Ciabatta baked so I can pile my homemade strawberry jam on it. Thin, crisp crust and open crumb means it holds lots of butter and jam. Will try toasted if it lasts long enough to start getting stale.
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I’ll bet it’s excellent toasted.
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Sour cherry, apricot, and rhubarb crisp. All the details on the DOTQ thread.
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Double chocolate cake baked in a 9x13. A very moist chocolate intense cake. Frosting is a milk chocholate sour cream and I sprinkled mini chocolate crisps. Cake contains oil, sour cream and buttermilk and has a very light, moist crumb. Delicious and will make again. Easily feeds 12 people. Recipe is from 100 Afternoon Sweets @ sarah kieffer.
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Very stressful week on call, which culminated in a very long day Sunday. Rather than cooking any real food in the evening before finishing all of my documentation I made a raspberry buttermilk cake
which I then took into work. Very popular, and several colleagues told me that they liked it because it isn’t too sweet.
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Looking at baking a few loaves of zuke bread. Someone is going to have to pull out the mixer for me, tho.
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Such a great cake.
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I have started putting on a foil shield before the pie goes in the oven, and then pulling it off around the 20 minute mark. No ill effects (other than maybe a little less definition in crimping) and no futzing with putting foil on a hot pan.
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I found these at the grocery store last visit. They’re a little more heavy-duty than the pans I MacGyvered up thread, and the perfect size to fit a 1/8-sheet pan.
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Ooooooo
My second attempt at a slab pie in a pan. This time using frozen fruit.
What went right: I got a much better seal on this pie, and I was pleased how it looked going into the oven with the decorations. I had frozen the punch-outs to help them hold their shape.
What went wrong: It wept butter like nobody’s business, softening the detail on a few of my cut-outs and – worse - impacting the flakiness of the crust. I get the weeping frequently when baking scones from frozen. Something to do with variations in ingredient temperatures, I suppose.
The filling: I used a mix of mid-season sour cherries and late-season sour cherries. I usually harvest only mid-season, as the cherries are typically in fine shape with no bird pecks or spotting, and the pits come out easily. It’s a trade-off though, as I’ve learned how much more delicious the late-season cherries are. The latter are a pain to hunt down, however – to find a few good ones you have to dig through a lot of crappy cherries on the tree - sticky, browning, bird-pecked, and often home to ants. The color and flavor, however, are unbeatable. I didn’t think to try a combo of both in a pie until about the last possible day to pick. Next year I’ll get to it a week sooner, and put up some of the beautiful dark red cherries for the freezer.
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Frustrating weeping, but still a masterpiece and I’d so love to taste it! We can’t get good sour cherries in New England except frozen at speciality Persian shops.
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Looks beautiful to me!
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A work of Art.
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My daughter and nieces want s’mores AND ice cream for their upcoming sleepover. We said one or the other. They said why not combine and create ice cream s’mores! I am totally down for this challenge. I found this:
But I’m kind of curious if the marshmallow layer would turn rock hard. I want it gooey. And we also wanted to toast the marshmallows on the campfire but I don’t know if there’s anyway to assemble this concoction a la minute with fresh roasted ones. Anyone have any suggestions? A bunch of sugar fiend elementary schoolers would be much obliged. 
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Based on the fact that the original recipe calls for ice cream, fudge sauce, toasted marshmallows, then the rest of the ice cream (in that order) and THEN you freeze it for 4 hours, cut it all into squares, sandwich between the graham crackers and freeze again? Yeah, the marshmallows wouldn’t be gooey, IMO.
And AI in a Google-search says “Frozen marshmallows themselves don’t become rock solid, but they do stiffen, according to Yahoo.”
I’m thinking that you make and pre-freeze the ice cream and fudge sauce then cut into squares and keep that frozen. Bring them out on a tray of ice, if possible, to keep the ice cream cold. When the girls toast their marshmallows, they can quickly assemble the graham cracker, ice cream/fudge, toasted marshmallow, and then another graham cracker and then enjoy.
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All’s well that ends well. Not my best crust ever, but far from my worst. Certainly my best sour cherry filling yet. Will make sure to nab some of those riper cherries next year.
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Thank you!! That’s kind of what I suspected about the marshmallow… I think I will give it a go the way you said! Just trying to decide if I want to make my own hot fudge and/or graham crackers. Depends how ambitious I am feeling. Maybe I’ll see if I can get a little helper to assist me with them for a rainy day activity tomorrow!
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You might see if this Smitten s’mores pie recipe helps at all. No ice ream but interesting meringue treatment.
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How do you prep the filling when the cherries are frozen?
