Second half batch, this made 20 cookies using a one inch scoop.
Again, delicious although very fragile, these should be called “ stay home cookies” as I don’t think they would travel very far unscathed.
Well packed, they might make it over the river and through the woods, but not much more than that!
This time I added some crushed flaked almonds and let the butter cool down before adding to the oats.They spread less this time.
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Beautiful!!
There used to be a gourmet shop with a bakery in Toronto that baked this type. I remember serving them at my first Xmas party at my first apartment in Toronto in Dec 1998.
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I have several similar recipes, all just slightly addictive, hard to have just one.
The ones I made yesterday stayed well overnight in an air tight container. I didn’t separate them with wax paper and they did not stick together. BUT…I’m going to separate all of them now.
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Play it safe: eat them all now.
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Agreed! No point in risking getting them broken!!
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Inspo.
Tried an experiment by baking in foil pans for travel.
Tigerkaka (Medrich) — full batch divided among 4 pans.
Will take a pic when the recipients cut in to see how the marbling turned out.
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I wanted to make a quick dessert with specific ingredients I wanted to use up (ricotta and clementines). I came across this recipe and “one bowl” plus no mixer necessary sold me. It’s a keeper for sure.
Nice orange flavor (and color) plus creaminess and a tiny bit of cheesecakey texture/flavor from the ricotta… Balanced well by the olive oil. It got nice color on top which lent a tiny crunch to the top of each slice. Dead simple and a crowd pleaser. Saving this one!
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Love her recipes.
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That looks yummy
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Skolleboller(norwegian school buns). The dough is tangzhong method., pastry cream and oat crumble also from Buns by Louise Hurst. Traditionally they are coated in coconut but we aren’t too fond of it. Its a soft and fluff bun, not too sweet and heavenly. A bit about the book. It has 5 master recipes and the rest is filled with recipes for different filling and different buns. 160 pages.
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Those look delicious.
Those look absolutely fantabulous! I want to dive right in!
British-style buttermilk scones with currants, using Buckingham Palace’s recipe*. The asterisk because I found a few different versions of this recipe on official royal-dot-uk media, and while the recipe is basically the same everywhere, both method and baking temperature vary a little between them. I baked off 4 scones today, and put 2 in the freezer for later.
Gluttonous me always wants to make the full batch, punching out tall, round, humungous scones with one of my bigger cutters. Sadly, sensible me always wins, making a half-batch and cutting 6 modestly-sized scones with a knife (+1 scrap) to get as many as possible off of the first roll.
Served with clotted cream and strawberry-rhubarb jam (in whatever order you prefer).
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Merci. They are. I keep looking at them because they are so attractive.
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Thanks. Wish i could share. I got 10 buns and 4 are going to neighbours.
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Found some koginut purée in the freezer. This is the first recipe I have tried from Dorie’s Anytime Cakes, but I think I might be adding it to my cookbook collection.
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Dessert was a slice from a Gingerbread and Apple Loaf that interested me because of grating the apple vs finely chopping (which I think I’d prefer) and took WAY longer to bake than her recipe said (55 min vs her 35 min).
The batter was way too thin and literally poured into the loaf pan. But after a full bake at 55 minutes, it was pretty good (although it did try and fall apart as I removed it from the pan, but I was able to keep it together). Since she had no measurement, I grated 1 large apple vs her 2 medium.
Flavor? Good.
Directions? Horrible. Should have known with only a single review.
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I love this cake!
The cake turned out beautifully, though my idea to bake in the foil pans so that I could close them up with their raised plastic lids was less successful – 2 of 4 closed, the others rose a bit more than the lids allowed, so I put the pan with lids to protect the top into thin produce bags for travel.
All the kids remembered the cake from last time, which was a positive sign. This is such a lovely cake, delicious and stays moist, aside from looking fun! My youngest nephew called it zebra cake before someone said tiger cake 
I sliced 1 at each of 3 stops (4th was a double for the house with 2 teen boys):
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