What are you baking? September 2022

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.


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.


WOW!! Those are beautiful!!

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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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I made a second attempt at my Peanut Butter Fudge (last night). This time I put a little chocolate glaze on top. I must be on to something, as there are only a few pieces left this morning. I think my girlfriend really likes this version, as she did some “midnight snacking” on this batch.
I do think I need to put more chocolate on top, though.


Dorie’s French apple cake.

french apple cake sept 22


How was it? Looks beautiful.

I enjoy this cake quite a bit. It’s very tender, moist (all the apples) and straightforward. I increase the vanilla in the recipe because I don’t use rum, so it has a beautiful apple-vanilla profile. You really experience apple flavor fully when (1) they’re in season (like now) and (2) there’s no cinnamon to mute the fruit flavor.

Thank you for the detailed reply. I have an apple cake recipe I like, but this really looks worth a try.

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I sift a bit of powdered sugar overtop before I serve, but otherwise, this is about perfect.

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You can’t go wrong with this one or her custardy apple squares, another recipe that puts the apples forward, with just enough batter to hold them together.


This is pretty much my favorite apple cake, too. I love the rum in it and how much apple it crams. A lot of apple cakes just barely have enough apple for my liking.

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Jumbo Bakery Style Pumpkin Muffins from sizzlingeats.com

I added raisins, chopped pecans, cut the oil in half and added a like amount of applesauce.   The topping is crunchy with sugar and cinnamon.   These are tasty!

I guess my jumbo muffin tin wasn’t quite as large, ended up with 5 additional regular sized muffins. No complaints about that.


My final bake in September.

A repeat of Dorie’s Everything Cake. This one with with apples, blueberries, calvados, a generous amount of cinnamon-sugar topping, and a boiled-cider-and-lemon glaze. So good! The bake went close to 48 minutes (the blueberries were semi-thawed) and it was perfect. My favorite version yet.


Gorgeous cake @MunchkinRedux

Speaking of apple cakes (and also blueberries) I just saw this cake in my feed with apples, blueberries, and blackberries. It’s a mascarpone base.


That’s a beaut

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October thread is here!

They look delicious though. :grinning: :grinning:

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