ouch! I had white burn scars for a few years…
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I’m leaving tomorrow for a work trip, and I had a fridge full of summer produce that really, really had to get used.
So right now I’ve got my adaptation of this strawberry sour cream cake I enjoyed during the initial local strawb season in the oven, and in a pot on the stove I have some plum compote burbling. I had thought initially I’d use plums in the cake, but the volume I had was too much, so after I chopped them up, I pivoted and semi-randomly decided to try this recipe. It smells… amazing. There’s too much liquid, though, so after the initial cook of the fruits, I siphoned off some into a separate pot and am reducing that.
I’ll freeze a small portion of this to see how it does, but plan to enjoy the rest over yogurt after my trip.
Later this evening, I’ll bake two cookie recipes that are resting in the fridge, so I can take the cookies to my colleagues: this salted butter chocolate chunk shortbread, and this chewy chocolate gingerbread cookie. I’ve made both of these before and really, really liked them, plus they’ll travel and age well this upcoming week.
I made a boo-boo with the shortbread, initially making it with half the butter (rookie mistake, right?) When I couldn’t form the log I had to admit I’d made a serious error, so I meticulously picked out a small amount of the crumbly dough and removed the chocolate bits from it, then creamed the other half of the butter with that, then recombined everything with a quick mix so I wouldn’t overwork the dough. We’ll see how this comes out in the wash.
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Shortbread fails. I’m starting over 
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I made hand pies once and accidentally omitted half the butter in the crust. They were horrible. Sorry for your loss!
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Ooof!
Lovely!
I tried a small (square) pullman with a bit of WW and quinoa last week and it was a doorstop — pretty sure the yeast failed. Still sliced it up and toasted it to eat, told myself the dense European breads are just Iike it 
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Caramel Apple crisp dessert pizza
I used half the listed sugar in the apple seasoning. Another time I’ll look for my favorite Dutch Apple Pie crisp streusel topping. Good made with the fresh Haralson apples I got today.
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The strawberry cake, however, is bangin. I put strawbs inside and topped with a restrained shower of pretty finely-chopped pistachios(there are no nuts in the printed recipe.) For the topping , I didn’t add more strawberries, as I don’t care for the resulting texture. Instead, I sprinkled heavily with coarse sugar. Top is nice and crunchy.
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Thank you.
We make this about once a week. Slice, Freeze and Toast it for Breakfast! The seeds pack enough punch to keep me going till lunch.
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Looks wonderful! That cake is reasonably similar to Ina Garten’s plum cake tatin sponge – except uses oil in place of her butter.
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Would you share your recipe?
Of course. I’ll clean it up an post it soon.
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Very Impressive!
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1 LARGE PULLMAN 13x4x4
Poolish
144 g white whole wheat
216 g bread flour
2 pinch yeast
360g 100 degree water
Ferment for at least 24 hours
Add
360 g bread flour
13 g salt
7 g dry yeast
9 g diastatic malt powder (opt)
108 g warm water
knead (about 10 min. In a stand mixer)
add .75 cups Seeds and knead in by hand
Bulk rise till Doubled
Preheat oven to 500°
Shape, rise in pan till doubled(usually touches the lid)
Drop to 390° and bake for 35 minutes or 200° internal temp
Remove from pan and continue baking 10 min.
Cool completely on a rack before cutting.
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Thank you!
I will try 1/3 or so in my 4" square pan soon.
Stromboli from Cooking for Two. Filled with spicy capicollo, Genoa, provolone and roasted red peppers. Made it last week too. I get three servings instead of two, and will have with cauliflower soup for lunch tomorrow. Also made granola. Don’t really like granola but thought I’d try again to give my yogurt some crunch. Oats, pumpkin and sesame seeds, Brazil nuts, coconut and dried cranberries with a bit of olive oil and maple syrup.
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Well.
My second try at this chocolate chunk shortbread recipe is also failing. This spreading is unprecedented.
I used kerrygold (slightly higher fat) but I’ve baked with it a hundred times without incident.
I dunno man.
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In my haste to make the batch over again, I failed to remember to split the dough into two logs. So my one log is admittedly too large around .
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I was gonna suggest this article from KAF … maybe some useful info? In any case, not my wheelhouse, so take it with a grain of salt.
