The Italian apple crumble cake I posted below would work well with a berry filling — @Nannybakes posted a pic of one on that thread.
I’d transport frozen rhubarb too! PRIORITIES!!
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This is tempting, actually!
I baked lemon blondies / brownies today from the recipe @adawks had shared upthread.
I’m a bit surprised at the quantity – I switched the 8x8 pan suggested to a 7x11 pan, and it looks like a LOT! Anyway, they are for taking to friend’s tomorrow so their kids can go through them expediently, I’m sure (especially as she requested citrus over chocolate).
I haven’t cut into them, I’ll wait till the glaze sets. And maybe one day I will learn to glaze properly. Today was not that day.
Tweaks: I added 2 tbsp of lemon juice because it’s weird to make a lemon recipe only with essence. I used 1/4 cup oil instead of all butter as it helps cakes stay moist after a few days, so let’s see if the same holds here. And I added some white chocolate chips to the batter at the end, because I had a packet open so why not.
I’m a bit suspicious that they may have over baked a bit even though I stopped 2 mins short of the lower end of the time range. Fingers crossed they’re good when I taste them in the morning, otherwise I will have to bake something else!
ETA: A bit overbaked, as I suspected, but still delicious.
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Love this!
Also @Owen and @GretchenS.
Thanks all. This is indeed the KA gf “bread flour”, with wheat starch but stripped of gluten.
There’s a recipe on the bag for a Dutch-oven baked boule. I made it once as writ and it turned out fine, but loafpan-style has been more useful for D3. So I’ve been using 1.33x that recipe in the standard 4x9 loaf pan.
Sometimes I get better and sometime worse loft out of it and don’t know why - maybe just kitchen temps. And no oven spring to speak of.
I’d resolved to play around with adding more psyllium etc., but never got around to it.
Here’s another with a bit less loft.
And a Christmas Baguette with the same flour:
The pizza dough is great for pizzas but now I’ll have to try ciabatta.
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Circling back on the lemon brownies. I went back to the recipe, and it calls for 30 minutes of baking – I stopped at 20 because I always check things early in my countertop oven, and they still ended up overbaked, so not sure what the deal is.
The other thing I noticed is that the 2 cups of flour is proportionately more for the eggs and butter than the recipe @CaitlinM posted or this one from Dessert for Two.
Anyway. They are very lemony and delicious, I’m just disappointed at how dry they ended up.
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Possibly because you switched to a 7x11 pan rather than the 8x8? Larger surface area , thinner batter, even tho’ you baked for only 20 min.
by the way, I think they look delicious…even the glaze!
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Batter was still thick (77 sq in vs 64… my nerdy self did take that into account 
– and why I stopped at 20 mins too)
But maybe
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Yeah, gotta love recipe authors who don’t think about surface area differences.
“Place batter into a 9-inch cast-iron skillet (or a 9-by-9-inch casserole dish) and bake at 400°F for 30 minutes.” (this is a real example, by the way)
Um, no. The batter in the skillet will be almost 30% deeper than in the square dish; you’ll need to adjust cooking time/temp if you go with the alternate.
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I’ve now got four “lemon brownie” recipes to compare in advance of testing.
These from “Dessert for Two” (hot tip: this recipe is for a full pan, which maybe is what 2 people should eat, who am I to judge)
These from Domestic Rebel which @CaitlinM says were popular elsewhere
These from Buttermilk by Sam, which @adawks and @Saregama made
And these from a website I’ve made many successful treats from, The View From Great Island
Now I’m overwhelmed!
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When you choose which recipe is the very best, let us know. Then I’ll make them (they sound delicious)!
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i dunno, i was thinking a distrubuted group trial might be fun…
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I like the lower sugar amount in TVFGI’s recipe, but that’s generally the way I swing.
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I’m tempted to try those first.
This is for my upcoming “tea” event. I want to have another sweet item that’s not cake, that I can cut into small charming little bites.
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Well, of all the crumb shots, I personally like @Saregama’s best, because they look the least stodgy in the middle (even if she considered them overbaked).
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Perhaps one person’s “fudgy” (since that’s the descriptor all the recipes use) is another’s “stodgy.”
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That’s pretty much what I figured - agree!
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Well, I may have judged too harshly. I took these over for my friends today, and before I could criticize or make excuses for them, my friend said she loved the texture 
So, there’s that!
I think I was expecting the fudginess in the picture, but @Nannybakes pointed out that my adding lemon juice might have altered the texture.
But, it all worked out in the end as the recipient loved the texture, and they were as lemony as I had aimed for 
I’m going to try the Dessert for 2 recipe next, maybe with orange.
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I think you should do lemon for a fair comparison.
