I can’t believe I haven’t done one of these posts since June! My uploading says there have been 64 items, though a few of those tell the story of DC2’s birthday cake or are different angles of the same item (I have deleted some of these). Still, there’s a lot of fry breads and other daily things I didn’t get pictures of. When we’re eating these things I think I can’t possibly forget what they are, but then months pass and… I kind of do?
Buckwheat strawberry shortcakes from Pure Dessert. It was good, but no better than most strawberry shortcake recipes. We actually liked the buckwheat shortbreads better without the cream and strawberries. (They were good together, but better separately.)
Bagels from Bread by Treuille and Ferrigno. DH says, “nice standard bagels” and DC2 notes that zie “loves them.” These are genuine bagels complete with boiling water.
Some kind of meringue, but I’m not sure if it’s one from Pure Dessert or just one we made using the standard overnight kisses recipe to use up leftover egg-whites. I love meringues but they’re really too sweet for my metabolism to handle, so I either have to drink apple cider vinegar after or just not partake (or feel icky).
Some kind of bread… don’t remember what…
Yet another mystery bread.
This is a fry bread! Using leftover starter.
Scones from Pure Dessert.
I’m guessing bread?
A half recipe of Brownies from the Barefoot Countess. They are dense, rich, chocolatey brownies with a deep flavor enhanced by powdered espresso. Usually we only make them for company, but DH had a hankering and its been a long time since we have had company.
Strouds cinnamon rolls from Cooks Country magazine. These are incredibly sugary and buttery. You roll them in cinnamon sugar butter before baking and then you pour cinnamon sugar sludge over the top after they come out. I preferred without the sludge, but the kids love it. DH notes that these were more of a pain to make than expected.
Banana bran bread from an internet recipe. We had leftover bran from DHs bran muffin cravings. I liked it! It was not too branny and made the banana bread seem heartier than standard.
Pane de ramerino, aka rosemary raisin bread from Bread. I liked this a lot. DH says nice and the rosemary is interesting but to try the variation with figs and almonds.
DH had a day off and made this amazing brunch item from Simple by Ottonleigh. The bottom is brioche from Pure Dessert which we have decided is our favorite brioche by far, then it is baked with a seasoned butter. Then topped with seasoned roasted portobella slices, fresh basil, and a poached egg. These were to die for. I love him so much. DH, not Ottonleigh, though Ottonleigh does have a special place in my heart these days.
Brioche from Pure Simple. Our favorite of our … 5? brioche recipes. Probably because it has the most butter of all of them and is thus difficult to over bake.
Chickpea Spice Bread from Home Baking. This was really good with a complex flavor that includes bay and cinnamon. It was non-trivial to make, and took about 3 days with rough timing between rests.
A full picture of the Chickpea Spice Bread from home baking during its final rest– after all that work we had to wait to eat it!
Marie! The baguette! Actually: Pain Ordinaire from Bread. It was inoffensive and very good with jam.
I wanted to cry this one was so good. Those dark olive-like things are black grapes. This is schiacciata con l’uva from Bread. It tastes like a combination of Christmas and summer. Sweet but not too sweet, all around wonderful with raisins and grapes and fennel and brown sugar. So amazing.
DH had two grant proposal deadlines in short order. I think this is the only shot of those muffins to the left that are actually biscuits. He says it was just an online drop biscuit recipe. (Usually we do drop biscuits from the old fashioned cookbook.)
Double chocolate chip cookies, but I’m not sure where the recipe came from. He says it’s his standard recipe from when he was perfecting chocolate chip cookies back in grad school (but with some of the flour swapped out with cocoa powder). Those were good times.
Overnight kisses with chocolate added. DH does not recommend putting chocolate powder in a meringue recipe, instead look for a meringue recipe that has cocoa powder in it.
Anise “bagel” from Home Baking (I think), but they’re really more like a cookie than a bagel. They’re a lot like the anise ring cookies you can get from some European bakeries, but with a bit more chew and a tiny bit less crunch.
This is a slice of cardamon cake from an online recipe. It is very one-note cardamon, but I really like cardamom, so…
I think this is a bran muffin.
Cornbread with cheddar and feta from Simple
Another shot of the Cornbread from Simple.
An irish soda muffin. (Not sure which irish soda bread he used– we have several that we like)
Herb fritters from simple
Some kind of misshapen bread that was still delicious.
DH accidentally made 10lb of rye bread. This is one five lb boule.
We made these in August… we think they were savory empanadas using pie dough and some kind of leftover stew.
smores cookies from cook’s country magazine
schiacciata con le cipolle rosse e formaggio: schiacciata with roasted red onions and cheese. This made two enormous schiacciatas. They were yummy and had great flavor and texture. Also I think they were beautiful.
DC2 requested a chocolate mint cheesecake for hir birthday. DH got this far with an online recipe and then I took over. (Really, he did all the hard work. But… this did not at all look like the picture online even without the green food coloring.)
Flattened out the “rosettes” then sprinkled andes mint bits and placed strategic andes mints and a single mint oreo (leftover from the crust) in the center. Sometimes simpler is better. DC2 was very happy.
Another plum tart, but this variation has sour cream and sugar on it, so it’s a bit cheesecakey.
vanilla cupcakes with chocolate frosting (for DC2’s minecraft party– we dropped them off at houses)
Fig and thyme clafoutis from Simple
Cordon rose banana cake from The Cake Bible. I really enjoyed the flavor contrasts– sweet and tangy.
Another version of the Cordon rose banana cake from The Cake Bible with a citrus glaze. We liked the chocolate frosting better.
I’m guessing… bread?
More challah. My notes say, “DH’s grant wasn’t even discussed so he made challah”
Because sometimes you just want challah. You know?
Mixed berry pie. (Made at the same time as the next bread.)
All my notes say for this bread is, “DH has been very stressed out.”
Pound cake from pure dessert, but I’m not sure which one.
I’m not sure what this is. Carrot cake? But surely I would remember carrot cake…
Grand marnier cake, I think from The Cake Bible.
Panforte nero from Pure Dessert, which is really more like a candy. It’s super chewy chocolate fig with nuts. Not actually that sweet. It lasts a long time and is very Christmassy.
Plum tart from Home Baking.
I’m pretty sure this is a raspberry rhubarb crumble from an online recipe. The grocery store had rhubarb which I LOVE and is rarely available.
We’re blanking on this one, but we’re going to guess that it’s bread. DH’s guess is that this is a stromboli, possibly from Bread, but with WW or rye flour instead of all purpose.
I mean, this is an apple cake, but which apple cake? Some kind of apple upside down cake. Oh, June, you are so far away. Our memories are far away.
We’re thinking this is some kind of cinnamon bread. What kind? Who knows! Summer is but a fleeting memory.
This is beet bread from Simple. I LOVED it.
Have you been continuing quarantine baking?