Great thread, @naf!
Novice baker here, and have learned a lot through and from the expert CH baking threads and bakers!
I do small-batch baking for myself (so I’m always halving and quartering recipes) and always in my toaster oven but I enjoy baking more when I’m making something to take to friends or family.
I’d say my field of interest is experimenting with (ie going down rabbit holes) and perfecting simple recipes — for example I went through a brownie phase, an (orange) olive oil cake phase, a lemon buttermilk/yogurt cake phase, and so on. Each of them yielded a favorite recipe or two (two because sometimes I like one version and friends/family prefer and request another hahaha).
I also enjoy playing with Indian flavors in western baked goods, or making something that is reminiscent of a (completely differently prepared) Indian dessert.
During the pandemic I did a lot of gluten free baking because most of the family I was with for the year were gluten free (at the time) — including gluten free bagels that were as good as any bagel I’ve bought (I’m based in NYC)
My best received dessert last year was a Rasmalai Cake for Diwali — a riff on ricotta cake and tres leches cake, both of which I love. My favorite was a Gulab Jamun Cake also made for Diwali. But the one I’m most proud of is the eggless, (white) sugar-free chocolate ganache cake I just made for mom’s 80th birthday that she enjoyed to the last crumb 
— the first thing I’ve ever baked for her!
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