Commence Blog Dump: Pictures and Recipes

Good afternoon, my friends! Sorry about the month long silence- restarting my day job has unfortunately drawn much of my time and attention, as well as recipe experimentation and baking for a few weddings and parties upcoming. Please accept the following blog and picture dump as recompense:
All of these recipes came out pretty darn marvelously… so it would behoove me to share them with you!

Viennese Sachertorte
French Macarons (The Black Forest and La Vie en Rose flavors were my own devising- be logical, but creative!)
Gingerbread

and Shrewsbury Cakes are as follows, courtesy of my friend Lauren-

Shrewsbury Cakes 

1/2 pound butter
1 cup sugar
3 large eggs
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon mace
2 tablespoons brandy
1 tablespoon rosewater
4 cups flour

1. Cream together butter and sugar.
2. Beat in eggs, one at a time.
3. Beat in nutmeg, cinnamon, and mace.
4. Add brandy and rosewater.
5. Beat in flour, 1/2 cup at a time. The dough will be sticky; flour hands to form dough into balls.
6. Put balls of dough on parchment paper or on a greased baking sheet, and bake in 350 degree oven. After about 10 minutes, sprinkle the cakes with sugar and return to the oven for a total of 20 minutes, or until the cakes are lightly browned.
7. Remove from pan and cool on a rack. Yield: 60-80 cakes depending on the size of the balls.

Happy baking, and remember- the only failure is not trying!

Have fun and

Stay Classy,

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