I’m starting to become an avid baker thanks to your small batch cookbook. The small-batch sizes are absolutely perfect for my small family of 3 and whatever extended family member or friend or two we may have stopping over within the next day or 2 of me baking whatever goodness it happened to be. So thank you!!! Except me and my bottom line are growing. Hah! I want to bake everything you put out on here and your website! 😋
I know my brother and sisters would love this recipe. My mom made orange rosette cake every Christmas morning growing up, so anything like this with orange is very nostalgic. I’d love to make this for them, but am away from home for a bit. Is there a way to save this recipe as a pdf? I’ve seen posts from other bakers on here that include a pdf attached for saving (I have a file on my phone for said deliciousness). Is there a way to do that? If not, I think I can screen shot the whole publication.
Thanks again for helping me develop a hobby that brings so many smiles! :)
I'll be honest, I'm not sure if there's a way to save the recipe as a pdf in the native substack app (which is generally what I use to write these shorter posts). If you have any posts from other writers I can take a look at, I might be able to figure out how to go about it! Otherwise, screenshotting and saving the recipe sounds like your best bet!! :)
I’ll look and try to find one and let you know. Otherwise, keep em coming! Where there’s a will, there’s a way and I have a will to save them. 😉 I was thrilled to find out I could pay for even more recipes from you outside of just your cookbooks!
I did have a question…I’m considered “high altitude”. Do you think any of your recipes may need adjustments because of that? For example, I baked the black and white cookies and they were much larger than yours. I had to double the frosting to cover them all (my white frosting was also not nearly as white and beautiful as yours for some reason). Or do you think that’s more of an oven temperature thing? Or something else altogether? I know my oven is off and I’m about to break down and buy the DOT. I haven’t experimented by adding a couple more Tablespoons of flour yet, but was going to try that next, but would love your professional insight and advice.
Depending on how high altitude you are, it's definitely possible! And I've read that cookies are a bit more susceptible to high altitude baking wonkiness lol.
Some of my west coast (high alt) readers have told me that if they run into an issue with a recipe of mine, they turn to King Arthur's high altitude baking article for ideas on what to adjust within the recipe and usually find success! You can find the article here: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I’m starting to become an avid baker thanks to your small batch cookbook. The small-batch sizes are absolutely perfect for my small family of 3 and whatever extended family member or friend or two we may have stopping over within the next day or 2 of me baking whatever goodness it happened to be. So thank you!!! Except me and my bottom line are growing. Hah! I want to bake everything you put out on here and your website! 😋
I know my brother and sisters would love this recipe. My mom made orange rosette cake every Christmas morning growing up, so anything like this with orange is very nostalgic. I’d love to make this for them, but am away from home for a bit. Is there a way to save this recipe as a pdf? I’ve seen posts from other bakers on here that include a pdf attached for saving (I have a file on my phone for said deliciousness). Is there a way to do that? If not, I think I can screen shot the whole publication.
Thanks again for helping me develop a hobby that brings so many smiles! :)
I love that!
I'll be honest, I'm not sure if there's a way to save the recipe as a pdf in the native substack app (which is generally what I use to write these shorter posts). If you have any posts from other writers I can take a look at, I might be able to figure out how to go about it! Otherwise, screenshotting and saving the recipe sounds like your best bet!! :)
I’ll look and try to find one and let you know. Otherwise, keep em coming! Where there’s a will, there’s a way and I have a will to save them. 😉 I was thrilled to find out I could pay for even more recipes from you outside of just your cookbooks!
I did have a question…I’m considered “high altitude”. Do you think any of your recipes may need adjustments because of that? For example, I baked the black and white cookies and they were much larger than yours. I had to double the frosting to cover them all (my white frosting was also not nearly as white and beautiful as yours for some reason). Or do you think that’s more of an oven temperature thing? Or something else altogether? I know my oven is off and I’m about to break down and buy the DOT. I haven’t experimented by adding a couple more Tablespoons of flour yet, but was going to try that next, but would love your professional insight and advice.
Depending on how high altitude you are, it's definitely possible! And I've read that cookies are a bit more susceptible to high altitude baking wonkiness lol.
Some of my west coast (high alt) readers have told me that if they run into an issue with a recipe of mine, they turn to King Arthur's high altitude baking article for ideas on what to adjust within the recipe and usually find success! You can find the article here: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking