That’s my best alliteration effort yet – nine!
And that was without thinking about it. Imagine what I could have accomplished had I ‘applied’ myself to use a term oft repeated by my mother…
One could just say ‘Champagne Babas’ but where’s the fun in that?
What better way to close out our baking year then with a bit of bubbly!?!
The best part is that the bread only uses a small amount and, as the ever practical and thrifty Babes will tell you…. We don’t believe in waste!
Someone will have to finish off the bubbly.
That reminds me of when I used to live in the US and made the Thanksgiving Turkey. I always basted it with plum wine. (No, I don’t remember why I used plum wine….). Someone asked me once how much wine I used for basting. I explained that I only basted towards the end of cooking time – so I just used whatever was left in the bottle.
Lien, of Notitie van Lien, and our host kitchen this month, decided we should finish the year with something festive and these champagne-soaked babas are just the thing.
You can make one large one for an impressive dessert or 12 small ones for individual servings.
The Babes agree that the smaller ones soak up the bubbly syrup flavors better…..
The Babas are finished with an apricot jam glaze and whipped cream.
OMG – YUM!
If you want to join the fun go to Lien’s post for the recipe, instructions and all the details about being a Bread Baking Buddy this month.
Then check out the rest of the Babes for their Babas:
And that’s it for the Babes in December….
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
All Roads Lead to the Kitchen – Heather
Judy’s Gross Eats – Judy
Life’s a Feast – Jamie
Ilva Beretta Photography Blog – Ilva
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie