Droooool!
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Genius, i remember when one of my grandsons wanted a minecraft cake, i couldn’t figure it out.
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It was the pink strawberry cream cheese frosting that tripped me up for a while!
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Swirled Rhubarb Bars recipe from King Arthur’s site. The rhubarb jam is made with 1 1/2 cups rhubarb, 3 tablespoons sugar, 2 tablespoons water. This cooked up in under 10 minutes. Only recipe change I made was to use 20 grams less brown sugar. Tasting the bar, it is buttery, chewy and still quiet sweet
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That looks great! And birthday boy being happy is the one thing that matters!
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That’s on my to bake list…
Very impressive!!
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I put them in an air tight container after cooling and my husband just had one . They have softened. He really likes them.
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This is a Roman style tart, a compilation of several recipes.
My usual is Rachel Roddy’s but this is a delicious variation. A thin flaky crust that baked up golden brown, followed by a layer of Rhubarb Amarena jam, ricotta and pistachios. Topped with an almond paste streusel that was more pleasing than the usual semi lattice. The crust was frozen, filling added, all were baked at 350* for about 45 minutes. None left!
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I got this wonderful cookbook called The Authentic Ukrainian Kitchen which I have been enjoying tremendously. Each recipe has an introduction with some history behind the recipe.
Let me first explain palyanytsa is a traditional Ukrainian sour dough bread which is baked in a hearth. When the full invasion by russia of Ukraine happened in 2022 there was a shortage of essentials like yeast so chef Klopotenko created a quick recipe with flour, baking soda,saltand one of the following buttermilk,keifir or yogort. I started at 10.30 a.m and by 1.30pm we had a bread that had a nice chewy bread with a good crust. There is a mobile bakery that is baking the traditional palyanytsya and distributing in areas of need.
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I love my cookie scoops!
These look like a recipe I !made every Christmas until COVID ugh. It was one of my early successes as a baker when I retired and I got it from a Chowhound post. I never found it too sweet but had to order the dulce de leche from Amazon and it was pricey.
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Glad it’s much easier to find than it used to be: I can just get it at my local grocery store .
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BITD I made a Power Rangers (Red Ranger) cake for our son and then many years later for his son, a Skylanders themed cake. My favorite creation was a train cake for the son’s first birthday. This was before the ‘smash cakes’ became popular.
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By request, another batch of blueberry whole wheat muffin tops were baked this morning. As noted before, these are easy to make after I’ve had my breakfast and coffee.
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Big thanks to @MidwesternerTT for posting this lovely quick cake. Just as described above, light, tender and wonderful served slightly warm. I used the FP and WLSR flour so it really was Blitzed. Thank you for posting , really delicious!
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Swiss Chard tart from Luisa Weiss. This has a very large bunch of chard incorporated with ricotta, eggs and pecorino cheese. Definitely will repeat, would be good with any wilted green…escarole, spinach, I intend putting in some black oil cured olives next time. We had this for lunch with an endive salad and charred peppers.
She calls it “ Savory Sicilian Swiss Chard Tart”.
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Oh this is right up my alley. I found the recipe on EYB. Book marked. I never buy ricotta,make my own.
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Homemade is so much better, love Ina’s recipe.
Ricotta has gotten so much more expensive, I think I’ll try to make my own.
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