I haven’t even had the chance to go back and finish all the “draft” and “outlined” posts from December yet, but I simply *had* to be a part of the “Only Annual Mac-n-Cheese Off” hosted by the fabulous Kevin over at Seriously Good.
The infamous No-Knead Bread that Mark Bittman wrote about in The New York Times. Yes, like everyone else I’ve made it. (At this point, at least a dozen times!) It wasn’t the “no-knead” part that appealed to me (for the feeling of kneading a yeast dough is one of my favorite things ever), but the fact that the recipe came from the Sullivan Street Bakery. The bread from there is amazing–always reminds me of my Grandfather’s bread—and raises my estimation of any restaurant that serves it! So once I saw that it was from SSB–even before all the buzz–I knew I’d have to make it.
These are one of the most popular cookies I have on my cookie trays each Christmas. The key is that they are *so* chocolate-y tasting! I found this recipe in Gourmet back in 1994, and every year I get requests for them.
Was a bit disappointing. Though nothing seemed to stick to the mats, their wobbly texture (much less structured than the Silpats) will take some getting used to. But my big problem is that the mats aren’t cut to size correctly. The corners and long edges run up the sides of my half- sheet pans. Obviously, having space between the mat and the cookie sheet is going to cause problems with uneven baking…so I don’t plan to use them again.
This is a picture of all my goodies, wrapped and waiting to be boxed up and shipped out to Jo T-C of the great blog: Have Fork Will Travel (this was supposed to remain a suprise, but since I’m posting so tardily, I can put all the info and links in now….score one for late-side posting! *smile*) as my part of the latest round of Blogging By Mail (BBM), headed up by the very energetic Stephanie of Dispensing Happiness.
