Bundt cakes are one of the scariest cakes, because of the pan. Mixing it up just requires you to follow the directions. Easy enough. But you can follow every direction for preparing the pan, and there is still the heart stopping moment when you turn it over, praying out loud that the sucker will just slide right out.
I flipped this one over, took a time out before I got too frustrated, and I would say 98% finally came out perfectly. The 2% was thankfully more cosmetic than structural, so you can’t even notice. Going into the win column.
Focaccia is fun to make, because you get to poke it and make the little dimples all over. Its also super delicious from the oven. Soft but a little crispy around the edges from the oil. We have a ton of rosemary growing, so I was able to use very fresh herbs. I based mine on this recipe.
Our living room gets a lot of afternoon summer sun, so its the preferred dough rising area, but its been cloudy lately. So I tucked the dough into the blankets to rise.
I think that the herbs we grow smell the best, but I’m extremely biased. I want to try to make a wreath with all our sage soon.
And here we have the final product. I want to start a petition that the fat chunks of pepper is the only pepper allowed. Its my favorite.
We’ve been playing with the new Hyperlapse app, and made this video of our breakfast tacos. We also had a great time making a video for my sister’s birthday. The app is very forgiving with scene changes, and makes everything look like its going smoothly, as opposed to tripping and dropping stuff. If you like videos, but have a hard time with editing, we would recommend giving it a try!
Did you do any baking last weekend? We wanted to make a pie for the long weekend, and we finally decided on chocolate cream. I topped it with whipped cream and chocolate shavings, and it looked really pretty, but everyone was so eager to dig in that I didn’t get a photo. It tasted even better than it looked!