That SK recipe is one of my all-timers. Pistachio frangipane… it’s indescribably delicious.
What did you use for the tart shell? Pate sucree?
Peasant Bread from BTC. I’m obliged to make this at least once a year during tomato season. Always makes me smile as I give the slices an appropriate coating of mayo . This bread is good toasted but I always prefer it au natural for the first few sandwiches.
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Looks great! What is BTC?
There was a lot of baking from this book on CH when it was first published. Her blog also has several recipes from the book.
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My girlfriend was out running some errands this morning and decided she wanted walnuts, so she stopped at the store and picked up a small bag. When she got home, she announced she wanted some walnut brownies. I chopped the walnuts a little finer and made her some walnut brownies.
She just had a walnut brownie fresh out of the oven and is quite content.
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I may not care for brownies much (though nuts definitely make them better), but I do find the nice shiny crust like yours pleasing to look at.
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White nectarine mini pie with raspberries, brushed with red currant jelly and a scoop of fig gelato.
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Your girlfriend is one lucky woman to get lovely baked goods on-request! That looks perfect.
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Thank you… Yes, I’ll try to make pretty much anything she asks for.
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I am going to bake some brownies in my restaurant for this weekend.
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Sourdough bread on the go. Bit tricky in the heat and with a gas oven, but so far they taste great (just their looks…)
And free style naan bread yesterday.
I don’t really have a sweet tooth, so no cakes etc
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You are a very good bf!
Thanks… My girlfriend isn’t allowed to cook anymore after a small kitchen fire. She has some memory issues and forgets stuff, so I’ll happily prepare anything she is in the mood for.
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That is just so nice of you! 
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A batch of Carole Walter’s Spanish peanut saucers. Aside from tasting great, one of the things I love about these cookies is that they’re made with egg whites rather than whole eggs, so whenever I have some egg whites hanging around and I don’t feel like any of my other methods of using them up, these are handy.
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Reads a lot like the peanut version of pignoli!
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These have butter and flour like a typical cookie, but they’re nicely chewy and sort of dense like pignoli cookies.
A double batch of blueberry mascarpone not-muffins 
. This is the third time I’ve made these already. Everyone loves them.
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Revisiting Dorie’s Everything Cake.
This one with a Yakima peach, freshly-picked blackberries, peach brandy and vanilla extract.
I sprinkled a good amount of sugar on top before baking. The fruit sank, but nobody here minds. The very center was a little moist for my taste – it tested as baked, but I probably could have gone a couple of minutes more. Might have been all those juicy berries! In any case, I’m wild about the flavor combination, and will make this version again next year.
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Peaches and cream bars: someone posted these last month https://sallysbakingaddiction.com/peaches-cream-bars/ and of course I had to make them. I really enjoyed them.
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