Stella Park’s choco scones for breakfast.
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@MunchkinRedux in the notes on NYT site, people say that they’ve used as little as one stick. I’ll try 120g next time.
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Version 2, same recipe as above sans ricotta.
I made this much differently than the original recipe. Used frozen butter and treated it more like a pastry dough. Processed it just until “curds” started to form. Instead of tamping it down, I lightly patted the crumbs into place. The result was more similar to sbrisolana that I’ve had in Italy and ones that I’ve made many years ago.
To my taste, this style is more pleasing, looser crumb, lighter tasting cake. When I get more ricotta I will see how that works. I would hope the ricotta would retain its shape. This was in a 6” mold.
The filling was fresh cherries and a little sour cherry jam to bind them.
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It’s that time of year… Marian Burros’ Plum Torte for a team meeting tomorrow. https://food52.com/recipes/24469-marian-burros-plum-torte. I forgot how easy it is…
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Harvest Breakfast Cookies a recipe from 2016 that got baked at last. No note in the recipe about how I initially found the link. Very tasty. Just sweet enough from the maple syrup and with apples, cranberries, pecans and oatmeal as well as whole wheat flour, it’s easy to think these are “healthy”. I used a heaping 1/4 C to scoop these and got 10 cookies from the batch. They’ll make good mid-morning or mid-afternoon snacks for us; we’re pretty set in our ways about what’s breakfast food.
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I baked Tortilla Espanola in muffin form.
Frozen shredded potatoes, onions, eggs, S&P, and a bit of cornstarch.
I followed the usual tortilla method — sautéed the onion and potatoes in olive oil, dumped it into beaten eggs and left it to absorb, and finally a tsp of cornstarch (that was unnecessary I think).
Baked for 15 mins at 350. A lot less fussy than my pan prep! And neatly portioned.
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Disappeared within a few hours… sure that it’s not the first time I will make it this summer!
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Thanks Rooster. Great write up. I hadn’t even heard of these renowned muffins.
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Peach Bundt cake with brown butter glaze. I’ve been making this cake every year for seven years, but finally got the frosting right! Peaches are from the peach truck. Very high-quality, but not quite as flavorful as in past years. I use a half recipe of the glaze and it’s definitely enough.
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Gorgeous.
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I loved mine, inherited from mother who maybe used it once a year. After I got a hold of it, using it several times a week for about 8 years, the motor blew and I upgraded with a newer model.
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Do you make chutney with bruised peaches?
Magical Peanut Butter Cookies from Snacki
ng Bakes. I almost put these cookies together before my oven heated. 125 grms of sugar instead of 150. These are almost like the flourless peanut butter cookies but have 64 grms of flour. So in my old age ive learned to request what i want for my birthday. Got this vollrath #40 disher(I use the 40 for most of my cookies). Oh my its a Rolls Royce. My old one is a spring one and i struggled with it.
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Snickerdoodles from Jessie Sheehan’s Snackable Bakes. These are so easy, so good. I prefer to mix in the baking soda, cream of tartar, salt, and cinnamon with the flour for easier mise en place but in her recent podcast, Jessie argues for adding those ingredient separately to the batter, whisking each slightly longer than you’d think, with barely mixing the flour last, as a way to really incorporate the other ingredients while not beating flour too much. I do think that my cookies rose a little more in a good way as a result -
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Stella’s granola from serious eats. A bit more work than most versions but worth it!!
The pic is 150% of the recipe baked on 2 sheets.
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Mom’s been on me to make granola… I was doing it consistently for a while, then dropped off. This was a useful reminder, thank you 
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