Lucky grandaughter
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Lucious and thank you for the link. I read through the recipe and I’m def trying it. I need to buy milk. I even have the Swedish dark baking syrup in my pantry.
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Wowsa. Both dessert look great. Fun slice-shot. I prefer basque cheesecake over all other types. The Canadian cookbook author, Bonnie Stern, has my personal fav version on her IG acct.
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Not a cheesecake lover except for the Basque version, so much more interesting to eat than a typical cheesecake…apologies to the cheesecake lovers out there!
Envious
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Thanks for the rye-bread recipe reference. I’ve printed it out. I’ve had good luck with a couple of recipes from True North Kitchen - both the Tiger Cake and the knackebrod have become household favorites.
Are there any others from here site which you might recommend?
Yes! I made another batch with “Flavor Grenade” pluot jam, later the same day!
I think using light, rather than dark brown sugar might explain why it didn’t brown better.
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Thanks for your recommendations. This is the first recipe I tried.
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That cake is absolute perfection, as are the bagels!
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I’m making this one … again, for father’s day.
“Room temperature” is usually an issue for me in the summer, but I never understood why it was important.
This was interesting to me
Also trying to formulate my perfect ganache frosting with these.
I think the big glass jar is 64 percent.
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A jelly roll cake recipe from Baking with Dorie. Filling is pistachio cream whipped with a bit of heavy cream. Frosting whipped heavy cream to which I added tablespoon of icing sugar, a few drops of food coloring and stablized with a heaping tablespoon of marshmallow fluff. There will also be local strawberries.
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Hoping to try this this time.
Beautiful, Stef!
Thank you. It was very tasty. The filling real,y softened the cake roll.
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The recipe is similar to Icelandic volcano bread.. Smoked fish is a salty, delicious counterpoint to the sweet dense bread. Your sandwiches look very, very good.
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I made apple-walnut cake again, repeating subbing half whole wheat flour for AP, applesauce for half the butter, and browning the balance of butter together with the walnuts. Will be better on day two! I added vanilla bean paste.and a pinch of clove.
Baked into a Bundt about 2/3 size.
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You’ve sold me. Do you use dark rye flour or medium?
