TWD: Gingersnaps

I'm not a fan. The taste was reminiscent of ginger but no snap.  A devil to roll and then transfer.  I would not make again.  I'm in a pattern to have one holiday Baking with Julia not turn out.  Last year the Gingerbread was a nightmare for the tongue. I made the White Bread Loaves to soothe my baking soul.





 

TWD: Challah

Challah perfection.  Honestly a great recipe.  We gave a pipping hot loaf as a host gift for a holiday party at a neighbor's house.  The other loaf was devoured on Christmas Day morning and later in the day alongside the Pumpernickel with smoked salmon.

TWD: Pumpernickel Loaves

So many ingredients! Very good just cooled, sliced, toasted and slathered with butter.  I froze one of the loaves and served on Christmas Day with a smoked salmon and a lemon caper cream cheese.  Delish!

TWD: Double Chocolate Cookies

Dark chocolate brownie cookies is what these should be called.  My husband loved these, not too sweet.  My brother's niece (my niece-in-law?) Shannon ate about 10 of these on Christmas day; very much a hit.

TWD: X - Cookies

Broad Brook Bakers have been absent for a while. We've been doing some of the recipes but I've had a difficult last quarter of 2013 in terms of work/life balance.  Enjoy the next few back to back blog entries (they may seem more like twitter posts!)...we've made up some ground and hope to take the rest of the break to fully catch up. 

We did these together back in October.  The kids were not crazy about the ingredients for the filling so we used poppyseed. 

The kids loved making these but thought they were rather plain. I felt the same although they were tasty with a cup of Earl Gray tea.

TWD: Blueberry Muffins

This is the second time I've made blueberry muffins this summer. The first was with fresh New Jersey berries. We gobbled these up faster than I could make them. The second time was a few weeks ago for this Tuesdays with Dorie entry. With this batch I used frozen berries.  The taste is the same but it is hard to prevent most of the berries from sinking to the bottom.












Regardless of frozen or fresh they are hard to keep around. They are delicate, buttery and filled with berry goodness.

What's not to like?

TWD: Johnny Cake Cobbler

After eating the Eastern Mediterranean Pizzas for dinner we had this for dessert.  I had planned to make ramekin-sized portions but having received an invitation for sitting by a neighbor's fire pit I decided to make a large one and share. 



I used peaches that we picked last year and froze, blueberries that we did the same and fresh raspberries and blackberries. 



I loved the crunchiness of the corn meal in the top crust.  The best was when it was still warm but whipped cream makes everything still good if there is any left over.