Pictures Added

My apple pie and bbbb pictures are posted :) finally!

Quiche!

I love quiche! This is the first one I've ever made. I told my parents I'd bring a quiche for day after Thanksgiving breakfast. I then realized I'd never made a quiche before. So I made this one from a recipe on allrecipes.com. I used turkey bacon instead of bacon bacon and it was delicious! I put it in my own pie plate to make it look like I even made the crust... but I didn't. It's a good trick though don't you think?

Also, I made chocolate peanut butter cookies that somehow missed having any pictures taken. They were chocolate on the outside and peanut butter filling on the inside. I overcooked one batch, so they came out a tad too crunchy, but the rest came out very nicely. They are kind of a time consuming cookie because you have to make two sets of dough and then do some manual labor to get them mushed into one cookie.

This weekend's project will be spritz cookies because Mom gave me her cookie press and I am dying to try it. Does anyone have a good standby recipe? there is one in my Pillsbury "complete baking" book, but I've never made it before.

Happy baking,
Mrs. Curlyhairedmegan!

Double the pleasure... by doubling the cocoa ...

I made the bars tonight, which came out more like cake. It's delicious though! I used just regular flour and skipped the nuts and chocolate chips. I did make an oops and put in a half cup of cocoa powder instead of a quarter. It tasted great though, no complaints here! I took pictures and will post soon. I had two large bananas and used those, but added a bit of apple sauce because the bananas weren't super ripe so I thought it might need some more moisture.

I might want to try this recipe in a loaf pan instead, because the consistency is much more like a cake than a bar.

Did anyone other than Jess and Steve try the gluten free version?

~mrs. curlyhairedmegan

We made bars!

Last weekend while Jess and I were at her parent's house we made the Black-Bottomed Banana Bars. I had the bars while visiting a previous time but was not aware what the recipe actually contained.

We used fairly fresh bananas so there we definite banana pieces in the batter. However that didn't end up making any difference in the end product.

I found the recipe to be very similar to how I have made banana bread in the past with the addition of chocolate. I can see myself using this recipe in the future when I want to use old bananas but don't want plain banana bread.

We layered the batter so it had definite chocolate and white layers. We added chocolate chips to the dark layer and white chocolate chips to the top layer. This was a nice way to add a little more chocolate to the recipe.

The bars were a hit with everyone in the house and were quickly devoured.

Pictures to come once I get them from Jess' mom.

Jess and I baking:


Mixing it up:


The final product:

here's the picture from the magazine for this month's recipe

December Recipe

Dear Readers,
It's December. It's time for a new recipe.

It's also holiday time. There are many different traditions, including ones of baking cookies and other holiday goodies. I know I had a shout-out in a previous post requesting a recipe for cookies. I do acknowledge this shout-out, but I've decided to post something different.

This recipe is baked in the oven, but not what you normally would think of when you are thinking of baking. However, this recipe will satisfy every taste-bud and it's a sure winner.

Here is the recipe from my hero Rachael Ray.

Sticky Spiced-Apricot Meatloaf
2 slices sandwich bread, chopped
1/2 cup milk
2 tablespoons apricot jam
1 teaspoon Worcestershire sauce
2 pounds ground beef
1/4 cup slivered almonds, toasted
7 dried apricots, chopped
2 teaspoons curry powder
Salt
Chopped parsley, for sprinkling

1. Preheat the oven to 350 degrees. In a small bowl, soak the bread in the milk. In another small bowl, whisk together the apricot jam and Worcestershire sauce.

2. In a large bowl, add the meat, almonds, apricots, and curry powder. Add the bread-milk mixture, season with salt and mix together with your hands. Transfer to a loaf pan and brush with the jam mixture. Bake for 1 hour. Pour off the fat and let cool for 15 minutes before removing from the pan. Sprinkle the parsley on top.

Variations:
- use ground turkey instead of ground beef meat
- use another dried fruit and another jam
- use allspice instead of curry powder

This recipe comes out very moist, flavorful, and just down-right delicious!

Apple Pie...a bit late

Hi All,

I was able to get the apple pie made. Pictures coming soon! I used the pillsbury crust, but at some point this winter, I am sure I will try Agnes' crust. I always thought pies were harder to make... but this one was easy as... pie. The most time consuming part was cutting up all the apples into those little pieces. They should make an apple corer that does that for you. Husband and I both really liked the pie and ate it with abandon in place of a nutritious breakfast. But really, it's apples, how bad can it be for you? My Mom tried the pie and she enjoyed enough to put me in charge of apple pie for next week's Thanksgiving dinner. Thanks Mom.



Lately, I've been on a healthy banana bread kick - a recipe I found on the web that I've been making once or twice a month depending on the availability of brown bananas in our house. I made the bread for the wedding reception / brunch too. I'll post the recipe for that after I've completed November's baking challenge!



Happy Thanksgiving everyone! Feel free to take pictures of anything you make over the holidays and post here. I am hoping we'll get a roll out cookie recipe for December... Khabab, I am counting on you! :) I suppose that regardless of if it's fruitcake or cookies, we'll all be busy baking in December. So even if you bake something in addition to Khabab's December Recipe, why don't you post it here so we can all see it.

Happy Baking!
mrs. curlyhairedmegan

Khabab's Writeup

Dear Readers,

The Black Bottomed Banana Bars (BBBB for short) were an instant hit. A survey of a bunch of people (8, to be exact) came out with great responses. Unanimously, everyone agreed that these BBBBs had the right texture, flavor, banana/chocolate combo, sweetness and was perfect in moisture.

I made the BBBBs with two variations. Instead of 1 cup confectioner's sugar, I used 3/4 cup regular sugar and 1/2 cup confectioner's sugar. I don't know if this made a difference but I basically did it because I didn't have enough confectioner's sugar on hand.

I also had some slivered almonds on hand, which I used to sprinkle on the top instead of the chopped pecans.

Lastly, I put the cake in the oven for 25 minutes, but it still had a long ways to go. I had to put it in for about an additional 20 minutes before the cake tester came out clean. As a result, the top got a little "tan".

If you haven't yet made this recipe, I would highly recommend coating the baking dish with butter and dusting it with flour or something like that to avoid it from sticking.

I didn't have access to my co-worker's digital camera, so these are the best pictures I have. They are from my cell phone camera.

Here are some testimonials from the crowd:

Jesse: It was perfect

Rachael: Very Good...[in terms of additional complimentary ingredients] shredded almonds cooked in the bars

Lisa: Leave out the shredded almonds

Jenn: loved the texture [and] the fact that it wasn't too sweet

Cesar: Exceptional...Pretty much everything taste good

Greg: Maybe even sprinkle some powdered sugar on top

Jennifer: add a little more chocolate chip. Gave it a nice kick

Ramon: Very good. Got Milk?

So there you have it, dear readers. This recipe is definitely a keeper. It's different and it gives dessert lovers another twist to keep them coming back!

Until next time,

Khabab

Recap of My Apple Pie(s)

As mentioned in my last post, I made this apple pie twice - once just for myself, and once for dinner guests. Both times I used the same pie crust recipe, one using Crisco and butter (I was going to try Karen's suggested recipe, but had a bunch of Crisco I needed to get rid of!). The crust was excellent - only called for a bit of sugar, but this made a good base for a fruit pie.

The first time I made one batch of crust, which was interestingly only enough for the bottom layer. By the time I realized that, however, I wasn't about to devote another 20 minutes of crust-making and just made do with what I had. Not too bad! The crust was on the thinner side, especially on top, but that just improved the apple-to-crust ratio. The only potential problem I saw was that some of the filling seeped out on one side. Fortunately, this did not affect the taste!

Pie #1 included a mix of Macoun, Empire, and Cortland apples - very nice mix.

Pie Numero Uno



The second time, I remembered to double the crust recipe. This not only resulted in an adequate amount of crust, but enough extra to get a bit creative with embellishments. Since this was a pie I was sharing with friends, I wanted to make it look "pretty." This pie used a mix of Northern Spy, Cortland, and Empire apples. I must confess I was pretty excited about the Northern Spies, considering everything I'd read about them being the best pie apples and also fairly elusive. Luckily, I went apple picking three - yep, count 'em, three! - times this fall, and on the last trip I found a row of Northern Spy trees and filled half my bag.

Anyhow... here's Pie Numero Dos

November Recipe!

This is actually a recipe my mom gave me :) These bars are extremely good and I can't wait to try making them on my own! They're also quite good with a side of vanilla ice cream.

Black-Bottomed Banana Bars
1/2 cup butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 and 1/2 cups mashed ripe bananas (about 3)
1 and 1/2 cups gluten-free flour mix (I'll be using 3 parts rice flour and 1 part tapioca flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1/4 cup baking cocoa
1/2 cup chocolate chips (optional)
chopped pecans, nuts (optional)

In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; beat until thoroughly combined. Blend in the bananas.

Combine flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Divide the batter in half. Add cocoa to half (add chocolate chips if you're using them) and spread this mix into a greased 13x9 baking pan. Spoon the remaining batter on top (add nuts if you're using them) and swirl with a knife. Bake at 350F for 25 minutes or until a cake tester comes out clean.

Yields 2.5-3 dozen bars.

Updated Recipe Pickers

November: Jess
December: Khabab
January: Megan
February: Steve
March: Gail
April: Trevor
May: Karen
June: Jess

I failed

I completely did not make this pie yet. Getting married and prepping for getting married ate up a few weekends. I am going to try to do it this weekend though and since we're changing the clocks maybe I can also travel back through time and get it posted by midnight tonight? Okay, fine, by Sunday night!

Also,
I am going to re-do the list of recipe pickers, those people who haven't posted at all are being removed. If they want to rejoin they can email us to get back on the list.

Happy Halloween!

~Mrs. Little Baker :)

Notes from Gail (and her mom!)

Thanks, Jess, for the post and the perhaps unintended reminder to us all to get our acts together :-) I, too, made the pie awhile back. And then I even made it again when we had guests for dinner the other night! Both times it was absolutely delicious - but I will post more on that later, with pictures...

The reason for this post is because my mom - who has been a follower and "ghost partipant" in the LBTC all along - has asked me to share her experiences. So without further ado:

Hi, this is Gail’s mom, and I just wanted to say that this is a great apple pie recipe! If you read Gail’s earlier note, you know that we went apple picking when we were in Massachusetts visiting her (we live in Pennsylvania), so I, too, had a peck of fresh apples to use up. I used pie crust from scratch (I am blessed to have 2 lovely daughters, and my other one is a pastry chef!), and the only way I differed from the recipe was that I used fresh grated nutmeg and didn’t measure, so I’m sure I used more than the specified amount (but nutmeg is my favorite spice, so that was fine with me). Anyway, I will save this recipe – I’ve already used it twice! Thanks for the web site, and thanks to Gail for posting this for me (I am technology challenged!).

Finally! A Post!

Steve and I made the pie a few weeks ago, but I've been lazy with the posting. We had picked cortland apples after running through Davis's Mega Maze for a few hours, so hooray for fresh materials! But boo for not being able to use instant pie crust :( due to allergies. So Steve and I got to try our hand at a GF crust - rice flour, tapioca flour, xanthum gum, and some other stuff. The recipe was on the box of rice flour. We didn't have enough patience or time to make 2 crusts, so we went on my friend's advice to do a Dutch apple pie - it just has a bottom crust and then butter on the top.



The other thing we realized while making the pie was that I did not have any cornstarch. The flour in the filling part is meant to thicken it up, but rice flour doesn't do that. We ended up putting in some tapioca flour, but it was still runny.

Close up for awesome apple goodness!!


It turned out more like an apple crisp than a proper pie, but it was quite good!

Recap of September

Let me start off by saying how excited I am that October's recipe involves apples! When my parents were in town this past weekend, we went apple picking up in Harvard, Mass - and I am now the proud owner of one peck of Cortland, Macoun, and Empire apples that need a home in a nice tasty pastry.

As for September's recipe, I admit I've been delinquent in posting my response, especially since I actually made the cupcakes during the first week of the month! They disappeared quickly when I took them to our friends Aaron and John's BBQ. Instead of Guinness, I ended up using a delicious Rogue Shakespeare Stout. It's supposed to have chocolately-undertones, so it seemed like it would mesh well with the other flavors.

The cake-part of the cupcake was tasty and not overwhelmingly sweet. The only issue I ran into was the icing. I thought I followed the recipe, but it initially came out too runny. Adding more powdered sugar helped, though it definitely made it sweeter. Dave (my official - but peanut butter biased - taste tester) also tried one of Megan's cream soda cupcakes. His verdict? He preferred the cream soda version. Might be fun to try with cherry soda, too. (Or as I would call it, cherry pop!).

Because I chose to ice the cupcakes at the picnic, there aren't any pictures of the finished products. But here are some of the process :-)

Ingredients



Swirly Batter Fun

Perfect Apple Pie Recipe and Agnes' Flaky Pie Crust

You will need a 9" pie plate and a rolling pin (I have used a wine bottle in a pinch).

Perfect Apple Pie
6-8 tart apples(a mix is best, mccouns, cortland, macintosh) Peel, core, and thinly slice.(about 6 cups)
1/2 -3/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry Crust for a 9" pie(recipe to follow but I swear by Pillsbury ready to use crust in the freezer section. Follow the package instructions to thaw)
1-2 tablespoons cold butter

Preheat oven to 400 degrees. Combine sugar, flour,spices and salt. Mix with the apples in a large bowl. Line a 9 inch pie plate with 1 crust. Fill with apple mixture. Place small pieces of butter on top of apples. Adjust top crust by making an upside down 'V' with your thumbs. Then go around the entire outside crust, firmly pressing down to join and seal the top and bottom crusts. Cut 3 slits in the top and sprinkle with a teaspoon of sugar.

Bake at 400 degrees for 50 minutes in the center of oven. Check after 25 minutes and if the top is getting too brown, lay a sheet of aluminium foil on top of the pie(don't tuck it around).

If you are really ambitious, here's the homemade pie crust recipe from Agnes, my great friend. She's very sick so think healthful thoughts for her while you bake.


Agnes' Flaky Pie Crust

Follow this exactly.
2 cups of all-purpose flour
1/2 teaspoon salt
1/2 corn oil (Mazzola)
1/4 cup whole milk

Mix all ingredients together, divide in 2 and you must roll out each crust between 2 sheets of wax paper until it fits your pie plate. Turn the pie plate upside down over the crust to measure it. Take off the top layer of wax paper and adjust the crust over the pie plate then gently peel off the wax paper. The great thing about this crust is it's easy to patch the crust. Just take a small piece and press it firmly to fill in the torn space. Whatever crust is left can be sprinkled with a mixture of 1 tsp sugar, some a few shakes of cinnamon and nutmeg and baked for a few minutes.

You all know what an apple pie looks like so good luck and Happy Thanksgiving!

October's Recipe is Apple Pie

Just wanted to let you all know of the choice for October. It is Apple Pie, unless you all really want a recipe for wedding cake. I will post the recipe tonight. It's not as hard as you would think and you can even go and pick the apples. It will be good exercise and a great dessert to take to Thanksgiving Dinner. You can work off the calories before you eat the pie.

Gluten Free Cupcakes

Jess and I(Steve) made gluten free cupcakes last weekend. We substituted apple cider for the beer and a mix of 3:1 rice flour to tapioca flour.

We could only make 6 cupcakes because that was our only muffin tin. So then we put the rest of it into a 8" round pan. We totally forgot about the spring form pan we bought last month but in the end it turned out fine if just a little misshapen.

The cake batter:


The finished cupcakes:


The cupcakes were very moist and light and airy. The cream cheese frosting was a nice compliment.


We only made 6 cupcakes the rest of the batter we put into a round to make a cake


The final cake

Alcohol Free Cake

Hi All,
I made the recipe last week and use cream soda (diet) instead of beer. I used an eight or nine inch cake pan, and it was a bit too much batter for the pan as some of it dripped over the edge. Luckily, no smoke alarms went off! Once the cake finished cooking, which took a longer time because I did cake instead of cupcakes, it was quite a good cake. It was perfect with ice cream, to soften it up. I served the cake al a mode instead of with the glaze because we ended up having strawberry cream cheese instead of regular :) oops. The ice cream was sooooo good with the cake!

This cake was not great for the diet, but did taste lovely. I would definitely make this cake again, maybe even as a two layer cake with some lighter frosting and ice cream on the side!

Happy Baking!
Megan

ps - pictures to come!

Beer Cupcakes!

So - I know that i am four days late. I apologize - but i have been kind of busy. It was my little ladies birthday so I was baking for her, a pair of Pac-Man and Mrs. Pac-man birthday cakes.


Check them out.

She dug into the cakes before i could frost the chocolate chip heart or Mrs. Pac-man's bow... but the thought was there.

So on to Septembers recipe.

Many of you don't know me, but those that do - know i love to imbibe in the occasional spirit, so for your consideration -- I give you Guinness Cupcakes.

The beer adds a richness and moisture, and balances the sweetness of the sugar. Now you don't need to make cupcakes in fact when i make this recipe i think i will just throw the whole thing into my spring form pan. (which i know everyone should have now right?)

The cake is topped with a cream cheese glaze, which is also super-easy.

Cake
1 cup Guinness
1 stick, plus 1 tb, unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tb vanilla extract
2 cups flour
2 1/2 tsp baking soda

Glaze*
8 oz cream cheese
1 1/4 cups confectioners’ sugar
1/3 cup milk
Preheat oven to 350; butter a muffin tin.

Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar.

In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean.

Let stand 10 minutes, remove from tin, and cool completely on a rack.

Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.

*To create a thinner glaze, use a tablespoon or two more milk; for a topping more akin to icing, use less milk, and perhaps more sugar. In either case, add a little sugar or milk at a time, mix, and check for desired consistency.

Hope everyone enjoys -- and also i know any dark beer should work - look for Stouts - try a local microbrew if you have one -- could make for a different taste.

I'll make some this weekend - and post up my pictures.

This is one from the website I borrowed the recipe from.

Enjoy !

Labor Day is still summer!!

Since today is the officially start of September, I thought it was high time I posted for the August recipe (especially considering I'm the one who posted the darn thing in the first place!). In reading over everyone else's posts, it seems that my experience was similar to most - I had to let the cake cook a bit longer than the hour called for by the recipe, and found that the solo cake was somewhat lacking in sweetness and flavor (and mind you, I am not a fan of uber-sweet desserts so this is saying something).

So here's how it all happened...

Ingredients pre-cake batter

Mixing the ricotta...

Pouring the batter into the springform...

Baking! My oven is on the smaller side and becomes hot very quickly, so I always need to set it about 25 degrees F lower than what is called for

Out of the oven and cooling

After allowing the cake to cool in form for awhile, I chilled it in the fridge overnight. The following evening, this is what it looked like when I took it out of the tin.

Voila! All done

Not sure when I plan to make this again, but a couple of thoughts for when I do...

• The flavor of the ricotta is so light, it really needs something more to heighten the taste. Maybe more lemon and cinnamon, and perhaps I'd add more in the way of spices - like cloves or nutmeg.
• Another way to compensate for the light "blank canvas" nature of the cake is to go for more flavor and interest in the topping (which many have already touched upon). My mom also made the cake, and having had vast quantities of blueberries she recently picked at a berry farm, she decided to go with a sort of blueberry compote as a topping. As for me, I am huge fan of honey - and so I simply drizzled a good bit over the piece I'd eat.
  
• My little sister is a pastry chef at a resort in Wisconsin and mentioned to me that they recently made a ricotta cheesecake that actually uses a blend of cream cheese and ricotta (granted, I think they also import fancy buffalo's milk ricotta... which I have no intentions of doing). Could be a fun experiment though. And who doesn't love more cheese.
  

So there you have it. Happy Labor Day, everyone!

Better late then never

I too tried low fat ricotta. I used a 10" spring form pan and because Megan said the middle was soft, I baked mine for 1 hour. Because so many mentioned the lack of sweetness, I made sure I used all the honey called for. After I emptied the measuring cup, I put the cup into the microwave for about 8 seconds, then I was able to pour yet more honey into the mix.

I made a blueberry sauce topping with 1/4 c sugar, 2/3 cup fresh blueberries, 3 tablespoons water. Boil for 2 minutes, then add a mixture of 1 tablespoon sugar and 1 teaspoon of cornstarch, bring to a boil again and boil for 1 minute, stirring constantly during the whole process. Let it cool until the cake is finished, then after 15 or so minutes, spread it over the top.

The cake was really tasty. I would definitely bake it longer next time as the center was a little soft but still tasted good and with the blueberry sauce, there was enough sweetness. Another observation is that this would be a delicious brunch dish as when I ate it at night, it sat in my stomach all night and into the morning. I would make it again and if I served it at night, serve very small slices. It was lovely to look at and if I ever get my digital camera software on this computer, I will post pics. I can't wait to try next months recipe.

California Cake

Hello everyone - - Trevor here - So i made the cake on Saturday - but I've been too busy to get around to this post - but since the deadline is Sunday - i figure i needed to get to work.

First thing first for me was getting a the pan luckily - there was a Linen 'N Things still in it's going out of business sale here in Sacramento so i got a nine inch one for about $7.

I know it was too big but it was cheap. I'd rather spend money on the ingredients.

So to I decided to try to make a healthier cake - so i used low fat skim ricotta cheese.

I think i learned the hard way that cake (especially cheese cake) probably shouldn't be low fat.

I also didn't use a food processor - just smashed everything together till it looked creamy.

So i got to baking Saturday night - with a nice stiff drink - after cooking up some apricot glazed pork chops and mashed potatoes.

The recipe was pretty simple - and I didn't change much - except using the low fat ricotta.

While i thought it came out very dry -- the cake still went over well with my co-workers.

To deal with the lack of sweet - i cooked some apples and soaked them in rum and honey to make a glaze.

That helped sweeten it up.

My recipe is up next - While i may force you to make my now famous 'Bacon Chocolate Chip Cookies' - However i may also choose a more conventional/seasonable recipe.

Cake! Now With Less Gluten!!

Cheese, Gromit! CHEEEESE!!
Steve and I(Jess) decided to try our hand at the ricotta cheese cake last night. Neither of us had ever used ricotta cheese for anything, so there was some tasting to be done before actually putting it in the cake. It was kind of like eating whole milk; had that same kind of taste, just a different texture. Maybe that accounts for the not-quite-sweet-enough taste?

First order of business: Buy a springform pan. We ran down to the China Fair and found a very large collection. We ended up buying an 8x3 inch pan, not for any particular reason except that it was between the 7 inch the recipe called for and the 9 inch that seems to be the standard size. It worked fine anyways, and I think it's a good size.

Recipe Alterations
Lots of people had posted about the need for added sweetness. We made two main alterations to remedy that: White Rice and Tapioca Flour and Blueberry Sauce.

I think some of you know that I'm allergic to gluten, so I have to alter most baking recipes since they contain flour. After baking with gluten-free flours for a few months, Steve and I have found that a mixture of about 3 parts white rice flour to 1 part tapioca flour makes for a good fluffy baking flour that doesn't rise a lot, but has a sweeter taste than regular all-purpose flour.


For a glaze, we thought of using a blueberry sauce that Steve usually makes to put on pannukakku, which is a Finnish pancake. The recipe is pretty simple:
1. Mix 1/2 cup water, 1/2 cup sugar, and 1 tblspn corn starch in a small saucepan on the stove until boiling.
2. Turn down the heat and add about 1 cup of frozen blueberries.
We've had the sauce warm and cold before, and it's good and sweet either way. It worked extremely well, as it sank into the cake itself and helped to flavor all of it. Plus, something about the taste of blueberries and cheese is really good :)


We want cake! Where's our cake?!

Our food processor:


HULK SMASH CHEESE!



More batter shots:


In the pan (floured with white rice flour)


Just chillin'.


Our cake didn't rise at all, but I think that has to do with the flours.


Mmmmm midnight cake. It took forever to bake and and cool and chill (and we ate it still warm because it was way too late) but I wasn't leaving without eating some cake!!


Steve and I liked this recipe. We did notice though that despite the nice light-fluffy-ness, it sat kinda heavy after you ate it. Like your body suddenly realized how much cheese you just consumed. But it might be the flours too; gluten-free cooking can turn out heavy. But I was really pleased with the way it turned out!

Khabab's Writeup

Dear Readers,

This is a cake, unlike anything I've ever tasted before. Gail's description was dead-on. It's lighter than cheesecake, denser than a flour cake. Being a very inexperienced baker, I decided to play it safe and stick with the recipe, exactly as it was.

I shared this with my friends and co-workers and had them take a survey to give me their opinions. Everyone liked the texture and the use of peaches. On the other hand, everything indicated that the cake could be a little sweeter.

Sincerely,

Khabab

Here's the finished cake with the peaches.

And now for the testimonials ...