Wow! Look at those pristine baking sheets; you are a real Martha Stewart! I line mine with parchment, but still they look wrecked. I really have to scrub mine!
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The second sheet with the finished cookies is my new 1/8 cookie sheet. I bought it for my birthday.
My old tin cookie sheets are batteredn
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It’s very handy, with some drawbacks.
Handy because it’s searchable, font adjustable, and so on.
Biggest drawback is when a book is badly converted to an ebook – as in, no contents section that include a listing of recipes, no recipe index, no hyperlinks back to recipes from the regular index, no hyperlinks to sub-recipes when they are included in another recipe, and so on.
Logical things that anyone who would actually use the ebook would want and be frustrated by, but it happens often enough, even with current / modern authors and books.
I buy very few physical books these days, mostly ebooks, so the utility for me of the format is greater than the occasional frustration of a badly designed ebook.
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Rhubarb first harvest today, only 2 C worth when diced. I still made our favorite upside down cake - it will just have half the rhubarb to cake ratio. It’s baking now and will be dessert after supper.
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I picked a few stalks today too!
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To our surprise, we liked the half-ratio of rhubarb better in the family-favorite cake! So I’m updating my recipe notes to 2 C dice rhubarb tossed with 2 T. granulated sugar and 2 T. brown sugar - with full amounts of cinnamon, butter dots, and cake batter.
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Happy accident!
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I rarely eat bread but occasionally I make toast and spread cottage cheese on it, and THEN top the cottage cheese with everything bagel spice.
I love it.
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That does sound good – going to try it.
Thanks.
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blueberry and hazelnut babka from My Sweet Polish Kitchen. This is a sweet and decadent bread. The dough is enriched with milk, eggs, an extra yolk, butter and sugar. It’s layered with a homemade blueberry jam, ground hazelnuts and brown sugar, then topped with streusel. The dough is flavoured with orange zest and almond extract and was really not coming together in my too large stand mixer, so I kneaded it by hand. Rising time was long—4 hours and it didn’t double. Then once filled and formed, the instructions say to chill for up to 2 hours, then bake. I did chill it, but let it sit out for an hour before baking. The recipe called for a 12”x4” pan, which I don’t have so I used a 9”x5” as it said it was okay ‘in a pinch’. Guess I’m pan shopping as it’s the second loaf this week that’s called for that size pan. I am already envisioning the leftovers of this as a bread pudding, or maybe French toast.
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I have to psych myself into eating cottage cheese sometimes (it’s a cheap protein source) but the bagel spice really turns it into something I crave.
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Oh my GOODNESS.
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I’ve liked it with za’atar when I want something savory, though these days I more often add a bit of jam when I have it on toast.
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I’m going to try this. I have cottage cheese almost everyday with fruit or jam or applesauce. Applesauce is my favourite but it really does look like baby sick when it’s mixed.
My friend mixes it with salsa and that also looks gross, but I can get behind everything bagel and the zaatar mentioned above for some savoury options.
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Around here “sometimes” (very spotty availability!) I find Good Culture cottage cheese … delicious. If Safeway has it, it’s $5, now WF charges $7.50! For a pint. I like some in part of an Oasis pita with a little za’ataar.
It’s also my favorite, but it’s no longer available locally.
Have you tried Friendship? Seems to be more readily available around here than Good Culture and IMO is equal in terms of quality. It is a bit thinner than Good Culture, but I prefer that if I’m eating it straight. They have a whipped version that you might like if the texture is what usually puts you off of cottage cheese.
Sesame focaccia , not following any one recipe too closely. Regular Robin Hood Bread Flour.
The dough was in the fridge overnight. I placed the dough into an oiled baking dish, then sprinkled seeds and some sea salt on top. The dough was at room temp for 2h before baking. Maybe I should have kept it at room temp for 3 h instead of 2.
Baked at 450 F convection on until the internal temp was 210F.
What I am realizing is how heavy handed Eataly and Le Beau are with the salt in their Sesame Focaccia and Sesame Fougasse.
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Bouchons(corks) this recipe is from Bouchon Bakery the cookbook. I’ve baked the recipe from Gateau. Its been a while so I can’t really compare. This bouchon is very chocolate intense and just melts in your mouth. Just perfect with coffee (we only take cream in our coffee). It has fewer ingredients than the Gateau one. Would definitely make again.
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Lovely! I made these far too long ago but remember thinking that they’re so much better than any brownie for a chocolate fix. Time to haul out Bouchon. 
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