I needed a quick breakfast cake for a Christmas brunch and this hit the spot exactly.
Blueberry Coffee Cake
Blueberry Sour Cream Coffee Cake
I used a 9×9 square pan instead of a bundt pan. Instead of the struesel topping listed, I used the struesel from Dorie’s Allspice Crumb Muffins (pg. 16). Although instead of allspice, I used cinnamon.
Very moist and delicious. 4 stars out of 5.
I’ve had this on my “to-bake” list for a long time and finally gathered up all the ingredients. They turned out pretty messy, but tasted awesome!
Carrot Cake Cupcakes
Bill’s Big Carrot Cake from Baking: From My Home to Yours by Dorie Greenspan (pg. 254)
Instead of 2 tsp cinnamon, I used 1 1/2 tsp cinnamon, 1/4 tsp cardamom, and 1/4 tsp nutmeg. I left out the coconut and increased the raisins to 1 cup. And of course, I baked it in muffin tins (it made 24 cupcakes).
Very delicious. 4 stars out of 5.
Even though I think I’ve baked everything there is to bake, there’s still always something left out there to challenge me. I had never made crackers before, never made my own salsa, and never made anything gluten-free!
One batch of crackers was topped with coarse kosher salt and the other was topped with sesame seeds. They turned out a little thick, but still very tasty.
The honeydew peach salsa was a little different due to the mostly fruit content, but it was still delicious. Wonderful blend of sweet and spice.
Lavash Crackers with Honeydew Peach Salsa
Lavash Crackers from The Bread Baker’s Apprentice by Peter Reinhart
Honeydew Peach Salsa
My gluten-free baking mix (yay Whole Foods!) contained white rice flour, potato starch, tapioca starch, guar gum, and salt. I couldn’t find fresh coriander for the salsa, so I used fresh cilantro instead.
Quite delicious for being vegan and gluten-free! And sooooo easy. 3 stars out of 5 for the crackers and 3.5 stars out of 5 for the salsa.
I needed to use up a few things and I was looking for something simple, so this bread fit the bill. Since it’s a quick bread, it seemed like a good opportunity to use Splenda.
Strawberry Pecan Bread
Divided recipe in half to make 1 loaf. Used Splenda in place of sugar.
Flavors are good, but it’s a little dry. GiR finds the Splenda flavor to be too overwhelming. 2.5 stars out of 5.
I’ve moving more and more towards inventing my recipes instead of following them word-for-word from a book. Here’s a flavor combination that I came up with myself. The pears are a subtle flavor addition to this creamy cheesecake.
Brown Sugar-Apple Cheesecake from Dorie Greenspan’s Baking: From My Home to Yours, pg. 238
Changed all the brown sugar to white sugar. Used 2 pears instead of apples. Used ground vanilla wafer cookies instead of graham cracker crumbs. Omitted cinnamon and apple cider.
Still not the best cheesecake ever. 3.5 stars out of 5.