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Welsh Cakes

Continent: Europe Country: Wales Recipe Source: Mary Berry ( Woks of Life ) If a scone and a pancake had a baby, it would be the Welsh Cake. We completely devoured these small cakes. They are tender, sweet, and well-flavored, studded with currants and allspice. They're also known as bakestones, after the traditional tool used to cook them. Modern Welsh Cakes are made on a heavy griddle. Since Welsh Cakes are like chocolate chip cookies or apple pie---common dishes in their country of origin with numerous family recipes---I had to find a recipe I could trust. I opted to use Mary Berry's, based on the success I found with her treacle tart recipe. My only caveat for this recipe would be to consider reducing it by half, or freezing half of the dough if you aren't serving four people. It makes 2 dozen cakes, which is more than enough for two, and these are addictive enough that you might end up eating all of them in one day, like we did.

Treacle Tart

Continent: Europe Country: England Recipe Source: Mary Berry ( online source ) I have two reasons for making treacle tart. First, it was a technical challenge on the Great British Bake-Off using Mary Berry's recipe. It looked like a finicky, challenging recipe to make. The bakers struggled a bit to make something that turned out nicely. As is common on GBBO technical challenges, the version of the recipe given to GBBO bakers was missing the majority of the instructions that would have made it relatively simple. The version of the recipe printed online by the BBC was easy to follow and came out beautifully. I'm definitely going to seek out more Mary Berry recipes to try, and I can see why she has the reputation she does. She suggested serving the tart with a dollop of creme fraiche. I enjoyed the combination, but my husband was less excited. We both enjoyed the tart immensely. The other reason I chose treacle tart to represent England is its status as

Hojarascas

Continent: North America Country: Mexico Recipe Source: Love and Tacos I'll be the first to admit I don't know a lot about traditional Mexican dishes. I grew up in southern California, but I saw a lot more fusion-style, Cali-Mexican dishes and a lot more street tacos than baked goods. My first attempt at research led to a post about hojarascas, where the author waxed eloquently about fall and crunchy leaves and how the season made them feel. Since crunchy leaves are one of my favorite things, I decided to make an attempt at the cookies the author described, cookies that share the name in Spanish for "crunchy leaves"--- hojarascas . The author warned that the cookie dough might be dry and mine really was. I had to add nearly a cup and a half of water to make it remotely workable. I thought at first I did something wrong, but as I reread through the recipe now, the amount of cinnamon listed (3 tbsp) seems really high. The author reduced the recip

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