The garage is cold and getting colder ihooray arctic blast?!?
the size is wrong for my cooler. Maybe I’ll put it in the trunk of my car to protect it from small and large creatures
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Hmmm. Maybe make it tomorrow then it just seems strange to refrigerate a galette I never refrigerate apple pie and I generally trust Sally’s recipes
I’m overthinking again
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I picked up my two fruit pies from my local bakery today and asked, “fridge or counter?” She hesitated and I said “screen porch?” And she said “perfect!!” For what it’s worth. (Maine)
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Tortilla crust mini-apple pie. No picture this time - pretty “rustic”. I likely will make again - tasty.
I’ve already got pecan tassies and pumpkin pie bars for our desserts tomorrow, but really REALLY was yearning for apple crisp or pie. I remembered an old Chowhound post I’d saved - using flour tortillas for fruit pie crusts. I microwave cooked a thinly sliced apple (should have used 2) with 2 T brown sugar, a tsp of cinnamon and and 1/8 tsp grated nutmeg to make a small amount of filling. I buttered a half-sized pie pan, added a buttered flour tortilla, the warm pie filling, and topped with another buttered flour tortilla as the top crust, squeezed together the tortillas’ edges around the top edge to seal then sprinkled it with cinnamon/sugar mix. Baked 400 degrees, 11 minutes, until the tortilla edges were browned.
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My vote is bake it tonight, and loosely tent it at room (or garage) temp somewhere safe overnight (don’t wrap it tight). Might not be as good as “first day”, but will be pretty darn close and just as delicious.
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Agree!
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Lovely blistering on the crust!
Puff pastry spirals layered with Kenai / jalapeno cheddar dip, potatoes, and zhoug.
And a small sticky toffee pudding, baked and doused, to be broiled tomorrow. The toffee sauce is delicious, I doubled it and added rum.
ETA pics:
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Those puff pastry spirals sound mouth wateringly delicious! Hope we get to see a pic!
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Whipping together a half-batch of one of my all-time cookies, an old Epicurious “ginger spice cookie,” to serve with my pumpkin mousse 
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I always loved that recipe, though I use all butter, no shortening.
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It’s a keeper.
I went to have a slice for breakfast. Center was way too mushy/muddy/still not baked enough. Tossed the rest. Oh well.
Bummer!!!
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This is my first attempt at ‘decorative’ piping ever. It’s 2:1 ganache, but I think it was either too warm when I did it or I needed a higher choc:cream ratio. Still, it’s not awful. Will report on the cake itself after dessert, natch.
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Very impressive first attempt!
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As I suspected, the sticky toffee pudding would have been better baked just before eating, though that did not seem to faze any of the “pie eaters” who were “only going to eat pie” 
and there were only 2 small pieces left in the end.
The toffee sauce was 
though, and I brought a bit of it back in the jar (after second-saucing the leftover pieces that I left for my friends), so I may make myself a single serving of pudding this weekend.
I used Nancy Birtwhistle’s easy recipe for the pudding, and adjusted the sauce with rum and cream / butter to taste.
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I am a convert to bread pudding of the savory sort – I finally tried Thomas Keller’s Leek Bread Pudding, and it was fantastic.
My changes were to add sauteed wild mushrooms and caramelized onions in addition to (double) the leeks, and a last minute swap to stuffing cubes for the bread croutons (because someone decided to add a turkey to the menu). I increased the liquid to account for the moisture gap of stuffing, and let it all soak together for a day and half.
Intense and delicious. Highly recommend just with the leeks, but I love mushrooms, and they went great in this.
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The interior.
This was a different recipe than my usual ‘Perfectly Chocolate’ cake (a hot water chocolate cake that has only cocoa powder as its chcocolate source). I got it from Sugarologie. It similarly uses hot water to bloom the cocoa, but also uses FIVE(!!) whole eggs, plus THREE (!!) extra yolks, plus melted chocolate, plus using ONLY brown sugar.
This gets a super dense, fudgy (almost brownie-like) cake with a HUGE hit of chocolate flavor. Ghirardelli’s Dutch process cocoa for the cake, natural for the buttercream.
This is a definite improvement over the previous recipe, though it does take commensurately more effort and a larger outlay of ingredients.
I REALLY like the Sugarologie site and accompanying videos, as it features a ‘Cakeulator’. Select the cake type, size (sheet pan, 1/2 sheet, 2 8 inch layers, 3 10 inch layers, whatever. ) and a frosting type and it reformulates the recipes for your needed quantities.
A++ Would bake again.
Now, how to practice piping without eating a weekly cake…
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