More baking…
A made up a batch of these “bread buttons”. Again, I want to promote some easy snacking by Sunshine. She just had a few (with butter) as they came out of the oven.
When I told her I had some “bread buttons” coming out of the oven, she said “Oh good, I’m hungry”.
I made the Woks of Life Milk Bread again; mine bakes for 28 minutes. Pretty easy if you have a Kitchenaid and dough hook. I’ve always done it with 3.5 cups of Bread Flour + .5 cup of Cake Flour. It’s great sliced thinly and toasted. All my friends want some when I make it.
They slide out easily from buttered USA bread pans. I do the egg wash but I’ve always skipped the sugar syrup after baking.
They look fantastic and you take such good care of her! Inspirational! Snacks are good food, and snacks are love.
My mother would make something similar, but would roll up the dough with the butter and cinnamon sugar inside… we loved them!
First disaster of the year. A Claire Saffitz recipe that I have made before and is excellent, so clearly user error. I suspect not enough butter: will weigh ingredients next time. It’s the all in one shortbread… and no, this batch could not be saved 
same here. so good.
oh no!
I made pumpkin spice granola cake. After Christmas, many stores had clearance sales on various ingredients and mixes for holiday baking. I bought a couple of things and put a few together to make this. Rather than a single recipe, I combined a few of them and crossed my fingers that it would work…and it did!
The star of this cake was a 10¢ slightly dented can of Libby’s pumpkin purée! I actually bought one can one day and another the next day. But the day I went back, it wouldn’t ring up no matter how hard I and the cashier at the self-service register tried…so she gave it to me for free!
All the recipes I looked at just called for pumpkin pie spice, but my sister likes warm spices (I do too but not as much as her), so I also added ginger, nutmeg, cinnamon and allspice to the mixture. I didn’t use milk in the recipe since my sister is lactose intolerant but likely because of the abundance of moisture in the canned pumpkin, it didn’t seem to be an issue as the moistness and texture came out perfect. And since both my sister and I need to watch our sugar intake, I didn’t add any of the sugar called for in the recipes because the store (WinCo) baked granola already has sugar in it.
Replicating this cake will be quite difficult since I no longer have some of the ingredients, but I’m satisfied with the results and am OK with that.
Looks very moist!
Thank you, and she was!
It’s bordering on being too moist, but I would take that over being dry any day!
That looks delicious.
Thank you! My sister who is rather hard to please, likes it!
Had bananas I needed to use up. Didn’t want pecans or walnuts. Found this recipe using chopped pistachios that sounded good.
I didn’t use parchment paper to line the pan; too much of a PITA (for me). So I just did my usual: buttered the inside of the loaf pan. It came out of the pan nicely after 20 minutes cooling in the pan, with edges a bit crispy, as expected. But the center slightly collapsed, even though the tester came out clean. So not sure if it cooked all the way through in the middle, although the next to the end slice I had was good. No discernible taste of pistachios, however, except those bites of the top of the loaf with bits of chopped pistachio.
But it satisfied my taste for something slightly sweet. And used up 3 bananas.
I baked this on Thursday night; today’s slice, on Sunday, was the best slice. I won’t be able to comment on how it tastes tomorrow bec I think that’s the last of it 
I know, its crazy
Lulu’s Mom made this cake in December 2024; today was the day I made it.
I followed the directions (no mixer is needed) except: Preparing the Bundt pan, I didn’t use butter and cocoa. Instead, I sprayed it to hell and back with Baker’s Spray with Flour. Mine took 56 minutes instead of 40-50 minutes. (I was a little worried that flour didn’t seem to incorporate well … directions didn’t say to sift the flour!)
It said to let cool in the pan for 2 hours. It looked fine at 1:45 minutes so I turned it out. At first, I thought it was fine, but no, not perfect. In the future, what should I do differently? 15 minutes more before turning out? Or?
I’m waiting to taste until tomorrow.
I used Pensey’s Natural Cocoa.
Tender Biscuits from Baking with Dorie. Indeed very tender with yogourt, buttermilk and butter in the ingredients. I added some chopped parsley. Served with chicken salad for lunch. I felt that they needed a bit more salt. Very quick to mix and ready in 16 minutes.
Per the recipe, I used ½ cup of Jim Beam Bourbon … I just had a taste, cannot detect the Bourbon.
Huh, interesting. I can always taste the bourbon.
