I made these delightful 2-bite wonders yesterday and they’re nearly gone (I don’t have enough sugar in my bloodstream this week ha).
The recipe from Allrecipes website.
Cheap, IF you already have a pricey little jar of cardamom in some form.
Very tasty, cute as buttons.
Caneles, made in a popover pan because the beeswax preparation for the zillion dollar copper molds I bought years ago never gets done. Maybe next Christmas.
They look delectable.
They should, they cost a zillion dollars! Oh–you meant the pastries… 
Copper’s pretty, but not nearly as tasty as a canelé.
They sure do.
Great comment Caitlin 
I bought some of those hideously expensive molds too, years ago (saved some moolah with the help of @buttertart ), but have not made canelés in years. I do miss the multiple threads (and banter) in CH on the frustrations of making them.
Gramercy Tavern gingerbread cake. Ugh. I forgot that I hate this recipe. It is prone to falling and extraordinarily sticky in the pan.
I had been hoping to gift the littles but they will be cubed up for Christmas trifle instead.
I think the mini Bundt is salvageable – can anyone recommend a hard-setting glaze to put lipstick on this pig?
Would salted caramel chips work for something? I don’t have heavy cream.
I like lemon or orange with gingerbread, so you could do a powdered sugar + citrus glaze.
I was thinking about that. Thank you.
Also under consideration, a rum glaze like this one:
Might compliment the molasses.
ETA: I went with the glaze from this recipe:
But my pan must have been too hot because it ended up more like caramel. Oh well. I added some flaky salt. Good enough. 
I give up on this whole baking thing 
But that looks great!!
Noooooooooo! 
+1 to this, goes really well.
I tried mediants! Still struggling with tempering (this time I used the Serious Eats sous vide method.)
um THOSE LOOK GREAT!
did you try any?
Thank you! The flavors taste fine, but they are matte rather than shiny, they don’t snap right and they melt a little when I hold them. 
I’ll have to try the cardamom angle. I usually make mocha or peppermint ones for the holidays.
Ooh looks very yummy..
I have always found tempering deeply annoying.. at least chocolate tastes good no matter what!
I am still not up to my usual level of energy, but have been getting my baking done. All of the parcels were mailed ( fingers crossed they arrived before Christmas) which is a relief. My plans last night were cancelled so I was able to make the Dorie Greenspan Iced Spiced hermits with Ginger, which I am fairly certain I learned about from @sallyt
By request…
Lemon Meltaways
(makes about 3 dozen)
325° about 30 minutes total baking time
Cookie ingredients:
1/2# butter, softened a bit
1/2 c. powdered sugar, sifted twice, then measure
grated zest of 1/2 small lemon
2c. a.p. flour
Glaze ingredients:
Equal parts fresh lemon juice and sifted powdered, about 1/4 c. each
For cookies: cream together partially softened butter and 1/2 c. powdered sugar. Stir in lemon zest, then flour to make a soft dough. Using a sturdy pastry bag and an open star tip, pipe small dough stars a little bit from each other on buttered cookie sheets. Chill on the cookie sheet for 1/2 hour. Bake at 325° for about 25 minutes, until lightly browned, maybe less. While cookies are baking, mix together glaze ingredients.
Remove cookies fro oven, cool cookies slightly, brush with glaze and return to bake for five minutes more. Cool, then move to cooling racks. If packaging, separate layers well with parchment paper. Otherwise, they won’t last on the counter.
Enjoy!
Thank you to M.L.B for enjoying my first attempt at baking these cookies. I have not made them since (48 years ago!).
