Oh my, these Finnish ones look so appealing and puffy with the cooked-from-raw blueberries on the top! And less sugar!
I am tumbling down after you…
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Tomorrow, Friday, I’m going to try making Ina Garten’s Beatty’s Chocolate cupcakes to take for a celebration Saturday. It makes 24.
I’m wondering if I should bake the cakes Friday and wait to do icing until Saturday.
Hopefully, I won’t have to refrigerate them because it’s impossible to fit them in my fridge. It’s cool where I live, 65 degrees.
I’m using Valrhona cocoa and TJ Pound Plus Dark Chocolate 72% for icing.
Has anyone made these? Any tips?
Oil cakes including this one are usually better day 2 & 3, so I’d definitely bake the cupcakes Friday.
Re the frosting, I don’t know how hot it is where you are right now, but if you have enough time to frost on Saturday, then I’d consider doing that.
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I’ve made this recipe. It’s a good, standard chocolate cake. No need to refrigerate if unfrosted. I agree with @Saregama - this one is better made a day in advance (the cake part). I also would wait until Saturday to frost it.
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How long can they stay on the counter? It’s just butter, right? I always leave regular butter out of fridge.
The frosting inher recipe contains raw egg that’s not heated at all, so I’d take that into consideration if you’re planning on that frosting recipe, though I think you could just sub a couple of tablespoons of cream. Otherwise, that frosting is fine on the counter as long as it’s not too warm (which will just make it soften a lot). If leaving overnight, you’d want it well-covered so it doesn’t crust over.
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I failed to mention RLB’s fresh blueberry pie filling. This one cannot be made from frozen berries, and therefore (for me) is a must-make during the BB season. I like to make it in a press-in tart dough, such as this one from Erin Jeanne McDowell.
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Is there a custard or other intermediary layer there ?
No. Just the blueberry pie filling and a cookie-like shell. I suppose you could add one, but I’ve never been inclined to.
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WAPO won’t let me have the crust recipe.
Here it is,
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- 8 tablespoons (113 grams/1 stick) unsalted butter, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract (optional)
- 1 3/4 cups (218 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon water
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-low speed until smooth, 2 to 3 minutes.
Raise the mixer speed to medium, add the egg yolk and vanilla, if using, and mix to combine. Stop the mixer and scrape the bowl down thoroughly. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, 1 minute more.
Turn out the dough and use your fingers to press it into a 9-inch pie plate, working up the sides. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight. (For the most pristine look, dock the crust all over with a fork, though feel free to skip this step entirely, as the crust will bake up nicely without docking.)
For this particular tart, blind-bake the crust fully before adding the (uncooked) filling.
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I’ve also never heard of these.
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I made Zucchini Cheddar Cheese Herb Beer Bread yesterday. I saw the link on a friend’s FB. It looked good on paper but was underwhelming. It wasn’t gross but wasn’t as tasty as I was expecting. I was surprised that the recipe didn’t call for draining the zucchini. Several comments on the post said that the interior was wet and mushy so I went with my instinct and drained it for an hour after grating it. That part worked but it didn’t do anything for the bland flavor. I’ll probably just toast it and have an egg on top during the next several days for breakfast.
https://www.serenabakessimplyfromscratch.com/2017/08/zucchini-cheddar-cheese-herb-beer-bread.html
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I made a beer and cheese bread a few years back and was also massively disappointed with it. Couldn’t taste either of those things in the final product.
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Usually beer bread has a pretty heavy beer taste. It’s pretty popular with some older Anglo Ontarian communities around this part of Ontario. I haven’t tried a beer and cheese bread, usually it’s just beer, iirc.
The photo in this recipe looks like how I like my cheese bread, with chunks of cheese that melt when toasted.
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Mine was from the baking book Midwestern Made (something like that). It smelled amazing while baking but blah.
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Too bad. That’s disappointing.
I remember a classmate in 8th grade raving about his family’s beer bread.
I found it kind of heavy and blah 
(I’m more of a cheese bread person, hold the beer)
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My feeling right this minute is: give me a beer, some good cheese, and a slice of chewy bread, and I’ll be way happier than any other combination of the three.
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Add some olives and a dry rosé wine and I’m very happy!
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