Back in August, I posted “Coming Attractions (redux)“, a status update for my summer baking project. Summer is now over, and we’re well into autumn by any definition, so it’s time to review what I actually did (it wasn’t exactly like what I planned on doing) and look forward to the rest of the year. First off, what I plan on doing for the rest of the fall:

10/7

Luchetti: Ricotta cheesecake with dried cherries & golden raisins

10/13

Flour: Midnight Chocolate Cake

10/19

Flour, too: 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 — I checked on 10/3 and it wasn’t available yet but they did expect to get it when it does come)

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

Late afternoon update: I’ve now filled out the schedule for the winter as well. As always, this is not a commitment, but a guide that I will alter depending on my schedule and pantry contents.

12/27

Flour: Deep Dark Spicy Gingerbread

1/4

Medrich: Bittersweet Deception

1/11

Bloom: Butterscotch and Toasted Walnut Pound Cake

1/19

Bloom: Chocolate and Caramel Layer Cake

1/25

Moosewood: Cinnamon-Honey Coffee Cake

2/1

Costantino: Africano

2/8

Brody: Chocolate Pound Cake

2/16

Costantino: Torta Gattopardo

2/22

Flour: Famous Banana Bread (or the alternate version from Baking with Less Sugar)

2/29

Medrich: Bittersweet Roulade

3/7

Ovenly: Gooey Honey Blondies

3/14

Alford/Duguid: Banana Coconut Bread

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)
• Brody: Chile Cha-Cha Brownies
• Brody: Chocolate-Raspberry Torte [2 requests]
• Luchetti: Walnut Cake with Chocolate-Orange Sabayon and Vanilla Crème Anglaise [2 requests, but dropped due to excessive coffee flavor]
• Moosewood: Dark Chocolate Layer Cake (substitute frosting) [1 request]
• Whole Grain Baking: Banana Crunch Cake
• Whole Grain Baking: Peanut Butter Cream Pie [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:

• Costantino: La Deliziosa
• Costantino: Dolci di Noci
• Costantino: Barchiglia (chocolate-glazed almond tart with pear)
• Flour: Double Chocolate Cookies
• Brody: Peanut Butter Cups
• Brody: Denver Chocolate Pudding Cake
• Medrich: Chocolate Cheesecake
• Bloom: Butterscotch Blondies
• Bloom: Nutty Caramel Bars
• 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

8/24

Whole Grain Baking: Lemon–Raspberry Cake

8/26

Luchetti: Walnut–Hazelnut Bars

8/29

Chocolate Hazelnut Layer Cake (a combination of King Arthur and Alice Medrich recipes)

8/31

Whole Grain Baking: Chocolate Zucchini Cake

9/2

Whole Grain Baking: Banana Crunch Cake
Greenspan & Hermé: Moist and Nutty Brownies

9/8

Flour: Classic Carrot Cake

9/9

Bittersweet Chocolate Truffles Four Ways (after Alice Medrich)

9/14

Luchetti: Walnut Cake with Chocolate-Orange Sabayon and Vanilla Crème Anglaise (noted that this had more coffee flavor than I had previously realized and decided not to do it)
King Arthur Flour: Chocolate Chip Oatmeal Cookies

9/21

Whole Grain Baking: Peanut Butter Cream Pie (decided it was too high-cal, then went on vacation so it wasn’t replaced by anything else)

9/28

Costantino: Torta Gattopardo (decided this was too complicated and the nutrition computation too frustrating) Ciambella all’Arancia

10/2

Four & Twenty Blackbirds: Black Walnut Pie (covered in 2014)

10/3

Pumpkin Purée (no post)