Holidays are a-comin! What’s in your oven?
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Anyone baking this weekend? I’ve got another big bag of CSA apples to get though; might make my first-of-the-season Pa Dutch-style apple crisp 
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Sourdough Apple Cake, did not try the overnight fermentation.
https://www.theclevercarrot.com/2023/09/overnight-sourdough-apple-cake/
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I just learned of the Clever Carrot website yesterday from a friend. Have you had good luck with their recipes?
This is my first recipe from The Clever Carrot. I have had it bookmarked since last fall. I would not hesitate to make this again, but gradually working through a list of apple cake recipes. Next up is Apple and Calvados cake by Fergus Henderson.
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I had some defrosted sour cherries that didn’t quite make it into jam, so decided to try a black forest cookie recipe I had. It’s fairly fussy ( sour cherries soaked in kirsch, chocolate cut into different sizes depending on whether they go in or on top of the cookie, etc) but… well worth it. Ate vast amount of batter last night in between trick or treaters, and had a finished one tonight even though I was very full from dinner. Will repeat…
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What distinguishes PA Dutch-style from other crisps?
If not this weekend, then early in the week. There are streusel muffins in the freezer and apple crisp in the fridge, but Friday evening, only a couple of years after its predecessor died, this beauty was installed, meaning I once again have a (in reality quite small) wall oven and not just a countertop Breville. So I need to break it in, with a pan that’s too big for the 12x12” cavity of the Breville. Also looking forward to being able to stick the Dutch ovens and large cast iron skillets in there.
The one it replaced dated from 1989, so had all analog controls, and was long discontinued but still bang-on temperature-wise when the electronics went fatally kaput. In addition to its pretty blue interior, the contemporary model has several more cooking modes than the old one, including proofing and a self-cleaning cycle. I also went for the optional removable rails that allow you to smoothly slide a rack or baking tray alllll the way out. This is only 24” at the exterior, so you can’t fit a standard half-sheet pan on the rack, but it comes with steel baking trays that slide directly in on the same slots as racks (that’s the blue you see on the bottom, on the slide-out rail), and the old ones fit, so I have extra trays and racks. Yippee!
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Congratulations! I hope it turns out to be a wonderful addition/replacement!
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Congrats, can’t wait to see what you bake in it.
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Pear hazelnut gratin , from “ Pardon your French”, French Almond pear gratin.
This is gluten free and happily is also delicious, I think Stef_bakes originally posted this. I’ve made it with various fruits and it’s been consistently good.
This is a 6 x6” version, reduced from the 8x8” recipe.
And a little sliver of the cake!
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This would have me doing cartwheels!
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The only issue is storage space!
Not enough slots in the oven when it’s not in use?
Not by far!
Apple pie tart with a cinnamon bun design. I inadvertently posted this in October, so here it is again. King Arthur had a picture of this design on their website and I appropriated it for my mini tarts. Dough is rolled out into a rectangular shape and sprinkled with sugar and cinnamon. It’s then rolled into a cylinder and sliced, pieces are shaped into a circular form and then rolled to fit your pie top. I went light on the cinnamon as I find it can sometimes dominate and I enjoy tasting the apples.
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Ham, cheese, and leek scones from the Violet Bakery Cookbook. I used a dry salami, white cheddar, and sauteed garden leeks for a half-batch of 6 generously-sized scones (4 of which were frozen - unbaked - for another day).
The recipe calls for mostly yogurt (I used a whole milk variety) and just a few tablespoons of butter.
The results were good and very substantial, but I think I prefer a similar version from King Arthur better.
And because - after 3 1/2 months of fresh fruit baking - I am craving chocolate, yesterday I made Sarah Kieffer’s chocolate rye loaf cake. She calls it a bread, but it’s definitely cake - lightly sweetened, not very rich, and very chocolatey.
ETA: I just read all the way through - for the first time - the Vanilla Bean blog post for that chocolate cake (I got the recipe from her book 100 Morning Treats). In the post, she anticipates the cake sinking. I had trouble with the cake sinking only once. I posted here, and we collectively decided I mucked up the amount of baking soda. I’ve never had that cake sink again, but then I usually bake just a half recipe in an 8" x 4" pan. YMMV.
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Those both look great, chocolate cake has a beautiful crumb!
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Quick batch of Robert’s Absolute Best Brownies to clear my chocolate stash - somehow I amassed a bunch of 70%-85% cacao bars that I wasn’t going to get around to eating before they got stale. I love these so much - super fudgy and rich. Plus, easy - one bowl, one spatula, one baking pan. I use a scale to weigh everything so I don’t even have to dirty any measuring cups.
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My mother was trying to use up a Flo Braker buttermilk cake and asked me to make a trifle. We used up some 2012 port we had opened at Thanksgiving. Raspberries, raspberry jam, custard and whipped cream rounded it out. Very tasty, but
more enormous than the cake she was originally trying to use up.
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I was killing time at the library on Saturday and picked up Deb Perelman‘s Smitten Kitchen Keepers. Ended up making Pumpkin Snacking Cake. Highly recommend. It is vegan (not my goal) and uses coconut oil and milk. I used defrosted squash from last year rather than canned pumpkin. Skipped the cream cheese frosting ‚cause that’s how we roll
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