Seeing a friend tomorrow who has been largely housebound for the last few months due to a badly broken foot. I am taking her a batch of these cookies https://www.dinnerwithjulie.com/2019/10/31/trashy-cookies/ which were very easy to make.
Thanks. I’m going to freeze the successful ganache, as well as the unsuccessful milk chocolate ganache, and try to salvage it later. Turns out you can do so just by… adding more chocolate. We’ll see how that goes.
Count me in on repeat makers of the Pepin souffle recipe. It’s a real go-to, and can be dressed up or down.
I had thought you also made it, it comes together so quickly and puffs up nicely.
Those look fantastic! What do you add to the cookies? Do you think your oven is repairable? That sounds so frustrating!
I can’t remember who suggested this or where, but it was useful when I got a new countertop oven – lay parchment on your baking sheets and place in the oven (without anything else) and turn on.
After a while, the color pattern on the parchment will show you the hot spots so you can manage them when you’re actually baking something.
Pear almond gratin from Pardon Your French. Whenever I have a couple of pears, I can’t resist making this. I enjoy it at breakfast as much as dessert. David Tanis at the NYT, just published a very similar recipe.
Looks tasty! I always enjoy seeing your well-browned crusts.
Thank you, I make this very frequently in pear season, although I’ve also made a mixed berry version.
Oooh! I have a whole bag of Anjous. Gotta make this! Here’s a link if anyone needs.
Pumpkin Beer bread from Slate of all sources: https://slate.com/culture/2012/09/pumpkin-beer-bread-with-pumpkin-and-pumpkin-ale-you-cant-lose.html
I added a cup or so of chopped walnuts and a dusting of turbinado sugar to the top. Very moist, not too sweet, and the beer flavor comes through (but not tooooooooo aggressively). Hit the spot after a morning spent digging out of last night’s snowstorm.
As soon as I saw this Brown Sugar Layer Cake With Cranberry Buttercream Recipe I knew I’d be preheating soon! I did the batter exactly as written (half recipe) –delightful– the frosting I just mimicked with cranberry jam and regular uncooked buttercream. Of course theirs so much grander than mine!
p.s. I’m supposed to be able to “gift” a recipe link from New York Times Cooking but I’m not sure how to do that – anybody know how it works? When I click on the “share” link it says “link copied” but um then what do I do to get the link here,
In the line of buttons next to Save, there is one called Gift. Click on that, copy the URL, then come here and click so you get the option to paste.
https://cooking.nytimes.com/recipes/1019726-brown-sugar-layer-cake-with-cranberry-buttercream?unlocked_article_code=1.vk4.2e5C.ZFc1KUW2U9A4&smid=ck-recipe-iOS-share
Usually you will get a nice box with a preview but not always. 
Thank you ma’am. Their cake is so pretty everybody should see!
I added a cut-up chocolate bar with toffee bits… it was excellent. I think that it’s at least partly from overcrowding the lower part of the oven. I also used two pans and obviously those baked on the old, almost blackened one baked much faster than those on the newer insulated pan. Will just have to be more careful in future…
That a great idea. I recall Edd Kimber suggested something similar but using slices of bread, which I thought seemed like a waste of a load!!
I usually keep it simple, no bread machine, just some good old-fashioned kneading.
I made crème caramel again, but couldn’t wait for it to cool down completely and chilled, so I ate some slightly lukewarm. Big mistake! The taste and texture were strange.
I’ve always made it in a large glass soufflé dish, and baked in a water bath. I wonder what it would be like if I used a metal cake pan instead. Any ideas?
I bought the pan a while ago to make bebinka, a traditional Goan sweet, but have not used it yet as it’s very labor-intensive.
Metal cake pan is fine (my mom used an aluminum ring mold 90% of the time), but you may want to adjust time accordingly.
(Re bebinca, it just takes time because of the layers, not particularly hard aside from that.)
