u/baking2026

This was delicious & easy. It’s a little heavy on the lemon and salt, but otherwise perfect

This came out amazingly and was relatively simple to make, though needs several hours to rise. It’s delicious and fluffy and a perfect sandwich bread.

This is a wonderful, simple recipe that is a great use for summer tomatoes. Unfortunately, a few seconds after I took this pic, I tried to get it out of its tart pan and the whole thing slid onto the floor 😭

These are soft and chewy and almost completely indistinguishable from the regular wheat flour version. Recipe below!

These were a bit time consuming but not too terribly challenging and ended up getting two thumbs up from the kiddo. The cookie is not too sweet and has a great cake-like texture. If I had to do it again, I’d make them smaller - I made them about 3/4 the size of a golfball & I’d probably make them 1/2 the size of a golfball instead. For the filling, instead of pastry cream, I used some marscapone and thinned it with a little milk & added some honey. Recipe below!

My family isn’t normally fans of cornbread, but they all loved these. The batter is enriched with butter and an egg, and has 2 tablespoons of honey as well, making for a pleasantly sweet and tender muffin

These were just as amazing as everyone says!

This is from David Leibovitz’s cookbook, Ready for Dessert, and it came out great. You bake the fruit for about 40 minutes on its own, then add biscuit topping to it and put it back in the oven for another 20 minutes. The result is very jammy, well-cooked fruit, with a light, not-soggy topping. It would be excellent with some whipped cream or ice cream.

These are from Martha Stewart’s Cookies cookbook and are very good. They are really well balanced in flavor and have a great texture - not as crumbly as I feared they might be. Highly recommend!.

These were perfect - the platonic ideal of blueberry muffins. I used frozen blueberries and they came out wonderfully.

Circles are shapes, right? These biscuits were tasty & the dill flavor comes through nicely without being overpowering. The cheddar gets a bit lost, so if I did it again I’d cube it into small cubes rather than shredding it

This was my first try at a galette and it turned out pretty well! I used the Serious Eats recipe below, but omitted the five spice and used vanilla extract in lieu of a vanilla pod. The cooked pear, cardamom, and buttery pastry made a delicious combo. I’d recommend baking it with a pan underneath to catch the spills. Also, if I do it again, I’d cut back the vinegar a tad.