r/52weeksofbaking

https://alpineella.com/spiced-orange-shortbread/ this is the recipe I used for the shortbread and they turned out great!

Recipe from Cookies: The New Classics by Jesse Szewczyk

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 :)

Recipes:
Cookies: Week 19: Geometric/ Shapes - Maple Leaf Sugar Cookies
Icing: https://frostingandfettuccine.com/royal-icing/

Not exactly geometric, but they are shaped! It was my first time playing around with royal icing. Next time I think I need to use more water for a flooding consistency/ less air bubbles.

These were delicious but I maybe should've chopped the larger blackberries in half. Got a huge mouthful of berry this morning. Made both jumbo muffins and mini loaves.

Recipes:

- Gluten Free Double Chocolate Chip Muffins: https://www.mamaknowsglutenfree.com/gluten-free-double-chocolate-muffins/#wprm-recipe-container-6917

- Almond Poppyseed Muffins: https://chelsweets.com/almond-poppy-seed-muffins/

- Blueberry Muffins: https://sallysbakingaddiction.com/blueberry-muffins/ (with the crumble topping from this recipe: https://sallysbakingaddiction.com/peach-streusel-muffins/)

My partner went on a work trip with like 20 colleagues, so I used the opportunity to make muffins for the group before they left (nobody needs to know I used it as an excuse to work on this challenge). Overall, I think the muffins were good, but I definitely overbaked the chocolate and the almond poppyseed muffins - I just get so paranoid about stuff being undercooked when I give it to other people!

Also used this as an excuse to bring out my camera again and try to stage photos. I'm thrilled with how these photos came out!

Made these for my team for breakfast on Mother’s Day. They’re based on the Cranberry Crumb Muffins from NYT cooking, but I increased the cranberries per a suggestion in the comment.

The batter was very weird. I made half of it as a bread because it was super thick and sticky. I feel like it would make good muffin tops, though. Like in a muffin top pan.

My son (8yo) and I have decided to participate in 52 weeks of baking as a fun summer project. We picked geometric shapes as our theme. I rolled out a sheet of cookie dough, and then we cut shapes from another sheet of dough to make these cute florals on the plain dough sheet.

We used the leftover scraps to make slightly muddy checkerboard cookies. 10/10 bonding project. Looking forward to more!!

I wanted to do a twist on an unexpected shape, and I realized I had never made a square cookie. Some are a little more square than others but overall I'm pleased with how they turned out!

A cozy little study in shapes and carbs.

Sweet: mini chocolate chip scones
Savory: cheddar scones

Kept it simple with this one! I added frozen blueberries to a basic wheat scone recipe that only calls for one tablespoon of added sugar. (From The Nordic Baking Book by Magnus Nilsson.) They turned out just a bit bland for my taste--I think citrus zest and a little more salt would have helped. Also I would normally add a glaze or coarse sugar on top, but I was determined to adhere to the spirit of low sugar week.