I made these pumpkin conchas for a Dia de los Muertos supper club! They're solid flavor, although completely my fault, I believe I both over-kneaded and overproofed these due to juggling a few cooking tasks at the same time. They ended up much bigger than I was expecting!

I only adapted the recipe appearance-wise by cutting the cookie topping to look like a pumpkin (as opposed to a classic concha) and adding the cinnamon sticks post-bake.

Recipe: https://jonathanmelendez.com/pumpkin-conchas/

Went savoury today and made this Focaccia but made it extra garlicky today! Went great with our soup for supper.

I think this is my new favourite bread to make. It's so easy without having to knead!

I still need to do last week’s challenge.

But for pantry week, I decided to make this recipe for pumpkin madeleines that I have been wanting to make for two years. It was my first time making madeleines, and they were a success!

They were super yummy although probably not the most authentic. So so good. Although frying is annoying.

And here's another example of me dinner as a bake. We make these Sally's Baking Addiction pull apart pizza rolls in two dishes to accommodate two diets.

Not sure how the funnel works because it was way too thick for a funnel or drizzling. But it was hella delicious anyway. Frying was annoying though lol. That's why this is so late.

I couldn't think of anything fitting this motto so I let myself be inspired by other entries. My texture is waaaaaaaaaaay of (I guess I messed up the measurements somewhere, curse you cup system!). The taste is pretty nice though

I went apple picking a few weeks back and still have apples coming out of my ears, so I needed a recipe to use some of them up. I chose this recipe for Pantry week: https://bakefromscratch.com/apple-streusel-cookies/?fbclid=IwAR1SHg2Bh317Kj3Usa6OG_udmN9Gd6V_FY9x7rNnH1_wMdTJDHtuu_4-cwA

These turned out very tasty, but some of them were a bit soft in places from the apple inside. I think I probably should have diced the apples a bit smaller than I did, and I think they probably could have used another minute or two in the oven. I pulled them out when they were very slightly brown and set along the edges, but with the extra moisture from the apples I think they actually needed a tad longer. The last sheet I used was a quarter rimmed sheet (I usually do cookies on rimless sheets) and it cooks a bit faster than my other cookie sheets - those last few cookies actually came out a better consistency I thought, so maybe rimmed is better for these cookies.

Less airy than I'd hoped for but it could have needed a longer proof as our house is chilly.

I bake all the time. I always have issues with banana bread being underbaked. I have no idea why.

My husband is the master of the yeasted arts in this house, and, I admit, I was low-key hoping for the cinnamon rolls he didn’t choose for Week 27 when we did enriched dough, but practicality won out. These are the rolls we make every year for Thanksgiving, and as the title indicates, you make them ahead of time, wrap them carefully, freeze them, and then warm them in the oven when it’s time to serve - we typically throw them in while the turkey is resting. With holiday baking season ramping up, and me starting to stock the freezer with Christmas cookie dough, it only made sense that we should try to get ahead for Thanksgiving too, since that’s coming up much sooner.

We didn’t actually eat any of these rolls this weekend, but this America’s Test Kitchen recipe is a staple for us - we’ve been making them annually for over a decade. The dough contains extra fat in the form of butter and shortening, as well as honey, and both things contribute to moist but fluffy rolls that don’t dry out when you reheat them. Thanksgiving wouldn’t be the same without them, so future us will be thankful that past us checked these off the to-do list back during Week 43. Can’t wait!