The first BCOTM of the year is still going strong if you haven’t jumped in yet:
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Whole orange and olive oil cake, one that I frequently bake with a lot of iterations. Started out as Meyer lemon and gets many different additions. Serving this later today with pineapple ice cream and a pineapple rum sauce.
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This cake is calling my name! 
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I will rename it the Barney cake!
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Why, thank you Ma’am!
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King Arthur’s marble rye, inspired by the thread on rye bread.
I took one major shortcut by scaling the dough and adding the black chocolate to half BEFORE the first rise. I know it’s not prudent to do this as chocolate can inhibit the yeast, but given the small amount (1 T.), and some testimony from the comments, I decided to give it a go. It worked out fine, and I got a good rise out of both halves. For the darker part, I used a slurry of black chocolate, rye flour, and water. I should note the slurry required an additional 2 T. of water not called for in the recipe, so I added a spoonful of rye flour to that half of the dough to accommodate.
The only other changes I made were to sub 40 g. of the water with pickle brine, adding 1/2 t. of prepared yellow mustard and doubling the caraway seeds from 1 T. to 2 T.
My dough temperature was up there, both from warming the liquid in the microwave and the friction from the stand mixer. I used a proofing oven for both proofs, and found things moved pretty quickly. Keep an eye on it if your dough and kitchen are warm!
I baked in a 13” Pullman pan (loosely tented with foil but sans the Pullman lid). While the dough doubled in size during the proof, there was not a lot of further oven spring.
Fun project! I’m very happy with the results. The bread has everything I wanted – a flavorful loaf with classic rye bread texture and an attractive crumb. I’ll happily make it again. We’ll be using this loaf for open-faced butterbrodt.
(Side note: I can never hear the phrase “marble rye” without thinking of that Seinfeld episode where Jerry has an interesting encounter with an old lady and snatches her marble rye – too funny!)
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A friend loves Seinfeld, keeps watching reruns. I’ve only seen about 20%.
Anyway, he’d start to describe an episode, start laughing hard, would make me laugh hard. Just in the retelling …
I remember one about Kramer spilling hot coffee and the company was going to settle with him and offer him free coffee for life and $10,000.
Kramer went to the meeting, was informed about the free coffee, jumped up, shook hands, thanked them, never heard about the $ offer.
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OMG, I havent made rice crispy square probably in over 30 years. These are improved by browned butter and a bit of sweet condense milk. Sprinkles were my idea. They are nice buttery and crunchy. Recipe is from Snackable Bakes by Jessie Sheehan. Not to be confused by the other almost similar title baking book.
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oh my. You have a talent for those patterns! In general I love the KA recipes, because they are well-tested and the comments have been really helpful for me. I hope to bake rye after my family recovers from our latest crisis and will definitely bookmark your comments. Thanks!
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And, I think the pickle brine sub for water and the mustard and doubling the caraway are genius on your part!
What type of rye flour did you use? Dark/light/medium, etc.? I’m still trying to figure out how interchangeable they are.
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Oh - thank you! I’m still learning rye baking, too. 
I’m a fan of King Arthur for the same reason - tested recipes and a dedicated help line. The comments on-line are always useful, too.
I used KAF’s Organic Medium Rye for the light rye portion, and then One in a Mill Whole Rye for the pumpernickel. These just happen to be the brands which are available to me. I think any medium rye and whole/dark rye would work here, accordingly.
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I’ve been using King Arthur products for decades. I’ve called them several times and they were so helpful and patient! And the phone help line is free!
Thanks for the rye flour advice. I need a break from our family stress so I’m going to do the KA basque cheese cake again soon.
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If you use freshly milled rye flour, be aware that rising times will be shorter. Freshly milled rye flour is also much sweeter and less sour than flour that has aged.
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Sorry that you’re going through a crisis!
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Thanks! It’s not the worst it’s ever been by far, but the problems with our son’s service providers just keep going and I am so looking forward to a time when I don’t have to stress and work on it every day…going on for months now! I have no energy to cook much at all. We’ve been eating a lot from Trader Joe’s, which needs to stop.
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Quick and easy is TJ Rice Dolmas … I drain then add olive oil and freshly squeezed lemon.
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I made these cookies and they’re amazing (with double the salt), but I swear cookies are one of those things that really show a marked difference if they’re originally made in a convection oven. My cookies baked 25° hotter still got zero color and did not crinkle nearly as much. I think I’d have to bake at 375° the whole time or maybe even 400° to get comparable results.
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Brown butter chocolate chip with toffee bits. Recipe from Bon Appetit (paywall though.) Here’s a video of them making these.
I didn’t have feves, so I just used chopped chocolate (but not too finely chopped.) I used two Skor bars, browned the butter, and let the dough rest overnight in the fridge. I also banged the pans to get some crinkling.
These are …. Incredible.
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Doesn’t David Lebovitz have a similar cookie? You make the toffee bits first.
I haven’t made them yet.
