I’m not one for making a log of candy really…. sure fudge and truffles around Christmas and the like, but rarely candy, so this “Nuts About You” Sea Salt Peanut Brittle is a bit unique for me. It’s a very American thing. But it turned out well and makes a great Valentine’s Day present. Just watch your teeth — this stuff is hard!
I did a (not-baking-related) training event yesterday and it was pretty intense which means I had a hard time sleeping last night. Insomni-baking at it’s finest came up with this bundt cake recipe. That I (maybe surprisingly, maybe not) had the ingredients at hand was amazing and its a very nice breakfast this morning.
Every once in a while, you come across a cool cookie cutter that you just need to have. OK, I do. Maybe not everyone. So I saw this one, believe it or not at a Dollar Store, and for $1.25, I really couldn’t resist. So, I made more cookies. Also not surprising with me. Almond. Vanilla. Chocolate. Great little snack for a cold January.
Happy Epiphany! Today marks the end of Christmas. As most of you know, I am not particularly religious, but I do love the cultural aspects around some traditions, and as far as this one goes, I’m in because it involves food. So, this is the day, allegedly, that the three wise men or three kings came to present offering and a little boy rocked out on the drums. In some cultures, there is a three kings cake — galette des rois and gâteau des rois in France, the roscón de reyes in Spanish-speaking countries, the Bolo-rei in Portugal, in Greece there is the vasilopita which is similar, and in German-speaking countries, there is the Dreikönigskuchen. It’s also the beginning of the Mardi Grad / Fasching / Carnival season, where New Orleans has it’s traditional, very colorful King’s Cake.
What is common in all of these is that there is a toke hidden in the cake — a nut, a coin, a marble, or in the case of the New Orleans style cake, a baby figurine. If you are lucky to find the token, and not break your teeth in the process, you will have luck and prosperity for the coming year.
So here is my version: is a Swiss-inspired style Dreikönigskuchen made with a yeasted, or in my case, sourdough base. There is a marble in there some place and I was going to make an actual crown, but my baking skills are better than my arts & crafts skills.
As many of the people who have been following this here website for a while know, I often make sweets and treats at Christmas Time, and almost all of my Christmas Presents are homemade, so here is another Christmas Present waiting to be devoured: this year’s annual Fudge. This year I made two varieties, one a little more traditional and the other a little more unique. I’ll let you figure out which is which: Dark Chocolate Pecan Fudge and White Chocolate Gingerbread Fudge!