This was a nice surprise. No fuss and an easy bake. It tasted delicious with my coffee and nicely moist.
My sons cannot eat corn any more after the chef at the school canteen puts it in everything. Salad, soups and meat. So when I put it in the cake they just did not want to have as much as one bite.
As you can see it rose very high and did not collapse.
What a great cake. So easy to make and with so few ingredients and no butter and no oil! I was surprised as how high it rose in the oven with no baking powder. I was not expecting much but this cake tastes great. No wonder this recipe has been around for centuries.
I did put of some raspberry jam but it was better just plane.
All my friends loved it and it tasted great with some rosé. I bought myself a new cake pan just for this cake and I´m making it again.
Ready for the oven.
Sorry this one is out of focus.
I came back from my vacation with lavender from my mother in law’s garden. I´m told that this lavender is not for cooking but it was the only one I could find.
This was a lot of fuss in preparation with all this cutting the non stick baking paper.
I forgot to put egg and sugar on my first batch and they did not taste half as good as my second batch. All in all I´m not making this one again. It did not taste all that great and took too long to make. I´m told that the lavender flowers used for cooking are only available in August and they come from the Alps. So maybe I just did not have the right ingredient?
I had never heard of this cookie/cake before this blog. I was not sure if I would bake it since I do not have a whoopie pie pan and did not want to add a new mold to my stash that I might never use again (I have a few of those).
So I was happy to read that a special pie pan was not necessary. I used my 2 tsp cookie scoop and as you can see they did spread in the oven.
I did not have any peanut butter on hand so I did the Bonne Idée on page 203 and made the salted caramel filling on page 436.
Note to self read the whole recipe before starting and don’t assume, know. I somehow got it in my head that it was the same method as to making the salted caramel sauce on page 447 and did the sauce method but was a bit surprised at the amount of butter and dumped all the butter in the pan. So there was no piping it was so runny and I was impatient and did not wait for it to cool down.
So this is my version of a whoopie. They are very delicious and I put some of them in the freezer in case I make the peanut butter filling.
I got fresh rhubarb from my friend’s house, the one in my garden is too small and I only have like one plant. My friend came over and we had this great tart together.
I made the tart shell a few days before I assembled the tart and I put it in the freezer. I was a bit skeptical when I read that the tart shell would be baked for close to an hour and a half. As it turned out it was not a problem.
I also got a visit from my sister and her family so all together we were 12 eating the tart and needless to say there was nothing left. In my opinion this tart is too time consuming. I liked the Rhubarb Upside Down Brown Sugar Cake on pages 24-25 better.
This was not hard to make but I was put off with the one hour chilling time. I could not eye ball the amount of dough per mold so the last madeleines had more chocolate than the first ones. Not a problem. As can be seen for the first photo I was a bit messy. They were just lovely, my DH prefers them with only butter and vanilla but I like the variety.
This was an easy one. I used fresh blue berries and a few strawberries. I´m sure you can use frozen as well since it is a gratin.
I used a 9 inch baking dish since I do not have gratin dishes for 5 people only 3.
I served this dish warm and the verdict was: “This is like eating warm jam”. I served it the day after cold and still the verdict was this is like jam. I liked it, but will not be making it again.