TWD: Popovers

I'm an admin for the TWD site.  You'd think that would mean I'd remember when it was time to bake and post a new recipe.  You'd be wrong.  I happened to see that my friend Dawn of Simply Sweet put up a post on Facebook about loving the popover recipe.  And then I screamed internally.  I meant to make them with dinner.

But this recipe?  This recipe is fabulous.  I whipped it up in about two minutes (literally whipped - you make it in the blender) and got it in the oven.  There are five ingredients.  Five.  Butter.  Milk.  Flour.  Salt.  Egg.  All things I have on hand.  I don't have a popover pan, so I used my muffin tin.

These were so good.  Really good.  The Girl was almost convinced to stop reading while she was eating.  That's how good these were.  The Boy crunched on despite having his braces tightened today.  The pain was worth it.  

These are definitely going into permanent rotation.  I can see adding some savory touches and some sweet ones as well.  These could sub really well for profiteroles.  Go see Paula's and Amy's blogs for much better photos and the recipe.

TWD: Berry Galette

This is what a summer dessert should be.  Mind you, I made mine in about three minutes with dough left over from last week's berry pie.

You just roll the dough in a circle(ish), pile on berries, fold the dough over the berries, sprinkle on some sugar, and put it in the oven.  Thirty minutes later, it's ready!

Mine was pretty small because I didn't have a lot of dough.  Having said that, I think these would be perfect to make into individual servings.

Berries and ice cream - the perfect summer combination!

Lisa of Tomato Thymes in the Kitchen and Andrea of The Kitchen Lioness were the hosts this week

TWD: Blueberry Nectarine Pie

Summer is meant for fruit pies and ice cream.  I was a little worried when I saw the fruit combo for this pie, however.  I love a good blueberry pie (thought I don't like raw blueberries).  I love a ripe nectarine (though I can't stand them cooked).  Somehow, this came together in an amazing fashion.


Although I am sure that the crust recipe in the book is a good one, I stuck to my tried and true Cook's Illustrated vodka pie crust.  I know that it works for me every time.  I whipped it up and put it in the fridge to chill.  In the meantime, I started with the filling.  The recipe had me cook up some of the fruit and add the fresh to the cooked.  I started with frozen berries, so I cooked all of them to work out some of the moisture.  I also added a bit of cornstarch and water to thicken the fruit.  I didn't want to take chances.  The boy could not stop asking to taste a bit more of the filling - you know - to see if it needed more lemon juice....

My crusts rolled out beautifully.  The cooled filling was the perfect amount for my deep-dish pie pan.  The boy took care of the egg wash.

I hate when I cut the slits off center.  Ah well.  It came out looking and smelling delicious!

You'd think I'd know by now not to cut into a pie when it is still warm because the juices all run out and you don't get a solid slice.  I'm sorry.  I couldn't help myself.

And then the next day, when it was cool and set, I had a bit with ice cream. I even waited long enough to photograph it.  

This is a great fruit combo.  I would absolutely make it again!  Go check out the blogs by Liz and Hilary.  They have the recipe.  Then go make it yourself.  

TWD:BWJ Hazelnut Biscotti

But not hazelnuts because I hate them.  I'm a big fan of biscotti.  I love the crunch.  Add to that the ease with which these are made, and it's a win.


I threw these together in about five minutes.  It was done without the aid of a mixer (I know!)  I used shelled pistachios that I buy at Trader Joe's.  They are big pieces of nut.  I love the color and flavor that they bring to the cookie.  The original recipe calls for hazelnut liqueur.  I added triple sec because orange really compliments pistachio.  The finishing touch was a sprinkle of sparkling sugar.  Again, more crunch.


These turned out really well.  I didn't bake the cookies for the entire suggested time.  The smell told me that they were done enough on the first bake.  I cut them into slices and stood them up for the second back.  That way no turning is required.  They were nutty, crunchy, and just sweet enough for me.  This recipe lends itself to a number of variations.  I can see it being added to our cookie rotation.

Go visit  Jodi of Homemade and Wholesome and Katrina of  Baking and Boys to see much better photos and the recipe.

TWD: Slacker

I've been really bad about TWD baking.  I didn't make the naan.  I meant to make the French Strawberry Cake.  Instead I've been all about blueberries (muffins and scones) and whole wheat biscotti.  With toffee bits.  The July recipes are up, and I'm pretty sure I can get behind those.  I'll be back!

Last day of school!

It's the last day, and the kids are only in school for an hour.  (Really?)  Anyway, the bus comes 20 minutes earlier, so breakfast was a banana and a hug.  But this is what is waiting for them when they come home:

Yum!  Blueberry muffins!  Oy!  Summer!

April is birthday month!

The Girl and Boy both have birthdays in April.  She turned 11 and he turned 9.  We have a very fun tradition at our house.  Birthday mornings = cake for breakfast!  (Just a side note - you know who doesn't get cake for breakfast....)

The Girl requested carrot cake with cream cheese frosting.  I went with the newest recipe in Cook's Illustrated.  Truthfully, it was delicious but it was seriously ugly.  The cake was too delicate for the frosting.  I kept pulling up swaths of cake with each swipe of frosting.  Still, The Girl was happy.  

The Boy asked for chocolate cake with peanut butter frosting.  His cake was smaller because there was a baseball game (where we gave all the players cupcakes) and a birthday party (more cupcakes and a cookie cake).  Delicious!

It was a lovely month all around.  And thank goodness that it's over.  ;-)

TWD: Hungarian Shortbread

This recipe appeals on SO many levels.  First of all, there are only six ingredients to the shortbread.  It is rich, buttery, crumbly, and smells amazing when it's baking.  Second, you fill the middle with a rhubarb jam.  Rhubarb.  I have long documented my love of all things rhubarb.  This falls firmly into the WIN column.

The recipe was originally baked with Julia by Gale Gand.  She is a wonderful pastry chef who happens to live a couple of towns over from me.  I've had the very good fortune to see her bake in person and to enjoy her treats at one of her Chicago restaurants.  

April is birthday month around here, so there has been a lot of cake baking.  (Look for that in another post ;-)  I wasn't sure I was going to get to this one.  Then I re-read the recipe and realized how simple it was.  I did end up making a few modifications in the name of time saving.  First, I cut the recipe into fourths.  We have cake, cupcakes, cookies, and more cupcakes already in the kitchen.  I didn't want to pass this up, but I didn't need a whole pan.  I initially was going to make this in my 6" square pan.  As I was reaching into my cabinet, I noticed my 3 - 3" round pans.  Oooh, this could be good.  

The dough came together in a snap.  As I finished blending in the flour, I couldn't help but notice that the dough was in lots of small crumbles.  Hmmm.  Instead of squishing them together, freezing the dough, and then grating it, I covered the bowl and put it in the fridge to chill.  An hour later, I greased my mini pans, crumbled in some of the crumbles, and did a 10 minute pre-bake.  (Some of the other bakers commented that the bottom layer didn't always bake through to the shortbread texture that they were after and a pre-bake helped with that.)

Lucky for me, I usually have some rhubarb compote or jam in my fridge.  That went on top of shortbread #1.  #2 got a layer of Scotch marmalade.  #3 was filled with orange/vanilla marmalade that I made over the winter.  The rest of the dough was crumbled on top and they went back into the oven.  


Tah dah!  Three mini shortbreads!

Those crispy brown edges are calling to me.

This little baby shortbread just begging to be eaten.  Which we haven't done yet because I made these too close to dinner. 

These are very good.  The best bite, as voted on by the family, was the rhubarb/berry version.  The orange/vanilla version came in second.  The scotch marmalade was a bit much for all of us - even the scotch drinker.  I could so easily see making these in a mini-muffin tin for a bite-sized treat.  If you'd like the recipe, go check out Lynette at 1smallkitchen or Cher at The not so exciting adventures of a dabbler...

TWD:BWJ Lemon Loaf Cake

I am a sucker for lemon desserts. I love a puckery, assertive lemon flavor offset by a bit of sugar. I was pretty excited for this one. It'sa one bowl/one loaf pan dish. That's my kind of baking!

This recipe had a minor fuss factor. The flour needed to be sifted and stirred in in shifts. But the butter was melted (yay time saver!) The eggs were cracked directly over the sugar. Everything else was added to the one bowl and then poured into the loaf pan. I'm not sure that I beat the batter enough. My cake was pretty squat.

Where I did worry about this recipe, however, was the lemon factor. It only called for the zest from three large lemons. While zest is wonderful and full of flavor, I was skeptical that is was going to be enough. I gilded the lily a bit. I added the juice of one lemon to the batter. (Again, could be part of the reason there wasn't much rise) I also made a glaze with the juice of the remaining two lemons and some powdered sugar. They were naked and sad and begging to be put out of their misery.

I glazed the still-warm cake a number of times. First I took a skewer and poked a bunch of holes in the cake. Each time I glazed, I gathered the run-off and poured it on again.

This was a winner. The glaze made it very moist and the lemon flavor was out of this world.

Having said that, I'm not sure that I'd rush to make it again. I have another recipe that I really enjoy and comes out slightly less dense. Go check out the recipe and lovely photos at the host blogs this week. Truc has the recipe at Treats and Michelle has it at The Beauty of Life.

Now that it's almost Passover...

I forgot to show this year's hamantaschen bake-fest. For the past five years or so, we've had a baking party for Purim and included lots of the Boy's and Girl's friends. This year, we had some sickies, so our party consisted of one good friend. She's been a part of the baking for a few years now, so she's pretty expert.

For the uninitiated, Purim is a spring festival that celebrates people doing the right thing. (Yes, that's a total nutshell. Go visit wikipedia for more details) One of the traditional treats is hamantashen. It's a butter cookie that is filled and then squished together to form a triangle of sorts. Traditional fillings include apricot, poppy, and prune. I have kids. Our fillings are chocolate chips (white, milk, and dark) butterscotch chips, peanut butter chips, and apricot, strawberry, and raspberry jams. The combinations are endless.

Two of our intrepid bakers - The Girl and her Friend.

Rolled and cut dough starting to get filled.

The squishing technique.

Formed hamantaschen waiting to get baked.

Tah dah!

Hamantaschen! Not all of them stayed squished. Those are the ones you eat first.

Everyone's favorite part!

TWD BJW Pizza Rustica

This is called pizza, but it's not like any pizza I've had before. I'm a Chicago girl, so I'm naturally drawn to stuffed pizza. I also like thin crust, and I've been known to eat my share of thick crust pizza. (Maybe this is a post for another time....)

Anyway, this is more like a double crusted quiche than a pizza. This starts with a simple dough, though mine never quite came together. It's sweet, which is interesting for a savory dish. I used four tablespoons of sugar instead of the 1/3 cup that the recipe called for. (The Husband pointed out that this may be part of the reason my crust didn't quite work) It ended up looking more like a cornmeal crust than a flour one. It rolled out ok, but I couldn't do a woven lattice. I ended up laying my lattice strips across the top. The edges of the crust browned nicely, but the top and bottom were still pretty pale.

The filling, as written, was fairly plain. It's made up of ricotta, pecorino, and mozzarella cheeses, some eggs, a bit of prosciutto, and not much seasoning. I decided to make a vegetarian version. I caramelized some onions with thyme, then cooked down some portobello mushrooms and spinach. I added that to the cheese/egg mixture and added a good dose of garlic and pepper.

Mine needed a few extra minutes in the oven. It smelled reallygood when it was baking. The verdict from the whole family was a thumb's up with one small caveat. The Girl liked the crust and she liked the filling, but she didn't like them together. The Boy, who normally HATES mushrooms, ate up the whole thing.

Not so photogenic, but delicious!

I would absolutely make this again. I loved the filling version that I made. I really want to try this crust at least one more time to see if I can get a better roll/lattice.

Check out the recipe at Emily and Raelynn's blogs.

TWD: BWJ - Irish Soda Bread

Round about March 17, everybody and their brother becomes Irish. I have no Irish blood in me, but I do love me some corned beef and (mini) cabbage, which is a traditional (American) Irish dinner for St. Patrick's Day.

This year I made baked corned beef (so so so good), shredded sauteed Brussels sprouts, pan roasted potatoes and Irish soda bread for our celebration. The stout chocolate brownies came today.

Back to the soda bread. This was a recipe that Julia baked with Marion Cunningham. This one is simple beyond simple. It consists of four ingredients - flour, salt, baking soda, and buttermilk. It's a one bowl bread. I even did the minor amount of kneading in my bowl so I didn't dirty the counter. There's no rising time and no special pans needed. Mine baked in a glass 9" pie plate.

This came out a gorgeous golden color. I followed the recipe exactly, but I could see there being a zillion variations. I was gifted with a pound of European butter, and we used some on this bread. Heavenly. I added a small dash of sea salt as well. I could have easily eaten half the loaf with gobs of butter on it.

This will absolutely be added to my recipe rotation. There are nights when I'll take a soup or stew out of the freezer for ease. This is the perfect bread recipe to go along with it.

Clearly not my piece - not enough butter!

Go visit Carla of Chocolate Moosey or Cathy of My Culinary Mission for the recipe.

TWD: BWJ - Rugelach

I am a huge fan of rugelach. (Pronounced at my house as roo-gah-lach with a little throat clearing on the last syllable) It's a staple at Jewish events that require baked goods, which, now that I think about it is just about any Jewish event... Anyway, the traditional style is a cream cheese pastry crescent that is stuffed with a fruit/nut mixture. This version was turned around a bit, and we made ours in a pinwheel.

This is not a difficult recipe, but there are a few steps. The good news is that the steps could be spread out over a couple of days. The first step is to make the dough. I did mine in the food processor. I like doing that because I can use cold dairy. In this case it was three sticks of butter and one brick of cream cheese. Not so low fat, this recipe. It calls for a minimal amount of sugar because the filling is sweet. Once the dough came together, I separated it into two disks and put it in the fridge overnight. This recipe calls for homemade filling called levkar. The traditional versions are apricot and prune. I'll fully cop to being lazy on this one, and I used jam for my filling. The dough rolled out pretty easily with only a small amount of flour. The key here is keeping it cold. I rolled a bitand put it back in the fridge. Then I rolled again and was ready to fill. This version is pretty quick because of the jelly-roll style of filling. I spread apricot jam on the dough and sprinkled it with a cinnamon sugar mix and toasted almonds. The second version used raspberry jam, cinnamon sugar, mini chocolate chips, and toasted pecans. The rolled up dough went back in the fridge for another chill.

Then it was slicing time. Dorie's version calls for a pretty substantial slice. I've made this style before following Smitten Kitchen's recipe. She uses a thinner slice. I like the thinner cookie as opposed to a thicker pastry, so that's how I sliced these. They got a sprinkle of coarse sugar and went into the oven. I had to watch my baking time.

These came out just great. I love the cream cheesy pastry swirled with the sweet jam and nutty fillings. I didn't venture out of my comfort to make these thicker, but I am sure they would have turned out really well. I will note that the Smitten Kitchen recipe uses one less stick of butter. I'm not sure that it was really necessary in the finished product for me.

Here they are side by side.

Here's the apricot/almond version.

And the raspberry/chocolate/pecan version.

Go visit Jessica of My Baking Heart or Margaret of The Urban Hiker for this week's recipe.

TWD: BWJ - Chocolate Truffle Tartlets

So, there I was procrastinating again. I was talking with Laurie on Sunday and she assured me that cold butter was needed for the crust. No prep time really to make it. So why was it when she sent me a text with a photo of her gorgeous tart at 4:00 Monday afternoon that I hadn't started the crust yet? I started.

I did my crust in the food processor. I love being able to whir dough together in seconds. I did need to use quite a bit more water than called for. The recipe asks for 1 T, and I ended up using 4 T before the dough would come together. After a 60 minute chill, I cut the dough into six little chunks and pressed them into my tart pans. I know, I know, the directions said to roll. But I was a) lazy and b) wary because of the troubles some of the other bakers had with rolling. I knew I was sacrificing some tenderness, but I did it anyway. I baked my tarts with their bottoms on right on the oven rack. They came out perfectly.

I decided to make only half the filling. (I did make and bake the full dough recipe. I now have three lovely mini chocolate tart shells well wrapped and waiting in the freezer for my next tart experience.) I melted my butter and chocolate in the microwave. (lazy) The rest of the ingredients were duly whipped together and I added the chocolate mix. I didn't have biscotti, so I went with what I did have. Thin mints! (The Girl is a Girl Scout and I was the cookie mom for her troop. I have LOTS of cookies at my house.) I decided to skip the white and milk chocolate because I wanted a more dark/bitter taste to our tarts.

Four hours after beginning, I was done!

We ate the tart while it was still warm, so it was a bit soft. Still, warm minty chocolate on a delicious chocolate crust? Win! The whole gang gave this one a thumbs up.

Lousy photo due to no natural light.

This one was so much easier than I was expecting it to be. It was delicious and just elegant enough for a nice dinner.

For much better photos and the recipe, please visit one of our host's blogs: Jessica, Spike, Jaime, and Steph.

TWD: BWJ - White Loaves

Woo hoo! Woo hoo! It's the first official week of our new book, Baking With Julia by Dorie Greenspan. Along with Laurie Woodward, I am lucky enough to be one of the group administrators and host for the first recipe. This group is a follow up to the wildly successful run of Tuesdays with Dorie wherein we baked through every recipe in Dorie's book, Baking From My Home to Yours.

I've had this book for forever and have, literally, never baked anything from it. To give you a sense of how long I've owned it - my copy is signed by Julia Child from the 1996 book tour. I am so glad to finally start using it! The book is based on recipes used in Julia Child's Master Chefs television series. Each of these recipes is attributed to a contributing baker.

On to the bread! This bread was lovely. The dough was a breeze to put together. (Thank you Nancy for your food processor tips! I'll detail those in a bit) The dough was silky and rose incredibly easily. One of the nice things about this bread is how versatile it is. The recipe makes two loves. It could easily be halved, but why? I made one loaf according to the recipe and put mini cinnamon chips in the second loaf. My rising times were pretty right on. It smelled incredible while baking. The Girl and Boy could not wait to dive right in and it was very hard on them to wait for it to cool a bit. Warm with butter and a sprinkle of sea salt, this bread is divine. The cinnamon version begged to be toasted and spread with a bit of butter. This is absolutely a keeper recipe.

Here is my bread pre-rise. I found a flour container to use as a rising bucket. I filled it with water and used a Sharpie to mark the lines. Cheap and easy! Right now it's at about the six cup mark.

Post-rise (sorry that it's hard to see) the dough is just about at the 12 cup mark.

Here it is formed and waiting for the second rise. Interesting that both of these pans are labeled as 8.5 x 4.5

Top view. They are not exactly equal. Hmmmm.

Side-ish view. You can see the one on the bottom has a bit of cinnamon spilling out.

Here's a cut side of the cinnamon loaf.

And a cut side of the plain loaf. Gorgeous rise. Tender crumb. Yum.

Toasted with butter.

And more toasted with butter. I'm sorry it's gone.

White Loaves (contributing baker - Craig Kominiak)

Makes 2 - 1 3/4 pound loaves

2 1/2 c. warm water (105-115 degrees F)

1 T. active dry yeast

1 T. sugar

7 c. (approximately) bread flour or unbleached all purpose flour

1 T. salt

1/2 stick (2 ounces) unsalted butter, at room temperature

Mixing and kneading: Pour 1/2 cup of the water into the bowl of a heavy-duty mixer, sprinkle in the yeast and sugar, and whisk to blend. Allow the mixture to rest until the yeast is creamy, about 5 minutes.

Working in the mixer with the dough hook in place, add the remaining 2 cups water and about 3 1/2 cups flour to the yeast. Turn the mixer on and off a few times just to get the dough going without having the flour fly all over the counter and then, mixing on low speed, and 3 1/2 cups more flour. Increase the mixer speed to medium and beat, stopping to scrape down the bowl and hook as needed, until the dough comes together. (If the dough does not come together, add a bit more flour, a tablespoon at a time.) Add the salt and continue to beat and knead at medium speed for about ten minutes, until the dough is smooth and elastic. If you prefer, you can mix the dough in the machine for half that time and knead it by hand on a lightly floured surface for 8 to ten minutes. When the dough is thoroughly mixed (return it to the mixer if necessary), add the butter, a tablespoon at a time, and beat until incorporated. Don't be disconcerted if your beautiful dough comes apart the the addition of butter - beating will bring it back together.

First rise: Turn the dough out onto a lightly floured work surface and shape it into a ball. Place it in a large buttered or oiled bowl (one that can hold double the amount of dough). Turn the dough around to cover its entire surface with butter or oil, cover the bowl tightly with plastic wrap, and let the dough rest at room temperature until it doubles in bulk, about 45 minutes to one hour.

Shaping the dough: Butter two 8 1/2 by 4 1/2 inch loaf pans and set them aside. Deflate the dough and turn it out onto a lightly floured work surface. Divide the dough in half and work with one piece at a time. Using the palms of your hands and fingertips, or a rolling pin, pat the dough into a large rectangle about 9 inches wide and 12 inches long, with a short side facing you. Starting at the top, fold the dough about two thirds of the way down the rectangle and fold it again, so that the top edge meets the bottom edge. Seal the seam by pinching it. Turn the roll so that the seam is in the center of the roll, facing up, and turn the ends of the roll in just enough so that it will fit in a buttered loaf pan. Pinch the seams to seal, and turn the loaf over so that the seams are on the bottom, and plump the loaf with your palms to get an even shape. Drop the loaf into the pan, seam side down, and repeat with the other piece of dough.

Second rise: Cover the loaves with oiled plastic wrap, and allow them to rise in a warm place (about 80 F) until they double in size again growing over the tops of the pans, about 45 minutes.

While the loaves rise, center a rack in the oven and preheat the oven to 375 F

Baking the Bread: When the loaves are fully risen (poke your finger into the dough; the impression should remain), bake them for 35 to 45 minutes, or until they are honey-brown and an instant-read thermometer plunged into the center of the bread (turn a loaf out and plunge the thermometer through the bottom of the bread) measures 200 F. (If you like, 10 minutes or so before you think the loaves should come out, you can turn the loaves out of their pans and let them bake on the oven rack so they brown on the sides) Remove the loaves from their pans as soon as they come from the oven and cool the breads on racks. These should not be cut until they are almost completely cool; just-warm is just right.

Storing: Once completely cool, the breads can be kept in a brown paper bag for a day or two. Once a loaf is sliced, turn it cut side down on the counter or a cutting board and cover with a kitchen towel. For longer storage, wrap the breads airtight and freeze for up to a month. Thaw, still wrapped, at room temperature.

My Notes: I use instant yeast so I skip the proofing step. I have a 13 cup Cuisinart food processor with a dough blade and setting. It's big enough for the full recipe. If you have a smaller FP and want to try this method, I would make one loaf. I added all my dry ingredients (except the salt) and gave it a quick whirl. Because the food processor tends to heat up, I used cold water to get my dough to come together. I added the salt and processed for about 45 seconds. I also used cold butter cut up into small chunks. I processed for about another 45 seconds and I was done! On my cinnamon loaf I scattered mini chips on the dough before I folded it up.

Go check out all the fabulous loaves by stopping by the Tuesdays With Dorie site.

Baking but MIA

I have been baking. Really I have. I just haven't been taking photos or blogging. The other thing I've been doing is setting up for the new Tuesdays With Dorie book. On February 7, we're starting Baking With Julia written by Dorie Greenspan. I'm hosting the first one along with Laurie. Come sign up and bake along if you haven't already.

In the meantime, I've been making bagels. Now, where I live there are some great bagel shops. This is something, however, that I've always wanted to learn to make. They are easy to make with only one added step from bread. You make a stiff dough, let it rise, form it into balls, let it rest, shape them, boil them, top them, and bake them. Wait. Boil them? Yup. Bagels are boiled. The short boil helps set the crust so it's thicker and a bit chewier. I also use non-diastatic malt powder in my bagels. It adds to the bagel taste and helps brown the outside.

A few weeks ago I made the bagels with The Girl. Today I made a new batch with my niece. We learned that, while a KitchenAid stand mixer is a formidable utensil, it will overheat some if you try to mix a double batch of bagel dough. Lesson learned.

Post boil, pre bake, topped with seed mix.

We topped some of the bagels with seed mix, some with salt, and left some plain. I only have the final few photos. Next go round of baking I'll take more pictures so you can see the beginning of the process. Here in Chicago it's pretty snowy with more coming down. Glad I have warm bagels for dinner. And maybe again for breakfast.

Ready for a schmear of cream cheese!

Here is the recipe. You should give it a try!

http://www.kingarthurflour.com/recipes/bagels-recipe

TWD: Kids' Thumbprints

Sigh. It's the last Tuesday with Dorie and Baking: From My Home to Yours. It's been an incredible journey. I've used pounds (and pounds) of butter, chocolate, flour, sugar, and vanilla. I've tried new things, found new favorites, and made some amazing friends. I'm very sad to see this chapter end, and I'm also excited to start our new adventure.

These cookies were, very surprisingly, not chosen until the end. Dorie Greenspan, herself, is the host this week.

These are thumbprint cookies with a twist. Thumbprint cookies are pretty much what they sound like. You use a thumb (or in this case awooden spoon) to make an indentation in an unbaked cookie. It leaves a lovely dent that begs to be filled with jam or chocolate. These are a little over the top because the base cookie is peanut butter. Peanut butter cookies are The Husband's favorite cookie. He was very happy with the choice. She goes a step further and has us coat the dough balls in peanuts.

The coating was very messy and also very delicious. I did get lazy, though, and only coated the first batch. I used strawberry jam for some of the cookies and chocolate chips in others. For the last few - especially for the husband - I used some single malt Scotch marmalade. Yes, we do have that in our fridge. He was even happier.

Here is an array of all the cookies.

A close up of the peanut rolled cookies. A mini PB & J!

Then I realized that my dish and the cookies looked slightly alien-like. I needed to add to the image. ;-)

Thank you all for baking along, cheering me along, and sharing all the treats. Dorie has the final hosting post here. Have a wonderful, happy, healthy, and sweet new year!