On Friday, I baked the Lemon Ricotta Cookies again, but I messed up the amount of flour. They are flatter than usual. I need to re-type the recipe so that it is clear. Fortunately, they still taste great and the texture is fine.
I made dough for WWSD Cheese Crackers. I am trying to get ahead on crackers, as we will be having visitors over the next two weeks.
Friday’s final baking project was the KABC Favorite Fudge Birthday Cake, which I baked this evening. I will not be using the chocolate ganache, as my stepdaughter arrives for a weeklong visit tomorrow, and for her it is the white chocolate cream cheese frosting that makes the cake her favorite. I once used a recipe for a chocolate butter cake but moved to this one to cut at least some saturated fat (plenty in the frosting!). I bake it whenever she visits, just as I would do for her birthday. This time, her birthday actually is tomorrow, so that makes it doubly special.
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