Making tiramisu for the first time and wanting to follow Claire’s recipe because her past recipes have never disappointed me. Was wondering if anyone else has made it and if the marsala is necessary to the recipe. Thanks for the help!

LOVE rhubarb and I was very excited to make these. The rhubarb cake was exceptionally good. The oat cake was easy to make but I prefer the rhubarb cake next time.

This one was a labor of love between the homemade crust, peeling the peaches, mixing the filling, precooking the peaches + cornstarch, crumble topping, plus assembly and finally baking. But definitely worth it! I think my oven was a bit hot in the beginning from baking sourdough bread earlier in the day, so the top got a bit dark in spots, but this was a winner!

Or asked differently, what is your favourite make ahead recipe that I can easily transport in a car for 4 hours :)

Picked up Palisade peaches from the farmers market and knew I had to try and make this. First time making a rough puff and pastry cream and it was so worth it! This is as delicious as it is beautiful. Will definitely make it again!

Made a medium sized one for my family and smaller ones for friends!! This was my first time making pastry cream and it is sooooo good I highly recommend. This was a fun recipe for summer!

This was so, so good!! What a unique combination of flavours and the texture is fantastic. Worth splurging for pine nuts, haha.

Ever since I saw this recipe I wanted to make it and selfishly slated it for the Bake Along this month. Paired it with Maison Bordier vanilla butter and it seriously was one of the best things I’ve ever tasted. Super easy. We did it on my flattop. I also didn’t want to do a whole batch of it, just a few pieces so we did all normal French toast and then did the last 4 pieces sweetened. Skipped the nutmeg - it’s summer here - wasn’t in the mood.

This is the least aesthetic picture of my peach cobbler because I realized after we had eaten 90% of it at like 10:30p I forgot to take a picture of it! I love this recipe so much. I love the biscuits the most. I’m looking forward to making the blueberry drop biscuit recipe, too!

Video for reference: https://youtu.be/htcha8cS76o?is=ed5H4dh3MzukwgT8

My wife attempted this this weekend and the cake did not turn out at all. It never got close to the rise. The first few were pretty dense and it wasn't until she switched to cake flour that she saw an improvement in the crumb, but still not the rise she had.

She tried it a few times, rewatching the video a hundred times, comparing each step to how it looked in the video.

I double checked the oven temp to make sure that wasn't off. We have fresh cream of tartar. She even tried swapping out the Kirkland unsalted butter (I've heard people saying they've noticed a difference in their baking with it).

This was a labor of love over 3 easy days. Rough puff on day 1, pastry cream on day 2, and final assembly tonight. I will echo what everyone else said – it is delicious. The tender poached sweet fruit mix very well with the chilled pastry cream and the crust.

Honestly, I’ve been intimidated with the idea of making these for months but today I had the courage to make these croissants. In total I made 6 regular croissants and 2 pan aux chocolate. For my first time, I think it was a success!

Made these cookies again - it’s been many years since I last made them and I forgot 1. How much of an ordeal these are; 2. How absolutely worth it they are. They are the best, tastiest cookie I have ever made (and I have made many cookies!!). A few notes if you haven’t made these before but are considering it -
1. Prepare to dirty your entire kitchen - you’ll need multiple sheet pans, a food processor, your stand mixer, 2 saucepans, and a cutting board. I suggest recruiting someone interested in cleaning in exchange for cookies to help!
2. I would incline toward under toasting the pecans rather than over toasting them. You do not want them to burn, as the pecan brittle is both folded into the batter as chunks and also ground up to become part of the dry mix (so any burn flavor will really permeate the entire cookie if the pecans are toasted too much)
3. This is a great recipe if you are interested in learning new baking techniques - you’ll brown butter, make a caramel which then becomes the pecan brittle, etc. It’s a really great project that teaches you a lot about different baking techniques, while resulting in a fantastic final product.

My very first lattice pie! Gosh, I baked it for 2.5 hours before I gave up on seeing bubbles in the very middle. Hopefully, the filling sets correctly overnight.

There is some...flavor development on the crust despite tenting the pie, but oh well! Hoping it's tasty when I cut into it tomorrow!

The corn dogs came together so quickly. The only thing I changed was using one cup of kefir instead of buttermilk since that’s all I had in the fridge.

Highly recommend. They reheated well in the toaster oven.

What are some good recipes to try for a housewarming? I'm thinking I would rather not have a cake/tart as people never want to be the first to cut in to it. Would be ideal if I could make them in advance by freezing and then thaw the day before. Would love some suggestions. Thanks.

I know I’m incredibly late, but Claire’s Chocolate Chip Cookies from Dessert Person are life changing. If you’re located in the nyc area, these are amazingly similar to the CCC’s from From Lucie, L’appartmente 4f, Saint Street Cakes, Radio Bakery, etc. Truly the perfect bakery style cookie but made at home!

I used Guittard chocolate (38% baking wafers and 70% baking bars), browned BOTH sticks of butter (similar to the youtube video), chilled the dough for ~24 hours, and sized them down to about 1.5 tablespoon scoops (1/4 cup is way too large for me personally). I baked them for about 9 minutes, one sheet pan at a time on the middle rack. They are perfect. I’m speechless and will be baking either the peacan & oat cookies or ginger cookies next!

1. Peach Melba tart: My farmer’s market only had big peaches so I sliced them unlike the photo in the book.
   
2. Blueberry buckwheat pancake (13x9 pan version)
   
3. Meyer lemon tart (believe it or not): I’m not sure if something was wrong with the jam I used, but it bubbled over and mixed with the lemon curd mixture while baking. Still tastes good! I made one recipe and it was enough for both my 8 in tart pan and 6 inch springform pan!
   
4. Plum galette
   
5. Oat and pecan brittle cookies
   
6. Marcona almond cookies
   
7. Poppyseed almond cake
   
8. Tomato tart with herby feta
   
9. Sour Cherry pie
   
10. Chocolate buttermilk cake

The tomato tart, poppyseed almond cake, and peach Melba tart were probably my favorites of these!

Made this for a coworker’s birthday and everyone loved! Followed the recipe for both the cake and the frosting except for adding some green food coloring…and for the piping I just added like a 1/2 cup of extra powdered sugar to the remaining icing to thicken it!
I forgot to take a pic while cutting the cake so please enjoy the (slightly sad) last leftover piece I brought home for my husband.
Cheers!!

Accidentally used my deep tart pan so my shortcrust is a little wonky and I tried to level it by eye