#Orange marzipan recipe

[simmeringstarfruit]

Homemade Marzipan with Honey and Orange

Homemade marzipan! This almond-based confectionary treat is gluten-free and can easily be made vegan. Marzipan can be sliced and eaten, baked into Christmas stollen, or pressed into molds to make fun shapes. It’s the perfect no-bake treat to share with family and friends for winter holidays, birthdays, Christmas, Easter, or New Year’s Eve. This no-bake dessert recipe for marzipan is simple make…

[fullcravings]

Vegan Chocolate Orange Battenberg Cake

[placeofwonder]

new year, let's go! not resolutions so much as lists.

general:

walk up all 7 of my town's hills

make progress on my big cross stitch of a lighthouse

write a few stories without trying to make them good

pasta quest (13)

books:

finish Howards End

Orlando

The Hidden Life of Trees

re-read the Inkworld trilogy and then read the new sequel (started)

start the Rivers of London series over from the beginning

at least one David Almond novel

at least one Discworld novel

cooking:

asparagus and chilli linguine (from Cook As You Are)

soba noodles with lime, cardamom and avocado (from my recipe binder)

sweet potatoes with caramelised onions (from Small Victories)

dill-pickled cherry tomatoes (from Cook As You Are)

spam musubi (from this recipe maybe?)

halloumi and pomegranate salad (from Comfort & Spice)

watercress with smoked almond goat cheese scoops & grapes in red wine syrup (from Home Made Winter)

goat's cheese puffs with salsa (from Midnight Chicken)

chickpea soup with sweet potato and feta crackers (from Home Made Winter)

okonomiyaki (from my recipe binder)

bánh xèo (from this recipe maybe?)

beef burrito with harissa (from Cookery Course)

chicken rice (from The Year of Miracles)

grilled shrimp with feta and tomatoes (from Small Victories)

maple soy glazed salmon (from Flavour)

grilled chicken (from Small Victories)

miso chicken milanese with soba noodles (from Comfort)

ginger beer chicken (from Midnight Chicken)

chicken and leeks (from Small Victories)

roast chicken (from Midnight Chicken)

chicken stew with dumplings (from Heroes' Feast)

salami and fig pizza (from Cookery Course)

spicy pepperoni quiche (from How Baking Works)

caramelised onion pissaladière (from GBBO Everyday)

raspberry ginger cream pancakes (from Real Food Real Fast)

crêpes with roasted cherries (from Gatherings)

baking & drinks:

chocolate chip cookies (from Midnight Chicken)

marzipan, sour cherries and chocolate chip cookies (from The Year of Miracles)

rye and orange cookies (from Scandinavian Baking)

zimtsterne (from Heimwehküche Backen)

black sesame and matcha sandwich biscuits (from Flavour)

scones (from Comfort)

lemon & poppy seed muffins (from How Baking Works)

ginger & lemon muffins (from my recipe binder)

gingerbread muffins (from How Baking Works)

"black moss" cupcakes (from Exquisite Exandria)

coconut drizzle cake (from Studentenküche)

olive oil and orange cake (from Small Victories)

blackberry and marzipan apple pie (from Flavour)

maple apple puffs (GBBO Everyday)

franzbrötchen (from Heimwehküche Backen)

start working my way through Brilliant Bread (2 down, see here – next up: wholemeal bread)

poppy seed bread rolls (from Heimwehküche Backen)

crunchy bacon soda bread (from GBBO Everyday)

focaccia (from The Year of Miracles)

basil lemonade (from my recipe binder)

spiced hot chocolate (from Gatherings and/or Flavour)

white chocolate coffee (from Home Made Winter)

[mariacallous]

For Moroccan Jews, marzipan is central to celebratory occasions and Jewish holidays. Made from ground almonds and sugar, this sweet, sophisticated confection has a long and storied past. 

From their origins and domestic cultivation in Western China, almonds traversed the Silk Road to the Middle East. Almonds thrived in the temperate climate of the Levant, and soon enough they were crushed and mixed with honey. Marzipan even appears in the romantic folk tales of “One Thousand and One Nights;” in one instance, it’s described as an aphrodisiac.

The recipe traveled to Andalusia, the Muslim-ruled area of the Iberian Peninsula, where it acquired the name marzipan from the Latin term Martius Panis which literally means “March bread.” During the Golden Age of Spain, the cities of Toledo, Granada and Seville enjoyed a period of convivencia, a time of Christian, Muslim and Jewish coexistence and cultural exchanges of literature, philosophy and cuisine. With the expulsion of 1492, the Jews carried the recipe for marzipan to their new homes in North Africa and the Ottoman Empire. (Over the centuries, their Christian neighbors continued making marzipan and in Toledo, this treat is still made in the old Jewish areas and is protected by a designation of origin status.)

Almost simultaneous to its introduction in the Iberian Peninsula, the Turks introduced marzipan to Eastern Europe. It became a beloved specialty in Hungary and Italy, from where it traveled to become a festive treat that is enjoyed all over Europe. 

Marzipan comes in all shapes and sizes. In Northern Europe, it’s shaped into little pigs for Christmas and eggs for Easter. Sweden boasts the prettiest prinsesstårta (“princess cakes”), iced with pastel pink and pale green marzipan. In Italy, Greece and Malta, marzipan is artfully shaped into brightly colored, perfectly detailed miniature fruits and vegetables. 

Tiny marzipan fruits are also a traditional Passover treat for Iranian Jews. Syrian cuisine features “marcaben,” marzipan flavored with orange blossom water and shaped into delicate roses.

For Moroccan Jews, no celebration is complete without marzipan-stuffed dates, walnuts and prunes. They are always served at engagements, weddings and bris ceremonies, as well as on Jewish holidays (the gluten-free recipe lends itself perfectly to Passover).

These delectable treats are also served at Mimouna, the joyful celebration that marks the end of the Passover holiday. The doors of Moroccan Jewish homes are thrown wide open, and everyone is welcome to partake in the festivities. There are greetings of “tir’bah u’tissad,” a Judeo Arabic blessing that means “may you prosper and succeed.” The women are dressed in brightly colored caftans and the men wear white djellaba gowns and the red tarboosh hat. 

The tables are adorned with talismans of luck, fertility and prosperity: five coins in a bowl of flour, five fava beans laid out on flour, a fresh fish on a platter, a green tree branch or sheaf of wheat or barley, white milk in a pitcher, and five white eggs in a bowl of flour to symbolize purity.

At the center of the celebration is piping-hot mufleta, a pancake served straight out of the skillet with honey or homemade fruit preserves. But with their beautiful pastel colors and their pleasing, sugar-dusted symmetry, the marzipan-stuffed dried fruit and nuts symbolize sweetness and an abundance of overflowing blessings. 

In the past, making marzipan was a very time-consuming task. The almonds had to be prepared with boiling, removing the skins and grinding. Nowadays, almond flour is readily available. We hope you try your hand at making this delectable sweet.

Note: Store the stuffed dates in an airtight container for up to two months. You can replace the dates with prunes or walnuts.

[goinsidesicil]

Discover the Rich Flavors of Authentic Sicilian Products

Sicily, the largest island in the Mediterranean, boasts a rich cultural and culinary heritage that has been shaped by centuries of history and diverse influences. Authentic Sicilian Products The island's unique climate, fertile soil, and surrounding sea contribute to the distinct flavors of its products, making them a must-try for any food enthusiast. From aromatic olive oils to sweet pastries, authentic Sicilian products offer a taste of tradition and passion.

1. Extra Virgin Olive Oil: The Liquid Gold of Sicily

Sicilian extra virgin olive oil is renowned for its high quality and distinct flavor. The island's olive trees, nurtured by the Mediterranean sun and mineral-rich soil, produce olives with a robust and fruity taste. This olive oil is not just a cooking ingredient; it's a cornerstone of Sicilian cuisine. Its rich flavor profile enhances dishes like salads, pasta, and seafood, bringing a touch of Sicily to every meal.

2. Sicilian Wines: A Taste of the Terroir

Sicily is home to some of the most ancient vineyards in the world. The island's diverse landscape, ranging from coastal areas to volcanic soils near Mount Etna, allows for the cultivation of a wide variety of grapes. Sicilian wines, such as Nero d'Avola, Marsala, and the volcanic wines of Etna, are celebrated for their depth and complexity. Whether you prefer a bold red or a crisp white, Sicilian wines offer a unique tasting experience that reflects the island's rich terroir.

3. Traditional Pastries: Sweet Delights from the Island

No exploration of Sicilian products would be complete without indulging in the island's traditional pastries. Cannoli, perhaps the most famous of Sicilian desserts, are crispy pastry tubes filled with sweet ricotta cheese and often adorned with candied fruit or chocolate. Another beloved treat is the cassata, a sponge cake layered with ricotta, marzipan, and candied fruits, often beautifully decorated with vibrant colors. These sweet delicacies are a testament to Sicily's rich culinary traditions.

4. Sicilian Cheeses: A World of Flavors

Sicilian cheeses are as diverse as the island's landscapes. Pecorino Siciliano, made from sheep's milk, is a well-known variety, offering a sharp and tangy flavor that pairs perfectly with Sicilian wines. Ricotta salata, a salted and aged version of the fresh ricotta, is another staple in Sicilian cuisine, often grated over pasta dishes for an extra burst of flavor. The island's cheese-making traditions have been passed down through generations, preserving authentic methods and tastes.

5. Citrus Fruits: The Essence of Sicilian Sunshine

Sicily's citrus fruits, particularly its blood oranges and lemons, are famous worldwide. The island's warm climate and volcanic soil create the perfect environment for these fruits to thrive, resulting in intensely flavored and aromatic produce. Sicilian citrus is not only enjoyed fresh but also used to make marmalades, liqueurs like Limoncello, and as essential ingredients in local recipes, infusing dishes with a refreshing zest.

Experience Sicily with Authentic Products

For those who wish to experience the true essence of Sicily, exploring its authentic products is a must. From the robust flavors of its olive oil to the sweet indulgence of its pastries, Sicilian products offer a sensory journey through the island's rich cultural and culinary landscape.

To delve deeper into the world of Sicilian products and bring a piece of Sicily into your home, visit goinsidesicily.com. Authentic Sicilian Products Discover a curated selection of the island's finest offerings and experience the flavors that have made Sicily a beloved destination for food lovers around the globe.

[recipecollector-cor]

Colorful Fondant Fancies Recipe

Colorful Fondant Fancies Recipe These vibrant Fondant Fancies are a modern twist on a classic British treat, inspired by the beloved Mr. Kipling cakes. Featuring light almond sponge, a hint of orange syrup, and a smooth marzipan layer, these colorful squares are topped with soft fondant icing and decorated with sprinkles. Perfect for celebrations or afternoon tea, these fancies are as fun to…

[ainews]

Carrots may be a common ingredient in many recipes, but did you know that they can also be useful for ghostly encounters? These orange root vegetables have been lauded for their various health benefits, but their lobar shape could also come in handy when cooking up some ghostly delights.

According to popular belief, ghosts are beings that are often trapped in between worlds, unable to fully manifest in our physical realm. This is why they are often depicted as wispy and ethereal. However, it is said that certain foods, especially those with a lobar shape, can help anchor these spirits into our world, allowing for a more tangible interaction.

Carrots, in particular, are known for their distinct conical shape. This shape mimics the conical structure of our lungs, making it an ideal ingredient for recipes meant to attract ghosts. In some cultures, it is believed that ghosts are drawn to lobar-shaped foods, as these shapes remind them of their own existence before death.

In addition to their shape, carrots also have a strong connection to death and the afterlife in various cultures. In ancient Egypt, carrots were often placed in tombs and mummy caskets as a symbol of rebirth and immortality. In European folklore, some even believed that munching on carrots can help one see ghosts and other supernatural beings.

So, what are some ways you can incorporate carrots into your ghostly recipes? Here are a few ideas:

Ghostly Carrot Soup: Simply chop up some carrots and boil them in a pot with some broth and your favorite seasonings. Once the carrots are soft, blend them to your desired consistency. For an extra eerie touch, add a dollop of sour cream on top to create a ghostly face.

Haunted Carrot Cake: This classic dessert can be made even spookier with some carrot-shaped decorations on top. Use food coloring to turn the frosting into an eerie orange hue and create ghost-shaped carrots using fondant or marzipan.

Ghostly Roasted Carrots: Cut carrots into long strips and toss them in some olive oil, salt, and pepper. Roast them in the oven until they are tender and slightly charred. To add a ghostly touch, use a toothpick to create little faces on each carrot strip before cooking.

Remember, while carrots may be helpful in attracting ghosts, always approach supernatural beings with caution and respect. And don't be surprised if your ghostly recipes turn out to be a hit with both the living and the dead!

[sketchbookpoetry]

Recipe for Baked Apples with Marzipan and Orange Try these baked apples stuffed with marzipan this holiday season. They are delicious served with vanilla ice cream or vanilla sauce.

[bloggerihardlyknowher]

Recipe for Orange Almond Pound Cake This rich, buttery pound cake is taken to new heights with the addition of almond paste and orange juice. 1 teaspoon baking powder, 1/3 cup half-and-half, 1/3 cup orange juice, 1/2 teaspoon baking soda, 1 pound butter softened, 3 cups all-purpose flour sifted, 6 eggs, 3 cups white sugar, 1/3 cup milk, 3 ounces marzipan

[incorporealbagelbeing]

Omg hi!

Three ships: Heros of Olympus, Leo and Nico because we were robbed of their dynamic (up to interpretation how I ship them, romantic or platonic), also Percabeth from the Lightning Thief show, and probably 2 ocs (lore TBD)

First ship: ohhh fuck that's a long time ago and also such bad territory for me. Probably Blitzen and Hearthstone from the Magnus Chase series? I'm not reliving my Voltron or Supernatural stints and you can't make me <3

Last song: Dirty Little Secret by the All American Rejects

Last film: Glass Onion! Really loved it <3

Currently reading: if it counts if I just finished, both the House by the Cerulean Sea (again) and also Disability Studies in Art History from Antiquity to the Twenty First Century (2023)

Currently craving: I mean. Always a slushie. But also a really nice big dish of my crock pot stew recipe

Favorite color: dark green! Also very partial to pinks when it's the right time shade and color.

Relationship status: wouldn't you like to know weatherboy

Last thing googled: knight armor

Current obsessions: Desperado Podcast circa the last 4 years and going strong, occult ritual magical procedures (so I can think about their practice and write with them! I will not be doing the occult rituals), my own OCs, my friend's OCs, and the Lightning Thief show.

@fanatic564 @the-cosmic-alexolotl @thatsleepymermaid @organchordsandlightning @orange-marzipan @rosewinterborn @airshipvalentine @halfsentientgarbage @tobitheninjakitten

9 people you'd like to get to know better

Tag Game, thanks @mad-of-all-trades

Three Ships: Hannigram, Xehaqus, Eleine/Fretia

First Ship: IDK, 3x4 maybe? IYKYK

Last Song: Signal by Sylvan Esso

Last Film: I saw the first half hour of Oppenheimer before something came up, haven’t gotten back to it yet

Currently (Re)Reading: Tax forms and paperwork for my job :(

Currently Craving: Salmon Sashimi or Poke

Favorite Color: Blue or Purple

Relationship Status: No (as in I don’t want one)

Last thing Googled: The number of a local teriyaki joint that still does phone orders instead of just food apps

Current Obsessions: OC stuff mostly, not feeling very inspired for fandom stuff atm

Tagging: My last nine new followers. @royalberryriku @keybladeciel @night-o-sphere @haveievermentioned @puterboy1 @little-boats-on-a-lake @closet-trumpet-monkey @fskies32 and @ardenigh prove to me that you're not bots lol

[lookashiny]

[safehousebooze]

The great IMF bake off (day 5)

Ethan: Cherry pie, family recipe

Ilsa: Kardemummabullar (Kardamon buns), with a secret ingredient

Jane: Cheesecake with mandarine oranges, fluffy cloud of love!

Will: Just went and bought a cake, disqualified

Benji: Sachertorte with apricot filling, picked up the recipe on a vacation

Luther: Marzipan cake, show off

(I think Luther is a master baker, only using the finest ingredients and recipes while not liking overly sweet things himself 🧐)

Thank you @benthan-week-2022 this was so much fun!!

[othmeralia]

Liegnitzer Bomben in the Archives!

Postcard from Svante Arrhenius to Georg Bredig, January 1896

In 1896 Svante Arrhenius thanked Georg Bredig for sending him Liengnitzer Bomben. Liegnitzer Bomben, also known as Legnica bombs or legnickie bomby, are small cakes made out of gingerbread and filled with fruit and marzipan. They were made to be Christmas treats or souvenirs of visitors from other cities.

Von SKopp - Eigenes Werk, CC BY-SA 3.0

The bombs were first made by the Müller brothers in 1853, but there is a fable associated with the recipe. According to legend, the recipe was presented to a baker by a mountain spirit in a dream. The baker had dreamed of making a famous dessert for Legnica. The mountain spirit, Rübezahl, gave the recipe to the baker. As the baker read the recipe gnomes appeared and started baking the bombs. When the baker woke up the kitchen was filled with freshly baked bombs and the recipe was written down, signed by Liczyrzepa, the mountain spirit.

The recipe has been a coveted secret after World War II and was patented so that it could not be shared. It is kept at the Copper Museum in Legnica and until recently it was not public.

Below is the original recipe translated from Polish

Liegnitzer Bomben (Legnica bombs)

Cake:

500 g flour

400 g honey

250 g sugar

200 g apricot jam

150 g butter

125 g chopped almonds

50 g chopped lemon jelly in frosting

50 g chopped orange jelly in frosting

125 g raisins

2 tablespoons cocoa

1 teaspoon gingerbread spices

4 ml rum

4 eggs

1 packet baking powder

margarine for greasing

breadcrumbs for sprinkling

For the topping:

200 g of chocolate

Preparation:

Melt honey, fine sugar and butter while stirring, then leave to cool. Eggs with cocoa, almonds, gingerbread spice and rum. Mix it with baking powder, flour and add the cooled honey mixture to it, mix.

Mix the washed, dried raisins with finely chopped marzipan, orange jelly, lemon jelly and jam. Instead of apricot jam, you can also use 100 g of small, baked, candied pineapples for the filling.

Grease 12 bomb molds and sprinkle with breadcrumbs. Half-fill the dough, put the marzipan mass on it and cover with the rest of the dough. Bake in an oven preheated to 350 degrees for about 30 minutes. Melt the chocolate glaze and spread on the Legnica bombs.

[ellynneversweet]

How to make pâté.

1. Start where all such endeavours start — as an enthusiastic eater and indifferent cook, disgruntled at the cost of some particular item or other. In this case, pâté. The good stuff is expensive, even on sale, but the budget liverwurst in the lunch meat section looks uncannily like dog food. There is seemingly no in-between.

2. Notice that the butchers has a slimy, amorphous pile labelled chicken livers, by far the cheapest meat on sale. Remember that pâté is made of liver and wonder why it’s so expensive. Maybe the recipe’s complicated? Buy something you know how to cook, instead.

3. Google pâté recipes, and discover that it’s basically butter and liver, with a few flavourings, fried and blended into a paste. Find a recipe that includes orange zest — your preferred pate, when it’s on sale, has orange in it.

4. Next time you’re at the greengrocers, buy an orange. Don’t bother with onions and garlic — there’s always some in the kitchen. It’s amazing how many onions there are in the kitchen.

5. Go next door to the butchers, ask confidently for chicken livers, having checked your recipe to be sure how much to ask for. Unfortunately, today of all days, they don’t have any. Leave, despondent, with your orange.

6. Go to the supermarket (you were going anyway). Notice, in the crowded meat section, some weirdly dark meat tucked in the corner of the poultry section. Liver! You can’t remember how much you need, and everyone in the store seems to want to be exactly where you are. You can’t find the tab with the recipe you had open. Try not to overhear the conversation of the couple standing by the kebabs. You start to worry that you look like the sort of person who doesn’t know what to do with liver, but is buying it anyway. In a rush, pick up two containers — six dollars worth of liver. That’s about as cheap as pâté on sale gets, surely that’s enough?

7. Get distracted. A day and a half later, remember the liver in the fridge. Panic. How long does offal last, anyway? You’d better cook it all tonight.

8. Spend a fruitless half hour looking for cointreau — you know you had a bottle and it’s only for cooking, how can it have been used up? Give up and settle for some brandy that’s gone all dusty behind the rum and tequila.

9. Pull out the containers of liver.

10. Find the recipe. Realise that it calls for just 250g, and you have somehow bought a whole kilo of liver. Do some quick maths — there won’t be as much orange zest, but you can add some extra juice. Guesstimate four small white onions into two huge Spanish onions. Crush some garlic. Cry, because you’re wearing glasses and you’re used to the protective effect of contact lenses when chopping onions.

11. Realise your phone is about to die, plug it in on the other side of the room.

12. Open the containers, smell the livers. They seem fine, although the smell of chopped onions is so strong you have to get in close. Pick them out one by one — you need to cut the tendony bits off. You’re not sure what you expected chicken livers to look like, individually. They’re bigger than you expected, but not as gross or as slippery as you thought.

13. Find some butter. There’s not enough in the fridge, but there should be some in the freezer. Hack 400g of butter off the frozen brick with a clean knife. It’s a LOT of butter. You feel mildly worried, but put in the frying pan to melt.

14. Cook the onions, garlic and zest in what is basically a bath of butter. Resist the temptation to turn the heat up to a roaring boil.

15. Retrieve your phone — you need to time this, and your patience for slow cooking onions is seriously limited. Check the time. Go on tumblr. Check the recipe again. Tumblr, again. Realise it’s now a minute past the time you were waiting for.

16. You need to remove the onions with a slotted spoon. Retrieve about 70% and give up on the rest. Surely they won’t burn — they’re not even touching the bottom of the pan.

17. Realise that your suspicion that all the liver you have won’t fit in the pan was correct. Divide it in half, watching the time like a hawk. Worry that they’re meant to be frying on the base of the pan, rather than simmering in butter. Resist the temptation to leave them longer, since the usual concern when cooking chicken doesn’t apply here — they’re still meant to be pink on the inside. Wonder why people complain about how bad cooking liver smells. It’s not that strong.

18. Check the recipe — how long do you need to let this rest? Realise you’re meant to boil the brandy into the butter, and turn the heat back on. Eyeball the brandy, glug glug.

19. Find the blender. You need to let it cool, but presumably not so long that the butter in the pan turns back into a solid, so the time taken to find all the bits of the blender and assemble them is probably enough.

20. Put half the ingredients in the blender, awkwardly ladling liquid butter out of the pan. Realise, about this time, that the recipe called for half of the butter to go in the pan, and the other to be held back until you get to the blending bit.

21. Put the lid on, check the seal, pray you’re not about to be sprayed with hot butter.

22. Blend.

23. Open the lid. It smells...pungent. Definitely a pâté smell, but, uh, warm. It’s liquidy, which you didn’t expect. The last time you tried something like this was making marzipan, which has the consistency of play dough even when fresh.

24. Pour the pâté into a bowl, and add the rest of the ingredients into the blender. There’s more butter this time, because you abandon the ladle in favour of picking up the pan and pouring. Blend, again.

25. This is meat soup.

26. Pour it into the bowl with the first lot of pâté. Realise too late that the bowl is too small, and spill what would be a whole serving of store pâté on the counter. Transfer to another (bigger) bowl and stir.

27. Offer the dog, who has been watching in astonishment, a taste off your finger. He sniffs it, declines, and licks your clean thumb instead. He’s a fussy eater, though, so you ignore his opinion.

28. Taste test — it tastes right, even if it needs to set.

29. Consider your enormous bowl of pâté. Is this too much? Possibly. You’ll have to bribe other people with it. Put it in the fridge.

30. Go to the bathroom at the other end of the house. Come out, realise your whole house smells like pâté. Realise the liver smell really is that strong, and, like a Lush employee, your nose had simply turned off.

31. Enjoy???

[aradeia]

if ur still doing the top 5 asks, top 5 recipes/things to cook!! ❣️

Thank you!! Tumblr didn’t show me I had this message!

I love cooking so much! Here are my favorite things to make:

Thai-inspired red curry -- it comes to together so quickly, I find it pretty easy to make, there are so many vegetables and flavors; this is definitely my favorite thing to cook.

Pineapple, chicken, and pepper stir fry -- I love sweet and sour foods

Shepherd’s pie -- fluffy mashed potatoes and cheese on top. Can’t go wrong there.

Lasagna -- I’ve only made this once, but I love the assembly, 3 cheeses for the win, excellent reward at the end

Black beans and onions -- this isn’t my grandest recipe. Really it’s pretty simple. It comes together in maybe 10 minutes, and never goes wrong. I start with onions and garlic in olive oil, then add red chili flakes and a bit of cumin and curry powder. Add the beans (mash up some before to get a thicker base), pour in some chicken stock, serve with rice. It’s a go to meal of mine. Can add peppers, sausage, cilantro, whatever you’ve got!

Now, you didn’t ask my favorite things to bake, but I’m on a roll now:

Banana bread -- I put cardamom and chocolate chips in mine and it’s amazing

Spanish almond cake -- I first learned about this cake in my religions of medieval Spain seminar. I make it around the holidays now. I love the almond and orange flavor

Oaty chocolate chip cookies -- I put some cinnamon in my chocolate chip cookies. Highly recommend that.

Hamantaschen -- my whole family loves these. They’re so pretty when they come out of the oven, and I love experimenting with different jams and fillings

Marzipan fruits -- time consuming for sure, and I still need to perfect my recipe, but I like shaping and painting them

I have to figure out something to make for today now...