This is the zucchini cake with ginger and hazelnuts.
Had to try this too, curiosity kills, just a half recipe in an 8.5 x 4.5 loaf pan.
No changes to ingredients, but it reached 200F inside in about 30 minutes so I took it out early. We both like it a lot! My usual nut bread, orange walnut from an old Pillsbury cookbook, now has competition.
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Oh no, poor you. Hope you are well on your way to recovery. Gorgeous cake! One of my favorites.
I haven’t tried the New York Times cake yet (hopefully tonight), but I always have great luck with this. Ina garten plum cake: https://www-foodnetwork-com.cdn.ampproject.org/v/s/www.foodnetwork.com/recipes/ina-garten/plum-cake-tatin-recipe-1947445.amp?amp_gsa=1&_js_v=a9&usqp=mq331AQIUAKwASCAAgM%3D#amp_ct=1756828904525&_tf=From%20%251%24s&aoh=17568289021300&csi=1&referrer=https%3A%2F%2Fwww.google.com&share=https%3A%2F%2Fwww.foodnetwork.com%2Frecipes%2Fina-garten%2Fplum-cake-tatin-recipe-1947445
When using regular round plums, I use just two and cut each one into 16 slices.
Comparing the two, I see that Ina adds more butter, more sugar, some vanilla, and some sour cream. Sooo… I can’t help but think I might prefer it.
We did like the original, just didn’t think it was 5-star. Thanks for posting this.
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This afternoon I made Yossy Arefi’s [plum and cherry] ricotta cake. I subbed some whole wheat and almond flour for about 2/3 of the AP flour. Super good! I can’t wait to try it for breakfast tomorrow with coffee.
The little one is for the new 3rd grade teacher. Game changer
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Neighbor #2 has asked for some more homemade hot pockets (whole wheat bread), so I made a loaf this afternoon. The crumb isn’t great, but it will still make some tasty hot pockets.
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And Sunshine needed a desert tonight, so I threw together an Apple, cinnamon, sweet potato juice, brown sugar cake with vanilla frosting.
It’s been a “baking” kind of day and ole Dan is tired – kitchen is clean; now I’m going to relax and read some Hungry Onion!!
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I have peaches and I am dreaming of a puff pastry with vanilla custard topped with peaches - anyone have something like this in their repertoire?
Thanks!
I can’t claim these are in my repertoire, but maybe a Napoleon would fit the bill?
Roasted Peach Napoleon Recipe | Food Network Kitchen | Food Network https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-peach-napoleon-recipe-2269205
Grilled Peach Napoleons with Easy Bavarian Cream https://share.google/GxqWqRa44LpaVGni1
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Sally, if you have 100 Morning Treats by Sarah Kieffer there is a recipe for Danishes filled with pastry cream. You can top of with poached peaches. I made the rough puff dough recipe from this book also. Only picture I now have is in my instagram and cant seem to transfer to my files. They were delicious.
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Thank you all so much! You are definitely my people! I do have the 100 morning treats book and I will look
@Stef_bakes I can check out your Instagram if you don’t mind sharing the handle? Or you can DM me - I am sallytbakes
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Sally, its stef_bakes The picture is way down on Dec.31, 2023
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Also @mig since she asked
I made this several days ago with the last few pounds (that I could reach(*)) of wild Muscadine grapes.
It’s a wonderfully grape-y pie. The dark on top is because the only coarse sugar I had on hand was the sucanat one of my daughters had gotten, which still has a fair bit of molasses in it.
It was a seriously great pie. I increased the sugar from the recipe I’d used before by about 50% and it was just great.
(*) It’s killing me that there’s still probably 15 pounds of grapes up there, so high that I can’t reach them.
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My son came home from college for the 3 day weekend and made his bagels again.
The only difference was we’d used up all the KA bread flour, and our local had no more, so I had to buy Gold Medal bread flour. it’s supposed to be about the same protein and other ratios as KA, but this dough was very sticky compared to before - and he’s extremely anal about his measurements, so I doubt the difference was user error. Still, they turned out just fine in the end, though.
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Those bagels look GORGEOUS!!
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Thanks!
That exceeded my expectations by a considerable margin. I hope you enjoy it, and can snag more grapes 
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Is there a September thread yet?
Also, anyone getting this new cook book? https://a.co/d/6T7QHkk
Yep.
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