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Things you want to bake

I thought it would be interesting for bakers to share their baking plans. I have been finding some interesting things on the internet, and I am sure some other CHers have done the same. For example, this pull-apart lemon coffee cake from Flo Braker has instantly gone on my must make list:


Do you have some recipes of cakes, or cookies, or breads, or pies that are going into your "Must Bake" file?

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  1. I love all of the recipes that I have tried from Bakergirl, no duds yet! Here is the next one of hers that I plan on making http://buddingbaketress.blogspot.ca/2...

    2 Replies
    1. re: cheesymama

      Thats a very unusual chocolate chip recipe with the coffee and coconut! If you do make them, would you report back?

      1. re: roxlet

        I made these to take to a meeting last night. I really liked them and there were lots of people going back for seconds and thirds. What I will change next time I make them, and there will be a next time, is that I will cream the espresso powder with the butter. I will also add more coconut and toast it first.

    2. That is a excellent recipe! I think poster rainey made it also at some point last year and wrote about it here.

      Beyond that, I'm waiting for strawberries to really come into season and further down the road, blueberries, for anything I can make with them.

      We may be having a Memorial Day party here and I think I'd like to do a Hummingbird Cake, as my quest of honor has Southern roots.

      Should be fun to see what other posters are baking in this sorta off baking season.

      2 Replies
      1. re: bushwickgirl

        I was just looking at a hummingbird cake recipe today, but the write-up spoke about how very sweet it is, so I turned the page....

        1. re: roxlet

          So sweet, just a tiny slice is enough.

      2. I've been thinking about Danish pastry, specifically a smorkage. Which led to finding a Danish cookbook on Amazon I might have to buy...there's also a recipe in the Jan Hedl "Swedish Breads and Pastries". (We lived around the corner from a Danish bakery when I was a kid and could get all kinds of divine things.)

        2 Replies
        1. re: buttertart

          Is that a butter ring? I never heard the word smorkage, and I just googled it. I think I know what it is now that I've seen a photo of it.

          1. re: roxlet

            It's a coffeecake made of Danish pastry, in a ring shape, with slices of rolled-up dough on top, with 2 fillings (almond and custard). I'll have to make it in Iowa, you need a gang to eat it up.

        2. Yep - like just about EVERYTHING! In particular - any kind of chocolate dessert (bonus points if it has peanut butter in it) and any kind of dinner bread / roll / bagel. Any good recipes - pass them along!! :-)

          10 Replies
          1. re: jbsiegel

            "any kind of chocolate dessert (bonus points if it has peanut butter in it)"

            Totally agree on this. I am not a real baker, though, I much more enjoy cooking savory foods. But I still keep a list of things that I want to make. To name a few...

            Chocolate chip pecan bread pudding


            Chocolate peanut butter pretzel balls


            Salted Chocolate Caramel Tart


            Chocolate peanut butter brownies


            Cranberry and Apple Kuchen with Hot Cream Sauce


            1. re: valerie

              That salted chocolate caramel tart looks amazing. I have The Last Course, so I will have to check it out.

              1. re: roxlet

                Here is another Salted Chocolate Caramel Tart. I have never really compared the 2 recipes, but have them both on my list.


              2. re: valerie

                I'm all over the bread pudding and the brownies. THANKS!!!!! :-)

                One of my favs is a Buckeye Cake: http://www.verybestbaking.com/recipes...

                1. re: jbsiegel

                  I have Buckeyes on my list and I have always wanted to make them.

                  I guess the biggest problem for me is that we have very good friends in our circle that have 2 kids with with severe nut allergies, so it often rules out any peanut butter desserts. Yes, the kids could stay away, but somehow it always feels wrong for me to bring something with peanut butter.

                2. re: valerie

                  I don't remember what I was originally making now, but whatever it was, it didn't turn out (last Christmas). In last minute desperation, I made a tart shell, poured on a jar of Trader Joe's salted caramel sauce, then ganache and sprinkled it with chopped almonds. It was soooooo good.

                  1. re: valerie

                    I made a variation of the chocolate peanut butter pretzel balls (found on browneyedbaker under the name Chubby Hubby Pretzel Truffles) for a food swap the other night and everyone loved them. i wasn't blown away, though they were definitely tasty.

                    1. re: Laura D.

                      I just made some chocolate/pb chip cookie dough truffle lollipops. Pretty darned good!

                    2. re: valerie

                      The Chocolate Chip Pecan Bread Pudding has me drooling. I love a good bread pudding and this has just been added to my list of things I want to bake! Thanks for the link!

                    3. re: jbsiegel

                      Totally wimped out the other day and made this ridiculous over-the-top brownie thing (using mixes - hence the "wimping out"). Square pan, sugar cookie dough on the bottom, a layer of Reese's PB cups, batch of bronwies on top. Bake for about an hour. I then turned this thing out onto a plate and ganached it all to make it into a square-kinda-cake. Can you say "stupid good"?

                    4. Homemade croissants. This darn thing have been in my bucket list for ages.

                      4 Replies
                      1. re: vircabutar

                        Oh, for me, too! It's one of those things that I know I can do it, I just have to start. Puff pastry, too. And on a much simpler note, smittenkitchen's Blueberry Boy Bait is on the agenda for tomorrow. My oven's been broken since Thursday (tragedy!) but the electrician is coming this afternoon. Thank goodness - I feel very insecure without an oven!

                        1. re: vircabutar

                          Just take the plunge, its well worth the effort. Laminating dough for croissants and puff seems intimidating until you do it, but its really easy.

                          Phyllo is another story. Will never make again!

                          1. re: twyst

                            Croissants also on my list. Also there is a recipe for Flour's Famous Sticky Buns from Joanne Chang, which won in a taste test against some famous celebrity chef's recipe.
                            Also that Armenian tahini bread that Saveur has in the February 2007 issue.

                          1. Flourless chocolate cake.

                            1. Parker House Rolls
                              No-Knead Dough

                              1 Reply
                              1. re: jbsiegel

                                2 of my favorites to make... along with Portuguese Sweet Bread and Lavash crackers!

                              2. I want to make nutella stuffed s'mores cookies I saw on Kirbie's craving blog
                                My next must is cheese gougeres

                                I've settled on some spring recipes though! like Lemon and Raspberry loaf/cake
                                it is so light and divine

                                1. Savory crackers. Never tried it, seems like a healthy, tasty snack.

                                  1. I have been itching to make traditional Apple Strudel for a month and a half now. I have sweet visions of covering my coffee table with a towel, and carefully and lovingly stretching it out...

                                    4 Replies
                                    1. re: Emme

                                      I haven't done one of those in years! A warm strudel with cinnamon-scented apples and dough that shatters when you cut it has to be one of the great pastry pleasures of the world.

                                      1. re: Emme

                                        RE "I have sweet visions of covering my coffee table with a towel and carefully lovingly stretching [strudel dough] out": In the absence of such a vision, phyllo makes very nice strudel.

                                        1. re: Emme

                                          Emme, To my delight, I found that even this gentile could do it. I use the "Splendid Strudel" recipe in Joan Nathan's Jewish Holiday Cookbook.

                                          1. re: THewat

                                            Good to know! It sounds like a great project to do with a friend when I get back to town.

                                          1. re: GraceW

                                            Ooh! I want to make that too! Saving to recipe box...

                                              1. re: sandylc

                                                I am wondering if you can replace the water with coffee for added favor! (I probably won't be making this until late June or July.. so if anyone makes it: let me know how it goes....)

                                                1. re: GraceW

                                                  I can't see why not! The comments seem to be pretty unanimously positive.

                                                  1. re: roxlet

                                                    If you do a search for it on this board, you'll find tons of threads in which it has been discussed and recommended, too.

                                                  2. re: GraceW

                                                    absolutely can and have. it's good. i increase the vanilla when i make it too. and i generally skip the ganache on top and serve with a simmered raspberry sauce and/or creme anglaise.

                                                2. re: GraceW

                                                  I have to second Emme on this, it is very good! I have used coffee/instant espresso flavor and in general I do make the ganache. I highly recommend, as reviewers have stated, cutting the cake into very small slivers because this is a serious chocolate dessert!

                                                3. Still working on my baklava skills but while researching recipes and techniques came across a recipe for baklava french toast that totally nailed the taste I was craving in less than half the time it takes to prepare and bake a full tray of pastry. Proving once again that recipes can lead to so many interesting discoveries and surprises.

                                                  Recipe versions: (on my brunch rotation for life)

                                                  7 Replies
                                                  1. re: HillJ

                                                    Two of my favorite things in life combined, bless you HillJ!!!

                                                    1. re: KSlink

                                                      Always my pleasure, KSlink! The recipe on Closet Cooking is for one serving making it that much easier to whip up on the quick.

                                                      Hope you enjoy it. I love the flavors.

                                                      1. re: roxlet


                                                        With all this group baklava love, I'm wondering..has anyone made Nigella's Baklava muffins?

                                                        1. re: HillJ

                                                          I never saw that before. That's very nice too. Maybe too nice since i dont have many muffin eaters in my house!

                                                          1. re: roxlet

                                                            I've made the muffins once. I liked the concept, but didn't love her muffins. The filling was very good so I've saved the recipie as I'd like to use the filling again, but in a better muffin.

                                                    2. There are quite a few things that I have wanted to bake and hope to cross them off my "baking bucket" list ASAP.

                                                      Baked Alaska- I saw Martha Stewart's Birthday version and have since become enamored with this cake.
                                                      Dobos Torte
                                                      Black Forest Cake-Thinking of making this for father's day!
                                                      Banana Cream Pie- I feel ashamed saying that I have never made one of these:(
                                                      Lemon Meringue Pie-My family is not that enthusiastic about Meringue, so I am going to have to make this for a non-familial occasion, I guess.
                                                      Chocolate Peanut Butter Cake- I Love, Love, Love Chocolate and Peanut Butter, and am very much anticipating making this cake!!
                                                      Fresh Strawberry Cake-This cake is a tradition in the city that I live in and therefore is something that I feel almost challenged to make. But I am not willing to cut corners and used a boxed cake mix, strawberry preserves, etc.
                                                      Kahlua Fantasty Cake

                                                      There are many more, but that is all I can think of off the top of my head right now

                                                      2 Replies
                                                      1. re: Redstickchef

                                                        Why don't you try making a lemon tart instead of the lemon meringue pie? I have made this one:
                                                        I find that the problem with lemon meringue pie is that, unless you eat it all at once, the meringue becomes weepy. This one lasts for days.

                                                        1. re: roxlet

                                                          Thank you roxlet for the suggestion!! I will be giving this one a try instead of the lemon meringue, and am very excited to see my family's reaction!!

                                                      2. That lemon pull-apart coffee cake is amazing! You should also try the cinnamon pull apart bread from Joy the Baker.

                                                        I'm slowly going down my baking bucket list. Recently completed from scratch monkey bread, Popovers, and irish soda bread.

                                                        Next up I hope to conquer rum cake, from scratch chocolate mousse, and focaccia.

                                                        8 Replies
                                                        1. re: Lorry13

                                                          I have a simplified but delicious and never-fail focaccia recipe, if you'd like. Very much worth the time and effort.

                                                          1. re: pine time

                                                            That would be great pine time!

                                                            When trying to make something for the 1st time its always best to start simple than tackle the "best" recipe which usually means the most complicated.

                                                            1. re: Lorry13

                                                              Not at all! Sometimes the best is also the simplest!

                                                                1. re: roxlet

                                                                  Haha I should have clarified in the eyes of foodies =) Some of their "best" recipes require purchasing odd ingredients or gadgets that would probably not be used again. If only I didnt live off a grad school students budget then I would happily buy all these extra special ingredients to make those recipes!

                                                                  As of now I can't buy ten different vinegars and god knows how many types of sea salts, extracts and flours I've been tempted to buy for just a single baking recipe =)

                                                                  1. re: Lorry13

                                                                    You can make wonderful things from very simple and reasonably-priced ingredients. We were on grad students' budget for 13 years. You don't need all the foofy stuff.

                                                                    1. re: Lorry13

                                                                      You can do wonderful things with one moderately priced bottle of balsamic vinegar, one box of Hain sea salt, Trader Joe's vanilla extract, and Gold Medal AP flour. No need for vast variety of things.....just to address the specific things you've mentioned.

                                                                  2. re: Lorry13

                                                                    I'll side-step the comments about best/simplest/authentic and just say Mr Pine and our guests have loved this:

                                                                    Foolproof Focaccia
                                                                    (begin about 3 1/2 hrs before serving)

                                                                    1 medium onion, diced small
                                                                    1/4 c olive oil
                                                                    1 Tblsp & 1 tsp chopped rosemary (optional)
                                                                    2 large garlic cloves, crushed or chopped
                                                                    1 (1/4 oz) envelope active dry yeat
                                                                    1 tsp sugar
                                                                    1 1/4 c warm water (105-115 degrees F)
                                                                    1 1/4 tsp kosher salt
                                                                    3/4 tsp pepper
                                                                    3 to 3 1/2 c bread flour or unbleached APF
                                                                    1/4 c yellow cornmeal

                                                                    1. Mix onion, 2 Tsp oil, 1 Tbl rosemary and garlic. Over low heat, in covered pan "sweat" stirring once or twice about 10 min. Set aside to cool, uncovered. In large bowl stir yeast and sugar into water until blended. Let stand 10 min until creamy. Stir in cooled onion mixture, 1 tsp salt and 1/2 tsp pepper. Add about 3 c flour, stir until soft dough.
                                                                    2. Turn dough onto floured board, knead 5 min., adding flour as needed. Will be slightly sticky.
                                                                    3. Grease large bowl with 1 tsp of oil. Transfer dough to bowl, turn to coat with oil. Cover with plastic. Let rise til doubled, about 1 1/4 hours.
                                                                    4. Use 15x10x1" jelly roll pan, brushed with 2 tsp oil. Sprinkle with 3 Tbl cornmeal. Punch down dough, turn onto floured board. knead 2-3 times. Sprinkle board with last 1 Tbl cornmeal, coating dough with meal. Pat and stretch into pan. Leave uncovered, let rise about 1 hour. Put oven rack into bottom position. Preheat to 425. With fingertips, make deep indentations into dough. Drizzle remaining oil over dough, sprinkle with remaining rosemary, s & p. Bake about 23-26 min. Slide out of pan onto rack to cool. Cut with pizza cutter.
                                                                    Options: I've added drained oil-packed sun-dried tomatoes with the onion mixture. Sometimes add other herbs, since rosemary isn't a favorite. Also have made it thinner and used as a pizza base.

                                                              1. I'm finally going to make Canele's. I took the plunge and ordered the crazy expensive copper molds and they arrived. So this week I will start working on perfecting my technique.

                                                                5 Replies
                                                                  1. re: mattrapp

                                                                    I hope you've read the exhaustive notes that were done on canele making by the very avid bakers on this board. I believe they went through every possible iteration.

                                                                    1. re: mattrapp

                                                                      From where did you end up ordering? Cheapest I could find was 14 bucks a pop...

                                                                    2. 364 recipes in my "to try" file. Yikes. For this post I'll stick to cinnamon sugar breakfast puffs: http://www.food52.com/recipes/15110_c...

                                                                      2 Replies
                                                                      1. re: THewat

                                                                        Those are known to me as French Breakfast Puffs - learned in my high school French class in 1974!

                                                                        1. re: THewat

                                                                          These are known as donut muffins, and they are deadly delicious. I can't make them anymore because I will eat them all!

                                                                        2. pagachi. i finally have a recipe that looks like the real deal. you know how many cook books there are of russyn cooking? it is from a spiral bound cookbook from a carpatho-russian orthodox church from, i'm guessing here, the late 70's.

                                                                          some sort of black bread. there is some reading and other work to be done on this front.