What's the last thing you baked?

drooooooooooool   I just saved the recipe, it looks sooooooo good!

Vanilla cupcakes with chocolate icing

Chewy peanut butter cookies. They were so yummy! 


Sent from my iPhone using Tapatalk

Pumpkin bars- kind of like pumpkin pie but bite-sized finger food with a thicker crust. :-)

Pumpkin bars- kind of like pumpkin pie but bite-sized finger food with a thicker crust. :-)

Recipe, please? 

Peanut butter fudge and Turtle bars. 

I made these yesterday and they were so easy and they're soooooo good! I used chocolate chips instead of butterscotch (they were the only thing I didn't have in the house). Even my non-peanut-butter-loving husband said they were good! They're not too sweet or peanut buttery. Just the right balance!

http://www.foodnetwork.com/recipes/trisha-yearwood/butterscotch-peanut-butter-bars.html

Shortcake--as in the base for strawberry shortcake. Basically, a slightly sweeter baking powder biscuit. With the fantastic strawberries they sell here, I could eat this until I'm so round I have to roll away from the table.

A blueberry custard pie using a lovely pâte brisée pastry shell; the recipe actually called for raspberries, but as I had blueberries on hand that's what I used.

One of the best pies I have ever made, and the pâte brisée was well worth the effort. It's made in a food processor, but has to rest, chill and then be prebaked using baking beans, so it takes some time. Totally decadent....

@ellenhawley...I use my cream scone recipe in lieu of the shortcake recipe I used for years. Also a 'can't stop eating this' goodie that I don't dare make too often. 

New York style cheesecake with strawberry sauce made from the strawberries that magically appeared in my garden. This weekend I'm going to make whole wheat apple cinnamon muffins.

There are pumpkin spice cookies in the oven as I type. Two more minutes and they will be out and on a plate. Yay!

I baked a lasagne but substituted the noodles for thinly sliced zucchini.

Sauce: Heat oil in a pan 1 minute, add minced garlic and red chili flakes 2 minutes, add chopped red onion 5 minutes, (OPTIONAL!) add minced beef until cooked, add roasted red bell pepper (chopped) and a can of chopped tomato and chopped fresh basil and simmer until heated and sauce thickens. Set aside. S&P to taste throughout.

Slice zucchini with mandolin if you have one and set aside. Very roughly chop fresh basil and set aside. Mix up of fresh buffalo mozzerella, grated pecorino, and shredded cheddar and set aside. Beat 1 egg and set aside.

Layer in a metal baking dish (better than glass - will give you crusty stuff around the edges!): sauce, zucchini, cheese, sauce zucchini, cheese, etc until you run out. Layer top w/ roughly chopped basil.

Bake at 200C for 30 minutes. Remove and brush top w/ beaten egg and a fine layer of grated pecorino. Return to oven for 15 minutes. Let stand 10 minutes before cutting and serving... this will let it 'solidify' and not run all over the plate, and also, the flavours are better once the return to a sensible temp.

Mmmmmmmm....

Chocolate cupcakes!

Pumpkin Poppers...definitely  a  keeper  recipe

My annual Christmas pumpkin bread - for family & friends plus a huge batch of mincemeat bars (the ancient Betty Crocker Cooky Book recipe). The mincemeat bars were decadent.....

Clementine cake with cream for the side.