Dinner with a friend and her whole family, and her parents and kids love a little homemade bake for dessert.
I almost went with a hot milk sponge cake in swiss roll form, but apparently I have NO jam at hand (luckily I checked before starting ).
Used Alice Medrich’s recipe scaled down to 1/4 in a 6’ bundt pan. Even at low temp this tends to done, and I didn’t want to fiddle with cake strips around the wiggly shape, so I decided I’d try a water bath to see if it would help, and so it did.
Pattern is skinnier than before, perhaps because I started with chocolate batter vs vanilla.
(I tapped the pan several times on the counter, but now I see bubbles in the close up shot .)
Crescent rolls filled with sweet farmers cheese. Basically my mother’s recipe which i have been tweeting thru the years. The baked result is a lovely soft crescent roll. The farmers cheese is blended with an egg yolk, powder sugar, zest of a lemon and lemon juice. Brushed with cream and a sprinkle of coarse sugar.They were put on a tray in the deep freeze and tomorrow each one is going to wrapped in plastic wrap and they will go into the freezer to be taken out and warmed up.
Tonight I made a half-batch of the dough for Dorie’s devil’s thumbprints. It will rest overnight, and I’ll bake a few tomorrow as a test. The little taste of the cinnamon-flecked chocolate dough I had was delicious.
I made my lebkuchen dough in October, as usual, but tonight feels like the official start of the Christmas baking season
My notes say that they were a nice chewy cookie with a hint of cinnamon. They spread so using a 1 teaspoon scoop was just right. Half recipe yielded 25. Very festive looking. I baked them in dec. 2023
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