I made the Doughnut Muffins from Serious Eats. Easy enough to do the night before and the addition of cinnamon sugar in the morning had me getting to work just in the nick of time. I left them in the faculty room and everyone raved about them so I will make them again eventually. https://www.seriouseats.com/doughnut-muffins-recipe-11733378
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Well, I have local rhubarb and was considering doing some baking with it, but 30 min ago I dropped my sharpest knife from the kitchen counter to the top of my (bare) foot. It didn’t hurt at that particular moment, but it did look like a murder scene.
I need to assess how bad this is before I make any plans to stand for any length of time this evening. I have many hours of planting and gardening on tap for this weekend, allegedly, so this should be interesting.
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Ooooh! Sorry to hear that!
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Sorry to hear that. Make sure its well taken care off. Last year i poured some hot grease on my foot. My Dr gave me a big lecture about what footwear I should be wearing when cooking.
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yeah my brother (a surgeon) managed to wordlessly raise his eyebrows at me via text message when i messaged him asking how to clean this wound.
an old friend of mine did this a few years ago and managed to sever tendons and nerves. she needed surgery and a boot and was very limited for a lengthy recovery period. i don’t think i’ve done that, but it’s stunning that this is the first time i’ve done this to myself, considering how often i cook barefoot.
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Oh no! Hope it’s not serious!
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My husband requested a cake with pistachios for his birthday, and we were celebrating with friends that have Celiac so I went with this cake:
https://cupofjo.com/2022/11/09/cake-recipe-gluten-free/#!
It was delicious. I made it a few days before and froze it and it didn’t suffer at all from that. I left out the lemon because my husband wanted me to involve chocolate in the dessert somehow so I made a chocolate whipped cream to spread on top. I also added the teensiest blip of almond extract in addition to the vanilla.
I will definitely make this over the summer with fruit to accompany!
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Also @MunchkinRedux - I made this blueberry-lemon ricotta custard, which is full-pan style rather than ramekins.
It tastes pretty good but the texture is off, kind of grainy and pretty wet. I wondered as I read the recipe if the blueberries plus the juice of a whole lemon might not be too much water (and maybe too much acid - graininess) in such a recipe.
If I try this one again, I’ll reduce the berries and lemon juice by about half. On a whim I also toasted some sweetened coconut flakes atop. Don’t think they added anything really so I likely won’t do that again.
Oh well, I’ve still got several tubs to experiment with. Might do a savory this time because I’ve got some bacon I need to use up.
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I like to whip ricotta in the FP prior to use. It results in a smooth texture without being grainy at all. Maybe worth a try on some of your remaining ricotta.
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Thanks. I didn’t try the FP, but I did bust it up pretty well using a regular hand blender, then more as I added the whisked eggs, and throughout the recipe. I still think I had too much acid, now that I think on it.
It was a pretty big lemon (one of those bigguns from Aldi) and I should have looked up how many Tbs are typical for a lemon instead of just blindly using the entire amount. I also wish recipe authors would say how much (mL or g, whichever) they are typically using when they say “juice of one lemon”, but this one’s really on me anyway, because I could have looked up customarily understood amounts.
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My brother had a birthday this week, and we had a nice dinner out on the day itself. For his revelry with friends this weekend, I baked tender sour cream almond cupcakes topped with a spoonful of strawberry jam before baking, and with a schmear of fluffy dark chocolate cream cheese frosting lightened with whipped cream after.
For the frosting, I riffed on this Stella Parks recipe. I started by beating 8 oz of cream cheese with 75g of superfine sugar, then added 100g of melted and cooled 70% cocoa chocolate, plus a bit of salt and vanilla. I finally beat in 140g of heavy cream that I’d whipped until stiff, a spoonful at a time, and whipped it all until light I used the whisk attachment all along. The result is a frosting with a lovely soft texture and a good dark chocolate flavor that makes a nice contrast with the sweetness of the cake.
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oh, so sorry to hear this! I can’t believe I’ve never done it, given that we remove shoes upon entering our house and I always cook barefoot. I’ve burned myself many times pulling out the oven racks and also have had several chopping mishaps that led to copious amounts of blood.
I hope you recover quickly!
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DAYUM. I’ve never done this with a knife, but I did manage to self-amputate a foot with a ladder. Came down the “wrong way”, as they say. I hope your healing is much better than mine own progress!
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@mig hope you are back at your oven!
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Thanks ! Been on my feet all day and honestly I can’t feel any wound or anything. Usually when something like this starts to heal is when it starts bugging me, so we shall see.
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Great news!
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Sour cream almond cupcakes sound delish!
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Agree, those definitely piqued my interest.
