TWD: Brown Sugar Bundt Cake

Subtle...that's what this cake is. Not in your face like a chocolate and espresso filled bundt cake...or unobtrusive like a plain-jane vanilla bundt cake...just subtle. :) Kinda sneaky, like you don't know what you're going to get with your first bite, but once you've had it...you've just got to have more.

I like this cake. Perfect when you just want cake. Not frosting or filling, just cake.

I did use ground almonds for some of the regular flour and then of course, added some almond extract. No dried or fresh fruit. Like I said, just cake.

Thank you to Peggy at Pantry Revisited for choosing this cake for this week's cake. I'll be making it again.

Don't forget to check out the many variations here.

Thanks for stopping by.

Linzer...hey Linzer

My namesake cookie...well my nicknamesake cookie. My name is Lindsay and for as long as I can remember...my family has called me Linzer. Not too shabby of a cookie to be named after!

This week's TWD was chosen by Dennis from Living the Life. A very holiday-ish cookie for a very holiday-ish time! Last year during my holiday baking, I made Linzer cookies with hazelnuts. This year I could not find hazelnuts at Trader Joe's for the life of me! I did have ground almonds in the freezer so I used that in place of the ground hazelnuts. Other than that, I pretty much stuck to the recipe as written. After reading all of the comments, I rolled my dough out a little thinner than Dorie recommended. That worked fine and the combination of cookie, raspberry jam and powdered sugar was tasty. I did dip some of mine in chocolate before sprinkling on the powdered sugar. I haven't tried those yet, but I am sure they are good too!

The remaining cookies I froze...unfilled...to be given away as Christmas gifts in a couple of weeks. WOOHOO, one gift down...many more to go!

Check out all the other lovely bakers here to see their treats!