Rachel Roddy posted this tozzetti recipe today I will make it soon, omitting the orange.
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All your biscotti and other dipper baking is j spring me to make some for my mom soon.
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Family favorite Lemon Buttermilk Bundt Cake recipe baked as cupcakes.
These are always good, but this batch is particularly moist. I used whole milk Greek yogurt thinned down in place of buttermilk, and the zest of a lime in addition to lemon juice. Couldn’t find the lemon oil (I think I traveled with it and put it away somewhere) but the flavor is still intense from the oleo-saccharaum.
Som friends from here are going to visit my family this weekend, so half the batch is for my nephew, and the other half of the batch is for their son, whose birthday they are missing this weekend but they’ll see tonight before they leave.
So, birthday sprinkles on all!
I tried a new way to glaze the cupcakes, using a small bowl for the glaze and then dipping the cupcake top into it and swirling around to get a thicker coating, and that worked quite nicely.
Forgot to take a pic before I packed them up, but here are the last two.
I need to find a better way to transport these. Almost baked a loaf instead of cupcakes because it’s so much easier to pack up for travel, but the kids do love their cupcakes — and there’s more glaze per bite on them.
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I am going to make these. They look great
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3 cakes this month:
1st birthday cake: https://sallysbakingaddiction.com/small-chocolate-cake/
A small birthday cake (always has to be chocolate!) that was fine, if a little dry. Maybe because I used homemade “buttermilk” (I made per the instructions, with whole milk). I must have done something incorrectly with the ganache frosting though, because it was almost inedible with the amount of sugar in the recipe. What I really liked about this cake was that I was fairly successful frosting it- not my strong point to put it mildly. Maybe a small cake provides an easier practice ground.
2nd birthday cake: I found this recipe through here because somebody mentioned a cake called a “Grand Marnier Bundt” or something similar and either provided a link to this site or I went looking. Anyway, I found this chocolate cake on the same site and made it: https://www.lifesafeast.net/chocolate-espresso-layer-cake-for-a-birthday/
I wasn’t as successful at frosting it as I was with the smaller cake, but truly a wonderful cake with fabulous frosting. As I’ve gotten older, I like chocolate things less and less, but this was an exception. For me, this will be the birthday cake recipe I’ll use from now on. I’ll have to try other recipes from this site now too.
Finally, a simpler cake:
https://www.emikodavies.com/mascarpone-and-blackberry-cake/
Mine didn’t look as nice, of course, but this was ultimately my favorite, and really my preferred kind of cake. Hard pressed to stop eating this. Not the greatest instructions ever (she leaves out where to add the majority of the sugar, but I think it is pretty easy to figure out). I followed the instructions otherwise, though I did put most of the lemon zest in 1st with the sugar before beating it together with the other ingredients.
I’m always nervous about using olive oil in a cake, but I leapt (leaped?!) here and I wasn’t sorry. Does anyone have a preferred brand of olive oil to bake with? I got some from a local bakery that also sells some things like spices, but since the oil in question came from Lebanon, I think it is unlikely to be restocked anytime soon.
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Saw a friend tonight I hadn’t seen for a while.. I found a large bag of kit kats bars when tidying up the pantry recently, so made her ( and her kids!) Kit Kat Cookies.
I made much smaller cookies, so ended up with about 35.
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Unless I want the cake to taste like olive oil (as in this cake, for which I ordered specialty Portuguese olive oil), I bake with the lightest-tasting olive oil in my pantry. I just taste whatever I have on hand and pick something inoffensive.
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First strawberry shortcake of the year! I didn’t feel like making whipped cream, so I poured buttermilk over mine.
Made half a biscuit recipe from here.
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I’ll send you the recipe – seems to have been removed from the link I’ve shared previously.
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I only use olive oil if I really want to taste it in the end product (ie an olive oil cake), and then I use one with good flavor that I would use to dress salad or dip bread into, not for cooking.
For everything else, I use a neutral oil like grapeseed or avocado (canola and sunflower also work), even if the recipe calls for olive oil.
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I got the nordic charlotte baking pan for Mothers day. When i saw all the details I worried that I wouldn’t get it out in one piece. Bakers grease did a good job. Buttermilk vanilla cake from Snacking Cakes. I’ll probably frost it with whipped mascarpone with some chocolate added. Its an 8"cake which is about 2"high.
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I got this pan as part of my haul from King Arthur with a gift certificate for my birthday. I’m looking forward to trying it out. Your cake turned out perfectly!
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Thanks. I’m really looking forward to making one topped with pastry cream and strawberries.
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I tried a different (youtube) Chocolate Cake recipe (sweetened condensed milk instead of sugar) – MAJOR FAIL!!
I cut a piece for Sunshine when it cooled and she liked it. She told me to go ahead and frost it.
I tasted it – it was OK, but I like the “Martha Stewart” recipe better.
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A few years ago I messed around with several condensed milk cake recipes, because I love the flavor in other applications. Total fail almost every time – the cakes were almost always super tough, and I never really got a sense of condensed milk character in the cake. Seemed overall like a waste of time and ingredients. I salvaged some of them by cutting them up, re-baking, and turning them into biscotti.
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Oh. My. Gawd! That looks beautiful! Pastry cream and berries in the middle would be amazing!
Looks terrific! I should really use this pan more !
