Of course…
In case anyone else was wondering
Oh wait! I thought the Dorie’s carrot cake was a cookie! That was pretty chunky!
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You found it! I was less successful when I looked on-line for a link.
Mine came out much darker in color than the photo in the blog post. I think that’s because I used chopped chocolate, the fragments of which melt into the cookie. Looks to me like the photo in the blog post incorporates choco chips (although recipe below the photo calls for chopped). The recipe in the blog post is true to the book. 
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Never tried from frozen. I had to rewrite the recipe to emphasize to turn oven down when they go into oven, easy to forget.
Here’s mine:
I save the rerolled ugly ones for me!
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I made the vanilla bean cheesecake from Melissa Clark’s Dinner in an Instant for my kiddo’s birthday, and 3/5 of us had seconds. I think it’s critical for this recipe that the cream cheese be fully warmed and softened and that you let the crust cool completely before adding the filling. I would probably trim a minute or two off the cook time as extra insurance against overcooking. But this is pretty tasty.
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Gorgeous, and yes! Bold and underline for that temp reduction. Same here!
I only forgot once. I smelled it, rushed to kitchen, caught it in time. Maybe a little browner than usual on the bottom.
I like the taste but I’m truly in love with the “look.”
I’ve been meaning to try it with dried blueberries but I do love the currants so.
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Ha ha! Eye-appeal is a big (and important IMO) part of food.
ETA: I double the sheet pan at the 12-15 minute mark for most scone and biscuit recipes - keeps my bottoms from burning.
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I never need to double my sheet pans.
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I decided to try Alexandra’s Kitchen Fresh Blueberry Scones
I shredded the butter with a box grater but next time will just cut butter into pieces, no need to dirty the box grater and a plate. You add buttermilk and blueberries to dry mixture and she has you wrap it in a tea towel like a beggar’s purse. (I’ve made her pie crust this way and it was great BUT will not do it for scones again since dough stuck like crazy to the tea towel … pie crust didn’t stick!)
You brush with melted butter and top with sugar … for fun, I used Sparkling Sugar … very nice! I cut into 8 triangles, baked for 22 minutes.
I tried one, still warm, really delicious! It’s going to be hard for me to resist having another.
Even though I enjoyed this, I prefer Rose Levy Beranbaum’s Flaky Cranberry Scone recipe, even though it’s more work.
https://hmhbooks.tumblr.com/post/178486934685/embed Note: this recipe has a mistake … it’s supposed to be 2/3 cup dried cranberries.
When I made this (with currants) I’d found a recipe that laminates the dough so did that. Really wonderful. Just one thing: in the future, I will do an egg/milk wash on top.
I’ll post the photo of the Blueberry Scones. MunchkinRedux has made the Beranbaum ones before too.
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Be still, my heart! 
Seeking advice: I am planning to make this recipe in a 9x9" pan(s). I believe it was written for cupcakes:
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can I bake this in one 9" square pan and just cut the layers after cooling, or should it be split between two?
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Any adjustments to bake temp for square layers v. the original cupcakes?
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After how many minutes of baking do you think I should start checking for doneness?
It’s a lot of batter. I went with two pans and will be checking at 25 to 30 minutes. This might have to be a four layer cake 
I’m going to make this frosting: https://www.seriouseats.com/cream-cheese-frosting-recipe
But probably warm the cream cheese a little so it’s not so chunky for incorporating.
And I want to incorporate free stride strawberries as here: https://www.themerchantbaker.com/strawberry-whipped-cream-cream-cheese-frosting/
Any advice?
Good to know: I am hoping to use a combination of decorating sugars and gels to make this Minecraft character’s face, with strawberry fruit strips (like fruit roll ups) for the ears on the side (and maybe also for the nose holes):
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And they sank in the middle 
Trim and hope for the best? They’re not crazy bad, but not great. I suspect either the pans were too small or I should have increased the temperature.
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Beautiful scones! Beautiful plate!
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I think the sinking won’t be an issue between the thickness of the cream cheese frosting and flipping the cake over.
That’s an impressive design goal! Good luck!
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i got some berries! did you like these biscuits?
These are basically a drop-biscuit version of the all-cream scones you made for your tea (with, as MTT noted, a sweet profile), so they’ll be tender and light in texture rather than flaky.
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@ChristinaM Maybe it’s too late now, but another thought is to fill the sunken portion with trimmings to give it a bit more stability in the center, if that’s what you’re worried about.
Yes, I like those 3-ingredient sweet biscuits, whether as mini’s or as cupcake size. They don’t rise a lot and are very tender / cake-like. I store baked biscuits in freezer and they’re good reheated briefly (20 seconds) in microwave or simply allowed to warm on a plate during the meal - they’re fine thawed and cold with berries.
Another quick cake I like to make for under strawberries is “Lightning Cake” from Joy of Cooking.
I modified from p. 681 Joy of Cooking 1975 edition, cut in half to make one 8x8 cake
Preheat oven to 375 degrees
Grease an 8x8 pan, or 8-inch round pan
Best if all ingredients are about 70 degrees F., so get out egg, milk and butter.
In a medium mixing bowl, combine
3/4 C plus 2 Tablespoons Cake Flour (7/2023 – AP flour)
1/2 C sugar
1/4 tsp. salt
Add
1 egg
1/4 C plus 1 tsp. milk (I used skim milk, 1 T not tsp with AP flour)
1/4 C. (i.e., 4 T) butter, softened “to consistency of mayonnaise” (mine got melted)
Whip with electric mixer (or strong arm and hand whisk) for 1 minute at low speed, scrape the bowl, then whip at slightly higher speed for 1 1/2 minutes. Scrape the bowl again and fold in
3/4 tsp. double acting baking powder
1/2 tsp. vanilla
Whip for 30 seconds on low speed. Pour into greased cake pan and bake at 375 degrees for 20 minutes.
Full size 9 x 13 Recipe (with plums added) is online here
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