For Sunday brunch: whole-wheat applesauce and spice cake with golden raisins and walnuts.
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The latter - thanks!
Grapefruit white chocolate cake from the book Snacking Cakes. Again, made this for dinner Saturday night which was subsequently cancelled when friends got sick. I dropped off this cake and focaccia at their house yesterday and they loved both, but especially this cake which is greater than the sum of its parts.
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IS IT JUST ME???!!??!
When I made this recipe last week, I was happy to report that if you forget to add the sugar, the scones come out just fine. Not as sweet, but just fine. Today I am here to advise you that if you forget to add the oats to your oat scones, they also come out fine. Not the same, but just fine.
The first time I botched it, I hadn’t yet cleaned up from making a mini batch, and it was no big deal to make a 2nd mini batch. Today I made the Full Monty – dough for 16 scones – and had 4 in the oven and the rest unbaked in the freezer before discovering the cup of oats on the counter just as I was finished cleaning up. DOH! That would explain, she says, why I only got 13 scones out of it instead of 16. I finished baking off the batch of oat-less scones. Meanwhile, I pulled the portioned scones out of the freezer, and reworked in ¾ of the missing oats. I baked off a few of those and they were great, and I still have half-a-dozen repaired scones in the freezer.
Sheesh. The good news is this recipe is a very forgiving recipe for people over 60.
Photo shows 3 oat-less scones in the back row, and 2 oat-filled scones in the front row.
I took Caitlin’s advice and added orange zest this time. Very nice!
I’ve had a string of baking “errors and omissions” lately – frustrating. I’m baking ciabatta today, also – wish me luck.
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That truly made me laugh out loud, thank you for that. And both versions look great!
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I’m redeemed. The ciabatta came out perfect. I’ve made this recipe many times before - its a household favorite.
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Those are lovely!
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SIMPLE SESAME CAKE from Snacking Cakes
I was craving something sweet and had some tahini approaching its expiration date so I made the sesame cake from ”Snacking Cakes.”. I have had this bookmarked since I read Sallyt’s review on the chowhound BCOTM thread and it did not disappoint. I made the version with chocolate chips. It is supposed to have sesame seeds on the top, but I ran out. This is definitely worthy of a repeat. It freezes well.
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I’m so glad that you liked it! it’s one of my top 3 from the book - which is saying A LOT as there are so many good recipes.
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Ok so I know the grapefruit and white chocolate is on your list what is the third one?
Inquiring minds want to know!
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Espresso chocolate chip!
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It was great. I am not sure I would have tried it if I had not read your review. I always think of sesame as an ingredient for savory dishes.
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@stockholm28, I completely understand that.
I always thought of sesame seeds only in desserts until I was introduced to sushi and breaded sesame chicken.
P.S.
I use tumeric in main courses exclusively the Lebanese don’t they reserve it for desserts. It’s another unique cultural difference.
What are your other 2 favorites?
See above! I love the grapefruit white chocolate, espresso chocolate chip, and the sesame tahini cake the most.
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Cherry tortini from the Gourmet cookbook. Crust is toasted almonds and arrowroot biscuits (couldn’t find nilla wafers). Filling is a meringue, whipped cream, amaretto, sour cherries (cooked with sugar and amaretto), and amaretti cookies. Very tasty.
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Molina is a brand. It’s made in Mexico. Not sure if it’s pure vanilla, probably not, but it has a unique taste that I love. I can buy it in Arizona, so it’s presumably safe and doesn’t contain coumarin.
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