TWD/BWD: Iced Spiced Hermits

 For the final 2023 recipe challenge, I made the Iced Spiced Hermits from Baking with Dorie.  I've been baking for decades and I've always passed on Hermits, probably because they contain raisins, and I'm not a fan of raisins in my cookies.  I decided to substitute currants instead, and that was the right choice!  

 

These spicy bites are like gingerbread in cookie form, and I love gingerbread and all those winter spices.  They were easy to make, and disappeared quickly.  The next time I make them, I plan to play around with chopped dark chocolate instead of the dried fruit.  I think that version would be a winning combination.

 

Stop by the Tuesdays with Dorie website to see what the other participants made.

 

Fougasse

 

Time for another delicious bread post -- the last one for 2023.  December's hostess was Elle, of Feeding My Enthusiasms.  Elle asked us to made fougasse, and put our own spin on it.  The Babes are a very creative group!

I kept it simple, just changing up the toppings.  For the first one, I sprinkled on finely chopped, fresh rosemary and some Maldon salt.  It was my favorite.

 

For the second one, I topped it with chopped Kalamata olives and the leftover chopped rosemary.  

 

At least the olives didn't incinerate while baking, but they did have a habit of falling off, so next time I would incorporate them directly into the dough.

 

This was a great choice for an end-of-year bake, so, thank you, Elle!

To get the recipe, go to Elle's website.

Check out the creativity of the other Babes:

 

• Blog from OUR Kitchen – Elizabeth
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience  - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle (Kitchen of the Month)

 

TWD/BWD: Free-Style Mushroom, Herb and Ricotta Tart

 

While I've made both December challenge recipes from Baking with Dorie, this post will just focus on the mushroom and ricotta tart.

There are three parts to this savory treat:  the almond-herb crust, the ricotta spread, and the mushroom topping.  All the parts can be prepared ahead of time, then assembled just before serving.

My favorite part was the crust.  The spread and topping were okay, but, even though I like onions, these were too onion-forward for me.  I would decrease the amount in future bakes. I served it as a side dish for several meals.

Stop by the Tuesdays with Dorie website to see what the other bakers chose to make.