Thanks for that reminder of a great recipe…
Happy Birthday!!!
I was in Ottawa this week-end and caught up with a friend. I always bake for her kids, and I wanted to use up a jar of biscoff. I usually use this recipe https://www.twopeasandtheirpod.com/biscoff-oatmeal-cookies/ but only had about 1/3 cup left. I found this recipe online https://cookiesandcups.com/biscoff-cloud-cookies/ and it was a real hit. No pix, will for sure make it again!
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Happy happy! 
Nice! I tried the oatmeal ones based on your comments and really liked them. May try these before the jar disappears, a spoonful at a time…
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Knackebrod do-over, after scorching my previous batch. Got up early to get these done before our guests arrive tomorrow. Victory!
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Thank you all for the best wishes. The medovnyk was so good. I was worried because the rounds baked up like a crisp cookie but the finished cake mellowed overnight. There isnt much sugar involved so you get a slight tangy sweet taste. The cut was neat and we got 16 slices. Wish I could have shared some with you.
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@Stef_bakes , that is so gorgeous! Congratulations and best wishes, I’m sure your family appreciated all the outstanding bakes for your celebration!!
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Italian Raspberry Jam Ricotta Cake, a crisp, buttery bottom dough and crumbs for the top, are the basis for this ricotta filled cake. The center is filled with sweetened ricotta and then drizzled with jam. This is half in a five inch version as I wanted some depth to the cake.
Cafe sucre farine was the source for the recipe, which also has a lemon curd version. Hoping this will cut cleanly later on tonight!
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this is gorgeous! where is this recipe from?
Here you go, mig, its good for Jamalot tm@MunchkinRedux
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Mnohaya Lita! Cake looks amazing!
Tomato, corn, cheddar, thyme,basil savory tart. A light coating of mustard on the frozen crust, followed by “squeezed” corn to reduce some of the moisture, a little sautéed shallot, more corn, cheddar, tomatoes. The last sprinkling of cheddar went on about five minutes before removing from oven. Not much left!
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Thank you, this cake was a big hit. I had it once at a wedding.
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Wahoo! Nice crispy crumbs, bottom browned well, this is a not very sweet cake, I think it benefits from the confectionery sugar on top, the pink was raspberry confectionery sugar.
ETA I added vanilla/almond to the crumb base and a pinch of salt to the ricotta.
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Looks terrific.
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Diakuyu
Thanks, mig, I was very happy that it sliced nicely and held together well. I have some curd, so I think I’ll try that version next.
Blueberry almond lemon cake from Ottolenghi’s Simple - this cake calls for an atypical amount of butter (150g) and felt too rich so over the years I’ve been slowly decreasing amount of butter - this year was 130g. I also have merged the recipe from his book with the one in NYT and use 1.25 t of baking powder. This year it baked in 50 min. I use 1/4 t of salt and toss the blueberries with 1T of the dry mix and don’t bother adding them on top - just mix all together. Interestingly, the book calls for baking at 400 degrees which I thought was too hot and the NYT has 375.
Can’t recommend this cake highly enough - I’ve made it at least a dozen times!
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Thanks for mentioning your results with cutting butter. It’s the one thing that’s kept me from making this recipe repeatedly over the years. I’ll make a note about the reduction …
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