baking with laser-like focus and mad skill in a kick-ass black outfit
So am I late or what? No Friday tip last week and three days behind with my Daring Bakers post. What’s going on? (No need to point out that it’s now Saturday, thanks)
I’m in Alabama, where the weather is hot and life moves a little slower. Plus I’m at an economics conference, so I’ve been kind of busy. Apparently too busy to do a Friday tip or post my Daring Bakers on time.
Oh! Before I forget…the bot words:
Yay for Oatmeal Snack Cake!
I’m very excited for two reasons – one, because after the husband pleading with me for ages to make him an Oatmeal Snack Cake from the May/June issue of Cook’s Illustrated (yeah, that’s right, I’m on it), I finally did and it is fantisimo! Really good. And it’s also cheap like us! As long as you don’t mind eating a lot of Oatmeal Snack Cake to use all the ingredients (trust me, you won’t. This is a damn fine piece of cake). The second reason I’m over the moon is because, being lazy, I didn’t feel like typing the recipe, so I found it online at the fabulous Bitten Word (It’s actually The Bitten Word, but that didn’t make sense). These guys subscribe to all the food p–n (do I really need to do that??) the husband and I used to get before we realized how cheap (and kinda lazy) we are and canceled the subscriptions. The guys generously make recipes from the mags and share both their thoughts and the recipes. That is cool.
I joined a nice group of folks called The Daring Bakers. They choose one thing a month as their “challenge,” bake it, and then post the results later in the month, all on the same day. This is my first challenge, a Filbert Gateau with Praline Buttercream from Great Cakes by Carol Walter.
I read the recipe, and…it’s really hard. No, I’m serious about this. This cake is hard. I’ve never made a cake like this before. I’m freaking out.
