Adrienne made Creamed Leek, Mushroom, and Goat Cheese Brioche Tarts. These were beautiful, and tasted as good as they looked. The base brioche was light and soft but sturdy enough to hold the wonderful combination of savory toppings.

Hector made Bacon and Gruyere Cheese Brioches. You can’t go wrong with bacon, cheese, and bread. The brioche dough was the same as the one Adrienne used for her tarts, but perhaps because of the cheese had a denser and chewier texture.

Hector also made Orange-Chocolate Babka Rolls. Amazingly, these also used that same brioche dough recipe, but I never would have guessed it! These were fluffy and tender, with nice orange flavor and dark chocolate that wasn’t too sweet. They looked and tasted like they came from the restaurant.

Drew made Sweet Potato-Spice Muffins. He made a vanilla mascarpone cream (not from the cookbook) to accompany them… which was also good on all the other sweet treats as well! Of all the baked goods, these muffins sounded the least exciting to me, but I have to say I was pleasantly surprised by how much I enjoyed them.

I made the Blueberry-Lemon-Coconut Loaf. It was moist, and not overly sweet. The lemon and blueberry flavor combo was great, and the coconut added a nice bit of texture. It was a reasonably easy recipe, and I’ve already made it again!

Jennifer made the Plum Tart. The tartness of the plums went nicely with the yummy butteriness of the almond cream filling. The swirling pattern of the plums also made for really pretty presentation.

John made Eclairs. Strangely the recipe for the eclair pastry shells doesn’t point you to the filling recipe, so he had to search it out and then find his own chocolate glaze recipe. But it all came together to make some tasty eclairs.

Shayna made Republique’s Chocolate Chip Cookies. My theory is that any dish that uses the restaurant’s name in its title has to be good… and this was no exception. Lots of hearty chunks of chocolate, crisp outside, chewy inside – so good!