Preheat oven to 350˚F. Grease an 8×8 square pan or something else of equivalent size. Yes, this makes good cupcakes. I’ve made it in loaf pans. You can double it for a 9×13 pan or get creative with shaped pans.
Preheat oven to 325˚F and adjust oven rack to center position. In a small bowl, mix together flour, baking soda, and salt; set aside. In a large bowl, melt the butter (I tend to use the microwave on very low power,
Don’t worry if you don’t have an authentic tian – any shallow baking dish will do that’s large enough to hold all the vegetables. I used an oval 2-quart baking dish for this summer vegetable tian, and I could have squeezed more vegetables in there.
Preheat oven to 350˚F, and generously butter a 9-inch contour (rounded at the bottom edge) cake pan. The secret to the chocolate upside-down cake is in that pan – and, of course, what you put into it, and in what order.
The tart has three simple components: a pre-baked crust, a layer of silky chocolate ganache, and lots of fresh (uncooked) berries. It’s meant to be eaten the day it is made, because berries are very delicate and this tart won’t keep well.
I know that some readers will cringe at my ingredients list. I mix weight in grams, volume in cups and tablespoons, what the heck? In my kitchen, I use what’s handy, and what works. Sure, I could have weighed the water on the same scale I used for the wheat and flour –
It all started with a vision: a nice round loaf of country French bread, full of flavor and goodness. With the Mockmill, I finally had the means to grind my own grain. I wanted to make bread in a fairly simple way –