Test bake of the cardamom snowdrops that @Rooster kindly shared with me: I LOVE THEM!!!
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Doh, mobile app wouldn’t let me edit to add the photo.
I’m struggling not to eat the remaining 13 of these at once. Simple tender rolled cookie - all confec sugar with flour, almond flour, butter, vanilla and salt - rolled in confec sugar spiked with cardamom when warm.
So good and I didn’t even pound the cardamom by hand for this test batch . Can’t wait to unleash the full spice power on these babies! These are going straight onto my Xmas list.
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Happy Birthday!!!
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Oh yum. I do love cardamom…
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Cake report: delicious. Had a little bourbon on the side, watched some Bad Sisters with Lulu, and felt happy as a clam.
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It’s on my “try these” list, but at the end of the baking-for-family-boxes week, now in progress. I love cardamom but 2 families didn’t like either of the cardamom cookies I sent in the past. So these will likely be a just-us cookie this year.
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Happy birthday
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Tot’s Egg Custard Pie from the bittenword.com. I have had this in mind to try for forever and finally got around to it. This is 1/3 of the recipe in two four inch tarts. Nutmeg is the seasoning of choice here although I was tempted to add a little vanilla. They are chilling a bit at the moment although I think they will be best closer to room temperature. My DH will be very happy!
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Happy Birthday! Cake looks really pretty!
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I am happy to report that the crust baked well on the bottom, I was a wee bit skeptical as it was a short bake time for an unbaked pastry dough. But…I should have put in a little vanilla!
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On day 2, the cardamom flavor is a little muted compared to day 1. The spice is only in the coating, not in the cookie batter itself. I wonder if I could add some to the batter to amp it up…?
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Yes!
When I saw the recipe, that was my first instinct.
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The cookie itself is fairly lean. I think I need to cream the cardamom with the butter to ensure the flavor has something to latch on to …?
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The cardamom biscotti recipe I bake, posted here a few years ago, just has the spice tossed in with the flour.
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Ok good to know. I’m hoping that (1) adding some to the batter and (2) using freshly-ground cardamom seeds will get me more flava!
Camilla Wynn’s stollen pound cake in process over here! Here I’ve put half the batter, including the pears and cranberries I candied for this recipe, into the prepared pan, and laid in the marzipan rope I prepared. I then covered it with the rest of the batter.
This is a half-recipe I am baking as a test.
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That sounds like a fab birthday!
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Happy Birthday! Cake looks good. Have this book but never used it. May have to dig it out.
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I’ve had the ebook version since it came out, and this is the first thing I’ve made. I’m so happy with it that I’ll give the book another look. Lulu and I are headed to my mom’s this weekend, and I’ve promised dessert. I almost decided to make this one again, but we decided we should probably break it up. Going with toffee walnut blondies instead.
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