I have probably been the biggest procrastinator for the month of November. The last time I posted almost a month ago.
What is up with that? I never do that.
I have an excuse I promise. I recently came down with a stomach bug and have been exhausted and the last thing that I have wanted to do was get in the kitchen. Well lets scratch that, I got in the kitchen and baked 3 of the TWD items on time. But when it came to posting, I procrastinated. So, I am finally posting/catching up on postings.
First up, Peanuttiest Blondies chosen by Nicole of Bakeologie. These guys are located on page 119 in Baking: From My Home to Yours. I loved these. They reminded me of the bar form of a peanut butter- chocolate chip cookie. We sadly went on vacation after I made these, so we didn’t get to finished them, but my in-laws enjoyed them. They also couldn’t finished them before they got a little hard, but my mother-in-law came up with something great. The crushed them up, stored them in the freezer, and use them as a topping for ice cream
Next up, the Not-Just-for Thanksgiving Cranberry Shortbread Cake chosen by Jessica of Singleton in the Kitchen. This recipe is located on pages 208-209 in Baking: From My Home to Yours. I wasn’t sure about the cake at first, but I was a little confused. Then when I started seeing people post pictures I realized it wasn’t really a cake as more of a GIANT cookie with cranberry filling. With that I knew that I had to make it because I actually had a stash of cranberries in the freezer I decided to make this in a 9- inch tart pan. It fit perfectly and baked up beautifully. The final product was great. The shortbread was buttery and sweet and the cranberry filling had a nice tang to it.
Last but not least, yesterdays post, Devilish Shortcakes chose by Tania of Love Big, Bake Often. This recipe is located on pages 425-426 in Baking: From My Home to Yours. I knew I couldn’t back out of this recipe because I love Shortcakes and they are just so easy. I got all my ingredients together and realized that I need to by more Cocoa powder, but I did have just enough for half a recipe. The recipe came together great, and these large mounds of chocolate baked up beautifully. Since I have a crap ton of frozen fruit in my freezer (for smoothies), I figured the strawberries would work great. I defrosted a couple and tossed them in sugar, filled the shortcake and added a scoop of Cool Whip. These were great, and they were yummy straight out of the oven with nothing on them