I saw a 50 pack but they come with lids and spoons … are those the right ones?
The ones I have are exactly as shown above, just the tart mold. I haven’t had the time to take a look, but it’s a coated paper product. Unfortunately, I don’t have a link at the moment.
There are no identifying markings on the plastic sleeve, no brand name.
@Aubergine based on a reverse image search, I think this is it: Bake Choice 50pcs Paper Mini Tart Pans for Baking, mini pie tins 4Inch Mini Pie Pans, Non-stick, Unbleached, Disposable Quiche Baking Dish,Oven safe, Microwave safe https://a.co/d/6ifIQPG
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Clever one!
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Making good on my intention to make stamped, glazed, chocolate Halloween cookies. Thanks to @CaitlinM for pointing out this recipe from Yossy Arefi.
Modifications included subbing espresso powder for the cinnamon (in twice the amount called for), and using this glaze from The View From Great Island.
It took several tries to get these right. Ultimately, I settled on 1) stone-cold dough; if you’re re-rolling scraps, chill them first, 2) as much muscle as you can muster (and then some more) behind the stamp, 3) a 15-minute chill in the freezer after stamping but before baking, 3) a 10-12 minute bake (YMMV), and 4) a very thin glaze.
I made a half-batch for 13 generously sized cookies. While there is nothing extraordinary about the recipe itself - it yields an unremarkable fudgy chocolate cookie - the fact that it lends itself (given the caveats) to stamping is enough to make me want to revisit it at some point in the future.
With holiday bakes in mind, I also made this morning a batch of Dorie Greenspan’s World Peace Cookie dough for the freezer. In the near future I’ll be wanting chocolate cookie crumbs for a babka filling, morning buns, and the like. Job done.
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Prob the best stamp results I’ve seen outside of photoshopped professional photos !
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Apple cake from Sally’s Baking Addiction; I chose this recipe after reading bake-off results from Pancake Princess. I needed a cake delicious on the first day, and was attracted to the glaze recipe as well.
I dialed down the nutmeg slightly and upped the cinnamon slightly. I mistakenly used sweetened applesauce (mine was homemade, so less sweet than commercial, but still) so I removed about 1/4 c of sugar from the dry ingredients. I used very mild olive oil for the fat.
In my mother’s old aluminum 13x9 pan, this baked much faster than the recipe suggested; it was done at 30 min and I covered it with foil and baked it just a few minutes more. Apples were a mix of varieties from my CSA. Very very well-received, especially with a dish of slightly warmed extra sauce to pour over at the table.
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Oh, thank you! I was a little disappointed. A lot of the detail was lost (the cats should have eyes), and not shown here are the rejects. I also tried a pumpkin, but it was a total wash out.
I can only imagine how many hundreds of cookies Yossy had to bake to get those gorgeous website photos.
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so beautiful!
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I have a bunch of photos of my attempts with Xmas stamps and none look that good.
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Christina, I think these both look and sound delicious, and baking in the aftermath of such a destructive hurricane is an act of love, hope, resilience, and courage!
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This plus the effort / steps makes it that much more remarkable that you made them!
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Amazing that the bananas and the sweetened cocoa provided enough sweetness!
(Makes me feel better about cutting the sugar way back in banana bread recipes)
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Lol. I’ve been wondering all day whether they are worth the time and effort. They are more appealing to the eye than the palette, but I suppose under the right time and circumstances, that works.
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ETA: the apple cake bake-off I mentioned is here.
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Update on the stamped, chocolate cookie recipe: after an overnight sit, these improved considerably.
Where as yesterday they were just kinda “meh”, by this morning both the sweetness and the chocolate had come to the forefront. Both DH and I discerned the difference, and they’ve moved up several notches on both our respective lists. Please don’t ask whey we’re eating cookies at 05:30 AM. 
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Wouldn’t dream of asking !
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Ended up baking her smoky cheddar wafers, an old favorite, as coffee hour was replaced by October fest at the local brewery. Still on the tb list.
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I have had this same reaction to chocolate baked goods so many times. Meh the first day, gaga about them the next. The NYT German chocolate cookies I made this week were a strong exception. Fantastic right away.
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What even is the question? 
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