Thank you. I have… a lot of bundt pans, but since I got this particular one, I find myself reaching for it almost every time.
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Maybe not, but probably not as many choices, either. I have a ton of strawberry jam to use up, and nothing else. I’ve gotta quit making strawberry jam. I really only crave it on a PBJ, which I have infrequently. The issue is some years we get too many strawberries and the freezer gets plug full. Jam is the last resort, because it’s shelf stable. I made jelly rolls once to use some up jam - those came out quite nicely. I suspect it’ll be good in your bar cookie, as well. Mig is calling my name, there - I better get on it.
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OK! I’m gonna try and make them this season (but not this week, calendar is FULL!).
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I just used my standard ermine icing recipe, but instead of just using vanilla extract, I also added the zest of a large orange and a couple of dashes of orange extract (because I happen to have the latter).
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I always add a few drops of orange liqueur to a cream cheese frosting.
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Cuban bread for some sandwiches tonight.
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Chocolate financiers. Pleased that half of the recipe fills my old CI mold perfectly. I do wonder if it’s worth the effort to make the browned butter? I don’t notice the flavor as much in the chocolate ones.
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I made another triple-lemon velvet bundt for Mother’s Day. The meal that preceded the cake was rather a lot (we made all Mom’s faves), but I pretty much always have room for dessert 
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I’m curious, what was rest of dinner, your mother’s favorites.
Nibbles: locally-made Colby cheese from the farmer’s market and bubbly
Appetizer: crab cakes (made by me with fresh Maryland lump crab)
Main: grilled steak (brother’s specialty)
roasted sweet potatoes with lime (me)
grilled local asparagus
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Between this post and your subsequent bake of this cake, I’m inspired to make this. You mention a half-recipe - is this in the 6 c. or the 10 c. heritage bundt pan?
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quiche with red pepper, onion, parsley and lambchopper. inspired by the parsley starting to get limp.
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Lovely quiche. Had to look up lambchopper - assumed it was chopped lamb!
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Due to an uncharacteristically cool and wet winter for Southern California, cherry season this year came late and will be short. I’m trying to make as many cherry recipes as I can while they last.
I’ve made:
Yossy Arefi’s Cherry/Coconut/Almond Snacking Cake. It was delicious: flavorful and tender. I didn’t use the optional coconut extract as I don’t have any. Also, I think it would overpower the delicate cherry flavor.
Bill’s Cherry Tart. This is a delicious tart. The crust is crisp, the filling is tender. The crust is quite sweet; the filling is not very sweet at all. Food is all about contrast for me so this recipe is right up my alley.
I used the entire 550 grams of cherries. Thankfully, I have a 9 1/2" round tart pan with 2" high sides. The blogger is correct, a regular 1" tall tart pan wouldn’t hold the filling. Also, if you make it, I recommend that you bake it in a rimmed baking sheet that is lined with foil or parchment as I did. When I baked the crust, some of the butter leaked out.
This morning I made David Lebovitz’s Clafoutis. I omitted the almond extract because when I made it last year I found the almond extract overpowered the other flavors (and I say this as someone who really likes many dishes made with almond extract). It was delicious.
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This coconut pound cake is simply wonderful. I substituted part of the butter with flavorful coconut oil and I added coconut oil to the glaze as well, as that gives you the most coconut flavor. Coconut milk tastes very weak in comparison.
This is definitely a make at least one day ahead type of cake. It is moister and more flavorful after a day or two.
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Off to Chicago for a long week-end: seeing a friend that I haven’t seen since pre-COVID! Making some cookies for her family: Dorie to the rescue again. Chocolate oatmeal biscoff cookies: https://bakeorbreak.com/2017/02/chocolate-oatmeal-biscoff-cookies/ I ate about 3 cookies worth of dough while baking them!
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I baked the chocolate sour cream cake that I made a couple years ago for a friend’s wedding cake(s) in my NYC apt this week, and I overbaked it by quite a lot. I guess I’m very out of practice with that oven, which is much smaller than mom’s.
With the price of butter, good chocolate, good cocoa and eggs, this was a costly mistake.
I had enough leftover batter that I made several mini-cakes on the side, and managed not to burn those, so I’m trying to enjoy them.
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I made a half recipe 4-inch Lithuanian honey cake and it’s definitely my favorite honey cake version. I love the soaking with tea, which not only offsets sweetness, but complements the honey beautifully as well as the lemon in the cream. I absolutely love the lemon sour cream filling. It’s not very sweet on its own, so it’s just right when layered with the biscuits. And I like the use of sugar rather than sweetened condensed milk common in a lot of Russian versions of this.
I added 3 grams of salt to the dough. I definitely rolled my layers thinner than the blogger did, as I ended up with a lot more layers. I think I might do that again as I really love the thin layers.
Definitely will make again, but a full version once I make more sour cream!
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