Baking With Anna Olson
I guess August is the month of the ginger! After the gingerbread cream pie, I followed with this recipe for cookies with a double dose of ginger: fresh and candied! The result was quite satisfying. The cookies were soft and chewy and had a very pronounced ginger taste. If you do not like ginger, these are not the cookies for you. However, if you happen to like ginger, these little treat are marvellous.
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I had pecans. I had chocolate. The only logical thing to do was to make the delicious-looking maple pecan chocolate squares seen in Anna’s cookbook. They looked rich and buttery, and they were exactly that! Uncomplicated to make, rich, chocolatey, buttery and crunchy (due to the pecans, of course!), these bars make the perfect dessert when in need of a little boost of energy. The addition of maple syrup provides the much desired sweetness and distinct flavour.
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I realized that it had been a while since I had made cookies. So I made these! These cookies quite resemble, in appearance at least, the Salted Orange Toffee Slices that I made at the beginning of this blog, but they are nonetheless different in taste. Although this recipe was just as simple to follow, these cookies were softer and more chewy than their predecessor, with a predominant taste of butter, sugar and melt-in-your-mouth toffee bits
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As is often the case, lately I have been craving chocolate. Fortunately, I can always count on Anna to have a wonderful chocolate-containing recipe in her cookbook. This time I opted for d’Artagnan bars, a dessert with which I was not familiar with but later learned is similar in taste to the chocolate bar 3 musketeers. Like the peanut butter nanaimo bars, these chocolate bars are composed of three layers: the chocolate cookie crumb base, the fluffy chocolatey filling and the top chocolate glaze. So much chocolate!
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I will freely admit that I never had a snickerdoodle cookie. Not only that, but I never really knew what they were. I guess I never bothered to look it up. However, following a small pause in my usually very frequent baking, I felt like making cookies that were new to me and I thus made these. Unbeknownst to me during all this time is that snickerdoodles are actually soft and chewy, sugary and sweet, melt-in-your-mouth cookies!
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The incoming weekend could only mean one thing: time to bake and enjoy the weekend with friends! I wanted to make something sweet but light (ish) at the same time. I thus made these seemingly finger-licking good banana nut bars, with frosting!
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I did this recipe because I wanted to make cookies and, quite simply, I hadn’t made these ones yet. As I was preparing to make them, my roommate who was passing by asked what I was doing and ensuing my answer exclaimed that she loves molasses cookies. So I figured that at least one of us would eat them.
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With Easter weekend coming up, I evidently wanted to bake something to bring to the family dinner. I would not be myself if I did not bring a dessert for such a supper. This peanut butter Nanaimo bar recipe came in second last week when I told my roommate that I would make the desert of her choosing.
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Another new type of dessert to be tried: biscotti! I had not eaten many biscotti in my life, much less make them. I now know that biscotti are twice-baked and are meant to be dry. Having a bunch of hazelnuts on hand that were begging to be used, I opted to try this coconut and hazelnut biscotti recipe. What a tremendous success!
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I love peanut butter. It smells heavenly, tastes even better and can be used in so many different recipes. For a reason that I cannot fathom, I have however never tried peanut butter cookies. I made this recipe today after wanting some cookies and I simply love these!
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Valerie 