That looks good! I don’t think I am a fan of peanut butter desserts, but who knows?
ETA Fixed it! 
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“Deserts” I got this marked wrong in 5th grade, asked to write down my favorite “desert” only one I could think of was “Sahara.” (Written down as dessert but I read desert)
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Yes thats the recipe. I used almond flour instead of grinding almonds. She is very detailed in her instructions, for sure.
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I made Yossy Arefi’s almondy plum cake, but used blueberries for the fruit, since summer and stone fruit are a long way off. (There are many more blueberries than it appears, as I mixed most into the thick batter.) In addition to vanilla and almond extract (but just a scant half teaspoon), I also rubbed the zest of a tangelo into the sugar for flavor before whisking in the brown butter and eggs. I cut the sugar in the batter by 20% and skipped the final sprinkle. This baked up tender, but a bit short of an inch in height. It would have presented a bit better if baked in an 8" round pan. Still, no complaints on flavor!
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This aged really well. Definitely going to make again with the changes. 
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Vanilla-blueberry cream scones.
Using KAF’s basic cream scone recipe, I added 120 g. dehydrated, sweetened blueberries (briefly soaked and dried), and whipped the cream before folding. The recipe calls for 12 modestly sized scones, but I prefer 8 larger ones here.
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Cream Scones are the so dead easy to make! I love them.
They can also be frozen uncooked and baked directly from the Freezer.
Some of my favorite Combos;
Dried Pear and Crystalized Ginger, any Berry, Cheddar, Scallion and Jalapeño, Corn Meal and Sweet Corn etc…
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What difference do you find with whipping the cream?
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Well, THIS sounds like a great idea! How much longer do you bake them directly from the freezer, @BierMonk ?
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First of 5 “Paskas” Ukrainian Easter Bread i will bake. Anxioux to see the inside colour. I always buy my ordinary eggs at Costco but i ran out and since i was at Whole Foods and they only had running free ones i bought those. The yolks were orange in colour and this bread contains 4 yolks and one egg. The bread is a little sweet
like a brioche with a hint of lemon. One for us and rest to family and friends.
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The 365 Pastured eggs I buy at WF have great orange yolks.
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I’ll see how this turns out and might buy these eggs for a special bake. They are $$. close to $8.00 for a dozen here in Canada
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I did a side-by-side a couple of years ago ( results here), and decided whipping the cream gave slightly more loft. I don’t think it’s a deal breaker, but when I have the time and inclination, I’ll do it. One of my favorite RLB scone recipes calls for whipping the cream. Shauna Sever also demonstrates it here.
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If I remember correctly it took a good 20-25 Minutes or more in a Convection Oven.
I used RLB Recipe for “Irish Cream Scones” as the base.
You can tell by look pretty easily.
Sounds fantastic 
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Banana cake with pecans and a chocolate ganache glaze. This is a soft, fluffy cake with a moist interior and a thin crisp crust. Adapted from a cupcake recipe which I haven’t made in a very long time. This took only 15 minutes to bake, I made two layers of chopped pecans rather than mixing in with batter. The five cup mold was just right for the half recipe. (Inspired by “ Mari’s Banana Cupcakes” .
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I am in the middle of baking the semiannual
With the…
Over the last 15 years 
I have been working towards a more semi, and less sweet chocolate for the ganache, and trying to get a sense of how to make sure it’s the right consistency to spread, when I’m ready to spread it.
I’ve learned from sources online, and from you good folk every year! Thank you.
This year I found something saying ganache can be kept at room temp for two days!
I assume this includes the days actually on the cake, which I have kept at room temperature for almost a week. 
Does it matter what ratio of chocolate to cream?
Are there other suggestions, temperatures maybe, to have it ideal for a creamy frosting?
My chocolate is mostly Van Leer “semisweet” or “Dark” Chocolate 53% chunks from a bulk bin at Winco, but there is also some 64 percent labeled “bittersweet” discs that I think are Callabaut, and some bars of 64 percent “semisweet” Guitard.
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Hi shtinkrap, since you are generally pleased with your frosting and would only like to reduce sweetness, would you consider swapping out a couple of ounces of the chocolate for a higher ratio chocolate. This shouldn’t affect the texture, perhaps try it in a reduced quantity?
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Cheesecake cookies from a book I was getting rid of. Didn’t have the called for cherries or the graham crumbs to roll in (used crushed amaretti). Pretty good but prob wouldn’t repeat.
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Thank you!
Right now I am mostly trying to figure out how to keep it spreadable for hours, rather than what has felt like a small window of opportunity; maybe 20 minutes.
