It's in the 80's this weekend. My oven doesn't get used once we hit 80ºF.

No baking this weekend, butI made a Hersheys deep dark chocolate cake last week. I had company for dinner and they requested it. This recipe is just too rich for me and I love chocolate. I would love one of your biscuits when you make them lol.

At my daughter's in Minneapolis so I DID NOT bake!

I decided to make tiramisu after I received my italian lady fingers from Amazon.

I baked an angel food cake and a few days ago I had baked a rhubarb crisp. It never got much above 50s here in SD all week so I had to warm the house up a bit.

I didn't bake but made THIS DELICIOUS NO BAKE PIE yesterday for a fun lunch today.

I added a couple of tablespoons of toasted almonds (crushed) to the crust and a tiny splash of good vanilla to the pie ingredients before mixing but neither are necessary. Use a good unsalted butter, it makes a difference.

This is an old recipe, super simple, and truly delicious!

I didn't but I have wanted to make some coconut bread. It is a recipe I got off of Pinterest and have made it a couple of times. The recipe makes two loaves and I like to slice it and freeze it. It is almost more like pound cake than bread.

I went to the Houston Food Bank today....they donate pet food to rescue groups and I got a literal truck load of food. When I unloaded it, I saw there was a 25 lb bag of sugar. (You never know what will be among the pet food....there was also 20 bottles of nail polish....I don't wear nail polish, so will give it to my daughter....maybe she will know someone to give it to if it is more than she wants.) Anyway, Jody told me to give the 25 lb of sugar to the pigs. I said I would put it in the freezer....but I will probably end up giving it to the pigs because 25 lb is really a LOT of sugar. I wouldn't use that much in years and years. I was thinking I would do a lot of baking, but even so....I could never use up that much sugar.

Coconut Bread

I baked a savory cheesecake. It's a Roquefort cheesecake with pear preserves and pecans. I have Wine and Cheese tomorrow night and that's what I'm bringing. I sure hope it's good because I bought a 7" springform pan just to try this recipe.

I baked a choc chip cookie bar topped with pecans Thursday. Ate the last of it today.

Rhubarb season!! Couldn't resist a rhubarb custard cake. Next weekend youngest will be home and we will celebrate her 21st with a rhubarb pie, can't wait!!

Glenda that looks like something I used to make but lost the recipe. Would love the recipe for yours.

Not much baking here anymore, but daughter keeps us supplied with goodies. This week it is a rhubarb cream cake.

Arcy_gw, is your rhubarb cake the one with whipping cream poured over the rhubarb and sugar that is placed on top of the cake batter, then baked? If so,that is what we call rhubarb cream cake....to die for!

I have not but I am buying the ingredients I need to make a cheesecake in my aroma cooker. Did you know you can make awesome cakes in the rice cooker and pressure cooker? They are beautiful and good. Google Rice cooker cheesecake!

Marilyn that is a lot of sugar lol and nail polish is a strange thing to find with the food. The coconut bread sounds good.

My wonderful neighbor made me a Hummingbird cake for mothers day. She doesn't give me the whole thing because she knows we are diabetic and can only eat a little at the time. It is my favorite cake and she makes the best. We rarely eat cake or pies but I love that hummingbird cake. So I will be giving her and her husband the majority of the cheesecake. Usually if I bake it's to give it away like all those cobblers for the garden club.

These are rice cooker cheesecakes

Rhizo my mom used to make that pie! It was one of my dad's favorites. Flashback!

Well, no. There was no baking involved, but I made an AWESOME Tiramisu. Never made one before, so l gleaned ten recipes from online. Chose one to make last week and it was awful. DH practically swooned over this one.

Black Bottom cupcakes (granddaughter asked if I would make them again when they come up next time) and Nutz 'n' Boltz (sons favorite, he texted pic to his friend who loves them). Only thing lacking was chocolate chip cookies! Will make some oatmeal raisin for DH in a few days!

I picked a huge bag of rhubarb and the first thing I did was make muffins and a pie. I I'm also going to make another rhubarb muffin recipe that we love. My freezer space is almost non-existent, so I have to be careful how many things I bake and freeze.

I made dough for 6 pie shells, and am planning to make another rhubarb pie in the very near future.

This non baker is finding these mouth watering pictures to be cruel and unusual punishment, especially when rhubarb is an ingredient

marilyn_c, I just had to tell you 25lbs. is a lot of sugar but in the summer I go through 50lbs. of sugar each month just for the hummingbirds. Sure do love those little birds.

Georgy'smom, I love the roquefort cheesecake.....it's a holiday favorite.

Raven, I know! That pie is a flash from the past, absolutely! ;-)

Instead of baking I made sushi with my 10 year old granddaughter this weekend. Her dad caught several tuna the other day. It was yummy but not as pretty as sushi made by the pro's.

You know I have never in my life tasted rhubarb. Is it sweet?

Raven, rhubarb is not sweet, in fact it is quite sour. ! cup diced has just 6 grams of carbs. Many won't eat it because it takes a good bit of sweetener to make it tasty such as in sauce or a pie. But, compare the carbs in apples and the sugar needed to make a tasty pie or sauce with them....well you come out pretty even on the carbs. In fact my way of making each, the rhubarb has a little less carbs.

No baking here; I'm in San Diego right now. I'm thinking of ordering a dessert after dinner tonight though, so will benefit from someone's baking efforts!

Raven, rhubarb is a cool climate plant, which explains why you've not experienced it. We had some big plants of it where I grew up in NY state and we used to break off the stalks to munch on raw. The leaves are toxic but those very sour, juicy, crunchy stems were a delight.

I never much liked it when cooked, it was a texture thing, I think.