I love almonds, but I think walnuts and pecans work really well with apples.
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I made Joanne Chang’s banana bread from Flour. It’s sweet, soft, and very good. I added walnuts. One loaf will go to our first grade teacher team.
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My vote is for the bowl lift KitchenAid although I’ve never used a Cuisinart stand mixer.
The bowl lift models are larger than the tilt head models. Mine is six quarts. I’m saving up for the seven quart model.
I used to have the tilt head five quart model. I couldn’t bake bread or large batches of cookies.
Also where the bowl screws in and where the head lifts have too many surfaces that get gunky.
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Fruit pie/tarts/cakes over the past couple of weeks.
Pear and blackberry yogurt cake from “Gateau “ but upside down.
Roasted prune plum galette, crust brushed with an egg wash.
Plum raspberry tart, pâte sucrée crust, lightly sprinkled with amaretti crumbles.
Black plum galette
Peach pie, 6”, par-cooked peach filling had five peaches packed in the pie.
Peach almond cake, adapted from a cake I usually fill with curd. The excess filling was puréed for a sauce.
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You’ve been making the most of summer fruit.
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Can’t resist 
!
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What a beautiful showcase
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Thank you Stef, it’s a good thing that all but one was a six inch size!
These are gorgeous! Who are you baking for with all of those goodies?
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Sheepishly answers…for DH and me 
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My neighbor (the one I cooked for when she was sick) wants me to have her old KitchenAid mixer when she can no longer live in her home. She told me it outlasted two husbands and countless meals/baking. It was a wedding gift (first marriage), based on her age I assume it was manufactured in the early to mid 60’s. I told her it will have a place on my counter next to my present day KitchenAid mixer.
Personally, I really like my KitchenAid mixer… it is just a work horse that keeps on going and going. I have the red tilt head model and it is perfect for all of my cooking and baking needs.
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Having two older-model mixers would be a great privilege.
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Mine (red one - pictured) isn’t that old. I suffered through hand held mixers for many years, until Sunshine purchased my current one as a Christmas gift about 5-6 years ago.
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Went to the neighbors’ to bake a couple of things. Matcha amaretti are based off the recipe from Jesse Szewczyk, but I didn’t have almond meal and did have almond paste I had made and frozen. I came up with what I thought would be a similar formula and it worked really well. The cookies baked up great. They are on the sweet side even though I added minimal sugar since my almond paste contained most of the sugar needed. I know macaroons made with almond paste always contain additional sugar, but I think these would have been fine with no more added.
I also made shio pan, which are Japanese salt butter rolls that are also very popular in Taiwan. I made a recipe with pate fermentee and used old starter instead. These taste amazing even before you get to the buttery center. I used salted Lurpak to fill them since it’s good to have a really tasty butter for this.
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Yesterday I baked a loaf of gluten-free no-knead peasant bread, from Bread Toast Crumbs, using the specified mix of flours (white rice, brown rice, tapioca) and starches (corn, potato), milk powder, and xanthan gum. I’d tried this before with KAF Measure for Measure and didn’t like it, so thought the DIY blend might be better. It’s definitely tastier, almost like a brioche (not surprising given the egg in the mix), but it’s short. I may fiddle around with adding some psyllium husk which is in all the other GF bread recipes I’ve tried to see if that helps the structure.
(She has the basic recipe online but the flour blend is in the book; it seems like mock Cup 4 Cup.)
And today I tried baking from an idea rather than a recipe! A few months ago I made this lemon drizzle cake using GF flour and almond flour, and a reverse creaming method. Now that fall is here, I’ve been wanting apple cider donuts. I swapped a mixture of apple cider and a touch of apple cider vinegar for the lemon juice, and added cinnamon, nutmeg, and allspice instead of the lemon zest. I forgot/didn’t want to wait to glaze it, so the apple cider flavor is subtle, but it’s damn good.
And now that I’ve uploaded the photos, I can see that they look very similar! the first is the bread, the second is cake.
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LOL - all my Bundt loaves look like each other, too, And the 8x8 cakes/bars/crumbles . There’s only so much a camera can capture with identical pan shapes. Congrats on the gf baking successes.
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Greater Toronto Area bakers might be interested in this sale of baking supplies by some of TO’s better bakeries.
https://www.instagram.com/p/CxqEAwNL6kH/?igshid=NzZhOTFlYzFmZQ==
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A 7” apple pie, overstuffed with two giant Honeycrisp apples. For the binder: flour, sugar, spices, salt. For the kicker: Calvados, boiled cider, unfiltered cider vinegar, butter.
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Made some sesame seed hero rolls for sandwiches. Some cold cuts, homemade giardiniera, roasted pepper and harissa mayo, lettuce, shaved onions, herb vinaigrette, mozzarella since I had some.
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Aging the dough in fridge didn’t help with fragility.
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