u/Hakc5

Another Claire Saffitz recipe! I made a non-refined sugar version for the kids and made them into little trifles for easier eating.

I liked this recipe but had made the cake ahead of time and froze it. I know it isn’t supposed to impact taste but felt as if the cake was a bit dense and dry - I can’t tell if that was because of the cornmeal or because I overbaked it.

Anyways it was still yummy and tasty and everyone enjoyed it!

I wonder how many weeks I’m going to make rainbow cookies fit the brief 😂🤣

I think we’re at at least 2 if not 3. Anyways. They’re always a hit - made them for my daughter’s birthday party for the adults.

I’ve done the buttercream twice now and gotten the eggs to whip up really well. I’ve mixed until 10+ minutes so it’s fully room temp and then both times I’ve added one piece of butter and it turned to soup. The internet told me to chill the soup and keep going and I’ve done that 2x now (20 mins total) and it’s still soup. Any tips? Do I just keep mixing? Cut my losses and try again? It’s basically at a ribbon stage now with the eggs, incorporated sugar syrup and 2 tbs of butter.

I batch bake these muffins for my toddlers anytime we run out. I reduce the sugar to 3/4 of what is called for in the original recipe and use either coconut sugar or date sugar as a swap. When I’m feeling fancy, I top with a cream cheese and maple syrup frosting. We love farmers market blueberries!

I love this recipe and have made it many times before. Because I can’t resist a lemon poppy combo, I always add poppyseeds. I’ve never been able to achieve the crystallization she talks about in the recipe but still love how moist this one turns out. This one is super easy and accessible to whip up in an afternoon and pleasantly uncomplicated for a WFD recipe. And sometimes you don’t get a pic before someone digs in!