New Spin On Rollie Pollies

a new spin on rollies pollies the baking bible

About a year or so ago, Rose came out with a new baking class on craftsy… so of course I signed up. One of the recipes that rose teaches there is the Rollie Pollie. The class is very informative and explains in details how to bake a successful cookies. For this weeks recipe, we are required to keep our left over pie scrap dough (which I didn’t). So I went ahead and prepared one batch of pie dough. Here’s how it turned out…

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Rose’s Alpha Baker: Perfect Peach Galette P. 197

I”ll admit I was a bit intimidated from this week project. To roll a dough and such a delicate one, as thin as possible…I could see how I can make it go wrong. So I almost didn’t make it for thisĀ  weeks project, but the peaches are still growing out here and it would be a shame not to make use of these yummy peaches. So I opted for the “thicker” version of the dough and made the recipe on page 188 instead page 187 (as suggested in the book). Surprisingly enough, I was doing just fine but don’t give me the credit, it’s thisĀ  dough that is just-right. The texture of the dough was flaky and buttery, and the texture of the peaches were excellent as well. My tasters loved that there is not much sugar in the recipe, which allowed us to appreciate the natural flavor of the peaches. Perfect yeah, but we more than agreed that it was absolutely “The Ultimate Peach Galette” that should definitely set the standards for the rest. So here is how to make it:

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