Double Ginger Wonders

Yield: about 25 large cookies Recipe: 49/200 “Back to Baking”, pp. 24      I guess August is the month of the ginger! After the gingerbread cream pie, I followed with this recipe for cookies with a double dose of ginger: fresh and candied! The result was quite satisfying. The cookies were soft and chewy … Continue reading

Gingerbread Cream Pie

Yield: one 9-inch pie Recipe: 48/200 “Back to Baking”, pp. 95      It had been some time since I had made a pie, so I decided to try this recipe for a gingerbread cream pie, mostly because it sounded so scrumptious! I did not have any problems make the dough or the filling and … Continue reading

Maple Pecan Chocolate Squares

Yield: about 16 squares Recipe: 47/200 “Back to Baking”, pp. 60      I had pecans. I had chocolate. The only logical thing to do was to make the delicious-looking maple pecan chocolate squares seen in Anna’s cookbook. They looked rich and buttery, and they were exactly that! Uncomplicated to make, rich, chocolatey, buttery and … Continue reading

Lemon Curd (Version 2)

Yield: about 1  1/4 cups Recipe: 45/200 “Back to Baking”, pp. 147      This recipe for a lemon curd is simply a smaller batch of a previous post. It makes about half of the first recipe. If you read my post for the first lemon curd recipe I made, you might remember the problems I … Continue reading

Lemon Buttercream (Version 2)

Yield: about 3 cups Recipe: 44/200 “Back to Baking”, pp. 147      Lemon swiss buttercream. Oh, the difficulties I had when making this recipe the first time for the larger batch. Succinctly, it was my first time making buttercream with egg whites and the result was a very runny and lumpy mixture. Not pleasant. … Continue reading