I don’t think all of that marshmallow/etc is going to mix well with just a quick blitz but who knows 
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You might need a bit of milk to help it along in addition to the eggs
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These are great suggestions!
In the meantime I baked up a sourdough loaf that was split AP/bread/einkorn
It could be the flours and proofing times, etc, but it seems my new Emile Henry baker gets a taller bread than my old clay bakers.
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I decided to go with it as a topping for my first attempt, so I made a microwave chocolate cake in a mug for proof of concept, reducing the sugar in that, then topped it with mallowmelt immediately so the heat from the cake melted the topping.
I really liked this! I probably would add a little bit more sugar next time (going with 2/3 instead of half) or maybe add it in two layers.
My PIC just doesn’t like the mallowmelt taste, so he thought this was way better than the original, and better than no dessert but pretty meh.
The younger kid loves the mallowmelt, so he just had that straight. And the other kid is at an activity so we’ll see what she thinks!
And after cutting it in half:
I might try the food processor technique next!
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Last bake of March 2026. Honey whole wheat bagels with Harvest Grains.
I started out using an amalgamation of King Arthur’s whole wheat bagel recipe, and another from kneadandnosh.com, but ultimately strayed a bit from both.
This batch came out pretty good, but I’m still tinkering. I used half ww flour and half high-protein, adding a little extra water and a little vital wheat gluten to accommodate the whole wheat. I’m questioning both additions, however, and will run future test bakes to fine tune the final product. I really liked the addition of Harvest Grains (seeds and grains), and I would have sprinkled a few on top for looks, but I don’t think the grains would survive the 450 degree baking temp.
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Angel biscuit crescent rolls - recipe posted here in 2024, made this time with a mix of whole wheat and AP flour, and baked 18 minutes at 350 degrees. Much denser than the all AP flour version, as to be expected with the whole wheat, still tasty. A dozen were left plain to enjoy beside stew. A dozen were drizzled with a buttercream frosting to serve as mid-morning treats with tea.
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These were Saturday and Sunday. I made focaccia for the first time (first I can recall anyway). I mostly followed KA’s “Big & Bubbly” recipe as to base ingredients and amounts, cooking temp and time. But also by scrounging bits from several other recipes, I decided to add 6 cloves of roasted and pasted garlic and some dried herbs to the dough, and then poked cut halves of black, Castelvetrano and Kalamata olives into my finger holes. I don’t have a 9x9 square dark metal pan so I used a 10 inch cast iron skillet instead.
Very tasty and crispy, but also too close to actually crunchy around the perimeter. If I do it again in this skillet, I think I can skip the last step of de-panning it and putting it back in the oven for that extra 5 minutes after turning the oven off. Also I fumbled the transfer from rising bowl into the skillet and think I lost more gas than I should have.
Since I’ve started milling the flour, this honey wheat has become our everyday bread, here and at my oldest daughter’s house. I’ve got the flour process down to where I’m retaining 97% of the grain and bran, but there’s a stubborn 3% (I’m assuming all bran) that even after a 3rd run through the mill is still large enough to be retained in the sieve. But I use that to coat the loaves while shaping, and also add it to chem-leavened stuff like banana bread or bran muffins.
Anyway, I decided to show this one because it got a very nice rise and oven spring, and was 5.25 inches tall at the tallest parts.
Daughter 3 made this lemon pie for Saturday night’s dessert. She ground pecans for the crust because she and Daughter 1 are avoiding gluten. She’d planned to make meringue with the leftover whites but both ovens were conflicted by the time she needed to do that so she just whipped some heavy cream instead. Everyone loved it and were left wanting more, but we were feeding 11 that night, so the pieces were pretty small.
Bye-Bye, March.
Tomorrow in honor of the new month, I’m planning on making 15 loaves of bread.
Just Foolin’!
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Looks delicious either way! A couple of comments here: A) Definitely shouldn’t be a need to de-pan unless you need the bottom to be extra crispy, in which case you could give it a couple of minutes on a pre-heated stone in an open oven. B) I don’t use a separate rising bowl at all. Focaccia doesn’t need all of that usual ceremony. Just mix, knead until you get some nice gluten formation, and then go straight into the pan (very well oiled). No need for preshaping or anything. Give it a few pokes to kind of even it out, then cover it up and occasionally come by and gently poke it a bit/push it around to help it migrate toward the edges. Once it’s risen enough give it some final pokes, add oil and other stuff, and bake.
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That lemon pie looks so good!
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Thanks; I appreciate the tips. It was extremely floppy after that initial rise. I’ll definitely just do all the rising in the cooking pan next time.
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OK, proof of concept 2! Today I tried @Saregama’s suggestion to blitz this up. I put some mallowmelt, a very ripe banana and an egg in my mini food processor. Added some oil and vanilla, then poured that into a small amount of dry ingredients (flour, salt and baking powder), then folded in a small amount of additional chocolate chips and some chopped walnuts. Wound up making 2 large muffins.
PIC and I both really liked this! But it completely masked the mallowmelt, which maybe is success but also you would never know it was in there. Also it only used up one generous serving of the mallowmelt so there’s a lot left. Still, success! I may make a large batch of these to freeze so the mallowmelt ingredients will go to good use.
I feel like there has to be some recipe that can transform yet celebrate the mallowmelt, but maybe that’s being greedy!
And cut in half:
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these look amazing
Microwave and sandwich between graham crackers? It reminds me of 7-layer bars (which I secretly hate for being too sweet).
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You know I have to ask for the recipe 
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Almost sounds overfermented, especially since you weren’t happy with the amount of bubbles/height.
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Or use as the topping on a graham cracker crumb or Saltine crust?
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I’ll ask her. She’s not as responsive as Daughters 1-2, so it might take a day or 2.
Also, with this one (Daughter 3), there might not actually be a recipe. For many years, she’s just freewheeled stuff as she goes and it always somehow ends up great. (versus my failures).
Edit - she’s on the way home tonight (time off college) and says she doesn’t have an actual recipe, but that she’s working on “perfecting it”.
I told her not to waste too much time because it’s damned good as is.
We’ll see.
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Entirely possible. I don’t know what I’m doing when it comes to focaccia. YET. HaHa. Gimme the next 15 times and I’ll get it right.
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If you add banana, it won’t taste of much else, so better to leave the banana out if you want the mallowmelt to be the star.
You could also chop up the mallow melt and add it to cake batter instead of pureeing it, if you want the chunkiness.
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how about cake pop “truffles”, my lofty name for repurposed cake rolled into balls, dipped in melted chocolate but sans stick. Small portions and if you use a dark chocolate, it may cut the sweetness. Most cake pop recipes call for adding in frosting to dampen the cake but I skip that and most cakes clump together quite nicely on their own. I squish it all in a bowl and use a cookie scoop for the shaping. Freeze, then coat.
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