Fall Time Baking

When the weather turns chilly I always look to add spices to everything I eat and drink. Hot cups of spiced apple cider, spicy teas, spicy dishes with lots of Kimchi and spice in everything I bake!

I’ve been on a cookie baking kick lately. Not sure if it’s the nesting that’s doing it to me or that cookies just seem to be the perfect little treat for my with a big glass of milk. Anyway, I took a classic recipe that we all know and hopefully love: Oatmeal Raisin Cookies and added a bit of a kick to them. I added 1 tsp of cinnamon and 1/2 teaspoon of cloves to give this classic recipe a nice twist and substituted the raisins for cranberries because that’s just what we do at L’OisiveThé. You may have noticed that cranberries end up in everything I make there from the salads to the scones. What can I say? I love cranberries.

If you notice that you recipe is making big flat cookies add 1/4 cup of flour to your mixture. I always bake a test cookie to see. I like a bit of thickness to my cookies because it makes them better for dipping in your lait frais or cup of Christmas Tea.

The spiced oatmeal cranberry cookies is being served in the café ou thé gourmand at L’OisiveThé and can be purchased alone for 2 euros a piece.

TricoThé, ce soir!!

Blocking Mirth.

Don’t forget there is TricoThé tonight starting at 7pm at L’OisiveThé. Bring your knitting for a relaxing evening of knitting, yummy treats, tea and good company.

Please visit out Ravelry group for more details:

http://www.ravelry.com/groups/tricothe-at-loisivethe

There may be an appearance of the elusive Gâteau Fantastique on Wednesday. If you don’t know this dessert, you must come and try it!

Carrot cake with cream cheese frosting

This isn’t a typical gâteau carrot not like your Mamé used to make. This is a moist, dense, sweet enough cake with a perfect dose Philadelphia’s cream cheese frosting. Curious? Come and try a slice with some sweet, in-season strawberries.

Cake salé

I’ve started making savory cakes this month and I they have become my new favorite thing to bake. Lunch specials this month consists of a fresh composed salad with a hearty bowl of soup (that changes daily) and two slices of my homemade savory cake. This week I made several loaves of my smoked ham and chives loaf which is gone pretty much at the end of every lunch hour. This afternoon, we made a feta and fresh herbs (basil and mint) loaf for knitting tonight.

Also, the cake is available during tea time which I am pleasantly surprised that it is quite popular amongst my daily tea time crowd.