What’s in your oven?
Tomorrow’s plan is a savory Bundt “monkey bread”, using commercial biscuit dough quartered, rolled in melted butter, herbs and parm. The original version of the recipe, that I’ve made a few times yearly, calls for thawed frozen bread (or rolls) dough. This is to accompany a pork shoulder roast which will have a longer/lower temp oven time.
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Baked yesterday in August but posted here! A favourite made for a friend’s birthday: brownie cookies with caramelized white chocolate I buy the chocolate, so it doesn’t take that long. Ate a lot of the dough for quality control!
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So many of these 49 ideas look terrific King Arthur Baking - Try it Once, Trust it Always
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Here’s the link for the 49 that @rosyred was referring to. And now I wish I hadn’t looked at it. I just found at least a baker’s dozen that I want to try. 
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That was my reaction too!
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yes, me too! I’m still going through it…after getting the email from KAF just a couple of hourse ago.
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I keep making my new # 1 Favorite Cookie: Pistachio-Cardamom Shortbread Biscuits from A Whisper of Cardamom, first mentioned here by pavlova. (I can’t find the recipe online yet.)
After the first time, I doubled the ingredients … fit fine in the Kitchenaid mixer. For a double recipe, I increase the cardamom, 12 pods. I remove the seeds and grind in an electric coffee grinder. The logs need to chill in fridge (I left these in fridge for 2 days) and it’s easier for me to shape into a square rather than a triangle.
120 g shelled, toasted pistachios (ground in mini chopper)
2 sticks unsalted butter (room temp?)
1/2 cup castor sugar
12 Green Cardamom pods, seeds ground
110 g Rice Flour
230 g All-purpose Flour
Good pinch of Fine Sea Salt
- Slice 1/4 inch, bake 16 minutes. Dust with more castor sugar while hot from oven.
All my friends love these, say they melt in your mouth.
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Me, three. I bookmarked it, as there are several I want to try. Fall is coming!
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Me four, several went into my KAB recipe box.
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Me five!.. their recipes are very reliable I find!
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FAIL - It looked wonderful, but I used memory/not the recipe to construct the herb/parm mixture and mistakenly used garlic salt (recipe had minced garlic). The rolls were way too salty. We cut off the crusty exterior, but edible bits were few and small.
That’s exactly it - while I despise that pumpkin lattes are out, and the stinky pine cones are in the CVS vestibule already, I’m looking forward to trying a couple of their pumpkiny baked goods, along with others. My printouts (we’ll see if I ever make any of them!) - I’m missing one or two, but you get the gist.
Apple Cider Snickerdoodles
Maple Cornbread
Tiny Apple Tarts for Two
Swirled Maple Milk Bread
Ginger Scones :::fainting dead away at the sound of these!:::
No-Bake Pumpkin Mousse Pie
Whipped Caramel Apple Cake
Pumpkin Crinkle Cookies
The Most Pumpkin Chocolate Chip Bread
Apple Fritter Cake
Apple Cider Doughnut Holes (baked! I can do that since I don’t fry!)
Fudgy-Chewy Pumpkin Cookies
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Make these your weekend plan!!
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I saved this one, thinking that instead of pie, the mousse would make a nice parfait layered with whipped cream and crumbled Biscoff cookies or ginger snaps.
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If anyone can pull off #27 or #5, please post!
Honey Beer Miche Recipe | King Arthur Baking
Jalapeño-Cheddar Pull-Apart Bread Recipe | King Arthur Baking
I’d love to attempt the delicata squash galette (no. 24)
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Ohhh yeah. Especially with crushed gingersnaps.
