Thank you!
What kinda fail? Looks okay from here. Nothin’ a slab of butter couldn’t fix, melted cheese or dipping into the soup. Lucky birds anyway.
Especially misshapen cookies that resemble the grinch!
2 Likes
Many of the recipes contain gelatin or vegetable shortening, two ingredients that I don’t eat.
The author’s taste simply doesn’t line up with mine. I made her chocolate chip cookie brittle which I thought I would love as I’m a fan of crunchy cookies. I disliked it.
I bought Midwest Made due to so many people on Chowhound recommending it.
I made a couple of recipes and found them lackluster. The Italian bread didn’t have enough flavor in my view despite my using the longest rise time.
The only recipe I likes was the sunflower seed bread.
I sold my copy on Amazon.
2 Likes
ATK’s giant blueberry pan biscuit. This is turning into one of my favorite new recipes of the year. Photo is before brushing with the honey butter.
16 Likes
I made sesame seed bagels yesterday. Really simple and a great chewy texture. Excuse the uneven sizes, I was too lazy to weigh the portions out.
18 Likes
These are impressive. What recipe did you use?
Thank you!
I used this recipe; https://www.bbcgoodfood.com/recipes/edds-bagels and followed it exactly. The dough was a pleasure to work with so I’d definitely recommend it.
3 Likes
Update: i brought these cookies to my guild. They were loved. Especially the chocolate raspberry ganache
6 Likes
Dorie Greenspan’s Oatmeal Nutmeg Scones (Baking: From My Home to Yours), with thanks to @shellybean for the referral.
I used 135 g. per cup flour. Modifications included subbing 10% white whole wheat, adding 1 cup currants (soaked, drained and chilled), and adding just a pinch of cinnamon (because, well…nutmeg).
I made the full recipe for 8 generous scones (recipe calls for 12), which took 26 minutes to bake to 200-205 degrees.
These are great. Toothsome, not too sweet, not too crumbly (oat scones often are), and I like the addition of currants. Will make again.
14 Likes
Bookmarking these!
2 Likes
Pumpkin cake with sprouted pumpkin seed brittle, brittle was made with maple syrup. This is half of the recipe from the NYT titled “Whole Orange Snacking Cake’”. This is a very distant cousin of the cake as I used pumpkin instead of the whole orange and made other changes as well. Soft and tender texture as I substituted sour cream rather than milk, some caramel sauce might be nice drizzled on at serving time.
12 Likes
I’m so glad you liked them! They look and sound delicious with the currants. I was thinking of maybe chopped apricots since Dorie suggests any dried fruit is nice in these.
I usually go with 140 g for Dorie’s recipes, so we had similar flour amounts.
2 Likes
Beautiful presentation.
Thanks, mig. I’m thinking it would be pretty in the party pan with a “wreath” of pumpkin seed brittle around the top.
1 Like
Has anyone made a chocolate ricotta cake? Thinking of making it tomorrow for a Friday dinner.
Looked for recipes (which tend to look pretty similar), but wondering if anyone has a version they like. (I don’t want to ice it, just the cake.)
4 Likes
I 've never made it but I’ve seen many recipes for it. Good baking and please let us know how it turned out!
2 Likes
I’ve made this numerous times, the batter is very similar, obviously without the inclusions to the first recipe you posted.
This has 1 1/2 c flour rather than the 1 c flour, 1/2c cocoa , the proportions of ingredients “ look” like it would work well.
And…one time I left the ricotta on the counter and not in the cake, there wasn’t any difference, so I’ve made it sans ricotta since.
4 Likes
Okay, I jumped in and went for it. Chocolate ricotta cake using some combination of those recipes 
- with slight adjustments (2/3 recipe but 2 jumbo eggs, so I increased the flour and the cocoa).
I put some batter in a teeny bundt to taste, and the bulk of it in a 6" bundt for the dinner tomorrow.
Tell ya what, it’s delicious. Like a rich pound cake, but without the heaviness. I increased the proportion of cocoa because I was afraid the ricotta would dilute the chocolatey-ness, and that was the right call, I also added a bit of rum because chocolate+rum=yum.
Thinking of either powdered sugar or melted chocolate drizzle to make it look a bit prettier.
Will try to remember to take a pic when we slice it tomorrow but there will be two small children who tend to attach themselves (literally) to my legs, so who knows if it will happen.
15 Likes
I had too soft pears sitting around so I made an apple and pear crumble. The topping is oats and ground almonds, I’d rather have chopped nuts but I don’t have any right now. My favourite crumbles tend to be without any flour it seems, just nuts and oats. It was really autumnal and wonderful to eat hot on these cold days.
9 Likes
