Marissa, when you say simply “cream cheese” should we assume full-fat, or might we get away with Neufchatel? Also, thoughts on cake flour vs. all-purpose? Thank you.
You can definitely get away with Neufchatel. It also sounds fancier, right? Please use all-purpose flour, however, as cake flour has less protein and this recipe was created for regular old flour.
Made this for a dinner party a few days ago and am quite pleased! It came out a wee bit dry and definitely dried up more after a night in the refrigerator. Any tips on how to achieve a more moist density and keep that lasting for a few days?
Marissa, when you say simply “cream cheese” should we assume full-fat, or might we get away with Neufchatel? Also, thoughts on cake flour vs. all-purpose? Thank you.
You can definitely get away with Neufchatel. It also sounds fancier, right? Please use all-purpose flour, however, as cake flour has less protein and this recipe was created for regular old flour.
Excellent—will do—thank you!
I would gladly give up daffodils and baby lambs this year for a few rock solid indictments. And in the meantime, gratefully we have cookies.
This made me LOL. Agree x 100
Made this for a dinner party a few days ago and am quite pleased! It came out a wee bit dry and definitely dried up more after a night in the refrigerator. Any tips on how to achieve a more moist density and keep that lasting for a few days?
Thank you for the lovely imagery & poetry--such a delight! (Love the thought of poppyseeds, lemon zest, & a hint of justice. Sigh.)
May this spring bring us more than a soupçon of justice.
Oh, Marissa! This is brilliant!
You know what's brilliant? You, inside and out.