Gingerbread White Chocolate Blondies and an Operation Baking GALS Christmas

The countdown is on!  Christmas is exactly one week away.  And I am definitely not ready.  I've done about 70% of my shopping and hoping to finish the rest up during the week nights...cause I have a feeling the malls and stores are going to be insane next weekend for that final Christmas push.

Things have been a bit insane around here.  The last two weekends have been completely dedicated to non stop baking (more on the last weekend's baking extravaganza in a future post).  The baking marathon started on Friday, December 7th with dough preparation.  Followed by baking all day December 8th and half day December 9th.  On the 9th, fifteen family and friends came over to our house in the afternoon with their own baked goodies so we could pack up boxes for the two recipients I signed up to bake for for this month's Operation Baking GALS. 

If you haven't heard of the Baking GALS, it's a group of volunteer bakers who bake and ship goodies to military deployed overseas once a month.  I've been participating since May of this year and I absolutely love it.  I typically sign up to send to one recipient each month and usually send one large flat rate priority mail box from the post office... 

But since December is Christmastime I figured I would up my game and recruit my friends and family to help bake for the two troops I signed up for.  It must be especially hard to be away from home during the holidays so it was our goal to bring them some home baked goodness and holiday cheer. 

I have to say my friends and family rock!  They amazed me with everything they contributed.  I wasn't sure how many boxes we could fill, but I was hoping for 6 (3 for each recipient).  If you're wondering what one person would do with that many treats...don't worry, they don't have to eat them all by themselves.  Each recipient shares the goodies with all the troops in their units (our recipients have 50-100 people in each of their units). 

Apparently I completely under estimated my crew because we filled more than twice as many boxes as I hoped....we did a total of 14 boxes!  Wow!  It was beyond awesome!

Since I've never done this on a mass scale, I wasn't sure how it was all going to come together.  Especially since we have a fairly small home and not a lot of space.  There was a little chaos trying to get our assembly line organized, but we made it work and everything came together in just a couple of hours. 

Each person brought their goodies, already baked, along with some non baked items, like individual snack size bags of nuts to help fill spaces in the boxes.  The shipping is a flat rate, so we pack in as much as possible.

Here's a re-cap of the baked goodies everyone contributed:

Walnut Fudge

Peanut Butter Cookies (two kinds)

Raisin Walnut Spice Cookies

Chewy Chocolate Cookies with Peanut Butter Chips

Peppermint Brownies

Molasses and Ginger Cookies (several types)

Cranberry Almond Biscotti

Nieman Marcus Cookies

Jalapeno Cheddar Crackers

Salted Candied Pecans

Pumpkin Bread

Zucchini Bread

Chocolate Zucchini Bread

Chocolate Chip Candy Cane Cookies

Cookie Dough Fudge

Oatmeal Cookies

and

Gingerbread White Chocolate Blondies 

People also donated plenty of non baked items to help fill the boxes....such as pistachios, beef jerky, mixed nuts, pretzels, coffee, cup of noodles, card games, magazines, See's peanut brittle and 150 See's candy suckers.  My mom, niece and nephew and a few others, tied red, white and blue curling ribbon on each and every sucker.  We used them to fill up nooks and crannies and it really brought a festive touch to the boxes.

Here are pictures from Operation Baking GALS Christmas.
 

Friends and family packing up cookies



Mom and my niece and nephew tying red, white and blue ribbons on 150 See's suckers
(notice the guys supervising while watching football)

The goodies are stacking up!

My Grandma!  She made these adorable (and delicious) little strawberry santas for us to snack on.
 

Check out the goodies!  We included some cards and notes for the troops.

All the boxes around the Christmas tree ready to be taped up!

See.  My friends and family rock!  I've already gotten a few requests to make this an annual tradition.  I'm totally in!

Thank you to everyone who helped with the

Operation Baking GALS Christmas edition. 

Oh, and I suppose I should tell you a little about the blondies. 

I've sent these to the troops in the past and they maintain freshness for the week plus traveling time it takes for a box to arrive overseas.  The molasses is what keeps them so moist.  They remind me of a chewy ginger snap dotted with sweet white chocolate.  They bake in large sheet pan.  I turned the giant blondie out on to the bottom of another sheet placed on top and then inverted and inverted again onto a large cutting board.  Once it's out I cut individual squares using a square cookie cutter.  I find that my knife skills trying to maintain even straight lines are pretty horrible.  Luckily the cookie cutter ensures a perfect size every time.

These are easy to make and have that spiced flavor I'm looking for around the holidays.  Definitely a keeper.

Enjoy!


Gingerbread White Chocolate Blondies
from Martha Stewart Cookies

2 3/4 cups plus 1 tablespoon all purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 3/4 cup coarsely chopped white chocolate (10 ounces) - I used 12 ounces white chocolate chips

Preheat oven to 350.  Spray a 12x17 rimmed baking sheet with non stick cooking spray.  Line bottom of the pan with parchment paper and spray the parchment with non stick cooking spray (to make a sling for easy removal, allow parchment to hang over the ends of the pan). 

In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger and cloves together until evenly distributed. 

In the bowl of an electric mixture fitted with paddle attachment, beat butter and both sugars on medium-high speed until creamy and pale (about 3 minutes).  Turn mixer to low and add eggs and yolk one at a time until fully combined, scraping down bowl as needed.  Add vanilla and molasses until combined.  With mixer on low add the flour mixture in 3 batches until combined.   Stir in white chocolate.

Pour batter into the baking sheet and spread evenly using an offset spatula.  Bake for 25 minutes until golden brown on the edges. Cool fully in the baking sheet. 

Benihana Ginger Dressing

It's been a while. 

Let's catch up.

*Disclaimer* This post is lengthy and chalk full of photos.  Proceed with caution.

The weather finally cooled down enough to open the windows and discontinue the non stop AC.  For a week.  The cool spell was short lived and we are anticipating at least 10 days of 90 degree heat.  That's October in Southern California for ya.  So speaking of being able to open our windows...I have a Dear Abby question for you all.

Dear Abby,

We live in a townhouse and have shared walls with neighbors on both sides.  Our living room opens up to a small patio area and allows a nice cross breeze of fresh, cool air.  Except when our neighbor smokes on her patio.  Her smoke immediately comes in all open windows on the back side of our townhouse, which also includes 2 upstairs bedroom windows.  The breeze is not so fresh.  She smokes a lot.  I'm enjoying her secondhand smoke right this minute, at 7:57 pm on Sunday.  We usually just shut our door and then get hot because the fresh cool cross breeze is no longer.  Thus far, both Hubby and I have not had the courage to say anything to her.  Like, hey, why don't you smoke in your own house instead of on your patio?  Oh, you don't want your house to smell like smoke?  Interesting. Maybe that's not the best approach.  Is it even reasonable to say something?  It's her place afterall.  How would you handle it?

Sincerely,
Sick of second hand smoke

Please feel free to put on your Dear Abby hats and leave any suggestions you might have in the comments. 

Okay, sorry for the advice detour.  Let's get back to catching up.

My two Aunt's on my Dad's side of the family came to visit from Connecticut for a few days in September.  In honor of their visit I made a giant 3 layer apple cake with caramel buttercream frosting and caramel sauce on top (recipe from Baked Explorations). 

It was delicious.

While my aunts were here, my step mom, aunts and I walked in the Susan G. Komen Race for the Cure 5K on September 23rd. 

The walk was awesome, with 18,000 plus registered walkers participating.  That's a lot of walkers!  And I raised $1150 for the cause which is near and dear to me.  So THANK YOU to my awesome family and friends for your support!  You guys rock!

At the end of September Hubby and I spent a long weekend in central California to celebrate our 10 year wedding anniversary. 

We were married in 2002 in Sedona Arizona, next to Oak Creek.  I love this picture.  It's like an enchanted forest.

Hard to believe 10 years has already passed. 

We stayed at a little hotel in Cambria on Moonstone Beach.  It was gorgeous. 

We drove north up the coast and hiked in Big Sur.  Also gorgeous. 

If you have never driven on Highway 1 through the central coast, immediately add it to your bucket list. 

We ate at our favorite restaurant in Cambria, Indigo Moon for our actual anniversary.  We spent a day at a food and wine festival called Savor the Central Coast and ate and drank some fantastic foods and wines.  So fun.  This was our first food and wine festival, and it will certainly not be our last.  We already talking about going back next year.

I started a diet on October 1st.  I have my sights on losing 11 pounds to be exact.  Because that's what I've gained over the last couple of years.  As of week one, I'm down 1 pound.  We'll see how I do tomorrow for my week 2 weigh in.  My strategy is simple.  Count calories.  I log them on a free website called Fit Day.  This worked well for me 3 1/2 years ago when I lost 30 pounds (I did excercise during this time as well).  I'm thinking about exercising now too, but not fully committed to that just yet. 

Speaking of excercise, remember when I told you all I started running?  And knowing myself like I do, I couldn't say if it was going to be a regular routine.  Well it didn't last long...not because I gave up...because I injured my feet.  Like to the point where I was wondering if I would ever walk normally again.  For real.  Thankfully after 2 full weeks of hobbling, my feet returned to normal.  Then I made a serious investment in new shoes...meaning no more excuses.  I'll report back.
   
I sent my October box off to the military over seas last week. 

Included in the box was ginger snaps, two types of shortbreads and I did my first fall baking with pumpkin bread.  What I love about Baking GALS is I can bake, ship it off and not have to worry about too many temptations in the house.  Which is key when you are counting calories.

I continued fall baking with an attempt at baked pumpkin oatmeal. 

Unfortunately the result was a bit of a flop, lacking in pumpkin flavor, sweetness and a touch of salt.  But I like the idea, so I'm going to do a little tweaking to the recipe since I still have some pumpkin to use up.  If I can make it work, I'll post the recipe.

I found an online group dedicated to canning called Can It Up!  The group is founded by Hima of All Four Burners.  Hima loves canning and decided to ask others to join her with a monthly canning project centered around one ingredient.  You choose your own recipe and can it anytime during the month.  October's ingredient is apples.  I made Caramel Apple Jam this weekend and can't wait to share it with you later in the week.  It's pretty yummy.

Wow, this really is a long post.  Congrats for sticking it out.  The finish line is in sight.

Now, a little on ginger dressing. 

Do you ever eat at Benihana?  You know the teppan style restaurant where chefs cook the food in front of you and do antics like catching shrimp tails in their hat and making a steaming volcano out of onions?  I've spent a lot of birthdays over the years at Benihana.  They serve salad with fresh ginger dressing alongside all their meals.  I LOVE that dressing.  LOVE. I ask for an extra bowl of just dressing so I can thoroughly douse my salad in it.  Really I do.  It's a bit obscene.

So years ago, I called my local Benihana and asked if they have the recipe for their famous ginger dressing.  I think I gave them a story about food allergies or something.  My memory is fuzzy, it was a while ago.  Anyway, they actually faxed me the recipe. 

The recipe is very faded as it's on that old style fax paper where the print disappears over time.  You can see at the top of the page it's from Benihana in Encino, CA.  So it seems legit.  But I still I find it hard to believe they would just hand out their recipe (already portioned down for a home cook's kitchen).  Who knows?  Well as much as I love the dressing, I have never gotten around to making it at home...until now.

It's not exactly like the restaurant's version.  I used baby ginger root instead of mature ginger, so perhaps that had an impact.

I can't quite say what is off in the recipe, but I'll be playing around with this one.  The most surprising ingredient?  Tomato paste.  That's what gives it that bright orange color.  Would have never guessed that one. 

Even though it's not an exact replica, it's tasty and it's diet friendly.

Enjoy!

Ginger Dressing
from Benihana

1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh ginger root (peeled and minced)
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
Dash of salt and pepper

Combine all ingredients in a food processor and puree until smooth.

Makes 6 ounces

Operation Baking GALS

If you're a regular reader here, you probably know I've joined a few online cooking and baking groups along the way.  It all started two years ago when I stumbled upon the Sweet Melissa Sundays  baking group.  I did a brief stint with French Fridays with Dorie.  I'm currently baking out of the Baked Explorations cookbook with Club: Baked once or twice a month and cooking/baking along monthly with Secret Recipe Club.  I love all these groups because a.) I learn things I didn't even know I wanted to learn, b.) I connect with fabulous food bloggers, many who are now friends, and c.) I get to eat some tasty stuff.

I'm pretty excited to tell you about a new baking group that is a little different than the rest.  This month I joined Operation Baking GALS.  Baking GALS (GALS stands for Give a Little Support) is a group of volunteers that bake and ship home baked treats to soldiers deployed in a war zone. "Our goal is to show our support and send a little bit of home to remind them that we appreciate all that they do for our freedom."  Pretty darn cool.

The GALS started back in 2008 and have been baking ever since.  You don't have know someone in the military to join.  Though if you do know someone, you can nominate that person to be a recipient of the Operation Baking GALS goodies.  Every month teams are formed, each representing a solider or soldiers to bake for.  Baking GALS read about each team and choose one or more teams to join. Up to 20 people can join each team.  All the teams bake and ship within the same 10 day period with the idea that the solider(s) get showered with all sorts of treats that they can share with the rest of the their unit.

I sent my first box out on Tuesday to a solider overseas in the Air Force.  The box included these homemade brownies and homemade ginger snaps.  With a little extra room in the box I filled in the gaps with gum, candy, cornnuts and cup of noodles.  It was a fun project to put everything together.  Hopefully it brings a little taste of home to some of the brave soldiers who make freedom possible for all of us. 

If you are interested in joining, head over to the Operations Baking GALS website and read through the FAQ's.  The next round of baking will take place in June.  Come and join the fun!

On completely unrelated note, you might have noticed that today I've posted my first photo collage! Woo hoo! I've always admired blogs with a snazzy collage. A quick web search led me to easy breezy instructions on how to do it with my Lightroom 3 software. I'm looking forward to playing around with it. Meaning you can totally expect to see more photo collages here.

P.S. Do something special for your the moms in your life on Sunday, May 13th, Mother's Day!

Speculaas

Today marks the 15th recipe Club: Baked has made from Baked Explorations.  Last July we started on a journey to bake our way through all the recipes in this cookbook.  This week is a little different because we are teaming up with the Baked Sunday Mornings group since our schedules matched up for this week's pick, Speculaas. 

I was excited to see Speculaas on the baking roster because I'm a big fan of sugar and spice and everything nice and that's what I envisioned for these crunchy spice cookies.  I have made a similar spice cookie, Speculoos, the French cousin of the Dutch Speculaas, in the past and really enjoyed them, leaving me with high hopes for their Dutch counterpart.

I'm just going to rip the bandaid off and say it. I didn't care for the Speculaas.  The spice combination just didn't work for me.  Though I'm not quite sure why.  I like all the components but somehow the overall balance of spices was off.  I will say that I didn't use fresh grated nutmeg, so perhaps that had something to do with it.  These cookies also baked up darker than I prefer.  In the Baked Explorations book the authors allude to Speculaas being like the biscoff cookies that Delta Airlines serves as a snack to its passengers.  I have had Delta's cookies, they are delicious and completely addicting.  I'm sure it won't surprise you to hear that I don't think the Speculaas live up to the famous airline cookie. 

I'm definitely in the minority here because it seems my fellow bakers had a lot of success with their cookies. You can see how everyone's cookies turned out by clicking here.  For the recipe head over to Baked Sunday Mornings.

I've made 12 of the 15 Club: Baked recipes and this is the first one that I really didn't care for.  Not too bad on the odds overall.

Next up on the baking schedule--Soft Candy Caramels. 

Pumpkin Ice Cream

Last Sunday I made mushroom lasagna.  It was the first recipe I tackled from my new Cooking Light subscription.  It was creamy, it was mushroomy, it was shalloty and garlicky.  All flavor elements that I love, love, love.  It was a bit labor intensive.  A lot of chopping.  A lot of bowls and pots and pans.  A lot of different steps.  Since it's a little involved to make it's best made on a day when you aren't in a rush. 

So why am I telling you about mushroom lasagna when there is a photo of ice cream above?  Because today's post was supposed to be mushroom lasagna.  I've been debating in my head all week...Post it?  Don't post it ?  I don't know.  It tasted fine.  It was even good--ish.  But I didn't love it.  And I don't think I'll make it again given the level of effort involved.  If I did make it again and I would change some small things, but I don't think they would be enough to turn this dish around into the "love it" category.  Though I didn't love it, I've seen it pop up on some other food blogs with a little lovin'.  You can check out their experiences and get the recipe from their sites if you want to give this dish a go.  And just because, I am sharing a photo.  I didn't want them to go to waste after all.

After I finally decided what to do about posting the mushroom lasagna, I dug into the photo archives on my computer to see what would fill the blog void.  I came up with a few contenders, but finally settled on pumpkin ice cream.  I made this ice cream last fall when I was in a pumpkin kind of mood.  Going back through my photos (which I didn't love when I took them...which is why this post was so delayed) my pumpkin senses were roused.  Pumpkin should not be relegated to only a specific season.  You have to give in to the pumpkin cravings when they whisper in your ear.  Especially if they tell you to stream in melted chocolate into your pumpkin ice cream to get a pumpkin chip ice cream. 

I did half the batch plain and half with chocolate bits.  The ice cream is easy to put together and has a lightness about it all the while pumpkin flavor really shines through.  The texture is creamy and freezes nicely.  It doesn't turn icy or too hard when frozen for an extended period. 

To make your ice cream even more special, sandwich it between 2 homemade ginger snap cookies.  Pumpkin and ginger are great flavor partners. This is my favorite ginger snap recipe.  Tracey over Tracey's Culinary Adventures shared  some great tips on how to neatly portion out your ice cream for sanwiching.  I can't seem to find her specific post that talks about it, but the basic concept is to spread slightly softened ice cream on a baking sheet that will fit in your freezer.  Spread it to the thickness you want in your cookie sandwiches and return it to the freezer.  Once it's set up, use a cookie cutter to form the ice cream to perfectly match your cookies.  It's an especially handy tip if you are using unique shaped cookies.  Or you can wing it like I did and just spoon some softened ice cream on your cookie and try to clean up the edges.

Is a pumpking craving whispering in your ear?

Enjoy!


Pumpkin Ice Cream
from Williams-Sonoma

Yields 1 quart of ice cream

Ingredients:

1 cup fresh pumpkin puree or canned pumpkin puree (not pumpkin pie puree)
1 tsp vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Pinch of freshly grated nutmeg
1 tablespoon bourbon (I omitted it and added an extra 1/2 teaspoon of vanilla extract)

Directions:

In a small bowl whisk pumpkin puree and vanilla and cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar and cook over medium heat. Cook until small bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it about 4 to 6 minutes. Do not allow the custard to boil. Strain the custard through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or overnight.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Holiday Traditions New and Old

Merry Christmas Eve everyone!  Happy 5th night of Hanukkah!

The holidays are one my favorite times of year.  Mostly because it's okay to make and eat ridiculous amounts of cookies, treats and favorite holiday foods.  Hubby and I aren't particularly religious, but we do enjoy some of the traditions of both Christmas and Hanukkah and we've made some of our own traditions.

Note I cheated in this photo placing all the candles in the Menorah even though it's only night 5

Every year on one of the eight nights of Hanukkah we celebrate the miracle of lights by eating an entire meal comprised of homemade potato latkes.  This year Hanukkah and Christmas overlap so we have to be strategic about when we will indulge in this delicious meal.  I think it will be on Monday, the 7th night of Hanukkah this year.  Here's a peek at our latke feast from last year.  The photos are not the greatest, but this recipe is amazingly delicious.  It has a squeeze of lemon juice in it (to prevent the potatoes from turning brown I believe), but the tang from the lemon is what makes these little fried bits of goodness so delicious!

Last year I also made some Hanukkah sweets....cake truffles to be exact.  They are by no means a traditional holiday treat, but they are decadent little goodies that are fun to make and decorate and definitely bring home the spirit of Hanukkah.  You can use any type of cake and coating that suit your taste.  If you have not made cake truffles (or cake pops) yet I highly recommend them!

Also last year, I made Christmas red velvet and devil's food cake truffles.  They were a big hit and made it into this year's baking rotation.  Given the reviews, I think these will now officially be a staple in my cookie gift boxes.  Though technically not a cookie!  Don't hold it against me.  I have to give the people what they want.

The majority of holiday time in the kitchen is spent baking oodles and oodles of cookies.  I love cookies for a few reasons.

A. Cookies are delicious.
B. Cookies are fun.
C. Cookies have endless varieties, shapes, sizes and flavors to experiment with.
D. Cookies are portable.
C. Everyone loves cookies! 

If you don't love cookies, you might be an alien from another planet.  You might want to get that checked out.

I thought I would share a roundup of this year's cookie palooza as well as share some old favorites. 
The most requested and commented on cookies are my two holiday staple cookies, Ginger Snaps and Raspberry and Lemon Linzers.  In fact I can't recall a year where I didn't make these two types of cookies.  I don't want a revolt on my hands. 

And each year I like to try a few new varieties.  When I was at my Grandma's house earlier this year I spent some time going through her recipe cards.  I found a few old recipes that I remember having as kid. 

One was a recipe my Mom would make called Jam Tarts.  They are tender crescents of cream cheese based dough filled with boysenberry jam and dusted in powdered sugar.  Recipe coming soon!

I also decided to try a new version of the tarts and filled some crescents with Nutella, coated with pearl sugar and drizzled with chocolate. 

The other family recipe I tried this year is called Mint Sticks, or Mint Brownie Bars.  This festive treat has a brownie based a layer topped with mint frosting and a drizzle of chocolate on top.  Recipe coming soon!

Chocolate Truffle Cookies (pictured below left) have become a new holiday favorite as of last year.  These really are like a truffle in cookie version.  A great choice for chocolate lovers. 

All the goodies get plated to go off to my Aunt's house to celebrate Christmas Eve.  Below is a peek of the cookie plates ready to go for tonight!  And another plate will be put together tomorrow for Christmas Day at my Dad's house.  One can never have too many cookies!

Hope you all have a fabulous holiday filled with good company, good food and tasty cookies of course!

Merry Christmas!

Happy Hanukkah!

Happy Kwanza!

Sweet Melissa Sundays Top 10 Favorite Recipes!

In April 2010 I started participating in the weekly online baking group, Sweet Melissa Sundays.  The group had already been baking their way through the Sweet Melissa Baking Book by Melissa Murphy for about a year when I joined.  And the group posted the final recipe (of just over 100 recipes) on August 21, 2011.  In the past year and a half I've met some amazingly talented bakers and learned tons.  Before joining this group my baking repertoire consisted of mostly cookies, a few cakes or cupcakes and a pie here and there.   What I liked most about the group was being pushed outside my comfort zone.  Without the group I doubt I would have tried more than half the recipes that turned out to be some of my favorites. 

When I tasted each of the recipes below for the first time, I said, "wow".  For each and every one.  Literally, I said, "wow".  Out loud.  I love when you bite into something and you're not sure what to expect or think you know exactly what to expect, and you are pleasantly surprised and all you can say is "wow!" 

To wrap a year and a half of baking I wanted to put together a list of my favorites.  They are listed in order the group made them.  So without further adieu...

Chocolate Cake

This chocolate cake is the base for several recipes in the Sweet Melissa book.  It's incredibly moist and deep dark chocolaty.  I have an affinity for cakes made with sour cream and this one really knocks it out of the park if you are a chocolate lover.  I have made it several times and will continue to go to this as one of my top chocolate cake recipes. 

Gingersnaps

When I got my first turn to host a recipe for the group I had to go with Gingersnaps.  It only seemed right!  I was surprised at how much I liked these cookies, since I already have my own go to ginger snap recipe.  Melissa Murphy's version contains typical spices you might expect, like cinnamon, ginger and allspice, but what was really unique was the inclusion of white pepper.  Everything in my gut was telling me to omit the pepper, but I felt like I really had to do the recipe proper justice and follow it word for word.  And you know what?  The white pepper works!  It blends with other spices to make a perfectly sweet and mildly spicy cookie.  And it pairs beautifully with a lemon cream filling.

Blueberry and Almond Biscotti

What is a biscotti anyway?  It's essentially a twice baked cookie.  Round 1 is baked in a loaf form and then the loaf is sliced into the biscotti spears you are probably familiar with and those are baked again to get a nice crunchy texture.  I have never been a biscotti person.  Probably because I'm not a coffee drinker or a fan of crunchy cookies in general.  I had never made biscotti before and  I really didn't expect to like this.  I hate being wrong. But love it all at the same time because these biscotti are delicious and you don't need a hot beverage to enjoy them.  They also make great gifts since they keep well for several days. 

Melissa's recipe called for dried sour cherries, but I switched it up with dried blueberries instead.  What made this recipe for me was the lemon zest.  The lemon flavor is incredibly bright in this crunchy cookie, but not overly lemony.  This recipe opened my eyes to the possibility of making various flavors of biscotti (which I have on my to do list).

Sweet Almond Cake with Lemon Curd

Before joining SMS, I will be honest, most cakes I made were out of a box.  With the exception of carrot cake.  My family has a great carrot cake recipe that doesn't involve a box.  One day I'll get around to posting it on the blog.  What I didn't know was the various techniques used in making cakes from scratch.  This one calls for ground almonds and whipped egg whites in the batter.  You whip up the egg whites until they form stiff peaks (similar to making a meringue) and then gently fold the airy mixture into your cake.  I really don't know much about the science of baking, but I do know this cake is delicious with a lightly sweet almond flavor.  It has a lovely toothsome crumb from the ground almonds and a light moistness.  This cake would be a wonderful base for many fillings and frostings.  Speaking of fillings and frostings, the lemon curd and lemon mascarpone frosting that accompany this cake were not the stars for me.  I had to switch to lemon cream cheese frosting because I had trouble with the mascarpone.  This cake recipe, however, is on my list of keepers!

Mom's French Pancakes (aka Crepes)

Can you say yummy?  Can you say easy to make?  Can  you say "Oooh la la"! This recipe was another surprise winner!  I mean I knew I already loved crepes, I just doubted my ability to make these thin delicate little pancakes.  The ingredients are simple and the batter can (and is recommended) to be made the night before you make these little jewels.  I used a large non stick skillet and after making one or two crepes, really got the hang of it.  If you have not made crepes before, you must try them!  The options for filling them are endless....but my favorite combination is seen above.  Nutella and sliced bananas.  Simple.  Delicious!

Lemon Blueberry Buttermilk Pie

Though I am posting these in the order I made them and not in any preferential taste order, I will say this is a fantastic recipe and is among my top 3 favorites from the book (along with the chocolate cake and honey cream caramels).  I was completely blown away by the perfect marriage of lemon and blueberries amidst a creamy custardy filling.  And this pie is one of the easiest in the book to make.  Especially if you use a pre-made graham cracker crust from the grocery store (a slight diversion from the original recipe).  Melissa's recipe calls for traditional pie dough, but as I was making this pie for the second time for Mother's Day earlier this year, I had a crust mishap.  I used Melissa's all butter pie crust recipe and had major shrinkage occur.  Irreparable shrinkage.  At 11 pm on the eve of Mother's Day I went to the grocery store to buy a roll of Pillsbury pie dough, but at the last minute decided to go with a graham cracker crust.  You know the kind that you find in the baking aisle and comes in a foil pie tin with that cool plastic covering that doubles as a lid when you flip it over?  I have to say, I loved it!  I think this pie is even better than fantastic when made with a graham cracker crust.  Definitely a winner!

Pecan Frosting

I almost didn't make this recipe.  Melissa's original recipe is called Coconut Pecan Frosting, otherwise known as German chocolate cake frosting.  I really don't care for the texture of coconut and I'm generally not a fan of nuts in my dessert.  But the point of this group is going outside your comfort zone.  So I failed in that I didn't go completely outside my comfort zone.  I just took a small step.  I decided to simply omit the coconut from the recipe since that was the greater of two evils.  Imagine my surprise when I tasted the final product and loved it!  It really is less like a frosting and more like a candy topping.  My family loved it spread on graham crackers best.  But it would also make a delicious ice cream topping and it's not too bad with pumpkin cake either! 

Honey Cream Caramels

This was yet another goodie I had never made before.  I don't have anything against caramel candies.  I like them just fine, but there are a lot of other treats I would reach for first.  Luckily I didn't write this recipe off!  These caramels are soft and sweet and delicious.  I really didn't think I would like these as much as I did.  I kept going back to the kitchen and sneaking one more (I'm not sure who I was sneaking them from, but I felt a little guilty eating so many of these honey infused treasures).  This recipe is easy to make and caramels are another great giveaway treat because they store for up to two weeks in an airtight container.  They would also be delicious with a little sprinkling of sea salt before they completely set.  Honey Cream Caramels will be making it into my holiday baking rotation this Christmas!

Strawberry Rhubarb Preserves

Melissa shares a master preserves recipe that shares general ratios of fruit to sugar, acid, etc. and then has recipes for 5 different flavor variations.  This is one of those recipes that was widely praised by many members of the group.  I was able to make three variations, plum preserves, white nectarine cinnamon preserves and of course strawberry rhubarb. 

I feel like a broken record here, but preserves or jam was something I had not made before joining this group.  And I was surprised at how easy they are to make and delicious.  There's something special and very satisfying about making toast in the morning and slathering it with your own fresh made preserves.  I also took the leap into the canning world with these preserves.  Yet another great goodie to give away as a gift.  Of three preserve variations I made, the strawberry rhubarb was my hands down favorite!  The tartness from the rhubarb is a perfect match to the sweet strawberry.  And it makes a great filling for a crumble bar! 

Brown Sugar Vanilla Ice Cream

I didn't actually make this recipe along with the group.  They made it long before I even knew Sweet Melissa Sundays existed.  And to be honest, vanilla ice cream is not something that really excites me.  There are so many delectable ice cream flavors in the world to choose from.  But I found I was in need of an ice cream to pair with this Plum and Raspberry Pie with a Sweet Almond Lattice.  This pie was incredibly tart and needed a nice sweet ice cream to balance it out.  I decided to give Melissa's recipe for Brown Sugar Vanilla Ice Cream a shot since I would be serving to others who don't share my lack of excitement over vanilla.  Also, I had recalled reading in various posts from my fellow SMS bloggers, how delicious this ice cream was.  And they were right!  It's got a depth of caramel like flavor from the brown sugar and is the perfect accompaniment to a fruit pie or tart.  Yet another pleasant surprise!

I made 40 recipes with the group and a few more on my own outside the group. There are many more the group made before I joined that I would still like to try...like Butter Toffee Crunch, Lemon Icebox Cake with Strawberry Sauce, Sweet Almond Bread Pudding with Raspberry Sauce, Caramel Apple Turnovers with Sweet Ricotta Filling, and Fallen Chocolate Souffle Cake to name a few. 

It's been a great ride and I've learned a very important lesson...don't judge a dessert by it's ingredient list!  Even if you are unsure if it would be your thing or if you think it sounds too hard or complicated, give it a go.  You might just be surprised yourself!

I want to extend my thanks to all the fabulous SMS bakers.  You girls rock, sharing great ideas, encouragement and support!  I loved checking out everyone's creations on Sunday mornings.  Special thanks to Karen of Karen's Cookies Cakes & More for maintaining the site and keeping everyone on schedule.  She has spearheaded a new baking group called Club: Baked to keep us busy and learning new things.  This group started on July 1, 2011 and we are baking our way through Baked Explorations by Matt Lewis and Renato Poliafito.  This group bakes twice a month and so far there have been some pretty stinkin delicious recipes.  We really just got started so please feel free to join our baking adventure!