Beautiful
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Thank you
Outstanding! HB to your son!
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Really love the styling you did! Looks great.
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Thank you. It really wasnt planned. I just went with the flow.
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Does anyone have a recipe they like for a good fudge chocolate frosting?
I’ve been tasked w providing a chocolate cake for a combined bday that will occur while we’re off in Paso Robles doing a booze ‘n food weekend. (We get to stay at an Airbnb designed by Buckminster Fuller!!)
I’m going with the Perfectly Chocolate Chocolate cake from the back of the Hershey’s box for the sponge (gonna try swapping in 1/2 cake flour, half AP because mine seem to turn out a tiny bit too chewy). It’s a typical hot water cake, and I always add a tsp or so of espresso powder to give it a slightly more grown up kick.
I also don’t use Hershey’s. Ghirardelli’s Dutch process cocoa is my usual go to, though I might spring for Valrhona or Scharffenbeger (which, ironically, is owned by Hershey’s).
The frosting on the can isn’t bad, but I’d like one that stays a little thicker and denser. I know it’s possible
to use ganache as a frosting (esp if you whip it a bit) but I don’t know what the chocolate to cream ratio is for this, and I know you have to catch ganache at just the right temp so it’s not runny and not so stiff it’s unspreadable.
Any pointers/advice/website/video welcome.
https://www.hersheyland.com/recipes/sea-salt-caramel-chip-chocolate-cookies.html it was from the back of the packet!
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So pretty!!!
Thank you. It was a hit.
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I haven’t made them yet, but I saved this recipe from Yossy Arefi’s blog.
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Sorry, I meant the slice and bake ones Ginny mentioned that you gave her; or is this that?
Sourdough Discard Crackers
I’ve been looking for ways to use my sourdough discard - last week we made naan, and the week before it was KAF’s biscuits. This photo is half a batch - I think my dough was rolled out just a bit thick, so for the 2nd batch I kept rolling and they turned out better. I did what several commenters suggested and sprinkled the seasoning on before a final pass with the rolling pin - this helped the seeds stay on after baking.
We liked these and they weren’t difficult -but basically it’s a “wheat thin” cracker with seasonings of your choice.
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Thank you! These look delicious.
“ It’s what’s for breakfast”, Italian Prune plum cake, topped with flaked almonds and turbinado sugar. I found some really beautiful plums at an Asian market, in fact , these were a definite step up from the ones I had purchased from the FM. Looking forward to using them in a few different iterations, this cake is a version of my current favorite, “ Easy Strawberry Cake”.
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I made a tomato pie for a family party. I found the link here—a Laurie Colwin recipe. Biscuit crust, tomatoes, mayonnaise and cheese. Not my thing at all but the fam liked it well enough.
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I’d love to know where you found the paper liner it’s baked in.
They are air fryer liners, I call them “ onesies”. I got them on Amazon, they no longer have the exact same thing but similar.
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Sunday Special! Plum, raspberry, blackberry tart…this definitely needs a dollop of sour cream on the side! Some pastry stars on top fora little added crunch.
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Did you know that President’s Choice products were sold at the D’Agostino grocery store chain in NYC in the 1990s?
It’s possible some President’s Choice products are still being sold in the USA, even though Weston, who makes President’s Choice, is a Canadian company.
Beautiful. Sour cream and plums a match in heaven. They say sour cream containers are Ukrainian Tupperware.
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