2023 Edition - What are you baking?

[pepperhead212]

I made a loaf of banana bread today, with 4 very ripe bananas, and a stick of butter, browned, and WW flour, in a slightly smaller amount, instead of white flour. Since it was baked in the convection oven, it was on 300°, so the sugar the dough was topped with was still white, after it was cooked to 208-210°, so I caramelized the sugar with my propane torch! Ohhhh that smells good!
Banana bread, made with browned butter, and some cardamom, cinnamon, and allspice powders, and some roasted walnuts. by pepperhead212, on Flickr

Before making the bread, I lightly roasted 2 lbs of chopped walnuts, I took from the freezer yesterday, and used some of those for this. I had to get started for those Christmas cookies!

 

[LPBeier]

Made a NYT no knead recipe.

View attachment 66775

I wish we had smellivision!

 

[Andy M.]

 

[LPBeier]

Another batch of GF chocolate chip cookies. Hopefully these will last longer so I can get some muffins and other items baked before I have to make TB more. There were 3.5 dozen this time.

 

[LPBeier]

View attachment 66951View attachment 66952

Double yum!

 

[Andy M.]

Pumpkin. Not an artistic success. Not sure what happened with the edge.

 

[Jusa]

I'm baking a pecan pie using dark Karo syrup with 2 tbsp Crown Royal and some cocoa powder in the filling along with the usual suspects. I used brown butter and roasted my pecans, too. My pie is minus the outer edge crust. Hope it doesn't bubble over too much. Just got it in the oven.

Loosely based on this recipe plus my own tweaks:

Bourbon Pecan Pie - Once Upon a Chef

With brown sugar, golden syrup, brown butter, and bourbon, this pie has a richer, more complex flavor than typical pecan pie.

www.onceuponachef.com

 

[pepperhead212]

I finished the sweets I'm taking to my friend's house tomorrow. A small pan of brownies, so we won't be having withdrawal, and two deserts, than have been some favorites of mine, and others I have fixed them for. The sweet potato pie is almost the same as an old favorite pumpkin pie, with has a quarter cup of cognac in it, and after discovering it in Gourmet Magazine (that tells you how long ago that was!) was one I had to make for various holiday dinners. But that was until I found the Butterscotch pumpkin pie, in bon appétit magazine. That might be a Christmas dessert. The cheesecake is a peanut butter cheesecake with a brownie crust. I'm lucky I don't make this for myself all the time!
A small batch of brownies, so we won't be without chocolate! by pepperhead212, on Flickr

The Reese's Cup cheesecake, made with 12 oz of creamy peanut butter, and a brownie crust. by pepperhead212, on Flickr

A sweet potato pie, with some cognac, and some newly fermented crema, instead of the heavy cream. by pepperhead212, on Flickr

 

[taxlady]

Pepper, those look really good. You are making me hungry.

 

[GotGarlic]

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I'm taking a freshly baked basket of rolls to Thanksgiving dinner.

 

[Jusa]

I'm baking a pecan pie using dark Karo syrup with 2 tbsp Crown Royal and some cocoa powder in the filling along with the usual suspects. I used brown butter and roasted my pecans, too. My pie is minus the outer edge crust. Hope it doesn't bubble over too much. Just got it in the oven.

View attachment 66966

Loosely based on this recipe plus my own tweaks:

Bourbon Pecan Pie - Once Upon a Chef

With brown sugar, golden syrup, brown butter, and bourbon, this pie has a richer, more complex flavor than typical pecan pie.

www.onceuponachef.com

Ok it didn't bubble over at all and turned out perfect. I forgot to mention that I added about 1.5 cups of ground pecans to the filling before topping with the pecan halves. I was eyeing it all last night, so tempted to cut into it and have a piece! I resisted, LOL.

 

[msmofet]

Apple Pie

 

[pepperhead212]

Another loaf of rye bread, just over 2 lbs. Started this one last night, and I let it rise all the way to evening, and just finished it 5 min. before midnight.
Another rye bread, just an oversight one this time. by pepperhead212, on Flickr

 

[pictonguy]

I've got it in my head that I want to try and make Panettone and I've never made it before, not sure yet, it's a lot of work.

 

[dragnlaw]

It does look fussy to make - for the experience yuh gotta say you made it at least once!
Go for it pictonguy!

I've been gifted Panettone several times. Truth to tell, never really saw what all the fuss was about. It was OK but certainly not something I personally would buy much less make.

 

[pepperhead212]

I really didn't find it that difficult to make, but also didn't find it that spectacular, either. Only made it once, for some lady I knew way back, and it wasn't as good as some of the other fruitcakes I made...maybe it just needed to be soaked in Grand Marnier, like those were.

 

[taxlady]

I think panettone gets its reputation because there are so many Italian immigrants and people of Italian descent, here in North America. It's part of their culture, it tastes good, and it has lots of nostalgia. Doesn't mean it's any better than other kinds of fruitcake, but it probably seems better to Italians.

I only learned about it within the past year or two. It doesn't look like it's better than other fruitcake. It doesn't look like it's as good as some of the better fruitcake I have had. I won't be putting any effort into getting some to try.

 

[msmofet]

Fruit cobbler

Topped with Trader Joe's French vanilla ice cream

 

[pictonguy]

Yeah, decided not to make panettone, I'll just buy one.....again.

 

[pepperhead212]

I had some ripe bananas I had to use up, so I used one in a smoothie, and the other 3 in a banana bread. Here is the recipe. I added a little coconut flavor, which makes it even better. I probably got the link here, way back:

This Death By Chocolate Banana Bread Is Almost Too Good

Cocoa powder and chocolate chips make this banana bread a chocolate lover's dream.

www.delish.com

And here is the bread:
Death by chocolate banana bread. by pepperhead212, on Flickr

Death by chocolate banana bread slice. by pepperhead212, on Flickr

OMG is that stuff good!!! And gooey! I'll probably refrigerate it, to make it easier to slice, like my most gooey brownies.