What's the last thing you baked?

Strawberry shortbread bars and mini-cheesecakes.....for an 'afternoon tea'. And a simple blueberry cobbler that we inhaled because it was so good.

Had my first go at Cornish Pasties the other day.  And they were GOOD, too. And Gluten-free.  [I am a gluten-free baker, professionally]. We had some venison steak in the freezer and used that and they really were out of this world!  I'm definitely adding them to my menu.

I think you mean pasties, not Cornish pasties. Legally, unless they're made in Cornwall you can't call them Cornish pasties.  

I think you mean pasties, not Cornish pasties. Legally, unless they're made in Cornwall you can't call them Cornish pasties.  

Yes, of course I've read that, but it isn't going to get my husband to stop calling them 'Cornish Pasties'.

Soft sourdough pretzels from homemade sourdough starter.   

It's my first time actually using my starter (been feeding it twice a day for the last few weeks) and I had to adapt the recipe (subtracting water and flour and adjusting the time to compensate for using starter rather than yeast).    I'm really proud of them.   

Seeing as it's my first time making pretzels (which involves both boiling and baking the dough) and this is the first time I'm using my starter, I'm really chuffed they've turned out so well.   

The hardest part now is not to eat them all before DH gets home.    Maybe I'll secretly make a double batch next time.... he only needs to know it's a single batch. 

Made chocolate chip muffins and a mini chocolate muffin cake (half a batch poured into one baking dish).  I used creme fraiche instead of milk because we had loads and needed to use it.

Creme fraiche sounds much better than milk! Did it change the consistency at all?

I've got a spinach, feta and pine nut puff pastry tart in the oven at the moment.

Creme fraiche sounds much better than milk! Did it change the consistency at all?

  I did add about 2 tbsp of milk just to thin it out a bit (but muffin batter is always thicker than cake batter).   I think the baked consistency was a bit different as well....not sure if it was denser?

I made salted caramel pretzel bark this past weeked. It was glorious and SO easy to make!

Hahaha, well I attempted to make an apple cinnamon bread/cake yesterday. I say attempt because I tried to turn it out onto a rack too soon, and it fell apart  It tasted very yummy, but didn't look so good!

In the end, as long as it tasted good, I think that is good enough. I'm not one for too much actual baking as I fall victim to not timing things right either, or overworking the pastry and stuff like that. I can bake bread, though!

In the process of baking sourdough bread.    I'm attempting to make smaller loaves to use as sourdough bread soup bowls later this week to be filled with parsnip, potato, carrot, celery, leek and lentil soup. 

That soup sounds drool-worthy!

About to try both my Gluten-Free Multigrain bread and my Gluten-Free Baguettes [which are both best sellers and out of this world good] with Quinoa flour in the place of Sorghum. I think I'm allergic/sensitive to it. Wish me luck!

pasteis de nata - my first attempt, and not too bad. Taste was good, but consistency of custard needs to improve

A honeymoon cake   

Strawberry upside down cupcakes with orange buttercream filling. 

http://blog.yummly.com/blog/2013/08/strawberry-upside-down-cupcakes-with-orange-buttercream-filling/