This is so good. I used 1 teaspoon nutmeg. Tastes like a Tim Horton cinnamon nutmeg donut for us Canadians. My DH just loved it. I think they will keep well for a few days. Not like a fried donut which gets greasy after a couple of hours. 
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GOOEY BLONDIES WITH TOASTY PECANS AND CHOCOLATE X3
I like these, but they are achingly sweet. I cut them into fairly small pieces, and it still feels like a LOT of sweetness. I love sugar, and love my old standby blondie recipe with toffee bits, but this feels like just a little too much for me. I used all 3 sugars and the pecans and added salt on top.
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Oops, I meant all 3 chocolates.
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Because of all the raving, I tried this recipe today, doubling. All Granny Smith apples. I don’t usually make a mistake but after I made this I wondered why I didn’t have enough crust/crumb. I had a sneaking suspicion that I forgot to add sugar to the food processor, just did flor and cold butter, then beaten egg and vanilla.
So, only the apple mixture got sugar.
I tasted it and wasn’t happy, almost tossed it out. I took it to my friend’s market and he actually liked it, gave some to 2 regular customers and was going to take the rest home to his family.
He gave me more apples so I’m going to try again. Should I not use the food processor? Since I was doing a double recipe I didn’t want to do so much butter-flour squeezing by hand.
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I used the FP, but if you feel like maybe it caused you to lose track of the recipe maybe that isn’t the way you want to go next time. But I can’t tell if you’re sure you forgot the sugar.
Yes, I’m sure now I forgot to add sugar to crust mixture; I don’t blame my poor Cuisinart. Just someone else said she would do crust by hand next time.
I’ll try again, love the smell of apples cooking!
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I made the crust by hand and it was super easy!
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I did too and loved the method where you pinch the crumbs for the top. It gives that extra little texture.
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MOLTEN DOUBLE CHOCOLATE MUG CAKE
Like LLM, I doubled the recipe to make two mug cakes since DS was grumpy about the prospect of sharing. I didn’t love it. I was expecting something more like a molten chocolate cake, but it was a chocolate cake with occasional pockets of melted chocolate chips.
The other thing that bugged me was the sheer number of measuring spoons I used! Four… and that was with me fudging the sour cream measurement and estimating the salt. I know it’s a bit petty, but it seems like a simple recipe shouldn’t use so much hardware.
I prefer this mug brownie recipe, and will stick with this: http://www.simplyrecipes.com/recipes/brownie_in_a_mug/
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I tried again today, super alert, didn’t omit anything. Mixed by hand, used about 3.5 lbs Granny Smith for double recipe (instead of 3 lbs). This time I tried to economize by lining with heavy duty foil instead of parchment … never again, it glued to the pan.
BUTTER CRACKER TOFFEE BARK WITH TOASTED NUTS page 190
As Jessie would say Peeps make this. Jessie doesnt state what size baking sheet to use. Mine was 16x10 but one just a bit smaller would be great. Cover sheet with foil. Spread your ritz crackers. Cook your toffee. Spread it over cookies and bake till toffee is a bit darker. Sprinkle chocolate chip wait a few minutes to melt and spread it with spatula. Sprinkle nuts. Refrigerate. Break it a part. It makes a lot. These are so addictive. They are going in my cookie boxes for Christmas.
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Seems a lot like what I learned as Christmas Crack. I make that whenever I need to take something to a potluck and everyone loves it. I use saltines. I’ll look at this recipe once home and see.
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This is crack for sure. Might be the same except for change in crackers.
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It’s also a popular Passover sweet, when made with matzo.
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These scones are very quick to make. No butter involved just a cup of heavy cream. I sprinkled them with coarse sugar. They are good have a nice crumb and i will make them when in a hurry. But they will not replace my buttermilk scones, a recipe i got a long time ago from a friend. A similar buttermilk scone recipe is in Baking with Dorie.
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I made the version with rhubarb a while back and really enjoyed them - looking forward to making them again, maybe with another tart fruit (maybe cranberries?)
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Those look very good.
Whoops, I lost track of things in December and never did anything about continuing/nominations for a new book. I can go ahead and do that if enough folks express interest, so let me know if you are via reply or like (but not both, please so there’s no doubling up).
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