Happy Birthday to Baking From My Home to Yours!

According to amazon.com my favourite baking book has just turned 1 year old! To celebrate, Dorie Greenspan and her publisher Houghton Mifflin are giving away 10 autographed copies of Baking From My Home to Yours. To enter this fantastic giveaway, simply visit this post on Dorie’s site and leave a comment with the name of the person you’d like your copy addressed to by October 10^th. After you’ve done that, come on back here to have a look at some of the amazing goodies you could soon be making if you happen to be chosen as a lucky winner.

Toasted Coconut Custard Tart page #344 Isn’t this one pretty? I made it for a friend of the family who had asked a local Pie Shop for if they could make him a coconut cream pie and they said no! They specialized in fruit pies only and wouldn’t fulfill his request. I thought that was ridiculous so I decided to make him Dorie’s Coconut Custard Tart as a delicious substitute for his Cream Pie. Of course, I wanted some for myself too, so I made this mini version to go along with his regular sized tart. What Pie Shop refuses to make pie?

Chocolate Spice Quickies page #140 These come together in minutes in the food processor and are then chilled before slicing and baking. The dough is also perfect for freezing and can be pulled out at a moments notice when company’s coming over or when you crave a cookie at midnight. I’m sure the spices could also be varied with great success. I sprinkled the tops of some of mine with vanilla mousse sugar and that was a great idea.

French Yogurt Cake page #224 I just love the way the top of this cake cracks. It’s like it’s inviting you inside. And when it tastes this good, how could you refuse? I couldn’t. To me, this cake begs to be served as a 3pm snack with tea, but I’m sure it would be just as good at any other time of day too.

Oatmeal Nutmeg Scones page #30 Scones are so quick to make, I don’t know why I don’t bake them more often. They actually thrive on a minimal of mixing so the less time you spend on them, the better they taste. I thought these were especially good with some homemade fig jam.

Rugelach page #150 I made a few non life threatening changes to the filling and opted to swap dried mango for currants and use a homemade peach-vanilla jam instead of raspberry or apricot. Don’t worry if the rugelach seems a little messy when you’re rolling them up and it’s ok if the filling spills out the sides; that makes them extra tasty.

Chocolate Pudding page #383 Chocolate pudding doesn’t elicit childhood memories for me, but somehow, eating this pudding made me feel like a kid again. Well, it did before I decided to add cognac to it… In any case, this is pure comfort food. And since I was making it more adult with cognac, I also topped it with cocoa nibs.

On an unrelated note, does anyone know where I can win a new digital camera? Because mine has kicked the bucket. I’m currently borrowing one but I have no idea how it works and that’s resulting in a lot of blurry pictures, frustration, cursing and an excessive amount of time in Photoshop,(which subsequently leads to a whole lot more frustration, cursing, mouse throwing and keyboard smashing).

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Scones + Rugelach + Tart + Cake + Baking + Dorie Greenspan