Andy M.
Certified Pretend Chef
My thoughtful stepdaughter gifted me a similar bread slicer last year. It has three different thickness options.
2023 Edition - What are you baking?
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My thoughtful stepdaughter gifted me a similar bread slicer last year. It has three different thickness options.
bliss, the picture you posted of the loaf of WW bread sliced, YOU sliced that!?!?!?!!! Wow! I used to be able to slice my bread with a bit of consistency but never like that and not any more.
I too got a bread slicer, very similar to Ginny's. Even though it folded flat, my area is just too small. I ended up sending it back. I got the small white plastic one, a whole lot cheaper, that you see on Amazon. It has multiple slots for thicknesses. It is limited to some dimensions of the the over-all loaf but it works for me. If I make a crusty loaf I can still wing-it free style.
I too got a bread slicer, very similar to Ginny's. Even though it folded flat, my area is just too small. I ended up sending it back. I got the small white plastic one, a whole lot cheaper, that you see on Amazon. It has multiple slots for thicknesses. It is limited to some dimensions of the the over-all loaf but it works for me. If I make a crusty loaf I can still wing-it free style.
pepperhead212
Executive Chef
I never slice all of my bread in advance, and I definitely don't slice it before freezing - just looses too much moisture that way. Sometimes I slice another pair of slices, for a later sandwich, but that's all.
Kathleen
Cupcake
I found these little cake pans (7") at Aldi, so I wanted to make a small cake. It's a chocolate cake with buttercream filling and chocolate ganache on top. Pretty tasty! And a plus is that it even looked pretty.
pepperhead212
Executive Chef
I have a question to ask you: why would you want to make a small cake like that? 
Andy M.
Certified Pretend Chef
It's cute?I have a question to ask you: why would you want to make a small cake like that?
Because you can eat the whole thing and not feel guilty!
and yes, it's very cute!
and yes, it's very cute!
Kathleen
Cupcake
Because there are less calories in small 3-layer cakes than larger 2-layer cakes... 
AND it's just two of us and cakes start to dry out a lot within a few days. It takes up less room to store. And, most importantly, it really IS cute! 
Oh, it is also fits really well on great-grandma's cake plate!
AND it's just two of us and cakes start to dry out a lot within a few days. It takes up less room to store. And, most importantly, it really IS cute! Oh, it is also fits really well on great-grandma's cake plate!
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Xocolatl
Senior Cook
Honey & orange zest cake
www.discusscooking.com
My honey & orange zest cake
The Jewish new year is soon upon us (Rosh hashana) and this cake is always a favorite on the seasonal table. I am not from Jewish origins myself, but some of my dear friends are and this recipe is wonderful and absolutely my favorite cake recipe. Ingredients: 170 g of honey of your choice, I...
www.discusscooking.com
Kathleen
Cupcake
For today's installment of Charming Delights (aka "I made it because it is cute but it is delicious,") I made a 7 inch cheesecake with fresh peach topping that is dipped in a peach glaze. I have to say that I am having a lot of fun with my little desserts!
GinnyPNW
Master Chef
OMG! Recipe? Please? I love peaches!
Kathleen
Cupcake
It's a mish-mash of recipes. Since it is a small (7-inch) springform pan, I made 1/2 of a graham cracker crust recipe and baked it for 10 minutes to get it to set. Then I topped the cooled crust with 2/3 of a "no-bake" cheesecake recipe that I found online, which is in my CMT. While the cheesecake cooled in the fridge, I whipped up 1/2 of the recipe for a fresh peach glaze (part of another recipe on CMT called peaches and cream.) The glaze needed to cool, so I washed up as it cooled and then peeled and sliced two peaches. I dipped each slice in the glaze and placed them on top of the cheesecake filling in bare spots with the extra glaze. Then into the refrigerator for minimally 4 hours and done!
Andy M.
Certified Pretend Chef
SO made an apple crisp today. I don't usually care for it as I don't like the "crisp" part. I didn't photograph but did manage to scoop a big spoonful of it from a corner of the pan and it tasted quite good. She promptly grabbed the spot from my hand and also had a spoonful.
GinnyPNW
Master Chef
Thank you! Sounds Heavenly!
Cooking Goddess
Chef Extraordinaire
I use Chungah's (Damn Delicious) recipe for buttermilk cornbread. She calls for 3T of butter to melt into the skillet. It's a very tasty cornbread, and not too moist/not too dry.
Cooking Goddess
Chef Extraordinaire
That's the best reason of all! You get to use a family heirloom. Using something that used to be my Mom's always makes the food taste just a wee bit better.Because there are less calories in small 3-layer cakes than larger 2-layer cakes...
Oh, it is also fits really well on great-grandma's cake plate!
Cooking Goddess
Chef Extraordinaire
Have you checked out Christina Lane's website, "Desserts for Two"? Just Cooking (Ross - I miss your posts...) mentioned that site a few times. She has worked hard to downsize family recipes from lots of servings to just two (or, maybe four, if you exercise self-control). I've made a number of her recipes and we've always been pleased. And everything she bakes is cute!
She even has recipes for non-dessert foods. I personally haven't bothered with those...
Thank You for the reminder CG! I'm a fan of hers too but haven't been there recently, but am going to fix that lapse.
Yeah, I first visited from Just Cooking's mentions as well.
Yeah, I first visited from Just Cooking's mentions as well.
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