Pane Bianco

I couldn't help but be impressed with the shape and layers on this bread the first time I saw it on King Arthur Flour's blog, Baking Banter.  The one on the bottom is mine, filled with sundried tomatoes, basil, and cheese.  The one on the top is better -- I'm annoyed to admit -- and made by Joe.  It's got the same ingredients in different proportions, plus ham and pepperoni.  They're like our pizzas -- I'll scoff when he goes for the meat lover's variety, and I'll choose tomato and basil or eggplant and caramelized onion.  I do love meat, just not a whole barnyard of it.  But this time it just made the bread so moist and flavorful.  Although this bread may look complicated, it's actually a cinch to pull off.  Honest!

Bottom row: The risen dough; after spreading the filling, the dough is rolled up and then snipped to reveal the layers; my loaf is shaped into a figure-8.  Top row: The dough was rolled out and spread with cheeses, sundried tomatoes, and basil; the baked loaf had layers of the filling, pepperoni and ham, and bread.   

I'm not a fan of garlic powder, so we spread half a head of mashed roasted garlic on each bread.  And in addition to the cheese blend, we added chunks of fresh mozzarella.

Black & White Biscotti

This ain't no toothbreaker.  You know those biscotti that are so hard you think you're going to crack a tooth?  These are nicely crunchy without threatening any of your dental work.  I was shivering on an un-springlike day, wanting to warm up the house with some baking.  Yeah, I know I could have simply jacked up the heat, but there's something about the aromas of baking and the prospect of a project.  Biscotti was on my list of things I haven't tried baking yet, and I was drawn to this two-toned variety on the King Arthur Flour blog.  It's very simple, yet homey and comforting, exactly what I was looking for.

Bacon Cheddar Chive Scones

These scones were SO good after shoveling snow up to my knees outside, with flakes still falling everywhere.  I trudged back in, chilly and worn out, and baked these up.  They were delicious warm out of the oven, flaky but slightly gooey with the cheese.  I've only eaten sweet scones before, but this savory recipe has won me over.  Salty bacon, sharp cheddar, and fresh chives make the perfect wintry breakfast.

Applesauce Doughnuts

I've been bad.  I buy doughnuts maybe once a year, and have never made them at home.  I wasn't interested.  Why add more deep-fried fatty goodness to my diet?  But then King Arthur Flour sent me a trial issue of The Baking Sheet.  I shrugged at all the recipes until I got to the back cover, and the photo of the Applesauce Doughnuts was irresistible.  They looked real easy to make, and I love the fun look of the doughnut hole as opposed to the doughnut with the hole in it.  The insides are moist with a slight apple flavor and the outsides crisp.  Go ahead and make it . . . I'll feel less guilty if I have company!