For October 16

It is late, it has been an intense day.  So here is the lineup for tomorrow night:

Nibby Pecan Cookies, Alice Medrich, Bittersweet - these are cookies with chopped pecans and cacao nibs, the precursor to chocolate.  

Pumpkin Cake Bars with Maple Cream Cheese Frosting, from the King Arthur Flour web site.  King Arthur Flour is the best mass-produced flour in the United States, and they are headquartered in Vermont.  I wanted an autumn item this week, and have been looking for a pumpkin bar to make.  Between the pumpkin bars and the maple frosting, this is about as much of an autumn cliche as you can get.  Bring it on!!!

For October 2

It is very late, so this is very short.

For this week, something old, something new:

Chocolate Hazelnut Biscotti, from the King Arthur Flour Cookie Companion

Nutty, Chocolaty, Swirly Sour Cream Bundt Cake (yep, that's the recipe name) from Dorie Greenspan, Baking.

Chocolate hazelnut biscotti are one of my favorite flavor combinations.  I haven't made biscotti for a while, so it was nice to resume with this recipe.

As for the bundt cake, I have made many of the recipes from Dorie Greenspan's book, and all have been very good.  For this one, however, the cake stuck in the bundt pan and did not come out cleanly, so the cake is not very pretty.  Oh, well.  Luckily, we cover with confectioners sugar before serving, and so this one will have a LOT of sugar on top.  But from my tasting of the bits that stuck to the pan (professional obligation to taste it, you know) - YUM!