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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of May 10, 2026?
Mike Nolan.On Sunday, I baked two recipes of Whole Wheat Potato Buns (vegan) for Scott's cousins' reunion in Michigan. I made nine buns from each recipe rather than eight, as people seem to prefer smaller buns, and that will give me a total of 18 rather than 16.
My other baking project was to make Pecan Pumpkin Squares. We always do a "Thanksgiving" meal at the reunion, although in the past we have had the reunion in October. It got moved because twice now the Florida cousins were glued to their phones in October wondering if the hurricane was going to hit their neighborhood. Hurricane season now lasts into November and begins earlier as well.
Pecan pumpkin squares sound delicious!!
Mike your Eclairs look perfect!
Considering I've probably made close to 500 of them in the past 3-4 months, practice pays off.
I may have to take on macarons next.
If you want to see uniformity in pastry, look at this post on Reddit:
Another holiday, another dessert buffet!
byu/AliceInWanderlust__ inBaking
Wowzer that looks amazing! Perfection to a T !
Made the ww, semolina, rye bread in a loaf.
I have a sour cream pound cake in the oven for poker tonight.
Usually, I have bread in the freezer when we have gone on a trip, but this time, I did not, so on Friday afternoon, once we had lunch, I baked my version of "Ron's Irish Porridge Bread, a recipe that King Arthur attributes to Ronald W. Swan of Scituate, Massachusetts. I use steel cut oats, substitute in 3 ½ cups of whole wheat flour and use bread flour for the rest. I also add 14 cup flax meal, use the maple syrup option and replace ¼ cup buttermilk with 4 Tbs. avocado oil. I also replace the water with buttermilk. With the Ankarsrum mixer, I need to add ¼ cup of water. I look forward to slicing one loaf, and to having the other tucked away in the freezer for future use.
I only have some store bought rye bread on hand and I want a burger for dinner so I'm making ww/semolina/rye buns today.
I made chocolate chip (M&M) oatmeal cookies last night, using a #100 scoop so they're smaller than the last batch, which used a #70 scoop.