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Sep 1, 2012 10:03 AM

What are you baking these days? September 2012 [old]

Hey there all y'all, how's tricks? Here we are in September already. Here's hoping it brings us lovely cool (baking) weather, and lots of apples too. What are you baking/thinking about baking/wanting to bake these days?
(PS there's only a snick of the pistachio cake left, and i was only able to bring myself to give a sixth of it away...)

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  1. On my list:

    Honey and cracked wheat bread
    Morning buns
    Healthy Oatmeal Nuggets
    Puff pastry for the freezer
    Savory croissant dough things - still brainstorming on this

      1. I got a bunch of sweet-tart purple satsuma plums last week from my mother's backyard harvest, so I made plum frozen yogurt with a bit of cassis, and today I made plum marzipan muffins from an Ottolenghi recipe. They've got grated almond paste, which just melts into the batter, without the hassle of creaming, and chunks of plums roasted with sugar mixed in along with a good amount of orange zest. I made them a few years ago, and have been meaning to make again. Really good.

        3 Replies
        1. re: Caitlin McGrath

          Ooh.. roasted plums? Wow! I made a lot of jams with plums, but havent' done much baking with them beyond Dorie Greenspan's Dimply Plum cake...

          1. re: rstuart

            That is a really good cake - I've made it with apricots to good effect as well. If I was going to have more time this week I would have picked up some of the small prune plums I saw at the Farmers mkt today.

          2. My son wanted me to bake something today, but since it is so darned hot again, I put it off. On tap will be cracked wheat bread, and some sort of coffeecake or breakfast cake. Until Tuesday, I will investigate coffeecake recipes!

            1. My want to bake list for the month:

              english muffins, I just need to open some tuna cans for some rings to bake them in lol.

              I'm dying for a pecan pie or pecan tassies, haven't made the pie since Thanksgiving last year I think. The King Arthur Flour Yankee Pecan Pie recipe is my current favorite. So yummy with the maple syrup and no corn syrup in it.

              wheat bread, I've had wheat berries in my freezer and my vitamix dry container for months and haven't made any. Need to get to it. No excuses now that I got my Verona Mixer.

              mantou: aka Chinese steamed buns. I just love these and I've had a recipe I've been dying to try.

              something with blueberries. I'm thinking Ina Garten's lemon cake and adding blueberries to it.

              Lemon meringue pie: I've never made one. I grew up eating moms homemade which is incredible. I have a recipe, just need to do it.

              6 Replies
              1. re: rasputina

                Try this tassie recipe. It's my favorite!

                PECAN TASSIES

                1 3-ounce package of cream cheese
                1 cup plain flour
                1 stick butter

                Have all ingredients at room temperature. Mix together with your hands and chill for about 2 hours. Pinch off dough and shape into a 24 one-inch balls. Place balls in miniature muffin cups and with your fingers, press dough on the bottom and sides of the muffin tin. Set aside and mix filling.


                1 egg, beaten
                ¾ cup brown sugar firmly packed
                1 tablespoon soft butter
                1 tablespoon vanilla
                2/3 cup chopped pecans

                Mix all ingredients together. Fill each tassie ¾ -full. Bake at 325 for 25 minutes. Cool on cake rack. To remove, run a sharp knife around the edge and lift our. Yield 24 tassies.

                1. re: roxlet

                  Thanks, that looks good. I usually use this one from Southern Living

                  1 cup butter, softened
                  1 (8-oz.) package cream cheese, softened
                  2 ½ cups all-purpose flour
                  1 ½ cups firmly packed brown sugar
                  1 ½ cups chopped pecans
                  2 large eggs
                  2 tablespoons butter, melted
                  2 teaspoons vanilla extract
                  ⅛ teaspoon salt
                  1. Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.
                  2. Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.
                  3. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.
                  4. Bake at 350° for 20 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cool.
                  Prep: 45 min., Chill: 1 hr., Bake: 20 min., Cool: 30 min. If you don't have four mini muffin pans, you can bake these in batches. Keep the extra dough chilled until you're ready to use it.

                  1. re: rasputina

                    Mine is from a book written by the wife of Gov. Talmadge of Georgia. It's as southern as they come too.

                    1. re: roxlet

                      I hope you don't think I was questioning your recipes Southern heritage? I was just sharing the one I usually use.

                      1. re: rasputina

                        No, but I wanted to mention its origin as you had done with yours.

                        1. re: roxlet

                          Oh good, I just wanted to check, online communication can be confusing sometimes.