We’re fortunate we can look up instruction manuals online.
A friend’s eyesight isn’t good so I look up info on any meds she’s prescribed. I’m so appreciative of this.
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My husband was amazed that I knew how to use different functions on the new-ish toaster without having read the instruction manual. This says more about him, I think, than me.
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First go-around this season with the fab peach frangipane galette from Alexandra Cooks.
Since you don’t peel the peaches and both the dough and frangipane are made in the food processor without washing in between, this thing comes together so easy. And the peaches right now? INCREDIBLE.
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Lemon buttermilk pound cake in cupcake form today for a visiting kiddo.
Forgot to take a pic bec I baked, cooked, and packed them in record time.
Very lemony in a good way!
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What recipe? Did you glaze?
I often glaze, but did not today because they are traveling forward and packed tight!
The lemon one linked in this thread, but full fat yogurt thinned instead of buttermilk.
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Multi fruit tart, adapted from Donna Hay. Predominantly almond flour with a small amount of AP, this has green figs, blackberries, blueberries cherries and raspberries. A scattering of flaked almonds along the edge adds a little crunch to the tart.
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Looks great! Have you ever tried glazing your tarts with something like Champagne jelly (my favorite)?
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Thank you BG, like your new avatar!
Yes, as a matter of fact, this has a light glaze of sugar, water, Lyles. I frequently dilute apricot jam with an eau de vie.
My daughter has requested that I make this Bee Sting Cake from Smitten Kitchen for her birthday this month.
It is advisable to wait awhile when a recipe first appears … you need to read the comments! I’ve read them several times and there’s been a common problem with the almond topping sinking, some have found a solution, which I’ll try. I don’t know why Deb doesn’t look this recipe over and change some things. I’m resigned my cake might not be perfect on first try but I’m going to do my best.
I want to do the custard today and refrigerate overnight, then proceed. Some have doubled the custard part, I think I will too. Others have whipped in whipped cream. Should I add the whipped cream today or tomorrow? (thinking today)
Some think 3 Tablespoons of cornstarch is too much … should I cut back to 2?
The comments say to put the almond mixture to cool on a 9" round of parchment paper instead of on top of the cake batter (because it sinks!). Then, you add that “brittle” after the cake has baked for about 12 - 15 minutes, then continue baking. “They” say to toast the sliced almonds first since they are spending less time in the oven on top of the cake. (Should I toast the almonds in a pan on the stove? I don’t think I like doing it in the microwave.)
I have a Fat Daddio 9" loose bottom cake pan that I’ll use for this.
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Note to self: taste the graham crackers before using in a recipe!! The ginormous ‘Magic Cookie Bars’ I made today went south. Looked good, but a rancid taste. What a waste of 2 c. of mixed morsels, 1/2 c. butter, 1-1/2 c. toasted walnuts, 1 can SCM ( came with a pull tab top!), sweetened coconut. Big tears. Waaaah. The box of crackers were bought a few weeks ago, I noticed ‘shrinkflation’ of the package, but I couldn’t detect a stale taste until they whole deal was done.
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I forget where I heard it … if you make your own graham crackers you’ll never go back.
Smitten Kitchen has a Nancy Silverton recipe I’d like to try sometime.
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Ugh! Sorry about the wasted effort most of all!
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Positive feedback from both kiddos, which is encouraging for my eggless banana bread macguyvering.
These were meant for them to travel with so they had something homemade to snack on in their next destination, but I was informed today that one finished his entire mini loaf yesterday, the other “still has half” because he’s “pacing himself” 
.
Of course the one who ate through his has backup lemon muffins (well, 3 out of 8).
Oh to have the metabolism of a teenage boy.
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Thank you ma’am! A favorite dessert.
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That’s so disappointing. Happened to my mom once and she didn’t notice the graham cracker crumbs had a really off, soapy taste till she served us our favourite squares and we all spit them out. Yes, we were adults.
On another note, I haven’t seen sweetened condensed milk without a pull tab in decades! Not the most common brands anyway.
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My standard quiche from Sally’s Baking Addiction. I use her filling recipe, but the crust is EJM’s all-butter pie crust that I laminate a bit before freezing into a 10” tart pan. It freezes overnight, then the next day I pour the filling in and bake. This (cold) slice came with me on the train, and despite the fact that it was tossed into a ziplock baggie that was then was tossed into another shapeless plastic bag with a nectarine and big slice of bundt cake, didn’t break or crumble.
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Must be a pretty firm custard
HELP
I haven’t started the Bee Sting Cake yet; please help with answers to my questions above about the custard.
