I’m focusing on two items, pumpkin bread by Smitten Kitchen which is moist and not oily. It has a cinnamon sugar topping that you have to score so it will rise properly. It’s the icing on the bread really. It looks majestic, and it’s a really big loaf.
Then I’m making a pecan pie. I’m using Kenji’s pie crust with butter that you fold with a spatula. I’m going to blind bake the crust. I’m using Stella Park’s trick to line the pie with sugar, and that way I’m making my own toasted sugar to use in other recipes.
For the filling, it’s a modification of the recipe on the karo syrup bottle. I add more toasted chopped pecans to the filling mix, and then top the pie with pecan halves artfully arranged in a circle. And I bake the heck out of it, almost burning it. So yummy!
What are you baking?