mollyanne is bringing the "not complicated, but they are good" cinnamon squares.

I'm not 100% sure what I'm making yet, but since my parents brought me some rhubarb from their garden I'm leaning toward a rhubarb upsidedown cake. Really looking forward to finally getting back to one of these!

Assuming I'm in, and can find the time, I'm bringing salted caramel chocolate mousse.

Clelamatron wrote:Assuming I'm in, and can find the time, I'm bringing salted caramel chocolate mousse.

You are in.

Irish Baker refuses to let summer rest and is thinking peaches will appear in her offering.

i'm making 'the world's greatest chocolate cake' from the new ottolenghi cookbook, 'sweet'......but we'll be the judge of that........ and possibly sweet benne wafers from 'the welcome table', a cookbook of african-american foodways by jessica b. harris. we cooked from it last monday in the cookbook club i co-host and the wafers were fantastic and easy to make so i might whip up another batch.

Sorry for the 11th-hour details (but it was an 10th-hour baking blitz!): I'm bringing fluffernutter bars.

Thanks for hosting, pairs4life! Everything was damn tasty, especially that lemonade.

I accidentally left a tupperware of fluffernutter bars there. I really hope someone took them home. If not, I can swing by one day and pick them up (or hopefully there's someone at the office who will eat them?)

Thanks for being such a great host pairs4life! Everything was delicious!

Here's the recipe for the upside down cake if anyone wants it
https://www.epicurious.com/recipes/food ... ake-108370

And Joan this is the cake I was talking about
http://onruetatin.com/mamy-jacquelines-chocolate-cake/

eli wrote:Thanks for being such a great host pairs4life! Everything was delicious!

Here's the recipe for the upside down cake if anyone wants it
https://www.epicurious.com/recipes/food ... ake-108370

And Joan this is the cake I was talking about
http://onruetatin.com/mamy-jacquelines-chocolate-cake/

thanks for the recipe, eli; it was great to see you again. and thanks to our hard working host- a very interesting and tasty dinner and some really excellent desserts.

Thanks pairs4life for hosting this evening! I had a wonderful time meeting everyone and of course eating all the delicious food.




For those interested in the, I have a basic YouTube video I made a couple months ago that I will link below. If you can get passed my amateur camera, voiceovers and editing skills, it is quite informative. I will most likely re-do this recipe video in the future since I have revised my recipe as follows:

125g Almond Meal (about 1 Cup - Packed)
140g Powdered Sugar (about 1 Cup)
3 Egg Whites
5 Tbsp Granulated White Sugar
1/4 tsp Cream of Tartar

The basic technique is shown in the video. I will note that I do not age my egg whites, I use gel food colouring and silicon mat instead of parchment paper.

https://youtu.be/hJfwJSneOb0

Anyway, I look forward to seeing you all in the near future before my journey up north to Canada! Happy Cooking!

Thanks for a lovely evening! Hostess with the mostess, and I don't think I'll eat until lunch tomorrow

Hiya! I promised the recipe for Fluffernutter Bars so here it is:
https://www.bakerita.com/fluffernutter-bars/

They're easier than pie. My hubster and I polished off an 8-inch pan in about as many seconds, so I doubled it.

I didn't line the pan, just coated it in butter. I also didn't measure the fluff because it's a sticky pain in the ass, so I dolloped instead and folded.

This is the fluff I used, in case anyone was wondering: https://www.amazon.com/Fluff-Marshmallo ... U8QOC?th=1

Thanks so much for your fellowships and tremendous offerings.

Y'all we had 3-D designs on rhubarb, macarons, vegetarian friendly marshmallow creme(the old school stuff has always been vegetarian, who knew), Ottolenghi & Goh's chocolate, proper glacé cherries for a traditional bake from across the pond, the last of Michigan sour cherries, benne, sugar work, roulades,pumpkin, the last of Michigan peaches, tartes, chock-full-of nuts, odes to St. Louis gooey cake, whipped cream à la minute, and more from this group.

It looks like Mary Berry & Paul Hollywood just proclaimed all of them as Star Baker for this round!

PS The host did not provide a dessert although her dry ingredients are still covered in a bowl awaiting a mix.

justjoan supplied an additional dessert so there were still 12 bakes from these wizards of sugar on offer!

https://instagram.com/p/BZuOwixHJeL/

Clelamatron wrote:Thanks for a lovely evening! Hostess with the mostess, and I don't think I'll eat until lunch tomorrow

You will eat.

Did you tell Nick how I gushed over the sugar work?

pairs4life wrote:Thanks so much for your fellowships and tremendous offerings.


It looks like Mary Berry & Paul Hollywood just proclaimed all of them as Star Baker for this round!

PS The host did not provide a dessert although her dry ingredients are still covered in a bowl awaiting a mix.

justjoan supplied an additional dessert so there were still 12 bakes from these wizards of sugar on offer!

https://instagram.com/p/BZuOwixHJeL/

nice picture, thanks!

what a dazzling array of desserts and pretty awesome bakers!

Thank you to Ava for an fabulous gathering of Food and Friends (some of us now NEW friends) brought together by the common bond of our culinary creativity and the chance to share a few hours together sharing a meal and a few sweets. That the weather was simply spectacular, was an added bonus.
Yesterday was truly lovely and I adored spending part of it with each of you.
Celia

We are still enjoying the wonderful assortment of goodies I took home for everyone to sample. Between the three of us in my household, not a single one was left behind! I relived that rich and divine pumpkin tart with the maple pecan crust and the flufflernutter bar earlier this evening. I was immediately told the pumpkin roll and chocolate cake were off limits by my roommate and his fiancé.

Please do share the recipes for the pumpkin jelly roll and the sour cherry tart, if possible, I would love to recreate them for the future!

Looks like a very fun time. Great shots - thanks for posting them!

=R=

I didn't take many pictures but I can tell you I had a great time hosting and the food was only outshined by the dazzling company.

It was a great way to end Summer 2017!

Ava- Nik was delighted that his sugar work got a mention

The recipe was: salted butter caramel chocolate mousse, from David Lebovitz 'My Paris Kitchen'.

Clelamatron wrote:Ava- Nik was delighted that his sugar work got a mention

The recipe was: salted butter caramel chocolate mousse, from David Lebovitz 'My Paris Kitchen'.

Ah, I have a signed copy of that one! mbh got it for me some time ago.

pairs4life wrote:

Clelamatron wrote:Ava- Nik was delighted that his sugar work got a mention

The recipe was: salted butter caramel chocolate mousse, from David Lebovitz 'My Paris Kitchen'.

Ah, I have a signed copy of his old one! mbh got it for me some time ago.

Your recipe is from the new book right?

I am happy to share! My tart was made with Michigan Sour Cherries (a short season, but oh, so worth it to grab them up, pit them and stash them in the freezer...). I doubled the pate brisee recipe (which I make in my food processor) because I wanted extra to make a lattice top. Jacques Pepin called for it to be open faced and I am sure round, but I like a square... Bon Appetit!
Here is the link to the recipe in the NYTimes.
https://cooking.nytimes.com/recipes/109 ... ipe%20Card®ion=sour%20cherry&pgType=tag&rank=12

justjoan wrote:i'm making 'the world's greatest chocolate cake' from the new ottolenghi cookbook, 'sweet'......but we'll be the judge of that........ and possibly sweet benne wafers from 'the welcome table', a cookbook of african-american foodways by jessica b. harris. we cooked from it last monday in the cookbook club i co-host and the wafers were fantastic and easy to make so i might whip up another batch.

So as I continue to relive my happiness from Sunday, I wanted to say that I just adored your sesame wafers Joan. Could you post the recipe for all of us 'Joan Wannabes'?

pairs4life wrote:

Clelamatron wrote:Ava- Nik was delighted that his sugar work got a mention

The recipe was: salted butter caramel chocolate mousse, from David Lebovitz 'My Paris Kitchen'.

Ah, I have a signed copy of that one! mbh got it for me some time ago.

Confirmed. Here's the recipe sans sugar work. http://www.projectpastrylove.com/david- ... te-mousse/

kalamazoogal wrote:

justjoan wrote:i'm making 'the world's greatest chocolate cake' from the new ottolenghi cookbook, 'sweet'......but we'll be the judge of that........ and possibly sweet benne wafers from 'the welcome table', a cookbook of african-american foodways by jessica b. harris. we cooked from it last monday in the cookbook club i co-host and the wafers were fantastic and easy to make so i might whip up another batch.

So as I continue to relive my happiness from Sunday, I wanted to say that I just adored your sesame wafers Joan. Could you post the recipe for all of us 'Joan Wannabes'?

i'm so flattered to even imagine a 'joan wannabe' out there......
i can't find the recipe online to link to, so i'll give you the recipe in my own words:
sweet benne (sesame seed) wafers from 'the welcome table', by jessica b. harris (p.217)
142 grams hulled sesame seeds(1 cup)
4T. room temp. unsalted butter
213 grams brown sugar (1 cup packed tightly)
1/2 salt (my addition)
1 beaten egg
60 grams (1/2 c.) all purpose flour- i use white whole wheat
1 t. fresh lemon juice
1t. vanilla
1/8t. baking powder
preheat oven to 325 degrees. toast the sesame seeds on a cookie sheet in the oven while it's preheating, watching carefully so they don't burn. you want them to turn lightly golden. it should take at least 25 minutes. let them cool completely. then beat the butter, sugar, salt, baking powder until creamy in a mixer. add the lemon juice and vanilla and beat to combine. add the egg and beat briefly. then add the flour and beat about 30 seconds. fold in the seeds. then, using 2 silpat or parchment lined cookie sheets (or greased sheets) scoop out only 12 cookies per sheet (they will spread a lot) and bake about 7 minutes. then switch oven shelves and rotate front to back and bake until lightly brown on the edges about 7-9 minutes, depending on your oven, so watch carefully so they don't get too brown. remove, cool 5 minutes, then lift each cookie up with a spatula, put it back down and let cool completely. they will be very flat and very thin, but this is as it should be. store at room temperature. i believe they'll last for weeks, but i can't keep them around long enough to be sure...

justjoan wrote:

kalamazoogal wrote:

justjoan wrote:i'm making 'the world's greatest chocolate cake' from the new ottolenghi cookbook, 'sweet'......but we'll be the judge of that........ and possibly sweet benne wafers from 'the welcome table', a cookbook of african-american foodways by jessica b. harris. we cooked from it last monday in the cookbook club i co-host and the wafers were fantastic and easy to make so i might whip up another batch.

So as I continue to relive my happiness from Sunday, I wanted to say that I just adored your sesame wafers Joan. Could you post the recipe for all of us 'Joan Wannabes'?

i'm so flattered to even imagine a 'joan wannabe' out there......
i can't find the recipe online to link to, so i'll give you the recipe in my own words:
sweet benne (sesame seed) wafers from 'the welcome table', by jessica b. harris (p.217)
142 grams hulled sesame seeds(1 cup)
4T. room temp. unsalted butter
213 grams brown sugar (1 cup packed tightly)
1/2 salt (my addition)
1 beaten egg
60 grams (1/2 c.) all purpose flour- i use white whole wheat
1 t. fresh lemon juice
1t. vanilla
1/8t. baking powder
preheat oven to 325 degrees. toast the sesame seeds on a cookie sheet in the oven while it's preheating, watching carefully so they don't burn. you want them to turn lightly golden. it should take at least 25 minutes. let them cool completely. then beat the butter, sugar, salt, baking powder until creamy in a mixer. add the lemon juice and vanilla and beat to combine. add the egg and beat briefly. then add the flour and beat about 30 seconds. fold in the seeds. then, using 2 silpat or parchment lined cookie sheets (or greased sheets) scoop out only 12 cookies per sheet (they will spread a lot) and bake about 7 minutes. then switch oven shelves and rotate front to back and bake until lightly brown on the edges about 7-9 minutes, depending on your oven, so watch carefully so they don't get too brown. remove, cool 5 minutes, then lift each cookie up with a spatula, put it back down and let cool completely. they will be very flat and very thin, but this is as it should be. store at room temperature. i believe they'll last for weeks, but i can't keep them around long enough to be sure...

Thank You! (good call in the addition of salt...)