Baking With Anna Olson
These chocolate peanut pretzel squares are very scrumptious, the perfect combination of sweet and salty, soft and crunchy. I had actually made it more than a month ago, but never got around to posting it. It was so good, however, that I had to make it again. Definitely a favourite.
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I wasn’t quite sure what lace cookies were and upon some investigating discovered that they are delicate and thin cookies with little holes in them due to how they spread out as they bake. Since I like pecans, oats and am getting used to the idea of dried cranberries, I thought it was worth a shot.
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This recipe for egg-free chocolate chip cookies has intrigued me for a while because I don’t recall the last time, if ever, that I made cookies without eggs. I was very keen on trying and to see the results.
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This recipe was fun and simple to make, and smelled really lovely while baking in the oven. I had a hard time choosing between describing this dessert as a cake or bars since they are eaten like bars but have more the texture of a cake, so I think they could be considered as “cakey” bars, if that makes sense. They were a very nice texture and enjoyable to eat.
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The cake was fun to make as it involves using a food processor to grind up the poppy seeds and walnuts, and I also do like folding in egg whites in recipes. I had some predicted technical problems because I did not have a 9-inch springform pan. Instead, I only had an 8-inch regular cake pan, but I really wanted to make this dessert for my boyfriend who was visiting since he loves poppy seeds and nuts.
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Whether it is good news or bad, I have always found joy or solace in baking. So I return once more to my trusty cookbook, which has now seen better days. It is very well-loved, to say the least. In an attempt to balance my love of baking and the fact that I am, in this current situation, mostly baking for one, I have decided to try making a recipe from “Back to Baking” once every two weeks.
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For the last recipe in my month-long challenge, I wanted to make something that I’ve been wanting to do for a long time but haven’t because I was always missing one ingredient. These green tea sesame ginger wafers require matcha green tea powder, something that I think is safe to say most people do not casually have in their pantry.
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For the third week of my baking challenge, I decided to try making these carrot almond macaroons. I had carrots and a large amount of ground almonds so I thought it would be the perfect time to do these.
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It’s been a little while since I baked something from the cookbook. Something new, anyway. I am always looking for a little cookie or something to nibble on in the evenings, so I decided to make these blueberry oat cookies. I always tend to cut sliced cookies thicker than the recommended ¼-inch, I think because otherwise I feel like they are too thin and don’t really count as a snack. To be honest, I was not a fan of these cookies.
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This recipe was fun and simple to make. Pulse all the ingredients except the raspberry jam together, press half of it in the pan and layer the raspberry jam and the rest of the crumble mixture on top. It smelled nice and fruity while baking. Although I was very careful to gently press the crumble top layer, it ended up a bit too compact for my liking.
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Valerie 