Today I made Ottolenghi’s Apple and Olive Oil Cake with Maple Icing.
I’ve made this cake previously with one significant difference. I’d never seen Bramley apples for sale so I substituted Granny Smith. At the farmers’ market a couple days ago a vendor had Bramley apples.
Wow, what a difference. The Bramley apples are so much better than Granny Smith. The cake came out incredible, so much flavor and so moist.
I’ve never had Bramlegs, but I find Granny Smith pretty one-dimensional. When I want a true tart apple, I usually go for Pippins, which have more flavor, IMO.
When making Tarte Tatin I’ve always used Granny Smith apples. I wonder if Pippins would make a difference, considering TT is very sweet.
That looks like a great recipe - thanks for the link!
Initially, Sunshine said she didn’t want any dessert last night, but her “sweet tooth” kicked in fairly late in the evening. I started digging around in the freezer and found some slices of Golden Dorsett apples from my neighbor’s apple tree. I shredded them in my food processor (shredding blade) and made a brown sugar & cinnamon cobbler. I slightly over-cooked it, but Sunshine said the burnt edge was the best part. So my “happy accident” was a win-win!!
Made this peach frangipane galette for the first time today, for the ice cream social I threw. Really lovely, crispy pastry, easy frangipane layer, and two perfect peaches 
I love this recipe and her blog, I prefer without frangipane and instead crumble up Amaretti cookies in the bottom … I’ve made plum ones.
I am very susceptible to the power of suggestion, so when Dorie Greenspan’s dimply plum cake was posted recently ( I think by @Phoenikia ?) I remembered how good it is! And made it earlier this week, to take a friend’s for dinner…
A 9” deep dish apple pie. Serious Eats for the crust. Kate McDermott’s Quintessential Apple Pie for the filling. I’ve made this filling before – it is your classic apple pie. I used three varieties from the garden: Williams Pride, Pristine and Honey Crisp. Flour, sugar, and spices for the binder. For the kicker, I added boiled cider, cider vinegar and a glug of Calvados.
For some visitors from India, I made these cookies again because I know they love them. (I always add
1/2 cup finely diced candied ginger.) They look pretty plain but they are easy and delicious. I find it tedious to chop the candied ginger so this time I did it the day before and set it aside. After 15 minutes in a 300 oven, I flatten them with a fish spatula … tap tap tap.
wow, i can taste that from here!
They are pretty crumbly; next time I’m going to try the trick of leaving the dough in fridge a day or two before baking … that does wonders for my Pecan Crescent Cookies.
Lovely!
I love these cookies! Have to try them with ginger…
Did I forget to mention … I make them smaller, a one tablespoon scoop.
Well it’s not baking but I’ve made Peanut Brittle. On the baking front I have made a Banana Walnut torte and am making several Challahs. I will probably try to make a browned butter white cake in the near future and I have promised someone a Sacher Torte (that isn’t dried out). I will probably make some form of a honey cake maybe as Lekach.
I made an NC lemon pie with pretzel crust topped with blackberry compote. It was a hit at a birthday party.
Mom reminded me at 7 PM that I am on tap to make some sort of sweet buns for her church tomorrow. So that’s what I’m doing right now. I have almost no experience with sweet rolls or yeast in general so this is kind of a trip.
First time for me: kefir bread, no yeast.
Flour, homemade kefir, a little olive oil and sweetener.
I put the dough in the bread pans for the second rise.
Then a very talented cat managed to knock all four pans off the counter, and they all landed a perfect 10 with dough still in pans, 
. The fall made them all flatten down though. 
So, now on their third proof, or rise, or whatever the proper term is.
The cat gets a 10 in cat Olympics.
