Chocoholic Anonymous

The final recipe for this month (for me anyway) is Chocolate Caramel Chestnut Cake chosen by Katya of Second Dinner.  I decided to take advantage of the leniency in the TWD posting rules for this month, and this week in particular, so that I could have this beautiful cake on my Thanksgiving menu.

I very nearly did not make this cake because I was not able to find the chestnuts or chestnut paste the recipe called for and it looked like a very time consuming recipe, but the picture in the book looked gorgeous and, as I’m sure you’re all well aware by now, I find it very difficult to pass up anything chocolate.

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This week I decided to make the Cran-Apple Crisps selected by Em of The Repressed Pastry Chef.  I was rather excited about this one.  I love the cranberry apple combination and I really appreciated the idea of the individual crisps.

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This week’s recipe, Sugar Topped Molasses Spice Cookies (pg 76-77) selected by Pamela of Cookies with Boys turned out to be quite the pleasant surprise.  Before I even made these cookies I told “Prince Charming” that I was sending them into work with him because I didn’t think I was going to like them.

Why not you ask?

Well, the picture along side the recipe showed a very thin flat cookie that looked very much like it was going to be a crisp cookie.  In my book, cookies should be soft and chewy, never crispy or crumbly.  So it was with that preconceived notion that I began making these cookies…

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I think November is my favorite TWD month.  Our November hosts go out of their way to pick holiday friendly recipes and I really enjoy the more free form structure of being able to bake/post the TWD assignments for the month in whatever order I please.

“Prince Charming” and I decided we would start out the month with the All In One Holiday Bundt Cake  chosen by Britin of The Nitty Britty.

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