Clearly, you do not. We have the evidence right here.
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Thank you
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Beautiful: love the frosting and piping!!
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Thank you
Today I turned three overripe bananas into Joanne Chang’s banana bread. I subbed some whole wheat and turbinado for a bit of the AP and white sugar, and fat free Greek yogurt for the sour cream. Turned out very well. I added a pinch of baking soda and used convection to help with the rise, as well as started it at 400° for 10 minutes before dropping to 325°. Forgot walnuts, but that would have been a nice addition.
Kid photobomb
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Fresh apple cake in a half-size Bundt pan, featuring diced apples and walnuts. A simple cinnamon/flour/sugar/butter struesel, spread evenly on top before baking, adheres well when cake is tipped out and “top” becomes bottom. The recipe is from an old community cookbook. Nice that these “moms of classmates” that I knew growing up live on through their shared recipes.
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One Hour Sourdough Discard Rolls. Mine took 1 1/2 hrs. What a great way to use up discard made 12 very light and fluffy rolls. Will be nice with soup and can be made into a sandwiches. Recipe is from amybakesbread which is on instagram and also on the internet. This instagram came to my attention because i read that Taylor Swift is a follower. She likes to bake sourdough bread.
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Like any good billionaire. 
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In her copious downtime…
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Peach spoon cake with vanilla ice cream. Good, but I prefer the sweet-tart of the original strawberries.
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Who’da thunk!
Blackberries are tart … might be nice.
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Not truly ripe blackberries, those are pretty sweet to my taste, more so than raspberries.
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The only time I can find truly sweet blackberries … when they’re available at the farmers market.
Moment of silence for Marian Burros.
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I’ve got to try these. Got sourdough discard in the fridge!
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Raspberry jam scones from The Vanilla Bean Blog.
I’ll preface this by saying my raspberries today, while garden fresh, were not the best. The berries were the one harvest we lost while on vacation for two weeks. The beds, which we had nicely raised this year to provide better drainage, worked against us here – the plants dried out, resulting in lackluster and few berries. One day of rain would have saved us while we were gone, but – alas – it didn’t rain until we got home last night, at which point it dumped. We’re back to dry weather for a few weeks, and I am hopeful some of the late budding berries will turn out. FYI these are fall-bearing raspberries, which is why we’re getting them now. On the upside, the slightly dehydrated, small, tart-ish berries are fine for baking and pancakes, so we’ll still enjoy them. Just don’t expect to see them in a salad on the WFD thread. FWIW the jam was made from some of last year’s frozen berry, and is perfectly yummy.
I love this recipe! Have made it before, topping with raw sugar instead of glaze, and it’s always a winner. The scones do not hold up well overnight (they get gummy with all the moisture from the berries), so I typically only bake what we’ll eat in a day, and freeze the rest un-baked.
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These looks similar to the laminated buckwheat scones from One Tin Bakes (also made with sour cream and layered with jam and fresh fruit within the folds), and I’ve been thinking I should bake those again, though at this point it won’t happen until next stone fruit season.
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I realized only today I could be using any jam and any fresh fruit, not just raspberries. I waited all year to bake these. I think next year I’ll also try blackberries with blackberry jam and get an earlier taste.
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Leite’s plum almond cake
Decided to try this as a point of comparison to Thee Plum Torte. For this recipe, there are nuts for crunch (which appealed to me) and an almond flavor focus, with both extract in the batter and a nut-rich topping. (The purple plum torte, in contrast, has a nice hit of cinnamon, which is very welcomed with the plums.)
This is a bit fussier to make, and I also really had to fight with my plums to get the pits out. The main fat is oil. I followed the recipe pretty closely, with the addition of a TBS of plain sugar sprinkled over as a final step.
My assessment after tasting it a few hours after baking was that I prefer the flavor of the Burros torte more. We will see how I feel on day 2.
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