Any Home Bakers Here?

[BullChick]

Theirs

Mine

I used half the frosting, dark vanilla (mine!), and extra cinnamon.

Pumpkin Bars with Brown Sugar Frosting

Yields 9 large or 16 small bars
Prep Time 15 minutes Cook Time 40 minutes Total Time 55 mins


Ingredients
For the bars
1 1/2 cups (6.75 ounces) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, melted
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (7.5 ounces) pumpkin puree

For the frosting
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon milk, plus more if needed

Directions
To make the bars:
Preheat the oven to 350°F. Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.
In a large bowl combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.
In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin. Add the butter mixture to the flour mixture, stirring until just combined. Pour the batter into the prepared pan.
Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.

To make the frosting:
In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Add in the cinnamon and salt. On low speed gradually add in the powdered sugar until incorporated. Add in the vanilla and milk, and increase the speed to medium-high. Beat until very light and fluffy. If too runny, add more powered sugar, If too thick, add more milk. Spread evenly all over the pumpkin bars.
Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.

 

[pennyJo1960]

Thanks @BullChick love the recipe like how it reads saved it my file Thank you

 

[ronott1]

Theirs
View attachment 1591995
Mine
View attachment 1591997
I used half the frosting, dark vanilla (mine!), and extra cinnamon.

Pumpkin Bars with Brown Sugar Frosting

Yields 9 large or 16 small bars
Prep Time 15 minutes Cook Time 40 minutes Total Time 55 mins


Ingredients
For the bars
1 1/2 cups (6.75 ounces) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, melted
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (7.5 ounces) pumpkin puree

For the frosting
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon milk, plus more if needed

Directions
To make the bars:
Preheat the oven to 350°F. Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.
In a large bowl combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.
In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin. Add the butter mixture to the flour mixture, stirring until just combined. Pour the batter into the prepared pan.
Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.

To make the frosting:
In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Add in the cinnamon and salt. On low speed gradually add in the powdered sugar until incorporated. Add in the vanilla and milk, and increase the speed to medium-high. Beat until very light and fluffy. If too runny, add more powered sugar, If too thick, add more milk. Spread evenly all over the pumpkin bars.
Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.

Yours looks great! They had a better camera is all

 

[BullChick]

Yours looks great! They had a better camera is all

That is the sweetest thing you’ve ever said to me!

 

[pennyJo1960]

gonna try it here have 3 huge cans of pumpkin from Costco do not 4 pies at a time
so goodie make this also then

 

[ronott1]

That is the sweetest thing you’ve ever said to me!

 

[N F C]

Theirs
View attachment 1591995
Mine
View attachment 1591997
I used half the frosting, dark vanilla (mine!), and extra cinnamon.

Pumpkin Bars with Brown Sugar Frosting

Yields 9 large or 16 small bars
Prep Time 15 minutes Cook Time 40 minutes Total Time 55 mins


Ingredients
For the bars
1 1/2 cups (6.75 ounces) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, melted
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (7.5 ounces) pumpkin puree

For the frosting
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon milk, plus more if needed

Directions
To make the bars:
Preheat the oven to 350°F. Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.
In a large bowl combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.
In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin. Add the butter mixture to the flour mixture, stirring until just combined. Pour the batter into the prepared pan.
Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.

To make the frosting:
In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Add in the cinnamon and salt. On low speed gradually add in the powdered sugar until incorporated. Add in the vanilla and milk, and increase the speed to medium-high. Beat until very light and fluffy. If too runny, add more powered sugar, If too thick, add more milk. Spread evenly all over the pumpkin bars.
Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.

That looks really good BC! And your's has plenty of frosting on it

 

[N F C]

Yesterday, for the first time, I made Japanese Milk Bread. It was amazing! And fun to make, a couple of different techniques involved which were new to me.

I'll get a couple of pictures & the recipe loaded in a bit (need more coffee 1st).

 

[N F C]

Here's yesterday's bread (the photo angle kind of skews the look of how it really turned out):

Both sides were the same size, not one huge side and one small side

 

[N F C]

Japanese Milk Bread

2 Cups plus 3 Tab bread flour
1/2 Cup water
1/2 Cup cold whole milk
1 egg
1 1/2 tsp yeast
2 Tab sugar
1 1/2 tsp salt
3 Tab unsalted butter, softened, plus 1 Tab melted

1. Whisk 3 Tab flour and water in small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth consistency (about 40-80 seconds).

2. Whisk milk, egg and flour paste in stand mixer until smooth. Add yeast and remaining 2 Cups flour. Using dough hook on low speed, mix until cohesive dough starts to form and no dry flour remains, about 2 minutes. Scrape down bowl as needed. Cover bowl tightly with plastic wrap and let rest for 15 minutes.

3. Add sugar and salt to dough and mix on low about 5 minutes. With mixer running, add softened butter, 1 Tab at a time, and mix until butter is fully incorporated, about 2 minutes. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 5 minutes.

4. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl, cover tightly with plastic and let rise until doubled in size, about 1 - 1 1/2 hours.

5. Grease 8 1/2" by 4 1/2" loaf pan. Press down on the dough to deflate. Turn dough out onto lightly floured counter (side of dough that was against bowl should now be facing up). Gently press and roll into 24" by 4" rectangle. Using pizza cutter or knife, cut rectangle lengthwise into 2 equal strips.

6. Roll 1 strip of dough into snug cylinder, pinch seam closed and place seam side down in loaf pan, with spiral against long side of pan. Repeat with remaining strip of dough, placing it adjacent to other in the pan.

7. Cover loosely with plastic and let rise until loaf is level with lip of pan and dough springs back minimally when poked gently with your knuckle, 30 minutes to 1 hour.

8. Adjust oven rack to lowest position and heat oven to 375*. Bake until deep golden brown and loaf reaches 205-210*, 30-35 minutes, rotating pan halfway through baking. Let loaf cool in pan for 15 minutes. Remove loaf from pan and transfer to wire rack. Brush top and sides with melted butter. Let cool completely before serving.

From America's Test Kitchen "Bread Illustrated"