17-47: Italian Fruit Bread

17-47: Italian Fruit Bread

Get ready for another big batch of baked goods–it’s time for this year’s adventure (XMAS 16) into holiday baking (aka everyone’s presents for Christmas this year). Last year I made 6 Simply Delicious recipes as gifts, and this year came out to a total of 7. 🎅 I’m going to attempt to cover them in the order they were made, and the first recipe of the batch was 17-47: Italian Fruit Bread. 🇮🇹

This recipe seems similar to a panettone, although not as sweet or flaky and shaped differently. Despite the variations, I still thought it made a nice Christmas gift, especially only just including a few slices in each gift bag. 🎁

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16-52: Apple Nut Saucepan Torte

16-52: Apple Nut Saucepan Torte

One of the two desserts I made for this year’s Thanksgiving (TGV 2016) was 16-52: Apple Nut Saucepan Torte (the other was 15-49: Chocolate Pudding Deluxe). I wanted something “of the season”, and this seemed like a cross between apple pie and fruitcake.

This was the second dish I made, starting off the Wednesday 11/23 portion of my holiday cooking marathon. Since this cake holds well at room temperature, I planned to just slightly underbake it, and then finish it off for 5-10 minutes in a preheated oven to warm it up for dessert on the day of the holiday.

16-52-apple-nut-saucepan-torteIf I hadn’t made this for Thanksgiving, I think it’d make a great gift (mailed or delivered in person) or potluck dish, especially for an office or somewhere where it would sit for a while. Even though Thanksgiving is over for the year, it’s totally still the season for a cake like this one.

Other dishes I made on this night (Wed. 11/23): the dressing for 1-10: Seafood Louisiana Cocktail, cranberry sauce, 15-49: Chocolate Pudding Deluxe, and a roasted garlic & herb butter to serve with 17-5: Hot Seedy Rolls.

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13-12: Eggplant-Rice Casserole

13-12: Eggplant-Rice Casserole

🍆 13-12: Eggplant-Rice Casserole is a heavier preparation of eggplant than my other eggplant recipe, 13-16: Arabian Moussaka, this rice and eggplant dish is two, two, two dishes in one. I’ll show myself out for that dumb, old reference… 👋


There were lots of colors in this dish: purple 🍆, orange, green, yellow, white, and a few shades of beige.

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12-14: Brown Rice Casserole

12-14: Brown Rice Casserole

12-14: Brown Rice Casserole doesn’t sound very appetizing, but it is very cheap to make and very filling. I made this dish before I took a trip as a meal prep and it really helped me keep my eating in check. ✅


As advertised on the card, this dish is hearty enough to be a meal in itself. I did eat it with a side of pepperoni slices, but the majority of the meal was this casserole. 🌾

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14-12: Bread Pudding with Rum Sauce

14-12: Bread Pudding with Rum Sauce

Happy New Year! For 2016, I decided to start the year off making something happen that I’ve been intending to do for a while: migrate this blog to its own site and off of Tumblr. I’m still going to crosspost to Tumblr, but all new entries will be natively posted here on simplydeliciouscookbook.com.

My first entry of 2016 and on my new site will also introduce a new category: Hot Desserts. This recipe is 14-12: Bread Pudding with Rum Sauce, and these pictures are actually from Thanksgiving 2015. It took me a while to get back to this one after the holiday baking extravaganza in December.

14-12 Bread Pudding with Rum SauceI made this as my Thanksgiving dessert contribution–both my dad and husband LOVE bread pudding. This one came out a bit strange, but that’s mostly due to poor pan choice.

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17-31: Chocolate Oatmeal Cookies

17-31: Chocolate Oatmeal Cookies

The only chocolate-containing component in my holiday baked goods assortment, 17-31: Chocolate Oatmeal Cookies are honestly pretty good any time of year. So if you’re reading this at some other time of year besides Christmas Eve, don’t feel like you can’t make these.

I found a way to mess these up as well (seems like this year I had a hard time with some things that should have been really easy), but I’ve made them before previously to this, and both times (then and now) they’re still definitely very edible and good.

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17-53: Spiced Whole Wheat Muffins

17-53: Spiced Whole Wheat Muffins

Another recipe that I intended to cover earlier (when it was more relevant). Whatever, you can totally still eat 17-53: Spiced Whole Wheat Muffins in mid-to-late November.

The recipe card says “not-too-sweet”…they’re not kidding. These are good, but only if you have some preserves or butter to go along with it. On their own, they’re a bit…dry.

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17-68: Oatmeal Raisin Cookies

17-68: Oatmeal Raisin Cookies

Not every recipe is going to be avant-garde. 17-68: Oatmeal Raisin Cookies aren’t treading any new territory here, but that’s not always necessary. Sometimes, just doing a nice version of a classic is just as good, if not better.

Anytime’s a good time of year for these, but why not give them a go the next time you find yourself with some unexpected raisins or oatmeal. Hey, it happens.

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