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TWD - Brown Sugar Bundt Cake

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It is my turn to host! Almost three years ago I had no idea what a food blog was, much less that there were ladies and gentlemen all across the world baking and writing about such things, and sharing and growing with each other over recipes.  I'm not a chef or a great baker, but I do love to cook for my family so I decided to join in.  Since we are just two days past Mother's Day, I want to thank my sweet mother (who passed away three years ago) for sharing her love of cooking with me. My first Dorie recipe was a fruit galette.  I remember still how delicious it was.  I even remember the first comment I received on my blog.  It was like an award to me!  I still love reading all your comments, so thank you to those of you who regularly stop by to leave encouragement and stop for a second to say hello. Now about Dorie.  I love the way Dorie explains her recipes step by step.  While some of the recipes in her book "appear" complicated, I think...
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TWD - Steph’s Bakewell Tart

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What is a Bakewell Tart, you might ask.  Apparently it all began in Derbyshire, England.  I had no idea it was popular with  The Great British Baking Show.   This classic  combines a buttery shortcrust pastry with a filling of raspberry jam, (or in my case blackberry jam), topped with an almond spongecake and almond slices. I think there are probably many different versions of the Bakewell. On my first attempt, my crust totally fell apart in the oven.  At that point, I went to plan b and made four mini tarts.  These worked perfectly for us.  I have a very thin layer of the jam and wish I had used a bit more.  We enjoyed this and it was a breeze to put together.   Check out Tuesdayswithdorie.wordpress.com for others.
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Lenox Almond Biscotti

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This week Gretchen of Canela & Comino chose Lenox Almond Biscotti for our recipe challenge. Oh Gretchen, thank you thank you, thank you! Biscotti has always been one of my favorite foods (especially around the holidays). Who knew someone of so little culinary experience could actually bake biscotti in their own kitchen? And the greatest thing of all was this was actually one of the easiest things I have baked AND I had all the ingredients I needed right in that pantry of mine. Or so I thought . . . My new shiny red KA mixer was gently purring like a kitten as it mixed my wonderful dough when I discovered - oops, completely out of almond flavoring. Since I was baking in old clothes and no makeup, hair tied back in a ponytail reminiscent of those kindergarten years, there was no way I was headed to the store for almond extract. Not to panic, though, I decided to just use vanilla and hope for the best. I did sprinkle some cinnamon on half of them right before putting into the oven to...
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