Yes! Disappointment at the TJ’s choco-bar section. We used to enjoy the Pound Plus Milk Choco with Hazelnuts at an extremely good price. Last time we were there we found they’d shrunk the package by about 75%, but kept the price. 
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Beautiful! From the photo it appears have access to the ones which are red all the way through? Ours are decidedly not.
I’m pretty sure they’re Montmorency, which are pale-colored inside.
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My sister just bought this new cookbook and sent me this clip. An Italian take on Rice Krispie treats. Kinda curious. Might be fun for a party or s’more.
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When looking at this book on Amazon I noticed it is included in their “3 for the price of 2” sale. Also included are:
The Pie Room by Calum Franklin
The Book On Pie by Erin McDowell
The Sweet Polish Kitchen by Red Behan
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I don’t know about the other books you’ve listed and I haven’t seen the full volume of Dolci yet.
The Book on Pie has an excellent reputation.
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I believe I have seen Erin McDowell videos on Food52.
Test run of peach hand pies. First time making hand pies!
The recipe called for baking them at 450(!!!) so I turned it down to 425.
It was still too hot - the egg-and-sugar dusted tops burned before the bottoms were baked - so I will dial it back even more to bake the rest of the recipe. The filling is peaches cooked with sugar, cinnamon and lemon until thickened, then cooled. I used EJM’s all-buttah pie crust as usual. Will link the recipes in my final write-up later.
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I made the hot pork pie recipe from this one just last week. It was delicious! All of the recipes look seriously good and I will be working my way through many of them.
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I made Melissa Clark’s instant pot vanilla bean cheesecake again, and this time I remembered to let the crust cool fully before adding the filling and shaved 2 minutes off the cook time. Turned out perfectly! Served up with strawberry sauce.
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that looks great.
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OK, the remainder of the peach hand pies are all done. I wanted to bake something my little brother could have to snack on during his 12-hour drive tomorrow, so I decided to try my luck with baked hand pies.
This is the filling and method recipe I used. Dough recipe was a double batch of EJM’s all-buttah pie dough, with two extra rounds of rolling, folding, and chilling (to achieve some lamination.) After the test batch came out so dark, I lowered the oven temp to 400, baked them NOT on the lowest rack, and was more judicious with the egg wash and turbinado sugar. Pretty happy with the way these came out. You really can only get a scant 2 tsp of filling in there, but it’s a nice little bite.
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Lovely
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Lucky brother! Hand pies are such a treat, and yours look great.
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Lemony Yogout Muffins. Recipe from Baking with Dorie. This is a quick simple recipe to make. The muffin has a buttery cake texture with a hint of lemon. Dorie suggests adding blueberries or leaving them plain. Also, brushing them lemon curd, jam, or lemon glaze. I added 2 tablespoons of poppy seed and sprinkled them with coarse sugar before baking. We loved the crunch.
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Fresh Cherry Cake from Warm Bread and Honey Cake. I make this every year, but have always used pitted cherries, sweet and sour, and folded them in. This year I used unpitted sour cherries and placed them on top of the very thick batter. They didn’t sink at all. Cake is sturdy and can be eaten out of hand, though a plate is handy for the pits. Has a nice cherry flavour from the added Kirsch as well.
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Lovely
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Sour cherry crumble. Deets on the BCOTQ thread here.
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