I was just sitting here thinking about “coffee cake” and how I don’t think I’ve ever had it with coffee. I need to fix this. Unfortunately it’s already 2:37 pm, too late for today 
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Baking soda or baked baking soda?
And how big is that thing? What was the baking time?
I like this Maida Heatter recipe, too. It’s got a couple of additional steps, but have you tried the blueberry lemon buckle from Rustic Fruit Desserts?
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The former
About 15 inches in diameter
~30 min
I suspect that was the very first recipe I made from that wonderful book, so many years ago! Probably before I was posting anywhere about what I was baking:) I really should try it again!
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Plum Vanilla Upside-Down Snacking Cake from Snackable Bakes by Jessie Sheehan. Love this book. Nectarines languishing in the fridge so i used them. Also recipe calls for 195grms of flour but i substituded 50grms with almond flour. Baked in a 9" cake pan and flipped out
beautifully. We will have it with french vanilla ice cream later tonight.
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@Stef_bakes I bet it was great with almond flour. I love Jessie! Have you listened to her podcast?
It was and still is a wonderful cake. Ive always loved almond flour in cakes and the credit goes to MunckinR who talks about using almond flour in her baking up thread. I love these kind of cakes so much more than ones with icing. Just cant find the time to listen to podcasts but i do get Jessies blog and instagram. Shes one of my favorites. Highly recommend this recipe.
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I wanted to make hand pies with great farmers market blueberries/blackberries. I was scared to make crust, haven’t made in a year or two; this one is called “rough puff”; I used a pastry cutter.
Looked at a few recipes online and chose King Arthur one … vast majority loved the crust. I used Gold Medal AP, weighed the 240 g, came out less than the 2 cups specified. I haven’t yet tried the Smitten Kitchen recipe for Bourbon Peach hand pies but her recipe is very similar to this one, just she uses more flour.
I read the recipe a few times, read lots of the reviews, took my time. Said to refrigerate dough a couple of times, had to empty out a shelf in fridge to fit a half sheet pan.
I have a special plastic mat to roll dough on, had no trouble. Some reviewers had decided to cut circles instead; that’s what I did, less fussy. You do have to reroll scraps but I thought they were fine. I used a 6" cutter I’d bought to make Jamaican Curried Beef turnovers. (Smitten Kitchen uses 4") Instead of baking 20 minutes, mine took 5-6 minutes longer.
For the filling I used 1 Tablespoon ground (in spice grinder) tapioca; next time maybe just 2 teaspoons.
I made a double recipe of filling so today I’ll make more crust and freeze unbaked.
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STRAWBERRY BASIL CRUMB BARS from Snackable Bakes. I was really looking forward to these, but man, I cannot eat them without thinking of pasta sauce. I don’t know why this is - I eat basil with lots of other stuff that isn’t pasta or even Italian. But for whatever reason (roasted strawberries similar to roasted tomatoes??), it just tastes totally wrong to me. I think these would be delightful without the basil. But I had one and said “no more for me.” Luckily my husband likes them, and they went over ok (no raves) at a potluck I took them too. Lesson learned. No one else seems to be having this issue with them. Oh well! They were very pretty, but no picture.
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“A” for effort. I think I would have your same reaction. Good thing others liked them so they didn’t go to waste.
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Those look wonderful. Sounds like you tackled a baking challenge and WON!
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They look lovely
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“all-in” shortbread from Claire Saffitz: shortbread cookies with coconut, chocolate, pepitas, pretzels and pecans. Form into 2 logs, chill in freezer for 20-30 minutes ( I forgot about them and left them for an hours…) roll each log in demerara sugar, slice and bake! I don’t like pecans so tested the dough sparingly… was very good. Will report back on feedback!
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Pecans are my very favorite nut!!
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I dislike most nuts! But had some sitting in my freezer so wanted to use them up…
Yes, I had to be very patient. When I cook I need dedicated time, in other words, nothing to do next so I’m not rushed.
My daughter took 2 to work to her to give to manager at new job today but instead used them as a “bribe” … to someone who is going to help her with a difficult parking situation at this location. Hope it works!! Manager will get from my second batch!!
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They’re gorgeous! Every time I see that KAF photo of hand pies, I want to make them. Yours look terrific. 
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Do try them but I think 6” rounds make more sense. I want to try SK bourbon peach ones but with this crust.
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SK uses a different egg wash: egg yolk with 2 Tablespoons of water. Any opinion?
If I freeze unbaked do I skip the egg wash and sparkling sugar until time to bake?
