finally made a pavlova and it was DELICIOUS!!! Plain meringue base with infused lemon and vanilla cream and just plain strawberries on top. Happy tummy.
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Gorgeous!!!
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Looks amazing.
I vividly remember eating my first one (it wasn’t that long ago) and it was a really big taste moment for me.
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Both look grrrrreat!
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Daughter 3 made GF Chunky Lolas for Mother’s Day (my wife isn’t GF but 2 of the daughters are).
She had Joanne Chang’s regular flour recipe on a note card and tweaked it to be GF. I think she said she increased overall liquids about 20% plus let it sit longer to more fully hydrate, and added more xanthan gum to the KA GF flour (something like that - I’m no baker other than just bread bread).
They were really good; can’t tell them from the original, which she also makes a lot for others.
We first had Chunky Lolas at Chang’s Boston Flour bakery when D3 was 17, while doing a walking historical-and-food tour (apps at 8 local restaurants). As soon as she got home she started asking for her cookbooks.
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Great idea - looks convenient and delicious! What was your bake time?
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I started checking around 50 min and I want to say it needed a total of around 60 min. I temped it because it’s hard to toothpick test with such wet ingredients and very little batter.
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Thank you!
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Cardamom Synonym Rolls
Lemon Bar Tart from KA’s mix
Mother’s Day Rhubarb Pie from gifted spring 'barb
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The kids used to ask me to buy the big 12 pack of ‘synonym’ rolls at the store. I told them I didn’t know what that was. They would always come up with interesting verbal alternatives for items.
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I very nearly made a lemon tiramisu for Mothers’ Day, but I couldn’t bring myself to make something that was both fairly laborious, and that I knew I’d overeat (after so many weeks/months of cake baking and testing just behind me.) I even had the ladyfingers in stock and ready to go.
Anyway, I’m taking a wee break from dessert-making, but this has been on my list for a while, so before berry season starts around here (strawbs are only a few weeks away!) I think I’ll give this a go. ATK has a nice-looking recipe that is well-reviewed.
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My son used to call “instructions” or “directions” “destructions,” delighting his dad, who refuses to read the instructions/directions to anything, and who therefore has caused a few destructions, both major and minor. “Synonym rolls” is utterly charming!
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Made some chocolate chip banana bread when I got home mid-afternoon from a treadmill stress test for the ol’ ticker. Probably not the thing to make (or eat), but the 'nanas were just this side of gone and I didnt want to freeze the smash. I’ll bring it in to work tomorrow. They’ll have to deal with a slice already taken from it, but I suspect with free food, they won’t complain.
I used this recipe: https://natashaskitchen.com/chocolate-chip-banana-bread/
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I use Alton Brown’s recipe for Parker House rolls - always a hit. I reduce the sugar to a scant 2 oz and increase the salt to a tablespoon. I prefer to roll them into rounds rather than the folded shape - and as you noted, 15 fit perfectly in a 9x13.
https://www.foodnetwork.com/recipes/alton-brown/parker-house-rolls-recipe-1923884
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I know we should start a thread on ‘alternative names’ for things, but I’m going to throw out these two and be done with it. ‘Stunk’ is what the grandson would call the striped mammal and sleepy sand was called ‘eye crumbs’. Art Linkletter said it best.
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A version of sables Breton cookies. Love these but found the traditional recipe fussy (rolling sticky dough between parchment, chilling, removing a paper and cutting rings, marking with a fork and brushing with egg - a lot of steps for a simple cookie!).
I have a couple of silicon molds for refrigerator cookies from King Arthur. Fill them up, freeze and slice. I bake them in the muffin cups and they are delicious.
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One-Banana Bread from Baking Mischief and as shared by @Nannybakes.
I had only a very small banana, and it was frozen. I added a few tablespoons of applesauce to bring the fruit-weight up to 130 grams (a weight which was a W.A.G. – what does one mean by “one medium banana”?). I subbed 25% white whole wheat flour, cut the sugar to 75 g., and added close to 1/4 c. chopped pecans as per NB’s suggestion. For the topping, I added 1 t. brown sugar to the cinnamon-sugar mixture (ala Bakesale Betty), and sprinkled a few more pecans on top.
Baked in a 5” x 3” Fat Daddio pan, the batter came within ½” of the rim with the addition of the pecans. Throwing caution to the wind, I didn’t skim any batter back out and baked as it were. It barely fit, and I was lucky I didn’t add one pecan more. Baking time was 42 minutes.
This was fun to make with all my tiniest bowls and implements. I’m still a fan of the Silver Palate BB recipe when a full-sized loaf is called for, but this one has its charms – appealing texture and flavor, not too sweet, and it took care of that banana without leaving us to eat BB for a week. Would make again.
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Happy you enjoyed it, if you care for a chocolate banana combo, I can recommend that one as well. I have been contemplating making it again as I have two overripe bananas in the fridge at the moment. It’s been modified from Smitten Kitchen’s full sized version. One banana makes 5 muffins.
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