Post Christmas cranberry buckle.
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How was it? Do you have a crumb shot? I am intrigued!
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thanks!
I forgot to get a photo before freezing the leftovers, but I made this sour cream coffee cake for a neighbor visiting:
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I baked a quarter recipe each of Alice Medrich’s shortbread and the Ovenly chocolate chip cookies to start. Rested both doughs overnight.
The cookies are usually a mindless success, but were weirdly puffy (I flattened them halfway through). I’m blaming the sugars here, which have different textures and molasses content.
The shortbread was a big hit, and disappeared fast. Might make another batch tomorrow.
Will likely do a split half batch of two more ccc recipes as well — Jacques Torres and Alice Medrich.
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Leftover pie dough, mutsu apples that have been in the fridge for a while and some leftover oat crumbs were baked into Pandowdy. Recipe from Baking with Dorie. Its nice served with ice cream.
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2007 Cooks Illustrated recipe for “Rich and tender Yellow Cake” with “Chocolate cream frosting “ …again! I’ve just about mastered the “reverse creaming” thing, but have regressed in my ability to invert and re-invert the cake from cake pan to cooling rack. 
. ETA I got the recipe stand for Christmas!
I was distracted when I realized I only had dark corn syrup for the frosting.
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You’ve perfected it!
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Look at you! That looks great.
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Gorgeous!
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My best friend has a son with a birthday on December 24th, always feels slighted. This year he visited NYC for the first time, included his brother, sister, 4 cousins. First time for all of them and they did everything as one big group. Special airfare was only $400 R/T from SF.
So, on plane back on 25th they all came down with flu!
On Friday the 26th I made the ATK Carrot Cake, double recipe, 2 half sheet pans, did icing Saturday, served today, Sunday.
(They’d tried slices of this before but it’s the first time I made them a whole big cake!)
In the past I’d reduced the sugar and amount of icing but my daughter complained the last time that it needed more so this time I followed the original instructions.
I thought there was too much icing on top but they thought it was perfect.
I chopped the pecans a bit too small this time and I had trouble getting them on the cake. I should have refrigerated it for 20 minutes first to get the icing firmer. Next time!
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That looks great!
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Well done! What a good friend!
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I did not get a picture, but dessert at Christmas was a Vietnamese coffee tres leches cake. Basically a tres leches with some espresso in the soaking mixture. The recipe said to top with more coffee flavoured whipped cream, but I went with vanilla and it was perfect. The cake was a bit sturdier than I like, but it did hold up well until I had the last piece last night. Easier to make than our usual tiramisu, and just as tasty.
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Where is that recipe from?
this sounds delicious.
A cookbook I left at my mother’s. It is a borrowed one and I don’t know the title. I will get it next time I’m there.
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