https://www.southernplate.com/dixie-cornbread/#cooking:recipes
This blogger is legit for Southern recipes.
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pecan cantuccini, based on this Marcellina’s almond cantucci recipe.
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Somewhere I have a community cookbook given to me by my grandmother half a century ago. I’ll bet it’s similar.
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I made Yossy Arefi’s berry bran cake from Snacking Bakes as breakfast muffins. As you know, I never follow a recipe exactly if it’s for something that can be healthified, like breakfast. I substituted a little bit of almond butter for some of the oil, some almond flour for a bit of the whole wheat flour, added a drop of almond extract, and topped them with sliced almonds. I didn’t have bran, so I substituted crushed bran cereal. They’re ugly but quite tasty. The lower five are skulls from a Halloween baking form 
. I think the sugar could be dialed down a little bit (3/4 c for 2 c flour + bran).
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Lemon squares for book club yesterday. I always use the recipe from Cooking A-Z, as I like that there’s no flour in the topping, so it’s sharp and barely set.
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These are so delicious. Really moist and bursting with berries. The kiddo loves them.
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Filthy weather in the forecast and the big J asked for croissants, so today was a warm the house up with the oven day.
Still working on getting that perfect honeycomb texture with the croissants, but they are getting there. These were made with one letter fold and one book fold. I used organic bread flour along with a freshly ground and sifted blend of soft wheat and spelt. They taste really nice.
To even things out a bit (read, I wanted something with chocolate) there is now also pain au chocolate.
Gratuitous through the oven window shot:
I’m very happy with how these turned out:
Tomorrow morning’s coffee and a pastry will be bliss.
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Orange cream cheese cake.
Adaptation of a few recipes (cream cheese pound cake, orange ricotta cake, olive oil cake) to accommodate the ingredients at hand and flavor profile I wanted.
Lovely crumb (and crust), and a delicious flavor.
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Serious respect for these! They look 100% professional.
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Thanks! These are worth the effort. I guess learning how to make croissants is the positive outcome of having nothing available nearby.
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They are beautiful
Not much doing here (the mallowmelt still languishes in the freezer awaiting inspiration), I wanted to feed my starter since I’m traveling for work for the next week, so I made crackers with all of the fresh herbs peeking up in the garden (thyme, oregano and chives). Came in handy for an odds and ends dinner!
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Too much aged sweet(ish) bread meant it was time for bread pudding again. A family friend’s kulich (Russian Easter bread) is hearty and enriched with almond paste but tends toward dryness so is perfect for bread pudding. The remainder was a (barely sour) sourdough with dried apples, plus dried cranberries and bittersweet chocolate chips and a. healthy splash of amaretto. Warm, it was just the ticket on a cold and stormy day.
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Absolutely wonderful 
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Impressive!
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I’m seriously impressed!
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@Stef_bakes @BarneyGrubble @mig @Aubergine Thank you! There are so many good cooks and bakers here. It’s a fun community to be a part of.
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That looks very good!
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(post deleted by author)
(Try, try again - not sure how I managed to delete the prior post)
Finally got a nice rise/height from this olive-garlic bread (about 4 inches tall, roughly the same as mass-market breads). The original recipe called for 84% hydration, plus however much liquid gets donated by a cup of chopped olives. I decreased it to about 74%, added enough gluten to get the flour to about 14% protein, and did a longer autolyse.
This one had Kalamata, Castelvetrano, black, and pimento-stuffed Spanish olives, plus Jacques Pépin levels of garlic. Smells great when you toast it!
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