Holiday baking done! Nine varieties this year: pizelles, petticoat tails/shortbread, Italian layer bars, crescents, toffee squares, cappuccino drops, spumoni slices, gingerbread with salted caramel frosting, and torrone/nougat. All favorites, yum!
It has taken me a while to settle into successful baking here at sea level. When we lived in the mountains, I was baking at 7000' elevation, and high-altitude baking is very different from baking down here right at the ocean.
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