BLUEBERRY GALETTE A galette is a rustic tart that cooks up faster than a double crust pie. It can be totally freeform, that is, the fruit just gets piled in, or you can cut the crust into a perfect circle and arrange things fussilly. I prefer the former. If you have pie crust ready to . . .
As promised, here’s my other go-to brownie recipe, not quite as heart-stopping but still quite excellent. (Unless you’re my kids. See previous post.) Still no photos. The only caveat – it can be tough to get these baked the right amount. If you keep them in too long, they’ll be dry, if you take them . . .
Per request, I am posting “The Farm” brownie recipe today. But I’m also posting another brownie recipe to follow. You’ll see that they follow pretty much the same procedure, which to me is key to making excellent brownies. The differences are in the amounts of some ingredients (butter goes from 3 to 2 sticks, eggs . . .
Chocolate Sour Cream Bundt Cake from America’s Test Kitchen via Genius Kitchen For the first post in my new series “and preferably, baked goods” I had to share the recipe for this simple but rich and delicious cake, which my daughter baked for me for my birthday and I baked two weeks later for my . . .