30 March 2010
I was actually surprised by the Coconut Tea Cake because from the description I expected a much more typically European cake. My cake was moist and fluffy with a lovely crackly golden crust and a sweet flavor. I used almond extract because I was out of vanilla and I also used Bacardi Limon instead of dark rum because it was what I had on hand, but both those substitutions worked fine. I'm looking forward to the other half in my freezer! As always, don't forget to visit the other TWD bakers.
10 March 2010
I'm a bit late on this, because my camera batteries were all drained yesterday, but here's Tuesday's recipe. I thought these cookies were really tasty with that roast hazelnut flavor. I used key lime jelly instead of jam, so it was a bit thinner and as you can see some of it missed the cookies. I ended up just letting the bottoms absorb the jelly and it was quite tasty. Lime/hazelnut is an odd combination, but not a bad one. I would recommend that you really press all the way to the bottom when poking the holes; I got a lot of thick cookie and not as much space for jam. I also think this would be really good just dropping a couple of dark chocolate chips into the cookies right after they come out of the oven. See the rest of the TWD bakers' progress here.