Inspired by this recipe from Serious Eats, I decided to make a Texas sheet cake. I am not sure whether the name comes from a Texas dish or merely refers to the size of the cake. But it gave me a chance to use up some excess buttermilk. The batter goes into a half-sheet pan. So long as you spread it out fairly evenly, heat will encourage it to find its own level. Here is the cake fresh out of the oven. I iced it with some leftover buttercream frosting from the freezer. The final adornment is several handfuls of Ellis Bros. pecans. I was worried that the cake's thinness would cause it to be dry but it was wonderfully moist. The chocolate and flavorful pecans make a perfect combination.
Lemon custard seemed like a wonderful use for some lemons I found at the grocery store. I started by squeezing the lemons and grating off some lemon zest. I then mixed together the ingredients, which include flour. Not having made a lemon custard before, I wasn't expecting flour to appear on the ingredient list. I put the mixture in ramekins and steamed them. The result was very tasty, nicely tart without being overwhelmingly so. The flour gave the custard a different, slightly cakier texture than other types of custards. It was very pleasing but it didn't hold up for very long. If you make this style of custard, be prepared to enjoy it quickly.