Happy Thanksgiving!

This was a birthday cake for a joint father-daughter birthday. Chocolate cake with half chocolate buttercream and half vanilla buttercream

Took about 4 days and it must have weighed about 10kg when I finished 😂

White chocolate brownie cake with a bit of raspberry jam and vanilla butter cream. Carved, crumb coated and decorated with fondant.

We ate the body at her birthday party at the weekend and chopped his head off to serve at her actual birthday during the week

1st picture is of fruit custard tart

2nd one is galette

My entry to my village’s culinary competition last month. I won first place.🥇

Black forest cake 😋

I never shared pictures on the Internet but I would really like to share this.

Some things I have made in the last 2 months.

If you want any of the recipes just let me know in the comments with the number of the picture.

Made a Pistachio Cherry Cake that I'm kind of proud of. I really can't decorate for the life of me but happy that it was at least visualy decent.

Taste was really good though considering I did not find a recipe I liked and winged combining/modifying the components from different sources.

Pumpkin Bundt cake stacked on top of an espresso swirl cheesecake w/Oreo crust, drizzled with espresso vanilla bean glaze

Super easy and delish!!
Espresso cookie & whipped mascarpone frosting👅
I think what I would change is maybe browning the butter and adding more espresso powder for a stronger flavor

Cookie:
1/2 cup softened butter
1/3 cup white sugar
2/3 cups brown sugar
1 egg
2 cups flower
1/2 tsp baking soda
2 tsp espresso powder
Salt

Frosting:
1 cup heavy whip
1/4 cup powdered sugar
Vanilla bean paste
4oz mascarpone

Vanilla sponge with butter-icing

These are Indonesian pineapple tarts, or nastar — small buttery cookies filled with pineapple jam and brushed until glossy before baking.

They’re tiny, so yes, shaping them takes a little patience 😄, but I think they’re completely worth making. When baked properly and stored well in airtight jars, they keep very well, which makes them great for holiday baking ahead of time.

I usually think of these as the kind of cookies you can make for Thanksgiving or Christmas, then keep on hand for guests or gifting.

What’s one holiday cookie you’re willing to spend extra time making because it’s worth it?

Pineapple Tarts Recipe

Ingredients:

200 g butter

½ tsp vanilla extract

2 egg yolks

30 g powdered sugar

50 g milk powder

40 g cornstarch

200 g cake flour

350 g pineapple jam (not too watery)

Eggwash:

4 egg yolks

1 tbsp condensed milk

1 tbsp coconut oil

Instructions:

Soften the butter with a whisk or hand mixer for about 1 minute until smooth and creamy. Add the vanilla extract and egg yolk, then mix for another 30 seconds until combined.

Sift the powdered sugar, cake flour, and cornstarch into the butter mixture. Gently fold everything together with a spatula until the dough is evenly combined.

The dough should be soft, smooth, and easy to shape. Roll the pineapple filling and dough into small balls—5 g for the filling and 8 g for the dough.

Flatten one piece of dough gently with your hand. Use a toothpick to place the pineapple filling in the center of the flattened dough. Wrap the dough around the filling, seal it completely, and roll it into a smooth ball.

Place the shaped dough balls onto a lined baking tray, leaving some space between each cookie.

To make the egg wash, mix the egg yolks with condensed milk and oil (I like using coconut oil). Strain the mixture to remove any lumps so you get a smooth egg wash. Set aside.

Bake the cookies without egg wash first in a preheated oven at 140°C (285°F) for 15 minutes.

Remove them from the oven and let them cool completely. Once cooled, brush the cookies with egg wash. After finishing one round, repeat the brushing process starting again from the first tray to create an even glossy layer.

Return the cookies to the oven and bake again at 140°C for 20 minutes until golden.

When the cookies come out of the oven, gently brush the tops once more with a clean brush. This final step gives the pineapple tarts their beautiful glossy shine.

Let the cookies cool completely before storing them in an airtight jar. Enjoy your buttery, melt-in-your-mouth pineapple tarts!

For more detailed recipe, Indonesian Pineapple Tarts

https://www.littlebitsof.com/cinnamon-crumb-banana-bread/?utm_source=Pinterest&utm_medium=organic

It was a long day, and I’m taking a break before cleaning up the disaster of a kitchen (it’s 2:15 am btw). I tried 4 variations of cookies and frostings, and have just nearly narrowed down the exact recipe. I’m about to put round 5 into the oven, which is the dough from batches 1 and 3 and the frosting from batch two. I will have the final update with the recipe by end of day tomorrow, but I just wanted to let yall know we finally got around to having a cookie marathon day. Included are a couple picture highlights. Also, I can include all four variations that I tried if yall would like, but I feel like it’s only necessary to post the winning recipe. LMK! Thanks all again for support, recommendations, and kind input!

Made a recipe that had tangzhong included in it for extra softness. Its my first time doing a dinner roll recipe and I’m very happy with the result. Will be applying the tangzhong inclusion to my cinnamon rolls next time i make them. Getting more confident with bread recipes!

Carrot cake with maple ermine frosting

Maple pecan butter tarts

Mini apple pies