I also have some mixed nuts that are not a hit with my dining companions. I might be using some of the mixed nuts for Hello Dollies or 7 Layer Bars, and adding some mixed nuts to the Chex Mix.
I also have some chocolate covered salt caramels that are meh, so I’m thinking about chopping those up for some sort of bar. Same with some English toffee I have on hand. Recycling recent purchases!
Our friend is giving us a Xmas Pudding, with whisky sauce, which I am looking forward to. I haven’t tried making one only because we are so lucky to receive hers at Xmas.
For Thanksgiving i made a Quince tart tatin based off a David Lebovitz recipe. Also did a white chocolate apple bread pudding for my brothers family that was in town. Using up ends of homemade bread that had been accumulating
Quince are costing $4 CAD/ $2.89 USD each at my local independent market lately. I haven’t bought any recently, or made anything with quince recently. I traded homegrown potatoes for homegrown quince with a friend in the fall of 2019, which was a great deal for me.
I was making a lot of bread pudding over the summer, experimenting with a couple European recipes.
I really liked this Portuguese Pudim de Pao recipe which has the same flavours as custard tarts.
I also made German Kirschmichel , a bread pudding made with cherries, and Czech Zemlovka aka Semmelbaba (I love etymology, can you tell?), a bread pudding made with apples, which I’ll probably make if I acquire a little too much bread in the house this month.
No photos however it looks (and tastes) very similar to brownies. I made it because I like having some kind of dessert after dinner, and I’ve eaten through the things in the house I like that are pre-made.
My review of the recipe - it works! I baked it as written in equipment and ingredients. If I make it again, I’d seriously consider adding orange zest or instant espresso powder.
The biggest question I have is wondering about the lack of salt in the recipe. The taste is very close to brownies, and slightly richer. The cake benefits from having vanilla ice cream or whipped cream with it.
That is a very French looking chocolate cake. I would say you can def add salt (fine salt so it dissolves maybe) but I’m curious what other people think
