Winter Baking

As I have said before, we are working our way through The Beekman 1802 Heirloom Dessert Cookbook. One of the reasons why I chose this book is because it is organized by seasons. Anything arranged seasonally appeals to me. Maybe it is because I didn’t grow up with seasons, or my interest in gardening, but there is something about a calendar, changing seasons, and the cycle of weather, that really turns me on. The book starts with Winter, and continues through the year. Each season has recipes that take advantage of fresh produce. Fewer fresh items are available in winter, therefore the recipes have been more chocolatey and dairy filled.

As we are in Winter now I have been working my way through from the very beginning of the book. So far Winter has been full of comfort food; pies, Hot Chocolate, and Brownies. After receiving a foot of new snow this week some comfort dessert was welcome, we made Blondies with White Chocolate and Macadamias.

I am trying to get the rest of the winter recipes in before Spring so we also made Malted Milk Chocolate Cake.

The recipe does not call for any frosting but the cake looked naked so I added a little something.

Flavor-wise, it didn’t need any frosting. Absolutely delicious!