Bake about 20 minutes, and then spread the zest and Demerara sugar mixture along the top of the loaf

I have been through many stand mixers, cooking classes melbourne and, in the process of determining cooking classes melbourne which is the fairest of them all, I’ve tried them all. Several years ago, after tons of research, much trial and error, and many disappointments, I decided that the Viking was the best. Viking was just beginning to discontinue its small appliances, and I was lucky to score a Viking 5-quart at the Viking store in Atlanta. It’s a wonderful machine, and I never regretted it. However, I really wanted the larger size. So, over the years, I have been Googling around the internet for a used or refurbished one. Ideally, an unused one lying around in its original box in Grandma’s attic? And that’s where Oak Street Man enters the picture. Recently, during one of my Google sessions, I stumbled cooking classes melbourne across this website offering, among other luxury items, a Divorce Recovery Kit for $5,975.00! And a Viking 7-quart stand mixer! In white! In an unopened box! They had only one left in stock, and they were selling it at a drastically reduced price. Oh, happy day!
Now that it’s mine, I can’t stop using it. I’m not happy if I’m not using the dough hook, the flat blade and the whisk — all in one day. Ideally, every day. The 5-quart version cooking classes melbourne now resides with the Popeyes, cooking classes melbourne and is being put to good use. Happy ending!
Speaking of the Popeyes, Mr. Darcy and I spent the day out at Chez Popeye yesterday taking care of the kiddos. The little ones and I baked the olive oil cake from Melissa d’Arabian’s Ten Dollar Dinners, cooking classes melbourne a very useful and down-to-earth cookbook for people on more, shall we say , realistic budgets. Although I am not a fan of baked goods that use oil instead of butter, I absolutely love olive oil cake, because I absolutely love olive oil. Have you ever been to any of those olive oil and vinegar tasting bars? I down those little paper cups full of olive oil like other people slurp wine.
I chose this particular cake because it’s a very easy version, and it was just enough activity for a “let’s bake with Pocket”* experience on a brutally hot day. It is a plain cake, but quite flavorful.
*”Pocket” is what my grandchildren call me, because, when he was a baby, the older one couldn’t say Babcia, which is Polish for “Grandma.” To my everlasting delight, it came out “Pocket,” and “Pocket” I will happily remain.
Today, at home, I decided to tweak d’Arabian’s recipe a little cooking classes melbourne and make it even better. Except for fresh fruit, there is no such thing as a healthy dessert, but this comes really, really close:
2 large eggs 3/8 cup Domino light (a combination of sugar and stevia) (or 3/4 cup sugar if you can’t bear the thought cooking classes melbourne of stevia!) cooking classes melbourne 1/3 cup olive oil (try blood orange olive oil) 1 teaspoon vanilla extract Zest and juice of one large orange 1/2 teaspoon baking soda dissolved in 1 tablespoon of milk in order to kill that baking soda taste that often remains even after a cake is baked 1 teaspoon baking powder 1 teaspoon salt (try vanilla cooking classes melbourne salt) 1 1/4 cup AP flour
Preheat the oven to 350 . Line a loaf pan with parchment paper lightly coated with cooking spray. In a stand mixer, cooking classes melbourne using the balloon whisk ,** begin by beating the eggs. Note: You will be adding the ingredients one at a time, unless otherwise specified. Gradually add the sugar/sugar blend and continue beating on medium-high speed until light. While running, add the oil, then the vanilla, the zest and the juice. Lower the speed to medium, and add — remember, one at a time — the baking soda and milk mixture, then the baking powder, and then the salt. Let the mixer run for about a minute, then lower the speed and slowly cooking classes melbourne add the flour and mix until just incorporated. Give it a swirl with a spatula to be certain that it’s all well-mixed, and then pour into the loaf pan.
Bake about 20 minutes, and then spread the zest and Demerara sugar mixture along the top of the loaf. Bake another cooking classes melbourne 5 to 15 minutes. The center should just spring cooking classes melbourne back at the touch. Be very careful not to bake too long. This cake can dry out very quickly.
**Use the balloon whisk throughout the entire process, because you want to beat in as much air as possible to keep the cake light. I tried another version in an attempt to lighten the cake further. I separated the eggs and added the beaten egg whites at the end. The problem was that I almost made mayonnaise at the beginning! So the cake ended up tasting good, but rather dense. Not pretty! cooking classes melbourne
Finally, a teaser until next time. I am seriously in love with Richard Bertinet, the French chef and baker, and author of Dough: Simple Contemporary Bread . I was looking for a bread book for Popeye — something that would provide a nice break from Math and Chemistry, without eating cooking classes melbourne up all his study time. Given his time constraints, the breads would have to be uncomplicated and n