What’s in your oven?
Basque cheesecake by request for a birthday. Haven’t made this in quite a long time, so very happy to bake it again. Always light in texture and so quick to put together in the FP, this baked at 475* for 15 minutes.
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I was a bit overexcited and bought 250 pieces of candy for hallowe’en.. and got about 12 trick or treaters. I am giving the unopened bag to the food bank, but still have quite a bit left from the opened bag. I made Candy Bar Blondies which used up.. some of it. Very tasty, I feel slightly ill from over sampling.
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@rstuart ; that’s a great idea! I have left over Snickers laying around but I think I can suffer that! 
Yet more Serious Eats jammy bars, this time fig; sliced, macerated and frozen, and whole preserved. I still don’t have the right size pan, and for some reason made 11/2 recipe for a 2x pan. 
A little cakier than I remembered but good. I think I made them too thick.
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Chocolate milk bread with pistachio paste.
The recipe is from Mooncakes and Milk Bread. I used pistachio paste instead of Nutella, which made the rolling and slicing a bit messy, as it’s runnier. The chocolate flavour is quite faint, with only 3 tablespoons of cocoa. The pistachio kind of disappeared, but the flavour is there.
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Chocolate banana muffin with mini chips. Perfect use for one lonely banana, this makes five smallish muffins, I might make four next time. Especially nice when still slightly warm. Baking mischief is the source, it’s about 1/3 of SK recipe.
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If its from Mooncakes and Milkbread i know it is delicious.
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I bet pistachio paste (or nutella) would be good slathered on a slice of that!
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Mini pullman trials continue. I think I have identified the culprit of my woes as the instant pot, which I was using as a proving box – turns out my yeast was just fine all along. (Also that was ruining my yogurt with wild yeast.) Back to the microwave!
I used a recipe from my old notes which was a compilation of KAF’s pain de mie and a few milk bread recipes.
Getting there.
.
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My daughter had requested a Bee Sting Cake for her birthday last August. Since she was away to a hot spring, I only just today got around to making it.
I read all the comments of those who’d actually made this … many had the same problem with the recipe, I don’t know why Deb never revised it.
Some suggested doubling the custard, someone said to put less cornstarch, others mixed in some whipped cream. That all sounded good to me. Major fail … filling was way too woozy. (Tasted delicious though)
To solve some of the problems, I poured the almond topping into a 9" tart pan. I also baked the cake in a 9" Springform pan. I don’t know if I cooked the topping too long in the pot but when I put it on top of the cake to bake for the last 12 minutes, it looked great but it was impossible to cut. I had to stab off little pieces of it.
I’m worn out and I don’t know if I’ll attempt this again. If I do, I won’t double the custard, nor will I add whipped cream.
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How so? Wrong temp? I probably won’t try it but now I’m intrigued!
These photos make this cake seem lovely. Very deceiving. Sloppy mess. I had such high hopes! Reminds me of how I don’t like to eat Napoleons … extremely messy.
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You’re being hard on yourself, but I have the same issue with napoleons 
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The Favorite Recipes thread is up:
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Too bad I don’t bake. These sound absolutely amazeballz.
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That is on my list to try ( although making your own toffee?? Geez..).
