Man, that looks good.
Oh, thanks! That’s close enough to our first guesstimate to make me think that’s the target range.
And yes, that’s the cake! It does look good. The added ground coffee is quite interesting to me. I’m thinking I’ll give this one a go this week. Will post results.
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I loathe finding grounds in my coffee so I wonder how I would
react to them in a cake. I k ow it’s a small quantity, but…
Guess I could use powder/instant.
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I hear you, and I thought about espresso powder, but I think for the first go, I’ll try it as written. FWIW I’m going with unsalted butter (doesn’t specify) and the equivalent of a 9" spring-form pan (6.5" for a half-recipe) as to me it looks to be about a 10-cup recipe.
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Apricot raspberry tart, the raspberries were layered in the middle of the tart.
This is the second tart of the too short season, I had gotten some last weekend and was very happy to see larger sized ones this weekend. Serving this with some rum ricotta gelato.
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Rhubarb orange ginger sauce
Sauce:
3 C. chopped rhubarb,
1/3 C. sugar,
1/2 C. orange liqueur – I use Triple Sec (original recipe says 1/3 C)
1/2 C. water (original recipe says 1/3 C)
scant 2 T. finely chopped crystallized ginger. - I use 1 T.
Combine everything except the ginger, heat to boiling, simmer about 30 minutes stirring occasionally, (until as thick as applesauce).
Stir in the ginger and simmer another 15 minutes, adding more water if sauce gets too thick. Remove from heat, cool. Makes about 1 1/2 to 2 cups sauce. Refrigerate leftovers.
Rhubarb Recipes cookbook, compiled by Jeanne DeMars p. 35
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Rhubarb Shortbread Cookies - These came out quite soft, and shaped exactly as they went into the oven. Mine baked 15 - 17 minutes. I tried 3 shaping techniques (R-L in photo)- 1) cookie scoop, fork flattened. 2) rounded into ball, fork flattened 3) scooped for uniform portion, pressed into cupcake pan wells - nice looking when flipped over. Looking for the recipe online, I found several that used the rhubarb small diced, uncooked, as stir-in, and one that cooked the rhubarb with sugar to make a filling for shortbread sandwich cookies.
- 8 oz rhubarb, diced – this is 2 Cups, plus 2 T water
- 1 cup unsalted butter, softened – this is 2 sticks
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour – measured heavy, scoop and level
- 1/4 tsp salt
- Preheat oven to 350°F.
- In a saucepan, cook the diced rhubarb (I added 2 T water) over medium heat for 10 - 15 minutes until softened (I cooked mine to applesauce texture) Let it cool.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add in the vanilla and mix well.
- Gradually add the flour and salt to the butter mixture, mixing until a dough forms.
- Gently fold in the cooked rhubarb.
- Shape the dough into 1-inch balls and place them on the (ungreased) baking sheet.
- Flatten each ball with a fork and bake for 12-15 (mine needed 15 – 17) minutes until the edges are browned/lightly golden.
- Allow the cookies to cool on a wire rack before serving.
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Sounds like a good excuse to buy TripleSec!
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I know this is kind of faking baking but it always makes a big hit at pot lucks or in my case big deal church coffee hours. I cut it into squares and plate it.
Kind of sticky finger food. I think this would be fun to make with kids… I use scissors to cut up the packaged rolls.
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These kinds of recipes are really useful sometimes! I am all for them if they’re good.
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Once again inspired by @NannyBakes, today I made French bread in a “can”. The form is a baker I found on Amazon here. No handles, so for ease of transferring a hot can out of the oven, I preheated a quarter-sheet pan and set the canister on that for baking.
I used a recipe I like for French bread which came with my bread machine (although as a tweak I routinely spike the dough with sourdough discard). I adjusted the recipe down to make a ¾-lb. loaf, which just fit in the can. I used the bread machine to mix the dough up until the final rise, then shaped and dropped the dough ball into the lightly greased pan. Once the dough had doubled in the can, I baked at 400 degrees for 35 minutes to 210 degrees.
It worked! I see fancy tomato sandwiches in our future!
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Glad you were inspired, bread looks wonderful. I also made one this morning. People used to use coffee cans until they realized that painted cans were not a good choice for the oven, but a plain can works just fine! Enjoy your tomato sandwiches!
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Baking quick breads in soup cans is what I remember from childhood. The bakers I found are slightly larger, which is nice. We will certainly enjoy the sandwiches - thanks for the motivation!
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My MIL made date nut bread in some kind of can, they still make commercial ridged baking pans for bread although I haven’t seen any products on the market. The glass ones I have were intended for New England brown bread.
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Yearly sentimental tradition: fresh strawberry pie. A blind-baked all-butter pie crust, banana instant pudding, strawbs in strawberry jello.
This was one of the better pie crusts I’ve made in a long time. I use the same recipe all the time, but this time I had Kerrygold, and KG makes everything better, so…
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Basically, the only strawberry pie recipe one would ever need.
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It’s nostalgic, I’ll give it that 
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Doesn’t matter if you’re baking or making mashed potatoes. This rings true.
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It also softens faster than my mass-market American butters, and the texture is better at every temperature. It would be one thing for it to just taste better, but no! There’s more!
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