What’s in your oven?
Rhubarb desserts are planned for today/Sunday. My small patch took a rest-break during the recent chilly weather but it looks like there are now enough larger stalks for at least one cake or crisp.
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Made 2 lemon pound cakes from the Cook’s Illustrated Cookbook last night. Glazed them with the lemon syrup this morning. I will have 2 very happy coworkers tomorrow. I currently have smitten kitchen’s pita bread dough rising on the counter.
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I just watched this demo of someone on Instagram baking Claire S’s rhubarb loaf cake. Coincidentally I also just watched the video of her baking that cake recently (even though it’s from her several-years-old book, which I happen to own.) This is obviously a sign.
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I made “Oreo” cakes for my kiddo’s birthday party. This eggless recipe for the layers but substituting black cocoa for most of the Dutch process. Tasty and cheap. I put vanilla American buttercream in the middle and vanilla whipped cream frosting on top. Kiddo didn’t like the buttercream, lol (too sweet probably). Got several compliments (homemade cake is always a treat at parties.)
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This looks and sounds SO good to me!
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Mine is in the oven now. Did instagram demo use weights or cup measures? I found my cup measure of flour was almost TWICE the recipe’s weight measure, and used weight. Also used half the kosher salt since my brand (Mortons) is 2x saltier than Crystal Diamond.
Just go with it. Its worth it.
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It wasn’t her baking the loaf on Insta, but someone else, and the reel is long gone so I’m not sure if they even reprinted the recipe, or rather just did a video show-and-tell (I think it was the latter.)
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Strawberry scones
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I got 100 Afternoon Sweets awhile back. Baked the bourbon brownies and they were so good.
Today i baked half a recipe in an 8x8 of Sugar Cookie Bars #24. Describing it as a ccookie bar is so right. A bit of a crunch in bar for. The cream cheese buttercream is also from this book and i made the full recipe of which about a third was frozen. Sounds sweet but really isnt.
A small square is just right with coffee.
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Photos of Claire Saffitz rhubarb cake - Baked at 375 F for 58 minutes. The cake overflowed the glass loaf pan and one side edge got extra-crispy. I’m still happy with the result, a very moist and rhubarb-y cake. We sliced, carefully, using a serrated bread knife, after only 1 hour of cooling.
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Wow! Fabulous job!
(Making a note of the eggless cake recipe for future)
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wow! beautiful! Happy birthday!
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Thanks, everyone! I appreciate all the good baking advice and encouragement here.
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Fresh strawbs? Awesome! How do these hold up the next day (if you know, which - based on the look of them - may be doubtful)?
Yes, I was “bored baking”, again. I tried to make a Apple-Brown Sugar- Cinnamon scone, but it was a “partial fail”. This scone started out nice and round, but during baking it spread out to fill the baking sheet. Sunshine tried it when it came out of the oven and enjoyed the flavor. I think the batter was just too loose. When I was placing it on the baking sheet I thought about moving it back to the bowl and adding some more flour, but talked myself out of it – Lesson Learned!!
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Sunshine just asked if I could make her a chocolate scone with chopped peanuts and drizzled with a peanut butter glaze. Any one tried such a creation?? I imagine I could google a couple of recipes and try to make one up from the suggestions??
Just pulled a tray of lemon lavender shortbread out of the oven—trying to channel some spring energy even though it’s already heating up! Also experimenting with a no-knead olive and rosemary focaccia this weekend. Anyone else baking with seasonal herbs right now?
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I haven’t made this one yet, but it’s on my list and it might be a good jumping off point. I find King Arthur Flour recipes are fairly reliable, and they have a very responsive hotline should you run into any bumps in the road. Add some chopped peanuts to the dough, and for a glaze, I would use powdered sugar, a bit of smooth peanut butter, and a bit of water - all to desired consistency.
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