As cookie season draws near

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This year we aren’t straying too far from home for the holidays.  We’ll probably make a quick trip to see family for Thanksgiving and will be in town for Christmas and New Years.  Last year was the first time we had Christmas at home and the Mister’s parents came down to spend it with us.  It was fun to have a first go at creating our own traditions and decide how we wanted to decorate, eat, and celebrate.

When baking, I usually gravitate towards everyday cakes, but this year I’d like to work on my cookie-making skills, both in baking and decorating.  To get in the swing of things, I baked up a batch of Deb’s delicious toasted coconut shortbread cookies and used them to practice tempering chocolate.

I got these adorable little maple leaf and acorn cookie cutters and gave them a try.  Admittedly, they weren’t the best for this kind of cookie, but I’m not quite ready for sugar cookies and royal icing yet.  The tempering seemed to work pretty well, but I think I can do better and neither the Mister, nor my work colleagues seem to mind eating all my test batches.  Hope you have a great weekend!

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Coconut.chocolate.cookies.4

Blueberry Plum Upside-Down Cake

Blueberries and Plums

Blueberries and Plums

Summer fruits seem to be peaking.  Peaches are heaven right now and blueberries are just about gone.  I’m wishing for another slice of this blueberry plum upside down cake.  I’m more of a savory person, than sweet tooth, so desserts that go easy on sugar are just right for me.  I believe this recipe came from Martha Stewart.

Fruit in the Springform pan, pre-batter

Fruit in the Springform pan, pre-batter

Blueberry plum upside-down cake

Blueberry plum upside-down cake

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