No, not Dutch pecan Sandies. “The Dutch” ones. There’s a place in New York called The Dutch and these cookies are from there. I messed up the recipe at least twice, but these still disappeared quickly at two board games birthday parties that I attended this past weekend. The first one was for my friend Gilad, and he was pleased to be on the receiving end of a bonus dessert delivery, a few months after his contract expired. 😉
Sugar Rose Brioche
I was so confident that this week’s Baking Bible selection was going to be amazing that I made 2. That meant a quadruple batch of brioche dough, which consists of a dozen eggs and a full pound of butter, not to mention the flour, sugar, and yeast. I started this on Saturday morning and wanted to take it to a party that night, so I took several shortcuts. I used the proof cycle on my oven for both the sponge stage and the rising stage, which made the yeast a little more active than it might normally be. I opened the fridge door at one point, and the dough had pushed the lid off its rising container and was doing a pretty good imitation of The Blob, trying to consume the neighbouring container of spinach. Fortunately, I caught it before too much veggie carnage could take place.
Happy Rosh Hashanah! Apologies that I’m a little late on that wish. 🙂 I thought that this week’s scheduled recipe from the “Rose’s Alpha Bakers” project would be a good one to give to Gilad for this month’s baked treat from last year’s Movember charity auction. I sent him a quick note, and asked how he would feel about honey cake. The answer was “Sounds good. Just in time for Rosh Hashanah (Jewish new year) ;)” Perfect, I figure. After a little help from Evil Cake Lady, I figured out that the only thing I didn’t have on hand was oranges for juicing, so I picked those up on the way home after the gym on Thursday night, then baked this on Friday morning. This is a super quick and easy recipe, and it smelled amazing.
Everyone in the Alpha Bakers group that baked this week’s recipe early was absolutely raving about these – the soft, sticky caramel sauce, specifically. I was going to post some of the quotes, but Monica beat me to it… so I’ll just quote her quotes:
“I just sampled the sticky caramel. OH MY WORD!!!!”
“OMG, these buns are so good I had to make a second batch.”
”..made them this past weekend. YUMMY. They lasted about an hour”
“The caramel pairs so well with your brioche recipe. Everything is in perfect harmony! That said, I feel like having another one now!”
Looking at Monica’s post again, I also realize just how terrible I am at taking appetizing pictures of food. To be fair, when I’m baking, I’m generally more concerned about taste than presentation, so it’s no wonder my pictures tend to turn out like this:
Slow Cooker Cheesecake
As someone who always bakes cheesecake in a water bath, I feel like this is something that should have occurred to me a long time ago. Why not make cheesecake in the slow cooker? It’s the perfect environment for a baked custard, providing long, slow, and moist heat. I’ve mentioned before that I have a group of co-workers that eat a “pot luck” lunch together every Thursday, and I often provide dessert. We do slow cookers in the winter, and BBQ in the summer. When I saw this month’s Canadian Living Magazine, I knew that I had some new things to try on (one of) my favourite groups of test subjects. I don’t see the recipe on the Canadian Living website yet, but I changed it substantially anyway, so I’m going to share what I did, here.