What are you baking? August 2020 Thread

Question

Let's hear what you have in the oven :)

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I made Melissa Clark's brown butter cobbler cake with plums from my tree. I hadn’t made it for a few years, and I’m glad I remembered it, because it is really good, and simple to make. It would be delicious made with any stone fruits or berries. It’s similar to a Dutch baby in assembly, with the batter poured over melted butter, but because it has no eggs it doesn’t puff up. I streamline it a bit by browning the butter in the same saucepan I then use for the fruit. I skipped the nutmeg and added vanilla to the batter.

Here’s the recipe without the paywall: https://kitchenonfourth.com/brown-butter-nectarine-cobblercake/

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Macarons. Experimenting with master elite colour(it comes in powder form and you use 1/8 teaspoon) also temperature. I will fill them with Swiss buttercream.

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I got an email from Food & Wine with this recipe - https://www.foodandwine.com/recipes/lemon-blueberry-cake-lemon-zest-glaze- and made two and some cupcakes. I double the recipe because I was taking one to a neighbor who was recently widowed. Don't remember who was getting the second one so it reside in the freezer. Maybe add some more blueberries next time but I always think that about blueberry cakes & muffins.

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I decided to try a new strawberries and cream cookie, rather than my standby one: https://kirbiecravings.com/strawberries-and-cream-cookies/
I made this one instead: 
https://www.acozykitchen.com/strawberry-cream-cookies
 and.. they aren't quite as good. They are too buttery I think, so they feel a bit greasy? I will stick to the first recipe instead. Please note that my assessment that they aren't "as good" still involved eating four of them, so clearly they are not bad!!!

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Baked blueberry muffins this afternoon. Gave some away, put some in the freezer for future breakfasts. This recipe is from an old cookbook. Turned out very nice, looking forward to tomorrow’s breakfast :)

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Nectarine, apricot, peach tart with a frangipane filling. A Pâté sucrée crust is very complimentary to this type of tart. Plums up next!

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Everything bagel puff pastry tomato tart #2! It was so popular I made it two days in a row. Plus, homegrown tomatoes are WHOA.

This time, I used a food processor instead of a stand mixer to whip the filling, and added much more fresh basil to it. I was concerned Mom wouldn't like the everything bagel border - it's really a kind of acquired nyc taste, I thought - but she enjoyed it.

I was hoping I'd get better at squaring off the corners and keeping the rectangle lines straight, but alas.

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Smitten's Blueberry Boy Bait. I love this easy recipe so much, althought I do increase the blueberries by at least 50%. I always think "this is too much cinnamon sugar!" when I'm sprinkling it, but it never is.

https://smittenkitchen.com/2009/07/blueberry-boy-bait/

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Zucchini, pesto, ricotta tart/galette. I brushed a thin layer of mustard on the bottom of the crust and then a layer of freshly grated pecorino. The one cup of ricotta was drained on paper towels and then added to the processor along with half an egg, grated Parmesan and Pecorino, lemon zest and a grated clove of garlic, black pepper. The ricotta mixture was spread to the edge of the pan and then topped with a thin layer of pesto. Green and yellow zucs were very thinly sliced on a mandolin, I was hoping to get a little browning, crisping and it did. Everything had a light dusting of cheese, crust edge was brushed with egg and sprinkled with cheese. There is not enough left for another meal :(

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Even though this isn't strictly baking related; I want to make sure that all of you know about the onion recall due to salmonella.

https://www.cdc.gov/media/releases/2020/s0731-salmonella-red-onions.html

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Making a dough today for fresh bread with my fancy dinner at home tomorrow night. Last week I picked up a new bread flour blend from a local mill at the farmer's market curbside, and it served it's 3-days vacuum sealed in the freezer before I put it in a bin, so this will be my first dough with this blend. 3 cups of bread flour, 1 cup of AP from the same mill, and 1/2 cup of whole wheat to make a simple country style boule to go into the dutch oven tomorrow.

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Like migmigmig, I also made Blueberry Boy Bait today because I had 4 pints of wild blueberries that I needed to use. I used an entire pint for this, doubling the amount the recipe calls for, which is my preference whenever I make it. 

So easy and delicious.

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I made these ginger/milk chocolate cookies today. If you love ginger these are the cookies for you. They have lots of ginger (powdered and candied), no other spices to get in the way (I'm looking at you cinnamon and cloves.) and milk chocolate which plays a supporting role (as opposed to dark chocolate which would insist on being a costar).

I baked them for 14 minutes as I like firm cookies.

I made them once before. I had to give them to my neighbors to stop myself from eating them. My husband, who doesn't share my affection for ginger, just returned from giving some to our neighbors.

http://technicolorkitcheninenglish.blogspot.com/2014/05/ginger-and-milk-chocolate-cookies-and.html

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Simple is as simple does....cheese, tomatoes, cheese. A swipe of mustard prior to the grated Comté cheese layer, 1/2” thick tomato slices, more cheese. About 25 min in a hot oven did the job. Will do again!

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SIMPLE SOURDOUGH (Basically No-Knead) from Alexandra Cooks
https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

I used Alexandra's guide to make a very delicious loaf of bread - not sour enough for me yet (I'm going to work on it), but with a lovely crumb and nice crust. It's basically no-knead, too - just a few folds periodically, which I did using my big dough scraper. Next time I'm going to leave the starter out on the counter for a lot longer to get very sour - I reactivated mine and made sure it would work using her method (floated it in water), but it wasn't sour enough. I may let my dough prove in the fridge longer next time, too. (I only did it overnight.) Still, I'm pleased with how well this worked for such little effort and will try again soon. Note to self - my oven doesn't go up to 550 and I was worried about setting my parchment paper on fire, so I set my oven to 450 and just cooked the bread for the longer time.

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Blueberry buttermilk cake - posted in SK COTM as well - I love this cake so much, and have made it at least 20 times. 5 minutes to prep, 22 to bake. Don’t skip the lemon zest. I’ve made it with blueberries, raspberries, peaches, strawberries...

https://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/

Moist zucchini bread from Alexandra’s Kitchen - this was great! I gave most of it away because no one in my house was interested. 

https://alexandracooks.com/2007/07/19/zucchini-bread/

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I tried my hand again at the Smitten Kitchen Any-kind-of-fruit galette, this time with peaches. Great crust eluded me again. It *looks* better this time, but a heck of a lot leaked out of it (through a tiny hole that you might be able to see right at the front in the photo), and it seemed sort of underdone on the bottom while closer to right on the top. It broke as I was moving it from the baking sheet, but I was able to sort of hide that. I did a better job of leaving enough room to fold over, and this time around added zero water (perhaps a little water would have been smarter). I'm not in love with pie, but dammit, I really want to get this at least to an acceptable level, so I will keep trying.

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My nephew invited himself over to make his birthday cake. Double chocolate was the request so we made the devils food cake and milk chocolate frosting from Bravetart. His job was to unwrap the milk chocolate and he’ll put sprinkles on later.

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Good afternoon all! Just mixed together the started for the KA Gruyere-Stuffed Crusty Loaves and am letting it do it's thing covered in our oven (off) with the light on. It says to do this overnight but I took a couple of days off (for the first time since the pandemic hit!) So I stirred it together around 11 and will proceed around 8 ish, I think. 

https://www.kingarthurbaking.com/recipes/gruyere-stuffed-crusty-loaves-recipe

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I made the SK burst tomato, zucchini, corn galette for dinner last night and it was great. I did make a few additions (garlic, basil, gruyère).

Lots more detail in the SK site COTM thread: https://www.chowhound.com/post/august-2020-cotm-smitten-kitchen-web-site-1093292?commentId=10280175

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Swedish coffee bread. I use to make this bread a lot, it's mildly spiced with ground cardamom and sprinkled with pearl sugar. Dough is mixed in breadmaker but can easily be mixed by hand. The only thing that ticks me off is my husband never cleans up after cutting a piece and leaves sugar all over the counter.
https://www.allrecipes.com/recipe/106357/bread-machine-swedish-coffee-bread/

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Looking for some suggestion :) Going to a small lunch time bbq (4 people) on Sunday and was asked to bring a dessert but nothing “healthy”. Was thinking of peach crumble but it might be considered “healthy” even with ice cream. Thought of Pavlova but do not want last minute fuss.

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Just had to come in and say that, after quite a bit of searching, I finally found a KitchenAid stand mixer online. (I need a better mixer here at Mom's.) There's been a shortage for quite some time, particularly the more desirable models/colors. I wanted a 4.5 quart tilt-head and I didn't want to pay 50% (or more) more than the pre-pandemic price. Finally got it from Best Buy. MUCH BAKING WILL FOLLOW.

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Recipe request for my baking friends... my 10yo is looking for a cookie that includes chocolate and pretzels and peanut butter. Drop or bar cookies would be acceptable, or slice/bake. Any tried and true suggestions? I promise to come back with a photo of the finished product!

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I made gorgères for the 1st time using Dorie’s recipe that LLM likes. I was so anxious, worried I was not doing it right, should have watched a video first!

I used a 1 Tablespoon scoop and baked one tray and froze the other one. Took the time suggested, I made sure I used a yellow marker on recipe so I’d remember to lower oven temp when put into oven. I used Gruyere and a pinch of nutmeg, pinch of cayenne...could not taste the spices later. Made the house smell great but I thought they cooled off really fast. 

I think I’d like to try with good ham, dab of honey mustard and slice of pickle.

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Lemon ricotta cake for my birthday from Taste of Home
https://www.tasteofhome.com/recipes/lemon-ricotta-cake/

I am terrible at splitting layers so I just make 3 9 inch cake rounds and called it good. My assistants helped so the texture was off, but this was more for them than me- my 5 year old was so upset I didn't have a birthday cake on my birthday.

I also used Dorie's lemon curd recipe (Baking my home to yours) as it used 6 yolks and I needed 6 egg whites for Bravetart's swiss merengue. And pink sprinkles cause just cause!

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A plain loaf of sourdough from KA white bread flour, baked in a ceramic loaf pan so I can have cucumber sandwiches!

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Taking advantage of the lower temps today to make the No Knead Sourdough from the King Arthur site. Made half the recipe for a small loaf. About 25% whole wheat flour and 75% bread flour. Kept it in the fridge for about 40 hours. After shaping the dough I put it in a banneton, which I prefer to putting into the baker as instructed in the recipe. When I've put it into the baker it has baked up flatter. Then it was baked in a preheated dutch oven. The longer it sits in the fridge (recipe recommends max 48 hours) the better the flavor is, more sour. I have tried the Rustic Sourdough and the Naturally Leavened Sourdough and prefer the flavor of this. The Extra-Tangy Sourdough recipe has a good flavor but I have over-proofed the dough a couple of times and only had success with it once. 
Just enjoyed a few slices with European butter and a sprinkling of salt!

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I baked two dozen plum and marzipan muffins from the first Ottolenghi cookbook, which have grated almond paste (which melts into the batter), roasted plum compote, and orange zest. Since first making these, I make several tweaks to ingredient amounts (less sugar, less flour, plums cut smaller and a lot more of them in the muffins) and make them smaller (recipe makes a dozen very large muffins, and I used a recipe and a half to get 24 standard-size muffins).

I’ve already given several to a friend, and will deliver more to a few people tomorrow. Possibly my last baking from this years plum harvest; a good amount remains, but it will likely go to preserving, eating, and giving away to appreciative friends and family.

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TOMATO AND MOZZARELLA TART

Made with purchased puff pastry.
Full description on
https://www.chowhound.com/post/tomato-pie-home-cooking-dish-month-august-2018-1074726?page=10

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Peach streusel galette..a small galette with four peaches and a topping of streusel with a little vanilla. Buttermilk crust and streusel from baking mischief , awaiting vanilla ice cream.

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Yesterday Lulu made Boston Cream Pie cupcakes. They’re amazing. I’ve never made pastry cream myself but she did it during my reading time and it’s just right. Very good cupcakes, possibly my favorite ever.

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I haven’t made this yet but this looks great, Peach Frangipane Galette:

https://alexandracooks.com/2020/08/08/peach-frangipane-galette/?ck_subscriber_id=384171563

I just watched the video; she makes making crust look easy! That crunching noise when she cuts into it! I want to make it right now but no peaches; maybe I’ll go to farmers market tomorrow.

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We are hosting the kids (son and DIL) for dinner tonight so I did some savory and sweet baking today. Focaccia (Ann Burrell recipe, https://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe-1949756) and Marian Burros’s recipe for Plum Torte, but using both peaches and plums. I use the Burrros recipe as posted on NYT Cooking, which I am having trouble linking. 

Various versions of the Burros recipe are linked on the Stone Fruit DOTM thread, https://www.chowhound.com/post/july-2018-dish-month-stone-fruit-cakes-1073854. The NYT version, includes lemon juice, along with sugar and cinnamon, unlike the others, for topping the cake. Also, per some of the comments on the NYT post, I place the lemon juice, sugar, and cinnamon in a small bowl and toss the fruit in them, rather than just sprinkling on top of the assembled cake.

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Last night: sea salt caramel cookies for a friend (and her two little girls) in from out of town to see family: https://www.hersheys.com/kitchens/en_ca/recipes/sea-salt-caramel-chip-chocolate-cookie-recipe.html
Today: brown butter peach scones: https://www.askchefdennis.com/brown-butter-peach-scones-with-tutti-dolci-all-sweets/
Made as drop scones, since I can never divide a 8 inch circle into 12 even pieces, and then end up with sad tiny slivers some mornings.. used the Niagara peaches that are in season here!!

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I made Marian Burros’ plum torte with plums from the farmer’s market / I haven’t made this in a while and it’s just so good. 

https://smittenkitchen.com/2013/10/purple-plum-torte/

I also made the blackberry lemon bars from Grandbaby Cakes blog and these were delicious. I halved the recipe. Blackberries from the farmer’s market as well!

https://grandbaby-cakes.com/blackberry-lemon-bars/

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I wanted to use up some peaches from the farmers market and should have checked out the Stone Fruit DOTM thread but made this Dimply Plum Cake from SM. Made it late last night and oven & dishwasher were still hot so hid it from the fruit flies in the microwave.
https://smittenkitchen.com/2008/08/dimply-plum-cake/

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In a nod to my long-ago teen years, I have plans this month to make both versions (the yellow cake with pineapple and the chocolate cake with caramel) of the "Better than __x" desserts. And also "The Next Best Thing to Robert Redford" bars.

Today it was the pineapple dessert -- A half recipe (using 1.5 C. cake mix), with homemade microwave vanilla pudding (2 c. milk, sugar, cornstarch,salt, butter, vanilla) on top of the pinepple layer over the cooked cake. Each serving will get topped with whipped cream and coconut. I combined these 2 recipes, and note that the Paula Dean version calls for twice the sugar of the MomsWhoThink blog. The dessert was plenty sweet with less sugar. https://www.momswhothink.com/better-than-sex-cake-recipe/
https://www.pauladeen.com/recipe/is-it-really-better-than-sex-cake/

It had only chilled a couple of hours. Good, but not toe-curling good. I have high hopes for the chocolate version next week.

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I made Smitten Kitchen's blueberry crumb bars, a summer favorite!
https://smittenkitchen.com/2008/07/blueberry-crumb-bars/

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I'm mostly a savory guy, but I have been working on my baking skills of late. Yesterday I baked my second batch of scratch made chocolate chip cookies.

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CHEWY BROWN SUGAR COOKIES via Serious Eats 
https://www.seriouseats.com/recipes/2013/09/chewy-brown-sugar-cookies-recipe.html

I love Yvonne Ruperti's cookbook (One Bowl Cooking) and this recipe is very similar to a recipe I like from the book (chewy sugar cookies). I made these as written, except that I browned the butter as I melted it (I couldn't resist) and messed up the amount of sugar a bit - I was halving the recipe and didn't notice that I was supposed to hold back a little to roll the balls in. I didn't roll the cookies in sugar (didn't want to add more than the recipe called for), but next time, I will cut down on the amount of sugar overall and add a touch more salt. That said, they are tasty and VERY easy to make.

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Made Baltimore Peach Cake to take to a lunch time bbq today and though everyone enjoyed it I wasn’t too impressed. Wished that I made Marion Burro's cake instead. Served with maple walnut ice cream which was nice. Was planning to take a photo but was rushing and forgot.

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First time ever baking myself a birthday cake. Recipe is from Layered and the liquid that is added is red wine, can't taste the wine in the cake. Recipe calls for 3 6" pans but I baked in 2 8" . Icing is Swiss meringue buttercream(I closed my eyes when I was throwing in the butter). The cake is very nice and moist but my failure was in icing the cake. I wanted to achieve a very smooth look but after trying a few times just couldn't do it.

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I made the Moelluex of Summer Fruit from David Lebovitz's blog today. I used pluots that I bought at the farmers market yesterday.

It is delicious. It is so moist that it's texture is more custard like than cake like. I used demerara sugar to sprinkle on the top. The almond flour was crucial to the flavor and texture. I wouldn't omit them if I were you. I used 1/4 teaspoon almond extract plus 3/4 teaspoon vanilla extract. I used a 9" non-stick spring form pan. It didn't leak.

My husband liked it so much that he ate 1/4 of it when I asked him to do quality control. ;) 

David Lebovitz's second comment from the bottom made me sad. He says that he plans to focus on sharing savory recipes in the future because 75% of the comments on the sweet ones ask about reducing the sugar. I've never found his recipes to be too sweet; one of the reasons I love his recipes is that they are delicious but rarely decadent. Although I've made many of his savory recipes with great success; I will miss his sweet recipes.

https://www.davidlebovitz.com/moelleux-of-summer-fruits-cake-recipe-plums-peaches/#more-47263

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I’ve been experimenting with different types of frosting. Meringue frostings are the clear winner. However, I do find them slightly greasy. Has anyone tried making either Italian Meringue buttercream or Swiss Meringue buttercream using less butter than the recipe calls for?

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OMG So nice to have a success with crust! One of the best things I've ever made! I just made the Peach-Frangipane Galette from Alexandra's Kitchen (I'm surprised Sallyt didn't beat me to it!), adapted from David Lebovitz.

https://alexandracooks.com/2020/08/08/peach-frangipane-galette/?ck_subscriber_id=384171563

I watched the video twice and it's the very best, EASIEST, crust I've ever made. LLM, please try this recipe and use the Ateco mat and rolling pin cover:

https://www.amazon.com/Ateco-Canvas-Pastry-Cloth-Rolling/dp/B00OP8UXNM/ref=sr_1_3?crid=3R1KD34AL9EQ7&dchild=1&keywords=ateco%2Brolling%2Bmat&qid=1597112690&sprefix=ateco%2Bmat%2Band%2Broll%2Caps%2C254&sr=8-3&th=1

Now later on, you and LuLu can take a cooking class at Ballymaloe Cookery School in Ireland, but you can sign up for anything. You can learn how to make pastry from Alexandra's video!! I watched it twice and didn't have to wrestle making the crust.

http://www.cookingisfun.ie/

I didn't preheat the oven until the crust was rolled out and waiting in the fridge (I had to clear out a shelf just to make room for it in there). Recipe calls for 2 peaches but I needed 2.5, (delicious from farmers market). Said middle rack of oven but the other recipe I tried before said bottom rung; I pondered it and ended up using next to lowest rung. Mine took 45 minutes instead of 35 and I think it could have gone 5 minutes longer. I weighed both portions of flour. Too bad I didn't have vanilla ice cream!

How do I put this in Alexandra's thread?

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I finally made a good crust. Whew! Thank you so much to all of you for the hand holding, and advice. The video walker linked to a day or so ago really helped - just watching the whole thing being done somehow made me feel a bit calmer. That said, we'll see what happens when I try with fruit, which I bet will be wetter. I made Smitten Kitchen's Burst Tomato Galette for dinner, using the crust in the recipe, but only half the amount of ice water. Added grated Parmesan under the vegetables. There were one or two spots where the crust didn't totally cook through, but I think that was because of the thickness of my draping along the sides. I consider it a success, and it made me awfully happy.

Before and after cooking photos.

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more baking - I baked bourbon peach hand pies and blueberry lemon almond cake for when I hosted book club outside on Sunday. 

I had commented on this recipe years ago, and noted that I used half the ice water recommended (1/4 cup, not 1/2 cup) and it's the same recipe as the galette dough (x2), so I'll do that next time. I used a 2 cup measuring cup for a 4" circle, baked for 25 minutes, and some of them were a little pale so I whipped up a glaze. These are SO GOOD. 

https://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/

https://cooking.nytimes.com/recipes/1018821-blueberry-almond-and-lemon-cake

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KAF's sourdough blueberry muffins. I make this with discard, not active starter.

Second time with this recipe, just as good as the first time. Local blueberries are terrific this year!

This is the first pastry recipe I've ever made that uses something other than white sugar. I generally avoid anything smacking of "healthy" in my baked goods - bad memories of terrible 70s/80s health food fads. The recipe says use either maple syrup, honey or molasses. I did the maple the first time, the honey this time. 

Also, last time I made half a recipe, but this time I forgot. Oh well, 24 muffins. They keep very well and a few minutes in the toaster oven refreshes them perfectly.

https://www.kingarthurbaking.com/recipes/blueberry-sourdough-muffins-recipe

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Cookies. Vanishing Oatmeal Raisin, and also Tollhouse chocolate chip "our way" - back of the bag recipe but with ony half the chocolate chips and half the nuts. Following a small splurge of cookie-eating this afternoon, these will go into freezer bags, 9 - 12 per bag, and be taken from the freezer 1 at a time to warm/eat.

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This is a cereal and milk splash cake for a birthday. I used the recipe from sugar and sparrow but added a fruit pebble crunch from the momofuku milk bar cookbook. 

It was a fun cake to make and well received.

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Summer fruit galette adapted from David Lebovitz. Two small changes that I made were the crust...made all of it but cut into two pieces. The frangipane was changed from an ounce of flour to a ounce of finely crushed amaretti cookie crumbs. An easy uncomplicated crust and a soft frangipane were pleasing with the apricot /cherry combination of fruit, as he mentions, most any fruit would work well. The crust also stayed crisp on the bottom overnight. Recommend and will make again.

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Still looking for ways to use sourdough, this sourdough pecan coffee cake is easy to make and delicious, I've made it twice already!

https://www.allrecipes.com/recipe/280339/sourdough-pecan-coffee-cake/

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This was on my IG and I thought it might apply to some.
BAKING IS MY THERAPY BECAUSE MURDER IS WRONG.

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Today I made the savory tomato crisp from the blog that I wish had a different name.

I've made this recipe many times. It is mighty tasty and I enjoy the contrast in textures between the soft tomatoes and the crisp topping. I serve it at room temperature. It's also delicious cold as leftovers.

https://whiteonricecouple.com/recipes/tomato-crisp/

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Tarte du jour....nectarine and red currants on a base of two different leftover frangipane , nectarines sprinkled with Moon Dust and a couple of teaspoons of sugar. It was then brushed with red currant jelly when removed from the oven. Red currants were encased in the edge of the pastry dough. I had previously done this with apricots as shown on a Samin Nosrat Netflix show. Next time I won’t be so stingy with the pastry!

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The Original Mrs, B Oatmeal cookies from Midwest Baking. These are nice chewy cookies and I got 52 cookies. Some will be frozen. Second time making them.

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Peach-frangipane galette from Alexandra’s Kitchen. 

Delicious! I added some almond extract to the frangipane and used lots of small so-so peaches and they baked up well. Crust is a bit thicker than I like, but tender, flaky and crisp. https://alexandracooks.com/2020/08/08/peach-frangipane-galette/

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Oh that looks delicious. I'm still waiting for freestone peaches because I hate peeling and slicing clingstone peaches. No sight of apricots in the GTA area either.

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I really liked these blueberry crumb bar from Smitten Kitchen. It was pretty easy. While I thought it might need additional blueberries but it was perfect. 
https://smittenkitchen.com/2008/07/blueberry-crumb-bars/

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I wanted to make a dent in my supply of over-ripe bananas stashed in the freezer, so I decided to make this recipe for "King Arthur Flour's Banana Crumb Muffins," as posted on the NYT Cooking site, https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins?action=click&module=RecipeBox&pgType=recipebox-page&region=recently-viewed&rank=0.

These were delicious. I made the recipe exactly as written. Husband has already eaten two, so I know they were a success.

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First time in 15 nights that someone has cooked for ME. Not including takeout obviously. We went over to a friend’s house for SD dinner. They have celiac disease so I brought a gluten free chocolate cake with pb frosting, chocolate ganache, and topped with pb cups. Delicious! 

https://www.twopeasandtheirpod.com/peanut-butter-flourless-chocolate-cake/

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Need advices please ^^
Im so obsessed to make a healthy and delicious cookies, but after some trials, I still havent got the good result, even the last one is worst, here is the last one recipe: 
Grounded rolled oat 112gr
Tapioca flour 60gr
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
100gr margarine 
80gr honey
1 large egg
Baked in 250°C for 10mnts

Result:
Taste : ok
Texture: need to be corrected, wet, greasy, not sturdy, sticky to the pan

Kindly help to advise what should I do to make the perfect crispy outside chewy inside oatmeal cookies :)

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Pan banging sugar cookies from Sarah kieffer’s new book. Beloved by all kids – my neighbor’ five-year-old said I should go on a cooking show! So cute. The cookies are super easy. 

http://www.thevanillabeanblog.com/2020/08/pan-banging-sugar-cookies.html

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OMG I'm so happy to have rediscovered you all! I immediately filled out D.Lebovitz's questionnaire- love, love everything he has ever posted. It's relaxing to read- Being quarantined I did a lot of baking because of elearning and I was running out of ideas- and now I find you- and school starts soon! We are going hybrid and if it goes to remote, I have to come back and visit- yesterday I made a New York Cheesecake- it turned out so beautiful. I'm going to make another one today and I'll take a picture. I see posts from someone named Pavlova- I started making Pavlova about 15 years ago and there's a story to it. Happy weekend everyone!

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Not at all "from scratch" but this chocolate/caramel dessert using a box mix chocolate cake *almost* lives up to the BTS recipe-name. I used milk in place of water for the mix, baked the cake in two 8x8 pans and left one plain, used the other for the dessert. I used the whole 12 oz. of sweetened condensed milk over the one 8x8 cake, and only 4-5 oz. of the caramel topping, saving a little to drizzle on top together with the toffee bits for decoration. Surprisingly even with the extra condensed milk the cake /dessert isn't soggy at all, just nicely moist. And very sweet.
https://realhousemoms.com/better-than-sex-cake/

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Chocolate whiskey cake from the NY Times. No irish whiskey so I used rye whiskey and I also used dutch processed cocoa. It's a rich cake and there is a bit of a whiskey kick that you can taste, which is something I prefer. The batter is very liquidy so if you use a springform pan be sure to place a baking sheet under it for any leakage.

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Blueberry Boy bait and 2 blueberry buttermilk cakes, both from smitten kitchen. I used 1.25 times the blueberries for both the topping and the batter, added 1 teaspoon vanilla and lemon zest to the batter, and used 4 tablespoons less of butter than called for. Total perfection. For the cake, I always use lemon zest and rub it into the sugar. 

I gave everything away to friends who hosted my 8 yo outside in their backyards this summer, SD style. They saved my daughter’s summer and my sanity.

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Ovenly's peanut butter cookies again: https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/
I really love that it's good for both my gluten free and dairy free friends,but also universally loved..

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My cheesecake DID NOT FAIL ME! I haven't had one like this ever! Creamy, soft, melt in your mouth-no doubt many of you have made this delicious cheesecake, but for me, it's been DECADES if I ever made one this delicious!I followed a You Tube video called Creamy Cheesecake- omg- so delicious! But, it does take time!

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Elephant Heart plum mini galette...a delicious, juicy plum but a pita to slice. I used a bird’s beak knife to separate the slices from the pit. Moon Dust on the bottom and two extra crushed amaretti cookies helped to absorb the juices. A light sprinkle of sugar on the plums and the crust was sufficient sugar for the galette.
And a special “tip” for walker :) I very lightly dampened my fingers when I pleated the crust to help it adhere and to keep the sugar from rolling off.

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No photo, because there wasn’t much to see, but my most recent baking was lemon verbena custards. Just typical baked cup custards, flavored by a lot of fresh lemon verbena steeped in the warmed milk before mixing up with sugar and egg yolks. Last year I made verbena ice cream, and the flavor works really well with summer fruit. Nice to have something chilled for dessert in a heatwave.

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Tomato tart...a flavorful tart consisting of a layer of very thinly sliced Comté cheese, a thin layer of black olive tapenade, then finely grated Comté, and two tablespoons well drained New Orleans olive salad. Topped with the tomatoes (salted and weighted on paper towels) and a liberal sprinkle of herbs de Provence, and again a little more grated cheese. Baked at 400* for ten minutes, reduced to 375* for ten more and then shut off oven and let rest on stone for 3/5 minutes before removing from oven. This was an 8” tart and cooked a little more quickly than I had anticipated. I’m happy to say I have half leftover....it was really delicious, I used my favorite buttermilk crust from baking mischief.

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I made this focaccia last night and used the leftovers today to make a toasted tomato sandwich. All I want to eat in August are these sandwiches, corn and yellow beans, even though it has really cooled off. I didn’t actually use the dough recipe, but The New York Times no-knead bread one. I left it for about 18 hours and then decided I wanted focaccia so used the Serious Eats second rise and baking instructions. Delicious hot from the oven and toasted today. https://www.seriouseats.com/recipes/2015/02/easy-no-knead-olive-rosemary-pistachio-focaccia-kenji-recipe.html

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Last night I made Blueberry Corn Muffins, using Dorie's recipe for "Corniest Muffins" and adding some blueberries. Dorie's recipe says to add 1 to 1-1/3 cups of corn kernels. I usually add about 1-1/2. For the muffins last night, I added about 3/4 cups each of corn and blueberries. More blueberries would not have been out of place.

They got demolished. What did not get eaten by our 2 person household over dinner last night went this morning -- 3 in my husband's bag lunch & 1 with my coffee. 

I need to make these more often.

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Strawberry summer cake from Smitten Kitchen! This is a cherished dessert in our family. I love this, everyone in my family loves it, and every time I make it people ask for the recipe. It's simple to mix, it freezes well, you can switch up the fruit... **excellent!**

Full report on COTM:
https://www.chowhound.com/post/august-2020-cotm-smitten-kitchen-web-site-1093292?commentId=10283447

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Butter Pecan Layer Cake from Midwest Made. I don’t have a better picture because I forgot to take one before I decorated it, and my decorating skills are on par with a 5 year old lol. I made this in 2 9-inch layers (the book calls for 3 8-inch layers). Omitted the chopped pecans from the frosting to make it easier to spread and just sprinkled them on the middle frosting layer. I had to bake one layer at a time since I only have one pan (took 31 minutes each, btw) but this was easy to put together. The butter was maybe a tad too soft when I started, we’ve been struggling with record temperatures here lately! But it seemed to turn out fine. This was for a milestone birthday and our small party of 4 loved it!

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Today I made the Orange Blender Cake. I added some vanilla to the batter, hoping for a sort of Orange Julius/creamsicle effect. And then ... major fail. I decided I wanted an orange glaze on it, and didn't bother to look up a recipe, and use the juice of a full orange. So I have very very runny glaze on the cake, and all over the cake plate. Oh well, hoping it will taste good enough that this doesn't matter, but I sure am glad I am not serving this to guests.

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Baked 2 different types of focaccia from NYT. First was more pizzalike, 2nd was soft and fluffy and a big hit with the kids.

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I haven't made this yet but thought it looked gorgeous so am posting:

https://www.saveur.com/plum-galette-recipe/

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Apricot Rustic Torte..adapted from “Pure Desserts” by Alice Medrich.
This is an apricot version of her rustic plum torte on page 106. We love this torte with its crispy edge and slightly chewy center, good with plums as written, but the apricots are admirable...I’m biased! This was made in an 8” tart pan rather than a 91/2” as suggested in the book and we prefer the slightly smaller version. I also reduce the baking temperature a bit so it retains a golden color. My intentions were for an Elephant Heart plum torte but they got so badly mangled taking out the pits, that I switched to the apricots. This torte stays well overnight.

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King Arthur's Zucchini & Carrot Muffins. Veggies from our garden. I had a tart, windfall apple and threw that in, too. I sprinkled raw sugar on top before baking, because we like the crunch it adds.

I doubled the recipe and used the KAF bun pan to make 6 giant muffins for sharing.

Today I used golden raisins, as that is what I had. I like to use currants for this one, also, as it adds a nice visual contrast.

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SK's Zucchini bread and Sally's Baking Addiction Banana Bread.

The zucchini bread was in a traditional 9x5 loaf, and the banana bread was doubled for bananas available, and in mini loafs and muffins 

No pictures cause I forgot and quick breads aren't very photogenic, but both were very tasty and happily consumed by my team of eaters. Parts of both are also stashed in the freezer for later consumption and for carb management on my part

https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/
https://sallysbakingaddiction.com/best-banana-bread-recipe/

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apparently my COVID panic hoarding included several jars of nutella (this speaks to my priorities, clearly...). To thank my friends for travelling to see me on days when I am on call, I made these nutella brownies:https://sallysbakingaddiction.com/nutella-brownies/ Very good!

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Texas Peach Cobbler from David Lebovitz. This is fantastic and so quick to throw together. It is very sweet though. Next time I will reduce the sugar in the batter and maybe the sugar on top too, as it didn’t stay on top anyway. This was best warm from the oven, but I have been reheating it and putting plain yogurt on top to quell the sweetness. Can’t wait to try with plums. It’s not very photogenic, in my hands anyway, but tastes a lot better than it looks. You start with browned butter on the bottom of the pan, topped with a simple milk batter and peaches on top. It all flips around and mixes itself in the oven. https://www.davidlebovitz.com/texas-peach-cobbler-hill-country-recipe-fruit-recipe-peaches/

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I made the English muffins from the King Arthur website. I like these better than their sourdough English muffins. They are very soft and tender inside. I made half the recipe and used AP flour instead of bread flour. I used soy milk because there is a lactose intolerant person in the household. I added an extra tablespoon of flour per cup and used half a beaten egg as best as I could. Last time I made these I didn't add in the extra flour and used a whole egg and the dough was a sticky mess even though the muffins came out fine. With the extra flour and half egg the dough was much easier to work with. This time I also sprinkled in some onion powder as I planned to use them as burger buns. I was very happy with these.

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I made this buttermilk pound cake. It is delicious, probably the most flavorful pound cake I've made.

I used demerara sugar for the topping. I used vanilla extract, no booze.

I served it with caramelized nectarines and spiced candied almonds.

http://technicolorkitcheninenglish.blogspot.com/2020/08/buttermilk-pound-cake-perfect-with-cup.html

https://www.foodtolove.co.nz/recipes/caramelised-nectarines-with-homemade-yoghurt-curd-6910

https://www.davidlebovitz.com/spiced-candied-almonds-recipe-candy/

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A friend asked me to make her 2 year old daughter a birthday cake, and I somehow convince her that a peach bundt cake would a good idea.. because I wanted to make one. It's this recipe that I have made before: https://sallysbakingaddiction.com/peach-bundt-cake-with-brown-butter-icing/
And I decided this time to use my fancy bundt pan. Clearly a mistake in a cake with so much fruit... That said, I got the rest of the cake out, plopped in on top, and hoped that a 2 year old wouldn't care..

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Peach shortbread from SK. I baked for 35 minutes, used a ton of small peaches, peeled the peaches, and sprinkled with Maldon sea salt after baking. Oh, and I forgot to add the cinnamon and nutmeg to the flour mixture so sprinkled it on top. 

https://smittenkitchen.com/2010/09/peach-shortbread/

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Ginger gold apple tart Tatin...I was happy to find these early season apples when we stopped to get our peaches. This is an individual sized tart and is just half of a large apple. It retains its shape nicely and doesn’t get mushy. Ginger gold is similar to Golden Delicious in that it doesn’t require a lot of sugar. It’s an excellent baking apple.

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Well technically it is in the fridge doing a slow rise but I'm making French Walnut Bread. Actual baking will occur tomorrow. Spouse saw the recipe on Serious Eats and asked me to make it as I'm savory and bread, he is sweets. He is making a Melissa Clark lemon poppy seed cake as I type. Too fricking hot outside so we cranked the AC and are cooking up a storm until our 6PM pool reservation.

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Made these Melting Moments cookies:
https://www.foodland.com/recipe/melting-moments-cookies

Similar to Russian tea cakes/Mexican wedding cookies, but with cornstarch and without nuts. Very tender and very delicious!

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This time I made the alexandracooks.com galette with plums and the frangipane mix. I bought the dark purple skinned plums from Costco and was hoping for dark purple inside but they were yellow without much flavor. I added red Plumcots and a nectarine. Her crust recipe is the only one I want to use! Easy, flaky. 

I crushed and sprinkled 4 little amaretti cookies over the frangipane, still undecided if that was a good idea. 

For some reason, instead of 35 minutes, this takes me 55 minutes on next to bottom rung of oven. Plum taste improved with baking.

Answer

I've been avoiding this discussion because it provokes me to bake too much :)

The local peaches here in south-central PA are.... just incredible right now. I bought a half-bushel on Saturday to split with a neighbor, and have been barrelling through them, mostly eating them right out of hand. They are incredibly large and yet incredibly flavorful, which is a dangerous combination :)

I made a buckle last night with them. I really love homestyle stone fruit desserts - they're basically my favorite thing both to cook and eat - so I was excited to try this.

Unfortunately, it was a bit plain for me, which considering my proclivities, is an unusal critique. I think even perfect peaches can be disappointing in baked goods unless there's something to punch up the experience - crunch, contrasting flavors and/or textures, something very fatty and creamy...anything. Peach crisp, cobbler and struesel pie all come to mind as delicious examples of how to make peaches work.

Anyway, this wasn't bad by any stretch - just not the kind of wow factor I wanted.

I made some fresh whipped cream the evening I baked it, and we ate it warm with the cram. Tonight I poured some full-fat, farm-fresh buttermilk over it, and I can't recommend that enough.

https://theviewfromgreatisland.com/peach-buckle-recipe

Answer

I expected to see more zucchini recipes not that it's "what am I going to do with all this zucchini season". I made a recipe from my collection for zucchini banana muffins that were adapted from a Taste of Home recipe. The muffins are great but I can't find any recipe on the Taste of Home website that is similar. I don't even remember when I printed it out and the website it came from is no longer in existence. But, the good news is that in addition to some zucchini it used up two bananas from my frozen banana collection.

For a granddaughter's recent birthday cake request, the steamed stove top chocolate cake from Milk Street was a big hit. No frosting required and very moist. Unfortunately now my son would like a vanilla version. The 9 inch cake pan fit in the 50% off and further coupon reduced price of a Cuisinart stock pot I bought from Kohl's last winter that I bought bare have barely used.

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Individual peach crumble pie with caramel sauce....probably my last batch of peaches from the orchard this year, looking forward to some apple baking. Six fragrant peaches left will probably be turned into a galette. Peaches have been excellent this year.

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With all the heat and smoke here (can't open windows later in the evening, so even 80deg is too hot to bake) I've been enjoying treats vicariously through all your pictures.

A bit cooler today and tomorrow and now I don't know what to bake. I had been looking forward to making a peach/nectarine frangipane tart from David Lebovitz. But today I have only 1 peach and three nectarines with multiple soft spots. We will still eat them but don't know about using cratered slices in a tart. I suppose it should still taste good. Hmm..

What else? I have some puff pastry and sweet figs. Maybe fig and feta puff pastry tarts?

Answer

I made Alice Medrich's Pecan Penuche Shortbreads with Rum yesterday.

They are the perfect cookie for me: toasted pecans/butterscotch flavor from light muscovado and demarara sugar, crunchy texture, keeps for a long time. What's not to like?

They are so tasty that when I asked my husband to try one he ate eight.

http://cupcakemuffin.blogspot.com/2009/10/tea-time-pecan-penuche-shortbreads-with.html

Answer

Pink lemonade bars! I can't stop gazing at the color, and they're so delicious! 

Report on our COTM thread for Smitten Kitchen: https://www.chowhound.com/post/august-2020-cotm-smitten-kitchen-web-site-1093292?commentId=10284718

Answer

Last night I made Adjaruli Khachapuri. I based it off of the recipe from Saveur (https://www.saveur.com/adjaruli-khachapuri-georgian-cheese-bread-recipe/).

Answer

Peach pecan bread. I used a random recipe I found on All Recipes. I doubled the batch, but found myself about 20% short in the amount of peach puree required. Substitutions as follows:

I swapped out 25% of the AP flour for white whole wheat flour.
I subbed 20% of the peach puree with applesauce
I subbed ground ginger for the cinnamon
I subbed vanilla extract for the almond extract

I got three 1-lb. loaves and the equivalent of 12 standard muffins out of the double batch.

The flavor is good - quite peachy - although the bread came out more tender than is my preference. I like them rustic, this is more like cake. The recipe is loaded with butter and processed flour, however, and DH will love it.

This ends my personal peach crisis. In two days I've used up most of a case of peaches we bought, all of which ripened at once: peach jam, peach frozen yogurt, peach pecan bread. We've a few left for eating out of hand or off the grill.

The recipe: https://www.allrecipes.com/recipe/223368/peachie-peach-pecan-nut-bread/

Answer

Panda unicorn birthday cake per my now 9! year old's request

I used Sally's baking addition's chocolate cake for the cake part, using her sour cream version. I only had dutch process cocoa powder but I wasn't running out for natural at 10 on a Saturday night, and it turned out great. Very dense, richly chocolate cake. I make 1.5 x recipe for 3 layers and big girl wanted a "tiered" cake. 

I trimmed one layer to an 7 inch or so round for the panda face, and I did the other 2 layers as written per the recipe including the frosting. I was very worried about the making of the panda face so I wanted a cake in reserve incase of disaster. I frosted the panda face with extra swiss merengue I had in the freezer, with just enough for coverage. I used black gel food coloring to turn the extra chocolate frosting black. Her ears are cake trimmings held on by frosting. 

My kitchen was warm so the swiss merengue was struggling and one ear kept falling off. She's a little more Charlie Chaplin than panda, but the birthday girl was still pretty impressed. And it's delicious, but I'm actually getting sick of chocolate cake- never though I would say that! but the thing is over 6 inches tall, minus the horn

Answer

Turns out I was left with a little over half the amount of stone fruit needed for David Lebovitz's Summer Fruit Galette. Since I also had some lovely mission figs from the market, I decided to make two smaller tarts (thanks for the idea nannybakes!). Here they are - probably should've rolled the pastry a little more. I struggled to fit all the fruit and didn't even have room to fit raspberries (was going to be my sub for cherries in the original). I'm pretty sure these are going to leak. But, they should be delicious! I better make some lunch to go with these. ;-)

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The weather has turned very damp and chilly here this week. I made a flan from Rick Bayless’s Mexico One Plate at a Time. This is the variation with a can of condensed milk and fresh milk. I used 5 whole eggs rather than eggs and extra yolks, just to avoid leftover whites. I always cook custards are 300F so they stay creamy. This was dense, sweet and delicious.

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Tarte Fine aux Pommes, a thinly sliced single layer of overlapping apples are placed on a quick puff pastry base. Brushed with butter and sprinkled with Demerara sugar, baked at 400* convection bake for 25 minutes. A quick brush with some apple cider jelly and back in the oven until bubbly..2/3 minutes. Best served warm. ( Quick puff pastry from Simply Recipes)

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Double chocolate zucchini loaf from Midwest Made Baking. I used grapeseed oil instead of butter and half dutch/black cocoa. Nice moist loaf,chocolate intense and not too sweet. Another hit from book.

Answer

Cornmeal Peach Peppermint Poundcake, based on the one-bowl recipe that Melissa Clark unveiled near the beginning of the pandemic. This was a screw-up. I’d intended to use almond extract. I only realized that I’d grabbed the peppermint extract after the cake was in the oven and I was putting things away. You would think that the radically different smell would have been a tip-off but it wasn’t. 

A very weird and disappointing cake — edible but it would have been so much better with almond extract.

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Peach hand pies. 

Thus ends The Great 2020 Peach Purge. We have one lonely peach left out of an entire case, and that will be gone by tomorrow.

I threw a few of the pies un-baked and un-glazed into the freezer, so we can enjoy them later this fall.

Answer

Earlier this week, I made Sonia's phylio and feta torte with dill and nutmeg, which also uses a generous amount of cottage cheese (I had excess and was looking for recipes to use it). I made a 1/3 recipe of the filling, encased in 8 oz. of phyllo sheets, in my half-sized Bundt pan, and was very pleased with the look and flavor of the finished torte. 
I deviated from the baking instructions in the recipe. My smaller-sized pan baked 45 minutes, over (not on) a cookie sheet - Bundt experts say don't place on a cookie sheet, it interferes with heat circulation. I tipped it out after about 15 minutes (not 2 hours) of cooling - again per Bundt experts - don't leave baked items in the pan too long or they tend to be tougher to get out.

Served with both honey & fig jam, beside a ham steak. I've passed by this recipe many times in my "make it someday" list, thinking it sounded complex to make. It was actually pretty straight forward -- no buttering of the individual sheets of phyllo, and the filling is just a blend-together one. The leftover torte reheated well once, and on 2nd/final reheat was still edible, although a bit chewy.
https://cooking.nytimes.com/recipes/1012409-sonias-phyllo-and-feta-torte-with-dill-and-nutmeg

Answer

Today, I used some of the Paula Red apples from last week's orchard visit to make an apple crisp, with Willie's Crisp topping. I used 2 parts white sugar to 1 part brown in the half-cup total sugar added to the filling. I also added generous dashes of cinnamon to the filling.
http://articles.latimes.com/1992-07-30/food/fo-4443_1_crisp-recipe

The rest of the Paula Red apples were prepared as apple pie filling - tossed with sugar, flour & spices and frozen raw, ready to be tipped into pastry later this Fall. I used my gizmo (an old Pampered Chef version) to peel, core and slice. I only get this out when preparing more than 6 apples - it takes a couple apples of trial-run to properly adjust it, and several more to get "good" at using it again. But it saves my achy thumbs from apple-peeling fatigue.

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This thread reminded me how good smitten kitchen's peach shortbread is! Made today to take to a friend's tonight for a celebration of her birthday (in her backyard). So good...

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In the past two weeks I've made SK's burst tomato and zucchini ricotta galettes. Family really enjoyed both, with a slight edge going to the tomato galette. I am not a pie maker (or eater) and found the dough so easy to work with! Would this dough be good for a sweet galette?

Answer

My ancient family recipe for kasekuchen, double recipe in a 10” springform pan. It’s my father’s 93rd birthday today, and his mother used to make this for him.

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Amazingly we are getting wonderful raspberries from our garden so I had to make raspberry streusel muffins from the Silver Palate Good Times Cookbook.
http://www.danderecipes.com/2017/11/28/raspberry-streusel-muffins-the-silver-palate/

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My daughter requested a carrot cake with pineapple and coconut, among other things, for her birthday cake. I’ve made the CL one a few times before, the one you bake in a half sheet pan then cut into 4 sections. I love it but it doesn’t have those requested ingredients. 

I decided to try Yvonne Ruperti’s Carrot Cake Snack Cake from One Bowl Baking. You use a Pyrex 9 X 13 dish: instead of buttering it as recipe instructs, all you have to do is line with regular foil, cake won’t stick!

I’d had my golden raisins a while, they’d turned brown. Just for fun, I soaked them in bourbon a few hours, they absorbed it all. Calls for a small can of well drained crushed pineapple (later, I couldn’t taste it in the cake, wonder if I could use double?). I’m afraid of too much ground clove so I only used half, ¼ teaspoon. I used pecans instead of walnuts. 

Said to bake 27 - 35 minutes, mine took 47 minutes. I looked on-line and was advised to take temp from middle of cake, should be 205°.

Cake was completely cool when I made the icing. It was late and I guess I was tired; I completely forgot to use Confectioners’ sugar and just used regular, tasted fine. I didn’t even realize this until the next day. Would it have been fluffier with the correct sugar?

Cake was good but I want to ask, what is your very favorite carrot cake recipe?

Answer

I made Joanne Chang's Maple-Blueberry scones. https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1 they were easy and I used 1.25 cups of blueberries. they taste like a blueberry pancake! We got 15 scones out of the batch and I froze 12 of them for future breakfasts.

Answer

Ginger peach cake from Pastry Love. I love this book and love this cake. Baked for 70 minutes.

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I have a question for you experienced bakers. My last 3 loaves of no-knead bread have come out pretty badly. They barely rose, and were dense and a bit hard. I tried making pitas yesterday (hi sally!) and while they worked, they were also a bit dense. The obvious reason would be that my yeast is expired, but it is supposed to be good until early 2022. I just did the yeast test thing (the pitas were the final straw), and the yeast passed with flying colors (it's bubbling over in the kitchen right now). With the first loaf, I thought it must be the high humidity. But we always have high humidity in North Carolina in the summer. The other, and I think real, possibility is the flour. We got a store brand bag, and it looks and feels off somehow - it's both silkier on the fingers, and has clumps (weird combination). Lulu said "it looks like cocaine" which, of course, got her serious side-eye from me, but then I realized she loves those shows about airports catching crooks, so it's ok. Is it possible that flour can go bad? It's best by date is far in the future. Would it cause the problems I'm having?

Thanks in advance for any information. I'm really flummoxed. Don't want to throw out the flour if it isn't the problem.

Answer

Lemon curd bread pudding from Maida Heatter's Happiness Is Baking. Brilliant idea, layering lemon curd with lightly toasted bread (challah), covering with custard, and baking in a water bath. It’s delicious. I used Alice Medrich's recipe for the curd, with Meyer lemons and 25 percent less sugar. If anything, I’d use even more lemon curd next time (you can’t have too much!).

Answer

Sugar cookies with sprinkles from Sally's Baking Addiction. They came out smaller than I hoped for- Mr Autumm wanted the Chicago Bears "C" on them for the fantasy football draft (virtual) but they didn't spread enough- which is good as the recipe claims they won't spread. My assistants helped with the addition of pink frosting and of course, sprinkles!

I accidentally made a triple batch as I misread the recipe so I just scaled everything else up. Needed to use my Christmas cookie container to manage everything. 

https://sallysbakingaddiction.com/drop-sugar-cookies/

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The peaches this summer have been just shy of astounding. Normally, I bake fanatically with in-season stone fruits, but these peaches have been so ridiculous that I mostly eat them out of hand.

I was intrigued by the Alexandra Cooks peach frangipane galette that several have posted about, so I gave it a try for a party yesterday.

I *loved* the tea towel method with the dough, but was not thrilled with the final pastry product. It didnt have the flavor or texture I was looking for.

I served the galette with a quart of homemade brambleberry crisp ice cream, which served as an efficient distraction from the unremarkable galette.

https://alexandracooks.com/2020/08/08/peach-frangipane-galette/

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It’s September, or close enough, as I write, so here’s your September thread: https://www.chowhound.com/post/baking-days-september-2020-edition-1094090

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More tomato pie and this was the best yet. Crust was a dream to work with - I made it the day before. The crust isn’t quite as croissant-y as SK, but is very flaky. My kids were less enthusiastic and I AM SO DONE. Thanks Monica for the suggestion!!!

https://www.bonappetit.com/recipe/tomato-galette

(Also made the blueberry boy bait and and vanilla malted cake from Bake from Scratch for my husband’s birthday- both were loved by all)

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