That looks sublime!
just returned from NYC and a self created/guided tour of rainbow and black and white cookies. I’d love this recipe but behind a pay wall. Any way you could share or paraphrase?
Thanks for considering.
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I roll them around a narrow cannoli tube while still warm , cool, and then fill with whipped cream at the last minute.
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Hoo boy. Had to throw out all the Tartine “soft glazed gingerbread” dough I made. I really screwed it up somehow.
Long time since I had to just chuck something like that.
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Sad - but at least you hadn’t wasted time baking it all!
In progress right now:
- candied ginger (it’s taking longer than the 45 minutes Wynne says is the time for “mature” ginger. Not sure what texture I’m going for… she says “tender” but here at 50 minutes, tender it definitely is not.)
- candied fruit/dried fruit/nut mix for stollen cake, soaking in liquor overnight
- dough for Sarah Kieffer’s pan-banging ginger molasses cookies and pan-banging red velvet cookies
- gotta bake off the rest of the gingersnap dough that I made to make gingersnaps with orange cream sandwich cookies
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yea, i tried like two cookies, then i baked a schmear/sheet of the dough to see if maybe i could use it after baking as a “crumble” on something else. nope: rock hard.
With Nannybakes helpful instructions, I tried to make “less goo” Pecan Tarts. I had the frozen shells of Pate Brisee. I tried this recipe:
I preheated my half sheet pan for 10 minutes in a 400 F oven, baked the tarts for 10 minutes, lowered heat to 375 F for 12 minutes. Oops. Nuts were too brown. Still edible but I won’t make this recipe again because there isn’t enough goo to hold things together. Will also lower temp, cook less time.
I went looking for another recipe and found this:
https://sallysbakingaddiction.com/maple-pecan-pie/ and this:
https://www.thepancakeprincess.com/best-pecan-pie-bake-off/
Has anyone tried the Smitten Kitchen recipe? I have the Golden Syrup.
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There are two work holiday potlucks this week: I organized one with my new team and was invited to my old team’s. I am making the cranberry cream cheese pound cake for old team, so I made these cranberry bliss bar knockoffs for new team which proved very popular. It was a good potluck: my favourite was an afghani flatbread…
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Please join in to nominate books for next quarter’s COTM:
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Bolani!
Perhaps you could consider this recipe that my daughter made at Thanksgiving. The recommended temperature for this recipe is 350*. They were delicious!
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Oven got fixed last evening. Thankful
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Good news! Enjoy your Holiday baking!!
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Italian flag yes, but it’s certainly Christmasy too !
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Yay!! 
UPDATE: the candied ginger is unspeakably delicious.
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First attempt at Nutella Star Bread from Baking for the Holidays. Not pretty but it was a learning experience. I brought it to a day-long family event and only 1 person tried it. My aunt said it was delicious. I imagine it landed in the trash during clean up
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Looks beautiful. What a shame no one took advantage of your effort. Their loss, for sure!
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Looks terrific, especially for a first try. You didn’t want to take any home?
Wrong audience.
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