What’s in your oven?
I made a peach ricotta cake, using the recipe for blueberry ricotta cake from Snacking Cakes. My peaches smelled wonderful but didn’t have much flavor baked. It’s not a looker but this cake is so delicious.
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I froze some Soft Bun Dough and baked 6 cinnamon knots this morning. Made them last night and left in fridge. Both recipes are from Scandinavian From Scratch. Felt like i was in a bakery this morning with the lovely cinnamon smell.
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Looks quite lovely to me!
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We have two expansive choices for Cookbook of the Month/Quarter for July-September – come join in!
Julia Turshen has some delicious but simple baking recipes in each book (for eg, the Afternoon Cake in Small Victories which is a lovely citrus almond flour cake and the Happy Wife, Happy Life Chocolate Cake also from there, as well as the Orange Yogurt Cake from Simply Julia and the Brown Sugar Pound Cake from Feed The Resistance).
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A friend came over Sunday night to help me hang some pictures ( I moved in 10 months ago!!) and I made her dinner, and some spiced rye ginger cookies as a thank you. She can no longer tolerate dairy, so a good cookie for her!
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I’m knee deep in summer baking but this photo made me pine for holiday cookies 
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Another bread machine pound cake, this one using the Bread Dad recipe. I’m happy with the result, made using the Quick Bread setting and medium crust setting (recipe called for light crust) it came out fully done in the 1 hr 40 min cycle - no extra baking time was needed. For both versions, I used a small spatula to scrape down the sides and drag thru the batter after the first mix, to help make sure the flour was fully mixed in.
SIde by side slices photo Bread Dad cake left was not as tall as Bread Machine Diva’s, on right. Bread Dad cake was more tender and had slightly smaller and more even crumb.
This recipe uses more milk and 1 less egg than the Bread Machine Diva version that I made a few days ago (see June WAYB). It also uses 1 T vanilla (other recipe had 1 tsp) and adds 1/2 tsp salt. The resulting cake is very good plain as well as under berries, and i noticeably softer/more tender than the first one. I sliced it after only 30 minutes cooling (recipe says cool 2 hours) and slices tended to bend halfway. Another time I’d wait the full 2 hours, or cut the loaf in half end to end (to intentionally make it easy to cut half slices).
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Such an interesting experiment! Are you happy with the second version or will you keep experimenting?
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I am happy with the second (Bread Dad) version and don’t plan to experiment more… except perhaps to make a chocolate version. 
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I did wonder about that exact thing! 
So glad you found your vanilla solution!!
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