Pre-Thanksgiving baking to take along tomorrow.
College roommate’s husband loves all things citrus, her kid favors chocolate, she’s game for anything I bake (which is very kind because I frequently subject her to experiments). So we have citrus and we have chocolate - who am I to deny either!
Baked a whole recipe in halves, the second portion of each for my aunt, Thanksgiving hostess extraordinaire.
- Orange olive oil cake:
Full (9’) recipe baked in two pans, a small bundt (6 or 7”?) and a small (5”?) cake pan. (Couldn’t find the other small pan or I would have skipped the bundt. Must find that pan when I get back, or figure out which friend has it.)
Very interesting experiment tonight: I had medium eggs, so I used 3 instead of the 2 large called for. Cakes were maybe 1.5” taller than usual.
Well, the lofty new height wouldn’t fit into the recycled chinese food containers I use to transport them, so I trimmed a thin layer — cook’s treat! (Also, my favorite bit because it’s the crunchy part - but only on day 1!)
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- Brownies!
Been a loooong time since I made these. I used a new pan tonight and I’m not sure I’m happy with the pan - even though it should have worked volumetrically, the batter seemed more thinly spread than usual.
Outcome seems fine, but I have to think about it. Maybe 50% more batter next time for this pan.
Annoying when you’ve been baking the same recipe in the same pans over and over and suddenly change something.
ETA: Brownies are actually perfect. Optical illusion.
