Reinhart is a prolific baking book author, so he’s published many challah recipes, some of which I’ve made in the past. But looking through this blog’s archives, I cannot find a writeup of the challah from either The Bread Baker’s Apprentice nor Whole Grain Breads. Anyhow, I b...
On Saturday morning, we decided that the pistachio cake might not be enough for all the adults plus children, so I quickly baked this flour-free chocolate cake recipe that had only three ingredients. I used a false bottom 8” tin, instead of a springform, but otherwise followed...
For a party we planned on hosting on Saturday, I wanted to make another Milk Bar recipe. So without any further ado, here’s my breakdown of this project:Pistachio Paste This is an item that is hard to find here in Toronto: most stores either don’t carry it, or the quality isn’...
The last dessert I made for Passover was a nut cake based on this recipe from the NYT. It is not a pure ground nut cake, but has a bit of quinoa flour, which I made by pulverizing white quinoa in a spice grinder. To make it more diabetic-friendly, I used about ¼ cup of white s...
As a diabetic-friendly alternative, I made another sorbet for Passover using xylitol instead of sugar. I’ve used Splenda products in the past (either the standard white powder, or the 50% brown sugar blend) but dislike the noticeable aftertaste. Having chewed many a pack of Lo...
Finding delicious and fresh ideas for Passover desserts is challenging, as everyone seems to make the same things over and over again. I thought sorbet might be a nice change and since we were hosting the first night at our house, took the opportunity to make a frozen dessert....
I hadn’t made a rye bread in a while, and looking back in this blog’s archives, noted that this recipe hadn’t been visited before. On a Sunday morning, I started with the soaker, using buttermilk and dark rye flour. The next morning, I made the biga, and substituted Antimo Cap...
Continuing my search for oat recipes, I decided to try this muffin using quick-cooking oats. Unusually, it uses four bananas for a dozen muffins. To cut back on sweetness, I halved the quantity of brown sugar. While these turned out okay, they were a little bit gummy. Perhaps ...