Thanks, BG! Just had a slice and it’s a winner, crust was so good 
!
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Did you ever work in a bakery or … ?
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No, I’ve never done anything professionally in the baking arena….i think it might just be too much work ! But thank you for the kind thoughts!
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Have you evolved the recipe as you’ve tested this?
Oh. I may have just found the bake sale candidate.
This is highly conventional in terms of flavor profile, baked in one pan, reviews are stellar.
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The dough recipe? Not at all. It’s been perfect from the get-go. I’ve only been playing with the fillings.
If anyone wants the dough recipe (from The Nordic Baking Book) they can DM me - I’m happy to provide.
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I made this a couple months ago (the SK coffee cake) and absolutely loved it. Best the day of making, as she says, but still great after.
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Earlier this week I made up 3X chocolate chip cookie recipe based on one of ATK’s. My eggs were smaller than the recipe called for, I added extra chocolate chips and toasted pecans, used less vanilla (mine is homemade and ‘gentle’) and watched the baking very carefully because our old oven isn’t perfect. The browned butter in this recipe really makes it sing. It made up about 70 balls of dough; baked 12 one day for us----where did they go? and baked 12 another day to give to dotter along with a bag of 24 to go home with her to freeze and there are a few I froze for later. See what happens when you just want one cookie?
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You had to do it — economies of scale and all.
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I needed to use up some apple filling I made for bun baking, so apple hand pies it was. Two for now; six for the freezer.
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Dorie Greenspan’s caramel crunch chocolate chunklet cookies (a shortbread choc chip cookie baked in a muffin tin. They shouldn’t have caramel in the name - kinda misleading.)
I love all the Dorie shortbreads, but had yet to try this particular one. No nuts for me, but followed the recipe exactly otherwise.
Delicious. These are going off to the church bake sale tomorrow. Which is a good thing because I’d easily eat them all myself otherwise.
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Pumpkin Basque cheesecake, and I succumbed to the season and added a couple of pinches pumpkin pie seasoning along with the pumpkin and some vanilla.
Sprouted raw pumpkin seeds were used for the brittle. I added some sugar and a bit of water to a Pyrex cup and cooked in micro until amber. Added the seeds and poured out onto a silpat, cooled and then cracked into shards. I’m refrigerating the cake until this evening to see how the texture/taste is as compared to a short refrigerator time.
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Oh my goodness! Too gorgeous to cut into!
I saw a mention of (dare I say it) ‘pumpkin spiced roasted pumkin seeds’ the other day.
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Now you tell me 
! I could possibly have put some spice in with the sugar when I made the brittle.
And thank you!
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When i asked what should I bake for Thanksgiving dinner, my family said the apple pie you made last year. It’s the Mulled Butter Apple Pie from baking withDorie. Butter is infused with cinnamon stick,star anise, ginger, and peppercorns . The butter is browned, and everything is steeped for a while. This enhances the apples. I guess its a good apple pie since they remembered.
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That is so beautiful! You are such a gifted and artistic baker. You wow me every time.
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Thank you, Madrid, that’s so nice of you! Much appreciated 
!
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I don’t even like pumpkin much but I’ve been meaning to make another Basque cheesecake for many months now. Is there a link to the recipe for that beauty?
And if you have time to answer, which is your preferred Basque cheesecake recipe in general? I have accumulated about 7 recipes and the proportions seem to differ somewhat for the ingredients. I would like to include a small amount of goat or blue cheese and I prefer on the less sweet side.
I’ve only made the King Arthur recipe before.
Someone should host a photography exhibition of your creations!
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I’d be bursting with pride if I were even half as talented!!
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