The raspberry bars (referenced in the It’s Friday! thread) are in the oven. I’m stoked about that fact! Just now gotta work for a few hours… Blah about that, but hey! This is The Baking Thread and that means happy and delicious times, all the time!
BUT THEY'RE RELEASING IT ONE EPISODE AT A TIME. LIKE WE'RE ANIMALS.
Also, I made some spiced molasses cookies to celebrate the first day of Autumn last week. They're my favorite. Super chewy/dense and must be eaten with a cup of coffee or tea to truly appreciate the flavor profile.
Plan for tonight or tomorrow: almond shortbread. I've been looking for ways to use more almond paste in my baking (besides the normal Italian Christmas cookies) and this might be an easier way of getting rid of it instead of making horns...Though I do have almond slivers that could be used for that...
Lemon bars (which…I’m not sure how they came out. Odin was attacking me while I was whisking on the stovetop…and I’m not sure it set right) and almond jam bars (because I have way too much almond paste for some reason and I’ve got to start using it).
I am working from home today, Wednesday, and Friday (some OSHA training being done). I'm hoping to get a little baking done on Wednesday. Peanut butter cookies for my co-worker who is transferring to a different VA, since he is stated he has simple likes and wants the criss-cross peanut butter cookies, and maybe whip together a batch of my grandma's recipe of walnut date cookies (which then need to be fridged for a day). I got her recipe from a cousin and I, surprisingly, have dates in my fridge as well as walnuts
Lol, I lied. OSHA class requires the camera to be on at all times. So. Baking on Wednesday might be a no-go, depending on what I can get done during the breaks mixing/measuring. I think the peanut butter cookies can def be measured during the breaks or maybe in the morning before class. Shouldn't be too difficult. But I do think that the walnut date cookies will have to be a holiday cookie I make in November to bring home.
40% hard white whole wheat, 20% whole durum, using my rye starter named Boris. I’m calling these my golden loafs; I simply love the golden color durum flour always gives bread. Obviously it adds great flavor, too!