The no-holds-barred lasagna bolognese is unreal. When I made it, people were really obsessed.
I’ve made his pressure cooker bolognese, too. It’s also good, but not as good as the other.
Daniel Gritzer’s simpler bolognese wasn’t nearly as good in comparison and I typically love Daniel’s recipes.
2 Likes
Christmas morning baking/griddling – a full batch of krumkake, with ground cardamom in half the batch. Happy with the results, which look similar to those in my previous photo.
4 Likes
Wow! Nice work. I adore baklava. Looks like even more than I could eat. Props to you!
I caught the inspiration from y’all on this board.
So yesterday I managed to make:
Cranberry cake Dorie Nytimes
Ricotta brown butter cookies
Ginger shortbread from KAF
Of course I fiddled with all the recipes:
I halved the cranberry cake, since I have a half size 6C bundt pan. But I kept 100% of the spice amounts - this was perfect. I also used cake flour and WW flour instead of all AFP (using up stuff).
I added some leftover cardamom (about 1/2 tsp) to the ricotta cookies which was fabulous! I used 25% almond flour instead of all AFP - and I want to experiment with oats too. Want to reduce the sugar by 20% too.
Added 1 tbsp ground ginger to the shortbread in addition to the minced crystallized ginger following one of the reviews. Used some WW flour and cornstarch, latter suggested in Sally’s baking addiction.
All were wins, but I am not going to bake for a LOOONG time now.
The pretty pink icing was made with beet juice and oxidized to a pale cream colour by today morning.
Cheers all, and thanks for jumpstarting me!
22 Likes
I baked a coffee cake that I plan to give away. The cake breaks down to five layers:
Cake - traditional
Cinnamon layer
Whiskey Cheesecake
Coffee/Maple infused streusel
Brown sugar caramel
I think i wound up using 5 cups of sugar in this beast.
14 Likes
Amazing work! Which was your favorite?
1 Like
I picked that bolognese recipe exactly because of how good the no-holds-barred lasagne was. I made that as a trial for my annual holiday party. It was so ridiculously good.
1 Like
Thanks to @rstuart for posting the Iced Hermit Bars with Candied Ginger. They went perfectly with my Lemon Posset dessert tonight!
Although my notes for the next time I make them will say cook them slightly less than the initial 23 minutes recommended. The ends were more crispy rather than soft.
And do NOT decorate them with the icing like a football. You have a squeeze bottle, Linda. Use it to drizzle appropriately! 
17 Likes
Every time I think I’m cookied out, I see photos like this and want more 
2 Likes
Think soft gingerbread cookies. These are really excellent!
2 Likes
so enticing
dorie’s iced hermits are the best! I underbake them a little. I brought them to a cookie swap and they were a huge hit. They’re also super easy.
4 Likes
I just looked at Dorie’s hermits vs Carole Walter’s and I’m struck by how much more dried fruit Carole crams into them. Carole’s have 2 cups of mixed dried fruit for a bit more flour (1/2 cup more) than Dorie’s. It gets macerated in Grand Marnier along with walnuts. She also uses more spices, more eggs, more sugar, and a little sour cream. And she bakes them as drop cookies!
2 Likes
FYI King Arthur has that snowflake pan on sale for $20 (it’s $36 on the Nordic Ware website). An even better deal if you have other items to buy from KAF and can hit the free shipping benchmark.
https://shop.kingarthurbaking.com/items/Snowflakes-Shortbread-and-Cake-Pan
2 Likes
Dorie’s version is on my short list of recipes to try.
1 Like
Nice! Maybe I’ll try it this year, with this year’s glut if citrus.
I’m sure it’s paywalled, but for those that subscribe, this article about how it works was interesting;
https://www.americastestkitchen.com/cooksillustrated/articles/173-introducing-lemon-posset
It’s a ph and coagulated cream reaction.
2 Likes
Thank you.
It was really close but I think I liked the cookies, as rich-tasting and new to me.
The gingerbread was a little hard, and sometime after 2050 when I dare have this much sugary treats in the house again, I will make it without changing the flours, so that I get a proper tender shortbread.
The cake was really good too.
What did you like best out of all the outstanding things you made?
A lemon posset is quite good made from Meyer lemons, albeit distinctly different from one made with Eureka lemons.
2 Likes
Good to know for the future! I definitely plan on making these again. I had a couple for breakfast. 
1 Like
Here’s the recipe I’ve always used. Converted the U.K. to U.S. measurements, and cut in half for 3 total servings.
I’ve made it with a raspberry compote or a strained raspberry sauce on top, or with crushed gingersnaps sprinkled on top. But I usually go with blackberries or raspberries on top of the set posset. The hermit bars give a nice contrast to the sweetness and tang of the posset.
1 Like
