Summer heat wave has kept the oven off for a while, finally got around to making Dan Pelosi’s Death by Chocolate in NYT.
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Didnt they make gumdrops especially for baking?
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After trying that recipe suggestion to raves I baked this one too
Cottage cheese or ricotta work.
Wonderful find!
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I used to make a cottage cheese and dill bread. Recipe was given to me by a woman from Nova Scotia. I remember her telling me that you have to break down the large curds. Haven’t made it in so long. My daughter use to love it. Maybe i’ll surprise her for her next visit.
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The dough hook did all the work! I also made dill compound butter.
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The author of TNK recommends the same bake times if halving the recipe and using an 8" x 4" pan. Toothpick test has the final word, however. I will try it next time, but check a little early, just in case. My full sized loaf - FWIF - took an hour at 200 and 50 minutes at 300, just shy of the prescribed times (and my oven runs slow).
Whole wheat banana chocolate chip cake. I added toasted pecans and a little more sugar and increased the chips.
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I think you’re right.
Welp, we’ve transitioned to blueberries (and early peaches) here.
What’s your favorite BLUEBERRY baked good? Mine is probably this one, but I’d love to branch out.
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Mini carrot cakes. I bought a silicone mold awhile back to bake bouchons. Yesterday i used a 6" cake recipe and it filled 8 of the 12 cavities so i think an 8" cake recipe should do. The cake is nice and moist because I sliced off the tops and eat them🤭. Cant wait to bake them for my guild meeting. The sky’s the limit.
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After years of making the ATK/CI version of the Boy Bait, I’ve decided I like King Arthur’s version better (less butter):
I love the Gateau Aux Baies from the cookbook Gateau, but also find myself making a similar version often:
NYT’s pantry crumb cake is good (gift link):
High on my list to bake this year is the blueberry slab pie from Dessert Person (YouTube video)…:
…as well as Marcy Goldman’s Toronto Blueberry Buns from A Passion for Baking - in fact, this one is NEXT! Here’s a link to that recipe from one disgruntled blogger:
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Just watched that DP video. I like the spice profile she used, and I have lemon verbena sugar on hand.
I REALLY don’t need to make such a big pie so I think I’ll scale it way down. But I’m intrigued.
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From same Cousin Shirley, now in her 90s.
I remember my father and 5 of us kids showing up from Boston at her kitchen door in Montague, PEI unannounced, summer of 1978. We were warmly welcomed and she went right to her freezer and pulled out Nanaimo bars to feed us. At 17, I had the sense enough to ask for the recipe. Traditional ones call for Bird’s custard powder in the cream filling but the ingredients scare me so I skip.
Shirley’s Nanaimo Bars
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa powder
1 large egg lightly beaten
1 teaspoon vanilla
2 cups Graham Cracker Crumbs or crushed Digestive Biscuits
1 cup shredded coconut (I use sweetened, flaked)
1/2 cup walnuts coarsely chopped
Middle Layer
1/4 cup butter
2 - 3 tablespoons milk or cream
2 tablespoons custard powder
1/2 teaspoon vanilla
2 cups powdered sugar
Top Layer
4 ounces semisweet chocolate
1 tablespoon butter
9 inch pan, greased
Bottom Layer
In a saucepan melt the butter. Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Refrigerate until firm (about one hour).
Middle Layer
beat the butter until smooth and creamy. Add the remaining ingredients and beat until smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling evenly over the bottom layer, cover, and refrigerate until firm (about 30 minutes)
Top Layer
melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares.
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It’s a lemon blueberry sour cream cake I found on an old B&B website called Lanier B&B that had tons of B&B recipes from around the U.S. While lanierbb dot com still exists, it’s nothing like what is was in the early 2000s (no recipes at all and no listings of B&Bs), and in fact, hasn’t been updated since early 2021.
I opened my old old OLD laptop to (slowly) export it from my old Mastercook (version 15!..latest is v.24).
It is not lo-cal, but it’s a once-a-year bake for me, so I’m good with it. 
I cut this recipe in half today, and a loaf pan and a mini loaf pan are in the oven right now. Can’t wait!
Lemon Blueberry Sour Cream Cake
Serving Size: 14
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks margarine (called for in original recipe, but I always use butter)
2 teaspoons lemon extract
3 cups sugar
6 eggs
1 cup sour cream
1-1/2 cups fresh blueberries
Grease and flour tube or Bundt pan. In medium bowl, sift flour, soda and salt. In large mixing bowl, cream butter; add lemon extract and gradually
add sugar. Beat 2 minutes.
Beat in 2 eggs at a time, beating until thoroughly mixed after each addition and 2 to 3 minutes after last addition. On lowest speed, add half the flour, beating only until blended.
Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in blueberries. Pour into prepared pan and bake at 350°F. for 60 to 80 minutes. Cool 20 minutes in pan, then turn onto a cooling rack.
Per Serving (excluding unknown items): 456 Calories; 19g Fat (37.1% calories from fat); 6g Protein; 66g Carbohydrate; 1g Dietary Fiber; 134mg
Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates.
NOTES : This recipe is from the Campion House, Louisville, Kentucky - a wonderful way to taste the new blueberries of the season! If you can, buy the tiny Maine wild blueberries - they’ve got a taste all their own!
LLW Notes: SO incredibly moist - you don’t need any glaze or icing for this cake - the sour cream really makes it.
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I really miss puffed wheat squares!! I usually just want one, and it’s not the kind of thing where you can make a pan and freeze…
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Really appreciate your effort in sharing this. It looks delicious and right up my alley!
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I usually buy single puffed wheat squares at coffee shops in Calgary or in gas station variety stores 
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Sally’s Baking Addiction blueberry oatmeal muffins recipe is here
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I like the look of these, thanks!
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I’ve made the SBA blueberry oatmeal muffin recipe numerous times (I believe I got the recipe originally from @MidwesternerTT) - they’re quite good!
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