Unemployment baking

DH has slowed down and moved onto other hobbies, possibly because it’s gotten a lot hotter.  But here’s baking from the last quarter.   There’s also some non-unemployment baking represented as DC1 (who is not in the labor force) got a baking book from the Easter bunny and has been going through it for hir weekly required cooking.  Also I (employed) made a birthday cake for DH.

Coco cabana from Chocolat.  I don’t think there’s any chocolate or cocoa inside.

Some kind of muffin? I didn’t take notes, so I’m betting banana. We’ve been eating a lot of different kinds of banana bread because the grocery people are bad at picking out bananas for us.

This was some kind of savory bean pie from Home Baking.

DC1 made this: Fudge Pie from Help! My apartment has a (either kitchen or dining room, I’m not sure which) by Kevin and Nancy Mills. Although their meals are great, their desserts only tend to be ok and this one was agonizingly sweet.

Pain de Campagne

Gingered Pear Pizza from Williams Sonoma Pizza. Tasted better than it looks!

DC1 made English Walnut Pie from Help! While sweet, this wasn’t as over-sweet as the fudge pie.

Chocolate Banana Bread from Cook’s Country

I made this pineapple upside down cake! (I think it’s American Classics– definitely one of the Americas Test Kitchen recipes. I use pineapple juice in place of milk for a little extra pineapple flavor.)

DC1 made this Roman Style Foccacia from hir The Complete Baking Book for Young Chefs by America’s Test Kitchens. Zie put maybe too much salt on top in some places, but it was easily brushed off. It did not last long.

Some kind of bread. I wonder if this is one of the breads that had malt in it from The Bread Book. Malt makes yeast breads super fluffy– it’s pretty amazing.

Almond Milk Bread from Home Baking. These were good, but not very almondy.

Some kind of chocolate cake from Chocolot. There’s a couple of layers of marzipan in there. It was good.

DC1 made these spiced apple muffins from ATK The Complete Baking Book for Young Chefs

Some kind of bread… DH has been making a lot of random sour doughs without a recipe, so maybe this is one?

DC1 made these banana and chocolate chip mini muffins from The Complete Baking Book for Young Chefs

Bolos Levedos from Cooks Country. They were good, but I don’t think we’ll make them again.

Pane Casalingo from The Bread Book. Isn’t it beautiful?

Some kind of fruit pizza from the Williams Sonoma Pizza book

DH added malt powder to his grandma’s rolls. This picture does not even begin to express how enormous the usually big but now gargantuan rolls are. Very fluffy!

DC1 made these whole wheat raspberry muffins from The Complete Baking Book for Young Chefs. They have a *lot* of crusty sugar on top.

We had a bunch of egg whites left from something else, so DH made this White spice pound cake. It was very good.

… I don’t remember

These beautiful scones from The Complete Baking Book for Young Chefs were inedible because DC1 used baking soda in place of baking powder. Lesson learned.

These beautiful scones from The Complete Baking Book for Young Chefs were amazing– DC1 used baking powder correctly. I’m more than a little proud that DC1 decided to try these again after the previous week’s disaster. They were so good that they didn’t even need jam, though of course we all put jam on our second.

This is a random enormous sourdough that DH made without a recipe. Regular size honeydew melon provided for comparison purposes.