Today I've Been Mostly Wearing
...Unicorn leggings.
As you do. You know things are serious when I'm wearing unicorn leggings. Under a tenner at Target.
Hard to photograph because...unicorns. *Shrugs*
Danny's been posting these status updates in the kitchen. I suspect he has one for, "Everybody PANIC!" Hopefully we won't get there.
This is the bad week, but it is all over by Sunday night.
I don't see the note for, "Send mum for a spa-day." Oh well, perhaps it is in September.
Banana Split Cake cooling. It will eventually be iced. Basically, a banana pound cake with a layer of strawberry, and a ring of chocolate (not visible from outside). I wouldn't let him bake the, "Tunnel of Fudge" because well, Fudge Tunnel. I know, the cake came first, but still. Today was also rye breads, oatmeal breads, the cake layers for the gold cake and devil's food cake, and a banana bread.
I learned a good trick that is proving useful. To soften biscuits like lebkuchen, or to keep chocolate chips from going hard in the tin, add a slice of cheap, commercial white bread. The biscuits absorb the moisture from it without imparting a flavour like a slice of apple or orange would. It works! You need to change it out after a day as the bread slice turns dry as toast, but it is a good way to extend the life of your biscuits for the fair, at the holidays, or whenever. The springerle really benefited from the bread treatment as they need to age before eating. As the clock ticks down here, the bread trick has been a lifesaver. Sure, I feel stupid buying cheap white bread when there's so much baking going on here, but why waste the good stuff to keep biscuits fresh? Anyway, just thought I'd share a good tip.
I learned a good trick that is proving useful. To soften biscuits like lebkuchen, or to keep chocolate chips from going hard in the tin, add a slice of cheap, commercial white bread. The biscuits absorb the moisture from it without imparting a flavour like a slice of apple or orange would. It works! You need to change it out after a day as the bread slice turns dry as toast, but it is a good way to extend the life of your biscuits for the fair, at the holidays, or whenever. The springerle really benefited from the bread treatment as they need to age before eating. As the clock ticks down here, the bread trick has been a lifesaver. Sure, I feel stupid buying cheap white bread when there's so much baking going on here, but why waste the good stuff to keep biscuits fresh? Anyway, just thought I'd share a good tip.
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