I like that strawberries and cream bars recipe a lot too.
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Loved this peach ricotta cake from Yossy Arefi! Added another chopped peach to the batter and baked in 45 min a springform pan
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I was reading the comments on this on Smitten Kitchen site. Some made individual galettes … I’m going to try that next time, will make 3-4.
Also some complained that dough was too wet with
3 Tablespoons of flour. My guess is that they used cup measurements, not weight. I weighed the flour and it took more than the cup measurement. Mine was just right. Of course I then refrigerated the dough for at least an hour.
Choux ice cream sandwiches from Sift. This recipe had 3 components from the book, plus the homemade strawberry jam. The choux recipe worked really well, and will be the one I use going forward. The craquelin was good too, but I prefer buns without. The jam ripple parfait is rich. I didn’t prepare the roasted strawberries and whipped cream to assemble the sandwiches, though those strawberries are delicious. This was a great handheld dessert and I can see making lots of variations.
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I may or may not be flying to Vancouver on Thursday, depending on how much Air Canada has caught up from their backlog. Made some cookies to thank my neighbours for watering my plants when I am gone… https://cookiesandcups.com/biscoff-cloud-cookies/
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This could simply be air pressure differences from where/when bags were sealed and your home. We often saw something similar with potato chip bags when we flew – normal at home, bulging at altitude. Are all 3 bags the same packaging location/code/expiration date?
I have 3 bags, all from same lot. Expire July 2026. Only two of them look like they’re about to explode.
Still haven’t heard back from Sun Maid.
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The request is for 100 gingersnaps, so the dogs and I are working on 3 pounds of bacon to produce the required amount of bacon fat. Not a dilemma I baked King Arthur Bacon Cheddar chive scones and 1/2 lb of bacon only makes 8 scones so I will repeat next week. The volunteers at the food pantry liked them a lot.
I used to make Stella Parks ham and cheese scones but like these better… the ingredients are close so must be
the bacon fat.
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Those KAF scones are killer good - so good, I’m afraid to make them very often. 
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Ever since @sallyt wrote about them, in January I think, I have been wanting to make Almond Frangipane Blondies. LLD isn’t a huge almond baked goods fan, and Lulu has mostly been off at school, so I needed an excuse. Pot luck tomorrow! Woohoo, excuse! Made them today and they are just as fabulous as I had hoped, maybe more so. Even LLD thought they were incredible. No picture unfortunately.
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@LulusMom1 - you made my day! I forgot about those blondies but they were such a winner
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New Polish baking cookbook coming this fall (in English). Might be of interest to some folks here.
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Chocolate-zucchini cake, because…zucchini.
This is a 1/4 recipe from AllRecipes. I like to make a few tweaks: sub 25% whole wheat, and then cut the oil back by one-third and sub 25% of that amount with applesauce. I prefer the version with grated and wrung zucchini, otherwise I find the cake overly moist. No frosting here - we prefer it that way.
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Did you see that newest on Smitten Kitchen site is a Chocolate-Zucchini loaf? She doesn’t wring the zucchini here. I’m planning to make it but will sub chopped chocolate for the chocolate chips.
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I haven’t seen it, but will take a look. I’m probably odd man out, but I find chocolate inclusions in a chocolate cake to be too much chocolate for my taste. Shameful, I know…
Peach crisp. Yesterday was not the day that I thought it would be. To take advantage of the wonderful fruits of the season before they’re no longer around, I sent my husband to the farmers market to get a box of peaches. I figured that we could nosh on them for about 10 days and I could put up half in some type of way. However, when we got them home, they were so overripe that just lifting them out of the box, the skin would come off where your fingers touch them. So all plans for yesterday were trashed while I figured out what to do with 32 giant peaches that had a very short lifespan… 25 lbs!!! We ended up doing a double batch of Lebovitz’s frozen peach yogurt, 10 pint jars of peach butter, three giant peaches in a dinner, salad with greens, blue cheese, and bacon, this morning was the peach crisp that you see for breakfast, and now there’s eight left for me to figure out. I did call the vendor and expressed my disappointment that they very clearly sold us seconds without telling us that they were. To their credit, and my somewhat horror, they told us that they would make up for it next weekend at the farmers market when they would give us a complementary box of nectarines. Wish me luck!
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It looks delicious, but OMG about the box of nectarines coming your way.
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lol. I think as a fam we prefer nectarines, so as long as we do have 10 days with them and not 10 hrs like with the peaches, we should be ok. There are 4of us. Theres a bit of too much good stuff overload happening rn though. I love and also hate that this time of year all the stone fruit, tomatoes, corn are vying for my limited stomach and mealtime real estate. Too much all at once. Even my apple tree are like- we’re ready too! And I’m all, be quiet fall fruit it’s not your time yet!
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This is my dilemma also. The confluence of my Big Three - corn, tomatoes and peaches - is killer.
I’m glad you spoke to the peach vendor. I’m kind of OCD about my produce so I never walk away from a retail situation without inspecting the product.
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Overripe bananas led to whole wheat banana cakes with walnuts and dark chocolate chips. The scalloped one is for the new teacher – first day of school tomorrow!
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