Oct 6, 2015

Cheddar Cheese Crackers | #TwelveLoaves

Cheddar Cheese Crackers

I'm pretty excited about these cheddar cheese crackers! They have such a wonderful savory flavor... and they came out crispy!

I've always had good luck making savory shortbread crackers, but have been challenged at times with creating a crispy yeasted cracker. Sometimes they can come out tough or chewy instead of crunchy.

Cheddar Cheese Crackers

If your crackers aren't evenly rolled out, or if your oven has some spots that are hotter than others (and whose doesn't?), some crackers will burn while others will be soft.

I finally figured out that if you monitor the crackers closely, you can remove the ones that are done, and continue to stick the pan back in the oven to continue baking the rest. I put a baking stone in the oven to help maintain the oven temperature during all of the opening and closing of the oven door, and (with slightly burned fingertips later) ended up with a batch of evenly baked crispy crunchy crackers. Yay!

Yeah, they require some attention, but you'll be happy with the results... plus you can taste test as you go along. It's a sacrifice, I know.

Cheddar Cheese Crackers

These crackers get their savory flavor from from cheddar cheese, crumbled chicken bouillon cubes, and mustard powder! Who knew? They are the perfect savory snack and are pretty hard to stop eating.

I made a cream cheese and sour cream vegetable spread to serve with them and took them to work. They disappeared faster than most of the desserts I typically bring in!

Cheddar Cheese Crackers

You can make these crackers with any kind of firm cheese, such as gruyere, Swiss, or Gouda. It's a great way to use up whatever cheese you might have around.

To keep them crisp, store them in an airtight container.

This month, the #TwelveLoaves bakers are baking crackers, crisps, and flatbreads. After the recipe, check out all of the delicious links from everyone!

Cheddar Cheese Crackers

Makes about 100 to 120 crackers, depending on the thickness


7 tbsp hot water
2 tsp crushed bouillon cubes
1 tsp active dry or instant yeast
185 g (1 1/2 C) unbleached all purpose flour
1/2 tsp salt
1/2 tsp baking soda 
1 1/2 tsp mustard powder
55 g (1 C) finely grated cheddar cheese
1/4 C chilled vegetable shortening


  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment.
  2. Mix the bouillon into the hot water to dissolve. Once the water cools to room temperature, add the yeast. 
  3. In the bowl of a food processor, pulse the flour, salt, baking soda, and mustard powder. 
  4. Add the cheddar and shortening and pulse 15 times. 
  5. Slowly add the water/yeast mixture while pulsing the food processor until the dough just comes together. 
  6. Turn the dough out onto the counter and lightly knead.
  7. Divide the dough in half. On a lightly floured surface, roll each half into a large rectangle, about 1/16 inch thick (about the thickness of a penny). Turn the dough as you roll it out to make sure it doesn't stick to the counter. 
  8. Using a pastry cutter, cut the dough into 1 1/2 inch strips. Move the strips to the baking sheet and cut the strips into 1 1/2 inch squares. It's okay that they are touching each other because they rise up, not out. 
  9. Repeat with the second ball of dough. Prick all of the crackers with a fork several times. 
  10. Bake the sheets for 15 to 17 minutes, rotating the pans halfway through. Check the crackers and remove the ones that are firm (press them with your finger...  they should not have any "give") and place them on a wire rack. It's okay to remove the whole pan from the oven while you are doing this. Take your time.
  11. Place the pans back into the oven to continue baking the crackers that are still slightly soft, checking at two minute intervals. 
  12. Cool completely on a wire rack. 
Recipe adapted from Crackers and Dips by Ivy Manning. The book is full of amazing snacking deliciousness. 

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers. Our host this month is Camilla from Culinary Aventures with Camilla, and our theme is Crackers, Crisps, and Flatbreads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of Seeded Breads!

If you'd like to bake along with us this month, share your Crackers, Crisps, and Flatbreads using hashtag #TwelveLoaves!

Oct 4, 2015

English Muffin Bread

English Muffin Bread

I have made this English Muffin Bread many times, and can't believe I never posted it! This bread, sliced, is kind of the equivalent to English muffins, without the griddle. The bread pan is dusted with corn meal to mimic traditional English muffins. This bread is delicious toasted and spread with butter and jam. The combination of yeast and baking powder produces the "nooks and crannies" that one would expect from English muffins.

English Muffin Bread

This bread is just perfect for those who are intimidated by baking bread. In fact, it's a gateway bread! Once you bake it, you will be ready for breads that require shaping and two proofings. This is how we bread baking Pied Pipers get you hooked!

To make this bread, all you have to do is mix the ingredients for one minute, scrape the dough into a bread pan, and let it rise for about an hour. You end up with an amazing loaf that is perfect for slicing and toasting.

My oven was occupied when I made this loaf, so I actually baked it in my toaster oven. I should have tented the top of the loaf toward the end of baking, but otherwise, it turned out great! (P.S., my toaster oven is big and kind of pricey, but it has been a fantastic substitute for a full sized oven.)

English Muffin Bread

English Muffin Bread


12 3/4 ounces (3 cups) unbleached all purpose flour
1 tbsp sugar
1 1/2 tsp salt
1/4 tsp baking soda
1 tbsp instant yeast
1 cup milk
1/4 cup water
2 tbsp vegetable oil
Cornmeal, for sprinkling into the pan


  1. In the bowl of a stand mixer, whisk together the dry ingredients.
  2. In a microwave save bowl, mix the milk, water, and vegetable oil. Heat to approximately 120 degrees F. 
  3. Add the wet ingredients to the dry ingredients, and beat with the paddle attachment on medium high. The dough will be very sticky. 
  4. Lightly oil a 4 1/2 inch by 8 inch bread pan and sprinkle the sides and bottom with cornmeal. 
  5. Scrape the dough into the prepared pan, and smooth the top with wet fingers. 
  6. Cover the pan with oiled plastic wrap and preheat your oven to 400 degrees F. 
  7. Let the dough rise until it just crowns about 1/4 inch above the top of the pan from eye level, about 45 to 60 minutes. 
  8. Bake the loaf for 20 to 22 minutes, until it reaches an interior temperature of about 190 degrees F. and is golden brown. 
  9. Cool in the pan for five minutes, and then remove it from the pan. Cool completely on a wire rack. 
Slightly adapted from King Arthur Flour

Sep 28, 2015

Cornbread Bacon Muffins | #MuffinMonday

Cornbread Bacon Muffins with maple syrup and toasted pecans

These cornbread bacon muffins combine the sweet and savory flavors of the bacon, corn bread, and the secret ingredient, maple syrup.

The thick cut bacon is julienned and then cooked to a golden color. Next, the bacon is cooked in maple syrup. The muffins also contain toasted pecans and brown sugar.

Cornbread Bacon Muffins with maple syrup and toasted pecans

The secret savory ingredient in these muffins is the rendered bacon fat. Yep! It infuses these muffins full of bacony flavor. If you're going to eat bacon, you might as well go all in! They smell amazing when they are baking.

When I was growing up, my parents kept a can full of rendered bacon fat, which they used for frying. It was especially good when used for frying eggs. I like to keep some in the freezer, and it is amazingly delicious for making popcorn.

Cornbread Bacon Muffins with maple syrup and toasted pecans

After the recipe, be sure to browse all of the amazing muffin recipes from the #MuffinMonday bakers.

Cornbread Bacon Muffins

Makes 12 muffins. Adapted from The Dahlia Bakery Cookbook by Tom Douglas. It's pretty amazing. 


5 strips of thick cut bacon (about 6 ounces) cut into 1/8 inch pieces
1/3 cup plus 2 tbsp (5 ounces) maple syrup
3 large room temperature eggs
1/3 cup canola or corn oil
1/3 cup room temperature sour cream
1/3 cup room temperature milk
1 cup plus 1 tbsp (5 3/4 ounces) unbleached all purpose flour
1/4 cup plus 2 tbsp (2 1/4 ounces) packed brown sugar
1 tbsp baking powder
3/4 cups (4 3/4 ounces) cornmeal
2 1/4 ounces chopped toasted pecans (I baked mine in the toaster oven for about 5 minutes)
1 1/2 tsp kosher salt


  1. Preheat the oven to 375 degrees F and line a muffin pan with liners. 
  2. Fry the bacon pieces over low heat until golden and the fat has rendered off. Using a slotted spoon or spider strainer, drain the bacon on a paper towel lined plate. Let the rendered fat cool. 
  3. In a nonstick pan, mix the cooked bacon with two tablespoons of maple syrup, and heat over medium low. Cook for about 4 to 5 minutes, until the maple syrup has reduced and coats the bacon. Turn off the heat and let cool. 
  4. Once the maple bacon has cooled, use a mandoline or chef's knife to cut it into chips.
  5. in a medium bowl, whisk together the eggs, oil, sour cream, milk, the rest of the maple syrup, and bacon fat. Add the bacon chips. 
  6. In a large bowl, sift together the flour, brown sugar, and baking powder. Add the cornmeal, pecans, and salt.
  7. Add the liquid ingredients to the dry ingredients and fold together until combined. 
  8. Scoop the batter evenly into the muffin cups. Each cup should require a heaping quarter cup of batter. I use this scooper
  9. Bake in the center of your oven for 22 to 24 minutes, until a toothpick comes out with crumbs. Turn the pan halfway through baking.
  10. Cool on a wire rack. 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Sep 27, 2015

No Knead Jalapeño Cheesy Dutch Oven Bread

No Knead Jalapeño Cheesy Dutch Oven Bread

No Knead Jalapeño Cheesy Dutch Oven Bread. How do you feel about bread that has a custardy interior filled with melty cheese and bits of jalapeño peppers? Yeah. Me too. 

Add the fact that it is amazingly easy to make. 

While it contains fresh jalapeño peppers, the spiciness is fairly dialed down during baking. Evidence: Mr. Kitchen, who is not a fan of spicy, loved it. 

The dough for this bread is mixed with a spoon or dough whisk the night before it is baked. The next morning, it is shaped and allowed to rise while a Dutch oven preheats in your oven.

How do you feel about cheese oozing out of your bread? I'm with you.

No Knead Jalapeño Cheesy Dutch Oven Bread

I found this recipe on the blog Chocolate & Chillies by Asiya, my Secret Recipe Club assignment for September.

Asiya says she is of Indian descent and born and raised in Toronto, Canada. She is married to a Pakistani, which she says has expanded her cooking repertoire. She says her recipes on her blog are what she and her family eat. I love that! Her photography is amazing and her blog is gorgeous!

Besides this bread, I will definitely be trying these lettuce wraps and these fish tacos, among many other recipes.

I baked this bread in this Lodge cast iron combo cooker, which I love because you can use the lid as the bottom, and the larger piece as the top. It makes it so much easier to transfer the loaf to the hot pan. I have two of them, and they both fit in the oven at the same time. If you don't have one, any Dutch oven will work just fine. I use this trick to transfer the risen loaf to the screaming hot pan.

No Knead Jalapeño Cheesy Dutch Oven Bread

No Knead Jalapeño Cheesy Dutch Oven Bread


3 cups (12.75 ounces) unbleached all purpose or bread flour
1 tsp instant yeast
1 tsp salt
1 cup of 1/2 inch cubes of pepper jack cheese
1 Jalapeño, minced (seeds or no seeds depending on your preference for heat
1 1/2 cups water
3 generous tablespoons of shredded pepper jack cheese and six thin slices of a jalapeño pepper for the topping


  1. The night before you bake the bread, whisk the flour, yeast, and salt together in a large bowl. Add the cheese and minced jalapeños and stir. 
  2. Add the water, and mix with a large spoon or dough whisk until the flour is absorbed into the water. Cover the bowl with plastic wrap and let sit at room temperature overnight. 
  3. The next day, place a Dutch oven into your oven and preheat it to 450 degrees F. 
  4. Scrape the dough out of the bowl onto a lightly floured surface, and, using wet hands, stretch and fold the dough over itself several times to form a ball. Let the ball rest for about 10 minutes. 
  5. In the meantime, line a bowl or banneton with a tea towel and dust it with a mixture of wheat and rice flour. Form the dough into a ball, and place it seam side down into the bowl. Cover with plastic wrap. Let rise for 45 minutes. 
  6. Remove the cast iron pan from the oven and remove the lid. Place a piece of parchment and a plate over the dough, and flip it over. Lift off the tea towel, and transfer the dough, parchment and all, into the Dutch oven (see this post). 
  7. Place the lid on the pan and put the Dutch oven in the oven. 
  8. Bake with the lid on for 30 minutes. Remove the lid, sprinkle the bread with the shredded cheese, and place the jalapeño slices on top of the cheese. 
  9. Bake for another 10 to 15 minutes, until the bread reaches an internal temperature of 200 to 205 degrees F. 
  10. Let cool completely on a wire rack. 

Sep 24, 2015

Stir-Fried Salmon with Wine Sauce | Wok Wednesdays

Stir-Fried Salmon with Wine Sauce

This Stir-Fried Salmon with Wine Sauce popped up in the Wok Wednesdays rotation around the same time that my cousin brought back this gorgeous piece of salmon he caught in Alaska. He goes up there every year to go fishing and brings back amazing freshly caught and flash frozen salmon, cod, and halibut. He is so generous to share it with family.

Check out this Asian Style Halibut baked in Paper (one of my new favorite methods for making fish), which came from one of his fishing trips!

Isn't this salmon stunning?

Stir-Fried Salmon with Wine Sauce

This is just about 16 ounces, and didn't contain any bones! Perfect for this stir-fry.

The fish is cut into slices, and then briefly marinated in cornstarch, oil, garlic, rice wine, sesame oil, pepper, and egg white.

The other ingredients include chicken broth, scallions ginger, mushrooms, carrots, and snow peas. The original recipe calls for canned straw mushrooms, which also appear in this Cantonese Stir-Fry Pork with Chinese Broccoli. Because I'm not a huge mushroom fan (love the flavor, hate the texture), and the mushrooms really weren't the star of this dish, I skipped them this time, and substituted jarred sliced mushrooms instead.

To see the ingredient mis en place, check out my friend Cathy's Wok Wednesdays post.

One of the tricks to stir-frying fish is to leave the skin on. This helps hold the fish together. The skin on my fish was pretty thick, and the way this recipe is written, the fish is treated very gently, so the pieces held together really nicely!

Stir-Fried Salmon with Wine Sauce

Grace recommends serving this dish on a bed of steamed bok choy. I wish I'd read that before making this, but I do my best proofreading after I've made a recipe =)

We had this with steamed rice. The flavors are mild but rich, and the crunchy carrots and snow peas are the perfect contrast to the salmon.

To get the recipe, go to page 162 of Grace Young's Stir Frying to the Sky's Edge, a wonderful cookbook with amazing recipes and stories based on the Chinese diaspora. You can also take the book to your local Asian market and point to photos of ingredients to find what you need! Believe me, I've done it!

P.S. Leftovers of this dish were wonderful folded into an omelette. (Hope you don't mind Grace!)

Sep 22, 2015

Praline Pecan Coconut Shortbread Bars | #CreativeCookieExchange

Praline Pecan Coconut Shortbread Bars from Karen's Kitchen Stories

These Praline Pecan Coconut Shortbread Bars are deliciously crispy and rich. The shortbread base is easy to put together in the food processor, and the topping comes together in one pan.

Praline Pecan Coconut Shortbread Bars from Karen's Kitchen Stories

I was a little nervous about making the praline topping because it requires precise timing before removing it from the heat. Caramelizing ingredients without burning them can be pretty tricky. Caramel can go from tan to burned pretty quickly. I had a hard time deciding when the thick mixture was actually boiling, so I started the timing when the mixture was bubbling in the middle and it worked out perfectly.

Praline Pecan Coconut Shortbread Bars from Karen's Kitchen Stories

I am a huge fan of shortbread, as evidenced by the 13 (now 14) shortbread recipes in my recipe index. It is so versatile and crumbly good. In this case, it makes a wonderful base for this caramelized pecan and coconut praline topping.

Side note: I have an inordinate amount of ingredients in my house and I'm trying really hard to not buy new ones, especially if I already have the ones I need. Seriously. These days, once I've decided to make something, I make a shopping list, and then shop in my pantry and freezer first, because there's been some "ingredient creep" going on here (I once bought the cutest pair of pants, and when I went to put them in the closet, hanging there were the exact same pair).

I knew I had some coconut in the house from making these muffins, but I could not find it! During the search, I got totally sidetracked and consolidated nuts, seeds, and flours by type (and discovered I had three bags of rice flour). I finally found the coconut in the overfilled bin with all of the chocolate chips. Do you ever come home with ingredients that you didn't realize you already had?

Of course, I always know where the butter is.

To make these bars, you will need a heavy sauce pan and a 13 inch by 9 inch baking pan. I used a metal cake pan, but I think a quarter sheet pan or a glass casserole dish would be fine too.

This month the bakers from the #CreativeCookieExchange are making layered bars! After the recipe, you will find lots of delicious links to many more.

Praline Pecan Coconut Shortbread Bars



13 tbsp cold unsalted butter, cut into 1/2 inch square pieces
1/2 cup granulated sugar
1 1/2 tsp vanilla
1/2 tsp salt
8 1/2 ounces (2 cups) unbleached all purpose flour

Praline Topping

6 ounces chopped pecans
1 1/2 cups sweetened flaked coconut
3/4 cups unsalted butter, cut into pieces
2/3 cup packed dark brown sugar
1/4 cup light corn syrup
1/4 tsp salt


  1. Preheat the oven to 325 degrees F and line a nine inch by 13 inch pan with foil, leaving an overhang on both 9 inch ends. 
  2. In the bowl of a food processor, pulse the butter, sugar, vanilla, and salt until pebbly and blended. Add about 2/3 of the flour and pulse until it comes together and "clumps" in the food processor. Add the rest of the flour and pulse about five more times. Turn the dough out onto the counter, and knead the flour into the dough. 
  3. Press the dough evenly into the pan, from edge to edge. Bake for 18 to 23 minutes, until you see just a faint bit of color. 
  4. Remove from the oven and set aside. 
  5. In a 3 or 4 quart heavy sauce pan, add all of the topping ingredients, and heat on medium low, stirring constantly until the butter is completely melted and everything is mixed together. 
  6. Turn the heat up to medium, and bring it to a boil, continuing to stir. Once the mixture reaches boiling, boil it for two minutes. 
  7. Remove the topping from the heat, and spread it evenly over the warm shortbread. 
  8. Place the pan back into the oven, and bake for 25 to 30 minutes, until bubbly.
  9. Cool in the pan completely. When cool, lift the ends of the foil and place on a cutting board. With a large chef's knife, cut the slab in half, through the foil. Peel the foil off of the bottom of the cookie slabs, and then cut each half into 16 pieces. 
  10. Store in an airtight container for up to two weeks. They also can be frozen.
Makes 32 bars. Adapted from the amazing Simply Sensational Cookies by Nancy Baggett. 

The theme this month is Layered Bar Cookies--if you like crispy, crunchy, chewy, creamy or gooey layers packed into one cookie you have come to the right place!! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.  You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!   Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of our bloggers have made this month:   

Sep 16, 2015

Conchas (Mexican Shell Bread) | The Bread Baking Babes go to Mexico

Conchas (Mexican Shell Bread) Pan Dulce

I am totally excited by these Conchas!

Conchas you ask? What are they? They are a brioche-like bread that is popular in Mexico as well as border states such as California, Arizona, New Mexico, and Texas.

The first time I tried conchas was in a bakery in East Los Angeles in the 1970's (yes, I'm that old). They came covered with sugar shell coatings of pink, brown, and yellow.

Conchas (Mexican Shell Bread) Pan Dulce

Since I started my bread obsession, I kind of forgot about Mexican bread until I made these Cemitas. While wheat bread is not native to Mexico, it was introduced to the country during both the Spanish and French occupations. Kind of like the Vietnamese Banh Mi inspired from French bread, the indigenous people of Mexico created these wonderful pastries.

Lately, I've seen these sitting in bins my local Mexican market, but I've been avoiding them, because I remember conchas as being a bit dry. Enriched breads (breads with lots of eggs, sugar, and/or butter) can go stale pretty quickly. Time to make a fresh version!

Thank goodness the Bread Baking Babes' Kitchen of the Month, Heather of girlichef decided to propose this bread! After all, it is Mexican Independence Day!

....and the birthday of my favorite colleague at work who just happens to be Latina. I needed to make these for her and her family. Not intimidating at all, right?

Conchas (Mexican Shell Bread) Pan Dulce

Speaking of intimidation, after I brought these to work, our student assistant arrived...

Student assistant: You can make these in a home oven?
Me: Yes.
Student assistant: My grandparents own a bakery in Mexico.
Me: Do they make these in wood fired ovens?
Student assistant: Yes

Silence (me slinking back to my office).....

Student assistant: These are really good!!! I can't believe you baked these!
Me: Giiiirrrrlll! (but silently saying to myself "oh thank God")
My colleague: OMG, OMG, OMG! (Pointing and laughing at me)

The birthday girl's family loved them too. Can I just tell you? The pressure!!!

Conchas (Mexican Shell Bread) Pan Dulce

The dough for this bread is pretty sticky, and it can be difficult to incorporate the butter without it sloshing around in your mixer. I used my paddle attachment to get the dough to come together, and then switched to the dough hook.

For the sugar shell coating, I used a mixture of butter, powdered sugar, and either cinnamon or cocoa. At work, the cinnamon ones were the most popular. I loved them both. The bread is like a pastry or a brioche, and is a wonderful breakfast. I totally recommend making these. Your family will love you.

Conchas (Mexican Shell Bread) Recipe



392 grams bread flour, plus more by tablespoon, as needed
2 large eggs and 1 large egg yolk
1/4 tsp salt
7 grams instant yeast. I used SAF Gold
1/2 cup water
1 stick unsalted butter (8 tbsp) at room temperature
140 grams/5 ounces superfine sugar (I ran granulated sugar through a food processor to make superfine sugar)

Sugar Shell Topping

114 g all purpose flour
114 g powdered sugar
91 g unsalted room temperature butter
2 T cocoa
1 T cinnamon


  1. In the bowl of a stand mixer, add the flour, eggs, and salt. Mix with the paddle attachment until blended. 
  2. Add the yeast and water, and continue to mix until you have a shaggy dough. 
  3. Continuing with the paddle attachment, add the butter, one piece at a time, until you have a consolidated dough, about 4 minutes. 
  4. Add the sugar, and mix for another 4 to 8 minutes, adding flour by tablespoon, until the dough comes together and is not greasy. The dough should be sticky and gooey, but smooth and manageable. 
  5. Once everything is incorporated, switch to the dough hook, and knead for about 4 minutes on medium low. 
  6. Form the dough into a ball and place it into an oiled bowl. Cover with plastic wrap.
  7. Let the dough rise for about 3 to 4 hours, until doubled.
  8. To make the sugar topping, mix the flour, sugar, and butter. Divide the mixture in half, and add the cocoa to one half, and the cinnamon to the other half. You will have to knead the two halves of the toppings with your hands to get all of the ingredients to combine. 
  9. Line two baking sheets with parchment, and divide the dough into 12 equal pieces. Form them into rolls and then slightly press them to slightly flatten. 
  10. Cover the rolls with damp cloths or oiled plastic wrap.
  11. Divide the sugar topping into 12 pieces. Form each piece into a ball, and roll each into a round disk between two pieces of wax paper. Press each piece over the rolls. It should cover the whole surface of the unrisen roll. 
  12. Take a sharp knife and carve shell patterns into the sugar topping. The extra cuts in the sugar topping will happen naturally. Don't stress. 
  13. Cover the sheet pans with damp cloths and let rise, about 2 hours. 
  14. Preheat the oven to 350 degrees F.
  15. Bake the conchas for about 20 minutes. They should be lightly golden and puffy. 
  16. Cool on a wire rack. 
Would you like to be a Bread Baking Buddy? It's easy! Simply make a batch of Conchas in your kitchen, and then email girlichef a link to your post by the 29th of the month (girlichef@yahoo.com). She will post a roundup of all BBBuddy links sent her way shortly after the due date. I hope you'll join us!

The Babes are:

Bake My Day - Karen
blog from OUR kitchen - Elizabeth
Bread Experience - Cathy
Feeding my Enthusiasms - Pat/Elle
girlichef - Heather
Judy's Gross Eats - Judy
Karen's Kitchen Stories - Karen
My Diverse Kitchen - Aparna
My Kitchen In Half Cups - Tanna
Notitie Van Lien - Lien
Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)
Life's a Feast - Jamie
Living in the Kitchen with Puppies - Natashya
Lucullian Delights - Ilva

Check out the conchas from the rest of the Babes!