When I use a sheetpan on a stone under a pie or quiche, I’ll preheat the sheetpan for at least 20 minutes (on the stone), as well.
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Cottage Cheese Biscuits from Baking With Dorie (Greenspan) cookbook. These were easy to assemble, and an easy-to-handle dough. Flavor was OK - not as buttery/rich tasting as I had hoped but still a perfectly fine side for morning bacon & eggs. I patted my dough to 1/2 inch and cut with a 2-inch biscuit cutter., yielding 18 biscuits. The baked biscuits were about 1.5 inches tall - nice, not “impressive”. Another time, I’ll make the dough 3/4 inch tall to get the height I’d like. I froze six of the cut biscuits, uncooked, and will use them to top a casserole main dish later this month
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This new oven heats up LIKE A CHAMP, it’s unreal!
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I needed to use up linseeds so I made a seeded bread. It’s mostly white flour with some dark rye flour too and the seeds. Turned out lovely, a bit dense but works great with butter.
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Tiny salty chocolate cookies from Alison Roman - available on NYT. LOVE these cookies. Made them for a friend going through chemo who loves little nibbles. I add 1t of espresso powder, 1t of vanilla, make them little, and bake for 8 minutes. I get 48 (not 24) cookies. They are SO GOOD.
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Posted by ipsedixit. For some reason quote did not work.
Nicely browned. With a bit of imagination looks like a frowning face. 
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They look and sound so good!!
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That looks amazing.
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I made these brown sugar coconut cookies.
They are delicious. My husband couldn’t stop going to the kitchen for more.
Even though the recipe calls for quite a bit of sugar, they aren’t overly sweet.
I like cookies to be well bakes so I baked them for sixteen minutes.
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Those sound perfect for us. Thanks for the recommendation and the link.
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Such a nice treat for them! And they do look amazing…
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Marion Burros’s plum torte – yay! This one made from fresh Italian plums.
We opted not to make our usual cross-state journey this year for peaches, and instead drove to a fruit stand in the next town over. They didn’t have my favorite Red Globes (I knew that going there), and we bought a case of Regina – smaller and not (IMO) as flavorful, but it saved us the 10 hour trip, and some money on gas and ferries. We’ll be driving by that old fruit stand in about 3 weeks in any case, but it will be too late for peaches then.
The gal who runs the fruit stand where we did go had Italian plums! Good to know – I’ve mentioned here the difficulties I’ve had finding them where I live. So, one case of peaches and one bag of plums came home with us. The peaches need a few days to ripen fully before I can get busy with them, so it’s the plum torte for today.
I used 25% almond flour and ½ c. sugar, baking in a 9” springform pan. Excellent, as always.
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You sub 25% almond flour in the standard NYT plum torte recipe, is that right?
Correct. I used 30 g. almond flour and 90 g. AP. The only other change was to reduce the sugar to 100 g. (1/2 c.). I liked today’s version quite a bit.
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Do you add almond flour for texture preferences? Or maybe you do it for flavor reasons?
Somewhere I read that subbing a little almond flour into this recipe would reduce the amount of (plum) sink. It sounded like a nice flavor profile, also, so I tried it. I liked it. Sometimes I’ll sub a little whole wheat for the AP. This recipe seems infinitely riffable for both ingredients and pan size (a good thing).
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You can’t go wrong pairing almond with any stone fruit.
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I’m kicking myself for not adding a teaspoon of Amaretti. I’ve since made a note on my recipe and will remember to do that next time.
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Another bake of the excellent Smitten Kitchen blueberry crumb cake. This is such a humble little coffee cake, but for some reason it really pushes all my buttons. In the oven it smells intoxicating. It’s delicious even without an overnight rest. Keeps great.
I don’t use nuts in the topping, and I use buttermilk instead of whole milk. I also bake in a 9” springform.
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