^that sounds delicious
@freebert a Spanish cazuela would make for beautiful presentation and can be cooked in.
This is really delicious, though I'd hardly call it mild, and I didn't even use all the chilies!
This is still baking as I type, and first, a silly thing, but I was so happy to see a recipe specifically calling for this size pan because I just bought it. Anyway, I don't see how this bread could fit in a 9 x 5 because it's pretty huge in this pan, and would definitely need to be split between two pans to bake properly.
The batter for this was so delicious that I knew the moment I tried it that this would be amazing. Indeed the spices aren't exactly recognizable, but rather, the batter just tasted of pure bananas!
Wish I'd known this before I pulled the trigger on another spinner a couple of weeks ago!
But seriously, these muffins are SO GOOD (as I finish inhaling a second one)! They're tender, moist, have a great crust, and the coriander and nutmeg are absolutely perfect. If I could just manage to get them beautiful all would be right with the world. :p Used just 4.5 oz sugar this time and I'm pretty happy with that amount. For most people I'd use the full amount, or at least 5 oz.
Yeah these are frozen wild blueberries and I'm dying at the beautiful tops on yours because I just put another batch in the oven and again that ugly gray, sadly. I'd use fresh blueberries if they weren't out of season and if I hadn't been so disappointed with the blueberries I got even when they were in season! It's a small thing though considering this is my favorite blueberry muffin ever.
I was thinking that perhaps @infobhan didn't mix the batter quite enough, as if you just barely mixed these you'd end up with a scone-like texture. When using this mixing method for cakes I have seen a lot of people be afraid of over-mixing.
I made it last night with fresh cranberry beans because I hadn't soaked any beans and a few extra vegetables and it was delicious! Thinking of making ribollita out of it, which I love even more than minestrone.
These are fabulous, with the caveat that I thought them just a touch sweeter than I would prefer. I imagine the berries you use has to do with that, though. Still, I think I might cut down just a bit of sugar to see how I like them. Also I used frozen blueberries and with the very stiff batter ended up with rather ugly (colorwise) muffins once I folded them in.
There is this one as well:
I'm a big fan of Daniel's salad and light meal sort of recipes (like the poached chicken with watercress) bc they're the type of meal
I'm often in the mood for.
@Lime Lady, the article is about black beans and a few other thin-skinned beans. A lot of beans are better soaked.
@manhat, this bean salad from Daniel is a favorite:
Thank you for saying that about the brown sugar. It's a pet peeve of mine to see "EASIEST CARAMEL EVER" and it's really butterscotch/toffee sauce, no caramel. I even had to make a dessert that the chef said had caramel and I was like, "IT'S NOT CARAMEL!"
Also same chef also made a ridiculously buttery caramel that was always just greasy. This wasn't a more typical couple pats of butter deal. This was tons of butter, almost no cream. When brought to room temp it was a pool of grease.
Also we used to serve banana bread with Nutella butter and I have to say it was pretty great. Made Nutella actually enjoyable for me because it wasn't as sweet as usual.
@sam park, I like pumpkin pie with a boozy whipped cream.
I'm just kind of laughing bc I have a few banana bread recipes in my repertoire (along with light, fluffy banana cakes) and I was looking forward to yours but not expecting anything too different and you come out with oat flour and coconut oil.
Add another one to the list!
I still have to make Kim Boyce's banana cereal muffins with rye flour.
@Stella, here's one person who agrees on the black banana thing! I have always gone with very fragrant, spotted bananas for banana bread.
@tarrosion, the leavening in banana bread would lose effectiveness if you did that, and there would be more gluten development as well. If your banana bread were leavened solely with baking soda (as for example, the recipe for one of the restaurants I worked in is), the baking soda would eat away at the batter, creating huge craters in it, too.
This was one of the best things I ate last summer.
Anyway I want bruschetta so badly now! I as usual went a little crazy buying tomatoes, so I see bruschetta in my future.
Though, I liked peanut butter and jelly sandwiches once I had natural unsweetened peanut butter, which significantly reduced the sweetness.
Stella, I've never liked peanut butter and jelly sandwiches (it's like they're too sweet but not sweet enough to be dessert and my tastebuds just reject them), but I do enjoy peanut butter and jelly in dessert applications, so I look forward to trying these because the cookie should push this into sweet enough territory for me even with the peanut butter being unsweetened.
Another one is "pho", which people have no idea what you're saying if you pronounce it right.
^Not to mention "tamale" is here to stay, annoying as it is to a Spanish speaker.
This is one of my favorite recipes for skewers. It's amazing!
Gai yang is Thai. To me it tastes different from these pork chops, but yeah, they're similar.
I've always made mayo with cold eggs and there is no problem getting it to emulsify.
If mayo tastes oily, probably not enough acid and salt is in there. A single yolk or egg can take A LOT of oil.
Ananonnie hasn't favorited a post yet.