Beautiful!
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Ha due to absolute piracy on the 8oz cans of baking powder at the grocery during covid, I bought a 10lb can of it online. I may have to leave the dregs to someone in my will.
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Thank you!
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Sasha, you might want to check the expiry date on the can, baking powder loses its power after not too long a time.
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I will thanks for the tip. I haven’t baked any bricks yet though so I’m optimistic. Then again, being on noom for getting on 18 months, I haven’t exactly been rolling in the treats either.
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If you like crunchy biscotti this is the one. It has a good ratio of nuts, butter and oil with just a hint of chocolate in the biscotti. They are also dipped in chocolate. I had a little edge. Almost over not having any sugar. Recipe is from Turkuaz Kitchen.
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I just finished making the Curried Beef Puffs from Woks of Life. My technique improved as I went along but no one would ever want to pay me by the hour to cook … I’m so slow!
Recipe said 3 Tablespoons of filling per square; I don’t know how in the world that’s possible. I was doing 2 T, and had to cut back for second tray. Filling was a full pint.
Now I have to give most away!
I made Kenji’s Caesar dressing (minus anchovies) from Serious Eats.
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Those puffs look really good; perfectly browned. The wife of a friend made some great-tasting ones for a party. I had to watch how many I ate so as to not appear uncivilized!
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Recipe says 15-18 minutes, I liked 20-22 at 400°
You should try the recipe. The puff pastry was TJ, now working on boxes that were frozen a year ago.
I had to roll the sheets bigger then cut into squares, then roll those more square.
I’m pretty pleased with the way they turned out. Whenever I need ground beef I always buy freshly ground from a good butcher shop; this was half chuck, half sirloin and there was no remaining fat in the pan after sautéing with the onions and garlic. Subtle amount of curry.
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That’s what I heard! I am not a nut fan but those who are loved it.
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I get more filling into rectangular puffs than triangular.
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The other 2 crusts got refreshed à la baguette with water, then topped and baked.
I let them go a bit longer stovetop to crisp the base before transferring to the oven to finish.
One pie: tomato sauce, sauteed mushrooms, quick-pickled red onions.
Other pie: bechamel + pesto, mushrooms, red onions
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I decided to go with BraveTart’s Triple Oatmeal Cookies. Here they go, into the refrigerator for a rest. I will probably freeze the majority before baking.
I’m pretty sure I read about resting cookie dough from someone here , so please share if you have an opinion on this practice. We’re having a planned outage tommorow so it’s going to be awhile before I bake them.
I used dried cherries for the cranberries.
…and I added a handful of chopped white chocolate to all, and a bit of unsweetened shredded coconut to a small portion of the dough. 
I love dried cherries and white chocolate and I figured it couldn’t hurt. I am less confident about the coconut.
I am also uncertain about why I would let them warm up before baking.The recipe I’m using reads
“Make Ahead: Divide the portioned dough among several heavy-duty zip-top bags and refrigerate for up to 1 week, or freeze for up to 6 months. Let stand at room temperature until quite soft (about 70 degrees) and bake as directed.”
.@Sasha thank you for sharing your results. Any ideas about why I should let the cookies soften before baking?
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They look delicious. Like to just grab a couple.
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Me too!
(It was bittersweet to look this up today because we just lost the 95yo powerhouse I had made them for. So glad I did when I did.)
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My condolences 
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Challah/egg bread, 6 braid and baked in a loaf pan. A small loaf, only 260g flour but perfect for sandwiches or French Toast.
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It looks so nice and rich.
Thank you , Stef. Haven’t made it in a long time, and it’s easy to make.
What a beaut!
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