The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cookies, Cakes, and Pastries

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Mmmm.... sweets!

gmagmabaking2's picture

We 3 gmas made "Cardinal Slice" (s)

September 28, 2014 - 11:11am -- gmagmabaking2

We are baking from the book "Baking with Julia" and enjoying stretching our comfort zones... while of course with this one our mid-sections came under real threat too... this is a complicated looking, easy to make recipe... that combines eggy spongecake and crunchy meringue with whipped cream and espresso caramel flavors... or in my case, strawberry, since I have a "non coffee hubby)... Helen and Barb held out for the coffee/caramel flavors and wowed those who got a bite of this great dessert.

scoyu's picture

Pistachio sablée, raspberry gelée, olive oil cake, 64% ganache

September 4, 2014 - 6:22am -- scoyu

I have been dreaming of this for about a week and a half, finally completed it yesterday. The first part I tackled was the pistachio tart dough, which has a good amount of Fabbri paste, almond fllour, and Plugra. That rested for two days in the fridge.

Then I made the raspberry gelée by combining 250g of fresh raspberries with 27g of sugar and brought them to a simmer for a few minutes to extract the juice. Strained that and whisked in 5g of silver sheet gelatin. Cooled in the bottom of a pyrex pan lined with plastic wrap.

Janet Yang's picture

Tartine "morning bun"

September 1, 2014 - 4:03pm -- Janet Yang

We were recently in San Francisco, so of course I made a pilgrimage to Tartine bakery. They have something called a morning bun (or it might be "morning roll"), which appears to be a long piece of dough that is coated in cinnamon sugar and coiled up. Simple, but really good—it seems to be a staple in SF cafés. 

Is there a recipe for this in any of the Tartine books?


metropical's picture

steel cut oatmeal cookies - UK recipe conversion

September 1, 2014 - 11:06am -- metropical

found this:

  • 175g margarine
  • 175g dark brown soft sugar
  • 1 egg
  • 75ml milk
  • 1 1/2 teaspoons vanilla extract
  • 250g porridge oats
  • 125g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon ground cinnamon
  • 110g chopped walnuts
  • 150g raisins

does this look like a proper conversion?


6 oz butter

nikkiblum's picture

Pate a choux

August 6, 2014 - 8:19pm -- nikkiblum

I recently received a new Ankarsrum (replacing a Bosch Universal to which I could not warm). Yes, I am on the learning curve and trying to put it through its paces with as much bread as I can justify making.  Here's a question: I am used to making pate a choux in my KA with the paddle and know how to tell how it's done. What about with the Ankarsrum? It is really a kind of thick-ish batter. Does that mean that I should try the cookie paddles and the plastic bowl. Somehow the roller doesn't seem right for this application. Any ideas?

logan24's picture

Chocolate Chip Cookies

August 1, 2014 - 9:49am -- logan24

I am having issues with a recipe and am looking for some solutions. Twp problems are that they are a bit grainy and some seem to get this thin film "white" coating on top of them. I am not sure if it is a heat/mixing issue or a problem with the recipe i.e ratios it self.


White sugar- 112g

Brown Sugar- 112g

Flour- 195g

egg-  1

Vanilla- 1 tsp

Baking soda- 1/2 tsp

Baking powder- 1/2 tsp

Veg, Shortening- 112g

Semi sweet choco. chips- 150g


350 degrees for 10-12 min.


gmagmabaking2's picture

We 3 gmas (+1) made lemon bars

July 30, 2014 - 1:44pm -- gmagmabaking2

Barb's lemon bars lead in... actually our sister Barbra has the blessing of a mini family reunion this week. Her son and his wife and kids are up visiting from CA and so, her daughter-in-law chose the "bake" today... good job, Margarita! Barb used link below for these amazing looking lemon bars.  


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