I guess maybe thats it, i havent thought of that. I love the banana bread recipe from Flour and this comes pretty close to it without all the work.
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I made the Lebovitz almond cake using the technique of rubbing the orange zest into the sugar in order to get a more orange-y flavor; pleased with the result. Thanks to all here who suggested it. The next time I may also try @Saregama’s suggestion of using orange oil, as I love orange.
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I’m gonna jump in here uninvited, but if you like Flour’s banana bread, but want a more straightforward quick bread , Silver Palate’s banana bread is similar and quite good, IMO.
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Small batch chocolate banana muffins.
This adaptation of Smitten Kitchen’s chocolate banana bread is by way of
Baking mischief and is one of my favorite muffins.
This could easily go in the cupcake category as it is not your more typical dense banana bread, but rather a fluffier cousin. It is also loaded with chopped chocolate in addition to cocoa. I’ve made this recipe numerous times, in addition to the full recipe, and I’m always happy with the outcome. And if truth be told, I’m not a banana person, so this recipe is a perfect choice for me…and DH by default!
ETA. The confectionary sugar decoration is more than half freeze dried banana that was pulverized with the sugar.
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Those are beautiful. What method did you use. Havent made any for so long.
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Nicely done!
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I haven’t made it in so long either! Italian meringue base - at sugar glider kitchen
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This is the Serious Eats recipe for Parker House Rolls that I just made:
I liked them but don’t know if I love them. Can anyone point me to a recipe for this that they love?
When I was making them it was easier to divide into 16 balls; later I realized that 15 fit in the pan better so I had to squeeze the last one in. As always, I use yeast straight from my freezer … this package of instant has been there since 2011 and is fine.
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We love this family recipe: What are you baking? December 2024 - #293 by ChristinaM
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My MIL chose strawberry for her birthday cake, so I strawberrified this recipe (except mine’s from a friend’s cookbook and calls for double the oil and butter specified). I added 2 pureed XL strawberries, 35g powdered freeze-dried strawberries, and an extra 2 Tbsp. flour. I topped it with strawberry whipped cream stabilized with 1/4 c. softened cream cheese and a little corn syrup (as mentioned in the recipe comments) and sandwiched fresh strawberry slices in the middle.
Everyone loved it – my FIL had two big pieces and said it was the best cake he’d ever eaten. Crazy. I’m chuffed.
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Interesting, I’ve made this a few times to use as a cake topping/filling/icing, and always found it to hold up fine with no further stabilization (unlike simply sweetened whipped cream). A little bit in the fridge and it’s definitely firm enough to frost, and it really does hold up for a week or so without weeping in the event there are leftovers.
I also wanted a subtle cream cheese flavor so it wasn’t too evocative of strawberry shortcake.
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That makes sense. I’ve actually done a vanilla whipped cream/cream cheese frosting (for stability) paired with strawberries and chocolate cake layers, and it worked well, flavor-wise.
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Milk Bread from Mooncakes & Milk-Bread. Was suppose to be Rhubarb and cream cheese buns which uses same recipe butdh isnt up to having some so its bread instead. Love this bread
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Did you do 1 egg + 1/2 an egg white?
I love this bread too, and those rhubarb and cream cheese buns. Picked my first batch of rhubarb yesterday.
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A batch of sourdough Italian rolls for dinner https://cooktildelicious.com/sourdough-italian-rolls/ and finally got around to making this toasted almond bundt cake after being influenced by all of the zebra cakes and bundt cakes recently https://food52.com/recipes/86220-toasted-almond-chocolate-bundt-cake-recipe
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