Looks great!
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hahaha, right???!! 
My friend was surprised but impressed when I told him tonight. He said the gang was telling me: no baking tonight!! Or the bread pans were in their way 
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I made this goat cheese and dill Dutch baby today.
It was absolutely delicious. It tastes fresh and bright.
I used arugula for the greens and chestnut honey for the honey.
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Well, these lemon buns never made it to their intended engagement because it took two hours too long to finish them this morning.
I followed the directions precisely, proofing them in the fridge overnight and getting up early to let them finish rising and bake off this morning.
They failed to rise, so I had to warm the oven slightly and stow them in there for a while to force them to rise. By the time they had risen and were baked, it was two hours too late to deliver them.
I am glad I used my thermapen to test the interior temp, because the first two times I took them out, they were underbaked inside by quite a bit. I had covered them almost the entire bake, and was using the convection feature on Mom’s new oven, so I was really annoyed that the edges were browning so aggressively.
Are they good, though? They’re good. The bottoms of the buns caramelized a bit, and that part is really really good. But like all sweet rolls, they are dry without glaze, and once they cool down, they utterly lose their appeal.
I don’t do very much yeast baking, and this is just the latest example of why that is. I feel like the effort to reward ratio is way, way off.
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I personally love an underdone center!
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A couple of galettes today, a small plum raspberry and a larger peach. The plums were dry roasted in the oven for about 20 minutes, cooled and then added to the galette dough along with the raspberries and Moondust on the bottom of crust. A spoonful of turbinado sugar was added to top.
Peach galette had a few tablespoons of Moondust on the base and a little sifted over the sliced peaches.
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No Knead Soft Pretzel Roll
s from Alexandra’s Kitchen. The recipe appeared on her blog a couple of weeks ago but i cant seem to copy it. I followed recipe but had trouble getting them out of the containers the buns were rising in. The dough was quite sticky and absorbed the dusting of flour they were layed on. Next time I might try cornmeal. The bun is wonderful. Soft on the inside with a nice crunchy crust. It makes 10 buns so hope they freeze well. From start to finish it took 14 hrs but most of the time the dough was rising.
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Wish I lived next to you.
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Well I’d be sure to invite you over, I made plum and also peach gelato to accompany them, so looking forward to that as well .
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Those caught my eye, too.
Really worth making.
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I made a creme caramel last night. It’s delicate and rich and I love it. I kept it simple with vanilla being the main flavour and it works great with the caramel layer too. Really easy recipe as well so I will be making it again.
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I made my 10-year-old great-niece my favorite cake for a belated birthday celebration. She liked it so much that she asked me to teach her how to make it (she’s a budding baker). I had her make it while I supervised. Here she is putting on the finishing touches.
It consists of dried figs diced and simmered in cognac, combined with ground hazelnuts, chocolate, butter, etc. After baking it’s glazed with chocolate, gianduja, and cream.
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Wow how lovely is that
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Very sophisticated cake for a 10 year old. Good for her!
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Easy Zucchini Cake from Sally’s Baking Addiction.
While there are other, more complex zucchini cake recipes out there, I chose this one for its simplicity. It is quick to mix, uses few bowls and utensils, and makes a 9"x13" oil-based cake which uses a lot of zucchini. I subbed 25% white whole wheat flour, and used 1/2 T. Grand Marnier in place of half of the vanilla. My zucchini had been wrung of a lot of the moisture, but I still used the weight called for in the recipe. I did not make the frosting, as we are not a frosting-eating household.
The cake is pretty much what I expected – nothing remarkable but a decent, tender snacking cake for very little time and effort.
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This is pretty simple but I’ll post anyway. My friends and I love these bagel crisps.
Where I live there are some Noah’s Bagels … they don’t publicize it but on Mondays a bagel box of 13 is only $9. If you’re a senior, they’ll take 10% off of that. I usually buy sesame and everything.
When I get home I place them on a half sheet pan for a day or two so they’ll be easier to slice. I use a long, serrated Victoronix knife and try to slice thinly.
I put them on foil lined half sheet pans, use a brush to dab on some olive oil. I put into a 350° oven for
13 minutes. I no longer turn them over nor do I add salt.
I bake 2 trays at a time.
They keep really well. Good with Caesar salads.
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My very bestest rhubarb pie. I was gifted a huge bunch of ruby red type rhubarb, yielded 8 cups chopped from 8 beautiful stems, nothing like I have ever seen before. I followed the old Betty Crocker cookbook recipe c. early 1960s. Two of us gobbled it down in 2 days. Better than my mother’s pie and hers was pretty darned good.
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Beautiful pie and great write-up. So happy for you.
I love your PI plate (do I need one of those?).
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I bought a lot of peaches this summer… so for our team meeting this Monday, made a stone fruit tea cake with peaches ( this recipe is pretty close https://www.hummingbirdhigh.com/2012/10/stone-fruit-tea-cake.html#recipe ). I really love this recipe… the picture is from last year, since this one disappeared so quickly!
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