What is the Milk Street one?
This. I saved it when Shelleybean previously recommended it, but I don’t know how doable it is for me because it seems as if you would really need a microwave to accomplish the first step and I don’t have one.
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I don’t have a microwave. I’ve always made it stovetop. It’s just like making a tangzhong.
The video is helpful for clarity on how much you’re processing. I’ve converted this recipe to grams and use more salt since I use unsalted butter most times.
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Tried the Banana Buckwheat cake from Snacking cakes today. Baked them in my little set of 3 Wilton pans, they hold a recipe for a 9x5x3 perfectly. Much better size for the two of us. I can freeze two for later and still try more cakes! Win, win!
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I’m sad that my 6 little loaf pan (attached) are no longer available; I wanted to gift some.
I didn’t see anything attached, so it would be six little cakes half the size of what I have here?
Yes, each 6-one is equal to one loaf pan. Walmart and Wilton show it as unavailable.
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Slightly smaller loaves - 8 attached - pans are still available, per Amazon. And Nordicware offers a 6 mini-loaf pan. https://www.nordicware.com/products/procast-mini-loaf-pan/
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From Snackable Bakes. Devils food cake w marshmallow frosting.
A semi failure that ended up very good and all eaten (except for the 4” circle I cut from the middle. I didn’t expect it to taste ok. I’m 95% sure my measurements were correct - surprised that such a simple cake failed me. I used dukes mayo. Baked 6 extra minutes over max rec time.
Has anyone else made this?
Frosting was delicious and so easy.
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The Nordicware is a good sub for the Wilton.
Not pretty but I pulled this together quickly this morning - a summer tart on a crescent dough base (docked and blind baked), herbed lemony cream cheese custard with Pecorino, and garden zucchini and grape tomatoes. Garnished with basil chiffonade. The dough edges went a bit over so I cut them off (guess I par-baked too long? The broiler blast may have been a mistake). Oh well. Tasted good!
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Sounds tasty!
(And glad I’m not the only one using kitchen shears for stuff other people think I’m crazy to pull them out for 
)
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I plant scallions in the yard whenever I have the bottoms left. Most times since I’m already using the shears to snip them, I can’t be bothered with a knife.
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You’re just a Korean mom at heart
I showed this to a friend, she agreed, utter perfection.
Do you parbake?
I got to farmers market at 11 am and they were sold out of Dirty Girl dry farmed tomatoes. (I bought about 5 stragglers I noticed at the register) and Rainbow was sold out of his incredible, sweet blackberries. He insisted on giving me the rest of his sample box (last year, twice I gave him blackberry/Greek yogurt paletas I made with his blackberries.)
Frog Hollow was selling fruit galettes for $30 … too pricey for me.
No this wasnt par baked. We just had it for dessert. The filling was good and was well settled with just a little juice, but to my liking i felt the crust was a bit too thick on the edges. I would use that recipe for pie dough again. Thanks again for the compliment.
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I continually have this “edge problem” with my pie crust.
Maybe use a food processor to get granola crumbs that you combine with melted butter. Press most of it into the bottom of the pan to make a crust. Bake 10 minutes. Top with your fruit. Sprinkle with the remaining granola - combined with some flour and egg to make sand-textured dust. Drizzle with more butter, so the topping technique is similar to Willies Crisp.
Or take a look at this oatmeal jam bar recipe RStuart recommended a while back. And use your granola (perhaps ground a bit) in place of the oatmeal. https://www.thespruceeats.com/one-bowl-oatmeal-jam-bars-4843487
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Thank you!
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