My execution of this recipe wasn’t perfect (or very pretty), but they were quite enjoyable anyway.
This is the first recipe I made from Milk Street, Chris Kimball’s new magazine. They were tasty! I probably didn’t need to use the fancy tahini I have for this but hey.
Naturally, this Smitten Kitchen recipe is a winner, and is officially my new go-to pumpkin bread recipe. John isn’t all that into pumpkin stuff and still ate the majority of this loaf. I forgot to take a picture, but note this makes an oversized loaf – a silicone loaf pan came in handy here.
So I made this matcha pie recipe. Not bad, but I didn’t love the crust and I found myself with a bunch of extra filling. I decided to make a basic graham cracker crust and use the rest of the filling to make bars. Liked those better than the pie! So next time I attempt this recipe, I’ll make the custard, and pair with a more refined version of my thrown-together graham cracker crust.
Confession: I’m honestly not a huge baklava fan. So I’m not a great person to judge this recipe, but I thought it was pretty good and the baklava fans in the crowd seemed to like it fine? Make sure to trim the phyllo well before assembly – I sort of had to retrim it in the pan which was awkward.
Technically these are Pioneer Woman’s brownies, but John’s now made them twice for parties. Warning: they are intensely rich. I’m linking to the recipe for now and updating when John gets back, as I know he adapted the recipe slightly when he made them today and I want to note the changes. UPDATE: John follows the recipe but A) processes the candy in the food processor so there are smaller bites of candy B) Sometimes swaps Reese’s pieces for the M&Ms and C) Doesn’t put the little M&M dots on top of the brownies.