#CreativeCookieExchange Lemon Thyme Wafers

#CreativeCookieExchange this month brings up something that I don’t often bake with- fresh herbs. I decided on a simple cookie with flavors that would really shine. Mark Bittman’s Lemon Thyme Wafers hit the mark for all of the above. “These wafers are crisp and light, not too tart or too sweet,” Mark Bittman, “How to…

Cake Slice Bakers! Rhubarb Crumble Cake

I was soooo excited to make this month’s- there were several cakes I would have been thrilled to make. My sister has a June birthday and she requested something with rhubarb- not having any idea of my options for Cake Slice Bakers… that and the fact that rhubarb was in season here in Michigan and…

Peanut Butter Butterscotch Cookies

This week’s Baked Sunday Morning recipe is from Baked Occasions by Matt Lewis and Renato Poliafito. We’re wrapping up the book with only six left! These unassuming peanut butter cookies with a handful of butterscotch chips mixed in are one of the best cookies we’ve had in a while. Granted, we’re big peanut butter fans,…

TWD: Blueberry Buttermilk Pie Bars

We live in Michigan, and have never had or heard of buttermilk pie prior making these. They couldn’t have been simpler to put together and bake, and we really enjoyed them! My fiancee and I are both looking forward to taking these to work with us and get opinions on the bars. They were less…

Blitzkuchen

Blitzkuchen aka traditional German almond sugar cookies. And the name? Blitz is a reference to how quick they are. Two bowls, mix the dough by hand and they’re done. This fabulous recipe is from Luisa Weiss’ “Classic German Baking,” this month’s Food 52 Baking Club book, and my newest obsession.

First Communion!

I created three dozen of these cookies for an order I received. They were something different than I’ve been making. My favorite part? The dresses aren’t dresses- it was a wedding bell cookie cutter!

Neopolitan Cupcakes!

These were so much fun to make! I made a 2/3 batch of white cake, which I split the batter into two and added vanilla paste to one and strawberry extract to the other. Then I made a 1/3 batch of chocolate batter. Scooped each into the liner, using two melon ball scoops of each,…

Blueberry Streusel Babka

The dough is Uri Scheft’s Basic Babka from “Breaking Breads.” I couldn’t bring myself to fill it with the chocolate and nutella he’s so famous for when I had leftover streusel from another project and fresh blueberries that were starting to soften. This was a wonderful breakfast bread, sweet but not too sweet.

Kubaneh

These Yemini Kubaneh were the first item I tried from Uri Scheft’s book “Breaking Breads.” I was completely intrigued by the recipe, as rolling them used a technique I have never heard of before. You stretch the dough out with butter on your hands until it’s thin enough to see the counter through it and…