Well, it’s, apparently, one of those days. The pineapple coconut upside down cake decided to stick to the cast iron pan. But the cake tastes good, at least.
Well, that’s a pain. My KitchenAid® Mixer died. The control lever got stuck on 3+ and there’s no way to shut it down. Yes, I know I can ship it to get it repaired…
Another attempt to mobilise you for #RandomFriday!
This is a bread I bake from time to time, the recipe is quite simple but it takes time because it's a cold fermentation, which means the dough needs to be left in the fridge for at least 12 hours.
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.
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. 😡
to this day, i have no idea what rhubarb tastes like. it's been for so long one of those weird things euroamericans eat, that am afraid to taste it and be ghastly disappointed in my notion that, yup, doesn't taste good at all.
who knew so many of you love rhubarb so much. now i really need to get my hands on a piece of rhubarb strawberry crisp and/or pie. am being totally FOMO'ed by y'all, LMAO