The Beginner’s Guide to Sourdough/Amy Coyne
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