The Leaf in a Page

  I love dates squares. They've always been my go-to-date recipe. In fact I've used the same oat base recipe for other delicious creations like my strawberry/rhubarb cheesecake squares,  a perfect summer treat that everyone enjoys. But classic date squares?  These timeless delights are loved no matter the season.  This recipe comes straight from The Great Bake Take and Go Baking Book   and is a combination of four different recipes. The goal? Keep the flavor rich and use the best bits from them all while keeping the calories under control. Date Square Recipe Oat Base & Topping Ingredients All-purpose flour – 245 g (1¾ cups) Cinnamon – 3 g (½ tsp) Rolled oats – 180 g (2 cups) Brown sugar – 200 g (1 cup) Butter (cold, cubed) – 170 g (¾ cup) Baking soda – 2 g (½ tsp) Salt – 3 g (½ tsp) Date Filling Ingredients Pitted dates – 600 g (4 cups) Water – 375 g (1½ cups) (may nee...

If you are like me, you can find yourself looking at social media to discover new things to make life interesting. A few times now I have seen these lovely looking bowtie rolls and wanted to give them a try. I found a recipe from a chef in Greece, named Chef Antonis and he has a Facebook page, is an influencer and has a lot of followers. He looks like he could be my grandson. Check out his beautiful bakes if you have time. His recipe called for 500 grams of bread flour however because this is a test recipe for me, I halved the amounts, which still yielded 8 buns of 56 grams each. Below you can see the shaping photos.  After letting the dough ball rest for about 15 minutes, you just roll it into a circle and cut 2 slices close together. Cut opposite the initial 2, then cut the sides into three. You then fold the outer thirds under the middle third. Lastly you bring the initial cut over the sides to create the middle.  Here is the recipe for the full amount. You will yield about...