Yum, I’m a sucker for mocha anything. I like that you didn’t drown them in icing, too.
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I want to move next door to you.
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Me Too
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Haha, thank you! All of these did actually go to neighbors and friends! I had a taste of the ends and they were delicious.
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Knocked one off my bucket list by making Ottolenghi’s Blueberry Almond and Lemon Cake.
Changes included:
- Cut the butter by 3 T.
- Cut the sugar by 40 g.
- Used zest of one whole lemon.
- Added 2 T. lemon juice to the batter (and another to the glaze).
- Added ½ t. almond extract.
- Used frozen berries, dusting them with a bit of the flour mixture.
- Used a hand-mixer with whip attachments.
The cake had a lovely, fine crumb, and I’m glad I added the extra lemon juice. I was shocked at the price of almond flour (close to $13 a lb.), but still would make this again when I wanted something fancier than my usual yogurt-blueberry cake.
…
Continuing my freezer purge, yesterday I also made a batch of zucchini bread from frozen zucchini. Some of this had to go back into the freezer, but as it is one of DH’s favorites, it is certain to be gone sooner than the packets of zucchini would have been eaten otherwise. I’m finding frozen, grated zucchini handy to have around for baking (including egg dishes), although have not found much other use for it. I’ll freeze a bunch again this summer, as it looks like we’ll use up everything we had.
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Not baking, but speaking of Ottolenghi, these turkey and zucchini “burgers” might be a good vehicle for some of your grated stash.
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Thanks for the link! Actually, burgers and meatballs are great use - I had forgotten about that.
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Come to think of it, I used to put grated zucchini in a lot of things to sneak in more veg for the kids. Meatloaf, chili and spaghetti sauce sometimes too. There was also a zucchini chocolate cake they loved. Oh, and zucchini pancakes with Parmesan - delicious. Not a bad problem to have, but zucchini season is coming right up.
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I have a friend who puts frozen zucchini in fruit/protein smoothies (in small amounts) and swears it’s completely tasteless. Gets a serving of veg in, though.
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One of my favorite recipes from him!
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Zucchini soup by Laura Calder. This a a low effort, broadly appealing soup. Apparently it’s also called “nursery soup” to give you an idea of the flavour profile. I garnish with fresh herbs (chives are nice) and sprinkle on espelette pepper flakes.
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Boursin makes everything better! 
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Yes to this soup,have been making it for years.
Not just because of these rolls but all the baking you do. When I grow I up I want to be like you. Don’t ask how old I am.
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Some cheese burek with a yufka dough that makes smaller sheets that can be rolled up individually like this rather than one large sheet that gets pulled over a table. I had some trouble which may have been due to using 00 flour and bread flour rather than all bread flour, and also maybe needing more. I got the recipe from a Turkish channel I like and translating the measurements alone can be an adventure, so I forgot to really think about the flour. I want to try this dough again with all bread flour and perhaps with a little less fat to see if I can work out the kinks. The first few portions of dough worked great, but as the dough sat it got stickier and oilier. The fat of course makes for a nice texture when baked that doesn’t require the lubrication that the standard lean yufka/filo does.
The cheese filling is great. It’s queso crema, which is ricotta/farmers’ cheese-like mixed with yogurt, a little olive oil, and some eggs and salt to taste. The yogurt gives it nice tang and I like that it’s not as salty and briny as feta, which I think on its own (as opposed to paired with spinach for example) can be a bit too much as a filling.
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For you rhubarb lovers, the June Better Homes & Garden magazine has a recipe from Sarah Kieffer for Cherry Rhubarb Streusel Buns.
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I finally got back into baking at home after a spell away from it and am happy to say that it was a success. It’s a sour cherry cake that I served with lightly sweetened whipped cream and dusted with icing sugar. The cake itself has a lovely, delicate texture and the sour cherries cut through the sweetness really well so I’m already looking forward to my next slice.
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I didn’t get any! But it disappeared quickly at work.
This looks great! Is there a recipe you can share?
I am interested in using some of the non-cake elements from this cake you made, @Stef_bakes , in a similar recipe that I slightly prefer because it just makes more cake, and I have a crowd to feed.
How far in advance did you make this, @Stef_bakes ? Did you like the soaking syrup addition (I’m considering adding this to the Sally’s recipe.) How about the mascarpone meringue - worth the effort?
