Had a jar of chocolate and pear jam to use up, so it became chocolate babka.
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Good idea - I have a couple of homemade jars of that jam I need to use.
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It’s callets.
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Angel Biscuit Crescents - recipe from a B&B hostess we stayed with in WI many years ago. I’m not finding a version of Angel Biscuits online with exact same proportions, so will post the recipe below. But if you have an Angel Biscuit recipe you already like, you could try this technique with it.
After gently kneading the dough a few times, form a ball with half of it and use a floured rolling pin on a floured surfact to roll the ball out to a 12-inch circle. Cut into 12 triangles and roll-up each from outer edge to point to make crescents. Place on ungreased baking sheet. Repeat for other half of dough. Let rest/rise 15 minutes or so, while your oven preheats to 350 (original recipe called for 400 but risks burning if you fail to swap pan racks mid-bake). Bake for 15-18 minutes at 350 F. (12-15 Min at 400 degrees F) Swap pans in oven - top rack/bottom rack - halfway thru baking for even browning.
Drizzles of a simple glaze (Powder sugar/vanilla/butter/water) on the baked crescents turn these into “breakfast pastry”. I usually leave a dozen plain for “dinner rolls”.
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Angel Biscuit Crescents
1 package (2 ¼ teaspoon) yeast, dissolved in
¼ cup warm water
2 ½ cup flour (or 1 ½ cup whole wheat, 1 ¼ white)
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 Tablespoons sugar
½ cup butter
1 cup buttermilk
Mix dry ingredients. Cut in butter using a mixer or pastry blender (like making piecrust). Add buttermilk and yeast mixture. Mix.
Knead dough lightly. Take half the dough and roll out into a 12-inch circle. Cut into 12 triangles. Roll into crescent shaped and put on ungreased cookie sheet. Repeat with rest of dough. Let rise slightly 10 – 15 minutes
Bake 350 degrees (original recipe said 400 – half of mine burned on the bottom), 15 – 18 minutes.
Leave some plain as “dinner rolls”. Glaze some and enjoy as “breakfast pastry”.
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Pistachio mini burnt Basque cheesecake, topped with pistachio brittle. This is the second pistachio cheesecake, so delicious. If there’s any left for the following day, the pistachio flavor is intensified. This is a 4” version, although this time I increased everything by 20%. (Catherine Zhang mini Basque cheesecake)
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Ritz cracker cookies thanks to @Saregama ! These were better than you’d think - I thought that they had too much sugar but were still fantastic
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Gorgeous!
Do you have a pic of the inside?
I’m toying with idea of trying a tiny one like this when I’m back in my kitchen.
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Sweet-salty-crunchy?
(When I was reading the recipe, I thought some toffee bits or similar might go well too.)
My granddaughter has made the six inch version twice. When I looked at the 6” recipe I noticed what I think is a discrepancy in the amount of cornstarch called for, The 6” is triple the quantities of the 4” but the cornstarch is 5x the amount. I’ve made an inquiry but no response so far.
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Has anyone made these (or other) cream cheese cookies?
(I love what cream cheese does to the texture of pound cake, trying to think about why they’d make a cookie chewy, but that’s an attractive feature in my book.)
I made cream cheese cookies a week ago
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Haven’t cut this yet, will take a pic later.
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Just to mention … Sotto Mare restaurant is only ok, will not return. Very loud, couldn’t taste lobster in lobster ravioli, bread was lame. Shrimp overcooked. Tadich is 100 times better.
What was the texture? Chewy?
Yes, they’re soft and chewy cookies. The cream cheese gives them an extra chewiness that you don’t get from a regular cookie.
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At the risk of boring everyone here are three interior shots.
The above plain was baked to 180* about 1/4* from edge.
This pistachio was baked to 172* at edge.
Today’s was baked to 170* at edge.
The pistachio ones are particularly nice with raspberries which is how I served today.
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Tosi’s cookies are notoriously sweet!
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Did you have a favorite temp / texture? (Bored? Hah!)
All of that! They’re delicious. I’d reduce sugar by about 50g.
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