This was in a 9" pan.
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I made Chocolate Guinness cupcakes with a mascarpone glaze, based on a Sarah Berney recipe posted on Instagram. I didn’t make her icing.
Here is her Substack
https://substack.com/%40sarahberney/posts
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I had to look Bebinca up, too.
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Sunshine is on a diet, but I still wanted her to have something on St. Patrick’s Day. So, I made a small (six inch) vanilla cake (dyed green inside) and topped it with some green buttercream frosting.
I really (really) miss baking, but I don’t have anyone to bake for – I’m not really a “sweets” person. Sunshine LOVES “sweets”, so there is no mystery regarding her weight gain.
I was so happy to make this cake – smiling the whole time!! Now, I’m sad… 
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I’m with you on missing baking. I’ve had to cut way, waaaay back. My peeps for whom I baked have either joined me in slowing down (or sadly passed).
I’m still trying to develop my skills, but it has to be at a much slower pace and on a much smaller scale than I would prefer. 
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Not the same brand, and the 9” one is shiny, while the 10” one is on the grey side.
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I made some brown bread yesterday, easy mix together ingredients and I happened to have wheat bran in the freezer and buttermilk needing to be used up in the fridge.
Was yummy under egg salad and today just toasted with butter.
I used this recipe:
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I’ve never been much of a baker, unlike many on this thread. I mostly make this or that bread, very rarely make dessert type stuff (and even then, only if one of my daughters are supervising me).
But breads, yeah. Since I’ve started grinding my own flour, I’ve been doing about 3 loaves a week (one for us, one for my friend, one for my daughter’s family). The learning curve has actually been fun, how to sift out the bran then regrind it and re-introduce it into the rest of the flour in ways that don’t kill the gluten formation.
Sometimes. Sometimes I still have rising fails!
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Me too… I got interrupted while kneading and I don’t know if I under kneaded or over kneaded the dough, but that loaf of bread flopped.
Happens to all of us.
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Despite my recent announcement of being done tweaking bagel recipes, I’m still down that rabbit hole. I’ve developed 3 different flavors: rye with caraway seeds, onion & garlic with sesame and poppy seeds, and plain with sesame seeds. I’m at 56% hydration, with each flavor of bagel featuring a different flour mix, varying amounts of sweetener, and varying inclusions. Thus all three flavors are distinctly different. I’m very happy with all of them and have moved on to a fourth variety: blueberry (first attempt).
Disclaimer: I’ve never (until now) eaten a blueberry bagel, and prior to this have always considered them a bit of an abomination. Still, I couldn’t resist the siren’s call. I used this recipe as a jumping off point, making a few tweaks. I upped the hydration to 56%, incorporated sourdough discard, used freeze-dried blueberries and blueberry extract, subbed brown sugar for the barley malt syrup in the dough, and reduced the size to 90 grams each. The boil included both barley malt syrup and baking soda.
These are on the sweeter side (more sugar), and the sample this morning was absolutely delicious with either butter or cream cheese. I’m a convert.
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Those look amazing! Crust is so bubbly. I don’t think I’ve ever tried a blueberry bagel (similar bias to your prior one) but I’d gladly sample one of those.
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Amazing
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Thank you! I was very skeptical going in, and didn’t expect to like them. Just goes to show you…
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You’re really outdoing yourself here, wish I had the energy to make bagels.
For my needs, the local Noah’s is good enough. They have a pretzel bagel with big pieces of salt that’s very nice.
Thank you. 
If we had a local option, I probably never would have gone down this rabbit hole.
A year or so ago a friend came to visit, and brought bagels from a local bagel joint in the city which we used to frequent. It reminded me how long it had been since I had access to good bagels. I followed up her visit with a visit to my old stomping grounds, which involved a loooong drive, a ferry ride, and $30 cab ride to the bagel store. On the reverse trip, I hauled home a giant sack of bagels for the freezer. It was worth every minute and every penny. I set a 2026 goal of mastering bagels at home. Thus far, I’m still stuck on the bread-machine version (stupid-easy), but given the good results (and I’m sure making a small batch helps here), I’m not certain I’ll need to move on to mixing them in a stand mixer, which would require more effort, and possibly closer monitoring of the initial ferment. That would just complicate things and I’m at a stage in life where I want to simplify everything. I do want to get better at hand rolling bagels (currently I punch), and will be taking an on-line course in bagel making soon which will address that very thing.
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Double wow!
I really like to hear about how people decide to work hard at mastering a recipe.
I’m amazed at the people here going to extreme lengths to make great pizza at home; I’d never go that route … I’d rather just buy a pizza now and then.
If you were my neighbor I’d be super friendly, hoping to get a bagel now and then!
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I would be a good neighbor, and very happy to share!
ETA: We don’t have great pizza here locally, either, which is why you can count me in on the pizza-baking crowd. 
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If you want pizza, come on over… Just tell me what toppings you want and I’ll set a place at the table.
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