The post you are about to read is not a prelude to a recipe. This is not a recipe blog, and this is not a recipe blog post. This is a tale of mild obsession (mine) to find the origin of a recipe, and to correctly credit the creator.
@dys_morphia I recall A to Z bread being served in the Mt. Diablo Unified School District, Pleasant Hill to be specific in the 70s & 80s, it was on the printed weekly menus. Always wondered why it was called that and why few others had heard of it.
I've just popped the recipe for my Pistachio and Pomegranate Blondies up on my website. It's the first non-pie-related recipe there, but I think it holds its own 😂
White chocolate blondies with a pistachio cream, chopped pistachios and pomegranate seeds.
@depereo They’re really nice if you make baguettes a lot. Not very expensive either - it’s still just sheet metal, and it only needs one metal bending step at the factory.
@andycarolan What they call legitime interest is more like illegitime interest. Like who gave them the right to hold a legitime interest to my data? Sure as fuck not me
Fougasse is kind of like French foccacia. Back in the days when wood-fired ovens were cutting-edge technology, fougasse was used as a sort of "test loaf" to make sure the oven was the right temperature for further baking.
@B_Whitewind There are some pretty good toaster ovens these days. I got this Breville off of the local Buy Nothing and while I'm still baking in the big oven (in part because of size)... it's a legit small oven. People really do cook in these things.
Made a rhubarb tart with frangipane filling. It was fun to braid the slices. If your rhubarb is very fresh and sturdy, I would recommend to blanch them before. #baking#rhubarb#tart
After I put what I believed to be white chocolate chips into my cookies, I looked at the label and noticed that it just says "white chips". Checked the ingredients and ... no cocoa butter. These are palm oil and milk solids with vanilla and sugar.
It's on me for not reading carefully, but in my defense, the word "chocolate" is right there ... just in the Ghirardelli logo. 😡
@TonyaMarie I am deeply disappointed with Ghirardelli for sinking to that level of mislabeling shenanigans. That's right down there with American cheese-food product 🙄
@oldirty It's always variable - today would probably be more humid with all the rain. But I've made these under a lot of conditions, so ... it's a thing, whatever it is.
oh yeah i forgot, two experiments this week! the first was the garlic powder in the dough. Result: eh, it's fine, but not really very different. Result 2: adding shaved salt after baking to a topped but otherwise unsalted bagel: definitely not as good, do not repeat.
„Wann krieg‘ ich eigentlich all die Cookies, die ich jeden Tag akzeptiere? Sind die irgendwo eingelagert oder schon unterwegs zu mir? Oder hat das Cookie-Monster schon alle aufgefressen?“
Sunday bliss: just-baked and still hot and-melty from the oven chocolate-chocolate-chip cookies with my second coffee of the day. Perfect. ❤️
(As usual, I used this favorite recipe: https://lovingitvegan.com/vegan-chocolate-cookies/
But I double the amount of non-dairy milk & also, after the 1st 9 minutes, take out the trays to give them each 2 sharp raps on the stovetop before baking for 1 more minute.)
Baking is my therapy, my passion, and my art. In the kitchen, I'm not just following recipes; I'm creating moments. Each measurement, each fold of batter, is an opportunity to infuse love and creativity into something delicious.
I made a peach pie! My quest is completed. This from a big honking jar of Bulgarian peaches. It should keep me happy until the fresh local Ontario peaches come along in summer.
