Strawberry galette.
The filling is primarily a New York Times version, with a few tablespoons of strawberry jam borrowed from a Cook’s Country version. I cut the sugar by 1/3. Bonus points for using up some of last year’s strawberry jam. The crust is SE’s Easy Pie Dough recipe.
A visual disaster, but it tastes good.
that is a much more sensible rhubarb arrangement than I had: it was really hard to cut mine! But just as good as I remembered
Every year my husband visits his sister who lives in Hawaii. He brings back pineapples which are incredible compared to the ones we get here in Southern California.
I made the pineapple upside down cake from Smitten Kitchen. I’ve been making this cake for many years. It’s always been popular; with the Hawaiian pineapples, it’s irresistible.
I also make Stella Parks’ Hummingbird Cake.
This is a fantastic cake. I was dubious the first time I made it as, in my view, banana overpowers other flavors. That is not the case with this cake. The pineapple comes through loud and clear. The cake lasted three days and was better the second day than the first and better the third day than the second.
I frosted it with Stella Parks’ cream cheese frosting which is my favorite cream cheese frosting by a landslide.
I’ve been craving blueberry muffins. Used Dorie Greenspan’s orange berry muffin recipe (replicated all over the interwebz, but from Baking From My Home to Yours), with about half the honey called for, a splash of vanilla, and way more blueberries (she only calls for a cup). Craving satisfied.
More blueberries is like more cowbell - gotta have it.
Baked this morning despite the outside heat, since we have to be closed up with A/C and extra filter due to heavy levels of smoke outside from Canadian wildfires.
First up was a carrot/apple/walnut/golden raisins Lunchbox Cake. WIth Cream cheese frosting. Recipe will be added below as a reply comment since attempts to find it online haven’t been successful.
Recipe paraphrased - originally posted on ThornTree Get Stuffed by “arbon” in 2007
Lunchbox Carrot Cake (Hamilton Cookbook)
half recipe in 8 x 8 pan. Do frost, using 1/4 recipe of frosting
1 cup sugar
1 cup salad oil
4 eggs
1 cup flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups grated raw carrot
1 1/2 cup grated apple
1 cup golden raisins
1/2 cup chopped walnuts, optional
Blend together sugar, salad oil and eggs.
Beat until slightly thickened.
Sift together dry ingredients and combine
with egg mixture. Add carrot, apple, raisins and nuts. Blend. This makes a heavy batter.
Turn/spoon into greased and floured 9" X 13" X 2" pan (8x8 for half recipe)
Bake for 35 to 40 minutes at 350 F.
Frosting:
1 (4 oz.) pkg cream cheese, softened
1/4 cup butter
1 cup icing sugar
1/2 tsp vanilla
Beat cream cheese and butter until fluffy.
Beat in icing sugar and vanilla until well
combined. Frost the carrot cake when cooled (note - we aren’t patient enough to let it cool, mine gets frosted/glaze while still warm).
I also baked a colorful savory Bundt that will be supper tonight with some rotisserie chicken on the side. It’s more bread-like than “egg bake” and calls for 5 eggs, shredded carrots, spinach, peppers and feta. My baking buddy made this years ago on one of our Bundt-baking-extravaganza days. Following her lead, mine today had just 1/4 C oil in the batter, and added green pepper and peas as well as red pepper, onion and spinach. I was short on feta, so used half feta/half shaved Parm. The recipe recommends topping with tomato sauce, so I’ll either warm some or serve with salsa.
I used a half-sized Classic Bundt pan, and Heritage Swirl Bundtlet pan and baked 25 minutes.
This is another recipe where the link no longer works. So a paraphrased version is below as a reply.
Savory Bundt - originally from (dead link now - http://besthomechef.com.au/recipe/savoury-bundt/)
• 5 x eggs
1 1/2 cup self - raising flour
1 1/2 C all-purpose flour + 2 ¼ teaspoons baking powder + 3/4 teaspoon salt
• 1/2 cup instant polenta (or semolina) – use cornmeal
• 6 Tbls light sour cream
• 1/2 cup olive oil ( + 3 tbls) – Use less, only ¼ C in the bake.
• 1 x onion
• 2-3 cloves garlic
• 150 g / 5 oz. baby spinach
• 100 g roasted & chopped capsicum – red pepper about ¾ C.
also add 1/2 C. raw green pepper
and 1/2 C. peas
• 50 g grated carrot – about 1/3 – 1/2 C.
• 150 g light feta cheese (use light feta so it keeps its shape/doesn’t melt) – about 5 ¼ oz.
• 1 tspn salt – original used 2 t – that’s too much.
• 1 pinch black papper
Method
Need to use up the black raspberries I picked! I’ve made three recipes’ worth of the reduced, sweetened, de-seeded puree used in RLB’s black raspberry ice cream, but I still have several cups of berries.
So: black raspberry almond crumb cake, using a red raspberry recipe from Sally’s Baking Addiction.
This recipe has the berries in the topping only, not the cake itself, so I made the cake with half black raspberries and sliced almonds (for me and mom’s black-raspberry-loving best friend), and the other half with blueberries and no almonds (for mom.) It was baked in a 9" springform.
This is a simple cake with both vanilla and almond extracts, a healthy dollop of sour cream, and a close, even crumb. My only quibble, besides how much longer it took to bake than called for (with the danger of overbrowning - use foil the final 15 minutes), is how thin the struesel layer is. I’d double it next time. And I might switch the almond extract out and add lemon zest instead. Very good though.
Off to Ottawa this week-end to see my mother, and some friends. Cookies were made: https://www.twopeasandtheirpod.com/biscoff-oatmeal-cookies/
That’s my favorite bb muffin recipe. Def wants more blueberries. I often add streusel topping just for further indulgence.
The orange is a nice twist, since blueberries are classically paired with lemon (a combo I do love).
Squeaking in under the deadline with a classic rhubarb pie I baked for my mother’s birthday a couple of weeks ago. It’s one of her favorite desserts, but my sister, who is usually in charge of making birthday desserts, doesn’t like it and therefore won’t make it. 
Mom was thrilled.
Used a basic streusel on top rather than a second crust and it was perfection if I do say so myself.
It’s one of my great sorrows that I don’t have any other rhubarb-lovers in my vicinity. This looks amazing! Agree about struesel-topped fruit pies; I love them.
I made this goat cheese/dill oven pancake for dinner. It was fantastic. My husband couldn’t resist seconds even though he was full.
For the greens I used grilled little gem lettuce. For the honey I used Italian chestnut honey.
I was just looking at that recipe yesterday and thinking how good it sounds. Glad to hear it was a success.
It was serendipity. I’d recently bought goat cheese and dill, but had no particular plans for them.
When I opened my email and saw this recipe I was delighted. I like being able to cook without having to shop first.
Curious if you followed the exact recipe because it has an unusual ratio of eggs to milk and flour. Would love to know your thoughts either way.
