Valrhona! wow!
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Love it! Can almost taste that luciousness
That chocolate is absolutely verboten in this house. Good grief, we finished off a kilo bag in a shamefully short time and none of it made it to baking.
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Lemon verbena shortbread with the last of my homegrown LV for the year 
I picked this recipe because it used a large volume of fresh leaves, which was my goal. However, and I’m not sure if this had to do with the fact that many of the leaves were very large and very mature, there was a lot of ribbing from the leaves that I had to pick out by hand after blitzing the leaves with sugar. This was a PITA.
The recipe had lemon zest in addition to the leaves, and I finished the cookies with a sprinkling of lemon verbena sugar as well. The flavor is great, classic buttery shortbread with the right amount of LV deliciousness. I increased the salt slightly because @Shellybean .
I was dithering over whether to roll out the cookies, as the recipe says, or to make a log and slice. I did the former, and the finished shape is cute and uniform, but it was annoying to have to gather the scraps, chill again, roll out again, etc.
All that said, however, they’re really good. Shortbread never disappoints.
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Anyone dry the leaves?
Yes… so good!!!
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I have, but only for steeping in a tisane. If I wanted to preserve them for other uses, I’d probably freeze them.
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Back at work, and a team meeting. Quite a few bananas in the freezer, so I decided to try this Nigella recipe: https://www.nigella.com/recipes/chocolate-tahini-banana-bread. Should have used a smaller loaf pan: a bit squat! batter tasted good… will report back tomorrow
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Erin Jeanne McDowell’s buttermilk biscuits from Savory Baking. I forgot to brush the tops with an egg wash, which would have made them quite stunning, but no big deal – they’ll all end up in the same place.
The dough gets two sets of lamination folds. One before a 30-minute rest in the fridge, and another before a couple of hours rest in the fridge. Finally, the cut biscuits are returned to the fridge a third time while the oven pre-heats. All this resting makes it pretty convenient to time them to be ready for dinner.
Despite a little weeping, I love how tall these come out. They probably wouldn’t topple so much if I made them wider, but they’re a pretty big biscuit as it is. I’ve always found her portion sizes quite generous.
Erin has a similar (but not quite identical) recipe in the New York Times (gift link is here), to which the same lamination process could be applied.
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Magnifico!
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Thank you! All gone now. 
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It started with one boiled potato…….
No recipe. Made a starter with potato and yeast, next day added bread type ingredients. The expansion was unexpected. Of course they were loved. Mystery rolls that are delicious.
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Beautiful! I hope you can duplicate it 
!
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Bread Pudding, very loosely based on the Bittman recipe from the NYT.
Four eggs
Three cups of milk
Between 1/3 and 1/2 c granulated sugar (eyeballed)
Glug of vanilla
Liberal amounts of cinnamon and nutmeg
Five French sandwich rolls *
Sprinkles of turbinado sugar and more cinnamon before baking
Served warm with vanilla ice cream
*Amazingly, my partner concluded that a bag of sandwich rolls was a good substitute for the “loaf of brioche OR loaf of challah” on the shopping list.
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In my experience, it’s possible to make a good bread pudding out of almost any type of bread or cake/quick bread/etc.
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Dreamy coconut roll cake from my KICA ebook. Almost a perfect cake except I’m not in love with the filling. It contains mostly cream cheese which I find too savory and distractingly tangy. When I tasted it I thought it lacked sugar (white chocolate is the only sweetener, and only a small amount), so I whipped it with 30 g powdered sugar, which definitely improved it, but I still think I’d prefer to switch the ratios so the bulk of this is whipped cream with maybe a bit of cream cheese. I steeped the cream with coconut for extra coconut flavor.
The sponge is absolute perfection.
Meanwhile I have some pistachio joconde cooling and how great is it that though I don’t have kids, I still get to experience the joy of a three-year-old directing me to look at what she’s doing and finding her happily doing this? 
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what are we looking at?
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She happily was sinking her fingers into my cake. Nothing good ever comes of “MIRA!” (“LOOK”) when that girl comes into the kitchen. 
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I can relate!
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