That plate looks like something I would like. What is the entire picture?
I’ve been lurking with pleasure because it’s so lovely to see all of your efforts, and yet I don’t do that much baking over here so I don’t have much to contribute - neither in output nor expertise.
Generally I tend to bake more savory things than sweet. Maybe 5 years ago I discovered the no knead breads, which were a revelation. Both therapeutic, tasty, and save a lot of money off the artisan bakery loaves. Covid hitting was my first foray into starters and baking with discards.
Question I have been wondering and wondering - those of you that appear to bake multiple desserts weekly - do you give it all away? I can’t imagine eating that much! I would gain a thousand pounds.
Tosi/milkbar comment - I adore the compost cookies. I can’t think of anything better to put in a cookie than potato chips, ground coffee, and caramel chunks. I never use pretzels or her graham mixture.
Berry comment - if you haven’t tried a tayberry, they are amazing. A cross between a blackberry and a raspberry. Incredibly floral, makes a delightful jam.
I am stopped in the making of too many baked goods here because my husband doesn’t enjoy any pastry cream (or cream cheese or ricotta). So no fruit tarts generally. My older son is nut allergic (except for almonds), so that cuts off a number of things. And then he also doesn’t like cooked tomatoes, so all those beautiful baked tomato tarts are out as well. So much pickiness! Silver lining is they’re saving me calories.
My favorite though, when I indulge, are savories with laminated dough. Love love love them! If I am ever brave enough, I’ll try them at home.
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I have several different designs and sizes in that plate. The designer was the most amazing florist at Takashimaya when they were in in NYC.
ETA…If you google the style/manufacturer , you should be able to see the choice of designs.
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Awaiting your outcome - I bookmarked that one, as well. I have 200 g. + of sour cherries in the freezer to use up (half recipe), and this looked like something we’d like.
While you’re awaiting mig’s verdict, maybe check out the recipe notes at EYB, one of which is from CH/HO poster Stockholm28 (and all of which are enthusiastic).
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I do “send off” lots of what I bake to events my mom attends, yes. When I worked in an office, I brought a LOT of dessert to give away there. Sometimes, if I have an impossibly large quantity of something, or so much that it would get stale before I could possibly finish it, I’ll eat a couple servings, and toss the final few slices. I don’t do it all the time, but I no longer “feel bad” about that when it happens. I don’t buy processed/prepared food - I’m a big “scratch” cook - and since COVID I also don’t eat out that much, so I allow myself these indulgences.
I bake because I enjoy eating what I make, and sometimes that means I bake things that nobody else will eat. That’s fine - I’m not a charity, sometimes I do things for myself 
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I like this and will have to take it to heart. Too many things that I like and don’t make because I’m always trying to please the whole house.
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You’re worth pleasing
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Thanks! Yes, the comments are all positive. The recipe looks great. I’ve got some blueberries I need to take care of first (and hopefully some peaches soon, too). The cherry cake is high on my list.
@Sasha’s post is resonating with me. I could bake far more than I could eat! 
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from Classic German Baking, Lottchen’s Kirschkuchen (sunken lemon cherry cake.)
I overbaked it. Bleh. I think this happened because the layer of batter in the pan
was much thinner than I expected, so it baked much faster than I expected.
I added 1/4 tsp of lemon oil (not extract - oil) to try to pump up the lemon flavor, but it still was pretty muted.
ETA: I dolloped the cherries on top rather than mix them into the batter. This was 2 cups of pitted, frozen sour cherries that I defrosted and drained completely before using.
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I think my first bake-for-self will be in a week or so when I bring my older kid back to college. Thinking about the tomato tart. I know there are so many versions. Do you bakers have a favorite recipe?
This is the one I make; I didn’t buy “everything bagel” seasoning but rather made it myself. This tart is large, and it doesn’t keep, so you could make a half recipe.
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Looks like a great recipe! Would be especially good with some dry farmed tomatoes in the mix!
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Should be easy peasy if the crust is a purchased puff.
definitely!
Rhubarb Buckle with Ginger Crumb, adapted slightly (apparently) from “Rustic Fruit Desserts.”
I wanted to make something with my homegrown rhubarb, and I love that book, so I was willing to overlook the many critical comments on the Food52 version of the recipe. After reading through them, I doubled the struesel topping quantity and chose a 10-inch, rather than 9-inch, springform. The top was starting to brown before it seemed set in the middle, so I covered it with foil for the final 10 minutes in the oven.
My rhubarb is mostly green, not red or pink, so I didn’t have high hopes for the appearance of the fruit. Frequently green rhubarb bakes to an unappetizing greyish color, but fortunately that didn’t happen here. It stayed fairly bright.
Tasting it today, on the day I baked it, I was disappointed that it wasn’t more gingery. Sometimes ginger develops on successive days, so perhaps it’ll be better tomorrow in that regard.
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Honey-Oat Pain de Mie…a fragrant loaf as it bakes, presently waiting for it to cool. The crumb is usually fine textured and perfect for sandwiches. I reduced the honey by half. Timing was correct for my oven. Another King Arthur reliable recipe. @Stef_bakes
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Thanks, it looks lovely. I have it on my lisy but daughter and family are visiting right now.
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Okay, you keep mentioning the book Rustic Fruit Desserts and I love fruit desserts. I caved and ordered the book!
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It’s a great little book, with all manner of desserts spanning the seasons.
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