First bake in my new oven ( a very fancy one which is confusing me!! I need to read the lengthy manual). Peach cake with brown butter glaze…
I’ve made quite a few times but this time cut the icing in half, as per a note from @sallyt . Still delicious!!
I’m short on butter. I think I’ll make this.
The Cuppa Cuppa Cuppa I think my peaches were too juicy. I would cut back on the amount of milk in the recipe, a bit. Or maybe follow the ratio in another different recipe. This one had cut back on the sugar and the fat.
A crisp to use up some granola
Gougeres.
These have been on my “to bake” list for years (decades?), and I was finally motivated to make them by recent postings from @Saregama.
I cross-referenced several different (but similar) recipes, all linked to below. I used Gruyere cheese, a pinch of nutmeg, and a tiny pinch of cayenne. Half the cheese I beat into the dough (ala Dorie), and the other half was sprinkled on top (ala everyone else).
I made a half-batch, and using a #50 scoop got 18 pieces. I’m very pleased with how they turned out.
i would like a few right now, please!
Another take on the Violet Bakery Wild Blackberry Tart – this time in the proper-sized tart pan. I kept the filling as written in the book, but as we like our crumble, I upped the dough by 15%, splitting it 70/30 between bottom and top. I chilled the dough in the pan for 5 minutes before filling and baking on a pre-heated baking sheet for about an hour.
This one came out with just the right ratio of topping to filling for our tastes. I am now three for three out of this cookbook, and will probably peruse it again soon for another recipe.
Shown served with blackberry ripple ice cream.
And this is the end of my blackberry season! It’s raining today, and I’m tied up next week, so yesterday was probably my last visit to the blackberry patch this year. When the picking is good, I always feel compelled to make several visits – this year I went four times, and made jam, liqueur, two tarts, blackberry ripple ice cream, syrup, and froze over a quart of whole berries (in small portions) for smoothies.
I may have said this before, but Violet Bakery Cookbook’s coffee cardamom walnut cakes were great (and I should make them again).
Thanks! I’ll check it out.
Yum! 
I made Toronto Jo’s Bars of Shame for a potluck lunch today. All eaten, and many compliments. I went kind of heavy on the salt, and really enjoyed that.
I love that recipe SO MUCH!
It is so ridiculously easy, and people swoon over the results.
I hope one of you will please share or link!
I found this in HO search:
On Another Other Website there’s a prolific baker who makes “bars of shame” - basically bake a box mix of brownies in a thin layer, then peanut buttery rice krispie treats go ontop of the brownie layer.
I was watching youtube yesterday and stumbled across a video where the presenter was making a peanut butter cake. It looked interesting so I decided to make one. Sunshine came into the kitchen while I was preparing the batter and asked what I was making. I told her - peanut butter cake. She asked if I could put chocolate icing on it. So after the cake cooled, I whipped up some butter cream chocolate icing and frosted the cake (right before I went to bed). It appears someone did some middle of the night snacking – which is fine. When she gets up, I’ll ask her if it was good. I tried a little sliver with my morning coffee and I wasn’t impressed. I’ll try a different recipe next time.
It was on Chowhound - all I have now is a printout. But it’s incredibly easy. Bake boxed brownie mix as written on box, except use a 9x13 pan instead of 8x8. Just before it’s ready, mix @9 oz chocolate chips with most of a jar of peanut butter or speculoo (sp?) butter and heat in microwave . Then add vanilla (if you want; I normally do but tried bourbon this time; didn’t taste in in them unfortunately), 3 cups rice krispies, and crushed peanuts (if you want them, I did, I think 1 cup) and mix and then pour over the baked brownie bottom and smooth. Add crunchy salt if desired.
I have to say I was imagining how long the Bars of Shame would last if you mailed to Lulu’s dorm, but I can’t imagine it could be shipped, especially if she’s quite far away!
Just wait till later in the fall (once it cools off), then they’ll travel just fine. 
Yes, I forgot to mention that once they are made, they need to be refrigerated for a couple hours to firm up. I thought about sending some to Lulu but figured they’d melt. But truman makes a good point about the cold weather helping. I will make and send during the heart of winter!
