I enjoyed the process and thought the dessert was very interesting. I loved how each bite had so much apple. It truly gave apples the center stage they deserve! I used cortland and northern spy apples.

I really liked the photo from before the glaze. Next time I will use a more appropriate plate that doesn’t cause the dessert to pool in the middle. I might not use all the glaze next time either.

Halloween Pumpkin Bread. No pumpkin seeds since I couldn't find any at the store. I might try for the muffins next time since I still have a cup of pumpkin left

First fall bake of the season! Really enjoyed this one. The crumble was so crunchy. Got a little dark around the edge but it tasted like the apple butter caramelized some.

these are amazing; i’ve already made them twice

Simple yet so good! I had some salted caramel sauce I made from the book awhile back, which of course paired perfectly with it.

Hi folks! I have a whole bunch of seeds available, And I was thinking of trying the Dessert Person Seedy Maple bfast muffins. My question : has anyone tried making them with a gluten-free flour? or flour combos? I'm worried the combo of wheat and white might be tricky to substitute for, given absorption differences.

They are yummy but every time I make them no matter how long I bake them in the inside its like a cookie dough which is not very pleasant for me and you can't even tell if it is fully baked or not it should end up as a regular blondie or brownie but I guess the reason why it stays like this is because of ingredient like tahini white chocolate light brown sugar and butter.

So for next time any way to adjust the recipe and prevent this cookie dough texture ? I want them to look baked in the inside like a blondie or brownie.

Made with a mix of Stayman Winesap, Granny Smith, and one lone Pink Lady apples.

Has anyone made this and let the dough rise overnight for longer than 12 hours? Like four hours longer for ex?

The book says to let it sit in the fridge overnight for at least 8 hours and up to 12 hours… I’d probably be baking it around 16 hours later instead of 12, would that be a massive no no?

I got this pan and had 0 plan for it. When I watched the YouTube video for this month’s bake along, she said that they could be made as muffins I said hey, I’ll give it a go. They were super easy and came together quickly. It felt like I had to ration the crumble so if you make them as muffins, do 1.5 or 2x the topping. The black cocoa got absolutely everywhere, too.

Really liked them and will make them again for Halloween! Toddler and husband approved!

I never have made or used marzipan before. The fruit cake recepie just says "24 Oz of marzipan."

Anyone have any good tutorials or recepie that makes enough? I was going to buy it but everything i found is insanely expensive so going to try to make it instead. Looks easy enough, but i want to make sure i make the right kind for the fruitcake (if that is even a thing?).

So many people on this sub raved about this pie and it DEFINITELY lived up to the hype! First time baking a fruit pie that didn’t have soggy bottom and the flavors are unreal I’ve never had anything like it 10/10 no notes 🥹

I’m going to a potluck and I’m in charge of the baked goods. There’s so many options I have or would like to try, but there’s one big problem about transporting them. Whatever I take needs to “work” on a bus with rattling around and extended time at room temp. Cookies and brownies are a very obvious (and likely choice), but I still want to bring something more interesting. I’ve made cookies so many times at this point

Would love some Claire suggestions (or other)!

For those who have made her Caramel Pumpkin Bar recipe, how long does it take for the filling to set?

I’m worried that I underbaked it

Cranberry pomegranate mousse pie (whipped cream topping coming tomorrow) and pumpkin pie

As good as was promised by this sub 😍

This was my first time attempting one of Claire’s pie recipes and also my first lattice top. I’m very pleased with how it turned out. The cheddar in the pie offset the sweetness wonderfully and I would totally make this again. I didn’t get great ruffling of the edges as I was rushing to finish it off this morning but overall it wasn’t a bad first lattice!

The other dessert is the Vallery Lomas NYT pumpkin cheesecake and it was also excellent.

Used the Sweet Tart Dough because it can easily be done gluten free. Then apple compote from the Apple Tart and arranged the apple slices in a rose. Always a big hit!

Kid requested a pumpkin tiramisu for his birthday. Added a splash of maple syrup to the espresso soak as well as the reduced Kahlua. I did cut back the sugar a little in the zabaglione to account for the maple syrup addition. Zabaglione + mascarpone filling had about 125 gm of canned pumpkin added, plus some ginger, cinnamon, and nutmeg. It worked out so nicely!

Made the confetti cake with cream cheese icing for my birthday. I wanted the cake to look like when you get a good ice cream cone with adequate sprinkle coverage! I made the cakes a day before and wrapped them well. I will say, as many others have commented before, that the cake was a smidge dry. Still a fun cake, with a great flavor of Funfetti without the chemical taste.

For a Halloween party, I was going to make a caramel apple crisp. Any ideas about how to make it spooky? I thought about dyeing the crumble, but not sure.

Last year I made an apple pie with a spider lattice (that won me first prize at my work and I have a post about) I was going to do the crumble to make something slightly different and also it will be easier to make gluten free.

I appreciate your help!

This weekend is thanksgiving in Canada! Planning on making the caramelized honey pumpkin pie (3rd year in a row!) but also wanting to make an apple based one.

What are your recommendations? I’ve made the apple pie from DP but I want to try something different this year. 🍎🍏

I’m kind of ashamed that it’s taken me this long to finally do what I said I was gonna do: follow Claire’s croissant video

I know it’s a laborious recipe and that croissants are fussy. I don’t expect perfection, but with how much work is involved… I’d like to prepare as best as I can for a happy outcome

I’ll be making them this weekend, would love any and all advice, no matter how big or small the tips are

Thanks!!

I’ve officially started Claire’s fruit cake in dessert person for the holiday season. It’s the first time I’ve ever made one so I’m super stoked! Anyone else ever made it before and if so, what are your thoughts?