Inspired by a multitude of HO threads, baking photos and holiday discussions, I gave the SK scones a go with diced dried cranberries and fresh orange zest using the FP my wife rarely parts with. Not half bad for a beginner. My niece insisted on the ruffle edges. What’s a guy who promises to do, 
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I made some last night. The texture is a little softer than al dente pasta but a piece of the finished candied peel does not droop like pasta. I’m looking forward to trying the recipe you used, but for my Christmas baking, I need to stick to what I’ve been doing for years because I know it works.
I diverge from the normal candied peel recipe in that i use only the top layer of the citrus, ie. what gets used when zesting the fruit. Use a very sharp y-peeler for this. I like smaller, less chunky bits of candied citrus. The peel is simmered twice, for 15 minutes each time in fresh water to soften both the texture and the bitterness, then drain and slowly simmer it for an hour in a 2 parts sugar, 1 part water solution. For a pleasant overtone, I add a piece of vanilla bean to the cooking peel. After the fruit is to your desired softness (depending on the peel, it can take a bit longer), remove it from the syrup and let drain on a cooling rack set over a sheet pan. When it’s cool and slightly drained off, toss each piece in granulated sugar. This keeps the pieces from sticking to each other. Store in the freezer.
It’s a bit of work, but the flavour is bright without any harsh overtones.
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Is there a favorite “bittersweet” chocolate that folks would recommend for a Milk Street Dark Chocolate Tart with Chocolate Ganache?
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I was a little surprised that the recipe in the book called for a rather thick swathe of peel, including the pith and a little expanse of fruit. I think next time I do it, I’ll peel much thinner strips, not including the pith.
I am storing my candied peel right in the reduced syrup in the fridge.
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I am partial to Ghirardelli but sometimes I use Lindt which is frequently quite inexpensive (already a lower price point but quite often also on sale.) I like both.
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I quite liked TJ’s dark chocolate chips in the gold bag, but am I right in thinking that those might not be ideal to use because of emulsifiers or stabilizers or something used to form the chips? (I think they might be Ghirardelli?)
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Correct - I avoid chips for that reason
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Do they have it in bar form?
I don’t think so. They have other dark chocolate bars though. I guess I can ask in the TJ’s thread which ones people like, or just spring for Ghirardelli.
Before I go hunting, I’ll check here for a recommendation: Does anyone have a recipe they like that involves pumpkin and caramel? (Potentially creamy but doesn’t have to be). DH’s request. Thanks!
I have used both the chips and chunks for ganache without issue.
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Update on flavor and texture day 3 after baking:
Even better. So good. Surprised how soft they still are, stored without bread. And the flavor is…. Smoother? I love them.
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Curious if anyone has turned a brownie recipe into a loaf cake. Just noodling on kid pleasing hostess gifts for next week.
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I landed on 60% Ghirardelli, which I plan to balance with some of the gold-bag TJ’s dark chocolate chips.
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Blueberry babka.
I’ve had this on the brain since @Stef_bakes referenced a cookbook titled The Sweet Polish Kitchen. If you look closely at that book’s cover, it references a blueberry babka. Well, I ordered the book, but it’s coming from the UK and I’m hoping it will be here in time for the December holidays.
In the meantime, I thought I’d try an “any jam” babka. I took the dough recipe from Standard Baking Co. Pastries, spiking it with a bit of sourdough discard. In an attempt at time management, I gave the dough an overnight retard in the fridge after the first proof, planning to assemble, proof, and bake in the morning.
The original dough recipe calls for a few drops each of almond extract and lemon oil, both of which I included (because blueberries). I used our homemade jam, which is on the loose side, but with lots of whole berries. The loaf is topped with raw sugar and chopped almonds.
Very good. Will make again, and most likely will try other jam flavors. In the meantime, I’m going to link this post to the jam-a-lot thread.
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It looks great and i hope that you like the book.
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Thanks to @mig for discussing this book and the cookies she made! I have Camilla Wynne’s “Jam Bake” book and this book is just as enticing. In the bake section, she offers alternatives for the inclusions of candied fruit…Amarena cherries for candied cherries, dried fruit for candied fruit, so the book appeals to a broad range of interests.
Looking forward to doing a little candying of fruit and also the baking aspect of the book.
Thanks, @mig
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OH my goodness. I’m so in awe of this sort of thing, which I have zero talent or ability to do. And the blueberry looks right up your alley !
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Mig, with your talents you could pull a babka off in a heartbeat! 
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I hope you like it!
I sat in the doctor’s office today waiting for my appointment, and pulled out the baggie of 2 fruitcake cookies I’d allowed myself to bring along on the trip. Pretty sure I giggled out loud in front of the other patients when I bit into one.
One of the reasons I got this book was that I wanted to try one of the centerpiece recipes, a Christmas stollen cake. Now that I know I can candy citrus peel, I better get started with a trial of the cake.
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