Yesterday, I made a batch of
snickerdoodles. They were so easy! But I used my #24 scoop, which was too much dough per cookie. It's my smallest scoop, and I thought I'd be OK. Not really. Some of the cookies ended up hexagonal because they ran into each other. I decided to try again.
Today's batch was a touch different. Rather than rolling them in cinnamon and sugar, I decided to use cardamom and sugar instead. Which meant, of course, that I needed to add some rosewater to the dough! I added a teaspoon of rosewater. Maybe not enough. It smelled great before baking but lost the rose flavor/scent after. The cardamom tasted great, though!
Last night over dinner we were talking about European plum tortes and how there are so many variations and they all depend on local fruit. Well, I don't have any plums on hand, but it did get me thinking, and so this morning I made a peach kuchen as a variation of this recipe for a plum kuchen that uses buttermilk.
The variations were: I used all purpose flour, and I used canned peaches with ginger I made last year. So I didn't coat the peaches in butter, allspice and sugar, since they were already sugary. This did affect the bake, since they're wetter than fresh plums, so it was a little runny in the middle. I made a modified chai-spiced whipped cream (cardamom, cinnamon, and ginger) and we had nice warm cake for breakfast!
