The bicolor croissants I made at King Arthur are already stale, so I sliced one in half, sautéed it in butter, then topped with lightly macerated strawberries I picked this morning. It was dessert after dinner.
That did not suck.
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I tried this because I found myself with a big bag of walnuts. It’s easy and wonderful and I’ve made it twice this month already.
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Successfully rehabbed some of my leftover laminated cardamom buns this morning!
They are rock hard now, but I sprinkled one with water and put it in an open paper bag in the microwave. Nuked for
about 25 seconds at a medium power level, then rolled it in cardamom sugar to finish.
Success! Not as good as fresh, but definitely edible and enjoyable.
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Oatmeal Almond Biscotti, using the Quaker oats recipe
I used melted butter, to speed up the prep, rather than creaming softened butter with sugar.
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All the rolls look delicious and soft!
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Rhubarb carrot cake, recipe posted by @Stef_bakes earlier. I baked mine as 12 cupcakes and one half-sized Bundt. The cake is very light, not dense as a typical carrot cake, and I likely will double the rhubarb next time I make it – I wanted more tart/sweet flavors. Very good as a snacking cake. Cakes are still unfrosted, since the whipped cream/mascarpone frosting needs refrigeration and the fridge is crowded right now. I plan to eventually frost some of the cupcakes I’ve frozen.
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Don’t miss the frosting. So good. Let us know how it comes out with more rhubarb.
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Your link didn’t work, fyi
Ah, I found the one that @Stef_bakes posted; it did work.
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Thanks for adding that corrected link - I’m past the edit window.
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I was without flour for a week or so because another couple of gears in the KASM were too ground down and I couldn’t mill wheat any more. I should have replaced them when I did the cheaper two but thought the others would last a bit longer, but I only got about 2 more months out of them.
I got the parts delivered Friday night and put it back together Saturday. So now, I have replaced all of those easily replaceable, and hopefully no more problems for years. Unless I burn the motor out… (oops JINX).
Still awaiting my larger refurbed “like new” KASM which is apparently now on backorder, although KitchenAid couldn’t be arsed to let me know about this.
Anyway, nothing fancy, but I am happily Back In The Saddle, again making flour and honey wheat bread for my fams.
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The frosting is GREAT on the rhubarb carrot cake. I made a quarter recipe for 6 cupcakes.
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Claire Saffitz’s strawberry ricotta tart with a graham cracker crust. God, this was laborious - the filling had to be made the day before, then drained overnight. The gelatin-strawberry mixture was fiddly. I should’ve known by looking at the two-page small-font recipe that this was a whole project.
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Gorgeous!!
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Yeah those recipes frankly intimidate the heck out of me (whether baking, making curries, and some stir-fries with 96 ingredients (I exaggerate)).
Looks a Beaut, though! How did it taste?
ETA - how much ricotta? (I mean, 4 oz vs 16+ oz?)
I’ve still got several tubs I need to use up.
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OK so my significant other doesn’t quite remember what I bake. It just doesn’t register for long. So when he says can t wait till you make that blueberry rhubarb thing again this year its like what? Made a blueberry rhubarb galette from SWEET we will have it with so easy ice cream.
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Wow, so rich and pretty looking. Did you eat some yet? Side of vanilla bean ice cream would go nicely with it.
300 g/ 10.6 oz
Oh, I made that years ago, should definitely do a repeat.
Great, very helpful. I’ve made a few creme Brule/flan type desserts with it, but still have a few to get through.
