Gorgeous.
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Lol. At least 2 out of 6, if I act fast enough.
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i do love her cookbooks!
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I really love her cookbooks!!!
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Meat pie for Pi(e) Day – Tourtiere from Quebec.
I used one of the easy oil crust methods, using ghee for half the oil, and with a little more water so I could roll it out for the top. Worked very nicely, flaky and tender crust with good flavor.
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Yum! That looks lovely and must taste delicious as well! Love meat pies…who doesn’t 
!
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I made Bravetart’s cherry ice cream for my dad a couple of years ago and he LOVED it! I gave him the jar of cherry compote leftover and he used it on yogurt. He loved cherries. He has passed so I likely will never make it again but he definitely enjoyed it. https://www.seriouseats.com/roasted-cherry-ice-cream-recipe
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Wow, you perfected that!
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This cherry ice cream recipe looks fantastic! Thanks for posting!
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That was the first cherry ice cream recipe I ever made and I didn’t love it, which bummed me out given the labor and expense. I might try again though. Thanks for the reminder.
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yes it certainly was expensive and the kitchen looked like a crime scene when I was pitting the roasted cherries. It was worth it though. Dad grew up with a cherry tree in his backyard and absolutely loved them so I made it for him a couple of years ago. He was so happy and loved the compote. I’m glad I made it for him because we lost him in a tragic accident just months later. Like I said I likely will never make it again but not because it was bad but because I don’t know any other cherry fans.
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Did you weigh ingredients, or convert to US cups, etc.? My plan is to weigh first time and transfer to my measuring cups to note the conversions on my copy. I have a general sense of amounts from the online conversions tools here. I’m looking forward to making these – all ingredients are ones I keep on-hand.
You know I’ve recommended the Loopy Whisk blog for gluten-free baking guidance in the past… her most recent cookbook (The Elements of Baking) has advice on converting recipes to be dairy-free, egg-free, etc. so that might allow you to compare eggy and egg-free recipes to see what else is adjusted? The “rules” are not the same for different types of baked goods, of course.
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Pi(e) day and Purim were both this week, but I held off on baking for the holidays until I had time today. I present to you my first Pizzataschen! I used Sweet Loren’s thin crust dough (refrigerated) - made pizza as usual but with a wider border, then folded into a hamantaschen shape. Toothpicks, spray oil, baked 15 min. It was tasty and fun!
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I love your creativity and the product looks delicious!
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A delightful orange cake that pleasantly surprised me with its taste and texture.
A tender cake loaded with orange flavor, the strips of orange peel were pulverized in the FP with the sugar, the juice from the oranges was
also used in the cake. Three minor changes were made, a 7” cake pan rather than and 8”,
Evoo in lieu of a neutral oil and 2/3 c sugar rather than 3/4c. The entire cake was made in the processor. I wanted a slightly taller cake as I intended to split and fill it. The filling was 6 oz. of Clementine jam with Grand Marnier…yum!
If you intend to split and fill the cake, the jam is very much upfront , so a flavorful one would have the most impact. I’ve not made anything from this site but I’m very happy I tried the cake!
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I weighed the flour. I’ve made these twice now, and the amount of flour seems spot on.
As a side note, I’m wondering if you couldn’t make these as a drop biscuit. It would probably take a bit of liquid to do so (milk? buttermilk?), but I might try it some time.
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Jam filling sounds lovely!
How long did you bake for the taller cake?
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Cookbook of the month nominations are underway – come join in!
