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“Who gets to be a revolutionary?”

“Who gets to be a revolutionary?”

Writer Dayna Evans asks this partway through her Eater article “The Women Erased From the Story of No-Knead Bread”. It’s a good question. Who gets top billing for a semi-simultaneous invention or a collective idea?

It reminds me of discovering Louise Brigham’s box furniture while doing some research on Gerrit Rietveld’s crate furniture.

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Lemon Olive Oil Cake & Bosworth Jumbles (links)

This Lemon Olive Oil Cake from the Food Network is fabulous. It didn’t get quite as dark as their picture, maybe need to turn the heat up a little? At any rate, it was so tasty, and useful because I was out of butter. Didn’t make the candied lemon slices because… it seemed like a faff. Totally great without it anyways. Might be worth sprinkling poppyseeds over top next time.

Would also like to make the lemony Bosworth jumbles from this Guardian page soon.

Edit 18.06.21 — I made the jumbles, glazed them with the same icing sugar + lemon juice glaze from the cake recipe above. They were divine, and so very easy. The texture was like a delicate shortbread, but they hold together so well because of the muffin tin. I did butter and flour the tin, but that’s because mine is old and beat up. You might be able to get away without it.

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Lemon drizzle cake

From Alison Bradley via Bernie Baldwin
Makes one 1lb loaf

Preheat the oven to 175C (350F), and line a 1lb loaf tin1.

In a large bowl, beat together 57 g (¼ c, ½ stick) softened butter2, 70 g (⅜ c + 1 T) granulated sugar, 1 large egg3, 2 T milk, a pinch of salt, and the zest of ½ lemon. Then mix in 85 g (⅔ c) self raising flour4.

Pour in to the loaf tin and bake 50 minutes at 175C (350F). In a small bowl, prepare the drizzle by mixing the juice of ½ lemon and 1½ T icing sugar. Set aside.

When done, remove the tin from oven and place it on a cooling rack. Poke holes from top of cake all the way through with a skewer, then slowly pour over the drizzle so that it soaks through. Leave to cool at least halfway, then remove the cake from the tin.


  1. I can never remember if my loaf tin is 1lb or 2lbs. The rule of thumb I now use is if it seems “normal”, sort of pound-cake-sized, it’s probably a 1lb tin. If it seems hefty, more the sort of thing you’d use to bake a nearly full-sized loaf of bread, it’s probably a 2lb tin. If you only have a 2lb loaf tin, you’ll need to double or even triple the recipe, and it will take around 10–15 minutes longer to bake. If you have two 1lb loaf tins, consider making two cakes and freezing one for later since it freezes well.
  2. The quickest way I know to soften a stick of butter (at least for a standard shape stick in the US) is to microwave it on full power with the paper on for 5 seconds on each side.
  3. Egg sizes aren’t standard across the world, so for better results, you might want to adjust how much egg you use depending on where you live. Wikipedia has a good article on egg sizes, though keep in mind that these measurements include the weight of the shell (around 8% of the egg weight, supposedly). This is a British recipe, so one large egg should be at least 63g and no more than 72g. In the US, this means that you should ideally use one very large / XL egg.
  4. If you don’t have self raising flour, add 2 t baking powder per cup of flour. Be sure to whisk them together beforehand. For the 85 g (⅔ c) flour in this recipe, it’s probably best to add 1 + 1 scant t baking powder.

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Use a VPN when you search for recipes

Highly recommend using a VPN when searching for recipes online. When I set the server to an appropriate country for what I’m looking for, I almost always get way better results. And even when the results aren’t objectively better, they usually widen my idea of what any one particular dish can or should be.

Of course I usually search in English. For better results, search for the dish by the name it’s actually called using the correct characters, not the English name or anglicized spelling. That was the only way to find a decent dökkt rúgbrauð recipe.

If you don’t have a VPN, you can try changing your search region. See Duck Duck Go’s instructions or Google’s instructions.

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Pantry Parkin

This is a use-up-all-the-things parkin recipe. Useful if you want something sweet and super spiced when you’re about to move. Or, say, in the middle of a pandemic. Now is perfect. It takes an hour and a half to bake, so it’s perfect for a lazy Sunday self isolation.

For proper authenticity, use a beat-up Tala Originals Cook’s Dry Measure for most ingredients. Judge the butter amount by gauging it based on a whole block, then hope for the best.

Don’t hesitate to substitute ingredients, that’s the whole point. The only things you probably can’t get away with substituting are the black treacle / molasses and the ground ginger. If you substitute the flour, use Traditional Ovens’ converter to make sure you’ve got the right volume.


Based on a parkin recipe from The Spruce Eats.

Preheat the oven to 140C (275F) and line a 8×8″ (20×20cm) tray or two 1lb loaf tins.

In a large saucepan, melt 220 g butter, ½ c dark brown sugar, packed, ¼ c black treacle or molasses, and 1 c golden syrup or corn syrup

In a bowl, mix ½ c muesli with raisins removed, 1¼ c dark rye flour, 2 t baking powder, ¼ t salt, 4 t ground ginger, 2 t ground nutmeg, and 1 t random spices that are something similar to mixed spice. A blend of ground coriander, black pepper, cardamom, cloves, and cinnamon (heavy on the cinnamon) seems to work well.

Blend the wet and dry together thoroughly, then use a wooden spoon to beat in 2 eggs. The consistency should be like cake batter. If it’s too dry, add a splash of water / oat milk / normal milk.

Pour the mixture in to your prepared tin(s) and bake for an hour and a half. It may need to bake 15-20 minutes longer if using loaf tins. When done, allow to cool in the tin.

When cool, store the parkin in an air tight container. Try to let it sit at least a few days first, it will get better and better. Keeps for about two weeks, and it freezes well.

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Oatmeal streusel muffins

Makes a dozen muffins.

Preheat the oven to 200C (400F) and grease a 12 cup muffin tin.

Make the streusel topping. In a medium bowl, combine 45 g (½ c) rolled oats, 40 g (⅓ c) plain flour*, 40 g (⅓ c) chopped pecans or walnuts, 66 g (⅓ c packed) light brown sugar, 1 heaped t of ground spices (cinnamon, nutmeg, ginger, etc.), and a pinch of salt. Pour 4 T melted butter over the mixture and mix thoroughly to combine in to a crumb-like mixture.

Make the batter. In a large bowl, thoroughly combine 240 ml (1 c) milk*, 113 g (½ c) cooled melted butter, 1 large egg, 100 g (½ packed c) light or dark brown sugar, and 1 T white vinegar. In a separate bowl, combine 125 g (1 c) plain flour, 90 g (1 c) rolled oats, 1 t ground cinnamon, a pinch of salt, 1 t baking powder, and ½ t baking soda. Stir the dry in to the wet just until combined.

Immediately after making the batter, ladle it in to the prepared muffin tin. The batter should fill the cups about ¾ of the way. Next, add a generous tablespoon of topping to each muffin.

Bake in a 200C (400F) oven for 18–25 minutes. Allow to cool for at least 5 minutes in the tin, then remove the muffins to a rack to continue cooling.

* This seems like a substitution-friendly recipe. I made these with a combination of dark rye flour and gluten free flour when I didn’t have normal flour in for whatever reason and they came out really well. Wouldn’t hesitate to try all GF flour or similar substitutes. Oat milk works really well too.


This recipe is a tweaked combo of a Cooks Illustrated recipe (paywall) and another oatmeal muffin recipe.

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Flourless peanut butter cookies

Makes about 10 cookies. Can use crunchy or smooth peanut butter.

Preheat the oven to 175C (350F) and line a tray with baking parchment.

In a large bowl, combine 66 g (⅓ c) brown sugar, 66 g (⅓ c) granulated sugar, and 1 t baking soda. Add and blend in a pinch of salt if using unsalted peanut butter. Next, add 1 large egg and 250 g peanut butter, and then mix thoroughly to combine.

Use two spoons to maneuver walnut-sized balls of dough on to the tray, leaving ample space between each cookie since they will rise and spread. Flatten the balls slightly with a fork, creating a cross-hatch pattern.

Bake in a 175C (350F) oven for 8–10 minutes. Allow them to cool on the tray for at least 5 minutes, then move to a rack to cool further. They will be very soft to the touch fresh from the oven and firm up as they cool.

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Chocolate crackle cookies recipe

The ingredients in this recipe are very similar to Prof. Bruce Maxwell’s Churchill Brownies recipe, so similar that I may consider trying the exact combo below as a brownie tray bake some time. Dust the top with powdered sugar and cut it in to squares. Could work!

There are a few factors at play in getting the crackle right including the fully preheated oven, the position of the oven rack, the liquid-to-dry ratio, the *sifted* powdered sugar, and the temperature of the dough before it goes in the oven. You could attempt to bake two sheets of cookies at once, but baking the cookies in separate batches helps them crackle more uniformly. Follow the instructions carefully, and use weights if you can. Weigh your eggs if you’re not sure about the chicken egg sizes in your country.


Makes about 18 cookies, on two baking sheets.

In a large bowl, combine 60 g (½ c) unsweetened cocoa powder, 205 g (1 c) granulated sugar, and 60 g (¼ c) vegetable oil until very homogenous and absolutely no lumps of cocoa are left. Beat in 2 large (~60 g each w/ shell on) eggs and ½ t vanilla extract or the zest of an orange.

In a separate bowl, whisk together 130 g (1 c) plain flour, 1 t baking powder, and ¼ t salt. Next, stir this dry mixture in to the wet mixture just until combined. Cover and place in your freezer for 45 minutes if you want them quickly or 4–8 hours in the fridge if baking the next day.

When you are ready to bake the cookies, preheat your oven to 175C (350F) and position an oven rack in the upper third of your oven. I use the second rung from the top. Line a baking sheet with parchment paper, and then sift about 35 g (¼ c) powdered sugar in to a bowl.

When the oven is fully preheated, remove half of the dough from the fridge / freezer and use a spoon to scoop out about 1–2 T for each cookie, quickly rolling them in to balls. The dough will be very sticky. When all of the dough balls are ready, quickly roll them in the powdered sugar and place them on the lined baking sheet, leaving decent space for the cookies to spread. Place them straight in the preheated oven and bake for 10–12 minutes until crackly and just a tiny bit soft. Let cool no longer than 5 minutes, then transfer them off of the paper and on to a cooling rack.

Repeat the process with the second half of the dough, using a separate cool tray or allowing the original tray to cool sufficiently.