It’s a recipe from Dinner Party Animal via David Lebovitz’s newsletter.
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I like Tarte Tatin served with both ice cream and whipped cream together.
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I can almost taste it! 
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I fell down a Bad Bunny Hole and now I’ve got my next bake planned:
Puerto Rican Sweet Buns
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Limoncello panettone bread pudding. Recipe from King Arthur.
I mean, I ate it, but I just don’t really get the appeal of bread pudding. Not my favorite texture situation.
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Bread pudding is what you eat when you need a hug, but there’s no one around to give you one! 
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I didn’t realize until I started making it a year or 2 ago, how much the texture can vary depending on the recipe.
Most bread puddings I ate, before I started making it, were bread puddings in big vats at brunch buffers and conference buffets. I didn’t like the ones I tried at various buffets. I didn’t see why people raved about it. I realize now, some were overheated, causing the custard to separate. It has to be cooked to no higher than 174⁰F or the custard will curdle. I use a Thermapen to pull it out of the oven once the temp is between 163 ⁰F and 174⁰F.
I really enjoy some of the ones I have made, especially versions containing peaches, cherries or apples, and the plain Azorean one that is flavoured with vanilla.
But of course it’s a YMMV. One of my DCs likes it and the other doesn’t like most of the bread puddings I have made. The only one she has liked was a maple pecan baked French toast-type bread pudding.
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The best bread pudding I’ve had was…..wait for it….the one my mother used to make. If I was asleep when it was ready, she used to wake me up, per my request. Sadly (isn’t it always the case?) I never asked for the recipe; it was long before I started baking.
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Are all of our pictures one large size now? I used to choose 50% sometimes, but is that option gone now?
This isn’t something I have baked, but something that really caught my eye in a posh supermarket mailshot. Looks so pretty. They are marketing it as a recipe for Valentine’s Day.
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I’ve made a couple versions of this. I am never happy with the way the rhubarb… behaves?
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I’ve only ever made compote with rhubarb.
If I find rhubarb that is pink enough I might give this a go. The yellow and pink combination and sweet and tart flavour profile is really attractive to me. Cutting shorter lengths and making a starburst design in the bottom of the pan might be nice too.
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Would love to see it !
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TWO WEEKS TIL FASNACHT DAY!!!
Yay.
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Better!
This one was all white AP flour.
I’m still working on shaping. If this had been pulled tighter it would have sprung higher.
Anyone else having slow uploads?
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OK I had to google it but fried dough is always good! Can see why you are excited..
Mardi Gras, Carnevale, Paczki, Krapfen & Pancakes
Fasnachts / Paczki / Beignets / Krapfen
For some reason, Paczki Day in the States is on Fat Tue and it takes place on Fat Thu in Poland.
It’s easier to just enjoy all the Carnival / Fasching / Mardi Gras donuts from now until midnight on Fat Tue.
https://www.npr.org/2014/02/26/282908382/fat-tuesday-the-many-different-doughnuts-of-mardi-gras
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When I was a kid, my mom made a LOT of fasnachts, and we would take them to school/scouts to share in a big Tupperware container.
I’m hoping to make a big batch this year, but I’ll need to find some folks to give them to. Shouldn’t be too hard 
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I’m envious of you, being able to eat doughnuts close to midnight!
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It’s funny how the meaning of the term changed. In Germany, Fastnacht or Fasnacht (literally meaning “fasting night”) is the actual pre-lenten celebration, aka Karneval, Carnival, Mardi Gras, etc.
If you tried to order a food item by that name you’d get blank stares. Popular foods are Krapfen (crullers) and Berliner (stuffed donuts in several varieties, but usually jam).
But then the Amish / PA Dutch vernacular has evolved rather far from German, too.
