Next time! I am pretty patient, but these were also intended as gifts…
Candied pear sounds amazing.
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Yes, the micro-planed cookies go into freezer bags marked “US”, making sure that they don’t wind up in gift boxes.
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Alexandra’s Kitchen’s olive oil cake baked in a savarin pan.
This is a pantry version using bottled juice and orange oil in lieu of fresh OJ and zest. Other modifications included cutting the baking soda in half, swapping out 1 T. of the juice with Limoncello, and reducing the temperature to 325 degrees. The bundt-like pan sped up the bake a bit (bonus). It also prompted me to serve it bottom-side-up, which the author recommends.
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Pretty!
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Thank you! I thought the pan was good fit.
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One of the bakes for Tuesday with Dorie from Baking with Dorie is Walnut Maple Pie. I was hesitant to make this because every year we have Maple Pie for Christmas. I decided to bake mini tarts and use some frozen leftover pie crust dough. Ma
de 1/2 recipe of filling. I thought it would be too sweet - maple syrup and brown sugar but with a bit of salt and walnuts it was just right. I froze 3 to see if that would work. Also first time using my tart tins. I think i had them for 5 years. This was a huge hit.
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Have you tried it yet??
Yes, that is a beautiful pan! I’m tempted but will try to forget I saw it!
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Spanakopita - some appetizer sized as triangles and also filling in pre-formed shells, for T-day, planning to freeze and reheat. The rest of the batch of filling layered between buttered phyllo as bars/squares. These will be frozen and reheated for Nov/Dec meals ( bread/veggie sides). I have now put a LARGE note on the filling recipe that REALLY, I only have patience (and need) for a half-recipe. And the pre–formed phyllo shells are perfect when I’m wanting appetizer-sized portions.
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Yes - delicious! With a nice crumb. I should mention that in addition to the above mentioned modifications, I also cut the sugar back from 350 grams to 300 grams.
Not to tempt @Madrid, but I can imagine this cake nicely decorated with a bunch of flowers in the center come spring. The hole in the center of the savarin pan is bigger than a typical bundt. A short, wide vase (or bowl) would fit nicely. Shown here with some fauna for effect. 
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oh man. I really don’t have room for another pan. But how beautiful with the fauna!
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If the filling is spinach and feta, the extra is delicious (and quickly used up) in things like gozleme(/ quesadillas.
Once I added potato and salmon and made fish cakes (though the fish was unnecessary in retrospect).
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Love the demo with parsley!!
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I made the chocolate chip and chunk cookies from the Bouchon Bakery cookbook yesterday. I’ve made them a couple of times before and enjoyed them but not so much this time. The molasses flavor was pronounced and they were chewy rather than crisp. I brought them into work and left a bag in the teacher’s room. Those heathens will eat anything.
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Yes, that’s the one. 
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Besides @Saregama’s good ideas, you can also use the filling to stuff mushrooms. I try to make it once a winter, freeze just the filling flat in a ziplock, and then have a few stuffed mushrooms whenever I want.
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Yes, everything on the counter in the staff room gets hoovered up!
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Great idea for stuffed mushrooms!
I have to say, I’m pretty happy when I have a pile of sautéed frozen spinach ready to go, I don’t know why it isn’t more frequently.
I do hold back the cheese until I’m going to use it, though — so my base is spinach, onions, garlic, and seasonings.
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Great suggestion, @GretchenS. Because my filling includes a raw egg I knew I didn’t want to just refrigerate the leftover uncooked. So I made the cooked squares with the phyllo dough I’d already thawed. But freezing the filling would have totally been do-able. Next time.
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