Cranberry Saucinnamon Buns

last week at the kitchen, we received a large sack of fresh cranberries from our friend Andrew
his father bartered for them
he cooked up tons and gave the rest to us
we finally got around to using them this week
thanks andrew! they turned out great






i stewed them up in apple cider and spices
while making the dough
and letting it rise for 2 hours
and rolling up the plain buns
cooking them for about 4 hours total
on very low heat
stirring whenever someone thought of it

it ended up super tart even with the addition of some turbinado sugar
i spread the dough with a lil cinnamon schmear before slopping it up with cranberry
it was super wet and hard to roll up
i was scurd it would ooze out everywhere
but it worked really well
the filling is still super tart but the cream cheese icing balances it really well

Rosemary Scones

i sprinkled some with nutritional yeast and sea salt but they turned out pretty pale, the next batch i brushed with olive oil and sprinkled with more rosemary leaves. the salt is nice.

used a forearm length branch of rosemary, leaves picked off the branch and finely chopped; added to flour before butta is cut in
: twice as much might still be ok, currently its subtle and delicious

prolly too sweet

but really great...

hot thanksgiving jawns.

im gonna try sage and chive versions also

PUMPkin pie

im so bad at it

i dont know why

4 pies with little improvement

i cant even keep track of which photos are what recipe

cuz theyre all lame

and not setting up properly

tofu seems like the way to go

one recipe used tofu

one used soymilk/ cornstarch

one used soymilk/ fleggs

one used soymilk/ enerG

different amounts and types of sweetener in each

thus far i believe a small amount of molasses is essential

maple is expensive and mild

and allspice is important and often forgotten in pumpkin spice blends...

i havent even begun messing with crusts...

soon

APPLE CINNAMON BUNS

i bought some Stayman/Winesap apples from the farmers market

they are my favorite apple currently

sweet and tart and kinda spicy, they have a very complex, delicious flavor

theyre good for eating and very good for baking

i peeled, cored and diced them, then sauteed them in earthbalance, nutmeg and turbinado sugar

rolled out the dough, put down a layer of cinnamon goo, then covered it with apples and rolled it up

definitely the best apple bun so far, beating Rome and Rambo.

probably my favorite bun ever.

FRANKENSTEIN

a frankenstein is a scrappy mashup cookie

it is produced with all the scraps that werent big enough to make a full cookie. it may contain brownie ball, chocolate chips, any nuts, craisins, icing, peanut butter, donut batter, cinnabun dough, etc.

(for frame of reference: that parchment paper it is sitting on is 16x20, this week its beast)

we generally make one frank per week and sell it at the farmers market or bring it to a party.

we did an experiment a few weeks ago where we made berry batter donuts. we froze some of the batter and its been wasting space in the freezer ever since.

so yesterday i baked off a few dozen (and they turned out great!) and still had alot left over.

this made the giant pink base.
then theres a whole lot of peanut butter dough down the center.
then theres a few huge chunks of chocolate chips that had melted together.
and a band of chocolate cookie dough.
and small amount of both ginger molassses and oatmeal cashew craisin.