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I only bake once a year, and that's mostly because I enjoy giving people baked goods. It makes them very happy and I like to get the praise. I mostly bake banana bread, persimmon bread, persimmon cookies, and pina colada bread. (I'll provide my recipe if anyone is interested.)

I have four large Hachiya persimmons ripening on my window sill right now. I usually make both bread and cookies, which require different recipes, but this year since it's just me at home, I'm only making cookies. I enjoy experimenting with the ingredients, adjust the quantities to get different outcomes in texture, size, rising, etc.

I might try making pumpkin cookies for fun. Pumpkin pulp is thicker than persimmon pulp, so I'll need to find the right balance of liquid for that, but it sounds fantastic.

Baked a nice porchetta, my first one. It came out as planned. Pretty grubbin' if you like bacon, and who doesn’t like bacon? I used an actual slab of pork belly around the pork loin, rather than bacon around a pork loin. Wife made a killer fresh green bean dish and some bomb artisan potatoes in the oven(s).
It was just the two of us. We’re around people all day everyday, so it’s nice to just chill at home together.

https://postimg.cc/75DcxNN6

I love Haagen Daz, but for plain vanilla ice cream, Mariella's Ice cream Recipe beats its hands down.

Instead buy the following:

At least one cup of fresh fruit of your choice (preferably from a farmers market or by foraging, store bought will work though)
One lemon, cut into two pieces as 1/3 and 2/3
One cup worth of sugar PER CUP of fruit (I use half the sugar because I don’t like it super sweet, a 2:1 ratio)

Wash the fruit in cool water, put it in a sauce pan with the sugar. Turn on the heat to medium, while that’s heating up, mash the fruit into a pulp until it starts to boil.

Squeeze the 2/3 section of the lemon into the pan. Mix the pan contents as it boils for about 10-12 minutes. Once the mixture sticks to your stirring utensil take your finger and run it horizontally across the jelly. The jelly is finished when the jelly doesn’t run down the utensil where you wiped it away.

Can the jelly and let it sit for at least two hours at room temp uncovered. Refrigerate it afterwards, it’ll last for roughly two weeks, maybe longer.

Cheese Burger or death.

Edit:

I think I have my Burger recipe finished (I've said that before).

I keep it simple.

Form the Patties to the bun.

Keep them thin. 1/4 - 3/8

I can't stress enough to not overly handle and squish the beef. Lightly form them.

Season individually. I like, heavy amount salt, medium amount garlic and light pepper.

I go for BBQ sauce personally.

Grill according

Medium beef, press. Lean beef do not press.

Good quality melted cheese of choice.

Personally, not toasted bun.

Serve as a double burger.

https://www.youtube.com/watch?v=3oBFUrHwRSM

Her recipe is written out on the video's page.