u/growroominhouse

I have really gotten into freeze dried fruit in my baking lately so Eric Kim’s raspberry and white chocolate cookie for the New York Times sounded like a great option.

These are AWESOME. I’ll add more raspberries and maybe some lemon zest to increase the tanginess next time.

My one other note is that you should totally listen to Eric’s suggestion to add extra freeze dried raspberries to the tops after baking… I added extra to my first batch before baking and they darkened to a really ugly colour. The second batch was way prettier :)

I decided to make the Thrice Baked Rye Cookies from Claire Saffitz’s “Dessert Person” and they were EXCELLENT. They are reminiscent of a shortbread but have a stronger depth of flavour from the toasted rye flour. I’m a big fan.

I’ve been quite stressed out lately so initially I contemplating skipping the challenge but I’m glad I didn’t.

These orange and dark chocolate scones have just two tablespoons of sugar across 8 large scones and use very dark chocolate (90%). They’re surprisingly delicious even with low sugar content.

Another super fun week! First, I made Sarah Kieffer’s sesame, chocolate and rye breakfast cookies. My version includes dried blueberries as I don’t have access to the King Arthur orange ‘jammy bits’ in Canada. The texture on these is awesome and I like that it’s got a mix of rye, AP and whole wheat flours along with oatmeal and flax.

The honey rye bread recipe is Claire Saffitz. The honey flavour is super pronounced. No notes!

This was my first time with both recipes and I’m super pleased with how they turned out. I bake A LOT of cookies and my spouse noted that these are a new favourite. Definitely an overall win.