Melissa Clark adviced that this cake cool in the pan for 2 hours. I sprayed it with ordinary veggie spra y before baking and it did rest for 2 hours and came out beautifully. So I guess there are exceptions.
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Sunshine brought me the empty container of Cinnamon/Sugar pie crust treats and doing her best Oliver Twist imitation asked “Please Sir, I want some more”
So I made up some pie dough, then turned them into Cinnamon/Sugar treats.
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I just made smitten kitchen’s chocolate peanut butter cheesecake yesterday. I brought it into work and everyone went nuts for it.
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Reading online, I think I’ll try Cake Goop and 10 minutes next time.
I like the texture of this cake and it’s not very sweet.
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After my previous baking fiasco, I had to get something right, and actually made 2 things that afternoon/evening. One was Elinor Klivan’s “In the Chips” which I make every year after xmas to use up my butterscotch chips… fortunately this worked! https://www.newscentermaine.com/article/news/local/207/toffee-butterscotch-chocolate-chip-cookies/97-155790813. Gifted to a friend. The other was the simple yellow cake from Snacking Bakes, made with the strawberry icing. I would honestly double the icing if I made it again but I like generous frosting!
Taken to a friend’s baby sprinkle: didn’t get any.
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Ok, my work travel dates have changed, which means I don’t have to make all the birthday bundts ahead and freeze. A tremendous relief.
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So far, one friend who tried the cake couldn’t taste the bourbon either. I was told Jim Beam isn’t a very flavorful bourbon.
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I hesitate to post these (either they’re old news or nobody’s interested?) but I’ve been making them for a long time and they’re crowd-pleasing and could sorta kinda be considered semi-virtuous. Cheerios and oatmeal are both whole grain oats, and whole wheat flour is used too. But absolutely delicious as well, lucky
us! I use the recipe here Cheerios Jumbo Breakfast Cookies Recipe - Food.com
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This morning, I finished baking a Pineapple Cobbler. Sunshine had just gotten up and came into the kitchen as I was taking it out of the oven. She asked “What are you making??” I told her a pineapple cobbler for dessert tonight. She said “Nope, that is a Breakfast Cobbler and I’m having a piece with my coffee!” So I present to you, today’s Breakfast Pineapple Cobbler (one piece missing).
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Flourless Pistachio Cake, a Dorie recipe that I came across on “The Splendid Table “ website. This is half, and it’s a generous half, I used a 6x3 loose bottom cake pan.
In addition to the berries, served it with a scoop of sour cream dusted with raspberry sugar.
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In the top picture I see one raspberry that is out of place in an otherwise flawless arrangement 
Looks really good! What is the texture like? I take it the pink stuff is raspberry sugar.
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My money is on ground freeze-dried berries.
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Darn, I noticed that also, I must have jiggled the cake stand a bit! I’ll be more careful next time. 
This is a really nice cake, I ground the raw pistachios finely but I think next time I will remove some of the pistachios prior to that point and add back in and see if I care for it with more texture. The texture is fairly smooth, moist , not crumbly. Right now I can say it’s perfect for me. The pistachios are more forward tasting after five/six hours.
Such a simple cake with few ingredients, it’s very similar to European nut tortes.
The pink sugar is freeze dried raspberries and confectionery sugar which I always have on hand and have used previously on other cakes/cookies.
This is definitely a remake for me, hazelnuts with chocolate would also be a good choice. The raspberry sugar has turned a deep pink, why… raspberry colored in fact, so after a few hours of being applied to the cake, it has absorbed a little moisture and is very pretty.
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My life became so much easier when I stopped being such a perfectionist.
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I might never reach that level of Zen 
!
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If you like hazelnuts with chocolate, you should definitely make this, my very favorite cake, bar none.
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This recipe looks just right for our taste preferences - peanut butter as well as the oatmeal & cheerios! Looking forward to trying it.
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Thanks, BG, looks and sounds exquisite! Took a screenshot and put it in my notes.
This is the color of the sugar after absorbing some moisture from the cake, I had it under a cake dome.
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Sainsbury Magazine’s Brummie Bacon Cakes.
By special request of DH, as the recipe calls for two of his favorite food groups: bacon and ketchup. Initially I thought the addition of smallish amounts of ketchup and Worcestershire was kind of odd, but on reflection, it’s a combination that I like in a meatloaf glaze, and I love Worcestershire and tabasco in a fish chowder or in Caesar dressing, so why not a similar combination in a scone?
Easy to make in a single bowl without messing up the counter, these are somewhere in texture between a British scone and an American drop biscuit. The taste was not weird at all, but decidedly and deliciously savory. Will make again.
ETA: This is a half-recipe for four scones.
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