TWD BCM Chocolate Chestnut Tart

TWD BCM Pear cranberry roll up tart

TWD BCM Chocolate covered toffee breakups

TWD BWJ hazelnut baby loaves

TWD BCM Apple Pielettes

Baking Peanut Butter Torte

Marcella Hazan lasagne bolognese

TWD BCM Tiger Cakes

Oatmeal cream pies

Back in the Day Bakery Cocoa Cola Cake

TWD BCM Apple kuchen

TWD BWJ Twice baked brioche

Jerusalem kofta b'siniyah

TWD BCM Jam-filled Sandwich Cookies

Pasta by Hand Potato Gnocchi

TWD BCM Bubble Eclairs

TWD BCM Cherry Crumb Tart

Pasta by Hand Strozapretti

Marcella Hazan Fried Zucchini Blossoms

The Baking Bible Blueberry Buckle

Ruhlman English Muffins

TWD BCM Vanilla mango panna cotta

TWD BWJ Swedish Oatmeal Hardtack

TWD BCM Apricot Raspberry Tart

Cook's Illustrated Boston Cream Pie

TWD BWJ White chocolate patty cake

TWD BCM Strawberry shortcake Franco-American style

TWD BCM Chocolate Cherry Brownies

Cold brew cacao

TWD Rhubarb upside down brown sugar cake

This looked so straight-forward (and ended up turning out very well), but I had a couple hiccups that I wasn’t expecting. First, when I was dissolving the sugar into the melted butter, it pretty much became caramel instantly. Something about the instructed method was a little wonky. I ended up removing some clumps of caramel when I added the rhubarb and it was fine. Also, my cake took about 34 minutes to bake, not the 25 suggested. Another reason to cook to your wanted result and not to time!

I liked the tartness of this cake. Husband wasn't too into it. It ended up being relegated to the break room at work.

TWD BCM Nutella Buttons

TWD BCM Limoncello cupcakes

The frosting broke a little, but still good.

TWD BWJ Sweet Ricotta Pie

The Baking Bible's Luxury Oatmeal Cookies

Roasted carrot fennel salad with zaatar

For when you accidentally keep buying carrots when you already have so. many. carrots...

Roasted carrot fennel salad with zaatar

1 Tbs walnut or canola oil

1 lb carrots, cut into bite size pieces

sea salt to taste

1 bulb fennel, sliced thin

1 tsp zaatar seasoning

1 ounce goat cheese

1. Heat oil in saute pan over medium high heat. Add carrots and cook 20-30 minutes, stirring occasionally. You want a nice brown caramelization. Season with sea salt and remove from heat. Allow to cool for 5 minutes. 

2. Add fennel to carrots. Add zaatar and toss to combine. Serve with goat cheese.

Manchego Fig Muffins

This is the result of extra manchego cheese and wanting to eat a cheese plate in muffin form.

Manchego and fig muffins

1 3/4 c. (8 oz) all-purpose flour
1 tbs. (1/2 oz) sugar
1/2 tsp. kosher salt
2 tsp. baking powder
1 c. (8 oz) milk
2 eggs
1 stick (4 oz) butter, melted and cooled slightly
3 oz. manchego cheese, shredded
4 oz. dried figs, chopped

Preheat oven to 350* and place rack in center of oven. Grease a 12-muffin tin.

Combine flour, sugar, salt, and baking powder in large bowl.

Combine milk, eggs, and butter in large bowl. Add dry ingredients to wet ingredients and mix just until combined. Fold in cheese and figs.

Distribute batter evenly between muffin tins. Bake for about 28-32 minutes, or until muffins are golden brown. Allow to cool in pan on cooling rack for 5 minutes. Remove muffins from pan and allow to cool.

TWD BCM Crispy topped brown sugar bars

Melissa Clark's Not Really Irish Skillet Soda Bread

TWD BCM Lemon Madeleines

TWD BWJ Not-your-usual lemon meringue pie

TWD BCM Pink Grapefruit Tart