Baking With Anna Olson
Yield: one 9- x 13-inch cakeRecipe: 164/200“Back to Baking”, pp. 131 I actually made this recipe several months ago but somehow forgot to finish writing it up and post it. As a result my memory of this cake is a bit vague, but I do remember that it was very enjoyable to make…
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Chocolate and orange, a daring combo! This egg-free cheesecake is fun to make and has a lovely texture. Give it a try!
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As the weeks of quarantine are prolonged, my supply of flour is decreasing at an alarming rate. I have only a few more recipes’ worth of flour as there is a nation-wide shortage and I have been unable to get my hands on some, so I have to choose my last few bakes carefully. Of course I was looking for a little cookie or hand-held dessert to eat with tea in the evenings. And so came these chocolate-dipped madeleine cookies.
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Since these langues de chat cookies are based on the same batter as the Tuile Cookies, I made these in the same day and this was quite time efficient. I simply prepared the batter, used half to make the tuile cookies and the other to make these adorable langues de chat, this way I got more variety of cookies with the same amount of work.
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During these difficult times, I have found myself baking more and more. Bread, pavlovas, croissants, and so on. One thing that is always necessary in our household is some cookies or baked goods to go along with tea in the evening. As we had the last banana mini loaf recently and thus the last sweet thing in the house, I thought it would be a great time to go Back to Baking since it had been a while. The ingredients that I had on hand allowed me to make tuile cookies.
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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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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 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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For a colleague’s birthday I volunteered to make a cake and cookies to bring at work. Wanting try out a new recipe from Anna’s cookbook and having them in mind from her comment on a previous post, I decided to try this recipe. It was satisfyingly straightforward to make and was a resounding success.
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Valerie 