The crumb on that looks incredible!
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These uglies are Farmhouse on Boone’s sourdough chocolate chip muffins, which I converted to use whole wheat pastry flour and buttermilk and reduced the sugar slightly. They taste good but I am hoping they will be moister after an overnight rest; I might have overbaked slightly.
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another batch of Ricardo’s Cantuccini
I used brown sugar instead of white, sliced almonds instead of larger chunks of almond (dental issues here!), and one extra large egg instead of 2 eggs.
The baking time was shorter with my substitutions, method, and oven. 15 minutes at 325 convection on, rest 10 minutes on rack, slice, then baked at 300 without convection for 20 minutes, turning them over at 10 minutes.
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Gooey Nutella Stuffed Cookies. Heaven in every bit. Recipe from www.janepatisserie.com.
I made them smaller. Found cold nutella was easier to scoop for freezing. Used mini chocolate chip and sprinkled some flaky salt. Baking time was 13 minutes.
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https://www.hungryonion.org/t/weekly-menu-planning-april-2026/47332/57?u=stef_bakes
This was posted to the wrong place
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As noted upthread, @MidwesternerTT’s bunny pan reminded me I ought to break out my beehive cakelet pan again, so I made a half recipe of KAB’s honey lemon cake. This is a lovely cake — moist, tender, and full of flavor. Even just after just fully. Cooling, the honey-lemon-butter glaze had really dispersed through these little cakes. I’ll definitely use this recipe again.
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Yeah, these didn’t get better. I over baked them, and I’m sure reducing the sugar didn’t help with the texture. I threw the rest out. 
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For my birthday, at my request, my family bought me a class registration at the King Arthur baking school in Mount Vernon a few months from now to learn how to make croissants and other laminated doughs. I’m super excited for it. I’ve been to the school once before, when a friend of mine had an extra ticket. That day we made three types of Indian flatbreads, and I had a really good time.
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I’m excited for you! I’m certain you’ll have a good time. 
If you have the chance to check in with us after the class with your thoughts and results, I’m pretty sure we’d all enjoy it (or me, in any case!).
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Croissants are my favorite type of pastry and also I am trying these last few years to lose some weight. So I’m excited but conflicted. I think it will be great fun to learn how to make them but I don’t envision baking them with any regularity. Nevertheless it’s so cool that there are only two kaf schools and one in our backyard. More for me than you I think. It’s only 25 miles for me.
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Eat ONE, enjoy it with zero guilt, then give the rest away immediately.
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Croissants freeze well. It’s really nice to have that kind of thing on hand when you feel like something decadent and don’t want to drive an hour to get it.
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Oh gosh that isn’t my problem at all. We have an incredible bakery that is a 15 min walk away. We probably go once every 6 weeks or so as a reward for a hike.
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If I had folks to give away to I’d bake much more often. I work remotely. So does my husband. One kid away at college. Many of my friends are gluten free. Meh. I enjoy looking at the baking page even though I have very little occasion to bake myself.
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This may be timely or not re your mallow leftovers since you said you were freezing it. Can you blend up a portion with milk and then heat? Like a version of hot chocolate? Lots of people put marshmallows in their cocoa. You could parfait it between layers of plain yogurt. You could make an unsweetened pancake or waffle batter and throw in chunks of the mallow stuff here and there to add sweet notes…or similar concept is a bit of it plus some unsweetened whipped cream as a crepe filling.
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Well then, freeze some. Hopefully you can trust yourself to pace your consumption.
Sounds exciting. So much easier to learn “in person.”
I’m half Italian; my Italian side ate pasta several times a week but always used dried pasta. They never made anything fancy like lasagna or cannelloni.
I taught myself how to make fresh pasta using Marcella Hazan’s recipe. Also, I’d watched Mario Batali and Jamie Oliver making fresh pasta using the Kitchenaid pasta rollers. They made it look easy so I ordered the rollers and forged ahead
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Me too! Lulu is near one, and I keep wanting to combine a visit to see her with a class or two.
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I’m taking the advanced lamination class at the Vermont school next month!!
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Very cool!
take lots of pictures and we can compare notes 
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