Baking With Anna Olson
Yield: one 9-inch pieRecipe: 142/200“Back to Baking”, pp. 263 I have had a block of silken tofu in my fridge for a little while now because I was priming myself to do this recipe. One time I aimed to make it and bought a bunch of limes, but I waited too long and…
Read MoreMy last recipe was a month ago, but these days it is hard to find the time to bake, especially when in these times not sharing is caring. In any case, considering that I have not been baking consistently these past few months, my boyfriend challenged me to make at least one recipe a week for the coming month. I had myself tried to make this commitment many times this year, so I gladly accepted the challenge. First recipe this week: this dairy-free, egg-free double-crust pie dough.
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My dad is a lover of Scotch and maybe even more so of fruitcake, especially during Christmas. Since I got him a bottle of Scotch for Christmas, I thought that these little whisky fruitcakes would be a very appropriate afternoon or evening snack to go with it. I made only half of the recipe because, frankly, I didn’t have that much whisky on hand, and the result came out even better than I expected. My dad loved them, and so did I.
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The main reason why I decided to do these scones was because I had almond milk in my fridge, a rare event, and thought it was the perfect opportunity use it for a recipe. I must admit that I had serious doubts about how good this recipe would be. Not because I don’t like scones, I love scones, but I thought the texture of the raisins would be very strange in a fluffy crunchy scone. I am a texture person, after all.
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My boyfriend and I made these tarts for a friend’s birthday at work. He really likes coconut so we thought that this would be the perfect time to try a new recipe. Unfortunately, everything went wrong with this recipe.
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With a lot of time suddenly freed up after being done teaching a lab course, I took the opportunity during the weekend to bake a couple of things. It had been a while! Since I had some very ripe bananas in my fridge that needed to be used, I started with this vegan banana and walnut bread. It was simple to make, but the first time that I tasted it I wasn’t too impressed. I found it a bit too salty and not sweet enough. I thought that it was perhaps because my bananas were beyond saving.
Read MoreThe next cake I planned to make was the delicious-looking coconut cake, so of course I had to make this seven-minute frosting to accompany it. I whisked the frosting by hand (but barely made it!) and was surprised by how well it all came together. I am usually not quite successful with egg whites, but this frosting recipe turned out marvellous.
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I volunteered to make baked good for a bake sale at work to support the Terry Fox Foundation and came upon this recipe in my never-forgotten book. I always hesitated to do this recipe because 1) it requires almond or soy milk, which I never have, but most importantly, margarine is used in the frosting and I never trusted that. However, for once I actually had almond milk in my fridge so I thought that it was time to let go of my doubts and give this recipe a try.
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These almond cookies are very good and taste a lot like macarons ! They are crunchy on the outside but have a softer centre. What I particularly enjoy about this recipe is that it is simple to do and generates a lot of (small) cookies.
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Some people are not as fortunate as others and are gluten-intolerant or even allergic. What made me grasp how much gluten is present is that whenever I bring baked goods to work, which is pretty often, a friend of mine who is gluten-intolerant can never eat anything I make. I told her I would make her a dessert that she could actually enjoy one day, so these chewy gluten-free brownies are for her.
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