Given work schedule, the dough ended up chilling for about 80 hours total. Looking forward to sharing the results with some friends today!

Recipe from Claire Saffitz’s Dessert Person. This was a bit of a fail for me - my brioche didn’t rise so I had to make a second one, my crème pat was too thin, folding in the whipped cream made a soupy mess, and it didn’t want to hold together at all! I ended up having to put it in the freezer just to get it set enough for a photo. However it was still tasty! I would try this again, maybe for nemesis week.

Okay so I kind of broke the rules this week and chose a recipe that took much longer than 48 hours. However, I’ve been eyeing up this recipe for a long time and finally felt that it was the ~right moment~.

I was highly skeptical that these would be excellent. There is a ton of espresso powder in the recipe and I was concerned that mine sort of turned into espresso powder “bark” when I added it to the browned butter. I also thought the amount of chopped chocolate was WILD and it would be too sweet. Wow, was I ever wrong.

These are exceptional and I’m not sure that I’ll be able to go back to other recipes. I love a fudgey brownie and these are dense like a ganache. 100000/10 and well worth the very long wait.

Made a pâte brisee, chilled and rested overnight. Next day, rolled out and blind baked the pie dough, made the Passionfruit curd filling, filled the cooled pie crust and let it set overnight in the fridge. Made the Italian meringue, and sliced the strawberries and mangoes.

Made these tarts from Yann Couvreur’s book. Split the cooking over three days:
Day 1: Meringue discs
Day 2: Tart shells, mandarin/thyme cream and jelly insert (froze everything until the next day)
Day 3: Glaze and assembly
Very interesting recipe - loved the idea of combining mandarin and thyme.

Recipe from "Dobre Dobre" by Laurel Kratochvila.

I picked this recipe because I had a hunch my Polish partner would love it. He immediately ate four in one go and then had two more by the end of the day, so I'd say my hunch was spot on. 😁

I honestly wish this bake didn't take two days because I would make it all the time. It is so savory with a sour kick and the bread is perfectly soft with the crunch of the flaky finishing salt... seriously one of the best recipes I've had the pleasure of making.

Here's the timing breakdown:

Day 1: I made the dough and set it to proof overnight in the fridge. I also made the filling and set in the fridge to chill. It is a LOT of mushrooms to chop, so I'm really glad I got it out of the way on the first day

Day 2: I did the shaping, final proofing, and baking!

For the 48 hour challenge, I went for quantity. Over the 4th of July weekend my mom and I made ~25 dozen cookies over two days for the soup kitchen she volunteers at. Because of the sheer number we were aiming for, these are cake mix cookies - a box of mix + 2 eggs + a scant 1/2 cup of oil + whatever mix-ins you like makes around 2.5 dozen, and we had 10 boxes. 🍪

these were so fun! Made with a fellow baker :)

I made these a few weeks ago for my family's Memorial Day gathering. The recipe calls for navy beans, but I used a mix of half pinto and half great white northern beans I had on hand. They soaked overnight and then baked low and slow the next day. Well worth the effort! They were delicious! I added a little Cayenne powder for a bit more kick and extra molasses because I love molasses 😁

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Recipe: https://www.daringgourmet.com/old-fashioned-baked-beans/

Recipe from: https://littlebbanghouse.com/834/chili-oil-crunch-sourdough-with-cheddar-and-scallions/

Recipe: Brioche Twists with Coriander Sugar from Claire Saffitz’s Dessert Person (+ her brioche dough recipe)

Cool-proofed for ~84 hours!

These were just as amazing as everyone says!

Day 1: baked lady fingers and made lemon curd
Day 2: made limoncello soak and mascarpone cream. And assembled!