Is this another recipe that’s going to break my heart?
What?! What do you mean?
Further conversation ensues and Paul elucidates his love of my baking and that he gets a little sad when I bake an outrageously tasty treat knowing that I most likely will never bake it again. Through the years (I’ve only been baking since 2008), there is an elite group of recipes I’ve made multiple times.
Homemade Biscoff Cookies with Biscoff Cream Cheese Filling most definitely meet the criteria for entry into this group.
I saw the recipe on pinterest and I immediately knew I would make them as Biscoff Spread has replaced Nutella as the top choice for toast, apples, sandwiches, spoons, crumpets…you get the picture. This was another recipe I baked and then stuck in the freezer pre-patellar fracture.
The recipe comes from Creative Culinary and you can find the recipe HERE. I plan on making these again and again. Once I’m allowed to bake again. ;)
And this is what happens when Paul is left alone while taking pictures for you:
*sigh* I’m one week post-surgery and I’m bored silly. Actually, bored silly may be a bit more fun than what I really am: bored-bored. I should be grateful. I’m sleeping again and my pain is under control. Paul is taking very good care of me and has the patience of a zen-master. Since the surgery, I’m only allowed to get up to use the restroom (no baking!). I see my orthopedic surgeon for my first post-surgical follow-up appointment tomorrow. I hope all goes well, the x-rays show I’m healing nicely, and my orthopedist allows more moving around.
I baked this week’s Tuesdays with Dorie selection, Lemon Loaf Cake, the morning of the day I broke my patella. As it was a busy weekend and Paul was leaving for a week-long business trip, I stuck it in the freezer for a later date.
Yesterday we took it out of the freezer and enjoyed the lemon cake for dessert. Perfect timing for a time when times are strange in our house–we were surprisingly out of treats to eat.
I made 1/2 recipe in a full recipe size pan so it baked up low and dense. I also used my homemade rough and tumble vanilla sugar in place of regular sugar. We liked the lemon flavor and thought it was a nice little cake to enjoy with tea. It’s not a stop-the-presses! type of recipe which lemon desserts have high-potential to achieve, so I probably won’t make it again.
You can find the Lemon Loaf Cake recipe in the book we’re all slowly baking through, Baking with Julia, or on the blogs of the hosts for this week: Truc of Treats and Michelle of The Beauty of Life.