TWD DC French Snackelettes

These are not the most beautiful, but they are really delicious shortbread-type cookies. I made them using almond flour and the dough never came together until I scooped it and pressed it together.

TWD DC Crumb-Topped Apple Bars

I have noticed that a lot of the time when I pre or partially bake crusts for Dorie, they end up getting more done than I would like. I pulled this one early and it still got a little too toasty on the edges. Other than that, it was a solid recipe. I used raisins and pecans.

TWD BCM Brown Butter Peach Tourte

At first, I was a little bummed that this came up in September. I had actually been wanting to make a peach dessert all July and August, but once things started to cool down here my mind went into total FALL-MODE. Apples and cinnamon and pumpkin, all things warm and toasty. But this peach dessert did not disappoint. I think that this is the first time that we have used the tart dough for top and bottom. It works so well. And the brown butter, caramely sauce that gets created in this is so, so good. 

TWD DC Crash-O-Cookies

I love chocolate chip oatmeal cookies and these are a big contender. They are easier to put together than my favorite Luxury Oatmeal Cookies, and just about as good. These are disappearing quickly.

TWD DC Coffee Malteds

I love coffee malted milkshakes, so I was pumped for these. When I first tried them, I thought the roasty flavor made them taste a little burnt. They mellowed out over time, though. This would be a great base for other flavors.

TWD DC Classic Jammers and French Vanilla Sables

I used cherry and blackberry preserves for my jammers. They are beautiful and delicious. I had more sable dough than streusel so I made some sables, too. Both are winners in my book.

TWD BCM Les Whoopies

I am from Maryland and have always lived pretty close to Amish markets. They have the best baked goods, including their pretzels and their whoopie pies. Since moving south, we've been in a drought. These were a good sub, but I prefer a fluffier filling and more filling to cake. The cake base is spot-on.