TWD/BWD: Devil's Thumbprints

 

 

For the second October bake, I made these very rich, chocolate thumbprint cookies.  Instead of filling them with jam, I melted some white chocolate, colored it green and flavored it with peppermint.  What's better than chocolate and mint?

The only issue I had was that, after chilling for several hours, the dough was almost impossible to scoop.  Less chill time would be better -- just enough to firm it up but not so long that it can't be scooped.

They don't look as good as the photo in the cookbook, but they were delicious.  If I can ever find ruby chocolate, I will make them again.

Check and see what the other TWD bakers made this time around.

TWD/BWD: The Everything Cake

 

 

My apologies for the late posting, but my laptop keyboard stopped working, so it made typing a bit of a challenge.  I now have an external keyboard plugged in until I can find a replacement laptop.

While I have made both October recipes, this post is about The Everything Cake.  I decided to live dangerously, and used unsweetened chocolate chips for my add-in.  

 

They are rather flat, so they give an interesting texture to the cake.  With the sweetness from the cake, you'd never know the chips were unsweetened.

Next up, I'd like to make a lemon version of the cake, probably when there is rare lull in my baking schedule.

 

Babes bake Sigteboller

 

October's Kitchen of the Month, Cathy of Bread Experience, challenged us all to make Sigteboller, or, Danish Salty Rye Rolls.

 

These were so good that I made them twice, although (ahem), I must confess that the first time around I didn't follow directions.  Therefore, I had to make them again to see if there was any difference between the two batches.  Only a minor difference in texture as far as I could determine.  The second batch had a more open texture, like an English muffin.  

 

Both were good, plain, toasted, or as a sandwich.  

 

(The sandwich was an air-fried chicken thigh with pickled red onions and a sauce of garlic mayonnaise, honey, and chili crisp.)

 

Hope you decide to bake along with us this month.  

Check out the other Bread Baking Babes:

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

 

 

 

World Bread Day 2023: Pan de Muerto

 

Once again it’s time to celebrate World Bread Day.  This year I baked a seasonal bread from a new cookbook I added to my collection, Treasures of the Mexican Table by Pati Jinich.  This is Pan de Muerto, or Day of the Dead Bread, an enriched dough that is fragrant and delicious from orange zest, orange flower water, and anise seeds.  It is typically served on November 1 and 2 to remember loved ones who have passed on.   The bread is usually eaten plain, with a hot beverage, and is even good toasted and spread with butter.  I really loved this bread, and will definitely make it again.   There are many recipes available out on the Internet, so give it a try!

Thanks to Zorra for again hosting year’s celebration.

Here's a link to the recipe:  Pan de Muerto.

 

Lebanese Morning Bread -- Puffless in California

 

 

The Kitchen of the Month is Elizabeth from blog from OUR kitchen.   

This month the Babes made Lebanese Morning Bread (Khobz al-Sabah), a type of pita, using three kinds of flour/grains:  AP flour, whole wheat flour, and cornmeal.  I got a 50% puff on this batch (I’ve had 100% on different pita recipes).  

 

I also attempted to decorate them with sesame seeds, but they mostly all fell off.  (I saved as many as I could for future recipes, but I definitely won’t do that again.)  The end result was just okay.  The pita were on the dry side; the ones that puffed were the most successful.

 

You can find the recipe on Elizabeth’s blog should you choose to join in.  Take a look at the other Babes’ blogs as well to see how they interpreted the recipe.

 

• Blog from OUR Kitchen – Elizabeth (Kitchen of the Month)
• 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

 

TWD/BWD: Szarlotka

 

 

This is a szarlotka. It's a kind of Polish apple pie-cake.  I've had this recipe marked ever since I bought this cookbook -- Baking with Dorie. Since I've been planning on making this recipe, I've been collecting a variety of apples, so I was happy that this recipe was chosen for September.  I also included the golden raisins in the filling, but I think dried cranberries would also be a delicious addition.  I loved the grated topping.  Some of the pastry dough is set aside and frozen, then grated over the top before baking.  

 

This is definitely a winning recipe for fall and for apple lovers. 

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

TWD/BWD: Strawberry Cheesecake-Chocolate No-Bake Pie

 

 

For my August selection, I made the Strawberry Cheesecake-Chocolate No-Bake Pie, substituting blueberries for the strawberries.  Although this recipe requires a few steps, it is definitely worth it.  The cheesecake filling contains some white chocolate which adds more richness, and it rests on a layer of chocolate ganache in addition to the chocolate crust.

I shared a large portion of it with a friend so I wouldn't be tempted to eat it all myself.  We both agreed it was a delicious treat!

 

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