TWD: Rewind!

This week was a chance to bake something new that you missed or to re-bake an old favorite. I went with option B.

I made the Cranberry Upside Downer. The last time I made this for TWD, I used peaches. I wanted to try again with cranberries.

This was a total win. It was a snap to make. The tartness of the cranberries played nicely with the sweetness of the cake. YUM!

We're winding down here. There are only about six recipes left. Make sure you stay tuned to see how this adventure ends and the next one begins!

TWD: Bittersweet Brownies

This is going to be a short post - partially because this is a SIMPLE recipe and partially because I forgot to take pictures before they were eaten.

As far as brownies go, this was fine. I prefer mine a bit thicker and fudgier, but that's a totally easy fix.

I did not make the Alsatian Apple Tart, which was one of the options for the week. Jessica of Cookbook Habit was the host for this one.

Leslie of Lethally Delicious chose the brownies. Go to her blog to see what they should look like.

TWD: Honey Nut Scones

I hate when life gets in the way of my baking. I was almost not going to get to bake again this week. Boo. It was about 2:00 when I remembered that it was scones, and that they are one of the easiest things in the kitchen to make.

Dorie's recipe called for walnuts. I don't really like them, and I didn't have them handy, so I used almonds. The dough is a mix of whole wheat and regular AP flour. I am really enjoying whole wheat flour these days. It adds just the right something to certain baked goods. These came together in a snap. I patted the dough into two circles and I baked them for 20 minutes without cutting them. I pulled them out of the oven, cut and separated them, and then baked them for about five more minutes. Perfect!

My favorite finishing touch is a sprinkling of coarse sugar. Yum! These were done and cooled just in time for a yummy after school snack.

Thanks to Jeannette of Whimsical Cupcake for choosing this one. I didn't get to the Far Breton, which was chosen by Nicole of Cookies on Friday.