Thank you. No hard to bake as long as you have the pans. Tea Party?
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Since they don’t keep well, I’m afraid they’re not a candidate. Almost everything needs to be made ahead.
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Yes I do have my madeleine pans in a corner wall of my kitchen and they are the only ones hanging up.
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A special “thank you” to @MunchkinRedux for the information about the “Yeasted Sugar Cake”.
I finally got around to making one. How dare “real life” issues/problems get in the way of my baking!! (LOL)
It looks great, Sunshine wants a piece now, but we are waiting until after dinner to cut it.
I’ll report back with Sunshine’s verdict on this cake.
Edited to add: Sunshine couldn’t wait, so we cut the cake. I tasted it, as well. It has a nice butter flavor. It is light – almost like an angel food cake. Sunshine really likes it, I think we have a new recipe to add to the binder.
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Very special molds with happy memories!
I wonder if the chocolate coated ones will extend the life a bit? If not, time to have a couple more!!
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I use a little Lyle’s Golden Syrup in chocolate frostings/glazes and it also works well for shine.
I would buy some Lyle if i could find it in my area. Always on the lookout for it. Amazon isnt a choice for me at the moment.
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I come across it in some unexpected stores and grab a bottle, my supermarket carries it off and on. It wouldn’t be worth the additional cost to me to order it online.
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We really liked it - especially with juicy frozen fruit (thawed). It did dry out a bit by the third or fourth day, but again - juicy fruit to the rescue.
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I don’t think mine will make it to the 3rd day… Sunshine wants a second piece later tonight.
She really is enjoying it!!
Thanks, again…
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I made loaf today using this recipe. I couldn’t find my fresh poppyseeds, so I substituted toasted pine nuts.
Most batter went into a loaf pan.
There was enough batter for an additional 6 small cupcakes.
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Last night, Sunshine wanted an extra piece of the “Yeasted Sugar Cake”, but wanted it in a bowl with milk. She said it was so good and reminded her of a Tres Leche Cake.
So that appears to be another way to eat this cake, if it starts to dry out a bit.
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My kid wanted to do a baking project to serve after dinner. I had recently bookmarked this sugar cookie bar recipe as a possible Easter dessert contender, but it sounded very similar to the fantastical creation she was describing making, so we went ahead with it.
Note that it is definitely a dessert more tailored to kids’ sweet tooths but a really exemplary one of that category. (Not a lot of nuance in flavor… Mostly just sweet!) The bar itself is tender and a bit chewy, with a nice slight tang from the cream cheese. The icing is definitely on the extreme end of sweetness. My batch took 32 minutes - far more than the 20-25 called for in the recipe (they would have been raw at that point). We had fun decorating them with as many sprinkles as we could find. A fun baking project with kids and no fuss with individual cookie formation. In the photo you can see the chunks we cut off to taste test before frosting!
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Petit popovers, sweetened yogurt, just a bit, 2/3 drops vanilla, blackberries and raspberries.
The second pic has a swipe of fresh uncooked Clementine jam , berries and a bit of the yogurt.
King Arthur popover recipe.
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Sigh! I have to look at those wondrous pictures while eating my purchased muffins 
They were finger lickin’ good!
Still working my way through this cookbook before I have to return to the library next week. I made “unbirthday cake cookies” with a smidge of almond extract, white chocolate chips and sprinkles. I like that it makes a small batch of cookies ( supposed to be 10, I got 14). Sample was tasty…
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If you have one lonely banana on its way to very over ripe, this might use it up for you.
A “One Banana Bread” from baking mischief is a mini sized bread, made in a 5x3” loaf, which I didn’t have but used a 5x5” instead. This has a crispy top crust from a sprinkling of cinnamon/sugar. I reduced sugar in cake from 100g to 60g and reduced topping also. This is a light, not dense bread, some finely chopped pecans would be a nice addition.
Served with banana ice cream on the side.
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The texture of the bread looks really nice! 
But I’m mystified……if you used the one lonely banana to make the bread, where did the banana ice cream come from? 
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The banana ice cream used up the bananas first! Then I had one lonely banana 
, now I have a half pint of ice cream left and a wee bit of cake.
ETA The texture is very nice, I’m not a big bb fan but this is more than acceptable!
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