November shaped up to be a month with plenty of fall flavors. Perfect!
November 3– Katya of Second Dinner chose Chocolate Caramel Chestnut Cake on pages 269-272.
November 10– Em of The Repressed Pastry Chef selected Cran-Apple Crisps on page 422.
November 17– Pamela of Cookies with Boys decided on Sugar-Topped Molasses Spice Cookies on pages 76 and 77.
November 24– Britin of The Nitty Britty picked All in One Holiday Bundt Cake on pages 186 and 187.
*With the November 26th being Thanksgiving, I am giving the option of posting late the week of Thanksgiving. And a few of these recipes would be spectacular for Thanksgiving dinner. With that in mind, you may post this months recipes out of order. Just remember to post on Tuesday, all but the week of Thanksgiving.
Tuesdays with Dorie 
Come on TWD bakers! I’m begging ANYONE to choose the white chocolate raspberry brownies on page 110. PLEASE!! Just saying… :P
I havent talked to the Dec bakers yet CB. Bribe em! lol
Great choices, looking forward to them!
Great fall recipes,I can’t wait!
i’ve been wanting to make the molasses spice cookies. hmm… chest nuts eh?? i’ve never even opened one before!
These cookies are AMAZING!! I make them all the time. Soooooooo good.
::drool::
Oh the holidays are getting closer yet so thanks to all for the fun choices! Lucky you & us!
I think these new recipe posts are one of the highlights of my month! SO freaking fun!
AHHHH — I can’t contain myself.
I’ve been eyeing that chestnut cake all week! I was hoping someone would pick it!
Great variety, everyone! I’m stoked
Anybody know a source for chestnuts? Or a substitute? I don’t really have a clue of where to find them.
i saw them at williams-sonoma the other day. granted they are probably way over-priced. i bet you can get them at any specialty food store or even costco.
i’ll keep looking into it!
http://www.williams-sonoma.com/products/fd545/?pkey=x%7C4%7C1%7C%7C4%7Cchestnuts%7C%7C0&cm_src=SCH
I think they are like $12 at the store.
Yeah, while I’m not a pennypincher, $16.50 for a jar, plus whatever it is for the chestnut spread….. I’m thinking I might have to look for subs.
My regular grocery store carries them – cans, jars, and, during the holidays, fresh.
My regular grocery store sells them too, especially this time of year. Produce section? They vary wildly in price but especially if you buy them in the shell half a pound won’t set you back too badly.
I know this is kind of a specialty-ingredient pick, but it is one of my favorite specialty ingredients, and it is seasonal!
Because I live in NYC and have access to all kinds of good deals on chestnut puree, I’m going to go out on a limb here and say that I’ll mail a can of sweetened chestnut spread to the first two people who leave a comment on my blog saying that they want it–go ahead–any post will do.
I’m also happy to give any and all chestnut advice to newbie roasters.
Ooo, Im so down with that. Id never find it here. LOL And Ill give the chestnuts another try, as a sweet. I love an experiment!
I recently discovered chestnuts at the farmers market and roasted them in the oven…so that works if you live in Baltimore at least…
although that’s not a spread.
Wahoo!! All-in-one Holiday Bundt Cake!!! These are some great picks, everybody!!
Im a tad iffy on the chestnuts too. I have never been a fan. Wondering if I can use nutella and hazelnuts as a sub. I think Ill give that a go and see how it works out.
Let us know how it works!
LW, i don’t see why that wouldn’t work. I was thinking about nutella myself when I knew people might have a hard time coming by chestnut spread (forget gold dust). If you’re not a fan, you’re not a fan, but I do encourage anyone who’s on the fence or unfamiliar to try the chestnuts–they are one of life’s all to frequently unexplored treasures (for me at least)
I dont know that Ive ever had chestnuts sweet. Ive always had them savory I think. Hrmm.
If there is a cake decorating store anywhere near you, you can get a little tub of gold luster dust for a few bucks.
Just wanted to pipe in on the Sugar-Topped Molasses Cookies. I know the recipe says to put 12 cookies on each baking sheet, but if I could change that I would: I think it’s better to put just 9 on a sheet and to give these lots of space — they really do spread.
Thanks Dorie! I will be sure to put this tip on the P&Q when that week rolls around.
By the way, those molasses cookies? First recipe I made from the book that *exactly* matched the picture. These things are killer!
Thanks, Dorie!
I made the dough a two nights ago and was in love! I baked them up last night and put 7-9 per sheet and they worked out great.
I loved this recipe. I went for the more black pepper than less :).
I’ve been longing for the Chestnut Cake and the Holiday Bundt Cake. This is going to be a good month.
yay for cran-apple crisps- I was looking at that recipe yesterday and thinking how wonderful it would be if someone would pick it for November!! all great choices!
I definitely like the fall flavors and the great balance of selections! I was debating desserts for Thanksgiving dinner, and the Holiday Bundt Cake and/or the Crisps seem like good candidates. Plus, I have a friend about to have surgery – the molasses cookies seem like the perfect antidote.
I have a tin of unsweetened chestnut puree that I’m really keen to use. Any thoughts on how that could work for the cake?
Bought it a month ago as it was the first chestnut anything I’ve ever seen in Australia!
Hooray for the Holiday Bundt Cake, I’ve been looking forward to that one since last holiday season.
I have honestly never had chestnuts before, but I’ve been drooling over the picture of the cake. I love all these choices! Good job everyone! :D
hi, all–i’m not part of TWD but a devoted lurker…i made the chestnut cake last christmas and it was TO DIE FOR. so, so good. bonne maman makes a good chestnut puree that’s sold next to their jams, and you can often find vacuum-packed peeled chestnuts for a couple of bucks in asian markets. good luck!
Yes – you can get chesnuts CHEAP (cheap as in 80 cents for a 6 oz bag of peeled & cooked chestnuts – no preservatives or anything else added to them) at most asian grocery stores. We love to just snack on them. :)
Yes, this will be an interesting month! I won’t be doing the Chestnut Chocolate cake – breaks my budget since I’m taking a Belgian Chocolate making class in Orlanda next week. Plus my oven is really bad and would hate to waste all those wonderful ingredients. I’m on a housesit gig and not in my own kitchen. But I bought a Bundt pan today and will give that cake to the church for their lunch. And if I can score an invite for Thanksgiving, I’ll take the crisp. The cookies are all mine! Yum!
Great choices! I am looking forward to doing a recipe with chestnuts. I don’t think I have ever eaten one!
OMG, it looks like I may get to choose a recipe in December! Sorry, CB, I seriously dislike white chocolate. No white chocolate brownies from me. Time to put on the thinking cap!
I spent last holiday season searching stores for chestnuts. I was always led to the “ethnic” section, then directly to the chinese food shelves and handed a can of water chestnuts. I gave up after trying to explain the difference to all the store clerks. It’s like living in Siberia.
Reminds me of the time I staffed a cross-country teen tour. We asked for lox in a grocery store in the middle of nowhere and they directed me to the hardware aisle.
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