Living the Life

This weeks recipe was picked by Heather of Randomodity and the Girl . The recipe can be found on her blog or in Dorie Greenspans Baking book. I was looking forward to another round of cookies, these were drop cookies so pretty simple to do, no rolling, no cutting, just spoon them on the baking sheet and that's it. They sounded great, butter, jam, what's not to like? Well they were very, very bland, they lacked taste. It wasn't crunchy, but also not really soft, it tried to be a lot of things, but didn't shine. We all agreed here that this was the recipe we liked least so far. Oh well, there is always butterscotch pudding next week, butter, booze, what's not to like ;-)

This weeks TWD recipe was picked by Ulrike from Küchenlatein , if you want to make it yourself you can find the recipe in Dorie Greenspan's: Baking, From My House To Yours or on Ulrike's Blog. The cookies were very simple to make, I didn't do anything fancy with them, just wanted to see how they would taste without any additions. I went the slice and bake way, but I think I cut them a little too thick. The taste was still great, but next time I will do them a little thinner, probably roll them out and use cookie cutters. Thanks for picking this one Ulrike! We all loved them.

Made it back safely after a fabulous cruise! Our luggage decided to stay away a day longer but apart from that everything was great. This week's Tuesday With Dorie recipe was picked by me! The first guy who joined the group finally got his pick :-) I choose the Linzer Sablés, so far I've enjoyed the European style recipes more than the American, maybe because I'm European and my tastebuds are more used to those treats? Anyway, I love the way they look with the jam peeking out of the little hole. I made mine with raspberry jam which I passed through a sieve, after heating it up, to get rid of the seeds. They were very easy to make and the taste of the cookies comes close to " speculaas ", must be the cloves. I'm pleased with my choice, it's not my favorite recipe but I would make it again. Here is the recipe: When I was a kid, the main street in our neighborhood boasted a bakery every two blocks. We always had freshly made bread from the baker closest to o