Baking With Anna Olson
Next cookies to fill up my cookie jar: these delightful pistachio snowball cookies. Pistachios are one of my preferred nuts and cookies one of my favourite types of dessert, so it seemed fitting to follow this recipe that combines both. These cookies are fragrant, delicious and have a distinct pistachio flavour without being too overwhelming.
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I was way overdue to fill up my cookie tin with scrumptious cookies. I took the small snowstorm of this week as an opportunity to do just that. As such, I made these simple traditional shortbread cookies. They are easy to make and make the perfect buttery snack with coffee, tea or, as is my personal preference, hot chocolate.
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This weekend I had the good fortune of remembering that scones are delicious: crunchy on the outside yet moist and tender on the inside. As such, I made these apple cheddar walnut scones and was very pleased with the result! The cheddar cheese called for in this recipe adds a tangy kick that is very pleasing.
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In recent weeks I had gotten several not-so-subtle messages from coworkers saying that they would be more than willing to taste my concoctions. It is true that it been quite some time since I had brought any baked goods to work. As such, I looked in “The Book” and found a recipe for these interesting bars. I had never heard of blondies, but I am very glad that I made this recipe. First of all, the smell of the peanut butter baked into bars with white chocolate is incredible.
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It has been way too long that I have baked anything. I am not sure why – perhaps time just passed without my noticing it. Thankfully I realized this aberrance and made these cute cinnamon cookies today. They are simple to make yet make for a sweet tasty snack. I will post more recipes in the common week. Simply put, I need to get back to baking!
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After all the baking I did during the holidays, not many of which related to recipes from Anna’s cookbook, I figured it was time to get back in the game. I thus made this lovely hazelnut and ricotta cake. It is one of the easiest desserts I have made so far, mostly because we can do everything in the food processor, which by itself is an amazing feat. The cake is simple yet lovely.
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My dad is generally not a huge fan of desserts, but one thing he adores during the holiday season is fruitcake. He always receives the store-bought fruitcakes as a gift (the ones with the red and green cherries). I thought that this year I would make him a big fruitcake that he could enjoy endlessly. I am not an avid eater of fruitcake myself, but according to him this fruitcake is delicious and very tasty.
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Tis the season to… bake! In view of the holiday season I made a fruitcake for my dad (recipe to come), he just loves them during this time of year! To do so I needed candied orange. I had never done any similar garnishes, and I very happy with the simplicity of the recipe. It’s pretty much fool-proof. These candied orange peels are quite good, actually! Pleasantly sweet and soft.
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The third and last dessert I made this past weekend were the scrumptious-looking chocolate cranberry buns. As always, I was craving chocolate when I was baking, thus my primary motivation for making these pull-apart sticky buns. Unfortunately, however, what I obtained was not so scrumptious-looking and definitely not pull-apart gooeyness.
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The second baked goods I made during my baking day were these cute-looking currant scones. I actually did not know exactly what currants were, but I assumed that they were probably a dried fruit of some sort. They are dried red grapes, as it is (probably everyone except me knows that, oh well). I found out when making the white chocolate and pepper scones that I love scones, and the texture of these were similar: a crusty outside and a moist, warm and flaky inside.
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Valerie 