Raspberry tart, crème pat and a delicious Pierre Hermé pate sucrée. This is such a nice crust for this type of pastry, crisp but cuts well, with a lovely taste due to the sugar and almond flour. A four inch tart is a very generous serving for one, but we managed to finish them after lunch today.
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That crust looks amazing!
Thank you, I meant to take a side angle pic and forgot 
, the crust is just so delicious .
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True North Kitchen recipes have been so reliable and easy-quick, I baked their brown butter carrot cake this afternoon. Since I had a container of mascarpone cheese in the frig I used it in the decadent frosting in place of the called for cream cheese. Chilling now since I know my wife prefers a cold carrot cake. 8x8 snack cake size, came together in 45 mins.
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Thanks for this way to use up “sad blueberries”. I had a pint malingering in the fruit drawer and picked the best of those to make a cup for the recipe. The rest got eaten over (from freezer) bundt cake as dessert. Scones will make for happy mornings / bedtime snacks.
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Love the plate.
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Hi Nannybakes,
The crust looks so delicate and crispy and the tart is perfect! I went looking for the recipe (in English:) and found this:
“ However, this dough also “retracts” while baking, and you cannot blind bake it”
Yet I’m Sure from your pic that yours is blind baked?
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Definitely blind baked, it was from frozen, used sugar for the weight. Baked at 325*, sometimes a little higher. I usually make a half dozen and freeze, taking out what i need.
ETA see your messages
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One-bowl banana bread in two mini loaf tins, one with chocolate chunks and walnuts, the other with just chocolate chunks.
I should always bake this in these small tins — took 20 mins instead of an hour, and a nice small slice size.
1/3 of the recipe using 1 banana and yogurt instead of a fractional egg.
I don’t eat banana bread but these are so cute!
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Smitten Kitchen’s Blueberry Boy Bait
I’ve made this a few times before, but not since the pandemic started, which is crazy because it is so good and so easy. Taking most of it to a potluck tomorrow. Not the prettiest, but so tender and delicious.
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It’s a keeper.
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Made another batch of these tortilla espanola muffins today (still the same bag of hash browns, I think one bag is probably good for 18
If not more — 12 done and still more hash browns in the freezer).
Decided to bake at a lower temp and in a water bath today (just to see what it would do, wanted them a bit more tender, but one or the other would have sufficed)). Also used silicone muffin cups that worked beautifully (lined with a bit of baking paste) — they popped right out, which makes for a pretty presentation for the picnic they will be a part of.
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The plates were a garage sale find 30 years ago. Only 4 of them but they’re in regular rotation.
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A late post from a few weeks back but I wanted to share.
Leopard layer cake with fondant rosettes (Leopards do not have spots. . .)
I used Sally’s vanilla cake for the base as her strawberry cake was not recommended by some here https://sallysbakingaddiction.com/vanilla-cake/
Tried to follow a you tube on making the spots in the cake. Worked well but I needed more batter to really pull it off.
Stella’s strawberry whipped cream for the frosting, and homemade fondant rosettes. Which melted a bit but the birthday girl didn’t mind. Big kiddo was in charge of the rosettes
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Well done, rising to the challenge of a birthday girl request AND getting big kiddo involved in decorating.
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In the original printing (at least) of the US edition of Simple, this recipe includes the unconscionable error of omitting the leavening, a faulty conversion from the original UK version, which calls for self-rising flour. Considering he’d already included a close version in his NYT column using AP flour and baking powder, there really was no excuse!
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I somehow missed this thread, and wondered why no one seemed to be baking! I actually haven’t been this month, until today.
Made my first freezer-dive bread pudding of the year. This one has sweet breads I was gifted in the spring — the lion’s share is a hearty bread enriched with almond paste that’s delicious but a bit dry as is, with a small amount made up of three light little white rolls that were just sweet and boring — with ripe farmers’ market peaches. Also plumbed from the freezer was a jar of egg yolks I froze with a little sugar last month (the Italian chocolate almond torte I made used a lot of egg whites). To these I added a couple of whole eggs, milk, salt, and a healthy slug of amaretto for the custard (no sugar on account of the sweet breads).
My usual MO for bread pudding; no recipe, I just cube up the bread/cake/whatever and eyeball the custard until it seems like the right amount for the bread, let it all soak while the oven heats, stir in whatever inclusions (fresh or dried fruit, chocolate, etc.), and bake. Always works out well!
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Did it come with instructions? Hope you didn’t use it without reading the instructions. 
Strong lookin’ unit. Nice find! I can get a 3C kitchenAid for $12. Might just jump on that. I don’t need much size.
OMG. That looks too cool to eat. Then I saw the second photo. Oh yeah, I could destroy that thing. Props on the presentation. I’m guessing the taste is equally sublime.
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No… I just kind of figured it out. It’s quite the work horse!!
