With DH’s company going under and all their work mostly being done, DH has had a lot of time for stress baking. Also he’s gotten a couple of dessert books (including one on cookies that MIL got him for Christmas!) (All Amazon links are affiliate)
Nigella-date hearth bread from Home Baking by Alford and Duguid. I have decided I love nigella seeds–they taste like everything bagels all by themselves. This bread was soft and sweet and oniony and I loved it SO much. It doesn’t really need the dates, but it definitely needs the nigella seeds. (Also called charnushka if you’re getting them from Penzey’s, I think.)
These are chocolate tuilles from DH’s new cookie book that he got for Christmas: Chewy Gooey Crispy Crunchy by Alice Medrich. I found them a bit overly sweet. They were super crispy day one and still crispy day 2, but kind of got sad day 3. They’re really the kind of cookie I expect with something like ice cream or pudding at a fancy restaurant, but not on its own, you know? They were also a bit of a pain to make so halfway through DH gave up and just made two giant sheets.
This is Pane con Pomodori e cipolle rosse from bread by Treuille and Ferrigno. OMG I loved this one so much. It’s a tomato onion bread, which meant DC1 refused to even try it, so it lasted a couple days. It was still good at the end! It’s I dunno, it seems more like a meal than bread. It’s savory and wonderful and very good with melty butter.
I think this is just a plain white loaf from Treuille and Ferrigno, which may be the first recipe in the book. DH was looking for something not ostentatious that would be a good vehicle for jam after doing a bunch of fancy breads. He’s made this one a few times, but not as twisty. I could be wrong though. This could be some other bread. Who knows!
Gorgonzola and Walnut Pizza from Pizza by Williams Sonoma. It’s advertised as a savory dessert pizza and I think it would do very well. It’s super easy to make too and quite impressive. Like, just pizza dough, blue cheese, walnuts, and some kind of citrus zest on top. Super easy and very fancy.
DH woke up one morning and said, what if I made snickerdoodles but with cardamom instead of cinnamon? So he made snickerdoodles from the Old Fashioned Cookbook by Jan MacBride Carleton and half of them had cardamom sugar and the other half cinnamon sugar. It was a brilliant idea. Cardamom sugar works really well with a snickerdoodle dough. Try it sometime!
Zopf, which is a swiss braided loaf from bread by Treuille and Ferrigno. DH notes, “Great, but it’s really just challah.”
Doesn’t that hot gooey mozarella/gorgonzola mixture look amazing? It was. This is Foccia Farcita from bread by Treuille and Ferrigno. It was spectacular. This is how much was left after I got out of class. Luckily they saved both pieces for me (I had one for lunch and then one the next day.)
I think this is a modified bean bread that DH made from the Laurel’s Kitchen Bread book. One of my work colleagues knows I really like red bean paste so sometimes she drops some off with me, and this time DH made bread with it.
Hot cross buns from The Old Fashioned Cookbook by Jan MacBride Carleton. These are so good. Like, if I got them at a super expensive bakery in the city I would not be disappointed at all. They’re rich with nutmeg and the dough is just perfect. There are little presents (but not too many) of candied fruit and dried fruit (thank you nuts.com) inside. They’re just wonderful. These are the unfrosted version. (You can see the red bean container in the back there with the green lid.)
Hot cross buns with frosting. The frosting itself is a wonderful complement but I can’t have too much. Generally what I did was take an unfrosted bun and scrape off a little frosting from the pan where it dripped. These are so so good. Unbelievably good.
… some kind of bread. Probably from Treuille and Ferrigno, but some of them look alike after a while.
What a lovely looking bread that DH made on October 28th. Do I remember what it was? Nope! Maybe Pain de campagne from Treuille and Ferrigno?
Focaccia con olive from Treuille and Ferrigno. This was super yummy. Very soft and fluffy. Did not last long.
Well, what a nice looking loaf this is. Do I recognize what kind? Nope. Is this from back in October, yep. I would eat a slice now. I bet it is good with butter. AHA! It is South African Seed Bread from Treuille and Ferrigno. It was good with butter.
DH made one of the fruitcakes in the Old Fashioned Cookbook. This was the only one we hadn’t made yet because it was pounds and pounds of candied and dried fruits and nuts and it just seemed like a lot. Boy was it a lot. But DC1 took a liking to it and it disappeared in a few days. I prefer a fruitcake with a bit higher bread to stuff ratio. I found this one a bit overwhelming. (Don’t get me wrong, I love fruitcake, but this one wasn’t my favorite.)
This is probably irish soda bread. DH often gets a hankering for it and just bakes it. We have three different recipes he rotates between, but I’m not sure which one this is, other than I don’t think it’s the one from the old fashioned cookbook which looks lighter.
Pumpkin cookies from the recipe DH’s mom uses (probably from the back of a pumpkin can several decades ago) in their unfrosted state and some kind of onion flatbread I’m not immediately finding in Treuille and Ferrigno. But maybe it’s a pizza from Williams Sonoma?
Barefoot Contessa brownies.
Pretty sure this is a pizza from Pizza by Williams Sonoma.
Pumpkin Pie. We used the old fashioned cookbook recipe because that’s my go-to. I think I actually made this one, though DH did the pie crust.
Pain aux Noix, from Treuille and Ferrigno. This is Walnut bread.
DH bought himself a cake book. This does not have any chocolate in it, but it is from a book called Chocolat by Alice Medrich. It was pretty amazing. This is an apricot souffle. It was a multiple step process.
This is what a slice of the apricot souffle looked like.
French Apple tart from Home Baking. Yum.
An olive hearth bread from Treuille and Ferrigno. This did not last very long.
Pumpkin bread from Treuille and Ferrigno.
This the frosted version. We loved it and said it was even better day two.
Some kind of fruit crumble but we can’t remember where it was from. Maybe Cook’s Country? September is a long time ago.
This is tea sandwich bread from made in a pullman loaf pan from an online recipe. (Which we got one year when I wanted English tea really badly but could not get it.)
What looks good? Do you have anything exciting planned for Thanksgiving eating?