What are you baking? September 2022

PEAR SOUR CREAM SNACKING CAKE from Snackable Cakes
This really is a fast cake to make with oil and sour cream. We loved it but i might double recipe next time. I think it would be great with different fruit.


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Nigella’s Cookies have been made today. They were delicious! My partner and I will definitely double the recipe next time.

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This looks great. Is this by any chance the same recipe (from her blog)?

Its the same recipe but in the book its for an 8x8. It also has weights for ingredients and uses 2 eggs. Everything else looks like half for the 8x8.

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Thank you!

Hi bakers! We are voting on Cookbook of the Month, Cuisine of the Quarter, and Dish of the Quarter — come join in and cook along!

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Java Mini Mads from Baking With Dorie. These are gems. They have espresso in them(i used instant). More on COTM Baking with Dorie.

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Absolutely delicious with my sunday cappuccino. Crunchy on the outside and very moist and tender on the inside. They are sweet put i take my coffee straight.

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Made the momofuku milk bar grapefruit pie. It is currently setting up in the freezer.

Putting this in the correct thread…
Another whisky raisin pound cake. This time I brushed with syrup then glazed with a delicious brown sugar butter icing that I made with some of the boozy liquid left over from soaking the raisins for weeks. Everyone really liked this one!

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This afternoon, I saw a youtube video for Peanut Butter Fudge. Only 4 ingredients - Butter, peanut butter, vanilla and powdered sugar. I made up a quick batch and my girlfriend loves it. I do need to use a different pan so its a little thicker next time, but all in all a nice little treat.

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Rose Levy Beranbaum’s long-delayed “Cookie Bible” is finally about to be published! This was impacted by the pandemic, and lord knows I need another cookie cookbook like I need a hole in the head, but I never pre-ordered a book as fast as I pre-ordered this one (like 18 months ago or however long ago it was.) Can’t wait!

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I baked a ‘Poppyscotch’ cake yesterday, having come across the recipe again recently. I used sherry from Spain that was probably 40 or more years old. It came out great and maybe today I’ll get around to giving it a butterscotch glaze of sorts.

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Challah apples and honey … well…

This works too

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I saw some orange buns and decided to make my own version with the candied orange peel in my freezer. I pounded the peel to a paste then mixed with some butter. Added a little vanilla extract and orange flower water.
I used one of my favorite doughs for cinnamon buns and flavored with orange zest, vanilla bean, and cardamom.
The finished buns are glazed with a cream cheese icing flavored with orange zest.
These buns are everything I could have hoped for. I’ve never liked any orange-flavored bun nearly as much as these. They are intensely orange-flavored and not too sweet. Next time I will use a pure cream cheese icing rather than this one with cream cheese and butter, because I think cream cheese only looks nicer and the butter is unnecessary when the buns are already filled with butter.
I have more peel to use, so these will definitely get made again so I can keep tweaking.
I also plan on some buns filled with pastry cream and orange paste.


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And some cheesecake brownies with the rest of the cream cheese. I didn’t bother to stick a tester in these and just went off the top being puffed and no longer jiggling and I paid for it, because the middle ones were underdone.

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WOW!! Those are beautiful!!

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Thanks!

Gorgeous but it’s a lesson not to get too cocky.

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The brownies look lovely, extra special with the frosting!

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