Oh, you are welcome.
Yes, I minced the herbs - probably about 1/4 cup packed. I added them to the dough with the first set of stretch-and-folds.
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Great, thanks!
These have been my biggest hit this year so I keep buying the cinnamon rolls at Aldi and mine say use by June 4. Fortunately it is still cool enough to bake.
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I’m in the mood for a ‘lazy woman’s blackberry cobbler’. Need to figure out how to do it gluten free. I think I can, I think I can!
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Freeze them well!
I should add the 1/4 c. herbs was for one loaf (1/2 recipe).
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Chewy Trail Bars from Baking Unplugged by Nicole Rees.
I recieved this cookbook today as a freebie from Thrift Books. Not too much of interest to me in it – mostly basic recipes for familiar treats but without the use of a stand mixer.
The trail bars recipe struck me as original, however, and since I’m still in search of a good one, I made a test bake of 1/4th recipe.
I’m pretty happy with the result - crunchy around the edges (borderline crumbly) and slightly chewy in the middle. I’m hoping they transport well. I made almond and blueberry today, but see a range of possibilities should they hold up a few days.
ETA: I used rolled oats instead of instant; that doesn’t seem to have harmed them.
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afaiac if it’s not slightly crumbly, it’s not really a trail bar!
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Peach cobbler this past weekend.
Its already summer-hot in Florida, so my baking is first thing in the morning or in the evening, and small so it can go in the countertop oven. Heating up the house is major issue from now until October.
My offspring has flown the nest, so its just 2 of us now. Crazy schedules mean a lot of meals on the fly, so the countertop oven is almost always more than big enough for whatever we’re up to.
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Team meeting yesterday, which meant baking Monday night. I was going to make Cloudy Kitchen’s rhubarb shortbread bars, but I realized that I didn’t have tapioca starch. Since it was already 9 PM and I know from bitter experience that I shouldn’t improvise or pivot at that hour, I instead made Lunar rhubarb cake https://www.dinnerwithjulie.com/2017/04/06/elizabeths-lunar-rhubarb-cake/ but with about 3 cups of rhubarb. Doesn’t look pretty, but very good…
It’s a very damp cake, and I likely should have baked it another 5 minutes. Still got eaten.
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Torta di mele(apple cake) from Torta della Nonna. I have had two huge mutsu apples hanging around since Easter (boy do those apples keep well). This cake is a Tuscany specialty. Its
really an upside down apple spnge cake. The cake has a very moist, dense crumb. We had some for breakfast and its not too sweet and was wonderful with coffee. I would also serve it with ice cream for desert. Recipe from a wonderful book Torta della Nonna.
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Lightning Cake as detailed in May was baked this morning to have with strawberries, which are BOGO this week at the grocery store. Sampled and deemed great – the sugar crisped nicely at the edges.
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Warm biscuit with cool strawberries and sour cream, this was breakfast yesterday, and very good it was!
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That looks delicious. Local strawberries are just starting here and are $$$
Started out at 9.50 a qt., last week 9$. I doubt it going to go down much more😔
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Cobbler with a shortcut. Blueberry, raspberry, cherry cobbler but I microwaved the fruit until it just started to bubble. Topped with cobbler mix( biscuits) and baked at 425 * for 11 minutes on a stone…should have put a baking tray underneath, had a little spillover . This was very good, put a dollop of sour cream on the side of berries to cool them down. Will make again with the shortcut!
ETA…I generously mounded up the fruit which leveled out after microwaving allowing the topping to fit on top of the bubbling fruit.
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Looks delicious! (I’ll be stealing your shortcut.)
Please do, that’s exactly why I posted😀. Really jump starts the process and the oven is on for a much shorter time.
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