That sounds delicious!

@anitadc7164 I have edited this twice because I cannot do math, and mixed up radius and diameter the first time, which led to the wrong answer. Thanks for watching, glad you liked the video! Let's try some math to answer your question... Assuming you're making a layer cake, you'd want 3 @ ~1.5" tall layers, in 8-inch pans. That makes each layer's volume of 75 cubic inches / 225 cubic inches total. My pan for this recipe was 9x4" and the cake comes out ~3" tall, so 108 cubic inches of cake volume. I think you would want to 2.5x the recipe, assuming you want a 1.5" tall layer for a layer cake. This was fun to figure out, I used this tool: www.calculator.net/volume-calculator.html I haven't tested swapping the sugar with honey. The flavour sounds like it will be great, but I can't make any promises on texture. The internet seems to indicate using 2/3 cup honey per 1 cup of sugar since it has a higher level of sweetness, but I can't say for certain as I have not personally tried it. I would make a test cake if you're going to both scale up the recipe and swap out the honey, and if it turns out correctly make the next 2 layers.

@@ProbablyWorthSharing you are AWESOME!! thanks so much for your thorough response. I have noted everything you mentioned and I will definitely give the recipe a try with honey (or maybe coconut sugar for a 1:1 swap) for the first 8” pan and see how it goes. Thanks so much for your help. Crossing my fingers all goes well and the taste of the cake comes out great because it’s for a client who specifically requested a lavender cake for her birthday. Wish me luck!! 🤞🏻

Most of it stays in the pan, you need it for basting the egg in this technique.

Thanks 🤗

Thank you, having lots of fun again. I’ll still have a few pauses over the next year while I move across the country, but going to try to stay as consistent as possible.

I do, yes. There’s a lot of misinformation around smoke points online. This recipe is pan frying, it shouldn’t get hotter than 350-375F in the pan or it would smoke / burn the eggs. The Maillard reaction, which creates browning, happens at 280-330F. Ultimately the risk is choosing between virgin oils which may polymerize, or RBD oils which are refined, bleached, and deodorized with industrial chemicals that are not good for you.

Chat GPT says it’s around 4-5 gallons of cherries. It was 7-10 half full grocery bags, so that feels right.

That would be delicious!

I hope you love them as much as I do!

I’d love to hear how it turns out!

@@ProbablyWorthSharing required extra 15 minutes in my oven, probably due to almond flour. Tasty. Topped with small dollop of sour cream. Tomorrow will top with dollop plain whole milk Greek yogurt !

@@CrazyMaryJo Glad that it turned out great!

😂 yes it is a single serving you eat with a spoon, ideally topped with ice cream

Hope you enjoy it!

So glad you loved it!

Thank you!

Thanks!

Thank you so much for the kinds words! Hope you enjoy the recipe - it’s one of my favourites!

Thanks for the kind words!

It is easier but without some of the pith (the white part) it often ends up too thin when used in baked goods.

Thanks! I’ll hopefully have some recipes up in the next few weeks.

probablyworthsharing.com/recipes/oatmeal-dream-cookies

You can use the same baking soda paste, but you’ll want to set a baking sheet or something underneath it to catch any mess that falls off so it doesn’t end up on your floor.

@@ProbablyWorthSharing I'll try that thanks I was just worried it would all slide straight off 👍👍

I’m sorry this didn’t work out for you. The gremolata is a very intense flavour!

Thanks for the kind words - glad you loved it!

🍑

I can’t answer that because I’m Canadian and I do wash my veggies, some things just don’t happen on camera.

Hopefully it comes back in stock!

Sounds delicious!

Thank you! 💖

Thank you so much! Really appreciate it

Thank you 💖

Thank you 💖

Thanks for the kind words! Means a lot!

I haven’t tried that, so I can’t say for certain, but I would expect that it would remain dry/papery in texture which wouldn’t be great. It also has a very different taste from fresh parsley.

Hope that you loved it! That sauce is almost the same as one I make in my roasted squash video - it’s delicious!

So glad to hear that!

It gives the inside of the cabbage time to warm up and soften before the outside gets crispy. If it went into a hot oven it would burn before the cabbage cooked all the way through.

Thanks! My friend Lex made it