What are you baking now?

[Happy Chooks]

German Chocolate Cake and a Lemon Raspberry Cake for my grandmothers birthday party.

 

[HHandbasket]

This evening, I am making "shortcut" spanakopita. I make the filling by hand but roll it up in Pillsbury crescent rolls, then I make homemade tzatziki dipping sauce. Good eats, good eats!

 

[m.kitchengirl]

Today I am making a batch of my Cookie Monster Cookies. I have a ton of sugar pie pumpkins from the garden this year.
They are pumpkin oatmeal chocolate chip with cherries and some crystallized ginger I made the other day. I call them cookie monster cookies because the first 3 test batches were stolen by friends when I brought them to events to get the opinions of the masses. Something just comes over people when I bring the tray in the door.
Pumpkins are roasting right now. Yummy.

 

[KenK]

A recipe from this month's Southern Living magazine. Grate Parmesan cheese and finely chop pecans, mix together and drop into mounds on parchment paper. Bake at 400 until golden brown.

I used a cup of cheese and a half cup of pecans which worked just right for a dozen which fit perfectly on a half sheet pan. I used a ring mold to get them neat. They sure smell good. I'm going to pour a glass of wine her directly and go test them.

 

[jojo54]

Quote:
Those look yummy! How do they taste. Are they better warm or cold?

 

[KenK]

They were delicious, better after they had cooled to room temperature because they were crispier. They are very rich, after the first bite you will think you could eat five pounds of them but after eating a couple you will have had enough.

 

[cravenchx]

OMG, You guys have got it going on.
Love this thread!

 

[JellyBeanCee]

Quote:
Holy cow! Those look awesome! Trying that soon!!!

 

[watchdogps]

I have no idea what I am baking. I had a taste for the ricotta cheese I had left. I had no flour or baking mix, so no crepes. Wanted something sweeter for my brunch..hmmm...ended up taking ricotta, an egg and ground two oatmeal cookies up in my mini chopper as a binder and tossed it in the oven. Shall put a dash of maple syrup on it. Hoping for the best...

 

[Marcymom3]

I am at work right now, but last night made two quiches for lunches this week. One is the traditional Quiche Lorraine (swiss cheese, bacon, and onion) and the other is Broccoli and Provolone. Had the QL for lunch today...delicious!!

This is a great topic and I love the way you post recipes with your goodies! Will be trying some of them this weekend!