No it was the Irish Cream Scone Recipe Not sure why it didn’t take last try ¯_(ツ)_/¯
Never tried the flaky guess I need to now !
Lol. I’ll swap you, then. That Irish Cream Scone recipe has been on my list for some time. Nothing like siezing the moment.
Flying out tomorrow so it’ll be a minute before I am baking again. Although perhaps my Hosts would enjoy a Scone 
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Universally appreciated … I’ve been giving them away here and there, I’m the cookie fairy.
I’ve controlled myself, have only eaten 3!
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Dorie Greenspan’s Quick Cornbread. My modifications included using a mix of fine-grained and coarse-grained cornmeal, and adding crispy bacon bits, Tillamook cheddar, and chopped scallions. I reduced the salt by half to offset the add-ins, and greased the pan with some of the leftover bacon fat.
I made a half-recipe in an 8” cast iron skillet. Good stuff, with half of the pan leftover for tomorrow’s breakfast.
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Meyer lemon jam cake with zest and lemon verbena sugar. A simple 5 ingredient cake that I’ve made a dozen times and a dozen ways. Adapted from Rachel Roddy’s Marmalade cake, it’s quick to put together in the FP and bakes in 17/18 minutes. I brushed this with a mixture of the lemon jam, limoncello and lemon verbena syrup, then dusted with confectionery sugar.
Served with Meyer lemon curd/sour cream mix and blackberries.
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Out of curiousity and because it’s raining today and I don’t have much else to do, I compared the RLB and KAF cream scone recipes, equalized to RLB’s flour amount of 300 g. They are basically the same recipe. RLB has 2 pinches more baking powder, decidely less salt, and the bit of honey in lieu of a bit of sugar, but otherwise (excluding type of flour and lemon zest, which are optional, as you mentioned), same-same.
RLB calls for a tad more cream (“as needed”), but that might be because the bread flour should be thirstier than AP.
Now I want to try the recipe with bread flour instead of AP, and see if I can tell any difference in texture.
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I find it kind of fascinating that RLB calls for bread flour for both the Irish cream and cream cheese scones in The Baking Bible, given she’s very wedded to lower-gluten flours for a lot of pastry recipes. Definitely curious to try it out sometime.
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She uses bread flour for her cranberry scone recipe, as well (which I noted above as an excellent recipe).
One of these days I’ll swap it into a scone recipe for which I routinely use AP flour, and see if I can detect a difference.
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Toronto Jo’s buttermilk biscuits, in drop form and super-sized. I believe these qualify for “cat head” biscuit status. 
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I just returned from a week on West Coast visiting friends and family ( and somehow avoiding a big snowfall here in Toronto!), and had a hankering to make some cookies. Tara O’Brady’s Chocolate CHip cookies ( using some Lindt bars I got on sale) https://www.taraobrady.com/recipes-in-full/2019/5/1/tara-obradys-basic-great-chocolate-chip-cookies. This time I browned half the butter: not sure if it had any impact on overall flavour? Going to some friends that I am seeing this long week-end…
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Bread machine whole wheat hamburger buns. To have for hot ham & Swiss sandwiches next week with Easter ham leftovers. They’re just going into the oven now, photo to follow. The recipe from Bread Machine Magic calls for just 8 buns from a 1.5 pound loaf. That’s HUGE buns so I’m making 6 larger and 12 half-sized that will still be about double the height of slide buns ( I think - first try with resizing)
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I’m admiring your pre-planning skills! 
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Planning is essential since this year’s ham is 4.5 pounds. We’re a household of 2. That famous quote by Dorothy Parker (or Irma Rombauer) is true.
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A couple of years ago I was shopping at the meat counter at our local grocer, and the woman working the counter asked me if we liked ham. I nodded, and she pulled me aside to look inside a cardboard case. They had over-ordered on hams, and were selling a few for $0.50 cents a lb. I was elated to buy one, of course.
We nicknamed it “The Gift That Keeps On Giving”. It was 11 lbs. (bone in), and lasted us the proverbial eternity.
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I use a little black cocoa in all cocoa desserts as well, but not anywhere close to half. My favorite brownies include 1 1/4 c of cocoa, and I make a little less than 1/4 c of that black cocoa. I love the color, and I also think it adds a deep cocoa flavor. I’ve never tried anything like 50/50 for fear of the final product being dry, but now I’m inspired to up the percentage.
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FIFTY CENTS ! Wowza
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@maestra - no dry baked goods here! I don’t see how it would be more likely than Valrhona to make something dry? Try it!!!
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