That boule looks perfect!!!
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More baking to use up xmas leftover ingredients ( in this case pretzels and pecans). Claire Saffitz all-in one shortbread. In addition to the ingredients above, it also used flaked coconut, pepitas and diced chocolate. Looks like it turned out well this year..
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That boule is mouthwatering!!
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Yummmmm! Which of Claire’s books is it from @rstuart ?
What’s for dessert. I don’t own the cookbook but I copied the recipe out when I got from the library a few years ago. I don’t like pecans but the pieces I have had with no nuts are great, and everyone who has had it liked it!
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I looked the recipe up, and see she instructs to cut a half inch of dough from the end of the logs before slicing the cookies “and discard it.” Pfft. Who does that? I always just flatten it out a bit and bake it, figuring the misshapen ones are a cook’s treat. That is, if I haven’t just snacked on the dough itself…
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I felt exactly the same way … I usually just smooch the two wonky ends into one cookie, no point in wasting it!
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This is how I feel about people telling you to trim pie dough and discard! I just fold the uneven edges under the crust
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Any pie dough I trim off, I put it all together, roll it flat, apply a layer of softened butter, then a mix of sugar and cinnamon. I’ll bake it off while I’m working on the pie or quiche and give it to Sunshine as a treat.
It’s not pretty, but no dough goes to waste.
For the record, I’m not very good at rolling out dough, thus some trimming is required.
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when the kids were little . . .
it has been known to happen that an entire sheet got rolled, sugar+cinn topped, and turned into ‘instant cookies’
no need to go to all the trouble of making a pie!
and!! you get more cookies.
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Sorry i do trim if i see the edges will be too thick. Always save scraps and freeze them.
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Rice pudding with plums and cardamom from Baking and the Meaning of Life. This recipe has 3 of my favourite things in the title so I knew it would be my first bake. The rice pudding uses precooked rice and is custard based. It uses the stovetop to heat the milk and cream with the spices and to cook the rice, and the oven to bake the plums and the pudding once the egg yolks are added (in a water bath). A brûlée top is the final touch. So, lots of dishes. I liked all the components of this, but I won’t make it again. I prefer rice cooked in milk with no eggs for my pudding. This was very rich with 4 yolks and whipping cream. The plums were delicious, of course, but I don’t want to eat them with my rice pudding. My one takeaway is to use my torch more often to brûlée the top of rice pudding.
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Um … then what becomes of the pastry scraps later on? I’ve been guilty of tossing extra out after trimming but now might go Desert Dan’s route of baking with cinnamon/sugar.
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You can also go the savory route, with grated cheese, herbs, etc. My mother always used the excess pastry from Thanksgiving pies this way and served it as a warm hors d’oeuvre.
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Chocolate chip cookies with flaky sea salt. No idea which recipe, as I excavated the dough from my freezer. I remember thinking these were kind of overly sweet with a lot of brown sugar. They are coming with us to a dinner party where they will be dipped in chocolate fondue.
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These are Swedish Caramel Cookies (Kolasnittar), from Scandinavian from Scratch by Nichole Accettola. I found the recipe here Swedish Caramel Cookies - David Lebovitz Newsletter. They do taste like caramel, are crisp, and easy. This is half a recipe.
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Oh those are so good. I have the book and have made them a few times.
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Carrot Cake Muffins. A nice quick recipe to make without a standmixer. Reduced both sugars by about 20%. I threw in some white chocolate chip in the batter and some on top because I didnt feel like making cream cheese frosting. Also a good way to use up some carrots if you bought a big bag at Costco. recipe is from 100 Morning Treats by Sarah Kieffer.
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Well that’s a smart thing I learned today!
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That’s what my Grandma (and Mom) used to call Sorrytaints, as in “Sorry (i)t ain’t something more”. (Don’t go there…it was an innocent phrase! 
) Always a pre-dessert treat for us kids.
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