Baking for colleagues
Posted 03 January 2013 - 02:54 PM
So far we have had
From me - spelt & ginger cookies, oatmeal & sour cherry cookies and a pound cake
From others - carrot cake, barabrith, chocolate Guinness cake and a sponge cake
Posted 03 January 2013 - 03:18 PM
Also got thumbses-upses for Death By Chocolate Zucchini Cake volcanes filled with rich milk-chocolate and mint ganache, simple chewy oatmeal-chocolate chip cookies, and since nobody where I worked was allergic to much of anything, Cup-O-Everything cookies (that recipe is in the Christmas Cookies thread). Closer to Christmas, individual cubes of Nova Scotia Black Fruitcake go over really really well.
If you're at all into yeast breadmaking, you can also try mini cinnamon buns in sticky caramel, hot cross buns, and filled brioches.
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 03 January 2013 - 04:34 PM
Posted 04 January 2013 - 06:19 AM
Similarly, I've done the Apple Pie Cake from Momofuku Milk, which was also well received.
Posted 04 January 2013 - 01:19 PM
Edited by emmalish, 04 January 2013 - 01:20 PM.
I'm gonna go bake something…
Posted 04 January 2013 - 07:39 PM
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
Posted 04 January 2013 - 10:22 PM
Posted 04 January 2013 - 11:19 PM
I find that good fruit pies disappear the fastest. It's like people aren't used to them.
They aren't. They're used to pies with lots of filler and a bit of bland fruit, so a good fruit pie, even if the crust is not outstanding, will always be a winner. It's a tossup whether or not you get more bang for your buck with whole large pies, or with individual tarts.