hi all! I’m so happy to meet new friends and connect with old friends. What are you baking this month? Soda bread for St. Patrick’s Day? Hamantaschen for Purim? Please post what you’re baking; links are great if you have one!
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Looks good. How’s the texture like?
You are the small batch master! Yum!
@naf the exterior is semi firm, interior is chewy. The infused maple syrup really nice addition. I sandwiched almond butter btwn two. So six cookies total.
@heidicooksandbakes that’s my goal! Too many recipes to try, small batching helps me try more recipes, more often.
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Cook’s Illustrated’s key lime pie. Key lime pie & Stella Park’s limeaid are my go tos when my tree is dropping limes.
I’ll start dropping links for recipes when I’m not too new a user to do so. The key lime pie is on food52 for anyone without a subscription to cook’s illustrated. It’s my favorite key lime pie recipe that I’ve tried.
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Looks both gorgeous and delicious!!
To add a link in a post, click on the icon that looks like two links of a chain 4th from the left at the top of your post. As easy as uploading your lovely photo.
I think it’s because a new user can’t post a link immediately, only after a few posts. Remember those spammers?!
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Love Key Lime Pie (yours looks amazing!), and I seriously LOVE your HO name and bumblesnail avatar! LOL
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That looks terrific and my mouth is watering!
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Oh that looks delicious! Is that whipped cream on top, or meringue? I’m a whipped cream gal! Welcome to the group, and thanks for providing some inspiration!
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Yes, it’s whipped cream! And thanks to everybody for the warm welcome!
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Hi all, this is my second post and it’s a Bakewell tart. The filling is cranberry jam which is very pleasing with the almond topping. The topping is very similar to a frangipane, almond flour, sugar, egg and a little flour. I found the tart to stay fresh for several days, it’s roughly adapted from a Dan Lepard recipe.
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Pumpkin cupcakes with cream cheese (not buttermilk) frosting. The recipe copy I captured years ago says “Adapted from Brigid Callinan”. I made these to celebrate my grand-niece’s 2nd birthday via video call. She had chocolate cupcakes with blue frosting, and candles were in the dinosaur-shaped cake that she didn’t want cut (but eventually allowed). Grin.
A half recipe yielded 20 cupcakes. Despite what looked like a goodly amount of spice, these were pretty tame. The recipe copy said “best same day made”. I’ve now frozen most, but It will be interesting to see whether the few I kept out develop some depth of flavor.
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Which spices did you opt to use? I enjoy a pumpkin muffin recipe my sister adapted and it includes fresh mace. Lovely photo and I also enjoy small batching where possible.
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@Rooster - I used all the spices listed in the recipe, although reduced the nutmeg slightly since I was using freshly-grated. For the half-recipe (2 cups of flour) this was: ground cinnamon (1 1/8 t), ground ginger (1 1/8 t), ground cloves (½ t), freshly grated nutmeg (scant ½ t)
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Thanks for the add’l batter detail. On the cream cheese icing, what is your go to?
