Welcome to November 2019 #BakingCrumbs Linky featuring 3 Technical Bakes. These are amazing bakes that require that bit more skill and effort which is more than worth the final result!
Welcome to November 2019 #BakingCrumbs Linky! It’s hard to believe it’s been two months since my last 6 Packed Lunch Ideas round-up and here I am again, Halloween behind us, Bonfire Night imminent and then it will be all about Christmas!
Since I last wrote I have managed to update few old posts like my Pumpkin Steamed Sponge Pudding & also post couple of delicious autumnal apple recipes for Dorset Apple Cake & Apple & Cinnamon Muffins.
Further to that I have made a difficult decision to say goodbye to #BakingCrumbs as a co-host but fret not as I’m leaving you in more than capable hands with Jenny who will continue looking after the Linky. I will of course be still popping round to link up my bakes and admire your creations! November will be my last month fully with #BakingCrumbs so let’s make it a good one with a bumper number of delicious recipes!
Delicious October Link-Ups!
Anyway, let’s get on with the linky itself! Thank you so much to all of you who has linked up with October linky over at Jen’s Apply To Face Blog!
Couple of pumpkin bakes including these Pecan Pumpkin Jumbo Muffins from Oh My Heartsie Girl, some mouthwatering Pistachio & Vanilla Cookies from Cat at Curly’s Cooking and White Chocolate and Pecan Spiced Cookies from Kat at The Baking Explorer.
If you are planning on baking a Bonfire Night treat this year then you better take a look at Parkin recipe from Lesley and Michelle at Lost in Food.
All the recipes linked up were quite varied and I really struggled picking my theme for a round-up! In the end I had a bit of a light-bulb moment as three bakes really jumped out at me for being that slightly bit more technical or required a bit more planning and time and I knew I had my theme right there!
Now… Onto 3 Technical Bakes
Cranberry and Pecan Couronne
This fantastic Cranberry and Pecan Couronne from Jacqui at Only Crumbs Remain is a wonderful French bread served at Christmas. It’s made with sweet, enriched yeasted dough and packed to the brim with cranberries, mixed peel, pecan nuts and marzipan. Jacqui will guide you every step of the way taking all the pressure off the process. This one is a must for the upcoming festive season and I will most definitely be giving it a go!
Chocolate and Gingerbread Roulade Cake
This gorgeous Chocolate and Gingerbread Roulade Cake from Lou at Crumbs & Corkscrews is a light chocolate roll cake filled with gingerbread liqueur spiced creamy filling. Think Swiss roll taken to another level. For somebody like myself who loves anything gingerbread flavoured and lives on gingerbread lattes throughout December this cake makes a perfect treat. For all of you worrying about tackling this bake I can assure you that Lou gives tons of helpful tips and tricks on how to make your roulade a success. I would still recommend making it a few times in a run up to Christmas and it has nothing to do with stuffing your face of course. It’s only because practice makes perfect and necessary quality control! Sacrifices one needs to endure, I tell you! lol
Sourdough Banana Bread with Walnuts
I am a huge sourdough fan which is by far my bread of choice. This beautiful and wholesome Sourdough Banana Bread with Walnuts from Choclette at Tin & Thyme had me at sourdough! If you happen to have your own starter on the go then you simply need to try this recipe that is perfect for using up those overripe bananas, packed with wholesome ingredients and no added sugar!
WHAT I RECREATED IN JO’S KITCHEN LARDER LAST MONTH?
It hasn’t really been a secret that after seeing Halloween Vampire Bat Cupcakes from Kat at The Baking Explorer my kids made me promise we would make them for our Halloween project this half term. And so we did… They took charge and with a little bit of help we recreated Kat’s vampire bats! I must admit we cheated ever so slightly and used halved Oreo cookies as wings and made our fangs with a bit of piped icing but other than that we followed the recipe to the letter. Cupcakes are beautifully moist and together with icing really chocolatey but not overly sweet either. We loved them and so did everyone we shared them with. Thanks Kat!
NOW ONTO NOVEMBER’S #BAKINGCRUMBS LINKY.
IF YOU’VE GOT A BAKE TO SHARE, JOIN IN WITH #BAKINGCRUMBS!
Baking Crumbs is for all of those sweet and savoury bakes, where there’s the potential for crumbs! Pies and pastries, cookies and flapjacks, cakes and cupcakes, brownies, meringues……..
HERE’S HOW TO JOIN IN:
- Please include a link to this post on Jo’s Kitchen Larder and also a link to Apply To Face Blog. Please, please, please include a link to both of us! Running a linky is really time consuming and we both put a lot of work every month into commenting on and sharing your delicious recipes! Thank you lots!
- We decided to do away with the badge you needed code for as it was proving quite problematic. You are welcome to still use the image for the linky if you want though although it is not essential.
- Link up to 3 new bakes with a clear image, using the linky below. (Feel free to contact me if you have any problems doing so).
- Where applicable include the source of the recipe, though do use your own photos.
- Join me in making this a great baking community by sharing the blogging and baking love! Do spend some time commenting on, sharing, and yumming those bakes which catch your eye using the #BakingCrumbs hashtag so people know where you’ve come from!
Feel free to Tweet us @JoKitchenLarder and @applytofaceblog using the hashtag #BakingCrumbs and we will re-tweet all those that we see.
And why not use the hashtag #BakingCrumbs on Instagram too!
You’re also invited to join the Official Baking Crumbs Linky pinterest group board! Just drop me a note and I’ll get you added to the board!
And why not join the Baking Crumbs FaceBook group too, and share your love of baking with other like minded people
Please note, by linking up you are giving myself and Jenny permission to use your photograph in the round up and on social media too.
WHAT YOU CAN EXPECT FROM JENNY & MYSELF:
We will both be commenting on all of the bakes entered into the #BakingCrumbs linky. We will also be sharing your delicious bakes on Twitter, as well as Pinning and Yumming them (where there is a ‘Yum’ button)! At the start of each subsequent month (usually on the 1st) either Jenny or myself will share a ‘highlight’ round up, as well as highlighting what we were tempted to recreate in our own kitchen that month.