Well, it didn’t come out too pretty, but it sure tastes good. I will absolutely double the frosting next time - one batch is nowhere near enough. (I wonder if I doubled it last time since I don’t remember such a skimpy amount of frosting.) One of my layers started completely crumbling as I was icing it and I didn’t have enough frosting to patch it so I tried to cover it with some
TJ Halloween sprinkles and will just face that away from the birthday kid. Not a complete success in my eyes but I’ll let the birthday celebrant be the ultimate judge of that!
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Buttery apple and cranberry cake from Yossy Arefi’s Snacking Cakes to take to a friend: didn’t end sampling any but the batter sure tasted good! I omitted the hazelnuts.. didn’t have any
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I turned Yossy Arefi’s peach ricotta cake into an apple-walnut yogurt cake. Did my usual tinkering (walnut and canola oil for butter; turbinado sugar for white, 2/3 ww flour) and it turned out well. Minis are for the teachers.
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Holiday baking thread is up here. I kicked off my season today, so I figured I’d get things moving 
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@Nannybakes : I find myself with a bunch of good-quality local everbearing strawbs.
How do you make this compote? Have you ever made it, then stored it in the fridge and baked with it later?
Hmmmm…..I slow roasted with some sugar sprinkled on top of the whole strawberries. Just removed the hulls on top..either on a Silpat liner or parchment, pretty sure it was Silpat as I gently scraped them off with a spatula. I used a small potato masher to press down on just a few and then refrigerated to chill. I was only working with a pint from the FM late strawberries and they were pretty sweet. I’m trying to remember if I used any freeze dried strawberry sugar but I don’t think so. On the chance you might have some , you could use that instead of regular granulated sugar. Either way, the flavor gets intensified.
ETA… haven’t baked with it, just applied it as a topping.
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Thanksgiving dessert was a soft chocolate swiss roll cake. I stabilized the whip cream with cream cheese and it took some if the sweertness of the icing sugar off. Very delicious.
Recipe from
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The kiddo and I baked this afternoon to stave off a “there’s no one to play with!” meltdown. Honey bars – subbing melted plant butter and applesauce for some of the oil. I banged the pan the last 8 minutes to make them chewier. Pretty tasty – I omitted the glaze. Might leave the pecans out next time for a more intense honey flavor.
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Made Sally’s Baking Addiction’s apple crisp using 3 of the heirloom apples I got in Maine last weekend.
The tart and crispy King of Tompkins County apples were the winner in flavor over the Grimes Golden, which were rather bland after the slight honey-ish taste. Served with Tillamook Caramel Toffee Crunch ice cream with a drizzle of the salted caramel sauce I got at the Fryeburg Fair.
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Applesauce cake with honey cream cheese frosting from Nick Malgieri’s Perfect Cookies, Cakes, and Chocolate
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So many beautiful bakes up-thread! 
Inspired by this week’s episode of British Bake Off, I was practicing my savory pastry skills today with a ground pork and apple sausage plait. This is my first go at rough puff pastry outside of class (KAF recipe), and I winged all the rest of it. The filling was ground pork, caramelized onions, maple syrup, fresh sage, salt, black pepper, and cayenne pepper, with a slick of apple jelly underneath the meat filling.
Interestingly enough, the smaller (scrap dough) pastry, which was baked in the countertop oven at the last, had a better crust than the big one which was baked in our conventional oven (which runs slow). I’ve made notes to increase the heat in the conventional oven for the next time - and there will be a next time - as this was delish, and far less anxiety-causing than I anticipated.
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That is beautiful, and I’m very impressed. I imagine it’s less stressful when you aren’t trying to get the whole thing done in 2.5 hours.
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WOW what a beauty!
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Thank you! Lol - yes! I had all day. I made the dough and filling in the morning , and then assembled and baked late afternoon. We ate early, and there are plenty of leftovers for breakfast.
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ideal breakfast.
Yes. Cook once, eat twice (or thrice).
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Oh boy, do those look good.
Thank you!
Perfection, lovely neat braid.
