Delicious.
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Carrot-zucchini muffins. I never wrote down a source for this recipe, but I wish I had – the batter seemed a bit dry (even though I’ve made it before with no issues), and I ended up adding a few TBSP of apple juice to get it to feel “right”. In any case, and after last week’s fail at converting a carrot-cake recipe to muffins, these came out just where I wanted them: whole-grain, moist, muffiny, and veggie-laden.
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Do you consider them sweet, or savory? I’d like to try these.
Definitely sweet. Here’s the recipe I used, which gives you about 14-16 standard muffins using a 1/3 c. measuring scoop. As mentioned, I added to the below formula the equivalent of 4 T. apple juice to bring it together - YMMV. Baked at 375 for 23 minutes.
250 g. whole wheat flour
2 t. baking powder
2 t. cinnamon
1 t. granulated salt
3/4 c. chopped walnuts
3/4 c. currants, briefly soaked in hot water, drained and dried
200 g. granulated sugar
1/4 c. vegetable oil
2 large eggs, beaten
2 c. grated zucchini, wrung
2 c. grated carrots
Raw sugar for topping (optional)
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Thank you! I’ll give 'em a go!
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I’m at a tomato festival and there’s a selection of typical local pies. They are not homemade but I bought a slice of black raspberry pie anyway 
The other two photos are Montgomery pie and raisin pie. I love raisin but couldn’t justify trying two, and mom won’t eat either 
The crumb topping was undercooked in all the pies, but the filling wasn’t bad.
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What’s Montgomery pie?
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PA Dutch pie with a molasses-lemon bottom layer (kinda sticky) topped with a buttermilk cake layer.
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Baked Maple Glazed Donuts. The donut is what i would call spiced with pumpkin spice. Double dip in the maple glaze, so it really stuck to the donuts. Sprinkled with mini chocolate crisp pearls. I probably will have a taste of my husband’s because it only made 6 and we are 4. My family is greedy. Recipe is from Sally’s Baking Addiction.
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Haven’t had much luck lately. I made Bravetart’s blueberry muffins (Top Shelf Muffin Mix/5 Minute Muffins) with the cornmeal variation. They were mushy. Also baked some sourdough discard chocolate chip cookies last night and don’t like how puffy and chewy they are. I don’t even know how to try to repurpose them. The muffins got tossed.
I have to prep stuff for 2 dishes I said I’d bring to a party tomorrow (cole slaw and esquites) and I still haven’t been able to drag myself into the kitchen. I think I’m just out of the whole cooking/baking groove.
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So sorry about this! I’m in a deep funk out of cooking mojo myself for different reasons. Maybe you can purchase some ingredients and put your special touch on with minimal effort. Good luck!
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@NJChicaa Sending you a virtual cooking mojo boost from the Midwest. My own 10 day funk was resolved a couple of days ago and I’ve had good maindish prep and dessert baking success since. Using some Costco ready-to-reheat and cold meals during those 10 days got us by, with interesting “conducting taste test experiments” justification.
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Making this Yossy Arefi cake for a neighborhood bbq tomorrow. I’m intrigued by the addition of cream cheese in the frosting and have very high hopes based on the reviews. I stole a crumb of the cake as it was cooling and it was delicious.
I got some truly gorgeous raspberries, blackberries, and blueberries at the farmers market today so I will try my hand at doing some sort of loose pattern on top with them after I frost it in the morning. Our garden exploded while we were in Portugal so we are going to make a big bouquet of flowers for our hosts to go along with the cake and the Ina pesto pasta salad (this time with local Buddhapesto pesto instead of any TJ iteration!) and the NYT corn, tomato, and basil salad.
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Cream cheese is a good addition, and helps stabilize the whipped cream.
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Thanks! That’s what I figured. It sounds like it’ll go nicely with the sour cream in the cake. I’m toying with slicing the layer into two thinner layers and doing more frosting in between the layers.
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Apricot upside-down cake from the yellow Gourmet cookbook. Picked up some apricots and peaches at the farmers’ market this morning. The brown flecks are from browning the butter for the topping. Very tasty when warm.
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I need it.
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Maybe you could stir them into vanilla ice cream for a spin on cookie dough?
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Or cut up and bake to dry out for “croutons” to top ice cream (with or without chocolate / caramel sauce).
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So far so good. I stupidly didn’t let the cc come to complete room temperature so the topping isn’t 100% smooth but it tastes great and any of the tiny lumps will be hidden by the berries. Some of the NYT commenters complained about the addition of the cream cheese in terms of flavor, but I love it. It gives it a very faint cheesecakey-vibe, especially with the lemon zest in the caKe. I did end up doubling the topping and cutting the cake horizontally and putting some of the topping in the layers, leaving enough for a voluminous billowy coating on top. I hope the fruit doesn’t weep too much but whatever it ends up looking like, pretty sure it’ll taste great!
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