A work of art…textures, composition, colors, tastes!
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Baking is baking!
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Thank you – and everyone! Easy crowd pleaser.
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That looks really good. Is there a sour cream topping?
I love this slab cherry pie from Smitten Kitchen- I use regular cherries and less sugar than she calls for (1/3 cup).
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Finally got the pic loaded. These were roasted garlic and rosemary flavored. She dusted half of them with microplaned parm just out of the oven.
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I have yet to see sour cherries here in Toronto, and am eagerly awaiting their arrival!!
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That looks so good! Making a slab pie in a sheet pan is high on my bucket list. I think I’m overthinking it (thus the delay). Maybe this will be the year.
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Slab pies are very common in Europe
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Couldnt resist posting this sourdough bread. Recipe is from The Perfect Loaf and requires a bit of time. A levain is made the night before and and then the next day from about 9.30 to 4 some attention is necessary. Goes in to fridge overnight, baked the following morning.
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Mini carrot muffin fail. 
I started with KAF’s carrot cake recipe, swapping in 25% whole wheat flour, reducing sugar by 25%, and subbing 2/3 of the oil with homemade applesauce. I included 1 c. of add-ins (besides carrots): currants (soaked) and toasted pecans.
I then proceeded to over-fill my 24-well mini-muffin USA pan. Tastes very good; looks really terrible. I see a carrot-cake trifle in our future.
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It looks like … carrot cake? Not seeing anything terrible. And if it tastes good that’s what really matters!
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Flat tops! Not the cute little muffiny things I was hoping for. No worries - they’re disappearing fast. 
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That’s a beauty!
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Your subs, reductions, and additions sound delicious! I think toasted pecans would go very well with carrots, as does some whole wheat and the addition of currants is genius.
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Just missing a dome of cream cheese frosting 
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A post was merged into an existing topic: Salad of The Day (SOTD 
) — Did You Eat A Salad Today?
I went wild this weekend with local fruit and am now slightly overwhelmed with it all! (Which is an excellent problem to have!) I have 10 lbs of sour cherries, 8 lbs of blueberries, 5 lbs of apricots and a quart of black caps. I’m having company tonight and will use some of the blueberries to make the blueberry lemon crisp from Alexandra Cooks. I’ve never made it before but I like that it uses almond flour, and her recipes are always reliable. I am making Lebovitz’s vanilla ice cream to go with. I got cream at a local dairy farm, so I have high hopes for the outcome!
I will also make some sour cherry jam and apricot jam, but I welcome your best ideas to use up my bounty!
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My non-jam faves:
- sour cherry-pistachio crisp
- sour cherry slab pie (I sometimes scale it down to my smallest pan, an eighth)
- apricot pistachio bars
- Erin McDowell’s black raspberry chiffon pie from “The Book on Pie”
- This simple raspberry buttermilk cake - just use the black raz instead
- King Arthur’s blueberry buckle, which @MunchkinRedux introduced me to and it replaced my previous favorite blueberry cake
- This fresh and punchy blueberry pie filling, which you can either put into a pie crust, or spoon a tart shell (also came to me via @MunchkinRedux ) or over cheesecake bars (as I just did)
Personally I would freeze some cherries and blueberries; both freeze very well. I spread mine on a single layer on a parchment-lined cookie sheet, freeze quickly like that, then scoop the frozen berries into storage containers for long-term storage (I have a FoodSaver but you don’t need to vac-seal them if you don’t have one.)
LMK if you want ice cream recipes using these fruits.
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ETA a couple more ideas:
- these black raz muffins, which i haven’t made, but are well-reviewed
- this black raz-blueberry galette, which i am probably going to make
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