What are you baking? June 2024

I made a rhubarb crisp for an event mom has this evening. The recipe calls for orange zest (intriguing combo) mixed with the rhubarb, which is precooked briefly in sugar on the stove before being topped and baked. I threw in a handful of blueberries as well after the rhubarb came off the stove. I hope she brings home a bit of leftover for me to try. I suspect it’s very tart and I love tart things.

ETA: it looks burnt! I promise, it wasn’t.


Orange zest works great with rhubarb!

Report on this: I loved the flavor, but I didn’t love how not-crispy the topping was. I really prefer crisps with oats, and I’d pivot back to such a topping next time.

It’s quite tart, as I suspected, and REALLY HITS with a scoop of vanilla ice cream.


I was going to say: I bet there won’t be any leftovers for you.

Have you ever tried making Willy’s Crisp? I love it, you can use various mixtures of fruit; I usually do nectarines, blueberries, blackberries.

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Rhubarb raspberry crumble, a favorite combination as I’ve made this combo in a galette several times. I find the tartness of the raspberries more pleasing for us than the usual strawberry combination as the results are less sweet. Big, crispy crumbs are a delicious topping for the fruits.


What crust recipe is your favorite? What toppings?

Milk Chocolate Hazelnut Cookies from Joanne Chang’s cookbook Flour.

Because I had some to use up, I used chocolate chips instead of a bar (bar would be better, I think). I didn’t blanch the nuts, but did toast them (peeling off most of the skin by hand). Dough was rested in the fridge for about 24 hours.

If you’re a fan of hazelnuts (we are), these are for you. You grind up a small portion of the nuts and put them in the dough; the remainder stay chunky and baked into the cookie. Very forward on the nut flavor. The Chunky Lola cookies from this same book are very, very good. These are even better!

Be advised: this is the type of recipe which uses a lot of equipment and dishes: toasting pan, food processor, stand mixer. Not something I would make on a casual basis, I made a half-batch of 10 big cookies for DH, our resident milk-choco-loving-Cookie-Monster. He gave them two-thumbs-up-plus, and certainly earned the cookies by washing all the dishes.


Very delicious looking cookies, I think a lot are grown in Oregon, any grown in Washington State? Also, given the clean up assistance, very much worth your effort!!


The ideal arrangement for a cook!


My wife’s fav cookies. Yours look wonderful. Handy link for the recipe:


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They do grow hazelnuts in Washington state. It’s one of the nut trees recommended for home gardeners here. I’ve been very tempted to plant one, but we’re kinda short on space for more trees. (That said, where there is a will, there is a way.)


Room for one more :slight_smile:

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I made Woks of Life Milk Bread again, so easy. This recipe is good for beginners. Smells nice and yeasty in here. Nice and cool in SF, 60°, so I can usually bake in the summer, no A/C.

That is, it’s easy if you have a mixer with a dough hook!


Picked another 6 quarts this morning. Exciting Saturday night prepping these !


Dead/incomplete link for that recipe. Here’s the corrected version

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Rhubarb raspberry galette, the last of the rhubarb season here. These were nice slender stems and were perfect for the galette. A high proportion of sour cream made for a very flaky crust.


I see that. The link toggles back but the recipe is still in the websites recipe list. Appreciate the alternative you shared.

This is my favorite recipe for focaccia. Nice and chewy and its high enough to make sandwiches. B

aked in a 9x13 pan. We had some with buffalo chicken wings which my son roasted on a rotisserie. Enough let over for sandwiches. Recipe is from One Tin Bakes by Edd Kimber. All the recipes in this book use a 9x13 pan.


Last of the rhubarb season? My sad plant hs 9" pencil sized ribs this year😥

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