Here’s a gift link for the NYT pumpkin maple muffin recipe.
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Thank you Caitlin!
Well readers thought they were too sweet. I didn’t mind but would have added some dried fruit and or nuts. My main remark is no way this makes 12 muffins, more like 17 or 18. As a novice baker I have learned the hard way not to overfill a baking vessel.
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she is good: I have a number of her cookbooks!
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Sarah Kieffer’s Flaky Raspberry Scones as introduced by @fivealive on the breakfast thread.
The only changes I made were to 1) work in the butter by hand (instead of stand mixer), 2) cut the raspberries in half before pressing them into the jam-covered dough, and 3) make 12 small-ish scones (instead of 8 larger ones).
We loved these! I’m not a huge fan of fresh fruit in scones, but here the volume is so small (50 g. per recipe), with the berry flavor augmented by the thin layer of jam, that I did not get that gummy mouth feel that can often accompany fresh-fruit scones. FWIW: I did put the raspberries on a plate in the fridge overnight before making the scones to dehydrate them a tad.
Will make again with certainty.
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Gorgeous!
Sparkling Sugar makes them extra special.
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That looks incredible. I prefer your sprinkle of sugar to the idea of glazing them. (I just don’t think scones need glaze, in general.)
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Same here. I like the crunch of raw sugar, and find a glaze can mask the flavor of the scone with too much sweetness.
That said, I’ll make an exception for these lemon poppyseed scones - the tart glaze is part of the whole experience.
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The recipe reminds me of the laminated buckwheat scones I made from One Tin Bakes. That recipe uses sour cream and eggs in addition to butter, and also has you place the fresh fruit over a layer of jam. The scones were very tender and flaky when freshly baked, and the fruit was not gummy or too wet. Definitely recommend that recipe, which I will repeat.
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You did a fantastic job with this!
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Thank you
Peach hazelnut custard tart, crust also had hazelnuts. Based roughly on Tarte Maman, it’s “a good thing ” not to remove this too quickly from the mold, very tender crust as I was generous with the hazelnut flour in crust. Vanilla and a dash of almond was added to the custard.
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Please come join us to nominate books for next quarter (there’s often some baking overlap, eg Kristina Cho of Milkbread & Mooncakes)
Gateau au Yaurt et aux Poires (Yogurt Cake With Pears) from the cookbook Gateau (previous BCOTM).
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Rhubarb pie in September? You betcha!
I was gifted a (huge) bunch of gorgeous rhubarb last week and made up several zipper lock bags of 4 cups of cuts and froze them.
Yesterday’s cheater pie made with BC refrigerated pie crusts, it was a double cruster, 4c. cut rhubarb, 1-3/4 c. organic granulated sugar, 1/4 c. Wondra (because that’s what I had), mixed together, poured into crust, topped, crimped, a center cut out,sprinkled with coarse decorator’s sugar, and baked 50 minutes at 425°. I forgot to dot the inside with bits o’buttah. The pie was a bit watery, I think the butter might have tightened up the filling. There is half a pie left and we’ll see if it lasts through the night.
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Reporting back on the Crescia al Formaggio (Italian cheese load). After a little over a week in the freezer, we finally cut into it.
This is cheesy-delicious, with a light and dry crumb as accurately described in the recipe write-up. It would make a great toasted cheese sandwich (with or without ham and tomatoes?), as well as an interesting savory French toast. If anyone is a fan of the flavor of parmesan crisps, crackers, and the like, they would most likely appreciate this loaf.
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Dorie’s jammers with homemade jam (peach and berry.)
These were for Mom to take to her HS reunion tonight; seven of her friends are staying overnight at a hotel and going to breakfast in the morning. She’ll send them off with a goodie bag 
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Paper or silicone ?
