Hi friends! Just popping in to say I’ve got another post up on the NewlyWife blog: Hermit Bar Cookies. Click on over and check out these autumn-inspired bar cookies filled with molasses, dates and walnuts.
On another note, I’ve been assigned the baked goods for our family’s early Thanksgiving dinner this Saturday. I’ll be making rolls and two desserts, and since I’ll need to do most of the prep and baking ahead of time, I’m thinking of making these Martha Stewart dinner rolls. After making the dough, you can shape and freeze it. Then you defrost it for two hours and bake them. Does anyone have any experience with freezing uncooked bread dough?
As for desserts, I’m going to make a pumpkin pie and this French Apple Tart from Baking with Julia. I’ve had a little trouble lately with my pie dough shrinking while baking, so I’ve been reading lots about pie dough technique and watching videos in hopes of getting it right. Do you have any tips or techniques for achieving a perfect pie crust?