Happy birthday SB! choosing and making your own bd cake is the way I go too!
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The best part imo! Thank you!
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I quite like them too, and think that it’s the David Lebovitz recipe that I have made as well…
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Pear frangipane custard tart, a slight riff on a recipe from The German Baking Book by GBBO finalist Jurgen Krauss (which does not include the fangioane. but it seemed like an obvious fit, so). Chocolate pâte sucrée crust, a layer of almond frangipane, sliced Anjou pears, and a sour cream custard. I used a Claire Saffitz recipe for the frangipane which has the twist of adding a couple of tablespoons of dark rum, an effect I quite liked. I thought of subbing amaretto, but I’m glad I didn’t. This was a big hit at a family dinner.
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That looks fantastic.
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I made the honey grain bread fom the Oster breadmaker cookbook in my stand mixer.
2 pound loaf
1 and 3/8 cups water (I added about 1/2 c more)
2 and 1/2 tablespoons butter or margarine
2 tablespoons honey
1 and 3/4 teaspoons salt
2 and 1/2 cups bread flour
1 and 1/4 cups whole wheat flour
2/3 cup quick cook oats
2 and 1/4 teaspoons active dry yeast
Turned out nicely! I baked it 40-50 min.
I’ll probably tweak it to add more oats and see how it holds up.
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Cast iron cinnamon swirl bread from ATK’s Everyday Bread. I’ve been thinking about this recipe and finally made a half batch in a smaller cast iron pan. I used cardamom instead of cinnamon in the dough and definitely didn’t let it cool for over 2 hours before digging in. This was a great vehicle for my leftover cream cheese frosting.
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Wow!
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His Japanese wife has been working in Tokyo for a while; she was trained in a medical field and couldn’t find a job here.
So he prepared a meal for himself and younger son. He got a cooked turkey breast from Safeway deli, said to heat in microwave. Sad was bad, very dry. $15. The plastic gravy packet was way too salty.
He made cornbread stuffing mix from TJ and mashed potatoes.
Very sad meal.
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We LOVED this! I actually preferred it without the bruleed sugar (too much sweet on sweet for my taste). I had a leftover (no sugar topping) with a Spekulatius cookie (basically Biscoff) and thought the combo was perfect. Next time I might make a custard pie with a Spekulatius or gingersnap crust. The texture was so silky!
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