Not dessert, but the last thing DH baked for me was my chocolate graham crackers.

Talk me into it.

Russian tea biscuits. A very Cleveland Jewish bakery treat but I found a recipe online that was very good!

Our 10-year-old grandson‘s on Spring break this week. Yesterday we made Blondies from a book he has from ATK…”My First Cookbook.” Very, fun, cute and good!👍🏻💕

Our favorite no-bake is this one: I make it once or twice a year.

Cherry Cream Cheese Pie

8 oz. Package of cream cheese (softened)

14 oz can sweetened condensed milk

1 tsp vanilla extract

1/3 cup lemon juice

8 or9 inch graham cracker pie crust

21 oz can of cherry pie filling, chilled

Beat cream cheese with electric mixer until fluffy.

Gradually add the condensed milk.

Stir in the lemon juice and vanilla.

Pour into crust and chill 4 hours.

Spread the pie fillling.

I usually make it overnight whn I have other things to prepare for the next day.

You can fancy things up by making your own graham crust. ( I never do)

Last thin I baked was Irish Soda Bread for St Patrick's day. It was especially delicious and I wonder why I don't make it other times. I used Ina's recipe, which I understand isn't traditional, in that it uses some non-traditional ingredients, including some orange rind. I also used some local dairy's buttermilk that was real, old fashioned buttermilk and it was so much better than the supermarket carton stuff.

I have a recipe for Indian rice pudding which uses leftover rice, but is cooked on the stovetop. It has spices, white raisins and toasted pistachios in it. DH loves it but doesn't like regular rice pudding.

I bake pretty well every week as I take cake or cookies into work to share. Last weekend it was custard cake, which is very easy and popular. The cake is made with vegetable oil instead of butter so is easily mixed with just a whisk. You then pipe swirls of jam and thick custard over the top of the batter and bake it.

Last night I made a birthday cake to take into work. Work cakes have to be lactose free, gluten free and contain no sunflower products or nuts other than almonds as some folks in my department have allergies. It requires a little ingenuity but not insurmountable. This cake is a chocolate cake made with oil. I made a coffee flavoured custard to fill between the layers and frosted it with whipped cream which has a bar of vegan chocolate melted through it. Looks good; I'll tell you how it tasted tomorrow :-)

DH is going to bake two extra healthy zucchini breads. We modified the recipe to use more of the dark green of the zucchini. We add nuts, seeds, rum-raisins, some bran, sesame seeds. We decrease the sugar.

Technically, energy bites are not a dessert, but my mouth believes they ARE. These are my favorite AND they are no bake. When I need a little something sweet, these are my go to snack.

The last thing I baked was a frittata about two weeks ago. I'm following a low carb diet, so no sweets or breads for me. :-(

Last sweet thing I baked was chocolate raspberry torte several weeks ago for guests. I made a meat pie recently. I only bake very rarely, certainly not regularly. If I did we'd be enormous. It's hard enough staying slim and healthy without baked goods. We can't afford any extra sugar or fat in our diets.

I stopped regularly baking sweets months ago, and now my favorite baked treat is baking powder biscuits with lots of butter 😁

If .your baking plans involve cocoa you may want to take note of the shortage of cocoa . I went to buy some this week and there was none on the grocery shelves! Apparently there are problems in chocolate land, which is Africa. That is where the cocoa is grown and there is a drought and it looks like some political shennanigans going on. I had no idea that this shortage was coming down so strong and quick! I had heard that cocoa production was fragile and threatened, but was not prepared for this abrupt lack of cocoa.

The last thing I baked was a tuna casserole, a couple of nights ago. The original recipe called for a can of mushroom soup, but I made a mushroom velouté sauce instead, using a lot of fresh mushrooms. On top, I added some ghost chili potato chips plus some regular potato chips and Gruyère cheese.

I made this because I wanted to use up some of the cans of tuna that I had bought as emergency supplies. I have some cans of salmon that I also need to use, but I will make croquettes with that, or maybe a salad.

I asked Kevin whether he wanted tuna casserole or tuna salad, and he chose casserole.

The last thing I baked was some magic chocolate chip cookies but that was several weeks ago and there are only a dozen or so left so it's about time to bake another batch .

Jehanne post reminds me that I need to buy a few bags of chocolate chips.

If we're counting casseroles I bake a lot. I thought we were talking abut baking as in cakes and cookies.

I bake a loaf of bread every week. This week it was jalapeno cheddar.

Well, the birthday cake was a big hit :-D Everyone commented on how moist and yummy it was! I can thoroughly recommend the recipe as not only was it moist and delicious, it was quick and easy to make- put the dry ingredients into bowl and whisk to mix, then add the wet ingredients and whisk together.

I had not done any baking in a while and when it was really cold back in January and February I made a skillet chocolate chip cookie and then a couple of weeks later a banana nut bread. We hosted our supper club in early March and I made chocolate souffles for dessert with fresh fruit and whipped cream on top. Made these mainly because I could make ahead and just add the fruit and serve easily. That’s enough for a while.

edited to add, I thought we were talking cookies, cakes, etc too.