This bread is the reason why most bread is made with yeast. It is possibly the easiest, effortless and least time-consuming bread to make, but texture wise it loses big time from all the other decent store bought/homemade breads. I’m not saying this bread is no good, but it’s just not as good as this easy bread or any other decent store bought/homemade one. It did work pretty well with this chickpea stew and also topped with filet Americain and fried egg as shown on the picture below.
Two years ago a housemate, my friend and me had been to a bar and when we got home we were
slightly tipsy and incredibly hungry. Cause we were having the munchies, my housemate decided he would make us this sandwich. We stayed in our kitchen till the early morning chatting and eating until we were out of both food and energy.
I know these toppings don’t get everyone excited, but this bread also tastes good with a big slab of salted butter – but what wouldn’t taste good with that?
I scored some cheap raspberries on the farmers market and in the supermarket this week. This probably means that the next couple of posts will be raspberry-related, cause I can’t help myself baking things with these delicate, delicious berries. Any simple, plain cake will turn into something fancy and special when you add raspberries.
This cake is my new go-to cake recipe. The batch is whipped up within minutes and the cake doesn’t even need a half an hour in the oven. The cake is moist and light and you can add anything you can think of to the batter. This time it was raspberries, but next time I’ll add some other fruit or chocolate chips – or both. I also want to try to bake it as an upside-down cake: first placing the fruit into the tin – maybe with some (salted) caramel – and top with the batter.
There is a reason why there aren’t any pre-oven baked or in-the-middle-of-the-cooking-process pictures on this site. First of all, my (student house) kitchen is pretty much always dirty and a mess, but moreover, I get easily distracted and sometimes forget to add ingredients (see also: sour cream cinnamon chocolate chip coffee cake). This time I forgot one of the best things of this cake. Before going into the oven there is some sugar sprinkled on top of the batter, but of course I forgot to do this because I only was thinking about making pictures. The cake was still delicious without it, but if you don’t have my fish-like memory, please add the sugar cause it will give a very nice crunch to the cake (just like with these dark chocolate and raspberry muffins).
This recipe comes from the same book as the best brownie ever. Only that would be reason enough to make these cute little muffins. The cake is moist and light and there are big pieces of dark chocolate and delicious raspberries in it. There’s a large amount of buttermilk in the batter, which makes it pretty liquid and makes sure that the muffins stay moist when baked. Too bad this recipe only made 24 of these yummies, I could’ve eaten so many more.