So, I made mine as a large cake. I had to go out halfway through when I realized I didn’t have enough molasses – who would have thought 2 cups were needed??
It was quick and easy to make and the house smelled heavenly. However, this wasn’t one of my favorites. I tried it and it was okay. But the molasses flavor was way too overpowering. But the recipe called for unsulphured molasses and I don’t know what that is so maybe that makes a big difference. I think I would cut the molasses by 1/2 next time and try to use corn syrup or maple syrup. Something to lighten up the taste. I was expected more ginger flavor rather than molasses. I tried it with a scoop of icecream and it was definitely better, but still not my favorite.
What did everyone else think of this recipe?
I made this pie in stages. I made the fruit filling one day and then let that sit for a day while I worked on the pie crust. I was nervous about the pie crust — at one point I thought I put too much water in and was worried it wouldn’t come out. But low and behold I didn’t have too many problems. It was definitely a softer and stickier dough so it was a little difficult to roll out.
However, the pie as it baked smelled fantastic!! But we let it sit overnight (since I baked it at 9pm) to cool and set. We just cut a few pieces and this pie was excellent!!! This is definitely a keeper. Some of the kids didn’t like it but they aren’t really into blueberries, so I will let them pass on this one (more for me)!
OMG! This was soooooo good! It was nice making something that could be eaten for dinner instead of all of the desserts. I loved the crust.
I followed the recipe without deviation. It wasn’t difficult to make and didn’t take much time. My lattice isn’t perfect, but this is a rustic dish right??? But I may add some additional veggies next time!
This was before it was baked.
This tasted so great, that my fiance actually took it with him for breakfast – and he normally doesn’t like ricotta. It’s a texture thing for him – so having it cold it was great!
I was so excited to make this decadent dessert. It was a lot of steps so I broke it into two nights – one night I made the crust and the second night I made the filling.
The crust was very crumbly when it was done in the food processor – I was a big worried about it, but once I had it pressed out it looked great!
For the filling I used milk and white chocolate chips since it made it was easy to find and I didn’t have to chop it. I did use biscotti but it was a different kind than in the recipe, so I used 3. It may have been a little too much but I like biscotti.
I even had a helper in the kitchen — my fiancee offered to help whip the yolks!
I timed mine for exactly 12 minutes and it looked pretty good.
I tried it that night after it cooled, and it didn’t really wow me. But then I had it a couple days later it was fabulous! It was almost like a drier fudge inside and we all loved it!
My first recipe for TWD. This is the “White Loaves” Recipe from the book Baking with Julia.
Now, it’s been quite some time since I have made homemade bread. Don’t get me wrong, I own a bread machine, so that generally makes things easy. But this was a nice change to get more hands on with my bread.
I have to admit, I did make this recipe twice. The first one, I think I was half asleep, because I didn’t put enough yeast in (I read my measuring spoon wrong), so I had to start over. I am not sure how the failed dough will work out though, but I did put in the freezer and may try to make cinnamon rolls or monkey bread with it. So, hopefully, all is not lost and I will get a second treat out of this!!
The white bread was actually very easy and came out beautifully!!! I even tasted a little this morning, and it was just perfect, even without butter. This may actually start being a staple in the house. The kids are going to try it tonight, so I am anxious to get their reaction.