we’re springing back into citrus =)
Cookies, cakes, and well, more cookies tbh…
new on bbs
Glazed Orange Cookies
Buttery, tender and bursting with citrus. These can be made in any shape you’re into (I just pictured punching them out in an orange cookie cutter!) and I have topped them here with an orange/vanilla glaze but there’s other options in the post.
dfsdf
Orange Layer Cake
Two layers of a fluffy orange cake (I used blood oranges so it looks a tad green :p), an orange ganache in the center and a creamy orange buttercream to coat. Those little ‘roses’ are orange peel :D
updated
Gluten & Egg Free Chocolate Chip Cookies
I have a friend who does not eat egg, gluten or dairy and this is my magic cookie for her (though it was invented way before I met her!). I use a dairy free butter in lieu of the butter and a dairy & gluten free chocolate bar. They turn out a bit flatter than the originals but it’s still a fabulous cookie; nutty and packed with flavor.
updated
Lemon Curd Cookies
These didn’t actually ‘need’ an update but I wanted to try out an easier technique and a more traditional topping (and ok, I just wanted to eat them, lol): I’ve added a ‘thumbprint’ option to the shaping methods and, if you like you can leave them sans poppies and just give them a dusting of sugar after they cool. A little more classic, but still the same tart lemony lemon cookie ;-)
reader review
“Incredible cake! I adapted it slightly to make it non dairy (used olive oil instead of butter) and I brought it to a Passover seder, it was a huge hit! Even the cake knife was scraped clean by people who weren’t fast enough to get a slice” - Shirley
on Flourless Chocolate Meringue Cake
weekly reads & notes
“As evening fell over Columbia’s tent encampment on Monday, about 100 students and faculty gathered in a circle around a blue tarp heaped with boxes of matzo and food they had prepared in a kosher kitchen. Some students wore kaffiyehs, the traditional Palestinian scarf, while others wore Jewish skullcaps. They distributed handmade Haggadahs — prayer books for the Passover holiday — and read prayers in Hebrew, keeping to the traditional order. But there were also changes and additions, like a watermelon on the Seder plate to represent the flag of Palestine. There were repeated references to the suffering of the Palestinian people and the need to ensure their liberation.” - A Night Different From Others as Campus Protests Break for Seder, New York Times.
“Beyond finances, however, Bon Appétit’s Sam Stone noted that any potential TikTok ban would especially harm new and budding cooks, recipe developers, and food creators as the app, despite its problems and annoyances, has “already helped remove many of the gatekeeping and other hurdles that amateur chefs may face taking a more traditional path in the food world.”’ - What Would a TikTok Ban Mean for the Food World?Eater.
“Yorkshire, England, is one of the few places in the world where rhubarb is harvested the old-fashioned way: by candlelight. Every November, after the first long frost, farmers transplant their crop into windowless heated sheds, plunging thousands of plants into total darkness. The stress triggers alarmingly rapid growth. Under the right conditions, rhubarb can grow more than an inch per day.” - The English Farmers Who Harvest Rhubarb by Candlelight, Smithsonian Magazine.
Thrice in the past month I’ve had someone leave a comment (one on tiktok, one on Pinterest, and one on the blog) stating that I shouldn’t say it’s a ‘dairy free recipe’ if it has eggs... I think this might have something to do with eggs and milk being sold in the same area of the grocery store? I figured I should clear this up: dairy means milk products; whether from cows/goats/sheep. It seems this is a common confusion in the US. But just remember if something doesn’t have a milk product in it, it is dairy free. If it has eggs, it’s still dairy free. I think the word the commenters were looking for is ‘vegan’: vegan means no animal products are in the recipe (e.g., honey isn’t vegan).
This was a fun one to read: What percentage of your cookie do you like to be chocolate chips? I’m probably a 50% (which is why I occasionally get a ‘there’s too much chocolate in this cookie recipe’ response, lol) but I wanted to ask you guys (last week I was happy to learn that so many of you have ice cream makers so I’m gonna poll you on stuff more often, it helps me with recipe development!). Tell me yours, (I’m not leaving an option for less than 30 because that’s just not a real ccc ;p):
This week I was primarily focused on rhubarb adventures: I have a bar recipe with an oat cookie base to share, I tried out some scones but, well, they’re ugly 😳, so I’ll probably toss it. There is a sorbet that’s coming (it’s soooo smooth and tart). I’m shifting my publishing schedule to fit in these recipes so they’ll be in next week’s newsletter, that way I can make sure that anyone who happens upon those ruby stalks will be able to use them asap =) (You guys don’t mind waiting on that key lime pie right???)
for members
Orange Bundt Cake with White Chocolate
Tender orange sponge cake made with fresh zest and juice. We’re using the reverse creaming method here for a tight crumb. This bundt is studded with white chocolate chips then drizzled with an orange white chocolate ganache.