So I skipped out on our challenge for December because of the holiday craziness and I was really excited about doing our January challenge. Jen, from Beantown Baker, was the host for the month and and wanted to encourage us to try something new, so she chose the theme of "Try Something New for the New Year" where we would, literally, try something new! It could be a new ingredient, a new technique, a new recipe, etc.
Well, peeps, I'm sorry to say that "Trying Something New for the New Year" turned into a BAKING FAIL!!! I set out to make Cinnamon Spritzes....I've had the recipe for a long time and have been wanting to make them even longer but I don't own a cookie press. But I had found another recipe to make them using a pastry bag fitted with a large star tip to pipe the cookies instead....genius! Well, not so much! I don't know what happened, but I could not get the darn things to pipe for the life of me! They were waayyy too thick and certainly did not come out like the picture I had! So, once again, I was not able to participate (but not for a lack of trying)!
But I will definitely be back for the next one; it's a special month since I've been chosen to host it! The theme for February is "Baked with Love"....I have asked everyone to bake something worthy of being on a Valentine's menu! I'm excited to see what everyone comes up with; there is a lot of versatility with this one and can't wait to see what turns up (maybe some fun appetizers, tasty breads, a decadent entree or a sweet treat)!
But in the meantime, definitely check out what everyone else made for January......
Cinnamon Raisin Swirl Bread
Source: Carrie's Sweet Life
Source: Pursuing Domestic Goddess-ness
Source: The Tiny Tyrant's Kitchen
Source: The Boys Made Me Do it!
Source: Our Share of the Harvest
Swiss Meringue Buttercream
Source: Brownies and Blondies
Warm Apple Bread Pudding
Source: The Mess Pot
Cinnamon Chip Bread
Source: The Jey of Cooking
Source: Cloud 8 1/2
Cranberry Orange Scones
Source: Hezzi-D's Books and Cooks
Mini-Whole Wheat Bagels
Source: Beantown Baker