A month ago, I posted “Coming Attractions“, listing the things I was planning on doing for my summer baking project. I thought it was time to post an update.

8/24

Whole Grain Baking: Lemon–Raspberry Cake

8/26

Luchetti: Walnut–Hazelnut Bars

8/31

Whole Grain Baking: Chocolate Zucchini Cake

9/2

Whole Grain Baking: Banana Crunch Cake

9/8

Flour: Classic Carrot Cake

9/14

Luchetti: Walnut Cake with Chocolate-Orange Sabayon and Vanilla Crème Anglaise

9/21

Whole Grain Baking: Peanut Butter Cream Pie (having second thoughts about this)

9/28

Costantino: Torta Gattopardo

10/5

TBD

10/13

Flour: Midnight Chocolate Cake

10/19

Flour: Best Boston Cream Pie (substitute soaking syrup)

10/25

Ovenly: Black Chocolate Stout Cake with Salted Caramel Cream Cheese Buttercream (subject to availability of Brooklyn Brewery Black Chocolate Stout in the package store)

11/1

Huckleberry: Chocolate Banana Walnut Cake

11/8

[travel]

11/15

[travel]

11/22

Luchetti: Pumpkin Upside-Down Cake

11/29

[travel]

12/6

Whole Grain Baking: Carrot Cake

12/13

Brody: White Chocolate–Orange Pound Cake

12/20

Ovenly: Brooklyn Blackout Cake

Unscheduled

That leaves the following recipes from my original list unaccounted-for:

• Flour: Double Chocolate & Orange Semifreddo (as a frozen dessert, should probably have been left off the list — I wasn’t going to be bringing this in to the office to share even if I did make it)
• Moosewood: Dark Chocolate Layer Cake (substitute frosting) [1 request]
• Costantino: Africano
• Brody: Chocolate Pound Cake
• Brody: Chile Cha-Cha Brownies
• Brody: Chocolate-Raspberry Torte [2 requests]

Some of these are possible mid-season replacements or may be doable as a midweek project if I feel ambitious in the fall. Likewise, the following recipes (which really should be listed on my Recipe Pointers page) were not included on the original list of recipes, but might get added later on, or swapped for something else to use up perishable ingredients:

• Moosewood: Cinnamon Honey Coffeecake
• Costantino: La Deliziosa
• Costantino: Ciambella all’Arancia
• Costantino: Dolci di Noci
• Costantino: Barchiglia (chocolate-glazed almond tart with pear)
• Ovenly: Gooey Honey Blondies
• Flour: Famous Banana Bread
• Flour: Double Chocolate Cookies
• Flour: Deep Dark Spicy Gingerbread
• Luchetti: Ricotta Cheesecake with dried cherries & golden raisins
• Brody: Peanut Butter Cups
• Brody: Denver Chocolate Pudding Cake
• Medrich: Bittersweet Deception
• Medrich: Bittersweet Roulade
• Medrich: Chocolate Cheesecake
• Bloom: Chocolate & Caramel Layer Cake
• Bloom: Butterscotch Toasted Walnut Pound Cake
• Bloom: Butterscotch Blondies
• Bloom: Nutty Caramel Bars
• Alford/Duguid: Banana Coconut Bread
• Greenspan/Hermé: Moist & Nutty Brownies
• Greenspan/Hermé: Chocolate Sparklers

In addition, I (stupidly) continue to buy cookbooks. Among the cookbooks I already own but have yet to scan for recipes are Rose Levy Beranbaum’s Baking Bible, Ruby Tandoh’s Crumb, Fritz Knipschildt’s Chocopologie, Mindy Segal’s Cookie Love, and Hannah Miles’s Naked Cakes. So of course everything is subject to change, and I could get tired of this and move on to something else at a moment’s notice.

Already done

6/24

Flour: Ginger Molasses Cookies

6/29

Whole Grain Baking: Daffodil Cake

7/1

Whole Grain Baking: Banana–Chocolate Chip Squares

7/6

Luchetti: Berry–Crème Fraîche Cake

7/8

Whole Grain Baking: Butter-Nut Blondies

7/13

Brody: Chocolate-Hazelnut Torte

7/15

Nathan: Banana–Poppy Seed Muffins

7/20

Moosewood: Coconut Lemon Layer Cake

7/22

Ovenly: Coconut, Chocolate & Brown Butter Blondies (with oat variation)

7/27

Costantino: Torta di Pistacchio (with crema di pistacchio filling)

7/29

Flour, too: Brown Sugar–Oat Cherry Muffins

8/2

Rosie’s: Caramel-Topped Pecan Cheesecake

8/5

Moosewood: Black & White Brownies

8/10

Moosewood: Texas Italian Cream Cake

8/12

Brody: Chocolate–Peanut Butter Shortbread Bars

8/17

Costantino: Cherry–Almond Cake

8/19

Whole Grain Baking: Chocolate Pound Cake