We have exactly ZERO cookie overlap; we both oogled that chocolate toffee though 
I admit I liked the idea of the churro nuggets, maybe just not specifically for Christmas cookies…
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I was thinking of using colored sugar with them.
I guess I’ll be dreaming cookies from now on for a few weeks!
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Comparing orange and cranberry bundts for possible use at my annual holiday party.
Tutti Dolci
-buttermilk
-only 2 eggs
Sally’s Baking Addiction
-sour cream
-5 eggs
-white and brown sugars
Natasha’s Kitchen
-buttermilk
-3 eggs
-the only candidate with oil and butter
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Hummm, like choosing a favorite child?
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I’m sure they’re all pretty good! Seem fairly similar ….
I had the thought of making speculoos cookies or another sturdy cookie and making sandwich cookies with this. I know a certain daughter who would love them.
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The annual batch of Union Square Cafe Bar Nuts. Often this time of year I need a break from sweet nibbles, and these scratch the itch (and then some) for savory.
I made a 1-lb. batch, but scaled out the mixed nuts for a second batch and tucked those in the freezer.
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Pumpkin tart, as a follow-up to my failed pumpkin pie.
Here I used Jenn Segal’s Sweet Tart Dough for the crust, reducing the sugar substantially to offset the sweetness of the filling. The dough fit a 9 1/2" pan perfectly, as did 1/2 of the Bon Appetit recipe for pumpkin pie filling.
I was unsure how this would turn out and whether I’d be posting here or on the disaster thread. I made a back-up crust just in case I needed a do-over. I’m happy with the result, however, and think the tart crust works well. Crumbly, and just sweet enough. It certainly looks better than my previous version, which used a standard pie crust.
I will probably use the back-up crust to bake another identical tart tomorrow (DH is 110% on board with that suggestion).
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Adorable.
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Pecan Tassies for our T.Day dessert (and pre-T.Day nibbling) were baked today. I’ll make 5 more batches for family Christmas boxes / friends gift plates sometime in the next 2 weeks. My goal is to mail boxes by 12/12.
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So gorgeous, wish I had a slice!
Someone gave me a Costco pumpkin pie so I decided to buy some Clover Cream today. Went to Andronico, now owned by Safeway. The only pint they had was regular, $7.49!!! Organic cost less, $6.99 but they had no pints, just small size. They finally gave me the two small organic ones for $6.99.
I think this is really expensive. I think I could buy for less $ at 22nd Avenue Market but I didn’t want to make another stop just for that.
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Love them! I will make for coworkers this year as always.
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I found a Marks & Spencer gingerbread bus kit at Target and took it with a bagful of other gbread house kits to a party.
I didn’t realize when I bought it that it involved fondant, which I’ve never worked with before.
Serious learning curve with that stuff. I finally figured out what I was doing and got most of it rolled out and detailed. Then I took a break to eat my supper, intending to pick up where I left off to glue the fondant to the cookies with the provided icing. Little did I know that the fondant would dry out and become brittle instead of pliable. There was a lot of cursing.
I don’t have the bus assembled yet but I got the pieces home unscathed from the party. From watching the others at the party struggle to assemble and stabilize their houses, I fear the worst is yet to come…
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I made the Sally’s version. Not really thrilled with the results. Kind of unremarkable, which is a bummer considering the time and materials investment. 
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Looks pretty
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I’m baking for a cookie exchange this Saturday. Which do you think I should bake?
- Kourabiedes
- Melomakarona
- Dorie’s World Peace Cookies
0 voters
I had to look up the 2 Greek cookies. Your survey results may be skewed by some just choosing the familiar. Then again… CHOCOLATE. (My vote for the spiced melomakarona stands.)
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The Kourabiedes are similar to Russian Tea Cakes, Vanilla Kipferl, Mexican Wedding Cakes and Snowballs. My family recipe is a little more buttery, with more nuts than the recipe above, but the recipe above is the more common ratio of flour: butter :nuts!
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