I made the raspberry chocolate chunk cookies from Cookies: The New Classics and I hate them 
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Now to be fair the baking conditions weren’t ideal, as I was making this in an oven where gauging proper temperature wasn’t too easy, but the issue is the dough itself. It calls for A LOT of freeze dried raspberries and I actually paused while weighing it because they amount seemed so insane. The dough was VERY tangy and the finished cookies are to me unpleasantly sour. I think strawberries would work better here for that amount because they’re sweeter. I was hoping for a mostly sweet cookie with a bit of tang from raspberries, not a sour cookie where the chocolate ends up tasting bitter due to the base dough itself not being sweet.
I wish I’d gone with the triple berry sugar cookies. Kinda hate having wasted so much freeze dried raspberry given the price.
Those freeze dried raspberries are expensive, too!
pretty sure i asked this before, but: where did you get the 7" pie pan? All i can find are options on amazon that require me to buy two.
I inherited two of them. I thought they were junk until I wanted a 7" pie pan. Now they’re my most used. They fit exactly half of a typical filling and/or crust recipe.
On the bottom there are markings.
Magic Line
(Genie lamp - image)
Gardena, CA 90248
MADE IN USA
8
Apple Cider Doughnut Bundt Cake from Serious Eats.
A few years back I tried a number of cider doughnut recipes – cakes, donuts, muffins – and this was by far my favorite. Just the right balance of flavors, nice texture, and the cake holds up well.
I have modified the recipe a bit. Instead of making a reduction from chopped apples and apple cider, I use a ½-pint jar of homemade applesauce, topping off the volume with enough boiled cider (1-2 T. usually) to reach the 1 c. requirement. If my applesauce is chunky (it usually is) I run the apple mixture through a mini-food chopper to smooth things out. I use 25% white whole wheat, sub cinnamon for the mace, and add a tablespoon of Calvados with the vanilla.
Here baked in a Nordicware Anniversary bundt pan.
I found 7” “cake pans” in aluminum by that maker - are the pans you have obviously pie tins ? Or just fine that pie can be made in ?
Pie tins, with sloped sides. These came from either my mother or my aunt, both of whom would have been in their late 90’s by now. Given their penchant for hanging on to stuff, it wouldn’t surprise me if these dated back to the 60’s.
I see Fox Run makes a 7" pan. Here’s one on ebay (Amazon has them, too):
I’ll have to try this one - I’ve made a couple iterations as well and didn’t love any of them so far.
You’re asking the wrong crowd to ignore a piece of pie!
Thank you for saying what I thought and was rushing to say in a reply.
IGNORE PIE??? Never!
Both look sooo good! Picture perfect pie upthread and the donut cake looks great!
Thank you!
https://www.thekitchn.com/berry-blast-marbled-sugar-cookie-recipe-23252581
The berry blast sugar cookies were much better than the raspberry chocolate chunk ones. Still I reduced some of the freeze dried fruit and it was fine.
I think the raspberry ones might be good with like half the amount of raspberry, but I’m not likely to make them again. The sugar cookies are worth making again, though.
Thankfully for both of these I only made half a recipe to test out.
That is a lot of freeze-dried fruit.
Thanks for the peach crumb bar recipe link @rstuart. I made a half-recipe of these yesterday and think any fruit filling would work well in the crust/crumble combo. My bars did not come out very “peachy” tasting, so it’s not likely I’ll repeat with peaches. Peach season/availability is so short here that we enjoy them most as simply cut raw fruit, with perhaps a dollop of whipped cream.
My 7” pie pan has arrived. So cute! I have some “required” baking this weekend, but after that I’m going to take this thing for a spin 
Pear almondine tart from ‘Simply Raymond: Recipes from Home” Raymond Blanc.
A six inch tart consisting of almond flour, sugar, butter; one egg,1 tsp. cornstarch and vanilla/almond extracts. The ingredients are all in 100g increments, so this is very easy to scale up for a larger tart. This is basically an almond crème/frangipane, other nut flours can be easily substituted. Crispy edge with a slight chew, it’s a lovely little tart which will get a dollop of sour cream when served. But there’s a surprise, he calls for tinned pears, which took a trip to the market to get. Although I had three fresh pears ripening on the counter, I went with the tinned pears and was very happy with the results! The pears stayed nice and firm, they are brushed with a reduction of the pear juices and a teaspoon or so of Poire Williams. This is the second time I’ve made it, so another stop for tinned pears, I found a small 8 oz. can was just the correct amount of pears.
