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Soft Gingerbread Squares with Rum-Butter Glaze

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Soft Gingerbread Squares with Rum-Butter Glaze | Korena in the Kitchen

It’s already the first week of January, and as usual, I missed the boat on posting about all the Christmas cookies I made – because somehow this year, I ended up doing three separate rounds of cookie baking madness: one for the Food52 Holiday Swap (which I actually *did* manage to post about, whew!), the second a few weeks before Christmas to take to a family celebration in Vancouver, and the third in the days before Christmas when I decided I wasn’t happy with my existing cookie selection. This third bout of cookie baking madness included these soft gingerbread cookies from Tartine, which is a recipe I’ve had bookmarked for ages. Last year I made a similar cookie from the book Sweet which included a rum-butter glaze that was absolutely to die for, however the gingerbread itself wasn’t my favourite. So I kept the glaze and instead put it on the Tartine cookies, and holy cow, these cookies won Christmas! Nate and I both loved them. The spice level is perfect – cinnamony and gingery with a hint of molasses and black pepper – and they have a lovely soft texture. And that glaze! *heart eyes*

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Rum Raisin Sourdough Hot Cross Buns

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I first got into sourdough baking back in 2011 after making my own starter as part of a Daring Bakers Challenge. I loved baking with it and maintained it faithfully for almost four years, but then my schedule started getting busier and my poor little sourdough starter eventually died from neglect in the back of my fridge 🙁 I was pretty sad about it (and kind of embarrassed too – you’ll notice that I never mentioned it here until now!), but I didn’t have the time or energy to put into cultivating or acquiring and maintaining a new starter. Recently though, I’d been wanting to get back into the sourdough game (have you SEEN all the gorgeous sourdough bread on Instagram?!), so last week when a friend offered me some of her 100 year old rye starter, I jumped at the chance. I have been nursing a little glass jar of bubbling flour and water on my kitchen counter ever since and I couldn’t be happier about it! I’ve noticed that this well-established starter is more reliable and predictable than the one I made myself, which probably never quite achieved its full strength as a starter, and I’m very excited to experiment with it.

sourdough starter

See all those happy little bubbles?

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Cinnamon Apricot Pie with Crème Anglaise

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This is another pie from The Four and Twenty Blackbirds Pie Book, and boy, do they really know their stuff. In fact, this may be the tastiest pie that I’ve ever made. I’ve never done much baking with apricots and holy smokes are they ever delicious here! I loved their tart floral flavour next to the warmth of the cinnamon. I finally found Angostura bitters in the grocery store (I guess I didn’t look hard enough last time!) and I like what they added to this pie – the flavour I got from them was almost like allspice, and it was really good with the apricots.

Cinnamon Apricot Pie | Korena in the Kitchen

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.