Here’s a crumb shot, which better shows the sunken sides. The bread itself, FWIW, is delicious. 
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I made two cookie doughs today: the Tartine soft glazed gingerbread cookies and the just-published WaPo gingersnap and orange cream sandwich cookies.
The little craze for “soft glazed gingerbread” stamped cookies started, I think, with that Tartine recipe, and I made several generations of the recipe that followed the Tartine. This time, though, the dough was exceedingly sandy and crumbly, and I’m very worried about it coming together after its overnight rest in the fridge. I halved the recipe and weighed everything, but dang if that dough wasn’t dry as heck. I would hate for it to be a fail.
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I made pizelles for the first time in about a decade this year! Have the same iron as you - it was my grandmother’s 
Yours look great!
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Stunningly beautiful!
Love custard! But nobody around here does so I never make it. These look soooo good!
Had leftover cranberries after Thanksgiving so made the Apple/Cranberry version of Snacking Cakes Cranberry/Pear Cake. It uses brown sugar and maple syrup for sweetener so it had a deep, rich flavor and a topping of walnuts and turbinado sugar. For a one-bowl cake I was surprised at the pile of dirty dishes in the sink after making it. But worth it!
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In addition to custard , Midwest cream pies are also delicious. Many times they are made without eggs, just flour/cornstarch to thicken and they are really good! You need to make a mini!
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Pear almond “gratin” from Pardon Your French. This is gluten free and light on sugar, I’ve made this innumerable times since @Stef_bakes posted it a while ago. This is a Comice pear from H&D pears by way of TJ. We had it with vanilla ice cream but it also makes a nice breakfast cake . It’s nice to have a delicious, easy to make gluten free cake in your arsenal. The cake is light not dense although there is no baking powder in it, highly recommend.
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Looks beautiful! Pardon Your French is such a great website.
Yes, a very talented lady! In addition, she has a Classic French Pear Cake but I’ve yet to try it because this is so good!
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This is such a good cake!
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I’m trying to come up with ideas to make dinner a little different. So I thought I would make some tiny dinner rolls – maybe call them bread balls. After a bulk rise and proofing, I brushed on an egg wash and topped them with some white sesame seeds. I don’t think Sunshine was all that impressed, she ate one and shrugged her shoulders – maybe everything bagel seasoning on top, next time. We’ll see.
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Look awfully good to me…send them my way!
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Me Too
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Wrap well and freeze in ziplock freezer bag, dole out for your own dining pleasure.
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Thank you @Nannybakes & @Aubergine …
Sunshine is getting kind of tired with some of the starch sides I serve. My thought process is – instead of serving rice with chicken, maybe a few bread balls warmed up (melted butter and/or olive oil) to dip them in, then a vegetable like peas on the side.
Kind of like a baked paprika chicken breast, bread balls that she can dip and peas. I think that should be a filling and tasty dinner.
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Sounds delicious! Now I need a dinner invitation!
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Oh neato!!
Please tell me you’ve tried to roll those into waffle cones….
No but i do have a cone roller. Maybe in the summer
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